Mostly my take on healthy cooking and eating. I try as much as possible to follow the South Beach Diet (good carbs and fats), so a lot of recipes and menus are Phase 1 and Phase 2 if you are familiar with this lifestyle.

I try to eat as much organic food as possible while making it affordable and fast for working adults, college students and anyone trying to get organized in meal planning (including cost per meal and shopping lists).

Because I'm a serious foodie, this is also where I share everything else I know about food (recipes, plans, equipment, tastings). And yes, fatty, delicious temptations from time to time.

I consider myself a good cook and a courageous eater (I'll try everything and cook it myself at home when possible), so these years of cooking gave me some knowledge on how to deal with the most diverse foods.

 

Healthy, low carb dinner for friends coming from far lands (Brazil, to be precise).
Planning a visit there during Christmas, so you’ll see a lot more healthier food coming out of the blog. Got get in shape in the next two months!
Pan fried scallops and arugula salad
4-5 sea scallops per person
2 cups of baby arugula per person
7-9 grape tomatoes per person
Olive oil to fry
Garlic infused extra virgin olive oil to drizzle
Salt and black pepper to taste
In a large skillet, heat about 2 tbsp of olive oil.
Pat the scallops dry and season them with salt and pepper.
Pan-fry the scallops for about 3 minutes on each side, under medium heat. Watch it so they don’t overcook. They should be soft, but warm inside. 
For the salad, just mix the greens and the tomatoes and drizzle the garlic oil on top. I finished the salad with some red salt (just a sprinkle), but you can finish it with shaved Parmesan or just a pinch of salt and pepper. 
Enjoy!

Healthy, low carb dinner for friends coming from far lands (Brazil, to be precise).

Planning a visit there during Christmas, so you’ll see a lot more healthier food coming out of the blog. Got get in shape in the next two months!

Pan fried scallops and arugula salad

  • 4-5 sea scallops per person
  • 2 cups of baby arugula per person
  • 7-9 grape tomatoes per person
  • Olive oil to fry
  • Garlic infused extra virgin olive oil to drizzle
  • Salt and black pepper to taste
  1. In a large skillet, heat about 2 tbsp of olive oil.
  2. Pat the scallops dry and season them with salt and pepper.
  3. Pan-fry the scallops for about 3 minutes on each side, under medium heat. Watch it so they don’t overcook. They should be soft, but warm inside. 
  4. For the salad, just mix the greens and the tomatoes and drizzle the garlic oil on top. I finished the salad with some red salt (just a sprinkle), but you can finish it with shaved Parmesan or just a pinch of salt and pepper. 

Enjoy!

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