Pesto tuna salad

I was looking for new ways to use up all the spinach pesto that I made and I found this cool list from the Food Network called "50 Ways to Use Pesto."

I'm always looking for new ideas for lunch and #25 caught my attention: Pesto Tuna Salad. 

I'm not a huge tuna fan, especially when I was a little kid and my mom let me watch 60 Minutes sometime, and once they had a report about bugs in your food and tuna, ketchup and peanut butter were the top three buggiest foods on the market.  I stopped eating all three right then.

***GAG***

But since I'm on such a restricted diet, I'm giving some old foods another chance to earn their way back into my diet.  Tuna is really good for you, so I'm really trying to learn to like it.  I can't eat tuna the way mom used to make it with mayo and pickle relish, so I'm searching for new recipes that fit in my restrictions.  

I made the recipe, but found that it was still too "dry" for my taste.  I kept adding pesto a tablespoon at a time and ended up adding between 1/3-1/2 cup of pesto.  I ate it with gluten free rice crackers and cucumber slices, but this would be delicious on top of a salad.  It was really good, and I would definitely eat it again.

Pesto Tuna Salad

2 cans drained tuna

1 can chickpeas, drained and rinsed

1/4 cup chopped parsley

1/4 cup diced red onion

1/4 cup diced red peppers

1/3 - 1/2 cup spinach pesto

2 tablespoons red wine vinegar

Salt and fresh ground pepper 

Mix all ingredients together. Can be chilled.  

Before adding the pesto

 

  

Lemony Basil Spinach Pesto (Vegan)

The other day, I was really craving some pesto, but my basil plant didn't really have enough leaves to make a batch.  But I did have a giant tub of spinach from Costco wilting away in the back of my fridge.   I used a small handful of basil and the entire tub of spinach and came out with a small bowl of yummy pesto.  It amazed me how little pesto I actually got compared to the massive amount of spinach I had.  A costco tub of spinach is ginormous!

I followed the same general steps that I used for my dairy-free basil pesto, except this time, I used raw pine nuts and did not toast them.   

Once again, I forgot to take a picture of this creation.  Which is really sad, because it turned such a beautiful bright shade of green.  I ended up freezing most of this in ice cube trays and then store the pesto cubes in a Ziploc so I have pesto all winter.   

Lemony Basil Spinach Pesto

1 small handful basil leaves

1 - 1lb tub of spinach

3 cloves garlic (I love my fermented garlic)

1/4 c. raw pine nuts

Juice and zest of 2 lemons

+/- 1/2 c. Olive oil

Salt and pepper

Put the basil, spinach, garlic and nuts in a food processor and pulse until everything is chopped.  Add lemon juice and zest.  Turn on food processor and slowly drizzle in olive oil until it reaches desired consistency.  Season to taste with salt and pepper.  Use immediately, store in a sealed container in the fridge for about 7-10 days, or freeze. 

Italian "Salsa"

My cherry tomato plants will not quit.  They keep producing like there's no tomorrow.  I finally had to start coming up with new ideas because I am so burnt out on all my standby recipes.   I made kalua pork in the crockpot over the weekend and was tired of having it in tacos or over plain rice and shredded cabbage like we always do. 

Don't you just hate when you get in a cooking rut? Ugh! 

As I was looking at the cherry tomatoes and was getting ready to throw them in the food processor once again for lazy salsa, I had an idea.  Couldn't I add similar, yet different ingredients and make an Italian style "salsa" instead of a Mexican flavored salsa?  A few minutes later, the Italian "salsa" was born.

Italian "Salsa"

4 cups of fresh tomatoes

1 bunch of basil, large stems removed

1 can of black olives, drained

1jalapeños, stem removed, seeded (if desired...seeds=spicy)

Juice of 1-2 lemons

Salt, to taste

Rinse off all your veggies.  Place all your ingredients, except salt, in the food processor and chop until desired consistency is reached, about 5-30 seconds.  Add salt to taste.  Can be served immediately, or chilled to let the flavors develop.  Stays good in the fridge for a couple of days. 

If you aren't eating GF, this would be great served with those crunchy toasts you would use to make bruschetta.

 

I served the salsa on top of some polenta rounds I baked in the oven until they were crispy and the leftover shredded pork.  It was really yummy! 

Shared on Southern Sundays 

Shared on Wednesday Fresh Food Link Up

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These Are My Confessions

I have some confessions to make.  No, not these kind of confessions...but I do feel really guilty like I've been cheating on myself and my health...

Ever since our last trip to Tahoe, I haven't been 100% following my diet, and eating foods that I shouldn't be.  Not at every meal, not all the time.  Just little bits here and there. I have successfully added some foods back into my diet, but some things, like wheat, dairy and spicy foods, just don't agree with me.   

Like the time I had a cupcake sized cheesecake...

Or the time Dave and I split the nachos at Freebirds...

I didn't feel terrible each time after I ate one of these things, so I guessed that I would be ok if I was having these things occasionally, as long as they weren't part of my everyday diet.  

