Too Easy Tuna Salad


It’s that time again at CrossFit Iron Lion! We are in the midst of another Whole30 Challenge at the gym and the guys are doing great. Some have had a rocky start but it’s been amazing to watch people commit themselves to the 30 days and to make some huge changes in their lives.

For me, I love a reset and this time around the Whole30 food is easy as I eat like this majority of the time. I do miss the paleo treats and a bit of honey in my tea though. The hardest part for me is sleep. I can’t seem to get more than 5-6 hours sleep a night. And that’s not always unbroken. I feel like most days I can tough it through but others are just dragging until I can lie horizontally again.

I can blame the kids,the dog, the husband, work, technology and the sun coming up earlier. But I really think I need to unload more. I have too much going on in my little headspace and I can’t seem to get it to a point where it stops listing off things I need to do or worries about this or that. My thoughts have no mute button which I feel is a major flaw in the system!

So this whole 30, (we are on day 20), has taught me so far the importance of sleep and balance. Not the “watch me fall over walking a straight line” kind of balance, but the act of managing your work, play and rest. It’s something I have to work on. And I have to try to do this with a busy schedule.

So this recipe is simple, tasty, easy to prep at the beginning of the week and you can change the ingredients to your taste. It’s the unsung hero of the pantry – Tinned Tuna.

Ingredients

  • 1 large tin of tuna in springwater (good quality tuna with no added nasties)
  • 1/3 cup Whole 30 mayonnaise
  • 2 sticks of celery diced into small pieces
  • 1/4 of red onion diced finely
  • 1/2 lemon
  • Olive oil
  • 1 Apple ( I use pink lady) diced into small pieces
  • Fresh or dried dill
  • Salt and pepper

Optional: 1/4 cup of sauerkraut – I used Peace Love and Vegetables dill sauerkraut. If you’re not on whole 30 you can dice good quality gherkins instead.

Tuna-ing the Salad

  • Drain the springwater from the tuna
  • Place the tuna in a medium bowl.
  • Add the celery, apple and onion
  • Sprinkle with dill to your taste (I use about 1/2 teaspoon of dried dill)
  • Drizzle with a little olive oil and squeeze with the juice from the lemon.
  • Add the mayo and mix thoroughly.
  • Finally mix through the sauerkraut or gherkins if you’re not on whole30.
  • Season with sat and pepper.

Serve on some crispy cos lettuce leaves for an easy whole30 meal!

German “Potato” Salad

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How do you feel about goats cheese? I wasn’t super keen but I’ve recently discovered some local pasteurised goat’s cheese or Chèvre and I think I feel good about it. I have made a couple of dishes with it and actually… I’m not upset about it at all. They were quite tasty outcomes. Maybe I’ll share the recipes with you sometime if you’re keen.

I went to a local Paleo meet up group workshop just the other weekend. It’s great to have groups and events about paleo in our local area. For us Aussies it can be hard to source paleo products or information that is relative to our part of the world. But with the help of a few celebrity chefs/cooks and a lot of social media and regular media coverage, paleo is becoming more and more “accessible” in Australia. Anyhoo this workshop I went to was about how to make some paleo sweet treats. I learnt how to make jelly which is awesome because my 3 year old wants a spiderman birthday party and I can now add jelly and lollies to the party food list…. maybe even jelly shots for the adults. It’s totes paleo.

So this recipe stems from a dish that my “brova from anova mova” (or brother from another mother/brother in law) is ALWAYS asked to make for family BBQ’s. I’m not sure if it’s because people really like it or if it’s because they don’t want him to burn the meat on the BBQ… haha just kidding, not really he is a Pom who has German heritage… #uselessfacts

I have simply paleofied the dish.

