One of the many things I love about retirement is fixing myself a tasty and healthy lunch at home. Yesterday I played golf, which is pretty much an all-day event, so it’s a treat to hang out with nothing big on the agenda. I love the balance, and that’s what retirement is all about!
This challenge is about medicating by adding cannabis-infused coconut oil to individual servings of foods I would eat anyway. What a great way to treat your medical conditions! So easy and so delicious.
For Day 4 of the challenge, I’ve made cannabis-infused tuna-stuffed tomato salad. I started with a small can of tuna and added chopped pickles, celery and mayonnaise. To that mix, I added my dose of cannabis-infused coconut oil, which is 1/4 teaspoon. I cored out a beautiful farmer’s market tomato and stuffed the tomato, sprinkling a bit of paprika on the top. Then I garnished with baby spinach, Kalamata olives and fresh orange slices.
For those who love tuna salad with mayo, this is a yummy way to eat it because the mayo seeps into the tomato, and it’s almost like a tomato sandwich without the bread. The tomato and the tuna then seep onto the spinach, and it’s the equivalent of salad dressing. I loved it and could not detect a hint of coconut or cannabis.
The perfect dose of cannabis coconut oil varies from person to person, depending on your tolerance, what kind of high you are seeking and the potency of your cannabis. I like microdosing for gentle effects. Starting to feel the little smile just about now …
Oh, exciting news. I’ve been keeping my oil in a large mason jar, but now that I am seeing how to use cannabis oil as a topping at the table, I wanted some sort of decorative dispenser. Found it on Amazon. Arrived today. So cool. Will share tomorrow.