Grilled Shrimp With Rosemary And Chives

I just returned from a vacation with my family where we ate so. much. good. food. Most of it was prepared at home so it was fairly healthy, and even the food I ate out wasn't typical "vacation eating" as evidenced by this salad :)

The prawns were so good I scoured the internet upon returning home to find a way to prepare them on the grill and I think I found it.

The marinade requires quite a few ingredients but the rest of the preparation is easy. Just be sure to refrigerate shrimp for one hour before grilling.

Ingredients:

1/4 cup dry white wine
2 tablespoon Fresh lemon juice
1 tbsp olive oil
1 tbsp chopped chives
2 tsp chopped fresh rosemary or 1 tsp dried rosemary
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried crushed thyme
1 teaspoon dijon mustard
1 tsp minced garlic
¼ teaspoon Tabasco pepper sauce
1 pinch salt
1 pinch black pepper
1 ½ lb large shrimp

Directions:
In a large bowl, combine all the marinade ingredients.

Peel and de-vein the shrimp, leaving the tails on. Place the shrimp in the marinade, cover the bowl, and refrigerate the shrimp for at least 1 hour.

Start the grill. When the grill is hot, place the shrimp on a mesh grate that has been sprayed or brushed with the vegetable oil (or thread the shrimp on skewers), and grill the shrimp for about 3 minutes on each side.

Zucchini Noodles with Lobster

Still loving my vegetable spiraler! Especially now that the weather has warmed up and cool, light dishes are more appetizing than warm heavy ones.

If you've missed my previous posts about zucchini noodles here's a quick primer. If you don't have a spiraler you can also use a Julienne peeler and it doesn't take too much longer.

Now for the really fun part....the lobster! Depending on how many you're serving you may want to use imitation lobster as the real thing can be pricey (around $13 for one tail at my grocery store!) Imitation lobster is mostly Alaskan Pollack which is very sustainable so not to worry:) And as the garlic sauce is very flavorful you could probably substitute just about any white fish.

Enjoy!

Ingredients:
4 zucchini, trimmed
1/4 tsp sea salt
1 lemon, zested and juiced
1 clove garlic, minced
1/2 cup lightly packed coarsely chopped fresh dill
1/2 cup lightly packed coarsely chopped parsley
3 tbsp olive oil
Fresh found black pepper, to taste
2 cups multicolored baby tomatoes, halved
2 cups coarsely copped cooked and cooled lobster meat (about 10 oz)

Directions: (serves 4)
Working 1 piece at a time, secure zucchini into a spiraler and crank long strands that resemble spaghetti noodles. In a bowl toss noodles with 1/4 tsp salt and transfer to a colander for about 15 to 20 mins to drain excess water.
Meanwhile, in a large bowl, combine lemon zest, garlic, dill and parsley. Add oil and lemon juice and mix until combined.
Arrange noodles on a large tray lined with a clean, dry towel. Cover with a second towel and gently pat to absorb any excess water. Add noodles to bowl with herb mixture and toss gently to combine. Season with pepper and additional salt. Transfer to a serving bowl and top with tomatoes and lobster.

Cod Veracruz

This recipe had me at pimiento stuffed olives. One of my favorite things next to garlic, anchovy and/or bleu cheese stuffed olives:)

Tilapia can be substituted for cod for a milder flavor and cilantro can be substituted for parsley...if you insist.

Ingredients:
1 Tbsp. vegetable oil
1-1/2- lb. cod fillet
1 medium onion, chopped
1 clove garlic, finely chopped
2 cups marinara sauce
1/4 cup pimiento-stuffed olives, halved
1 Tbsp. lime juice

2 Tbsp parsley, chopped

Directions:
Heat oil in deep 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in Pasta Sauce and olives. Arrange cod in skillet, spoon sauce over, then bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until cod flakes with a fork. Stir in lime juice. Arrange cod on serving platter. Top with parsley.

Mixed Berry Cerviche

This is the perfect dish to serve at/ bring to a summer bbq. Light, refreshing and beautiful. (Though it would have looked much better with natural lighting. Food stylist fail.)

Great for pescatarians and of course vegetarians can remove the shrimp. One modification I made is substituting fennel for coriander (aka cilantro!)

Enjoy!

