July 23, 2025
Eggs & Tuna with Green Beans
Eggs & Tuna with Green Beans
2 servings | 25 minutes
INGREDIENTS
- 4 Egg
- 2 cups Green Beans (trimmed)
- 2 tbsps Mayonnaise
- 1 1/2 tsps Red Wine Vinegar
- 1 can Tuna (drained)
- 2 stalks Green Onion (chopped)
METHOD
- Place the eggs in a saucepan and cover with cold water. Cover and bring to a boil. Turn off the heat and let it stand covered for 12 minutes. Drain and run cold water over the eggs until cool enough to handle and peel. Cut the eggs in half and set aside.
- Meanwhile, place the green beans in a steamer basket over boiling water and cover. Steam for three to five minutes. Run under cold water, drain, and set aside.
- Whisk together the mayonnaise and red wine vinegar.
- Divide the green beans, eggs, tuna, and green onions onto a plate. Add the dressing on top and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately two eggs, half a can of tuna, and one cup of green beans.
- More Flavor: Add salt and pepper, parsley, and tomatoes.
- Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained.
Nutrition Facts
Amount per serving
309 calories
30gs protein
13gs carb
16gs fat
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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