Garlic Scallops

June 2, 2015 By

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.
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Hydration Made Easy – Infused Water Ideas

March 29, 2015 By

Staying hydrated doesn’t need to be boring…..

2015 Infused Water combo 

Prepping with flavor – I made up several infused waters this morning so I stay on track with my hydration. Did you know that we are encouraged to drink half of our body weight each day. So I looked at what I had in the fridge and freezer and started created combinations.
1.  lime, mint, vanilla
2.  strawberry, lemon, vanilla (I used frozen organic strawberries)
3.  orange, ginger, cilantro, vanilla
4. cucumber, celery, lime.
Let sit in refrigerator for an hour for maximum flavor.
Add ice-switch mason jar lid, add a straw and hydrate. I’ve added the link for the lids below.
I will also use these as starters when using a larger container for my water. I pour the jar into large cup, add ice and water to top.

2015 Infused Water - Single

There are really no set amounts of how much of each ingredient to use. I usually use more of the ingredients I really like and try to keep in mind that stronger tasting items like ginger may need smaller amounts. It also depends on the size of glass or container you are using.

Don’t let those add-ins go to waste. You can refill your water once you’ve enjoyed your tasty hydration. There is enough flavor from the add-ins to flavor more than 1 serving.

When using vanilla bean – use a third of a bean and slice down the length to release the flavor. You can also use a spoon and scrape down and place the seed and bean into the water. Here are some links to products I like to use:

Bourbon Planifolia Vanilla Beans – 25 – This is an amazing value and they are so fresh. One vanilla bean which is usually stale at the grocery store can run anywhere from $6.00 – 12.00.
1/4 Pound LB Madagascar Bourbon Planifolia Extract Grade B Vanilla Beans 6~7″

Mason Jar Lids – just switch out the lid and insert a straw and you are good to go
Pewter Daisy Jelly Lid for Mason Jars 24 Ct

Mason Jar (16oz) – I love mason jars for infused water, mixing salad dressings, salads in a jar and storing fresh salsa.
Ball Canning Regular Mouth Half Pint Canning Jar 8 oz. 12-Count

Hydrating the body can help with headaches, dry skin, depression, weight loss – just to name a few. You may notice as you drink more water that you have increased trips to the bathroom. Although it can be a bit inconvenient, this is good news – it means the water is flushing toxins out of your body. Give it a little time – your body will get used to the increased liquid and be better for it.

Disclaimer – if you click on the links and purchase, a small amount of income may be generated through an amazon affiliate program. Any monies go towards the expense of Deliciously Inspired’s operating costs.

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Asian Breakfast Bowl

March 12, 2015 By

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/
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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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