Bacon-wrapped scallops

Preheat broiler
Wrap sea scallops in favorite type of bacon
Lay on baking sheet 2-3″ apart
Bake 8-10 minutes turning once

Herbed spaghetti squash
Cut squash in half, spoon out guts
Drizzle with olive or grape seed oil, salt and pepper
Roast approx. 15 minutes or until sides are tender to fork
Fork out sides into stringy noodles

In sauce pan melt 1 Tbs ghee (clarified butter) and dash of olive oil. Sauté 2 cloves of garlic, minced and I shallot minced. Add in 1Tbs fresh thyme and 3/4 fresh rosemary
Toss in spaghetti squash and coat with herbed sauce. Remove into serving dish.

Almond Cranberry Pound Cake

 

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
• 3 eggs
• 2 tsp almond extract
• 1/4 cup + 2 Tbsp water
• 1 & 1/4 cup cranberries (I used frozen) or you can do 3/4 cup cranberries and 1/2 cup diced apples

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So good you won’t know it’s gluten free!

Directions: 

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper.
2. In a large bowl, combine the almond, coconut flour, sugar, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine.
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the almond extract and water.
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.) Quickly fold in the cranberries.
5. Scoop the batter into your prepared pan and smooth down the top.
6. Bake for 45 minutes or until the top is starting to lightly brown and will slightly bounce back up with touched.

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Quinoa Fried Rice

Ingredients

1. 2 tablespoons olive oil, divided
2. 2 large eggs, beaten
3. 2 cloves garlic, minced
4. 1 small onion, diced
5. 8 ounces mushrooms, sliced
6. 1 head broccoli, cut into florets
7. 1 zucchini, chopped
8. 1/2 cup frozen corn
9. 1/2 cup frozen peas
10. 2 carrots, peeled and grated
11. 3 cups cooked quinoa
12. 1 tablespoon grated fresh ginger
13. 3 tablespoons soy sauce
14. 2 green onions, sliced
15. Sriracha, for serving

Instructions

1. Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
2. Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
3. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
4. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
5. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
6. Stir in green onions and eggs.
7. Serve immediately, drizzled with Sriracha, if desired.

Notes

1. Serves 4-6pa