(ROD) Stuffed & Spicy Tuna Avocados...(Oh Wow)!!!

This recipe will have your mouth doing the happy dance. Tuna just got a makeover 10X over. This recipe is healthy, delicious full of protein and all kinds of Paleo ;). A definite Must Try. So go get your eat on. 

Ingredients:
♨ 1/2 lb sushi grade Ahi Tuna
♨ 2 tbsp mayonnaise
♨ 1 to 2 tsp Sriracha, depending on how hot you like it
♨ 1 tsp toasted sesame oil
♨ 2 medium California avocados
♨ Sea salt to taste
♨ Sesame seeds for sprinkling

Directions:

♨  Dice tuna very finely. 

♨  In a bowl, combine tuna, mayo, Sriracha, and sesame oil. 

♨  Toss until well combined.
♨  Cut avocados in half and remove pits. 

♨  Sprinkle with salt. 

♨  Mound tuna mixture into each half and sprinkle with sesame seeds. 

♨  Serve immediately.

Note: You can also make this Spicy Tuna mixture a few hours ahead and refrigerate until ready to serve.

Enjoy!!

Courtesy of  All Day I Dream About Food!

(ROD) ~ Spinach & Feta Quinoa Cakes w/Lemon Dill Sauce!!

This quick and simply delicisous recipe will have your taste buds exploding. Quinoa is one of the worlds most "complete" super foods. Not only is it gluten-free but it also contains everything our bodies need; iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fiber. It is the ultimate protein. Trust me ;)

Ingredients:

♨ 1/2 cup, plain Greek yogurt, reduced-fat or whole
♨  2 tablespoons finely chopped scallions
♨  2 teaspoons freshly squeezed lemon juice
♨  1 tablespoon + 2 teaspoons chopped fresh dill (divided)
♨  Coarse salt and freshly ground black pepper
♨  1 tablespoon extra-virgin olive oil
♨  1/2 cup finely chopped onion
♨  2 garlic cloves, finely chopped
♨  5 ounces chopped baby spinach (or any blend of Spinach, Kale, Chard etc.)
♨  2 large eggs, beaten
♨  1 1/4 cups cooked quinoa
♨  2 ounces crumbled feta cheese
♨  1/4 teaspoon grated lemon zest
♨  1/2 cup bread crumbs

Directions:

Dill Sauce:

♨ Whisk together the yogurt, scallions, lemon juice, and 2 tsp dill in a small bowl.
♨  Season to taste with salt and pepper.
♨  Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.

Quinoa Cakes:

♨  Heat the olive oil in a large skillet over medium heat.
♨  Add the onion and garlic and cook, stirring often, until softened, about 4 minutes.
♨  Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a

     medium-size bowl.
♨  Add the eggs, quinoa, feta, 1 TBS dill, lemon zest, and 1/4 tsp black pepper and mix well.
♨  Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to

     absorb some of the moisture.
♨  Wipe out large skillet, and add 1 TBS oil. Heat for a few minutes.
♨  Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in skillet,

     in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per

     side, and then flip.

♨  Serve warm with lemon-dill yogurt sauce.

Courtesy of   Domestic SuperHero!

(ROD) Basil & Pesto Zoodle Noodles!!!!

Ingredients:

• 4 zucchinis, washed
• 2 cups fresh basil leaves (from about 3 large bunches)
• 1/2 cup olive oil
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Pecorino
• 1/2 tsp coarse kosher salt
• 1/4 tsp fresh ground pepper
• Cherry tomatoes

Instructions:

1. Spiralize the zucchini.
2. Place zoodles in a colander and salt liberally (don't skip this step or you'll get a sticky soggy mess) Let sit for 20 minutes then soak up extra moisture with a paper towel. 
3. While the zoodles are sitting, combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
4. Add the oil and process on low until smooth. 
5. Transfer to a large bowl and add cheese and season with salt and pepper. 
6. Mix well & serve over zoodles. 
7. Garnish with sliced grape tomatoes

Courtesy of   Almost Super Mom!

Like, Share, Follow, Enjoy!!!

Beef & Zucchini Lasagna (Oh My!!)

Ingredients:

• 16 oz. minced beef (92%)
• 2 med. zucchini 
• 4.5 oz. Onion
• 2 garlic cloves
• 1 serrano chili
• 3 tomatoes 
• 5.5 oz. mushrooms
• ½ cube Knorr chicken bouillon
• ½ c. shredded low-fat mozzarella (2%)
• 1 tsp. paprika,
• 1 tsp. dried thyme
• 1 tsp. dried basil
• Salt & Pepper
• Cooking spray

Instructions:

1. Use a julienne peeler to cut the zucchinis into ½-inch (1 cm) slices. Sprinkle lightly with salt and set aside for 10 minutes
2. Blot the zucchini slices with a paper towel and grill or broil them in the oven for 3 minutes at high heat
3. After broiling, place the zucchini on paper towels (you want as much of the liquid out as possible)
4. Cut off the end of the tomatoes and make an X insertion on top. Place in boiling water for a few minutes. Pour cold water over, and peel off the skin
5. Chop onions, garlic, chili, peeled tomatoes and mushrooms roughly
6. Add a little cooking spray to a deep skillet and fry the garlic, onion and chili for 1 min.
7. Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and place them in a dish
8. Cook the beef in the same skillet with the paprika until fully browned
9. Add the vegetables back into the skillet together with the chicken bouillon and remaining spices and let it simmer for 25 minutes over low heat
10. Heat the oven to 375 degrees F (190 C)
11. Line a small baking tray with parchment paper and use ⅓ of the zucchini to make a layer in the bottom. Put ⅓ of the meat sauce on top. Add another layer of zucchini and continue like this until you’re out of sauce and zucchini
12. Spread shredded mozzarella on top and bake for 35 minutes
13. Take the lasagna out of the oven and let it rest for 10 minutes before serving

Courtesy of   The Fit Blog!!

Like, Share, Follow, Enjoy!!!

Recipe of the Day - Avocado Dill Tuna Salad!!!

Ingredients:

2 cans albacore tuna, drained

1 mashed avocado

1 teaspoon dijon

1 tablespoon fresh dill

1 teaspoon garlic powder

¼ cup chopped seeded cucumber

1 tablespoon chopped pickle

2 tablespoon minced red onion

Instructions:

1. Combine all ingredients in a bowl

2. Stir until evenly distributed.

3. Spread on a lettuce wrap, cucumber cup or on a sandwich!

Courtesy of   Little Bits Of

Like, Share, Follow, Enjoy!!!