Eat Happy: Sesame Crusted Seared Ahi

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


So, I was super intimidated when I realized that I’d be cooking this recipe. Mainly because I’ve never ever cooked tuna. Ok so all because I’ve never ever cooked tuna. My only experience with tuna besides the stuff that comes in the can was eating it on sushi.

I was also very much so prepared to dislike this. Spoiler alert: I was very much wrong about that. 😉

I literally stood in front of the oven with my arms crossed staring at the tuna while it seared thinking – ” this is going to be so gross.” LOL Like a child!

The thing is – I’m just not into big slabs of meat. And then the idea of the texture of raw tuna on the inside that was part of a big slab of meat. All that had my brain going, “No thank you ma’am.” I’ve had raw tuna on sushi, but it was sliced super thin.

One thing this recipe had that I was SUPER excited about was the wasabi paste. I love wasabi paste. I’ll eat as much of it as I can handle, because the flavor is just phenomenal to me. I ended up adding some extra paste to my soy sauce for dipping which took the whole dish to another level for me. Anna suggests that you dip the finished tuna in soy sauce which is good in and of itself. BUT if you like wasabi paste like me…whisk a big dallop of that into your soy sauce for some extra yumminess.

This is a great substitute for conventional soy sauce. You can get it from Amazon. 

I totally overcooked my tuna, cause I was being extra cautious. It still tasted pretty dang delicious in my opinion! Going into this I definitely thought this would just be a one time dish for me – but after trying it, I can confidently say I will for sure be making this again!

This was such a yummy meal and as always I could feel great about putting it into my body because there are no sugars or grains in it!

What about y’all..do any of you have Eat Happy and have made this recipe? What about tuna steaks in general? Any big fans out there? What’s your favorite way to cook them?


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya

 

Eat Happy: Cauliflower Pizza Crust

Eat Happy: Ultimate Low Carb Pizza Crust

Eat Happy : Roasted Red Pepper Hummus

Eat Happy : Cheese Ball

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy : Chicken Queso Dip

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?



Hey Hey! 🙂 Today’s post is all about Anna’s Chicken Queso Dip. Let me just say that I was super excited to make and eat this. It’s got my most favorite ingredients: chicken, spicy peppers, and cheese. What’s not to love?

This was probably one of the MOST simple things I’ve made since we began this journey of cooking through Eat Happy which is saying a lot because the recipes in this book are generally not complicated. I love that. Cause cooking is not my favorite thing to do…so the less steps the better.

The dip did not disappoint me. It was super yummy, and made the perfect dinner. I used some pork rinds and extra crispy bacon to scoop it up with. Easy peasy peeps.

While this dip would be great to make on any week night for your family, I think that it would make a great addition to any party or get together.

And I mean really, that’s all I have to say about this fabulous dip! Go get yourself this cook book and start treating your body to some yummy meals that are grain free and sugar free. I promise you’ll feel and look amazing. 🙂

Until next time!


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Today’s post is a joint effort. Rhonda is handling the Kale Chips and Ashley is going for the deviled eggs. 🙂

Rhonda –

I am no stranger to kale chips.  I hate the ones you can buy in the store, but have always enjoyed making them at home for a crispy snack.  When I looked over Anna’s recipe, I thought, cool… I just need to buy kale and White Balsamic Vinegar.  Easy, right?  LOL.

Truth be told, my kale chip experience was supposed to go up last week, but I have struggled to find the white balsamic.  I have gone to every store in my area.  I finally gave up and decided to use the regular balsamic that I have at home.

 

Listen, the recipe calls for washing and drying and cutting up a bunch of kale.  Ain’t nobody got time for that when the store sells it in giant bags already prepped.  I used to eat a lot of kale and I have never bought it in any other form.

One thing that makes cooking more enjoyable for me, along with having a drink and dancing to some loud music, is having cooking tools that I enjoy.  I recently got these copper pinch bowls at Target and am pretty much OBSESSED.  I also got a new set of measuring cups and spoons because we were missing so many.  That mixing bowl?  Yep, it’s new too because I never have any the size I need!

