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Lemon Garlic Scallops with Zucchini Noodles

Lemon Garlic Scallops with Zucchini Noodles


This past Sunday, Nourishing the Glow officially went live! The outpour of support I’ve already received from friends, family, and new followers has filled me with immense joy—so if you are reading this, thank you!

But man am I exhausted—I have spent the past 4 months developing recipes, learning how to style/photograph food, producing content, and building my own website—all while balancing school. When I launched, my mom asked me if I felt like I had given birth, and while I can’t relate to all you mama’s out there, I loved what her question symbolized. The birth of a new journey, a new chapter in my life, that I get to share with the world and watch it grow—and I cannot be more excited, motivated, and inspired for NTG and what’s yet to come!


Speaking of excitement, is anyone else a huge fan of This Is Us? Season 3 premieres tonight and I don’t know about y’all, but I’ve been patiently waiting for a year now to ugly cry and feel all the feels. And what better way to watch the premiere than watching it while you eat these Lemon Garlic Scallops with Zucchini Noodles?! I know I will be!

I also know that cooking during the week can be daunting, especially when you need something in a pinch! But cooking doesn’t always have to be stressful—like this delicious Whole30 pasta that is ready in 10 minutes, MAX! So next time you are in a pinch, give it a try—I guarantee your taste buds will be thanking you.

Lemon Garlic Scallops with Zucchini Noodles

Servings: 2-4

Total Time: 10 minutes

Image 9-22-18 at 5.39 PM.jpg


  • 1 tablespoon ghee (personal fav: Fourth & Heart)

  • 1 pound scallops

  • 1 10oz package zucchini noodles (I love CeCe’s Veggie Co.)

  • Salt and pepper to taste

  • Fresh parsley, chopped, for garnish

For the Lemon ‘Butter ‘Sauce:

  • 2 tablespoons ghee, melted

  • 2 cloves garlic, minced

  • 1 lemon, juiced

  • Salt and pepper to taste


  1. Remove the small side muscles from the scallops and rinse with cold water. Pat dry.

  2. Combine all the ingredients for the lemon ‘butter’ sauce in a small bowl and stir until combined.

  3. Melt 1 tablespoon ghee in a large skillet over medium high heat.

  4. In a single layer, place the scallops in the skillet and cook for 1-2 minutes, flip once, and then cook for 1-2 more minutes. (You want the scallops to be translucent in the middle and golden brown.)

  5. Remove scallops from skillet, set aside.

  6. In the same skillet, heat the zucchini noodles over medium high heat for 3 minutes. Transfer the scallops back to the skillet.

  7. Pour the lemon ‘butter’ sauce over contents in the skillet and toss to combine. Garnish with chopped parsley and serve!

Enjoy XX!

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