Living in the East Coast for most of my life, I still remember eating bagels almost every weekend with my favorite topping: a schmear of salmon cream cheese (properly called lox cream cheese). It was so delicious and satisfying, and I would savor every bite. While bagels and cream cheese would give me stomach pains these days, it doesn’t mean I can’t enjoy them in a non-gluten, non-dairy form! Just need to find a way to get creative in the kitchen, and that’s exactly what I did.
I love how creamy and thick this salmon cream cheese turned out. It’s just a bonus that it’s full of healthy Omega-3 fats and proteins, making it a perfect snack or breakfast item. If you’ve been following me on Instagram stories or Snapchat (whatggmaate), you know how much I love my breakfast toasts made on my Paleo yeast free bread. I have a feeling I’ll be enjoying this on my breakfast toast for the next week! If you love smoked salmon and cream cheese but your body doesn’t love dairy, this one’s for you. Enjoy it on your favorite gluten free bread, crackers, or vegetables!
I cannot believe the first time I had a poke bowl was only a year ago. I’m actually a bit mad about it, because I’ve been missing out on this delicious dish all my life. It’s my new obsession, and if you like sushi and raw fish, you’ll love it as well.
Poke is a raw fish salad originating from Hawaii, so it makes sense that it’s popular in California and that’s where I discovered it. It’s savory and filled with umami, and the first time I had it, it felt like a combination of my favorite flavors melting in my mouth.
You can enjoy your poke bowl just on its own, or over rice or cauliflower rice (if you are on my RESTART sugar detox). I’ve been feeling really great eating white rice so that’s what I used. I just love this dish so much because it packs so much flavor and looks so impressive, yet it’s so easy to make!
It’s colorful, fresh, and healthy, and guaranteed to please a crowd. If you are not into raw fish, try it with cooked salmon or another cooked tender fish. It won’t be the same dish (can’t call it a poke bowl, sorry), but I’m sure it’ll be delicious as well.
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.