Ahi Tuna Rice Bowl (from Sarah Manaresi’s Kitchen)

4-5 oz of Ahi Tuna, sliced against the grain in bite sized pieces
1/2 cup of cooked brown rice
1 cup of romaine/spring mix lettuce blend, chopped
1 stalk of celery, chopped
1 carrot, chopped
1/4 cucumber, chopped
avocado, sliced thin
sesame seeds (optional)
favorite sushi sauces/dressings (optional)

Chop, assemble, sprinkle, and drizzle!

Fajitas Rice Bowl (from Sarah Manaresi’s Kitchen)

1 pound of flank steak
1 tsp. olive oil
salt, preferably pink or gray salt if you have it
freshly ground pepper

1 cup of cooked brown rice
Tomatoes (or salsa)
Purple Cabbage
Romaine lettuce
Avocado
Yellow/Orange/Red bell peppers
cheese (optional)

Heat a grill pan to high heat. Lightly coat (use a mist sprayer if you have one) the meat with olive oil. Season with salt and pepper. Cook the meat, flipping over half way through, to desired doneness. Medium is about 135-145 internal temperature. Make sure you let the meat rest for about 10 minutes; and be sure to slice against the grain of the meat!

Chop all of the vegetables and combine with the rice and meat!