Seafood Bowl – Weblog

Diet and health

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Nourish bowls are my favourite strategy to eat lunch. And most days, I combine and match leftovers from completely different meals and make a lunch bowl! The primary time I made this seafood bowl, I had some leftover turmeric cauliflower rice. And I had some roasted zucchini and a few sautéed shrimp. I blended all of them collectively and actually loved it. Then the next week I obtained some bay scallops and considered making a seafood ‘fried rice’ with cauliflower rice. Recalling how tasty my bowl from the earlier week was, I made a decision so as to add shrimp in addition to a pair extra greens – mushrooms and zucchini. The easy flavors of garlic, lemon and turmeric make this dish very flavorful!

Bay scallops are a lot smaller and likewise less expensive than common scallops. For this recipe, bay scallops work one of the best.

seafood bowl from above

Shrimp and Scallops Nourish Bowl

 

Writer: Indira Pulliadath

  • About 18 to twenty bay scallops, thawed to room temperature
  • About 14 to 16 massive measurement shrimp, peeled, deveined and thawed to room temperature
  • Sea salt to style
  • 4 tablespoons further virgin coconut oil, divided
  • 2 massive cloves of garlic, chopped wonderful
  • 1 medium zucchini, diced
  • 4 mushrooms, sliced
  • ¼ teaspoon sea salt
  • 1 teaspoon garlic powder
  • 3 cups cauliflower rice (recent or frozen)
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • ¼ cup recent lemon juice
  • Recent cilantro leaves, chopped (non-compulsory)
  • Pat dry the shrimp and the scallops utilizing paper towels. Evenly sprinkle with salt.
  • Warmth a big stainless-steel skillet and when sizzling add half of the coconut oil. As quickly because the oil is sizzling, place the scallops one after the other and prepare dinner on medium warmth for two minutes. Then flip them fastidiously and once more prepare dinner for two extra minutes. Switch them to a plate.
  • To the identical oil, add the shrimp and prepare dinner on low warmth for about 4 minutes stirring incessantly. Switch the shrimp together with any juices to the identical plate because the scallops.
  • Now add 1 tablespoon of the coconut oil and when sizzling, add the garlic and saute for 1 minute on medium warmth. Then add the zucchini and the mushrooms and saute for about 2 minutes. Then add the salt and the garlic powder and canopy and prepare dinner for two extra minutes. Switch the veggies to a plate.
  • Place the skillet again on the range and add the remaining coconut oil (1 tablespoon). Add the cauliflower rice, turmeric and salt and stir to combine. Cowl and prepare dinner for about 3 to 4 minutes till it’s cooked (about 7 to eight minutes if utilizing frozen cauliflower rice). Flip the warmth off and add the lemon juice and the recent cilantro if including).
  • For assembling the bowls, take two massive serving bowls and add half of the cauliflower rice to every of them. Then fill every bowl with the shrimp and scallops and the greens. Garnish with further cilantro if desired!

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    About Indira Pulliadath

    Indira Pulliadath is a dietary remedy practitioner (NTP) and an AIP Licensed Coach. Earlier than working as a Nutritionist, she labored as a researcher within the healthcare business for 15 years within the subject of pharmacoeconomics. She began exploring therapeutic diets 5 years in the past when she was first identified with rheumatoid arthritis. The illness just about crippled her, progressing very quickly to all her joints. Over a interval of two years, she tried a number of diets and various therapies, which didn’t assist her a lot. Lastly it was the AIP food regimen that helped to scale back her ache and irritation tremendously. As soon as she started to get higher, she determined to modify careers and turn into a dietary therapist so she might assist different individuals. When she will not be doing well being teaching or researching, she is experimenting in her kitchen! She likes to develop Paleo and AIP variations of her household’s favourite recipes. You could find her recipes on her weblog ‘Cook2Nourish’ and on her Youtube channel. She can also be lively on Instagram and Fb. Indira lives in Connecticut along with her husband and two teenage kids. As a household they take pleasure in climbing within the stunning trails in and round Connecticut.

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