Shrimp Ceviche with Avocado and Tomatoes

This shrimp ceviche recipe is a perfect low-carb and low-cal dish that uses fresh ingredients and is super filling. You can eat it straight out of the bowl or with some tortilla chips on the side. It’s also super simple to prepare; just chop everything up and toss it in a bowl. Total prep time is about 20 minutes. And for a large bowl of the ceviche, about 1/3 of the recipe, it’s only about 350 calories. Eating healthy ain’t so bad, huh? Enjoy!

shrimp ceviche text


  • 1 pound jumbo, cooked shrimp, peeled and deveined, chopped into thirds
  • 1 1/2 cups grape tomatoes, cut into fourths
  • 2 avocados, sliced into thick chunks
  • 1/4 cup red onion, finely chopped
  • 2 limes, juiced
  • 1/2 teaspoon serrano pepper, finely diced, seeds removed (you can add more to your recipe if you want your ceviche spicier)
  • 1 teaspoon olive oil
  • 2 tablespoons chopped, fresh cilantro
  • salt and pepper to taste


Combine the red onion, lime juice, and olive oil in a small bowl and let marinate for 5-10 minutes. While the mixture is marinating, chop up the tomatoes, avocados, and cilantro. Next, you’ll want to dice up your serrano pepper, but be very careful while you’re removing the seeds and dicing it, as the heat of the pepper can burn your skin if you’re not careful. It might be a good idea to use gloves or a plastic baggie over your hands while handling the pepper.

In a large bowl, combine the shrimp, avocado, tomato, and serrano pepper. Add the red onion, lime, and olive oil mixture and gently toss. Season with salt and pepper and the cilantro, then toss one more time.

Serves: 2-3


Veggie Enchiladas with Black Beans and Greens

I don’t know about you, but I love enchiladas. Anything with a bunch of melted cheese inside or on top, rocks my world. However, since I’ve been trying to eat healthier these days, I’ve had to restrain myself from using too much cheese in my dishes. I’ve also been trying to incorporate more vegetables into my recipes too, which tend to make meals way more “calorie friendly.” This veggie enchilada recipe, for example, contains only 400 calories for two, whole enchiladas, which isn’t bad for enchiladas.

What I love most about this tasty enchilada recipe, other than the fact that it’s low in cals, is that it’s super easy to make. The total prep time for everything was about 20 minutes and the baking time was only 15 minutes. If you have your enchilada sauce made beforehand, it will speed up the process even more. Enjoy!

Veggie Enchilladas

Black Beans and Greens Enchiladas


  • 1/2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 shallot, diced
  • 1 cup cooked, dried black beans (if you use canned beans, just rinse them before using)
  • 2 1/2 cups raw, chopped veggies of your choice (I used shishito peppers, kale, and red pepper)
  • 1/4 cup of cheese
  • 2-3 green onions, finely sliced
  • salt and pepper to taste
  • cilantro for garnish (optional)
  • small corn tortillas (I used La Tortilla Factory hand made style corn and wheat tortillas – only 80 calories per tortilla)
  • 6 tablespoons of enchilada sauce (see recipe below, or you can just use store bought sauce)


Preheat oven to 400 degrees. Heat olive oil in a large pan over medium-high heat and add the garlic and shallot and cook until softened, about 3 minutes. Then add the chopped veggies, black beans, and salt and pepper to the pan and saute for about 3-5 minutes.

Fill each tortilla with about 3 tablespoons of filling, roll, and place seam side down in a small baking dish. Please keep in mind that by using small tortillas, they might be a bit tricky to roll. Just use a small enough baking dish so that you can tightly pack them all in. You can also use medium sized tortillas for this recipe if you wish. Just add more filling to each tortilla.

Pour about 6 tablespoons of sauce evenly over the top of the rolled tortillas, then sprinkle with cheese. Bake in preheated oven for 15 minutes, then top with green onion and cilantro. This also goes well with a dollup of sour cream and sliced avocado.

Enchilada Sauce


  • 1 can tomato sauce, 8 ounces
  • 2 tablespoons chicken broth (you can skip this if you don’t have any and just add water)
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • salt to taste

This recipe calls for about 6 tablespoons of enchilada sauce. If you’re short on time, then just buy a bottle or can of enchilada sauce at the store. Trader Joe’s makes a good one.


Stir in the tomato sauce and chicken broth on medium-low heat for about 5 minutes, until the sauce is hot and starts to bubble a bit. Then add in the rest of the ingredients and stir until everything is mixed together. Feel free to add more chili powder or cumin if you feel that it’s lacking flavor. I normally don’t measure out these ingredients. I just experiment with it until the flavor is just the way I like it.

Serves: 2-3

Zucchini Bake with Layers of Sauce and Cheese

I’ve been trying to eat healthier these days in preparation for my upcoming trip to Thailand in April. Woohoo! My goal is to shed about ten pounds prior to the trip, but it’s been quite the struggle. I work out pretty regularly — I practice yoga, I hike, and I run, but I still haven’t had much luck with the weight loss. If only I weren’t so obsessed with food.

