These avocados are stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. No mayo necessary here!
I was making this recipe two times a week for months before I wrote this post. I came up with it one day based on what I had lying around in the kitchen and immediately fell in love. It was my absolute favorite lunch. You aren’t supposed to eat tuna more than twice a week otherwise I probably would have eaten it every day. Not only is it easy to make, it’s also healthy. But wait a second, why was I not sharing the lunch I was eating two times a week? Is it too simple? I mean, I can’t lie, it’s incredibly simple, but guys, it’s magical. This is just such a tasty lunch! You need this in your life. I have links to more of my favorite tuna stuffed avocados that you can check out below, but this one is the original love of my lunch.
HEALTHY TUNA STUFFED AVOCADO
Time to Make It
A healthy tuna and avocado lunch!
Author: Rachel Farnsworth
Yield: 4 to 8 servings
4 avocados, halved and pitted
3 (4.5 oz) cans tuna, drained
1 red bell pepper, diced
1 jalapeno, minced
1 cup cilantro leaves, roughly chopped
1 lime, juiced
salt and pepper
Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size
mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls. Season with salt and pepper.
Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.
ONE PAN MEXICAN QUINOA
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
This salad came together in under 15 minutes and was the perfect way to satisfy my craving for something gloriously Greek. It’s part salad, part side dish and is sure to be a regular in my home, and hopefully yours too! Let me know if you get a chance to try it!
Ready to make these uber easy greek quinoa bowls? Fabulous!
Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
Next add your water, set burner to high, and bring to a boil.
Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
Add any additional salt and pepper to taste, if desired.
For a speedy salad, do all your prepwork while your quinoa cooks. This way you’ll only have one ridiculously step left after your quinoa is fluffy and ready to go.
Once in a while I make something that’s extra special. Something seemingly simple, but with flavors that sing. Now, as we discussed in my look back at 2015, I love all of the recipes I post. But some of them really set my heart aflutter. The last recipes I remember feeling that way about were my jackfruit carnitas 2.0, and before that, my coconut curry pasta (<- underappreciated recipe alert!). And today, this vegan spinach pesto pasta is joining the ranks.
½ cup raw cashews (you could also try toasted pine nuts, walnuts, etc.)
about 6 cups loosely packed spinach (6 oz.)
1 small bunch basil (0.75 oz.), thick stems removed
¼ cup plain, unsweetened nondairy milk (this is pretty much the only nondairy milk that I use)
juice of ½ lemon (plus to taste)
scant ½ teaspoon salt
pepper, to taste
For the vegan spinach pesto pasta:
8 oz. pasta of choice (I used shells)
1 tsp. olive oil
½ yellow onion, or 1 shallot, diced
2 cloves garlic, minced
½ cup reserved pasta water
Make the pasta:
Bring a pot of generously salted water to a boil, and cook your pasta according to package directions. Drain it, reserving ½ cup of the cooking water. Do not rinse.
Make the vegan spinach pesto:
Add the cashews to your food processor and pulse a few times until crumbled.
Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.
Add more lemon juice to taste if desired, and set aside.
Put the finishing touches on the vegan spinach pesto pasta:
In a large pan, heat olive oil over medium heat. Add the onion or shallot and a sprinkle of salt. Continue to cook, stirring occasionally, until the onion is softened and browning slightly.
Add the garlic and cook for just about 60 seconds more, stirring occasionally, until the garlic is fragrant.
Add the cooked pasta, reserved pasta water, and pesto and fold everything together gently. Reduce the heat to medium-low and cook, stirring frequently, until the sauce has thickened slightly and clings to the pasta, and is warm throughout. Remove from the heat and adjust seasoning to taste. Serve warm. The pasta is best eaten immediately; fold in a light drizzle of olive oil before storing leftovers and keep in the fridge for up to 3 days.
I swear, I think of the best topics to write about while I’m sleeping. Whenever I have trouble sleeping I write posts in my head, and they’re always good ones. My best and most funny writing happens at 2am. The problem? By the time I wake up in the morning I can’t remember the funny. Or the words.
3/4 cup unsalted butter
1 package (about 11 ounces) bittersweet/dark or semi-sweet chocolate chips
1/2 cup light brown sugar, packed
3/4 cup granulated sugar, divided
5 large eggs, divided
2 teaspoons vanilla extract, divided
3/4 cup + 1 tablespoon all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
2 (8 ounce) packages cream cheese, room temperature
1/3 cup creamy peanut butter
2 tablespoons sour cream or plain greek yogurt
Preheat oven to 350°F. Line a 9×9” square pan with foil or parchment paper and spray with nonstick cooking spray.
Make the brownie batter: place butter and 1 3/4 cups of the chocolate chips in a large microwave safe bowl. Heat for 1 minute on high power, stir. Continue heating in 30 second increments, stirring between each, until chocolate is melted and smooth. Stir in brown sugar and 1/2 cup granulated sugar. Stir in 3 eggs and 1 teaspoon vanilla extract, then add 3/4 cup flour, cocoa powder, and salt and mix until smooth. Set aside.
