Shrimp scampi over fettuccini


One package fettuccine pasta

 One lemon, zest the entire lemon and reserve half of the juice

1/2 cup flat leaf parsley chopped

1/2 cup basil chopped

1/2 cup swish chard chopped

12 garlic cloves chopped

1/2 cup white wine

1/4 cup olive oil

2 tablespoons ghee

20 shrimp, medium to large size

Cook the fettuccine and water, make sure to add salt to the water and cook as directed on package

In a large pan chop one yellow onion and sauté in olive oil and ghee. When the onion is translucent add in garlic and reduce heat from medium down to low. Sauté for 5 to 10 minutes until caramelized, then add Swiss chard and shrimp.Cook for a few minutes and then add herbs. Squeeze in the lemon juice, toss and cook until the shrimp are cooked through. Add in lemon zest, add in cooked pasta and toss. Top with Parmesan cheese and serve


Day 2 Lunch

For day to lunch make a delicious Greek salad with chicken and pinenuts and one serving of Greek dressing!


Two cups salad mix (I love to use baby spinach, baby kale, arugula)

Seven large pitted Kalamata olives

1/4 cup grape tomatoes

1TBSP diced red onion

1/2 cup cucumbers

One small chicken breast that you baked with only Himalayan sea salt and mixed herbal blend in the oven.

1 TBSP toasted pinenuts

Dressing 8 servings

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

1/4 cup freshly squeezed lemon juice

2 teaspoons of dried oregano

Two cloves of garlic crushed

1 teaspoon Dijon mustard

Half teaspoon Himalayan sea salt

1 teaspoon herbal seasoning blend

2 tablespoons chopped fresh parsley

Use 2 to 3 tablespoons per salad of dressing

Day 1 Dinner (for the family)

I absolutely love this dinner and so does my husband and children. Keep this recipe handy because I’m sure it will go on your list of favorites!

Gold potatos

To cook the gold potatoes simply put them in a baking dish spray the top with some cooking spray, Himalayan pink salt, and herbal seasoning. But the glass lid on and put it in a 350° oven for an hour and 15 minutes. If you’re in a time crunch crank up the oven to 400° until the potatoes are done in an hour or less. Don’t have an hour, you can also put these in the crockpot first thing in the morning. Do not put any liquid in the crockpot but instead she’s in the potatoes and wrapped in aluminum foil and place in the crockpot, but the lid on and set to low and they will be very very done by the time you get home you will want to turn off the crockpot then.

For the asparagus I always suggest getting thin asparagus as it seems to cook evenly and taste better. Take one bunch of asparagus and place on a cookie baking sheet. Drizzle 1 to 2 tablespoons of extra-virgin olive oil over the asparagus, Himalayan sea salt, about a tablespoon of garlic powder, and a sprinkling of the 21 seasoning salute. Mix with your hands and these will cook in a 400° oven on the bottom for about 10 minutes. Take them out and let them sit for five minutes before you serve and they will be perfect!

The first thing you want to do is to marinade your salmon. You can put this together in the morning and marinade it all day in the fridge or marinade it on the counter after you get home for about 30 minutes. I love this marinade because it is so very tasty and once the salmon is cooked our use the marinade and put it over the potatoes and I don’t miss butter at all!

Salmon marinade: 4 servings

Five finally chopped garlic cloves

5 tablespoons extra virgin olive oil

1/4 cup finally chopped basil

1/4 cup finally chopped flat leaf parsley

1 teaspoon Himalayan pink salt

1 teaspoon of herbal seasoning blend I like 21 salute From Trader Joe’s

The juice of two small women’s about 5 tablespoons

Mix this in a baking dish and place the salmon on top and then turn the salmon so that each side is coated  evenly.

When you are ready to bake, bake this at 400° for 20 minutes. Let rest for five minutes and then plate the salmon plate the potato and cut the potato up placing the marinade from the pan on the potato and serve the asparagus on the side.

Shrimp tacos

Who doesn’t love a good taco? This is an excellent meal that you can throw together quickly after work for your family. It’s pretty, healthy, quick and easy! Oh and did I say it’s also tasty?!


Enough shrimp so that you have four or five shrimp per taco. You can use frozen raw or I have also used the tail on, deveined cooked shrimp from Costco which is the quickest but easy to overcook.

Corn tortillas, decide if you would like one or two per taco. I personally prefer two tortillas per taco.

Purple cabbage

Green scallions

Yellow peppercinis 

Tomatillo salsa

Chopped cilantro

Fresh squeezed lime juice

Either one packet of taco seasoning’s or make your own by mixing 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon paprika , half a tablespoon Himalayan sea salt


To begin with I brown the corn tortillas by spring cooking spray in the bottom of a cast iron skillet on medium heat and turning the corn tortillas individually until they look toasty.

