Posted in Cutting out processed food, Fish, Fresh Vegetables, Gluten-free, Healthy Lifestyle, Kid Food, Low carb, Lunch, Paleo-friendly, Real Food, Recipes, Salads, Wraps, tagged almonds, crispy almonds, currants, delicious, dinner, healthy, leaves, lettuce, lunch, mayonnaise, olive oil mayonnaise, paleo, raisins, real food, salad, tuna on January 28, 2013 |
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These are one of my favorite lunch items. I make the tuna salad and pack my romaine leaves in a ziplock the night before, so I can just grab my lunch bag and head out the door in the morning. Enjoy!
Tuna Salad Boats
Makes 4 leafy green boats of happiness
- 4 romaine leaves, washed and dried, thicker stem ends cut off
- 1 can of tuna, drained and flaked
- 1 stalk of celery, chopped finely
- 1 T. dried currants
- 8-10 crispy almonds, chopped (here’s a recipe for how and why to use soaked and dehydrated nuts)
- 1/4 c. olive oil mayonnaise, plus or minus, depending on your tastes (here’s a great recipe, with video!)
- salt and pepper to taste
- Combine all ingredients EXCEPT the romaine leaves and mix well.
- Fill the romaine leaves with the tuna filling, holding like a soft taco. Proceed to “mmmmm” and “ahhhhhh” over the devastating, tiny hits of sweet from the currants, the crunch from the celery and almonds, and the silky, savory, and healthy olive oil mayonnaise tying it all together.
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Posted in Fish, Lunch, tagged Quick lunch post on August 7, 2012 |
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Today’s lunch is brought to you by the letter “F” and the number -6.
Factoring in my 22-minute commute, I was already 6 minutes late to work by the time I was looking for something to take for lunch today. There was nothing ready to grab in the refrigerator. Thus, today’s sponsor letter. In the fridge, I see a bin of lettuce. Can of tuna on the shelf. I can do this, and I’ll only be 10 minutes late! I zipped open a can of tuna, chopped a stalk of celery and a slice of onion, added a tablespoon of mayo, and a shake of sea salt and pepper. Threw some strawberries in a reused baggie. Toss it all in my lunch bag and hug the kids on the run. Victory!
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Posted in Conscious Eating, Family Fun, Fish, Healthy Lifestyle, Muriel, Processed Foods, Real Food, tagged family, fun, healthy, kids, real food on June 26, 2012 |
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Cottage #2 at Hilltop Cottages Resort
Last week my family and I had a lovely vacation at this little cottage we rented for the week. Our friends Steve and Lisa have been going to Hilltop for many years and contacted us when a cottage opened up for the same week in June that they always go. We reserved it immediately. So not only did we have a great vacation, we also got to spend lots of time with our best friends.
There are ten cottages at Hilltop. Cottage #2 is small, functional, spotless, and welcoming, with a well-equipped kitchen. Four rooms and a screen porch with a gorgeous view of the lake.
Richard and I planned the menu together and brought all of our groceries up in coolers that we stashed in the boat.
Four kayaks were available to take out on the lake anytime we liked, no charge. Same with the paddleboats. We also hauled along our beat-up aluminum fishing boat and docked it there for free, so we could just untether it and go fishing at the drop of a hat. There were two duck families that camped out on the lake shore. One Mama Mallard had ten babies, and the other had eleven. They’d eat the bread right out of your hand, and sometimes the baby ducks would miss their target and you’d feel their raspy little bill close on and scrape along your finger. It was so darned cute. Then of course each cottage came with its own chipmunk who would hop right up in your hand and eat the peanut right there. It was like we lived in a northwoods version of a Disney movie for a week.
The kids were constantly down at the lake (Abby with her life jacket on!) playing on the shoreline, finding snail shells, going out in the paddleboat, and just generally being kids in the sunshine.
Jess and I went out on the kayaks early one morning and observed the loons with their baby, and listened to their calls carrying across the still, peaceful lake.
All four of us went fishing almost daily and caught lots of little bluegills. Richard and Jess cleaned them out in the clean and spacious fishhouse.
