Moroccan Shrimp with Spinach

My friend Renee and I cook together pretty often (check out our skinny broccoli mac & cheese here!), and she found this delicious and healthy recipe on Pinterest that we couldn’t wait to try out.  We cooked it this past weekend and it … Continue reading

Low-Carb High-Protein Arrabbiata Pasta with Broccolini

I recently interviewed Lauryn Evarts, a fitness instructor, model and author of The Skinny Confidential. I’ve been really wanting to try one of her healthy recipes and her low-carb pasta was at the top of my list. I invited a … Continue reading

Roasted Broccoli & Cherry Tomatoes with Lemon Zest & Parmesan

I wanted something healthy and easy for dinner this week and had leftover cherry tomatoes from this recipe. 20120409-205638.jpg

Broccoli and cherry tomatoes go very well together. Especially when you roast them so the broccoli gets a bit browned and crispy and the tomatoes get juicy.


They’re even better when you melt fresh parmesan cheese on them and cover them in lemon juice and fresh lemon zest. This makes an excellent side dish but I ate it as my dinner.



Roasted Broccoli & Cherry Tomatoes with Lemon Zest & Parmesan (Serves 4 as a side dish)

Adapted from The Neelys


  • 2 bunches broccoli, cut into 2 1/2-inch long florets
  • 1 pint cherry tomatoes, whole
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon red pepper flakes
  • 2-3 tablespoons olive oil
  • Salt, freshly ground black pepper, lemon pepper, garlic salt
  • 1/3 cup grated parmesan
  • Lemon zest
  • Juice from half a lemon


  • Preheat oven to 425 degrees F.
  • Put broccoli in a freezer bag.
  • Add the cherry tomatoes, garlic, red pepper flakes and olive oil. Sprinkle with salt, pepper, lemon pepper and garlic salt.
  • Seal the bag and toss to coat evenly.
  • Spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 15-18 minutes.
  • Grate the parmesan over the broccoli while it’s hot and put it back in the oven for one minute to evenly melt the cheese.
  • Put freshly grated lemon zest and the juice of half a lemon over the broccoli and serve.

Roasted Lemon, Garlic, Caper Salmon with Parmesan Lemon Roasted Broccolini


I like to roast things.  I literally roast just about everything I cook.  It’s easy and it brings out the flavors in all the food.  I also like to use lemon and garlic in almost everything I cook.  When cooking healthy meals, lemon and garlic are perfect ingredients because they are full of flavor without added calories.  You will see a lot more roasted things covered in lemon and garlic in my future recipe posts.  🙂  This is a delicious, summery dinner that is full of nutrition and flavor.  It was also featured on Sigona’s Farmers Market blog!

Roasted Lemon, Garlic, Caper Salmon (Serves 2)

Adapted from Giada De Laurentiis 


  •  2 6-oz  salmon fillets (or 1 10-12 oz filet, which is what I used above)
  • olive oil
  • juice of 1/2 lemon
  • 4-5 lemon slices
  • 1/4 cup white wine
  • 2 tsp capers
  • 1 garlic clove, diced
  • sea salt, pepper, lemon pepper, garlic salt
  • Aluminum Foil


  • Preheat oven to 425.
  • Line a baking pan with aluminum foil.  Put the fillets on the aluminum foil and brush them with olive oil.
  • Season with diced garlic, sea salt, pepper, lemon pepper and garlic salt.  I like mine pretty seasoned.  You can put as much or as little you like.
  • Put a teaspoon of capers on each fillet and then top each piece with lemon slices.
  • Mix the lemon juice and white wine together.  Using a spoon, pour the mixture over each piece of salmon.
  • You can also wrap each piece in the aluminum foil, sealing in all the juices.  I have tried it this way and I prefer not to do this.  It makes the salmon overly moist in my opinion.
  • Cook in the oven at 425 for about 10-15 minutes, or until done.
  • Serve with a side of roasted broccolini, recipe below, and brown rice.

 Parmesan Lemon Roasted Broccolini (serves 2)


  • 1 package of broccolini (I usually buy Mann’s.  Trader Joe’s also has it and they call it baby broccoli)
  • 1 tb olive oil
  • 1 garlic clove, diced
  • juice from 1/2 lemon
  • zest from 1/2 lemon
  • red pepper flakes
  • sea salt, pepper, lemon pepper, garlic salt
  • grated parmesan cheese


  • Preheat oven to 425.
  • Wash the broccolini and dry it really well.  It won’t roast properly if it’s at all damp.
  • Once dry, put it in a large freezer bag.   Pour in one tablespoon of olive oil.  Add in the diced garlic and season with salt, pepper, lemon pepper, red pepper flakes and garlic salt to taste.  If you prefer less seasoning, just salt and pepper will be fine.  Get the air out of the freezer bag and seal it.  Mix all the broccolini around in the olive oil and seasoning.
  • Once equally coated, lay the broccolini out on an unlined baking sheet.  Separate each piece so they aren’t touching.  If you overcrowd them they won’t roast as well.
  • Roast at 425 for about 10 minutes, or until it pierces well with a fork and some of the heads are turning a bit crispy and brown.
  • Take it out of the oven and put the grated parmesan evenly over the broccolini.  We like a lot of cheese on ours.  Put on as much or as little you like!  Put it back in the oven for 1 minute to let the cheese melt.
  • Then pour the juice of 1/2 a lemon over the broccolini and evenly distribute the lemon zest.