a modern way to eat - 200+ satisfying vegetarian recipes (that will make you feel amazing)

Who doesn’t like a little granola along with your yogurt? Its been a long time since I’ve made my own granola and if I would have remembered how easy it was to make, then I would have made it sooner. This recipe comes from one of the books that I received from Blogging for Books, A Modern Way to Eat by Anna Jones. Instead of using all oats, the recipe calls for half oats and half quinoa flakes. This was the first time I’ve tried or heard of quinoa flakes. You’ll find it in the healthy food section near the cereal. I purchased it from Kroger.

 If you can’t find the quinoa flakes or don’t want to spend $8-$9 for it then you can use 3 cups of oats instead. The great thing about the Quinoa flakes is that it’s a complete source of protein so it’s a great source for adding additional protein to your “diet.” Try the recipe below and it literally took 10 minutes to prep so you can have a container full of granola in no time.

a modern way to eat - 200+ satisfying vegetarian recipes (that will make you feel amazing)


1/2 cup/170 g maple syrup or runny honey

2 large handfuls (1 1/2 cups/150 g) rolled oats

2 handfuls (1 3/4 cups/150 g) quinoa flakes

2 handfuls (1/2 cup/80 g) seeds
(I use sunflower and pumpkin)

2 handfuls (1 cup/150 g) nuts
(I use skin-on almonds and pecans), chopped

a handful (1/4 cup/30 g)
unsweetened dried coconut

grated zest of 2 unwaxed lemons

a handful (3/4 cup/100g) raisins

2 handfuls (3/4 cup/100g) any
other dried fruit, roughly chopped
(I used dates and dried apricots)

Preheat the oven to 375 degrees F/190 degrees C.

Mix the oats, quinoa flakes, seeds, chopped nuts, coconut, and lemon zest in a large bowl, then scatter over two large, lightly oiled baking trays.

Pour over the maple syrup or honey and mix well with your hands to coat everything. bake for 20 minutes. Remember to give it a good stir every 5 minutes or so.

After 20 minutes, add all the fried fruits and put back into the oven for another 10 minutes to get that slightly chewy, caramelized fruit texture. Then remove from the oven and allow to cool. Store in airtight jars or containers for up to 1 month.


Adapted from: A Modern Way to Eat by Anna Jones


The Sweetapolita Bakebook

The latest book that I’ve requested from Blogging For Books has arrived and it’s a sweet treat! The majority of my post are healthy food recipes but I’m a foodie and I love all types of foods including sweets. The Sweetapolita Bakebook caught my eye because it not only includes mouth watering recipes, it also includes tips and techniques on baking. You can tell from the cover that it’s going to be a great book.

The book starts with a Guide to Sprinkles. There is even a recipe on making sprinkles. Who would have ever thought to make your own sprinkles. In addition to a section highlighting sprinkles, there’s also a chapter on layered cakes, fanciful cakes, cookies, frosting and fillings, baking and decorating techniques and more. 

The bakebook includes some fancy cakes and cookies. I chose to make one of the simplest cake recipes and chose the cupcake variation, the Super White Cake. I also paired it with the Vanilla Bakery Frosting. The great thing about this recipe was that it was easy to make and wasn’t overly sweet. You can read more about changes I would make the next time I make it.

Next, I plan to try the Vanilla Sugar Cutout Cookies and the Royal Icing. I’ve tried to make my own royal icing and it didn’t turn out so great. It was very runny so I’m going to give this recipe a try along with the sugar cookies. Hopefully they’ll turn out better then my other attempt because they ended up in the trash…

If you are looking to take your baking up a notch and learn to create fancier cakes and cookies then this cookbook if for you. I don’t know that I would recommend this book for someone who is starting out to bake because I think the majority of the recipes are elaborate. There are some great tips and baking techniques that will be helpful to anyone at any level.

Sweetapolita, super white cake with vanilla bakery frosting

FTC disclaimer: “I received this book from Blogging for Books for this review. All thoughts and opinions are my own.”



