Loves. Good news.

I think I found my savory taste buds again.

It almost didn’t happen.

It’s not like I don’t like savory dishes. When I peruse Pinterest for a few minutes countless hours, I pin tons of savory meals that I want to make. But as I’ve confessed, I tend to fall into ruts, eat the same foods, and those foods tend to be on the sweet side.


Things changed when I was out running errands on my one day off this week, and decided on a whim to stop by an Asian supermarket. I was like a kid in a candy store. So many unique spices, flavorings, and sushi making ingredients (it was so hard not to buy more than I did). I somehow managed to only walk away with nori sheets and some noodles. So with a little inspiration, I decided to put my purchases to use for dinner that night.


I knew I wanted to use the nori sheets and make some sort of wrap. Well even though my nori wrapping skills are very sub par I did manage to make some pretty delish rolls.  The first was pretty classic. I took some tuna, marinated it in a mixture of braggs liquid aminos, braggs coconut aminos and sriracha, added some fresh veggies – attempted to roll – failed – ate like a hand roll – and called it good.

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Then the #strangebutgood happened.

I took some tuna mixed it with franks red hot buffalo sauce, made home made ranch dressing, added shredded lettuce then wrapped it all up in another nori sheet.

And thus the Buffalo Tuna Nori Wrap was created.

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I wasn’t sure if the flavors would mesh, but I am now convinced that anything wrapped in nori is amazing.

Not only was this a delicious and nutritious dinner, but I am so glad that I switched things up and made something new instead of resorting to my typical foods.

But I will be honest, there are still some familiar faces popping up in my eats.

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Squash love is still going strong. However, I did branch out and try a new to me variety with Carnival squash.

If you follow me on Instagram you know how excited I was when I found this.

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And seriously look at all the varieties!

I roasted the carnival squash like I do my kabocha, with coconut oil and cinnamon, and I loved it! I am going back to try more as I have heard delicata is amazing.

Oh, and just in case you were wondering plantain bread love is still going strong too.

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Keeping it simple and no fancy flavors or toppings. But still just as delish.

So I am hoping my savory tooth sticks around for a bit and I continue to get creative.

Who knows what I’ll stuff in my nori sheets next (squash and plantains??). The possibilities are endless.

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What’s your favorite type of wrap?

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