Pay Day Ahi

Ahi Avocado SandwichI know it’s common practice to associate “starving artist” with poverty. And rightfully so – I mean, they call it “starving” for a reason. This is no different for me, though, as you can see in this blog I am never *really* starving. And that’s because much of my life is spent being creatively frugal with what I find. But one of the things I love most about being a starving artist is that, every now and then, all the hard work and struggle pay off. The stars align, the paychecks roll in, and suddenly you find yourself with a bit of extra cash to spend. It’s a wonderful feeling. What’s even more wonderful is when you have enough cash to catch up on your bills and still have a bit left over to treat yourself to some divine cuisine.

July has found me in this very position and true to form, I have wasted no time in making a higher end food investment. Those of you who are loyal readers should be not at all surprised to find that it is seafood. One of my best friends, whether I’m rich or poor, is Costco, and one of the things that I’ve always looked longingly at is their fresh seafood counter. A bargain, yes, but still an initial investment beyond my normal budget… until a few days ago. I made two purchases. A beautiful large whole filet of wild caught sockeye salmon for $35. And a pack of two sizable fresh wild ahi tuna steaks for $20. Honestly, considering the purchase, these prices are a steal. Hefty, but not so much that I’m going to be totally broke and have nothing to do with it. And, what’s better, because there is so much, that means I have lots more to play with. Bargain AND multitasker? The starving artist’s dream.

For this post I’m focusing on the ahi. First, because I saw no point in freezing this gorgeous fish for later use, I decided instead to cook it right away and use it over the next few days in various ways. Cooking ahi is best kept simple – super super high heat, brush with a thin layer of olive oil, sear for two minutes on each side, done. No seasoning  (that comes later), no fuss, nice rare tuna with an even sear layer on all sides. Gorgeous.

Tonight I was inspired to make a sandwich. It turned out to be one of the best things ever created. The key? Simplicity. Above you see the fruits of my labor: seared ahi tuna sandwich with avocado and wasabi spread. Are you freaking out? You should be. Here’s the run down.

  • 2 slices of toasted Ezekiel bread (it’s flourless and low glycemic – try it)
  • 3 slices of ahi, cut against the grain, seasoned with kosher salt
  • sliced avocado, seasoned with kosher salt
  • 4-6 paper thin slices of cucumber (shave it with your vegetable peeler or use a food processor)
  • wasabi spread (1 tbs soy free veganaise, 1 tsp prepared wasabi, few drops soy sauce or Bragg’s Liquid Aminos, mix all ingredients thoroughly)

And that’s all there is, friends. Toast the bread, cover both slices with generous amounts of wasabi spread, layer on the tuna, the avocado, then the cucumber. Simple, elegant, and utterly divine. I won’t lie, I ate two of these, and also gave one to my roommate. It was so good that I felt he needed to experience it. And the best part? I still have another tuna steak!

Purple Smoothie

Purple SmoothieDid you know that foods that are naturally purple (like blueberries or acai berries) are exceptionally high in antioxidants are therefore are super good for you? It’s true. Back in 2010 when I first began my weight loss journey, before I discovered juicing, I would have a purple smoothie every morning with a slice of cinnamon raisin Ezekiel bread. It is such a good breakfast. In fact I may just have to start doing it again.

Blend all of the ingredients below in a magic bullet or whatever blender system you have. I specify the Sambazon variety of acai berry juice because this is the brand they carry at Costco – it’s 2 bottles for $10, whereas one bottle will run you around $7 at Whole Foods. I also get all my frozen berries at Costco. Usually I buy one of their huge bags of frozen strawberries and either frozen blackberries or whatever berry blend they have available. It lasts for weeks and is such a good bang for your buck. As far as bananas go, the more ripe the better. If you like your smoothies extra thick and cold you can freeze the bananas once they’re ripe and add them to  your smoothie that way. At the end of the day, it’s your smoothie, so put in whatever you like – I’d love to hear your variations!

The Ingredients: 

  • 1/2 cup Sambazon acai berry juice
  • 1 cup unsweetened vanilla almond milk
  • 1 fresh or frozen banana
  • 1/2 cup frozen blackberries or blueberries
  • 1 large frozen strawberry
  • 1 generous squeeze of honey
  • 1 tbsp fresh ground flaxseed
  • pinch of old fashioned rolled oats
  • dash of vanilla extract
  • 1 tbsp Greek yogurt (optional)

Now I am not an advocate of protein powders and the like because at the end of the day they are super processed products that your body will have trouble digesting. However, if you must, this smoothie will be a perfect vehicle for that or any kind of powdered or liquid supplement you take.

Sprouted Corn Tortilla Chips

I couldn’t very well post a recipe for guacamole without giving a chips recipe to go with it. I know I encouraged you to not eat the guac with chips, but I was actually talking about store-bought tortilla chips. Friends: STOP BUYING TORTILLA CHIPS! Like the guacamole, they are SO easy to make at home – you seriously have no idea – and they will blow any chips you could buy in the store completely out of the water. What I love about making my own tortilla chips is that I can make them out of whatever I want. I was in Whole Foods this morning, a place I go to usually once a month partly because I’m just never near one and partly because whenever I’m there I want to buy everything. One of the most valuable things I’ve discovered on my weight loss journey is Ezekiel bread – a sprouted grain bread that contains no flour and no gluten. It’s very easy to digest and doesn’t mess with your body chemistry like white processed flour. Whole Foods carries the entire Ezekiel line –  you can get hamburger buns, hot dog rolls, bread of various flavors, and tortillas. Today I noticed a new addition to the family – sprouted corn tortillas. What a perfect vehicle for my guac.

Here’s what I did. I preheated my oven to 375 degrees. I sliced three of the tortillas (just because it’s healthy doesn’t mean you can the whole package) like a pizza, creating 8 triangle wedges per tortilla. I placed them on a sheet pan, drizzled just a little bit of olive oil and a sprinkle of salt, then tossed them about and arranged them in an even layer on the pan. Then I just placed them in the oven until browned and crispy, about 10-15 minutes. Pull them out, let them cool a bit – done. It’s that easy. I find with Ezekiel tortillas it is better to cook them a little longer than you think you need otherwise they’ll be chewy. You can follow this same process with any tortillas and also with pita bread. Yum!

Side note – can you believe it’s already Friday?