Please look away if you’re on a “diet” or just skip to another post. Its been a while since I’ve baked a dessert but every now and then I like to whip up a sweet treat. I’ve learned that I can’t keep sweets in the house because I’ll eat them all. Amiyah doesn’t have a sweet tooth and of course food can’t go to waste so I end up eating it, NOT GOOD! I’m learning to indulge but not over do it. With this recipe I made regular cupcakes as well as mini cupcakes and I ate about 4 of the mini’s and gave away the other 2 dozen cupcakes so I was proud of myself.

This recipe comes from The Sweetapolita Bakebook by Rosie Alyea. This is the lastest book from Blogging for Books that I requested. I chose to test out the Super White Cake recipe. Instead of making a cake a chose to make cupcakes. The flavor of the cupcakes and the icing were very delicious. The icing wasn’t overly sweet but my cupcakes turned out dense. I’ve mentioned before that my dad is a pastry chef and he said that I whipped the batter too long. If I had time to make another batch I would have tried it again but I will in the future and let you know how it goes. I’m very critical of myself but my coworkers did enjoy the cupcakes. They could have just been being nice but either way they were all gone by lunch time and I didn’t see any in the trash. 🙂

As I mentioned before they only thing that I will do differently would be to mix the batter for a shorter period of time. For the cupcakes I ordered the Princess Bakery Emulsion and used that in place of the pure vanilla extract. My dad agreed that it gave it a nice flavor. It’s different in that it’s thicker compared to pure vanilla extract. Overall this was an easy recipe and it’s worth making, just don’t whip the batter too long.

Ingredients for the Super White Cake layers:
  • 3 1/4 cups (375 g) cake flour, sifted
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 1/4 cups (450 g) superfine sugar
  • 3/4 cup (170 g) cold unsalted butter, cut into pieces
  • 1 1/2 cups (360 ml) milk, room temperature
  • 2 teaspoons Princess Cake & Cookie Bakery Emulsion or pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 7 large egg whites, room temperature

 Sweetapolita, super white cake with vanilla bakery frosting


For the Super White Cake layers:
  • Preheat oven to 350°F (180°C). Grease the bottoms of three 8 x 2-inchround cake pans and line with parchment. Line two oven-safe ramekins with cupcake liners.
  • Into the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking powder, and salt. Add the sugar. With the mixer running on low speed, add the cold butter one piece at a time. Beat until all of the butter is incorporated, about 3 minutes. The mixture should have a fine crumbly, cornmeal-like texture.
  • In a medium measuring cup with a spout, combine half the milk, the emulsion and lemon juice. In a separate measuring cup, gently whisk the egg whites and remaining milk.
  • Increase the mixer speed to medium-low and gradually add the emulsion mixture and beat for 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Reduce the mixer speed to low and gradually add the egg white mixture. Beat for 2 minutes, occasionally stopping to scrape the sides and bottom of the bowl. Fold the batter once or twice to ensure everything has been incorporated. Fill each of the prepared ramekins two-thirds full with batter, and tint one bright pink and one bright turquoise. Divide the remaining batter evenly amount the prepared pans.
  • Baker the first two layers in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to 22 minutes. Repeat with the final layer (bake the ramekins along with this layer for 20 minutes). Remove the cupcakes from the pan immediately and let cool on wire rack. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely.
  • The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.

A Note About Baking Pans:

  • Two 9-inch round cake pans, for 28 to 30 minutes
  • Three 7-inch round cake pans, for 22 to 26 minutes
  • One baker’s half-sheet pan (18 x 13 x 1 inch), for 18 to 22 minutes
  • One 9 X 13-inch pan, for 30 to 35 minutes
  • 2 to 3 dozen cupcake liners, for 17 to 20 minutes
  • 12 jumbo cupcake liners, for 22 to 15 minutes

 Sweetapolita, super white cake with vanilla bakery frosting


Ingredients for the Vanilla Bakery Frosting:
  • 1 cups (225 g) unsalted butter, room temperature
  • 1/4 cup (50 g) high-ratio shortening
  • Pinch of salt
  • 31/4 cups (410 g) confectioners’ sugar, sifted
  • 1/2 cup (120 ml) heavy cream
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1/4 teaspoon pure almond extract
Directions for the Vanilla Bakery Frosting:
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes. Gradually add the confectioners’ sugar, heavy cream, vanilla, and almond extract.
  • Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
  • The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable.


