Easy Ahi Tuna Poke

“I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.”
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I partnered with Kikkoman and had the opportunity to create this delicious sodium saving recipe! It is bursting with flavor by using Kikkoman’s Less Sodium Soy Sauce , it is also simple to make! I love poke and it’s not too often that you can find a good poke. I have always wanted to make my own poke but it always seemed so intimidating to make and prepare because it is made with raw fish. Luckily I live in Monterey so finding fresh fish around here is easier than most places. I got my fresh sashimi/sushi-grade tuna from Monterey Fish Company here in town. You should be able to find fresh sashimi/sushi-grade tuna at a specialties grocery store or your local grocery store that has a relatively large seafood department.

This recipe makes me extra happy because by using Kikkoman’s Less Sodium Soy Sauce, I am significantly cutting down the sodium intake that it usually found in poke.

Easy Ahi Tuna Poke

Easy Ahi Tuna Poke

Ingredients

2 1/2 Tbsp. Less Sodium Kikkoman Soy Sauce

1 tsp. Kikkoman rice wine vinegar

1 1/2 tsp. toasted sesame oil

1 tsp sesame seeds; plus more for garnishing (I used black and white seeds)

1/2 tsp. red pepper flakes

3 scallions; thinly sliced plus more for garnishing

1 lb. sushi grade Ahi tuna; cubed into 1 inch pieces

Top with cubed avocado; optional

Top with sliced cucumbers; optional

Instructions

  1. In a medium mixing bowl, whisk together the Less Sodium Kikkoman Soy Sauce, Kikkoman rice wine vinegar, sesame oil, sesame seeds and red pepper flakes until combined.
  2. Add the cubed tuna and scallions and mix with a spoon. Mix gently as the fish is delicate. Mix until tuna cubes are covered in the dressing. Cover with plastic wrap and let marinade in refrigerator for at least 20 minutes. This will allow all the flavors to enhance, do not skip this step.
  3. Once marinated, scoop poke into bowls and top with more sesame seeds and scallions. Serve over brown or white rice, chopped romaine lettuce, seaweed salad, or simply eat it as is!
http://kathrynskitchenblog.com/2017/01/easy-ahi-tuna-poke/

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img_8206There are so many different ways that you can eat this poke, my boyfriend and I kept it simple and ate this poke as is! BUT you can also eat it over white or brown rice, chopped romaine salad or with sliced cucumbers or crackers. This poke is light and makes the perfect edition to your healthy eating New Year’s resolutions! 🙂

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Pumpkin Maple Cashew Granola

This granola is perfect for fall and makes a great healthy snack. This recipe is filled with flavors of fall. It is also wonderful because it has pumpkin in it! Pumpkin makes fall extra special and I try to incorporate pumpkin into everything that I can–especially since there are only few weeks left where pumpkin is allowed in recipes!
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Pumpkin Maple CashewGranola

Pumpkin Maple CashewGranola

Crunchy, healthy, sweet and perfect for fall!

Ingredients

3 cups rolled oats

1/2-1 cup raw cashews

3 Tbsp sugar

¼ tsp of sea salt

3/4 tsp pumpkin pie spice (I also added an extra dish cinnamon)

1/4 cup butter

1/3 cup maple syrup

1 Tbsp. honey

1/3 cup pumpkin puree

Instructions

  1. Preheat oven to 350 degrees F. Mix the oats, cashews, spices, sugar, and salt together in a large bowl.
  2. In a small saucepan over medium-low heat, warm the butter, maple syrup, honey and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
  3. Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 20-25 minutes. Flip with a spatula after the first ten minutes of baking. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
  4. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
  5. Transfer to an airtight container. Should keep fresh for a couple weeks. Enjoy with as cereal, or a yogurt topper, or just as a snack!
http://kathrynskitchenblog.com/2016/11/pumpkin-maple-cashew-granola/

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Leftover Breakfast Bowl

This bowl can really be for breakfast or lunch. I call this my “leftover breakfast bowl” because 90% of this was from dinner the night before. You can certainly make everything the same day as well. I just loved the idea of combining ingredients that I already had in my refrigerator. Combining all of these nutritious colorful ingredients is a great way to start or power through your day! #TheRecipeRedux