In between, there was lots of family time, some shopping in town (with a very happy Jessica spending her saved-up allowance), time with Lisa, mini-golf, horseback riding, and general all-around goofiness.
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My company holds Books Are Fun book fairs, where a book vendor comes in and sets up for a few hours. The books are always a good price and he’s a nice guy. I picked up a recipe book and didn’t see the name of it, just the picture on the front. I perused the recipes with growing excitement because they didn’t start out half of them with chicken stock out of a can, or sandwich bread, or a ton of pasta with meat as the main attraction. These recipes actually featured vegetables, fresh herbs, and meat as more of a garnish. I decided to buy it and only when I went up to the counter did I see it was a Williams-Sonoma cookbook (Weeknight Fresh & Fast). Well la-dee-da. I always used to think those books were full of strange ingredients that nobody ever has on hand, and who would want to cook and go through all those steps? I actually laughed out loud when I realized my own past perception of real food, right there at the Books Are Fun fair.
Richard and I made this together tonight and had it done in less than 1/2 hour. It was delicious, and satisfying, with the bright flavors of lemon and dill perfectly complementing the earthy potatoes, delicate shrimp, and just-tender green beans. The olive oil brought it all together and made it sing. Just perfect. This is a new family favorite. Enjoy!
Shrimp Salad with Potatoes and Green Beans
Serves 4 – 5
- Lemon, two wedges and 4 T. lemon juice
- 8 scallions, white and pale green parts chopped, green ends set aside
- Fresh dill, 6 T. minced, stems set aside
- Boiling potatoes, 1-1/2 lbs, cut into 1″ cubes
- Fresh green beans, 3/4 lb, cut into 1-1/2 inch pieces
- 2 t. whole grain dijon mustard
- 4 T. Extra-virgin olive oil
- Coarse-ground sea salt and pepper
- 1 lb. medium shrimp, peeled and deveined
- Fill a medium saucepan three-fourths full of water. Add the lemon wedges, reserved scallion greens, and reserved dill stems. Bring to a boil. Cover, reduce the heat to low, and simmer to blend flavors while cooking the vegetables.
- In a steamer over boiling water, steam the potatoes until just tender, about 15 minutes. Transfer the potatoes to a large bowl. Using a rubber spatula, gently mix in 2 tablespoons of the lemon juice.
- Put the green beans into the steamer until just tender, about 6 minutes. Add beans to the potatoes.
- In a small bowl, combine mustard, and the remaining 2 tablespoons of lemon juice. Gradually whisk in the oil. Add to the potatoes and green beans. Add the green onions and dill, and mix gently to combine.
- Raise the heat to high and bring the simmering seasoned water to a boil. Scoop out the lemon wedges, scallion greens, and dill stems. Add 1 tablespoon sea salt and the shrimp. Return the water to a boil. Reduce the heat and simmer until the shrimp are just cooked through, about 2 minutes.
- Put the shrimp right into the bowl with the potatoes and stir gently to combine. Serve immediately.
This dish also makes wonderful leftovers. I’ll be taking some to work with me tomorrow!
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Simple, healthy, and flavorful, this baked fish is a palette for whatever seasonings you like best. We keep it simple with sea salt, black pepper, garlic powder, and onion powder.
Brown Rice with Vegetables
Steam carrots for 4 minutes. Add the onions and celery to the carrots and steam 2 more minutes. Add broccoli florets and steam for 2 more minutes.
Fold vegetables into the rice, and allow flavors to blend for a few minutes before serving.
Simply Baked Pollock
Preheat oven to 400 degees. You’ll use the middle or upper middle rack.
Whisk seasonings together in a small bowl. Spray a shallow baking dish or jelly roll pan with cooking spray.
Lay fish an inch or two apart on pan. Sprinkle a pinch of seasoning evenly over each piece of fish, altogether using half of the total seasoning mixture.
Bake fish for 10 minutes.
Flip the fish, then sprinkle with remaining seasoning mixture. Bake another 10 minutes.
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