Spaghetti Squash with Parmesan & Herbs

I’ve always been really intimidated by spaghetti squash.  First, it didn’t sound tasty to me.  Then there was the fact that it’s this massive vegetable that seemed difficult to cook.  My October Beauty raved about spaghetti squash and shared her … Continue reading

Parmesan Roasted Sweet Potatoes with Lemon Zest

I just love love love potatoes.  Sweet potatoes have more nutrients than white potatoes so they are my potato of choice.  These parmesan roasted bites are bursting with sweet and savory flavors and they get wonderfully crispy. The touch of … Continue reading

Arugula Parmesan Prosciutto Salad with the Easiest Homemade Dijon Dressing

I’m obsessed with arugula. I eat it in salads and put it in sandwiches, pasta and always on top of pizza.  Here’s a delicious, low-fat salad that’s perfect for an easy lunch or to serve when entertaining.  I scarfed this … Continue reading

Sun-Dried Tomato, Parmesan & Arugula Flatbread

After making this delicious pizza I had a lot of the ingredients left over. I’m always in the mood for a crunchy snack that’s full of flavor and carbs, which isn’t always the best choice. I wanted to satisfy my carb/crunch tooth without ruining my day of healthy eating so I got creative and ending up making a really delicious snack that I’ve since made several more times. I always have Whole Grain Wasa Crispbread in my pantry so I topped three of those with some shredded parmesan and sun-dried tomatoes, microwaved it for about 30 seconds, then added a ton of fresh arugula on top. I seasoned it with a touch of Red Robin seasoning (my fave!) and it was seriously delicious. Jon was asking for more bites after tasting it once and, as I’ve mentioned before, he’s picky.

This is the perfect healthy snack that will satisfy your salt/carb craving without any guilt. This is just whole grains, a bit of cheese, tomatoes and tons of fresh arugula (which is full of fiber and vitamins).



Sun-Dried Tomato, Parmesan & Arugula Flatbread (Serves 1)


  • 3 Wasa Whole Grain Crispbreads
  • Handful of grated Parmesan
  • Several sun-dried tomato pieces
  • 2 handfuls of Arugula
  • Seasoning (optional)


  • Top each cracker with parmesan cheese and sun-dried tomatoes and microwave for about 30 seconds or until cheese is melted
  • Top with a generous amount of Arugula and season
  • Enjoy right away!


Lemon Roasted Chicken with Garlic, Lemon & Parmesan Brussels Sprouts

OMG. My mouth is watering just thinking about this dinner. As you know, I usually make fish dishes. The feel of raw chicken on my hands genuinely freaks me out. The juice is sticky and leaves a gross residue immediately after handling. Anyways, every once in a while I put my personal feelings about raw chicken aside and make it for dinner. Because chicken is delicious when cooked right and it’s a great source of lean protein.

I picked up chicken tenderloins instead of chicken breasts because large hunks of chicken also kinda freak me out. I know, it’s weird. I think the smaller the chicken pieces the better the flavor because it absorbs what you’re cooking it in much better. But this recipe would be great with chicken breasts, drumsticks, etc.

The mixture of garlic, lemon juice, lemon zest, olive oil, white wine and fresh thyme makes the perfect sauce for the chicken to roast in. It roasts for about 40 minutes so the chicken gets really tender and packed with all the flavor of the sauce.


I paired this oh-so-delicious chicken with an equally appetizing side of carmelized Brussels Sprouts that had been sautéed in olive oil, garlic, lemon juice, lemon zest and white wine (yes, basically the same sauce that the chicken cooked in) and topped with freshly shaved Parmesan. Don’t be scared of Brussels Sprouts. They are ugly little things but they are actually so delicious when cooked this way. Not only are they super tasty, they have high amounts of vitamins A and C, folic acid and fiber.



Lemon Roasted Chicken (Serves 4)

Adapted from Barefoot Contessa


  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine ( I used Chardonnay)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 lb of chicken tenderloins or 4 boneless chicken breasts
  • 1 lemon


  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
  • Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken dry and place them over the sauce.
  • Brush the chicken with olive oil and sprinkle them liberally with salt and pepper.
  • Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken pieces, until the chicken is done.
  • If the chicken isn’t browned enough, put it under the broiler for 2 minutes.
  • Sprinkle with salt and serve hot with the pan juices.

Lemon Garlic Parmesan Brussels Sprouts (Serves 4)

Adapted from What’s Gaby Cooking


  • 2 lb Brussels Sprouts ( I got the pre-trimmed and halved packaged ones from Trader Joe’s)
  • 4 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 3 tbsp parmesan, grated
  • sea salt
  • pepper


  • If you didn’t get pre-trimmed sprouts, clean them by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat.
  • Once heated, add the halved Brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
  • Add the garlic half way through the cooking.
  • Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed.
  • Add the cheese on top and serve.

Arugula Goat Cheese Strawberry Salad with Lemon Parmesan Dressing

Have you entered my giveaway yet for a 60-minute Cooling Facial from Broadway Retreat? If not, go enter now! Giveaway runs through Thursday! Now, onto the a delicious recipe I am sharing with you today!

Salads are a great way to fill up without having a carb crash or feeling really heavy afterward. As long as you are eating a HEALTHY salad. Salads drenched in ranch or caesar are the farthest thing from healthy. And even vinaigrettes are often packed with sugar.

I made my own gourmet salad at home and it was so delicious. I topped fresh arugula with sliced strawberries, nuts, goat cheese crumbles and a bit of grated parmesan. I added some of my homemade dressing, which is just olive oil, fresh lemon juice and grated parmesan. This was absolutely delicious. It fills you up while feeling light.