Ingredients:
5 tbsp lime juice (from two limes)
1/4 cup fresh mint leaves, finely chopped
1/4 cup extra virgin olive oil
1 tsp red wine vinegar
1/2 tsp ground coriander (or fennel)
1/4 tsp crushed red pepper
1/8 tsp sugar
1 1/4 lbs cooked shelled, deveined lg shrimp, coarsely chopped
1 avocado, chopped
1/2 seedless cucumber, chopped
4 oz strawberries, chopped
1 (6 oz) container of blueberries
1/4 cup chopped red onion

Directions:
In a large bowl, whisk together lime juice, mint, oil, vinegar, coriander, red pepper, sugar and 1/4 salt. Add shrimp, avocado, cucumber, strawberries, blueberries and red onion.

Avocado and Tuna Salad

A few months back a visiting colleague and I discovered an amazingly delicious, super healthy eatery in Venice Beach called Lemonade. We made a point to go as often as possible before he was shipped back to the UK and ordered the avocado every time.

I've been a few times since and still order the avocado even when I tell myself I'm going to try something different. Habit? Nostalgia? Or are they just that good?

I discovered the answer to that question last night. They're Just. That. Good. And since avocados are mono unsaturated fat which is "good fat" you dont' have to feel guilty about it.

Enjoy!

Ingredients
1 avocado
1 lemon, juiced, to taste
1 tablespoon chopped onion, to taste
5 ounces canned tuna (salmon, or crab)
salt and pepper to taste

Instructions
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.

Crab Stuffed Zucchini

As zucchinis are available year round in California I often forget they are considered a "summer squash." But with summer right around the corner it's a perfect time to start adding them to your meals. And at 31 calories and 0 grams of fat per zucchini you don't have to feel guilty doing it!

Ingredients: (serves 6)
3 medium zucchini, halved lengthwise
2 tablespoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced (or 1/2 teaspoon powder)

1 (6-ounce) can of crabmeat, drained and flaked
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese (about 1 1/2 ouncec)

1 large egg, fork-beaten
1 tablespoon all-purpose flour
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh dill
1 teaspoon paprika
1/4 teaspoon pepper

Directions:
Scoop out pulp from each zucchini, leaving 1/2 inch thick shells. Arrange shells in single layer on greased baking sheet. Chop pulp.

Heat olive oil in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.

Add remaining 9 ingredients. Stir well. Spoon into zucchini shells. Bake in 375ºF oven for about 30 minutes until filling is set.

Shrimp Salad Stuffed Tomatoes

The only thing that could have made this meal better is homegrown tomatoes. In honor of earth day I hereby pledge to begin growing my own tomatoes. They will taste a million times better and be pesticide free:)

Ingredients:
1 pound peeled coked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1 medium shallot, minced
1/4 cup minced fresh basil
10 kalamata olives, pitted and sliced
2 tbsp reduced fat mayonnaise
1 tbsp white-wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored

Directions:
Combine shrimp, celery, basil, lives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
Carefully hollow out of the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Extra filling works great as a salad on the side!

Crab Napoleon Salad

I tend to prefer my crab rolled in rice, with a side of ginger and a big glass of red wine. But this "salad" was too cool to pass up.

It's also super quick and doesn't require any "cooking" although you will have to toast the pita bread.

Enjoy!

Ingredients:
2 4 inch whole grain pitas
Olive oil cooking spray
4 red vine tomatoes, divided
2 yellow vine tomaotoes
2 tsp avocado or extra virgin olive oil
1 1/2 tbsp low fat olive oil mayo
1 tbsp grainy or Dijon mustard
2 tsp fresh lemon juice
8 oz cooked lump crab meat
Sea salt and fresh ground black pepper
1 firm ripe avocado peeled, pitted and sliced into 8 thin slices
Fresh mozzarella

Directions:
Preheat oven to 350 degrees. With a small, sharp knife, split each pita into 2 single layer rounds. Mist both sides of each round with cooking spray and transfer to a large baking sheet. Bake, turning once, until golden and crisp, 6 to 8 minutes. Remove from oven and let cool on a baking sheet.

Meanwhile, prepare vinaigrette: Cut 1 red tomato in half crosswise. Over top of a small bowl, squeeze out as much juice and seeds as possible and collect in bowl. With a small spoon, scoop out tomato pulp and add to juice. Mixture should total 1/3 cup. If not, repeat with 1 additional red tomato. Stir in oil and set aside.

In a separate bowl, combine mayo, mustard and lemon juice; fold in crabmeat, salt and pepper and set aside. Slice remaining 2 red tomatoes and yellow tomatoes crosswise into 1/2 inch slices.

