SPICY ORANGE SCALLOPS WITH BROWN RICE AND WAKAME NOODLES (GLUTEN FREE)

11 Mar

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Gluten free noodles anyone? This recipe was simple, and yummy! However as much as I love noodles/pasta, I prefer to keep my grain consumption to a minimum, especially at dinner time. Gluten free grains are good for you (the right kind of grain), but they do contain a significant amount of carbohydrates, which makes it slightly challenging for your body to break it down when you consume them much later during the day. However, if you are craving grains at dinner time, go for it! but make it an occasional routine. Consume appropriate portions of gluten free grains (or other healthy grains) during the day when your body is most active and in burning mode, and consume meals that contain higher protein, good fats, and vegetables at dinner time because it is much easier for your body to digest and wouldn’t store excess fat. Happy eating! 🙂

Recipe:

55g organic king soba brown rice and wakame noodles
1 cup organic fresh/frozen sea scallops
1 tbsp organic orange juice (squeezed from orange)
1 medium organic zucchini
1/2 cup organic red, yellow, and orange bell peppers
1 tbsp red onion (diced)
A dash of sea salt, cumin, paprika, and garlic powder (or spices of choice)
Organic coconut oil (for sautéing)

Fill a saucepan with 1 cup or water over medium heat. When boiling bubbles start to form, gently immerse noodles in boiling water (you don’t want them to fall apart because they do not contain gluten).

Cook noodles for 3 minutes. When ready, drain noodles in a colander and set aside.

Dice vegetables and season scallops.

Place 1 tbsp of coconut oil in a skillet over medium heat. Place seasoned scallops in the skillet and let sauté for about 20 seconds. Next, add the orange juice and let it sauté for another 20 seconds (flipping scallops half way through).

Add the diced vegetables and let all the ingredients sauté for about a minute.

When ready, mix the sautéed scallops and vegetables with the cooked noodles and serve.

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