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Tuna Poke Kale Salad

Tuna Poke, or Hawaiian raw-tuna salad, is all the rave right now. You’ve probably either been to or heard of a Poke Bar or restaurant popping up somewhere near you. In fact, in Dallas a few just popped up, which I am super excited to try by the way!!

In Hawaii, this is a classic dish you can find everywhere! Restaurants, family gatherings, and even delis–you name it, poke is there most likely. It’s super simple to make (think of it as tossing a salad) and the only trick is finding really good quality sushi grade tuna. Try your local fish market, or in the fish freezer section of Whole Foods and Central Market they have frozen sushi grade tuna. I always buy mine from Central Market, I’ve found it to be the best quality.

I’ve already decided that this is going to be my summer poolside lunch or dinner go-to. It’s so fresh when dining in the Texas Heat and super light, and it certainly doesn’t skimp of flavor! Oh, man is it good!!

AND, one more thing– you pronounce it “po-kay”, expert foodies are weird about when you mispronounce it but HEY, I am from Texas, we mispronounce everything…


Print Recipe
Tuna Poke and Sesame Kale Salad Bowls
Course Main Dish
Prep Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
For the Kale Salad:
For the Poke:
Course Main Dish
Prep Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
For the Kale Salad:
For the Poke:
Instructions
  1. Remove the kale from the stem and discard stems. Roughly chop the kale into bite sized pieces. Place the chopped kale in a bowl with the remaining kale salad ingredients and toss to coat evenly. Set aside in the fridge to allow to marinate for at least 20 minutes. (it is good even 24 hours later!)
  2. Meanwhile, using a very sharp knife, dice the tuna up into small cubes. I like to place my tuna in the freezer for 10-15 minutes to get it a little more firm before cutting so that it diced more cleanly and uniformly. Place diced tuna in a large bowl with the diced cucumber, avocado, scallions, jalapeno, seaweed and cilantro. Set aside and do not toss yet.
  3. In a small bowl, whisk together the olive oil, coconut aminos, ginger, garlic, and the zest of 1/2 a lime. Whisk together and pour over the tuna. Using a spoon, gently toss the mixture until it is fully coated in the sauce. Set aside or in the fridge to let marinate for 10 minute prior to serving.
  4. Serve the poke in a bowl with the kale salad. Top with sesame seeds and serve with lime wedges.
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Creamy Broccoli and Potato Soup

 

Rain or shine, its always time for a bowl of soup in my book. My husband hates when I make soup and its not raining (even if he thinks the soup is delicious), he just finds it odd that one would want soup on a hot day? I say soup it up!

I am a huge fan of potato-leek soup and this is a variation of it with a ton of broccoli in it for more flavor and more greens! It’s dairy free and still super creamy, thanks to the addition of the potatoes and the coconut milk. 

Next time your stuffed from the weekend and want a nice and clean meatless Monday, give this soup a try. It’s light, yet filling and very yummy! Enjoy!

Print Recipe
Creamy Broccoli and Potato Soup
Course Soup
Servings
people
Ingredients
Course Soup
Servings
people
Ingredients
Instructions
  1. Heat 2 tbsp. olive oil over medium-high heat in a large pot. Add chopped garlic, onions, celery, carrots, and leek seasoned with salt, pepper, and crushed red pepper. Saute until tender, about 5-7 minutes.
  2. Add the broccoli, potato, broth, thyme, bay leaf. Season again with salt and pepper. Bring to a boil. Reduce heat to simmer. Simmer covered for 30-45 minutes, or until potatoes and broccoli are fork tender.
  3. Remove bay leaf, stir in coconut milk.
  4. Using an immersion blender or blender, blend soup until smooth. Serve and enjoy (I garnished mine with some freshly chopped chives and even topped it off with some more crushed red pepper flakes!)
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Proscuitto Wrapped Halibut with Lemon-Dill-Caper Sauce

Need an easy and elegant weeknight at home date night meal? Well, here is a great dish for you. Flakey white halibut wrapped in thin, crispy layer of proscuitto that you just toss in the oven to roast–easy and so good. Then, top it all off with a super easy and tasty lemon-caper-dill sauce…it’s just perfect. 

The sauce could be served over ANY fish– I drizzle it over pan seared sole or oven roasted salmon all the time! 

I served mine alongside some buttery mache greens and roasted brussels sprouts, but it goes great with anything!! Enjoy!

