Tuna Guacamole



Searching for a pool-side snack that you won’t feel guilty about later?  Well look no further. This dish is actually so delicious that when I made it I ate it all in one sitting. And I didn’t feel guilty about it in the least. It’s packed with nutrients. If you eat it with low-carb veggies than it is truly a guilt-free snack that’s good enough to make if you’re entertaining guests or just getting a little peckish between meals.

The inspiration behind this dish came from my personal trainer. He is always full of great, simple ideas of food to eat that’s high in protein and nutrients. He suggested mashing 1/2 an avocado with a can of tuna to spread on Ryvita crispbreads or toast. I tried it and it was delicious and simple to make – a great standby for a pre or post-workout meal. I then thought, why not make a protein-rich guacamole with even more flavour?

Ingredients :

  • 1 tin of tuna
  • 1 ripe avocado
  • juice from 1 lime
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1/2 chopped cilantro
  • small chili chopped (optional)

How-To :

1. Cut avocado in half, take out the pit and scoop both halves into a bow. Add all other ingredients.


2. Mash all ingredients together with a fork until it’s all mixed together but you can still identify all your ingredients.

3. Plate it up with the dippers of your choice. I went with baked brown rice chips and red pepper sticks – but the peppers were so good that I ate an entire pepper’s worth of sticks and didn’t even bother with the chips.


4. If desired, serve with virgin mojitos:) muddle mint and limes in a glass. Add ice, club soda and a few drops of bitters. Drink with a straw. Refreshing for a hard days work of lounging by the pool.




Fish Tacos with Chipotle Slaw



Chipotle is one of my favourite flavours.  I have to admit, whenever I go out to a pub or restaurant, I am always tempted to get sweet potato fries with the chipotle mayo.  So good!  In this recipe, I’ve got chipotle mayo, a bit healthier because at least you know what’s in it.  I’ve also got a number of my other favourite flavours in this recipe, and if you read my blog, I bet you could guess what they are – lime and cilantro!  Yummmy!  I hope you enjoy this nice, light, refreshing dinner as much as I did.

I used iceberg lettuce in this recipe because I wanted the crunch.  Also, because of the iceberg lettuce, I was able to make a whole bunch of these tacos and bring them to work in my lunch – they held up and didn’t get soggy.  If, however, you want something that’s easier to work with and less likely to split apart as you wrap them, boston lettuce would definitely be easier to work with.

On another note, I’ve just done a weigh-in to track my fat-loss progress.  I’m down 13 lbs in the past month.  I’m pretty pleased with this result.  And it definitely encourages me to keep eating this way.


  • 1/2 cup mayo – I usually make my own to cut down on sugar.  My recipe can be found here.
  • 1/2 7oz tin of chipotles in adobo sauce
  • 1 lime
  • 1 cup chopped cilantro
  • 1/2 green cabbage
  • salt and pepper to taste
  • 650 grams cod
  • ground coriander seed
  • 2 tsp extra-virgin olive oil
  • 1 head of lettuce – iceberg or boston


1. Start by making the slaw.  Which begins with the mayo.  This recipe makes more mayo then you need.  So save the rest for some home-made baked sweet potato fries.  Measure out 1/2 cup of the home-made mayo and add to a bowl.  Empty 1/2 of the contents of the tin of chipotles and give them a good chop.  Mix in with the mayo.  Mix in the juice from half the lime.  Add salt and pepper to taste.  Make sure it’s delicious and a bit spicier then you normally would like, because this is pretty much all the flavour right here.


2. Chop up as finely as you can the 1/2 head of green cabbage.  Mix in with about 1/4 cup of the mayo mixture.


3.  Add in your chopped cilantro.  I love this stuff, so I put in a lot of it.


4. Now it’s time to work on the fish.  If you’re good at multi-tasking, for sure, do this while you’re working away at the slaw.  Start by sprinkling about 1 tsp ground coriander over the fish along with salt and pepper to your taste – 1/2 teaspoon of salt, 1/4 teaspoon pepper for me.  Make sure you season both sides of the fish.  Heat your pan on medium high and add in 2 tsp of olive oil. Once hot, add in your fish and cook on both sides – about 3 minutes each.  In the end, you want it cooked through.  I will admit, I probably overcooked mine because it totally flaked apart by the time I assembled my tacos.  Once the fish is almost done, squeeze over the juice of the other half of the lime.


5. Now time to assemble.  Take a lettuce leaf, put in 1/4 cup of the slaw and about 2 or 3 oz. of the fish and then wrap.  Repeat.  This could honestly feed an army – I’ve been eating it all week.  It’s still enjoyable though:)  Serve with a wedge of lime.






Coconut Lime Prawns



A low carb diet means lots of meat.  But I don’t like meat…which can be a bit of a problem.  Fortunately, there’s seafood, which is making more frequent appearances on my plate.  This one is fun.  I brought it to a party this evening as an appetizer, mainly because I would at least be able to eat this.  It ended up being the only thing there I could eat…And it disappeared.  And I was hoping for leftovers. This dish would also be good as a topping for a salad or along-side some stir-fried veggies. This recipe is adapted from Rebecca Crump’s Ezra Pound Cake blog.  I’ve made some changes.  They don’t necessarily make it better – I’m sure hers is delicious too.  My version just is more friendly to my particular diet.



  • frozen prawns
  • 1 jalepeño pepper
  • 1/3 cup coconut oil
  • zest from 1 lime
  • juice of 3 limes
  • juice of 1 really big lemon
  • 1 tsp cayenne pepper
  • 2 tsp cumin
  • salt and pepper to taste
  • 4-6 cloves of garlic


  1. Cut the pepper in half and scoop out the seeds. Pop it into your magic bullet. Or whatever else you plan to whizz this up in.
  2. Use a microplane or box grater or whatever to get the zest from 1 lime.  Pop that in too.
  3. Squeeze all the juice you can from the citrus fruits.  Into the bullet.
  4. Melt the coconut oil.  Add.
  5. Add in everything else.
  6. Blend.
  7. Pour over frozen prawns.
  8. Leave it until the prawns are thawed out.
  9. Grill on the George Foreman or whatever else you want to use. Do it on the hottest heat possible.  You want those char marks, but you don’t want to overcook those delicate little sea creatures.  1-2 minutes per side should be good.
  10. Eat up!

Something to note:  That marinade is amazing and it would seem a shame to chuck it.  So I think I’ll try to marinade some salmon in it tomorrow.  I’m pretty certain it will be awesome.