2025: A New Year Of New Habits
As we enter into a new year filled with opportunities, growth, and resolutions, it is important to take the time to plan new healthy habits to set yourself up for success.
Recipe of the Week 7/17: SCALLOPS, GRAPEFRUIT, ARUGULA AND SPINACH SALAD WITH CHAMPAGNE VINAIGRETTE
Yields 4 Servings
Ingredients
2 pink grapefruits, reserving 3 slices
1 1/4 lb sea scallops, washed and dried with a paper towel
2 teaspoon extra virgin olive oil
salt and pepper
8 oz baby spinach and arugula
For the champagne vinaigrette:
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar, white wine vinegar would work
2 tablespoons chopped shallots
1/4 teaspoon salt and pepper
Instructions
Peel the skin and white membrane off the grapefruit and separate the pieces.
Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside.
Chop up remaining grapefruit for the salad.
In a medium bowl whisk olive oil, squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar,
chopped shallots, salt and pepper.
Season scallops with salt and pepper. Heat a large pan on a high heat.
When the pan is hot, add oil and place scallops in the pan.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. 8.
Turn and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side).
Be careful not to overcook. Remove from the pan.
Divide the baby greens evenly between four plates. Arrange grapefruit on the plate and top with scallops;
drizzle with vinaigrette.
Meal Plan Check Boxes:
2.5 Proteins 2 Fats
Nutritional Facts: Serving: 1/4th of salad, Calories: 220, Carbohydrates: 16.5g, Protein: 19g, Fat: 10g, Fiber: 2.9g, Sugar: 1.4g
https://www.skinnytaste.com/scallops-grapefruit-arugula-and-spinach/#recipe
www.pinterest.com/novaphysicianwellness
Brianna Lawless, MS, RDN
You Might Also Enjoy...
Recipe Of The Week 12/29: Zucchini Lasagna
Ingredients:
1 lb 93% lean ground beef
1 1/4 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
Read the article for the full recipe!
Recipe Of The Week 12/22: Chocolate Snowman Bark
Ingredients:
9 ounces sugar free chocolate chips, I used Lily’s
27 mini marshmallows
1 teaspoon White Nonpareils Sprinkles
Pretzel sticks cut into 1/2 inch pieces, for the arms (about 1 oz total)
Edible ink markers, orange and black
Recipe Of The Week 12/15: Cottage Cheese Cheesecake
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
Read the article for the full recipe!
Recipe Of The Week 12/8: Smoked Salmon Cucumber Bites
Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Recipe Of The Week 12/1: Kale and Brussels Sprout Salad
Ingredients:
1/2 pound Brussels sprouts, trimmed (4 cups shredded)
4.5 ounces baby kale leaves, (about 4 cups)
1/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Read the full article for the entire recipe!