in Lunch 0

Sweet Affair Turkey and Cranberry Sandwich

Tomorrow is #nationalsandwichday so I thought I’d give you a head start to get the ingredients for this amazing sandwich from a favorite bakery in the Bay Area. Fresh Whole Wheat Bread Generous amount of freshly sliced turkey Cream Cheese Cranberry Sauce Swiss Cheese Sprouts Lettuce Avocado Sunflower Seeds This is dinner tomorrow with a big green salad!

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in Brunch, Dinner, Lunch 0

Smoked Salmon Tartine

I’m staring at piles of laundry so of course I decide to make myself lunch instead! Loved it so much it’ll be dinner too. Baguette, sliced down the center Plain cream cheese or mayo (yes, add just a little) Smoked salmon, fresh salmon, leftover salmon. Any and all work. Arugula or spinach with lemon juice and EVOO Peas Top with a little more lemon juice and generous dash of salt and ground pepper.

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in Eat Your Veggies, From the Sea, Healthy, Lunch, Snacks 0

Tuna Salad with Avocado and Cucumber

The best tuna salad you’ll ever eat! I don’t make tuna nearly enough but when I do, I go big and I keep it healthy. 4 cans White albacore tuna, drained Light mayo, 1Tb Dijon mustard, 1-2 TB Lemon juice and zest, 1 lemon Avocado, smashed Dill pickles, chopped Cucumber, chopped Purple onion, chopped Pickled jalapeño, chopped Relish, 1/4 C S&P (Sriracha salt ) Combine all ingredients and refrigerate overnight. ETC. I hate draining tuna, so I toss all tuna into a strainer and push out the liquid that way instead of each individual can. emoji I actually made 8 cans of tuna this week so these measurements are a rough idea. emojiI love adding a big spoonful to lettuce cups, in a wrap, or on top of toasted wheat bread. Take out any ingredient you don’t like or add something you do. You can never have enough lemon juice or zest in your tuna salad! I crumbled the TJ French onion cheese on top which was a delicious way to add just a little bit of flavor.

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in Eat Your Veggies, Healthy, Lunch, Side Dishes 0

Tomato soup with cornbread croutons and jalapeño cream sauce

Fall food at it’s best: Tomato soup with cornbread croutons and jalapeño cream sauce and an open faced pastrami melt. Tomato soup- Roast (on the Traeger or oven) tomatoes, peppers, mirapeaux (already chopped TJ mix is the best), drizzled with EVOO and a lot of s&p. After they’re cooked through, blend roasted ingredients in a blender with a can or two of fire roasted diced tomatoes, tomato sauce, vegetable broth (if you need to thin it out) and boxed tomato soup (if you want to add more volume). I leave it slightly chunky so blend to your desired consistency.   Cornbread croutons- cube and toast store bought cornbread (freeze what you don’t use)   Jalapeño cream sauce- in a blender, combine roasted jalapeños that have been deseeded and sour cream.     Pastrami melt- toast wheat sourdough bread Layer-mustard, pastrami, low fat Swiss cheese and Trader Joes sauerkraut with Persian pickles (the best out there)

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in Dinner, Lunch, Side Dishes 0

Thanksgiving Dumplings

Last day of Thanksgiving leftovers and this Turkey soup with Stuffing dumplings did not disappoint. Use turkey broth from leftover turkey carcass or packaged broth. Add onion, celery, carrots, corn, mushrooms, leftover thyme (or any other herbs you like), S&p, garlic, and chopped poblano peppers. Heat and simmer for an hour or two. Add leftover turkey. For stuffing dumplings, add an egg to leftover stuffing and season if needed. Combine and make little balls. Place stuffing dumplings into soup and allow to cook for 10 minutes or until cooked through.

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