All of the recipes contained herein are Paleo friendly and are gluten, dairy and wheat free in most cases. You may tweak them to your tastes or to avoid allergic reactions to certain foods.
Most of the recipes were originally published in the Performance Menu from Catalyst Athletics. Thanks to the PM and it's contributors for their awesome food suggestions.
Scotty Hagnas
Time: 30 minutes
· 1 lb. sea scallops
· 2 Tbsp olive oil
· 1 C chopped onion
· 1 C sliced mushrooms
· 2 cloves minced garlic
· 1 C chopped tomatoes
· 1/4 C chopped parsley
· 2 Tbsp lemon juice
· Oregano
· Pepper
· 1 hard boiled egg, chopped
· 2 Tbsp pine nuts
In a large saucepan, heat the scallops in 1 Tbsp of olive oil until opaque, around 5 minutes. Transfer the scallops and liquid to a bowl and set aside. Rinse and dry the pan.
Now, heat 1 Tbsp of olive oil in the pan, this time, add the onions and sauté for 2 minutes. Add the mushrooms and sauté 3-5 min more, then add the minced garlic and sauté for 1 more minute. Add the tomato, lemon juice, chopped parsley, oregano, and pepper. Boil, then reduce heat and simmer 5 minutes. Stir in the scallops and liquid, and bring to a boil. Serve into bowls, top with the chopped hard boiled egg and pine nuts.
Zone info: 2 servings at 1.5 carb blocks, 2.5 protein blocks, 7.5 fat blocks