Cooking 101 for guys- Seared Tuna with Red Pepper & avocado salad
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um.  Yum.  I think I was vegetable deprived the past couple of days.  This was amazing.  The Cherry tomatoes go off like little bombs in your already excited mouth.

Serves 4- total prep time- 15 minutes


1 pound fresh Tuna Steaks

2 Tbsp extra virgin olive oil for brushing and dressing

1 red bell pepper, washed and chopped fine

1 red onion, sliced thin

2 stalks of celery, sliced thin on diagonal

1/2 cup washed and chopped mint

1 ripe avocado, sliced

2 small cucumbers, washed and sliced thin on diagonal

12 grape or cherry tomatoes

1 can chickpeas, drained and rinsed well

6 cups baby arugula, washed

2 Tbsp balsamic vinegar

2 Tbsp apple cider vinegar

sea salt to taste

fresh ground black pepper to taste


1. Heat a non-stick skillet on med/high heat. Brush your tuna steaks with a bit of olive oil and drop in pan.  Cook each side for 2-4 minutes depending on how you like your tuna steaks cooked, season with salt and pepper and set aside to rest.

2. Gather your ingredients and place the tomatoes, sliced onion, sliced celery, chopped mint, sliced avocado, sliced cucumber, diced red pepper, chick peas and arugula in a bowl.  Toss to combine. Mix your balsamic and apple cider vinegar together, set aside.

3. Slice your tuna steaks into bite size pieces, arrange on salad, Drizzle with your balsamic dressing and a little olive oil.  Season to taste with salt and pepper.

This is a very healthy choice dinner or lunch.




cooking 101 for guys- the best meatloaf sandwich ever
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I have never made a meatloaf before. When I sat down to eat this sandwich (with a knife and fork as I severely overstuffed it), I actually swore out loud.  It’s that good.  And very easy. Once you have it made you can eat it for the next few days.  You don’t need to serve it as a sandwich, you can simply serve with mashed potatoes and steamed veggies as well.  (not!)


1 Tbsp vegetable oil
1 medium onion, diced small
2 Tbsp tomato paste
1 1/2 pounds ground beef chuck (lean)
1 cup roughly crushed saltine crackers (about 15 crackers),- I used Glutino GF crackers
1 cup coarsely grated Parmesan
3 large eggs
1 1/2 Tbsp teaspoons prepared horseradish
1 tablespoon Worcestershire sauce (I used GF)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper

6-7 slices of thinly cut bacon

Sauce Ingredients:

2/3 cup ketchup

1/3 cup Siracha

1 tsp. dry mustard

1/3 cup brown sugar

Whole grain bread for sandwiches


sliced pickles



1.    Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
2.    On a broiling pan (line the bottom with foil for easier clean up), use your hands to form mixture into a 9-inch loaf. Wrap the loaf widthwise with strips of bacon, tucking them in on the bottom of your loaf. In a small bowl make a sauce with your ketchup, siracha, dry mustard and brown sugar.  Spoon about half of your sauce on top of the bacon. set aside.  then smush the sauce around the top with the back of a spoon.

3. Bake until nearly cooked through, about 40 minutes. Spoon the rest of the sauce on top and bake for another 10-15 minutes until the loaf is cooked through. Let rest 15 minutes before cutting into slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.


cooking 101 for Guys- ricotta & basil battered fish
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Today is day one of my cooking school for guys.  I keep hearing- “I don’t have time to cook” and “I don’t know how to cook”, from the fellas I know.  The emphasis on my cooking 101 school for guys will be either fast (under 20 minutes) and healthy or easy and very guy pleasing.  All of the recipes will be quite health conscious (well there will be plenty of bacon) and incorporate whole foods and plenty of protein that can be easily purchased.  Stay tuned this weekend for the best meatloaf sandwich in the world.  Today we start with quick and healthy.  Ricotta & Basil Battered Fish with Baby Carrots and Lemon Parmesan Broccoli.

Let’s begin-

serves 4 (you can half the recipe of course!)

Prep time- 10 minutes

Cooking time- 5 minutes



2 large eggs

5 Tbsp low-fat ricotta

1/2 cup finely chopped basil

salt & fresh ground pepper to taste

1 pound Broccoli pieces washed

8 ounces baby carrots, washed

1 Tbsp olive oil mixed with 1/2 Tbsp lemon juice

1 Tbsp grated parmesan

Olive oil or vegetable oil for frying

1 1/2 pounds tilapia fillets, cut in half lengthwise

lemon wedges



1. Whisk together the eggs, ricotta and basil to make a batter. season with salt and pepper, set aside

2. Steam your baby carrots and broccoli until just tender. Next, heat a non-stick pan on med heat, throw your broccoli in the pan when it is warm and toss with the olive oil/lemon mixture.  Cook for about a minute, add Parmesan and toss to finish, plate with steamed carrots

3. Heat a Tbsp or two of oil in a non stick pan over medium/high heat. Dunk your fish fillets in your batter and place in hot oil in pan.  Work in batches if your pan is small.  Cook about 2 minutes per side (or until golden). Flip, cook another minute or two until you get a nice browning and remove to drain on paper towel.

4. Serve it up with lemon wedges and enjoy.  Sorry, you will still need to tidy the dishes after.


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