avocado tuna salad

March 3, 2016

Avocado Tuna SaladTuna salad was one of my favorites as a child. Mix canned tuna with a little Miracle Whip and chopped celery and I would be ready with wheat bread in hand.

My palette has refined a bit since then, but I still love me some tuna salad… except now I swap out the salad dressing for plain yogurt, and the bread almost always has to be toasted. It’s an easy lunch that satisfies me 100%. Even though the recipe has changed it still takes me back to those simpler days.

This version is basically my go to tuna salad recipe except I add avocado because.. it’s avocado. And because it is excellent in my egg salad so why wouldn’t it be excellent here?

Avocado Tuna Salad Avocado Tuna SaladSandwiches are certainly one of the food world’s greatest inventions. Layers upon layers of flavors and textures in between soft, yet chewy bread. There’s nothing I don’t love about that. When it comes to tuna sandwiches I have to have the classic 3 toppings – lettuce, tomato and pickles. I know some people put relish in their tuna salad making the pickle topping not so necessary… but I much prefer my pickle to stand alone.

I also like bread with Mickey Mouse toasted into it like a branded cow. Can you find the hidden Mickey in any of these images? First one to find him gets nothing. (Sorry.)

Avocado Tuna SaladUnlike me, Jettie is not a fan of tuna salad. Her dad however thinks it’s fantastic. We have shared many a lunch devouring these sandwiches and I am sure will eat many more.

What is your favorite classic sandwich from childhood?

Enjoy!

brandyjsig

 

avocado tuna salad
 
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Serves: 4
Ingredients
  • 1 avocado, peeled, pitted and diced
  • Juice of ½ lemon
  • pinch of sea salt
  • 1 can tuna, drained
  • ¼cup mayo or plain yogurt
  • 1tsp dijon mustard
  • ¼tsp crushed red pepper flake
  • 2 celery stalks, chopped
  • ¼ medium red onion, chopped
  • 2tbsp minced flat leaf parsley
  • salt and pepper to taste
Instructions
  1. Place the avocado in a bowl and put lemon juice and sea salt on top. Mash with fork.
  2. Toss tuna, mayo or yogurt, mustard, red pepper flake, celery, red onion and parsley in the bowl with mashed avocado. Combine and season with salt and pepper to taste. I like it on toasted wheat bread with pickles, romaine lettuce and sliced tomato.

Avocado Tuna Salad
Posted in healthy eats, recipes, seafood | Tagged | 1 Comment

carrot cake with cream cheese frosting

March 2, 2016

Carrot Cake with Cream Cheese FrostingThere are those people who are always going to go for the carrot cake over all other cakes.

I am one of those people.

Some of them even like their carrot cake laced with raisins.

That would be me.

Nuts?

Give me the nuts.

Anything other than cream cheese frosting?

Well, then it wouldn’t be carrot cake now would it?

Carrot Cake with Cream Cheese Frosting Carrot Cake with Cream Cheese FrostingWithout a doubt I am some sort of carrot cake addict. It started very early in life and has continued to take over as the years pass. For this very reason I have only attempted to make my own official, double layer carrot cake once before. And it was dreadful. Dry, bland, yuck. Not my idea of good cake in any way, shape or form.

Now that I have more baking experience under my belt I thought why not. The worst that could happen would be dry cake and hey, at least I’d save the calories.

The results? The bad news is my waistline is going to get the brunt of this recipe. The good news is this cake is AMAZING!

Carrot Cake with Cream Cheese Frosting Carrot Cake with Cream Cheese FrostingThis version was adapted ever so slightly from one of my favorite blogs, Two Peas and Their Pod. I added a touch of ginger because where there is carrot there should be ginger, at least in my world. I also cut the oil in half and replaced it with unsweetened applesauce. Much to my delight this cake still came out soft like pillow and incredibly moist. And the cream cheese frosting with a touch of lemon….. to. die. for.

It may be called carrot cake but let’s be real…it is sinful with all that sugar and cream cheese. But it’s so so so good, and even better the next day. I am more than alright with a little extra treadmill time just so I can devour my favorite cake.