Summer Herbed Grilled Shrimp

Summer time grilling is underway and I’m sharing a recipe that can be cook year-round. This simple recipe didn’t lack any flavor even though I didn’t use an outdoor grill. As I’ve stated before I LOVE my griddle and cook just about everything on there. So rather than pull out the charcoal grill, I used my griddle and cooked this in my air conditioned kitchen…lol.

Saturday I spent in the heat because I had a garage sale. I’m in the process of de-cluttering and turning my garage into a workout space. Saturday was HOT but I made a lot of progress with my garage. Not only did I make about $250 but I delivered 3 truck loads of clothes, household goods and toys to Goodwill after the yard sale. I was determined not to pull that stuff back in my garage and I didn’t. It’s such a relief to go in there and it’s almost empty. There are a few things left in there that I plan to keep and some other things that I will get rid of at the end of the month. My neighborhood is having a community sweep so any old tires or other items that you need for them to pick up they will at the end of the month. It’s perfect timing! What wasn’t perfect timing was my washing machine not starting but that’s a different story.

After all that moving and cleaning yesterday I hit over 20,000 steps…21,845 to be exact. That was the most steps that I’ve gotten in one day and Sunday morning when I woke up my body felt every step. Because I have a love for food but I still was able muster up enough strength and whip of this recipe and a few others today. This is definitely one to bookmark and keep in rotation. Enjoy and let me know what you think!


1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped red onion
1 tablespoon grated lemon rind
1 tablespoon finely chopped fresh oregano
1 teaspoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
2 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
1 1/2 tablespoons red wine vinegar

1. Preheat grill to medium-high heat.

2. Combine first 5 ingredients in a small bowl.

3. Combine shrimp, 1 table­spoon oil, honey, pepper, and salt in a large bowl; toss gently to coat.

4. Arrange shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from grill.

5. Stir remaining 1 1/2 tablespoons oil and vinegar into herb mixture. Top shrimp with herb mixture, or toss all together.

Calories 114, Fat 5.3 g, Satfat 0.7 g, Monofat 3.4 g, Polyfat 0.5 g, Protein 12 g, Carbohydrate 4 g, Fiber 0.0 g, Cholesterol 107 mg, Iron 0.0 mg, Sodium 188 mg, Calcium 55 mg

Adapted from: July 2015 Cooking Light issue



Hot Body Year-Round by Cassey Ho

Who doesn’t want a hot body year round?? I know I do, especially during the winter when it’s so easy to store a little more fat due to all the delicious food around the holiday season. Cassey Ho’s Hot Body Year Round by Cassey Ho is the next book that I was sent to review from Blogging For Books. I can’t really say that I was sent it but yet I chose this book to review. Honestly I chose this book because I’ve “followed” her on social media for a while and hope to build a fitness empire like she is doing. She’s definitely one of my fitness inspirations.

Back to the book, the book is very colorful and vibrant which that’s the impression I get from Cassey, that she’s very vibrant and full of energy. The book starts with Cassey sharing her story on how she got started and then goes into a little history of Pilates. This book is based on her very own POP Pilates method but no worries if you aren’t familiar with POP Pilates, there is a Common POP Pilates Vocabulary included.

Part 1 of the book is “The Plan”, where she shares her eating clean 101 philosophy. A few of the tips are shop the perimeter of the grocery store, incorporate whole grains into your diet, eat lean, grass-fed meats or wild-caught fish and look at the added sugars and then reconsider. Sugar is the devil so I can appreciate this tip. One of the great things that stand out about this book is that it’s easy to read and it’s not just a bunch of words. There are colorful pictures throughout the book and the text is broken down in little paragraphs, again which makes it easy to read.

Part 2 of the book focuses on “The Seasons”. The work outs and the meals are broken down by season. Each season has an in-season grocery list included so you know which foods to purchase. Most importantly, sprinkled throughout the book are little gems of motivation and tips for you to lead a healthy lifestyle year round. Again, it isn’t just a list of workouts for you to do, it’s accompanied by a scenic picture showing you how to perform the exercise. Most of the meals provided are single servings so if you are looking for meals for a family, you’ll have to double the recipes depending on how many servings your need. I almost forgot to mention that there is a fast-track meal plan at the end of each season, which has a weeks worth of snacks and meals.

