HELLLLLLOOOO There 🙂 Long time, no talk eh?
July flew the eff by guys. Maybe you noticed I was pretty absent around these parts, which I used to feel pretty awful about, but I’ve realized that sometimes life (especially during the summer) takes over and there just isn’t enough time for all the things you want to accomplish. So, I hope you all have been doing absolutely wonderfully and had the best July of your life! During July I spent a LOT of time away from home: Sioux Falls, SD. Fargo, ND. Napa Valley, CA. San Fransisico, CA. Camping up north in Hinckley, MN. Denver, CO. It rocked. I travel a lot for work, but even my family and friends asked when I would stop after all this! Gee dangit, I’m ready to hang out at home for awhile!
I did have some of the best times of my life last month though, including wine tasting in Napa, a spontaneous and amazing tattoo in San Francisco ;), being launched off “the blob” into the Saint Croix River at my family camping trip, and finding a glorious lake in the mountains in Boulder, CO. Happy lady right here! Any fun summer adventures you have had?!?
Now that I’m back from all this travel and ALL the restaurant eating (meaning less than paleo, usually – see my Instagram for photos of gluten free cinnamon roll pancakes and banana bread french toast…). PLUS it’s wedding season, friends. That means that I have exactly 8 days until I must squeeze into a bridesmaid’s dress for my best friend’s wedding! I am absolutely out of my mind that my best friend is getting married in a week and I couldn’t be happier for her (and him, of course) but I am not thrilled about having to limit myself this week and next to fit into the dress. No time for alterations at this point otherwise I would just go with the few extra lbs 🙂
Anyways, in order to do this I have been cutting back on alcohol, fruit, and starchy carbs and really upping my healthy fats, green veggies, and lean protein! This super easy recipe is incredibly satisfying, fills you up, and comes together in just a couple minutes. I ate it for lunch a few times already this week and fully plan on doing so next week too. Not to mention that I finally got to try Sir Kensington’s Mayonnaise and used that in this tasty dish. If you don’t have time (or are just lazy) to make your own homemade mayo, I highly recommend this stuff. Super tasty.
Welp. I have so much to share but I will save that for another post altogether! You guys are the best, seriously.
Avocado Tuna Salad
- 1/2 ripe Avocado
- 1 can Tuna (choose sustainably raised and caught!)
- 3 tbsp Mayonnaise
- 1 stalk Celery, finely diced
- 2-3 sprigs fresh Dill, finely chopped
- Sea Salt & Pepper, to taste
- Mash the avocado in a smal bowl until no large chunks remain
- Add the tuna, mayo, celery, and dill to the bowl
- Mix until well incorporated
- Add salt and pepper to taste
- Serve alone, on top of a lovely heirloom tomato, or wrapped up in a collard green!