Saturday, June 3, 2017

Hump Day Ahi Tuna Poke Bowls

E and I work in the same office, I am a manager for on Live Chat Sales team and he is in Brand Management. Its our last quarter, and the entire company is working mega overtime to meet our company goals. That being said on top of planning our wedding, attending several weddings, a new house, a crazy 1-1/2 year old labrador, and travel we have been running on empty. Needless to say its resulted in a lot of take out and unhealthy dinners. So when E came to me this afternoon and said he wanted to make homemade poke bowls I jumped right on board!

E headed to S and S Produce to grab some sushi grade tuna, while I finished up work. On my way home I stopped at my favorite grocery store, and personal haven New Earth Market for everything else we would need.

Here is what we used for our bowls, feel free to substitute toppings:
  • 2 sushi-grade Ahi Tuna Steaks
  • 2 Tablespoons Coconut Aminos
  • 1/4 Cup Rice Vinegar + 2 Teaspoons
  • 1 Teaspoon of Sugar
  •  2 Table Spoons Sesame Oil
  • 1 Teaspoon Red Chilli Flakes
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Wasabi Paste
  • Pink Himalayan Salt
  • 1 Cucumber
  • Sesame Seeds
  • Matchstick Carrots
  • 1 Avocado
  • Pea Shoots
  • 1 Jalapeno
I was nervous about the sharpness of my knives and cutting the Ahi. I started by watching this video to make sure I would not destroy the tuna from the start.

I then started by making a cucumber salad. Our favorite sushi place gives it to us an appetizer, and we are obsessed. E does't even like cucumbers, but devours this salad every change he gets. 
  • Use a mandolin to slice the cucumber into thin slices, place into a bowl and sprinkles with a tablespoon of salt. Let the salt rest on the cucumbers for about 5-10 minutes. It will pull the water out of the cucumbers to give the salad the right texture.

  • While the cucumber soak I began slicing the tuna steaks. I cut the steak into bite sized cubes and set it aside.
  • For the marinade mix together the Coconut Aminos, 2 teaspoons of rice vinegar, sesame oil, red chili flakes, ground ginger, and wasabi paste. Pour over the Ahi Tuna and sprinkle with salt to taste.
  • To prep the toppings half and the avocado and slice it thinly. Use the mandolin to thinly slice the jalapeños. I bought pre-made matchstick carrots, and clean pea shoots.
  • Now that the water is pulled from the cucumbers, rinse the salt of the cucumber slices in a colander. Mix together the 1/4 cup rice vinegar, and sugar, then pour it over the cucumber. Drizzle a small amount of sesame oil in the salad and top with sesame seeds.
  • Now the best time is here! Put together your bowls, start with the tuna and cucumber salad and add the avocado, carrots, and jalapeño. Sprinkles with sesame seeds and ENJOY.

Monday, August 29, 2016

But First Pizza...

E and I have started to really focus on our nutrition. We are trying to follow as closely as possible to the Paleo Diet. We are on Day 6, and feeling an energy boost and E says his clothes already feel like they fit him better.

Saturday Night is pizza night in our house, since we are cutting out dairy and grains that made things interesting, until Cali'flour Foods saved the day. Disclaimer, I didn't read the ingredients and it had some parmesan cheese in the crust, but such is life. The crust is made of cauliflower, eggs, cheese and spices right here in good ole' Chico, California.

With crust in my hand I left New Earth Market with an idea to make a Chicken Bacon Ranch Pizza. 

Here is what you will need:

I made this pretty easy on me and had a lot of already made items ready to go. Here is how it all went down:

  • Slightly defrost the crust, I am talking maybe 5 minutes so its malleable and can be laid flat.
  • While the crust was defrosting I chopped up some and crisped the bacon in the frying pan.
  • Place crust on parchment paper. Parchment paper is the KEY to pizza crust. 
  • Cover crust with ranch dressing, I used Tessemae's Zesty Ranch.
  • Top the pizza with the chicken breast and bacon.
  • Bake pizza to crisp crust, we are #blessed to have a Breville Pizza Maker. If you make pizzas often and don't have one, run do not walk to your nearest William Sonoma and get one. My mom gave me one for Christmas and we use it regularly. 
  • While the pizza is crisping I toss the arugula, extra bacon bits, tomatoes and avocado with Tessemae's Balsamic dressing.
  • Pull pizza out of oven and slice.
  • Top with salad an ENJOY!
I am on the hunt for more Whole 30 friendly pizza ideas as well any recipes, blogs, Instragrams, Snapchats, Pinterest etc that I need to check out. Please share!

