Baked Lemon Shrimp Over Kale and Spaghetti Squash

So, there were tornado warnings in my area today… what am I supposed to do with that? I’m from Minnesota, where there honestly are tornado warnings… ALMOST every summer… I think… The thing that’s different is that in Minnesota, we had basements. Some basements are FULLY underground cement basements with little to no windows. Those felt safe when something like a tornado warning came up. Here, um…. downstairs bathroom? I was all like: “Ok kids, get in the bathtub… I am now going to cover you like you’re in a FORT with the couch cushions!”. Yeah. I’m weird. They loved it though! Hahaha! After the warning had lifted and we could come out of the bathroom, they begged to stay in the “FORT”. So, happily to say, nothing happened and all was good! 🙂

After the drama, I needed to get dinner together! I was craving pasta, so what’s a good alternative?! SPAGHETTI SQUASH! Why not throw in some shrimp and kale to make it extra delicious?!

So, this could be called shrimp scampi, it could be shrimp over lemon spaghetti squash… all sorts of things… So I just went with a descriptive title. Then you know what you’re getting!


  • 1 Medium spaghetti squash
  • 1½ lbs shrimp, peeled, deveined and tails still on (Trust me, get it peeled and deveined… it took my husband an HOUR to clean, peel and de-vein these stupid shrimp!)
  • 2 Tbsp unsalted butter, melted
  • Zest of one large lemon
  • juice of 1 lemon
  • 1 tsp minced garlic
  • 1 onion diced
  • 2 cups chopped kale
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • 2 TB balsamic vinegar
  • 2 TB grated parmesan cheese
  • 3 TB shredded parmesan cheese
  • 2 TB olive oil
First, you MUST get the squash going in the oven!
  1. Preheat oven to 400 Degrees F
  2. Cut the squash in half lengthwise, scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place face down in a small glass baking dish. Bake 30-40 min or until the tops of the squash indent when you press on them. Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in 1/4 cup of the SHREDDED parmesan cheese. (If this is done before the shrimp, cover the bowl with tin foil.)
Make the marinade:
  1. Place the shrimp in a large bowl.
  2. In a medium bowl whisk together the melted butter, lemon zest and juice, garlic, onion, lemon juice, lemon zest, salt, pepper, balsamic vinegar and parmesan cheese. Pour the marinade over the shrimp and let sit for 20 min if possible. I personally did not have time, and put it straight into the oven! 🙂
  3. Bake the shrimp at 400 degrees F for 12 minutes (or until cooked through an no longer translucent)
  1. Quick saute the kale (if you choose to add it) in 2 TB butter and some chopped onions… only takes about 5-8 minutes. Make sure you wash it first, and chop it into bite size pieces and REMOVE the center “vein” of the stems. Add the kale to the bowl with the spaghetti squash/cheese mixture.
  2.  Remove the shrimp from the oven and put the shrimp on top of the spaghetti squash/kale mixture and sprinkle with grated parmesan and black pepper and serve IMMEDIATELY!



This seriously has SO MUCH FLAVOR!!!!!


I am actually looking forward to eating the leftovers tomorrow!! YUM!

And now, for the SONG OF THE DAY! 🙂

It’s a song by Nicole Nordeman that always does a great job of reminding me what my Savior did for me!


Fresh Quinoa Avocado Spinach Salad

Sunday night I went to a marriage mentor group and it was requested that I bring a salad! I do love a fancy salad! Getting creative and figuring out how to make a new dressing, using fun ingredients and pumping up the taste and flavors… the BEST!

This one I found the original recipe on a website about the Mediterranean Diet and altered the salad adding a bit more flavor to it and hit the JACKPOT! It was delicious! The only thing I’d change is that I would have made it a bit more dry than I did. I added WAY more olive oil and lemon juice than they did originally… and I’d go half-way between the two… So the recipe below is exactly halfway between what I made, and the original recipe (on the amount of olive oil and lemon juice)

This one can be filling as a main dish for lunch, or an awesome side dish for a grilled hamburger night, or brats or pizza!

