Tuna salad is a great thing to prepare ahead of time for meals or snacks through the week.

It can be put in a sandwich, thrown on a salad, scooped up with celery sticks or piled on toast and topped with melted cheese.

These are all such great options for a variety of meals.

I always use albacore tuna. I feel like it’s less fishy, and more substantial.

And for this recipe, I used jicama. Why, you ask? It’s simple really. I scoured the fridge for celery and it was no where to be found. I almost cried. Celery + tuna = my favorite thing ever.

After the initial shock had passed, I found some peeled jicama from this snazzy guac recipe, and decided that it would be a great addition to add some crunch, in lieu of the missing celery. And it was deeeelicious!

My mom used to make us tuna melts (namely called, Tuna Cheesies), for dinner on many occasions when we were in a time crunch. She’s throw them on English muffins and top them with cheddar. They are still on my list of favorites, although, I like to spruce mine up a bit.

If you wanted to get really fancy, top tuna salad with a slice of provolone cheese. Then, place it on a baking sheet under the broiler for a couple minutes, just until cheese is melty and bubbly. Then, devour.

I also threw some arugula on top of the melty cheese and scarfed it. I may also have dipped it in more mustard, because I have an unhealthy obsession with mustard, especially when it comes to tuna salad.

Literally, it was gone in about 5 bites.

Ok, maybe don’t do that; pace yourself.

Jicama Tuna Salad { + Tuna Melt}

Print Recipe!

Makes about 1 1/2 cups of Tuna Salad (Enough for 2-3 sandwiches or melts)

Ingredients:

1 (7 oz.) can albacore tuna, canned and shredded

1 green onion, chopped

2 Tbsp red onion, chopped

1/4 cup jicama, chopped in small cubes

2 Tbsp pickles, chopped

2 Tbsp nonfat plain Greek yogurt

1 Tbsp mayo

1 Tbsp mustard

pinch of pepper

For melt:

1 slice sourdough bread

1 slice provolone cheese

1/2 cup tuna salad

3/4 cup arugula

1/4 avocado

extra mustard, optional

Directions:

Drain can of tuna, empty in a small mixing bowl and shred with a fork. Add the Greek yogurt, mayo, mustard and mix well, adding more mayo or yogurt if still slightly dry. Add the onions, jicama, pickles and pepper and mix to combine. Eat by the spoonful, with crackers, or veggies.

To make a tuna melt: toast bread. Spread avocado on the bottom, top with tuna salad, provolone cheese and place under broiler for 2-3 minutes, until cheese is melty and bubbly. Top with arugula and enjoy!

From the Little Yellow Kitchen,

Chrissy

It’s been a while since we talked about about hummus. We were charged with making something green for our friend’s green card party. This hummus was my contribution. This was Chrissy’s.

I realize we have quite a few versions of homemade hummus in the LYK, but that’s the beauty of this dip.

You can add your favorite flavors to make it your own. Herbs, citrus, cheese, vegetables, spices…literally anything. Next up, curried hummus.

Or possibly a fruit hummus. Strawberries? That sounds strange but how else do you discover new flavors? I guess we’ll be testing that one out too.

I like to dip carrots in hummus. Maybe not strawberry hummus, but most others. They are less filling and less caloric than say, pita bread, which means you can eat more hummus!

Foodie logic right there.

I’m not one for spicy things but this recipe needed a pick-me-up. When I told Chrissy I was adding red pepper flakes her eyes nearly popped out of her head.

Never do I ever voluntarily add spice to my recipes (unless it’s hot sauce on my eggs) but something about this dip made me feel like going spicy. So I did.

Please take creative culinary liberty and add even more red pepper flakes, if you like it hot.

Mediterranean Hummus

Print Recipe

Ingredients

2 15-oz cans garbanzo beans, drained and rinsed

1 1/2 cups fresh spinach

1/3 cup sundried tomatoes, roughly chopped

6 ounces feta cheese, crumbled

1 1/2 tablespoons fresh oregano leaves

1/3 cup olive oil

1/4 cup + 1 tablespoon lemon juice

1/4 cup tahini

1 tablespoon red pepper flakes

2 cloves garlic

1 teaspoon salt

Directions

Place garlic cloves in food processor and blend until minced. Add beans, spinach, oregano, olive oil, lemon juice, tahini, and salt. Blend until smooth. Add feta, tomatoes, and red pepper flakes and pulse until evenly distributed.

