Wednesday Food of the Day – January 27, 2016

FOOD OF THE WEEK – TUNA

Tuna 101

A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.

TUNA BASICS

  • Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
  • Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
  • As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
  • Eat your tuna within 24 hours of purchase.

Tuna_Tartare_Honey_Mustard

GRILLED TUNA STEAKS

By: Jason Jaksetic

Ingredients

  • 2 tuna steaks (approximate one pound each and one inch thick)
  • Olive oil
  • Salt
  • Pepper

Directions

  1. Heat up the grill.
  2. Brush the fish with olive oil and season with salt and pepper to taste.
  3. Grill for 2-4 minutes on each side. Sometimes less is more. You might just want that sushi-like center.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Tuesday Food of the Day – January 26, 2016

FOOD OF THE WEEK – TUNA

Tuna 101

A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.

TUNA BASICS

  • Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
  • Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
  • As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
  • Eat your tuna within 24 hours of purchase.

Tuna_Tartare_Honey_Mustard

 

HONEY MUSTARD TUNA TARTARE

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 5 ounces fresh sushi grade tuna*
  • 1 tablespoon honey mustard
  • 1 teaspoon honey
  • 2 tablespoon chives, finely chopped
  • 2 fresh basil leaves, finely chopped
  • Salt and pepper

Directions

  1. Chop everything fine. Place in bowl and mix all ingredients.
  2. For serving, place in small bowl or glass, compact it, then flip onto plate so that it maintains the shape of the bowl or glass. Serve with fresh salad and/or with cucumber slices.

*We are going raw here, so fresh is crucial. Only cook this recipe when you know a reliable and fresh tuna source.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Monday Food of the Day – January 25, 2016

FOOD OF THE WEEK – TUNA

Tuna 101

A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.

TUNA BASICS

  • Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
  • Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
  • As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
  • Eat your tuna within 24 hours of purchase.

Tuna_Mango_Salsa

MANGO TUNA SALSA

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 6-8 ounces fresh sushi-grade tuna*
  • 1 mango
  • 1 green pepper
  • 2 vine tomatoes
  • 4 scallions
  • 4 tablespoons chives, chopped
  • 1 tablespoon fresh marjoram
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 avocado, diced
  • 1 pinch cayenne pepper
  • Salt Pepper

Directions

  1. Cut mango, tomato, scallions and pepper into very small cubes.
  2. Add all the spices, oil and vinegar.
  3. Cut tuna into small pieces. Then add into mix. Stir.
  4. Enjoy.

*We are going raw here, so fresh is crucial. Only cook this recipe when you know a reliable and fresh tuna source.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Sunday Food of the Day – January 24, 2016

FOOD OF THE WEEK – CAULIFLOWER

Why Cauliflower?

White, orange, green or purple, it doesn’t matter what color your cauliflower is — it’s good for you. This winter, dine on some of this healthy crucifer from the cabbage family that is full of nutritional substance.

Tapioca_Cauliflower_Pudding

CAULIFLOWER TAPIOCA PUDDING

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 4 cups cauliflower chopped
  • 400ml organic whole coconut milk from a can
  • 200ml vanilla coconut milk beverage
  • 2 tablespoons real vanilla extract
  • ¼ cup organic coconut palm sugar
  • 3 heaping tablespoons small raw tapioca seeds

Directions

  1. Steam the cauliflower for a good 15 minutes, or until it gets soft.
  2. Blend the cauliflower and both coconut milk types together in a blender.
  3. Pour the mix into a sauce pan, adding all the other ingredient except for the tapioca seeds. Cook on medium/high heat until it starts to boil. Always stir the mixture at the bottom of the pan with a wooden spoon.
  4. Add the tapioca seed and keep stirring

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Saturday Food of the Day – January 23, 2016

FOOD OF THE WEEK – CAULIFLOWER

Why Cauliflower?

White, orange, green or purple, it doesn’t matter what color your cauliflower is — it’s good for you. This winter, dine on some of this healthy crucifer from the cabbage family that is full of nutritional substance.