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Leftover Breakfast Bowl

Serving Size: 1 serving

Leftover Breakfast Bowl

Ingredients

1 egg

¼ cup cooked sweet potatoes

¼ cup cooked spinach

¼ cup roasted peppers

1-2 cooked sausage (I used the Sweet Italian Sausage from Trader Joe’s)

Salt and pepper to taste

½ tsp garlic powder

1 tsp butter

2 tsp olive oil

Toast; optional

Instructions

  1. To make eggs: In a frying pan on medium heat, melt butter. Crack and egg in a small bowl and whisk until scrambled. Pour in frying pan and sprinkle salt and pepper. Cook for about 3-5 minutes until eggs are fully cooked. Set aside.
  2. To make the cooked spinach: in a frying pan on medium heat, add about 1 tsp olive oil. Add about 2 cups of fresh spinach. Saute until cooked completely, about 5-7 minutes. The spinach will dramatically shrink in size. Sprinkle with salt and pepper.
  3. To make sweet potatoes, roasted bell peppers and sausage: drizzle a baking sheet with olive oil. Cube sweet potatoes, slice the bell peppers, and cut sausage into ½ inch pieces. Season with salt, pepper and garlic powder. Spread on baking sheet and bake for 40 minutes, flip after the first 20 minutes.
http://kathrynskitchenblog.com/2016/10/leftover-breakfast-bowl/



Sea Salt & Cracked Pepper Veggie Sandwich

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. #ad

Happy Thursday! Last week Sabra® shipped me 3 samples of their new Sabra® spreads. I was pleasantly surprised when I opened the package because I love hummus and I love sandwiches so these spreads were perfect for me. I received their 3 new flavors: Honey Mustard, Garlic Herb and Sea Salt and Cracked Pepper. I used the Sea Salt and Cracked Pepper Sabra® Spread on my veggie sandwich to add additional flavor—and it did! The flavors on all 3 are bold and they bring on a new take to sandwiches or wraps. Each spread has 75% less fat than the leading mayonnaise brand and has great flavor, NOT fat. The spreads are a bit creamier than a hummus spread so it’s actually perfect for spreading on sandwiches! I also forgot to mention they come in a perfect squeeze bottle that you can just squeeze with no mess which is key for most of us.
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Sea Salt and Cracked Pepper Veggie Sandwich

Yield: 1 serving

Sea Salt and Cracked Pepper Veggie Sandwich

Fresh cracked pepper sea salt Sabra® Spreads make this sandwich extra delicious. It's packed with tons of fresh veggies to keep you feeling healthy!

Ingredients

2 sliced of whole wheat bread (toasted is optional

2 Tbsp Sabra® Sea Salt and Cracked Pepper Spreads

4-6 thin slices of tomato

4-6 thin slices of onions

4-6 thin slices of yellow bell pepper

6 spinach leaves

2 Tbsp micro greens; or sprouts

Sliced avocado; optional

Instructions

  1. Toast your bread (optional). Spread 1 tablespoon of hummus on each piece of bread.
  2. Layer your veggies on top. I layered in the order of: tomatoes, onions, bell peppers, spinach, then micro greens. Avocado makes a great addition to this also!
http://kathrynskitchenblog.com/2016/10/sea-salt-cracked-pepper-veggie-sandwich/

These Sabra® spreads helped me recreate this heart healthy recipe because I swapped out the usual mayonnaise and mustard that I normally put on my sandwiches. For my hearty veggie sandwich, I used the sea salt and cracked pepper Sabra® Spreads spread (instead of mayonnaise of course). It worked so well with this sandwich because of the salt and pepper flavor that I got in every bite from the spread.  I normally like to add some type of protein to my sandwiches besides veggies but the hummus was plenty for this hearty sandwich–yes, sandwiches can be hearty without meat too! The amount of veggies you can add to your sandwich are endless and you can add any of your favorites. I used some of my favorites that I sliced with my new slicing mandolin. I hope you get a chance to try out at least one of these spreads with my recipe!

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