Simple Tuna Salad

Simple Tuna Salad

One of my favorite go-to lunches is Tuna Salad.

It’s quick and easy to make, full of good protein and good fat. And best when paired with a plateful of veggies!

My secret ingredient to Tuna Salad is raisins. For some reason I really love raisins in my tuna. It adds a bit of sweet to balance out the savory flavor.

I also make sure to use my homemade mayo. This adds incredible flavor and good fats to your diet!

Simple Tuna Salad

Simple Tuna Salad

Ingredients

  • 2 cans wild-caught tuna
  • ¼ small onion, chopped
  • 1 rib celery, chopped
  • Small handful of raisins
  • ¼ cup (or less) of homemade mayo

Instructions

  1. Drain the tuna and put in a small bowl. Add in onion, celery, raisins, and mayo. Stir until well combined.
  2. Serve with your choice of veggies! I like sliced cucumber and bell peppers, carrot sticks, and green onions.
http://neverlackingzeal.com/2015/06/11/simple-tuna-salad/

Super simple! Yet super delicious. This size batch will feed me for a couple days, plus a sandwich or two for the hubby.

Do you have a secret ingredient for your Tuna Salad?


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Gluten Free Cut Out Cookies

Gluten Free Cut Out Cookies

Soft, sweet, buttery, flakey, iced or not, sugar cookies are a staple Christmas goodie.

I have memories of cutting out Christmas cookies. We had some of those old plastic cutters that were supposed to imprint an image as well as cut a shape. You know the ones! They never seemed to work once the cookies baked. Usually they would just turn out as a blob.

Still, they always tasted so good. Sometimes we iced them. Sometimes we left them plain. There’s just something wonderful about a homemade sugar cookie.

And now I’ve grown up and I want to keep the sugar cookie tradition alive. But I have issues with gluten or wheat, which makes the traditional sugar cookie recipes off the menu for me.

gluten free cookies bowl

My quest this year, was to find a gluten free cookie option that still tastes like old times, but is much easier on my stomach. To satisfy my sugar cookie desires, I put together a recipe that uses almond flour and honey. Both are better options to balance the sweet overload of the holidays.

Gluten Free Cut Out Cookies

Gluten Free Cut Out Cookies

Ingredients

Instructions

  1. In a large bowl, combine the almond flour and baking soda.
  2. In a small bowl, whisk together the butter, honey, and vanilla.
  3. Mix the wet ingredients into the dry until they form a soft dough.
  4. Cover and chill for at least an hour.
  5. Once the dough has chilled, preheat oven to 325.
  6. Sprinkle your rolling surface with coconut flour and carefully roll the dough into a half inch thickness.
  7. Cut your cookies into desired shapes. I like these mini cookie cutters!
  8. If the dough seems too sticky, sprinkle with coconut flour. (Coconut flour sprinkles better than almond flour.)
  9. Place your cookies on parchment paper on a baking sheet.
  10. Cook for 10-12 minutes. Let cool before frosting or eating.
http://neverlackingzeal.com/2014/12/18/gluten-free-cut-cookies/

I had the best time making these cookies. I love using the mini cookie cutters! They make the experience so fun. It will be even better when little man is old enough to enjoy it with me.

gluten free cookies

Although I’m sure I’ll indulge in something that won’t make my stomach happy, I have these gluten free cookies to keep me from going too crazy on the bad stuff.

Do you have good cookie cutting memories?


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Real Food Pumpkin Pie

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Real Food Pumpkin Pie

Thanksgiving is almost upon us! It is an often overlooked holiday with Christmas joy and joyness overshadowing it. Personally I am a huge Christmas fan, but am always careful to not forget the special day of thanks that comes before it.

We should be thankful everyday for the numerous blessings we receive. But to have a whole day set aside to feast and reflect on the year’s bounty? What fun! I hope you will be able to spend the day in an enjoyable way, with lots of food involved.

And with that special holiday coming this week I must include an obligatory Pumpkin Pie Recipe!

This recipe uses all real food ingredients and is actually quite healthy. I experimented with a few variations and landed on this choice. It uses a gluten-free crust and honey as a sweetener. It isn’t overly sweet and won’t push you over the edge, but has some really excellent flavors. It tastes excellent with coconut whipped cream on top.

