Strawberry Hemp Milk


Why I love this:

Hemp seeds are incredibly rich in omega 3 fatty-acids. The omega' 3’s are a natural anti-inflammatory, and critical to brain and nervous system function. They are also important for balancing hormones and promote cardiovascular health. Not to mention they help keep your hair, skin and nails beautiful! Hemp seeds are also a great source of plant-based protein, with 7.5 grams of protein per tablespoon.

This delicious and refreshing hemp milk makes a great post exercise snack or afternoon pick-me-up.

Strawberry Hemp Milk

Serving size: 1
1/4 cup hemp hearts
1 cup water
8-10 strawberries, rinsed (fresh or frozen work well here)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
1/2 tablespoon coconut oil
Optional add in: 1/4 inch turmeric and/or ginger

Add all ingredients to a high-speed blender and blend well .

Good-morning Muesli



  • 3 cups rolled oats

  • 1/2 cup Unsweetened Coconut Flakes

  • 1/2 cup Slivered Almonds

  • 1/2 cup Pumpkin Seeds

  • 1/2 cup dried craberries

  • 1/3 cup Chia Seeds

  • 1/3 cup Cacao Nibs

  • 1/4 tsp Salt

  • Yogurt or nutmilk (for serving)

  • Fresh fruit or berries f(or serving)n

For the dry muesli:

  1. Preheat the oven to 350F. Spread the Oats evenly across a Baking Tray and bake on the top rack of the oven for 10-12 minutes, until golden and fragrant.

  2. Remove the Oats from the oven and add to a large bowl. Pour in the remaining ingredients and stir well.

  3. Transfer the dry Muesli mix to a large jar or container, and store sealed at room temperature for up to one month.

  4. Serve dry muesli with milk of choice or yogurt, fresh fruit or berries

For a single serving:

  • 1/2 cup Dry Muesli Mix

  • 1/2 cup Non-Dairy Milk

  • 1-2 tbsp Non-Dairy Yogurt

  • Optional Add-Ins: 1/4 tsp Cinnamon, 1/8 tsp Orange Zest, Liquid Sweetener to taste

Roasted Beet Hummus


Add a bit of color to your life with this roasted beet hummus! This delicious dip is light, flavorful, and super easy to make. Once you have roasted the beets, you just toss everything else into the blender or food processor, whirl it around, and it’s done. This hummus will keep for 7 days in the fridge, so it’s the perfect make ahead snack or lunch option.


  • 1 small roasted beet

  • 1 15-oz. can chickpeas (drained and rinsed)

  • 1 lemon, zested

  • 1/2 large lemon, juiced

  • 1 good pinch salt and black pepper

  • 2 cloves garlic (minced)

  • 2 Tbsp tahini

  • 1/4 cup extra virgin olive oil

First roast the beets…..You will need one for this recipe.

Preheat oven to 375 degrees F remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Wrap beets in foil, drizzle on a bit of olive oil, wrap tightly, and roast for one hour or until a knife inserted falls out easily. They should be very tender. Set in the fridge (in a bowl - it can be a mess) to cool to room temperature.

Once cooled, the skin can be removed easily.


  1. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

  2. Add remaining ingredients except for olive oil and blend until smooth.

  3. Drizzle in olive oil as the hummus is mixing.

  4. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

Easy Gluten Free Blueberry Muffins


This simple recipe for gluten free blueberry muffins is one your family will love. They’re easy to make, healthy and surprisingly moist and delicious! Perfect for busy mornings when you need a healthy breakfast on-the-go.


  • 1/4 cup Coconut Oil

  • 1/4 cup Raw Honey

  • 3 Large Eggs

  • 2 Banana (overripe, mashed)

  • 1 1/2 tsps Vanilla Extract

  • 1 tsp Apple Cider Vinegar

  • 3/4 tsp Sea Salt

  • 1/2 tsp Baking Powder

  • 3 cups Almond Flour

  • 1 cup Blueberries (fresh or frozen)

  • 2 tbsps Chia Seeds (For topping)

Preheat the oven to 350 F. Line a mini muffin tin with liners

Combine the wet ingredients (first 6) in the food processor until well mixed, about 30 seconds.

Add the sea salt and baking soda and mix another 10 seconds to make sure they are both incorporated well. Add the almond flour and process another 30-45 seconds until well mixed. Unplug the food processor and remove the blade, then gently fold in the blueberries.