You will be required to make paleo mayonnaise for this salad which is SUPER easy if you have an immersion blender or a stick blender and a tall jar with a FLAT base. Here is a link on how to make the quickest and most delicious mayo EVER! This is just a video demo of the process. I did try and make my own video but I only had two hands and the kids were yelling in the background and it was B Grade movie stuff at best. I will post my quantities and ingredients below. Just watch the video so you know what I am talking about when I say “make a paleo mayo using an immersion blender or stick blender…”

Ok so here is what I put into my mayo

Paleo Mayo Ingredients

  • 2/3 cup of light tasting olive oil (you can buy this in supermarkets)
  • 1 large organic egg
  • 1/4 tsp of garlic powder
  • 1/2 tsp of dijon mustard (get a brand that has no added sugar or nasties)
  • pinch of salt
  • 1 tsp of lemon juice/apple cider vinegar

Put all ingredients into the jar and blend as per video.

German “Potato” Salad Ingredients

  • 1 super large sweet potato or 2 medium
  • 3 hard boiled eggs cut into chunks
  • 1/4 red onion finely chopped
  • 2-3 large gherkins (get a brand that has no added nasties or sugars) chopped into small pieces
  • 2 rashers of bacon baked/cooked and chopped
  • Salt and Pepper to taste
  • 1/3 cup paleo mayo

Here’s how you do it

  • Peel and chop your sweet potato into nice even pieces.
  • Place in a saucepan and fill with room temperature water until just covered. Place onto stove top and bring to the boil.
  • Cook your bacon. You can do it in the oven or in a pan I don’t care as long as it’s cooked and a little bit crispy.
  • The sweet potato will be cooked when you stick a knife in and the potato feels just tender. Once it has reached this stage, remove from the stove top and drain the water.
  • Whilst the sweet potato is cooking you can also make your mayonnaise and hard boiled eggs if you do not have some already in the fridge.
  • Place the sweet potato in a large bowl and add the other ingredients. Mix with a large spoon or salad servers.
  • Season with salt and pepper.

This is best served a little bit warm but is also incredible served after being kept in the fridge.

Take this to a BBQ or make it as a staple for your weekly meal prep. Either way you won’t be disappointed.

It Must Be Larb, Larb, Larb

I’ve had a couple of moments recently where I have been driving or sitting down to the computer to work or just lying there, and I find myself smiling. You might be thinking… WEIRDO! Yep, I can’t believe sometimes how lucky I am and not only that but how proud I am of what I have surrounded myself with. Great friends, excellent job, beautiful children and a lifestyle that most people dream of. You might say I’m “high on life” at the moment.

Well, I’m high on something at the moment because as I sit down to write this my dog Rowdy is laying at my feet and dang, he must have rolled in something because he STINKS!

So this week is a really nice easy Thai pork larb recipe. It was one of my favourites when my hubby and I first moved to the sunshine coast and were too poor to go out to many many thai restaurants in our area so we mastered one of our favourite dishes and ate that instead… it wasn’t the same. It was better 🙂 It was made with Larb. Get it? Now I made it paleo and added Cauliflower rice.

Larb Potion #9 Ingredients

  • 500g of good quality pork mince
  • 1 tablespoon of sesame oil
  • 1 tsp of chili paste
  • 2 cloves of garlic, minced
  • 2 tablespoons of fish sauce
  • 1/3 cup fresh lime juice
  • 1 bunch of coriander or 1 cup loose coriander leaves
  • 1 bunch of mint or 1 – 1 1/2 heaped cup of loose mint leaves
  • 1 small red onion sliced thinly
  • 2 native finger limes squeezed or 1-2 kaffir lime leaves finely chopped

Larb it up

First of all I find prep is boss in this dish so start with the herbs and if using kaffir lime leaves them as well, and put them in a food processor to finely chop them. Doing it by hand is fine too. Then use the food processor slicing attachment or a mandolin to finely slice the red onion. Put these into a large mixing bowl and set aside. If using the native finger limes put them in the bowl with the onion and herbs.

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Then measure out and set aside the lime juice and fish sauce in small bowls. Next put a fry pan on the stove top and put the oil, chili paste and garlic in the pan.

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Once everything is prepped and ready to go, turn the heat on with the pan on it to a medium setting. Heat up the oil, garlic and chili until just fragrant don’t burn your garlic!

