Crockpot Mexican Shredded Beef (THM S)

If you can believe it, this was my first time EVER making a beef roast. Trust me when I say this shredded beef is easy, flavorful, and versatile!

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I love using my Crock Pot for various reasons, but overall it makes dinner insanely easy and it cooks without heating up the kitchen. Between preschool drop off, working, and getting my daughter to and from karate (right before dinner, no less) dropping something in the crock pot is definitely the easiest part of my day. The best part is coming home to a fully cooked dinner!

Let’s get to the nitty gritty of the recipe – start with a 2.5 – 3lb boneless beef roast.

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Next, throw the dry spices together in a small bowl: chili powder, cumin, ground coriander, smoked paprika, cayenne, oregano, salt and pepper. Stir them up, activating the spices by rubbing them gently between your fingers.

Season the whole roast on both sides, massaging the spices into the meat.

Into the bottom of your crock pot, stir together the broth (any variety is fine), lime juice, tomato paste, onion, garlic, jalapeño, and Fresno chili. Fresno chilis look like red jalapeños and are similarly flavored. You could also use another jalapeño, Serrano pepper, Anaheim pepper, or a different pepper of similar heat level.

For the peppers, you can remove the ribs and seeds or leave them. I seeded half of my peppers, and the beef remained moderately spicy. I sliced everything straight across, because the crock will cook everything down to falling apart texture and tiny cuts aren’t needed.

Lay the seasoned beef roast on top of the veggies, place the lid, and set it on low.

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Let it go low and slow for 8-10 hours until it’s falling apart.

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After it’s done cooking, shred the roast between two forks. I say shred, but really that roast cooks up so tender that you could touch it with a fork and it just falls apart. Serve it right up, any way you like it. I put it over a big bowl of greens with some salsa, avocado, and fresh cilantro with a low carb tortilla on the side. My family enjoyed the beef as tacos with sliced avocados.

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The beef is incredibly soft and tender. You get a hint of lime juice and a little smoky, spicy kick from the spices and peppers. All in all, it’s the perfect, casual way to enjoy a roast.

The leftovers could be used for salads or burritos later in the week. You could even throw them into a breakfast hash, because WHY NOT.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Crock Pot Mexican Shredded Beef (THM S)

  • Servings: 4-6
  • Time: Prep, 5 minutes; Cook, 8-10 hours
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 2-3lb boneless beef roast
  • 1 medium red onion, sliced
  • 1 jalapeño pepper, (seeded or not) sliced
  • 1 Fresno pepper, (seeded or not) sliced
  • 2 garlic cloves, minced
  • 1/4 c broth (any variety, I used chicken)
  • juice of 2 limes
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • 1/8 tsp ground cayenne
  • 1/2 tsp dried oregano
  • salt and pepper
  • Toppings of choice: avocado, salsa, sour cream, fresh cilantro, cheese, etc.

Directions

  1. Combine the dry spice mixture in a small bowl, grinding it lightly between your fingers to activate the spices.
  2. Season the beef with the entire spice mixture, massaging it all over the meat.
  3. In the bottom of your crock pot, combine the tomato paste, broth, lime juice, onions, peppers, and garlic.
  4. Lay the beef roast on top of the veggie mixture, cover, and set on low for 8-10 hours.
  5. After 8-10 hours, shred the meat between two forks and serve immediately.

Low Carb Blender Ranch Dressing (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This homemade ranch dressing is so easy to make, you’ll never want to buy bottled again!
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What if I told you homemade ranch was just a turn of your blender away? Well, brace yourselves, because it’s true!

This ranch batch blended beautifully in my Ninja blender, and it only took a few minutes.

This recipe makes about 1 1/2 cups of salad dressing, however you can stretch it a little further. My dressing tends to thicken after refrigeration, and the flavor will intensify, so you can thin it out with a little half and half, almond milk, or water if you prefer.

My kids love this dressing with literally anything – cut veggies, salad (yes, they eat salad ^_^), nuggets, pizza, you name it. I love this dressing because I get to control the quality of ingredients, and because it tastes incredible. [Seriously, it’s better than those $5 bottles of organic dressing at the grocery store. AND IT DOESN’T COST YOU $5 A BATCH.]

