Whole Wheat Pasta with Roasted Asparagus

I love finding easy and simple recipes from different books, websites etc.. When I saw this one for roasted asparagus I had to give it a try. I just love vegetables but asparagus is not one of my favorite vegetables, so I was curious to see how this would come out, and wow it was delicious!!


  • 1 pound whole wheat pasta
  • 1 pound asparagus, ends trimmed
  • Olive oil, for drizzling
  • Himalayan salt and freshly ground black pepper to taste
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons Dijon mustard
  • Zest and juice of 1/2 lemon
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons olive oil
  • 1/4 cup thinly sliced fresh chives
  • 1 (4-ounce) container crumbled goat cheese


  • Preheat the oven to 425 degrees F. Add pasta to a large pot of boiling water and cook for about 10-12 minutes until al dente. Drain in a strainer and let cool.
  • Slice asparagus at an angle into 1/2-inch pieces. Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10-15 minutes, until slightly tender. Remove and let cool.

  • In a small bowl, combine shallot, garlic, mustard, lemon zest (very little), lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives at the end.

  • In another bowl, add pasta and roasted asparagus mix together. Then drizzle with dressing and toss. Add the crumbled goat cheese, toss, and serve.

I hope you guys give this recipe a try. Let me know what you think 🙂

Love Your Body

Live a Healthy Life….


Decadent, Yet Healthy, Brownie


Makes about 12 (2 inch brownies)


*Olive oil spray for pan

*2/3 cup of agave

*1/3 cup pf natural, unsweetened cocoa powder

*1/2 cup of whole wheat flour

*1/4 teaspoon of aluminum free baking powder

*1/4 teaspoon baking soda

*1/4 teaspoon salt (I used Himalayan salt)

*1/2 unsweetened apple sauce

*2 tablespoon of olive oil

*1 large egg (at room temperature)

*3/4 teaspoon pure vanilla extract


Pre-heat oven 350 degrees and spray 8 inch square pan with olive oil and set aside.

Place honey in a large glass measuring cup. Microwave on high power for about 60 seconds. Dont want honey to be bubbling. Add cocoa powder and stir until ingredients well combined. Set aside. Let cool at room temperature.

Next in a small bowl, place flour, baking soda, baking powder and salt and whisk until ingredients well combined. Now in a large bowl, combine applesauce, oil, egg and vanilla. Whisk together until smooth. Add the flour mixture to the liquid and stir/whisk until completely combined with no traces of flour. Place mix ingredients into baking pan and place into oven. Cook for about 20-25 minutes. When done insert toothpick making sure that brownie is moist and cooked.

*For garnish I warmed up some frozen berries and added agave for taste..Then drizzled over brownie..DELISH!!

Slice and enjoy…Store brownie in fridge in container for about 3 days. Even though I know it wont last that long 🙂

Chicken Pot Stickers


24 frozen pot stickers (chicken, or pork or vegetables)

1 tbsp sesame oil or peanut oil

4 oz of mushroom (sliced)

2 cups of snow peas or sugar snap peas (removed tough ends)

1 tbsp low sodium soy sauce

1 tbsp rice wine vinegar

Sriracha to taste

sesame seeds and chopped scallions (optional)

Bring a large pot of water to a boil and add pot stickers to cook for a few minutes. Just a little over 5 mins less than 10 minutes. Drain. In a steamer steam the snap peas or snow peas for a few minutes (don’t want it to cook soft)..you still want there to be a crunch. Steam for about 5 minutes. Remove and set aside when done.

Heat the sesame oil in a large non stick skillet or saute pan or wok over medium heat. Add the mushrooms and cook for about 3 minutes each side until lightly brown. Add the cooked pot stickers to the pan, spreading them out making sure that they get lightly brown on each side. Cooking for about 3 minutes or so on each side. Add the peas and toss around.

Remove from heat and stir in soy sauce, rice wine vinegar and sriracha. This dish is a serving size for four people. Top with sesame seeds and scallions (chopped).

This meal can be eating alone (the way I ate it) or you can serve with pasta if wanted or with a spinach salad


Kale and Spinach Salad


Salad is something I try and have at least every day of the week. If i dont do everyday, I try and eat it 4 days a week. But in some way, shape or form I consume my dark green leafy vegetables..either in a salad, shake, or in my omelets

Spinach (as much as you want)
Kale ( as much as you want)
1 large cucumber
1 cup of unsalted can of corn
1 medium avocado

Rinse kale and spinach under running water first, pat dry with paper towel and add the kale, spinach plus corn in a large bowl. Peel and slice the cucumber, and peel and cube the avocado. Add to bowl. Mix together and serve in smaller salad bowl or on the side of your meal..Enjoy

1/2 tbsp honey
1 tbsp Dijon mustard
2 tbsp red or white wine vinegar
1/4 cup evoo ( extra virgin olive oil)
Salt and black pepper to taste

Add all ingredients into a small bowl and wisk ingredients together.
Add to salad or on the side. Any extra can be placed in fridge.