Tonight for dinner I made tuna salad…without tuna…or mayo.
How, you might ask, did I make such meal?
With vegetables and seasoning.
I’m trying to incorporate as many veggies into my diet as I can, so I’m always on the lookout for new recipes. One of the most interesting I’ve seen so far is “Better than Tuna” from this book. First, I whipped out my food processor. Then I discovered my food processor was broken, so I whipped out a knife and cutting board. I finely chopped three big carrots, two celery stalks, a quarter of an onion, half a red pepper, and a tomato. I drained the tomato and threw all the veggies in a bowl.
For the seasoning I mixed in one-half teaspoon Celtic sea salt, one Tablespoon parsley, one-half teaspoon kelp, and three Tablespoons of Vegenaise.
Looking at the concoction, I wasn’t sure what to think. It looked pretty appetizing, but there was only one way to find out for sure. I served the “tuna” in a toasted whole wheat hamburger bun. I also set out a platter of blue corn tortillas with hummus (I cut the tortillas into “chips” and baked them in the oven first). To drink? Fresh vegetable juice.
Numma, numma, numma. It was delicious. I highly recommend it (hopefully your food processor is working though because all that chopping was labor intensive). I’m so excited for lunch tomorrow to eat the leftovers.
We’ve been making this lentil soup* all winter. We finally have it down:
I pour 5 cups of organic, low sodium chicken broth into the big pot.
Ron chops 2 celery stalks, 1 large carrot, and minces 2 cloves of garlic.
I chop 1 medium onion, 1 red pepper, and 1 green pepper. Then measure out 1 cup of dry lentils.
We toss this first batch of ingredients into the pot and stir. Turn on the burner and, after it begins to boil, reduce it to a simmer for 40 minutes.
While it’s cooking, Ron and I are back to the cutting boards.
He’s got 3 red potatoes.
I have 1 zucchini.
He measures out the curry powder and basil (half a teaspoon each).
I measure out a half a cup of organic tomato sauce and drain a can of diced tomatoes.
Our second batch of ingredients goes in the pot for an extra 15 minutes at the end.
We keep sourdough bread in the freezer, and Ron thaws it out and toasts it up so we can dip it in the soup.
It’s the only part of winter I’m gonna miss.
*recipe from a Pritikin book I found on my parents’ bookshelf
1 filet (3.5 ounces) salmon, poached*
¼ cup sweet grape or cherry tomatoes, sliced
¼ cup thinly sliced scallions, thinly sliced
1 tablespoon (2 to 3 leaves) fresh basil
1 teaspoon fresh oregano
1 tablespoon capers
Salt to taste
Freshly ground black pepper to taste
1 teaspoon lemon juice
2 teaspoons olive oil
3 pieces WASA Fiber Rye crispbread (may substitute any WASA variety)
Mix together in a large bowl, tomatoes, scallions, basil, oregano, capers, lemon juice, olive oil, salt and pepper.
Add salmon chunks and mix gently. Serve with WASA on the side of salmon mixture.
TIP: To poach salmon, place in salted, simmering water for 6-7 minutes or until salmon is opaque in center. Do not boil water. Cool and remove skin.
Prep time: 15 minutes
Nutritional Value Per Serving
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