Tag Archives: protein

Seared Ahi Tuna Salad with Citrus Ginger Dressing

Seared Ahi Tuna Salad with Citrus Ginger Dressing – Paleo, Gluten Free

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinFull disclosure, when I was asked to make this for the family I cook for, I expected to just make it, serve it but definitely not fall in love with it. I’ve never been a seared ahi tuna type of girl. I’d have the occasional tuna sushi but had never tried a seared ahi tuna salad.

But while I was making this super easy yet gorgeous salad, I tried a piece because it actually looked really good. One bite and I was sold. I wasn’t a raw tuna fan but all that has changed after tasting this beautiful delicious salad.

This was so easy too and what a presentation. I bought the most beautiful ahi tuna steaks at Sprouts for under $7 a pound. I purchased 4 tuna steaks which was about 2 pounds but that will feed 4. One tuna steak per person is all you need for this gorgeous salad which is approximately $3.50 per person for a salad you would pay over $10 for at a restaurant.

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinI lightly seasoned each steak on both sides with a little salt and pepper, heated up some toasted sesame oil and seared for 1 minute on each side. That’s it, 1 minute!

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinI sliced up my beautiful tuna into approximately 2 inch pieces and placed them on top a bed of baby greens from Trader Joes.

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinThe dressing was super easy to whip up too. I managed to make this masterpiece in under 30 minutes from start to finish, from unwrapping the packaging to laying it out all pretty on a plate. That’s it!

seared ahi tuna salad citrus ginger dressing paleo gluten free protein

Seared Ahi Tuna Salad with Citrus Ginger Dressing
 
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Author:
Recipe type: Paleo, Gluten Free, Protein
Serves: 2
Ingredients
  • SALAD:
  • 1 pound ahi tuna steak (1 pound will feed 2 people)
  • 1 Tablespoon sesame oil
  • 6 - 8 ounces of mixed baby greens
  • 1 cup shaved carrots - about 4 carrots (I used my vegetable peeler to shave them)
  • 3 green onions (use the green stems diced up small)
  • 1 orange
  • 1 mango
  • 1 avocado
  • 1 lemon (sliced to use as a garnish and to squeeze over salad for extra lemon flavor)
  • salt
  • pepper
  • CITRUS GINGER DRESSING:
  • 1 teaspoon sesame oil
  • 1 teaspoon raw honey
  • 1½ teaspoon minced fresh ginger
  • 1½ teaspoon minced garlic
  • 1 Tablespoon coconut aminos (can sub with soy sauce)
  • 1½ Tablespoon lemon juice
  • 4 Tablespoons fresh orange juice
Instructions
  1. DRESSING:
  2. Make your dressing first so all of the ingredients can get well acquainted while you are searing the tuna.
  3. In a medium bowl, combine all dressing ingredients and whisk until honey dissolves and everything is well blended. Set aside.
  4. SALAD:
  5. Start by getting your orange and mango together. Peel and section the orange. You can run a small knife under the clear outer casing of each orange segment and gently peel it off revealing the raw orange segment, set aside.
  6. Peel and slice small chunks of mango, set aside.
  7. Peel and using your vegetable peeler, shave a cup of carrots, set aside.
  8. Peel and slice avocado, set aside.
  9. Place lettuce on your favorite plates and sprinkle with orange segments, mango chunks and shredded carrots.
  10. Place avocado slices along the side of salad as a garnish along with a couple of lemon slices.
  11. TUNA:
  12. If your steaks are large, you can cut it in half. Each piece should be about the size of your hand from wrist to tip of fingers.
  13. Heat sesame oil in a large pan over medium/high heat.
  14. Generously sprinkle salt and pepper on each side of each tuna steak.
  15. Once oil is hot, place tuna steaks in pan and let sear for about a minute on each side. If you prefer your tuna cooked longer, then go right ahead and let your freak flag fly and cook it longer.
  16. Once seared to your preference, cut warm tuna into slices and lay atop of your lettuce.
  17. Give your dressing another whisk and drizzle over each salad.
  18. High five yourself!

