Tuna, White Bean, and Avocado Salad

Hi there, everyone!  It’s Jennifer from The Chronicles of Home and I have the easiest, tastiest, quick lunch idea for you today.  It’s made almost entirely with pantry staples I always have on hand and goes together in no time.  My daughters love it as much as I do and I think it’s the perfect healthy, stay-with-you lunch to give you a punch of energy for the rest of the afternoon.

You could make a double or triple recipe and keep it in the fridge for even faster lunches all week.  The only thing I would recommend if you do this is to add the avocado right before you’re going to eat.  It just tastes so much better when it’s freshly cut.

Tuna, White Bean, and Avocado Salad - serves 2-3

1 can tuna, packed in extra virgin olive oil

1 can cannellini beans, drained and rinsed

1 avocado, diced

2 tbsp. golden balsamic vinegar

1 very small garlic clove, or 1/2 a larger clove, pressed

2 tbsp. fresh parsley, chopped

salt and pepper

Drain the heavy oil off the tuna then spoon the tuna and remaining oil into a medium bowl.  Add the beans, avocado, vinegar, garlic and parsley.  Season with salt and pepper and stir gently to combine.

That is it!  Can you believe it’s so short?  I’ve made this twice in the past week, it just tastes so good.  Hope you love it too.

Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home.  You'll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!

Healthy Banana Bread

Hi everyone!  It’s Jennifer from The Chronicles of Home with another healthy recipe for you.  I picked up a recipe card from my Whole Foods’ bakery counter a few weeks ago for Flax and Honey Banana Bread and have been so excited to make it.  I adapted the recipe a bit but the results were delicious and just the healthy bread I was hoping for.

The bread was sweet but not too sweet, hearty and satisfying but still just the right amount of cakiness to it.  The banana and coconut flavors complement each other so beautifully.  My girls gobbled this up for breakfast the morning I made it and happily ate more that afternoon as a snack.  I’ll be adding this to my repertoire and will probably make two loaves next time so I have one to freeze!

Coconut Flax Banana Bread

3/4 c. mashed bananas ( about 2)

3/4 c. unsweetened vanilla almond milk

1/4 c. honey

1 1/2 c. whole wheat pastry flour

2 tbsp. flaxseed meal

1 1/4 c. shredded coconut

1 tbsp. baking powder

1 1/2 tsp. cinnamon

1/2 tsp. kosher salt

Preheat oven to 350º.  Line a loaf pan with parchment paper down the length and the width.

In a large bowl, whisk banana, almond milk, and honey.  Add flour, flaxseed, 1 c. coconut, baking powder, cinnamon, and salt.  Fold with rubber spatula just to combine.

Transfer to pan, sprinkle with remaining 1/4 c. coconut and bake until golden and cooked through (test with a toothpick), about 55 minutes.

Let cool a few minutes, then lift out of pan using parchment and slice with a serrated knife.

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Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home.  You'll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!