We had the pleasure of meeting fellow FTNS Radio show host, Clinical Nutritionist, and generally super cool person, Geri Zatcoff at the Fitness Atlantic Bodybuilding Championships two weeks ago in Wallingford, CT. We hit it off immediately, and hung out a good bit while we were there, and got to try some of her healthy lunch she packed with her to share. It was ridiculously tasty, and healthier than Superman after a sundip (nerd alert!).

We tore up her “tuna with apples and curry” which was accompanied by her “quinoa and vegetables”. Crazy good, and simple to make, which is important to busy people like yourself.

I’m going to share these recipes with you today. You’re welcome.

You can find more information about Geri on her website: http://www.zatcoffwellness.com. And don’t forget to listen to her show “The Nutrition Scoop” weekdays at 3pm est only on FTNS, World’s First Fitness Radio! http://www.ftns.com

Tuna with Apples & Curry

1 can of light* tuna, drained

1 small apple, chopped (buy organic so you can leave on the skin)

1 stalk celery, diced

1 tablespoon flat leaf parsley, chopped

1 teaspoon curry powder, sweet or hot (or to taste)

2 tablespoons low-fat mayonnaise

Sea salt & fresh black pepper to taste

*Light tuna has been shown to have less mercury than albacore tuna.

Quinoa with Vegetables

This recipe can be made with any whole grain. Use as a side dish or as a stuffing for zucchini or Portobello mushrooms. Also makes a great base for chicken or fish. Any nuts, seeds or dried fruit can be substituted. The addition of cumin and/or chipotle chile pepper gives it a smoky flavor and a bit of heat which balances the sweetness of the veggies and dried fruit. It is optional however, especially if have children. Add some left over grilled chicken or shrimp and you have a meal.

1 medium onion, chopped

2 carrots, peeled and diced

2 stalks celery, diced

¼ cup dried cranberries

¼ cup sliced/slivered almonds, pumpkin seeds or any chopped nut

½ tsp. cumin (optional)

¼ tsp. ancho or chipotle chile pepper (optional)

¼ cup fresh flat leaf parsley, chopped

2-3 tbsp. olive oil

2 tsp. Sea salt (to taste)

½ tsp. Fresh black pepper (to taste)

1 cup Quinoa, rinsed

2 cups water or organic, non-fat chicken or vegetable broth

Put 2 cups of water or broth in a pot. Bring to a boil. Add salt, then quinoa. Stir, cover and reduce heat to a slow simmer. Cook until all liquid has been absorbed, about 25 to 30 minutes depending on the grain. Quinoa cooks in about 25 minutes while brown rice may take 30 to 35.

While the grain is cooking, heat a skillet. When the skillet is hot, add the olive oil. Then add the onions, carrots and celery and sauté for 3-4 minutes. Add the cranberries and nuts. If you’re adding the cumin or chile pepper, add it now. Sauté for another two minutes and then add a bit of broth. Add pinch of salt and pepper to taste. Continue to add small amounts of broth until the cranberries look plump. Turn off the heat. Transfer to a large bowl and add the quinoa. Toss with the fresh parsley and serve.

This salad keeps for days in the frig and can be made a day in advance.

Chad Smith is a Hagerstown personal trainer, and co-owner of Home Team Fitness Training with his wife, Kat. He has a weekly fitness column in the Herald Mail newspaper that is read by thousands weekly. Visit his website http://www.hometeamfitness.net, or find him on Facebook http://www.facebook.com/hometeamfitness. You can also listen to “Jumpstart” with Chad and Kat live weekdays at 12 pm EST on FTNS Radio http://www.ftns.co.

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