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….


Shrimp Scampi

Do you love sea food? I do especially shrimp, crab, muscles, fish, salmon…okay I just love food all together lol. But i keep it healthy most of the time…about 80% of the time. I made shrimp scampi yesterday for lunch and I wanted to share this recipe. Its very healthy and alot less calories and sodium than the regular recipe. Hope you guys give it a try.


1 1/2 pound of large shrimp (deveined, cleaned, de-shelled with tails left on)

5 tablespoons of unsalted butter

4-5 cloves of garlic

1/2 cup of dry white cooking wine

1/2 teaspoon of crushed red pepper

1/2 lemon juice

1/2 lemon zest

1 tbsp of fresh parsley

Himalayan salt and black pepper to taste

I cleaned and wash my shrimp with lemon juice, orange juice, etc to get the fresh smell out. I then warmed up my wok on high heat to begin. I lowered the heat down to medium and added butter and garlic (cleaned and chopped) to wok. Once the butter was melted I added the shrimp and saute for a few minutes on both sides until shrimp turned pink.

Shrimp Saute nice and pink

I then removed shrimp from wok/pot and place on the side in a bowl. I combined the remaining ingredients to the butter and garlic sauce. Bring to a boil and reduce the heat to a simmer, adding the shrimp back to the wok or pot. Add salt and pepper to taste and finish off with lemon zest, lemon juice and sprinkle fresh parsley (chopped).

Serve with rice, pasta, quinoa etc…I served my shrimp with whole wheat linguini.