Originally Posted by milos_mommy
oh also, PW, I wanted to mention that if you want to cut out mayo and not have disgustingly dry tuna salad, you can substitute 2 tablespoons mayo with half a smashed avocado. It tastes really good, and is nice and creamy, the only downside is if you make leftovers it'll turn brown and ugly (but still tastes fine).
Adding a little lemon juice will prevent the avocado from turning brown. Another great mayo sub is just straight-up plain Greek yogurt. I've never bought mayo ever because I *always* have plain Greek yogurt around, since I make it. It adds that nice tanginess and creaminess, but you also get calcium, extra protein, and, since it's not being cooked, those lovely probiotics!
Today, I had:
-Last piece of rosemary olive oil cake (boo!)
-Rice and the last of the slow-cooker baked beans
-Bowl of oatmeal with applesauce, cinnamon, and nutmeg
-2 plates of my first batch of fresh homemade spaghetti, with some 99.9% local (everything except the cinnamon, nutmeg, and balsamic) roasted red pepper/garlic basil tomato sauce I made several months ago. My belleh is in heaven.