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Tuna Pasta and Sauteed Veggies




Okay, so one of my first recipes is this Tuna Pasta Salad served cold, with Sauteed Veggies. I used gluten free pasta, which you really couldn't tell the difference. The veggie combo had asparagus,  purple cabbage and squash. I included the avocado to give me some of that good fat. Portion size is about 1 1/2 cups of pasta and 2/3 cup of veggies. I included the photo of just the veggies so you could get  better ideas of size and ingredients. I included a special ingredient in the veggies, which you will find out about in the book! I can't reveal all my secrets just yet.  ;)

Try it and let me know what you think?!

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