Pan Seared Lemon Pepper Sea Scallops

Pan Seared Lemon Pepper Sea Scallops

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I love, love, love seafood! Thankfully, it is not something that I am allergic to. One of the best parts about living downtown on the water is that there is a surplus of fresh seafood that is harvested locally. I will walk to one of the many seafood shops and get whatever I am in the mood for that day.

 

Scallops are one of my favorite types of seafood. Scallops are a great source of protein, packing in over 80 percent. They are also high in magnesium and potassium. Potassium is crucial to the health of our bodies. It boosts the nervous system, prevents muscle cramps, and improves bone health and muscle growth. Potassium also reduces anxiety and stress!

 

What You Need:

Scallops

1/2 Lemon

Olive Oil

Pepper

Salt

Garlic Flakes

What To Do:

Season the sea scallops with salt, pepper and garlic flakes. In a preheated, hot pan, drizzle a bit of olive oil. Carefully add in sea scallops and leave them! You want them to get a nice crust on them and if you keep touching them, they will start to fall apart. You want to cook the scallops for 1-½ minutes per side. When the scallops are cooked, squeeze fresh lemon juice over the top and enjoy!

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Buffalo Cauliflower

Buffalo Cauliflower

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I love anything that is made with buffalo sauce, especially chicken wings. I’ve heard that people have used cauliflower instead of chicken to lighten up the recipe. This recipe is simple to make and equally as delicious!

What You Need:

1 Head of Cauliflower, chopped

Olive Oil

Salt and Pepper to taste

Gluten Free Bread Crumbs

Buffalo Sauce

What To Do:

Preheat the oven to 400 degrees and drizzle a little bit of olive oil on a cookie sheet. Toss the cauliflower in the oil with salt and pepper. Top with a sprinkle of bread crumbs, (I used about 1/4 of a cup). Cook for about 40-50 minutes, flipping once, until the cauliflower is soft.

In a sauce pan, heat up the buffalo sauce and add the cauliflower in. Mix until all the cauliflower is covered in sauce. I love hot sauce so I used more but start with 1/4 cup and add more until you get the desired taste you want. If the buffalo sauce is too spicy for you, add in some local honey before you add get cauliflower. Enjoy!!

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Creamy Vegan Avocado Basil Gluten Free Pasta

Creamy Vegan Avocado Basil Gluten Free Pasta

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What a mouthful haha but this creamy vegan pasta is amazing! You have just the right amount of healthy fats without all the bad junk. With a hint of lemon and a kick of crushed red pepper, you can’t go wrong.

What You Need: 

2 Ripe Avocados

1/2 cup Fresh Basil Leaves

2 Whole Garlic Cloves, peeled

1/2 lemon, squeezed

1/3 cup Olive Oil

1/3-1/2 cup Unsweetened Coconut Milk

Salt and Pepper to taste

Pinch of Crushed Red Pepper Flakes

Broccoli, florets (2 small heads)

10 Cherry Tomatoes, sliced in half

Gluten Free Pasta

What To Do:

In a pasta pot, boil water and cook gluten free pasta.

In a skillet, add a drizzle of olive oil with the broccoli and season with salt and pepper. Cook until it is soft but still a little crunchy.

In a food processor (or blender), add the avocados, basil, garlic, lemon juice, olive oil, coconut milk, and spices. Blend until all the ingredients are smooth and silky.

In the skillet pan, add the broccoli, pasta, and sauce. Heat until all the ingredients are warm and incorporated together. Top with the sliced cherry tomatoes.

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Enjoy xoxo

Whole Roasted Chicken

Whole Roasted Chicken

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Not going to lie… I have had this recipe sitting in my blog for weeks now.  This was the last meal that I made with my mom before she passed.  My mom used to joke when we would cook together that I was the cook and she was the cleaner.  She would walk around the kitchen following me as I cooked, cleaning. I think that this recipe holds a lot of sentimental feelings and it was hard for me to post it.  It was like reliving the last few weeks with her before we found out she had cancer and was in a coma. All the good memories that now are mixed with the bad.  Sometimes those bad memories out weigh the good ones. It takes on a darker meaning to the point of wanting it just to stop. So, I have to just put one foot in front of the other. Find joy in the memories of my beautiful mother and the time we spent together. To let the bad memories have a space but not consume my life.

Here is the original post… hope you enjoy xo

I love roasting chicken!!! It is easier than you think and it is one of those meals that you can just put in the oven and leave for a couple hours. I like to pair mine with veggies that roast with the chicken in the oven. It is a great meal for a group of people or a Sunday dinner.

 

What You Need:

Whole Chicken (antibiotic free, no hormone chicken)

Whole Onion

Two Lemons (cut in quarters)

Mushrooms (cut in half and save for later)

6 Large Carrots, sliced long way

Butter

Fresh Herb Mix for Poultry

Salt and Pepper

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What To Do:

Preheat your oven to 350 degrees. Place your chicken in a roasting pan. Run your fingers under the chicken skin to loosen it from the meat. Under the skin, rub a generous amount of butter on the meat.

Take the onion and place inside the cavity as well as one half of the lemon. Squeeze the rest of the lemons on top of the chicken and sprinkle salt and pepper all over. Place the carrots around the chicken.

Take half the fresh poultry seasoning and place all over the top of the chicken. Divide the other half and put one part into the cavity of the chicken and the other part around the carrots. Take the squeezed lemons and place with carrots.

Cook for an hour and then add the mushrooms around the chicken. Total cooking time is typically about 20 minutes per pound. The internal temperature of the chicken should be at least 185 degrees F.

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Mother’s Day

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Happy Mother’s Day, Grandma’s Day, Auntie Day, Special Person Day!

