Prime Health Life

Tuna Salad

Ingredients:
2 5 oz cans of tuna, drained
1/4 cup plain Greek yogurt
1 stalk, 1/4 cup chopped celery
1/4 cup diced red onion
1/4 cup diced dill pickles
1 Tablespoon mayonnaise, optional
1 Tablespoon Dijon or German mustard
1 Tablespoon chopped parsley
1/2 teaspoon ground pepper
1/4 teaspoon sea salt

Instructions:
1. Combine ingredients: Add drained tuna, yogurt, chopped celery, diced onion, chopped pickles, mayonnaise, mustard, parsley, pepper and salt into a large bowl. Toss to combine, breaking up any large chunks of tuna meat.
2. Serve: Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens.
3. To store: Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.

Source: eatingbirdfood

Coconut Pine-Lime Pops

INGREDIENTS:
2 x 400ml cans coconut milk
8 passionfruit
1/2 pineapple, cored, chopped
2 bananas, chopped
2 mangoes, roughly chopped
Juice of 2 limes
1 tsp ground turmeric
1 tbs rice malt syrup
1 tbs vanilla-bean extract
2 tbs non-dairy milk (we used coconut milk)

METHOD:
1.Shake coconut milk cans, then open and pour coconut milk into 3 ice cube trays. Freeze overnight.
2.Grease a 21cm square cake pan and line with plastic wrap, allowing plenty to overhang the sides.
3.Halve passionfruit and scrape flesh and seeds into a sieve set over a bowl, pushing down on solids with a spoon to extract as much juice as possible. Discard seeds, reserving juice.
4.Whiz the pineapple, banana, mango, passionfruit juice, lime juice and turmeric in a food processor until smooth.
5.Pour into the prepared pan and freeze for 1-2 hours. In 2 batches, whiz frozen coconut cubes, rice malt syrup and vanilla in a food processor for 4-5 minutes until smooth. (Mixture will turn crumbly before it turns smooth. Add milk after 4 minutes to help bring the mixture together.)
6.Pour over pineapple sorbet, insert paddle pop sticks at even intervals (you will cut the block into 16 equal-sized squares), then freeze for 2 hours or until set but not rock solid.
7.To serve, dip base of pan in hot water for a few seconds to soften sorbet, then use plastic wrap to pull block from pan. Using a hot knife, slice into 16 pops, then serve.

Source: delicious

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