Tuna Slaw & Brown Rice Salad

You guys spoke and I listened! thanks for the overwhelming positive response on my Instagram poll today, clearly indicating to me you guys are craving my Tuna Slaw & Brown Rice Salad recipe to freshen up your lunch meals, this is a filling and scrumptious salad that you’re going to love. I am the type that typically gets addicted to a certain recipe I’ve come up with and eat it over and over again, I think I’ve had this salad almost every other day for 2 weeks now, until I make up my next recipe that over runs my kitchen and meals 🙂

This salad came together accidentally, one day I was clearing out my fridge with what I had left to try throw together a quick lunch, I had some left over cooked brown rice, a can of flaked tuna in water, a bag of broccoli slaw, celery, a few grapes and some fresh dill. I have to say, I am loving President’s Choice choices of slaw, they have three fresh varieties, broccoli, beet or kale slaw available for only $2.00, it’s a staple in my fridge and I stock up regularly. Typically, I love eating my tuna with a bit of Greek yogurt and mustard mixed in and placed on top of a rice cake with fresh cucumbers, I didn’t have rice crackers so I thought, I’ll throw together what I can find. I took one bite of my creation and I was hooked, it was so fresh, filling and packed with protein and healthy carbs, it’s also so versatile and I throw in whatever I have on hand and it always turns out yummy. Alright, here is the recipe!


Makes 2 servings:

1 can (120 grams drained) flaked tuna in water, drained

1 heaping cup broccoli slaw (I use President’s Choice Broccoli Slaw)

1/2 cup cooked brown rice

1 stalk celery chopped

5 grapes halved

1 tbsp chopped fresh dill

2 tbsp plain Greek yogurt

2 tsp honey mustard

Salt & Pepper to taste

You literally throw all ingredients together in a bowl and toss with your Greek yogurt, mustard, salt and pepper to taste and there you have your Tuna Slaw & Brown Rice Salad! It keeps really well as leftovers for the next day, pack it for lunch, I’ve even topped it with a hard boiled egg and avocado for extra protein and healthy fats after a great work out. I make big batches of brown rice at the beginning of my week so I can whip this salad up on the go. Spring is coming and this fresh, bright salad is so fitting. Hope you guys have a beautiful rest of your Sunday and a great week before Easter hits us! Thanks for your support and following, sending lots of love!


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One Dish Dinner – Baked Salsa Chicken

Forgive me for the tardy new recipe post… it’ been a whirlwind kind of month with lots of work, new puppy life and all the in between! Not to mention the official gear up towards… dare I say it… Christmas! I told myself this year I was going to be vigilant and on top of Christmas gifts and to do lists. No, I have not bought a single gift nor have I made my house appear like Santa’s workshop, just give me a few more days… hopefully 🙂 With life buzzing by, it’s easy to get lost in it all and I catch myself hurrying and forgetting the mantra of “live in the moment”, so what can I do to create more time and make the time I do have count? Simple, create a meal where it takes 5 minutes to prep and 40 minutes to bake which = more time with the hubs and pups! So here is a one dish dinner – Baked Salsa Chicken on rice. Easy, simple, minimal ingredients, healthy, delicious and best of all, a time saver!

This recipe came about as I was late for something, probably work and needed to have dinner for my shift and I suppose I’ll leave the husband some food as well. The fridge was bare bones but I had some chicken breasts, a jar of salsa, one bell pepper and I always have some brown rice in the pantry for emergencies. I was feeling slightly lazy and felt that making rice in that moment was too difficult, so I decided to trial a one dish kinda meal, throw it all in and hope for the best! Best friggin idea I’ve had in a while, it all baked together beautifully. The rice soaked up the juice from the salsa and chicken, such a flavor filled meal with such minimal effort, this is happiness! You can make this Baked Salsa Chicken in a giant dish to feed the whole fam or have left overs for a couple of days. Win win!

When I say 5 minutes of prep time, I actually mean it. ALL you have to do for this dish is pour rice, chop cilantro and peppers, season chicken and pour salsa over it all. Pop your masterpiece in the oven and go spend your precious time with those that matter to you!

So now that I have left overs and don’ have to cook constantly, time to hit up all the Christmas Markets around Calgary! I’m hoping to get the my favorite Spruce Meadows Christmas Market (does sipping on mulled wine while you shop at the coziest market around sound AMAZING to anyone?!) Yes, obviously! The other market that I’ve never actually been too, but I frequent it a lot in the summers, is the Saskatoon Berry Farm Christmas Market, I’ll let you know what I think of it! Can’t wait for yummy eats, locally made gifts, stocking stuffers and the spirit of Christmas to hit me square in the face. What are your favorite Christmas Markets around Calgary, let me know!