Make the cheesecake batter: beat cream cheese with a hand or a stand mixer until smooth and creamy. Add peanut butter, 1/4 cup sugar, and sour cream or greek yogurt. Mix until smooth, then add 1 teaspoon vanilla, 1 tablespoon flour, and remaining 2 eggs. Beat until smooth without lumps.
Spread half the brownie batter in the prepared pan. It’s a thick batter but should spread easily with a wooden spoon or spatula. Place half the cheesecake mixture over the top and spread carefully. If you have an offset spatula, that makes spreading this layer easier. Top with remaining brownie batter and then the remaining cheesecake to create 4 layers. Sprinkle with remaining chocolate chips.
Bake for 45-55 minutes until the edges start to get golden and the center is set. Cool completely at room temperature. Chill to set, at least 2 hours or overnight. Cut into small bars and serve. This cheesecake is very rich and a little goes a long way! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Ummm okayyy. Chocolate lasagna? Seriously, people. What will the Italians think of next? Fine, it’s not Italian. But doesn’t it make you want to eat this while skipping through one of Tuscany’s fields of sunflowers? The Under the Tuscan Sun soundtrack playing while your hair flies behind you in slow motion. Okay, just me then?
Chocolate Lasagna – A Chocolate Lover’s Treat
36 Oreo cookies (regular, not double stuffed)
6 tablespoons butter, melted
8 oz cream cheese, softened
¼ cup granulated sugar
3¼ cups cold milk, plus 2 tablespoons, divided
12 oz tub Cool Whip, divided
2 – 3.9 oz packages chocolate instant pudding mix
½ cup mini chocolate chips
In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
In a large bowl, mix together chocolate instant pudding and 3¼ cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than ½ cup of the chocolate chips if you want more!)
Chill in fridge for 4 hours or freezer for 1 hour.
do not know a single person who doesn’t like sweet potatoes. Okay, I do know one person like that but I’m 100% sure their dislike for sweet potatoes is imagined as they’ve never actually tried one. Imagine that?! There is something so comforting and satisfying about baked sweet potatoes smothered in spices that most people find them completely irresistible. For me it was love at first bite. If you are a fan of these beautiful orange spuds too, you are in for a real treat today.
CRISPY SWEET POTATO FRIES WITH AVOCADO-CORIANDER DIP
1 large / about 500 g of orange sweet potatoes
1½ tbsp cornflour (AKA cornstarch)
2 tbsp rapeseed / canola or other vegetable oil (olive oil will make them less crispy)
½ tsp ground cumin
½-¾ tsp ground hot chilli
½ tsp ground smoked paprika
¼ tsp ground cinnamon
about ½ tsp fine sea salt
1 ripe avocado
2 tbsp freshly squeezed lime juice
¼ cup fresh coriander leaves (save stalks for a curry or veg stock)
1 garlic clove, pressed
about ¼ tsp fine sea salt
white or black pepper, to taste
Peel the potato and cut in half lengthwise. Cut it into long ½ cm / 0.2″ wide matchsticks. Try to make them as even as possible so that they cook evenly.
Plunge the matchsticks into a bowl of cold water and let them sit in it while you mix your spices.
Mix all the spices with cornflower, but do not add salt at this stage yet.
Take the potato matchsticks out of the water, rinse them and blot dry with a kitchen towel.
Place dry potato matchsticks in a rectangular dish. Drizzle with 2 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil.
Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.
Using a small sieve sprinkle a thin amount of cornflour-spices mixture over the greased matchsticks. Make sure all sides are covered.
Place potato matchsticks on the baking tray in a single layer and make sure fries do not touch each other as otherwise they will end up soggy. The more space they have around them the crispier they will turn out.
Bake for about 30-35 minutes. 20 minutes in, gently turn the fries to the other side. If you have some small fries in between larger ones, they will be done sooner so you may want to take them out a bit earlier. Sprinkle with salt once done – adding salt to the spices and cornflour mixture stops the fries from crisping up.
Combine all dip ingredients in a chopper or small blender and whiz until you get a thick dip. You may need to add a tablespoon or so of water to achieve the right consistency.
Tacos, I think, more than any other savory food, make people happy. Set up a taco bar with lots of fixin’s, and you’ll have one giddy group of peeps. (Ever had a taco party in the summer? Lots of smoky-grilled toppings and free-flowing cocktails/mocktails/beer makes for one feel-good time.)
LOADED GUACAMOLE VEGETARIAN TACOS
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
This Dehydrated Zucchini Chips Recipe is SO good. Full of flavors, slightly spicy. Amazing.
The ONLY downside.. the serving is so small. Seriously, you have no idea how small that 1 1b of zucchini is going to get. And you are not going to want to share.. lol. Basically this recipes makes one nice sized serving for one person.. yep one. But I am marking it 1-2 servings.
1 lb (about 4 cups) thin sliced Zucchini*
1/4 tsp salt
1/4 tsp pepper
1/2 tsp olive oil (this can be omitted)
1 tsp apple cider vinegar
Note: I cut my zucchini on a mandoline slicer. I did both the thin and thick slices. The thin turned out much better and crispier.
In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar
Add sliced zucchini
Toss with the “dressing” to coat.
Arrange slices on dehydrator trays
Dehydrate at 135 degrees for 5-6 hours or until crispy