Tuna Salad Scramble

Sometimes, you’ve got 10 minutes to make lunch before you have to leave for work.  Sometimes, you keep forgetting to make your own primal mayonnaise.  Sometimes, you’re all out of avocados… but have more than enough celery and carrots in the fridge.  And sometimes, forced creativity actually turns out to be delicious.

If you sometimes find yourself in a similar situation, or if you’re just looking for a quick & easy lunch, this is the recipe for you.

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Avocado Egg Salad

So I may have over bought at the grocery store a little last week.  I found myself with a kitchen full of food including 2 full cartons of eggs and 4 perfectly ripe avocados.  I knew there was only a limited amount of time to use those avocados in their current state of deliciousness and decided to act quickly.

Thanks go to the Pioneer Woman for providing me with the inspiration for the following recipe!

Avocado Egg Salad
Ingredients: 

  • 8 peeled hard-boiled eggs (Learn how to hard-boil them here)
  • 2 ripe avocados
  • ¼ cup greek yogurt (I use the full-fat kind)
  • 3 tsp apple cider vinegar
  • 1 teaspoon salt
  • Pepper to taste

Combine all of the ingredients in a food processor.  Pulse until it reaches your desired consistency.

Serve with sliced tomatoes or whatever else your heart desires 🙂