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Wasabi Tuna-cumbers

This is an unusual twist on classic tuna salad. Wasabi is always a great accompaniment for tuna and the yogurt (or mayo) nicely mellows its pungent notes. Use more wasabi for more kick, but, as always, start with less and increase slowly. You can always add more but you can't get it out once it's in there :)

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Whole Grilled Fish

If you’re used to preparing fish that’s already been filleted, I highly recommend grilling a whole fish at least once. It will give you an immediate sense of your food’s animal origins, and the flavors and eating experience are somehow elevated. I can’t explain it, but you’ll know what I mean when you try it.

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Wild Mushroom-Rubbed Steaks

Rubs and marinades for animal proteins are key staples for keeping variety alive in a whole food diet. The beauty of using rubs over marinating is the convenience – just apply and grill, no waiting time for the flavors to do their magic. (Though if you wish, you can rub your meat ahead of time and leave it in the fridge for up to a day before grilling.) While there are plenty of great high-quality, ready-made dry rubs on the market, it’s not hard to make your own. As the ingredients are dry, they will keep for weeks or even months in a cool pantry.

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Winter Squash Pasta

Craving a pasta dish but don't want all the calories, carbs or flour? Try baking up ultra-low-cal winter squash for a warm and satisfying swap under your favorite pasta sauces.

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Zucchini Meatza

It was inevitable that paleo fans would eventually make a full-meat pizza “crust” and when they did, the grain-free, low-carb “meatza” was born. I’ve tried these in a few different ways, and my personal preference is to cut leaner ground beef with ground chicken or turkey for the base. It’s plenty rich enough without swimming in extra oil from ground pork or double beef. You can use fresh minced onion and garlic to flavor, but I prefer the ease and smoother quality of the dried ground powders –to me the overall taste impact really says “pizzeria”.

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