Wild Salmon Salad with Garlic Bread
Organic baby spinach
Canned wild-caught salmon
San-J Szechuan sauce (gluten-free)
Drop some Ezekiel bread into your toaster and grab the spinach from your fridge. Throw a few handfuls into a large bowl and top with a can of wild salmon. I top mine with the Szechuan sauce from San J. When toast is done drizzle with 1 T. olive oil and top with garlic powder.
1 can wild-caught tuna
1 100-calorie packet guacamole
Again, I use Ezekiel bread and start by dropping it into the toaster. (Ezekiel bread is one of the only "approved" carb sources that can go from raw to edible in under 5 minutes.) Pop open a can of wild-caught tuna and mix in one 100-calorie packet of Wholly Guacamole. Salt and pepper to taste and spread mixture onto toasted bread. Done. It really it is that easy!