Seared Tuna Tacos

 

Seared Tuna Tacos

Kaliste Kimball

Makes 2 Servings

Per Serving

375 calories

38 grams protein

38 grams carbs

      9 grams fiber

8 grams fat

Ingredients

8 oz Ahi Tuna Steaks (whole steaks or chunks of tuna steaks)

1 tsp salt

1/2 tsp pepper 

1/2 tbsp extra virgin coconut oil 

1/4 cup organic red beans

1/4 cup organic black beans

1/4 cup shredded cheese

1/2 cup chopped tomatoes

1/2 cup chopped lettuce

8 tbsp salsa

A few cilantro leaves

1 small lime 

2 large whole grain tortillas (should be no more than 130 calories)

Instructions

Season tuna with salt and pepper. Heat oil on a nonstick pan on high heat for about 1 minute. Sear tuna until outside of tuna is cooked, leaving the inside of the tuna raw. Once cooked, break apart tuna into small bits.

Heat tortillas on a dry pan on medium heat until toasted. 

Heat beans in small pot on stove.

Toss everything onto tortilla, squeeze lime over taco and enjoy!

 

Taco Soup

 

Spicy Taco Soup

Kaliste Kimball

If any of you keep up with my blog, you will realize that we are OBSESSED with spicy and Mexican-food-themed dishes. We love the bold flavors, and also the spicier the food the more it helps rev your metabolism, so we never complain!

Ingredients

1 lb. grass-fed ground beef

6 cups water

1 packet taco seasoning

1 tsp cumin

1 tsp red cayenne pepper

1 extra large (or 2 regular sized) cans of organic diced tomatoes (in water or in tomato juice)

2 cups organic GMO-free corn

2 cans organic black beans

1 can organic red kidney beans

2 chopped jalapeno peppers

Instructions

Place water, cumin, red pepper, and taco seasoning in LARGE soup pot on medium heat.

Brown beef on med-high heat until fully cooked, making sure to break apart any large chunks. Take cooked beef off of stove while hot and pour all contents of pan into a strainer. Rinse beef thoroughly with hot water, removing all excess fat. 

Pour beef, corn, beans, tomatoes, and chopped peppers into pot and bring to boil. Once boiling, bring down to a simmer and let cook for one hour.

Serve with 2 tbsp nonfat greek yogurt (optional) to make soup creamy.

Sweet Potato Hashbrown Energy Breakfast

 

Sweet Potato Hashbrown Energy Breakfast

Kaliste Kimball

Makes 2 servings

Per Serving:

400 calories

15 grams protein

37 grams carbohydrates

      5 grams fiber

20 grams fat

    

If you are looking to blast off your morning with fuel to get you through the afternoon, this is definitely a go-to breakfast. And it is delicious! Everything in here will work for your benefit, but don't remember to eat your yolks because they are very nutritious for you!

Ingredients

4 large cage-free, hormone-free eggs 

3 cups shredded sweet potato (approximately 2 medium sweet potatoes, but will vary according to size of sweet potatoes)

1/2 tbsp extra virgin coconut oil

2 tbsp organic ketchup

Pink Himalayan salt to taste

Pepper to taste

Instructions

 Rinse sweet potatoes and shred on a cheese grater, until you have approximately 3 cups (tightly packed) of shredded potatoes.

Heat up coconut oil on a large non-stick pan on low heat (about a 3 on a scale of 1-10). Once oil is melted, gently crack 4 eggs into pan and let sit on low heat. (This way the eggs will cook sunny side up slowly without the bottom of the egg becoming crispy). Once egg looks like it is almost cooked through all the way, turn up heat to medium and shift large bundle of eggs around getting the hot oil to run across the top surface of the eggs. (The hot oil will cook the top surface of the eggs.)

Once eggs are finished, cut in half and place on two plates. Salt and pepper as desired. 

On medium heat, toss sweet potatoes onto your nonstick pan. Stirring occasionally, let cook for about 3-6 minutes or until some of the sweet potatoes are crispy and the potatoes are soft and cooked through. 

Serve alongside eggs, salt and pepper as desired and serve with ketchup.

Clean Chocolate Chip Cookies

 

Clean Chocolate Chip Cookies

Kaliste Kimball

Everyone loves treats, and these cookies are definitely a treat. If you have a better option, make the better choice, and if you have to eat cookies, these are definitely the ones you should opt for. No chemicals or processed artificial nastiness in these cookies! Just remember to eat in moderation, because it can be so tempting to eat the whole batch by yourself!

Ingredients

2 cups organic unrefined whole wheat flour 

1/2 tsp himalayan pink salt

1 tsp baking soda

1 1/2 cups coconut flour nectar (or use organic brown sugar if you can't get your hands on CFN)

2 sticks softened hormone-free organic butter

2 large cage-free hormone-free organic eggs

1 tsp pure vanilla extract

1 package organic chocolate chips (We get ours at Trader Joe's)

1 cup chopped nuts (optional)

Instructions

Preheat oven to 350 degrees. 

Sift together flour, salt, and baking soda into small bowl and set aside.

Mix together coconut flour nectar and butter. Add eggs and vanilla and mix thoroughly. Gradually add flour combination, mixing consistently until completely blended.   

Stir in chocolate chips and nuts if desired. Scoop 1" balls of dough onto cookie sheet which is lined with parchment paper and bake until the cookies are a golden color. This will take about 9-14 minutes depending on your oven. Just keep an eye out!

Serve with milk of your choice.