Monday’s meals were all about recipe adaptations. Whether I adapt because of what I have on hand at the time or because I’m in the mood for a different flavor, I love swapping a few ingredients to change it up sometimes.
I loved my chick pea tuna salad but wanted something a little different so this week I decided to swap the chick peas for kidney beans and the greek yogurt for garlic hummus. It’s been great on my salads this week! I’ve also been topping my salad with a sheet of roasted nori. Yum!
Sliced fuji apple with chocolate banana peanut butter fudge dip
I almost always have an apple at night, sometimes plain and sometimes with a little dip on the side. I still have a couple pieces of chocolate banana peanut butter fudge in the freezer so I microwaved a piece with a little bit of almond milk and made the perfect dip!
Food for Thought
Do you often swap ingredients in recipes to create new flavors?
It’s no secret that I’m completely addicted to Pinterest; mostly for recipes, but I do pin other things like workouts, house inspiration [you know, for when we find a grown up house], etc. Lindsay is hosting her third Pin It Party and there was no question that I’d be hopping on the bandwagon!
Check out my 5 posts I’d love to see on Pinterest!
Is it just me or do weekend days go much faster than weekdays? I feel like Monday always sneaks up on me.. 26 years and I’m still not used to it! We had a fun, pretty relaxing weekend that we kicked off with my cousin at the Orioles game. Always fun to be at the park, especially for a win!
Pregaming for the O’s game! They poured my beer twice so I got a freebie.. hate when that happens! 😉
HeyOOOOOOOO 😉 [Too much?]
Brian Matusz and Jim Johnson warming up in the bullpen. Fun to be so close to the action!
My cousin Nicole, Nathan, and me. We had a terrible time!
Lunch on Saturday. I added mango and avocado to my chick pea tuna salad and it was delicious! I love all of the colors.
Hit up our favorite bar in Baltimore, Max’s, for an evening brew on Saturday. They have a crazy long list and I decided to go for some samples instead of 1 full beer.. I just couldn’t decide!
Nathan made a killer dinner Sunday. Herbed chicken over pasta with a light tomato, vegetable, white wine sauce. Yum!
Hope you had a great weekend too! Back to the daily grind..
Food for Thought
Are you a baseball or football fan? Or neither? 😉
Do you prefer to get one large drink or a sampler?
Two posts in a week?! That’s some sort of record recently! 😉
I just knew I had to share this super quick and easy salad that I whipped up. It’s perfect to throw on top of lettuce, in a wrap or sandwich, with some crackers, or even just by itself.
Chick Pea Tuna Salad
Ingredients – 1 can reduced sodium chick peas
– 1 5oz. packet chunk light tuna in water
– 2 tbsp hulled hemp seeds [optional] – 20 cherry tomatoes; sliced in half
– 1/3 english cucumber; diced
– 1/2 red bell pepper; diced
– 3 stalks green onion; chopped
– 1/2 cup plain Chobani
– 2 tbsp dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1 tsp dried basil
– 1/2 tsp ground thyme
– 1/4 tsp cayenne pepper
– Salt & pepper to taste
Directions Combine chick peas through green onion in a large bowl. In a small bowl, combine the rest of the ingredients for the dressing and adjust seasonings to taste. Add the dressing to the large bowl and mix everything well to coat.
Couldn’t be much easier than that, right? You could always skip the tuna and make it a meatless meal too. And of course, feel free to change up the veggies or the spices for whatever mood you’re in!