• 2 tbsp. butter or ghee (or coconut oil for vegan)
  • 1 large yellow diced 
  • 1 celery stalk, diced 
  • 2 cloves garlic 
  • 2 tbsp. arrowroot powder
  • 1 1/2 cups unsweetened almond milk
  • 1 tbsp. dijon mustard 
  • 1 tsp. black pepper 
  • 1 tsp. sea salt 
  • 1/2 tsp. paprika 
  • pinch cayenne 
  • 1 cups greens (I used kale) 
  • 2  4oz. cans wild caught tuna 
  • 2 cups cooked chickpea pasta 
  • 1/2 cup frozen peas
  • 1/2 cup nutritional yeast 

To Serve: 

  • chopped green onion 


  1. Preheat oven to 400F 
  2. Heat a large heavy bottom pan, over medium heat and melt butter. Add onion and celery cook until beginning to soften, about 5-7 minutes.
  3. Add garlic,and cook for 30 seconds.
  4. Sprikle in arrowroot and slowly whisk in almond milk to avoid lumps
  5. Add dijon, salt, pepper, paprika and cayenne 
  6. Add kale and whisk together until kale is soft. 
  7. Remove from heat and stir in 1//4 of nutritional yeast. Then add in tuna, al dente cooked pasta frozen peas and mix to fully combine.
  8. Pour into an oven safe dish (if not using one already) and top 2 tbsp. nutritional yeast   and bake for 15-20 minutes. 




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