Well, I had my first follow-up with the diabetes clinic in Guelph today. I spent about an hour talking with the nurse and going over what I’ve been eating and what I’ve been feeling. After which I spent a good half-hour with a dietitian and we talked a bit about the low-carb lifestyle. They applauded the progress I’ve made in such a short time, and basically said “Keep doing what you’re doing, your results are great!”. Always nice to hear you aren’t screwing your self up more than you already where.

Overall I think it was a good experience, and I have a follow up with them again in about 2 months to check on my progress.  I did get the results of my H1bAc test taken after the holidays, and I was at 10%, which is about 4% too high. I’m looking forward to my next results after fixing my diet.

All that out of the way, I wasn’t really interested in grocery shopping tonight, so it was time to raid the cupboards and use up some veggies in the fridge.  The results of my search were zucchini, some mini bell peppers, some frozen scallops, a bit of cream and some tomato puree, which immediately made me think PASTA!


Scallops (or any seafood) and Vodka sauce are an excellent pair. The sauce is sweet and creamy with a bit of a kick in the background from some crushed chili peppers. Overall this recipe only takes about 15 minutes to throw together if you aren’t stopping to take pictures every 30 seconds. 🙂

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Scallops & Vodka Sauce

  • Servings: 2
  • Difficulty: Easy
  • Print


  • 400g Large Scallops (Thawed if Frozen)
  • 1 1/4 Cup Tomato Puree
  • 1/2 Cup 10% Table Cream
  • 4 Shots of Vodka
  • 2 Large Zucchini
  • 3 Mini Bell Peppers
  • 1 Clove of Garlic
  • 1 Large Shallot
  • 1 tbsp Olive Oil
  • 2 tsp Dried Chili Flakes
  • Grated Parmesan for garnish
  • Pinch of Salt, Pepper, and Parsley

Special Tools:

  • Vegetable Spiralizer


  1. Finely chop garlic, shallot, and peppers
  2. Spiralize zucchini and set aside
  3. Pat scallops dry with a paper towel and dust with a pinch of salt and pepper
  4. Heat olive oil in a large skillet over medium-high heat
  5. Sear scallops for about 2 minutes per side until slightly brown, firm and opaque, then transfer to a bowl and set aside. Do not over-cook!
  6. Add garlic, shallots and peppers to the pan and soften (about 2 minutes)
  7. Add 4 shots of vodka to the pan and cook alcohol off (about 1-2 minutes)
  8. Add tomato puree, and chili flakes and bring to a boil, then reduce heat and simmer for about 5 minutes
  9. Add cream and mix until combined
  10. Add zucchini, and reserved scallops and cook until zucchini is just starting to soften
  11. Serve immediately with some freshly grated parmesan

Nutrition Information:

Servings 2.0
Amount Per Serving
calories 448
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 5 g 23 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 90 mg 30 %
Sodium 714 mg 30 %
Potassium 884 mg 25 %
Total Carbohydrate 27 g 9 %
Dietary Fiber 7 g 28 %
Sugars 18 g
Protein 42 g 84 %
Vitamin A 35 %
Vitamin C 136 %
Calcium 19 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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