After years of my own struggles with autoimmune conditions, Lyme disease, mold illness, eczema, IBS, insomnia, anxiety, depression, and amenorrhea, I often felt frustrated and lost in my best steps for healing.
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!)