Grilled Shrimp on Zucchini “Pasta” with Arugula Salad




I’ve joined the congregation at Church 1132 in a 21-day fast to kick off 2019.  I’ll share more about that later in my blog.  Last night I had some good girlfriend time just hanging out in the kitchen and cooking up some delicious, healthy food.  I’d like to say that the kids ate the same thing, but that didn’t happen.  That’s a work in progress. 🙂

My brother-in-law gave me a veggie spiralizer a few months ago, and I love using it.  It provides a new way to eat veggies and to substitute them for pasta.  So here goes:


Marinated Grilled Shrimp

2# Wild caught large, fresh or frozen shrimp – shells off and deveined

2-3 Large Zucchini, spiralized


1/2 cup olive oil

1/2 cup fresh basil

1/2 cup Italian Parsley

1 tsp dry mustard

1 tbsp Dijon mustard

4-6 cloves garlic

Juice of one whole lemon

Salt and Pepper to taste

Blend marinade ingredients in food processor and marinate shrimp for 1-2 hours.  Pre-heat grill to a low heat.  Grill cleaned shrimp for about 2-3 minutes on each side until done.  While shrimp is finishing up, toss shrimp in a non-stick pan with olive oil or ghee over medium heat until it is cooked but not mushy.  It cooks fairly quickly, so be sure not to over cook it.  Serve grilled shrimp on a bed of zucchini “pasta.”


Arugula Salad

Fresh Arugula, roughly chopped

Dressing:  Olive oil, salt, pepper, fresh lemon juice, and a tiny bit of shredded parmesan cheese.

Arugula is a great super green with cancer fighting and immune building properties.  I don’t have an exact amount that I use for the dressing ingredients.  It depends on your personal taste.  Simply place the chopped arugula in a bowl and use ingredients conservatively.  I prefer only a tiny amount of each. Use salad tongs to toss and serve with your shrimp …. enjoy!

#healthyhabits  #fast  #church1132  #takingcareofmyspirit  #2019  #liveexpectantly  #alwaysgrowing  #Godisgood

Thanks @dogmomdallas AKA Peg Baird for being my sous chef!





Tummy Tamer Soup



I love a good bowl of soup.  It doesn’t really matter what time of the year it is; there’s just something soothing about a warm, healthy mixture that’s calming to body and soul.  I’ve struggled with tummy issues since my 20’s, and I have experimented with various remedies and recipes to help settle my gut.  This soup is very alkaline and really helps balance the acid level in your body, which is important because diseases like cancer thrive in acidic environments.

I wanted to share one of my faves with you today.  It’s super easy, and you can double the recipe to have enough to last for a week if you need it.  If you are feeling really acidic, try a cup in the morning instead of coffee or tea.  There’s no rules as to the time of day you can enjoy it!


  • 1 large sweet potato, peeled and cubed
  • 5-6 carrots, peeled and chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 small daikon radish, chopped
  • 2 cups of chicken broth (or veggie broth)
  • 1 large hand full of fresh spinach (sometimes I use steamed broccoli)
  • 1/2 piece of ginger, grated
  • salt to taste
  • 1 tsp turmeric
  • coconut milk (optional)
  1. Preheat oven to 425 degrees F.  Place sweet potato and carrots in large glass casserole dish and toss with coconut oil and salt; roast until tender, about 20 minutes (do not overcook)
  2. Meanwhile saute the onion, radish and garlic in coconut oil or ghee; wait to add the garlic about half way so that you don’t burn it.  Then add the spinach and wilt it.  Don’t overcook.
  3. Transfer veggies from #1 and #2 into a blender; add broth, ginger and turmeric and blend until smooth.
  4. Return to pot on stove and add additional seasoning if needed.  For thinner soup, add more broth.
  5. Serve warm; drizzle with 1 tbsp coconut milk if desired
  6. Enjoy!