Add 1 tablespoon of the batter to each mini muffin cup and bake for 14-15 minutes, until the tops are lightly golden brown and the muffins are cooked through. Sprinkle the chia seeds on top before baking.

Roasted Kale Chips


Roasted Kale Chips - Because I am always looking for ways to get teenagers to eat more Kale! I hope you family enjoys these as much as we do.

Roasted Kale Chips

One 1½-pound bunch kale
1 tablespoon olive oil
1 tablespoon raw pumpkin seeds
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper


Preheat the oven to 350 degrees and set out two baking sheets lined with parchment paper

Rinse the kale and pat dry with paper towels. Wrap the kale in another layer of fresh paper towel—the kale must be very dry in order to crisp up.

Roughly chop the kale leaves and discard the stems.

In a large bowl, toss the kale leaves with the olive oil, pumpkin seeds, salt and pepper, rubbing the leaves with your fingers to coat with the oil and spices. Arrange the leaves over the baking sheets and bake for 7 to 8 minutes. If the chips are crisp in the center, remove them from the oven and serve. Otherwise, bake for an additional 2 to 5 minutes, until the chips have crisped.

Lemon Parmesan Chicken with Arugula


The BEST Chicken Parmesan.

In this lighter version of the the classic Italian dish, we keep all the deliciousness but lose the heavy mozzarella cheese and pasta. Trust me, everyone will love it!


  • Kosher salt and freshly ground black pepper

  • 2 extra-large eggs

  • 1/2 cup dry bread crumbs (or panko for a gluten-free version)

  • 1/2 cup freshly grated Parmesan cheese

  • 1 teaspoon lemon zest

  • 6 boneless, skinless chicken breasts

  • Unsalted butter

  • Good olive oil

  • 5 ounces arugula

  • 1/4 cup freshly squeezed lemon juice (2 lemons)

  • 1/4 pound chunk Parmesan cheese


Preheat the oven to 350 degrees

1. Season the chicken with salt and pepper. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. On a plate, beat the eggs with 1 tablespoon of water. On a second plate, combine the bread crumbs or panko, the 1/2 cup grated Parmesan cheese, and lemon zest , and set aside.

3. Dip both sides of the chicken breast into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

4. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until browned. Add more butter and oil and cook the rest of the chicken breasts.

5. Place the browned chicken on a parchment lined baking dish, and bake in the oven for 15 minutes.

6. Place the arugula in a large bowl. In a glass jar, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, pinch of salt and pepper. Pour enough dressing on the arugula to moisten. Toss well.

To serve - Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

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The Perfect Homemade Vinaigrette


The Perfect Homemade Vinaigrette Recipe

Makes 1 cup

  • 1/2 cup extra balsamic vinegar

  • 1/2 cup extra virgin olive oil

  • 1 teaspoon whole grain mustard

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon freshly ground black pepper

Note:  This recipe works great with any kind of vinegar you love, especially red wine vinegar.  Apple cider vinegar is full of health benefits and is also great in this recipe.  I love high quality, balsamic vinegars....My favorites this summer have been aged Peach or Fig Balsamic.  For the best taste, look for small bottles of well-aged balsamic.  The huge bottles tend to be too acidic. 

Whisk all ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified.

For a single serving, use one tablespoon each vinegar and oil, a small dab of mustard (about 1/8 teaspoon and just small pinch of salt and pepper.

Peanut Butter Energy Bites



  • ⅔ cups Creamy Peanut Butter

  • ½ cups Semi-Sweet Chocolate Chips

  • 1 cup Old Fashioned Oats

  • ½ cups Ground Flax Seeds

  • 2 Tablespoons Honey


Combine all ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15–30 minutes so they are easier to roll.

Roll into 12 bites and store in the fridge for up to 1 week.

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Anika's Peanutbutter Chocolate Protein Shake


I n g r e d i e n t s:

1 banana (frozen is best)
1 teaspoon peanut butter
2 tablespoons Vanilla Protein
1 tablespoon flaxseeds
1-2 tablespoons cacao
1 teaspoon coconut sugar
1/2 cup almond milk

Optional Topping: Cacao nibs and fresh strawberries

Blend and Enjoy!

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Garlic Roasted Salmon and Brussels Sprouts


Recipe by Better Homes and Gardens

If, like me, you’re a little obsessed with the flavor and health benefits of salmon you will want to bookmark this recipe.

Why is salmon such a great catch?