Cauliflower_Flatbread_Pizza

MINI FLATBREAD PIZZAS WITH A CAULIFLOWER CRUST

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

Dough:

  • 4 cups steamed cauliflower
  • 2 cups of the cooking water from the cauliflower
  • ¼ cup olive oil
  • ¼ cup flax seeds
  • 1 tablespoon apple cider vinegar
  • Celtic salt
  • 2 tablespoons fine herbs (basil, oregano, thyme)
  • 1 ¼ cup gluten-free flour
  • 1/3 cup tapioca flour
  • 1 tablespoon baking soda

Sauce:

  • 500ml organic tomato sauce
  • 1 red onion
  • 10 garlic cloves
  • ½ cup olives, chopped
  • Fresh herbs ( cilantro or/and basil)

Directions

  1. Steam the cauliflower for a good 15 minutes, or until it gets soft. Keep 2 cups of the cooking water to blend with the cauliflower in a blender.
  2. Use the blended mixture to mix with the other ingredients of the dough.
  3. Let this mixture sit for 1 hour on the counter before using it.
  4. Heat up a large pan. Split the dough into 4-5 servings. Cook 5 ’flatbread dough pancakes’ in the pan—1 at the time. You will need to cook them for 2 minutes on each side on medium heat. Then lay each pizza crust flat on a cookie sheet.
  5. Garnish each pizza with the tomato sauce and chopped herbs, onions, olives and garlic.
  6. If you like dairy and you wish to add some cheese on top, you are welcome to do it. If not, the vegan version is pretty tasty too.
  7. Cook for 20 minutes at 375F.
  8. You can pour some virgin olive oil on top of the pizza after cooking. This pizza can be eaten hot or cold.

Original post at Spartan Race.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Friday Food of the Week – January 22, 2016

FOOD OF THE WEEK – CAULIFLOWER

Why Cauliflower?

White, orange, green or purple, it doesn’t matter what color your cauliflower is — it’s good for you. This winter, dine on some of this healthy crucifer from the cabbage family that is full of nutritional substance.

Garlic_Chili_Soy_Glazed_Cauliflower

CHILI GARLIC GLAZED CAULIFLOWER

By: Tessemaes All Natural®

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 6 tablespoons Tessemae’s Soy Ginger Dressing
  • coarse salt and ground pepper
  • 1 tablespoon honey
  • 1-3 teaspoons Chili Garlic Sauce
  • ¼ cup chopped cilantro

Directions

  1. Preheat oven to 425 F.
  2. Cut out center stems of each leaf.
  3. Toss kale in bowl with 1-2 tbs of olive oil and spices. 1 tsp of each spice blend is a good place to start, unless you are craving some salt or spice, then add more.
  4. Pour 1-2 tbs of olive oil in baking sheet.
  5. Place kale pieces in one layer on baking sheet.
  6. Bake for 20 minutes, or until crisp.

Original post at Spartan Race.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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Thursday Food of the Day – January 21, 2016

FOOD OF THE WEEK – CAULIFLOWER

Why Cauliflower?

White, orange, green or purple, it doesn’t matter what color your cauliflower is — it’s good for you. This winter, dine on some of this healthy crucifer from the cabbage family that is full of nutritional substance.

Cauliflower_General_Tsos

GENERAL TSO’S CAULIFLOWER

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 4 cups cauliflower, florets only, each about 1-1.5 inches wide

Batter:

  • ½ cup Gluten free flour mix of your choice
  • ½ cup millet or rice flour
  • ¼ cup potato starch flour
  • 1 pinch Celtic salt
  • 1 teaspoon smoked paprika
  • 2 tablespoon coconut oil
  • 2 fresh scallion, chopped
  • 1 cup cold water

Sauce:

  • ½ cup of water
  • 2 tablespoons of coconut amino sauce or gluten free Bragg soy sauce
  • ½ teaspoon of cayenne powder
  • ¼ cup of apple cider vinegar
  • 1/3 cup of coconut palm sugar
  • 1 tablespoon of smoked paprika

Directions

  1. Mix the entire ingredients for the batter in a bowl, except for the water. Start pouring the water into bowl and whisking at the same time until it is well incorporated. Then set aside for few minutes.
  2. Chop the florets from the cauliflower.
  3. Preheat the oven to 400F.
  4. Heat up a large pan with 2 tablespoons of coconut oil in it.
  5. Dip all the florets into the batter until they are evenly coated, then remove them from the batter with a fork and let the excess batter drip for a few seconds before placing them in the hot pan. Cook them on each side for about 1 minute on high heat.
  6. Transfer the cauliflower from the hot pan into a greased cookie sheet.
  7. Cook into the oven at 400F for 15 minutes.
  8. While it’s cooking, start working on the sauce. Place all the ingredients for it into a small sauce pan and let simmer for 8-10 minutes on medium heat.
  9. When the cauliflowers bites are ready to be eaten, pour some sauce on them and a fresh chopped scallion. This must be eaten when it’s hot. It’s not ideal when reheated!

Original post at Spartan Race.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann

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