My FAVORITE Tuna Salad

I've made and tried a multitude of tuna salads. There's just so much that you can do with tuna and this may come as a surprise to many of you but it can even be prepared without mayonnaise! This might not be your traditional tuna salad but I have a secret weapon that packs this salad with tons of flavor. It's easy to make and is finger-licking good. At least good enough to be considered my absolute favorite tuna salad.

• 2 7oz cans of tuna (drained)
• 1 shallot (or 1 small red onion)
• 1 avocado
• Approx. 25 kalamata olives
• 2 tbsp Extra virgin olive oil
• Drizzle of liquid aminos (or soy sauce)

Drain the tuna as best as you can and then break it up with a fork in a bowl. Finely dice the shallot, slice the olives in half, and cut the avocado into cubes. Combine these ingredients with the tuna, mixing carefully so as not to mash up the avocado. Add in the evoo and then drizzle some liquid aminos. There is no need for salt- DO NOT ADD SALT. The liquid aminos seasoning, like soy sauce, is very salty. It's best to lightly drizzle and then taste the salad to see if more is needed. 

A few words on my secret ingredient, liquid aminos:

It is a gluten-free alternative to soy sauce but packs more sodium than soy sauce. Which is why you only need a light drizzle of this product. It also consists of 16 amino acids but you can't rely on this to be an adequate source of protein since you wont get much from the amount that you'll be using. It gives this recipe saltiness but also another flavorful component that I can't really describe. You'll just need to try it out for yourself!

Tuna salad pictured with a whole wheat pita

Mama Chef's Sure-fire Way to Spice Up Your Morning

We all know that breakfast is the most important meal of the day but all too often end up eating the same thing every. single. morning. Well this is your wakeup call my friends - fellow blogger and chef extraordinaire Inga aka Mama Chef is here to shake things up a bit. If you like what you see here then head on over to Ingas Indulgence to find more mouthwatering recipes for not only you but also for any little tots in your life. 

Sweet Potato Blinis with Ricotta & Dates
(yield: 14 blinis, about 3 servings)

1/3 cup cooked sweet potatoes, pureed
1/4 cup plain, low-fat yogurt 
1/4 cup milk
1 egg
1/4 cup whole wheat flour
1/8 tsp baking powder
1/8 tsp ground cinnamon
Pinch of salt
Vegetable oil, as needed
1/3 cup part-skim ricotta cheese
1/4 cup dates, chopped

In a medium bowl, whisk together sweet potato puree, yogurt, milk, and egg. In a 
separate, small bowl, combine next 4 ingredients. Add dry mixture to sweet 
potato mixture, and mix well to form a smooth batter.

Heat 1 tbsp of vegetable oil in a large, non-stick pan. Place tablespoonfuls of 
batter into the pan, and cook over medium heat, about 3 minutes per side 
(adding more oil to the pan if necessary). 

Allow cooked blinis to drain on a paper-towel lined plate. Serve with a dollop 
of ricotta, and some chopped dates over the top.

Pesto & Granola

Pesto Granola? Perhaps not together but these two recipes deserve a mention.

Meet Michee Cheng. She is a Master's student in Nutrition with a serious passion for food. We have known each other since college, where I would constantly be tempted by all of her yummy treats. Of course, on days when she didn't happen to bring anything to share I would nag her to bring something for me the next day. I just couldn't resist! The girl is seriously good when it comes to cooking and baking which is why I'm thrilled to share two of her recipes.

Pesto

2 big bunches of basil (thai or italian)

1/4 cup parmesan cheese

1/2 cup pine nuts or walnuts

Juice of 1 lemon

1 clove garlic

1/4 cup extra virgin olive oil

Salt and pepper to taste

Put all ingredients in a food processor or blender and blend until the pesto is thick and smooth. 

*It's a great addition to sandwiches, pasta salad, and potatoes. 

Granola

Pictured with yogurt and milk tea

3 cups oatmeal (old fashioned)

1/4 cup oil

1/2 cup honey

1/4 cup flaxseed (ground)

1/4 cup wheatgerm 
1/2 cup chopped almonds

1/4 cup sunflower or pumpkin seeds

Combine the oil and honey together first then add the rest of the ingredients and mix until fully incorporated.

Pre heat oven to 250 degrees and prepare two baking sheets covered with aluminum, this will make it easier to clean and gather the granola. 

Spread the granola mixture onto the two baking sheets and put it inside the oven for 40 minutes. At 20 minutes mix the granola and then continue baking until done or brown. When done, let it cool for a few minutes.  

voilà!