Seared Scallops Over Sautéed Vegetables Recipe

I love meals that can double as a simple weekday dinner and a fancy dinner party meal. This seared scallops recipe is on the top of my list. Give them a try next time you have guests coming.

Sautéed Vegetables and Seared Scallops Recipe


  • 4 large scallops
  • Green onion, carrots, celery, zucchini, chopped mushrooms and baby spinach leaves, julienned (use any combination of these veggies)
  • 3 tbsp olive oil or butter
  • Salt and pepper to taste
  • Basil (fresh if available)
  • 3 tbsp Moroccan mustard (optional)


  1. In a heavy-bottomed steel or cast-iron pan, heat the olive oil or butter.
  2. Sauté the vegetables until just cooked and not soggy. Add basil for the last minute of cooking. Add salt and pepper to taste. Remove from the pan and divide onto plates.
  3. Add more oil or butter to the same pan (no need to wash) and add the scallops. Cook on one side on medium heat until brown (2-3 min). Turn over and cook until brown.
  4. Add salt and pepper to taste. The scallops will not be fully cooked through but will be warm on the inside. If you like your scallops fully cooked, keep them over the heat for a few more minutes.
  5. Serve with a dollop of Moroccan mustard on the side.

2017-06-21T11:48:10+00:00 March 24th, 2016|Recipes|

Gluten Free Coconut Banana Pancake Recipe

Here’s a weekend breakfast treat. Invite your gluten-free and wheat-eating friends over. I’ve seen lots of people gobble these down!

Coconut Banana Pancakes (Gluten and Dairy-free)


  • 4 eggs
  • ¾ cup almond milk
  • 2 tsp vanilla
  • 2 ripe bananas
  • 1 tbsp avocado or coconut oil
  • ½ cup almond flour
  • ¼ cup gluten-free flour (I enjoy buckwheat, teff, and mesquite)
  • 1 tbsp flax powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼-1/2 tsp cinnamon (optional)
  • 1/8 tsp nutmeg (optional)


  1. Mix the wet ingredients together until blended. There will still be some chunks of banana.
  2. Mix the dry ingredients together in a separate bowl.
  3. Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix.
  4. Heat up a griddle. Add a tsp of coconut oil.
  5. Ladle 1/4 cup of batter onto the griddle. Cook on first side until bubbles form on the top. Flip and cook until lightly browned. Repeat with the rest of the batter.
  6. Serve with blueberry jam or maple syrup.


Note: The coconut flour browns quickly. so adjust the heat accordingly. Don’t let the outside brown before the inside is cooked.

2017-06-21T11:47:42+00:00 March 17th, 2016|Recipes|

Why You Should Drink Turmeric Tea (+ a Recipe)

Here’s one of my favourite recipes. I drink a cup of turmeric tea most mornings before a busy day. The ginger and turmeric kick will give you a power up.

Turmeric Tea


  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp fresh ginger, grated
  • 1 tsp honey
  • 2 tbsp coconut milk (optional – for a creamy finish)


  1. It’s as simple as can be. Just like any tea, mix the spices in a mug and pour boiling water over top. Let steep for 3 minutes. Enjoy.

Why You Should Eat More Turmeric

I sometimes see a tendency to exaggerate the benefits of certain foods, including turmeric. I can tell you that turmeric is […]

2017-06-20T16:27:40+00:00 November 23rd, 2015|Immune System, Recipes|
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