Seared Scallops in an Apple Cider - Balsamic Glaze

Scallops are a high protein, low fat meal. Plus they are so tasty! This meal was light but full of flavor.

Ingredients:

- Scallops - I of course went to Trader Joes and bought the package of plain scallops. About 16 comes in a pack.

- Bag of frozen spinach

- Sweet white onion

- Sliced mushrooms

- Quinoa 

- 3/4 cups apple cider

- 1 tablespoon balsamic vinegar

- 1 tablespoon agave nectar

- Garlic powder

Directions: 

- First, cook the quinoa accordingly and set a side

- In a medium pan, caramelize the onion, and add the mushrooms to it. Once browned, add half of the bag of frozen spinach (thawed of course) slowly while mixing it all together. Cook on low for a few more minutes until the onions, mushrooms, and spinach are all mixed together. 

- Take off heat and set aside

- To make the glaze, mix the apple cider, balsamic vinegar, and agave nectar together in a small mixing bowl and set aside to heat later

- Spray a large sauce pan with nonstick cooking spray and place the defrosted scallop pieces on pan on high heat

- Cook the scallops on each side for about 4 minutes (or until fully cooked through)

- At the same time but in another small sauce pan, add the glaze mixture and cook on medium heat. Once it starts to boil, stir and reduce heat. Keep on heat until the scallops are done.

- When scallops are done cooking, place in a shallow bowl and pour the glaze on top.

- Reheat the quinoa and onion, mushroom, spinach mixture if needed

- I recommend serving the scallops and glaze on top of the quinoa so the quinoa soaks up the sweet goodness!

Cheers!

Crunchy Peanut Butter Granola

Hi blog world! As summer is quickly approaching and the temperature is surely rising here in Arizona, I find myself spending more time inside escaping the heat. Thus, I have more time on my hands to experiment in the kitchen! It's a win win for all of us.

Today, I tried making a different kind of granola than I'm used to (my other granola recipe can be found on this blog as well- I highly recommend trying.) I wanted to make a granola for sprinkling on top of yogurt, and one that had a crunch to it.

The granola that I came up with has just the right amount of crunch and added sweetness- without adding any sugar!

Ingredients:
- 1/3 cup milk (can also use almond milk)
- 1/3 cup unsweetened applesauce
- 1/4 cup peanut butter (can also use almond butter but I like to bake with peanut)
- Cinnamon (as much or as little as you want)
- 2.5 cups rolled oats

Directions:
- Combine milk, applesauce, and peanut butter in a pan and heat on medium heat until it is smooth. Take off heat and slowly add, as well as stir at the same time, the oats and cinnamon in. Place foil on a baking sheet and spread out the granola. You can make chunks or lay it flat; it all depends how you like your granola! Place in the oven at 350 degrees for 20-25 minutes (depending how crunchy you want it). Let cool for 10 minutes, and enjoy on top of some yogurt, oatmeal, etc.

Milk, peanut butter, and unsweetened applesauce mixed together 

Granola laid out- I created some chunks and also laid it flat

Cheers!

Crock Pot: Tomato and White Kidney Bean Chicken

Hello blog world! I've thrown together yet another delicious, healthy, and easy crock pot meal. My roommate told me that this is one of the best ones yet, and it left her feeling full for the rest of the night (and she ate it at 4:30)

I hope you all enjoy it just as much as we did!

Ingredients:
- Chicken breasts (I used 3)
- Can of fire roasted tomatoes
- Can of white kidney beans
- Onion
- Basil and garlic powder to taste
- Rice (optional)

Directions:
- Slice the onion. Place the chicken pieces (defrosted) onto the bottom of the crock pot and pour the cans of tomatoes and beans on top. Add the sliced onion and the spices. Cook on low heat for 6-8 hours and enjoy! Be sure to stir as often as you can (I did in between my classes).

You can serve it over rice (like I did) or alone.

Cheers!