Arugula is a spicy and delicious herb that’s in the cruciferious family. It’s high in fiber which helps with feeling full. It’s also full of Vitamin A. It’s my new favorite way to eat salad.

This salad would also be great to make for a party. Just put the arugula and nuts in a large bowl and then mix in the dressing, strawberries and goat cheese right before serving. It’s full of summery, bright flavors that are perfect for entertaining!



Arugula Goat Cheese Strawberry Salad with Lemon Parmesan Dressing (Serves 1)


  • Generous serving of Arugula (about 1-2 cups)
  • Fresh strawberries, sliced
  • Crumbled goat cheese
  • Nuts (I used the candied pecans from Trader Joes)
  • Grated Parmesan
  • The juice of 1-2 lemons depending on your preference
  • Olive oil
  • Salt


  • In a small bowl whisk together the juice of one lemon and 2-3 tablespoons of olive oil
  • Add 2-3 tablespoons of grated Parmesan to dressing and whisk
  • Season with salt and taste for flavor. Add more of the above ingredients until you get to desired taste.
  • Put arugula in a bowl and top with sliced strawberries, goat cheese and nuts
  • Add desired amount of homemade dressing to arugula
  • Top with a bit of grated parmesan
  • Enjoy!

Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta & Prosciutto Wrapped Asparagus

It’s been a while since I’ve posted a recipe!  Lately I’ve been mainly eating salads and snacking for dinner, not exactly blog post worthy.  We are finally back into the swing of cooking and I have a delicious meal for you!

As I was making our grocery shopping list on Sunday and planning our meals for the week (yes, I love lists & planning.  I can’t help it, I’m a Virgo!) Jon said he wanted pasta.  Trying to put a healthy spin on his wish, I picked up some gluten-free angel hair and whipped up one of the tastiest dinners we’ve had in a long time.  Jon didn’t notice any difference in taste with the gluten-free pasta, and I didn’t notice much either.


This is a really easy weeknight meal.  We roasted some shrimp to put on top of the pasta and I wrapped fresh asparagus in prosciutto and roasted those in the oven.  We topped the pasta and asparagus with a bit of freshly shaved Parmesan, lemon juice and lemon zest.

Even though the pasta is gluten-free, it’s still carb heavy so I ate much less than Jon did.  Everything in moderation!  You definitely want to make this soon!  It would be perfect for company.  It’s easy and fast and the fresh flavors are so summery!  You can thank me later. 🙂



Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta (Serves 2)


  • 3/4 lb of gluten-free angel hair (we used DeBoles)
  • 1 lb of raw shrimp (we used frozen, easy peel shrimp)
  • olive oil
  • Parmesan
  • 1 lemon
  • lemon zest
  • salt, pepper, garlic salt, lemon pepper


  • Preheat oven to 400 degrees
  • Wash and dry shrimp thoroughly (thaw first if frozen by running under cool water)
  • Coat shrimp in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
  • Roast for about 8 minutes, until shrimp turn pink.  Flip halfway through cooking time if desired
  • In the meantime, cook pasta according to directions on the box
  • Toss pasta in 1 tablespoon of oil and season with freshly shaved parmesan cheese and salt, pepper, lemon pepper and garlic salt
  • Add the shrimp to the pasta and squeeze  fresh lemon juice on top.  Sprinkle lemon zest.
  • Serve with prosciutto wrapped asparagus  (Recipe below)

Prosciutto Wrapped Asparagus (Serves 2)


  • 1/2 bunch of fresh asparagus (We bought the bunch with the rubber band around it and used half of this bunch)
  • 2 pieces of prosciutto
  • olive oil
  • Parmesan
  • lemon
  • lemon zest
  • salt, pepper, garlic salt, lemon pepper


  • Preheat oven to 400 degrees
  • Wash and dry asparagus thoroughly
  • Coat asparagus in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
  • Separate the asparagus into two bunches and wrap a piece of prosciutto around each bunch
  • Roast for about 8 minutes, until asparagus is crisp tender.  We cooked it at the same time the shrimp was roasting
  • When done, top asparagus with desired amount of Parmesan as soon as it comes out of the oven so the cheese melts on top
  • Squeeze fresh lemon juice and top with lemon zest
  • Serve immediately with the pasta

Dijon Parmesan Green Bean Salad

If you’re looking for the perfect, healthy dish to bring to a BBQ or potluck, this is a fantastic summer side dish. It’s packed full of fresh green beans and grape tomatoes so it’s really low in calories and the Dijon and parmesan add a ton of flavor while keeping it healthy. I’ve made this for Thanksgiving, for a birthday BBQ and just recently for a big outdoors family dinner at my mom’s and it’s always a hit.



Dijon Parmesan Green Bean Salad (serves 8-10)

Adapted from Taste of Home Cookbook


  • 1 1/2 pounds fresh green beans, trimmed
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grape tomatoes, halved
  • 3 tablespoons grated Parmesan cheese


  • Place beans in a large saucepan and cover with water. Bring to a boil
  • Cook, covered, for 8-10 minutes or until crisp-tender
  • Drain and shock the beans in a bowl of ice cold water to stop the cooking and keep them crisp and bright green
  • Place the green beans in a large bowl
  • Whisk the vinegar, oil, mustard, salt and pepper in a small bowl
  • Add tomatoes to the green beans
  • Drizzle with dressing and toss to coat. Sprinkle with cheese
  • Refrigerate until ready to serve