Healthy Recipe: Easy Tuna Poke Bowl

I’ve always been a huge fan of sushi, but I’ve never actually tried making it at home. It just seems like a lot of work. Who has time for that on a week day?

But when we did the Meal Kit Review Series a couple months ago, one of the recipes was for a “poke bowl.” *Lightbulb moment*

I love poke. Essentially a rice bowl topped with marinated raw fish, it’s like a deconstructed version of all the best parts of sushi. We’ve made a few different varieties now, and it’s officially been added to my ongoing rotation. And the secret is really just the sauce/marinade. Here’s what goes in ours:

  • 1/2 cup soy sauce
  • 1 tbsp sriracha sauce
  • 2 tbsp black vinegar
  • 1 tbsp olive oil (sesame oil works too, if you have any lying around)
  • 1 tsp lime juice
  • 1 clove garlic, finely chopped
  • 1/2 a scallion, finely chopped

You can adjust the quantities to your taste, but that works quite well for us. Pour half the mixture over your fresh, sushi-grade fish (tuna or salmon both work well; make sure your fish has been previously frozen so as to avoid any parasites, since you won’t be cooking it) in a Ziploc bag, and let marinate about 20-30 minutes, while you cook your rice.

You can use either traditional white sushi rice for this recipe, or go with a brown rice alternative for a healthier dish. If you go with brown rice, don’t rinse it as much, as the starch will give you that “sticky” texture that you’re looking for. If you want to be truly low-carb, skip the rice altogether and substitute mixed greens.

My favorite toppings are seaweed salad, shredded carrots, avocado, green onions, mango, and sesame seeds. Other ideas include nori pieces, fish roe, cherry tomatoes, red onion, pickled ginger, edamame, cilantro, red cabbage, wonton strips, etc. You can really include anything you like!

Finally, add the remaining sauce to your masterpiece to your own taste, and dig in. You’ll spend 1/3 of the dough you’d shell out at a sushi restaurant, and still get all the satisfaction!


Low-carb Dinner: Thai Peanut & Sesame Chicken Lettuce Wrap

Now that we’re back from Alaska, we’re back on another low-carb kick. This time around, though, I’ve created some new recipes that we’ve really enjoyed, and I’ll share them with you in the coming weeks.

Tonight’s dish was peanut & sesame chicken lettuce wraps.  I’ve shared a recipe for lettuce wraps before, but the chicken and peanut sauce was a nice variation this time around.  In fact, the chicken alone was the star here, and could easily have been the center piece of a meal all on its own.


  • 1 tbsp coconut oil
  • 1 pkg chicken tenders
  • 2 tbsp prepared Thai peanut sauce (we used the Thai Kitchen variety, which has only 4 grams of sugar per serving) + more for dipping, if desired
  • 1/2 tsp thai chili garlic sauce
  • salt and pepper
  • 2 tbsp sesame seeds
  • Butter lettuce, which has big leaves for creating the wraps
  • Garnishes of your choice – we chose carrots, red cabbage, chopped peanuts, and cilantro


  1. Season your chicken tenders on both sides, with salt and pepper. At the same time, heat the coconut oil over medium-high heat in a large skillet.
  2. In a large bowl, add the chicken tenders, peanut sauce, and chili garlic sauce. Stir to make sure the chicken is coated.
  3. On a separate dish, spread out half your sesame seeds, and transfer the chicken in order to “dredge” the chicken with sesame seeds.  Sprinkle the remaining sesame seeds over the top.
  4. Add your chicken to the skillet. Cook for 4-5 minutes on each side, until chicken is cooked through. While the chicken is cooking, wash and layout your lettuce leaves, and chop your remaining garnish.
  5. After the chicken is cooked, let it rest 3-4 minutes.  Then assemble your lettuce wraps and enjoy!