Archive for the ‘Eating Healthy’ Category

Shrimp Scampi

June 17, 2019

While every scampi recipe has similarities, here is my twist on the Italian classic.

For this recipe I used the following ingredients:

3 goliath gulf shrimp ( any U/15 shrimp will work )

1 zucchini ( Halved on the long axis, then cut on the bias )

1 yellow squash ( Halved on the long axis, then cut on the bias )

1/4 medium orange bell pepper ( Julliened )

1/4 medium red bell pepper ( Julliened )

4 cloves garlic ( minced )

1/4 C. Parsley ( chopped )

1/4 C butter

1 T olive oil




In a large Non stick skillet, heat olive oil and add all vegitables minus the parsley and garlic.  Saute until it starts to soften, but be sure it maintains some texture.  In a small skillet, heat the butter till melted, but not to the point of browning.  Add parsley and garlic.  Sweat the garlic until the parsley becomes soft then remove from direct heat.

Remove vegitables from skillet and plate.

Add lightly salted shrimp and a few drops of olive oil to skillet and saute. Take special care not to over cook the shrimp. 1-1.5 min on each side should be sufficient to cook the shrimp.

Top the vegitables with the shrimp, then drizzle with the garlic parsley butter.



Instant Pot Fruit Yogurt

January 27, 2019

When I first got my Instant Pot the first recipe I tried was yogurt.  I was really excited about making my own, but the recipe I used was not a good one. It turned out terrible, which in turn scared me off of trying it again for awhile.  Well, I decided to try this one and it’s AMAZING!  I won’t be buying store bought yogurt anymore.  I got it from a site called “Instant Pot”.




4 Wide mouth Pint Jars
5 2/3 cups milk whole or reduced fat
4 tablespoons sugar all natural
4 tablespoons Dry Milk Powder Non-Fat
2 cups fruit Chopped
4 tbsp Yogurt Culture


  • Add 1 1/2 cups of water to the bottom of the Instant Pot and place the trivet at the bottom as well.
  • Put 1 1/3 cups of milk in each jar. Place lids of the jars on loosely and place jars into the Instant Pot.
  • Press Manual (on the newer models the “Manual” button is the “Pressure Cook” button) on the Instant Pot and reduce time to 2 minutes. This process scalds the milk killing any pathogens that might be in the milk. After cycle is done, release steam from the Instant Pot and safely remove jars to cool.
  • Remove the lids carefully and place jars into cool water to speed up the cooling process.
  • Once the milk is below 100 degrees, you can safely add your yogurt culture to the milk. (For A Yogurt Culture buy plain Cultured Yogurt from your grocery store).
  • Add 1 tablespoon of sugar to each jar. Add 1 tablespoon of Non Fat Dry Milk to each jar.
  • Add 1 tablespoon of Yogurt Culture to each jars and stir up the ingredients until they are mixed well.
  • Add 1/2 cup of fresh fruit to each jar. Be careful not to overfill the jars. Leave at least 1/8 inch from the top of each jar.
  • Replace lids and rings and place jars back into the Instant Pot. Make sure it still has the 1 1/2 cup of water in the bottom the Instant Pot.
  • Press the Yogurt cycle on the Instant Pot then increase the time from 8 hours to 12 hours.
  • After the cycle is complete place the jars into the refrigerator. Cooling the yogurt down stops the cooking process. Enjoy!

Recipe Notes:

After you make plain yogurt you will now have your own culture to keep your Yogurt making process going!  By using the jars this enables you to be able to make plain or different flavors all at the same time.

Baked Bacon Wrapped Chicken Legs

March 17, 2018

This recipe comes from Mom Sandra

I found a couple of recipes online that looked pretty good.  Since we’re going low carb, I took some of a few of the recipes (from ingredients to cooking times and methods) and took a chance.



  • 6 chicken legs, skinned
  • garlic, salt and pepper to taste
  • 12 slices bacon

Preheat oven to 350 degrees.  Line baking pan.  Cook for 1 hour and 15 minutes or until bacon is done to your preference.  The temperature near the bone should be at the thickest part 165 degrees.

Grammy Sandra’s Whole Wheat Homemade Pancakes

March 17, 2018

This recipe is modified from Grammy Sandra’s Homemade Pancakes.  This one is a little more on the healthy side.

1 cup whole wheat flour
1 T baking powder
Dash of salt
Whisk until mixed then add :
1 egg
1 T canola oil
1 1/4 cup milk or desired consistency



March 3, 2018


This recipe was sent to me by my cousin Debbie in Texas.  It’s a low carb recipe and directly from her “This is YUMMMMYYYYYY!!!!!”

1 med/ large head of cauliflower chopped up small
5 oz Cream Cheese
1/4 cup light cream
1/2 tsp Salt
1 1/2 tsp minced garlic
3/4 cup shredded Monterrey Jack cheese
2 and 1/2 Tbs Parmesan Cheese
1 tsp Paprika
Non stick spray ( I used Olive oil spray)


Detox Friendly Cloud Bread

January 26, 2018

This recipe comes from my cousin Tracy in K. Falls.

