Seared Ahi + Honeydew
Ingredients:
- 1 (6–8 ounce) block of sushi-grade ahi tuna
- 1/4 of a ripe honeydew melon, chilled
- 1 lime or lemon
- 1–2 tbsp olive oil or sesame oil
- Salt and pepper to taste
- Optional seasonings: sesame seeds, ginger powder, garlic powder
- Prepare the tuna. Pat the ahi tuna block completely dry with paper towels. Season all sides generously with salt and pepper. For extra flavor, you can roll the tuna in a mix of sesame seeds and a pinch of garlic powder.
- Prepare the pan. Heat a heavy-bottomed skillet, such as cast iron, over high heat for a few minutes until it is very hot. Add the oil to the pan.
- Sear the tuna. Place the tuna block in the hot pan and sear it for 60–90 seconds per side for rare to medium-rare doneness. Use tongs to quickly sear the narrow edges as well. The goal is a golden-brown crust with a cool, pink center.
- Prepare the honeydew. While the tuna is searing, slice the chilled honeydew into bite-sized pieces or thin slices. Arrange the pieces on a plate.
- Rest and slice the tuna. Transfer the seared tuna to a cutting board and let it rest for 2–3 minutes. Use a very sharp knife to slice it into thin pieces.
- Assemble and serve. Arrange the sliced tuna over the bed of chilled honeydew. Squeeze a fresh wedge of lime or lemon over the dish and serve immediately.
Tip: Buy fresh fish from a local supplyer for better quality.
Lazy Enchilada Bake
Ingredients:
- 6–8 flour or corn tortillas (small)
- 2 cups shredded, cooked chicken (rotisserie chicken works great)
- 1 (16-ounce) jar of your favorite salsa (red or green)
- 2 cups shredded Mexican blend or Monterey Jack cheese
- 1/2 cup Greek yogurt or sour cream, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- Optional mix-ins: 1 (15-ounce) can of black beans (rinsed and drained), 1 cup corn
- Preheat oven and prep. Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch or 8x8-inch baking dish.
- PMix filling. In a bowl, combine the shredded chicken with half of the salsa and your optional mix-ins, like black beans and corn, if using.
- Spread a thin layer of salsa across the bottom of the greased baking dish.
Place a single layer of tortillas over the salsa, cutting them to fit if needed.
Spoon half of the chicken mixture over the tortillas.
Sprinkle half of the cheese over the chicken.
- Repeat layers. Add a second layer of tortillas, the rest of the chicken mixture, and the remaining salsa. Top with the rest of the shredded cheese.
- Bake the casserole. Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
- Rest and garnish. Let the casserole rest for 5 minutes before serving. Top with a dollop of Greek yogurt or sour cream and a sprinkle of fresh cilantro.
Tip: Use Las Palmas Enchilada Sauce for an authentic flavor.
High‑Protein Overnight Oats
Ingredients:
- 1/2 cup rolled oats
- 1 cup Fairlife ultra-filtered milk, any fat percentage
- 1 tbsp chia seeds
- 1/2 tsp vanilla extract (optional, for extra vanilla flavor)
- 1/2 cup fresh berries, for topping
- In a mason jar or airtight container, combine the rolled oats, vanilla whey protein powder, and chia seeds.
- Pour in the Fairlife milk. If using vanilla extract, add it now.
- Stir well with a spoon until all the dry ingredients are fully combined and there are no clumps of protein powder.
- RepeCover the container with a lid and refrigerate overnight, or for at least 6 hours, to allow the oats to soften and the chia seeds to swell.
- In the morning, give the oats a good stir. If the mixture is too thick for your liking, you can add a splash more milk to reach your desired consistency.
- Add your fresh berries on top and enjoy cold.
Tip: Portion into jars for grab‑and‑go.
