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