From the Little Yellow Kitchen,

Lauren

When we gather for celebrations, we don’t mess around when it comes to the food spread. We know how to potluck. We go gourmet, homemade, unique, delicious, and…bacon. Often times we find a reason for bacon to be present and accounted for.

This braided loaf of pesto love, has easily become my favorite gourmet type of bread. The couple hours of labor and waiting that goes into this is easily worth the wait.

Here’s a little step-by-step for the braided loaf preparation, so you can see how easy it really is!

First, roll out dough on a lightly floured surface.

Note to self: always opt for the gigantic cutting board or a clean counter as a work surface. It was a bad call to think I could roll out a large rectangle of dough on this little thing.

Starting with the long edge, roll dough, semi-tightly, into a rope.

Seal the long edge by pinching.

Cut down the entire middle of the rope to create two pieces, which will be braided/twisted together.

Starting with one end, pinch ends together and braid the two pieces, keeping the open side up. Wrap into a wreath and connect the ends together.

Transfer to a lined baking sheet, or pizza stone and cover with plastic wrap for 30 minutes, to let it rise again.

Shred parmesan cheese over top and bake until top is golden brown, for about 22-25 minutes. Enjoy while warm!

Make this at your next dinner gathering; the crowd will love you.

The Pesto flavor in every bite and a crispy Parmesan top makes this the only bread that doesn’t require butter or any sprucing up. Especially, fresh from the oven, it is ridiculously tasty and maybe even slightly addicting, with a little crunch on the outside but fluffy and soft on the inside.

Kale Pesto Braided Bread

Print Recipe!

Makes 1 wreath of bread, serves about 12 slices.

Kale Pesto:

Print Pesto Recipe!

Makes about 1 1/2 cups

Ingredients:

3 cups kale, stems removed & coarsely chopped

3 cups basil

3 cloves garlic

1/4 cup grated parmesan cheese

1 1/2 Tbsps lemon juice

1/3 cup olive oil

3/4 tsp salt

1/2 tsp pepper

Directions:

Add all pesto ingredients into a food processor, fitted with the blade attachment, or into a blender. Blend for 30 seconds, pulsing a few times; scrape down the sides. Stream in the olive oil while blending and process until smooth. If a thinner texture is preferred, slowly add a little more olive oil until it reaches the desired texture.

Pesto will keep in an airtight container for a couple of weeks in the fridge. Alternatively, freeze pesto in serving-sized amounts for an easy meal.

Braided Bread:

Ingredients:

For the bread:

1 cup warm water

2 tsps yeast

2 1/2 cups flour or bread flour, plus more for dusting work surface

1 Tbsp olive oil

1 tsp salt

For the loaf:

1/2 cup homemade Kale Pesto (or store-bought pesto)

3 Tbsps shaved parmesan (or grated)

Directions:

Place warm water in the bowl of stand mixer fitted with the dough hook and sprinkle yeast over the water. Let sit 5 minutes then whisk several times to help the frothing processes.

Add the flour, oil, and salt and turn the mixer to low. Knead the dough for 5 minutes until smooth and elastic. After a couple of minutes the dough should start shaping into a ball and after 4-5 minutes the sides of the bowl should be clean.

Lift up the ball of dough and lightly grease the bowl of the stand mixer; replace the dough back into the bowl, lightly spray the top of the dough and cover with a towel. Let rise for about 45 minutes to an hour in a slightly warmed oven or a draft-free spot in the kitchen.  Dough should be doubled in size.

Preheat oven to 425.

Lightly flour the work surface (you will need to roll out the dough into a big rectangle so a clean counter might be best).

Roll into a rectangle about 18×12 inches. If it’s a little smaller, that’s ok, just be sure it is about 18 inch long and in a good rectangular shape.

Spoon pesto over top, spreading evenly with a spatula, leaving a clean 1/2-inch border around the edges. If pesto is on the thicker side, drizzle a little olive oil over the pesto and work into the dough to help spreading.

