Saved by the Kale

Healthy living is Happy living

Navigation

No Mayo Tuna Salad

Ever since I was a small child I have disliked mayonnaise. I have no idea why or what I tasted that turned me off but I just did not like the stuff. I would avoid it at all costs. As an adult I still don’t like it. I would never put it on a sandwich. I do sometimes eat things that have mayo in it if it is very well disguised, but honestly I would rather not have it all. Bottom line I just think it is gross. Thankfully there are ways to get around eating things like tuna salad without adding it. Avocados actually make a great substitute for the nasty white stuff. 🙂 

No Mayo Tuna Salad

Avocados are a healthy mono-unsaturated fat and are one of the healthiest foods you can eat. I love the way avocados taste but even if you don’t, once you mash it up with your tuna you really do not even know it’s there. 

Now let’s talk about tuna for a second. I am picky when choosing the tuna that I buy and eat. I have tried many kinds, but I will save you some time here. If you want the best then you need to look into buying Wild Planet Albacore Tuna. All of their tuna is cooked only once in the can retaining all of its natural juices and Omega 3 oils, and is packed in the cans with no added water or oil. Their tuna also contains less mercury than other brands. You can absolutely taste the difference. It may cost a little more than other brands but if quality and taste matter to you then Wild Planet is the way to go. This isn’t an ad for Wild Planet, I just enjoy it so much and thought I would share.

Sometimes I eat my tuna salad as wrap using these homemade tortillas, other times I will eat it with pita chips, or dip it up in bell pepper strips or cucumbers. No matter how you like to eat it, if you enjoy tuna salad and are looking for a way to change it up and make it better for you then give this recipe a try!

No Mayo Tuna Salad
Healthy delicious tuna salad made avocado instead of mayonnaise!
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 can of Wild Planet Albacore Tuna
  2. 1/2 of an avocado
  3. 2 tbsp chopped onion
  4. 1 tbsp pickle relish
  5. 1 tbsp jalapeno mustard (or regular mustard)
  6. salt and pepper to taste
Instructions
  1. In a bowl flake the tuna. Then add the avocado and mash together.
  2. Add in the rest of the ingredients and stir until everything is incorporated.
  3. Enjoy!
Saved by the Kale https://savedbythekale.com/
 No Mayo Tuna Salad

Roasted Turkey Breast

What’s the best part of cooking a large Thanksgiving meal? For me it’s smelling a turkey cooking in the oven for a long time. It’s a uniquely “Thanksgiving” aroma.

For our mini-Thanksgiving Jim and I cooked a turkey breast instead of a whole turkey. I read about roasting a turkey at high-heat quickly instead of baking at a lower temp, so I thought this would be a good time to try it out. The turkey came out great, but it was really smoky in the kitchen, so be prepared for that. This was hands-down the juiciest turkey that we’ve even made, and it was also the simplest to make. It’s also so much quicker.

Roast Turkey Breast recipe

Roasted Turkey Breast
Serves 8
The juiciest turkey breast ever.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Ingredients
  1. 1/2 Stick butter
  2. 1 whole turkey breast
  3. Salt to taste
Instructions
  1. Preheat oven to 450F.
Clarified butter
  1. Melt the butter in a small pot. Spoon out the foam and solids.
  2. Place the turkey breast in a roasting pan and brush with 1/2 of the clarified butter and sprinkle with salt. Use more salt than you think is necessary. If you have an injector you can inject the rest of the clarified butter into the turkey.
  3. Roast the turkey for 1:15 minutes, or until internal temp reaches 160F. Remove from oven and cover with foil. Let rest for 45 minutes. Internal temp should come up to around 175F.
  4. Slice and serve.
Saved by the Kale https://savedbythekale.com/
Roasted Turkey Breast recipe

That’s the last Thanksgiving recipe for this week. We’ve got a few more Thanksgiving and holiday recipes coming your way next week. ICYMI, yesterday we posted our favorite mashed potatoes recipe. 

 

Honey Roasted Pumpkin Seeds

We love carving a couple of pumpkins each year for Halloween and now that our girls are getting a little older they are enjoying it too. Well actually they both think it is disgusting reaching in to the pumpkin to pull out the seeds and the flesh. They are a little grossed out by it. Luckily Jim and I don’t mind. He scoops out the flesh and I work on separating the seeds so I can roast them up to have as delicious healthy snack! 

Really the most tedious part of the process is separating the seeds from the flesh, once you’ve done that it’s a piece of cake. You will want to rinse the seeds off, and then place them on a paper towel and blot them dry. What I do is leave mine on the paper towel on the counter overnight so they can dry out. 

PumpkinSeeds-4-2

The next day they are ready for roasting! I decided to do something a little different with mine this year. In the past I have made sweet ones using cinnamon and sugar. I’ve also made savory ones using different seasonings, and I have also made spicy ones. This year I decided on making Honey Roasted Pumpkin Seeds! I couldn’t wait for these to come out of the oven so I could taste test… they had the entire house smelling so good! 

