Pan Seared Lemon Pepper Sea Scallops

Pan Seared Lemon Pepper Sea Scallops


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:


1/2 Lemon

Olive Oil



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!


Pan Seared Scallops

Pan Seared Scallops


One of the benefits of living next to the ocean is being able to get fresh, local seafood. Scallops are one of my favorite seafood.

What You Need:


3 Sea Scallops (if you make more than three, double the recipe)

1 bag of Spinach

1/4 cup White Wine

2 Tablespoons Vegan Butter

Garlic, chopped (2 cloves for Spinach, 1 clove for Scallops)

Lemon Juice

Salt and Pepper

What To Do:

Put one tablespoon of vegan butter in a pan on medium heat. Add in the spinach and garlic with some salt and pepper. Sauté until the spinach is soft. Put the spinach on a plate and 1 tablespoon of vegan butter in the pan.


Take the spinach out of the pan and add 1 more tablespoon of butter in the pan. Salt and pepper the scallops and place them in the pan. Add the garlic after a couple minutes.


Pour in the white wine and flip the scallops. Squeeze half a lemon on top of the scallops.


Depending on the size of your scallops will determine the cooking time. You want to be able to put a fork through it easily and the insides to be white, not translucent. If you over cook them, they will become rubbery. Squeeze the other half of the lemon over the scallops and place on top of the spinach.


Enjoy xoxo

Creamy Shrimp and Vegetable Risotto

Creamy Shrimp and Vegetable Risotto

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I love making risotto, especially when I am home with my family. People often get nervous making risotto because they feel like it might be difficult or will take too much time. As long as you cook it on low to medium heat and keep adding the liquid in slowly, the rice will cook and turn into a creamy and delicious dish. I have tried various proteins and vegetable combinations, but this one is my favorite!


What You Need:


2 Cups of Arborio Rice

2 Tablespoons Butter, Separated

1/2 Cup of White Wine

5-6 Cups of Chicken or Vegetable Stock

Bag of Spinach, Chopped

Package of Mushrooms, Chopped

Olive Oil

1 Pound of Shrimp, Uncooked

Salt and Pepper

Parmesan Cheese

Fresh Basil

What To Do:

In a large saucepan, add in the Arborio rice and 1 tablespoon of butter on medium heat to toast the rice.

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Add in the white wine, salt and pepper to taste while stirring constantly.

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When the wine is absorbed, slowly add in 1/2 cup of chicken or veggie stock. Keep stirring and when that is absorbed, continue adding in 1/2 cup of broth until the rice is no longer crunchy and is smooth. Sometimes you will need a little less broth or more.

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While the rice is cooking, in another saucepan, add in a drizzle of olive oil and spinach. Season with salt and pepper and when the spinach is cooked, transfer to a plate. Drizzle on some more olive oil and cook the mushrooms. Transfer to a plate when finished and add the shrimp. Season with salt and pepper and when the shrimp starts to turn pink on the one side, flip them over. Undercook the shrimp a bit because the shrimp will finish cooking in the risotto. Cut the shrimp and add to the risotto when all the liquid is absorbed and the rice is soft.

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Add the vegetables and stir to incorporate all the ingredients. Add in the rest of the butter and a sprinkle or two of Parmesan Cheese. Sprinkle the top with some fresh basil and a pinch of cheese. Enjoy!

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Foil Baked Tilapia

Foil Baked Tilapia

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Tilapia is a very versatile fish. It takes on whatever flavors you pair it with. I find it fun to play around with different flavor combinations and types of vegetables mixed in.

What You Need:


Cherry or Grape Tomatoes


Lemon or Lime Juice

Olive Oil (or any type you prefer)

Trader Joes 12 Spice Seasoning

Salt and Pepper



What To Do:

Make a foil dish/pocket for your tilapia. Pour a little olive oil on the bottom and layer on top a bed of spinach. Remember that the spinach will decrease in size, so add extra.

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Put a handful of tomatoes on top of the spinach. Sprinkle with seasoning.

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Coat the tilapia with seasoning (as much as you would like) and put it on top of the vegetables. Add a few drops of lemon or lime juice and cook at 400 for 10-15 minutes (depending on the size of your tilapia).

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When it is done (fish is flakey when you put a fork in it), you can eat it right out of the foil dish or place it on rice. A nice sauce will form from the juicy tomatoes, olive oil, and lemon juice.

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Enjoy 🙂

xoxo Jenn

Aloha Spirit

Aloha Spirit

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This past trip to Hawaii has been very healing for me. The first time I went to Hawaii last year, my mom called me one day and inquired if I was going to return home since I looked so happy in my pictures. I didn’t want to go home. Hawaii is just a healing and Zen-like atmosphere. I feel very centered and peaceful while on the island. It also doesn’t hurt that my bestie lives there.