This is a hard post to write, not because it’s Mother’s Day (that is hard) but because I’m really letting stuff out. Letting things go. When I started my blogging journey, I wanted it to be authentic, not realizing how open I was really going to be.

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I haven’t really processed my momma’s death. It actually started to sink in a couple of months ago that she is actually gone. I have barely cried since she passed and have put on this face, this mask, that everything is okay. Last year, it was so fresh, so new. My family took my grandmother out to lunch and celebrated her. We acknowledged that my mom wasn’t there but kind of swept it under the rug.

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I have really started realizing that my mom is gone. It hurts so much. Sometimes the pain is unbearable. I wrote this note exactly one month ago from today…

There are times you miss your mom so much. The pain is unbearable. You have a choice… what do you do? Let it take over or hide it. Hide it in a deep, dark place thinking that it is helping you. To hide it. To suppress it. But it’s not. My therapist told me that covering it up with alcohol and drugs, makes you not actually feel it. To go through the grieving process. To fully accept what has happened. To feel for real. It’s been over a year and it’s the first time I have really cried since my mom has passed. Like the ugly cry where your face gets all scrunched up and you cry so hard you can’t breathe. The one where you can’t stop and snot is running down your face. The kind where you can’t catch your breath. Wishing that it wasn’t real but knowing that this it is. She isn’t coming back. Ever. Maybe in dreams or sunsets or feathers. But not physically here. Gone. Never coming back. Having to accept and understand that. Being the strong one in my family, I had to be the one. The one who took over and made sure everything was okay. Ran smoothly. Hide my Feelings. Be okay when I wasn’t. To put a half hazard smile on and greet people. To accept their words. To know your mom is dead. To accept that. It took a while, for me over a year. My mom, who was my best friend… my sister, my mother, my father, my friend …. my best friend. The beautiful soul she was. The bright light in many people’s day. My mom.

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I wrote that while I was ugly crying, not knowing what to do.  My emotions were everywhere and I didn’t know how to make it stop.  At that point, I didn’t even know if I was going to stop crying.

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All these beautiful memories… the pictures, her words. The love that comes through them.  That is where I find happiness and sadness all at the same time. It is hard to lose someone. It is hard to lose a family member.  It is hard to lose someone you are so close to. It is even harder to lose your person.

Xoxo

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Shrimp Tacos with Mango Slaw

Shrimp Tacos with Mango Slaw

Just in time for Taco Tuesday and the Cinco de Mayo!!! 

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OH MY GOODNESS!!! These were sooooo good!!! It’s the perfect touch of spice with creamy slaw. The mango takes it to a whole new level. I like to experiment with different flavors of spicy and sweet. This is the perfect combination, if you ask me!

 

What You Need:

Raw Shrimp (peeled and deveined)

Drizzle of Olive Oil

Salt

Pepper

1 Clove of Crushed Garlic

2 teaspoons Crushed Red Pepper

Corn Tortillas

Salsa

Guacamole

What You Need for the Slaw:

1 cup Shredded Cabbage

1 cup Shredded Purple Cabbage

½ cup Shredded Carrots

¼ cup Olive Oil

¼ cup Water

¼ cup Apple Cider Vinegar

2 Cloves of Crushed Garlic

½ cup Plain Greek Yogurt

Juice of Two Limes

Salt and Pepper

2 Mangos, sliced and diced

What You Need To Do:

Make the slaw ahead of time and let it sit for at least an hour in the refrigerator before serving. In a large bowl, add both cabbages and carrots. In a small bowl, mix together the wet ingredients with the spices and garlic. Once incorporated, pour into the large bowl and mix together. Add in the mangos and stir again. Let the slaw sit in the refrigerator.

Preheat the oven to 350 degrees. Drizzle a light coat of olive oil on a baking pan. Place peeled shrimp, garlic, and spices on the baking pan. Mix and cook in oven for about 8 minutes (depending on the size of your shrimp). You will know they are cooked when the shrimp turn pink and curl a bit. If they curl too much, they will be over cooked. Let the shrimp cool for a minute.

Take a warm corn tortilla and fill the bottom with shrimp. Layer on guacamole and salsa (if you like). Top with the mango slaw and enjoy! xoxo

shrimp tacos

“Takeout” Style Teriyaki Chicken and Broccoli

“Takeout” Style Teriyaki Chicken and Broccoli

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Sometimes I have cravings for Chinese takeout but being a Celiac and having many food allergies, Chinese really isn’t an option. This is my version of Teriyaki Chicken and Broccoli. I paired it with white rice but using brown rice is just as good.

 

What You Need:

1 Chicken Breast, cut into cubes (sprinkled with pepper)

Sesame Oil

1/4 cup Brown Sugar

1/4 cup Braggs Liquid Aminos

1/8 cup Water

2 tablespoons Rice Wine Vinegar

2 Garlic Cloves, chopped

1 teaspoon Fresh Ginger, chopped

1/2-1 tablespoon Cornstarch

2 Heads of Broccoli, chopped

Rice

What To Do:

In a bowl, prep your sauce. Mix together brown sugar, Liquid Aminos, water, rice wine vinegar, garlic, ginger and cornstarch.

Cook the rice according to the directions. While the rice is cooking, in a sauté pan, drizzle a light coating of sesame oil. Be careful! This oil is powerful! Add in chicken pieces and cook.

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In a separate pan, drizzle a little bit of sesame oil and add in broccoli. Mix around occasionally and when the broccoli starts to get soft, take it off of the heat. Add the broccoli to the chicken. Pour in the sauce and let the flavors incorporate.

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The sauce will start to thicken up. Once the sauce is your desired consistency, pair it with the rice and enjoy!

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