• Fresh baby spinach, washed
• 1 large red pepper, sliced
• 1 green onion, chopped
• 16 ounces mushrooms, sliced
• Cut or shredded carrots
• Crumbled feta or goat cheese
• Alfalfa sprouts
• 2 handfuls raw unsalted almonds (sliced if preferred)
• 2-4 hardboiled eggs, sliced (one egg for each serving)

Dressing*:

• 1/4 cup olive oil
• 2 cloves garlic, minced (if you find raw garlic too strong, use roasted garlic instead)
• 10 sun dried tomatoes, chopped
• Pinch dried basil
• 1-2 teaspoon lemon juice (to taste)
• 2 tablespoons balsamic vinegar  

1. Combine all salad ingredients, except the hard boiled eggs and alfalfa sprouts, in a large bowl.
2. In a smaller bowl, combine dressing ingredients and stir until combined. Drizzle over salad and toss. To avoid putting too much dressing on, drizzle only a few tablespoons at a time and toss. Add more accordingly - you shouldn't have a pool of dressing at the bottom of the bowl.
3. Divide salad into individual bowls or plates, top with sprouts and egg slices. Enjoy.

*You can make the dressing ahead of time and store in the fridge for up to a week.

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• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 1 teaspoon cumin
• 1/4 teaspoon coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 2 eggs, beaten
• 2 cans tuna
• 1/2 cup cracker or bread crumbs
• 1 tablespoon parsley
• 1 teaspoon lemon juice
• 2 tablespoons flour
• Salt and pepper (to taste)

1. In a skillet, saute onions until soft, then add garlic and seasonings.
2. Combine the remaining ingredients into a mixing bowl and mix thoroughly. Add the sauteed onion mixture and combine well.
3. Form mixture into patties and cook in an oiled skillet until browned, flipping once.

• 1 medium-large whole wheat pita pocket
• 1 can flaked tuna packed in water, drained
• 1 rounded tablespoon cottage cheese
• 1 large lettuce leaf
• 1/4 red onion, minced
• 1/2 tomato, sliced
• 1/4 avocado, thinly sliced
• Alfalfa sprouts
• 1 teaspoon lemon juice
• salt & pepper, to taste
• Tabasco or chili sauce, to taste (optional)

1. In a small bowl, combine the tuna, cottage cheese, lemon juice, onion, salt and pepper (and tabasco sauce, if desired).
2. Open the pita pocket and place the lettuce leaf on the bottom. Spoon the tuna mixture onto the lettuce leaf and spread evenly. Top with remaining ingredients.
3. Close the pita and roll up into a wrap. Enjoy.