A light, tender protein that cooks in 5 minutes or less?! It may sound too good to be true, but these scallops are the real deal!
I love how they taste so light & summery over a giant fresh salad- yet can fill you right up on a chilly night, served over creamy Butternut Squash Cauliflower Risotto or with spaghetti squash in my Creamy Lemon Garlic "Pasta" with Scallops.
Scallops are a tricky protein- they're easy to overcook. The best way to foolproof, perfectly seared scallops every time? Keep it simple.
I've had a "cake batter" flavor combo on my mind for some time now, with a list of recipes I could try it out on. Then I remembered my Cinnamon Roll Freezer Fudge, and how I've been meaning to come up with a new flavor to share. So, I spent a few minutes in the kitchen, put the two thoughts together, and.... IT WORKED!
I love me some eggs for breakfast, but I'm not gonna lie~ they do occasionally get redundant. And I'm left in search of something different to start my morning: like these sausage patties!
If you couldn't tell, I'm a pizza fan. I make that fit with my lifestyle (with just the occasional slip) by making a fafillion variations of pizza-inspired Paleo stuff- some here on my blog:
- Chicken Bacon Pizza with Garlic Cream Sauce
- Pizza Meatloaf
- Cauliflower Pizza Crust
- Pizza Meat Sauce Skillet
- Paleo Pizookie
- Paleo Pizza Bites
- Paleo Pizza Bake