Blender Ranch Dressing (THM S)

  • Servings: Multiple
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c mayonnaise
  • 1/2 c sour cream (full fat is fine. I used reduced fat, because it had slightly fewer carbs than full fat)
  • 1/2 small bunch fresh parsley
  • 1/2 small bunch fresh chives, roughly chopped
  • 1/4 c fresh dill
  • 2 small cloves garlic, roughly chopped
  • 2 tsp white balsamic vinegar
  • 5 dashes hot sauce
  • salt and pepper
  • half and half or plain, unsweetened almond milk to thin, optional

Directions

  1. Place all ingredients into a high-powered blender and blend well. Adjust the seasoning as needed, and thin with half and half or almond milk if desired.
  2. Place into a pint mason jar and refrigerate for at least 2 hours before use. Keeps in the fridge for up to 2 weeks.

Salmon Niçoise Salad (THM Deep S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Here is a quick and easy rollover dinner or lunch for that fabulous leftover roasted salmon from my Salmon en Papillote.

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Niçoise salad is usually characterized by tuna, green beans, potatoes, olives, and boiled eggs.

I swapped tuna for my gorgeous leftover salmon. In order to keep this light, and THM approved, I removed the potatoes entirely. However, if you would like some light carb action, you can top it with up to 1/4 cup white beans. I would choose a great northern variety or cannelini, but it’s up to you. I also swapped the olives for capers, which I think go better with salmon (it almost reminds me of lox and bagels!).

Since you’re using leftovers for this salad, the only thing you need to cook is a couple of boiled eggs. And I have an awesome tip for you on how to get perfectly yellow boiled eggs every time!

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I was watching “Brunch at Bobby’s” on Food Network the other day, and he was making boiled eggs using a tip I had never heard before.

Lay the eggs into a pot of cold water, and set it over high heat uncovered on the stovetop. When the water is almost boiling (not rumbling, but almost there), turn the heat completely OFF, put a lid on, and leave the pot on the hot eye for 14 minutes.

After 14 minutes, drain the hot water and turn it into an ice bath by adding a few handfuls of ice cubes and running cold water over the top. Let them sit for about 8-10 minutes, then peel away! You’ll have perfectly yellow yolks in your boiled eggs every time.

After the eggs are cooked, simply combine all the salad ingredients in a large bowl and dress with your favorite vinaigrette. I used a simple vinaigrette of 1/2 lemon, juiced, about 1 1/2 Tbsp EVOO, salt and pepper. Easy, fast, and fresh!

Balsamic vinaigrette would also be a good alternative to use here.

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That is one beautiful, fresh, and flavorful lunch or dinner! This meal would pack well for on-the-go, or as a make-ahead. It’s the perfect protein-packed lunch or dinner.

Salmon Niçoise Salad (THM Deep S)

  • Servings: Single
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 leftover salmon filet from Salmon en Papillote
  • Mixed salad greens
  • cherry tomatoes, halved
  • cucumbers, diced
  • frozen green beans, thawed
  • 1 Tbsp capers or chopped pitted olives
  • 1 small radish, thinly sliced
  • 1 boiled egg, sliced
  • 1/4 c white beans, any variety, optional
  • For the Dressing:
  • juice of 1/2 lemon
  • 2-3 Tbsp EVOO
  • salt and pepper

Directions

  1. Combine all ingredients for the salad in a medium-sized bowl.
  2. Drizzle the dressing over the top and toss to combine. Serve immediately or store the dressing for later.

Creamy Jalapeño Ranch Sauce (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you are lucky enough to have a Chuy’s Tex-Mex restaurant near you, then I bet you already know the sauce I’m talking about. We discovered Chuy’s over the summer, and now my daughter begs to go there at least once a week. We try to appease her by going once or twice a week.

On to the legendary Creamy Jalapeño Sauce. At Chuy’s, you can put this sauce on anything you want – tacos, enchiladas, nachos, chile rellenos, and even dips your chips in it. It’s ah-mazing. It has a hint of ranch flavor, a ton of freshness, and just a little *bite* of fresh jalapeño.

After I made some wildly successful Homemade Buttermilk Ranch, I decided to build on that recipe to replicate copycat Chuy’s Creamy Jalapeño Sauce.

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What’s wonderful about this recipe is that it takes maybe five minutes to put together. You throw all of the ingredients into a food processor or high-powered blender and whip together until everything looks uniform. Then taste, taste, taste! Add more flavor as you wish – more dill, more cilantro, salt, pepper, etc. Make it your own! What you end up with is a fresh, creamy, slightly spicy sauce.

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A few tips…

*Grate or finely mince the garlic prior to blending it. Garlic can be tough for blenders and processors to get to, because it’s already small so it will get “chunked” instead of blended.

*Finely chop the jalapeño prior to blending it as well. Again, just helps ensure that you won’t end up with chunks of jalapeño. If you would like tips on how to take the seeds and ribs out without setting your hands on fire with pepper juice, check out my how-to here.