I started tracking my calories on this cool little website called My Fitness Pal. They have an online calorie and exercise tracking tool that you can use, or you can download the app on your phone. It’s pretty cool! And I’m already starting to notice a difference on the scale. Yay!

I don’t want to deprive myself of food, but at the same time, I know that I’m capable of making healthier choices when it comes to my eating habits. This zucchini dish, for example, is a great alternative to eggplant parmesan, without all the calories and carbohydrates.  And it tastes delicious!

Zucchini Bake


  • 3-4 large zucchinis, thinly sliced (1/4 inch thick)
  • 1 26 ounce jar of your favorite tomato sauce (I love Trader Joe’s Tomato Basil Marinara)
  • 1 15 ounce can of diced tomatoes
  • 1/2 cup fresh mozzarella, cut up into small chunks (you can add more or less, depending on how “calorie friendly” you want this to be)
  • 1/4 cup freshly grated parmesan
  • 1/2 tablespoon olive oil
  • basil (optional for garnishing)
  • salt and pepper


Preheat the oven to 375 degrees.  Heat a small drizzle of olive oil in a large, oven proof pan over medium-high heat (I used my non-stick Scan Pan for this). Pan fry the zucchini in batches, until golden brown on both sides, about two minutes per side. Add more oil in between batches if needed so that the zucchini doesn’t burn or stick to the pan.

Once all the zucchini has been cooked and removed from the pan, take the pan off the burner and put a thin layer of tomato sauce on the bottom of the pan. I like a chunkier version of sauce, so I like to mix a jar of my favorite tomato sauce in with a can of diced tomatoes. This works out especially well for this recipe and makes the sauce super thick and rich. Please note that you won’t end up using all of the sauce in this recipe.

Next, layer some of the zucchini pieces over the sauce, then top with some mozzarella and parmesan. Then do another layer of sauce, zucchini, and cheese, like you would layer a lasagna.

Once you’ve layered all the ingredients, put the pan in the oven and bake for 20-30 minutes, until the cheese and sauce is bubbling. Garnish with fresh basil or serve as is.

Serves: 2-4

Prosciutto Wrapped Asparagus

I wanted to try out my new Scanpan that my boyfriend bought me from Sur La Table last week, which is an awesome pan by the way. I had some asparagus lying around, along with a package of prosciutto, so I decided to combine the two and fry them up in my new pan. What I like so much about this dish is that it’s very flavorful and has a nice crunch to it from the fried prosciutto, and the grey salt that I added at the end. It’s also super easy to make and low carb.

asparagus wrapped in proscuitto


Prosciutto Wrapped Asparagus


  • 1 package of sliced prosciutto
  • 1 bunch of asparagus
  • grey salt (or any type of course salt like kosher salt)
  • 1 teaspoon olive oil
  • pepper to taste


Trim the ends off of the asparagus. Then take the prosciutto and cut it into 3 pieces, widthwise. Take all the asparagus and wrap each one individually with a slice of the prosciutto. It’s okay if some of the pieces break or don’t wrap around perfectly. It will stick to the asparagus once you start to cook them in the pan.

Pour the olive oil into your saute pan and turn your burner onto medium high heat. Once the olive oil is heated, about 1-2 minutes, add the wrapped asparagus and season with pepper. Cook on both sides until prosciutto is crisp and asparagus is tender, about 3-4 minutes.

Serve on a plate and sprinkle with coarse salt.

Serves: 2-4

Brussels Sprouts Hash with an Over Easy Egg

I love making all kinds of breakfast dishes, especially if they involve eggs. Eggs are my fave, especially when they’re served over easy. Normally, I like to make a side of potatoes with my eggs, but since I’ve been trying to eat fewer carbs lately, the brussels sprouts serve as a nice substitute. To make the sprouts a little more flavorful, I threw some diced pancetta into the mixture, along with some shallots, butter, garlic, and white wine.

eggs and sprouts


  • 4 eggs
  • 1/2 cup of pancetta diced
  • 1 medium shallot diced
  • 2 cloves garlic finely chopped
  • 1 cup brussels sprouts, stems removed and chopped (I used a bag of Trader Joe’s shaved brussels sprouts, which is 10 ounces)
  • salt and pepper to taste
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 splash white wine


Heat up the olive oil in a pan on medium high heat and add the pancetta, diced shallot, and chopped garlic. Saute for a couple minutes until the pancetta starts to slightly brown, then add a splash of white wine. Once the liquid starts to evaporate, about 30 seconds later, add the chopped brussels sprouts, then season with salt and pepper. Add more olive oil to the pan if the hash is starting to stick to the pan too much. You can slightly turn down the temperature also, in case you’re afraid of burning the dish. Make sure that you continue to stir the hash until it’s done.

