As a functional nutritionist, I help women to identify and address the root causes of their hormone and digestive symptoms. Say goodbye to fad diets, my mission is to empower you in your health and create change that sustains.
2tspcoconut oil (ghee, or avocado oil for sautéing)
Cook peas according to package directions (do not drain). Pulse in a food processor (or nutribullet) with cooking water, scallions, lime juice (to taste), add and a pinch of salt to a coarse purée. Season with salt.
Stir together curry powder, salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops, turning once, until browned and just cooked through, about 4 minutes Transfer with tongs to a clean plate. Serve scallops over pea purée.
SET YOURSELF UP FOR SUCCESS Make a double batch a freeze off at least half of the patties! When ready to eat, pull out a frozen patty, pop it in a skillet and warm it through with fresh sautéed greens or veggies. Having these patties on hand is a lifesaver when you didn’t make it the store or have time to food prep. You can feel confident that you are starting your day and your blood sugar off with a solid breakfast.Build your balanced breakfast sausage meal:Option 1: 1-2 cups of pre-roasted or sautéed non-starchy vegetables · Swiss chard leaves and stems · Curly kale – sautéed in coconut oil or ghee with a generous amount of salt until crispy · Radish greens, halved baby radishes, green onion · Roasted watermelon radishes ( sliced into ½ inch thick rounds and halved) · Sautéed yellow squash, zucchini, and green onions · Asparagus, sliced mushrooms, and chivesOption 2: Breakfast Salad ( I love to crumble the sausage over the salad in a breakfast bowl) · 1/3 cup blueberries or blackberries, 1-2 cups Mache lettuce, green onions, raw high-quality olive oil, sea salt, lime · 1/3 cup sliced strawberries, 1-2 cups arugula, green onions, raw high-quality olive oil, sea salt, and lemon juiceOption 3: 1/2 cup roasted starchy vegetable · sweet potatoes with rosemary · winter squash ( butternut, kabocha, delicata, acorn) · parsnips, carrots, and leeks · beets (save the greens for sautéing!)