Why do I love salads so much? Yes they're healthy, but genuinely they have always been one of my favorite foods. I was that kid that loved a good Cesar salad. I make salads from home all the time, not just because we're in a pandemic. But because it's so quick and simply, filling and doesn't take up too much time. I always try to keep fun toppings like olives and canned/jarred items like artichokes or roasted red peppers. This salad is a happy medium between fresh and some good old canned/frozen goods. This is also great for one person or you can make a huge batch for a family or party. If you are making for a larger crowd, I would recommend 1 can of everything listed, or 1 of that vegetables (i.e. 1 red onion). For one, I typically do 1/4 of every item.
Green bell pepper
Greek salad dressing
Pepper/Garlic powder for shrimp
This one's real simple. Cut up your vegetables, cook your broccoli and shrimp. For your shrimp, I like to season it with pepper and garlic powder, to keep it simple and still enjoy the shrimp's natural taste. Mix it all together, add your dressing and call it a day!
YUM!! Anything with seafood is my favorite. When the pandemic hit, so many of my favorite restaurants closed down. Some temporarily, some permanently. Because we weren't meant to leave home, I decided to get creative with some of my favorite foods by making them from home. I loaded up all with all the ingredients (that I could find) since most food stores looked ransacked. But I was able to make some delicious new recipes, that have now become at home staples for me. This poke bowl is so easy, really quick to make and requires minimum cooking.
1 tuna steak (thawed or fresh)
1 large carrot
1/2 cup of brown rice
1/2 cup of fresh spinach
1/2 white onion
Pepper / Garlic powder
1 packet of sugar
*Sesame oil, mayo, and siracha for spicy mayo* OPTIONAL
Dice up all of your vegetables, and start building your bowl with brown rice and fresh spinach. Marinate your tuna in the sauces and sesame seeds, for 5 minutes before searing in your pan. You'll want to cook on each side for 2-3 minutes, to keep the inside medium/rare. To create the sauce, you want an equal amount of each. It is a taste as you go type marinade, depending on if you rather it be more sweet or savory. Make enough sauce to marinate the tuna in and some on the side for your finished bowl. Once tuna is cooked, cut up and add to your bowl, drizzling remaining sauce on top. Enjoy!
*Spicy mayo is 3 ingredients, all the same amount. Also taste as you go if you prefer it more spicy or not.*