Monday, October 24, 2011
Still warm enough to enjoy outdoor eating off the grill! Enjoy ~
This simple but delicious grill item with grilled zucchini and a side of bok choy for a perfect dinner. You can prepare the pesto ahead of time and refrigerate.
1 cup fresh mint leaves
1 cup fresh Italian parsley leaves
1/2 cup walnut pieces
1/3 cup Olive oil
1 Tbs. fresh lemon juice
1 tsp. walnut oil
1 tsp. lemon zest
1/4 tsp. ground coriander
1.5 lb. large fresh sea scallops
6 large shiitake mushrooms, stemmed and halved
2 Tbs. Olive oil
To make Pesto:
Combine all ingredients in food processor; blend just until coarsely puréed.
To make Scallops and Mushrooms:
Soak 4 wooden skewers in water. Heat grill to medium-high. Toss sea scallops and shiitakes with oil to lightly coat. Divide among four skewers. Grill 2 to 3 minutes per side, until scallops are barely cooked through and slightly opaque. Plate, and top with 1 Tbs of pesto. Serve remaining pesto on side.
In case you are keeping track:
PER SERVING: 302 CAL; 30 G PROT; 16 G TOTAL FAT (2 G SAT FAT); 10 G CARB; 56 MG CHOL; 279 MG SOD; 2 G FIBER; 1 G SUGARS
(Article from Better Nutrition, September, 2009 issue, "Wake Up Your Palate With Walnuts" article, pages 50, 52-53, www.betternutrition.com)
Sunday, October 16, 2011
"Always do your best.
What you plant now, you will harvest later."
Fall is the season where we reap what we sow. If you have been checking out the possibility of a primal change, are considering your ancestral roots or have completely embraced the paleo revolution, this is the perfect time enjoy full flavor!
Can't decide what to do with your leftover spaghetti squash? Be inspired to add it to an autumn breakfast. I love this as a post workout meal as well!
Haven't used this wonderful vegetable yet? Cut in half, place face down and steam for 30ish minutes OR microwave in a bit of water face down for 8-10 minutes (until tender). I am not a huge advocate of the microwave but I realize that time can be a challenge, so my recommendation is...use it when you need to, otherwise bake, steam, broil.
2 pasture raised eggs
1 tbsp sun dried tomatoes
1/2 spaghetti squash
1/4 c parsley
- Mix eggs and spaghetti squash.
- Cook in small skillet over medium heat until about 1/2 done. Turn up edges slightly to check.
- Add sun dried tomatoes and parsley, let flavors blend and eggs cooked almost through.
- Fold and let omelet finish another minute.