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!

Roasted Carrots and Parsnips

We have the best farmers market ever (yes, ever!) here in Athens, Ohio. Today’s harvest consisted of various squash, potatoes and parsnips. I love parsnips, but I only knew a couple of recipes for them so I bought them as a challenge. If anyone has some good parsnip recipes for me, put a link in the comments!

All of the credit for this recipe goes to Ina Garten at Food Network.


2 whole parsnips, peeled

2 whole carrots, peeled

3 tablespoons olive oil

pinch freshly ground black pepper

pinch of sea salt

pinch of parsely


1. Preheat oven to 425.

2. Cut the carrots and potatoes into quarters so that your pieces are large enough to cook down.

3. Place the carrots and parsnips in an oven-safe baking pan and drizzle olive oil over top. Sprinke on salt, pepper and parsely.

4. Bake, uncovered, for 15-20 minutes or until the vegetables are tender (check with fork).

5. Enjoy with a salad or as a side dish.

Hearty Beef Stew (serves ~6)

After many failed attempts at making a mouth-watering beef stew, I have finally found THE ONE! The broth is thick, the meat is tender and the veggies are full of flavor. My family loved it! Let me know what your families think in the comments below!


1 lb of beef for stew, cubed

4 cups of beef Pacific Beef Broth

1 small can of Hunt’s tomato sauce

2 tblsp. of olive oil

2 tblsp. of sea salt

2 tblsp. of ground black pepper

1/2 cup of flour

4 large potatoes

4 carrots, peeled

2 celery stalks

1 garlic clove

2 bay leaves

a pinch of thyme

2 tbsp. of flour


1. Season the beef chunks with sea salt and ground pepper. Then coat them in the flour.

2. In small portions, brown the floured beef in a pan with the olive oil. After each portion is browned, set it aside in a bowl.

3. Combine beef broth and tomato sauce in a large stew pot. Then add the beef and all residual juices in the bowl.

4. Peel carrots and chop into 3 inch pieces. Cut the celery into 3 inch pieces, as well. Peel and cut the potatoes into large cubes. Then mince the garlic clove. Add the carrots, celery, potatoes and garlic into the pot with the beef.

5. Add the bay leafs and pinch of thyme to the pot. Stir the contents together.

6. Cover and let cook at medium heat on the stove top for 1 hr 45 min, stirring occasionally.

7. When 1 hr 45 min is up, stir the flour into 1/2 cup of water so there are no clumps and add that into the pot. For 15 minutes, stir frequently as the broth thickens. When 15 minutes is up, the stew is ready to enjoy!

Grilled Salmon (serves 4)


4 salmon filets

1 tsp. honey

2 tbsp. dijon mustard

1/4 cup melted butter

1/2 tsp. lemon juice

pinch of salt

pinch of pepper


1. Melt the butter first and then mix in the honey, mustard, lemon, salt, and pepper.

2. Then dip the filets into the mix and place on the grill.

3. Depending on how well cooked you like your salmon (I’m a well-done kind of gal), it should take anywhere from 2-4 minutes a side.

4. These grilled fillets taste excellent on top of a salad or with a side of steamed veggies. 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!!

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!

Parmesan Pork Chops (serves 4)

Mmmm never thought pork could taste so good. The ingredients sound kind of odd, but my family and I love this recipe! Give it a try, let me know what you think 🙂


4 boneless, center-cut, thick pork chops

1 1/2 cups of white bread crumbs

2 tbsp. of grated parmesan cheese

1/2 tsp. of thyme

1 tbsp. of parsley

pinch of ground black pepper

2 tbsp. of Dijon mustard

3 tbsp. of butter

1 tsp. of lemon juice



1. Preheat oven to 425 (convection will cook it faster).

2. Mix the bread crumbs, parmesan cheese, thyme, parsley, and pepper thoroughly in a bowl.

3. Add the Dijon mustard, butter and lemon juice to a microwave safe bowl and melt it in the microwave, should take about 45 seconds. Retrieve from microwave and mix thoroughly.

4. First dip the chop in the butter mixture, make sure it’s totally covered and then cover the chop in the bread crumb mixture one by one. Place the chops on a non-greased stone baking sheet.

5. If cooking with a convection setting, the chops should take about 25 minutes, depending on the thickness of the chop (check the inside before removing from the oven, bake in 2 minute increments until cooked through). If not cooking on a convection setting, the chops should take 35-40 minutes, but again, check them before eating.

6. Once the chops are golden brown and cooked through, enjoy! The dish tastes great with some noodles or cous cous!




Cheesy Scalloped Potatoes (serves ~4)


5 potatoes

2 cups flour

2 cups shredded cheddar cheese

1 cup almond milk (or whatever milk you prefer)

pinch of salt

pinch of pepper

pinch of parsley



1. Preheat oven to 350.

2. Peel potatoes and cut into thin round slices.

3. Place the potatoes at the bottom of a shallow baking dish.

4. Next, coat the top of the potatoes with the first cup of cheese.

5. Now sprinkle one cup of flour over the first layer of cheese.

6. Repeat steps 4 and 5 for the second layer. (for extra cheesy potatoes, try 3 layers!)

7. Pour one cup almond milk over the layers.

8. Sprinkle salt, pepper and parsley over the top and cover the dish with foil.

9. Place the foil covered dish into the oven for 30 minutes.

10. Then, remove the foil and let it brown on top for 15 more minutes.

11. Before removing dish from oven, check the potatoes with a fork to make sure they are soft enough to easily puncture through. If they are not quite ready, bake into 5 minute increments until soft.

12. Enjoy!

Pepper Steak Stir Fry (serves 4)


4 servings of beef tenderloin

4 green peppers

4 tomatoes

2 cups of bean sprouts

4 cloves of garlic, chopped

12 tablespoons of olive oil

pepper to taste

salt to taste

1/2 tsp of ground ginger

2 cups of water

2 tbsp. of cornstarch

2 tbsp of Coconut Aminos


1. Cut up pepper, beef and tomato into bite size pieces.

2. Chop up garlic into bits.

3. Mix cornstarch, water and coconut aminos into a sauce.

4. Heat up wok to appropriate temp (about 300) and add olive oil and garlic.

5. Once garlic is browned add in meat and stir for 2 minute.

6. Then add in tomatoes, peppers and bean sprouts, stir for 3 minutes.

7. Add in coconut aminos sauce along with pepper, salt and ginger. Stir occasionally.

8. Let simmer for 5 minutes or until beef is tender.

9. Enjoy with rice!

Buttery Shrimp + Honey Mustard dipping sauce (serves 4)


For shrimp:

20-24 medium sized shrimp

4 cups bread crumbs

6 tbsp. butter

10 tbsp. sunflower oil (for frying)

For sauce:

2 tbsp. of dijon mustard

1 tbsp. of cream cheese

1 tsp. honey

1/4 tsp lemon juice


1. Unthaw shrimp if necessary in a couple cups of water + 1 tbsp of salt. Let sit for about 20 minutes or until shrimp is ready to be prepared. Then drain the shrimp from the water and place on a paper towel.

2. Melt 6 tbsp. of butter in microwave for about 1 minute.

3. Lather the shrimp in the melted butter then transfer them to the bread crumbs. Make sure the shrimp are fully coated.

4. Place them in frying pan with oil on low-medium heat.

5. Cook for about 3-4 minutes, don’t flip them.

6. To prepare the sauce just mix the cream cheese, mustard, honey and lemon juice until it is smooth. If you feel it is too tart, add more honey, if it is too sweet, add a bit more mustard.

7. Serves 4 people.