This blog contains information and recipes about a family's diet change to eating meat, vegetables, nuts,seeds,low starch and sugar. We have chosen this diet to help our fitness abilities, energy, physique, long term health and our son with autism,
Two of everything Tuna Salad. I love to make this for lunch.
2 cans of tuna IN OLIVE OIL. ( I use Trader Joe's)
2 hard boiled eggs
2 stalks of celery
2 dill pickles
2 tables spoons of grapeseed Veganaise. (This does have some brown rice syrup in it. You could use lemon juice if you want to avid this)
Drain the tuna but not totally dry. Chop eggs and celery and pickles and mix in a bowl with the tuna. Add Veganaise and some pepper and salt. Chill. Easy and so delicious. I like it with sliced tomatoes.
Tuna is one of those fishes we need to watch out consumption of. The high levels of mercury make it something we want to eat in moderation. There are other fishes we need to watch our consumption of as well. Here is a list from Nordic Naturals Fish Oil Company(www.nordicnaturals.com) that tells us the Mercury levels in fish by rating them high, medium or low.
Seabass(Chilean), Shark, Grouper,Swordfish,Tilefish,Tuna(Ahi, Yellowfin,Bigeye,Canned Albacore),Salmon(Farmed, Atlantic), Orange Roughy, Marlin, Makerel, Crab (Blue), Bluefish
Bass, Monkfish,Carp, Cod, Croaker,Halibut,Lobster, Mahi Mahi, Monkfish,Perch,Sablefish,Skate,Snapper, Tuna (canned chunk light, skipjack),Sea Trout
Artic Cod, Anchovies,Butterfish,Catfish,Clam, Crab(domestic),Crawfish,Flounder,Haddock,Hake,Herring,Mackerel(North Atlantic, Chub),Mullet, Oyster,Plaice,Pollock,Salmon(Canned, Fresh, Wild),Sardine, Scallop,Shrimp,Sole,Squid, Talapia,Trout,Whitefish,Whiting
I have been "threatening" to replace my kids chicken tenders with something that is grain free. They have been eating organic gluten free chicken nuggets/tenders, but those still contain rice flour and corn starch ect.
This was very easy to do, I just need time to try it. Yesterday I cut up free range, vegetarian chicken boneless chicken breasts into 1 inch strips and then cut them in halves and some in thirds. Ryan (age 3) helped me dip each on in egg then in another bowl full of coconut flour and salt. I then deep fried the pieces in a mini deep fryer I purchased filled with organic coconut oil. I fried the basket of pieces for 6 to 8 minutes and them put them on a plate with a paper towel to cool and drain.
The KIDS LOVED THEM. I was skeptical about Collin (age 7 with autism) because he is SO picky and different tastes can be very aversive to him.BUT he loved them. Collin just started eating chicken recently. For years it was a huge turn off to him. He eats his with organic catsup and Ryan used Ken Steakhouse Honey Mustard (gluten free also).