Enjoy!

brandyjsig

 

carrot cake with cream cheese frosting
 
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Serves: 12
Ingredients
  • For the cake:
  • 2cups all purpose flour
  • 1tsp baking powder
  • 1tsp baking soda
  • 1tsp kosher salt
  • 2tsp cinnamon
  • ¼tsp nutmeg
  • ¼tsp ground ginger
  • 4 large eggs
  • 2cups granulated sugar
  • 1tsp vanilla
  • ½cup unsweetened applesauce
  • ½cup vegetable oil
  • 2cups shredded carrots (I used 3 medium carrots)
  • ¼cup chopped pecans (optional)
  • ¼cup raisins
  • For the frosting:
  • ½cup unsalted butter room temperature
  • 8oz cream cheese room temperature
  • 5cups powdered sugar
  • 1tbsp lemon
  • ½tsp vanilla
Instructions
  1. Preheat the oven 350ºF. Butter and flour 2 9" round cake pans.
  2. Put flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl and whisk to combine.
  3. Place eggs in the bowl of a stand mixer and beat until combined. Add sugar and beat on medium speed for about 2 minutes. Add vanilla and combine. In a slow steady stream on low speed add the applesauce and then the oil until well incorporated. Gradually add the flour mixture and mix on low until just combined. You will want to stop mixing just before all the flour is incorporated. Very important not to overmix.
  4. Fold in the carrots, nuts and raisins. Divide evenly between the cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans on wire rack for 15 mintues. Run knife along the side before removing cakes from pan. Allow cakes to continue to cool completely on wire rack.
  5. While cake is cooling place butter and cream cheese in the bowl of a stand mixer and beat on medium speed until well incorporated. About 2 minutes. Gradually add the powdered sugar (switching between low and medium as to not make a giant mess) and beat until well combined and fluffy. Add the lemon juice and vanilla, beat until incorporated.
  6. Place on cake flat side up on a cake stand. Spoon half the frosting on top and spread evenly. Place the other cake flat side up on top of that. Spoon the remaining frosting on top and spread evenly.
  7. Store in a cake stand fitted with dome for 2 to 3 days or in the fridge for up to a week.

 recipe very slightly adapted from Two Peas and Their Pod

Carrot Cake with Cream Cheese Frosting
Posted in Easter, recipes, something sweet | Tagged | Leave a comment

foundation and brush review

March 1, 2016

I’ve got 2 products that I have been using for a couple of weeks now and my results (thus far) are extremely positive…

Tarte Amazonian Clay ReviewLet’s start with Tarte’s Amazonian Clay Full Coverage Foundation.

First off, this stuff breathes like a dream. This is absolutely no exaggeration either guys. Yes, it is full coverage, and by every sense of the meaning of the phrase “full coverage” it should feel like there’s a little something on your face. But it doesn’t… and that’s magic.

What about that full coverage? On me it is true to it’s statement. Lasting coverage on my somewhat combination skin (although this time of year it’s far more tame if not on the dry side). It’s a very buildable blend as well. A small pea size goes a long way, a larger pea will get you through an evening on the town done up right. It also happens to have SPF15. [Sunscreen always gets a plus in my book]

As far as applying above dream foundation I am crushing on this guy:

Real Techniques Foundation Brush ReviewReal Techniques Foundation Brush.

If you get one, you will be out a whopping $6.44. Thank you makeup gods.

I have seen beauty bloggers talk, and use, and basically crush allover this brush so I had to give it a go. [Especially at that price!] There are recommended tutorials on how exactly to apply your foundation with this tool, ones that I am sure are incredibly helpful and more than likely something I will watch someday. But for now I squeeze that pea size of Tarte on my hand, dip the brush in and start swirling all over my face.

The brush is super soft and feels amazing on the skin. I love the way it distributes the foundation, especially in tough blending areas. While I cannot report on the long haul of this brush I can say for now I am canning my other foundation tools and solely using this guy. He’s a steal of a keeper.

