Saturday, April 9, 2016

Seared Ahi Salad

Delicious! Simple! This salad makes a great dinner.

What you need:
 Wild caught Ahi tuna steak
 Garlic powder
 Butter or ghee
 Arugula and mixed greens
 Cucumber, thinly sliced
 Avocado, diced
 Goat cheese, crumbled
 Zest and juice from one lemon
 Avocado oil to taste
 Sprouted pumpkin or sunflower seeds

What you do:
 Place big chunk of butter or ghee in pan, heated on medium high
 Sprinkle salt, pepper and garlic powder on one side of Ahi steak
 Place steak, seasoned side down in pan
 Cook for 3 minutes
 While cooking, sprinkle salt, pepper and garlic powder on other side
 Flip steak and cook 2 to 3 minutes, then remove from heat
 Coarsely chop arugula and mixed greens and place in large bowl
 Add cucumber, avocado and goat cheese
 Zest lemon and add juice from one lemon to salad
 Drizzle avocado oil to taste
 Arrange salad on two plates
 Slice cooked Ahi and add to salad
 Top with sprouted pumpkin or sunflower seeds

Bacon Brussels Sprouts

What you need:
 1 package organic Brussels sprouts (TJs)
 1/4 lb. bacon, sliced
 Garlic powder or finely chopped fresh garlic
 Celtic sea salt

What you do:
 Preheat oven to ยบ400
 Line a baking sheet with parchment paper
 While oven is preheating, spoon out a big blob of ghee onto baking sheet
 Place in oven to melt ghee
 Clean Brussels sprouts, slice off ends, and cut in half lengthwise
 Toss Brussels sprouts in melted ghee
 Add salt, pepper, garlic powder and toss some more
 Add sliced bacon
 Bake for 10 minutes, then toss
 Continue to bake until Brussels sprouts have browned, about 10 to 15 more minutes