Honey Roasted Pumpkin Seeds

They tasted even better than they smelled, I had to stop myself from eating them so I would have some left to photograph! These are sweet and savory at the same time. The best of both worlds. They are naturally sweetened with honey, so no refined sugars here! 

PumpkinSeeds-18-Edit

Why eat pumpkin seeds? Pumpkin seeds are incredibly good for you. They are packed with magnesium, zinc, and omega 3’s. They are rich in healthy fats, antioxidants, and fiber and they taste delicious! They are definitely the perfect fall snack.

Honey Roasted Pumpkin Seeds
Crunchy, sweet and savory! The perfect healthy fall snack!
Write a review
Save Recipe
Print
Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1/2 cup of pumpkin seeds
  2. 2 tsp of honey
  3. 1 tsp of coconut oil (melted)
  4. 1/4 tsp sea salt
Instructions
  1. Separate the pumpkin seeds from the flesh.
  2. Rinse seeds and put them on a paper towel and blot dry.
  3. Let them air dry overnight or for a few hours.
  4. Once they are dry, put them in a bowl.
  5. Preheat the oven to 300 degrees.
  6. Add honey, coconut oil, and salt to the bowl and stir all together.
  7. Line a baking sheet with non-stick foil.
  8. Pour the seeds onto the baking sheet.
  9. Bake in the oven for at 300 degrees for 30 minutes.
  10. Once they come out of the oven sprinkle with a little more sea salt, let them cool and then snack away!!!
Saved by the Kale https://savedbythekale.com/

Best Roasted Vegetable Lasagna

Happy November! I hope the weather is still nice where you live. It’s been absolutely gorgeous around here lately, especially for Halloween! We’ve eaten way to much candy lately, so it’s definitely time for something a little healthier….

Jim and I are going to start making a conscious effort to have more meatless meals. Jim’s a big-time “meat-a-tarian” (as he calls himself), so meatless meals are quite an adjustment for him. Most of the time he will say that he likes my meatless creations when we’re eating them only to say the exact opposite when I bring up the idea of making them again. I am perfectly fine eating several meatless meals a week… it’s not as big a deal to me.

So we’re working on coming up with a few meatless meals that we can keep start working into our busy weeknight schedules. We’re off to a good start… we made a roasted vegetable lasagna for dinner a couple of nights ago and it was a winner. Jim even suggested that we make it again next week!

Roasted vegetable lasagna recipe

It’s a meatless “lasagna”. There are plenty of veggie layers, but no lasagna noodles. So it’s gluten-free & grain-free. 

Roasted vegetable lasagna recipe

Lots of veggies here, including grilled eggplant, roasted yellow bell peppers, roasted mushrooms, and roasted shallots. You could actually taste every single veggie in there. The star here was definitely the eggplant (it wasn’t actually roasted, Jim cooked it up in his grill pan). 

Roasted veggie lasagna recipe

Best Roasted Vegetable Lasagna
Serves 2
Roasted veggies and grilled eggplant make this "lasagna" a winner. No carbs here!
Write a review
Save Recipe
Print
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 1/2 Eggplant, cut into thin rounds
  2. 1 large shallot, split in half
  3. 2 yellow bell peppers, sliced into quarters and seeded
  4. 1 C baby portabello mushrooms, sliced
  5. 1 C shredded mozzarella
  6. 1 C tomato sauce
  7. Olive Oil, Salt & Pepper as needed
  8. 1 Tsp dried basil
Instructions
  1. Preheat oven to 425F.
  2. Saute (or grill) eggplant with a bit of olive oil. Season with salt and pepper.
  3. Wrap shallot in foil with about 1 tsp of olive oil and season with salt. Cook for 20 minutes, or until soft.
  4. Place bell pepper on a baking pan lined with foil. Roast for 30 minutes, or until skin starts gets slightly blackened.
  5. Place mushrooms on a baking pan lined with foil. Sprinkle with olive oil, salt, and pepper. Roast for 30 minutes, or until browned.
  6. Change oven temp to 350F.
  7. Remove the skin from the bell pepper as much as possible. Remove the skin from the shallot and chop roughly.
  8. In a baking dish, layer eggplant, bell pepper, mushrooms, and shallots. Spoon tomato sauce over veggies and then cover with cheese. Sprinkle basil on top.
  9. Bake for 15 minutes.
Notes
  1. There are a lot of veggies here, so there's a chance that this can get watery. Just spoon out any liquid that cooks out.
Saved by the Kale https://savedbythekale.com/
 Roasted vegetable lasagna recipe

 What are your favorite meatless meals? Do you do Meatless Mondays? Tell us about it in the comments!