Resharing a long long time favorite and summer staple, this potato and tuna salad is a must especially on days when it’s so hot you cant even think about turning the stove on! Recipe below!
RECIPE:
1lb of Russet Potatoes
8oz Green Beans
7oz can of Tuna packed in Olive Oil
Thinly Sliced Red Onion, to taste
Handful of Olives
Parsley
Handful of Cherry Tomatoes, halved
Salt and Oregano to taste
1/3 cup of Extra Virgin Olive Oil
1 Tbsp of Red Wine Vinegar or more to taste
Dot Cake - Better for You Prep time: 15 mins | Cook time: 22–25 mins 6 mini cakes "For the Fluffy Cake: 1 ½ cups (135g) oat flour (for lightness) 1 cup (100g) fine almond flour (for moisture) 1 ½ teaspoons (6g) baking powder ¼ teaspoon (1.5g) baking soda ¼ teaspoon (1.5g) salt ⅓ cup (80ml) mild olive oil ½ cup (75g) coconut sugar ⅓ cup (80g) plain Greek yogurt 3 large eggs (room temperature) 1 tablespoon (15ml) vanilla extract For the Sugar-Free Frosting: ½ cup (115g) mascarpone cheese (chilled) ½ cup (120g) thick plain Greek yogurt 1 ½ teaspoons (7.5ml) vanilla extract (for natural sweetness) (Optional: 1 tablespoon / 15g sugar-free raspberry jam for a fruity twist) The Topping: Goji berries, crushed pistachios, or natural rainbow sprinkles" "1️⃣ Bake the Cake Preheat the oven to 350°F (175°C) and line a square pan with parchment paper. Mix the dry ingredients in one bowl and the wet ingredients in another, then gently combine. Pour into the pan and bake for 22–25 minutes, until golden and set. Let cool completely. 2️⃣ Whip the Frosting Use a hand mixer to beat the mascarpone, Greek yogurt, and vanilla until thick and fluffy. Keep chilled until ready to use. 3️⃣ Assemble the Dot Cakes Cut out cake circles using a round cookie cutter or small glass. Spread frosting on top, then press each one into your chosen toppings. Lift to reveal your Dot Cakes. 4️⃣ Chill Chill the Dot Cakes for 1 hour before serving, so they set nicely and taste extra thick and cool."
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