So, I had to go MIA again, despite all my best efforts to make May a month of many posts. As I mentioned in my last $25 Shopping Cart post, part of the goods I purchased that day were for the boys (my cats, for those of you new to the blog), including some baby food for my sweet seventeen year old, Beni.
It wasn’t too long after that post that Beni’s decline went from gradual to nosedive. The hyperthyroidism and subsequent renal failure were just too much for his aging body, and without enough money for better treatments and food, there wasn’t much else to do for my sweet little man. Thanks to the generosity of strangers on his GoFundMe campaign, I was finally able to find a good vet to help my baby transition to Rainbow Bridge. It was horrible to have to see him go, but I know he’s in a better place now, running free with his sister Hana, chasing butterflies or some other mischief. <3
I’m not sure if it was God or the Universe or just Fate making it impossible to find a job during my hospice time with my fur-son, but I think there was definitely a reason for it. There was no way I could have functioned properly at a new job while caring for a sick animal and tending to my own frail health. Oddly enough, once Beni had crossed over Rainbow Bridge, the hits started coming. I started getting interviews right and left for temp positions, and was finally able to start making money again, after 6 long months of searching post-restaurant closure.
It was at one of these temp assignments that I found myself with a rather cushy break room set up, so naturally, I took advantage of that for lunchtime. I’m on a MAJOR avocado bender these days, so it was only fitting that I prepare a new kind of stuffed avocado recipe. Stuffed avocados are truly a fantastic work lunch, as long as you’re prepared and have everything on hand.
Now, I know most break rooms don’t have much room to actually prep your food, but if you’re lucky enough to have a swanky kitchen set up at work, by all means, throw ingredients in a canvas tote like I do and just make new things as your cravings (and remaining ingredients) dictate. Otherwise, I highly suggest prepping the tuna salad portion the night before or in the morning, and simply assembling your lunch once it’s time to nosh.
And speaking of assembling, you’ll see that this is another one of my “ingredient assemblies”, as there’s really nothing to this one. It’s a fun alternative to my original tuna-stuffed avocado recipe, and deceptively filling, so if you find yourself with extras, just save them for the next day’s lunch. Just be sure to give your remaining avocado halves a nice quick lemon juice shower before wrapping, so they don’t get all brown and funky looking, and you’re good to go.
Okay, I’m seriously on a time crunch here because I have to leave for my cooking demo at the California State Fair later this afternoon (hooray!), so I must bid you all adieu! I just wanted to share this one with you really quick because I’ve been kinda addicted to it all week, and figured some of you might really enjoy it. Stay tuned for more new posts over the weekend! And now… NOMS.
Pesto Tuna Salad Stuffed Avocados (makes 2-4 servings, depending on appetite: average cost per serving: $2.25)
Not a tuna fan? Feel free to sub chopped or shredded chicken for the tuna, and you’re set!
1 can tuna, drained
2 T diced red onion
2 T diced red pepper
2-3 T pesto (jarred or homemade is fine)
2 large avocados
Baby spinach or spring mix (optional)
1. In a medium bowl, combine the tuna, onions, peppers and pesto. Mix well and set aside. Wipe sweat from face because you’ve already worked so hard.
2. Carefully cut both avocados in half and remove the pit. Place a generous amount of pesto tuna salad in the convenient little bowls that are your avocado halves (seriously, don’t be shy!).
3. Place a handful of baby spinach or spring mix on individual plates. Gently nestle the avocado half (or halves) amongst the greens, serve with a little extra pesto on the side if you like, and enjoy!