One of the things I want to focus on during The Melissa Year is eating healthier. When I broke my ankle two years ago, it led to discovery that I am diabetic. However, despite that diagnosis, I did not have a doctor at that time that helped me navigate the transition into life as a diabetic. It took me a year to accept that I needed to make major changes to my lifestyle to avoid complications down the line. Then, I found a DC based doctor that specializes in diabetes maintenance who could help me create a plan of attack. After getting the correct doses of medicine, the first thing I needed to overhaul was my diet.
When my mom asked what I wanted for my birthday, I asked for an Inspiralizer. I’ve had several spiralizers over the past year, but none of them lasted more than 3 or 4 months and/or I didn’t like how they functioned. I’m really pleased with the Inspiralizer. It’s easy to keep clean, it’s well-built, it’s all one piece (versus interchangeable blades), and I like the 4 different blade options. A sturdy spiralizer is a necessity in my kitchen, because it lets me turn veggies (good for diabetics) into noodles, instead of eating linguine/spaghetti/mac and cheese (not so good for diabetics).
The first meal I made using my Inspiralizer was Ahi Tuna and Zucchini Pasta with Spicy Avocado Sauce. I like this recipe because it has avocados (my favorite!), and can be whipped up in 10 to 15 minutes. Ali’s recipe used lump crab meat, but tuna was on sale at Safeway, and well, I am a baller on a budget. So this recipe actually took me 15 minutes, because I needed to pan-sear the tuna.
- 3 oz ahi tuna steak
- 3 zucchini, peeled, Blade D (or whatever blade gives you linguine zoodles), noodles trimmed
- 2 tablespoons olive oil
- 1 avocado, peeled and pitted
- ¼ teaspoon grinded sea salt
- pepper, to taste
- 1 small to medium jalapeno, sliced, seeds included (the spicier you like your food, the larger the jalapeno!)
- 1 lime, juiced
- 1 tsp minced garlic
- 1.5 tablespoons chopped cilantro + more to garnish
- 3 teaspoons extra virgin olive oil
- a few tablespoons of water (I used to make a little smoother when processing)
- Heat 2 tablespoons of olive oil over medium high heat. Once pan is heated, add tuna steak and cook evenly on all sides.
- While tuna is cooking, place all of the sauce ingredients into a food processor. Mix until you’ve reach desired creaminess. Taste and adjust, if necessary.
- Mix the zucchini and avocado sauce until combined. Top with flaked tuna.
Adapted from Inspiralized’s Crab Zucchini Pasta with Spicy Avocado Sauce