Make this one tonight! 🙂


Fresh Quinoa Avocado Spinach Salad


1/2 cup uncooked Quinoa, rinsed and drained*
1 cup water
1 vine-on medium tomato – seeded and chopped
1/2 cup shredded fresh spinach – chopped or torn into large pieces
1/3 cup diced FRESH basil
1/3 cup finely chopped yellow sweet (1 small)
1/4 cup fresh squeeze lemon juice (and the zest of 1 lemon)
3 tablespoons olive oil
1/8 tsp garlic powder
Salt and pepper to taste
 1 ripe avocado sliced and diced (pit removed of course!)
1/3 cup crumbled feta cheese
1/2 of a English Hothouse cucumber sliced and quartered


*Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.


  1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. (OR, as I did, use your Rice Cooker… EASY!)
  2. Transfer quinoa to a medium Mixing Bowl. Add tomato, spinach, basil, cucumber, and onion; stir to combine. In a small bowl, whisk together lemon juice, garlic powder, oil, and salt. Add to quinoa mixture; toss to coat. Add the diced avocado and gently toss.
  3. Sprinkle with some of the feta. Makes 4 main-dish servings.


Fresh AND filling!!

And now, for the quote of the day:

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

My husband got home late, again, and I wanted something light to eat being that it was so late. I also wanted something QUICK! So… FISH! Both healthy and quick. The nice thing about this dish too is that there’s quinoa in the rice cooker… very hands off… and fish has a quick sear and then goes in the oven. The only thing you really have to watch is the sauce. Everything is done in 15 minutes flat though!

Sometimes I like to tell funny stories about things that happen around my house… so I’m gonna tell a little quick story here. This honestly may be TMI for you… but I keep giggling about it so, I’m gonna share it.

The other day my kids had their well check at the doctor. After kids are potty trained they test their urine and have them “pee in a cup” to be tested. Well my 3 year old little boy actually found this fascinating and thought it was fun to go in a cup! Fast forward to later that evening when I am making dinner and I hear my 6 year old daughter yell “MOM!! You are NOT gonna be happy! Levi is making a VERY BAD choice!”. I NEVER like hearing that. Never. So, I head upstairs and my 3 year old little boy is in the hallway up stairs (luckily it has wood floors) peeing into a cup. He looks at me and says “cup too wittle mommy” with very innocent and questioning eyes. Oh my goodness, I seriously  had to stop myself from laughing. He got to do this at the doctor, why couldn’t it be ok at home? The only problem? He used a small plastic medicine cup that’s about the size of 2 TSP. Yeah. It was ALL OVER the floor… poor boy.. he didn’t realize that medicine cup would just be too small. Oh man. And then I usually have him  help me clean up the mess, this one, I didn’t want his help. No thanks little messy one. No thanks. 🙂 We had to have a little talk about what is ok at home, and what is ok at the doctor’s office to remind him where it’s ok to go potty. Oy!


So now, on to the recipe that I was still able to make later that evening!


Serving Size : 2

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

For the Fish

  • 2 4ounce Mahi Mahi fillets (or any fish of your choice)
  • Zest of 1 Large Lemon
  • Juice of Half a Large Lemon
  • 3 T of Melted Butter or Olive Oil
  • 4 tsp dried dill
  • salt and pepper to taste
  • 4 slices of lemon
  • 1/2 cup whole grain quinoa
  • 1 cup water
  • 1/2 cup frozen peas

For the Sauce

  • 1/2 cup greek yogurt (whole fat or 4%)
  • Juice of Half a Large Lemon
  • 1 TB butter
  • 3 tsp dried (or fresh) dill
  • 2 TB fresh parmesan



  1. Pre-heat oven to 375. Salt your cast iron grill pan or skillet and heat on medium. Place fish onto hot skillet (I cooked mine from frozen and they turned out GREAT!!)
  2. Rinse 1/2 cup of quinoa and place into a rice cooker (or cook to instructions on the package) and put 1 cup of water in with 1 TB of olive oil drizzled. Close rice cooker and push cook button and leave to the side.
  3. Pour melted butter and lemon juice over fish. Sprinkle evenly with lemon zest and dill. Add salt and pepper as desired as well.
  4. Place in oven and bake approximately 15 minutes or until fish is white, fully opaque, and flaky.
  5. While fish is baking, put butter, lemon juice and dill into a small sauce pot stirring while melting. After the butter is melted and it’s incorporated well, add the Greek yogurt while whisking in…. whisk until well incorporated and then add the parmesan in the same manner. Mixture will thicken as it cools.
  6. Open cooked quinoa and put the 1/2 cup of frozen peas into the rice cooker with the quinoa and stir. Let the peas sit in the rice cooker for 2-3 minutes so they get warm, but still have a bit of a “pop” or “crunch”.
  7. Place fillets onto a pile of the quinoa with peas and garnish with sauce.
This one was so yummy, I will definitely make this one again! easy too… not too many ingredients, but still made with all “Real Food” in regards to my last post! 🙂
And now, for the quote of the day:

