Thinking Out Loud: OMG Tuna Fish Salad

1.  It seems like every time my local barista memorizes my drink order, it’s time for us to move.  I love walking up to the counter and having my drink already made, waiting for me.

2.  Speaking of coffee – are all people that work at coffee shops called baristas or is that just at Starbucks?

3.  This week my students are so happy because I added CHARMS candies to the prize box.  They describe them as a mix between Light Sabers {aka Life Savers} and Starburst.  The red ones are supposedly the best, the white are the worst.

4.  At 7AM on Saturday morning I’ll be anxiously waiting at the starting line of the Rock ‘n’ Roll Half Marathon – my first half marathon of 2014!  I still haven’t written my race recap of the Reston 10 Miler…

5.  For Lent I gave up candy and soda, specifically gum and Diet Hansen’s {Cherry Vanilla Crème}.  I’m addicted.  I was going strong until Tuesday when I decided to make an exception for dark chocolate because, well, it’s basically a health food.  Read more about why including dark chocolate in your daily diet can actually be beneficial here.

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6.  I’ve outlined three posts this week a – a recap of the Reston 10 Miler, a weekend recap for MIMM, and a handful of food pictures for WIAW…  But they’re still just drafts because I either fell asleep asleep with my computer on my lap or had to run out the door to a meeting before school and I didn’t have time to finish later.  Hopefully I step-up my game next week.

7.  I’ve had a serious hankering for tuna fish this week.  I packed it for lunch on Monday, again on Tuesday, made a tuna melt for dinner Tuesday night, and made another wrap for lunch yesterday.  All because I learned a little secret…  Tuna fish + hummus is a life changing combo.  With every bite I repeatedly said {to myself} “OMG.  This is so good!  OMG!  OMG!” so I’m calling it OMG Tuna Fish Salad.

OMG Tuna Fish Salad

Ingredients {serves 1}:

  • 1 small can of tuna fish
  • 2 tbsp hummus
  • 1 tsp honey mustard
  • 1/4 c shredded mozzarella cheese
  • 1 – 2 tbsp sundried tomatoes
  • seasoned salt *to taste*
  • black pepper *to taste*

Directions:

In a medium bowl, flake the tuna into chunks.  Add the remaining ingredients and mix well.  Refrigerate if not eating right away.

8.  Runner’s World is “running” {so punny!} a sweepstakes with Iceland Naturally.  One lucky winner will receive the following:

  • Economy round-trip air on Icelandair for 2 people
  • 3 nights accommodation in Reykjavik at Hotel Nordica for 2 with Scandinavian buffet breakfast daily
  • 2 72 hour Reykjavik Welcome Cards providing free access to the City of Reykjavik world famous thermal pools, museums and public transportation
  • 2 entries to the Reykjavik Marathon
  • 2 roundtrip bus transfer from the airport to the hotel
  • 1 case of Icelandic Glacial water for your hotel room
  • 2 Experience Comfort entries to the Blue Lagoon Spa
  • 2 award winning Snaefell jackets

To enter, visit this website and enter the requested information.  The contest will remain open until April 1st.

9.  Have you seen these Portable Protein Packs from Oscar Mayer {aka the adult Lunchable}?

Portable Protein Pack

10.  After my students finish their classwork or a quiz, I let them “play” with math flashcards to keep quiet until everyone is done.  On Monday one student started singing “Everyday I’m shuffling.  Everyday I’m shuffling.  Everyday I’m shuffling.” while shuffling his flashcards.  And then the other students joined in.  It was hilarious!

Thinking-Out-Loud

Thanks Amanda for hosting another link-up!

Question:  Tuna fish – yay or nay?  Tuna fish out of a can is a yay {obviously}, but the raw stuff is a nay for me.

Question:  If you could drop everything and go anywhere in the world right now, where would you go?

— Allison

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Wheat-Free, Dairy Free, Morning Glory Muffins {Guest Post}

Hey there Life’s a Bowl readers!  I’m so excited to meet you!  I’m Ree, and along with my friend Bre, I blog over at bump & run.  It’s an active lifestyle blog about golf, running, fashion, and a little bit of everything else.

I’m thrilled that Allison is letting me share one of my favorite muffin recipes with you today.  It’s a wheat-free, dairy-free, morning glory muffin that is full of goodness and flavor.  I make a batch every two weeks and toss them into the freezer.  Don’t let the long ingredient list intimidate you.  They’re easy to put together and worth every minute!  Enjoy!