It’s a tasty source of protein that’s also rich in omega-3s, fatty acids that are good for your gut and are associated with reducing risk factors linked to heart disease, like high triglycerides, high blood pressure, and blood clotting. Omega-3s are also anti-inflammatory, great for your skin and hair, and may even help balance horomones!

This recipe serves 6, but can easily be cut in half.


  • 14 large cloves garlic, divided

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons finely chopped fresh oregano, divided

  • 1 teaspoon salt, divided

  • ¾ teaspoon freshly ground pepper, divided

  • 6 cups Brussels sprouts, trimmed and sliced

  • ¾ cup white wine

  • 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions

  • Lemon wedges


Preheat oven to 450°F.

Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, ½ teaspoon salt and ¼ teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.

Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and ½ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

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Strength Salad


If you love hearty, protein rich salad that will help power you through the day - this is one of my favorites. It’s flavorful, simple, and supplies a nice dose of vegan protein that will keep you feeling satisfied and give you sustained energy.

INGREDIENTS: (For 1 salad)

  • 2 handfulls mixed greens (spinach. lettuces, arugula

  • 1/4 cup cooked lentils

  • 1/4 cup quinoa

  • sprinkle of feta cheese

  • 1 radish, sliced

  • half cucumber, sliced

  • 1/2 avocado, sliced or cubed

  • 2-6 kalmata olives, sliced

  • sprinkle fresh cliantro, torn in pieces

  • Annie’s Green Goddess dressing to taste

Smoked Salmon Avocado Toast


I'm always talking about how much I love salmon, and that applies to the smoked salmon, too. Especially since you don’t even have to cook it before you eat it.

Here, the salty, smoky flavor is complemented by the avocado, fresh radishes, a touch of dill and toasted whole grain bread.

The simple toast is perfect as a hearty snack or for breakfast or lunch as an open-faced sandwich. If it feels like you need a little more substance or protein, you can serve with an egg on top. You can also cut them into smaller pieces to serve as an hors d’oeuvres at a brunch or dinner party.


  • 1 slice sprouted grain bread, toasted

  • 1/2 avocado, mashed

  • 2 ounces (2 slices) fresh lox

  • 1 radish, sliced

  • 1/2 teaspoon fresh dill

  • 1/4 teaspoon freshly ground black pepper

Place the mashed avocado on the toast, open faced. Add the lox radishes and herbs to taste.


Peanut Butter Oatmeal


If you have never thought to put peanut butter in your oatmeal….Now’s the time!

Oatmeal is one of my favorite breakfast foods because it is energizing and loaded with fiber. This Peanut Butter Oatmeal version adds extra protein, healthy fats and antioxidants that will set you up for a productive day with lots of energy


  • 1⁄4 cup old fashioned oats

  • 1⁄2 cup nonfat milk

  • 1 tablespoon peanut butter

  • 1⁄4 teaspoon ground cinnamon

In a microwaveable bowl, combine the oats and milk and microwave on high for 3 minutes.

Stir in the peanut butter and cinnamon. Top with more milk if desired.

Have a wonderful day!

Crockpot Lentil Soup


Crockpot Lentil Soup – a clean and simple soup made with loads of veggies and LENTILS! Super healthy and easy to make.

The lentil is a powerhouse. Full of nutrition , flavor, health benefits and taste. Plus, they are one of the easiest of the legumes to use because they do not need to be soaded like other dried beans.

The lentil bean is full of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.

Recipe from: Pinch of Yum


Into the crockpot:

  • 2 cups butternut squash (peeled and cubed)

  • 2 cups carrots (peeled and sliced)

  • 2 cups potatoes (peeled and chopped)

  • 2 cups celery (chopped)

  • 1 cup green lentils

  • 3/4 cup yellow split peas (or just use more lentils)

  • 1 onion (chopped)

  • 5 cloves garlic (minced)

  • 8-10 cups vegetable or chicken broth

  • 2 teaspoons herbs de provence

  • 1 teaspoon salt (more to taste)

Add at the end:

  • 2-3 cups kale (stems removed, chopped)

  • Fresh parsley (chopped)

  • 1/4 cup olive oil

  • A swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite


Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture.

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and serve with crusty wheat bread and a little Parmesan cheese.

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The Sugar Conundrum: Let's Talk Sugar


Doughnuts, soda, chocolate chip cookies, pecan pie, creamy puddings, cakes, candies…oh the joy of sugar!