Divide pita rounds among serving plates. layer each with avocado, yellow tomato, basil, mozzarella, crab mixture, red tomato and additional basil and crab mixture. Drizzle vinaigrette over top and around each, diving evenly. Garnish with basil sprigs. 

Zucchini Linguine with Tuna and White Beans

There was a time in the not so distant past that I thought "Carb-free?? You've gotta be kidding!" (Of course by "carb" I meant "grain" although I didn't realize that at the time;) I couldn't imagine depriving myself of big bowls of pasta or sandwiches on thick, sour dough rolls. And, as I discovered on my trip to Brazil last November, there is a REASON I couldn't imagine it.

In a nutshell, refined carbohydrates raise blood-sugar levels, setting up an insulin surge that drives blood sugar down again. This causes rebound hunger which explains why, a few hours after eating a starchy meal, we're hungry again. That insulin spike also interferes with leptin, the hormone secreted by fat cells that should tell the body to stop eating which is why a 90 lb girl can polish off a family sized portion of Fettuccine Alfredo. Lastly, consuming refined carbohydrates increases CRAVINGS which explains why someone who consumes starchy meals regularly feels like she would be "depriving" herself to do otherwise.

In preparation for my upcoming wedding I have been "depriving" myself of grains for three weeks and plan to continue doing so for the next three months (then returning to my grain-in-moderation approach which is about 2-3 times a week). The cravings wore off by the second week and I feel better than I have in months. Oh, and without doing a single sit-up I have rediscovered my abs!

Of course right after I made the decision to go grain-free I came across a delicious looking spinach linguine recipe. I ripped it out of the magazine and just as I was about to file it under "recipes to try in a few months" it occurred to me that I could substitute zucchini for the linguine. And thanks to my future mother-in-law, I actually have the tool to do it:)

So grab your Julienne peeler and prepare for one of the most delicious non-pasta, pasta dishes you've ever tasted....

Ingredients: (makes two servings)
3 Zucchini
8 oz canned tuna packed in oil
1/4 cup fresh lemon juice
2 large cloves garlic, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1 can (15 oz) cannellini beans, rinsed and drained'
1 small red onion, thinly sliced
1/2 cupe chopped Italian leaf parsley, plus whole leaves for garnish
1/2 thinly sliced lemon

Directions:
Carefully run the Julienne peeler from one end of the zucchini to the other. This will create a half dozen long "noodles." (You can also start from the middle and work outwards to make shorter noodles.) Set aside in a medium sized bowl.
Drain tuna, reserving oil in a large bowl. Whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add noodles, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves.

Steamed Salmon Salad with Grapefruit-Ginger Dressing

This salad not only combines three of my favorite things (avocado, grapefruit and ginger), it also includes one of my didn't-used-to-be-and-still-isn't-quite-a-favorite-but-I-know-it's-AMAZINGLY-healthy things...salmon.

If you're trying to lose weight you will be thrilled to know that salmon speeds up your metabolism. (Quicker weight loss and longer sustainability!) Also, the Omega-3 fatty acids contained in salmon help your brain work better, improve your memory and contribute to shiny hair, bright eyes and healthy skin.

As for avocados, those who follow my blog know that they are GOOD FAT which we all need. Good fats are mono-unsaturated fat (olive oil, canola oil, seeds, nuts and avocado) and poly-unsaturated fat (fish, walnuts, seeds flax-seed/oil.) So salmon is also good fat:)

To top it off, literally and figuratively, ginger is not only delicious, it's also good for your digestive system.Win, win, win!

Ingredients: (Makes 4 servings)
1 lb salmon fillet, cut in half to fit in a steamer basket)
1 tsp ground cumin, Juice from 2 limes (about 1/4 cup
8 cups mixed greens
1 Avocado, sliced
1 pink grapefruit, segments separated
1/2 cup bean sprouts - I didn't have these :(

Grapefruit-Ginger Dressing:
5 tablespoons grapefruit juice
2 tbs olive oil
1/4 cup white-wine vinegar
1 tbs chopped fresh ginger

Directions:
Season fish with salt, pepper, cumin and lime juice and steam in a bamboo steamer or a pot w/ steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool.

Mix dressing ingredients in a small bowl. Toss greens with 1/2 dressing. Arrange salmon, avocado slices and grapefruit sections on top of each salad and drizzle lightly with remaining dressing. Top with bean sprouts.

