A healthy tuna and avocado lunch!
Author: Rachel Farnsworth
Yield: 1 to 2 servings
Ingredients
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• 1 avocado, halved and pitted
• 1 (4.5 oz) cans tuna, drained
• ¼ cup diced red bell pepper
• 1 tablespoons minced jalapeno
• ¼ cup cilantro leaves, roughly chopped
• 1 tablespoon lime juice
• salt and pepper (to taste)

Instructions
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1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

​http://thestayathomechef.com/healthy-tuna-stuffed-avocado/

Ingredients

• 2 large parsnips--peeled, skinny ends discarded and fat ends halved lengthwise
• 2 sweet potatoes, peeled and halved crosswise
• 1 celery root, peeled and halved crosswise
• 2 purple or golden beets, peeled and halved
• Fine sea salt
• Olive oil cooking spray

PreparationUsing a mandoline or handheld slicer, slice the vegetables 1/16 inch thick.
Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Line 2 baking sheets with parchment.
Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.