It’s been a hot minute since I last posted. How did time go by so quickly? And how is it already February?
I apologize for not posting in a while! We’ve been busy here at Kitchenspired. (Why do I always refer to Kitchenspired as we? It’s just me, I promise) We (I) have been picking up some clients, running my boot camps, running Kitchenspired Cooking School, and we (this is real this time– Nicki Wilson and I) put together a mini-conference this past Saturday here in Waco called Fit and Free. It was amazing!! We met so many amazing, beautiful Waco women, ate delicious food, talked about body image and broke up into groups to identify lies we believe and truths we need! Then I had a good ol’ hunk of a talk about nutrition and eating for your metabolism, then Nicki ended us with some amazing info on workouts and how to get the most bang for your buck! I loved all of it!
It was such a blast!
and Kitchenspired Cooking School… Let’s just say I’m learning how to teach people how to cook, and that I’m slightly unprofessional in the kitchen, but I love cooking so much and explaining why I do what I do to the food I make, that it has been so worth it!! And the ladies joining so far have been AH.mazing! (C’mon dudes, sign up for the cooking classes!!!)
One other update before we get into the recipe– I am currently experimenting with an autoimmune protocol paleo diet (AIP). Basically I have had some major digestion issues that do not make me feel awesome. I got some supplements that help heal the lining of your digestive tract, but in addition to taking this supplement it is recommended to do an elimination diet to help see what is causing the lining of your gut to be destroyed. Soooo in the name of healing I am doing it. It is really challenging, and kinda goes against what I’ve been getting free from the past year, but I feel good in my heart about it because healing is really my focus and not weight loss or aesthetics. My goal is to do it for the next month and then start to slowly reintroduce foods back in one at a time for a second month to see what affects me and makes me feel bad again.
Foods I’m avoiding this month:
- grains & gluten
- legumes (beans) and corn
- coffee and cocoa
- nuts and seeds
I know right? Am I nutso? I hate it– don’t recommend unless you are really trying to heal some internal stuff like I am. I am still trying to figure out what meals look like– so far it’s been ground chicken or tuna or salmon, vegetables, and a sweet potato. I’m drinking kombucha and eating lots of sauerkraut for healthy probiotics. Also typically on the AIP you are supposed to eliminate nightshades as well (peppers and tomatoes and eggplants, I think) but I don’t even know what nightshades are so I’m just ignoring that part. I’m sure I’m not allergic to tomatoes, and if I am, oops!
My goal is a month or two of doing this, but we will see. My good friend Kiersten at Vibrant Life Army Wife has done this before and recommended to me that if it stresses you out to much to do it, then don’t do it. The stress of doing AIP could take away any benefits you would experience because stress takes away any healing that’s happening. Wise words, friends. So if I really feel like I’m stressing, I will modify to maybe just paleo. I’m really just trying to avoid grains and sugar since I know those can do a number on me.
So I’ll keep y’all updated!
Boy are these tuna burgers incredible! They are packed with lots of flavor and crazy ingredients and that’s how I like them. Tuna is naturally a little hard to bind, so if you find that these fall apart easily, add a little more almond flour and/or egg whites to seal ’em up nicely. My first batch kinda fell apart but it was still super tasty!
Green Chile Tomatilla Tuna Burgers
Makes 2 servings
- 1 TBSP olive oil
- 1/2 white onion, chopped (equivalent to about 1/3 cup)
- 2 cloves garlic, minced
- 1/2 fresh tomatillo, chopped
- 2 cans 5 oz chunk light tuna
- 2 eggs
- 1/3 cup almond flour
- 1/4 cup canned green chiles
- 1 tsp ground turmeric
- 1 tbsp smoked paprika (can use regular paprika but smoked is AWESOME)
- 1 tsp garlic powder
- Salt & Pepper
- Heat up a medium-sized pan over medium-high heat, and add olive oil. Once oil is heated up, add onions to the pan and cook a couple minutes, until translucent.
- Add tomatillos and minced garlic to pan and mix around. Cook for an additional 3 minutes.
- In a large mixing bowl, add the tuna (drain the cans but not all the way so that there is still some liquid), eggs, almond flour, canned green chiles, and the cooked onion/tomatillo mixture. Mix around with a spoon or spatula.
- Add in turmeric, paprika, garlic powder, and generous salt and pepper. Mix until well incorporated.
- Return pan to medium-high heat (or heat up a griddle) and spray with plenty of cooking spray. Form a patty with the tuna mixture in the palm of your hand, then place in pan. Repeat for the rest of the mixture (may have to do in batches).
- Cook the patties on one side for about 3-4 minutes, or until there is some nice color on the outside and it’s slightly crisped. Flip over and cook on the other side for about 5 minutes. Remove from heat and enjoy!