Sub the mayo for full fat plain yogurt with some herbs mixed in - or at least half and half mix mayo and yogurt. Or mash some avocado and mix with the yogurt to cut some of the tartness.
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A favorite of mine: Canned Tuna Ceviche’
Great hints all… thanks!
I printed the above recipe from ignatius for Canned Tuna Civiche. While there, I also printed this appealing recipe - Zesty Lime Shrimp and Avocado Salad since we love shrimp and always have some in the freezer
SHRIMP QUESTION: When recipe calls for jumbo shrimp chopped … would there be much of a flavor difference using smaller shrimp (cheaper, less chopping) ?
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I also love the Zesty Lime Shrimp and Avocado Salad and have it on a fairly regular basis.
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For canned tuna, use whatever low fat salad dressing you like. I use blue cheese or Caesar dressing, add purple onion chopped fine, celery and sometimes pickles.
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I like cauliflower rice, though I tired of messing my kitchen prepping it and mostly buy frozen. (We still eat traditional rice too, usually brown rice. )
Has anybody tried the Chipotle dish?
“Chipotle introduced cilantro-lime cauliflower rice in 2021, which aligns with their “Lifestyle Bowls.”” … from Not a Cauliflower Rice Fan? This Will Change Your Mind | The Healthy
Since they’ve introduced the cauliflower rice, that’s what I always order now when we do get Chipotle, which isn’t that often. The only problem that I have with our local shop is that the preparation is inconsistent. Sometimes it’s over cooked, sometimes it’s undercooked. Sometimes it’s just right.
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Have you ever cooked up a big batch of food that you keep using in different ways?
It happens to us more now that we’ve been empty nesters. This week’s example almost could have been posted in the Gardening thread. My husband made a HUGE batch of roasted veggies on the grill. It used zucchini and squash from the garden as well as small amounts of mushroom, onion and yellow pepper. The first night it was a large-portion side dish with grilled salmon. Then reheated as-is for smaller side dish. It made a nice filling for omlettes, along with cheese and more mushrooms. Tonight I made an “Italian wing-it” casserole - roasted veggies topped with ricotta (mixed with egg and garden herb and dried herbs) and tomato sauce and mozzarella and parmesan… oh, with a tiny bit of leftover chicken breast too. There are leftovers, so we are planning to serve it another night on top of sauteed polenta slices (the stuff bought in a tube in the produce section of grocery store).
For those interested in reducing gluten, the Melissa’s polenta says “no gluten ingredients”. (My guess is they don’t claim GF because there may be wheat items made at same manufacturing site) - Hy-Vee Aisles Online Grocery Shopping
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I have never eaten polenta! Does it have much flavor on it’s own??
I’d say polenta is fairly neutral taste. When I have had it in restaurants, it is oatmeal-like base under an entree main dish. What I showed comes in a tube. We refrigerate and slice, then and saute adding other various foods (sometimes zoodles) and leftovers.
Per google, “What does polenta taste like? Polenta tastes a lot like corn , since that’s what it is! It has a similar flavor to grits and is even comparable to the flavor of cornbread (but not the texture).” Sometimes cheese is added.
Polenta tastes a lot like grits, but with a little more flavor as it’s yellow like cornbread.
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But grits have more flavor when you add lots of butter and cheese! 
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Same goes for polenta - it’s better IMO with spices, sauce, cheese, olives etc. Here’s a very good recipe: Polenta Fries with Marinara Dipping Sauce (Vegan) | Crowded Kitchen
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Polenta is delicious for breakfast. Sliced, fried in skillet the topped with butter and syrup. IMO, much better than pancakes
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I love how this is a “HealthyHabits” thread and we’re discussing topping “our” polenta with butter, cheese and syrup. 
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Oops
So funny, but also everything in moderation works too 
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I’m totally fine with the discussion around polenta and adding toppings. 
As for moderation, we all have different definitions of moderation. My definition of moderation is somewhere between “almost never” and “never.” That’s what works for me.
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I like moderation AND variation. When we find a new food that meets my sister’s GF/dairy-free needs, all the better.
I have been making my own salad dressing for the last few years. I like that I can control my ingredients. My sister left a bottle of Primal Kitchen Italian dressing when she house sat for us. We tried it and it’s really good and the ingredients are healthy and it doesn’t contain any sweetener. It already use Primal Kitchen ketchup which is unsweetened. It looks like a lot of their products are worth trying.
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