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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Dairy-Free, Drinks, Gluten-Free, Low Sugar, Vegan, Vegetarian

Rev Up Your Metabolism with This Detox Tea

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I made a boomerang for this, but sadly, uploading videos to my blog is somehow surprisingly complicated. Thus, you’re stuck with these rainy background photos, whose melancholy nature actually makes you want to drink tea, right? I made this Apple Cider Vinegar Detox Tea last spring using local honey in an attempt to keep my allergies at bay. Not entirely sure if it helped for allergies, but I enjoyed drinking the tart tea warm either first thing in the morning or right before bed. I’ve been an on-again, off-again Tone It Up follower for 3 years now, and they recommended a version of this they call “Meta D” with apple cider vinegar (ACV), apple juice, cinnamon and cayenne. (They also have ACV and fruit blends here.) It does boost some health benefits that can’t hurt: cinnamon is anti-inflammatory, ginger helps with digestion and ACV and cayenne rev up metabolism. Here’s a warning, it is quite tart, but try to enjoy without overloading it with honey (aka sugar albeit ). I also really like this not cold, not piping hot, but warm juuuuust right in the middle.

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Asian, Dairy-Free, Meal Prep, Vegan, Vegetarian

Protein-Packed Plantbased Stir Fry

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Happy Meatless Monday! This colorful stir fry packs 30 g of protein when using 1 egg and 3 T egg whites. Not bad for eating meatless. I got this idea for a Colorful Veggie Stir Fry with Tofu from PopSugar. I’ve realized I don’t get enough protein a day (like most women), and I’ve been trying to consciously add more protein to dishes when I can. My existing diet seems to revolve mostly around veggies and grains (not a bad thing! But hey, carbs), so I’m trying to make a transition to one of a more balanced “macro” diet, but thus, incorporating more protein. Macronutrients can be broken down into carbs or carbohydrates, protein and fat. A macro diet doesn’t focus on calories alone, but the types of calories you’re eating and the certain percentage of how those calories compare. For the stir fry, I added in eggs and tofu. I tried both a steamed veggie (less oil, i.e. fat) and stir fry veggie option. Honestly, they had about the same in flavor and the steamed option was faster and more convenient using your handy microwave. The flavor really comes from the soy sauce for the tofu and sriracha to top. My favorite method was the steamed veggies with scrambles eggs because it was just SO EASY, but I included both below. (Looks complicated, but I assure you it’s not.) I already know what I’m having for lunch the next two days. Also great for meal prepping!

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Appetizer, Entrée, One Pot Dish

5 Minute Crispy BBQ Pizza

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I’ve been craving pizza lately and when I say craving, I mean CRAVING. I didn’t feel like making a cauliflower crust, I couldn’t find my go-to naan at Whole Foods, and I didn’t want to make dough from scratch. Instead I found Top This! Whole Wheat 13″ Crust in the freezer section. It was thin, crispy, and had a nice char flavor since it’s grilled. I went a little light on sauce/toppings since I wasn’t sure how this crust would hold up, but next time I make it, I can definitely go closer to the edge and add some more BBQ. The honey sriracha BBQ sauce pairs well with chicken sausage to give you a Crispy BBQ Sausage Flatbread.

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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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Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Vegan, Vegetarian

Buzzing for these Blackberry Cardamom Oats

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So I may or may not have grabbed a handful of this Whole Earth Sweetener packets from Starbucks last weekend 🙈 . . . oops. They’re sitting out for the taking, so I decided why not try them? Not my fault I don’t add sugar or sweetener to my coffee. (Full disclosure: I grabbed three, which I think is a respectable “grab.”) I was grabbing spices to make Indonesian Inspired Quinoa Bowls and saw cardamom hiding out in the back of my pantry. Cardamom has such a nice citrus flavor that I wanted some oats with grapefruit on the side — but the 2.0 version. Thus, I made Blackberry Cardamom Overnight Oats with a Broiled Grapefruit. The grapefruit is amazing! This would be so good on the grill or as a dessert. I foresee myself stalking up on grapefruit during my next grocery run to make this again. Plus, the broiled grapefruit seems like a great standalone side for a brunch or the beginnings of a dessert.

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Asian, Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Salad, Vegan, Vegetarian

Keen on Rainbow Quinoa Salad Bowls

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I’ve been on a colorful salad and bowl kick lately. This Rainbow Quinoa Salad did not disappoint. Can you sense a taste trend here? I also really liked this Peanut Ginger Dressing and it was very easy to make. I made this salad dressing combo during the week when I had exams and presentations and had my last serving today. Can I already have another? I used a combination of yellow and red bell peppers to give a more colorful kick and balance the other colors. Served cold, it hit the spot during this warm, toasty April week.

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"How To" Guides, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

A Practical How To: Homemade Veggie Stock

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The most practical how to ever. How to make Homemade Vegetable Stock. I saw this on BuzzFeed’s Tasty and it’s been a repeat offender for me this winter, so I thought I’d post about it. The ziplock bag fills up quick! Well, maybe quick for me. The first time I made this, I had many stems from basil and the broth had a hint of that. This next few times, I tried to add ginger skin, garlic, more herbs and mushroom to add a more savory aspect. I also really like adding sweet potatoes since they naturally make the broth sweet, as do zucchini, carrots, squash and kale. I don’t add anything else to the broth, i.e. salt — I’m looking at you, since it’s much easier to salt the batch of what you make than try to rectify an overly salty mess. It’s kind of fun to see what you can save and so have fun turning your scraps into something useful. Waste not!

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Vegan, Vegetarian

Crazy about Carrot Cake for Brekkie

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I’m back on an overnight oat fix (and smoothies, but we’ll get leave that for another time). We’ve had some stressful exam weeks approaching finals so meal prepping has been key. I whipped up a couple jars of some different flavors like Carrot “Cake” Overnight Oats. These are so easy to make, you can enjoy them hot or cold and you have all the flavors of carrot cake without the huge indulgence. I also promise you won’t even realize the carrots are there. They finer you grate them, the more they disappear. (It’s like a zucchini bread turned oatmeal if you still need a hard sell.)

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Dessert, Low Sugar, One Pot Dish, Snack, Vegetarian

Better (Butter-less) Greek Yogurt Brownies

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Confession: apparently I don’t have a square baking pan? I realize this every time I need one and never seem to remember to pick one up when I don’t. This explains as to why I baked my brownies in a pie pan and the pieces aren’t perfect squares . . . I made chocolate cookies using Greek yogurt before instead of butter and loved them. Like those, I made Greek Yogurt “Skinny” Brownies, which baked into dense, yummy brownies. These brownies are lower in sugar, low in fat (with the fat being healthier) and more nutrient packed if you use carob over cocoa powder. I tossed in some chopped walnuts and unsweetened coconut for texture. I was rationing my chocolate chips and would totally add more for next time! I’ve really wanted a true dessert versus just grabbing some dark chocolate pieces and/or some dates post dinner. I’ve been dreaming of some Halo Top ice cream on top of these brownies — stay tuned. It’s going to be amazing.

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