When it comes to nutrition, I’d like to think I eat quite well. Staying away from over processed foods, GMOs, sugar, corn, dairy, and gluten are generally my goal. Back in February I was diagnosed with Hashimoto’s disease, which is an auto-immune disease that attacks the thyroid gland. It causes the thyroid to become underactive, resulting in hypothyroidism. This can cause weight gain, tiredness, depression, and sensitivity to cold, as well as other symptoms.
But enough about that. Like I was saying before, I try to eat as healthy as I can, but sometimes I get bored or I just need a little something out of the ordinary. So I threw this simple recipe together, and I’ve made it here and there. It’s delicious! This meal is gluten free and very healthy for the most part. The worst and only not-so-great-for-you ingredient is butter, and I use I Can’t Believe It’s Not Butter Light, which isn’t the worst but it isn’t the best either. The rest is just scallops, lemon, spices, spinach brown rice pasta, squash, and just a bit of olive oil. Everything in this recipe is to taste, so use as much as you see fit. Feel free to switch out your choice of vegetable or eliminate it all together. That’s why I call it “Simple & Healthy Scallops And Such”. Here’s what I did:
1. Prepare scallops. I melted a little bit of butter (only a little because you will probably need to add more later) with a whole squeezed lemon, salt, pepper, and McCormick’s Perfect Pinch Lemon Herb seasoning in a pan. Once everything melted together I added the scallops, sprinkled a bit more Perfect Pinch on top, then let them cook until done. They looked like this in the pan:
This smelled absolutely heavenly!
2. Boil spinach brown rice pasta. I love the Tinkyada brand brown rice pastas. They’re wheat & gluten free, which I love.
They cook up perfectly, and have the same texture as regular pasta!
3. Get your squash and make it into spaghetti. I use the Vegetti! This little gadget has introduced me to some new and creative ways to approaching vegetables! Just click the link to see what it is.
All I added to the squash was salt, pepper, and teeny bit of olive oil. I like my spaghetti squash browned, just like hash browns. Yum!
By this point, all 3 items should be fully cooked.
4.Toss your pasta in with your scallops. If you didn’t have enough liquid left from cooking the scallops, just melt a little more butter and/or olive oil before you mix in the pasta. If you opted out of veggies, you’re done at this point! If you made the veggies:
5.Remove the scallops and just set them on the side real quick. I just do this for appearance purposes, but you can mix it all together if you prefer. Place your serving of pasta on a dish, then layer the squash on top, then arrange the scallops as your 3rd tier and that’s it! This is what it will look like:
As I mentioned previously, I call this recipe “Simple & Healthy Scallops And Such” because you can alter it anyway you like. I’ve substituted the brown rice pasta with quinoa before. You can even substitute the vegetable with quinoa, or make squash instead of pasta. It’s all up to you. Just tweek it to what you enjoy best.
If you’ve tried this recipe and liked it, please let me know! I’ve enjoyed sharing this with you. Thanks so much for reading, and here’s to your health and happiness! Happy cooking!