 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.
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7/10/2022 0 Comments Protein Packed Deviled Eggs
7/3/2022 0 Comments Breakfast Egg Muffins 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) |
CategoriesAll Anti-inflammatory Beverage Bone Health Cabbage Chicken Dinner Ferments Fish Immune Support Keto Friendly Low Carb Low-carb Lunch Lymphatic Support Protein Side Dish Turmeric Archives
September 2022
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