Being that I’m a foodie, if there’s a recipe to try I’m all over it. I’m just finishing up a 10 Day Green Smoothie Cleanse so I’m slowing adding foods back. The first recipe from the book that I tried was the Piña Colada Protein Smoothie. I’ll definitely be trying more of the recipes included in the book and share them with you so make sure you check back for an update.


Hot Body Year-Round by Cassey Ho

Piña Colada Protein Smoothie

I’m always on the lookout for new smoothie flavors so I decided to give her Piña Colada Protein Smoothie a try. I don’t know what it is about coconut water but I’m not a fan of it. Try it yourself and see if you like it.



1 cup chopped frozen pineapple

1 cup coconut water

1/2 frozen small banana

1 scoop protein powder

1/2 cup crushed ice



Place all the ingredients in a blender and blend until smooth. Pour into a tall glass and serve.

 Per serving: 171 cal; .8g total fat (1g sat); 0mg chol; 117mg sodium; 38 carb; 31g sugar; 6g proteins


FTC disclaimer: “I received this book from Blogging for Books for this review. All thoughts and opinions are my own.”


watermelon grill

It’s GRILLING SEASON!! Memorial Day kicks off the grilling season so I couldn’t wait to make this fun healthy summer dessert option. You may have seen a watermelon grill picture floating around the internet because I know I have. Finally I decided to make it myself. This would be a great summer project to do with the family and most importantly it’s HEALTHY! This was fun to make and almost too cute to eat!

how to make a watermelon grill

To begin making your watermelon grill, choose a size watermelon that you think would be easy to work with. I chose a larger mini watermelon and probably should have chosen a smaller one. Begin by cutting the top of the watermelon to use as your grill top. Once you’ve cut the top then begin scooping out the melon using a melon baller. I found one at Walmart and it wasn’t the best and it broke when I was trying to scoop out the bottom for the grill feet, so make sure you invest in a good melon baller.

 how to make a watermelon grill

Scoop out about ½ to ¾ of the way to the bottom and also scoop out the melon from the top piece that you’ll use as your grill top. Next begin inserting the kabob skewers through the watermelon for the grill. Continue all the way across leaving just enough room for the “charcoal.” I used blackberries as the “charcoal” but you can use blueberries as well. Once you’ve place the blackberries in the grill finish inserting the kabob skewers so that none of the “charcoal” will fall out and then clip off the excess ends of the skewers.

 how to make a watermelon grill

To finish the base of the grill, flip it over and using your melon baller make 3 holes, that resemble a bowling ball. Taking 3 carrots cut them at an angle so that the stand and then insert them in the 3 holes. Flip the watermelon back over and adjust the grill legs so that it stands properly. Use one of the pieces that you scoop from the bottom and place it as the top of the grill top as the handle.

 how to make a watermelon grill

Now the fun part, chop up your fruit and begin placing them on the skewers. You’ll probably have to clip the ends of the skewers to make them smaller to fit the mini watermelon grill. Try not to eat all the delicious fruit before you put them on the skewers, I know it’s so tempting.

how to make a watermelon grillhow to make a watermelon grillNow ENJOY!


Edamame Dip - Grill it, Braise It, Broil It

Last year I discovered Edamame Hummus with Roasted Red Peppers from Eat Well Embrace Life and I have to say hands down this is the BEST hummus and flavor that I’ve tried. It quickly became my favorite after trying it and it’s kid approved! I found it at Publix and I try to stock up whenever it’s BOGO. I always seem to run out no matter how many I buy because it’s that good. My sister is now hooked on it as well.

When I saw an Edamame Dip recipe in Grill It, Braise It,Grill It, I knew I had to try it. I was hoping that I could make this as an alternative if I didn’t have any edamame hummus on hand. This recipe was quick and easy to make, two of my favorite things about creating a recipe. Overall it’s a delicious dip but I think I used too much cilantro and soy sauce. Oh and I used Bragg’s Amino in place of traditional soy sauce. This is a good healthy dip alternative for veggies instead of ranch dressing. Try it out and let me know what you think.


