This recipe is super fast & super easy- you’ll be chompin in 10 minutes.
There are so many variations of canned tuna out there- use your favorite!
Red onion gives a sweet kick and some bright color
What you’ll need for 2 sandwiches:
1/2 can white beans, rinsed & drained, I used white cannellini
1 can tuna, rinsed & drained, I used white albacore
1 medium tomato, chopped
Some red onion, chopped
Flat leaf parsley, chopped
Lemon, juice & zest
Arugula, mixed greens or any other kind of lettuce
Ciabatta bread, sliced & toasted
Combine everything and season to taste with salt & pepper. Drizzle leftover olive oil on the lightly toasted ciabatta. Assemble each sandwich with tuna salad combination and top with greens. Serve with celery sticks so you can scoop up any tuna salad that falls out of the sandwich!
There was a sale on cantloupe’s. I took advantage of it. But soon after buying 2 whole melons I realized they were going to go bad unless I ate them all day for a week. Given then heat & beginning to the end of summer, I decided to turn some of it into popsicles!
This takes no more than 5 minutes. You’ll need:
Cantaloupe chunks – I used 1/2 a cantaloupe
Handful Pitted Cherries – I used frozen ones
Non-Fat Plain Greek Yogurt- 1-2 spoonfulls
Popsicle mold, or small plastic cups
Pulse cantaloupe in a blender, food processor, or magic bullet until smooth. Scoop in yogurt and blend again. For a thicker consistency use a little more yogurt, for something icier use less. If you like honey and/or mint toss some into your mix as well! You can also use flavored greek or regular yogurt here, whatever your preference is.
Line up molds or cups. I used small plastic medicine cups, or shooter cups. Pour melon mix into molds evenly, leaving enough room for a few cherries.
Place molds into refrigerator for an hour so the mixture settles some. Then place popsicle sticks into each mold and place into freezer. Molds will freeze up in 1-2 hours, but for the most pop-like consistency let them freeze over night. When you’re ready to enjoy squeeze the molds a little to get the pops out- running them under warm water works too.
Yum! They’re like a healthy orange-sicle, like the Flinstones push pops from my childhood!
Fresh veggies transformed into mini-pancakey-savory-bites are a wonderful side for a summer tex-mex meal.
Corn on the cob is in season and oh-so-good.
Throw a cob, with the husk still on, into the oven for 10-15 minutes on 350-375.
It’s much more flavorful than canned or frozen corn!
This recipe is simple, yet packed with flavor. To serve 4 (12 cakes) you’ll need:
1/3 cup skim milk (or buttermilk)
1/3 cup whole wheat flour
1 1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground pepper
1 ear of corn, cut off kernels (3/4 cup)
1 zucchini, grated (1 cup)
1/3 cup onion, chopped
1/3 cup mint, chopped
Some lemon zest
2 teaspoons canola oil
Mix the first 6 ingredients in a bowl. Add in corn kernels, grated zucchini, onion, mint and lemon zest and combine thoroughly.
Heat oil, then slowly pour in 1/4 cup of veggie mixture. Cook 3-4 minutes per side, or until brown. Adjust heat so outside does not burn before middle cooks.
Serve with grilled shrimp, chicken or steak that’s marinated with chili powder and garlic alongside some fresh pico de gallo for a fiesta tex-mex meal! Oh, and margaritas. Must have margaritas!