Anyway, these were quick to prep and they cooked in half the time, thanks to me using prepped kale.  The pieces are smaller than they would have been if I had used a bunch and cut it myself.

I have made kale chips probably 30 times, and loved them every time.  These were on another level though and I will absolutely be making them again.  I mean, I do have a giant prepped bag of kale to go through now.

 

 

Ashley –

Sooo, deviled eggs? Listen, I’m southern so I for sure love some deviled eggs. They’re like a staple in our diet around here. Granted – typically they are loaded with unnecessary things like cornbread or some other form of bread crumb BUT  we are still down with the deviled egg here in the south.

I baked my eggs instead of boiling them. Y’all – it’s so much easier. Thank you to Rhonda for introducing me to that life hack.

Besides the absence of some kind of grain being stuffed into these bad boys – Anna’s Deviled Eggs are missing that usual key deviled egg ingredient : mayonnaise.  If I had to admit any kind of apprehension when making these, it would be that I was for sure that without mayo these bad boys wouldn’t taste quite right.

I literally had an internal battle raging the entire time of… maaaaybe I could just put like a dollop of mayo in the mix. I repeatedly had to tell myself to trust Anna – cause she hasn’t let me down yet. 🙂  OH and the green onions. Cause I’m just not a raw onion (of any kind) fan. Again, I trusted Anna.

I ‘got fancy’ as Anna said and put my deviled egg filling in a zip lock baggie to dispense it into the egg halves. Why? In actuality, it was because that was way less messy than spooning it into each egg half. Also, I may or may not – ok actually I did – eat some of the filling straight from the zip lock bag when I was finished filling all my eggs. It’s so good man. So good. I didn’t even miss the mayo! Nor did I mind the green onions. I was shook.

Now, because I’m from the south I couldn’t resist sprinkling the filled eggs with some kind of red spice. Typically people use paprika – I like things real spicy so I grabbed some chili powder. To be fair, I did taste one without the chili powder and it was delicious. 🙂 So good – and so good for you cause there’s no pesky grains or sugars added to these babies.

 


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Sausage Stuffed Mushroom

 

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


 

Sooooo. Another recipe another ingredient I don’t like. I mean. I feel like disliking mushrooms is a pretty common thing. Just because I dislike cucumbers and now mushrooms … doesn’t mean I’m super picky. Right?

Right??

Irregardless, I’m in this for the long haul – so I’ll try anything. And I have to go ahead and say that despite the whole mushroom thing…this was SO GOOD.

I don’t have any stories about having trouble finding ingredients on this one. Surprised? I sure was…cause that seems to have been a common theme for us so far. Not this time though.

I actually meant to cook this on Sunday night. You know. Be a prepared and responsible blogger. Not do things the night before. But eh. Where’s the fun in that? Also. I opened Eat Happy and looked at the recipe and was all “ NAH. I’ll do it tomorrow.” Cold feet like cray.

So I gave myself the pass Sunday night which meant Monday night was the night. I dove right in starting with the prep of all the cutting/chopping/ worst part…whatever you want to call it. My dad is an incredible cook. He always cooked our meals growing up. He would fondly call me his sous chef. I hated it. I was the one shredding the cheese and cutting the vegetables and cleaning up the messes he left in his wake. He was preparing me for real life. Or using me. How ever you choose to look at it. 😉

But yeah, everything was going great. I had to Google how to prepare a mushroom for stuffing. I spent HOURS chopping all the stems. Then, I ran across a piece of the inside of one of the mushrooms. I guess it came off with one of the stems I popped out? And um. I have that thing where I can’t stare at holes. Like clusters of them. It’s a thing. Trypophobia. Google it. I’m thinking about it now, and I think I may climb out of my skin. ANYWAY – the inside of this mushroom gave me a similar feeling as staring at a bunch of holes. Not cute.

So I threw that bad boy away and moved on with life. Like every other recipe I’ve tried from Eat Happy – even though the concept was intimidating to me – the actual execution of the recipe was easy because Anna keeps things simple and straightforward.

