I’ve recently made the decision to take charge of my family’s health and start (slowly) phasing out processed and sugary foods. Basically anything without nutritional value, is out. I’ve told Husband he can keep his Pop Tarts and Mountain Dew but he just needs to stow it far away from the rest of us. The Toddler is getting to the age where he notices if we’re eating something different and he wants to eat what WE eat.
I’ve started (slowly) gaining more knowledge about new recipes and approaches to cooking that I’ve (slowly) been implementing. Baby steps. So get ready … I’m going to begin photographing my kitchen creations. I have never had a healthy relationship with food so it’s my goal to eventually learn how to properly fuel my body and appreciate what it can do. I want my kids to grow up in that kind of environment.
As a Never Home Maker, a.k.a. “Working Mom,” I am challenged with finding the time and energy to plan and prepare healthy meals for my family. My journey begins with tuna salad.
After playing in the hot sun today I really wanted to make the Toddler something filling yet light so I whipped up some tuna salad. My mom has always made the BEST tuna salad and each time I make it, I almost get it right, but something is always off. Today, I got it right!!! It contained:
- 1 large pack light tuna in water
- 3 hard boiled eggs (I recently mastered boiling eggs)
- 1 large dollop of mayo (as soon as we use this container up, and the one in the pantry, we’re switching to Veganise … sorry Husband)
- 2 big scoops of sweet relish
- 1 stalk celery, grated
- 2 green onions
It tasted just like being seven. I had plenty left over. This makes about 6 servings. We ate it with baby carrots, celery sticks and blue corn chips.
Tonight’s creation is Mac & Goat Cheese. Ready yourselves.