Recipe makes 2 servings:
Stir fry: I use a frozen blend that I pan fry in a non stick pan with cooking spray, add sliced pineapple, I measured 1.5 Purple containers worth of fresh pineapple. Drizzle with balsamic vinigar and dijon mustard blend (combine to taste)
Scallops:
Put 1 tbsp olive oil in the pan and wait for it to get hot, add Himalayan salt to the scallops, place in pan and sear each side 2 minutes. Remove from heat and serve with lemon.
Each serving:
- 1 purple
- 1 Green
- 2 Red
- 1 tsp
