You’ll find me at the gym four nights a week usually. That means that on some days I sneak in two workouts. It also means that I get home after 8pm, so it’s important I can have a quick and light meal because I don’t like to eat late or go to bed with a full stomach.
With time on my side these days, I’ve been prepping dinner in advance which has been incredibly helpful. Last week I took some frozen lentil bolgnaise and topped it with sweet potato, making a vegan shepherd’s pie. This week I made poke bowls with all of my favourite ingredients. I used shashimi grade tuna for a top-up on lean animal protein, which I feel my body needs given all the strength training I’m doing.
Poke bowls are now the domain of cafes everywhere, costing up to $20. Poke is an Hawaiian word which means sliced fish. The core ingredients are fresh fish, rice and vegetables, but they’re often drowned in dressing which ups the calories pretty swiftly, which is so often the way with restaurant food. I made a super light dressing which I used sparingly. I also used brown rice instead of jasmine, which takes far longer to cook but which has many nutritional benefits over jasmine.
In a wonderful bonus, avocados and mangos are in season here and they are two of my favourite foods in the world. I used them in this dish – the sweetness of the mango went well with the tang in the dressing (details below).
- 1/4 avocado, diced
- 1/4 mango, diced
- 1/2 carrot, grated
- 1 small lebanese cucumber, diced
- Handful of red cabbage, shredded
- 1/2 cup of brown rice
- Sprinkle of seasame seeds
- 100g of diced sashimi tuna, diced
I made a dressing with olive oil, rice wine vinegar, ginger, lime juice and a touch of soy. I prepared all the ingredients except the tuna before I went to the gym, so I could eat within 20 mins of coming home.