Tuna Stuffed Avocados: FTW

It is Spring Break and we are having some painting done to the house (yay!) which means we are living in bedrooms and the kitchen. The combination of these two things means that I sought out super-easy and fast dinner options for this week. This one is a keeper, for sure. Not a huge stray from your traditional tuna salad construct but so much more tasty and healthy.

I ended up mashing the whole avocado into the tuna and serving it in romaine lettuce leaf "cups". I also doubled the tuna so we would each have an appropriate protein and calorie serving. Finally, I charred the jalapeño. Not sure I would do that again, though, as I think the meal could have used that little bit of heat that the roasted jalapeño doesn't offer.

Don't like tuna? Still try this out, just use some shredded chicken or cubed or crumbled tofu as an alternative protein. I love to shred chicken in the Instant Pot but the convenience of canned chicken for something like this would be equally as appealing. If you do use tuna, be sure to buy the solid kind that is packed in water. That will give you the best texture and most healthy option.

http://thestayathomechef.com/healthy-tuna-stuffed-avocado/

I'm back!

Nearly 14 months later and here I am, returning to the blogosphere to share my recipes with you. I had HIGH hopes and great intentions last January, didn't I? Yeah, we all knew that they were lofty. But I'm giving myself credit for getting back on the pony today. Right now. Here. I. Am. Check out the pictures of my little darlings to see why I've been distracted from blogging. They are light and life and joy. They are also busy. And, so is my work as a life and health coach. More on all that later. For now: what's for dinner?!

This weekend we had these Cilantro Chicken Nuggets and they were THE BOMB! You can make them a little less calorie heavy by using less sesame oil (you really don't need two teaspoons, especially since the ground chicken is darker, more oily meat). In that same vein, I only used about a 1/4 cup of the coconut flour for dusting and it was plenty. I served mine with roaster broccoli (which is also super easy to prepare: wash and cut broccoli, put in favorite roasting pan, drizzle with 1 tsp of olive oil, sprinkle with salt and pepper, and cook at 375-400 for about 15-20 minutes until the tips brown). Don't know what coconut aminos are? That's ok! Just use soy sauce or tamari.

I'm still wrapping my brain around how often I plan to post, and what. But, for know, dear followers, know that I'm here and ready to begin again sharing my meals with you.

Eat well and be well!