Tuna Salad

This recipe is from the 20 Years Younger book and it's turned out to be my husband's favorite meal.  It's perfect for summer because it requires ZERO cooking. It's also worth noting that 50% of my children like it. And ask for more.

Tuna Salad
This is for ONE serving.  Increase amounts accordingly.

4oz tuna (i use water packed Albacore)
1 teaspoon capers (i chop mine)
1 medium tomato, diced
1 teaspoon dijon mustard
1/2 cup diced cucumber
1/2 cup diced celery
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 cup romaine or arugula

Mix all of the ingredients together and serve on a bed of  lettuce.  Serve with a whole wheat roll and fruit.

Easy Kale Salad

I want to like Kale. It's only $1.29 a bunch and when cut up....makes a large amount of greens. Once you get past the fact that Kale kind of looks like a weed...you find that it's very nutritious and has anti-inflammatory powers. Kale is high in beta carotene, Vitamin K, Vitamin C and Calcium.

Kale can block the growth of cancer cells! My husband is always afraid that he's getting cancer so I plan to make him eat as much Kale as possible.

I found this recipe and thought it sounded really good and since it has apples in it...my kids might eat it. I was right! Everyone liked it. I loved it.  I recommend cutting this recipe in half if you are feeding a family of four.  Unless you want to eat Kale Salad for the next three days.



Easy Kale Salad
adapted from Irreverent Vegan

1 bunch of kale, chopped
juice of one lemon
1 avocado, chopped
1 apple, chopped
1/4 cup walnuts, chopped or crushed
salt and pepper to taste

Put the chopped kale in a large bowl then add the lemon  juice.  Add salt and avocado pieces.  Massage mixture together.  The salt and oil in the avocado will soften the kale.  Throw in the apple, walnuts and salt and pepper and toss salad with tongs.  Chill in the fridge for a half hour before serving.

Quinoa with Nuts and Raisins

This recipe is NOT from the 20 years younger book. But it is very similar to one that is in the book.

Keith and I really liked this recipe. He thinks I added too much lemon...he might be right but I really liked it.

Quinoa with Nuts and Raisins

    *  1 cup quinoa, rinsed well
    * 1/4 cup nuts (pine, walnuts or pecans) chopped
    * 2 tablespoons extra-virgin olive oil
    * 2 cloves garlic, thinly sliced
    * 1/3 cup chopped fresh parsley
    * 1/4 cup golden raisins
    * 1 tablespoon fresh lemon juice
    * Kosher salt and freshly ground pepper

     Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 15-20 minutes. Remove from the heat and let sit, still covered.

Toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Nutritional Facts Per Serving:

Calories: 205
Carbs:      27g
Fat:           10g
Protein:     7g
Fiber:        3g
Sodium:   128g

Black Bean Salad

I made a number of new recipes last week from the book. When I read through the recipe section I knew immediately that some of the recipes were not for us.  We aren't smoothie people and my husband didn't know there was any other kind of butter other than peanut.

I may try them down the road....but for now I stuck with stuff he's familiar with.  This week, I'm making the same recipes...but tweaking them ever so slightly.  Because that's what I do.

This recipe takes about 10 minutes to put together.  You can use canned beans or make them yourself from a bag of dried ones.  They are really easy to make if you have time....and have less chemicals and other crap you don't need.  One bag made three meals for us and you can just throw them in a freezer bag in the portion size you need.

Black Bean Salad
adapted from 20 Years Younger

4 cups shredded cabbage
2 cups black beans
2 cups diced cucumber
1/4 cup diced red onion
1 avocado, diced
1 small jalapeno, diced small
Juice of one lime
4 teaspoons olive oil
1/4 teaspoon salt

In a large bowl, combine all of the ingredients and stir.  

Makes 4 adult and 1 child size serving.  Serve with a piece of whole wheat bread and a teaspoon of olive oil, and fruit.

Nutritional Facts Per Serving:
Calories: 253
Carbs: 34g
Fat: 10g
Protein: 11g
Fiber: 14g
Sodium: 298

What I'm Eating for Breakfast

My husband and I are following the 20 years younger plan....mostly.  I've had to adjust the plan slightly for my husband because he just can't eat all of this fruit. Twice a day...is too much for him.

He also loves sandwiches.

But today....I'm going to talk about breakfast.  iKeith was already a big fan of Steel Cut Oats.  Except that he likes his plain without fruit or honey and mostly undercooked.  He's an odd ball....he fully admits it.

I had never had the oats until last week.  I've made them for my husband for years but never tried them.  I like cereal but.... I love these oats!! YUM!

Connie's Steel Cut Oats

3 cups of water
1 cup of Steel Cut Oats
1/2 teaspoon salt
1 apple, peeled and diced
2 tablespoons of golden raisins
1 tablespoon walnuts, chopped
2 tablespoons of honey
1 teaspoon cinnamon

 Bring water and salt to a boil, add the oats.  Reduce the heat to a simmer and Cook for 15 minutes.  Add the apple, honey and cinnamon.  Cook for 10 more minutes.  Add raisins and walnuts.  Take off from heat and put into a container with a lid.

You now  have enough breakfast for 4 days.

To serve, slice off a chunk, stir in milk or soy milk and re-heat.  Eat with a side of fruit.

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Twice a week....I like to have eggs. I'm not a fan of egg whites and until the doctor tells me that I have high cholesterol and I have to cut back...then I'm going to keep eating yolks.  If you have issues...then by all means, cut out a yolk or two.

Spinach Scramble with Feta

2 eggs
1/2 cup baby Spinach
2 tablespoons Red Onion, chopped
2 tablespoons Feta Cheese

Heat pan over medium heat and add a smidge of olive oil or use cooking spray. Cook red onions for about 90 seconds until they get soft, add the spinach and cook until it wilts, about another minute.  Add your beaten eggs and cook until done.  Add feta in the last few seconds so that it can melt a little bit.

Serve with a side of fruit.

I'll be posting new recipes all week!