Hi friends! I feel like I’ve been traveling SO MUCH recently. Last weekend, C and I visited Denver and Boulder, and it was such an amazing trip. For someone who loves to hike and eat good food, they offered the best of both. I kept talking about how we would move to Boulder if it was warm all year round and if it was next to the beach. Looks like we’ll be staying in California, but nevertheless, I absolutely loved both cities. The mountains were so breathtakingly beautiful, and it was so easy for me to find gluten-free, dairy-free EVERYTHING!
As much as I enjoyed all the food and adventures, I’m so happy to be back to cuddle with my dogs and eat home-cooked meals. No matter how delicious and healthy restaurant foods are, my digestion and body work and feel so much better eating at home. And I actually thought about these meatballs while I was there!
If you decide to make these Moroccan meatballs, it’s EXTREMELY important you make the sauce as well. I mean, the meatballs are yummy on their own, but the creamy dipping sauce seriously makes it STELLAR. I know I sound a bit dramatic (what else is new?), but I’m serious! I made extra of the sauce and ended up putting it on everything I ate until it ran out.
Also, these meatballs taste great grilled as well. I’ve cooked them both ways: on the grill and in the oven, and I think I actually like the grilled version better! Keep in mind that they may lose their round, circular shape if you do decide to grill them. If you don’t care about that like me, then this recipe is a good one enjoy at a barbecue!
I believe this is the first time I ever cooked seared tuna steak (not to be confused with canned tuna) at home. I’ve only eaten it at restaurants and it’s always been a treat for me. The delicious nutty crust with the buttery, raw inside felt like a fancy delicacy only to be enjoyed on occasion. When I saw tuna steaks being sold by my favorite seafood vendor at the farmers market a week ago, I decided to go for it. I figured, if I mess up, I can always make tuna salad.
What I didn’t realize was how quick and easy it is to make a sesame-seed crusted seared tuna from scratch. As long as you have high quality tuna (wild-caught and fresh), it’s really hard to mess up because the flavor is already there, and all you need remember is to not cook it for too long.
I’m not sure if I’ll make this all the time because good quality seafood can be expensive, but it’s great knowing that I can whip up dinner in less than 10 minutes if I had to with this recipe. I really love stupid easy and quick meals!
The added bonus is that tuna has great nutritional benefits. It has a high amount of anti-inflammatory omega-3 fatty acids, as well as healthy nutrients like selenium, potassium, iodine, phosphorus, magnesium, and B vitamins to nourish our brains and hearts! Supplementing with omega-3 capsules and vitamins may be beneficial, but I’d rather eat them in their most absorbable and delicious forms rather than swallowing pills all the time. Wouldn’t you?
Use a teaspoon of dijon mustard for each steak to coat on both sides.
Press both sides of each tuna steak in sesame seeds, making sure they are coated evenly.
Heat a tablespoon of coconut oil in a frying pan over medium high heat.
Lay one steak in the pan and fry for 1 minute. Flip the steak and cook for additional 1 minute on the other side. Transfer to a cutting board, then repeat the process with the other steak. They should be cooked just on the outside. Make sure you don't overcook them!
Cut the tuna steaks in to ¼-inch slices.
Whisk together all ingredients for the dipping sauce and place in a small bowl.
Let’s be real, here. As much as my dairy-free, gluten-free self hates to admit it, pizza is the best. I’m definitely a New Yorker at heart and I do enjoy some gluten free pizza from time to time. While I’ve been working on a paleo crust for a while now (poor C is my test subject), I still haven’t found the perfect recipe. BUT, I have found the perfect substitute, which is portobello mushroom caps. They make the perfect sturdy base while adding tons of flavor as well.
This recipe is perfect if you are going low carb or on a sugar detox but still want that delicious, gooey pizza taste. The nutritional yeast gives a perfect cheesiness to the pesto without the addition of dairy, and the pepperoni gives that extra kick of flavor. However, you can customize your pizza however you want, like tomato sauce, cheese (if you aren’t dairy free), ham, pineapple, bacon, olives, onions, green peppers, even more mushooms… I really could go on for a while. The possibilities are endless!