Monday, June 6, 2016

Lentil Penne with Avocado Sauce

Hello everyone! I have been slacking on posting lately, but need to get back in the swing of things. A few weeks ago I came across Pinch Of Yum's  Burst tomato and Zucchini Spaghetti with Avocado Sauce recipe. The nutrition tip at my gym for the week was to try a bean pasta, whether it be lentil, edamame, black bean etc, so I thought why not make the sauce and pair with the red lentil pasta I bought at the store earlier in the week. Lentil Pasta is not only great for those with allergies or gluten intolerance, its also a great source of protein and fiber.

I started by making the avocado sauce. You will need the following:
  • 1 avocado
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ cup fresh flat leaf parsley
  • 3-4 green onions (green parts)
  • 1 garlic clove
  • juice of 1 lemon
  • freshly ground pepper to taste

I add all the above ingredients to my food processor and pulsed it until the sauce was smooth and creamy. I then set this aside.

I wanted to add some more veggies to my dish since I was skipping out on the zucchini noodles. I decided to add some cherry tomatoes and mushrooms. In a pan I tossed some olive and garlic. I then added a basket of mushrooms and cooked those, half way through I added some cherry tomatoes and cooked those until they began to pop.

Meanwhile I boiled water with some pink himalayan salt and added the red lentil penne. After this was cooked I drained the pasta and added it back to the pot holding the pasta. I added the Avocado Sauce and tossed them together. I then added these to a bowl and topped the pasta with the tomato and mushrooms. My boyfriend added parmesan while I stuck with a dairy free meal.

Sunday, May 8, 2016

Salmon Burgers With Thai Slaw

It looks like I have FINALLY made the decision to start posting on my blog. I have had this URL since January. I want to use this as a platform to share recipes, work outs, insight etc that I am enjoying at the moment. My gym, KAIA Fit, started a new session this week and I promised to share one recipe a week.

I made this easy meal after work last week. Its simple, quick and tasty. I was inspired by Nutmeg Nannny's Thai Chicken burger recipe. I made my life a little easier by using pre-made salmon burger patties from Trader Joe's, paired with a Thai Slaw and topped with a dollop of Sriracha mayonnaise and avocado.

My boyfriend and I have been working on incorporating healthier meals into our life and cooking at home instead of running down the street for Thai Food or a burrito bowl. He LOVED this, in fact he is at the store right now to get the ingredients for the slaw to prep for his lunch this week. He is going to throw a patty in the foreman and scarf this on his lunch break while he is home letting our fur baby, Ranger out.

Please tweak this recipe and let me know your new ideas. I think it would be great with chicken or turkey patties, adding thai basil or cabbage to the slaw or on a brioche bun!


Bag of Broccoli Slaw
One Jalapeño
Two Tablespoon of Minced Cilantro
Two Tablespoon of Minced Mint Leaves

1/4 Cup Peanut Butter
Two tablespoons brown sugar
Two tablespoons olive oil
Two tablespoons rice vinegar
Two teaspoons coconut aminos
One teaspoon fish sauce
Two Teaspoons Minced Ginger

Sriracha Mayo:
Two tablespoons Mayonnaise
Two teaspoons Sriracha 


I started by making the dressing. I have a new favorite kitchen gadget, the Cuisine Art Magic Stick. I used the whisk attachment to mixed all the ingredients together, and next time I will use the food processor for the ginger. I mixed the dressing and set it aside. 

Next I made the slaw, I chopped the cilantro, mint and jalapeño with the Magic Sticks food processor attachments and threw this all in a bowl and poured the dressing over the top. I set it in the refrigerator to marinate.

Next I cooked the salmon patties on our George Foreman. Next time I will brush the grill with some coconut oil as the patties were sticky.

While those were cooking I quickly mixed together some Sriracha and Mayonnaise. My boyfriend E and I like our food spicy, so feel free to add more or less.

I then plated the meal by placing the slaw on the plate and rested the salmon burger on top. I added a dollop of the Sriracha mayonnaise and half an avocado to the top.