Roll the long side of the dough into a semi-tight roll and and pinch the side-seam closed. Cut the dough in half down the length of the dough roll and loosely pinch the top ends together so the pesto stays in place. Place the strands side-by-side, pinching the top ends together, quickly braid the two together, keeping the open ended parts on top. Pinch the ends together, shape into a wreath, securing both ends together. Transfer to a parchment-lined or cornmeal-dusted baking sheet, or a pizza stone.

Loosely cover the top with plastic wrap and let rest for 30 minutes. It should rise a bit more during this time.

Top with shredded parmesan cheese and bake for 23-25 minutes or until the top is golden brown.

Let cool slightly and enjoy while warm.

From the Little Yellow Kitchen,

Chrissy

Got Chips? Make some orange guacamole!

Yes, orange guac, my friends. Orange is the new lime.

This still contains all the delicious guacamole staples like red onion, cilantro, and garlic but with a little twist.

Now, I’ve never bought a jicama before which means I’ve never peeled a jicama before. They look pretty intimidating but I went for it.

The crunch from the jicama and the juice from the sweet orange was such a fresh combination of flavors.

It’s going to be your new go-to for taco parties. Just imagine…fish tacos with orange jicama guacamole. Simple, fresh, and unique.

Cheers to sunshine and citrus! Grab a margarita, dip your chips, and enjoy some funky guacamole.

Happy Friday!

Jicama & Orange Guacamole

Ingredients

2 avocados

1/4 cup small diced jicama

2 tablespoons fresh orange juice

2 teaspoons orange zest

1/2 teaspoon garlic, minced

3 tablespoons cilantro, chopped

2 tablespoons diced red onion

1/4 teaspoon salt

1/2 teaspoon pepper

Directions

Mash avocado with a fork and stir in remaining ingredients. Serve on tacos or with chips.

From the Little Yellow Kitchen,

Lauren

If I ever opened a restaurant, it would only serve breakfast. Mayyybe lunch, if the world demands it.

But honestly, it’s just my favorite meal of the day. I love that it’s something you can get really creative with. There are so many sweet and savory options. Also, you can eat it for any meal without it being weird. You just can’t have dinner for breakfast…pasta in the morning? Gross. You’ll regret that one later.

For this crostini-like breakfast dish, I threw a lemon-dressed arugula salad on top of a fried egg with smashed avocado, turkey, & melted Provolone.

And it was amazing. Pure amazingness.

As I took the first bite, I had immediately wished that I would have made more so I could share them with my neighbors.
If your first inclination is to share the wealth with others, you know it’s gotta be good.

Technically, I didn’t even know what to call this thing. It’s like a breakfast sandwich, with no lid, and a light salad thrown in there for good measure. I think I’ll call it an over-sized breakfast crostini.

I bet they could be made on smaller scale, with a little poached egg, instead of fried, and served up for brunch.

The turkey and provolone just sounded straight up delicious so that ended up in the mix.

The avocado toast is an added bonus. It keeps the avo secure on the bread. I don’t much like biting into a sandwich while slices of avocado go shooting out, and then you have to shove them back inside.

To be honest, I think the fried egg is the only thing that makes this a ”breakfast item". And believe me, the egg and runny yolk are a must with the citrusy arugula and the melty cheese-topped turkey.

So, what are you going to be making for breakfast/brunch this weekend? What’s that you say? This Breakfast Crostini? Yea, get at it. You won’t be sorry.

So good, I practically licked the plate clean. Admittedly, I was debating whether or not I should make another, not because I was still hungry but because it was a dream come true for my taste buds.

Breakfast Crostini

{Lemon-dressed Arugula over Turkey, Egg and Avocado Toast}

Print Recipe!

Serves 2 (easily adapted to serve one or many)

Ingredients:

2 tsps olive oil, plus more for sautéing

1 Tbsp Meyer lemon juice

1 small or 1/2 medium clove garlic minced or grated

4 cups arugula

1 green onion, white part only, sautéed with 1/2 tsp olive oil

2 eggs, fried over easy

4 slices turkey (we use Italian-herb or peppered)

2 slices Provolone cheese

1 small avocado, mashed into toast

2 slices sourdough bread

salt

pepper

Directions:

Make dressing by whisking lemon juice, olive oil, minced garlic, a little salt a pepper. Place arugula in a mixing bowl and toss with dressing; set aside.

