Coconut breaded Shrimp (serves 4)


4 servings of large pre-cooked shrimp (~6 per person)

1 cup of bread crumbs, I like to use cornflake crumbs for this recipe

1 cup of shredded coconut

1 tsp sea salt

1 tsp of ground black pepper

1/4 cup melted butter or coconut oil

1 cup flour

4 tbsp. cooking oil


1. Set up your stations to make preparation go buy quicker. First have a place for shrimp, then a station for flour, then a station for the melted butter or coconut oil, then a station for the breading and then the pan, filled with 4 tbsp. of cooking oil. Trust me, this makes the process so much easier.

2. For the breading, mix the coconut, bread crumbs, salt and pepper together in a bowl.

3. Roll the shrimp in the flour, then coat them in the butter or coconut oil, then roll them in the breading, then plop them in the pan.

4. Let the fry on each side for 2-3 minutes or until breading begins to become crunchy.

5. Once the shrimp are done cooking, dry them out on a paper towel, they tend to be a little greasy if you don’t.

6. Serve and enjoy! I like to have these with just a simple side of brown rice but they are good with mixed veggies, salads and pasta dishes as well!

Spinach and Shells (serves ~4)

My roommate and I accidentally bought 5 lbs. of spinach and needed some inspiration for what to do with all of it! After searching high and low for a new and delicious recipe, we ended up making up our own… and boy was it goooood!


1 box of shell pasta

10 oz. of spinach (remove stems)

1 clove of garlic

2 tbsp. of olive oil

1 red bell pepper


1. Boil the pasta and the spinach in the same pot for 8 – 10 minutes or until pasta is cooked.

2. While the pasta is boiling, mince the garlic and simmer it in the olive oil in a large cooking pan.

3. Slice the red pepper into thin strips and saute it in the pan with the garlic.

4. When the pasta is cooked, strain the pasta and the spinach, get as much water out as you can.

5. Saute the pasta and spinach with the peppers for about 5 minutes until the pasta becomes a golden brown.

6. When it’s ready, sprinkle on some feta or some mozzarella and enjoy!

Noodle’s & Company Pasta Fresca replica recipe! (Serves ~4)

That’s right, I replicated Noodle’s & Co.’s Pasta Fresca. I’ve been trying for about a year now to get the measurements of each ingredient just right, and I finally struck gold! Just in case you don’t know about this amazing chain restaurant, Pasta Fresca is a delicious combination of garden veggies and noodles, very different from any regular pasta dish. I encourage you to try it! The most important thing to remember when making this dish is to use ALL of the ingredients, you can’t forget a single one or it will not taste the same. Let me know what you all think!


1 box (4 servings) of penne noodles

4 cups of spinach

2 tomatoes

1 tsp. of minced garlic

1/2 cup of olive oil

1/2 cup of garlic flavored red wine vinegar

1/2 cup of white cooking wine

1/2 tsp. of basil

1/2 tsp. of oregano

pinch of pepper

pinch of salt

extra: 1 cup of feta OR parmesan cheese


1. Cook the penne until soft and chewy. While it is cooking, prep your veggies. Take the stems off of the spinach and cut and deseed your tomatoes.

2. Prepare a large frying pan with the olive oil, garlic flavored red wine vinegar, white cooking wine and minced garlic. No matter how many servings you are making, make sure that you have equal parts olive oil, red wine vinegar and white cooking wine.

3. Once the noodles are cooked, drain them thoroughly (no excess water), and put them in the frying pan along with the spinach and tomatoes and spices.

4. Saute the ingredients in the pan on medium heat for 5-7 minutes until the oil/wine mix has been absorbed by the noodles and spinach.

5. Turn the heat off and mix the cheese in evenly in a large bowl.

6. Enjoy!!

My Discovery of Immaculate Products and a 30-minute meal to Celebrate it

pizza rollsHoly cow do I have good news for you! While perusing the shelves at our local Earth Fare I found an amazing aisle of goodies in the refrigerated section. On the top shelf sat Immaculate brand crescent rolls, blueberry scones, and pie dough! All of which, I found out are atleast soy free, dairy free, egg free and even GMO free (most are even vegan!). So far these are the only three products I have tried by Immaculate but they have a whole list of deliciousness! To celebrate having crescent rolls for the first time in over a year (boo Pillsbury for using soy), I have made an American classic that we all know and love, pizza rolls!

All you have to do is wrap a half of a cheese stick and a couple pepperoni into the crescent dough and bake at 350 for 12-14 minutes. I even put a little butter on top for added goodness. But, of course there are several other things you can stuff in these crescents from spinach and pesto to tomato and basil. The crescents are also just as good by themselves. As for the blueberry scones, they taste as good as they sound. And the pie dough made an excellent apple pie, but tastes a little different raw, I wouldn’t encourage eating it precooked.

To find and try Immaculate for yourself, use their nifty store locator! Hope you all are just as excited as I was to learn about these amazing products! Happy eating!

Mini green bean casserole (makes ~4)


1 can of green beans

2 cups of almond milk

2 tbsp. of butter

2 tbsp. of corn starch

1/2 tsp. of parsley

pinch of pepper

pinch of salt

2 cups of your choice of bread crumbs

1 cup of bacon bits (optional)

1 cup of cheddar cheese (optional)


1. Preheat oven to 350 degrees.

2. Bring milk, butter, corn starch, parsely, pepper, and salt to a boil.

3. When the mixture is thickened, drain the green beans and add them in to the mix.

4. Let the mix simmer and, in a separate bowl, mix together the bread crumbs, bacon (optional), and cheese (optional) together.

5. Pour green bean mix evenly into ramekins. Then place a layer of breading over each ramekin and place in the oven uncovered.

6. Bake for 10 minutes, remove carefully, and enjoy!