When I used to bring packed lunches to the office, I could easily eat more healthily, since I ate what I packed and that was it.  Unlike now, where I have a home office and I can rummage through the pantry, eating snacks and extras instead of making a proper meal.  However, I've been making an effort to stop that and the only way I can find success is if the meal is quick and easy to make.
I like simple recipes that combine a good amount of protein and vegetables.  What I like about this recipe is that you are getting some good omega fats and protein with the tuna plus lots of nutrients and crunch from the cucumber and bean sprouts.  I really love crunch in my meals. The dressing gives a nice acid kick, sriracha for the heat and wrap it up in a whole wheat tortilla and we have that quick and easy recipe I'm talking about.

 I'm a big fan of herbs and microgreens.  I've mentioned previously on my blog that I start an indoor herb garden when it's winter outdoors so that I can enjoy some greenery and, of course, enjoy the fruits of my labour. With each passing year, I learn more and more ways to use herbs and ways to preserve them.  Last year, I tried my hand in drying peppermint and even growing sprouts.   I'm a self-proclaimed master of pesto making. For years, I have been making and freezing batches of pesto to use throughout the year, from a variety of different herbs I grow, be it oregano, basil, parsley and even chives.  I love the freshness that herbs provide and how they create a multi-dimensional taste and texture to an entree.


The problem with herbs is that they can be expensive if you are continually buying them.  Also, once they have been cut, their nutrient profile declines substantially the first 24 hours. Cut herbs and microgreens do not last long and spoil, which makes it even more costly.  On a commercial level, those costs can be substantial.  I was intrigued when upon hearing that NAIT culinary students were growing herbs in-house with the use of the Urban Cultivator.

I've always loved cinnamon but even more so once I discovered saigon cinnamon for my apple butter recipe several years ago.

I find cinnamon is a very comforting spice and I often find ways to use it throughout the dark and cold fall and winter days.  That being said, I don't make cinnamon buns often for the fact that I can not stop at just one.  The aroma and it's pillowy-soft bread that easily pulls apart draws me in and once the sweet icing and cinnamon flavors hit my taste buds, a trance-like effect washes over me and I am a slave to it's magical powers.  I kid you not, I probably ate 2 at one sitting and then when lunch rolled around I ate another 2.

Shameful? Nah. Everyone has their demons and the first step in addressing addictions is admitting them, and I won't lie to you, I refuse to move through the other recovery steps as it is not an addiction I want to cure.  I manage well enough with limiting my cinnamon bun making to several times a year.  Chocolate, on the other hand, well, that is another post and a half I could write about!

The last time I made a batch, I believe I was watching many back-to-back episodes of Mad Men and I was swept up with 60's housewife nostalgia, and made a batch to be baked in the morning. I wouldn't say I fully played the part since I did not fix my hair and put on makeup.  Also, I passed on the pastel flower print dress but I did don my flower print apron, complete with oven gloves, and a big cheerful smile when presenting my kids and hubby with a pan of warm cinnamon buns that morning.  I earned my #1 Mom pin that day.

Will I wake up earlier to bake another batch for breakfast?  Probably not.  I am not a morning person but I did hear that the new season of Mad Men starts up in April.  Never say never is a motto that I live by and the smell of cinnamon buns in the morning might once again snag me.