Tuna Stuffed Avocado

This dish competes with my Stuffed Portobello Mushrooms as my favorite creation to date. It is super filling and delicious!!!!

What you need...

• 1 medium Avocado


• 1 can tuna, drained


• 1/4 cup green pepper, diced


• 1/4 cup red onion, diced


• 1/4 cup celery, diced


• two hearty spoonfuls greek yogurt


• 1 tsp dijon mustard


• salt and pepper to taste


• chia seeds (optional)

How to make it...

Slice the avocado in half and remove the pit. Using a spoon, remove the avocado from its skin and set it on a plate, pitted side up (this step is optional, I left my avocado in its skin and ate it with a spoon). Mix all the remaining ingredients together in a bowl. Top each of the avocado halves with tuna.



Give it a try and tell me what you think! K, byeeee!

Bacon Avocado Burger

This isn't really a recipe, but more of a quick and easy dinner idea that I thought I'd share. This one is actually brought to you by Sara...

Last night I had no idea what to eat because my mom made tuna noodle casserole...FACK, can't have that. I had a ton of avocados (a result of my frist Costco adventure this past weekend), so I knew I wanted to use one of those. I ended up mashing up an avocado and added lime juice, cilantro, and cayenne pepper. Then I cooked a hamburger patty really quickly on the stove and topped it with whole blob of avocado mixture. I also cut up tomatoes and added them on top. It was DELICIOUS. Definitely an easy yummy dinner.

...Sara emailed me this dinner idea and I thought it sounded so good I made it that same day. OF COURSE I added bacon.



Next time you need a quick and easy dinner, you should give this a try! K, byeeee!

Trail Mix

Who doesn't love a good trail mix?

What you need...

• 1/3 cup cashews


• 1/3 cup almonds


• 1/3 cup walnuts


• 1/3 cup dried bananas


• 1/4 cup unsweetened coconut flakes


• 1/4 cup dried cranberries

How to make it...

Pretty simple, put all the ingredients in one container and mix! I like to portion out 1/3 cup of the mix into snack bags so you can have a snack ready to go when you need it!



Obviously this recipe is easy to adapt, so add your favorite nuts or dried fruit! K, byeeee.

Bacon Avocado Deviled Eggs

I have been craving deviled eggs for a while, but I'm way too lazy to make paleo mayo (even if it is easy - I don't like mayo enough to put in the effort). I saw a pin the other day for avocado deviled eggs and realized I could just as easily make them without mayo! So I did, and they were great! (Of course I added bacon.)

What you need...

• 8 hard-boiled eggs (why 8? that's all I had and it ended up working great)


• 1 avocado


• juice of half a lemon


• 1/4 tsp dried mustard


• 3 strips bacon, cooked crispy and diced


• salt and pepper, to taste


• 1 tablespoon hot sauce (optional)


• paprika (optional)

How to make them...

Peel off egg shells and cut eggs in half. Carefully scoop out yolks. In a bowl (or food processor if you like - I just did it by hand and it wasn't difficult), combine yolks, avocado, lemon juice, mustard, hot sauce, salt, and pepper. Once everything is blended, mix in the bacon. Transfer to a ziplock bag and cut one of the corners. Squeeze mixture into the egg halvs. Top deviled eggs with paprika, more bacon, or any spice of your choice! Chill in the refrigerator until ready to serve.



K, byeeee.

Gingersnap Mallobar

We've already established that I love Larabars. Eventually I'm sure I'll recreate all of them, but so far I've only made Coconut Cream Pie [Mallobars]. Recently I saw a picture of a gingersnap larabar on Instagram. As soon as I saw it I made it my mission to find the gingersnap flavor. I went to four different stores looking for them and had no luck. It was quite depressing. THEN, out of the blue, a friend of mine from Texas mailed me a few to try...HOW AWESOME IS SHE?



Anyway, as soon as I confirmed they are in fact delicious, it was time to make them on my own!

What you need...

• 1 cup pitted dates (about 8 ounces)


• 3/4 cup almonds


• 3/4 cup pecans


• 1-2 tablespoon minced fresh ginger


• 1 1/2 teaspoons cinnamon


• 3/4 teaspoon cloves

How to make them...

Place all the ingredients in a food processor except the ginger and dates and blend until everything is nice and chopped up. Add the dates and 1 tablespoon of ginger and blend. Once everything is chopped and blended, take a pinch of it and try it. If it isn't snappy enough for you, add some more ginger and blend! Once you're satisfied with the taste, portion out 1.8 ounce bars and wrap them individually in plastic wrap! This recipe yields approximately 9 Mallobars.



And this ^picture^ is why I suck a being a food blogger...as you can see I didn't bother to make them pretty, wrap them nicely, or take a decent picture.Woopsie :) I'll do better next time! K, byeeeee.

#Fiftybythe4th

In order to keep myself accountable, I've decide to make my goal public!! We are exactly 9 weeks away from the 4th of July and I want to be at my goal weight by then!! My goal weight would actually be a total weight loss of 46lbs, but #FIFTYbythe4th has a better ring to it. Only 10lbs to go!

K, byeee!

 

Almond Pulp Hummus

After I made my first batch of Almond Milk I was left with a lot of perfectly good almond pulp and I wasn't sure what to do with it. I turned to the interweb for some inspiration and found a lot of really good ideas. I decided to turn it into hummus and it turned out really well!

What you need...

• 1 1/4 cup almond pulp (all the leftovers from the almond milk)


• 1/4 cup water


• 1/4 cup olive oil


• juice of 1 lemon


• 2 cloves garlic, pealed


• 3 tablespoons almond butter


• 1/2 teaspoon ground cumin


• 1/2 teaspoon ground paprika


• 1/2 teaspoon salt


• 1/4 teaspoon chili powder


• 6-8 drops of hot sauce (optional - I used Franks)


• pepper to taste

How to make it...

Put all of the ingredients in a food processor or blender and blend until smooth. If its not creamy enough, add more water or oil and blend. Repeat until you reach the desired consistency.



I garnished mine with some chili pepper flakes and paprika.



I served the hummus with celery, carrots, and cucumber slices. The hummus was so good, I couldn't even tell it wasn't made with chickpeas! K, byeeeeee.