Sauté white parts of green onions in about 1/2 tsp of olive oil, for 2-3 minutes over medium heat; throw into the arugula salad and toss to incorporate.

Add another 1/2 tsp into the pan and fry egg(s) over medium-high heat, covered. Remove when whites are set and yolk is still runny.

Lightly toast bread and spread 1/2 avocado on it, sprinkling with a small pinch of salt and pepper. Top with a few slices of turkey, a slice of Provolone cheese, and add the fried egg directly on top to help melt the cheese. (You can also place under the broiler for a minute, before adding the egg, or you can place back in the pan and cover with lid to melt the cheese if you like it really melty).

Top with arugula salad and enjoy!

From the Little Yellow Kitchen,

Chrissy

This is late…I realize Mother’s Day has passed.

I still felt compelled to share about my mom and the activities from mama’s day though.

My mom is one of the most selfless people I know. She’d drop everything for me if I needed her to (and has). And not just me, she’d drop everything to help almost anyone.

She’s a fantastic listener and always up for giving advice. If you need someone to talk at, she’s your gal.

My mom is quite optimistic. If you gave her lemons, she would politely smile and literally make you some lemonade. She might even give it some rosemary or lavender essence, just because she likes you.

While we beg her not to sing, I do beg her to make me dinner. Her cooking skills are out of this world.

My BBLT for example probably would have been even more gourmet if I let her help. But it was Mother’s Day so I told her I was in charge.

She’s as cool as a cucumber, my mom. I love her.

Onward to BLT’s. This is no ordinary BLT. It’s a BBLT. Burrata, Bacon, Arugula, and Heirloom Tomato sandwich on fresh ciabatta.

That salty bacon with creamy burrata is the best. Then the sweet tomato and spicy arugula. Fantastic combination.

These were so easy to wrap up for our picnic. We brought the burrata along and spread it on right before we ate to prevent soggy bread. Perfection.

With a  side of kale salad, watermelon, then homemade coconut macaroons, it was a perfect picnic with the whole family.

Burrata Bacon Lettuce & Tomato Sandwich

Ingredients

Fresh ciabatta sandwich roll

Bacon, cooked

Heirloom tomato (I used mini heirlooms)

Arugula

2 tablespoons burrata, per sandwich

Directions

Pile one half of bread with bacon, tomato, and arugula. Spread the other half with burrata.

From the Little Yellow Kitchen,

Lauren

For a weekend trip, my boyfriend, Rob, and I ventured up the California coast for a surf safari/camping trip.

On the way up we stopped at San Onofre for a little of this action.

We made a few more pit stops along the way, at one of which my car battery decided to die. That wasn’t so fun, but what’s an adventure without a few things going wrong?

Finally, at dusk, we reached our destination at Jalama Beach, which is about an hour North of Santa Barbara.

Let me paint a quick picture for you: we were starving, tired, and we needed to set up our campsite in the dark… and in high speed winds.

Let me tell you, it’s not easy to set up a tent with raging winds blowing everything around. We probably looked like characters in an old slapstick comedy.

Good thing we had such kind neighbors who stepped in to help us out.

Luckily, I had some pre-made chili that I could quickly heat up for that first night. Home-made chili is such a great camping meal and it also serves as an ice pack if you have time to freeze it overnight before packing in the cooler. I learned that trick from my Momma. She’s a smart cookie.

For breakfast we had, banana coconut chia pudding, Baked Oatmeal Bars, and delicious French-pressed coffee, using freshly ground beans that were gifted to me by my little sister, Sarah, from her Guatemala trip.

Sarah came along for a day to hang out, provide some guitar tunes, and help cook some Campfire Hash. I love this little one.