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Prep Time:  30 minutes
Cook Time:  25 minutes
Yield:  2 dozen standard size muffins

Ingredients:

2 1/4 cups gluten-free all purpose flour mix
1 teaspoon guar gum OR xanthan gum *don’t add this if your flour mix already contains xanthan gum or guar gum*
1 cup brown sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups grated carrots (about 4 large carrots)
1 large peeled and shredded apple
8 ounces drained, crushed pineapple
3/4 cup raisins
1/2 cup shredded, unsweetened coconut
1/2 cup coarsely chopped walnuts OR pecans
3 large eggs
1/2 cup light olive oil OR canola oil
1/2 cup coconut oil
1 1/2 teaspoons vanilla

Directions:

Preheat oven to 350F / 176C.

Grease standard muffin pan or line with paper muffin cup liners.

In a large bowl, combine flour, gum, brown sugar, cinnamon, baking soda, baking powder, and salt.

In a separate large bowl combine carrots, apple, pineapple, raisins, coconut, and nuts.  Stir to thoroughly mix.

Add the fruit and nut mixture to the dry ingredients.

Add eggs, oil, and vanilla.  Beat the mixture to thoroughly combine ingredients.  *Note: This is a very wet batter, don’t be alarmed.*

Fill muffin cups about 3/4 full.  Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely before removing from pan.

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Thanks Bre and Ree for sharing!  I haven’t made a batch of muffins in ages, but they’re always a great thing to have on hand for a quick on-the-go breakfast.  Pair one or two with some yogurt and fresh fruit, yum!  I think that morning glory muffins are especially delicious because they remind me of carrot cake!  Who doesn’t want to eat {a healthier} dessert for breakfast?

Question:  What’s your favorite type of muffin?  Morning glory, blueberry, and lemon poppy seed.

Question:  Raisins – yay or nay?  A HUGE yay for me!  And dates…  Dried fruits are truly nature’s candy!

— Allison

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WIAW: Mini Mexican Meatloaves {Recipe}

Last night I was dreaming about sunshine, warm weather, and swear that I could smell the salty beach.  But the salt that I smelled most likely was from the snow trucks outside my window because I woke up this morning to ice and a 2-hour delay.  Oye, VA.

Thank you all so much for your messages since Monday’s post.  The unknown definitely can be stressful and although there are no quick fixes, I truly believe that an optimistic attitude can help…  Or a trip to the nail salon.  And a supportive husband (significant other/family/friend).

Another thing that always seems to help is what Ryan calls “good mood food” ;)   Some of my favorite good mood foods include fluffy cappuccinos, pancakes, chocolate, salty + sweet snacks, comfort food (no surprise)…  Which is exactly what I ate on Sunday.

Thanks Jenn for hosting another tasty link-up!

IMG_5782 fluffy vanilla cappuccino {this recipe without molasses, plus a touch of vanilla extract}

IMG_5799 Cinnamon Pancakes {without flax seeds} topped with Greek yogurt + peanut butter + strawberry jam + bananas

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IMG_5819 the toughest long run yet, I wanted to quit every.single.mile – 8 {treadmill} miles

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IMG_5824 an orange, carrots, Honey Mustard Tuna Fish Salad with Avocado wrapped up, & pretzels

IMG_5838 a banana & Brown Bag Popcorn with almonds + Joe’s O’s

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IMG_5774 Mini Mexican Meatloaves

Inspired by Mini BBQ Cheddar Meatloaves by Iowa Girl Eats

Ingredients (serves 2 – 4):

  • 1/2 small sweet onion, diced
  • Sprinkle of salt
  • Approx. 1 lb. lean ground turkey
  • 1 egg
  • 1/2 cup salsa
  • 1/4 cup shredded Mexican cheese blend
  • 1 tbsp. Stubb’s Bar-B-Q Spice Rub
  • 1/4 cup Trader Joe’s Crisp Rice Cereal {or any rice cereal}

Directions:

Place a medium skillet over medium heat and coat with cooking spray.  Cut onion in half and dice.  Add onion to pan and sprinkle with salt.  Cook until onions are caramelized and a golden brown color.  Turn heat off and set aside to cool.

Preheat the oven to 350*.  In a large bowl, combine the ground turkey, egg, salsa, cheese, spice rub, rice cereal, and onions.  Mix until combined and form into four miniature meatloaves.  Place meatloaves on a greased baking sheet.  Bake uncovered for 25 – 30 minutes, or until no longer pink in the center.

Mini Mexican Meatloaves Ryan & I each ate two mini loaves for dinner – they’re delicious!

Notes:

  • Black beans, olives, and/or corn would be great additions
  • Serve with with beans, quinoa, or rice, for a complete Mexican-inspired meal
  • Meatloaf is one of the few foods that I think tastes better the next day – slice up a loaf, add your favorite taco toppings, and wrap it up in a tortilla

IMG_5653 chewy & soft Brown Sugar Peanut Butter Cookies

Question:  What are your favorite good mood foods?

Question:  What foods do you think taste better the next day?

— Allison

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