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    • Home
    • Let's Get Started
    • Free Health Assessment
    • Healthy Recipes
    • Health Coaching Programs
    • My Favorite Products
    • My Podcast Mind Body Soul
  • Home
  • Let's Get Started
  • Free Health Assessment
  • Healthy Recipes
  • Health Coaching Programs
  • My Favorite Products
  • My Podcast Mind Body Soul

Susan LoPresti Wellness Mind Body & Soul LLC

Susan LoPresti Wellness Mind Body & Soul LLCSusan LoPresti Wellness Mind Body & Soul LLCSusan LoPresti Wellness Mind Body & Soul LLC

Holistic Health Coach, Reiki & Meditation Practitioner

Holistic Health Coach, Reiki & Meditation Practitioner Holistic Health Coach, Reiki & Meditation Practitioner Holistic Health Coach, Reiki & Meditation Practitioner

Gluten Free Recipes



Quinoa Tacos

1 Cup of Quinoa rinsed

2 Cups of Vegetable Broth

1 TSP Minced Chopped Garlic

1 TSP Chopped Yellow Onion

1 Small Can of Tomato Sauce

Garlic Powder to Taste

Sazon

Salt and Pepper to Taste

Taco Shells


Directions:

Give Quinoa a Good Rinse

Bring Vegetable Broth to Boil

Add Rinsed Quinoa to Broth

In Separate Pan Cook Onions and Garlic

Once Quinoa is Cooked Add it to the Onions and Garlic

Add Tomato Sauce & Seasoning

Add Any Other Favorites such as some Guacamole and Enjoy






Grilled Scallops with Almond-Argula Pesto 


Ingredients

Pesto

1/3 cup sliced almonds

2 cups of argula 

1 cup basil leaves

2 cloves of garlic

1/2 cup olive oil

1/3 cup of parmesan cheese

1/2 teaspoon black pepper

1/2 teaspoon salt (if desired)


Squash & Scallops

1 pound of zucchini, coarsely shredded

1 pound of summer squash, coarsely shredded

1  1/2 pounds of sea scollops

1/4 teaspoon of salt

1/8 teaspoon of black pepper


Directions


Pesto - In a bowl of food processor, add almonds, argula, basil and garlic.  Process for 

one minute.  Gradually add oil and process until fully incorporated.  Add cheese,

pepper and salt.  Process until blended.  Reserve 1/2 cup. Cover and refrigerate

remainder for another use.


Squash and Scallops 


Heat a large nonstick skillet over medium-high heat.  Spray lightly with nonstick cooking spray and add zucchini, and squash.  Stir fry for 2 minutes and place in medium size bowl.


Meanwhile heat a grill pan over medium high heat, lightly brush with oil.  Season scallaps with salt and pepper.  Grill scallops for 2 to 3 minutes per side or until cooked through.  Remove from grill pan and keep warm.


Tossed squash with 1/4 cup of the reseved pesto.  Serve immediately with scallops and remaining 1/4 cup of pesto.




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