Creamy Tomato and Shrimp Pasta

Last night we eat dinner late. So bad. I read a few different blogs about healthy eating, especially my FAVORITE : . Do I follow all of her rules? No. Should I? Maybe yes… maybe no? Everyone’s body is different. But she is very smart and has a lot of good information on how to naturally keep our bodies healthy, and how to think about food and what we put into our bodies completely differently than what we’ve been taught… and stay healthy! Check out her page!!!

Anyways… back to eating late. I know I shouldn’t have dinner that late… but I was making a blanket for my daughter, Madilyn and I was almost done crocheting it and I looked up and it was almost 8:00 and I hadn’t started dinner! Woops! Luckily it only took me 20 minutes to make from start to finish… so… pretty darn good!

This one is simple, full of flavor, quick and very filling. Yes, it does have pasta. I, of course, am steering you to Dietitian Cassie’s website and she’s pretty much grain free… and here I am writing a blog post with pasta in it. But… still read her blog. And.. decide for yourself what to eat…. ? 🙂 But… for me? I eat carbs/grains 1 time per day MAX, if not less often. I try my best to fill up on veggies and protein during the day… which really works for me! I’m not starving and HANGRY come dinner. I also have go to healthy fat, high protein snacks that I grab while I’m cooking that really help. I love celery with 1 TB sunflower seed butter. Also, when I am having a sugar craving, I grab 1 or 2 of these Butter Mints: . Lots of good ideas!! 🙂

Here’s the delicious… pasta filled, quick and easy dinner recipe with some amazing and tasty shrimp:


for 3-4 servings

  • 1/2 lb shrimp (I used Trader Joes Argentinian Red Shrimp) (cooked and deveined)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/4 onion, chopped (about 1/4 cup)
  • 1/2 tsp minced garlic
  • 1/8 tsp cayenne powder
  • 2 TB parmesan cheese
  • Âź tsp red pepper flakes (I used this on a garnish on my husband’s bowl since it’s too spicy for me… but he loved it)
  • 1 tbsp fresh chopped parsley
  • 1 can diced petite tomatoes (with the juice in the can as well)
  • squeeze of fresh lemon juice
  • Âź cup white wine (I used a Riesling… just use your favorite)
  • salt & pepper to taste
  • Âź cup heavy cream
  • spaghetti noodles
  • fresh parmesan for garnish
  • fresh parsley for garnish


  1. On a baking sheet, place the shrimp (I do mine from frozen) on a foil lined sheet. Drizzle with olive oil, splash of white wine, a bit of lemon juice and salt and pepper. Place in a 375 degree preheated oven and bake for 12-15 minutes (depending on size of shrimp).
  2. While the shrimp is cooking, in a skillet, melt the butter with the olive oil, and saute the onions and garlic until soft.
  3. Add a squeeze of fresh lemon juice, cayenne powder, can of diced tomatoes, white wine and salt & pepper.
  4. Cook until the liquid is reduced to half.
  5. While the tomato mixture is simmering, boil the spaghetti noodles according to the package directions.
  6. Once the tomato mixture is done simmering, add the shrimp back into the sauce, stir and remove from heat.
  7. Stir in the heavy cream and the 1/2 of the parmesan cheese.
  8. Toss the tomato and shrimp sauce with spaghetti noodles.
  9. Garnish with fresh parmesan, red pepper flakes and fresh parsley
  10. Serve Immediately
  11. ENJOY!


And now, for the quote of the day:



Lemon Thyme Chicken Thighs and Potatoes

I have seen a lemon thyme recipe on pinterest for the last few months and I’ve been craving it this whole time. I kept putting it off for other recipes for reasons unknown. So… the other night I decided that I was going to finally make this dish… with my own twist of course.



