Want to learn how to make fancy food that helps you lose weight? Watch this!
Healthy food doesn’t have to be boring! You can totally make restaurant-quality food that isn’t a cheat meal, and works within a healthy lifestyle or weight loss diet!
Here we have a dish that builds on tuna which is sky high in protein and healthy fats, romestco, which is made up of roasted peppers, quinoa, which is again high in protein, and delicious roasted veggies! The best part about this, is that it tastes good, and doesn’t feel like you are heating something healthy. Because in the end if your food doesn’t taste good, you aren’t going to want to eat it.
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Blue tweezers:
Fish spatula:
American Cast Iron:
Recipe: Remember, these are more like guidelines
Romesco:
2 ea Bell pepper
1 ea onion
3 ea. Garlic Cloves
1 tbs. Sherry vinegar
1 tbs. toasted almonds
TT Salt
TT Pepper
TT. Red pepper flakes
Directions:
1. Roaste red pepper until completely black
2. Roast garlic and onion until color has devleoped
3. Peeel burnt skin away from pepper, remove seeds
4. Blend bell pepper, onion, garlic, sherry vinegar, toasted almonds, and red pepper flakes
5. Adjsut as needed
6. If too thick, add evoo or water, if too thin, blend. ina small piece of bread
7. Chill
Quinoa:
1 c. quiona
1 3/4 c. water
1. Combine quinoa and water
2. Bring to a boil
3. Drop heat to low, cover and cook for about 20 minutes until quionoa is soft and water is cooked off
4. Chill
Finishing the dish.
5 ea. Asparagus (per person)
1 ea. 6 oz tuna steak
2 ea. Scallion
1. Cut off ends. off asparagus
2. Slice scallions thin
3. When ready. tocook follow steps below
4. Toss asparagus in salt and pepper, put in 450 degree oven
5. Heat up two pans
6. Season tuna with salt and pepper
7. lighlty spray pan with cooking spray, and set down tuna facing away from you
8. When golden brown, flip to other side
9. In a seperate pan, at the same time, add 1/4 cup cooked quinoa
10.warm up romesco in a small pot
11. When quinoa is hot, toss, season with salt, pepper and vinegar
12. Right as you finish, add a big pinch of scallion to the quinoa
13. Remove tuna from heat, put on cutting board and slice 1/2 in slices
14. Put romesco down on the edge of a plate, use. aspoon to push it across the plate
15. Fill the hole in the middle of the romesco with the quinoa mixture
16. Put your aspragus. ontop of the quinoa anglingl it slightly off to the side
17. Put your tuna on the top, making sure to show the pink of the fish
18. Salt the cut with a finishing salt, and top with scallion