Main Course Rachel Kuhl Main Course Rachel Kuhl

Seared Black Pepper Ahi

Ever found it a bit odd to pick up raw fish for homemade poke bowls? I've talked about this with friends, and unless you're seaside, it's not the norm. But why trust poke restaurants from landlocked city spots? I opted for fresh ahi and salmon from my local grocery, ensuring they're wild-caught. Feeling pretty confident about it and gearing up to create poke bowls regularly. Crafting my own ensures I know the origins, a step up from chain poke joints. Plus, this recipe? Dangerously good and so easy. Customize this recipe with your fave toppings – on a bed of greens, quinoa, tortilla chips for poke nachos, or any base you fancy! This takes ten minutes if you decide not to cook the rice!

Ingredients:

  • 1 pound ahi tuna

  • 2 tbsp. of olive oil

  • 1 cup of white rice

  • Salt

  • Pepper

  • 1 sliced avocado

  • Wedges of lime

  • 1/2 sliced cucumber

  • Handful of chopped cilantro

  • Dash of furikake

  • Soy sauce or amino acids

Instructions

  1. Cook one cup of white rice according to the rice instructions or you can omit if you’d like to serve the ahi with greens or something else.

  2. Pat the ahi dry with paper towels. Add black pepper to a plate and coarse ahi on both sides with it.

  3. Heat a medium skillet on medium high with olive oil. Sear the ahi for 2 minutes on each side (for medium rare but cook longer if you desire)

  4. Remove the ahi and put on cutting board. Slice the ahi in 1/4 in slices and serve on top of rice with avocado slices, lime, cilantro, furikake, cucumber, and a splash of soy sauce!

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Main Course Rachel Kuhl Main Course Rachel Kuhl

Red Quinoa Chicken Bowl

Currently, I'm obsessed with the audiobook "Plant Paradox," exploring dietary avenues for those dealing with IBD, thyroid concerns, leaky gut, and obesity. Given my personal struggles with digestion and a close one struggling with Crohn's disease, I'm on a quest for holistic remedies. In Dr. Steven R. Gundry's "The Plant Paradox," lectins take the blame for various ailments. If traditional treatments have fallen short for you, this quirky audiobook is worth a listen. This recipe doesn't align with the audiobook, but I'm keen on aligning future dishes with its principles. So, STAY TUNED if you’re interested in that. Anyway, while I’m trying not to be wasteful and using what I have in my fridge, here's an effortless red quinoa chicken bowl that's not just tasty but also uplifting. This can be used for meal prep or when you’re looking to make something tasty but quick.

Ingredients:

  • 1/2 cup of red quinoa

  • 1 cup of chicken broth

  • 1 lb raw organic chicken

  • 2 tbs of olive oil

  • 2 cloves of minced garlic

  • 1 tsp of cumin

  • salt

  • pepper

  • 1/2 avocado, sliced

  • 1/4 cup of red salsa

  • zest and juice of 1 lime

  • 1 cup of romaine lettuce or your preferred leafy greens

Instructions

  1. Prepare the red quinoa, chicken broth, and lime zest in a rice cooker, reserving the lime juice for marinating the chicken. Allow it to sit and cool for 5 minutes before assembling the bowl in the last step.

  2. While the quinoa is cooking, heat the stovetop to medium and drizzle 1 tablespoon of olive oil into a pan. Cut the chicken into medium-sized cubes. In a medium bowl, combine 1 tablespoon of olive oil, lime juice, chicken, minced garlic, cumin, salt, and pepper. Ensure the chicken is thoroughly coated with the seasoning and olive oil. Cook the seasoned chicken on the heated pan for 5-8 minutes, flipping until it achieves a golden brown color and an internal temperature of 165°F.

  3. Assemble your bowls by layering the red quinoa, cooked chicken, sliced avocado, crisp romaine lettuce or your preferred leafy greens, vibrant red salsa, a lime wedge, and any additional toppings of your choice. If you enjoy a bit of heat, consider adding Tabasco hot sauce, though be mindful of its intensity. Bon appétit!

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