6 boneless, skin-on chicken thighs
1 tablespoon smoked paprika
1/2 tsp chili powder
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
1 tsp garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
4 potatoes diced
2 TB parsley chopped for garnish



Preheat oven to 400 degrees F.
Season chicken thighs with chili powder, paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and diced potatoes (I used Yukon gold), and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, lemon juice and thyme.Bring to a boil. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Remove from oven and stir in the heavy cream and Parmesan and stir until well blended. Garnish with fresh chopped parsley.
Serve immediately.


This had a TON OF flavor! It was absolutely delicious! I loved every bite, as well as the leftovers today!  You definitely want to try this one! Taste as you go so you don’t put touch salt in it! And use low sodium chicken broth to make sure that, along with parmesan cheese, it doesn’t get too salty. 🙂

And now, for the quote of the day:



Chicken and Veggie Parmesan Skillet

I can’t believe I forgot to post this last night! This one was so fresh… and the veggies added a nice crunch! We did eat a bit later last night though.
This one took me about 20 minutes. It’s quick, easy, low carb (unless you have bread as a side like I did… haha) fresh and summery! Perfect quick dish on a weeknight!
My mom had my daughter last night, so I had just my son when I was making dinner. Isn’t it strange how when you go from 2 kids (or however many you have) to 1 less… the world suddenly seems so easy? Everything is simple all of a sudden . Butterflies are everywhere, birds are chirping, you can smell the roses… lol. But seriously. I sat and talked with him and had time to give him my full attention… and he LOVED IT! I’ve gotta do that more. Have focused one on one time with each of them. They just BLOOM (only term that seemed to properly describe it) in that time. I learn new stuff about them, they talk and just snuggle into me. I cherished it. 🙂
Ok, back to food.



1/2 tsp garlic, minced
2 TB olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon (about 1 TB)
6 chicken tenderloins (or 3 chicken breasts)
Salt and pepper to taste
1/2 tsp dried oregano
Dash cayenne pepper powder
1/4 cup white wine (or chicken broth)
2 TB butter
1/4 cup chopped onion
3 sweet mini peppers chopped
1/2 cup frozen broccoli florets
1 cup frozen veggies: carrots, green beans, etc. Your choice
3 tbsp grated Parmesan cheese



1. Cook garlic, carrots and onions in a large skillet over medium heat for 1 to 2 minutes. Add chicken, salt and pepper, oregano, cayenne powder and lemon juice and the black pepper; cook 4 to 5 minutes on each side or until chicken is done (165Âş F.).

2. Add in the vegetables and white wine (or chicken broth) and butter; cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Sprinkle generously with the Parmesan cheese.

Serve! This makes 3 – 4 servings depending on the size of serving you take. I served it with a couple of slices of bread. You can do quinoa, pasta, or some fruit! Totally up to you! This one was amazing!



And now, for the quote of the day:




Creamy Lemon and Shrimp Orzo Pasta

Yesterday was my daughter’s birthday. On birthdays in our household, the birthday person gets to choose the food that is eaten the WHOLE day! Yes… our family does, at times, revolve around food and meal time. We enjoy eating! So… needless to say, I think we ate out all 3 meals yesterday and cooking was not happening! HA! My little girl LOVES to eat out. We eat out maybe 3 or 4 times a month, so I guess it’s exciting still?? At least she does say she likes my cooking, so still a win.

So I figured I’d make a yummy lunch so that I could post today. This one is delicious too. I’m gonna be full for a few hours on this! No needing a snack this afternoon like usual!

You can make this for a lunch, or have bigger portions for a summery refreshing dinner out on your back porch on a summer evening. Doesn’t that sound delightful? For some reason when I think of lemon and shrimp I think: outdoors, sunshine, summer, hanging out on the porch on my Outdoor Furniture. I eat those two ingredients all times of the year… but this dish just made me think summer. YUM!


