RECIPE: Seared Tuna & Asian Slaw

When shopping for tuna ask your butcher for sushi grade tuna. It should not have a fishy smell and should be a reddish pink.

Seared Tuna

1. Heat your skillet and add grape seed oil to coat the bottom of the pan when melted.
2. Season the tuna with blackening cajun spice.
3. Place tuna in skillet to cook. Turn when cooked 1/8 thru and then remove when other side is cooked 1/8 thru.

Asian Slaw
Mix together Napa cabbage, carrots, bell peppers, bean sprouts, chopped garlic, ginger zest, lime zest & juice, Furikake (seaweed & sesame), salt & pepper, jalapeno and a drizzle of olive oil.

RECIPE: Salmon

When buying salmon look for the following: skin that is firm and not slimmy & no fishy smell. If buying frozen then don't buy it with skin because it won't cook crispy.

1. Heat the skillet and then add a teaspoon or two of grape seed oil (enough to coat the pan).
2. Dry the skin and season with salt & pepper.
3. The pan must be HOT in order to make the skin crispy. Place fish in the skillet with the skin side down. Flip when the skin is crispy and the meat is cooked a 1/4 thru.
4. Turn the heat off to finish cooking.
5. While still in the pan, sprinkle with cilantro and parsley. Squeeze one lemon into the pan.
6. Remove when fish is cooked to medium.

To serve: Place slices tomato & cucumber onto the plate. Drizzle lightly with cold pressed oil. Season with salt. Top with bean sprouts or peppers for a little crunch. Serve with a lemon wedge.

RECIPE: Seafood Hot Pot

SEAFOOD HOT POT

Ingredients:
Prawns
Rainbow Trout (can substitute any white fish - salmon is too strong for soups)
Clams
Grape Seed Oil
Yellow Onions (or shallots) 
Garlic
Veggie broth
2 or 3 veggies - carrots, peppers, asparagus, zucchini, tomatoes, etc.
Herbs - cilantro, parsley and basil
Lime

1. Heat up your skillet and the add a teaspoon of grape seed oil. Let oil heat up and melt creating a nice wax layer on the pan.
2. Add a cup of chopped yellow onions to the skillet. Add your aromatics first when making a soup.
3. When onions are clear add the seafood. Cook until the fish is firm to the touch and clams have opened.
4. Add grated garlic.
5. Add enough veggie broth to cover the seafood.
6. Add your veggies.
7. Finish with herbs & citrus. Sprinkle in cilantro & parsley. Naturally tear the basil when cut the leaves bruise. Zest lime and add juice.

*Quinoa would be a great addition to the soup.

Quick Workout Idea

I found this great quick workout that targets every part of your body. I can't wait to try it at the gym tomorrow.

MOTIVATION

Need some motivation? Here are some great quotes I heard this week. 

"Respect your mind and your body."

"It is not that you shoot too high and miss but that you shoot too low and hit."

"The world is not against you but your mind might be." 

RECIPE: Salsas

Salsas are a wonderful item to have on hand. If you buy them in stores just double check that all the ingredients are whole foods and no preservatives and low sodium. But it is so easy to make salsa that you don't have to buy any more from the stores.

Salsa is great to spice up any meal - fish, chicken, eggs, tofu, veggies & red meat. It can be a marinade or a topping. Mix with Greek yogurt for a creamy topping.

ROASTED TOMATO SALSA

Ingredients:
Roma Tomatoes (any tomatoes work - just select the brightest colored ones because they are the freshest -- canned tomatoes works too, just make sure it is low sodium)
Red Onion
6 Garlic Cloves
Olive Oil 
1/2 Cup Cilantro (green onion or parsley works too)
Zest & juice of 1 lime

1. Cut the Roma tomatoes & red onions into eighths
2. Roast the tomatoes & onions with the whole garlic cloves in a 400 degree oven. Sprinkle with the 2 tablespoons of olive oil. Cook for 15 minutes uncovered.
3. Let them cool and then pour them into a blender.
4. Add the cilantro, lime zest and lime juice into the blender. Add a pinch of salt and pepper. Add a teaspoon of olive oil. (this will give us the texture we want)
5. Blend & serve.
*Last 5-6 days in the fridge

RAW SALSA (aka: PICO DE GALLO) 

Ingredients:
4 Tomatoes (trade for mangoes for a mango salsa)
1/4 Red Onion (shallots or white onions work too)
1 Garlic
1/4 cup chopped cilantro
Juice & zest of 1 lime
2 teaspoons of Olive Oil

Chop up the tomatoes (remove the seeds and pulp before dicing), onion, garlic, and cilantro into tiny pieces. Top with lime zest & juice, salt & pepper and 2 teaspoons of olive oil. Stir and serve.
*You can add beans or corn for more depth
*Last 5-6 days in the fridge

I Workout!

Sometimes when I am working out I breakout in a little "wiggle" when I hear a good song. 

It is so embarrassing when someone catches me mid-dance move.  

I am a horrible dancer - basically I have no rhythm.