Nom Nom Paleo

Tuna and Avocado Wraps

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As a rule, I always have cans of tuna in the pantry and limes, ripe avocados, and jalapenos in the fridge. With these items at my fingertips, I can whip up a couple of satisfying wraps whenever I’m hangry. If you don’t have Paleo mayonnaise on hand, a quick guacamole is the best binder for salads like this one.

Ingredients (serves 1)

  • 1 (5 oz) can of wild albacore tuna in water
  • 1 scallion, thinly sliced
  • 1/2 jalapeno, diced small
  • 1/2 medium avocado
  • 1/2 lime
  • Kosher salt
  • Freshly-ground black pepper
  • 2 butter lettuce leaves
  • Pure Wraps or toasted nori (optional)

My favorite brand of canned tuna is made by Wild Planet: no BPA, sustainably caught, low mercury, high omega 3, and carried by my local Costco.

Crack open a can of tuna, dump it in a medium-sized bowl, and gently break up the meat with a fork.

After you’ve chopped the scallions and jalapeno…

…toss them on the tuna. Mix in salt, pepper, and a spritz of lime.

In a separate bowl, mash half an avocado with salt, pepper, and the rest of the lime juice.

Scoop up the guacamole, add to the seasoned tuna…

…and stir to combine.

Grab two Pure Wraps or sheets of nori and place a piece of lettuce on each.

Divide the tuna salad onto the lettuce, wrap it up, and chow down.

Chilled Cream of Avocado Soup with Dungeness Crab

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Want a refreshing and creamy soup that’s totally satiating? Well, go grab your blender and this meal will be in your belly in about 15 minutes. I like the consistency of this soup to be thick — almost puree consistency — so I use Aroy-D coconut cream. For a thinner soup, use coconut milk or dilute with extra water. 

If you want to get all Martha Stewart on your friends, serve this soup as an amuse bouche in Chinese porcelain soup spoons at your next party. You’ll look like a culinary rock star and no one will be the wiser.

Here’s what to assemble to feed 4 people:

  • 1 medium Dungeness crab, cooked in boiling salted water (or 1 cup of canned crab meat)
  • 2 large Haas avocados, peeled, pitted and roughly diced
  • 1¾ cups coconut cream or coconut milk
  • Kosher salt
  • ¼ teaspoon Ancho chili powder
  • ¼ cup water
  • Juice from 1 lime
  • Freshly-ground black pepper

Here’s what to do:

Break out your cooked dungeness crab, and…

…get all the meat out.

Alternatively, you can crack open a can of crab, but what’s the fun in that?

Refrigerate the crab meat until chilled.

Throw the avocado chunks in a blender, along with 1 cup of the coconut cream, a generous pinch of salt, and a dash of Ancho chili powder.

Purée until you get a thick avocado slurpee.

Transfer to a bowl, add the water and the remaining coconut cream, and stir until smooth.

Press some plastic wrap on the surface of the liquid, seal tightly, and chill in the fridge for an hour. If you don’t want to use plastic, be prepared for some serious discoloration.

When ready to serve, add 1-2 tablespoons of the lime juice, some freshly-ground black pepper, and another pinch of salt. Adjust the seasonings to taste.

Take the crab meat out of the fridge, and season it with some of the remaining lime juice, salt, and pepper. Ladle the creamy, cool soup into chilled bowls and top with a generous dollop of crab.


Eggs & Veggies for Breakfast

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I’m so glad I started eating breakfast again. I’m much happier, calmer, and patient in the mornings now. Intermittent fasting be damned.

This morning I scrambled up three eggs in pork grease and topped them with Primavera salsa and sliced avocado. I also nuked some frozen broccoli to eat with it.

At around 10:00 a.m., my stomach started rumbling so I snacked on Fitbomb’s fabulous homemade jerky. It may be a while before I attempt intermittent fasting again.