As with any homemade dressing/sauce, the flavor will intensify over time. It’s best to stir it before each use.

Use this fabulous sauce on your salads, tacos, enchiladas, as dip for crudités, or anything else your heart desires.

Creamy Jalapeño Ranch Sauce

  • Servings: Multiple
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c mayonnaise
  • 1/2 c reduced fat sour cream
  • 1 large handful fresh cilantro
  • 1/2 fresh jalapeño, seeded and finely chopped
  • 3 Tbsp fresh parsley
  • 3 Tbsp fresh chives
  • 1 large clove garlic
  • 1 tsp white balsamic vinegar
  • 1 tsp gluten free Worcestershire sauce
  • 1 small sprig fresh dill, or 1/2 tsp dried dill, fronds removed and roughly chopped
  • salt and pepper
  • half and half to thin out as needed

Directions

  1. Place all ingredients into a high-powered mixer or food processor and blend well.
  2. Adjust seasoning as needed. Store in an airtight container in the fridge for up to 2 weeks.

5- Ingredient Egg Salad (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love quick, easy salads that I make one day, and eat for lunch all week. I usually go for chicken salads of some sort, but sometimes I go for something a little simpler.

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This egg salad is creamy, delicious, and filling. And it only takes a few minutes to prepare!

The base starts with hard boiled eggs, of course. My trick for easy-peel boiled eggs is to sit them in ice water after they’re done cooking. I boil (really, that’s a loose term. It’s more like “rapidly simmer,” because if the eggs are bouncing all over, they’ll crack.) the eggs for 12 minutes, drain the hot water, place a few handfuls of ice cubes (in the same pot, because one dish) around the eggs, then cover with water. Let that sit until the eggs are cool enough to handle.

To peel, I crack the egg on all sides until I can easily get to the membrane. Set the egg down in the ice water and move along the membrane to remove the shell. Easy peasy!

I chop just the whites to begin, leaving the yolks whole, off to the side. Once they’re all chopped, I dab the pieces gently with a paper towel to remove any excess moisture (nobody likes wet egg salad). Then I add mayonnaise, Dijon mustard (or yellow mustard works too), chopped fresh chives, a little Cajun seasoning or a few dashes of hot sauce. The Cajun seasoning and hot sauce are just for deeper flavor. You can choose one or the other, or both (that’s what I did), whatever you like. Mash up the yolks with the back of a fork, and add them to the mix. Finish by seasoning with a little salt and pepper, and you’re done.

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5-Ingredient Classic Egg Salad (THM S)

  • Servings: Multiple
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Chop the egg whites, leaving the yolks whole, off to the side.
  2. Add the mayonnaise, mustard, chives, Cajun seasoning and/or hot sauce (if using), salt and pepper.
  3. Mash the yolks with the back of a fork and add them to the mix.
  4. Adjust for seasoning as needed. Keep in an airtight container in the fridge for up to 1 week.

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Wedge Salad with Buttermilk Ranch Dressing (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I’m probably preaching to the converted here, but I’ll go ahead and say it – ranch dressing rocks my world.

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I’ve spent time scouring store brands trying to find something that’s Trim Healthy Mama compliant while keeping within my budget, and it’s either a unicorn or it doesn’t exist. Most brands have varying sugar levels, and it seems the sugar levels and price have a variable relationship. Smaller levels, higher price. Quite frankly, I’m just not willing to pay upwards of $5 per bottle for something I’m not sure I’ll enjoy.

Enter: homemade ranch.

Honestly, it blows my mind how much better homemade dressings/sauces taste than store brand. I’m not even remotely exaggerating!

After mixing this dressing together, I really had to refrain from drinking the entire bowl.

I chopped everything by hand, but if you like the pieces smaller feel free to use a food processor.

*NOTE: Even If you’re using a food processor, still grate the garlic so that you don’t get any large pieces. I used a fine hand grater.

Start off by making a homemade buttermilk from unsweetened almond milk and apple cider vinegar.

Combine all other ingredients in a small bowl, season with salt and pepper, and add the buttermilk to your desired consistency.

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It tastes best when it has a few hours to hang out in the fridge, but straight from mixing to serving works too. The taste will deepen over time.

The first night, I paired this with one of my favorite classic sides: the wedge salad. There’s something about a wedge salad that feels so simple yet elegant. Even when I make it at home, I feel like I’m in a fancy steakhouse.

