Yesterday, I was scrolling through my Instagram feed before getting ready to go to work. I saw this recipe by Leigha of Minou Girl and immediately wanted to try it. So I decided to make it right then and there for my lunch.
Not the best picture but I doubt there is a good way to capture creamy hummus :). It’s super quick and easy to make, and I plan on making this on a regular basis. Some days I get sick of just canned tuna in my salads, so this is a great way to spice it up!
Here’s her recipe, and my modifications/comments are in bold.
- 1 5 oz can of tuna
- 1/4 cup oats
- 1 tbsp brown spicy mustard (I didn’t have this)
- 1 egg
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tsp dried onion (I didn’t have this)
- 1 tsp garlic powder (Forgot to use this)
- Heat a pan over medium heat and spray with nonstick oil.
- Mix the tuna, oats, egg, mustard, and spices in a bowl.
- Either form by hand or use a pancake mold like I did. Cook for about 4-5 minutes and then flip. (I don’t have a pancake mold so I just threw 2 chunks on there then molded with a spoon. Didn’t want my hands to smell like tuna!)
- Make the sauce by combining greek yogurt with dill spice and lemon juice.
- Top cakes with the sauce and serve!
Sauce Ingredients (she made a greek yogurt dill sauce)
- 1/4 cup plain greek yogurt
- 1/2 tsp dill
- lemon juice
I made a hummus dip-only 1 step:
- Combine 2 teaspoons of hummus with 1 tablespoon of water and mix. Add more water to make it less thick.
I served them over spinach, artichoke hearts, canellini beans, and cucumbers. It was so good! Now I’m hungry…
Have you made tuna cakes before? Any other creative ways to serve canned tuna? Let me know if you try this!
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Last night, I decided to whip out the good ol’ crockpot again. I bought it last year on Black Friday for like five bucks, but only ended up using it a handful of times. I really need to use it more often.
So anyway, I decided to try a recipe inspired by Hummusapien’s Almond Butter Broccoli Stir-Fry. I googled almond butter crockpot chicken, and found a recipe by Rachel Schultz. Her pics made it look delicious, so I figured why not.
Here are her ingredients and instructions, with what I did and used in bold.
Skinny Crockpot Thai Chicken
- 4 boneless, skinless chicken breasts
- 1 red pepper, diced (Didn’t have this)
- 1 onion, chopped (Used garlic instead, didn’t have onions)
- ½ cup creamy peanut butter (Used almond butter)
- 1 lime, juiced
- ½ cup vegetable broth (Did not use this)
- ¼ cup soy sauce
- ½ tablespoon cumin (Didn’t have this, used basil instead)
- Brown rice
- Chopped scallions (Didn’t have this)
- Crushed peanuts (Didn’t have this)
*So basically I didn’t have anything, but whatever.
- Place chicken in the base of crock pot. Top with red pepper and onion.
- In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken. (Didn’t really come out as a sauce for me, so I used a brush to spread it evenly over chicken.)
- Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice. (I served with rice and a lot of sauteed broccoli slaw inspired by Hummusapien’s dish above! Try it!)
- Top with scallions, peanuts, and cilantro. (Didn’t do this)
Goes to show, even if you don’t have all the ingredients, you can still make a delicious dinner. Everyone loved it!
The winner of a custom-made make up bag is……..
Alison from The Fit Chronicles!
I used a random picker tool to pick a winner:
You can pick from the available swatches (and that pink chevron fabric is available too). Email me once you decide and we’ll set everything up!
Thanks to everyone who entered and commented…I appreciate your support! To show my appreciation, I’m offering a 10% off discount on all items in my store until Saturday at 12AM. Just use the code THANKYOU upon checkout.
I actually just added this new item yesterday.
It’s a large tote bag that’s perfect for the gym or for travel-and water resistant inside! There is only 1 available with this fabric pattern, so it will be exclusive
Thank you for your support, especially in helping the children of Paraguay with each purchase. My mom and I truly appreciate it, and can’t wait to add more bags to the shop! Please feel free to let me know if you have any questions at all.
What’s your favorite pattern style?
Do you use a crockpot? Please share some recipes!
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A few weeks ago, a friend sent me a video called “Meet Your Meat.” I knew I shouldn’t watch it but I did…and I won’t subject you to it by posting it here because it’s rather graphic, but you can google it if you want!
Anyway, the video inspired me to try to eat LESS meat each week. I don’t think I can ever be a full vegetarian, but I’m trying to do what I can. Which is how I found this recipe!
Now that it’s fall, it’s the perfect weather for chili! You can make this in a crockpot too if you don’t buy your beans pre-cooked like I did. I found this recipe on allrecipes.com. Here are the ingredients and instructions, with my notes in bold.
- 1 medium red onion, chopped (I used a yellow onion)
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped (I used pre-chopped garlic and put in 2 heaping teaspoons)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin (I didn’t have this available)
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
- sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving (served with rice and tortilla chips, didn’t have sour cream, scallions, or radishes)
- In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
- Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
*I obviously didn’t use a slow cooker, so here’s how I did it, in case you don’t have a slow cooker.
1) Saute your onions.
2) Add in the chopped green peppers.
3) Add in the rest of the ingredients (cinnamon, cocoa, garlic, chili powder, beans). Also add in sliced sweet potato (not shown).
4) Add in chopped tomatoes. I also added in a bit of Bertoli pasta sauce. Lastly, add in 1 cup of water.
5) Let simmer on low for 30-60 minutes depending on how you like the consistency of your chili (or how long it takes for the sweet potatoes to get tender).
My family loved this dinner…it was delicious! A great way to get in protein by going meatless, and a good amount of fiber too. Feel free to add any other ingredients you would like in your chili, and let me know what they are so I can try it too!
Do you like chili in the fall?
Do you use a crockpot or slow cooker? What are your favorite recipes for it? I need ideas!
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This dinner was delicious! I got the inspiration from Tasty Kitchen but modified a lot of it.
This was my first “Whole30″ dinner of the week. My mom and I planned out all of our meals for the next few days and it’s hanging on our fridge. Who would have thought this would make eating healthier so much easier than just winging it! Common sense, I know…but I had never thought to do this!
Anyway, here is how I made this great, healthy dish:
1. Cut up chicken breast and cook in a pan. I used coconut oil to grease the pan. Add spices. I used garlic, thyme, basil and pepper.
2. Cut up your veggies while the chicken cooks, then add to the chicken mix and cook on low. I used broccoli, mushrooms, and cherry tomatoes.
3. I had to move the chicken and veggies to a pot because it got too crowded. I poured 1 can of coconut milk into the previous pan so it would soak up the leftover spices. I let it simmer on low for 5 minutes, then added to the pot with the chicken and veggies. Let it simmer again for 5-10 minutes on low.
4. Now it’s ready to serve over spaghetti squash! Enjoy!
Ingredient list (serves 4-5)
- 1 package of chicken breast
- 1 head of broccoli
- 2 teaspoons of minced garlic
- 1/2 a packed of diced mushrooms
- 1 package of cherry tomatoes (cut in half)
- 1 can of coconut milk
- 1 medium spaghetti squash
Please let me know if you try this out!