Three more recipes that are clean and balanced to keep you fueled leading into the big race. These are also simply great recipes for the off-season as you try to navigate eating healthy and indulging in some seasonal favorites.
Deconstructed Ahi-Avocado-Cucumber Roll
16-20 ounces sashimi grade Ahi
2 cups cooked brown rice
1 large avocado, meat removed and finely diced
1 cup finely diced cucumber
2 tablespoons fresh ginger
Juice and zest of one orange
1 teaspoon agave
1. Heat a very small amount of canola oil in a large skillet over High heat. Season the ahi with salt and pepper. Place the ahi on the skillet and sear 30 -60 seconds per side (depending on thickness). Remove from heat and cut into thin slices.
2. In a blender combine the ginger, orange juice and zest, agave and ¼ teaspoon salt. In a bowl, gently toss the diced avocado and cucumber with the dressing from the blender.
3. Use a ring mold (or make one from a can by using a can opener to cut off both ends) to make the rice stacks. Place ½ cup of the rice into the mold or can and pack down with a spoon. Add ¼ of the avocado and cucumber mixture to the top and pack down gently. Remove the mold or can. Repeat this step 3 more times. Serve each stack with ¼ of the ahi.