April's Bayside Salad

MI had a taste for a shrimp salad but when I arrived to the grocery store the shrimp selection wasn’t the best post NYE weekend parties so I opted for frozen bay scallops to thaw. I whipped everything up and the salad didn’t last long at all. It tasted way better than expected which is always a healthy plus! This salad is a mixture of complex carbs, veggies and protein. It makes 3-4 servings and great for vegetarians if chosen to opt out of the fish selection. You can also use shrimp or any other proteins if desired. I also included my homemade dressing in this recipe that you can use for other salads in the near future. You can also let sit overnight in fridge as a chilled and marinated salad which makes it yummier!

Sautéed Bay Scallop Ingredients

2 cups of raw or thawed bay scallops

1/2 lemon

1 tsp of minced garlic

1 Tsp of sea salt

1 Tsp of EVOO


  1. Heat non-stick frying pan on medium heat.
  2. Add 1 Tsp of EVOO (extra virgin olive oil)
  3. Add scallops, minced garlic and sea salt
  4. Sauteed scallops until golden brown. Squeeze lemon juice as a topper. Mix and set aside to cool.


Kale Salad Ingredients

5 oz of chopped Kale

1 cup of gluten free quick cook quinoa (2 cups of water on side)

1 Tsp EVOO

3 oz sweet cherry tomatoes sliced in halves

4 oz mixed Sweet Peppers

1/2 sliced cucumber

1/4 chopped green onions

1/4 sliced almonds

1/4 bacon bits


  1. Bring 2 cups of water a and EVOO to a boil. Add quick cook quinoa and cook until fluffy. Let cool.
  2. Make sure all veggies are chopped and measured.
  3. Add all veggies and cooled quinoa to mix. Top it off with the scallops, almonds and bacon bits. Set salad aside to prep dressing.



April’s Homemade Dressing

4 Tsp of EVOO

3 Tsp of Apple Cider Vinegar

1/2 tsp of smoked or regular paprika

1 Tsp of Italian seasoning (sea salt free)

A pinch of cayenne pepper

1 tsp of garlic powder

1/2 tsp of crushed black pepper

The other half of the lemon :o)


  1. Mix all the above dressing ingredients with a whisk or fork in a bowl
  2. Add on top of salad to mix and toss again.
  3. Makes up to 4 servings. Enjoy!

January 4, 2017

>Peanut Butter and Apple Protein Pancakes

If you enjoy eating apples with peanut butter then you’ll love this combination. I had a taste for it and then it came to my mind as an idea for breakfast the next day. It’s a great healthy comfort food alternative and it’s protein packed.

What you’ll need

Non-stick frying pan and spatula

Non-stick spray


1 scoop of Peanut Butter Protein Powder (any blend or brand)

1 Whole Banana

1 tsp Vanilla Extract

1/2 Gluten Free Oats

4 Egg Whites

1/2 cup of Jif Peanut Butter and Cocoa Powder

1 Tsp of cinnamon

1/2 of sliced gala apple or any preferred apple

Pinch of Baking Soda

Preferred Sweetener of choice

Siggi’s Drinkable Vanilla Yogurt



  1. Blend all ingredients together until batter is nice and smooth except for the sliced apple, yogurt and cinnamon.
  2. Bring frying pan to medium heat and spray with non stick spray.
  3. Pour batter to desired size and then after 15-20 flip the pancake.
  4. Cook other side until golden brown and repeat the steps 2 and 3 until you no longer have any batter left. These cakes will turn out browner than normal because of the hint of cocoa in the powdered PB.
  5. You can spread a desired amount of the Siggi’s drinkable yogurt on top of the neatly stacked cakes. Top it off with the apple slices and cinnamon.
  6. Serving size is 2. Enjoy!

December 6, 2016

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