Alright back to this Baked Salsa Chicken! Here is what you’ll need:


2 chicken breasts (chicken thighs work great as well)

1 cup of your favorite salsa

1 Orange bell pepper – cut into strips

1/2 cup brown rice or rice of your choice (if you are using brown rice, I recommend the quick cook brown rice)

3/4 cup chicken stock or water

1 garlic clove

1 tbsp chopped fresh cilantro

1 tbsp chopped green onion

1/2 tsp salt (divided)

1/2 tsp chili powder

Fresh ground black pepper

Like I said before… Easy peezy to make!

How to Make:

Heat oven to 400 degrees Fahrenheit.

Pour your rice into a baking dish, sprinkle with chopped cilantro, green onion, add minced garlic, 1/4 tsp salt and pepper.

Add chicken breasts on top of rice, season chicken with salt, chili powder and pepper.

Throw strips of bell pepper around chicken, pour water/chicken stock into dish then top off the dish with salsa.

Bake for 40-45 minutes or until rice is soft and chicken is baked through.


So there you have it, A Baked Salsa Chicken recipe that I’ve created for you to perhaps free up some of your time to either relax, spend with loved ones or who am I kidding… get something else done that I am behind on… Christmas shopping and decorating here I come! Hope you enjoy this quick and delicious one dish recipe! Enjoy the last couple weeks of November everyone! Xoxo





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Quick Veggie Chickpea Curry

Hola everyone! So I was staring in my fridge today wondering what I could possibly make to warm me up after a long walk in the chilly outdoors with the new pup. I was slightly hangry, but I knew I was craving that bowl of warmth and nothing else would suffice, so a quick curry was in order! With my recent SPUD delivery, I ordered the Best of Fall Box and received some gorgeous local sweet carrots, local tomatoes and onion, I thought this could be a great base for a Quick Veggie Chickpea Curry! This turned out insanely delicious, I was actually impressed with the layers of flavor I was able to attain in less than 30 minutes, YUM!

I’m recently focusing on quick, filling meals that are nourishing, satisfying and are also wonderful left over food for work. This Quick Veggie Chickpea Curry hits all those check marks, filled to the brim with veggies and your chickpeas are a wonderful protein source for those of you that don’t care for meat. I usually tend to have a lot of these ingredients on hand, hopefully you guys do too so you can make a batch of this scrumptious curry ASAP! I will also continue to rave about SPUD.ca, many of you know I recently became an affiliate for SPUD.ca, a highly recommended company that provides local, organic groceries to your doorstep. Just hop on SPUD.ca, shop online and you’ll have your groceries at your door on your delivery date, this saves so much time and the produce is local and tasty AF! I will also give you a PROMO CODE so you can get $20 off your first order of $60, the CODE: PINCH gets you this discount at checkout, hooray!

Alright, so a tasty quick meal in under 30 minutes is what we all dream of, am I right?! Let’s keep it real, in and out of the kitchen, more time for whatever your vice is (mine currently is Outlander on Netflix) and get food in our bellies ASAP! I always find if I start by prepping all of my ingredients, get my spices measured out and ready, cooking goes much more smoothly and a lot of time is saved. You’re also not running like a chicken with your head cut off through the kitchen, that always restores the faith your family has in your cooking skills while they watch you cook… just saying.

Hopefully you have these ingredients lying around!

Serves 2:

1 tsp avocado oil/coconut oil

1/2 medium yellow onion – thinly sliced

2 cloves of garlic – crushed

1 tsp fresh grated ginger

1 tsp fresh grated turmeric (or 1/2 tsp dried)

1 tsp paprika

1 tsp yellow curry powder

1/2 tsp red chili flakes

1 tsp salt

1/4 tsp black pepper

1 medium carrot – very thinly sliced into circles

2 large tomatoes – chopped

1 cup vegetable broth

1/2 cup light coconut milk

1 can (540ml) drained and rinsed chickpeas

1 large handful of spinach




Here we go:

Place a medium pot over medium heat & heat oil.

Add your onions and all of your spices, saute until fragrant and onions softening, approximately 5 minutes.

Add your thinly sliced carrots, saute another 5 minutes.

Add vegetable broth, coconut milk, tomatoes and chickpeas, allow to simmer for 10-15 minutes.

Stir in your spinach at the end until just wilted.

Scoop into your favorite bowl, top of with goodies, kick back, watch Netflix and dig in!

Hope this Quick Veggie Curry Bowl keeps you warm this weekend and hits the spot! Tag me in any of your A Pinch of Nurse creations on Instagram @apinchofnurse or Facebook, or I do love getting all your messages as well! Almost a long weekend for most of us, let’s take a moment to remember on Saturday as well! Thanks for reading and all your support everyone, XOXO.

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