Filet of Sole with Tomatoes and Olives

As those who follow my blog know I do 99% of my grocery shopping at Trader Joe's. This means that I sometimes have to substitute a certain ingredient for the similar but not quite the same ingredient that TJs happens to have available that week.

Having said that I would be remiss not to mention that my "Filet of Sole" was actually a "Filet of Hake" (which doesn't sound nearly as fancy.) Like Sole, Hake is a low fat, firm, mildly flavored fish. Also like Sole, the mercury content is very low so it's safe for my pregnant friends:) Feel free to choose either fish (or another similar substitute, Cod) for this dish.

Ingredients:
Parchment Paper
4 sole fillets (6 oz each)
1 tbsp plus 4 tsp olive oil
2 cloves garlic, thinly sliced,
1/8 tsp red pepper flakes
1 cup grape tomatoes, halved
2 tbsp capers, drained
8 large pitted kalamata olives, halved
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
8 tsp white wine
4 tsp unsalted butter
8 fresh thyme sprigs

Directions:
Heat oven to 450 degrees. Fold four 15 inch square pieces of parchment paper in half. Starting at the fold of each piece, draw a large half heart. Cut along outline and open. Place1 fish fillet to the right of each crease.

In a small skillet, warm 1 tbsp oil over medium heat. Saute sliced garlic and pepper flakes until garlic turns golden, 1 minute. Removed the skillet from heat, stir in tomatoes, capers, and olives.

Sprinkle fish with salt and pepper then top each fillet with 2 tsp wine, 1 tsp butter, 1/4 tomato mixture and two sprigs of thyme.

Fold other half of heart over fish. Starting at top of each half heart and continuing to the bottom, fold tightly to seal packet. Twist tail tightly to seal completely.

Place packets on a large rimmed baking sheet, roast 8 minutes.

Beach Babe inspired Grilled Salmon and Pineapple

I am not the girl who can easily lose a few pounds in a week. At least I didn’t think I was. When I began my weight loss “journey” a year and a half ago it took me two full months to lose 10 lbs. (That is an average of a pound a week for those who are counting.) It was extremely frustrating. I was eating right and working out every day so I couldn’t understand what the problem was. Then my boyfriend brought it to my attention that it had taken two full years to gain the weight and it was unrealistic to think I could lose it in a couple weeks. He was right – this was two years of grilled cheese sandwiches, French fries and corn dogs I was ridding myself of. The “detox” was definitely going to take more than a couple weeks.

I am now going on 18 months of living the Tone It Up lifestyle (eating clean, exercising regularly and staying hydrated.) I have lost an additional five pounds and have kept those fifteen pounds off for a year. . . more or less. A week ago I was coming off of two weddings and a 30^th birthday party. (In other words a carb and booze bender.) But I had an advantage that I didn’t have a year and half ago. Under that gluttonous outer layer was a fit and healthy individual who had just slightly strayed the course. I started the Tone It Up Beach Babe five day slim down last Monday and lost five pounds in TWO DAYS. I never imagined it could happen that quickly because it certainly didn’t the first time.

If I’ve said it once, I’ve said it a million times. . . Tone It Up is a life changer. (And it helps that the Beach Babe slim down recipes are delicious!) Here is one more Beach Babe inspired recipe before I go back to the “regular” Tone It Up lifestyle.

Ingredients:

2 tbs orange juice

1 tsp olive oil

1 pinch paprika

1 tbsp pineapple juice

2 salmon filets, skin on

1 ½ inch thick pineapple ring

Directions:

In a small bowl, combine orange juice, olive oil, paprika and pineapple juice. Place in a plastic bag with salmon, let sit for 30 mins at room temperature

Heat grill to medium high. Place salmon skin side down on a piece of foil and grill for 10 minutes for each inch of thickness. Slide a flat spatula between skin and salmon to separate.

Grill pineapple rings until you get sear marks on each side. Let cool and dice, then top salmon filets.

Sashimi Salad

When I signed up for Tone It Up I knew I would be getting over a hundred pages of nutrition and recipes. What I didn't realize was that I would be getting hundreds more via the blog, facebook page, and Tone It Up community. I got the below recipe from another member. It's not only delicious, it's the most filling salad I have ever eaten. (Hours went by before I was hungry again!) It also makes a perfect meal three for those doing the Tone It Up 7 day slim down. Enjoy!