Add the pork mince and move it around aimlessly, (it breaks it up and stops it sticking together in large clumps), until all cooked through. Then add the fish sauce and half of the lime juice and cook until well combined or a few minutes.

Transfer the meat to the large mixing bowl with onion and herbs, add the remaining lime juice and mix thoroughly.

Serve on top of cauliflower rice in lettuce cups.

 

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‘Blitzed’ Beetroot and Carrot Salad

Friends are like underwear. Some crawl up your butt, some snap under pressure, some don’t have the strength to hold you up, some get a little twisted, some are your favourite, some are cheap and just plain nasty and some actually do cover your ass when you need them to!

My friend ‘Mergs’ covered my butt with this recipe. She’s a good pair of undies 😉

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Ingredients

2 x beetroots peeled

2 x carrots peeled

1 x apple (I used pink lady) cored

1 x red/salad/spanish onion

Kale – I used approx 2 stems worth of leaves.

zest of 1 lemon

juice of 1/2 lemon

olive oil

salt and pepper

coriander – optional.

Blitzing

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For mothers day I got given a new span-dangle food processor, so I used this to ‘blitz’ (as Mergs would say) all the ingredients to form the salad. You could just as easily hand grate the ingredients.

In the food processor using the normal blade process the kale. Then with the grater blade process the beetroots, carrots, apple and onion.

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Then put salad contents into a large mixing bowl and add lemon zest, a large ‘glug’ (another technical term from Mergs) of olive oil (approx 2 – 3 tablespoons) and the lemon juice. Season with salt and pepper to taste. Toss and add coriander if you are using it.

Mergs often adds chopped coriander but when I made mine I didn’t want the coriander flavour in it. I served mine with pan fired red emperor in a garlic and herb seasoning, and topped with avocado. This salad is so versatile and a delight to eat. Great dish to whip up quickly for a get together.

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Got Kale?

What a busy busy busy last few weeks! And I don’t mean because I’ve started this blog and it’s been keeping me busy, because it has, but because my hubby and I just recently went into partnership with our awesome friend and coach in a CrossFit box! It is THE most exciting thing to happen to me since learning how to cook bacon properly. I have a whole new set of goals and a fire in my belly to become something more. I LOVE what crossfit brings to people’s lives! How the community thrives with the knowledge that we are all trying to reach our own goals and have fun while we do that. And now I get to be an even bigger part of people’s journeys… Wow, just wow 🙂

Anyhoo better get on with the recipe since that’s what you’ve clicked on here for! This one is for those that want to be brave and step out of the comfort zone of iceberg lettuce (blah) and try something new, with kale of course! But this is a good start if you want to start simple.

My mum put me on to this and I thank her once again for her inspiration, thanks mum mum xx

Ingredients

  • 1 bunch of kale de-stemmed, washed, dried
  • 2 garlic cloves crushed
  • 1/4 cup lemon juice
  • 3 – 4 tbsp extra virgin olive oil
  • salt and pepper
  • 1 – 2 handfuls of currants/dried cranberries/goji berries/pomegranate seeds
  • 2 – 3 shallots/green onions finely chopped
  • 1 cup mint finely chopped
  • 1 cup continental parsley finely chopped
  • Constructions
    De-stem your kale by using a sharp knife and running it down the stem between the leaves and the stem using a small hacking motion.

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    Once leaves are removed wash and spin dry your kale. Finely chop your kale and place in a large bowl. Set aside.

    In a small jar with lid place garlic, lemon juice and olive oil, salt and pepper. Put the lid on and shake it like a Polaroid picture for a good 30 secs or until well combined. Pour the dressing over the kale and massage the kale and dressing using your hands for about a minute. This is a very important step as it tenderizes the kale and makes it salad worthy.

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    Mix in the onions, mint and parsley and currants. The currants (dried cranberries/goji berries/pomegranate) provide a sweetness to the salad. It’s not too much but it is enough to balance out the kale which has a tendency to be slightly peppery.

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    Toss well and serve with your favourite meat. We had ours with simple pan cooked salmon fillets. You could cook some lamb, chicken or beef and serve with this salad as well. Sooooooo yummy!

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