Asian, Entrée, Gluten-Free, Low Sugar, Seafood, Vegetarian

Sushiiiiii (Bowls) at Home

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OMG YUMMMM. At first I was grumbling about buying $16 sushi grade tuna at Whole Foods. (I mean, let’s be real. I’m still a bit bitter about that price tag.) Besides buying the tuna and green onions this week, I generally have the remaining produce in my fridge as staples and all the pantry items on hand. Really, this Tuna Sushi Bowl is about $8-9 per bowl with staples aside and a healthy alternative to sushi take-out. While seemingly healthy, sushi can be packed with sodium and added unknowns. Cough, spicy mayo and rice, I’m looking at you. Apparently you can eat a serving a rice per roll?!? The tuna is packed with protein and extremely low in fat. I purposefully cooked extra quinoa when making Crispy Coconut Tofu Bowls just for these bowls. I grabbed everything you’d see in a sushi roll: cucumbers, carrots, avocado, ginger, a spicy “mayo” and wasabi. Packed in a bowl, you won’t even notice it’s not a true sushi roll. AND! Added bonus — these bowls were also really fun to make!

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Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Seafood, Vegetarian

Tantalizingly Stuffed Tuna Salad Sweet Potatoes

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Want a yummy easy lunch with mostly pantry ingredients and basic staples? This recipe for Tuna Salad Stuffed Sweet Potatoes is not your mother’s tuna salad. (Sorry, Mom. Still think you make great tuna salads, but this is more of a “this is not your mom’s generations’ tuna salad.”) Protein packed and perfectly balanced, I got this idea for the stuff sweet potato from POPSUGAR‘s macro guide and tweaked Family Food on the Table recipe for a spinach tuna salad to be my own. Using mozzarella and Greek yogurt as the base for the tuna salad, it’s full of healthy fats and protein. I mixed in matchstick carrots (since they’re clearly one of my fridge staples), chopped spinach (ditto), mini cucumbers (sensing a trend?) and fresh lemon juice, pepper and garlic to taste. Placed in an easily baked microwave sweet potato while you assemble the salad, the sweet potato is then topped with avocado and sriracha. (Not sure what to do with potato insides? Try making a sweet potato crust.) Honestly, the best part is that you’re not insanely full after — winning!

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Entrée, Italian, Low Sugar, Seafood, Vegetarian

Easy, Yummy Pesto Pasta (& “Pasta”)

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Look at that twirl action! With a mixture of spiralized zucchini, affectionately known as “zoodles,” and tricolor angel hair pasta, this spring pasta dish was packed with homemade pesto. Who says a nice dinner has to be expensive and a chore to make? Pasta is relatively cheap and can be bought in bulk. You can make batches of pesto and stock them in the freezer for future use. I used a can of Whole Foods tuna and spices, herbs and veggies in stock in my fridge and pantry. Viola! I whipped up Pesto Angel Hair Pasta with Tuna to feel a little decadent, a wee bit fancy twirlin’ my pasta and quite cozy as the cool weather rolls back in.

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Asian, Dairy-Free, Entrée, Salad, Seafood, Vegetarian

Easiest Savory Sesame Salmon Salad

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My dad flew out of Boston this weekend, so naturally my mom sent down some salmon and chickpea fesenjan from Minimalist Baker (delish, btw) down from Maine. I had some leftover bok choy and scallions in my fridge, which are the makings of a perfect salad.  Sesame salmon and tahini go oh, so well together. I whipped up an easy dressing and had the best lunch: Sesame Salmon Salad with a Tahini Dressing.