Real Food Pumpkin Pie

Real Food Pumpkin Pie

Ingredients

Instructions

    For the Pie Crust
  1. Heat oven to 325 degrees.
  2. In a large bowl, mix dry ingredients.
  3. In a small bowl, mix wet ingredients.
  4. Pour the wet ingredients into the dry and mix well. It should be moist and flakey.
  5. Pat the dough into a greased pie pan. This takes a little finesse. The dough is fairly flakey and so you need to smooth it into the pan with your fingers.
  6. Cook for 10-15 minutes until the edges are golden brown.
  7. Let cool. It's best to freeze for about 20 minutes before adding pie filling. That helps the edges to not burn when baking your pie.
  8. For the Pumpkin Pie
  9. Raise oven temperature to 350 degrees.
  10. In a large bowl whisk all ingredients together.
  11. Pour pie filling into frozen pie crust. Freezing the crust should keep the edges from burning, but if you are prone to toast the edges, go ahead and cover with foil.
  12. Cook for 40-45 minutes, until the pie is almost fully set, the middle will still be slightly jiggly.
  13. Cool for 30 minutes in the oven with the door cracked, this helps keep the top from splitting in the middle.
  14. Serve chilled.
http://neverlackingzeal.com/2014/11/24/real-food-pumpkin-pie/

Enjoy your holiday! Don’t forget to take some time to be thankful and rest.

This post is shared on Homestead Barn Hop, Modest Monday, Meal Plan Monday, Wildcrafting Wednesday, Creative Muster, WFMW, Homestead Blog Hop.


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Simple Granola

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I’ve recently rediscovered granola. I usually always cook Paleo dishes at home which have no grains. But sometimes a quick bowl of cereal is all I want for breakfast or even an easy lunch. Granola is gluten-free which keeps my tummy happy. Paired with almond milk, I can eat it and still feel good about my choices.

This is one of the easiest recipes you can make. It takes only a few minutes to throw together and you really don’t have to measure the ingredients if you don’t want to. I usually throw oats and whatever goodies I have in the cabinet into a bowl and bake it. Super simple. I’ve got some measurements here in case you are the kind of person that needs it. Happy eating!

 

Simple Granola

Ingredients

  • 6-7 cups Oats (gluten-free specific if needed)
  • 1-2 cups "goodies" (raisins, dried fruits, nuts, coconut flakes, flax seed, chia, etc.)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1 cup unsweetened apple sauce (or pear sauce if that's what you have in your cabinet)
  • 1-2 cups raw honey

Instructions

  1. Mix ingredients in the order listed.
  2. Add your honey just a bit at a time and stir until just moistened.
  3. Spread the granola evenly on a cookie sheet and bake at 275 degrees for about 45 minutes. Stir the granola about every 15 minutes to ensure even cooking and no burnt spots.
  4. Once the mix is toasty brown its done! Store in an air tight container.
http://neverlackingzeal.com/2014/07/09/simple-granola/

 

Today’s mix included dried fruit, cashews, sliced almonds, and coconut flakes.

 


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Chocolate Chip Coconut Cookies

On this adventure of real food eating, I have learned that I do not handle wheat (gluten) or dairy very well. I can have it on occasion and it won’t ruin my day, but I may be a little uncomfortable for bit afterwards. (I won’t go into the sketchy details!) I have found that my tastes have changed greatly, as well. Sweet things that I used to like, such as brownies and ice cream, almost instantly give me a headache and stomach ache. The sugary deliciousness is just too much for me. There are sometimes that I do still want a sweet treat, but I don’t want the uncomfortable feelings or a headache. I try random “paleo” desserts and have had a few successes. But never so delicious as this:photo(1)

Chocolate Chip Coconut Cookies. I found the recipe on Delighted Momma. She has a bunch of grain-free, dairy-free recipes that I would like to try. And really delicious looking photos.

Ingredients:

  • 1/2 cup coconut oil
  • 3 Tbsp of raw honey
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup coconut flour
  • 1/2 cup shredded unsweetened coconut flakes
  • 3/4 cup of Enjoy Life chocolate chips (these are dairy, nut, and soy free and taste delicious!)

Directions:

  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper if desired.
  2. Melt coconut oil and honey together in microwave until soft but not too runny.
  3. In a large bowl mix coconut oil and honey mixture with eggs, vanilla and salt. Stir until well mixed
  4. Next, add coconut flour, coconut flakes and chocolate chips. Mix until dough is formed. It should look like traditional cookie dough.
  5. Roll tablespoon size balls and place on prepared baking sheet. Press down with your fingers or a fork to flatten them slightly so the cook evenly.
  6. Place in the oven for 12-15 minutes or until golden brown.

photo(6)photo(4)photo(3)photo(2)

These cookies are delicious! They even got my husbands approval and he was a bit skeptical when he first saw me pull out the ingredients. If you don’t like coconut as much as I do, you can leave the flakes out and still get an amazing cookie. The other coconut ingredients don’t give it a coconut flavor.

I must give a slight disclaimer to this recipe. Although all the ingredients are Paleo approved they are not Whole30 approved. Replicating common junk food items with “paleo” ingredients can still be as damaging to you as the actual junk. It’s psychological more than anything. And that’s another story all in itself. Setting those thoughts aside for the moment, enjoy your cookies! I did and I feel good.