Your Solution to Women's Midlife Health. Coaching, Reiki & Meditation Practitioner
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
Salt and Pepper to Taste
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
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
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.
I help mid-life women transition this time in their lives into a vibrant healthy life through lifestyle, the food on our plate, self care rituals, mindfulness, Reiki, and Styling.
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