Tag Archives: healthy dinner

Perfect Summer Salad with Fresh Fruit

15 Jun

This past weekend my parents came to visit. We had a delicious lunch with fresh seasonal fruit in our salad. If you are looking for something fresh, flavorful and healthy look no further! PS this took me no time to throw together as well. Great for lunch or dinner and pregnancy friendly.

Summer Salad with Fresh Fruit

-Handful of mixed greens (baby spinach, arugula, mesclun, kale or any variety to your liking)
-Sliced strawberries
-Sliced pear
-Sliced green apple
-Sliced peach (juicy soft peach is best)
-Crumbled feta cheese
-Handful of dried cranberries
-Extra virgin olive oil and good quality thicker variety balsamic vinegar (very important)
-Dash of sea salt

Combine all ingredients into a bowl and toss. Enjoy!



Sesame Shrimp and Broccoli

5 Mar

I’m always on the look out for new recipes that are easy for weeknight dinners. This recipe took me all of 10 minutes, i swear! and the preparation is minimal too.

Sesame Shrimp and Broccoli

1 lb Medium-large Raw Shrimp, Peeled, Deveined
Olive Oil, for the pan
3 cloves Garlic, Finely Chopped
Broccoli Florets (amt to your liking but i used just about 2 handfulls)
2 tsp Sesame Oil
1 tsp Red Pepper Flakes
3 tbsp Soy Sauce
4 tsp White Sesame Seeds, Toasted

Heat a frying pan over medium-high heat, unless you’re lucky enough to have a wok then use your wok. Add olive oil so that it warms up, and then add the shrimp and about half of the garlic. Stir fry quickly until the shrimp just about turns pink and then remove from heat and set aside in a plate, don’t overcook as we are putting the shrimp back to fry later with the broccoli and marinades. Lower the heat to medium, put a little more olive oil in the pan and throw in the broccoli and the rest of the garlic. Fry until the broccoli is a pretty bright green color. Then add the shrimp to the pan with the broccoli, with the drippings and all from the plate. Add sesame oil and red pepper flakes. Give it a minute or so and then add the soy sauce to really pull the flavoring together.

When you’re ready to serve, i recommend either with noodles or rice. Once its in the plate, top the broccoli and shrimp with the sesame seeds. Get your fork, and enjoy!!


Mixed Veggie Pasta

4 Jan

Since im like every other american, i am trying to lose weight after the new year…. lets see if it happens but i figured (duh) that you have to change what you eat for it to work. I realized, quickly, that eating baked mac and cheese, pioneer woman recipes (sorry ree!), and fast food would only make me gain weight and be a waste of my gym time. I decided to try cooking healthier, and see if my waistline smiles at me, in return.

This recipe was a quick, super easy weekday meal for those of us that work late hours and just want to lie on the couch when we get home.

Mixed Veggie Pasta

  • Extra-virgin olive oil, for drizzling
  • 1 head garlic
  • 1 medium eggplant, ends removed, peeled and cut into small chunks
  • 2 to 3 medium zucchini, ends removed, quartered and into small chunks
  • 2 red bell peppers, cored, seeds removed and cut into small chunks
  • 1 large onion, cut into small chunks
  • dried thyme, sprinkled throughout
  • Salt and freshly ground black pepper
  • 1 pint grape or cherry tomatoes
  • 1 pound whole wheat penne
  • 1/2 cup Italian parsley, chopped
  • 1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table


Preheat oven to 450ºF

Cut a sliver off the top of the garlic head (the pointy side up) just large enough to expose the cloves. Tear off a large square of aluminum foil and place the garlic in the center. Drizzle a small amount of oil over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes.

While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one or two large baking sheets (or a big roasting pan), along with the thyme.

Once the garlic has been roasting for about 15 minutes, drizzle the veggies with olive oil and season them with some salt and freshly ground black pepper. Roast them in the oven until soft and juicy, about 30 minutes.

Once the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with oil and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they’ve burst and shriveled up slightly, 15-20 minutes.

Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente according to package directions. Before draining the pasta, ladle about 3/4 cup or so of the pasta cooking liquid into a large serving bowl. Drain the pasta and reserve.

Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.

Add the roasted veggies, drained pasta, parsley and grated Parmigiano to the bowl and toss it all to combine.

Serve and Enjoy!