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Going this year was a different experience for me. I haven’t seen my best friend Nicole since Christmas and with her being in Hawaii, she was unable to attend my mother’s funeral. Our families are very close, so seeing her was a big deal.

My trip was very healing. There is something so serene and peaceful about the ocean water, going in it and listening to it. My aunt had sent me a very powerful book, Permission to Mourn: A New Way to Grieve by Tom Zumba. It is an easy read, but I read it throughout the trip, often rereading sections. That is how powerful it is. It really taught me to look at life differently, along with my mother’s passing. It is normal to feel all the different ranges of emotions I am feeling right now. Anger, sadness, depression, numbness, anxiety… the list goes on. The hardest emotion that I am feeling is the random feeling of happiness. I feel guilty when I experience happiness in something in my life, like traveling to Hawaii or being with my boyfriend. I feel like I shouldn’t be happy. The hardest part is getting over the guilt that I experience everyday.

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The food in Hawaii is AMAZING!!!! Even with all of my food allergies, I am able to eat many healthy and delicious things. I love eating fruit smoothie bowls, which I have to inquire about the different ingredients, with fresh fruit, gluten free granola, fresh shredded coconut, and local honey. My other favorite food is Poke which is fresh tuna mixed with different ingredients like Wasabi Poke with Scallions and Spicy Ahi Tuna Poke.

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Some of my favorite parts of my trip besides going to the beach were going SUP Paddle Boarding and hiking. We went to Maunawili Falls where we had to hike up a steep and rocky trail that was incredibly muddy (it had just rained for two days). Sometimes there was no trail, rocky waters to climb through, tons of stairs, and lots and lots of mud! We were covered! Once we got to the top, I jumped off a cliff into the amazing waterfall. It was beautiful!

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When we went SUP Paddle Boarding, I went paddle boarding while Nicole and Anthony went kayaking. This is my favorite place to paddle board. While I was off trying to not get stuck in a tree (very windy), I saw a large sea turtle (which I am obsessed with). I got so excited and it I saw him again later on. I felt like my mom was there with me since Colie and Anthony did not see him.

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This trip was amazing and very eye opening. It was such a healing and incredible experience. I still don’t understand why my mother was taken away so quickly and I might never know. I understand for whatever reason it was her time to go but reading the book helped me to understand that it is okay to question it. To question everything… to experience everything… every emotion, every thought, pain, and happiness. I am trying my best everyday. To take one day at a time.

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Gluten Free Shrimp Scampi

Gluten Free Shrimp Scampi

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This is one of my mom’s creations and it is delicious. I was really missing her the other day so I made one of her favorite dishes. This dish is quick to make during the week and it is a crowd winner!


What You Need:

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3 Garlic Cloves (crushed)

3 Tablespoons Vegan Butter (or regular butter)

1/2 cup of White Wine

Can Chopped Tomatoes (liquid drained)

Fresh Shrimp (I used about 1/2 pound but you could use up to a pound for this recipe)

1/2 -1 Teaspoon Ground Red Pepper

1 Teaspoon Parsley

Salt and Pepper to taste

What To Do:

Melt the vegan butter in a saucepan on medium heat. Add the crushed garlic and cook for a few minutes (don’t burn the garlic-it will get bitter). Add the wine and cook for two minutes.

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Add the tomatoes and spices while cooking the mixture for about 5 minutes.

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Add the raw shrimp and cook until pink.

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Top over gluten free spaghetti and enjoy!

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Crunchy Breaded Tilapia

I hope everyone had a great Christmas/Holiday Season!  Happy New Year! Sorry for the lack of posts lately but I have been super busy with the holidays.  I have some great recipes that were tested during the month of December and I can’t wait to share them! 

Crunchy Breaded Tilapia

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I love seafood! Thank goodness I am not allergic to seafood (knock on wood!).   My mom has discovered that if you put on a thin layer of mayonnaise on the tilapia (and you can do this with chicken), it helps keep the moisture in.


What You Need:



Gluten Free Bread Crumbs

Parmesan Cheese

Salt and Pepper

Olive Oil

What To Do:

Preheat your oven to 400 degrees. I like to season my bread crumbs with salt, pepper, and parmesan cheese. (I don’t really measure this mixture. It depends on how much you are making but typically I will do two parts bread crumbs and one part parmesan cheese).

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Spread a thin layer of mayonnaise on the tilapia (both sides) and put in the bread crumbs.

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Sprinkle a thin layer of olive oil in your pan and put the tilapia on top. Sprinkle a bit of olive oil on top and cook for about 20 minutes. You know the tilapia is done when the bread crumbs are crunchy and the fish is flaky.

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I paired the tilapia with a delicious salad that has kale, slaw, lettuce, dried cranberries, sunflower seeds, and bacon with a citrus white balsamic. Yum!

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