We received SO many pomegrantes over the last 2 months from our CSA box. At first I had no idea what to do this fruit… but slowly over time I have come to love them! Most of the time I throw the pomegrantes onto a salad or meat, or really anything we are eating. 🙂 But lately, I have begun to enjoy to use them in drinks and sauces as well. This is a yummy refreshing drink filled with Vitamin C and many other nutrients!
* 1-2 T fresh pomegrante juice
* 1 T honey
* 6 oz sparkling water or club soda
Blend up fresh pomegrantes in food processor or blender. Strain.
Mix the juice, honey, and sparkling soda all together. Throw in a splash of tequila if you’d like.
–Adapted from http://whiteonricecouple.com
Tuna salad is my go to lunch when we don’t have leftovers from dinner. The key ingredient in making canned tuna tasty? I think many would quickly said mayonnaise. I know I would have a few months ago. Mayonnaise has loads of preservatives that makes an otherwise healthy lunch choice…not healthy. Awhile ago, I found a recipe from Pinterest and skeptically tried to make tuna salad without mayo. Surprisingly, I really enjoyed the tuna salad and have eaten it this way a number of times since. Now when I add mayo into my tuna salad it tastes too heavy. The avocado and the oil in the recipe add the moisture and creaminess that the tuna salad usually gets from mayo.
1 can tuna
1 T grapeseed oil (or olive oil)
1 t yellow curry powder
1 pear chopped
1/2 onion finely chopped
1 T slivered almonds
Handful of cilantro (or other herbs), roughly chopped
Salt & Pepper to taste
**Have fun adding other herbs, veggies, fruit, even cheese to your tuna. Get creative!**
Mix all together. Serve cold. I often enjoy mine over lettuce or on cucumber slices.
–Adapted from: http://www.health-bent.com/
Growing up a comfort food for me was strogganoff. As an I adult I quickly learned how to cook it using the typical ingredients including cream of mushroom soup. This year we’ve made a huge effort to avoid processed foods which often have crazy amounts of sodium and preservatives. This means cream of mushroom soup is off the list!
Last night as I was using up our leftovers in the fridge I accidentally stumbled upon an amazing strogganoff recipe-void of processed foods!!
* 2 turnips
* 1 apple
* 1 carrot
* 2 eggplant fingers
* 4 sprigs of dill
* 5 thinly sliced pork loin chops
* 1 T grapeseed oil (olive oil works too)
* 1 C chicken stock
* 4 T butter
* 1/2 c coconut milk or whatever cream substitute you’d prefer
* Salt, Trader Joe’s 21 Seasoning Salute, Pepper to Taste
***You can use whatever vegetables you have around, these are just the ones we had at home. The turnips surprisingly were a great mushroom substitute!
Slice all veggies thinly. My food processor made this very easy! Heat oil in wok, throw in turnips and carrots, heat for 2 minutes. Add in apples and eggplant fingers, heat for 2 minutes then add in chicken stock. Now add in pork and dill, cook & continually stir for 2 minutes. Continue to cook over low heat and watch your mixture, as the pork looks close to being done and the veggies are nearly fully cooked add in the butter and cream. Let thicken. Season to taste.
Enjoy a great comfort dish and smile knowing how nutritious it is!