 

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinA wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinNot only was this recipe really filling and nutritionally packed but it was really pretty to look at.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo protein

I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinThere are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo protein

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
 
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Author:
Recipe type: Vegan, Protein, Paleo, Gluten Free
Serves: 6
Ingredients
  • FOR EGGPLANT AND STUFFING:
  • 3 medium/large eggplants
  • 1 large sweet onion, diced
  • 2 cups vegetable broth (For cooking quinoa in)
  • 1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
  • 1 package of heirloom tomatoes, quartered
  • 1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
  • 1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
  • 2 teaspoons minced garlic
  • ½ teaspoon cumin
  • dash of salt/pepper
  • olive or coconut oil
  • TAHINI DRESSING:
  • ½ cup tahini
  • ½ cup water
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • dash of salt and pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
  3. Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
  4. Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
  5. Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
  6. Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
  7. While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
  8. Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
  9. Add garlic and saute for 1 - 2 minutes.
  10. Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
  11. Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
  12. Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
  13. Drizzle each eggplant with some tahini sauce.

 

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms – Gluten Free


This dish was so amazing! It sounded good when I was asked to make it but I had no idea how much I would love it! I easily made this recipe gluten free which got me even more excited.

I love that the cod has an amazing flavor from the marinade and equally delicious is the bok choy and mushrooms. They were flavored with a little garlic and sesame oil. Individually, both pieces to this recipe are delicious on their own but when paired, it’s was like a party in my mouth 🙂

miso marinated cod bok choy mushroom paleo gluten free proteinI marinaded the cod overnight in a freezer bag, I think any less wouldn’t infuse all the flavor. So buy fresh cod and marinade overnight. The next day you will have a super delicious, healthy meal ready in 20 minutes. Yeah that’s right, 20 minutes!

miso marinated cod bok choy mushroom paleo gluten free proteinChopped up some baby bok choy stems and reserved the leaves.

miso marinated cod bok choy mushroom paleo gluten free proteinSliced up some shiitake mushrooms.

miso marinated cod bok choy mushroom paleo gluten free proteinI placed the cod on a greased sheet. I just sprayed it with some coconut oil.

miso marinated cod bok choy mushroom paleo gluten free proteinWhile the cod was baking I cooked up the bok choy and shiitake mushrooms.

miso marinated cod bok choy mushroom paleo gluten free proteinAfter baking the cod for about 10 minutes I turned the oven to broil and broiled the cod for 2 to 3 minutes to give the top a nice crispiness. Serve cod on a bed of bok choy and mushrooms and give yourself a pat on the back cause that shiz is damn good!

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms
 
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Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 1 - 1½ lbs fresh cod fillets
  • MARINADE:
  • ½ cup miso broth
  • ½ cup mirin
  • ⅓ cup brown sugar
  • VEGETABLES:
  • 1 Tablespoon oil (olive or coconut)
  • 1 lb baby boy choy (stems sliced in ¼ inch pieces, reserve leaves)
  • 8 ounces shiitake mushrooms (sliced, stems discarded)
  • ¼ cup miso broth
  • 1 teaspoon minced garlic
  • 1 teaspoon coconut aminos (can sub with soy sauce)
  • 1 teaspoon toasted sesame oil
Instructions
  1. MARINADE:
  2. Combine marinade ingredients and whisk until brown sugar is dissolved.
  3. Place cod fillets in a large freezer bag and pour ¾ths of the marinade over it. Reserving a ¼th of the marinade to top cod after cooked. Refrigerate the reserved marinade separately.
  4. Place in fridge overnight or longer (up to 2 days). At the very least, start the marinade first thing in the morning and cook for dinner.
  5. COD:
  6. Preheat oven to 400 degrees.
  7. Place cod on a greased baking sheet (I sprayed mine with coconut oil)
  8. Bake for 10 - 12 minutes. Check at 10 minutes to see if the fish is flakey and done. If not, put in for another 2 minutes.
  9. Take cod out and turn oven up to broil and broil for 2 - 3 minutes until the tops have turned a golden brown. Watch carefully so not to burn it
  10. VEGGIES:
  11. While your cod is baking, saute your veggies.
  12. Heat oil on medium high heat in large pan and add bok choy and mushrooms.
  13. Saute veggies for 4 - 5 minutes until they start to soften.
  14. Add garlic and continue sauteing for 1 minute, stirring frequently.
  15. Add bok choy leaves, miso broth, coconut aminos and simmer until leaves have wilted (2 to 3 minutes).
  16. Remove from heat and mix in sesame oil.
  17. Serve warm cod on a bed of your veggies and top with reserved marinade.

 

 

 

 

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale – Paleo, Gluten Free

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeI love a one pan meal. The easier the better. Coupled with being packed with veggies and high on the nutritional quota, we have a winner.

