In a large soup pan, sauté onion and bell pepper in water for 2 minutes. Add carrots, potato, zucchini, squash, and eggplant and cook, stirring often, for 5 minutes. Add rice, tomatoes, crushed red pepper, vegetable broth and water and bring to a boil. Reduce heat, add broccoli, cauliflower, celery, and peas and simmer over medium heat for 40 minutes. Add more boiling water if you find it too thick. This makes an enormous amount of soup, so freeze some for later!
½ cup water
1 onion chopped
3 cups water
1 small sweet potato, peeled and cubed
1 small zucchini & 1 yellow squash, sliced
½ eggplant, diced
1 cup brown rice
½ cup frozen peas
½ tsp lime zest
2 tbsp freshly squeezed limejuice
Salt & freshly ground black pepper
1 tbsp olive oil
1½ pounds of large sea scallops (about 12)
Using a paring knife, remove peel and pith from grapefruit and tangerine. Work over a large bowl, to keep the juices. Add avocado, red onion, cilantro, lime zest and limejuice to bowl, toss to mix gently. Season with salt and pepper.
Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and black pepper to taste; sear until golden brown and just cooked through, 5 to 6 minutes a side. Toss scallops with above mixture.
Serves: 3320 calories/serving 22 gm of protein, 20 gm of carbs, 12 gm of fat (1.8 gm of saturated), 5 gm of fiber.
Scallops with Avocado-Citrus Salsa
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1 tangerine (seedless preferably)
1 red grapefruit
1 Hass Avocado diced
¼ cup finely diced red onion
2 tbsp chopped cilantro
1 28-ounce can diced tomatoes
2 cans vegetable broth
1 red bell pepper, chopped & 1 carrot, peeled, and sliced
½ tsp crushed red pepper
2 cups broccoli florets & ¼ head cauliflower, cut into 1-inch florets
1 celery rib, diced