my lunch

This is what I whipped up for lunch today, and it was tasty enough that I thought it was worth sharing.


  • 1 can Wild Planet Skipjack Tuna (I like this brand + variety because this brand uses cans with BPA-free lining and skipjack tuna has no mercury)
  • 1 stalk of celery, finely diced
  • 1/2 apple, finely diced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 1/2 - 2 tablespoons soy-free Veganaise
  • 2 teaspoons German mustard
  • 2 teaspoons red wine vinegar
  • salt and pepper to taste
  • baby spinach
  • 1/2 avocado, chopped.
  • 1/4 cooked quinoa
Mix together tuna through salt and pepper to make tuna salad. Arrange some baby spinach on a plate, top with quinoa, place tuna salad on top of that, and toss avocado on top.

And, it's Friday! This weekend is supposed to be hotter and more humid than I like, but luckily John helps me tremendously by getting out there with me on some runs. We will spend Easter with our grandma (John's grandma).

Hope you have a lovely spring, Easter weekend!

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