If you haven't already noticed it - I have a new tab titled Paleo & Clean Eating. It's a good source for anyone who specifically wants these types of recipes because of lifetyles or Celiac Disease and need to be Gluten Free. I will post any of my recipes that apply to these specifics and I have also listed some of my favorite sources of information.
I was checking out at the grocery store the other day and saw a package of scallops in the meat freezer close by. I love scallops. My kids enjoy them also. So I whipped up this super simple pan recipe and we ate them with a bowl of All Day Minestrone that I had left in my fridge. They were delish.
This is a paleo, whole 30 & clean eating recipe
Pan-Seared Garlic Scallops
Ingredients:
1 pound scallops
2-3 tablespoons EVOO
2 tablespoons minced garlic
1-2 tablespoons lemon juice (optional)
Instructions:
Heat EVOO in a saucepan and add minced garlic. Saute until fragrant then add the scallops to the saucepan. Leave uncovered and let them cook about 5 minutes, then flip over and cook another 5 or so minutes. You can cover them after you flip them over, but don't put a seal on the pan. Make sure the steam can escape. Right before serving squirt some lemon juice over each scallop.
Nutrition Facts from www.fatsecret.com based on 4 servings.
Per serving: Calories - 226, Fat - 7.65g, Sat Fat - 1.028g, Cholesterol - 38mg, Sodium - 185mg, Potassium - 374mg, Total Carbs - 5.27g, Dietary Fiber - .2g, Sugars - .23g, Protein - 19.44g
Ok, well, not all day, but it simmered for the afternoon. This soup was delish. I thought it had just enough flavor not to be bland, but it wasn't overpowering. My kids whined... because it's CHOCK FULL OF VEGETABLES AND HEALTHY!!! We had it with burgers so that they could have some good protein to round out the meal. Try for yourself!! You could probably toss all this stuff (after sauteeing the onion and garlic) into a crockpot and let it sit on low until you get home from work then add the beans.
All Day Minestrone
Ingredients:
1 large onion, diced
2 tablespoons EVOO
1 tablespoon minced garlic
1 cup celery, chopped
1 cup carrots, chopped
1 medium head cauliflower, broken/cut into pieces
1 tablespoon dried oregano
1 tablespoon dried basil
6 cups water*
5 teaspoons chicken base*
28-ounce can diced tomatoes
14-ounce can crushed tomatoes
15-ounce can garbanzo beans, drained and rinsed
optional 1/2 cup macaroni noodles (I left this out)
Instructions:
Heat EVOO in large pot and add onion and garlic to simmer until onion is translucent - about 5 minutes. Add next 3 veggies and herbs and mix. Let cook a few more minutes then add the rest of ingredients, except beans (and noodles if you choose to use them). Let simmer for about 4 hours, then add beans(and noodles) and simmer one more 1/2 hour to hour. ENJOY!!
*you can also use chicken broth - I would recommend a low-sodium broth
Nutrition facts from www.fatsecret.com based on 10 servings.
Per serving: Calories - 130, Fat - 3.38g, Cholesterol - 0g, Sodium - 755mg, Potassium - 271mg, Carbs - 21.58g, Protein 5.06g
)
