This Italian Tuna Salad comes together really quick with some staples you most likely have on hand. Refreshing, light, perfect lunch or dinner for a warm summer day.
50/50 mix (spinach and spring mix) arugula, cherry tomatoes quartered, black olives cut in half, 1 cucumber peeled and diced, optional: favorite Italian dressing (tip-drizzle along sides of the bowl, then mix it in)
1 can of tuna drained, 1 half avocado, 1Tbs Dijon mustard, 1Tbs capers, fresh black pepper. Mash avocado and mix all ingredients together.
Directions: make salad, then make the tuna mix, top the salad with the tuna. Optional: Sprinkle a tsp of Pesto over the top.
For a vegan option: drain, rinse and smash garbanzo beans in place of the tuna and use vegan pesto.
Mexican Coleslaw. Fresh, quick, delicious lunch. 1 package coleslaw mix 1/2 can black beans drained and rinsed 1 cup frozen corn, thawed 1/2 cup chopped red onion 2 Tbs chopped jalapenos 2 Tbs dried cranberries. Garlic Salt Cumin Cayenne Pepper Mexican Oregano Dressing: 1 Tbs honey (or maple syrup if vegan) 1/4 olive oil 1 tsp ACV Juice of 1/2 orange Orange zest Tapatio (a couple shakes)
Mix together salad ingredients. Mix dressing together in a bowl with a fork. Pour over coleslaw. Mix together. Serve with tortilla chips. Extra- precooked shrimp, sprinkle taco seasoning over and squeeze fresh orange juice, mix together and add to slaw.
Today, I had a page of coleslaw mix in my fridge that needed to be used. I am trying to avoid going to the store so it was a “what’s in the pantry” challenge. This quarantine feels like a continual episode of Chopped. I did not have lime but the fresh orange really made this light and refreshing with the spice and jalapenos. The cranberries added a nice pop that really played well off the other flavors. It made a delicious, light lunch to enjoy in the AZ sunshine. You can keep it vegan or add some shrimp for a more filling meal.
Looking for a quick and easy app for Happy Hour. Here it is. Make the cashew cheese ahead of time, all you need is fresh tomato slices and basil. Want to level it up? Add some balsamic vinager and an olive oil drizzle, some goid wine. Voila!
1 cup soaked Cashews
Juice from 1/2 lemon
1/4 cup Nutritional Yeast (or to taste)
Drain and rinse cashews. Mix together with lemon and nutritional yeast in a blender or food processor. Refridgerate.
Slice tomatoes, add cashew cheese and a fresh basil leaf.
So I have been hearing all this hype about Celery juice and how amazing it is. It can reduce inflammation, lower blood pressure, detox your kidneys, help with skin conditions like acne and eczema, the list goes on and on. Earlier this week I was having some stomach issues and thought I would give it a try. I drove to my local favorite juice shop and picked up a bottle. After 30 min, my stomach did feel better. At 6 dollars a bottle I decided to find a cheaper way to keep drinking it and really see how it worked. I picked up some organic celery for $1.99, some fresh mint and headed home to make a batch. I added some water to my blender, chopped up the celery and some of the mint, squeezed in some fresh lemon juice to copy the juice I had earlier. I also grated some fresh ginger in since its an anti-inflammatory I figured it could hurt. Blended it all up and poured it through a strainer pressing the pulp with the back of a spoon. It turned out good but was time consuming. So I ordered nut bags on Amazon. Today after blending I placed one of the bags inside a juice pitcher poured the juice into the bag. Then squeezed all the juice from the pulp. The pulp left behind in the bag was pretty dry and I was able to get quite a bit of juice. The last 2 days I have started my day with celery juice instead of lemon water, I don’t know if I am noticing a huge difference but I am going to stick with it and report back. I did also take some to the gym as a post workout recovery drink. With high water content of celery plus the fact that is has sodium and potassium electrolytes it makes sense that it would be a great way to rehydrate after a workout. You also get some Vitamin A,B,C and K, all seems like positives to me.
So my verdict, I think it tastes good, I am getting some extra water and vitamins and I am willing to stick with it and see if I notice any more changes. Plus, now I have the pulp to start playing with some recipes.
If you have tried celery juice, tell me what you think.
Happy Fat Tuesday! Today’s post is inspired by the fabulous people that take my fitness classes and the beautiful 78 degree, sunny weather I am getting to enjoy in AZ. I woke up to a text from a friend looking for smoothie recipes. I shared some recipes I have posted here and my basic favorite ingredients I keep on hand. Once I arrived to teach my classes, I had several people tell me it was Fat Tuesday. I did not think to include any special music in my classes to celebrate, but we drummed and danced our hearts out, so good way to start the day none the less. I came home looking for a way to mark the day and celebrate in some small way. I already had chili in the crockpot so (thank you meal prep Sunday) making a Cajun inspired dinner was not going to happen. Then it hit me, why not make a smoothie. I went through my fridge and realized a fruity, hurricane inspired smoothie to enjoy outside while I write this post was the ticket! Wanting to keep the carbs and sugar low, I used one of my favorite hacks, tea in place of juice for the liquid. I have to say, I love how refreshing and light it turned out. This will be making many comebacks by the pool.
Pomegranate White Tea (or passion fruit tea)
Fresh squeezed juice from 2 oranges
1/2 cup frozen raspberries
1 container Key Lime flavored coconut yogurt
1/2 lime juiced
Place all ingredients in blender and mix well. Add ice if needed.
To make this taste like a more authentic Hurricane you can add rum extract or just add some rum. Relax and Enjoy