Garlic Herb Shrimp

Back in May, I told you about some health issues I was having and the changes I had to make. But I haven't updated you on how I've been since I made these changes. So here goes... I feel great! I've lost weight. I no longer feel fatigued all the time. I don't get cold all the time anymore. My hair is growing in thicker. I don't crave sugar or fatty foods anymore. I don't get stomach aches when I eat. I have much better focus when talking to people, in meetings and trainings. It's amazing!

Though I don't crave foods anymore, I do sometimes get bored with my short list of foods I can eat. But today... today I got to eat shrimp again to see how my body reacted. So far, my only reaction is some very happy taste buds. Yum!


Garlic Herb Shrimp
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1 lb. shrimp, thawed
Salt and pepper
1/4 c fresh parsley, finely chopped
2 T fresh thyme, chopped
2 scallions, finely chopped
1 clove garlic, minced

Season shrimp with salt and pepper. In skillet, cook shrimp for 2 minutes. Stir in parsley, thyme, scallions, garlic and continue to saute until shrimp is cooked through.

Tomato Avocado Salad

I love avocados. I could probably eat them everyday and still not get tired of them. Usually, I pair avocados with fresh lemon or lime juice. So I wasn't sure about using red wine vinegar, but they actually worked really well together.


Tomato Avocado Salad
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3 Roma tomatoes
2 avocado
2 scallions, thinly sliced
Salt and pepper
1 garlic clove, minced
1/4 c red wine vinegar
1/4 c extra virgin olive oil

Slice the tomatoes into 6 wedges each. Remove pit from each avocado and slice into 8 wedges each. Season tomatoes and avocado with salt. In small bowl, whisk together red wine vinegar, scallions, salt, pepper and garlic. While whisking, slowly add in oil and whisk until combined. Arrange tomatoes and avocado on a large platter. Drizzle red wine vinaigrette over the top.

Coconut Shrimp

My boyfriend, Stephen, and I went to Chicago this last weekend. And for all four days, he was so understanding of me having to 'inspect' restaurant menus before choosing a place to eat. I got so frustrated having to do this for breakfast, lunch and dinner, but he was so patient and let me decide where to eat for every meal. It's those little things that remind me how lucky I am to have him, and why I don't mind making him meals that I can't eat.


Coconut Shrimp
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1 lb shrimp, tail-on
Salt and pepper
Ground red pepper, to taste
1/3 c flour
1 egg
2 c sweetened shredded coconut
Vegetable oil

Fill a large skillet with a half inch of vegetable oil, preheat over medium-high heat. Place flour in a small bowl. Beat egg with 1 teaspoon of water in a small bowl. Place coconut in a large plate. Season shrimp with salt, pepper and ground red pepper. Holding each shrimp by the tail, coat it in flour. Then coat each shrimp with egg. Finally, coat the shrimp with coconut, pressing in the coconut to make sure that it sticks. Fry shrimp for 2 minutes per side, or until golden brown and cooked through.