Mediterranean Tuna-Spinach Salad
This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
Our April cover model Nadine Dumas talks healthy treats, fit food and shares her sweet potato brownie recipe.
ON FIT FOOD
I’m a fan of sweet potatoes and a protein that’s a bit lighter. I train right before lunch, so it’s usually eggs. For post-workout I will normally get a banana in right away with glutamine and then head to the local market for greens and another protein such as a chicken breast.
ON HEALTHY TREATS
I have a great recipe for sweet potato brownies. I find so many recipes use dates, of which I am not the biggest fan, so I switched them for these.
What you’ll need:
• 2 cups baked sweet potato (skin removed)
• 3 eggs
• ¼ cup coconut oil (melted)
• ¼ cup agave
• ¼ tsp vanilla
• 3 tbsp coconut flour
• 4 tbsp cocoa powder
• 2 tsp cinnamon
• ½ tsp fresh ground ginger
• ¼ tsp pumpkin pie spice
• ¼ tsp baking powder
• Pinch sea salt
• Chocolate chunks (as many as you’d like)
What you’ll do
Heat oven to 220°C. In a blender, add potato, egg, oil, agave, vanilla and blend until smooth. Add coconut flour, cocoa, cinnamon, ginger, spice, baking powder and salt and blend again. Fold the chocolate in by hand. Bake in a 20×20 cm dish for 35 minutes. Let sit for 30 minutes before serving.
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