If you could have any superpower what would it be? According to a quick Google search – the most common responses are usually superhuman agility, the ability to fly, being able to read minds, invisibility, superhuman intelligence or immortality. On a slightly more practical level, many people seem to wish that they were blessed with the ability to be in more than one place at the same time or that they always had the right words to say. As a general rule, I’m not a big fan of these kinds of questions (which is the reason why the daily brainstorming sessions are still going strong to stimulate my creativity and levity!), but I recently realized that I know exactly how I would answer this one the next time I am asked. If I could have any superpower I think I would like to be able to control time.
Imagine how amazing it would be to go back in time or into the future to meet fascinating people, ask them questions about their lives, inventions, or ideas or to witness pivotal events. With the power to time travel, you could potentially alter history and life as we know it. And on slightly less grandiose scale, I would really like to go back to take back things I’ve done that I regret and some of the unkind words I’ve said either unintentionally or otherwise. I would like to have taken a few more risks now that I know how things generally turn out and I’d like to be able to see what happens next to ease my anxieties about the unknown. But lately, I’d settle for just the ability to slow time down.
I feel like it was just yesterday that Jonathan and I started making plans for our return to the US, but then I blinked and now it’s only three weeks from now. I know we’ve been incredibly busy with things that we have to do (work, packing, administrative tasks, etc.) as well as doing fun things and spending time with friends, but it’s just not enough! While I am thrilled to be headed back to my family and our very own first home, I am also sad to see this chapter end and to say goodbye to the incredible friends and community I’ve found here. I’ve learned so much from this experience and the new things I’ve tried, places I’ve seen, and people I’ve connected with have contributed immeasurably to my growth and happiness.
Alas, since I have not yet discovered my supernatural powers for omnipresence or time control, I am trying to dig deep into my ability to savor the time and events that I do have remaining here on the Emerald Isle. There’s a lot still on the calendar to look forward to and I’m trying to stay focused on what really matters at this stage – like spending time my free time with friends and connecting to people rather than planning out all the most elaborate meals. Besides, things like this super easy Whole30 Tuna Zoodle Casserole are tasty and quick enough to make me almost feel as though I am adding minutes back into my day. Almost.
- Ghee or Clarified Butter 1 TBSP
- Small White Onion, diced 1 each
- Garlic Cloves, minced 3 each
- Celery Stalk, diced 3 each
- Mushrooms, roughly chopped 1 cup (75 g)
- Thyme .5 TSP
- Oregano .5 TSP + .5 TSP
- Chicken Bone or Vegetable Broth .25 cup (60 ml) + 1 TBSP
- Full Fat Coconut Cream (the solid part of coconut milk is fine) .25 cup (60 ml)
- Canned/Tinned Tuna in water 3 cans
- Zucchini/Courgettes, Spiralized with flat blade, peeler or mandolin 3 each
- Almond Flour .5 cup (60 g)
- Basil .5 TSP
- Garlic Powder .5 TSP
- Onion Powder .5 TSP
- Preheat the oven to 375 F / 190 C and prepare an oven safe casserole dish
- Melt the ghee/butter in a large saucepan over medium high heat and then add the onions, sautéing for about 3-5 mins or until softened and translucent.
- Add the garlic, celery and mushrooms to the onions and sauté for an another 5 mins until softened and then add the thyme and .5 TSP of the oregano, along with the broth, coconut cream and tuna. Stir to combine and cook for another 5 mins.
- Remove from heat and then add the zucchini/courgette, stirring to combine. Place the entire mixture into the casserole dish.
- In a separate bowl, combine the remaining 1 TBSP of broth, the almond flour, basil, remaining oregano, garlic, and onion powder. Stir until it resembles a crumbly dough, if you need a bit more broth, add 1 TBSP at a time.
- Crumble the dough with your hands over the top of the casserole like a breadcrumb topping and then cover with foil.
- Cook in oven for about 20 minutes and then remove the foil and cook for another 5-10 minutes or until the topping is golden brown.
- Remove from oven and enjoy!