Insulin Resistance: Is There a Link to Dairy Products? 

A considerable amount of research has been aimed at isolating the contributing factors in the development of insulin resistance and looks to discover better ways of controlling and preventing the onset of this disorder.

We already know that diet plays a significant role. In fact, diet is the leading cause of type 2 diabetes: the outcome of unmanaged insulin resistance. Resistance to insulin can also occur in other metabolic/endocrine disorders, such as polycystic ovarian syndrome (PCOS) that affects up to 12% of the female population in North America. In more recent years, an increasing body of evidence is finding that dairy consumption has an adverse effect on insulin production, and may, in fact, be contributing to insulin resistance.

     Citrus and fresh herbs never disappoint in this fresh Basa marinade that makes a perfect addition to a summer night dinner plate. 
      Basa is a light, flakey, mild flavoured fish that easily soaks up butter, citrus and herb flavours, making it a great option for marinades. Don't have Basa? Try other white fish such as sole, mahi mahi, or herring with the same marinade.

Heres what you need: 
1. juice of 1 fresh lemon or lime
2. 2 chives/green onions
3. 2 tbsp freshly chopped basil 
4. 1 tbsp capers
5. dash of garlic powder
6. splash of extra virgin olive oil
7. Basa fillets
+ salt and pepper to taste

Heres what to do: 
1. Rinse fish and place in a deep dish or plate. Always marinade at room temperature. 
2. Combine the lemon juice, olive oil, fresh basil, garlic powder, and capers into a bowl and stir. Drizzle over fish and allow to marinade for ~20-30 mins. The acidity of the citrus will start to mildly cook the fish - not to worry. Toss the slided rind of the lemon/lime on top for some added flavour.
3. Heat a skillet or pan on medium high, and toss in 1 tbsp of unsalted grain fed butter just before you're ready to cook. 
4. Place fish into the hot skillet, pouring in the remainder of the marinade as well. Cook ~3-4 mins each side. 

Voila! 
So simple, so quick, so delicious! This made a great addition to a fruit-filled side salad, cooked quinoa, or whatever you heart desires. 

Remember, when choosing fish sources in the supermarket, always reference www.seafoodwatch.org for the most sustainable and clean fish options. 

Enjoy!

I thoroughly enjoyed this recipe tonight. Spaghetti squash is a great alternative to pasta, and when cooked right, you almost wouldn't know the difference. The best part is, its gluten free and doesn't spike your insulin the way usual pasta does. 
Plus, the scallops are high in protein, selenium, phosphorous, vit B12, zinc, choline, iron, omega-3 fats, copper, magnesium, potassium and calcium! Not to mention, delicious.

So without further ado, heres what you do...

Heres what to do:

1. Cook spaghetti squash (either roast in oven at 400F for 45 mins, or microwave like this.)
2. Dry Scallops with a paper towel and sprinkle with garlic powder. Set aside.
3. Chop up bacon into 1/2 inch pieces and add to a skillet on medium heat. Allow to cook until crisp and then remove onto a paper towel. Drain excess bacon grease, leaving about 2 Tbsp in the skillet
4. Chop up asparagus and scallions and sauté in the pan in the remainder of the bacon fat. Add garlic and salt and pepper to taste.
5. Add stringed spaghetti squash to the veggies, add the bacon and toss together. Keep on low heat while you cook the scallops.
6. In a clean skillet, add butter and turn to medium/high heat. Once it hisses when you throw a drop of water in, place all the scallops in the pan. Sear for 3-4 minutes (do not move or disturb them during this time). Once seared, carefully flip over and sear the other side for about a minute. Remove from the skillet carefully
7. Plate the scallops over the squash mixture and enjoy!

This recipe is dairy free, gluten free, & paleo friendly!