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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I like my chocolate how I like my men (Banana Peanut Butter Bites)

Dark.

Seriously. How have I just discovered real dark chocolate? More specifically, chocolate from Madagascar.  Lord knows that if there ever was a day for me to like chocolate it would have to be a bar boujie as all Hell. Girl, World Market makes me weak.

To continue our 2018 healthy eating venture we needed dessert! Well, not really because neither myself or my husband are big sweet eaters, but I have found the healthier I eat during the day the easier it gets to be a very bad girl at night. Cinnamon rolls, cheese pastries, and bags and bags of popcorn. I am not claiming these are healthy either, shit I didn’t even do a calorie check on them., and neither should you. They are banana, some peanut butter, and dark sexy chocolate. Live a little.

Oh, and some butter.

Just a little!

Ingredients
1 Bar of Reeeeaally good chocolate (I used Madecasse brand)
5 Bananas sliced however you prefer
Peanut Butter
1 TBSP Kerrygold Butter (this helps so that expensive ass chocolate doesn’t seize up on you)

How To

Slice your bananas, lay on some parchment paper. Dollop with peanut butter on top. See below photo. Then freeze for 3-4 hours.

 

Cut that chocolate up. The more even you slice, cute, cube, or grate the more evenly the chocolate will met. Simmer some water on the stove and create a double boiler. DO NOT GET WATER ANYWHERE NEAR YOUR CHOCOLATE. Water causes seizing and we do not want that. Once your chocolate is melted dip the bananas in however you see fit. I just dipped the tops as we didn’t want ours completely drowned in chocolate. I know some of you will feel differently.

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You see that shine? Thank you melting chocolate correctly and grass-fed butter. Guuuuuurl. I guarantee these will help keep the late night cinnamon rolls away.

Honey Balsamic Roasted Brussel Sprouts with Walnuts

I love walnuts. I would put them on everything if I could. Why did it take me so long to make a dish with brussel sprouts and walnuts? Two of my favorite foods. Do not cry to me about your hate for brussel sprouts….you just aren’t cooking them right. Also, I know lots of people prefer pecans to almonds especially in savory dishes but not I! Always feel free to change up recipes for your dietary needs…..or just don’t eat it!

Ingredients
3lbs of Brussel Sprouts halved (I was making these for dinners for the week so roughly 6 servings here)
TBSP Kerrygold Butter
1/4 Toasted Walnuts
1/4 Cup Good Quality Balsamic
3 TBSP Honey
S&P

How To
Preheat your oven to 400 degrees. Half your brussels and lay them out on a sheet pan, I used avocado oil to drizzle, and then popped those bad boys in for 15 minutes. While your sprouts are in the oven melt your butter in a saucepan. Place walnuts in the pan to toast up with the butter about 3-4 minutes on medium heat. Remove walnuts from your pan and put both the balsamic and honey in the pan. Let the fluids come to a soft boil and let them reduce. On medium heat this process takes about 6-7 minutes and you want the reduction to coat the back of a spoon. Once your sprouts are out of the oven the plating is up to you! If I were taking these somewhere as a side of appetizer I would scatter my walnuts on top the sprouts and do a slight drizzle of the reduction so that the vibrant colors do not become muddy and that is exactly how I photographed these……then mixed everything up and called it a day! Presentation is everything! Unless, it’s just you and your husband …… like me.

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Roasted Red Pepper Hummus

Lord have mercy do not bring hummus as a Christmas appetizer unless your entire family is vegan. I about got voted off the island for bringing hummus a few Christmas’ back. You know what, though? I am a grown up(kind of) and have my own blog now so I am just going to publish the recipe because I am a loud and proud hummus lover!

Embarrassing Fact: A few colleagues of mine had a hummus war competition and it just so happened to be on the day I was interviewing for a management position at my work. Well, ALL afternoon my stomach would not stop sounding like a blue whale searching for its family and couldn’t tell if I was just nervous OR overdosing on too much hummus.

P.S plain hummus is boring – make some exciting flavors and share them with me! I know roasted red pepper is pretty boring, too but I love it!!

Recipe

2 Cups chickpeas drained and washed
1/2 Cup Tahini (just buy it – I know it’s expensive but it’s what makes hummus HUMMUS)
1 whole lemon squeezed
1/4 Cup Extra Virgin Olive Oil
3 Cloves Garlic
1 Cup Roasted Red Bell Peppers (I roast mine on the oven – stick them in a ziplock once black- let them steam – take off the char and done)

How To

How easy is this? Throw it in the food processor and hit the Go button. Blend until smooth and the consistency you’d like – you may need to add additional olive oil. I crack fresh pepper on top one plated, a squirt of lemon, and a final drizzle of olive oil. Eaasy breezy beautiful snack. Pita chips, veggie sticks, naan bread. Gurl.

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Pesto & Ricotta Stuffed Shells

Meal Prep Alert!

I made these for this week’s lunches. They were easy, delicious, and can be either vegetarian or stuff them with chicken like I did this week. Let’s get started!

Ingredients
1 Box of Jumbo Pasta Shells
1/4 Cup Pesto (buy or make your own)
2 Shredded Chicken Breast
2 Cups of Alfredo sauce (buy or make your own)
2 Cups Shredded Mozzarella
2 Cups Chopped Finely Mushrooms
1 Cup of Ricotta
S&P

How To

The pasta shells need to cook about 8 minutes total and I lay them out on a sheet pan to cool. I already had shredded chicken but the recipe was just 2 chicken breast, salt, pepper, garlic powder, chicken broth, and throw in crock pot for 4 hours on high. Shred and set.