While the hash is cooking, get another pan, put it over medium heat and add the butter. After the butter melts and starts to bubble, add the eggs. Make sure that your heat isn’t up too high, because you don’t want to brown the butter. Crack the eggs into the pan, season with salt and pepper, wait a couple minutes, then slowly flip each one over once or twice until the eggs are cooked to your liking.

Your hash should be turning golden brown around this time. If not, you can turn up the heat so that you can get the hash slightly crispy and darker in color. Once the hash is done, scoop some onto a plate then top with your over easy egg. This recipe makes about 4 small servings, but 2 people could easily finish it, especially if you only cook up 2 eggs, instead of 4.

Serves: 2-4


Easy Waffle Apple Pie

I wanted to make an apple pie dish that was easy and somewhat healthy for dessert the other night. I had a bunch of waffles in the freezer and a bowl full of apples, so I thought I’d get creative and invent something new. I made a basic apple pie filling, using Amaretto to glaze the apples, and used a waffle as a crust substitution. I also wanted a cream based topping, so I grabbed some plain, fat free Greek yogurt and just added honey, a little bit of sugar, and some vanilla extract to it.

Overall, this dish turned out amazing. And the best part was that it was super easy and low fat.

waffle apple pie


Apple Pie Filling

  • 2 waffles (any kind or brand, I used whole wheat Eggo waffles)
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg
  • 2 1/2 tablespoons sugar
  • 1 large splash of Amaretto

Yogurt Topping

  • 1 cup Greek yogurt (I used fat free)
  • 1 teaspoon honey
  • 1 teaspoon sugar (or honey)
  • 1/2 teaspoon vanilla extract


Melt the butter in a pan at medium high heat, while you thinly slice the apples. Once the butter has melted, throw the apples in the pan with the butter, and sprinkle with cinnamon and nutmeg. Stir all the ingredients, then let the apples cook for a few minutes, continuing to stir so that the apples don’t burn. You can turn down the heat a bit if you think it’s too high, but you want to make sure that it’s hot enough so that the apples cook properly, and get soft and tender.

Now would be a good time to heat up your waffles.

After a few minutes, add the sugar to the apple mixture and stir until it all melts. Once the sugar has melted, add the Amaretto to the pan and keep on stirring until you see the apples starting to glaze a bit, no more than 1 minute. Remove the pan from the burner and set aside.

Take the Greek yogurt and sweeten it with the honey and sugar, then mix in the vanilla extract. Instead of using plain Greek yogurt, you can buy the sweetened, vanilla kind if you wish. Or you don’t have to sweeten the yogurt at all if you don’t want to.

Take the waffles and place them on a plate. Top each waffle with the apple mixture then scoop some of the Greek yogurt on top.


Serves: 2


Pasta with Bacon, Mushroom, and Shallot Cream Sauce

This is one of those dishes that I like to refer to as a very, very “naughty” dish. This is not healthy by any means, but yet, is so rich and satisfying. Who cares if you feel terribly guilty and put on a few pounds afterwords. Personally, I like to live life to the fullest. And when I say “fullest”, I mean “fullest”, according to my belly. 🙂

I can’t tell you how much I enjoy making this sauce. The combination of the mushrooms, bacon, shallots, cream, and parmesan, are absolutely divine. I like to use egg noodles when making this dish, only because it soaks up the sauce a little bit better than regular pasta. But honestly, you can use whatever pasta you wish, and it will still turn out amazing.


  • 2 tablespoons olive oil
  • 5 slices thick cut bacon, cut into 1/2 inch slices
  • 4 cloves garlic, finely chopped
  • 1 package (10 ounces) crimini or wild mushrooms (I used half crimini and half shitake mushrooms)
  • 1 shallot, finely chopped
  • 1 tablespoon butter
  • 1 cup dry white wine
  • 1 cup half and half
  • 1/4 cup heavy whipping cream
  • 1/4 cup flat leaf parsley, finely chopped (reserve a bit for topping)
  • 3/4 cup freshly grated parmesan cheese (reserve a bit for topping)
  • Fresh ground pepper and salt
  • 1 pound pasta (I used thick egg noodles, but angel hair or spaghetti would work well too)


First, chop up and measure all of your ingredients.

In a large pan, heat olive oil over medium high heat and add the bacon. Once bacon is cooked until light, golden brown (not crisp), remove from pan with a slotted spoon and set aside. Leave oil and grease in pan (you can remove a little if you wish).

Meanwhile, boil a pot of water to prepare for the pasta.

Add mushrooms, garlic, butter, and shallots to pan and cook over medium high heat, stirring occasionally. Pour in wine and stir. Cook for another 3-4 minutes, until liquid is reduced by half.

Add the pasta to the pot of  boiling water.

Reduce heat to medium low and add the half and half and cream. Allow the sauce to bubble and thicken, stirring frequently for a couple minutes. Then add the parmesan cheese and stir until melted. Remove from heat. The sauce should look like this.

Toss half of the sauce mixture into the pasta. Serve pasta in individual bowls and top with more sauce, parmesan, and parsley.

Serves: 4-6