We all love to indulge in a sweet treat, and these days treats are not at all rare in the Standard American Diet.  We eat sugar waaaaay to often.  100 years ago, sweets were truly a treat, and were consumed rarely or on special occasions.  Generally, these treats were sweetened with raw honey, or real maple syrup…...the good stuff.

Nowadays, our sugar fix comes from highly refined sugar.  This highly processed sugar is in virtually every packaged food in the grocery store, and probably lurking in all of your cupboards.

It can also fly under the radar by other names - high fructose corn syrup, dextrose, fructose, glucose, maltodextrin, maltose…just to name a few.

Here is a scary example:

A 12-ounce can of regular Coke contains 39 grams of total sugar, which is about 9 1/3 teaspoons of sugar.  If you’re reading the ingredients list though, you won’t see sugar clearly listed.  Coke in the United States is made with high fructose corn syrup as a lower-cost sugar alternative.  High fructose corn syrup is actually the second ingredient in Coke, behind carbonated water.

Consuming just 4 teaspoons of sugar a day has been linked to numerous diseases and imbalances in the body.   Here are just a few:

  • Lowers ability of enzymes to function

  • Impairs structure of DNA

  • Raises adrenaline levels in children

  • Suppresses the immune system

  • Causes hormonal imbalance (hello pms, menopause, night sweats, cramps, irritability and mood swings!)

  • Contributes to a weakened defense against bacterial infection

  • Causes free radical formation in the blood stream

  • Increases fasting levels of glucose in the blood

  • Candidiasis (yeast infections)

  • Over-stresses the pancreas, causing damage

These are just 10 of the 124 known diseases and imbalances connected with sugar.  Yikes!

Not only do we need to worry about processed sugar, but we also need to be watchful of artificial sweeteners; Aspartame, sucralose, cyclamate, acesulfame potassium…these are definite NO-NO’S!

The fact that they are called ARTIFICIAL says it all. Do we really want to expose your body to these unnatural chemicals? NO WAY!

These artificial substances are known neurotoxins.  What this means is that they can actually alter brain chemistry and specifically act on nerve cells.  Avoid these at all costs.  Even though we may be consuming small amounts of these artificial substances, consuming them on a daily basis, day after day, adds up to quite a bit over the years!

To sweeten a cup of hot tea or a smoothie, try a few drops of stevia in liquid form.  I also love using maple syrup and raw honey as sugar alternatives.

Of course, the best sweet fix of all is FRUIT!  Fruit is nature’s candy.  Aside from being sweet, fruit is loaded fiber, vitamins, antioxidants and lots of supportive nutrients.  So ditch the sugar, and eat more fruit to fix your sweet tooth.

Sign up for my 5-Day Sugar Free Challenge

Starting this MONDAY!

5 Day Sugar-Free Group Challenge

Try this straightforward and supportive online program and watch your sugar cravings wither away in only 5 days. 

Complete with daily emails and guided support every step of the way. 

Are you in?

I'm in!

Chilled Avocado And Cucumber Soup


I love this tasty, brain-boosting Avocado and Cucumber Soup for lunch or dinner. Avocados are a unique fruit because of their high content of monounsaturated fats - Good for your brain, your mood, your heart and your skin!

And the best part? There is zero cooking involved! Just throw all of these healthy ingredients into the blender……And voila! Dinner is served.

Recipe from Eat Complete (p.196)


  • 2 avocados, pitted and peeled

  • 2 cups low sodium chicken or veg broth

  • 1 green apple, cored and chopped

  • 1 large cucumber, peeled and chopped

  • 1/4 cup fresh dill

  • 2 celery stalks, chopped

  • 1/4 cup sherry vinegar or red wine vinegar

  • 2 tablespoons EVO, plus more to drizzle

  • 1 clover garlic, peeled and halved

  • 1/4 teaspoon salt

  • 4 sprigs fresh basil


Place the avocados, broth, apple, cucumber, dill, celery,vinegar, olive oil, garlic and salt in a blender and blend until smooth.

Transfer the soup to the fridge and chill for at least 1 hour.

Spoon the chilled soup into bowls and top with basil.

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Rainbow Chard with Basil, Pine Nuts and Parmesan



  • 13 to 14 oz. Rainbow chard (about 1 large bunch)

  • 1 Tbs. extra-virgin olive oil

  • 3 Tbs. pine nuts

  • Kosher salt

  • 1 Tbs. minced garlic

  • 1 Tbs. cold unsalted butter, cut into 4 pieces

  • 1/4 cup grated Parmigiano-Reggiano

  • 1/4 cup thinly sliced fresh basil leaves (8 to 10 large)

Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.

