Tag: healthy dinner ideas

Tuna Wrap

Tuna Wrap

Tuna Wrap

Ingredient List:

2 tuna steaks

2 tbsp soy sauce

1 tbsp honey

2 tbsp olive oil

1/4 sesame seeds ( I used toasted sesame seeds and black sesame seeds)

1 tsp black pepper

1 tbsp coarse sea salt

6 large lettuce pieces

1 avocado diced

10 cherry tomatoes halved

Method:

In a small bowl combine soy sauce, honey and olive oil

Combine sesame seeds, pepper and salt

Dip each tuna steak in sauce (make sure every side has the soy sauce mixture to ensure the sesame seeds stick)

Dip each tuna steak in the sesame seed mixture

Cook tuna on your griddle until browned on each side (about 2 minutes)

Let rest for a few minutes while you prepare all veggies

Cut tuna into 1/4” pieces

Construct your wrap

Enjoy!

Serves 2

Print Recipe

tuna wrap tunawrap2 tunawrap3 tunawrap4

1 jalapeno sliced

Summer Veggie Fry

Summer Veggie Fry

Summer Veggie Fry

I get so excited for summer.  There is nothing better than being able to stop by a fruit stand and buy local produce.  I get so excited being able to grow some of my own veggies too, I look forward to having a big garden next year! You can add any fresh veggies you want to this recipe, the tomato pesto goes well with almost anything.  If you want your pesto to have more of a kick replace the basil with arugula.

Ingredient List:

Stir Fry

2 large carrots chopped finely

1 C spinach

1 tbsp olive oil

2 large leeks chopped finely and washed (white and light green part only)

1 garlic clove minced

Sea salt

Black pepper

1 head broccoli cut into florets

1 bunch asparagus (tough part of stem removed)

Sun Dried Tomato Pesto

1 8 oz container of sun dried tomatoes in oil

1/2 C parmesan cheese

1/4 C fresh basil

1/4 pine nuts (or any type of nut you have on hand)

Exta virgin olive oil (if needed)

Method:

Combine all ingredients for pesto in a food processor until smooth

Add olive oil 1 tsp at a time if too thick until you get a smooth texture

In a large skillet heat oil over medium

Add leeks and garlic and cook until leeks are translucent about 10 minutes

Season with sea salt and pepper

Add broccoli, and asparagus and cook for an additional 5-6 minutes until asparagus is tender

Serve the veggie mixture on top of raw carrots and spinach

Top with tomato pesto

Enjoy!

Veggie Stir Fry carrot3 carrot4

Yaki Soba Noodles

Yaki Soba Noodles

YakiSobaNoodles2 YakiSobaNoodles3 YakiSobaNoodles5

What you’ll need: 4 Servings

1 tbsp olive oil

1 head of cauliflower

2 tsp sea salt

2 tsp black pepper

1 tsp yellow curry powder

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 bunch scallion chopped (light green and white part only)

1 tsp agave nectar

1/2 tbsp sesame seed oil

1 tbsp sesame seeds

2 packages Yaki Soba noodles (in produce section)

1 C snow peas cleaned and ends removed

1/4 C daikon radish chopped

1/4 C cilantro chopped finely

4 eggs

What you’ll do:

Pre-heat oven to 425

Slice cauliflower into large pieces

Grease a baking sheet

Lay cauliflower on baking sheet and drizzle on the olive oil

Sprinkle with salt, pepper and curry powder

Bake for 20 minutes or until browning

In a bowl combine soy sauce, vinegar, sesame oil, scallions and agave

Set aside

Soft boil eggs (place eggs in cold water, bring to a boil, boil for 3 minutes, place in ice bath until chilled, peel)

Run noodles under hot water to loosen

In a large skillet heat sesame oil and seeds over medium-low heat

Add noodles, peas and cilantro

Cook for 3-4 minutes

Add sauce

Stir thoroghly

Once heated through plate, add cauliflower, radish and additional cilantro if wanted

Top with soft boiled egg

Enjoy!

I garnished mine with red pepper flake and jalapeno

Brussel sprout quinoa salad

20140316-204156.jpg

What you’ll need:

1 Tbsp extra virgin olive oil

1 bunch of brussel sprouts with the stems cut off and halved

1 head of broccoli cut into bite size pieces

1 cup of quinoa cooked

1/4 C dried cranberries

10 yellow tomatoes halved

Sea salt

Black pepper

1 lemon

1 Tsp honey

What you’ll do:

Cook the quinoa according to the directions

Place in a bowl

Heat olive oil over medium in a medium skillet

Add brussel sprouts and juice from 1 lemon and the rhine(remove before serving)

Add sea salt and pepper to taste

20140316-204910.jpg

Cook for about 5 minutes and add broccoli

Cook for another 2-3 minutes

Add to bile with quinoa

Add cherry tomatoes

Add dried cranberries

Add honey

Mix thoroughly

Enjoy!!!

Greek Salad

Greek Salad

What you’ll need:

Mixed greens
1/4 red onion sliced
Marinated artichoke hearts (3-4)
Olives (green, kalamata, ect)
Marinated peppers
Marinated white beans
1 tomato chopped

Dressing:
1/4 Cup Red wine vinegar
1/2 lemon (juiced)
1 TBSP olive oil
Sea salt to taste
Ground black pepper to taste

What you do:
Combine all salad ingredients

Combine all dressing ingredients

Pour on salad and enjoy!!!!!

Spinach and leek bake

Spinach and leek bake

What you’ll need:

1 TBSP of extra virgin olive oil
2 Leeks chopped finely (white part only)
1/2 Yellow onion chopped
2 Packages of fresh spinach
1 Cup of shredded parmesan cheese
1 Cup of cooked brown rice (I use one vegetable bullion cube in my rice to add flavor)
3 eggs
Sea Salt
Black pepper
Red pepper flakes
Coriander

What you do:
Pre heat oven to 375
Prepare a glass baking dish with non stick cooking spray
In a skillet saute leeks and onions in the olive oil until soft
Season with sea salt, pepper, red pepper flakes to taste
In a medium pot steam the spinach until soft
Drain and chop the spinach
Combine all ingredients in a large bowl (save some of the parmesan cheese to sprinkle on top)
Pour mixture into the glass baking dish
Bake for 30 minutes at 375

Enjoy!!