Next, place the shrimp that you have tossed with seasoning in the cast-iron skillet and cook until pink. When they have finished cooking squeeze a half of a lime over the shrimp. You’ll thank me later:)

To assemble the taco, I like to lay down four or five shrimp on top of two corn tortillas topped with shredded purple cabbage all of the other chopped ingredients, and tomatillo salsa.


Ravioli with Pesto, Shrimp and Arugula


Shrimp, peeled and deveined

Pesto sauce 



Parmesan cheese


Himalayan salt


Cook the ravioli per package instructions. Meanwhile please arugula that you have tossed with 1 tablespoon of lemon juice per serving sprinkled with Himalayan salt and fresh Parmesan cheese on the bottom of the plate. When the ravioli have finished cooking toss them lightly in a tablespoon of pesto and place on top of the arugula. Cook the shrimp on the stove with 1 tablespoon of pesto and a dash of olive oil until cooked through and then place the shrimp on top of the ravioli ( as many as you like) finally top with prosciutto, I like to crisp it in the oven on 375 for 10 minutes, and then sprinkle the dish with more Parmesan cheese.

Holiday Party Menu for 40

I just love a good party! This year , my husband bought a fun new suit at Macy’s and we knew we had to have a party to celebrate the suit! Here are some pics of what I made. I will post each recipe in a separate post. Happy holiday’s everyone!

Taco Bowl 

Yum, Yum, Yum is the only commentary I’ll give you! This Taco Bowl is yummy for lunch or dinner.

Turkey taco meat or tempeh taco meat

Diced tomatoes and avocado

Fresh chopped cilantro

Green salsa or red salsa ,your choice

Baked Plaintain chips

Cheese if you were not going Dairy  free (Cotija or cheddar or pepper jack!)

You can also add chopped green onions, diced green chilies, even quinoa or cauliflower rice.

Cook the turkey or ground chicken ( 1lb…you’ll have some left over:) or ground tempeh with taco seasoning’s. You can buy a taco seasoning packet or make your own by combining 1 tablespoon chili powder, 1 tablespoon paprika, 1 tablespoon cumin, 1/2teaspoon salt, 1/2 teaspoon garlicpowder, 1/2 teaspoon onion powder

In a bowl layer shredded kale, taco meat, tomatoes, avocado, salsa, cheese, and top with crushed Plaintain chips. I also sometimes like to make up cauliflower rice and includ it in this bowl:)


Bacon, Egg Breakfast Cups

Sunday mornings in our house are spent in our jammies drinking coffee taking our time and relaxing. This morning I decided to do something easy and invited my seven-year-old sous chef to help in the kitchen. I hope you enjoy this recipe as much is my family does.

For each cup you will make you will need:

Bread, cut in around shape large enough to fill the bottom of a muffin cup (I use a biscuit cutter)

One medium size egg

2 tablespoons cheddar cheese

One piece of bacon or turkey bacon cooked

1 teaspoon butter

Salt and pepper to taste


Spray your muffin pan with cooking spray

Place a piece of bacon in the muffin pan wrapped in a circle

Add your round piece of bread that is already buttered and push it down to the bottom

Top bread with cheese

Next gently crack medium size egg into muffin holder

Salt and pepper to taste

Bake at 400° for 20 minutes

You want the egg yolk to still be runny and I find 20 minutes to be perfect.
Now go get cooking!


Pizza made with quinoa crust

I admit it I love pizza I really love anything that has to do with carbohydrates! I also know that I don’t feel very well when I eat too many carbs made with white flour so I’m always looking for fun alternatives for my favorite comfort foods. I posted earlier I recipe with cauliflower pizza crust.  It was super tasty but not to durable. Tonight I tried quinoa pizza crust. It was totally easy to make and could withstand all the junk I wanted to place on the pizza. Bon appétit!
3/4 cup quinoa

1/2 tsp salt

1tsp baking powder

1/4 cup salt
Soak three force cup quinoa in 2 cups of water for at least 8 to 10 hours. Drain the water and rinse the quinoa thoroughly. Place the quinoa in a food processor with all other ingredients and blend about three minutes. 

Put the dough onto parchment paper and bake in the oven at 425° for 15 min. Flipped over onto baking dish that has been sprayed with cooking spray remove parchment paper and return to the oven for 10 minutes. 

Put all of your yummy toppings on and bake for another 10 to 15 minutes until bubbly and looking yummy!

This week I topped it with Trader Joe’s blend of Parmesan, asiago, fontina, provolone, and mozzarella cheeses as well as fresh mushrooms, black olives, and Trader Joe’s gourmet pepperoni. Don’t judge, it’s been one of those weeks!