The best way to get your iceberg wedges is to start by cutting the stem end off the head of lettuce. Then cut diagonally down toward the center twice, and rock your knife side-to-side to free your wedge slice from its prison.

Add it to a bowl with some chopped seedless cucumbers, tomatoes, blue cheese crumbles, and bacon. Season with a little salt and pepper.

And finally, drizzle on your homemade ranch dressing.

Store the dressing in an airtight container in the fridge for up to 2 weeks (although I’m almost certain it won’t be around that long), stirring before each use. This recipe makes about 8 servings.

Buttermilk Ranch Dressing (THM S)

  • Servings: Multiple
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c mayonnaise
  • 1/2 c reduced fat sour cream
  • 1/2 c unsweetened, plain almond milk
  • 1/2 tsp apple cider vinegar
  • 2 garlic cloves, finely grated (I use a hand grater
  • 4 Tbsp fresh chopped parsley
  • 3 Tbsp fresh chopped dill
  • 2 Tbsp fresh chives
  • 1/2 tsp white balsamic vinegar
  • few dashes hot sauce
  • salt and pepper

Directions

  1. Combine almond milk and apple cider vinegar in a small bowl and set aside. This makes your “buttermilk”
  2. Combine the remaining ingredients in a medium-sized bowl.
  3. Add the reserved buttermilk until the mixture reaches your desired consistency. Adjust salt and pepper as needed.
  4. Store in an airtight container in the fridge.

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Marinated Antipasto Salad

I used to get an antipasto salad at Quizno’s (are they even around anymore?) back in my days of roaming  my college campus nearly all day. Until recently, I had almost completely forgotten about it, but in trying to come up with adult-friendly finger food for my daughter’s birthday party this weekend it all came back to me.

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You can mix up the flavors any which way you please, based on what you like in an antipasto platter. Things not included in my salad which may be good are: marinated mushrooms, giardiniera (an Italian mix of hot-pickled vegetables), cucumbers, different cheeses (hunks are parmesan, provolone, feta, or swiss), or roasted red peppers.

I picked up most of my salad fixings at the salad bar of my local Sprouts. It was much easier, and cost-effective, than doing jars of every item. Plus, in  picking the marinated olives, I got to choose more black than green ^_~.

Marinated Antipasto Salad (THM S)

Multiple Servings

  • 1 roll of dry Italian salame, sopressata, or hot ham (or a combo!)
  • 1 8-oz container bucatini (small fresh mozzarella rounds)
  • about 1/2 c mixed marinated olives (I got green and black, even though I hate green olives)
  • about 1/4 c pickled cherry peppers
  • about 1/2 c marinated artichokes
  • 1 cup cherry tomatoes (I use the heirloom cherries from Trader Joe’s – tasty and colorful!)
  • 2 Tsp balsamic vinegar
  • 6 Tsp EVOO
  • 2 tsp herbes de Provence (or dried Italian seasoning)
  • salt and pepper

Cut the salame and bucatini into bite-size chunks (I did 1/4 inch pieces). Roughly chop all the other ingredients and add them to a large bowl.

In a small jar or bowl, combine the vinegar, herbes de Provence, salt and pepper. Stream in the EVOO as you whisk until the dressing comes together. Taste and adjust for seasoning as needed.

Drizzle the salad with 2 Tsp of the dressing and toss to combine. Cover and marinate for 4 hours, or overnight.

Party ideas: Serve as is or on skewers (just cut everything a little bigger). For individual servings you can have it as is, or put it over mixed greens with some onions and cucumbers and drizzle with some additional balsamic dressing (this was my favorite!).

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This was incredibly easy to toss together, and makes lunchtime prep a breeze.

Enjoy!

French-Style Chicken Salad

One of the first Barefoot Contessa recipes I ever made was her Chicken Salad Veronique. Chicken, green grapes, mayo, tarragon..it’s obviously delicious!

When thinking about this recipe to prep ahead for lunches, I knew I had to do some THM tweaking. Luckily, that was fairly easy to do while keeping all the wonderful flavors intact.

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Chicken Salad Veronique THM Style (THM E)

  • 1 1/2 – 2lbs diced cooked chicken breast (I cooked mine by seasoning with salt, pepper, and poultry seasoning and baking in a 350 degree oven for 12-15 minutes.)
  • 1 stalk celery, diced
  • 1 c green grapes, halved or quartered
  • 1/2 c low fat mayonnaise
  • 3 Tsp plain Greek yogurt
  • 1/2 Tsp fresh tarragon
  • 3 chives, thinly sliced
  • salt and pepper

Combine all ingredients in a large bowl. Taste for seasoning and adjust as necessary. Seal in an airtight container in the fridge.