She might kill me for this, but one of my favorite memories of the trip happened when we were exploring tide-pools. We were getting a little deep in the water, balancing on slippery rocks and discovering pretty starfish, and somehow she slipped off a rock and fell face first in the water. Oddly enough, she only got her face wet. To say it was a good catch would be an understatement. Literally, everything else was dry, just her face and hair were drenched. I’m dying just thinking about it.

The second night we made a tasty Campfire Hash, which consisted of peppers, onions, sweet potato, spicy jalapeno chicken sausage, and smoky paprika flavors. It’s a hearty meal and was an easy thing to throw in a skillet over the open fire.

The weekend consisted of the following things: road-tripping, exploring, tide-pooling, surfing, beach-walking, Frisbee-tossing, volleyball-peppering (with added push-ups as punishment for poor play…don’t ask why we did that), S’mores-making, smiling, laughing, and memory-making.

I love S’mores. I think I ate enough of them in a single night to cover a family of four. No shame there at all.

Guacamole is another thing that there can’t be too much of. Rob was on guacamole patrol and did a fabulous job. We threw some lime, tomato, garlic salt and pepper in with mashed avocados and it was a glorious combination.

The morning before we left, we took turns leading an early morning beach yoga session. I’m glad we didn’t have any spectators, because we looked ridiculous. By the end of our self-led class, our towels were buried in sand that the strong winds had carried over, and it was near impossible to do any balancing poses.

Despite the ferocious winds, the patchy sunshine, and the lacking waves, we had such a grand adventure. Three days and three washes later, my hair still smelled like campfire.

Note: you can enjoy this hash, with or without a campfire to cook it upon. But if you need an excuse to go camping in the great outdoors, then just tell yourself that you do indeed need a campfire to cook up this Campfire Hash.

Campfire Hash {with peppers, sweet potato, & spicy chicken sausage}

Print Recipe!

Serves 4

Ingredients:

1 red bell pepper, seeded and diced

1 orange bell pepper, seeded and diced

1 medium yellow onion, diced

1 large sweet potato, diced into small cubes

3 Tbsp olive oil

1 package (4-5 links) of cooked chicken sausage, sliced into rounds (we used Spicy Jalapeno chicken sausage from TJs)

1/2 tsp garlic salt, to taste

1/2 tsp smoked paprika

1/4 tsp pepper

Directions:

Heat olive oil in a cast iron skillet (if cooking over an open fire this is recommended, or if cooking on a stove you can use a non-stick pan). Add onions, bell peppers, sweet potato, seasonings and cook for about 10-14 minutes, stirring occasionally. In the last 3-4 minutes of cooking, add the chicken sausage to heat through. The cook time will vary based on grill/stove/campfire, but when sweet potatoes are softened with a slightly crispy outside, they are done.

From the Little Yellow Kitchen,

Chrissy

One of my bestest friends and (oh my gosh we’ve been pals for 10 years) bridesmaids, Carolina, makes some awesome food. We’re old.

She is constantly telling me about the amazing things she creates for her friends and I dream of being there eating these things every.single.time. Some of her crostini ideas are beyond my realm of imagination but sound so good. I wish I could be there to enjoy her creative and delicious food, but she lives in Oakland.

Long distance friendships can be challenging but you know it’s meant to be when you still manage to chat every day…and dream about her food.

Not only do we manage to chat but she occasionally sends me a list of ingredients for her creations. This kale slaw being one of them. She provided no measurements so I improvised and wow, I had to share.

It was so good, Chris ate only kale slaw for lunch. No protein, just straight up, raw vegetables and a little dill pickle.

I think this is not only great for lunch but for your first summer BBQ. It’s going to be warm this weekend and I’m up for making this again because it was fab.

I said fab. Sorry…

Kale Slaw

Ingredients

1/2 bunch of kale, thinly chopped

2 carrots, shredded

1 dill pickle, diced

2 ribs celery, diced

1/2 cup plain nonfat yogurt

1/4 cup mayonnaise

1/2 teaspoon celery seed

1 tablespoon honey

1 1/2 tablespoons whole grain mustard

1 tablespoon apple cider vinegar

Directions

Whisk together yogurt, mayonnaise, mustard, honey, vinegar, celery seed, salt and pepper. Toss dressing with the kale, pickle, carrot, and celery. Chill and serve.