I got the stuffing mixture combined with only a slight issue with opening the cheese. Y’all. This stuffing. It’s amazing. So delicious. And if you know me this won’t come as a surprise, I have this vision of making this again but chopping up ALL the mushrooms and just mixing it all together and eating it like that. Cause I couldn’t help myself. I unadshamedly ate several spoon fulls of the stuffing all by itself.

AND while the stuffed mushrooms baked – they smelled incredible. I was actually looking forward to trying one. So, 45 minutes later – plus 10 more for cooling…it was the moment of truth. I chose one and put it on in my mouth. It was good. Really good. Cause that stuffing is bomb. But, I just can’t get past the squishy texture of a whole mushroom. Sooo – yeah I think next time I’ll just chop it all up and eat in in a bowl or something. Haha

It was seriously yummy though. You need to put this on your list of things to try. And again? The best part? It’s SO GOOD for your body. No sugars or grains to fuck you up. 😉

If you want to read more posts about Eat Happy, I’ve got all the links compiled here nice and neat for ya.

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini
Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

 

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Hey hey! So today isn’t Tuesday, but we have something else planned for this Tuesday…so here we are on a Monday doing Eat Happy. 🙂

My task to cook this time? Tzatziki Dip and Almond Meal Pita Chips.

Soooo, confession time? The main ingredient in the Tzatziki Dip is cucumbers.  I hate cucumbers. I don’t like the way the smell. I certainly don’t like the way they taste. BUT I refuse to be that person that won’t try something new. Don’t get me wrong. I freaking love my comfort zones, especially when it pertains to food. I can eat the same meal all week. I will order the same thing at a restaurant…indefinitely. I’m just not going to put a hard no on something  – when it’s being prepared differently than I’ve ever had it. The thing is, you can be in the camp of not liking a certain food, but someone could cook or prepare it in such a way that you end up really enjoying.

But yeah. Not a cucumber fan – however, I dove into this recipe with confidence and zero cucumber hating baggage.

First hurdle? I had a hard time finding almond meal. I can remember when I first started NSNG, and how it was never a big deal to find coconut flour or almond meal at places like Walmart and Target. Now, the shelves were bare and weren’t restocked for over a week. Rhonda and I talked about it and she pointed out that it was probably because more people are being turned on to limiting grains and finding substitutes for traditional flour. Anyway, I finally found some almond meal at Winn-Dixie.

The batter is pretty simple and straightforward – I did have one hiccup. I forgot to buy parchment paper that was supposed to use to line the pan. You know. To prevent sticking. I’ve been out of tinfoil for a couple of weeks now. Zip lock bags too. I’ve been sending my son’s weekly magazine cut outs that start with his class’s letter of the week just stuck all willy nilly in the pocket of this school folder. So I mean – there for sure was no parchment paper in the house. Solution? I just heavily greased the pan with some kerrygold butter and sprinkled that with a little bit of almond flour. For the most part it worked. Thankfully you’re supposed to just break apart the pieces so it was ok that they didn’t come out all perfectly shaped. 🙂

The almond meal pita chips turned out fantastic. They were so good I could have ate that whole pan. I had to quickly wrap them up and put them away.

While the chips cooled, I got started on the Tzatziki Dip.  You have to roughly chop the cucumbers and sprinkle them with salt to help draw out some of the moisture.  I have to say that that part was super interesting. To let the cucumbers sit and come back to cucumber juices leaking everywhere.

Once the cucumbers were ready – I threw them into the food processor with all the other ingredients. Let me just tell you that pureed cucumbers have an even more intense smell. I was definitely taken aback. And then I regained my composure cause: I’d left my cucumber baggage at the kitchen door. 😉

I tried several bites – and it wasn’t too bad. Not something I’d choose to make again…but not something I’d turn my nose up at which says a lot considering I have a strong-ish dislike for cucumbers. And once again, I brought this beauty to my Mom cause girl loves cucumbers. 🙂 🙂

Thanks for coming by…and if you want to see our previous week’s Eat Happy posts feel free to click on through:

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini
Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Ashley here for week one. 🙂 If you skipped over the title …or have just already forgotten at this point, this week I made Super Guac! & Smoked Salmon w/ Coconut Flour Blini.