Serves 4 – 1/4 cup

1 1/2 cups frozen shelled edamame, thawed
1/2 cup fat-free plain Greek yogurt
2 tablespoons coarsely chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 tablespoon soy sauce (lowest sodium available)
2 teaspoons light brown sugar
2 teaspoons toasted sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper

In a food processor or blender, process the ingredients for 30 seconds, or until smooth. Serve immediately or cover and refrigerate for up to five days.

Per serving: 140 cal; 6g total fat (1g sat); 0mg chol; 117mg sodium; 11 carb; 4g fiber; 10g proteins

Grill It, Braise It, Broil It [Book Review]


Hey Guys, I wanted to share with you a new cookbook that’s coming out this Tuesday, it’s called Grill It, Braise It, Broil It. This book was created by the American Heart Association and it’s filled with lots of healthy meals, 175 to be exact. This is my latest book that I’m reviewing for Blogging for Books.

This cookbook is arranged by cooking technique so in addition to grilling, braising, and broiling recipes; there are 9 additional cooking methods. A few of the other cooking methods are roasting, stewing and slow cooking. Also included in the beginning of the book is information about leading a healthy lifestyle. While it doesn’t include specific workout exercies, it does state that the American Heart Association recommends that adults get 30 minutes of moderate-intensity physical activity at least five days a week or 75 minutes of vigorous-intensity activity each week for overall cardiovascular health. Children should aim for at least 60 minutes a day.

As I mentioned earlier this book contains 175 recipes and at the end of the book there are list of recommended staples that should be kept in your fridge, freezer, and pantry. Their is a list of spice, oil, dry goods, condiments, and miscellaneous food suggestions.

What I like most about this book is that the recipes are broken down by cooking method. But most of all I like that the nutritional information is included with each recipe. Even if you’re not counting calories or keeping track of carbs or fats, it’s good to have an idea of how many calories you are consuming. Honestly I’m less likely to try a recipe if it has an excess of fat, carbs, sugar, sodium or calories.

Now that I’ve shared what I like most about this book, I have to say that it was a little disappointing that there weren’t more pictures included in this book. About a third of the way through the book there are 4 pages front and back of pictures and that’s it. It could just be me but I like to see a picture of what I’m about to create before I start. Every recipe doesn’t have to have a picture but I’d prefer the majority of the recipes to include a picture. I have been in the book store and a cookbook cover has caught my attention but when I flipped through the book it didn’t have many pictures so I put it back. Again, that’s a personal preference.

With that being said this won’t stop me from trying some of the recipes included. I’m always on the lookout for healthy recipes and since this book is from the American Heart Association, I can’t go wrong. The first recipe I tried was the Edamame Dip and it was delicious! I hope you’ve enjoyed this review and make sure you get in your recommended exercise! 🙂



FTC disclaimer: “I received this book from Blogging for Books for this review.”


Hungry Root - Celery Root Noodles

Hungryroot – Celery Root Noodles

I’m excited to share this post with you. As I’ve mentioned in previous post, I really love zucchini noodles. They are filling but without all the calories as regular noodles. If you ask Amiyah, I make them all the time. So I received an email from Gia from The Door, sharing information about a new product line aiming to revolutionize healthy home cooking with vegetable-based seven minute meals. That sentence alone piqued my interest. Honestly just about anything that has to do with healthy cooking is going to catch my attention but if it doesn’t require me to be in the kitchen all day then I’m all in.

Don’t get me wrong I LOVE cooking but I’m not a fan of washing a boatload of dishes. After reading the information that was sent to me and checking out the website for Hungryroot, I definitely wanted to try the vegetable noodles. I reached back out to Gia to see if they would be willing to send me a few meals to taste test. She said they be happy to so I was excited! Eeekk! Saturday afternoon when I was heading out to a pageant for my niece I saw a package waiting at my door. The one below but in a shipping box. 🙂

Hungryroot - Celery Root Noodles

Hungryroot – Packaging

Being that I was running late I didn’t really have time to open it but the box said refrigerate or freeze so I put the box in the refrigerator and ran out the door. I was impressed that the package arrived so quickly, being that I just emailed Gia my address on Wednesday. The meals come in a small styrofoam container with a ice pack on top and a small piece of dark chocolate. YUM!

