In addition to eating healthier in 2017, I am trying to minimize our weekly grocery expenses. I am always looking for fun ways to spice up our meals while still staying close to a budget. The other weekend I was so bored with everything in our refrigerator and I decided to make a makeshift sandwich out of rice cakes and tuna. The end product looked pretty pinterest-worthy and also tasted great. Thought I’d share for some weekday or weeknight inspiration.
Rice Cake, Sprouts and Tuna Ingredients:
- 2 Rice Cakes
- 1 Can of Tuna
- 1 tbsp of Chipotle Mayo (Vegan – I like the Just Mayo brand)
- 1/2 of a Celery Stalk (diced)
- 1/4 of an Avocado
- 1 Cup of Wilted Spinach
- Organic Radish Sprouts (other sprouts are perfectly fine but I like the little kick that radishes provide)
This recipe doesn’t require much prep work except to warm up and wilt the spinach. This is super easy to put together on a weeknight when cooking feels like the last thing you want to do. Simply stack all the ingredients on the rice cake in the order you see fit and then you have a fun dish to eat!