Heeeeeere we go! Sorry for the delay in posting as of late, life has been crazy since the wedding/honeymoon/funeral month. I pinky swear I’ll post an update as soon as I have one!
Behold, one of my favorite recipes, done all vegetarian style. Vegetarian, you say? Right, I promise I’ll write a post about my new found love for all things vegetarian/vegan meatless living. In the meantime, enjoy this recipe!
I love tuna salad. I really, really dislike mayo. So, I decided to add avocado to my usual tuna salad mixture. Typically, if I’m in a hurry, I’ll grab a packet of tuna, chop up some onion, add some celery salt and a tablespoon of hummus, stir it all up in the packet and hit the road. But, when I’m planning ahead, it turns out a bit better.
This one has avocado instead of mayo – healthy fats. Red onion, celery, hard boiled egg… it’s all good up in here.
You can go all low carb on it but either mixing it in the packet (hard to do with lots of ingredients, so beware) or mixing it in a bowl then serving it in the avocado shell. Or make it a sandwich on some delicious hearty wheat bread. Or open face that mofo on a slice of Jesus Bread from Trader Joes (thank you, Nicole for letting me know about this amazing loaf of greatness and wonder).
This, my friends, is Jesus Bread.
The Cinnamon Raisin variety is great for breakfast. I digress. Just try some. It’s totally good for you. You can eat as much of it as you want because it’s a complete protein. YOU’RE WELCOME, WORLD. I’m like Nicole’s disciple, spreading the good word about all things Jesus Bread.
Without further delay, Avocado Tuna Salad aka Heaven in Disguise. Like how I worked the heaven reference? Between avocado and a slice of Jesus Bread, it really is pretty much the best thing you can do to tuna.
It’s amazing to me how much food I take pictures of. Some of it is stuff I make, some of it is stuff from restaurants, but what surprises me even more, is how much I don’t take pictures of because I’m too busy stuffing my face with deliciousness.
So, in an effort to actually follow through on the whole “writing about food more often” thing, I have made an effort to take pictures of the process. Sometimes I skip steps. Sometimes I only get pics of the finished product. Sometimes, well, it just doesn’t make it, and in that case, I probably won’t share it.
I’m just getting started, so be easy on me. I’m taking pics with my iPhone, I don’t know much about lighting, and sometimes some of this may look like a disaster. But, let’s party.
First up: roasted artichokes with a copious amount of garlic. The original recipe called for one clove in each artichoke. I did three. And I could have done more, because the garlic is so delightful once it’s all roasted up and silky and, yes. THAT.