Hungryroot - Celery Root Noodles


She allowed me to choose the meals I wanted to taste test and I chose the Celery Root Noodles with Sweet Basil Gremolata and the Sweet Potato Noodles with Creamy Cashew Alfredo. First up is the Celery Root Noodles with Sweet Basil Gremolata. As you can see all of the ingredients you can actually pronounce, whether or not they are pronounced correctly is a completely different story. I’m still struggling with Gremolata, but it’s delicious so that’s all that matters. Hungry Root - Celery Root Noodles

The instructions of how to cook the noodles are on the back of the packaging. I have read that the microwave instructions will be added to the packaging in the future but the time for each step should be cut in half and noodles stirred every minute in the microwave. Honestly I’m not a fan of cooking things in the microwave, they just don’t seem as fresh but if you’re on the go or at work this is a healthier option then a frozen meal. As you can see you do have to consume them by a certain date but it has Nature Fresh packaging which will allow the noodles to stay fresh for 10 days without preservatives. AWESOME, which means you can order meals for the week.

Hungry Root - Celery Root Noodles

Hungry Root - Celery Root Noodles
Hungry Root - Celery Root Noodles
Hungry Root - Celery Root Noodles

This meal didn’t take long to make and the smell was divine! Prep time of 7 minutes seems about right. The sauce was very delicious and it had a nice sweet taste. Make sure you don’t saute the noodles too long so they they still have a crunch to them. You definitely don’t want mushy noodles. Mine turned out perfect! Amiyah wasn’t around but I saved her some for her to try when she returned home and I have to say, it’s kid approved! She even asked if I could make her some for her to take for lunch the next day. Unfortunately it was all gone but these noodles are a great way to get kids to eat more vegetables.

Hungry Root - Celery Root Noodles

I wanted more protein so I added boneless skinless chicken breast to my noodles. The neat thing about Hungryroot is that their is an option to add grilled chicken for $2 so if you’re short on time you can let Hungryroot grill the chicken for you. This was the first time I’ve tried a vegetable noodle besides zucchini and this could easily be my new obsession. Be sure to check back for my review of the Sweet Potato Noodles with Creamy Cashew Alfredo. Hungry Root - Celery Root Noodles



My current obsession is zucchini noodles. Honestly I didn’t realize it until Amiyah came in the kitchen to see what was cooking and saw the zucchini noodles in the pot. Her response was, “we always have to have zucchini noodles.” I just laughed to myself. No worries, this time I didn’t make her eat them but the funny thing is she loves sauted zucchini, red onions and red peppers. I made her regular noodles since obviously she doesn’t share the same love for the “zoodles” as I do.

This delicious recipe was found in a cookbook I grabbed from the library, “The Best of Cooking Light.” I’m trying to be more budget conscious and not purchase so many cookbooks. If only you could see my office space but you just might. I’m currently in the process of de-cluttering my house and thinking about sharing the process but we’ll see… I seem to collect cookbooks, magazines, water bottles and workout clothes, ugh…

The first step is admitting you have a problem and now we can move to step two now that I have that out in the open…whew! 🙂

Ok, on to the recipe… This one was easy to make and I was a little hesitant about adding all those tomatoes but we ate all of them. Try it out and let me know what you think!



Greek-Style Scampi


1 teaspoon olive oil
5 garlic clove, minced
3 (28-ounce) cans whole tomatoes, drained and coarsely chopped
1/2 cup chopped fresh parsley, divided
1 1/4 pounds large shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper



  1. Preheat oven to 400 degrees.
  2. Heat oil in a large Dutch oven over medium heat. Add minced garlic, and saute 30 seconds. Add tomatoes and 1/4 cup parsley; reduce heat, and simmer 10 minutes. Add shrimp, cook for 5 minutes. Pour mixture into a 13 x 9-inch baking dish, and sprinkle with feta cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice, and pepper. Yield 6 servings.

Per serving: 191 cal; 6.5g total fat (3.2g sat); 125mg chol; 752mg sodium; 14.4 carb; 2.1g fiber; 19.9g proteins

The zucchini noodles were not part of the recipe but I used my julienne vegetable peeler and placed them in a pot of water and boiled them for about 5 minutes. I guess you can say al dente. 🙂