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This chicken salad is truly scrumptious. The grapes give it a sweet tang and break up the richness a little. Celery adds great crunch and texture. It’s perfect atop some sourdough with a few lettuce leaves and a swipe of Dijon mustard.

Kids even like it as well! My creatures were stealing it off my plate faster than I could eat it. Plus, it’s a fabulous make-ahead for lunches.

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Pesto Chicken Salad with Almonds (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Back in my hair salon days, I worked down the street from this amazing little lunch cafe that made the best everything. Tomato basil soup, tortilla soup, chicken salad, sandwiches, you name it – they were the best at it.

My favorite item was their basil chicken salad on their house-made cranberry nut bread. Although I can’t really do the cranberry nut bread, I can certainly recreate the pesto chicken salad at home.

This salad is quick and easy to make. The flavor is straightforward, yet unexpected.

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This is fabulous on its own, or you can wrap it up in a low carb tortilla with some lettuce. It’s a great lunch item to make on a Sunday for the whole week. Plus, kids really love it. The flavor is simple, but very refreshing.

Pesto Chicken Salad (THM S)

  • Servings: Multiple
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1.5 – 2lbs chicken breasts, cooked and shredded
  • 1 c mayonnaise
  • 1 cup fresh basil leaves
  • 1/4 c fresh parsley
  • 1/4 c EVOO
  • 1 garlic clove, grated
  • 1/4 c grated Parmesan or Asiago cheese
  • 1 handful sunflower seeds or pine nuts
  • 1/2 c sliced almonds (not necessary, but adds great texture)
  • salt and pepper

Directions

  1. In a blender or food processor, add the basil, mayo, EVOO, sunflower seeds, parsley, grated garlic, cheese, salt, pepper, and an ice cube. *NOTE: The ice cube will help keep the pesto mayo nice and green. Sometimes, when basil is chopped in a processor or blender it will get brown and “bruise.” The ice helps prevent that.
  2. Blend until you get a smooth puree, and add it to the shredded chicken. If the mixture still seems a little dry, you can add more mayo if needed. Adjust for salt and pepper, and add the sliced almonds (if using). Toss it all together, and refrigerate or serve immediately.

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Seared Tuna Salad with Wasabi-Orange Vinaigrette (THM Deep S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Sushi is my kryptonite. In a former life, I must have been Japanese because I cannot get enough of this cuisine.

Even when I’ve been through both of my pregnancies, I had to sneak sushi every now and again. (SHHH! Don’t tell) I just can’t stay away from the stuff for 40 whole weeks – inconceivable!

But, alas, I can’t always spend a chunk of change at my favorite sushi place. So, I have to find ways to satisfy my cravings at home.

>Seared Tuna Salad with Wasabi-Orange Vinaigrette (THM S)

  • Servings: 2-3
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the Salad:
  • 1-lb sushi grade ahi tuna
  • 2 Tbsp gluten free soy sauce
  • 1/2 in piece of ginger, grated
  • 2 large cloves garlic, grated
  • 4-7 large leaves romaine lettuce, torn
  • 1/2 hothouse cucumbers, julienned
  • 1 small carrot, peeled and julienned
  • 2 radishes, thinly sliced
  • 2 scallions, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 avocado, thinly sliced
  • For the Vinaigrette:
  • 2 heaping tsp no-sugar orange marmalade, such as Polaner’s All Fruit
  • 1.5 Tbsp rice wine vinegar
  • 1-2 pea-sized dots of wasabi paste (the kind you get on a sushi plate – the green stuff. You can ask the sushi chefs at your grocery store for a small container of it.)
  • 2-3 Tbsp EVOO
  • salt and pepper

Directions

  1. In a shallow dish, combine the soy sauce, garlic, and ginger with the tuna and marinate it on the counter for 7-10 minutes.
  2. While that’s happening, chop all the ingredients for the salad and add them to 2 medium bowls.
  3. Heat a large cast iron skillet over medium-high heat. Add the tuna and sear 1-2 minutes on each side (top, bottom, and sides also). Remove it from the pan, slice into 1/2 in slices and cube into large chunks. Add it to the salads.
  4. In a small bowl, whisk together all the ingredients for the dressing and divide it evenly over each salad. Toss to combine.

There is seriously nothing more gorgeous than a hunk of seared tuna. It’s fatty and delicious without being heavy or weighing you down.

Sprouts has had a great price on ahi tuna this summer! You can get a 1-lb filet for between $5.99 and $7.99.

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