I have to give the spotlight to my boyfriend for how wonderful he is! He's away in Scotland for a month but surprised me with chocolate strawberries, chocolate cherries, flowers, and a stuffed bear. Although he didn't have to do it he did just do if feel special and that is one of the many things I adore about him!
Custom Paris graphic tank I designed & created. You can purchase it when my line launches. Watch for it! #ElwynBardsley If you can't wait, shoot me an email :) Books are an essential travel necessity. Here are my top 5 books for flights: 1. The Beautiful & Damned 2. Sex, Drugs, & Cocoa Puffs 3. Palo Alto 4. Killing Yourself To Live 5. Harry Potter (any of them) Place frozen scallops into a pan and use water as the base to broil them with. Instead of butter or pan spray.
Cook Quiona in a pot with a lid. While Quiona is cooking chop up the organic leaves. Mix in the chopped kale when Quiona is finished. When scallops are done cut them into smaller pieces. However small you wish them to be. Add them to the already mixed Quiona and kale. Place one sheet of rice paper on a plate. Sprinkle some water on it until the whole sheet has become wet. ( make sure it's not drenched just lightly damp) Place the kale, Quiona, scallop mix in the middle of the sheet as you would a burrito. Fold the sides just like a salad wrap or burrito and finally fold the ends in to make sure there are no openings where the mixture can get out. You can have one or continue the wrap process until you've used all the mixture.(I still had tons left after I made those four). I like to pair it with gluten-free Tamari sauce! It's really simple and it's low calorie! 1 cup Kale: 35 calories 3 oz Scallops: 95 calories 1/2 cup Quiona Barley blend: 110 4 sheets rice paper: 80 About 320 calories for a meal. This stuff is amazing! I add it to water but you can add it to smoothies or juice too. Try it for free through my link and get $5 towards your next purchase too! https://aloha.com/try?invite=M6EJE2AvkWg Let me know how you liked it! |