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Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil
Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil

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Walk up the stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if you do live or work on one of the higher floors, you can still get out of the elevator first and climb up the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an effort on the stairs. That one flight of stairs—when taken a few times a day—can be just the extra boost that your system needs.

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We hope you got benefit from reading it, now let’s go back to dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil recipe. To make dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil you only need 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil:
  1. Get Pasta
  2. Use 1 pack pasta / 1 tbsp of butter
  3. Use 3 dried Scallop presoak In some hot water
  4. Take 100 ml water
  5. Prepare 50 ml full cream milk or almond milk
  6. Get Dried parsley for garnish
  7. Take Salmon
  8. You need 1 salmon steak season with salt and black p
  9. Provide Sweet potato
  10. Take 3 small orange sweet potato
  11. Take 2 tbsp coconut oil
  12. Take Dash paprika, cumin and salt
  13. Use Kailan
  14. Provide 2 tsp fu Yi (fermented bean curd)
  15. Use 2 cup Kai lan
  16. Prepare 1 tsp salt in pit of boiling water
Instructions to make Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil:
  1. Pat dry the salmon then season with salt and pepper, put it on a baking tray
  2. Slice the sweet potato then season it with paprika, cumin and salt then drizzle with coconut oil together with the Salmon and baked at 180 C for 40 minutes, flipping it after 20 minutes
  3. Put the water and almond milk with butter and presoak dried Scallop into a pan and bring it to a boil, add the pasta and then simmer for full 7 minutes, stir constantly till it’s dry and cooked then sprinkle some dried parsley
  4. Sprinkle some dried parsley and serve with salmon and sweet potato
  5. Bring a pot of water then salt it and add in the kailan stem first for a minute then add the kailan leaves for another 3 minutes then drain onto a bowl (mashed the fu Yi ( fermented bean curd) and mix well

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