Thai Grilled Tuna salad

Adapted from: http://allrecipes.com/recipe/asian-sesame-seared-or-grilled-tuna-gluten-free/?scale=6&ismetric=0

serves: 6
6 (6 oz.) Tuna steaks
1 Tbsp. 1-1/2 tsp. sesame oil
3 cloves garlic, minced, or ( for extreme flavor, add more)
3 Tbsp. grated fresh ginger
3 Tbsp. chopped fresh basil
1 cup Thai-style peanut sauce
1/4 c.- 2 Tbsp. soy sauce * Tamari
3 Scallions, sliced thinly, divided
3 Tbsp. sesame seeds, or to taste
1 Tbsp. -1-1/2 tsp. Vegetable oil
3 Tbsp. rice wine vinegar
Cayenne pepper to taste
Himalayan Salt to taste


Directions:

1. Whisking together Vinegar, sesame oil, peanut sauce, soy sauce, ginger, Scallions, basil, and garlic in a bowl until marinade is completely blended well. Placing tuna steaks in the marinade and refrigerate for at least 1 hour or so.

2. . Removing tuna from the marinade -(don't reuse the marinade). sprinkling sesame seeds onto the tuna, and press the sesame seeds into the tuna until coated completely.

3. using a frying pan, heat vegetable oil over high heat until oil gets hot; cooking tuna until completely cooked, 30 seconds to 5 minutes per side.

4. Transfer onto a paper towel to absorb excess oil, sprinkling with just a pinch of Himalayan salt, Cayenne pepper. Slice and serve over a salad with your favorite salad dressing.

Rum Raisin Oatmeal Cookies

(inspired by: Rum raisin ice cream)

Serves: 42

1 c. Raisins
1 c. Pure cane sugar* sugar substitute
1 c. Firmly packed brown sugar
2 eggs* egg substitute
2 Tbsp. Milk * (almond, soy, rice milk)
1 1\2 tsp. Vanilla extract
1 1\2 c. All purpose flour * gluten free flour
1 tsp. Baking soda
1\2 tsp. Course Himalayan salt
4 c. Quick oats * gluten free oats
2 tsp. Rum extract
1 c. Vegetable Shortening

Directions:

1. Preheat oven to 375.

2. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk, vanilla and rum extract; beat well.

3. Add flour, salt and baking soda; beat well. Stir in oats and raisins. Using a ice cream scooper drop Tablespoonfuls rounds about 2-inches apart onto a prepared ungreased cookie sheets.

4. Bake for about 13-15 minutes or until golden brown. Remove from oven, and allow to stand for 5 minutes. Before placing cookies onto a cooling rack to finish cooling.

15 bean salad

Adapted from: http://allrecipes.com/Recipe/Traditional-Three-Bean-Salad/Detail.aspx?evt19=1&referringHubId=16696

Serves: 6 1 (16 oz.) bag 15 beans, cooked & drained
1 (4oz.) jar olives, chopped
1\2 c. Vinegar
1/4 c. Pure granulated sugar
1\4 tsp. Course Himalayan salt
1\4 tsp. Cayenne pepper
1\2 c. Vegetable oil

Directions:
1. In a medium sized bowl mix 15 beans, and olives together.

2. Blend together vinegar, oil, salt, pepper, in a saucepan; and bring to a boil. Cook, as well as stir till sugar, has dissolved, for about 5 minutes. Removing vinegar mixture from the heat, and pour over 15 beans; toss to coat refrigerate until all the flavors mingle for about 8 hours.

Bourbon Pecan Peach Cobbler

Adapted from: http://allrecipes.com/Recipe/Fresh-Southern-Peach-Cobbler/Detail.aspx?evt19=1&referringHubId=630&scale=6&ismetric=0 a

serves: 6

12 fresh peaches, peeled, pitted and sliced into thin wedges
1/4 c. Bourbon
1/4 c. & 2 Tbsp. pure granulated sugar
1/4 c. & 2 Tbsp. Brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 Tbsp. cornstarch
1-1/2 c. all-purpose flour* substitute for gluten free all purpose flour
1/4 c. & 2 Tbsp. pure granulated sugar
1/4 c. & 2 Tbsp. Brown sugar
1-1/2 tsp. baking powder
3/4 tsp. course Himalayan salt
1/2 c. & 1 Tbsp. Margarine , chilled and cut into small pieces
1/4 c. & 2 Tbsp. water, boiled
1/4 c. & 2 Tbsp. chopped pecans

