Scallops with Orange Glaze

*Use organic ingredients

12 whole scallops (not organic)
2 tbsp corn starch
1/4 fresh squeeze orange juice
2 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp rice wine vinegar
1/2 tbsp cayenne pepper
2 tbsp canola or sunflower oil
2 tbsp minced and peeled fresh ginger
3 garlic cloves minced
1/2 cup chopped green onions


Coat scallops in corn starch. Combine orange juice, soy sauce, honey, vinegar and cayenne pepper, in a bowl and set aside.

Heat canola or sunflower oil in large non-stick skillet over medium heat. Add ginger and garlic to pan, stir-fry for 30 seconds until fragrant. Add scallops to the skillet and stir fry for 5 minutes on each side until cooked through. Add juice mixture and green onions to skillet and cook for 2 more minutes or until sauce thickens and then serve immediately in small bowls.
Serves 4




Inspired by thewaytohisheart.wordpress.com

Tilapia served with Mango & Arugula Salsa

4 Tilapia Fillets (Wild Caught)
Extra Virgin Olive Oil

Mango & Arugula Salsa

* use organic ingredients

1/4 + 1/8 cup Citrus Juice
1 whole mango, chopped into cubes
1 whole tomato, chopped
1 whole avocado, chopped into cubes
1/4 cup chopped red onion
Salt and Pepper to taste
1 handful of arugula



Place thawed or fresh tilapia fillets in a large bowl or plastic bag and marinate in 1/2 cup olive oil , 1/4 orange or lemon juice and a few dashes of salt and pepper for 30 mins.

During that time, cut all fresh ingredients (Mango, Tomato, Avocado and onion) and place in a bowl, stir together and add 1/8 cup citrus juice, salt and pepper to taste. Set aside.

After tilapia has marinated, place in oven at 375 degrees for about 20 minutes, until thouroughly cooked and slightly golden. You can moved the cooked fish from the oven to the stove and cook for about 10 mins longer in order for the fish to become crispy.

After fish has finished cooking, serve with fish on the bottom then layered by arugula and mango avocado salsa. Enjoy!

Serves 4