Over the past few days, I've noticed my energy levels were down.  My joints were hurting.  My pants were tighter.  I was stuffy.  I was PMSing badly.  Colds and flus are going around the office now that school is back in session and I was sure that I just had a touch of whatever everyone else had on top of just being a bloated, emotional woman.  

Last week was our anniversary and we took a little getaway back to Tahoe.  This time we rented a vacation house.  It was adorable and bits of it reminded me of my grandparent's house in Washington. 

The morning was nice and chilly, so Dave got us Starbucks (yay soy milk Pumpkin Spice Latte) while I cooked us a healthy breakfast of sweet potatoes, eggs, and pastured bacon.  We needed a hearty breakfast so we could go hiking later that morning.  

We drove over to Heavenly so we could do the last hiking of the season.  The calendar says it's fall, but the weather and the trees just aren't cooperating just yet.  I did find one tree that had changed colors, but it was right next to a perfectly green tree.  

I realized I forgot my hat and we stopped off at the ski shop to find one.  Isn't it so cute?  

I looked inside the hat, and noticed it had a saying inside.  I read it and just hung my head and sighed deeply.  Another random sign from the universe...a gentle reminder that I need to be pursuing what I love...and I'm not where I'm supposed to be.  

Yes, I already have makeup sweat on it.  Ugh!

We got on the Gondola and stopped off at the lookout point.  The weather was beautiful and there was a slight breeze.  Perfect for hiking. 

The sun hiding behind the fluffy clouds. 

Our traditional "hold-the-camera-out-in-front-of-you-and -take -our -own-picture" picture

Last trip, we hiked up the California side of the mountain, so this time we decided to hike up the Nevada side.  It was getting pretty warm outside, and I was having difficulty adjusting to the altitude.  My joints were hurting and I just wanted to give up a couple minutes after we started.  

               

The views overlooking Carson Valley were amazing.  I love hiking because you get to see some of the most beautiful places that you would never get to see otherwise.  

We kept on going up the trail and it was a struggle.  I was breathing hard, I was hurting, and I was exhausted.  This was so different from how I felt at our last hike up here.  Sure, it was hard, but I felt great, had great energy, and just loved it!

I was so mad at myself.  I had been doing so good.  I started feeling better, so I got too bold and felt like I could go back to eating things I normally did.  I was still being generally healthy, but I was eating small quantities of wheat and dairy and other foods here and there and it was slowly slipping me back into an unhealthy state.  

Dave was so sweet and kept asking if I was ok, if we needed to rest, or if we needed to turn around.  I was near tears.  How could I do this to myself?  I was doing so well and in a few weeks, I'm almost back were I started?  

One thing that may or may not be a good quality about me is that I'm pretty stubborn.  Today, my stubbornness was a good thing because I wouldn't give up.  I wouldn't stop.  I couldn't give up and admit defeat.  I kept on going.  

I took a picture at the end of the trail just to prove I finished.  I was tired.  I was sore.  It hurt to breathe. But I finished.  It wasn't a long hike, but it was a steep hike and the elevation kills me since where I live is practically sea level.  

After I sat down for a bit and caught my breath and drank some water, I  felt a little better and promised myself to not let this happen again.  I need to get my focus back and not be such a baby on missing out on food.  I need to not cheat on my health.  

I saw this sign on the way back, and it made me happy!  

We were hungry after our hike and instead of stopping somewhere and getting some junk food, we headed over to Sprouts and had a healthy light lunch and some fresh juice.  Fresh juice instantly makes me feel better.  As soon as I start drinking it, I feel refreshed and nourished.  

Sprouts is a cool little hippie vegetarian cafe that serves amazing, healthy food.  I wish there was a place like that where I live.  

I busted up laughing when I saw this on the wall at Sprouts.  

The next day, at the suggestion from a Heavenly employee, we headed over to the Visitor's Center to see the salmon spawning at Taylor Creek.  

It was another picture perfect day.  I was a little relieved that this ended up to be more of a walk than a hike.

There was some really interesting educational signs all along our walk talking about the Tahoe area and the wildlife.  It was sad to learn that after these fish spawn, they die.  

We kept seeing signs warning us about bears in the area, but sadly we didn't have the privilege of seeing any fishing bears.  

We made it to Taylor Creek to see the salmon.  The water was so clear and all you could see were hundreds of red salmon trying to swim upstream.  

After our little walk, we stopped at the Beacon, a cute little bar and restaurant on the lake.  I was good and avoided ordering anything I shouldn't eat.  They had amazing Rum Runners, and I think everyone should go drink them by the dozens (responsibly, of course!)

Later that night we went back to Heavenly village and had dinner.  Once again, I ate appropriately.  After dinner, we sat outside by the fireplaces and had an after dinner drink.   

We came home, refreshed, and I came home with a new perspective. I am attempting to participate in the October Unprocessed Challenge.  For me, it's much more than just a challenge to eat better, it's a necessity to feel better.  I already eat a healthy diet, I just need to remember that a night out, a vacation, or a fun event is no excuse to stray away from healing my body and feeling better.  

Cucumber Tomato Salad

My garden is still overflowing with cucumbers.  We can't eat them, pickle them, or give them away fast enough.  Even if we ate cucumbers 3 meals a day, we would still have too many.  And yes, this is only from one plant!  Those things grow like weeds! 