Ingredients:
Mixed greens
One can of salmon or imitation crab
1/2 bell pepper, tomato, cucumber
Roasted seaweed snacks (trader joes)
2 pieces sashimi (tuna, salmon, yellowtail)
Sesame ginger dressing

Directions:
Finely chop bell pepper, tomato and cucumber to create a "salsa." Cover a plate of mixed greens with crab or salmon and salsa. Crumble seaweed snacks and sprinkle them over salad. Top with sashimi and drizzle with sesame ginger dressing.

Salmon and Fuji Apple Wrap

I've never been a fan of wraps. I think it's because I like my sandwiches toasted and when you buy a wrap at the grocery store, or even a restaurant, the ingredients have often leaked through the tortilla making it soggy and mushy.

Nevertheless this recipe was tempting as it includes some of my favorite things (Fuji apples and red onions) and not so favorite things (salmon...sigh.) If you follow my blog you know I like to prepare salmon in "creative" ways to mask the fishy flavor. That mission is definitely accomplished here. In addition, if you bring the filling to work in tupperware, and tortilla in aluminum foil, you can make it seconds before you eat it and avoid the mush factor.

Directions:
In a bowl, mix 1 can (5 oz) skinless, boneless wild salmon, 1/4 cup each chopped Fuji apple and chopped celery, 2 tbsp chopped red onion. In another bowl, combine 2 tsp balsamic vinegar, 1 tsp olive oil, 1 tsp honey; season with black pepper; toss with salmon salad. Spread salad on an 8-inch whole-wheat wrap; top with 1/2 cup chopped lettuce; roll up.

Crisp Salmon with Red Cabbage

There are two things I try to incorporate into my diet every day: kale and salmon. If you follow my blog you know that I don't particularly care for either. At least I didn't USED to. I've come up with enough creative ways to prepare them that I'm actually beginning to enjoy them (gasp!)

Salmon has presented more of a challenge since I can't hide it in a smoothie or green juice the way I do with kale. But the health benefits are undeniable (click here) so it's worth the effort!

I love this recipe because the salmon is quick and easy and the cabbage doesn't take long either. The whole meal, with the quinoa, probably took me 20 mins. (The kale salad is store bought from Trader Joes.)

Ingredients:
1 tsp olive oil
1/3 cup finely chopped onion
1/2 lbs red cabbage (about 1/2 small head) thinly sliced (about 4 cups)
3/4 coarse salt
3 tbsp balsamic vinegar
4 salon fillets with skin
2 tsp dijon mustard
freshly ground black pepper

Directions:
Heat oil over medium. Add onion and cook for 4 mins. Add cabbage, 1/2 tsp salt, vinegar and 1/2 cup water to pan; raise heat to medium-high. Cook stirring until cabbage begins to wilt and liquid has evaporated (about 8 mins.) Transfer cabbage to a bowl; cover with foil to keep warm
Lightly coat a large nonstick skillet w/ cooking spray; place over medium heat. Season skinless sides of fillets with peppers and remaining 1/2 tsp salt. Pleace fillets skin-sides down in skillet. Cook., without turning, until skin is very crisp and golen brown (5 to 6 mins.) Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate and loosley cover with foil
Wipe skillet clean with a paper towl; place over medium-high heat. Add mustard and 1/2 cup water to skillet. When the water begins to bubble whisk until smooth. Cook mixture until thickened (about 2 minutes.)
Divide cabbage among four plates and top with fillets. Drizzle mustard sauce over fillets and season with pepper.

Honey Mustard Salmon with Asparagus

As my mom will tell you she HATES salmon. (And yes she knows that hate is a strong word - in fact I think she's the one who taught me this!) As a result I didn't eat salmon growing up and never developed a taste for it. But I have come to realize that the health benefits are far too great to ignore and have found certain preparations that make it taste less . . . . "salmony." This one was inspired by my friend Jessica who claims that even her mom (who also hates salmon . . . perhaps it's a generational thing?) loves it!

If you're trying to lose weight the health benefit you will be most interested in is that salmon speeds up your metabolism. We all know what this means . . . quicker weight loss and longer sustainability! However it also facilitates your sugar absorption rate and can lower your blood sugar level. Which in turn lowers your risk of developing diabetes.

The Omega-3 fatty acids contained in salmon help your brain work better and improve your memory so salmon makes a great breakfast or early morning snack at work (avocado and smoked salmon on a piece of whole wheat toast is a great way to do this). Omega-3 fatty acids also contribute to shiny hair, bright eyes and healthy skin.