In a 12-inch nonstick stir-fry pan or skillet cook the pinenuts, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate.

Return the pan to medium-high heat, heating 1 Tablespoon of olive oil. Add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.

Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.

Easy Broccoli Frittata

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There’s nothing better than a recipe that allows for flexibility, since it can often feel frustrating when you go to cook something and don’t have the exact ingredients on hand.

Frittatas are great for this, since you can pretty much throw anything (anything healthy, that is!) in with the eggs and end up with a delicious, balanced meal.

A few flavor combos I love? Broccoli and Feta. Spinach and tomato. Asparagus and goat cheese. I could go on and on.

Broccoli and Feta Frittata

20 minutes 2 Servings


  • 6 eggs

  • 1/4 cup unsweetened almond milk

  • 1/4 teaspoon salt

  • sprinkle of fresh or dried herbs: tarragon, sage, thyme (whatever you have on hand)

  • 1 tablespoon extra virgin olive oil

  • 2-3 scallions, chopped green and white parts

  • 1 small head of broccoli, stalked and diced into small florets (2 cups)

  • Any leftover green veggies that you have on hand (I used frozen peas) (optional)

  • 1/2 cup crumbled feta

  • red pepper flakes (optional)

  • freshly ground black pepper


Preheat the oven to 400°F.

Whisk the eggs, almond milk, salt and herbs until well combined. Set aside.

Heat the oil in a cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes.

Add the egg mixture and shake the pan to distribute. Sprinkle with the feta and red pepper flakes, if desired. Bake for 15 to 20 minutes or until the top is lightly golden brown and the eggs are set.

Remove from the oven, let cool, slice and serve. Season to taste.

Roasted Caulflower With Tahini And Mint

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Roasted cauliflower is having a moment! I recreated this dish of cauliflower, tahini and mint after my recent trip to Israel. Roasted cauliflower is a star at some of the best restaurants in Tel Aviv including Chef Eyal Shani’s trendy restaurant, North Abraxas.


  • 1 large head of cauliflower

  • 2 tablespoons extra virgin olive oil

  • 2 pinches of red hot pepper flakes

  • kosher sea salt

Lemon Tahini Sauce:

  • 3 tablespoons tahini paste

  •     3 tablespoons freshly squeezed lemon juice

  •     1 teaspoon extra virgin olive oil

  •     small handful of fresh mint, torn into small pieces

  •     kosher sea salt


Preheat the oven to 500 degrees.

Remove the leaves and lower stem of the cauliflower. Using a knife, cut the head of cauliflower into four quarters. Slice each quarter into 6-8 pieces (try to keep the florets roughly the same size to ensure even cooking and browning)

Rinse the florets in a colander and dry on paper towels. Spread them out evenly on a large baking sheet.

Drizzle with olive oil and toss to coat evenly. Season with hot pepper flakes and sea salt.

Roast for 10 minutes at 500 degrees–remove and flip the florets–turn down the heat to 450 degrees Fahrenheit and continue roasting for another 10-15 minutes until the florets are evenly browned and fork tender.

Whisk together the lemon juice, tahini paste, and 1 teaspoon olive oil in a small bowl. Thin the tahini sauce with warm water (add 1 teaspoon add a time, and whisk it in until it has loosened but is still relatively thick). Season with salt and pepper to taste.

Remove the florets from the oven, salt to taste, and place in a large mixing bowl. Add the sauce and using a spoon, toss the florets until they are all evenly coated. Garnish mint and serve immediately

Sauteed Citrus Shrimp


From: EatingWell Magazine, Spring 2004

This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as an appetizer


  • 3 tablespoons lemon juice

  • 3 tablespoons wine, dry white

  • 2 teaspoons oil, olive, extra-virgin

  • 3 cloves garlic minced

  • 1 pound shrimp, peeled and deveined medium (30-40 per pound)

  • 1 teaspoon oil, olive, extra-virgin

  • 1 whole bay leaf

  • 1/4 teaspoon pepper, red, crushed or 1 dried red chile, halved

  • 1/4 teaspoon salt or to taste

  • 2 tablespoons parsley, fresh chopped


1. Combine lemon juice, wine, 2 teaspoons oil, and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.

3. Add bay leaf, crushed red pepper, and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley, and serve immediately.