When it comes to making meals, especially lunch and dinner, cooking without three of my particular allergy foods wheat, garlic and yeast certainly creates an interesting challenge. Nonetheless, it is challenge that I embrace with enthusiasm. Why? Simply because I know that by staying off my allergy foods for only 3 months, my immune system will be stronger. Remember, a strong immune system gives your body the fighting power to prevent and treat disease. And considering I only have to stay off my allergy foods for 3 month, I am willing to cooperate with my body to stay in good health and prevent disease.
Here is what I had for lunch today.
Rosemary Tuna Salad
1 12 oz. can of solid white tuna in spring water
1 lbs. of Tinkyada brown rice pasta noodles (any variety)
1/4 cup of chopped scallions
1/2 cup of cherry red tomatoes
1/2 cup of frozen green peas
1/4 cup of Casio de Roma sheeps milk cheese, cut into small cubes
1/3 cup of extra virgin olive oil
1 Tbs. of rosemary
sea salt to taste
1. In a sauce pan cook noodles according to package instructions
2. Heat olive oil in a skillet over medium heat, add scallions and cook for 2 minutes
3. Add green peas, cook for 1 minute
4. Add cherry tomatoes, rosemary and sea salt, cook for 1 minute
5. Fold in brown rice noodles
6. Remove from stove and add the cheese
Serve hot or cold. Enjoy!
-Dr. J
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