- both of your tuna variations sound good!
on your loss, LizzyLou
Smashlers- No breadcrumbs. 1-2 cans of tuna, depending on size and how much you want to serve, with 1 whole egg, diced celery, onions, cucumbers/pickles/relish or whatever is on hand, lemon juice, garlic (I like the roasted powdered kind), and my fave spicy brown mustard. Sometimes dill weed too. The veggies add flavor and bulk. Eggs act as as a binder so no need for breadcrumbs. Flaxseed might work if you make it up with water and let it gel up before if you don't want to use eggs, although not sure if it would impart any flavor(s).
- Sounds good. I haven't had shrimp in a while! I shall have to get some this weekend. I love making chipotle lime shrimp and adding them to my taco salad.
For anyone who's interested, toss shrimp in abodo sauce with a little bit of lime juice, not too much and don't leave shrimp in too long though or you'll cook the shrimp due to the lime juice and it'll become mushy! Then cook in pan or grill until shrimp is done, more lime juice at the end then serve however you want. I since I have severe reflux, I just put in a tablespoon of the abodo sauce in a 1/2 cup to 3/4 cup of water and let shrimp soak for a bit just to get that little bit of flavor and kick.
I came across a flourless peanut butter banana muffin
recipe on here under South Beach diet earlier and thought it sounded good. I somewhat followed the recipe.. The difference was using 1/2 cup of peanut butter instead of 1 cup since that was all I had on hand, a little less than 1/4 cup of brown sugar, an extra banana, 1 tbsp oil, and 1/2 cup old fashioned oats. I baked it in loaf pan instead since I'm not a fan of muffins. Can't wait to try them out after they cool off first. I will report back on the taste although I think it'll be good since the batter was pretty good, lol.