When I was finishing up dinner the other night, I realized that I had forgotten to make a veggie to go with the meal.  I needed something fast so I decided to make a quick cucumber tomato salad.  It's so refreshing and tasty, it makes you forget you are actually eating something healthy!  

I like to start by washing and slicing up my cucumbers and tomatoes and putting them in a serving bowl.  I grind some fresh salt and pepper over the top.  Then I will drizzle over some oil and vinegar over the top.  In 5 minutes tops, I have a yummy vegetable to serve with my meal or as a stand alone snack.   

I have a slight addiction to gourmet spices, seasoning blends, olive oils, and vinegars.  I love that you can make the same basic dish and make it different every time based on a slight variation each time.   So even though I make this salad frequently, I always try to change it up to keep it from getting boring.  Sometimes I'll use rice vinegar and sesame oil.  Other times, I'll use olive oil and apple cider vinegar and toss in some fresh basil.  I've even added some sliced sweet red onions, mozzarella cheese, and olives to the mix.   

This time I used olive oil and a 20 year old aged pomegranate balsamic vinegar.  In place of salt, I used some Garlic Gold Sea Salt Nuggets.  Have you tried Garlic Gold before?  If you haven't you really should.  (No, they aren't paying me to say this...I just love this stuff).  I picked up some with a Groupon-like deal a while ago and I'm obsessed.  Little crunchy nuggets of garlic and sea salt.  This is not the garlic salt my mom used when I was little.  This stuff is awesome.  

I think that this was probably my favorite combination that I have put together so far.  Maybe we were really hungry, or it was really that good, but I was really disappointed when the bowl was empty.  

Cucumber Tomato Salad

1 cucumber

1 large tomato

1-2 tbl olive oil

1-2 tbl vinegar

salt and pepper

Wash cucumber, peel and seed if desired.  Slice.  Wash tomato and slice.  Place tomato and cucumber slices into a serving bowl.  Drizzle with oil and vinegar.  Season to taste with salt and pepper. Serve immediately.   

This post was shared on Whole Food Fridays Week #11 and Creative Thursday Link Party #26

Taco Salad with Avocado Dressing

My friend Lauren came over for dinner after she got back from a short vacation.  She said she was needing to detox from all the fun and suggested we make a taco salad.  

My grandma and my mom make this super yummy taco salad that has a homemade avocado dressing  mixed in the salad.  I'm sure I loved the salad mostly because it had crushed up Fritos in the salad, but I did remember that the dressing was really yummy.  

I tracked down the recipe from my aunt and was so disappointed to find out that it had sour cream in it. Dairy does NOT do my body good anymore, so I decided to try to find another avocado dressing recipe.  None of the ones I found were even close to my grandma's recipe, so I ended up combing all the best parts of the dozens of recipes I read into my own, allergen-friendly, avocado dressing.  

I made the dressing in a mixing bowl with an immersion blender, but you could definitely make this in a blender, a magic bullet, or even a small food processor.  

Avocado Green Chili Dressing

1 Avocado, skin and pit removed

Juice of 1 Lime

3 tbl water

3 tbl olive oil

1 garlic clove (I used my fermented garlic)

Small handful of Cilantro (leaves...stems too if you're lazy)

1/2 of a 4oz can of diced green chilies

Salt and pepper to taste

1/4 tsp chili powder (opt)

Add all ingredients to a blender and process until smooth.  Cover and chill for about 30 minutes while you are preparing your salad.  

When we made our taco salads, we put in everything that we could find that would go in a taco salad.  Lettuce, tomatoes, taco meat, onions, olives, crushed up tortilla chips, roasted corn kernels, salsa, etc.  I also like to add black beans or kidney beans, but didn't have any at the time. Once again, this is one of those super flexible meals that will adapt to whatever you have on hand.  

This post was shared on Whole Food Fridays Week #11 and Creative Thursday Link Party #26

Thai Lemon Shrimp

I have found a new love of coconut milk recipes, but not yet a love of curry, so I get very excited when I find a non-curry coconut milk recipe!

I found this amazing recipe and modified it to what I had on hand.  I'm sorry there's no picture to go with it.  We inhaled this so quickly and I didn't think you all wanted an after the fact picture of lonely shrimp nubs.   

Thai Lemon Shrimp

1 pound shrimp, shelled and deveined
1 lemon and 1 lime, juice and zest
1 teaspoon sriracha
1 small jalapeño whole
1 tablespoon fish sauce
3 cloves garlic, minced
1 teaspoon honey
1/4 cup light coconut milk
1/4 cup cilantro leaves
1 tsp oil

Mix all but shrimp in blender or food processor. Marinate shrimp in sauce for about 30 minutes in the fridge.

Heat a pan over medium high heat and spray with your misto or add a teaspoon of your favorite higher heat oil (I prefer coconut oil).

Discard the marinade and add the shrimp to the skillet and cook until shrimp are done, about 2-3 minutes.  Do not overcook or your shrimp will be rubbery. 

Remove from heat and serve immediately.