Spinach Salad with Garlic Butter Ahi

One of the dinners I made last week – I put together very quick, as I’d cut all veggies on Sunday to prep for the week, so all I had to do was literally dump them on the spinach. One of my favorite things about most seafood – it cooks fast! This meal was satisfying and filling, a perfect balance of vegetable, fat and protein!

Spinach Salad with Garlic Butter Ahi

  • Organic spinach
  • Orange bell pepper
  • Baby crimini mushrooms
  • Red onion
  • Cherry tomatoes
  • 1 1/2 avocados
  • Goat cheese
  • Salt/pepper
  • Balsamic vinegar
  • Olive oil
  • 1 piece of garlic butter ahi

Throw all the vegetables and goat cheese into a bowl. Sprinkle with sea salt and fresh ground pepper. Drizzle just a little olive oil and a small sprinkling of balsamic vinegar on top. Top with garlic butter ahi. To make the ahi, I simply melted a decent amount of grass-fed butter in a hot skillet, and generously sprinkled the butter with garlic salt (I’m out of my garlic butter). I let it heat until it started to cook on its own (like brown butter), and then placed both ahi steaks in the butter. I let it cook about 3-4 minutes on each side, on high.

I might just have to make this again soon – great way to change up protein source, not to mention, it was fabulous with the goat cheese!


Hillcrest Farmers Market

This past Sunday I finally made it to the Hillcrest Farmers Market here in San Diego. I’d been wanting to attend for some time, and finally made a point of going. I had a great time, and loved the offerings for quality food! One of the best things about living in San Diego, is the year-round offerings of amazing food and markets. I’m making more of a point to attend and check them out, there are so many to choose from, and on each day of the week.

These were my purchases last week:photo (6)

Having just received my Paderno Spiralizer and having loads of zucchini in the garden, I was really excited to get this pesto for a “pasta” sauce. The Happy Pantry, I loved! 5-6 kinds of homemade organic sauerkraut (I bought the spicy kimchee flavor after trying most of them), and can’t wait to have it with sausages, eggs, etc. On the bottom, some garlic and herb homemade goat cheese. It is pasteurized, but I’m okay with it now and then. It was so creamy and tasted amazing! This Saturday, I think we’ll try the Little Italy Mercato 🙂

Then, I ran into a booth that had a great selection of health foods, supplements, etc. and I was drawn in! Until…while talking to a couple of women at his booth he said, and I quote “30 days, and you can completely reverse type 1 diabetes.” Oh no. You cannot do that. I eat pretty raw already, and have been Paleo for 2 years, and while these things have drastically helped me manage my type 1 diabetes, at the end of each day, I still have it. Supplements don’t reverse the autoimmune reaction (nor do foods!). I took his card so I could reach out and share information, so that it will perhaps help him understand. This was one of those times where it really bothered me, but I didn’t have it in me to educate at the time.