This makes 3-4 servings


For the shrimp:

  • 1/2 lb. medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 TB butter
  • 1/2 tsp Garlic Powder
  • dash cayenne pepper

For the Lemony Orzo pasta:

  • 1/4 cup diced onion (about 1/4 of a small yellow onion)
  • 1/2 teaspoon dried oregano
  • 1/2 to 3/4 cup Orzo pasta
  • 1 cups Organic Chicken Broth
  • 1/4 cup water
  • 2 TB lemon juice
  • zest of 1 lemon
  • 1/2 cup frozen peas
  • 2 TB heavy cream
  • 1/4 cup grated Parmesan Cheese
  • 2-3 TB fresh parsley chopped



  • Preheat oven to 375 degrees F.
  • Season shrimp with salt and pepper, garlic powder and cayenne. Toss with olive oil and place onto a Aluminum Foil
    lined Cookie Sheet (with a lip on each edge, or curve up all edges of the tin foil to catch all of the juice and liquid from the shrimp)
  • Bake shrimp at 375 for 12-15 min, depending on size of shrimp. Make sure white and cooked all the way thru, and pink on the outside. No more transparent parts of the shrimp.
  • While the shrimp is cooking in the oven, heat olive oil in a large Skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. (FYI, IF you do actually have a cast iron skillet, check out this cleaning tool: Cast Iron Cleaner
  • Stir in chicken broth and 1/4 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in lemon juice and cooked shrimp that you have removed from the oven and set aside. Sprinkle with Parmesan and stir and remove from heat. Add the frozen peas and the cream and stir in.
  • Serve immediately garnished with fresh parsley and a bit of shaved parmesan cheese.


Oh me oh my. Soooo good!

Give this one a try for SURE!

And now, for the quote of the day:

YOU MAY BE Pretty, AND YOU MAY BE Talented, BUT NOBODY WILL REMEMBER THAT IF You’re mean. -Katie Holmes


Tropical Coconut Crusted MahiMahi with Coconut Lemon Rice

I am still learning how to cook fish. Each fish type is a bit different. You cook salmon differently than you would mahimahi. You make tilapia differently than you do mahimahi. All different textures and thicknesses. So, for me, it’s a bit hard to take the time and effort to master each one. I am getting closer with salmon… SO CLOSE!! 🙂

This recipe… MASTERED MahiMahi! I’m telling you, it’s AMAZING! If you follow it closely, you will be quite happy with how it turned out! IF you love coconut that is. 🙂 Seriously… tropical and fresh, flaxy and tender… this is an awesome recipe!

I was inspired by this recipe:

I changed a few things, so the recipe below is mine, but the inspiration DEFINITELY came from the recipe above!



1/2 cup of bread crumbs (I used 2 pieces of dried whole grain bread and blended in my NutriBullet)
3/4 cup of Sweetened Flaked Coconut
1 teaspoon of finely zested lemon zest
1 tablespoon of fresh lemon juice
3 tablespoons of olive oil
4 (6 oz.) mahi mahi fillets
Sea salt and freshly ground black pepper

Ingredients for Coconut Rice:

1 cup rinsed White Jasmine Rice
1 can light coconut milk
2 tsp fresh lemon juice
salt and pepper

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Place rinsed jasmine rice into a Rice Cooker and then pour the can of Light Coconut Milk over the rice and let cook. Will just switch to warm when it is done. When the rice is done, put it into a large glass bowl and add the lemon juice and salt and pepper and toss to coat. Set aside covered to keep warm waiting to serve with the fish.


Preheat the oven to 425 degrees F. and then line a baking sheet with Aluminum Foil and spray it with cooking spray. You can use a Cooking Spray Mister.

If you do not have Panko Bread crumbs, or other PLAIN breadcrumbs, you can do as I did. I took 2 dried pieces of whole wheat bread, placed it into my nutribullet, and ground it into crumbs! Worked perfectly!! You can also use a Food Processor or a Blender.

Now take a small glass bowl and add in your bread crumbs, coconut, lemon zest,  and lemon juice and whisk your ingredients together. Then drizzle 2 tablespoons of your olive oil over your coconut mixture and mix the olive oil into your ingredients. Set this aside for use later.

You now want to liberally seasoning both sides your mahi mahi filets with your salt and pepper.

