Seafood Pasta

Ingredients

• 4oz Scallops, approximately 6-8 (lightly salted with sea salt)
• 4oz Shrimp approximately 6-8 (lightly salted with sea salt)
• 1/2 cup (1/3 of can) of Fire Roasted Tomatoes
• 1 Asparagus spear (Lg) 1/2 oz of fresh Baby Spinach
• 1oz of Mushrooms
• 3-4 tsp chopped Onion
• 2 cloves of Garlic
• Chopped fresh basil (2-3 lg leaves)
• Chopped fresh cilantro (2-3 stems)
• 1/2 pkg of Tofu Shirataki noodles

Directions Using a non-stick skillet in medium heat, saute the garlic and onion in a little of the juice off of the tomatoes. Then, add the asparagus and mushrooms. If the skillet gets too dry add a little water but no oil or butter. Next add the scallops and shrimp along with the basil and cilantro and cook until shrimp start to pink on both sides, then add the tomatoes. As the tomatoes continue to heat and the shrimp finish cooking pop the noodles in the microwave (in a microwave-safe container of course) for 1 minute. While the noodles are in the microwave, remove the skillet from the heat and toss in the fresh spinach. You want the spinach to be warm but not cooked. Serve over Shirataki noodles.

Asian Lime Whitefish

Ingredients

·         100g whitefish of your choice

·         1 1/2 t liquid aminos

·         1/4 t grated fresh ginger

·         lime wedge(s)

·         sea salt & pepper

1.   In a small shallow bowl, mix together the marinade of lime juice (from lime wedge or two - I'll use up to half of lime), liquid aminos, and grated ginger.

2.   Place the fish in the bowl and coat both sides with marinade and desired amount of sea salt and pepper.

3.   Cover with saran wrap. Place in the fridge for about 30 minutes.

4.   Preheat non-stick pan over med-high. Pour marinade & fish into pan. Cook about 3-6 mins each side, depending on the thickness of the fish, until browned or done to preference.

5.   Serve immediately.