I want to put some things about myself out in the open first.

  1. I actually hate to cook. I hate when people say that people who eat out all the time or are dependent upon someone else to make their meals are “too lazy to learn to cook”. I’m not lazy…I just don’t like it. You know what I do like? Perfecting the blending of my crease shadow in the morning so that my eye shadow looks bomb. I don’t see you taking time to do that Linda. Should I call YOU lazy? I’m not going to. Cause you just don’t care enough about makeup to do that everyday. So calm your judgy horses down. We all have our own vices. I don’t care that much about making food.
  2. I hate big slabs of meat. My favorite thing is for my food to be all mixed together in a casserole…or my meat savagely hacked up.
  3. Texture is a huge determining factor for me when it comes to whether or not I enjoy food.
  4. Apps are life. Especially dip. And if you can’t do dip as your meal. Well you can’t sit with us over here at RATMM.

ANYWAY – to the Guac. Until I decided to make this dish, I was an avocado buying virgin. I’d never bought one much less used one in a recipe. To be honest? I’m not a huge avocado fan. The texture is weird. But that is part of the point of this whole series: for us to try things and make things we would normally just flip right on past. So, there I was in the grocery store Googling “How to know an avocado is ripe”. I spent a lot of time feeling up almost every single avocado in that store before I got frustrated and just grabbed some. It all worked out though. 😉

Some things I did differently? I skipped on the cilantro. I hate cilantro. With. A. Passion. I also substituted the pepper she recommended in the recipe for jalapeno, because I couldn’t find the one she suggested and also I just really like the way a jalapeno tastes.

What did I think when it was all said and done? It was really good. And this is coming from someone who doesn’t care for avocados. Will I make it again? Probably not. I’m going to bring the left overs to my Mom tomorrow. She loves avocados. 😉

Ahhh the Smoked Salmon w/ Coconut Flour Blini – I was most excited about this. Eating it. Not making it. I was terrified of those damn blinis. When I was searching for these ingredients I had to Google, ” can you buy creme fraiche in the grocery store?” Cause. I’d never heard of it. I didn’t know what it was…what it looked liked…was it some specialty item that I’m not going to be able to find at the Walmart Neighborhood Market???  Turns out you can buy it at the basic grocery store.  And I did. So THAT was a win.

So the main thing with this recipe is making the blini. I mixed the dry ingredients just fine. I added in the wet with a little trepidation and only one minor misstep. I attempted to continue to use a whisk when adding in the wet ingredients. Not a good idea. The batter kept getting caught up inside the whisk. So, I switched to a fork which worked peeerfectly.

I read and re read and read and re read the part about putting the batter on the pan…I really needed to soak it in and become comfortable with the upcoming process. It was like making pancakes. I don’t make pancakes. I’m a modern millennial mom. We buy frozen pancakes for our children and pop those things in the microwave. I got to the part where it said “flip blini” and my instant thought was “fuck me”. Like. She just said “flip blini” as if it was no big deal. Just flip it yo. Wrong. That’s hard. Like hard hard.

I burnt the first batch of blinis that I cooked. Which was really funny to me because as I scooped out that first batch …and looked back at the remaining batter in my bowl – I thought, wow this is going to make a ton of blinis! Then I burnt the first ten….soooo it was good that there was so much batter. 😉

The next batch I just went in throwing my fears to the side. I scooped those bad boys out and flipped them over like I knew what I was doing . Like I had been making and flipping blinis my whole life.  Ok so,  I still struggled with expertly flipping them but I at least flipped them over in time so that they weren’t burnt! Did they look like Anna’s picture in Eat Happy? Um. That’s a big hard no. But they still tasted good. Even the burnt ones. They kind of reminded me of cornbread.

