Monday, July 30, 2012

Ahi tuna with arugula salad

Light. Delicious. Healthy!


  • 1 ahi tuna steak (3/4 - 1lb)
  • White and Black sesame seeds
  • Crushed red pepper flakes
  • Olive Oil
  • Coconut Oil
  • Baby Arugula
  • 1 avocado
  • Pepper
  • Wasabi Powder
  • Mayonnaise 
  • Hot Water
  • Teriyaki Sauce

  1. Pull your fresh ahi tuna steak out and gently cover (with your hands) it with some olive oil.
  2. Season all sides of your tuna with white and black seasame seeds as well as some red pepper flakes (for some heat)
  3. Let the tuna sit for a few minutes.
  4. Pour a small bit of your wasabi powder (remember it's strong) into a bowl and mix with hot water (best to use a small amount of water). Add in some mayo (I used gluten free with caged free eggs). 
    1. Here is your wasabi mayo!
  5. Heat your coconut oil in a pan and get it pretty hot. 
  6. Place your tuna in the pan and flip it after a few minutes. (I also used my tongs to hold up the tuna and sear the sides.
  7. Once seared, remove from the heat and let sit. While it sits, put some arugula on a plate and sprinkle with olive oil and black pepper. 
  8. Cut your tuna and serve it with some sliced avocado on the arugula salad bed. 
  9. Top with a bit of wasabi mayo and teriyaki sauce

Wednesday, July 18, 2012

"Pizza Bites"

So easy and tasty, yet so few ingredients!


  • 1/2 - 1/3 lb of Italian sausage (I used chicken sausage)
  • 1 small can of pizza sauce or tomato sauce
  • 1 container of whole mushrooms
  • 1 egg white
  • Salt and Pepper
  • Olive Oil
  1. Pre-heat your oven to 375 degrees.
  2. Clean your mushrooms and then remove the stem. Place them cap down on a large pan
  3. In a bowl mix your sausage with your egg white. Season with salt and pepper (or the all amazing Greek Seasoning). Get dirty and use your hands to form small balls. 
  4. Fill your mushroom caps with the sausage balls.
  5. Drizzle a bit of olive oil over the stuffing and mushroom.
  6. Pop your pan in the oven for approximately 20 mins (or until the sausage is cooked).
  7. Remove and add a spoonful of your pizza sauce. (Feel free to pop it back in the oven to heat up the sauce - I didn't)
  8. Enjoy!

Thai Coconut Shrimp

Another Thai shrimp dish, but this time with a breading of coconut!

  • Approx 1 pound of peeled and de-veined shrimp
  • 8-10 ounces of coconut milk
  • 3 egg whites
  • 1/3-1/2 cup of coconut flour (only had gluten free flour on hand)
  • 1 cup of shredded coconut
  • 3-4 tablespoons yellow curry powder
  • 1 teaspoon of cayenne pepper
  • Salt and Pepper
  • 2-3 garlic cloves
  • Coconut Oil
  • Dipping sauce of your choice (something maybe sweet/spicy)
  1. Grab 3 bowls. In 1 bowl whisk the 3 egg whites. In a second bowl pour in your shredded coconut (ideally use unsweetened, but I only had sweetened coconut in the pantry). In the third bowl add in your flour, salt, pepper, and 2-3 tablespoons of curry powder.
  2. Have a large empty plate out to lay your shrimp on. Then take your shrimp, first dip them in the egg whites, then the flour mixture, and lastly the coconut. Do this for all your shrimp!
  3. In a large skillet, heat up your coconut oil (or other cooking oil). Chop your garlic, throw it in there and saute until it's fragrant. 
  4. Now add into the skillet your coconut milk and remaining curry powder. 
  5. Mix together and let it cook down for a few minutes (2-3). Once it's thicker, add in your shrimp, cooking 2-3 minutes per side. The shrimp should be pink and their tails should begin to curl. 
  6. Remove the shrimp. I served mine with a dipping side of sweet and spicy sauce. 
  7. Enjoy!

Monday, July 2, 2012

Curried Shrimp and Spinach

Enjoy the Thai flavors!

  • 1 pound of peeled, deveined shrimp
  • Cooking oil (coconut or olive)
  • 1 sweet onion
  • Curry powder
  • 1 small jar of tomato paste
  • 1/2 cup chicken broth
  • 2 cups of spinach
  • Salt and Pepper
  • 1 cup of full fat coconut milk
  1. Dice the onion and saute with your cooking oil over low heat until translucent
  2. Season the onions with salt, pepper, and curry powder
  3. In a food processor or blender add in the tomato paste, chicken broth and coconut milk. Blend until smooth. 
  4. Pour the mixture from the blender into the large skillet and bring to a simmer.
  5. Once simmering, check again for taste (this is where I decided I needed more curry powder)
  6. Add the shrimp and spinach and leave the pot simmering. Cooking for about 5 minutes covered (or until the shrimp are cooked).
  7. Uncover, let the aroma fill the kitchen, and serve in a bowl!