I’m constantly on the lookout for healthy substitutions for things in cooking and in baking.  Although admittedly,  I haven’t baked anything in a very long time and I’m hoping to change that soon!

One thing I love is a breadcrumb topping.  Either on baked mac ‘n cheese, or perhaps as a coating to something, I love the crispy crunchy texture it gives food.  Crispy and flavorful is about all it brings to the table and these days I’m looking for multitasking.  I turned to one of my good friends, oat bran.  Oat bran is finely ground and in my opinion, resembles that of course bread crumbs.  Why couldn’t I use this instead of breadcrumbs?  I pondered.

I decided to find out.

I mixed it with a bit of seasonings, coconut and coated some tilapia with it.

The result…

Keep on reading (you know you want to)…

This was another idea I came up with while working and thinking about what to make for dinner.  At least I’m a great multitasker!  Scott and I love fish and seafood.  Because it’s such a great protein source along with all the other goodies it contains, I try to make sure we get fish at least twice a week.  We were having salmon one night and I wanted a different way to serve it up.  I usually marinade the salmon in a teriyaki mixture because it takes to that flavor so well.  But this time I wanted something a little different.

Since I’ve been working on my heat tolerance level, I decided to try something new with the salmon by creating a sweet and spicy glaze.  Glazes aren’t something I really work with too much and I thought it was about time I changed that up.  I pulled out some chipotles and put together this really great tasting glaze.

Andrea’s Chipotle Glaze

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Keep on reading (you know you want to)…

Me: Hey? Do you want tuna sandwiches for lunch?

Scott: Sure.

*chop, chop, mix, assemble and serve*

Scott: What’s this?

Me: Huh? It’s a tuna sandwich.

Scott: Oh.

Me: Why? Doesn’t it look like a tuna sandwich?

Scott: No.

Me: No? What would your tuna sandwich look like?

Scott: Mayo on each slice of bread, scoop out the tuna from the can and stick on the bread. Put the two halves together and eat.

Me: Oh. How about I’ll do the cooking from now on?

And that’s pretty much how our conversation went the first time I made tuna salad sandwiches for Scott and I those many years ago when we moved into our first apartment right out of college. Tuna with some huge globs of mayo slapped on some bread? No thank you. And I’ve been playing with tuna salad ideas ever since.

This recipe came to me because I had a…

Keep on reading (you know you want to)…