Lastly, 4 oz of salmon provides your daily allowance of Vitamin D, half your daily allowance of B-12 and 30 grams of protein (more than half the FDA's recommended daily amount.) What's not to like?

Ingredients:
4 salmon fillets (6 oz each)
2 tbsp dijon mustard
1 tbsp low-sodium soy sauce, unsalted butter, brown sugar and honey
1 lb asparagus, trimmed
2 tbsp olive oil, divided
1/4 cup freshly grated parmesan
salt and pepper to taste

Directions:
Preheat the oven to 400 degrees. Combine butter and brown sugar in a bowl; microwave until they have melted together (about 30 seconds.) Stir in mustard, soy sauce and honey
Toss asparagus with 1 tbsp of the oil, the parmesan, and salt and pepper. Place the stalks in a baking dish and roast until they're al dente (about 10-12 minutes).
Meanwhile, heat remaining oil in an ovenproof skillet over high heat. Season salmon fillets with salt and pepper, then add to the pan, flesh side down.
Cook until browned on one side, 3 to 4 minutes. Flip the fillets, brush on half the honey mustard, and place the pan in the oven.
Bake until fish is firm and flakes easily (but before white solids begin to form on the surface - about 5 minutes.)
Remove fillets from the oven and brush with more honey mustard. Serve with asparagus.

Linguine with Tuna (and wine!!)

This is a sneaky way to smuggle wine into work...;) For a low(er) carb option sub spaghetti squash for linguine.

Ingredients:

1 cup artichoke hearts
1 tbsp chopped olives
1 tsp chopped garlic
1 tsp olive oil
1 cup grape tomatoes
2 tbsp white wine
3 oz can chunk light tuna
1 cup whole grain linguine
1 tsp lemon juice
1 tsp dried rosemary

Directions:

Prepare pasta or spaghetti squash as usual.
Saute artichoke hearts, chopped olives, garlic and olive oil for 5 minutes.
Add tomatoes and white wine. Simmer until wine is slightly reduced (about 5 minutes.)
Toss artichoke mixture with tuna, linguine, lemon juice and rosemary.

Voila!!

Mojito Shrimp and . . . Mojitos!

This is a great recipe for the Indian Summer we're having in CA! The mojito recipe is low calorie and I sub'd quinoa for rice in the shrimp dish so it's low carb and high protein:)

Shrimp (serves 2):

Ingredients:

1 bunch mint
1 lime
11 oz shredded unsweetened coconut
1 13.5 oz can unsweetened Coconut milk
2  cups quinoa
1 1/2 lbs shrimp (shells and tails removed)
White rum
Agave syrup
Black pepper
Extra virgin olive oil

Prep:
Rinse and dry the mint. Pull off the leaves. Chop 1 cup leaves, reserve the rest.
Juice and zest one lime. Cut the other one in quarters and reserve.
Combine mint, 1/3 cup Agave syrup, 1/3 cup rum, 3 Tbsp lime juice, 1 Tbsp lime zest and 1 tsp salt in a non reactive dish or bowl. Add the shrimp, place in the refrigerator and let marinate 15 minutes.
Put quinoa in a saucepan with 1 cup coconut milk, 1 cup water, 2 Tbsp shredded coconut, and 1 tsp salt and place over medium high heat.

Cook:
Let the liquid in the rice boil until bubbles form on top of the quinoa. Cover and reduce heat to medium and let cook 10 minutes. Do not remove the lid, until you’re ready to serve it.
Remove the shrimp from the marinade
Heat a nonstick skillet over medium high heat, add 1 Tbsp olive oil and the shrimp.
Cook 2-3 minutes and turn over and cook another 3 minutes, until the shrimp turn pink and just begin to brown.
Remove the cover from the quinoa and fluff with a fork. Transfer to a large serving platter.  Add the cooked shrimp to the platter and scatter the rest of the mint leaves over everything, garnish with the lime pieces.

Mojitos (serves one):


Ingredients:
1.5 oz rum
12 mint leaves
1/2 lime
7 oz club soda
2 tbsp. Stevia

Directions:
In a cool tall glass, muddle the mint, Stevia and lime juice. Add crushed ice. Add rum, soda and stir well. Garnish with a lime wedge and a few sprigs of mint.

For more healthy cocktails try Tone It Up's Cosmo-Goes-Beach and Coco-Colada!