Vegetarian Tuna Avocado Jacket Potato Topped with Chia Seeds

Hello all!  Yesterday I wanted to eat a Jacket Potato but without all the cheese, just something different.  So I whipped this up – to add to B’s easy collection of Recipes 🙂  

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And then I thought.. Let me just add Chia Seeds to it for a boost in health 😉

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Vegetarian Tuna Avocado Jacket Potato with Chia Seeds

Bakes: How ever many potatoes you bake, I baked 2!

Ingredients:

  • 2 Jacket Potatoes
  • 1 Packet Vegetarian Tuna
  • 1 Avocado
  • 2 Tbsp Mayo
  • 1 can Sweet Corn
  • 2 Tbsp Chia Seeds
  • To taste:  S & P, mustard, tabasco

Method:

  1. Preheat oven to 200 C.
  2. Wash the potatoes.
  3. Cut a cross in the middle of the potato.
  4. Poke all sides with a fork for even baking.
  5. Bake for 1 hour 20 mins.
  6. In the meantime, wash the tuna with a strainer to remove excess oil.
  7. Mix tuna with Mayo, salt, pepper, tabasco, mustard.
  8. Add sweet corn to the mixture.
  9. Put this mixture in the potato when it’s done.
  10. Top it up with pieces of Avocado and sprinkle Chia Seeds on top!

My husband really enjoyed this for lunch 🙂  So it’s definitely going to be something we have more often.  I’ve just been in the whole AVOCADO mood. 🙂  Hope everyones been fab! 

xx

B

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Chinese Style Glazed Ginger Brussel Sprouts Stir Fry

Hello everyone!  So yes I have been up to cooking – but its been pretty busy with Envylope so I’ve not been posting much.  But I must.  I must.  Just simply because I really do enjoy blogging!

So I wanted something easy, quick and healthy as a stir fry to have with Tofu Hoisin Steaks (the easiest Tofu dish you can ever whip up).

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And a close up of the greens…  The texture was just right and so was the sauce!  

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It was yum!  Being Vegetarian you have to try to like all kinds of vegetables otherwise it’s pretty limited!

 

B’s Chinese Style Ginger Glazed Brussel Sprouts

Makes: Enough for 3-4 people

Ingredients:

  • 1 packet Brussel Sprouts
  • 3-4 Chestnut Mushrooms, sliced
  • 2-3 carrots, sliced
  • A tsp of ginger, cut into strips
  • 2 Tbsp Seasame Oil

Ingredients for Sauce:

  • 4 Tbsp Soya Sauce
  • 1 heaped Tbsp Cornstarch
  • 2 1/2 Tbsp Rice Vinegar
  • 1/3 cup water
  • Pepper

Method:

  1. Put 2 Tbsp of Sesame Oil on pan.  Cook Ginger on low flame.
  2. Mix Sauces in a Bowl with a whisk.
  3. Add vegetables to the pan.  I like the order of Mushrooms-Carrots-Brussels. 
  4. After vegetables are all cooked (about 8-10mins), add the sauce to the pan and stir it in.
  5. It will be done in 2-3 mins!  Let the sauce thicken and glaze the vegetables 🙂

Hope you enjoy it! 

xx

B

Rainbow Zebra Nails

Hello everyone!  Hope everyones been good 🙂

When I was away at my sisters wedding I got my nails done to match all the bright coloured indian clothes.  What could be better than Rainbow Zebra Nails?!  It’s pretty loud and bright, but nothing short of gorgeous I would say! 🙂  

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The manicurist was so happy with her art that she took a photo on her own phone to keep! 🙂

xx

B

Foodie Fridays: Chinese New Year Salad – Yusheng

I got to eat amazing Yusheng this year.  For those of you who haven’t tried it- you are seriously missing out on life itself.  It’s got the crunch, the flavour and meaning behind it.  It’s amazing.

Each ingredient in the salad signifies a different meaning that provides luck for the New Year.  Chinese believe that the higher you toss the salad while mixing it – the more luck you get!  Just imagine, you’re given the green light to make a mess in a sophisticated restaurant.  It’s a child’s dream.  Oh – wait – it was really fun for me too.  Just wonder what does says about me 😉

I took a picture of it before eating it.  It was terribly tough to do that – as I couldn’t wait to dig in.  So happy that I was in Singapore during that period 🙂

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I really want to try to make it at home.  I did some googling – came across this recipe which I’m thinking of modifying a bit to suit me more.  Will post my version up when I try it out.  I think I might need to make a trip to the Chinese Supermarket for some ingredients though!

Hope everyone’s been quite the foodie lately!

xx

B