Now place your mahi mahi on your prepared baking sheet and place them into your preheated oven and bake for 5 minutes. After 5 minutes remove your baking sheet from the oven and drizzle 1 tablespoon of olive oil over your mahi mahi fillets. Then divide your coconut mixture between your fillets and cover the entire top of each fillet with your mixture. This will create a wonderful crust when baked. Now return your baking sheet to your oven and bake until golden brown and your fish can flake easily with a fork. This should take an additional 10 minutes.

Then remove your coconut crusted mahi mahi from the oven and let them rest for 5 minutes before serving.

Serve over rice and with a veggie.



You will TRULY enjoy this! My husband gave it the gold seal and said that he’d order this at a restaurant and then go back for more! It’s seriously  one of the best recipes for MahiMahi I’ve ever had!!!! I will definitely be making this one again.

And now, for the quote of the day:



Roasted Cauliflower and Bacon over Lemony Zucchini Noodles

Yesterday I did… yard work! Gasp! I know! Those of you who know me would be absolutely SHOCKED!! The last time I did “yard work” I ended up rushing to the local urgent care and getting 10 stitches in one of my fingers. I played it safe this time… I just purchased ferns for my front porch and transferred them (with some help from my brother and hubby) into hanging baskets. Then I filled my “\Window Box” or porch flower boxes with dirt and pretty little flowers that by daughter picked out. My husband was laughing at how little the flowers were for the flower boxes and said that noone is going to know that any flowers are in the box! I am HOPING that they will grow and hang over a bit. My daughter picked them out and was SO excited about it. I figured, who really cares… you know? I’m ok if they never really show to those people walking by my house… I know they are in there! 🙂

So after a hard day (hehehe) doing yard work and I needed to take my ol’ hound dog 🙂 on a bit of a jog. So, my sweet husband took care of the kids and I went for a little jog. Well, my hound dog decided to cut me off mid-jog to smell something on the other side of the path and I rolled my ankle over a tree root and fell pretty hard! Silly dog. It took me a second, but I got back up, finished the, now walk, and got back home to fix some dinner. I feel old this morning though. I only have 2 tiny bruises from this fall, but I feel sore all over. I’m so old.

So, after all of this, I decided to do something carb free and quick. I THINK this took me 30 min or under from start to finish. The most time consuming part of this was making the zucchini noodles. It wasn’t that bad, it’s just that I had to figure out how I wanted to make them. My cheese grater worked the best. I didn’t have a fancy Spiral Vegetable Slicer. Honestly it probably would have been WAY easier, but I wanted to try this recipe with what I already had without buying anything. You can also try a Mandoline. I have one, but I really decided I would use my Cheese Grater because most people already have one of those.

So, here’s the recipe:



  • 2 cups cauliflower florets (fresh, not frozen if possible)
  • 2 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • 1/2 tsp minced garlic
  • 1/4 cup chopped onion – 1/2 small onion (I prefer sweet yellow)
  • 4 pieces of nitrite and nitrate free bacon (I used pre-cooked Trader Joes Bacon)
  • 2 TB unsalted butter
  • 2 medium zucchinis
  • 1 TB homemade pesto (optional) for garnish
  • Shaved parmesan as garnish
  • For the lemon sauce:
  • 1/4 teaspoon lemon zest
  • 1.5 teaspoons lemon juice
  • 1.5 tablespoons grated Parmesan cheese
  • salt and pepper, to taste




  1. Preheat the oven to 400 degrees. Line a baking tray with tin foil.
  2. Toss the cauliflower in a medium bowl with the olive oil, and season with salt and pepper. Lay the cauliflower out on the prepared baking tray and roast for 25 minutes or until easily pierced with a fork and lightly browned.
  3. While the cauliflower is roasting, grate the zucchini using the cheese grater (or your “spiralizer” if you have one!)
  4. Place a large skillet over medium heat and coat with 1-2 TB olive oil. Lay in the bacon slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel lined plate and set aside.
  5. After bacon is removed (don’t overcook it, it’ll add a burnt flavor the rest of the dish!)add in your minced garlic, and onions. Cook for 30 seconds or until fragrant and then add in the zucchini noodles. Sprinkle the lemon zest and pour the lemon juice over top of the mixture and stir.
  6. Cook, tossing frequently, for 3-5 minutes or until zucchini noodles are slightly soft, or “al dente”. Add in the butter and stir until melted. Add in the cauliflower and crumble the bacon back in over the skillet, with your fingers. Give a toss and then remove from heat and stir in the Greek yogurt mixture. Toss to combine thoroughly and divide into bowls.
  7. Sprinkle with parmesan and drizzle a bit of pesto (optional) over top for garnish and a bit of extra flavor.

