Weekly Meal Prep: Tuna & Roasted Veggies

For the tuna: Drain 2 cans of tuna. In a bowl, combine the tuna with a dollop of mayonnaise made with avocado oil, cut-up peppers, and cut-up yellow onion. Season with sea salt and pepper to taste and mix well. 

For the vegetables: Toss the Brussels sprouts and purple potatoes with cooking spray (or oil), turmeric, sea salt, and pepper. You can also switch out the turmeric for curry powder. Roast the vegetables at 375°F (190°C) until tender and slightly caramelized.