Have you ever made something on a whim that turned out surprising amazing, only to forget the ingredients when you wanted to make it again in the future? I’ll admit I’ve done this more times than I can count, so now I make sure to record it, even if it seems overly simple!
This recipe is one I made up last week while trying out my new veggie spiralizer on a zucchini from my backyard veggie garden. It was a bit of an experiment, but turned out to be a hit, so my husband made sure that I wrote down the recipe so that we could make it again!
I usually buy my scallops frozen when they go on sale in my local grocery store. In this recipe I used the smaller ‘bay scallops’, but large sea scallops would also work nicely, just adjust your cooking time accordingly.
Simple name, but these are full of flavour and super satisfying!
This recipe is a variation of a recipe that I found through Sarah Kleiner, the host of the Carnivore Yogi Podcast. Here’s a link to her original recipe.
Great for when you're in a hurry, just make a batch (or two, or three!) ahead of time, freeze and then re-heat when you're ready!
They are super versatile and can be modified to suit your preferences.
My favourites include broccoli, feta & chicken, ham & cheddar or bacon and tomato.
Sometimes I like them plain to use as a bun for a slider.
This recipe just uses the egg yolks, so they turn out light and fluffy! (Make sure to save the egg whites for other recipes)
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