ACE APPROVED HEALTHY RECIPES

TUNA PATTIES 

INGREDIENTS:

2 cans (6 oz) Tuna 

1 whole raw egg (brown AA) 

1/2 c. Chopped White Onion

1 Small Pickle Chopped  

1 tbs Feta Cheese 

2 Tbsp chopped fresh parsley

(add to taste)

Ground Pepper

Crushed Red Pepper Flakes

Johnny's Seafood Seasoning 

tomato on top

avocado on top

Serving

makes 4 patties

DIRECTIONS:

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 In a medium bowl, mix together chopped onion, parsley  feta cheese and chopped pickle with the tuna. Sprinkle in seasoning salt, freshly ground black pepper, and red pepper flakes. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray.

4. Heat a small amount of 100% pure olive oil in a stick-free skillet on med-high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with sliced tomato and avocado on top

COCONUT LIME RICE

INGREDIENTS:

1 c. instant brown rice

1 c. coconut milk (from the carton)

zest of 1 lime

juice of 1 lime

salt to taste

1 TB. coconut oil

DIRECTIONS:

1. Bring coconut milk, lime zest and juice to a boil. Add rice and reduce heat so rice begins to simmer. Let simmer for about 5 minutest, mixing often, then turn off heat. Stir in coconut oil and a little salt. Set aside covered for a few minutes to let flavors settle. Serve with a little extra lime zest on top, optional.

BAKED SESAME-CRUSTED CHICKEN 

(from http://tofoodwithluv.blogspot.com)

INGREDIENTS:

1 kg (2 pounds) chicken wings or drumsticks

Salt and pepper

1 large egg, beaten

1 cup fresh or panko breadcrumbs

1/2 cup sesame seeds

Optional:

Thai sweet chilli sauce

Cajun seasoning

DIRECTIONS:

1. Preheat oven to 200C (390F). Line a large baking tray with baking paper.
2. Wash chicken and pat dry. Rub all over with a little salt.
3. Place the beaten egg in a shallow dish. On another plate, mix the breadcrumbs with the sesame seeds and some salt and pepper to taste.
4. Dip each piece of chicken into the egg, drain off excess, and coat it well with the breadcumb mixture. Press the breadcrumbs in firmly so that they stick properly. Repeat with the rest of the chicken.
5. Arrange the chicken on the baking tray and bake in the oven for 45 minutes, turning halfway while cooking, until chicken is golden brown and cooked. Transfer to a serving plate and enjoy while hot and crunchy!

Optional:

1. When the chicken is cooked, brush some sweet chilli sauce all over the chicken and bake again for 2 minutes until caramelized.
2. For a spicy twist, omit the salt in the breadcrumb mixture and substitute with 1 tbsp cajun seasoning instead, and a pinch of cayenne pepper for extra heat.
   
   
   
   
   
   
   AHI TUNA BURGERS
   
   
   
   INGREDIENTS:
   
   
   Serves 4
   
   
   
   
   1 lb sushi grade Ahi Tuna
   
   
   2 tbsp low-sodium tamari (soy sauce)
   
   
   1 1/2 tbsp olive oil
   
   
   1/2 tsp wasabi paste
   
   
   1 lime – zested
   
   
   squeeze of lime juice
   
   
   1/4 cup fresh cilantro – chopped
   
   
   2 tsp ground ginger
   
   
   1 tbsp Dijon mustard
   
   
   1/4 tsp salt
   
   
   1/4 tsp pepper
   
   
   
   
   For Garnish:
   
   
   avocado
   
   
   lettuce
   
   
   
   
   DIRECTIONS:
   
   Chop the tuna into chunks and add to a food processor. Pulse a few times to break down tuna.
   
   
   In a large mixing bowl add olive oil, tamari, lime juice and zest, cilantro, ginger, S&P. Mix and add to tuna. Blend until well combined, (1 minute approx) mimicking ground meat.
   
   Form into 4 x 4oz burgers.
   
   Preheat large non-stick saute/grill pan on medium heat for 1 minute. Sear burgers for 2 minutes each side for rare or longer for more well done.
   
   
   

CACAO COCONUT OATMEAL COOKIES (NO BAKE)

INGREDIENTS:

2 c. Natural Sweetener 

3/4 c. Raw Cacao Coconut butter

2/3 c. almond/coconut milk

1 (3.4 oz) box instant coconut flavor pudding mix

2 1/2 c. quick cooking oats

1 c. shredded coconut

1/2 tsp. vanilla

DIRECTIONS:

In a large pan, mix together the sugar sweetener, cacao coconut butter and the almond/coconut milk.  Bring to a boil.  Boil 2 minutes. 

Turn off the heat, add in the pudding mix, oats, coconut and vanilla.  Let stand 5 minutes. 

Drop by teaspoon onto waxed paper, allow to cool completely and enjoy!  Store in airtight container.