I love looking through old recipes…..it’s so fun to think of new ways to add to them, change them, or modify them. Some of my favorite recipes have actually come from adapting old ones! Today I have two fun new creations that I created using other foods I have made before as the base. One is more dinner-esque and the other is more desert-y. Both are equally healthy and delicious!
Crispy Tuna Saute (serves 1)
adapted from my moms Salmon Burger recipe
I was in the mood for some fish but all we had on hand was tuna so I made a kind of deconstructed version of my mom’s salmon burgers, but with tuna instead!
- 3 oz of canned tuna ( about half a can)
- 1 egg white
- 1 tsp dijon mustard
- 2 tbsp whole wheat bread crumbs
- 1 carrots, finely chopped
- 1 half rub of celery, finely chopped
- 2 tbsp of red onion, finely chopped
- 1/2 tsp dried dill
- 1 tsp of olive oil
Combine all ingredients except the oil, mix well. Heat oil in a small sauce on medium-high heat. Add mixture and cook until bread crumbs starts to brown (they get nice and toasted….crispaaaaay!), egg appears fully cooked, and all ingredients are heated through.
Serve with a nice plate of veggies, stuffed in a pita as a yummy filling, or on top of some greens!
I had mine on my daily salad (I LOVE salad!).
After you’re done enjoying your yummy dinner….move on to desert with this lovely little munchie:
adapted from my Everyday Scuffins
Although these are a spin off of my Everyday Scuffins, these chocolately little treats are definitely different: they are super dense and doughy!
- 1 cup flour (I used King Arthur Whole Wheat<- review coming soon)
- 1 zuchinni, grated
- 2 tbsp raisins
- 3 tablespoons carob powder (you could use cocoa but you would have to add sweetener)
- 1.5 tsp baking powder
- 1/2 cup unsweetened apple sauce
- 1 large ripe banana, mashed
- 2-3 tablespoons milk, depending on how dry your batter is
- agave nectar to taste (about 2 tbsp would be good)
Preheat oven to 375*. Grate zuchinni and press with paper towels until as much water as possible is removed (getting as much out as you can is key!).
Mix all ingredients, until well combined.
Cover baking sheet with parchment paper. Form 8 equally sized rounds of batter and bake for 15-16 minutes. Remove from baking sheet and let cool on a wire rack before diggin’ in! As with all my scuffins, they are best served chilled after sitting for a night in the fridge.
I hope these recipes get your week off to a good start! If you make these or a variation of them let me know…..you know I am all about new recipes!
PS: I wanted to quickly let you all know my thoughts on the new Larabars!
I know there have been mixed reviews out there but I have to say……I love them! The Blueberry Muffin has actually replaced the Cherry Pie as my favorite flavor. I love all things blueberry and while the bar doesn’t taste exactly like a blueberry muffin (I didn’t really expect it too :)), you can actually taste the blueberry flavor. This is the first time I have ever had a bar where blueberry is the main flavor and I was happy to find out that you could actually taste the berry flavor. Have any of you tried the new bar? What did you think of it?