Mix together:
1/4 c. & 1 tsp. pure granulated sugar
1-1/2 tsp. ground cinnamon


Directions:

1. Preheat oven to 425.

2. In a large bowl add the peaches, Bourbon, 1/4 c. & 1 tsp. sugar, cornstarch, and 1/4. cinnamon,1/8 tsp. ground nutmeg, 1/4 c. & 2 Tbsp. chopped pecan, and mix well to coat the peaches all the way through. set off to the side to mingle.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in Margarine with your fingertips, until mixture resembles coarse meal. Stirring in water until just combined.


4. Removing peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the cinnamon sugar mixture, and bake until topping is golden, for about 30 minutes.

Turkey Fritters

Adapted from: http://allrecipes.com/recipe/leek-and-meat-fritters/

Serves: 30

4 Green onions,chopped
4 leeks
1 lb. extra lean ground turkey
2 eggs
1 c. matzo meal
1/2 tsp. cayenne pepper
1 clove garlic, crushed
1/2 cup oil for frying
course Himalayan sat ( to taste)

Directions:

1. Cutting the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Grind, preferable in a meat grinder.

2. In a large bowl add green onions, with mix ground leeks with turkey and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.

3. Form into small patties and arrange on a tray to fry: bite size to be preferable.

4. In a large skillet, heat oil and pan fry until golden; serve hot with sweet n sour sauce.

Asian Crab Salad

Adapted from:http://allrecipes.com/Recipe/Asian-Tuna-Salad/Detail.aspx?soid=recs_recipe_seed&scale=5&ismetric=0

Serves:5

2 (5 oz.) cans crab meat, drained
3 Tbsp. & 1 tsp. sweetened dried cranberries
3 Tbsp. & 1 tsp. finely chopped carrot
1 Tbsp. & 2 tsp. chopped green onions
1 Tbsp. & 2 tsp. finely chopped cilantro
1-1/4 tsp. sesame seeds
1/2 tsp. ground ginger
1/2 tsp. ground red chile pepper
1/4 tsp. course Himalayan salt
3 Tbsp. & 1 tsp.low fat light mayonnaise
1 Tbsp. & 2 tsp. Asian chile paste
2-1/2 tsp. sesame oil
1-1/4 tsp. light soy sauce* tamari
1-1/4 tsp. Manuka honey
1 Tbsp. & 2 tsp.f finely chopped cashews* opt out if you have any allergy to tree nuts
3 Tbsp. & 1 tsp. chopped celery

Directions:

1. Blend together crab meat, cranberries, carrot, green onions, cilantro, sesame seeds, ginger,ground chile pepper, and salt, celery, cashews together in a large bowl.

2. Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; adding the mayonnaise mixture to the crab mixture and stir to coat.

Living Better Healthy benefit

Note: when it comes to living on a healthy diet we as people need to curb around some corners. Why I can't tell you what you need to eat, or opt out of you're diet, but the only person that can only make that decision of course is you yourself. I can only make this recipes and give you the proper substitute for the main Ingredient.

To make a super healthy sandwich:

*swap out that bread as there are other options, you can introduce to your taste buds. a bib of "Lettuces"

* Pita

* Tortilla Wraps

Craw fish cakes

Adapted from:http://allrecipes.com/recipe/crawfish-cakes/?scale=4&ismetric=0

Serves: 4

1/2 egg,beaten* egg substitute
1/4 c. low fat mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Worcestershire sauce
1-1/2 tsp. Rooster sauce (Asian hot sauce)
1/2 pound cooked and peeled whole craw fish tails
1/2 c. bread crumbs** Add more if needed
2 tablespoons vegetable oil
1/2 tsp. freshly squeezed lemon juice

Directions:

1. blend together the egg, mayonnaise, mustard, Worcestershire sauce, and rooster sauce in a bowl.

2. Place the craw fish tail meat and bread crumbs in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerating the craw fish mixture until it can hold a shape, about 1 hour. Forming the chilled mixture into 4 patties.

3. Heat the vegetable oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.

4. Serve with a 1/2 tsp. freshly squeezed lemon juice, and see you in Louisiana- (ENJOY)!