I love to cook, it’s like making a crafty-thing that you can eat! Several months back I was looking at where all my time was being spent. Not surprising, a lot of it was spent in the kitchen. I was – and still am to a point – one of those people who worked all day and then came home and played in the kitchen for 1-2 hours at the end of the night. Sometimes it was perfect because that’s what I wanted to do. But when I hit my busy season last year – August to December – I had much less free time and thus developed an appreciation of quicker meals. Also in early winter late fall I started to be able to incorporate more physical activity outside of work (massage). I needed meals that were not only easy to prepare, but rich in protein and fat. Fat’s the bomb.
Enter tuna! Canned tuna specifically. Sure canned tuna isn’t really exciting. But it’s easy. And it’s uniform. No need to hem and hah over whether or not the extra 1/3 pound of whatever protein will ruin a recipe. A can of tuna is basically the same no matter what brand. And yes, tuna is low in fat, but that’s what home-made paleonnaise is for!
- 1 can of tuna
- 2 tbsp of paleo mayonaise a.k.a paleonnaise
- 2 stocks of celery
- 4 ounces of baby carrots or approximately 14 baby carrots
- salt and pepper to taste
- Chop celery and carrots, set aside
- Drain can of tuna
- Mix tuna and mayonaise
- Add celery and carrots
- Salt and pepper to taste