Homemade Snacks & Staples (Living Free Guides) is a new cookbook that feels just like me. As the authoress, Kimberly Aime, puts it “I grew up in the 1980′s, when processed foods were the norm and quicker was always better.” How she came to eating a clean diet parallels mine. You have to find out why it is good for you, before you accept the life change. While her book has a few meat and fish recipes, overall the book is vegetarian friendly. And the book does deliver – every staple item you could want/need for your pantry and refrigerator, along with small bites, snacks and even meals. This is a keeper of a cookbook, and a great gift for anyone who is learning to cook!
So, in all that I passed over the sunflower butter (I will be making it once I can source peanut and nut-free sunflower seeds!) and many other tasty items…and enjoyed one of my rare fish meals, which I enjoyed quite a bit. It was crunchy, moist and the artichokes/water chestnuts? Wow, why hadn’t I thought of that before? Way better than say celery…..
Manatee’s Tuna Salad (Page 125)
- 1 12-ounce can tuna packed in water, drained (used 2 7-ounce cans Albacore)
- ¼ cup white onion, diced
- ½ cup water chestnuts, chopped*
- ¼ cup artichoke hearts, drained and diced (used canned ones)
- ½ cup mayonnaise (regular, preferably organic, or egg-free for allergies)
Flake the tun into a large bowl, add the remaining ingredients, mixing well. Season to taste with ground black pepper, if desired.
*OK, I used an entire can of water chestnuts. I drained and rinsed, then drained again (it really cleans up the flavor). Try to find a brand with only water chestnuts and water and no additives.
We served the tuna salad over a bed of romaine hearts, thinly sliced. Each plate had one hearts worth.
FTC Disclaimer: We received a copy for potential review.