Sugar Free Saturday’s: A Guest Post And Recipe From Amy Samuelson

My name is Amy M. Samuelson and I have spent the last twenty-five years in the entertainment business as a writer/producer. Visit my website at www.amysamuelson.com. I am a former New Yorker living in Santa Monica, California. I also maintain the blog, Amy Does It Sugar-Free.

Last year I had an epiphany regarding “good health” and how to attain it by reducing salt and sugar in my diet and kicking up my exercise regimen. I also began attending (MDR) Total Body classes at The Studio (MDR) run by Lisa Hirsch. The changes that have occurred to my body, mind and spirit are phenomenal.

  • My sense of self and humor returned quickly.  I had forgotten how much fun life offered.
  • Blogging on Amydoesitsugar-free also means I will not sugarcoat this lifestyle. My entries are written with a sense of humor and truthfulness. Truth being the bully everyone pretends to like. I will chronicle my successes, missteps and adventures.
  • Sugar-free living is limited to 15 grams of sugar a day. Sugar exists in almost everything we eat… Read labels carefully.

Here’s my recipe for “Mellow Yellow” scallops, served with asparagus and brown rice. This entire dish is low in sugar and salt.

I buy frozen scallops at Trader Joe’s in a 12 ounce package. I defrost them in the bag. Once defrosted, I take them out of bag, squeeze out their juices, and place them on top of 2 paper towels. I cover them with more paper towels in order to remove excess liquid. It is important that the scallops are as dry as possible before “woking” them.

Next, I place a generous amount of saffron into my wok along with chopped garlic, olive oil, 2 Tbs of white wine (optional), lemon thyme, ginger and the juice of one lemon. I heat my mixture until it is hot and place my scallops into the wok. They are done in approximately 5 to 6 minutes. You never want to overcook your scallops. They will become tough. Fault on the side of under versus over. Garnish them with lemon zest.

Asparagus is an amazing and health friendly vegetable. It is high in vitamins and the folic acid it contains is good for depression. Also, it has a cleansing proponent that flushes your system. Of course, we have all noticed that our pee smells funny after eating asparagus.  Well, it turns out to be a good thing. Who knew? 

There are many ways to cook asparagus.  I prefer sautéing my asparagus in lemon, garlic and oil. Sometimes I add a little butter with fresh pepper. It is ready to serve in less than five minutes.

As for the brown rice, I buy mine at Trader Joe’s in microwaveable packages. However you choose to cook it is fine–just remember that brown rice is always preferable over white rice in this regimen.

Putting it all together. After everything is cooked, place a scoop of brown rice on a plate, dice up your asparagus and place them around your brown rice and put  the scallops on top of the rice. Voila, the result is a picture-perfect entrée that looks as beautiful as it tastes.

This entire meal took me less than 20 minutes to prepare and serve.  Sometimes, I make a quick green salad with whatever vegetables I have in the refrigerator with a simple olive oil and lemon dressing.  Again in wishing you good health, I remind you that lemon is a color you can smell.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s