Holistic Instincts

I just love meals that come together with a few ingredients right out of the pantry.  Especially when those meals are easy and provides plenty of leftovers for quick lunches. This recipe meets all of these expectations, plus more!  This recipe calls for both canned tuna and salmon, but making just a tuna or salmon burger will work out beautifully.  And I will be honest: sometimes I think I make tuna burgers just so I can eat all of the yummy sauce! I hope you do not let the addition of the pumpkin keep you from making these burgers.  The pumpkin keeps the burgers from being too dry and boosts the nutritional profile of this meal - all without tasting like pumpkin. This recipe makes about 15 burgers and leftovers will reheat really well.  To make these burgers Whole30 compliant, an equal amount of fine almond flour can be used in place of the hemp seeds, though the finished burger will be a little crumbly - but still delicious. Pantry Seafood Burgers with Smoked Paprika Sau

One of the very few things I have missed since going Paleo, and I mean truly missed, a hot fudge sauce.  And I don't mean the thin chocolate sauce that passes for hot fudge in some places either.  I mean, I missed the real deal hot fudge sauce, the one you can almost chew and really sink your teeth into.  Fudge that does not thin out in ice cream or dissolve into sad and melted nothingness. Sadly, corn syrup is the usual suspect that gives commercial hot fudge sauce its plasticy chewiness, as does a crazy amount of sugar, and we are not about that life anymore.  Right?  My favorite sundae used to be from McDonald's and a quick look at their site reminds why we are not about that life anymore! Ingredients for McDonald's hot fudge sauce: Sugar, water, sweetened condensed skim milk (milk, sugar), hydrogenated palm kernel oil, nonfat milk, cocoa (processed with alkali), corn syrup, salt, disodium phosphate, potassium sorbate (preservative), artificial flavor, soy lecit

Can I just say:  I LOVE this pudding.  And I know.  Really, I know!  There are many avocado chocolate pudding recipes available nowadays.  So many!  But one more recipe won't hurt anyone, I promise. Avocado is a perfect ingredient in a recipe like this because it provides healthy fat, and a creaminess that is hard to duplicate when avoiding dairy or cashew cream.  Plus, I wanted a chocolate pudding that was refined sugar free, so this recipe uses dates as the sweetening agent. This is a perfect recipe for those super rare occasions when there are a couple of ripe avocados lounging around the house.  And don't worry - this pudding does not taste like guacamole.  That's another promise! Avocado Chocolate Pudding 2 ripe avocados, peeled and pitted 1/2 cup soft dates, pitted 1/4 cup full fat coconut cream (from a can of coconut cream) 2 tablespoons full fat coconut milk 1 tablespoon natural tahini 3 tablespoons raw cacao powder 1/2 teaspoon pure vanilla ext