I haven’t been as good about the whole twice-a-day blogging schtick lately (or even daily blogging, for that matter), but that’s what you get when you’re back at work after a decent amount of time away with an imminent move across a couple states.  I’m also trying to focus the blog a little more and make sure anything I post has something people actually want to read and can use…bottom line is that I want this to be a helpful tool for people, whether I’m sharing a new recipe or a workout.

I know there are quite a few Paleo/Crossfit blogs out there, but it’s worth it to me to pitch in my two cents and learn from others along the way.  I’m not here to dish my innermost thoughts and feelings make this a forum for suicidal rants every time I eat a cookie.  Just know that I may or may not be incapable of thoughts and feelings and I love cookies.

If I can buy in to and stick with the Paleo/Crossfit thing, anyone can…trust me, I’m broke and lazy and am still secretly terrified of lifting heavy weights–but I see the results of the changes in my lifestyle every single day and that’s what motivates me to keep going!

OK, enough of that.  You all want food…and more importantly, you want some bacon, right??

Last night Ross and I went over to babysit for a few hours for a friend who’s getting ready to take the bar and needed some uninterrupted study time.  Let’s be honest…it’s always good practice for us, too, and reminds me just how much I underestimate the demands of motherhood.  (Mom, if you’re out there, you’re my hero!).  Besides watching the munchkin (we took it upon ourselves to sit him down in front of the news and school him on the political state of the country…), I whipped up some dinner.

Originally, I bought a 2-lb bag of scallops intending to wrap them in bacon (because who doesn’t love those?!), but I decided on a quicker meal that still satisfied my bacon itch.

Ingredients

2 lbs Scallops

2 c Snap Peas

1/2 Onion, diced

3 Garlic Cloves, minced

2 T Olive Oil

4 Thick Slices Bacon, diced

Instructions

Heat oil over medium-high heat and add the garlic.  (If you have a wok, it would be ideal)  When garlic is browned slightly, add bacon and cook until crisp.  Add the onions and snap peas.  When the onions are translucent, add the scallops and reduce the heat to medium.  Stirring occasionally, cook for an additional 5 minutes or until scallops are cooked through, but not tough.

We had ours with Japanese and Hannah sweet potato fries.  Probably not the most “traditional” combo and I’m sure a real foodie somewhere is completely disgusted with me…but whatever, who doesn’t like sweet potato fries!