Pan-seared Sea Scallops over Zucchini Pasta with Goat Cheese and blanched almonds

Ingredients

10-15  sea scallops
Coconut oil
4 medium-sized zucchini
3-4 garlic cloves, finely chopped
2 tablespoons ghee
1/4 cup vegetable or chicken stock
Juice from 1/2 lemon
6 oz soft, fresh goat cheese
Salt to taste
2 teaspoons blanched almonds

Chicken Marsala

Ingredients:

4 chicken cutlets (boneless and skinless)

4 eggs

¾ cup all purpose gluten free flour

Butter or coconut oil for frying

¾ cup Marsala cooking wine

¼ teaspoons rosemary

¼ teaspoons Herbs de Province

8 oz baby bella mushrooms

1 tablespoon flat leaf parsley (optional)

Salt to taste

Salmon Cakes

Easy to make, kid friendly and delicious salmon cakes

Ingredients:

1 pound of fresh wild caught salmon fillet

1/3 cup of crushed Mary Go crackers

3 green onions (green and white parts), finely chopped

1/2 cup finely chopped bell pepper

1/4 cup mayonnaise

1/3 cup corn kernels

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/2 lemon, juiced

1/4 teaspoon garlic powder

1 teaspoon salt

Dash cayenne pepper

All purpose gluten free flour, for dusting

1/2 cup coconut oil

Favorite dipping sauce, for serving
Sesame seeds

Oven Baked Lemon Chicken With Roasted Yukon Baby Potatoes

Simple and delicious dinner

Ingredients:
6 tablespoons olive oil
1.5 lemons, 1 thinly sliced, 0.5 juiced
4 cloves of minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp of paprika
1lbs oz cut in half Yukon baby potatoes
4  lean skinless, boneless chicken breasts 

Eggs baked in avocado

This healthy and delicious breakfast is packed with “good for your body and soul” vitamins.
One egg contains 6 grams of high-quality protein and all 9 essential amino acids. Avocado provides your body with vitamins A, C, E, K and B6, along with an enormous amount of potassium and “healthy” fat. Kale is a good source of vitamin A, vitamin C, calcium, cancer-fighting phytonutrients, and fiber. One cup of this vegetable packs 90 mg of fiber and it is only 36 calories. Trader Joe’s turkey bacon is nitrate free, delicious, and 97% fat free with 6g of protein per slice. Carrots are rich with vitamin A and other powerful health benefits including beautiful skin, cancer prevention, and anti-aging. 

EGGS BAKED IN AVOCADO
Ingredients: 
4 avocados
8 eggs
1 lime or lemon 
Za’atar and salt to taste

Mediterranean Style Quinoa

Ingredients:

1 cup of quinoa

2 cups of water

½ bunch of kale Tip: choose stalks with firm, deep-green leaves.

 3 tablespoons of Feta cheese

¼ lbs of kalamata olives

1 cup of beans or chick peas

3 tablespoons of Trader Joe's Reduced Fat Cilantro Salad Dressing

Salt to taste

Directions:

Combine water, salt and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Wash kale and chop leaves in about 1.5”, steam kale for about 5 minutes. Once kale is ready, add kale, cooked beans or chick peas, feta cheese, olives and cilantro dressing to quinoa. Mix all the ingredients well.

Oven Baked Lamb Chops and Brussels Sprouts with Peaches and Coconut Flakes

Flavorful summer lunch/dinner idea

This is a delicious, flavorful, healthy and easy to prepare meal.

Lamb Chops

Ingredients:

3 tablespoons of Extra Tenderizing Worcestershire Sauce

3 tablespoons of Organic Ketchup

3 tablespoons of Orange Juice

2 tablespoons of Honey

3 tablespoons of Honey Mustard

1 tablespoon of Herbs de Provence

Salt and Pepper to Taste

2 lbs of Lamb Chops

Avocado, Tomatoes and Mango Salsa

This tropical version of salsa makes a great side dish to meat, poultry or fish. It takes only 10 minutes to prepare it. Salsa is refreshing and kid friendly.

Ingredients:
2 mangoes
2 ripe avocados
2 medium tomatoes
Juice from half a lime
2 teaspoons of extra virgin olive oil
Salt to taste

Tricolor Quinoa-Stuffed Cornish Hens

Mouthwatering Cornish hens stuffed with tricolor quinoa make a filling tasty dinner on any day of the week.

This recipe was adapted from Food and Wine Couscous-Stuffed Cornish Hens website. I have tweaked original recipe to make it gluten and guilt free.

Ingredients:

1 cup of quinoa

2 cups of water

½ a cup of homemade or store bought chicken broth

½ of a cup of slivered almonds

Salt to taste

1 tablespoons of butter or ghee

2 tablespoons of honey

2 tablespoons of orange juice

1 teaspoon of herbs de Provence

2 Cornish hens

Figs with Tiramisu Mascarpone Cheese and Hazelnuts

This delicious, light and gluten free desert can be done on in minutes.

Ingredients:

4 figs

4-6 teaspoons of tiramisu mascarpone cheese

16 or so hazelnuts

6 large strawberries (any fruit can be used for this recipe)

Icy Cold Lemon, Lime and Mint Water

A  perfect thirst quencher on a hot summer day

If you are looking for a refreshing, calorie free thirst relief, look no further. It will take you about ten minutes to prepare this delicious drink.

Ingredients:

5 cups of icy cold water

1/2 cup of ice

1 lemon

1 lime 

1/4 of medium mint bunch

Salad with Pomegranate seeds and Cranberry-Gorgonzola-Walnut Dressing

If you are in the mood for a light and fruity taste, this salad is exactly what you need and can be done in minutes.

Ingredients:  3 cups of spinach 1 cup of cherry tomatoes 2 Israeli cucumbers Seeds from ½ of a large pomegranate 1 large ball of Burrata cheese

Ingredients: 

3 cups of spinach

1 cup of cherry tomatoes

2 Israeli cucumbers

Seeds from ½ of a large pomegranate

1 large ball of Burrata cheese

Summer Salad with Seared Scallops

I love making and eating this salad. I love the greens, the blues, the the yellows and the reds of this flavorful dish

Ingredients:
1lbs of sea scallops
15 cherry tomatoes
3 tablespoons of corn kernels (I used  organic frozen)
4 cups of baby spinach
1 cup of blueberries

2 tablespoons of butter

2 teaspoons of balsamic glaze

Directions:

Drain and rinse scallops thoroughly, then pat them dry with paper towels. Scallops have an adductor muscle on the side. It's a tough little tab of meat that should be pulled off before cooking the scallop because it can be kind of chewy. Heat a non-stick pan over a high heat and add butter. Let the pan get hot and butter melt, place scallops flat side down in the hot pan. Make sure there is enough oil on a pan and do not lower heat. Sear scallops for about 2 minutes, they will form a gold crust and then turn them to another side, continue cooking them on a high heat for another minute. Remove scallops from pan, place them on a dish and set them aside.

Tips: Once you placed scallops on a pan, do not move scallops around and do not turn them over right away, all you'll be doing is preventing them from forming the nice brown crust that you want. It is easily to overcook scallops, do not sear them for more than 3 minutes, they will become chewy and inedible.

You will have some left over butter on a pan after searing scallops, place corn kernels on a pan and fry them over medium heat for about a minute.

In a separate dish place washed spinach, blueberries, cherry tomatoes and corn with formed sauce from frying scallops and corn add balsamic glaze. Mix all the vegetables and dressing well.  Transfer salad to a serving dish and top with scallops, garnish it with balsamic glaze.