Zucchini Noodle Greek Pasta Makes 4 servings. 4 cups spiralized zucchini noodles ½ cup radishes, sliced 1 bunch asparagus, trimmed and chopped 14-16 shrimp, peeled, frozen or raw 1 tablespoon olive oil, divided ½ teaspoon salt 2-3 teaspoons seasoning mix (recipe below) ½ teaspoon fish sauce ¼ cup parsley SEASONING MIX 1 teaspoon salt ½ teaspoon basil ¼ teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dill ½ teaspoon marjoram ½ teaspoon arrowroot starch ½ teaspoon black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Preheat oven to 375. Toss radishes and asparagus with ½ tablespoon olive oil and ¼ teaspoon salt. Roast 15 minutes. Set aside. In a large pot, bring 6 cups of water to a boil. Add the shrimp and boil 3 minutes until pink. Drain water and set aside. In a large skillet, add ½ tablespoon olive oil over medium heat. Add the zucchini noodles, sprinkle with ¼ teaspoon salt and sauté Read More
A working lunch in the health conscious world seems to be a big faux pas. It’s important to practice mindful eating, taking time to enjoy your food so that your body properly absorbs all the nourishment. Work and food can play well together though when you’re in the right company. I spent the afternoon with my supremely talented friend learning how to achieve brand cohesion through photography. We didn’t have time for a complex meal so I kept our lunch simple. Prosciutto, persimmons and olives. I wanted to highlight how easy three ingredients can come together to create a complete meal. Prosciutto for protein, persimmons for carbs and olives for fat and carbs. It was just the right amount of fuel to get us through the afternoon and we also shared some plantain chips as a crunchy treat. The sweetness of the persimmons pairs wonderfully with the salty prosciutto. When Read More
Healthy is complicated. That’s why I created this site to share my journey. I hope it helps you become a happier, more sparkly version of you in 2015! How are you committing to your health in 2015? Let me know! Leave a comment below and I’ll share my list in an upcoming post.
I’m so thrilled to share a fabulously informative article by my friend Alex of DigPrimal.com! Alex is an active food DIY-er with a nutrient rich paleo approach. As an anesthesiology resident, she taps into her science knowledge to create helpful resources for others wanting to get to the root of their health problems. Alex shares her real food recipes and insights for natural living. In this article Alex gets down to the diet principles and answers many questions people often have when they hear paleo. I love her approach to diet as a lifestyle, focusing on the whole body. Every single body is different and we all have to do what makes us feel our best. What is (Nutrient Rich) Paleo? I love paleo. But I think it can get a bit confusing. Do you eat grass fed dairy or not? Do you include certain legumes in your diet or not? Read More
My mom always had canned cranberry sauce in our pantry. You know the one I’m talking about. A cylindrical, molded block that slid perfectly out of the can and plopped onto the plate with no intention of ever losing it’s structure. We had it year round because it was one of my favorite after school snacks. Every 10 year old eats that right? I had a strange food palate. I’d eat it in slices while watching early 90s reruns of 90210. SO addictive. The show and the sauce. That canned stuff is thankfully far in my past. If I’d have only known what nasty ingredients were lurking inside. It contains four ingredients and two of them are sugar and more sugar. Cranberries, high-fructose corn syrup, water and corn syrup. Traditional homemade recipes are not much better. They have at least a cup of sugar plus the orange juice, which is Read More