Easy Tuna Avocado Appetizer

Easy Tuna Avocado Appetizer

Create a delicious, healthy appetizer in minutes with tuna, avocado and tomatoes
Prep Time6 mins
Course: Appetizer
Cuisine: Mediterranean


  • 1 jar Tonnino Tuna Filets in Olive Oil
  • 1 whole avocado sliced
  • 1/2 container garlic marinated cherry tomatoes (I like the ones from Bristol Farms or Whole Foods)
  • 14 each La Panzanella Gluten Free Roasted Garlic Oat Thins
  • 1 drizzle Balsamic Glaze


  • Remove tuna from jar with olive oil and mix well. Use as much oil or as little as you like to taste or you can substitute mayo if you like.
  • Slice avocado and place on a dish
  • Scoop some tuna on the dish
  • Add tomatoes and crackers
  • Drizzle with balsamic glaze and Enjoy! Its that simple


Sweet Potato Bites

I had a left over sweet potato and thought what can I do for lunch with this. Well I decided to make little appetizer bites. I had left over tuna, a good avocado and some yellow bell pepper and wallah quick and easy snack, appetizer or lunch. It’s that simple.

I sliced the already cooked sweet potato into thin slices. You can do this with an uncooked potato as well; this version makes for a quick appetizer if you have guests coming over or just want a quick pick me up snack in the afternoon. Drizzle a sheet pan with olive oil and place the sliced potatoes down, drizzle with a little more olive oil salt and pepper and broil , turning once until golden on both sides.

Once broiled top with tuna, avocado, bell pepper and cream cheese. Done. Bite sized yummy. I have three different versions for you to try. All easy to do to create a variety for you and your guests.


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Jeanine on the Scene

Easy Baked Acorn Squash

Here is a simple recipe for baked acorn squash that is Whole30, Paleo and well just good for you food.  It is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and Bmagnesium, and manganese.  It is versatile as well.  You can bake it, stuff it or throw it on the bbq.  https://en.wikipedia.org/wiki/Acorn_squash

Wash the outside of the squash then cut in half and scoop out the seeds.  You can save the seeds for later to plant after the first frost if you wish to grow your own. I decided to slice mine and bake them vs stuffing them this time but it is so easy to use as a side dish or main if you wish to stuff them with sausage and sage.

Line a sheet pan with foil or parchment paper and place slices on pan. Drizzle with extra virgin olive oil.  Then sprinkle with garlic powder, onion powder,  Pink Gourmet Himalayan Salt, pepper and fresh or dried sage.  Bake in a pre-heated 400 degree oven for 30 minutes.

Prep Time: 15 minutes                                                               Cook Time: 30 minutes

1 cup = 82 calories

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Jeanine on the Scene

Healthy Greek Salad

I recently collaborated with my sister to cook dinner for our sisters birthday. I was put in charge of the meat and a Greek Salad.  Cool, Easy, I got this.  I brought a Filet Strip to BBQ and my simple, easy meal prepped Greek Salad.  Follow these 3 simple guidelines for a healthy simple salad that can be made ahead of time and tossed right before serving.


  • 1 English cucumber, cubed
  • 1 Yellow and Red Bell peppers, 2 Orange (can do any combo)
  • 1/2 Red Onion, chopped
  • 1/2 jar MEZZETTA Pitted Kalamata Olives, 9.5 oz
  • 1 Container cherub tomatoes cut in half
  • 1 container Athenos crumbled Mediterrean Herb Feta Cheese (or plain)
  • 2 Medium Avocados, quartered
  • Realemon 100% Lemon Juice
  • salt & pepper to taste


Cut up all vegetables and layer in a tupperware container, starting with the cucumber first and adding in each vegetable listed in order except for the avocado.  Place avocado in separate container and sprinkle with lemon juice to prevent from browning.

layered vegetables


Whisk together dressing ingredients and refrigerate until ready to us.

About a 1/2 hour before serving; toss all ingredients together in a salad bowl; adding the avocado just before serving.   Easy, delicious, nutritious!20181022_133054.jpg


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Jeanine on the Scene

Pistachios For Your Health, Heart & Happiness

I think about how foods work to fuel our bodies and what benefits we retain from them; the good, the bad and the ugly. We sometimes eat for pleasure or for pain but do we really ever think about how to create a healthy environment in our bodies for what God designed for us to utilize and maximize our special DNA? Think about how you fuel your body and let me know what your go to snack is.

This thought brought me to todays topic about pistachios.  I have always loved them.  I remember as a kid going to a local shop in the Bayfair Mall in San Leandro, CA where you could purchase warm nuts of any kind, fresh hot and delicious.  I remember thinking what a delicacy these pistachios were when I was able to afford purchasing them and savored each bite as I cracked open the warm shell to release the salty nut inside.


The origin of this nut surprised me.

Origin: The pistachio tree is native to western Asia and Asia Minor,from Syria to the Caucasus and Afghanistan. Archaeological evidence in Turkey indicate the nuts were being used for food as early as 7,000 B.C. The pistachio was introduced to Italy from Syria early in the first century A.D. Subsequently its cultivation spread to other Mediterranean countries. The tree was first introduced into the United States in 1854 by Charles Mason, who distributed seed for experimental plantings in California, Texas and some southern states. In 1875 a few small pistachio trees, imported from France were planted in Sonoma, Calif. In the early 1900’s the U.S. Dept. of Agriculture assembled a collection of Pistacia species and pistachio nut varieties at the Plant Introduction Station in Chico, Calif. Commercial production of pistachio nuts began in the late 1970’s and rapidly expanded to a major operation in the San Joaquin Valley. Other major pistachio producing areas are Iran and Turkey and to a lesser extent, Syria, India, Greece, Pakistan and elsewhere.” www.https://crfg.org

I did not know that the commercial growth of pistachios took place in Northern California but not until the late 1970’s!!!.  I grew up in Northern CA and was surprised to read this fun fact.

I was introduced to Wonderful Pistachios a few months ago. 

I love supporting local growers in California and was pleasantly surprised at their freshness and flavors, reminding me of my childhood and those first tastes of meaty nuts. I have tried their original Wonderful Roasted and Salted Pistachios in the shell and am hooked.  I also use  Wonderful Pistachios, No-Shell in my salads for extra crunch and protein.  You see there are many benefits of these nuts.

  • Heart health
  • Eye health
  • Skin health
  • Diabetes control
  • Cancer prevention
  • Immune system
  • Slowing aging process

Read more: http://naturalsociety.com/health-benefits-of-pistachios-heart-eyes-cancer/#ixzz5Rx0kkh00
Follow us: @naturalsociety on Twitter | NaturalSociety on Facebook

Try these varieties as well:

Wonderful Pistachios Salt & Pepper Flavor Kid’s Favorite Snacks 8 x 4.5 Oz Bags – 2.25 Lb. Box – Salt and pepper, very addictive but a good kid snack for lunches or after soccer practice.

Wonderful Pistachios Sweet Chili, 7.0 OZ – 2 count – A new addiction of sweet, savory, spicy goodness.  Great for a mid afternoon pick me up and snack.

Check out #WonderfulPistachios @GetCrackin

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Jeanine on the Scene

Make sure to check out California Rare Fruit Growers, Inc. California Rare Fruit Growers, Inc. for more information edible plants.