Filling: Mix ricotta, 1 cup mozzarella, pesto, chicken, mushrooms, and salt&pepper. Once your shells have cooled stuff those bad boys up!

Bake: I lay a thin layer of alfredo on the bottom on my baking dish and then put the shells on top. Cover with some more sauce and let bake at 350 degrees for 20 minutes and then put the rest of your cheese on top and broil for 5 minutes. Done! These are pretty simple for meal prep, loaded with protein, and pretty damn tasty!

Thai Meatballs with Coconut Basil Cream Sauce

Well, this is different. Welcome to the world of unique. Step outside your comfort zone and make these! Healthy and fast dinner! Total cook time for these only 30 minutes! These would be a reeeeally impressive appetizer…just sayin’.

 

Ingredients

1lb Ground Turkey (or chicken, or beef, alligator….whatever you would like)
1 Egg
1/2 Cup Panko (breadcrumbs can also be substituted)
4 Large Basil Leaves Diced
2 Cloves Garlic – Minced
1/2 Yellow Onion – Minced
1TSP Sesame Seed Oil
1TBSP Avocado Oil
2TBSP Red Curry Paste
1 Can Full Fat Coconut Milk
2TBSP KerryGold butter
1TBSP Siracha
1/2 Zest of Lemon & 1/2 Zest of Lime
Rice(Optional)

How To

Meatballs

In a large bowl combine: ground turkey, panko, egg, 1 clove garlic, onion, half of the minced basil, red curry paste, avocado oil, lemon zest, and S&P. Mix until all ingredients are fully combined. Now, I personally rolled my mixture into my little balls, set them on a plate, and let them sit in the fridge for about an hour because I got lazy and didn’t want to cook them yet. One hour later the meatballs have set up nicely. Thank you one too many mimosas at brunch!
I pan fry my meatballs for color then finish them in the oven. Let them brown on each side for 1-2 minutes in either some oil or butter(or both if you’re Krystal) then let those bad boys sit in the oven for about 20 minutes at 350.
Both the panko and avocado oil in the mixture buys you insurance that these will not be dry. Turkey can be tasty!

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Sauce

On medium heat saute your garlic in butter and when the garlic is cooked 90% add in the zest of the lime. When the garlic is translucent and cooked add in your whole can of coconut milk. Now, we have discussed coconut milk before: it’s creamy, fatty, smooth,and thick enough to not need a roux for sauces. Now, at this point taste your sauce and decide how much siracha you would like in there….remember the meatballs have a kick! When you are ready to serve add your basil….do not add it and then let it continue to cook or simmer…wilted basil is the worst! Serve these babies over rice or grilled veggies!

Cauliflower “Potato” Salad with Pickled Celery

You probably don’t want to bring this to a picnic or bring it instead of potato salad if someone specifically asked for potato because you know….people are haters. Try to convert people at your own risk. I learned my lesson a few Thanksgivings ago when I tried to bring cauliflower mash instead of mashed potatoes I thought I was going to be banished from my own family! I will post my cauliflower mash recipe soon though, I promise! I prefer cauliflower salad to regular potato salad and not because it’s healthier or because I can’t eat potatoes but I just generally like and prefer the taste of it. I like it warm the best….right when the cauliflower pieces come out of the oven and you coat them in the delicious dressing…..yes…..that is life.

I have a lot of friends and family that cannot or will not eat potatoes and so I decided to get creative and make a cauliflower version but spice it up some with some pickled celery pieces. Low carb potato salad….can you believe it?! Now, I roast my cauliflower because I believe it is the only way to get the real true delicious flavor out of cauliflower and we aren’t making raw cauliflower salad because I hate raw cauliflower but Kyle loves it  and almost ate half my head of cauliflower!

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Roasted Cauliflower

Ingredients – 2 servings

1 head of cauliflower – chopped into 1 inch pieces – toss with olive oil and roast at 400 degrees for 25 minutes
1/4 Cup GOOD mayonnaise or yogurt/sour cream
2 TBSP fresh or dried dill
1 Celery Stalk
1/4 Cup White Vinegar
Red Chili Flakes
1/4 Lemon Zest
2 Hard Boiled Eggs
1/4 Red Onion Diced
Pickle or Relish
Garlic Powder
S&P
1 Jalapeno
*Traditional potato salad uses mustard but I wasn’t feeling it for the cauliflower – go ahead and use if you’d like*

How To

First – get your cauliflower roasting because it takes what feels like forever and a day.
Second- Celery Pickle – Personally, I would let these sit overnight but if you’re in a rush a half hour will do the trick. I diced my celery heart and a small piece of jalapeno and mixed them with the 1/4 cup of white wine vinegar and some salt. Set aside. I didn’t use the jalapeno IN the salad(would be tasty though) but it infused the vinegar/celery with some nice spice.

Third – mix the rest of your ingredients together with the mayonnaise and let it chill in the fridge until the cauliflower is ready. I thin out my dressing with a bit of the infused wine vinegar.

Finally – when the cauliflower is cooked and still WARM toss everything together! I like my cauliflower to still have a bite to it but the way you like it is how you should make it. You could also try this recipe with raw cauliflower and I’d only suggest letting the dressing and cauliflower sit overnight with one another to create a really good marinade. Your dressing, cauliflower, and the pickled celery pieces (not WITH the vinegar – add that a little at a time). Now, I like eating this warm but it is also delicious cold! I served this with some chicken wings that I baked rather than fried. HealthiER than potato salad….I wouldn’t call this meal the epitome of health haha. I hope you try this!