Autoimmune paleo can seem really intimidating, even for someone who has been paleo for a while. After all, getting rid of even more foods, even for just the elimination period,can be very daunting and, well, just generally pretty unpleasant (especially when those things include favorites such as chocolate, coffee, and larabars!).
On the other hand, the autoimmune protocol approach has been so incredibly effective for so many folks that it’s hard not to want to head in that direction when you’ve hit a health plateau. (It’s even most so when there are such amazing books on the subject such as The Paleo Approach and The Wahls Protocol.) This is exactly why I’ve been contemplating doing a trial run of the autoimmune protocol…but I’m easing into it slowly. In the meantime, I’m trying to come up with ridiculously easy recipes that will keep me on track and keep me from getting frustrated by the experience. This tuna salad recipe is one of those: just pop other a can of tuna, throw in some goodies from your cupboard, and you’re off eating.
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- 9 oz of tuna (about 3 cans, I prefer the Wild Planet brand because it’s wild caught and comes in BPA free liner cans)
- 1 ripe avocado
- 1.5 teaspoon salt
- 1 teaspoon kelp granules (optional, but a really great nutritional addition)
- 2 tablespoons olive oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon sage
- 1/4 teaspoon garlic powder
1. Place your tuna into a mixing bowl and mash together.
2. Add in the avocado (use a spoon to scoop it out of the avocado skin) and stir very well.
3. Add in the olive oil and stir.
4. Add in the salt, kelp granules (if using), turmeric, sage, and garlic powder and mix until everything is really well incorporated.