"Ice-cream is exquisite. What a pity it isn't illegal." – Voltaire
It’s fig season! Bet you thought I was going to say pumpkin? That, too. I made a berry coconut oatmeal that became a summer staple, and with fresh figs in season and pumpkin filling the grocery store shelves, this only seemed like the natural progression. Although fall is officially here, we’re having a heat wave in Boston. Thus, it only seems fitting to enjoy this morning’s Pumpkin Fig Oatmeal Bake cold with some Greek yogurt, a drizzle of maple syrup, and a little almond butter.
I’ve been itching to make this for a long time, and finally bit the bullet and found all these nuts and seeds. I gravitate toward overnight oats in the summer and for clinical days because it’s so easy to make when you have an early morning. Loni Jane’s version did not disappoint; her all nuts and seed take on bircher muesli is a refreshing break from oatmeal. I enjoy my grain-free porridge, but this is much chewier, crunchy and all-around nutty. I swapped sultana (dried grapes), mango and cacao nibs for dried cranberries, since that’s what I had. If you treat this like overnight oats or granola, this is definitely up your alley. I hesitate to use “superfoods,” but Burcha (A Nuts & Seed Bircher Muesli) is really just full of whole foods and nuts, healthy fats and lots of fiber. This kept me full all morning at clinical with that satisfied-that-I-didn’t-overeat feeling. Literally count down the hours that I can have this for breakfast again!
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.
Continue reading “This Spring Tuna Salad Will Give You a Spring in Your Step”
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.
Eat Drink Savor Repeat 