Wednesday, July 8, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Fresh Corn and Avocado Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

3 Ears Corn, boiled

1 ½ Avocados, peeled, seeded, chopped

1 ½ Cups Grape Tomatoes, halved

⅛ Red Onion, diced

Dressing

Juice of 1 Lime

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

¼ tsp salt

6 Ears Corn, boiled

3 Avocados, peeled, seeded, chopped

3 Cups Grape Tomatoes, halved

1/4 Red Onion, diced

Dressing

Juice of 1 Lime

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

¼ tsp salt

9 Ears Corn

4 1/2 Avocados

4 1/2 Cups Grape Tomatoes

1/3 Red Onion

Dressing

Juice of 1 Lime

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

¼ tsp salt

Directions

1. Boil corn for about 5-6 minutes

2. Let corn cool and then cut kernels from cob

3. Rinse, peel, seed, and chop avocado

4. Rinse and half tomatoes

5. Dice red onion

6. Mix all ingredients together and then add dressing ingredients, gently mix together


Dinner: Pan Seared Ahi Tuna

Nutrition

  • 2
  • 4
  • 6
  • Nutrition

8 Oz Frozen Wild Caught Tuna Steaks

1 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

16 Oz Frozen Wild Caught Tuna Steaks

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

24 Oz Frozen Wild Caught Tuna Steaks

3 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Directions

1. Thaw Tuna for 24 hrs in refrigerator OR in the vacuumed sealed wrapping, place tuna in a pot of water until thawed, usually about 30-45 minutes

2. Remove tuna from wrapping

3. Salt and pepper both sides

4. Heat olive oil on medium-medium high heat in a skillet

5. Put tuna into skillet, reduce heat to low-low medium

6. Cook for approx. 2 minutes on each side

7. Remove from pan and let rest for 5-10 minutes

Oven Roasted Baby Potatoes

  • 2
  • 4
  • 6
  • Nutrition

6 Baby Potatoes

1/2 Tbsp Extra Virgin Olive Oil

1/2 tsp Greek Seasoning

12 Baby Potatoes

1 Tbsp Extra Virgin Olive Oil

1 tsp Greek Seasoning

18 Baby Potatoes

1 1/2 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Greek Seasoning

Directions

1. Preheat oven to 425 degrees

2. Mix together olive oil and Greek seasoning

3. Rinse, pat dry, and half potatoes

4. Toss potatoes in seasoning mix

5. Spread potatoes out on a baking sheet

6. Put in oven. After roasting for 10 minutes, turn potatoes and roast for 10 more minutes or until desired tenderness and crispness

Pan Sautéed Brussel Sprouts

  • 2
  • 4
  • 6
  • Nutrition

8 Brussel Sprouts

1 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

16 Brussel Sprouts

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

24 Brussel Sprouts

3 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

Directions

1. Rinse, pat dry, and half sprouts

2. Heat olive oil on medium-medium high heat

3. Add sprouts to pan and sauté, turning frequently for about