Shrimp scampi over fettuccini

Ingredients

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 Dinner

I sure do love a good taco. I recently bought a new tortilla press as well as a flat cast iron skillet so that I could make my own corn tortillas at home. They are so easy to make and the entire family will love them! Make sure to get Masa Harina, golden corn flour.

Two corn tortillas (make according to the package directions)

1/2 cup canned black beans drained

1/4 teaspoon extra-virgin olive oil

1/2 teaspoon  chili powder

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1 teaspoon Braggs liquid amino’s

2 tablespoons corn kernels

3/4 cup cooked brown rice

Cook the brown rice and set aside.

Next cook the beans adding all of the spices and the corn.

Mix the beans and the rice together and place in a small bowl for your plate.

Easy guacamole

One half avocado

The juice of one half lime

1 tablespoon of cilantro chopped

Half a teaspoon garlic powder

Half teaspoon Himalayan sea salt

Tablespoon Trader Joe’s green salsa
Enjoy!


Day 2 Lunch

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

Salad

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.

Day 1 Lunch

The purpose of this research is to focus on the foods that I’m consciously putting into my body. What will give me energy? What will serve my body well? I know that I need protein so that I feel fuller longer and have more energy so nice bowl of miso soup did the trick. A nice big salad that I made with spinach, carrots, zucchini, mini tricolor peppers, tomatoes, And cucumber with 1 tablespoon of sunflower seeds and I homemade vinaigrette did the trick!

Big bowl salad

Two handfuls of spinach

1/4 cup of each of your favorite vegetables.

1 tablespoon of either sunflower seeds or Peoria pumpkin seeds

Homemade balsamic vinaigrette

This recipe makes eight servings and ideally you would want to spoon about 2 tablespoons on each salad. If you feel like you need a little bit more just squeeze some lemon juice that usually does the trick.

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 teaspoon Himalayan pink salt

1 teaspoon pure maple syrup

2 tablespoons of freshly squeezed lemon juice

1 tablespoon finally chopped basil

1 tablespoon finally chopped flat leaf parsley
Miso soup

You can get the instant miso soup from the grocery store but the sodium content is sometimes a bit higher

You can purchase white miso paste as well which comes in a tub and follow the directions on the container for how to make the miso soup. I suggest getting this because you can also make a great ginger sesame miso dressing from it:)

Day 1 Breakfast

Day one will probably feel pretty consistent to how you already eat. Enjoy these delicious recipes! It might be hard to skip the coffee, some people like to keep one cup of coffee but they lose the sugar or cream. Try to substitute one cup of herbal tea instead. 

Start your day with a glass of warm lemon water, this will help to alkalize your body. Wait a half an hour and then prepare your breakfast.

1 cup kale

1 tablespoon toasted pinenuts

One squeeze of lemon juice

Two scrambled eggs, adding only a pinch of Himalayan sea salt

One piece of whole-grain bread toasted

For the kale, heat a skillet to medium and place the kale inside. Cook for four minutes so that the Kayle is not completely wilted. sprinkle with lemon juice, Himalayan sea salt and pinenuts that you have toasted lightly in a dry skillet.

Three Weeks to Better Health Meal Plan-My Ultimate Reset Journey

If you’re ready to transform your life and start eating healthier than focusing on clean eating and finding ways to incorporate more fruits and vegetables into your diet is imperative! Also, most people don’t drink enough water. If you are ready, let’s commit to three weeks of good health. This means we are cutting out sugar, white sugar that is I will show you ways to sweeten up your food without it. No alcohol, no coffee, and no fruit juice. Lots of water and herbal tea. Who’s with me? Let’s  start today!