Garlic Red Pepper Shrimp Pasta

Skip the restaurant this week and treat yourself to a fancy home cooked comforting meal!

I had been craving pasta lately and came up with this simple and easy shrimp pasta. It’s so delicious and flavourful. It does have quite a high calorie punch but this meal kept me full for quite a while!

“Shrimps” pack a big punch of protein. They go really well in pasta dishes plus they are so delicious! I used brown rice pasta as I discovered this pasta when going gluten free for a while and it is definitely my favourite form of pasta. The red pepper not only gives it a little more health but also brings a nice colour to the dish.

Hope you enjoy this meal as much as I did!

Serves 2

Cals per serving 573

Carbs 73g

Fat 17g

Protein 30g


1 pack of shrimp or 400g

1 red pepper diced big

1 onion diced 

1 ½ tbsp margarine

1 tsp seasoning salt

2 tbsp white wine vinegar

4 cloves garlic minced

4 ounces of dry brown rice pasta (used rotini)

Juice from 1 lemon

Boil pasta in a pot. While pasta cooking, in a large skillet pan over high heat, melt margarine. Cook shrimp, red pepper, and onion together in margarine stirring often. Season with seasoning salt. Once starting to stick to pan deglaze pan with vinegar. Add garlic about two minutes before done cooking. Drain pasta saving about ¼ to ½ cup of starchy pasta water. Rinse pasta then pour into skillet pan with a splash of starchy water to deglaze pan again. Stir until combined through and thickened then squeeze lemon juice at the end.



Healthy Turkey Mac and Cheese Casserole

I’ve come up with a Mac and cheese that you do NOT have to feel one ounce of guilt about… It is so so good and… healthy!

I find there are a lot of Mac and cheese recipes out there and they are all aimed at once thing… Who can make the creamiest and cheesiest of them all!

Although cheese is super delicious and amazing I did find the last Mac and cheese recipe I tried out was almost too rich and my stomach hurt pretty bad after. So I set out on a mission to create one that is loaded with protein AND has a little veg in it too.

I’m telling you I have been beyond obsessed with broccoli slaw lately as it is very versatile and kind of just blends in well with whatever you make. You can also freeze it which is huge. I’ve made a delicious pasta with it before so I decided to give it a go with this recipe and I KNOW it turned out because my picky Blair absolutely loved it!

Hope your loved ones love it as well. I know you, the chef, will love it too because it is so easy to make as well.

Serves 4

Cals per serving 428

Carbs 34g

Fat 18g

Protein 34g

1 package or 450g of ground turkey

1 ½ cups whole wheat elbow macaroni (dry)

1 small onion

1 package of broccoli slaw

1 tbsp worcestershire

1 tsp salt

1 tsp oregano

1 tsp dill

1 tsp parsley

1 tsp garlic powder

1 cup shredded cheddar cheese

In a pan brown ground turkey with onion and salt. Meanwhile boil macaroni and cook until tender. Once turkey brown add broccoli slaw and turn heat to high. Cook and stir until all veg is softened then add worsht and seasonings. Drain pasta and put into a casserole dish with ground turkey mixture and ½ cup cheese. Stir until cheese melted. Put rest of cheese on top and bake @400 for 5 minutes until cheese melted.




All the Health Chicken Turmeric Stir-fry

Coming back from my big vacation, although eating fairly in my calorie range, I definitely was in need to replenish my micronutrients. It’s hard when flexible dieting to remember that we DO need our vegetables despite being able to eat whatever you want.

I do like the idea and often practice alternating days of focusing on hitting my macros but having fun with it and having days where I load my body up with micronutrients.

On micronutrient days I often will make a big pot of chicken veggie soup with tons of veg or a big stir fry.

I seen my turmeric powder in my cupboard the other day and tried to remember the last time I cooked with it and also remembered how fricken healthy it is. So I decided to incorporate that into my stir fry. Usually I don’t blog my stir frys as they are always so random and I use whatever is kicking around in my fridge.

This stir fry though felt like such a great way to replenish my body with so many vitamins and minerals and also turned out quite delicious so I thought I would put the recipe up here. It will be a good tool to have for next time I go away and stray from eating super healthy.

Serves 2 (can double the recipe easily)

Cals per serving 335

Carbs 24g

Fat 9g

Protein 50g

10 ounces or 2 small chicken breasts

1 small onion

2 cloves of garlic sliced or minced

100g or heaping handful of brussel sprouts cut in half

2 stalks of celery chopped

1 Zucchini sliced

½ cup frozen corn

1 tbsp extra virgin olive oil

2 tbsp soya sauce

1/2 tsp salt

1 tsp garlic powder

2 tsp turmeric powder

2 tsp dijon mustard

Heat large skillet with half the olive oil. Slice chicken into small strips and brown in the pan with a dash of salt and pepper. Once chicken is no longer pink, throw in onion and brussel sprouts with the rest of the olive oil and crank the heat. Add a pinch of salt. Stir until veggies soften. Add celery, corn, and garlic to pan and continue to stir. Season with soya sauce, dijon, garlic powder, and turmeric. Turn heat down to medium and add zucchini. Stir and cook until zucchini is cooked through or at desired texture.

Feeeeeel the goodness flowing through your body!