THE YUMMIEST AHI TUNA ALOHA POKE!

Did you know that one of the last few trips Adam and I took before the pandemic was to The Big Island of Hawaii, Kona? It was an extended family trip that consisted of 13 of us staying at a house we rented for a few weeks over Christmas and it was a BLAST! It wasn’t my first trip to Hawaii but it is where I fell in love and really indulged in authentic Hawaiian Poké for the first time! It’s such a staple Hawaiian dish that you will find amazing Tuna Poké in grocery stores and small family owned stores all over the islands!

If you have never heard of Hawaiian Tuna Poké, it is a traditional Hawaiian raw fish salad that consists of raw tuna (although I have used salmon and it taste just as great) marinated in soy sauce, sesame oil, and onions. Ahi Poké may appear complicated or intimidating to recreate at home but let me assure you it is actually super easy to make Hawaiian Tuna Poké at home as long as you buy sushi grade fish. Unfortunately, not all fish will work for making a Hawaiian Poké recipe at home. Since the fish is not cooked it has to have been ‘flash frozen’ in order to kill any parasites that may exist inside the flesh. Because of this, it’s easier and safer to buy sushi grade fish when making not only this Tuna Poké recipe but any Hawaiian Poké.

In terms of accompaniments, a few essentials include sticky rice, edamame, and sliced carrots but I love eating this Tuna Poké Recipe with avocado, cucumber, a few pieces of nori (dried seaweed), and radishes. Sometimes I’ll even include a little pickled ginger as a little extra salty profile addition to the dish! Alternatively, a simple addition of popular poké sauces can turn this recipe into a Spicy Tuna Poké Recipe like the addition of some spicy mayo (ingredients to which I have included below)! The best part, you can make it as spicy or as mild as you wish and use whatever mayo you have in the fridge (full-fat, light, paleo, etc).

Before you begin, it is vital to note that you must marinate your Ahi Tuna Poké for a minimum of 2 hours prior to eating in order to get the full flavor. The marinade really only takes 10-15 minutes to prepare and is super easy (just combined everything in a bowl). If you are thinking of making this for dinner you may want to start the marinating process first thing in the morning or over your lunch break to ensure it is ready for dinner! Although the best time to eat this Tuna Poké recipe is the same day you marinate it, it will keep in the fridge for up to two days.

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

SERVES 4

- Tuna Poké Marinade -

2 Lbs of Sushi Grade Ahi Tuna
3 TBSP of Soy Sauce
2 TBSP of Sesame Oil
1 TSP of Fresh Ginger - grated
1.5 TSP of Hawaiian Salt
1/2 Cup of Onion - sliced thinly
1 TBSP of Sesame Seeds - toasted
2 TBSP of Macadamian Nuts - toasted and chopped
1 CUP of Green Onion (green parts only) - chopped
1/4 TSP of Chili Pepper

- Accompaniments -

2 CUPS of Steamed Sticky Rice - can be substituted for short grain brown rice for a healthier choice
Dried Seaweed - cut into 2 inch strips
1 CUP of Edamame - steamed and than chilled
Cucumber - thinly sliced
2-3 Radishes - thinly sliced
1 Carrot - shaved
Pickled Ginger

- Poké Sauce - Spicy Mayo can be added to this dish to turn it into a Spicy Ahi Poké recipe

4 TBSP of Mayonnaise
4 TSP of Sriracha - can be altered to your desired spice level

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HOW TO MAKE POKÉ:

Using a sharp knife, skin your filet of tuna and cut away any tendon before cutting the remaining meat into 1 inch chunks.

In a large bowl, mix your marinade ingredients together with the tuna very well before wrapping and placing in the fridge to marinate for 2 hours.

30 minutes prior to eating, prep your accompaniments and steam your sticky rice.

When ready, assemble your tuna poke bowl and garnish with a few additional sesame seeds.

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I hope you enjoyed this Tuna Poké recipe with avocado recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy eating!!!

