Healthy Tuna Snacks

Every weekend we meet up with our friends. We used to get dinner out but since COVID we’ve had to be more creative. We’ve eaten our share of takeout but also do a good deal of cooking. Sometimes at our place, sometimes at theirs. A few weeks ago we decided to all make appetizers and make that our regular Friday dinner.

I wish I’d taken pictures along the way but instead I’ll list out steps and show the final product. Since that night I’ve made tuna with this method a few times and eaten it with mustard and raw spinach on a low carb wrap.

In early March my doctor warned me in no uncertain terms that I needed to lose weight and lower my cholesterol by June or she was putting me on medication. The main problem is the triglycerides for me. Up until my recent visit, I thought triglycerides were caused only from sugar, not healthy high grain carbs or excess fat on me. All my other numbers went down to almost normal levels, but my triglycerides were really high. It was partially do to the Valentine’s Day Candy, the case of Ice Cubes of which I ate about a dozen before I removed them from my home. But, I learned, that all the carbs I was eating, healthy or not, were adding up. Being a vegetarian it’s hard to find protein that’s not a carb. I was eating a lot of hummus, chick peas, all sorts of beans. And yes I ate sugar too but not a ton of it.

I was scared straight at the doctor’s office and will note I’ve lost 10 pounds since the visit. I’m looking forward to my June redo of the blood work and being able to show here that I can lose weight once I’m threatened with meds.

One compromise I had to make was eating tuna. I’m not a vegan but rarely eat eggs because of the cholesterol. I eat cheese only rarely because I feel bad for the cows and some dairy makes me sneeze. I almost exclusively use non-dairy milks and ice cream. And I don’t eat any fish. So pretty much a vegan but I’m not picky about it. If there’s chicken broth in healthy veggie soup I don’t lose sleep over it.

But reading up on it, it seems that tuna will help my lipid levels and fill me up. So in the short term I’ve added it to my diet so I have some non-carb protein. I eat a lot of tofu too but there’s only so much tofu and Impossible Burgers I can eat in a week. I’ve also given up pizza until I get down to a reasonable weight which is one of the only times I have real cheese. Admittedly I’m cheese fiend when I’m not careful, with a particular weakness for Cracker Barrell Aged Cheddar. Since cheese is high in calories and fat and cholesterol, it’s something I’m avoiding as much as possible for now.

Here’s the easy recipe for my tuna spread.

-1 large can of solid white tuna in water

-1 small avocado

-1 stone ground mustard (use enough to make the tuna creamy. I didn’t measure but maybe 3 tbs. I squirted it into the food processor)

Add tuna and a soft avocado to food processor and blend, adding mustard until you get the creamy texture.

Meanwhile, peel two cucumbers and run a fork down the sides to make grooves. Cut in thick 3/4″ slices. If you have a pastry bag, use that. I prefer to use a plastic sandwich bag with the end cut off. this way I don’t have to clean it. I cut a corner off a sandwich bag and added a frosting tip inside followed by all the tuna. If you don’t have a frosting tip, you can still squeeze the tuna through the bag and it’ll look like little tuna poops, but you know, in a cute way. I added some tomatoes as a garnish.

I’ve been making the tuna, avocado, mustard mash every week, without the fancy piping part, and it’s really been keeping me full. My arteries will thank me I’m sure.

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Happy Cooking!

Tracy

Twice-baked Cornbread Avocado Toast

A couple of weeks ago, we went to Ojai with some friends. These are the only friends we see since the quarantine, and generally we go to each other’s houses and cook or get takeout. Indoor dining has been closed for nearly year now with only a small break in between. The governor allowed limited indoor dining briefly but took it away just as quickly. Since it was a beautiful day we decided to take a Sunday trip somewhere besides our homes.

Ojai is beautiful and scenic and filled with cute shops and pretty parks. After a long time of walking (with our masks, of course) we stopped to get takeout food. We ended up at a trendy, cool place called The Nest. We stood in line for a bit before we realized we could order online. If you go there, order online and wait for food. The line is long and moves slowly. We brought our food to the park down the street.

Being a vegetarian surrounded by carnivores, I don’t always get the best food options out, but this place was FANTASTIC. There were so many choices on the menu for meat eaters and plant eaters that I couldn’t wait to try something. I decided on Avocado Polenta Toast. The website lists the ingredients as: jalapeño polenta toast, smashed avocado, kale, quinoa, crispy chickpeas, pepitas, hemp seeds, pomegranate seeds + almond garlic dressing. It was one of the best things I’ve eaten in years so I set out to replicate it at home but with ingredients that were handy, and in an appetizer, finger food format. Basically I changed all the ingredients so think of their menu item as inspiration for what I made. You can change any ingredients to taste more like theirs, or to your liking, but mine is a simple, quick recipe that was devoured in minutes, both times I made it. I have no doubt The Nest is making things from scratch, but I prefer easy and “Semi-homemade” wherever possible.

Without further ado, here is the recipe.

Preheat oven to 400 degrees. I used my convection setting. If you use Bake, it may take a minute or two longer.

I got several of these ingredients at the Grocery Outlet Bargain Market. I can’t say enough good things about that store.

-One box Jiffy Cornbread Mix

-Spring mix or any greens, You only need about 1/4 of a cup. Cut them in pieces with scissors or a knife.

-One large or a couple of smaller avocados, softened

Package of guacamole mix. Split in half. I used this brand but any basic one will do.

Sage

Lemon Juice. I use the bottle as it’s easier.

One egg and 1/3 cup milk per the Jiffy cornbread instructions. I used coconut milk because real milk makes me sneeze.

Make the cornbread as instructed, just the mix, one egg, and 1/3 cup milk. Mix together and add half a package of the guacamole mix. Spray a cookie sheet (I use a liner) and spread out to about 1/2 thick. Based at for 10 minutes or until the center bounces back when you touch it.

When they’re done and cooled, use a circle cookie cutter (I used a wine glass) to make as many circles as you can. Set them aside for later.

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Mashed up the avocados and add a little lemon juice to keep from turning brown. Refrigerate until you need this.

Snip up the greens and mix in a small bowl with pumpkin seeds (and anything else that appeals to you). Set aside.

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Preheat the over to 400 again. These are best warm so do the step two part of the cooking shortly before you plan to eat them. They’re fine room temperature for a party or gathering but warm, straight from the oven are best.

Spray the cooked circles with cooking spray. I used Olive Oil spray, and sprinkle generously with ground sage. Cook for five minutes until they are crisp at the edges and get golden brown.

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Spoon the avocado/guacamole mixture on top of each one, add another few drops of lemon juice, and top with the greens and seeds. Delicious!

Happy eating!

Tracy