Tip: you NEVER cook pesto. You heat the meal and then add the pesto. Only add the pesto to the amount of food you want to eat. Save the remainder of the pesto with a bit of oil over the top in an airtight Jelly Jar in the refrigerator and the food separately. When you reheat the meal, add the pesto AFTER. If you cook the pesto, it changes color and flavor.


This meal was really good! It actually satisfied my craving for pasta, and I didn’t have any!! The zucchini was a little crunchy, but still “noodle-like”. This one was easy and tasty! Give it a try!

And now, for the quote of the day:


Lemon-Dill Salmon Over Buttery Pasta with Peas and Spinach

I’ve been trying to perfect salmon for a WHILE. Like, a serious while. I can’t quite get it perfect, but I’m getting there!!!

I have definitely learned to not attempt to cook it from frozen. Always thaw it. Ha. Should be obvious, but I like to try shortcuts. 🙂

I have also learned, yesterday, that it’s hard to cook it perfectly while paying attention to it when you have two little kids. Most likely, on that day, your three year old will run into the kitchen with blood pouring out of his lip while he is scream-crying with your 5 year old girl running after him (also crying) screaming “I didn’t do it on purpose!”. Yes, that happened last night while I was trying to perfectly cook my salmon. Let’s say that it was ALMOST perfect! Pretty good huh??!!! I was proud of that accomplishment after such a “traumatic” incident. He was fine by the way… his big sister just bopped him… hopefully it really was “by accident”.

So, luckily at that time, the salmon had JUST gone into the oven to finish, and my pasta was done and was “marinating” in the butter. So, if I can do it, YOU CAN TOO!! 😉

Try this one out if you like Salmon!!


This is for 2 servings


  • 1/2 tso kosher salt
  • 2 medium salmon steaks (filets)
  • 1 tsp minced garlic
  • 1TB olive oil
  • 3 TB butter
  • 1/2 lb. farfalle (bowtie) pasta
  • 1 large handful of baby spinach rough chopped
  • 1 cup frozen peas
  • Juice and zest of 1 lemon
  • 1/2 tsp fresh or dried Dill Weed (I used dried)
  • 1 Tb parmesan cheese
  • splash of white wine for cooking and deglazing the pan



  • Preheat oven to 350F.
  • Meanwhile, if you’re using whole grain pasta, cook it in water according to package directions.
  • Drizzle olive oil in an oven safe skillet like mine or Oven Safe Chef’s Classic Skillet and heat to medium.
  • Place salmon steaks skin side down into the hot skillet to get a nice crispy skin.
  • Top the salmon with salt, pepper, lemon zest, lemon juice, minced garlic and the dill.
  • Place the butter into the pan with the salmon and melt. (Put skillet onto medium low – 3, and melt butter).
  • Put a splash of white wine into pan if desired.
  • Spoon the butter/lemon/wine sauce over the salmon for 2 minutes and then place pan with the salmon in it directly into the oven. (Which is why you need to have an oven safe pan shown in the link above or similar).
  • Bake for 6-8 minutes depending on the thickness of your salmon. Remove the salmon from the oven BEFORE the white albumin starts to ooze out. It’s not fun to have on your salmon. REMEMBER TO USE A HOT PAD  WHEN YOU REMOVE IT!! Once the salmon is removed from the oven, remove salmon from pan and SAVE the sauce. Place the salmon onto a plate and let sit for 5-7 minutes.
  • Transfer the noodles and peas into the butter sauce remaining in your skillet and toss to coat.
  • Sprinkle with parmesan cheese and garnish with dill.
  • Serve into bowls.
  • You can either leave the salmon steak whole, or you can “shred” it with your fork and disperse it throughout the dish as I did below.
  • ENJOY!! This one is a winner!!


And now, for the quote of the day:

Most won't think this belongs here, but emotions can run hot sometimes and peaceful protests can get out of hand. So this is an important thing to remember, for everyone involved.