Sesame Crusted Tuna & Avocado with Spicy Sesame Zucchini Noodles

Sesame Crusted Tuna & Avocado with Spicy Sesame Zucchini Noodles

My mother’s the best at marinading meats. Even this past weekend, there was a flurry of texts sent after a dinner at my parents’ house praising her chicken. I don’t know if she just knows a magical ratio of sauces and spices or if its her timing, but she’s a great marinader. Marinader, yup.

Personally, I’m not a great marinader. I think it’s spending many of my formative cooking years as a vegan, I never experimented much with marinades. Tofu doesn’t need much work!

Now, in my old age as a food blogger, I’m experimenting more than ever. Today, I’ll teach you a shortcut marinade that only requires one ingredient (courtesy of Bragg) that even my mother would approve of. Right, ma?

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Tuna, Celery and Egg Spiralized Pasta Salad (No-Mayo!)

Tuna, Celery and Egg Spiralized Pasta Salad

There’s a big vat of this sitting in my fridge right now and it’s taking every ounce of will power in my body to not devour it. When I first set out to make this recipe, my thoughts were “nothing will really ever compare to a true mayo-based pasta salad.” Boy, was I wrong. Healthy eating has NEVER tasted so good until today.

If you’ve ever been on a diet, you know that rule number one is to avoid anything creamy or carby. That’s because cream, butter, and other dairy products are filled with unhealthy fats and loaded with calories. You’d think by looking at this picture that this dish would be on your no-no list. Well, let me tell you why it should be number one on your yes-yes list.

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Open-Faced Sriracha Tuna Steak BLT on a Sweet Potato Noodle Bun

 Sriracha Tuna Steak BLT on a Sweet Potato Noodle Bun

If you’re crying over your football team losing this weekend, or you don’t care about sports but your boyfriend/girlfriend/friend/dog does, console everyone with today’s BLT. Grilled tomato, a giant tuna steak, bacon, sriracha, and a sweet potato noodle bun: if that doesn’t make you forget about life’s woes, you’re a lost cause. 

I really should call this recipe a BKT, because instead of regular lettuce, I used kale. Tough kale works best with this sandwich, because it’s “open-faced,” which means that it doesn’t have a top bun, only a bottom. The bun, of course, is made of sweet potato noodles

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