I loved the Salmon Blinis as much as I expected that I would love them. I’d gladly eat those again and again. Will I make them again…just you know on a regular Monday night? Eh. Probably not, but if you want to come over and cook them for me I would never object. 😉

Besides being stressed to the max over the thought of making the blinis – I thoroughly enjoyed making these two recipes. They were not overly complicated and had easy to find ingredients. Best part? I didn’t have to worry about modifying the recipes to fit my No Sugar No Grains lifestyle.

 

Introduction to Eat Happy Cook Thru Series

Hey there! And happy Tuesday! We are incredibly glad to see you here at our happy place…this little corner of the internet that we call home. What are we doing around here today? Well, today we are introducing a new series that is going to be a regular Tuesday thing for….well…for a long time. Why? Well, we are cooking through one of our FAVORITE cook books…that has like 200 recipes…sooo dats a lot of Tuesdays! It’s going to be fun though!

Eat Happy is the cookbook in question. It was written by Anna Vocino and published in October of 2016. We know who Anna is because we both follow a way of eating called NSNG (no sugars no grains). Anna is close friends with and co hosts a podcast with the man who coined the phrase NSNG and started the revolution that is this way of eating, Vinnie Tortorich.

We could both literally write several blog posts detailing exactly what NSNG is, how we follow it on a daily basis, the million ways it has changed our lives and health for the better, BUT for now we’re going to give you the quick and short version. 😉 I mean, if you want to hear more please leave us a comment or drop an email or tune in to our Wine Wednesday Live Chats on our Facebook page…because NSNG has been a hot topic over there lately!

In short, eating NSNG means that you cut out all sugars and grains from your diet. The grain part is pretty easy for most people to understand and comprehend. Grains are obviously present in bread products and also things like rice. “Grains are peasant food.” – to quote a mutual friend of ours. They are filler foods that are not necessary to your survival and honestly don’t do anything to make you feel or function better on a daily basis. Wheat Belly is a great book to read if you are curious about the negative impact grains have on you. Sugars though? Most of us are running around as little sugar addicts and we are completely unaware.  And yes, obviously we are talking about cutting out sweets. Clearly, eating several cookies is not going to be good for you because there is obviously sugar involved in the process of making them. However, there are sugars hiding out in almost every form of processed food. We are talking SAVORY processed foods. Do you put prepared season packets in your food? There’s typically sugar added to those. Do you have a favorite salad dressing from the grocery store that you love to slather all over your leafy green salad? There’s likely sugar in that dressing. Do you crave a ready to go red sauce that is conveniently sold in a jar at your local supermarket? There’s added sugar in that. We could literally go on and on and on. Added and UNNECESSARY sugar is just sprinkled and dumped into processed foods like it’s the answer to everlasting life. But it isn’t. Sugar is an addictive killer. And all those sugar substitutes? The ones that companies use in order to put that “sugar free” label on their product. They’re still sugar. They taste like sugar. They act like sugar. The affect your body like sugar. And they will hurt you … just like ANY form of sugar will.

What does eating this way do for you? What has it done for us? We both feel so much better. We have more energy. We are able to ward of sickness more often than not. We don’t suffer from brain fog. We can control things like frequent migraines or headaches. We are able to truly taste things and appreciate the flavor of “just real food”. Our digestive systems function so much better than before. We’ve both lost a ton of weight. We are more happy with ourselves. We are no longer slaves to food. We can eat delicious food … as much of it as we like… without negative side effects.

Eat Happy has been an amazing resource for us to find new meals to prepare – and every single recipe in Eat Happy is void of sugars and grains. We just love it. We’ve cooked so many things from it. However, there are still a ton of recipes that we haven’t gotten to try yet! So, we thought a fun project would be to spend some time cooking all the way through the book…and to share that experience with you guys!

We are going to start with the very first recipe and plow through each one while alternating between the two of us. We won’t be sharing or posting the actual recipe on the blog, because we believe that you should purchase the book…but what we are going to share is our experience while making the meal – and introduce you to some meals that are super healthy and incredibly delicious!