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One of my favorite starters to order at a restaurant, aside from the cheese plate, is the tuna tartare.  To satisfy the craving at home, I make something similar once in awhile.  This recipe does call for a couple of unique ingredients you may not necessarily have on hand, but you can pick them up at most grocery stores. Ingredients Ahi tuna Tomato Avocado Scallions Spicy mayo (I get it from the sushi counter at my store- it's about $1.00 for a small cup) Wasabi paste- comes in a tube Black sesame seeds I sear the tuna in a skillet over medium high heat for about two minutes per side and them remove and let rest while I dice the tomato and avocado.  Add in a bit of chopped scallion, the spicy mayo and wasabi paste to taste and sprinkle with the black sesame seeds.   Are you into sushi or not so much?  I know people love it or hate it.  I'm definitely in the love category! 

Hi everyone!  It’s Jennifer from The Chronicles of Home and I’ve got a delicious spring salad to share with you today. We ate this mushroom, asparagus, and radish salad for dinner recently alongside roasted chicken thighs but I could have eaten it alone as a vegetarian meal.  In fact, I did eat the leftovers by themselves as my lunch the next day and I have great news - this is one of those salads that is fantastic leftover. The mushrooms and asparagus are cooked and warm when you add them to the arugula, which softens and wilts just slightly.  The flavors are springy and fresh but I found the salad to still be hearty and satisfying, which is just what I’m craving this time of year. Mushroom, Asparagus, Radish, & Arugula Salad Ingredients 1 medium bunch asparagus, ends trimmed and cut into 1” pieces 1 tbsp. unsalted butter 2 tbsp. olive oil, divided 1/4 c. shallot, chopped 2 garlic cloves, minced 8 oz. cremini mushrooms, sliced 2 c. chicken stock 1 tsp. dried thyme 1 tbsp. fresh c

Have you heard all the good news lately about chia seeds? I met a new friend I instantly "clicked" with and she is an independent distributor of Mila (a blend of chia seeds) , a  whole, raw food and it's one simple thing we've incorporated into our food here lately.   So far, I've been putting about 1/4 to 1/2 scoop of Mila in my protein pancakes, as well as these other dishes: OATMEAL GRANOLA BITES PROTEIN & DARK CHOCOLATE OATMEAL MUFFINS PANCAKES TURKEY CHILI WATER You can order Mila from my friend Dacia here:  http://daciagonzales.lifemax.net Below are some of her tips for eating Mila. If you have any questions, please feel free to email her (d adaciagonzales@gmail.com) .  She's very knowledgeable about the product and is sincere about it's health benefits. Eat Consistently and After Hydrating If Possible Now that you have your bag of Mila please make sure to eat it daily and consistently. The bag is a 35 day supply. As we discussed, the recommende

Hi everyone!   It’s Jennifer from The Chronicles of Home and I’m excited to be back here at Honey We’re Healthy sharing another healthy and delicious recipe with you. Warm(ish) weather has finally arrived here in the Boston area, where I live, and we celebrated last weekend by bringing our outdoor dining table out of hibernation and having dinner on the deck.   We grilled some marinated steak tips, had my favorite crispy oven potatoes (both recipes on my blog this week!), and big bowls of this Greek chopped salad with creamy yogurt dressing.  It was so fresh, colorful, and tasty and just the perfect kickoff to al fresco dining season here in the northeast. Greek Chopped Salad 1 seedless cucumber 1 c. grape tomatoes, halved 4-5 radishes, cut into quarters 1 c. black olives, halved or quartered 1/2 c. crumbled feta cheese Creamy Yogurt Dressing 2 tbsp. olive oil 1 1/2 tbsp. lemon juice 3 tbsp. Greek yogurt 1/2 tsp. dried oregano 1/4 tsp. salt ground pepper to taste For the cucumbers, cu