I'm a big fan of tuna salad, but I pretty much always do the same thing with it: mayo, salt, pepper, maybe some relish or a chopped up pickle, and then I eat it on a salad of field greens or with som sweet potato chips. It's delicious every time, but it can get a little boring. So when I was asked to create a recipe with Bumble Bee's Spicy Thai Chili-seasoned tuna, I jumped at the opportunity. Here's what I came up with:

Ingredients:

• 3-6 ounces of Bumble Bee Sensations® Seasoned Tuna Medley, Spicy Thai Chili
• 1-2 large pieces of iceberg lettuce (big enough to use in place of a tortilla wrap)
• Half of an avocado, sliced
• One small carrot, julienned
• One small cucumber, cut into matchstick pieces
• Sesame seeds, lime wedges, and cilantro; for garnish

Instructions:

1. Gather and chop all your toppings: the avocado, carrot, and cucumber.
2. Wash lettuce and place on a plate. I like to use a piece that kind of resembles a little bowl. 
3. Open the tuna and spoon it onto the lettuce.
4. Place carrots, avocado, and cucumber on the tuna. Sprinkle with sesame seeds if desired.
5. Wrap up the lettuce and cut it in half. You can use a toothpick to hold the wraps together if you'd like.
6. Sprinkle with cilantro and a few more sesame seeds and serve with a wedge of lime. Enjoy!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

As much as I love to eat, I'm kind of bad about making the same few things every night for dinner--usually grilled chicken, burgers, chili, or hot dogs. It's so easy to stick to the basics during the week, but the truth is that it's not that much more work to throw together something a little more sophisitcated.

I made this Paleo pasta dish the other night and it was really delicious, but still incredibly easy and fast--and I only had to use one pan!

Ingredients:

• 2-4 zucchini, washed and spiralized
• 1/4 of an onion, chopped
• 1-2 cloves of garlic, minced
• 1 tablespoon olive oil
• About 1/4 cup sundried tomatoes
• 2-3 ounces of salami, chopped or sliced
• 1/4-1/2 cup chicken stock, depending on how "brothy" you want the sauce to be
• Two large handfuls of arugula
• A small handful of grated parmesan cheese and walnuts, both totally optional

Instructions:

1. Spiralize your zucchini and set aside.
2. In a large pan, saute garlic and onion in the olive oil. Add the sundried tomatoes to the mixture.
3. Once those are nice and sauteed, add some of the chicken stock. Combine the zucchini noodles into this mixture and cook for five or ten minutes, until the noodles become soft.
4. Toss in the salami and plate in large bowls. Top with some arugula, walnuts, and cheese.

I'm not usually one to try to pass a Paleo treat off as something non-Paleo, but this pineapple banana Paleo "sorbet" is seriously tasty, and it only has two ingredients--pineapple and banana. I think it's best right out of the food processor, but it's still really good once it's been in the freezer, so feel free to make a big batch (I'm always looking for ways to get rid of bananas--I'm really bad about buying way too many) and freeze it for later!

Ingredients:

• Three fresh (not frozen) bananas
• One 16-ounce bag of frozen pineapple chunks
• Optional: unsweetened coconut and fresh strawberries, for garnish.

Instructions: 

1. Add bananas and pineapple to food processor.
2. Blend until all the chunks are processed and smooth.
3. Enjoy right away or freeze! Top with shredded coconut and a few slices of strawberry.