Jalapeno & Cheese Tuna Cakes with Dill Yogurt Sauce

Whaaaaaat?

You don’t like Tuna?

Please leave.

I never had a “Tuna Melt” until my best friend Jared made me eat one night while I was high out of my mind. Tuna melts, unlike most, “stoned” food is quite delicious even after you are no longer stoned BUT this is 2018 and we are on a mission to not speak to bread……as much. In an effort to give up the carbs but not the flavor I have made tuna cakes. These are amazing, crispy, spicy, and filled with cheese!

Ingredients

*Makes 3 Tuna Cakes

1 Can of White Albacore Humanely Raised Tuna
1/4 Jalapeno – Diced
2 Green Onions – Diced
1/4 Yellow Onion – Diced
1/2 Cup Sharp Cheddar Cheese
1 Egg
Salt, Pepper, Garlic Powder, Red Pepper Chili Flakes
1/2 Greek Yogurt
1/2 Lemon – Juiced
2 Tablespoons Dill Weed(Fresh or dried)
Jalapeno/Tomato Garnish

How To

Drain your tuna VERY well. In a bowl with the diced jalapeno, onion, green onion, dry spices, egg, cheese, add your tuna and mix well. Once all combined form into 3 patties.

I used a non-stick pan as the cheese will melt and forms that nice crust we want. Cook these on medium heat for about 4-5 minutes per side.

Sauce: Add the yogurt, lemon juice, dill, salt and pepper to a bowl and mix well. I put the sauce on the bottom of the plate so that every bite of tuna cake had some cooling sauce. These cakes are hot, cheesy, and the fresh veggies we added provide a much needed crunch. I have had these for lunch almost all week!

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Smoothie of the Month: So Help me, Oprah (Vitamin C Pack)

Fun Fact: I spent the week following Christmas with my good old friend, Pneumonia. I won’t point fingers as to to spread the world’s worst sickness to everyone in our family, but…..no Krystal, I won’t. ANYWAYS. The ONE good thing about being sick in the weird limbo week that is the week after Christmas and before the New Year is that my desire to “kick off” the new year being healthy was as strong as they come. Fun Fact #2 if you have a cough pineapple is a natural cough suppressant!

I am not a big fan of breakfast during the week. I don’t usually get hungry until well after 9am, and my desire is really only to have eggs benedict with a pineapple orange mimosa, but given 99% of the time during the week I am at work such desire is never met.  Smoothies nowhere near a mimosa brunch compromise, and I repeat, nowhere near. Yet, smoothies can be healthy and curb such 9am brunch desires. This smoothie of the month is dedicated to Oprah, because I cannot tell you how many times after ridding myself of antibiotics I said out loud “So help me, Oprah if I get sick again I will kill someone”. True Story. Do not mess with after antibiotics me, she is a very angry girl.

I prep smoothies in Ziploc baggies so that in the morning all I have to do is add the almond milk and greek yogurt. Easy! I have a smoothie before leaving my house in the morning, and then later on at work I have a protein shake. This breakfast plan works for me. Give smoothie prep a shot!

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Smoothie bags for days!!

 

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And Kyle said we couldn’t fit anythiiiiiing else in the freezer. Girl, please, take a seat.

 

Ingredients
*Makes 15 individual smoothies
5 Bananas (Cut in Thirds)
2 Cups of Fresh/Frozen Raspberries
3 Cups of Fresh/Frozen Mango
3 Cups of Fresh/Frozen Pineapple
8 Cups of Organic Baby Spinach
5 Lemons
Almond Milk
Greek Yogurt

Recipe

Really simple – Each baggie or smoothie gets 1/3 banana, a sprinkling of mango, raspberries, and pineapple. 1/2 cup baby spinach, squeeze of lemon, as much milk as you’d like and just a spoonful of greek yogurt.

Blend.

Drink.

Thank Oprah you are not sick.