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MOROCCAN BROCCOLI SALAD - GLUTEN FREE, KETO & VEGAN

Packed full of antioxidants, this delicious Moroccan raw broccoli salad is both beautiful to look at and packed full of nutrients. If you, like me, are looking for ways to eat healthier without compromising on taste, this gluten free, vegan, keto broccoli salad is perfect. Since it can be prepared a day in advance and keeps well in the fridge, it also is great for meal planning or a grab-and-go snack. Not to mention it takes only a few minutes to make!

Enjoy!

INGREDIENTS:

Serves 4

- Dressing -
6 TBSP of Grape Seed Oil
1 TSP of Ras-El-Hanout Spice
1 Garlic Clove (pressed or chopped finely)
2 TBSP of Fresh Lemon Juice
2 TBSP of Balsamic Vinegar
1 TBSP of Honey (can be substituted with Agave if you are vegan)
Salt and Pepper to taste

- Salad -
6 CUPS of Broccoli Florets
1 Shallot (chopped Finely)
1 Jalapeno (chopped finely)
1/3 CUP of Dates (pits removed and chopped finely) - reduce the amount or leave out if you want more of a keto broccoli salad)
1/4 Cup of Roasted Pistachios (chopped finely)
Salt and Pepper to taste

- Optional Garnish-
1/4 CUP of Pomegranate Seeds
5-6 Slices of Pickled Beets (use sugar-free pickled beets if you want more of a keto broccoli salad)

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DIRECTIONS:

Remove sauce pan from heat and add in lemon juice, balsamic vinegar, and honey (or agave). Salt and pepper to taste and set aside to cool.

Next, add your broccoli, shallots, dates, jalapenos and pistachios to a large salad bowl. Dress with your ras-el-hanout dressing, toss and garnish with pomegranates and slices of picked beats. Salt and pepper once again to taste.

Cover and chill if prepared in advance otherwise enjoy!

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I hope you enjoyed this gluten free, vegan, keto broccoli salad recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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MEDITERRANEAN VEGAN BEAN SALAD!

As someone who is always looking for ways to make ‘honouring my body’ easier, following a balanced diet such as the traditional Mediterranean diet makes doing so not only satisfying but undeniably more delicious! If you are looking for ways to add more protein to your diet without always gorging on meat, mix bean salad make a great substitute. Packed full of protein and carbs, this Mediterranean vegan bean salad will give you a boost of energy to help sustain you throughout the day. It has more nutritional value than a regular leafy green salad and keeps well for 3-4 days in the fridge, making it perfect for meal planning. It’s also very inexpensive to make and can be whipped up in less then 10 minutes! Regardless of your motivation, I know you’ll not only love the flavour, but feel good about eating it too!

Enjoy!

INGREDIENTS:

Serves 4-5

1 Shallot (finely chopped)
3TBSP of White Wine Vinegar
1/2 Cup of Parsley (roughly chopped)
1/4 Cup of Chives (roughly chopped)
1/4 Cup of Mint (roughly Chopped
Olive Oil
2 x 15 oz Mix Bean Medley
Salt and Pepper

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DIRECTIONS:

Add white wine vinegar to shallots and set aside for 5 minutes.

Next get a large bowl and add in your chopped parsley, chives and mint. Coat in olive oil. Add bean medley. Salt (generously) and pepper to taste.

Lastly add in your white wine vinegar shallots, toss and serve!

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I hope you enjoy this vegan bean salad recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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GRILLED CORN SALAD WITH SPICY SRIRACHA-LIME DRESSING

Always down to try a delicious new salad, my boyfriend’s mom recently whipped up this spicy, sweet corn salad and I just couldn’t get enough. Not only is it the perfect season for grilled corn but the sriracha lime dressing and jalapenos add a kick of spice while the avocado and lime help cool your mouth down. Its the perfect side dish to add to your next BBQ or Mexican night and goes perfectly with any chicken or meat dish you’re planning to serve! Enjoy!