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeI love ginger! Love love love it. First, I love the taste. Second, it’s anti-inflammatory and protects against some cancers. Not to mention that it relieves gastrointestinal issues and helps to relieve nausea. But all that doesn’t sound as good as “I love the taste” so we’ll just stick with that.

This recipe is super easy. I found one similar here and made some changes to see if I could make it any healthier by adding tons more veggies and replacing beef with chicken. You could also replace the meat with your favorite tofu or eliminate it all together and just add more mushrooms and kale. The flavor is really in the marinade that you’ll be sauteing the veggies in.

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeYou can eat this a million ways. Ok, maybe a million is a little much. Have it on some brown rice noodles, brown rice, quinoa, in a lettuce wrap or on it’s own. It tastes awesome with any of those options.

Paleo, easy to make, vegan optional, gluten free, delicious and husband approved. Score.

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot, Kale Stir Fry - Paleo, Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Protein
Serves: 4 servings
Ingredients
  • *** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
  • MARINADE:
  • ⅓ cup coconut aminos (can sub with soy sauce but it wouldnt be paleo or gluten free)
  • ½ cup vegetable broth
  • 3 Tablespoons rice wine vinegar (I used a red pepper infused variety)
  • 2 Tablespoons arrowroot starch
  • 2 teaspoons ground ginger
  • STIR FRY:
  • 2 boneless skinless chicken breasts, cubed
  • 2 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 8 ounces baby portabello mushrooms, halved or chopped
  • 4 ounces shitake mushrooms, halved or chopped
  • 4 green onions, thinly sliced (white part only)
  • 3 large carrots, peeled and chopped
  • 2 cups broccoli florets
  • 3 cups chopped kale
Instructions
  1. MARINADE:
  2. In a gallon size zip lock bag, add all marinade ingredients including the cubed chicken, toss so that chicken is coated. Put in the fridge for at least a half hour. The longer the better. I marinaded mine for 3 hours.
  3. STIR FRY:
  4. Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
  5. Remove chicken from bag with slotted spoon, reserve the liquid.
  6. Add chicken to heated olive oil along with minced garlic and saute for 3 - 4 minutes, stirring occasionally, until the chicken is almost cooked. It will continue cooking when you add the vegetables.
  7. Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
  8. Add kale and saute until it is good and wilted.
  9. Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
  10. Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.

 

Chicken, Eggplant, Tomato and Spinach Skillet – Paleo and Gluten Free

Chicken, Eggplant, Tomato and Spinach Skillet

chicken eggplant tomato spinach mushroom paleo gluten free proteinThis has got to be one of the easier things I’ve made lately. One meal, one pan = fast and delicious!

chicken eggplant tomato spinach mushroom paleo gluten free proteinThis is an almost perfect meal. It’s Paleo, gluten free and loads of vegetables, It’s also vegan optional by just omitting the chicken. You could substitute tofu or add some quinoa to ramp up the protein factor.

chicken eggplant tomato spinach mushroom paleo gluten free proteinJust chop your veggies ahead of time and the rest of the recipe comes together within minutes. You could eat this right out of the pan or top some brown rice pasta or quinoa.

Chicken, Eggplant, Tomato and Spinach Skillet - Paleo and Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Protein
Serves: 4 servings
Ingredients
  • *** I RECOMMEND ORGANICS WHENEVER POSSIBLE ***
  • 1 lb. boneless organic chicken breast, cubed
  • 1 medium-sized organic eggplant, cubed
  • 5 ounces shiitake mushrooms, diced.
  • 5 or 6 ounces bag organic baby spinach
  • 1 organic sweet onion, sliced
  • 1 15 oz. can organic fire roasted diced tomatoes, drained
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Italian seasoning
  • 1 tbsp fresh organic basil, chopped
  • 1 teaspoon organic minced garlic
  • pinch of sea salt and pepper
Instructions
  1. Chop your veggies separately, set aside.
  2. In a large skillet, heat olive oil on medium heat and add garlic. Saute garlic for 1 or 2 minutes or until slightly browned. Be careful not to burn.
  3. Add onions and eggplant, saute for 5 or 6 minutes or until onions are translucent, stir frequently.
  4. Add cubed chicken and saute until cooked thoroughly, about 5 - 7 minutes.
  5. Add fresh spinach and mushrooms, saute until spinach is wilted.
  6. Add can of drained tomatoes and the remainder of the ingredients. Saute for 5 minutes, stirring frequently letting some of the water from the tomatoes cook off.
  7. Serve alone or on top of some brown rice pasta or quinoa.