Pasta with Bay Scallops
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Pasta with Bay Scallops

Often times the best flavours come from simple ingredients. Although Pasta with Bay Scallops may sound like something pulled off of an Italian restaurant dinner menu, in truth this dish is simple and tasty and makes your kitchen smell like a tried and true local Italian eatery. The real key to this recipe is to use good quality ingredients.

Good Bay Scallops have a soft fleshy texture and a mild smell. They are a very good source of B12 and Omega 3s and because of their delicate flavor they often appeal to those who are not big fans of seafood. Fresh parsley added at the end offers that last flavor boost to this great dish. In this recipe I have chosen to use rice pasta but feel free to substitute with your family favourite.

Pasta with Bay Scallops

1 1/2 Cups Bay Scallops
Juice of 1/2 Lemon
4 TBSP EVOO
1 TBSP Butter
4 Cloves of Garlic
1/4 Cup White Wine
1/4 Cup Fresh Parsley
Salt & Pepper
300g Rice Pasta

•Wash and season scallops with salt, pepper and lemon juice.
•Begin cooking pasta.
•Add oil and butter to pan. When butter is melted add crushed garlic and cook until softened.
•Add scallops
•Add white wine
•Sauté until scallops are cooked.
•Toss cooked pasta in to scallops
•Add fresh parsley

Serves 4

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Smoothies

Smoothies are a great way to pack a bunch of nutrients in to one glass and your options are endless. They are a terrific way to start out your day or to cap off a good work out. If you Google smoothie recipes you will find countless combinations to try and will certainly find a combination to suit your taste buds. But what can really put a smoothie over the top are the super foods that you add to it. In this smoothie for instance, I have used Flax Seeds for their fiber, lignans and Omega 3 content; chia seeds as a source of Omega 3s, fiber and calcium; Turmeric for anti-inflammatory and anti-cancer benefits; and cactus juice and a frozen Acai Berry pouch for anti-oxidant benefits. So much yummy goodness!

Ingredients:

Cactus water
1 piece of Turmeric Root
1 Frozen Acia Berry pouch
1 scoop protein powder
1 handful of spinach
1 chunk of frozen pineapple
1 scoop of Chia seeds
2 scoops of flax seeds
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Glutamine

Going through chemotherapy and radiation treatments can take a toll on your body in many ways. Most doctors will verse you in the common side effects of these treatments but simply cannot give an exhaustive list of all possible symptoms. One such example of a side effect of treatment with many symptoms is Mucositis. Mucositis defined is inflammation and ulceration of the mucous membranes that line the digestive tract and is a common side effect of chemotherapy and radiation. Within this broad scope however are many symptoms such as dry mouth, difficulty swallowing, halitosis, loss of sense of taste, diarrhea, abdominal pain, and bloating to name a few. Finding relief from symptoms of Mucositis may come in the form of adding nutrients such as Glutamine to your daily diet. Glutamine is the most abundant amino acid in our body. Among its many functions, Glutamine is important for detoxification, supporting our immune system and for nourishing the cells of our intestinal lining. In good health, our bodies can synthesize enough Glutamine. However, under duress, it may need to be added to our daily intake. Foods such as kefir, bone broth, beets, spinach, parsley, organ meat, beans, legumes, nuts, cabbage, eggs and seafood are among the highest for Glutamine content. Supplementing, with your doctor’s consent, may also be beneficial. It is imperative to keep in close contact with your Health Team during treatment informing them of any new symptoms that you are experiencing. But do keep in mind that in many cases symptoms are the result of your prescribed treatment not the underlying disease.

almond milk
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Almond Milk

almond-milkI must admit that I am not a fan of store bought Almond Milk. But I do love my homemade stuff! I love the texture. I love the taste. And I love the fact that I am in control of the ingredients. Added to this is the fact that making it at home is not only cost effective, it’s simple. Almond milk is loaded with essential vitamins, minerals and heart-healthy monounsaturated fats and is a great alternative to cow’s milk. I use it in smoothies, lattes and every once and awhile just enjoy a cool glass of it on its own.

As a heads up, preparation starts the night before and once made should last in your refrigerator for about 3 days.

Ingredients:

•1 Cup Organic Almonds soaked in water overnight
•3 Cups of water
•1-2 dates
•½ tsp vanilla
•Pinch of Sea Salt

After soaking nuts overnight, drain and rinse.
Put in blender and add water, dates, vanilla and salt.
Blend until liquified.
Pour mixture through a nut bag or cheesecloth into container.
Squeeze nut bag until liquid is all in container.
Refrigerate and enjoy! ‪

 

Zucchini Noodles with Homemade Pesto
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Zucchini Noodles with Homemade Pesto

SpiralizerOh so simple and tasty! If you haven’t yet tried raw zucchini noodles then this recipe is for you. Nothing but goodness coming from these ingredients. The most important consideration when making a raw dish is to choose top quality ingredients and if possible make them organic. If a spiralizer is not a part of your kitchen artillery yet, give this a go by using a very thick grater or you can hone your cutting skills by cutting in to thin ribbons. For a protein boost I have added Hemp Hearts but you can certainly go ahead with this recipe if you don’t have any on hand. Store any extra pesto in the refrigerator. It should last you about 1 week.

Zucchini Noodles with Homemade Pesto

2 medium zucchini spiralized
2 cups packed fresh basil leaves
2 cloves garlic
1/2 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/3 cup freshly grated Parmesan cheese
2 Tbsp Hemp Hearts
Salt and freshly ground black pepper, to taste
Cherry or grape tomatoes

Combine the basil and garlic in a food processor and pulse until coarsely chopped.
Slowly add the olive oil while the food processor is on. Stop the machine and scrape down the sides of the food processor.
Add the lemon juice, hemp and Parmesan cheese. Pulse until blended.
Season with salt and pepper.
Combine the zucchini noodles and pesto.
Toss until zucchini noodles are well coated.
Can be served raw or slightly sauté zucchini noodles before adding pesto to serve warm.
Top with tomatoes.

Enjoy!

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