Print Recipe
Proscuitto Wrapped Halibut with Lemon-Dill-Caper Sauce
Easy oven baked proscuitto wrapped halibut served with a delicious lemon-caper-dill sauce!
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Halibut
For the Lemon-Dill-Caper Sauce
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Halibut
For the Lemon-Dill-Caper Sauce
Instructions
For the Halibut:
  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Season the fish with salt and pepper then wrap each fillet with a slice of prosciutto. The prosciutto should form a belt, enclosing the center but leaving the ends exposed. Lay each wrapped fillet on a baking sheet covered with a sheet of parchment paper.
  3. Bake until the fish is cooked through (it should flake and be opaque in the thickest part), 15 to 20 minutes, depending on the thickness of the fillets.
For the Lemon-Caper-Dill Sauce
  1. Meanwhile, heat a non-stick skillet over medium-low heat. Add the olive oil and swirl the pan so it is evenly coating the bottom.
  2. When the olive oil is hot but not smoking, Add in the garlic and saute for about 30 seconds, being careful not to burn.
  3. Add in the arrowroot starch and using a spatula (preferably a silicone head spatula) stir and toss into olive oil mixture until it is combined and there are no clumps.
  4. Pour in the chicken broth and whisk constantly, to remove any clumping and combine evenly. Let it come to a light simmer (you may need to raise your heat to medium depending on your stovetop), it should not be boiling, just a little simmer.
  5. Add the lemon juice, the dill, the capers, salt and pepper to taste. Continue to whisk, occasionally, until it reaches the sauce has thickened, about 5 minutes. Turn heat down to low or remove from heat if its getting too thick until the halibut is ready to serve.
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Whole30 Chilaquiles Verdes

This Texan girl loves her breakfast with a kick and one of my favorites is Chilaquiles! For those of you not familiar with chilaquiles, they are typically layered with tortilla strips, smothered in salsa (red or green) and topped with eggs or beans. Since this is a favorite of mine, I just had to make a compliant version!

This Whole30 take on chilaquiles is definitely one of my new favorite brunch dishes. Invite your friends over this weekend and make them this dish, they’ll love it!

Print Recipe
Whole30 Chilaquiles Verdes
A delicious, whole30 friendly version of Chilaquiles.
Course Breakfast
Cuisine Mexican
Servings
people
Ingredients
Course Breakfast
Cuisine Mexican
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl, toss the sliced sweet potatoes in 2 tbsp. oil, salt, pepper, paprika, and cumin until evenly coated. Lay in a single layer across a baking sheet (preferably lined with parchment paper).
  3. Roast in oven for about 15 minutes, or until crispy on the edges, and fully cooked all the way through.
  4. Remove from oven and transfer into a cast iron skillet or a small baking dish. Place the sliced red onions and the shredded chicken on top and drizzle over 1 cup of salsa verde.
  5. Place back in the oven and roast for 10 more minutes.
  6. Meanwhile, Heat 2 tbsp. of oil or ghee in a large skillet over medium heat. Swirl pan so that it evenly coats the bottom of the dish.
  7. Crack 3-4 eggs in the skillet, and reduce heat to low. Cover, and let cook until a white film just barely covers the yolk of the egg, or about 3-5 minutes for sunny side up. Season the eggs with salt and pepper, to taste.
  8. Remove the chilaquiles from the oven and top with the fried eggs.
  9. Top with fresh cilantro, sliced radishes, and pico de gallo (optional). Serve with lime wedges.
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Whole30 Thai Larb (Spicy Pork Salad)

Thai food is just the best. Its spicy (#1 in my book) and it uses so many fresh herbs that make your taste buds freak out in the most wonderful way. I just cannot get enough of it!

Larb Gai is one of my husband and my all time favorite dishes. It’s quick to make and has so many delicious flavors. Plus, it’s super healthy!

I like to make my Larb with ground pork, but you can also use ground turkey, chicken, or beef if you’d prefer. With the delicious umami flavor from the fish sauce and lime, the heat from the thai chiles, and the freshness from all of the herbs… it really doesn’t matter which meat you choose because it’s all good.

 

Photos by Kristen Kilpatrick

Print Recipe
Whole30 Thai Larb (Spicy Pork Salad)
A fantastic and easy Whole30 take on the Thai Classic!
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Serving
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Serving
Instructions
  1. In a large skillet, heat olive oil over medium-high heat. When hot, but not smoking, toss in the shallots, the ground pork, and the garlic. Season the pork with a little salt and pepper and using the back of a spoon break it up. Continue to cook, stirring and breaking up the meat often, until the pork is cooked through, about 7-10 minutes.
  2. Drain off excess fat if necessary and place pork back in the skillet over medium heat.
  3. Toss in the thai chiles, the fish sauce and lime juice. saute for 2-3 more minutes.
  4. Add the fresh herbs, stir in, remove from heat and serve immediately.
  5. Serve in lettuce cups or over a bed of lettuce topped with more freshly chopped cilantro, mint and basil (optional). Also serve with a side of sliced cucumber, onions, and a wedge of lime.
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