Whole30 Egg Salad with a Splash of Tuna!

So, confession: I made these lettuce wraps well before I started the Whole30, but now that I've learned how to make my own mayo, these are Whole30 compliant!  Woo hoo!

What you'll need:

• 1 can of tuna, drained
• 2 hard-boiled eggs, chopped
• about 2-3 T mayo 
• 1/2 cup celery
• 1/4 cup red onion
• 1/4 cup cucumber (or fridge pickles)
• salt, pepper and cayenne to taste

Optional add-ins: Parsley, lemon juice, red pepper, tomato, whatever floats your boat!

To get the perfect hard boiled egg on my stove, I add the eggs to 1 inch of already boiling water in a small saucepan, cover for 8 minutes 45 seconds.  Drain and cool in an ice bath. Peel under water.  Mix all the ingredients together in a bowl and then serve on lettuce leaves for maximum smug healthiness!

This makes a couple cups of salad, so feel free to share with a friend!  Enjoy!

What's your favorite tuna salad add-in????

One simply must have shrimp cocktail when watching the Tonys!

 

I love shrimp.  It's true.  And my very favorite way to enjoy them is prepared simply with some cocktail sauce. So in preparation for the Tony awards this past Sunday, that's exactly what I did (with a little twist, of course)!

This was my favorite part of the night. She's a national treasure, truly. And her Billie Holiday performance is spot on.

Don't buy cocktail sauce, for real.  It's SUPER easy to make.  You can add more flavors (like hot sauce or garlic) if you'd like, but this tastes very clean.

What you'll need:

• 1/4 cup ketchup
• 1 T horseradish (or more if you like the spice)
• 1 t Worcestershire sauce
• 1 T lemon juice

 

Mix all the ingredients together in a dish and let it sit for awhile for the flavors to marry.  That's it!

On Sunday night, I actually decided to broil my shrimp in the oven, rather than boiling them.  I mostly didn't want to wash my big stock pot, so I lightly covered the (defrosted) shrimp with olive oil and a little Old Bay seasoning (obviously).  These shrimp still had their shells on, but I seasoned them up, shells and all and threw them in a preheated oven with the broiler on high. 

After about 2 minutes, I flipped the shrimp, and then about a minute or two later I took them out of the oven and put them in a bowl of ice to stop the cooking process.  It's really easy to overcook shrimp, and that's when they get rubbery and gross.

After they had cooled, I threw them in a bowl surrounding the cocktail sauce and brought an extra bowl for the shells (I used those later, so stay tuned).

I pulled out a bottle of prosecco and my fancy champagne flutes and I was ready for an awards show!

If you're feeling fancy, add about 1 oz. of Chambord to your champagne to make a beautiful (and delicious) Kir Royale.  It makes a girl feel downright glamorous!

Let them eat cakes! Specifically, fish cakes!

What's a girl to do with two discounted tilapia fillets?  Clearly, tilapia is one of the more boring kinds of fish.  There I said it.  But what's great about it, is that it's versatile and goes with a ton of different flavors!

What you'll need:

2 tilapia fillets
1/2 cup Greek yogurt
1/4 cup bread crumbs (gluten-free if you prefer)
1.2 cup frozen peas
1 T mustard
1 T chimichurri (optional) OR 1/4 cup chopped parsley
2 T olive oil (divided)
1 t Old Bay
1/2 t cayenne pepper
Salt and Pepper to taste.

Heat 1 T of the olive oil to medium high and place the filets that have been seasoned with salt, pepper and Old Bay on both sides in the oil (I had to do mine one at a time). It doesn't take long for fish to cook, these only went for a couple of minutes on both sides.  Once the fish is firm and opaque, you can take it off the heat. 

Flake the fish with a fork in a large bowl. 

Add your peas, they will defrost in the warm fish (or you can microwave them for a minute if you prefer). 

Add your bread crumbs, yogurt, cayenne and mustard.  I also added a little more Old Bay, because I love it and simply cannot help myself.

Add your parsley or chimichurri and then mix everything together. 

Once the cakes are formed, you can chill them in the fridge or freezer to help them hold their shape.  I threw mine in the freezer while I cleaned up the dishes so far and heated 1 T of olive oil in my pan once again.

Once the oil is preheated, brown the patties on both sides (make sure that they get heated all the way through), then set them aside to drain on paper towels.  This recipe made about 8 patties.

I served the patties with a simple rice vinegar cole slaw.  Bon Appetit!