3 eggs (let sit out for about an hour and this will go easier)
3 Tbsp coconut cream (purchase canned full fat coconut milk, store upside down in refrigerator for several hours or overnight. Open the correct end pour off the coconut milk and what is left is coconut cream)
1/2 tsp. baking powder

PREP EVERYTHING — you have to move fast on this one. You don’t have time to go around looking for stuff mid way or the whole thing will flop. Preheat your oven to 325 degrees. I used the convection oven but it should work perfectly fine in a regular oven You will need 2 bowls, 1 larger than the other, a hand mixer, the immersion mixer sucked at this. A spatula, a ladle, and cookie sheet lined with parchment paper. Seriously if you don’t prep all of this first these won’t turn ou.
Spoon your coconut cream into the smaller of the 2 bowls. Add the baking powder to the other bowl.
Separate the eggs — whites go in with the baking powder and yolks go in with the coconut cream — DO NOT GET ANY YOLK MIXED IN WITH YOUR WHITES 4. Using your hand mixer, mix the yolk/coconut cream until very creamy. There should be no remaining lumps of coconut cream 5. Wash and dry the beaters very well. Begin mixing the egg whites/baking powder mixture on medium speed. You will notice the mixture thickens up and becomes fluffy. Mix until stiff peaks form. Do not over mix.
Carefully pour the yolk mixture into your whites mixture then, using your spatula, carefully but quickly fold the mixture together. DO NOT STIR!
As soon as it is folded together well, carefully ladle spoonfuls onto your parchment paper lined cookie sheet. Leave room between them. They should be nice and fluffy, don’t smoosh down.
Place in oven on middle rack bake for 20 to 25 minutes When done you can sprinkle them with cinnamon for a nice treat. Make sandwiches, Sprinkle with rosemary and sea salt. Spread with berry puree and almond butter for a detox friendly PB&J. ENJOY For those looking for a little bit of a doughnut fix — sprinkle this with cinnamon and Stevia — or cover with fruit.

Side note: I tried to double the recipe and I just couldn’t pour onto the cookie sheet fast enough. The mixture deflated and became a big puddle.

Low Carb Rolls

January 14, 2018

This recipe comes from an old friend of mine.  I have been trying to get people to submit some healthy recipes and Johnie posted this one this morning on her FB page and I asked her permission to use it.

1 1/2 cups almond flour
1 tbsp baking powder
2 lg eggs
2 1/2 cups mozzarella cheese- shredded
2 oz cream cheese- cubed

Melt mozzarella and cream cheese together in microwave until melted. Approx 2 minutes, stir half way through. While that’s melting, stir together flour, baking powder and eggs. Add flour mixture to melted cheese mixture while still hot and melted. Knead with your hands until it forms a dough (It gets super sticky, so you might want to oil your hands or wear gloves). If it gets too cold, it’ll become hard to mix… you can heat it in microwave for a few seconds to make it more pliable. Divide into 6-8 sections and roll into balls. Bake on parchment paper on baking sheet in preheated 400° oven until they start to brown.

For best results, use whole milk mozzarella

Paleo Baked Eggs in Avocado

July 16, 2016

This recipe comes from Joy in Texas.  You could have this dish for any kind of meal that you wanted. The great thing about it, is it’s easy to make and easy on the pocket book if you are on a budget.  She has added some notes at the bottom.



2 small eggs
1 avocado, halved and pitted
2 slices cooked bacon, crumbled
2 teaspoons chopped fresh chives, or to taste
1 pinch dried parsley, or to taste
1 pinch sea salt and ground black pepper to taste


Preheat oven to 425 degrees F (220 degrees C).
Crack the eggs into a bowl, being careful to keep the yolks intact.
Arrange avocado halves in a baking dish, resting them along the edge so avocado won’t tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Joy added cheese and salsa to the recipe.  Also, please note that the putting the egg in the bowl and spooning the egg white into the avocado is important because there will be too much egg white.

Italian Vegetable Medley

May 18, 2016

This recipe is modified from the “Bruchetta Pasta Salad” recipe.  I left out the pasta and made it completely vegetarian to have a more healthy meal.  It turned out excellent, light and refreshing.  The perfect summer dish when you have fresh vegetables coming out of the garden.



1 Yellow Pepper
1 Red Pepper
1 Orange Pepper
2 Tomatoes, chopped
1 Zucchini
1 Yellow Squash
2 green onions, chopped
1 tbsp red onion, chopped finely
1-2 cloves garlic, minced
1 bunch basil, chopped
1 tbsp olive oil
2 – 4 tsp balsamic vinegar (to your taste)
1/3 cup shredded parmesan cheese
salt & fresh ground pepper to taste

In a bowl, combine the tomatoes, peppers, squash, onions, garlic, chopped basil, olive oil, balsamic vinegar and parmesan cheese.  Let this mixture rest for at least 15 minutes.   Season with salt and fresh ground pepper.  You can serve and enjoy this recipe right away, or let it rest for up to an hour before enjoying!