Do you have a favorite foundation and/or foundation brush? Please share as I am sure my skin will change in the next 6 months and I will once again be on the foundation hunt.

xoxo,

brandyjsig

Posted in beauty, beauty product review, makeup | Tagged | Leave a comment

leap to white

February 29, 2016

Can we all agree that today is wonderfully weird? It’s Leap Day, which is sort of like a fake day….but yet today is a legit Monday….which also feels like March, but it’s not.

I’m confused. In a good way. Thank you February 29th.

Something that doesn’t confuse me is whether or not to wear white before Easter. The answer is yes. Always yes. White is an all year round color. It’s one of the best ones too.

With that being said I do not break out the white linen pants or eyelet dresses this time of year. (Eyelet? I do not eyelet. Ever. It’s just not me.) I do however sport my heavier weighted, more structured pieces like this white safari jacket that is I swear you guys, like 100 years old [from the Gap].

White JacketI keep seeing the word “momiform” and cringe just a little bit every time. Only because I do not want non-moms to be turned off by that term. This look could very much indeed pass as the “momiform” but come on, it’s comfy and easy. Believe you me, pre-kids I still loved me some comfy and easy in the outfit department. And when my kids are full grown and I am no longer wiping butts or braiding hair…I will still love comfy and easy. (But I’ll also still love 4″ heels, it’s all about balance in our lives right??!!)

White Jacket White JacketSpeaking of when I am older… I am starting to notice things that well, you notice as time marches on. Nothing has taken me by surprise except for one not so prepared moment I had with my elbows. What the hell happened to them? Where did that skin come from? Why are they so dry? Are there exercises for elbows?

Thus far I have handled this whole aging process quite well in my opinion but this elbow thing is not cool. I will be googling elbow creams, exercises, miracles…and hoping for better elbow days. [Otherwise, long sleeve shirts and me will be BFFs.]

White Jacket|WEARING| white safari jacket similar/Forever 21 jeans/New Balance shoes similar/sunglasses similar

Enjoy your Leap Day, wear your white and whatever you do, don’t look at your elbows.

xoxo,

brandyjsig

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vodka raspberry lemonade

February 26, 2016

Vodka Raspberry LemonadeRecently I have become a San Pellegrino addict and you guys… it’s a legit problem. Never in a million years did I think a sparkling beverage would swoon me so [other than beer of course] yet here I am cracking open cans like it’s my job.

I can’t really say that I have a favorite flavor… BUT I love them all with vodka. Shocking, I know. This version in particular is on deck for that first weekend of gorgeous weather, lakeside.

Vodka Raspberry Lemonade Vodka Raspberry LemonadeWhat I love most about the San Pellegrino is the lack of sweetness while keeping the boldness of fruit flavor. Limonato is not your typical American sweet lemonade. It’s tart, it’s loud, it’s fabulous. If you prefer lemonade on the sweet side simply up your raspberry syrup in this cocktail. You can of course also use your favorite lemonade. Just be sure to top with a little club soda.

Vodka Raspberry Lemonade Vodka Raspberry LemonadeLemon, raspberries and vodka. Lemon. Raspberries. And Vodka. There is absolutely no going wrong here. I hope you try it! (With the Limonato… Why don’t we say “lemon” like that?)

Cheers!

brandyjsig

 

5.0 from 2 reviews
vodka raspberry lemonade
 
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Serves: 2
Ingredients
  • Ice
  • 4oz Vodka
  • 1 can lemon San Pellegrino
  • 4oz raspberry syrup - or to taste (to make syrup place 12oz frozen raspberries, ⅓cup to ½cup or granulated sugar - depending on your preferred sweetness level - and 4cups water in a pan. Bring to a simmer and continue simmering for 10 minutes. Allow to cool completely before using in cocktail, Keep in an airtight container for up to 2 weeks.)
  • Fresh raspberries and lemon slices to garnish (optional)
Instructions
  1. Fill 2 glasses with ice.
  2. Pour 2oz of vodka into each glass. Top with ½ can of lemon San Pellegrino in each. Top with raspberry syrup and garnish. Cheers!

Vodka Raspberry Lemonade
Posted in cheers!, recipes | Tagged | 14 Comments