A family favorite when tomatoes are in season. Make this in big batches and you can freeze portions in zip-loc bags for emergency meals. Grilled corn on the cob finishes the meal off perfectly.
For the marinade combine the coconut oil, garlic, ginger, fresh cilantro, and lime zest and juice, mix and pour into a large zip-lock bag with the tuna steak.
Marinade in the fridge for around 2 hours.
After 2 hours remove the marinade and scrape off excess marinade (keep the rest of the marinade) grill the tuna steaks for around 4 minutes per side.
While grilling the tuna add the spinach to an oiled hot skillet and cook until wilted, then remove from the skillet.
Using the same skillet add the leftover marinade and heat until it thickens then take off the heat.
Plate the spinach, topped with the tuna steak and sliced avocado then drizzle the thickened marinade to finish.
Add olive oil to a hot skillet and cook, onion, shallots and garlic.
When onion is translucent add the ground turkey, carrots, celery, zucchini and balsamic vinegar and cook until the turkey is done and veggies are nearly done.
Transfer all of the ingredients over to a 9×13 casserole dish
Then smooth the mashed sweet potato over the top forming a layer
Bake at 350 F for about 30 minutes and the mix is bubbling.
of olive oil in a large skillet, add the sirloin strips and cook until nicely browned, set aside.
Sauté the mushrooms until done, then set aside
With the remainder of the olive oil sauté the garlic and onion, once done leave in the skillet and add the coconut milk and beef broth, heat and stir until a creamy sauce is achieved.
Return the mushrooms and sirloin strips to the mix and simmer, stirring for 5 minutes.
