09 Dec 30 minutes OR LESS. I repeat, 30 minutes or Less.

I was recently talking to a friend and we both shared our love/hate relationship with cooking these days: the reason for that hate you ask? From morning to night it feels like we are in the kitchen 24/7. Like, never leaving. Cooking breakfast just to go turn back around and start lunch and then its all of a sudden time to start cooking dinner?!? And then you wake up and start it all over again. But its healthier to cook, saves on your budget and it exercises those creative juices and boosts those happy hormones so what’s a girl to do? 

Now, this past year has allowed more time for that, and I find so much beauty in having more time to focus on what is best for our bodies, souls, and minds but I also believe in less is more and if all I find myself doing is slaving away in a kitchen it becomes a bit more like work than it is a benefit for my mind and body and soul. 

The solution? Here is where my “always-has-a-solution-fiancé” came to the rescue:  the kitchen is off limits until 5:00 PM to start cooking dinner. 😳 And all meals must be 30 minutes or less. Of course my doubt in myself started settling in. Like okay, we’ll be eating salads for every meal if that’s how it’s going to be. But who doesn’t love a challenge am I right?? So here you have it. A salad. That took less than 30 minutes to make. That was actually pretty tasty and might I add fiancé approved!

Now to the good stuff: 

• Salad Greens: I like to use a mix of arugula, power greens, and even add in a few sprouts or micro greens for added antioxidants. 

• Shredded carrots, broccoli, red cabbage, sugar snap peas or get adventurous with any vegetable that you’d like to throw in 

• Brussel Sprouts halved 

• Butternut Squash cut into 1/4-1/2 cubes. You can also find these at most stores already done either fresh or frozen. 

• GO RAW Organic Sprouted Salad Toppers HERE

• Olives 

• Sesame Seeds 

• Primal Kitchen Cilantro Lime Avocado Oil Dressing or really any of the Primal Kitchen dressings would pair great with this salad! HERE

• 3 TBLSP of Avocado Oil or Olive Oil

• 2 6 oz Wild Caught Tuna Steaks

*I am currently a HUGE FAN of Fish Fixe. they have a number of subcriptions that you can apply to receive some of the freshest seafood I have ever put my mouth on! Check them out HERE

:COOKING INSTRUCTIONS:

• Heat 2 Tablespoons of oil in a skillet on medium high heat and add in the cubed butternut squash and halved Brussels sprouts. I did about 2+ cups of each but you can do less or more and use your judgement if you need a little extra oil. Season with salt and pepper or any other herbs or seasonings. I am a big fan lately of Adobe seasoning, lemon pepper, or garlic, cilantro or parsley.
• Cook occasionally stirring until the veggies get slightly tender and soft but not too cooked.
• Meanwhile, rinse the thawed Tuna Steaks and season with salt/pepper.
• In another skillet heat the remaining oil on Medium High heat and add the tuna steaks
• Depending on how you like your tuna cooked, I’d recommend cooking 1.5 minutes on each side for rare to 3 minutes on each side for medium. In between sprinkle both sides with sesame seeds and salt/pepper to taste.
• Assemble all other ingredients in a bowl and toss with your choice of dressing.
• Finally, transfer the Brussels sprouts and butternut squash mixture on top of the salad, slice the tuna steaks and layer on top of your salad. And, Voila! A delicious and nutritious seared tuna salad at your taste buds service!

I want to share my gratitude with you for your time and support. I hope that this website and blog can be place where you can be inspired to live a vibrant life as I begin to share these tried and true tips and tricks made by yours truly: Jessica Anne.

Be sure to sign up for my newsletter to stay in touch with me and lets help connect with each other in ways that we can truly

LIVE & BE WELL 💞