Garden Shrimp Rotini


Way, way back, I got on a cabbage kick. And since then I really haven’t put the kibosh on cabbage.IMG_1193

Friends, especially Derek Smith, have noticed that I’m a sucker for veggie+protein+pasta combinations. Usually, there’s red sauce in the mix. But sometimes I shake things up, literally. Shake a little lemon, a little EVOO, red wine vinegar, and herbs for a fresh alternative.

Some more veggies and sauteed shrimp make this delightful. Plus, cabbage is a fab mix-in because it gives a bulk to the pasta that’s very, very good for you.

Veggie and seafood lovers, you will definitely want to give this one a go.


2 oz. dry whole-wheat rotini noodles

1 cup cabbage, sliced into “noodles”

1 Roma tomato

2 T sliced onion

2 oz small shrimp

dash of rosemary, sage, basil

1 T olive oil + 1 t red wine vinegar + a big squeeze of lemon (optional: grated parmesan) IMG_1185


Bring 5 cups water to boil in a pot and add in wheat and cabbage noodles. Boil until cabbage is tender and wheat noodles almost cooked all the way through–a little al dente is good for controlling the blood sugar levels, in case you’re wondering.

Meanwhile, slice tomato up and sauté with onion and herbs in a medium to large skillet. Then add in shrimp.

In a small container you can seal, add in liquids: olive oil, vinegar, and lemon. Add in grated parmesan if you like that, too. Shake well. Set aside.

In skillet, add in the noodles once they’ve boiled and have been strained fully. Turn up the heat for a minute or so (medium to medium-high) to extract out any remaining water. Let sauté for a few minutes, tossing occasionally.IMG_1188

Transfer to one large bowl. Serve warm as is; but I of course had to have a little red sauce under my pasta. I still can’t resist a good marinara.

And honestly, this recipe is probably big enough to serve two people, but it’s so good and healthful there’s no shame in eating it all yourself, I think.


Mustard-Dressing Baked Russet Potatoes

Potatoes get a bad rep. It’s not fair. They don’t deserve it.

In moderation, they offer great health benefits. Plus, they’re just a very yummy comfort food–perfect for a quick and satisfying weeknight fix.

This recipe, originally adapted from Better Homes & Garden’s potato salad recipe, was meant to be served chilled. But I like my potatoes hot, even in the summer months. So here’s my version:


2/5 pound russet potatoes (about 5 small ones)

1 T Olive oil

2 t Dijon mustard

2 t red wine vinegar

a pinch of stevia

.5 t black pepper

1 T fresh parsley (or 1 t seasoning)

1.5 t chopped onion

1.5 t chopped celery


-Halve or quarter the potatoes. Boil for about 15 minutes or until soft.

-Once they’ve cooled enough to be held, toss them in the oil. Place on lightly greased broiling pan. Broil on high for about 3 minutes. Turn them to the other side. Let broil another 3 minutes, or just enough so that they start to get a crispy, golden brown appearance.

-In a small bowl, combine Dijon mustard (Trader Joe’s is the best!), vinegar, sugar, black pepper, parsley, onion, and celery.

-Pour mustard dressing over the warm potatoes and toss gently. Serve warm, if you like, or cold, if you like that. Personally, I’ve never been a fan of any cold potato salad, but I imagine the majority who do like cold potato salads would love this served chilled (and if you try that, you’ll want to forgo crisping via broiling, too).