Happy Thursday, friend!
I was floored to see that over 900 of you liked this photo on Instagram this past week… who’d have guessed a photo of a bride putting on rose gold chucks would be so popular?
My intuition tells me that it wasn’t so much the photo that y’all liked, but rather getting to see a little glimpse of my personality through this completely health-unrelated post.
I’m doing my best to get more personal on social media and hopefully one day it’ll feel natural. Just like these updates, I don’t want to talk about myself without there being some type of purpose to what I’m sharing.
But sometimes the sole purpose can just be FUN, right?
Anyway, let me know in the comments below if you like to see the personality behind the bloggers you follow, and if you want to see more personal posts from me in the future. If I hear enough people tell me to do it, perhaps I’ll take it more seriously.
Now here’s the #FedForReal recipe of the week, which is what you’re really here for!
Fed For Real
Recipe of the week:
Tossed Tuna Nicoise Salad
This fresh French classic is the perfect way to celebrate spring time! It’s rich in nutrients that support energy and vitality, including anti-inflammatory omega-3 and monounsaturated fats, B-vitamins, vitamin C, potassium, zinc, and disease fighting phytonutrients (flavonoids and carotenoids).
It is also a great source of resistant starch, a beneficial prebiotic fiber that fuels gut flora and promotes a healthy microbiome.
The resistant starch is formed by cooling the potatoes after cooking. Cool, huh? (Pun intended!)
Tossed Tuna Nicoise Salad
Prep time: 10 min / Cook time: 30 min / Total time: 40 minutes
1 serving = 700 calories, 32g fat, 42g protein, 77g carbs, 11g fiber
- 1 ½ lb (680g) Baby potatoes, washed and skin on
- 2 Cups Green Beans, trimmed
- 1 Lemon, juiced (or 2 TBS lemon juice)
- ½ Lemon, zest
- 1 clove Garlic, minced
- ½ Tsp Dijon mustard
- 3 TB Olive oil
- 7oz (200g) Canned Tuna in brine, sustainably caught, flaked apart
- ½ cup Flat leaf Parsley, chopped
- 1 Radish, sliced
- 2 medium tomatoes, cut into wedges
- 1oz (30g) Kalamata olives
- 2 Cups Arugula
- 3 Eggs, hard boiled, peeled and halved
- Add potatoes to a large saucepan and cover with water. Season liberally with salt and slowly bring to a simmer.
- Reduce the heat and simmer until the potatoes are soft when poked with a fork. Remove from heat, drain and allow to cool to room temperature. Once cool, cut in halves or quarters.
- (For optimal resistant starch production, prepare the potatoes the day before and refrigerate overnight.)
- Meanwhile set up another saucepan and bring the water to the boil. Blanch the green beans by immersing in the boiling water for 1-2 minutes until bright green (you want some crunch). Remove from heat, drain, then immerse the beans in a bowl of icy water (this stops the cooking process).
- Combine the dressing in a small jar by adding the lemon juice, zest, garlic, mustard and olive oil. Shake with the lid on.
- Combine the tuna, parsley, radish, tomatoes, olives, arugula, potatoes and green beans in a large bowl. Pour over the dressing and toss to combine.
- Serve half the salad topped with 3 boiled egg halves and season with salt and pepper as desired.
- Save the other half for another meal, or share with a loved one!