Ahi Tuna with Shrooms in a Mustard Tarragon Caper Sauce

Serves 1 hungry Zig

1 ahi tuna steak

6 cremini shrooms


2 TBsp water

1 1/2 TBsp capers

1 TBsp Dijon mustard

1 TBsp oil

1 tsp dried tarragon

1 tsp white vinegar

1 tsp butter

Season steak with black pepper and a pinch of tarragon. Sear in pan 3-4 minutes per side. Meanwhile sautée shrinks in a bit of oil until tender. Mix sauce ingredients and pour over shrooms. When steak is fine pour over and add a pat of butter.

Quick and flavorful. I seared some romaine lettuce with done salt and pepper and butter. The slight bitterness compliments the mustard sauce . 

Double Chocolate Brownie Batter Protein Bowl

1 cup milk of choice- I used unseeetened coconut milk

2/3 cups quick oats 

1 serving of chocolate fudge protein powder

2 TBsp special dark cocoa powder

1 TBdp agave nectar

Combine all and set in fridge overnight. Too with whatever you like .

Creamy, decadent and sooooo chocolaty.

Jersey Devil 4 Bean Vegan Chili

Makes one hot ass batch !

3 carrots- diced

2 ribs of celery- dived

1 sweet potato- diced

1 cup corn

4 crimini mushrooms- diced

1 small zucchini- diced

1 small red onion- diced

1/2 red bell pepper- diced

28 oz crushed tomatoes

1 can each of black beans, small red beans, small white beans, dark red kidney beans- drained

16 oz veggie broth

Jersey Devil seasoning;

2 tsp cumin

2 tsp chili powder

1 1/2 tsp chipotle chili powder

1 1/2 tsp garlic powder

1/4 tsp smoked paprika 

Sautéed onions until soft then add carrots, celery, peppers, seeet potatoes. Add broth and bring to a boil then reduce to low and cover until just tender. Then add zucchini,shrooms, beans, tomatoes and spices. Cover 15 minutes on nediuim. Then uncover and put on low for 20 minutes.

Wow- that’s fiery!! Super tasty and filling. Add some cornbread or tortilla chips on the side.