Tuna Apple Pasta Salad

It’s been one of those weeks where I haven’t gone food shopping and have limited ingredients on hand, so a pantry staple meal was a bit of a must. This tuna apple pasta salad is my absolute go-to. It’s the perfect lunch, dinner, or side and has been a favorite of mine for years! It’s made with five simple ingredients, three of which are pantry staples. The flavor combo may sound a bit weird, I know, but, trust me, it’s amazing!

Making this tuna apple pasta salad is always a bit of a comfort for me. I feel like pasta dishes are always a bit comforting, and this one specifically reminds me of my mom. She first made this for me when I was in high school after adapting it herself from some recipe she found. Since then, I’ve been making it for myself (and friends) on repeat with a few tweaks over the years. It’s super simple, and you can make a nice batch to last you for the week (although it will probably be gone in a day or two in my experience).

Here’s What You’ll Need:

• 8 oz cooked pasta of choice (I like to use chickpea pasta to make it GF)

• 2 cans tuna, drained

• 4 celery stalks, sliced

• 1-2 granny smith apples (depending on size), cubed

• 1/2 cup avocado oil mayo (or mayo of choice)

• Salt and pepper to taste

Instructions:

1. Mix together the cooked pasta, tuna, celery, apple, mayo, and salt and pepper to taste.

2. That’s it! Enjoy!

Whether you’re enjoying this for lunch or making it as a side for a party, it’s sure to be a hit. Let me know what you think in the comments below!

Creamy Cashew Brussels Sprout Pasta

There’s nothing better than an easy-to-make meal with simple ingredients that still really brings the flavor! And this creamy cashew brussels sprouts pasta is just that. It’s so creamy and dreamy without the dairy, and it’s so quick and easy to make! The sauce itself is vegan and gluten free, and the entire meal can easily be made both. Not into brussels sprouts, switch them out for your favorite veggie or just enjoy the pasta and sauce on it’s own!

Here’s What You’ll Need:
(Makes 2 servings)

• 2 tbsp cashew butter

• 1/4 cup water

• 2 tsp nutritional yeast

• 2 servings of gluten free pasta (or pasta of choice), cooked

• 1 bundle of brussels sprouts, de-stemmed and sliced

• 1-2 cloves garlic, chopped

• Sea salt and black pepper to taste

Instructions:

1. Heat up 1-2 tbsp avocado oil (or oil of choice) in a pan on the stove top over medium high heat. Once hot, add in the brussels sprouts and garlic, season with salt and pepper, and cook for 15-20 minutes until the brussels sprouts are softened and charred.

2. In a small bowl, mix together the cashew butter, water, nutritional yeast, sea salt, and black pepper until it creates a sauce (add more water as necessary).

3. Add the pasta into the brussels sprouts, and toss everything with the sauce.

4. Serve and enjoy!

Let me know what you think in the comments below!

Crispy Spicy Tofu and Roasted Brussels Sprouts Salad

Crispy tofu AND brussels sprouts?! Yes, please! That’s the best way to enjoy two of my favorite foods. Add in some heat, warm grains, and a delicious creamy dressing, and you have yourself the perfect cozy fall salad. This salad is a delicious mix of textures and flavors, and, trust me, it’s going to a be a favorite you’ll be making over and over again! It’s also super versatile and can be made gluten free or vegan depending on your grain and dressing choice. Let’s get to it!

Here’s What You’ll Need:

• 1 bunch of brussels sprouts, de-stemmed and sliced

• 7 oz tofu, pressed and cut into 1” cubes

• 4 tsp nutritional yeast, separated

• 1/4 cup hot sauce of choice

• 4 cups spinach (or salad greens of choice)

• 1/2 cup whole grain medley, wild rice, or grains of choice

• 1/4 cup Organic Girl White Cheddar Ranch Style Dressing (or dressing of choice)

Instructions:

1. Toss the brussels sprouts with enough avocado oil to coat them, sea salt, and pepper, and roast in the oven for 15-20 mins at 450 degrees until crispy.

2. In the meantime, toss the tofu with 2 tsp nutritional yeast.

3. Heat a pan with just enough avocado oil to coat the bottom over high heat. Once hot, turn down to medium high and add the tofu (it should sizzle immediately). Cook, rotating the tofu every 2-3 mins until all sides are crispy (~12-18 mins total).

4. In a bowl, mix together the hot sauce and 2 tsp nutritional yeast. Toss the tofu with the sauce until fully coated.

5. In 2 separate bowls, split the spinach, roasted Brussels sprouts, grains, and dressing. Toss together, and top with the spicy tofu.

6. Enjoy!

Let me know what you think in the comments below!

Greek Salmon Salad with MOWI Salmon

This post is sponsored by MOWI Salmon, however, I am sharing my own thoughts. All opinions are my own.

