|Low-sodium soy sauce||2 tablespoons|
|Juice of ½ lemon|
|Garlic, minced||2 cloves|
|Fresh basil, chopped||1 + 1 tablespoon|
|Olive oil||2 teaspoons|
|Sea scallops||½ pound|
|Broccoli florets||1 cup|
|Sugar snap peas, trimmed||½ cup|
- In a small bowl, whisk together soy sauce, lemon juice, garlic, sugar, and basil.
- Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add scallops and stir-fry for about 3 minutes, until cooked through. Transfer to a plate.
- Add broccoli to the wok and stir-fry for about 2 minutes. Add sugar snap peas and stir-fry for another minute.
- Add lemon-basil sauce to the wok and bring to a boil. Reduce heat to low and add scallops back in. Cook for another minute.
- Garnish with remaining basil and serve.
3 very lean meats; 1 fat; 1.5 vegetables; 0.5 starches
Side Suggestions: Brown Rice
|Saturated Fat||1 g|
|Dietary Fiber||1.5 g|
A randomized trial found that fecal microbiota transplantation had a higher rate of remission in patients with active ulcerative colitis than those who recieved placebo. Fecal transplantation is believed to help the intestine develop a healthy balance of bacteria in the gut which can help the intestine recover and function more effectively.
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia
Chewing Gum After Surgery May Improve Digestive Tract Recovery