Wellnutrion

  2 (5-oz. each) cans solid white albacore tuna, drained and flaked 1 c. fresh pineapple, cored and finely chopped ½ c. Short Cuts diced tricolor bell peppers ½ c. avocado, pitted, peeled, and chopped 2 green onions, sliced 2 tbsp. light mayonnaise 2 tbsp. plain nonfat Greek yogurt 4 (1/2-inch) slices fresh pineapple, for serving Sliced almonds, toasted, for garnish Add cayenne pepper, for garnish Combine tuna, pineapple, bell peppers, avocado, and green onions in a medium bowl. Stir together mayonnaise and yogurt. Add to tuna mixture; gently toss until combined. Serve on pineapple slices and garnish with almonds and cayenne pepper, if desired.

  4 c. corn Chex cereal 4 c. rice Chex cereal 2 c. Cheerios cereal 2 c. gluten-free pretzel sticks or tiny twists 6 tbsp. dairy-free plant butter with avocado oil stick 2 tbsp. gluten-free Worcestershire sauce 1 ½ tsp. gluten-free seasoned salt ¾ tsp. garlic powder ½ tsp. onion powder Preheat oven to 250°F. Combine corn and rice Chex cereals, Cheerios and pretzels in a large bowl; set aside. Place plant butter in a small microwave-safe bowl or glass measuring cup. Microwave on HIGH for 30 to 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder. Pour plant butter mixture over cereal mixture; stir to evenly coat. Transfer cereal mixture to an ungreased large roasting pan. Bake for 1 hour, stirring every 15 minutes. Spread mixture on paper towels to cool, about 15 minutes. Store in airtight container at room temperature.  

Kiwis 6 Sugar 20 g Honey 1 tablespoon Lemon juice 10 cl Cinnamon powder 1 teaspoon Start by peeling the kiwis, then cut them into pieces. Then pour 2 tablespoons of water into a saucepan and put the kiwis there with the sugar, honey, lemon juice and cinnamon. Heat everything and cook over low heat for about 20 to 25 minutes. Finally, mash the kiwis with a fork, then pour the kiwis compote into a container and let it cool before serving. You can store it in the refrigerator.

  4 medium green tomatoes 1 teaspoon salt 1/4 teaspoon lemon-pepper seasoning 3/4 cup cornmeal 1/2 cup vegetable oil Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper seasoning. Let stand 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes until tender and golden brown, 3-4 minutes on each side. Drain on paper towels. Serve immediately.

2 tablespoons curry powder 2 tablespoons coconut oil or canola oil 1 tablespoon maple syrup 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 3 cups shelled roasted and salted pistachios 3 tablespoons brown sugar Preheat oven to 300°. In a small saucepan, combine the first 5 ingredients. Cook and stir over low heat until fragrant and oil is melted. Remove from heat; stir in pistachios. Spread into a parchment-lined 15x10x1-in. baking pan. Bake until pistachios are lightly toasted and appear dry, 15-18 minutes, stirring occasionally. Sprinkle with brown sugar; toss to coat. Cool completely. Store in an airtight container.  

12 cups fresh baby spinach 1 tablespoon butter 1 tablespoon extra virgin olive oil, divided 4 tilapia fillets (6 ounces each) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 large sweet or red onion, thinly sliced 2 tablespoons fresh lemon juice 2 garlic cloves, minced Lemon wedges, optional Prepare grill for medium-high heat or preheat oven to 475°. In a large skillet, cook spinach in butter and 1 teaspoon oil over medium-high heat until wilted, 8-10 minutes. Divide spinach among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Place tilapia on top of spinach; sprinkle with salt and pepper. Top with onion, lemon juice, garlic and remaining 2 teaspoons olive oil. Fold foil around mixture, sealing tightly. Place packets on grill or on a baking pan in oven. Cook until fish just begins to flake easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape. Serve with lemon wedges if desired.  

  4 (7- to 8-oz.) russet potatoes, scrubbed, peeled and coarsely grated 1 medium yellow onion, trimmed, coarsely grated 2 medium eggs 2 tbsp. traditional matzo meal ½ tsp. coarsely ground  sea salt, plus additional to taste ¼ tsp. coarsely ground black pepper 3 c. canola oil, for frying Chopped chives, for garnish and serving Applesauce, for serving Sour cream, for serving Place grated potatoes and onion in a large colander. Squeeze out as much moisture as possible. Transfer potato mixture to a large bowl; pat dry with paper towels. Whisk together eggs, matzo meal, ½ tsp. salt and pepper in a medium bowl. Stir egg mixture into potato mixture until well combined. Heat canola oil to 300 degrees to 325 degrees in a 12-in. cast iron skillet over medium to medium-low heat. Shape potato mixture into 12 (2½- to 3-in.-round) patties, about 3/8-in. thick, using about 1/4 cup mixture for each. Carefully add potato patties to hot oil, 1 minute at a time to pre...