A simple and healthy scallop tagliatelle for dinner

I'm officially taking a long break till my little one is born. My only job for now will be cooking. It is something I choose to do. I rather eat what I cook and not eat out.

While many thinks the best way to gained unnecessary weight is to avoid carbohydrate based foods, I choose to indulge in a small portion on a day to day basis. I may complain all I want but my midwife confirms today I've got no fats on my belly. My belly = my baby :)

I don't deny, part of me still worries of the unnecessary weight gained I may gained from whatever I eat. Typical girl syndrome I know. To solve this problem I make it a point to include a bigger portion of greens and a smaller portion of meat based and carbohydrate based foods in every meal (besides breakfast).

Here is an example of how I plan my meal for 2. It is easy. It is simple. It is a speedy meal.

160 g egg tagliatelle, boil and set aside (refer to package instructions)
150 g spinach
10 large Canadian scallops
2 garlic, minced
1/2 tsp crushed chillies
Juice from 1/4 lemon
olive oil
Black pepper
Himalaya salt
Parmigiano Reggiano cheese
  1. Saute garlic and crushed chillies with olive oil. Add scallops. Give it a quick stir. Pick the scallops up. Set aside
  2. Mix in spinach and pasta. Stir fry till the greens withered.
  3. Add in the scallops. Give it a quick stir (till scallops are cooked)
  4. Season with salt, pepper and lemon juice
  5. Serve with Parmigiano Reggiano cheese

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