Greek salads are an all-time favorite of mine. This is probably going to sound very Jersey of me, but I used to love to go to the diner with my family when I was younger, and we would all get Greek salads. They’re so good! You know what makes them even better? Adding in some delicious MOWI Salmon!

I ordered MOWI Atlantic Salmon Royal Portion 2 packs on Amazon Fresh, and they were delivered fresh (never frozen) right to my door within 48 hours. It really doesn’t get any easier! And I always choose MOWI because their fish isn’t just good for your taste buds; it’s good for your body. They feed their fish a special diet rich in marine ingredients making it nice and nutrient-packed while still being non-GMO and free of nitrates and antibiotics.

Obviously adding in some MOWI salmon was a must! The Greek Salmon really brings this salad to another level. It’s super easy, super tasty, and you probably want to place your Amazon Fresh order right about now because you’re going to want to make this one ASAP!

Here’s what you’ll need:
(Serves 2)

-MOWI Atlantic Salmon Royal Portions 2PK
-5 oz greens of choice (I used spinach)
-1 cucumber, cubed
-1/2 large tomato, cubed
-1/4 red onion, chopped
-1/2 green bell pepper, sliced
-1/4 cup pitted kalamata olives
-1/4 cup feta crumbles
-3 tbsp olive oil, split
-1/4 lemon, juice and zest
-1 sprig of dill
-1/2 tsp dried oregano, split
-1/4 red wine vinegar
-1 tbsp Dijon mustard
-1/4 tsp garlic powder
-Salt and pepper to taste

Instructions:

1. Mix together 1 tbsp olive oil, the lemon juice and zest, ¼ tsp oregano, the dill, and salt and pepper, and brush the mixture over the two pieces of salmon.

2. Bake the salmon in a preheated 425 degree oven for 12 to 14 minutes.

3. In the meantime, assemble your salad.

4. Split the greens, pepper, onion, tomato, cucumber, olives, and feta between two bowls.

5. In a small bowl, whisk together the red wine vinegar, Dijon, garlic powder, ¼ tsp oregano, and salt and pepper.

6. Add a piece of baked salmon to each bowl, and drizzle the dressing over the top of each.

7. Serve and enjoy!

Let me know what you think in the comments below, and don’t forget to head on over to Amazon Fresh and order your MOWI Salmon today. Salmon is good. MOWI is goodness.

Vegan Cauliflower Mac and Cheese

I've recently become obsessed with making my own nut milks, specifically cashew milk, ever since coming across Ellie's Best nut milk bags. For some reason I was under the impression that it would be difficult, but it's SO quick and easy. I just soaked a cup of cashews in water for 2+ hours, strained and rinsed them, and tossed them in the blender with 3 cups filtered water and a pinch of sea salt on high for a minute or two. Filtered it through my nut milk bag, and BAM delicious, creamy, unsweetened cashew milk. You can use the code Stacy10 for 10% off your own Ellie's Best nut milk bag by the way!

So basically I've been going through cashew milk like crazy these days. It's so tasty, and the consistency is nice and creamy. So I thought it would be the perfect ingredient for some creamy, vegan mac and cheese. You guys know I'm veggie crazy, so I decided to add in cauliflower because it would just soak up the taste of the delicious sauce. And I decided to keep it gluten free and protein packed with some Ancient Harvest POW! Green Lentil Penne.

Here's What You'll Need:

-7 oz Ancient Harvest POW! Green Lentil Penne
-1/2 head cauliflower, cut into pieces
-1/2 cup unsweetened cashew milk
-1/4 cup nutritional yeast
-2 tsp Dijon mustard
-1 tsp lemon juice
-2 cloves garlic, minced
-1/4 tsp sea salt + extra
-1/4 tsp black pepper + extra
-1/8 tsp turmeric
-1/8 tsp chili powder (optional)
-2 tbsp avocado oil

Serves 2

Instructions:

1) Toss your cauliflower in the avocado oil with some sea salt and black pepper, and roast it in a preheated oven at 450 degrees for 15-20 minutes until it starts to brown and soften.
2) In the meantime, cook your pasta according to the directions.
3) Strain your pasta, and use the warm, empty pot to mix together the cashew milk, nutritional yeast, mustard, lemon juice, garlic, 1/4 tsp sea salt, 1/4 tsp black pepper, turmeric and chili powder.
4) Once cooked, remove your cauliflower and cut into smaller pieces.
5) Mix the cauliflower and cooked pasta into the sauce, serve, and enjoy!

Not into cauliflower? Feel free to swap it out with the veggie of your choosing! I also topped mine with a bit of red pepper flakes for some extra heat. Let me know how you play around and what you think in the comments below!