Don’t get me wrong, I love me a good tuna salad. Throw in a bathtub full of mayo and some capers and I can have my own tuna party- but that’s not everyone’s style now is it? So this recipe is for my fellow tuna loving friends, who seek the lean protein sans mayo. This recipe is lite, citrus-y and packed with extra protein for a satisfying lunch; in a salad, on a sandwich, or however you please.
If you’ve been following my posts you’ll know that after a week in Destin, FL Brett and I decided to extend our layover in Nashville, TN. So last minute- we booked an Air BnB and committed to two extra nights in hopes of soaking up a little honkey tonk. Little did we know Southwest Air had other plans for us…
Who doesn’t love a fresh summer roll on a hot summer night? Crisp veggies, avocado, and herbs all rolled into a dainty little rice wrap dipped in a sauce of your choice. The good news is that they’re easier than easy to make. This recipe is perfect for a mid-week dinner, so start your shopping list and let’s get rollin’!
We’ve all been there- you’re craving something tasty, but nothing too unhealthy to make you feel like you’ve gained 10 pounds. You want something home cooked, but nothing that will take four hours to make or involve serious skill. The answer to your hunger? Zoodles. Zoodles: otherwise known as spiralized zucchini, are taking over the foodie world. Zucchini noodles, get it? Okay moving on… they’re a fresh, veggie alternative to pasta, that when sautéed and prepared accordingly, can be seriously tasty.
Now I know some of you are already reading this post thinking “I don’t have a clue how to spiralize a zucchini, nor do I want to take the time to do so”. Well, friend, you don’t have to, because you can buy zoodles. Whole Foods (and Heinens if you’re in the CLE/CHI area) sells pre-packaged fresh zoodles in their prepared produce section. (Look for green squiggly noodles) I’d bet if you ventured into your local grocery store, chances are you’d find some zoodles. So, without further adieu, let’s get to making some chicken parmesan and spicy zoodles. Gluten free, of course!
This post is going to be a short one- honestly I feel silly blogging about something so simple, but they’re worth it. I served these roasted brussel sprouts to my friends the other night with two options: the balsamic glaze, and a lemon aioli. They were gone in 10 mins flat! Whip these up on a week night for yourself, or impressive the heck out of your friends and family at a dinner party. I promise these will not disappoint!
