If you are reading this blog post, then I’m pretty sure the question “What can I eat?” has been a vexing one for you, as it has for hundreds of people who write to me with this same question.
What can I eat for breakfast?
What’s a good dinner?
Now granted, I have some advantages. I have an assistant who was trained at Corden Bleu. I live a mile from a Whole Foods that has a terrific salad bar and prepared foods section. I’m pretty easy to please, in a culinary sense. The matriarch of our LA family, my dear friend Sky London, makes sensational, over-the-top seven course family dinners for all of us every Sunday night, the leftovers from which last me for several days. So finding stuff to eat isn’t much of a problem for me.
That said, yesterday I tried an experiment. I presented my amazing assistant, Amber Linder, with a challenge. Go downstairs to the kitchen, look around, and see if you can whip up a nutritious and delicious lunch with just what’s in the frig and the cabinet. (Believe me, there wasn’t much there). And see if you can do it in record time.
(Here’s a picture of my office staff. Amber is on the left. The other two members of the staff, Emily and Bubba, were out of the office on this particular day, no doubt chasing squirrels.)
So here’s what she did.
She opened a can of Vital Choice tuna (the only kind I use) mixed it with some magic spices and oil, cut an avocado in two, and stuffed it with the tuna mix. Total prep time: 4 minutes.
Here’s what it looked like:
I asked her for the “recipe” which is this:
- 1 can of Vital Choice tuna
- A good swirl of extra-virgin olive oil
- A dollop of mustard
- Himalayan sea salt and pepper to taste
- 1 tablespoon of chopped fresh herbs (whatever is on hand- I like parsley and chive)
- 1 med avocado cut in half, seed removed
- Pile as much tuna on top of the halves you can eat…Bon appetite!
If you like this recipe, let me know and I’ll post more of them.