Tuna Salad with Avocado

We had a big lunch today so I decided to make a light, spring dinner. My sister and her husband were in town visiting and he requested that I make Brandon's Pizza Bites. For lunch we had pizza bite appetizers, Herb Chicken and Salad. For Dessert I make Honey and Cinnamon bread. Mikalanne and Andrew headed home and Brandon went to mow the lawn and clean up the yard. I quickly cleaned up the house and decided to play around with a light recipe for dinner. For lunch, I have found the Tuna is easy and filling but I am tired of always eating it the same way, while it is good, it can be boring day after day. So today I tried using avocado as a moisture instead of mustard. It was really good and I was actually surprised at how moist the avocado made the tuna.  

Sunday Brunch

Ingredients:

1 Can Tuna Fish

1/2 Avocado

1/4 tsp Salt

Pepper to taste

*Red Onion, diced (optional)

Process:

Avocado mashing

1. Mash half avocado in separate bowl until it is nice and creamy. This will make it easier to mix into the tuna.
2. Mix Tuna, salt, pepper and avocado together in a bowl. 
3. Add onion if desired.
4. Serve with your favorite veggies or try making these tortilla's. 

Add a little sea salt and mix tuna and avocado.

Enjoy!

BLT and Egg Breakfast Sandwiches

A few posts ago I posted about President's Day tortilla's. Since then I was really trying to think of how I could use them for other meals. Tonight it came to me that they were kind of like an English Muffin or a Pita when I didn't flatten them and fry them to make them crispy. So tonight I made delicious BLT Egg Breakfast Sandwiches and they were delicious. 

Ingredients:

2 C. Almond Flour

2 Eggs

1 tsp Salt

¼ tsp chili powder

6 drips of Tabasco Sauce

For Frying: 1 tsp Olive oil or coconut oil

Process: 

Mix all the ingredients in a bowl, mix well.

Roll into a ball (about the size of a golf ball. Hand flatten into a nice circle- You don't want them to be paper thin (as thick as an English Muffin or thin pita) 

Heath Coconut Oil in a skillet until it is warmed (about mid to low heat- 3.5ish). 

Place flattened dough into the coconut oil for about 30 seconds on each side (should be lightly browned).

*You don't want them too thin or cooked too long because then it will make a chip rather than a soft pita. 

Remove and place on a paper towel to dry.

Next cook Bacon and eggs, slice tomato, lettuce, veggies of your choice, for Brandon I sliced some Cheddar Cheese. 

Plate your Sandwich and enjoy! This was a great pre-gym meal, it had a lot of protein and it gave me energy boost I needed to Kick box while Brandon swam a mile in the pool! 

MMMM! It doesn't even crumble when you bite into it! 

Presidents Day Tortilla's

Happy Presidents Day! I had the day off work and got up with every intention of making French toast. I guess that didn't seem like fun once I got all of my ingredients out. Instead I decided to do some research and make authentic Mexican tortilla shells. These are not your typical over spiced corn tortillas that you can get at American/Mexican restaurants! I played around with these a lot and here is what I came up with- Brandon liked both but this morning he was really into the sausage taco. I wanted to try my new honey so  I ate a sweeter version with some Dark chocolate Almond Milk. Enjoy and make these for your next Mexican night fiesta! Can't wait to try them with Guacamole and salsa. 

Crispy Tortilla’s

Ingredients:

2 C. Almond Flour

2 Eggs

1 tsp Olive oil or coconut oil

1 tsp Salt

For taco style add these spices:

¼ tsp chili powder

¼ tsp cayenne pepper

After it is cooked, top with Sausage, taco meat, spiced chicken etc. and

Sprinkle with shredded cheese, tomato and lettuce, a little hot sauce for kick

For breakfast fruit treat:

¼ tsp cinnamon

¼ 1 tsp salt

After it is cooked, top with a drizzle of honey and fresh berries

Preparation:

• Combine all ingredients in a mixing bowl and mix well with a spoon.
• Remove from bowl and place on almond floured parchment paper. Knead the dough until it is fully mixed and easy to work with. (It will be really sticky at first but just keep kneading it.)

• Roll your dough into balls. Depending on what you want to use your tortillas for, roll to the size you would like. We played with a few variations. A ball the size of a clementine will give you a plate size tortilla. A ball the size of a walnut will give you a small tortilla size. And  a ball the size of a grape will give you a good chip size.
• The flatter you make your dough, the crispier it will be. For my dessert tortillas I made them small and hand flattened them.
• For my chips and the taco style tortillas, I put them between parchment paper and rolled them flat with a rolling pin and used a cookie cutter to get perfect circles.

• Pour 3-4 Tbs of olive oil in skillet and bring to medium heat. Once olive oil is warm place your tortilla shells in the skillet. (make sure they are not touching).
• Fry tortillas for 40-60 seconds on each side. The longer you cook them, the crispier they will be.
• Place them on a paper towel to dry and cool.
• Top them with whatever you like or dip them in guacamole and salsa.

Here are the three we tried today:

Breakfast fruit Tortilla:

Sausage taco:

 Sea Salt Chips: