Before I get to my lunch I just wanted to share this with you:
I am not a flower person. I mean I love to get them;) but I don’t have “the gardener’s touch” to take care of them . So it’s always a hit&miss with what will become of my new plants. Last summer I planted my own small garden and without even expecting it I had lots of sweet and delicious cherry tomatoes and green leafs. Which was nice. But flowers in the house …meh…they have their time when they show their beauty and other times they don’t…
So I had this flower for about 2 years now maybe longer. I got it from someone in the office who was moving out. It doesn’t need a lot of light (apparently) so it was just there, standing on my desk. When I stopped working I brought the flower home . I kept it outside during the summer and for winter time I put in a garage. Nothing was happening with this plant, no blooming not dying… Last week I noticed that there is something new growing from the pot. And a few days after I got this gorgeous flower. It really surprised me. It’s like a sign of Spring. Immediately I called my mom (the flower expert ironically ) and now I know it’s a Clivia and yes, it doesn’t like light but it’s blooming once in a while.
I guess you never know what’s under the cover…
Kind of like my tuna casserole. I don’t like tuna, the smell of it makes me sick and in general I don’t eat it. Although I always keep a can in my cupboard when there is nothing else to eat. Yesterday was that day, nothing relatively healthy was waiting for me when I came back. And this is the only tuna recipe that I can actually enjoy so I decided to share it with you:
Comforting tuna casserole
1 can of tuna, drained and flaked
½ cup of edamame or frozen peas
1/3 onion (if you like to add it)
1 small sweet potato cooked
1tbsp Dijon mustard
1 tbsp Greek yogurt or veg. Mayo
½ cup of milk ( I used soya milk)
3-4 tsp nutritional yeast or Parmesan cheese
black pepper, 1tsp olive oil
Preheat the oven to 400F.
Microwave the sweet potato (peel it before) and mash well with a fork. Set aside.
In a large mixing bowl, mix nutritional yeast, Greek yogurt, Dijon, spices, and milk. Add mashed potato and blend well to get a creamy, orange sauce.
Saute the onion in a small skillet for 2 minutes, add edamame. Stir with tuna and sweet potato mix to combine.
Place the mixture in an 8×8-inch baking dish and bake for 20 minutes. Serve on steamed spinach for additional greens.
It’s a perfect meal after your weight training. It contains protein and healthy carbs which will help to repair your muscle damage. Ready in 30 minutes.
Question: Do you have the magic touch with flowers?
And how do you feel about eating tuna?