Garlic Scallops

Garlic Scallops 

This recipe is so fast to prepare and delicious.  It a combined effort between myself and new friend, Kristi.  Kristi shared her recipe on my 21-Day Fix Challenge Group and of course I tweaked a bit.  So thanks, Kristi, for giving me something new to play with.  Remember recipes are just guides – you can adjust to your likes.

Garlic Scallops
Easy seafood yumminess
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Ingredients
  1. 1lb of scallops
  2. 3 fresh garlic cloves, pressed
  3. 2-3 Tbsp of grated fresh ginger
  4. Salt and Pepper
  5. Coconut Oil
  6. Carrots
  7. Broccoli
  8. Mushrooms
  9. Green Onions
  10. Tamari Sauce
  11. Fresh Cilantro
  12. Tapitio Sauce, if desired
Instructions
  1. Heat skillet with 2 tsps of coconut oil over medium heat.
  2. Add scallops and cook for 2 minutes.
  3. Flip over and add ½ of the garlic, ginger, salt and pepper
  4. You want the scallops to be translucent but have slight browning. Do not overcook - they get rubbery.
  5. Remove scallops and place in bowl, cover with foil.
  6. Deglaze the pan with a little water. This will remove all the flavor that is adhered to the pan plus make the pan much easier to clean. Let the water almost evaporate. Add in another 2 tsp of coconut oil.
  7. Add in the broccoli and carrots and cook until they brighten in color. Now add the mushrooms. Add a little water if necessary. Vegetables should still have a little crunch to them but be tender.
  8. Splash with a little tamari sauce. Mix into vegetables.
  9. Add the scallops back in and heat.
  10. To serve – plate and add some sliced green onions and chopped cilantro on top. You can also add in a little tapatio sauce.
Deliciously Inspired http://www.deliciouslyinspired.com/
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Coconut Quinoa Breakfast Porridge

This recipe is not my own but from a cookbook titled The Elimination Diet 

Coconut-Quinoa Breakfast Porridge

It is a wonderful way to use quinoa and can be placed in individual portion controlled containers and frozen.  Top with a little almond milk, stevia and raw sunflower or hemp seeds for a yummy breakfast or snack.

Coconut-Quinoa Breakfast Porridge
Serves 6
A different type of breakfast cereal that is rich in protein.
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Ingredients
  1. The Elimination Diet
  2. 1 ½ cups uncooked quinoa, rinsed and drained
  3. 4 cups water
  4. 1 cup coconut milk (in can)
  5. ¼ tsp sea salt
  6. 1 cup fresh or frozen blueberries
Instructions
  1. Place the quinoa, water, coconut milk and sea salt in a 2-quart pot, cover and bring to a gentle bowl. Reduce the heat to a simmer and cook for about 20 minutes. Stir in the blueberries and cook for 3 to 4 minutes more. Stir and serve hot with optional toppings of your choosing.
Adapted from The Elimination Diet
Adapted from The Elimination Diet
Deliciously Inspired http://www.deliciouslyinspired.com/
 This recipe works well with the new way I’m eating.  If you’d like to see the changes I’ve been making in my own health journey – click here

Note – Purchasing the cookbook from the link above may generate a small affiliate fee to help with defraying the expenses of Deliciously Inspired.

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Asian Breakfast Bowl

This is a great change of pace for breakfast.  It has protein, healthy carbohydrate, vegetables and spices.   

Asian Breakfast Bowl - plated

It goes together very quickly with precooked rice.  I use the frozen boxed brown rice from Trader Joe’s.  Of course you can always cook a pot of regular brown rice.  

You can also use the rice as is or cook in a little coconut oil for a fried rice version.

Asian Breakfast Bowl
Serves 3
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Ingredients
  1. 1 cup bag of Trader Joe's Brown Rice or 3 cups of cooked brown rice.
  2. 1 tsp Ground Ginger
  3. 3-6 Cage Free Brown Egg, cooked
  4. 2 Tbsp tamari sauce (gluten-free)
  5. 1/4 cup of cilantro, chopped
  6. 1 carrot, cut in thin strips
  7. 1 stalk scallion(s), minced
  8. 1 1/2 cup Fresh Spinach, wilted
  9. 1-2 Cage Free Brown Egg, cooked
  10. Slices of lime
Instructions
  1. Cook egg(s) in 1 tsp of coconut oil any way you enjoy them.
  2. Place spinach in a bowl of very warm water. Let sit for a few minutes until leaves start to soften. Drain water and set aside.
  3. Place brown rice, carrot, scallion, celery, ground ginger and tamari sauce together in a bowl. (Note - if you'd like a fried rice version. Stir fry rice in a tsp of coconut oil in a skillet or wok for several minutes until rice crisps up. Then add the vegetables (minus the spinach) and spices.)
  4. To plate - Place 1/3 of wilted spinach in bottom of the bowl. Then add 1/3 of rice/vegetable mixture. Top with egg(s).
  5. Squeeze with a wedge or two of lime, if desired
  6. Enjoy.
Adapted from Livestrong
Adapted from Livestrong
Deliciously Inspired http://www.deliciouslyinspired.com/
Asian Breakfast Bowl - Trader Joe's Brown Rice
Cook your rice or use precooked

Asian Breakfast Bowl - veggies
Prepare the vegetables 

Asian Breakfast Bowl - eggs
Cook eggs, your style in a tsp of coconut oil

Asian Breakfast Bowl - Fried Version
Fried Rice Version

Asian Breakfast Bowl - RiceVeg Mixture
Combine Rice and Vegetables

Enjoy!

 

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