INGREDIENTS:

Serves 6 People

6 Pieces of Sweet Corn - husked
2 TBSP of Unsalted Butter - melted
Salt and Pepper
3 Ripe Avocados - chopped into pieces
1 Jalapeno Pepper - chopped

- Dressing -
6 TBSP of Lime Juice
4 TBSP of Honey
3 TSP of Sriracha
2 TSP of Garlic Powder

DIRECTIONS:

Brush the corn in the unsalted butter and sprinkle with salt and pepper before grilling on the bbq. Turn the corn occasionally to allow it to cook evenly. Remove corn once it is tender and slightly charred. Set aside to cool.

Combine all your ingredients for the dressing in a bowl and whisk until well incorporated.

Once the corn has cooled, cut kernels off the cobs and place in a large bowl. Add in your chopped avocado and jalapenos before drizzling the dressing over the entire mixture and tossing so everything is well coated. Season with salt and pepper to taste before giving it one last toss.

Cover with plastic wrap and store in the fridge until you are ready to eat.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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SUMMER OF PROSCIUTTO - 2 APPETIZERS THAT REQUIRE ZERO COOKING

*Disclosure: I have participated in a paid partnership with Mastro/San Daniele.
Opinions in this post are my own.

Summer has always been my favourite season in Canada and this year I am determined to make the most of it! For me, that means less time in the house and more time outdoors, enjoying the cottage, hanging out at the beach and of course, watching the sunset. Whenever I’m looking for a quick and easy meal to whip up to take along with me, I always prefer the non-cook option (actually, my boyfriend Adam and I like to joke about how I’m an even better ‘assembler’ than I am a cook)! This means that I’m always on the lookout for delicious food items that are not only versatile but also bursting with flavours that enhance any dish I throw together. One such item is San Daniele Prosciutto! Made according to old world tradition and cured for 12 months, this pre-packaged prosciutto helps turn a simple salad, crostini or charcuterie board into an amazing appetizer or even meal, not to mention it travels well and can easily be assembled on the go! So next time you’re at the grocery store, make sure to grab a pack of San Daniele prosciutto from the bulk deli counter at your grocery store and enjoy its bursts of classic flavour, unique fragrance, and naturally rosy colour with your next meal.

This week I used my pack of San Daniele prosciutto to whip up these brie and prosciutto crostini to enjoy on the beach while watching the sunset, along with this Joso’s inspired summer salad (my favourite restaurant in Toronto) that is light yet very filling!

INGREDIENTS:

- Serves 4 People -

- Crostini -

1 Pack of Paris Toast
1 Round of Brie Cheese
1 Jar of Jam (I recommend an apricot or raspberry)
1 Pack of San Daniele Prosciutto

- Large Salad -

1 Large White Potato - Boiled and Chopped
2 Cups of Fresh Arugula
2 Cups of Romain - Chopped
1 Vine Tomato - Chopped
1/2 Can of Chickpeas - Rinsed and Drained
2 Green Onions - sliced lengthwise
1/2 Cup of Feta Cheese
1 Persian Cucumber - Chopped
1 Pack of San Daniele Prosciutto
Salt and Pepper

- Salad Dressing -

1 Part Red Wine Vinegar
4 Part Canola Oil or Vegetable Oil
Salt and Pepper (lots of salt!)

DIRECTIONS:

- Crostini’s -

Top a few Paris toast with brie cheese.

Next, add a dollop of jam on top.

Garnish with San Daniele Prosciutto and serve.

Enjoy!

- Large Salad -

Bring a pot of water to a boil and place you pealed potato inside. Cook for 20 minutes or until it is soft. You can check if it has become soft by sticking a fork in it. If you can easily slide a fork inside it then it is ready. When ready, drain the hot water out of the pot and blanch the potato with cold water for 2 minutes to prevent it from cooking further.

Place Arugula, Romain, chopped tomato, chickpeas, chopped green onion, chopped cucumber, crumbled feta, and cooled, chopped boiled potato in a large bowl. Top with San Daniele Prosciutto, some fresh cracked pepper, and a pinch of salt.

Dress with salad dressing, toss and serve.

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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