Garlic & Herb Scallops with Spaghetti Squash

scallop meal

Ingredients:

  • 1 lb bay scallops (I like smaller ones)
  • 1 medium spaghetti squash, baked
  • 1 cup kale
  • 3 strips organic uncured bacon, cooked and diced
  • 2 cloves garlic, minced
  • 1 lemon
  • 1/4 cup coconut cream
  • 1 tsp chili powder
  • 1 tsp rosemary
  • salt and pepper to taste
  • 1 tbsp. coconut oil

Heat half the coconut oil in a large pan over medium heat. Add the garlic and kale and cook until the kale is soft and garlic is browned (1-2 minutes). Add the diced bacon and spaghetti squash as well as dry seasonings and coconut cream. Cook for about 5 minutes, and mix thoroughly. While the squash cooks, rinse scallops and pat dry. Season them with salt and pepper. Remove the squash from the pan and place onย a plate, covered. Heat the other half of coconut oil in the pan over medium-high heat. Place the scallops on the pan nicely separated from each other and cook for about 3 minutes on each side (until browned). Squeeze some lemon on them in the last minute of cooking. Serve the scallops over the spaghetti squash and squeeze lemon all over. SO GOOD!!!

Advertisements

Salmon & Crab Cakes with Mustard Aioli

salmon cake

Ingredients:

For Cakes:

  • 1/2 lb lump crab canned
  • 1/2 lb peeled and boned salmon canned
  • 1/2 yellow onion, diced small
  • 2 tbsp. coconut flour
  • 2 eggs, whisked
  • 1/2 cup shredded carrots
  • 1/2 cup mashed yam
  • salt and pepper to taste
  • 1 tsp chili powder
  • 1 tsp Italian herbs
  • 1 tbsp. coconut oil
  • 1 lemon, cut in quarters

For Aioli:

  • 1 egg yolk
  • 1/4 cup mustard
  • 1 clove garlic, minced
  • 1/2 lemon (juice only)
  • 2 pickle spears, minced
  • 2 tbsp. coconut milk

Preheat oven to 400 degrees. Combine the salmon, crab, onion, carrot shreds, yam, and dry seasonings in large mixing bowl. Add the coconut flour and eggs and mix thoroughly. you should have a pretty dry consistency put when you make balls the mixture sticks. Make desired size patties (I made about 6 medium-size). Place them on a greased (with coconut oil) cookie sheet and then drizzle some of the coconut oil on top of the patties. Bake for 15 minutes on each side or until browned on both sides.

For the sauce– combine all ingredients and whisk. Consistency will be thick but runny enough to drizzle on top of the patties.

When patties have cooked, remove from oven and drizzle the sauce on top, as well as lemon. I paired with a kale/onion/chickpea sautee. ๐Ÿ™‚

Chicken Lettuce Wraps

chickenlettucewraps

Ingredients:

  • 1 lb organic chicken breast, cubed
  • 1/2 cup shredded carrots
  • 1/4 cup raw cashews
  • 1 head lettuce, steamed and peeled for lettuce cups (allow them to dry on paper towel)
  • 1/4 cup Bragg’s aminos
  • 1 tbsp. chili paste
  • 1 tsp chili powder
  • salt and pepper to taste
  • 1/2 tbsp coconut oil

Heat coconut oil on pan over medium heat. Add the chicken and dry seasonings, and cook until chicken is browned and cooked throughout. I added a couple splashes of aminos at this point just to flavor the chicken. In a bowl, combine the aminos and chili paste- this will be your dipping sauce. Serve as a do-it-yourself lettuce wrap bar and add topping to the cups as you wish ๐Ÿ™‚