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Spicy Tuna Cucumber – Low Carb Sushi

Hello Wednesday!

I know it’s been a bit quiet around here, I’ve missed blogging so much but I’ve been doing a lot of work behind the scenes to streamline my process while trying to focus on the product and what truly matters.

While I’m still trying to calm down from the excitement and exhaustion that was Unique LA Spring Show (recap coming soon), Charlie and I have been on our new diet for 10 days now. This diet (called the anabolic diet) is a natural next step to my low-carb lifestyle. It’s a low carb diet for 5 days, then switches to a high carb diet for 2, and then starts all over again. To rid your system of most of the glycogen in your system, you do a 12-day straight low carb diet. My carb amount is set to 5%.

Now that all the technicality is out of the way, I have to share this low-carb sushi alternative. As you guys know, I love sushi. I could have it every single day for every meal if I could! So this whole low-carb diet is putting a damper on my sushi-game. Until now 🙂

low-carb-spicy-tuna

YES. It’s as good as it looks people!

For the spicy tuna you’ll need:

  • 1.5 lbs Ground Tuna (sushi grade)
  • 1 tbs toasted sesame oil
  • 1 tsp salt
  • 1 tbs chili flakes (more or less depending on your taste buds)
  • 1 tsp cayenne pepper (more or less depending on your taste buds)

We also made a wasabi mayo to go with it to give us that little bite. To make the wasabi mayo you’ll need:

  • 1 tbs wasabi paste
  • 3 tbs mayonnaise

Slice up a cucumber (not too thin so it can hold), top the spicy tuna on top, and drizzle a little bit of soy/lemon on top. Be careful with the soy sauce, though. Of all the items in this recipe, it has the most carb content. But you should be fine as long as it’s not swimming in it.

low-carb-spicy-tuna2

OMG. Just looking at these makes me want to make it again for dinner tonight!

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Wine and Cheese Night

Happy Friday dear Internet friends! Let’s talk food 🙂

Charlie and I love cheese. Not just love – we’re talking love. Ok, maybe I love it more than he does.

Every once in a while, we decide to stay in and have a wine and cheese night. We’ll get a cheese we’ve never tried before (or sometimes an all time favorite) and get a a bottle of wine (usually a staff favorite from Trader Joe’s) and make a night of it!

It was my last chance to grab this cheese from TJ’s since it was their “February Special.”

neufchatel

 

This was my first time trying Neufchatel Cheese. The first thing that drew me to this cheese was the graphics on the packaging. Gotta love me some typography. Don’t tell me that packaging doesn’t make a difference!

neufchatel_cheese

This cute little heart shaped piece of deliciousness was so yummy and creamy. We paired it with a cheap-o sauvignon blanc that was great with its strong

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and sharp flavor.

neufchatel_closeup

Are you drooling yet? The cheese had an amazing creamy center. When you sliced the cheese it would squeeze together just enough for that creamy cheese to ooze out. OMG. We had the cheese with some home made garlic-parmesan butter and Charlie’s home made pretzels.

Can’t wait for the next wine and cheese night! *AHEM* Charlie! 😛

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Brazillian Cheese Rolls Recipe

Charlie and I had dinner with a couple of our really good friends the other night. Charlie was in the mood for a good dinner. We’re talking grilled rib eye steak with potatoes and salad kind of GOOD. He brought up that he wanted some of the Brazillian cheese rolls I make to go with it.

Brazilian cheese bread
Brazilian cheese rolls

Yes, do you see that goodness? I’m drooling as we speak. If you’ve ever been to a churrascaria you’ll know what I’m talking about. These are no joke! I’m warning you now, the moment you taste you’ll be addicted!

I remember the day I told myself to make these little cheese-filled pieces of heaven, I scoured the good ole internet to find a recipe. After trying a few that were EPIC fails, I found this one by Kirbie’s Cravings. Her recipe was almost spot on to my taste, so I just tweaked it a bit (mainly adding more cheese to the recipe lol). Her recipe also instructed to put 1 egg in it, but didn’t find it necessary for me. But you can definitely add it if it improves your recipe! 🙂

Ingredients

  • 1 cup of milk
  • 1/2 cup of water
  • 1/2 cup of oil
  • 3 cups of tapioca flour
  • 1 tsp of salt
  • 1 cup of grated sharp cheddar (you can also use another type of cheese, like gruyere)
  • 1 cup of grated parmesan cheese

Instructions

  1. Boil 1 cup of milk, 1/2 cup of water and 1/2 cup of oil together in a small pot.
  2. In a separate bowl, mix 3 cups of tapioca flour, 1 tsp of salt, and the grated cheese
  3. Pour the liquids over the other ingredients and mix it all with a spoon until you have a smooth batter. Make balls with the batter. You may want
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    to add a little bit more tapioca flour until the batter doesn’t stick to your hands. Make balls about one inch in diameter.

  4. Oil a mini-muffin pan with non-stick spray. You can also take some oil and spread it with a brush. Bake at 400º for about 15 minutes until they turn golden. These are best eaten warm.

Enjoy!

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