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

Ingredients:

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

Directions:

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.

 

 

 

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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

 

Ingredients-

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

 

Directions-

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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So, today was another busy day.  I started with a very late (breakfast)! nearly 10:30!  I was so busy in the morning with an important meeting. No worries.  I ate a good healthy breakfast as soon as I got home.  My homemade gluten free granola is super good for you.  I added extra flax seeds and goji berries and fresh blueberries to make it an even healthier winner!  Since I had such a late lunch, I really only needed to eat an avocado and some turkey jerky for my lunch. Don’t judge me please!  And tonight I had my mom over for her birthday dinner!  We served grilled salmon with fruit salsa and grilled asparagus. I couldn’t get any fresh mangoes or papayas so I made up my own fruit salsa with what I could buy that was fresh.  I fed them all mini croissants as well as chocolate brownies for dessert. Gluten filled croissants and brownies.  haha.  none for me!  Whatever it takes right. Oh I had some lovely bubbles with dinner.  That’s my dessert. Happy Birthday MOM!  I love you!

recipes below.

Grilled Salmon and Fruit Salsa with Asparagus

Ingredients:

Fresh Pacific sockeye salmon fillets

olive oil

salt and pepper to taste

Asparagus

Directions:

1. Heat grill on high, clean grill well and oil lightly before grilling.

2. Brush salmon with olive oil, season with salt and pepper and grill for 3-5 minutes per side. Remove when salmon is cooked through but still bright red.

3. Brush asparagus with olive oil, season with salt and pepper, grill until lightly charred, turning frequently.

Fruit Salsa recipe:

4 apricots, washed, pitted and chopped fine

1/2 pineapple, core and skin removed and chopped fine

1/4 red bell pepper, seeds removed and chopped fine

1 lime, juice of

small handful of dill, minced fine

2 green onions, washed and chopped, whites and light green

Directions:

1. combine everything in a bowl, stir and serve over salmon.

 

Todays activity-

1 hour hip hop dancing

 

 

 

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