Zucchini Noodle Greek Pasta

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

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 for 3-5 minutes.
  • Pour the zucchini noodles, shrimp and roasted vegetables into a large bowl. Add in the seasoning mix, fish sauce and parsley. Stir until well incorporated.
  • Serve warm or room temperature.


Zucchini Noodle Greek Pasta

Prosciutto Wrapped Persimmons

Procuitto Wrapped Persimmons

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 you combine two delicate foods, you’re rewarded with all senses responding.

Prosciutto is a delicate meat, taking 2 months to 2 years to produce. Typically from a pig or wild boar, it’s a dry-cured ham that is thinly sliced and served uncooked. I used the fuyu or non-astringent variety of persimmons. They are much sweeter than others regardless of ripeness.

We enjoyed our colorful lunch while editing through photos and it was easy to savor each bite. The food and the photographs were our art. I learned how to capture our story on camera with my friend Brandi’s guidance. She has a well-trained artistic eye. Her photography is stunning and everything she touches shimmers. Go follow her on Instagram. You’ll be inspired to live a more beautiful life.

Prosciutto Wrapped Persimmons

Prosciutto Wrapped Persimmons

Prosciutto Wrapped Persimmons
Serves 2
Juicy persimmons wrapped in salty prosciutto for a quick snack.
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Prep Time
10 min
Prep Time
10 min
  1. 8 slices prosciutto
  2. 2 persimmons - sliced
  1. Wrap 2 slices of persimmon with 1 slice of prosciutto. You can use a toothpick to secure or eat with your fingers.
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