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STUFF From this video:
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► BBQ CHICKEN PINEAPPLE SUMMER ROLLS: http://bit.ly/2v0dhzc
► SQUASH CARROT RIBBON SALAD: http://bit.ly/2vmfW7y
► BBQ BEAN SALAD:
1 can (15 oz) pinto beans, drained & rinsed
1 can (15 oz) corn, drained & rinsed
1 green bell pepper, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
¾ cup onion, chopped
¾ cup low-sugar bbq sauce
Add all ingredients to a large mixing bowl and toss to coat and combine.
Serve and enjoy!
Yields 6 cups (4 servings).
Per serving of 1 ½ cups:
289 cals | 4F | 38C | 10P
► TUNA AVOCADO SALAD:
1 tsp Dijon mustard
2 limes, juiced
¼ cup cilantro, chopped
½ tsp salt, to taste
pinch black pepper
20 oz tuna
1 cup red onion, finely diced
1 cup celery, finely diced
⅓ cup walnuts, chopped
Mash avocado in a bowl.
Add all other ingredients. Mix and season to taste.
Serve with vessel of choice– crackers, lettuce wraps, as a salad etc.
Yields 6 servings.
289 cals | 17F | 10C | 24P
6 fiber | 2 sugar | 4 net carbs
♫ Music from this episode:
– Invisible by Andy Huckvale
– Neon Love by Jeff Dale / Gavin Harrison / Tim Reilly
– City Heat by Jeff Dale / Gavin Harrison / Tim Reilly
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