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Entrée, One Pot Dish, Seafood, Vegetarian

Loving this Lobstah Pastah

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Thank God for Maine lobstah — Lobster Tortellini with Sautéed Summer Veggies. I kept it simple with lemon juice, olive oil, garlic, red pepper and parmesan. This would also work well with some butter and/or fresh parsley. The heirloom tomatoes were bursting with flavor and color — the perfect addition and perfectly in season. Because the lobster was leftover from the Fourth of July and already steamed and picked clean, this dish was super easy to assemble.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Salad, Seafood, Vegetarian

This Spring Tuna Salad Will Give You a Spring in Your Step

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When you hear “tuna salad,” you think of that canned tuna slathered in mayo and crammed between lettuce and bread. I don’t mean that kind of salad. I mean a salad salad — one packed with greens, fresh veggies and a bright dressing, all the while brimming with texture. This is the anatomy of a perfect salad. The key to the greens is to chop or tear kale and spinach into bite-sized pieces for easy eating. Radishes are a crisp spring vegetable with a crunch. Paired with carrots and cucumbers and balanced by creamy, smooth avocados. Tuna, albeit canned, is packed with protein and omega-3 fatty acids. Plus it’s inexpensive and easy to store/keep compared to the fresh variety. Have I convinced you yet? This Spring Tuna Salad is sure to add a bounce to your step with its bright flavors and lighter but heartier nature.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Salad, Seafood, Vegetarian

Healthy Tuna Salad On-the-Go

Tuna Mason Jar Salad

Need a quick, healthy salad on the run? I might have had this Tuna Mason Jar Salad for lunch four days in a row last week. Don’t believe me? Try it for yourself. IT’S SO GOOD. Beyond good. I think canned tuna has a bad rep, but this salad gives it a whole new life.  The cucumbers, carrots and sunflower seeds add texture and crunch. The dried cranberries and raspberry balsamic offer a sweet side to balance the earthy kale.

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Dairy-Free, Entrée, Gluten-Free, Seafood, Vegan, Vegetarian

Clinging to Summer with Summer Stir Fry

Summer Stir Fry

This dish was bright. I’m not sure how else to describe accurately describe it, but I think bright has just the right connotation: vibrant, citrusy and light. With summer (quickly) coming to an end and late summer vegetables in abundance, I give you Summer Stir Fry. I was inspired to slice the ears of corn into medallions after seeing Martha do it. (Ms. Stewart and I are obviously on a first name basis.) Shrimp always seems to be a lighter option than chicken or steak and it’s a fun way to incorporate seafood. The summer veggies and shrimp were tossed with a lovely Garlic Scape Pesto in Curry from the Ithaca Farmer’s Market. Plate with baby spinach (and maybe some crusty bread and white wine) and bon appétit!

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Dairy-Free, Entrée, Meal Prep, Seafood, Vegetarian

Seriously Divine Sesame Salmon

Sesame Soy Salmon with Couscous & Snap Peas

This salmon is a family favorite. Whenever I’d come home from college, salmon with a sesame, soy and curry was a pretty predictable request. Usually I’ve only had this salmon grilled, but baked in the oven, it holds in all its moisture and flavor. All you have to do is marinade the salmon, bake it and then cook everything else while the salmon’s in the over. It’s almost too pretty to eat. Need a dinner to impress? Serve Sesame Soy Salmon with Couscous & Snap Peas.

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Dairy-Free, Entrée, Gluten-Free, Salad, Seafood, Vegetarian

Scrumptiously Colorful Spicy Shrimp Salad

Spicy Shrimp Avocado Salad with Ginger Miso Dressing

So I’m pretty sure this meal came together in under 20 min. last night. Forget the salad for a second. How have I never made this Ginger Miso Dressing?! It’s life changing. I can’t believe I’ve never bought miso until now. The flavor profile is amazing. I see some miso soup in my future…But back to the salad. It’s fresh, light, has a crunch, but’s still creamy and most important is packed with flavor. (You totally thought I was going to say nutrients, right? That too). Substitute chicken for shrimp or exclude the shrimp for a vegan dish. I’m addicted. Thank goodness I found a Pinch of Yum‘s version on Pinterest. This Spicy Shrimp Avocado Salad with Ginger Miso Dressing was totally a winner if I do say so myself.

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