Ram Health Journal

Elevate your next tuna salad with avocado, cucumber, fresh herbs, and citrus juice. This simple and quick recipe takes the tried and true flavor combination of lime, cilantro, and avocado and pairs it with canned tuna and cucumber to create a hearty dish that can stand alone on the lunch counter or be scooped onto bread, a bed of lettuce, or stuffed into a tomato.

Avocado tuna salad holds up well for later use too, and, thanks to the acid in the lime juice, the avocado doesn't brown. In fact, the avocado tuna salad maintains a vibrant green color even after it's been in the refrigerator for a day, but is best eaten as fresh as possible.

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This recipe is sugar, gluten, grain, dairy, legume, and nut-free, so it's a safe bet for most diets including the Whole30 and ketogenic diet. Avocado tuna salad can also be enhanced with whatever ingredients you like, such as chopped cherry tomatoes, capers, extra lime juice, pickles, sliced jalapeños, and so on. Sub out the tuna for another easy-to-use cooked seafood such as lump crab, shrimp, flaked salmon, or chopped scallop.

Ingredients
2 medium avocados, peeled and cut into chunks
1 1/2 cups English cucumber, sliced into half circles
1/2 cup chopped red onion
1/4 cup fresh cilantro leaves
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon or more to taste sea salt
1/4 teaspoon black pepper
1/4 teaspoon celery seeds
15 ounces-can drained and broken apart tuna in water
lime wedges for serving

Apple cider vinegar is a delicious addition to a long list of dishes. Since it's made from actual apple cider, it's a lightly fruity vinegar with a distinctive tang. It lends lots of flavor to dressings, slaws, marinades, sauces, pickles, and any dish calling for vinegar. You'll want to keep a bottle handy so you can try these mouth-watering recipes.

When the weather outside is frightful, these delightful desserts take the edge off winter. From sticky toffee and bread puddings to wintry cheesecakes, fruit crumbles, chocolate confections, creamy cheesecakes, and nostalgic pies, these are the desserts made for cold winter days and nights. Try our best, easy recipes for winter desserts you can make for family dinners, holiday gatherings, or solo snacking.

Baileys French toast is made of fluffy, sweet challah bread soaked in a Baileys-infused egg wash and topped with a decadent chocolate and Baileys sauce. It’s easy to make, and the Irish cream offers so much flavor that you barely need to add any other ingredients.

Challah or brioche bread works best for this recipe since they are thick, rich, and already have great flavor. However, you can use another bread of your choice. Thinner, less sturdy bread will need less time soaking in the egg wash and will have a shorter cooking time.

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This French toast can be served any time of the year. It’s great for Christmas morning or St. Patrick’s Day, but it’s also delicious on a weekend or served for a springtime brunch. It can easily be doubled or tripled for larger groups and you can turn it into an overnight French toast bake.

Ingredients
For the French Toast:

4 large eggs
3/4 cup milk
1/4 cup sugar
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
4 to 6 slices challah bread
2 tablespoons butter
For the Chocolate Sauce:

4 ounces dark chocolate
2 tablespoons heavy cream
2 teaspoons Baileys Irish cream
For Serving:

Whipped cream, optional
Fresh strawberries, optional

Cooking a classic omeletis a dish known to make even chefs cry, but who knows why? Yes, getting a lovely soft rolled takes some care but cooking it is straightforward, bearing a few things in mind before you start.

The classic omelet takes no time to cook; there is a temptation to cook the omelet until it is set throughout - NO. This is the most common mistake; the egg inside needs to be set but not cooked. The outside will cook in the hot pan, and once rolled, the heat from this will continue to cook the eggs, so when you cut into it, it will be the tiniest bit soft, the cheese melted, and altogether delicious.

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The second mistake is to not overbeat the eggs before adding them to the pan. They should never be beaten. This will introduce too much air, and the eggs will cook very quickly and become tough; and contrary to what some say, a classic omelet should not include any milk.

The ham or cheese you use is up to you and can be varied to your liking. Making an omelet is a great way to use leftover ham or gammon, switching the flavors between smoked or unsmoked. With the cheese, choose a good melting cheese; cheddar is probably one of the best but try a grated Gruyere with its strong flavor, or a softer cheese like a Feta, which will give you a creamier, fluffier omelet. Parmesan is and so works well in an omelet, but is salty, so lower any additional salt.

Serve the omelet immediately onto a hot plate; if you can't serve it immediately, cover it with another warmed plate, not in the oven, or it will continue to cook.

Ingredients
1 tablespoon unsalted butter
1/2 cup ham pieces
3 medium fresh free-range eggs
Kosher salt and black pepper
3/4 cup cheddar cheese

You've got a chicken roasting away in the oven, filling your kitchen with that delectable aroma that means something special's on its way to your table. But every hero needs a sidekick, as the saying goes.

Whether you like your chicken roasted, baked, or fried, it needs a side or two to turn it into a meal. Put a new spin on your family's favorite chicken recipes by plating them with these tasty, fuss-free sides. From oven-roasted veggies to the best-ever brown rice risotto to unboring dinner salads.

These awesome side dishes complement chicken perfectly for a well-rounded meal that will bring everyone running to the table. We've included both traditional side dishes and some fresh ideas for an unexpected take on the classic Sunday roast supper.