nutritionbitsandbobs

My step-kids were at their Mom’s last night and Andrew didn’t know it was Taco Tuesday so, I made our last Green Chef meal for the week.  I also made hummus and homemade whole wheat tortilla chips for later.  Hummus is something I can leave on the counter, scoop up and stuff in my mouth with one hand while holding pull-up and chasing naked toddler with other hand.  I’ve never really liked store-bought hummus and it isn’t difficult to make.  The kids like it, which makes it a great after-school snack and can be packed for lunches in place of a sandwich.  We’ve spread it on sandwich bread before as a great alternative to mayonnaise.  See my previous post for hummus recipe: Back to the Grind!

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If you’ve never made your own tortilla chips, give it a try!  Just slice whole wheat tortillas with a pizza cutter, rub or spritz extra virgin olive oil on both sides, then sprinkle with sea salt.  Bake at 350° for 6 minutes.  Flip tortillas and bake an additional 4-6 minutes or until golden brown and crispy.

Another great way to use homemade tortillas is to lightly coat with cooking oil or melted butter, sprinkle with cinnamon and Turbinado sugar and bake.  Combine a diced green and red apple, strawberries and kiwi in a bowl.  Add 1-2 Tbsp of your favorite fruit preserve and use cinnamon-sugar chips for dipping.

This makes a really good party food as well.  It’s always a hit!

You can add raspberries, halved blueberries and anything else you can chop.

Now for the Tuna Melts!  I made Tuna Toasties for lunch a few days ago and they weren’t even close to measuring up to the flavors of this Green Chef meal!  We received a fresh yellowfin tuna steak which gets poached in boiling water with cilantro stems and lime juice.  After flaking with a fork, it’s set aside to cool.

Then, ingredients get chopped for the salad.

Olive oil and sea salt are added and the veggies are roasted until slightly charred.  Yum!

 

Salad is assembled with remaining ingredients and dressed.

Flaked tuna, yellow curry aioli, freshly squeezed lime juice and chopped cilantro are combined with a little salt and freshly ground pepper.  Mixture is then spooned onto whole wheat buns, topped with pre-shredded cheese and broiled.

 

I feel like Green Chef meals are gourmet.  If I were to make this on my own, not only would I have to search all over town to find all of these ingredients in organic form, I would also have to make an extra stop at the local fish market.  Instead of purchasing only the amount needed for the recipe, I would be buying the whole lot of carrots, broccoli, fresh herbs, bag of seeds, box of raisins and everything else including all the ingredients for the sauce and dressing.  This meal would cost a fortune and likely many of the ingredients left unused would end up rotting in the fridge or expiring in the pantry.  That’s not to mention all the chopping and sauce making.  Forget it.

If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad., Let’s Crunch Numbers!, Help Me To Help You!

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