From the Little Yellow Kitchen,

Lauren

And when we say oatmeal, we mean the real deal– made with rolled-oats, fruit, homemade almond milk, chia seeds, and a dash of cinnamon–not the Quaker oatmeal packets of sugary mush, stuff.

At this point, I don’t even think I could stomach one of those.

It’s a perfectly filling meal and that will gladly coat your belly, sustaining you until lunchtime.

Now, if you simply can’t make a fresh bowl of oatmeal in the morning, the next best thing is to plan ahead and bake oatmeal bars for an on-the-go snack.

This past weekend, my beau and I trekked up through the beautiful California coast to go camping at Jalama beach. It was the perfect opportunity to bake a batch of these oatmeal bars for a quick and easy travel snack and a no hassle breakfast.

See here, this is the breakfast of the champions {while camping}: French press coffee, banana coconut chia seed pudding, and a yummy Baked Oatmeal Bar.

You can wrap these up, individually, and take them on the go. No mess and easy to nibble on .

I didn’t add any extra sweetener in these ones, but if your palate craves a bit of sugar in the morning, then go ahead and add some brown sugar, raw sugar, agave, honey, maple syrup… or one of those alternative natural sweeteners.

These guys are sans nuts, so for all of you nut-allergy people, this one’s for you.

I hope your day will be a little bit fuller now! Enjoy, friends .

Baked Oatmeal Bars with Dried Fruits and Seeds {no nuts}

Print Recipe!

Makes 9-12 bars, depending on desired size

Ingredients:

2 cups old-fashioned rolled oats

½ cup raw pepitas

½ cup apricots, chopped

½  cup cranberries

½ cup shredded coconut, unsweetened

¼ cup raw sunflower seeds

1 ½  tsp cinnamon

¼ tsp nutmeg

1 egg, beaten

1 ½ tsp vanilla extract

2 bananas, mashed

1/3 cup milk (non-fat or other preferred type)

*Little Yellow Note: These do not have added sweetener, so if you do desire a lightly sweetened bar, you may add the desired sweetener of choice, to taste (we might use 1/4 cup brown sugar or raw sugar).

Directions:

Preheat oven to 350 degrees F.

Mix wet ingredients together (mashed bananas, egg, vanilla, milk); set aside.

In a mixing bowl, mix together oats, pepitas, apricots, cranberries, coconut, sunflower seeds, cinnamon and nutmeg. Add the wet to the dry ingredients and mix well to combine.

Transfer mixture to a 9×9 baking dish, either lined with parchment paper or coated with cooking spray. Evenly distribute and level mixture.

Bake for 40 minutes. Remove from oven and allow to cool in pan before cutting into squares and removing from pan.

Saves for about 1 week in an airtight container.

From the Little Yellow Kitchen,

Chrissy

Chris and I saw Billy Elliot on Broadway this weekend and loved it. I couldn’t believe what an amazingly talented dancer this little twelve year old was. Is everyone on Broadway this amazing? Perhaps I’m out of the Broadway loop.

It gave me a whole new outlook on dedication though. This kid has given up a “normal” childhood to follow his dream. What a sacrifice. It sure is paying off though, he was incredible. His dancing and singing were as good as any adult in the show who had been practicing their whole lives.

Who knew a twelve year old could give you such a kick in the pants. A new level of chasing down what you want and diving in head first.

That had nothing to do with cookies, I just wanted to fill you in on some LYK musings of late.

With all the almond milk we’ve been making we have loads of almond meal left over.

I’d been searching for something to use it on and these cookies were the without-a-doubt winner. I’m some what of a chocolate/coconut combo addict.

While this is not an original recipe, I felt compelled to share it with you because it was that good.

After an epic fail with a lemon tart this weekend I didn’t have the guts to try and transform another recipe that requires baking.

Give these a try this week. They are really quick, healthy(ish), delicious, and a great way to put a smile on some family, friends or coworkers faces.

This recipe is by Minimalist Baker and adapted from the Sprouted Kitchen Cookbook.

I just couldn’t resist.

From the Little Yellow Kitchen,

Lauren