Salty Tuna Salad

Normally when you think of tuna salad, you think of the mayo and relish laden kind that makes up a typical lunchtime fare.  Instead of using your high fructose corn syrup laden relish I tried some diced green olives for a salty kick.  Add a squeeze of lemon and it was fantastic.  A quick and healthy lunch is served.

Who needs relish with this satisfying dish?!

Ingredients:
1 can low sodium albacore tuna
1tbs mayonnaise, gluten free
10 small green olives, chopped
1tbs olive juice
2 lemon slices, squeezed
1c broccoli slaw
1/2c arugula

Directions:
1. Drain your tuna.  Place in a bowl and mix in mayo and lemon juice.
2. Add your olives and veggies and mix well. Add olive juice and mix again until thoroughly coated.
3. Enjoy!

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Asian Meatballs with Sesame Broccoli Slaw

If you are looking for a tasty gluten free or paleo recipe to make your busy weeknights a little easier (and healthier), this recipe is for you.  This is a quick and easy dish that packs a lot of flavor but only takes about 20 minutes to make start to finish.  These heavenly meatballs are paired with a tangy sesame slaw for a complete meal.  Since they are the perfect 2-bite size, they would also make a great party appetizer.  In lieu of the holiday season, Merry Cooking!

A hearty healthy meal on a busy night!

Meatball Ingredients:
1lb ground beef, preferably grass fed
1 large egg, preferably omega-3 enriched, slightly beaten
2tbs almond, coconut or flaxseed flour (all grainless)
2tsp minced fresh ginger
2 green onions, thinly sliced (green and white parts)
2tsp sesame oil
1tbs Gluten Free Tamari Soy Sauce (I buy a big bottle at Whole Foods)
 2tsp macadamia nut oil or other sauteing oil

Sesame Broccoli Slaw Ingredients:
1/2tsp minced garlic
2tsp minced ginger
2 celery stalks, diced small
2 green onions, sliced thin (green and white parts)
1-12oz package broccoli slaw
1/4c apple cider vinegar
2tsp sesame oil, more to taste
2tsp soy sauce, more to taste
parsley or cilantro and sunflower seeds for garnish, optional

Directions:
1. Preheat your oven to 400F.  In a large bowl mix beef, egg, almond flour, ginger, green onions, sesame oil and soy sauce.  Make 12 uniform meatballs by rubbing the ground beef mixture in the palms of your hands.  Each meatball will be about 1 1/2" - 2" in diameter.
2. In a large saute pan, heat 2tsp oil over medium high heat.  Brown your meatballs and then transfer them to a foil lined baking sheet.  Bake meatballs in the oven for 10-15 minutes, or until the center comes out 170F on a meat thermometer.  Note: (If you don't feel like sauteing them, you can throw them directly in the oven.  They will take a bit longer to cook and the oil might splatter a bit in your oven but it will work.) 
3. Discard extra oil in the saute pan (leaving a tiny bit at the bottom).  Add garlic, ginger, the white parts of the green onions, and celery to the pan and cook, stirring constantly for a few minutes.  Add your broccoli slaw and apple cider vinegar and cook a few minutes more, scraping up any brown bits at the bottom of the pan.  Add the green parts of the onion, sesame oil and soy sauce and continue to cook until crisp tender.  Taste and adjust seasonings as needed.
4. Serve a mound of slaw with some meatballs on top.  Sprinkle with parsley and sunflower seeds, if desired.  You could even drizzle a bit more sesame oil over the top if you love the flavor like I do.  Enjoy!

Chicken Salad with Broccoli Slaw & Almond Ginger Dressing

This is pretty much my favorite salad of all time and I can't believe I haven't shared it on my blog yet.  Shame on me!  The secret is in the delicious almond dressing that makes the entire salad taste rich and decadent.  Today, I made this dish with broccoli slaw, snow peas and green onions but it is so versatile you could use whatever you want.  I have made it with carrots, mushrooms, sugar snap peas and chicken.  I have made it vegetarian with a mix of veggies, quinoa, and diced butternut squash.  Use whatever veggies you love; the combinations are endless.  I hope you absolutely love this dish as much as I do. Bon appetite!

My favorite lunch salad!

Salad Ingredients (this makes 3-4 meals):
2 chicken breasts, cooked and shredded (See recipe: Basic Poached Chicken Breast)
1-12oz package broccoli slaw
1-8oz package snow peas, chopped
1tsp macadamia nut oil (or whatever you've got)
1/4c apple cider vinegar
Green onion, for garnish

Almond Ginger Dressing Ingredients:
1-2tbs minced fresh ginger (I use 2tbs but I love the taste of ginger, use less if you want it less strong)
1 lemon, juiced
1tsp minced garlic (or a pinch of garlic powder for a more mild flavor)
1/3c almond butter (roasted or raw; use your favorite)
1tsp soy sauce (gluten free)
pinch cayenne powder
1/3c water
salt to taste

Directions:
1. In a large saute pan, heat oil over medium high heat.  Add the broccoli slaw, snow peas, and apple cider vinegar.  Stir and cook a few minutes, then cover, turn to medium and cook about 5 minutes or until your veggies are crisp-tender, stirring occasionally.
2. Meanwhile, make your dressing.  In a food processor, combine all ingredients and pulse until smooth.  Taste and adjust salt and seasonings as needed.  You want your flavor very almond-like and strong because it dilutes when you mix it in the salad.
3. Throw your chicken in with the slaw mixture to heat it up.  Pour in the dressing and mix well.  Serve warm.  (This is also great the next day after the chicken and veggies soak up a lot of the dressing.  I usually make a big batch and eat it for lunch for 3 or 4 days).  Enjoy!