Feeding Baby: Homemade Avocado

I think it is safe to say that most of us are, or at least try to be, conscious of what we use to fuel our bodies. As adults we have been through the active teen years where you could eat everything and anything; the college years when we experience at some point the inevitable “freshman 15”, even if it was our super senior year… [HA!], and the young adult life where you are just searching and waiting for life to “settle down” or a change to happen… ahh I don’t want to get too far off the main subject here, our BABIES!

The point I was trying to make is, you have been there done that with food. You know what is GOOD for you, and what isn’t. You know the fresh greens provide vitamins and minerals and a double cheeseburger does not. So, if you KNOW these simple pros and cons of certain foods, it should be a no-brainer when it comes to feeding your little offspring 😉

My little girl is just over 4.5 months old. Before I get any backlash, I have done my research and have considered all pros and cons of when to start her on solids. She’s been showing the signs of being ready since she was just over 3 months old, and as her parents, my husband and I decided she was more than ready to start! Plus, we of course got the go ahead from her pediatrician.

Unfortunately our poor baby was a little backed up (before we started foods) so we started with prunes! She’s probably one of the only babies out there who got their first taste of foods and it was prunes… but since that was my first time preparing, I made some mistakes, however things went better with the avocado! So, that is why I am sharing the homemade avocado recipe with you!

Feeding Baby: Homemade Avocado

-Mixing bowel
-Measuring Tablespoon
-Freezing Tray
-Glass Jar or Freezer Bag

-Avocado (I used two)

1. Cut your avocado(s) in half, discard the pit. If you have some small light brown spots, that is okay, but you can scoop them out and discard if it makes you feel better.
2. Scoop out all contents of the avocado. During this step you can either scoop into a bowl and mash with a fork, or place directly in the blender.

** If using a blender, I recommend using at least 2 avocados because otherwise the mush will stick to the sides if there isn’t enough in thereto keep it going!
3. In the blender at 1 Tablespoon of water per avocado, if just using a bowl and fork, wait to add water until mostly mashed.

4. Divide into portions. I put them right in freezer trays and froze them (especially with avocado since it browns so fast, and I don’t feel comfortable adding lime juice to her foods right away) Once frozen, pop out and place in a freezer bag, or a glass storage unit of some type!

A few tips that I would like to share! I am NOT an expert by any means, this is my second time in my life attempting to make baby food. But, the first piece of advice I can give; is to not use breastmilk in the prepping phase. This just makes it way easier in the thawing process. Using some water or other liquid, you can heat it up, with breastmilk in it, you cannot do that! So, if you are like me and do want to have breastmilk in it for aiding in digestion and the added nutrients, do yourself a favor and add it right before serving it!

My second piece of advice is use LESS THAN a full tablespoon when freezing portions. they recommend 1 tablespoon per serving when starting off, however if you freeze a full tablespoon, and then plan on adding breastmilk to thin or for the nutrients, you’ll end up with more than a recommended serving. Starting with less, you’ll have about a tablespoon when you add breastmilk, or other liquids right before a feeding! 🙂

PS. She really liked the prunes, but she isn’t really a fan of the avocado… must take after her mama on that one!

Stay tuned, next we are going to try either peas or green beans!!

Mini Caprese Pizzas

caprese pizzas2

This is going to be a repeat for dinner for sure!!
Mini caprese pizzas
– half English muffin ( I have multi-grain here)
– mozzarella cheese ball, sliced
-fresh basil
-cherry tomatoes

Pop in the oven at 345F for a kit 10 mins, just keep an eye on them and notice when the mozz starts to slightly melt!

DELISH! Share on your page! Never know who need a new caprese recipe 🙂

4 Ingredient Pancakes


Ever want something homemade for breakfast, even if it isn’t fancy, you just put some effort into it and it makes it so much better!! We all have crazy lives in our own way, so quick and simple is the name of the game these days! Which is exactly what they pancakes are! I will e the first to tell you, I have tried “3 ingredient” pancakes and this and that. None of them were good! They need to be just like box pancakes for me to like them! So what are the FOUR ingredients that you will need?

pancake ingredients

The Directions are simple!

  1. Combine all ingredients into a blender, and blend until fully combined!
  2. Pour batter out onto griddle or stove top pan. This batch should make about 6 pancakes
  3. Let sit for a minute, then flip!

panckaes            pancakes

I decided today I was going to put a bit of all natural peanut butter and maple syrup on my pancakes! It was soo good! you can add fresh fruit or maybe even some yogurt! let your creative juice flow ladies and gents!


Honest Body Beast Review from a Cardio Junkie

Who here loves running?? — raise hand jumping up and down–

I have pretty much always been a runner. I played sports my whole life, and when I got older and they got serious most of them included running. 8th grade I was into field hockey.. 9th-11th I played mid field in soccer, senior year I took on cross country, and all 4 years of high school I ran track.

After high school I strayed away from the whole running scene for a while. I went through some hard times, some good times and eventually near the end of college I found myself unmotivated, self conscious, and out of breath walking up 1 flight of stairs. I may not have been completely out of control weight wise, but I packed on a good 10-12 pounds.– & on a girl that isn’t even 5 foot, that shows EVERYWHERE!!!

ew                   disney

So then after doing a few at home programs it got me back in the running spirit!! I trained for the Disney Half Marathon and it was AMAZINGGGGG! Then eventually I did the Hershey Half, and the Run for the Diamond in Berwick, Pa (15k race). After all of that I decided I wanted to take on a marathon. Sadly, so many things came up that I had to defer- but I’m coming for you next year Wineglass Marathon!!!

With all of this upset, I was in search of a change of pace. I did the 21 Day fix when my friends did it, and I, as well as them had amazing transformations!! However, I was in the mood for something COMPELTELY different! This is when I turned to Body Beast!

beast banner

I am in the second phase and honestly, I am LOVING it! It takes me back to high school strength training class, which we were allowed to take instead of gym. In other words, it was exactly what I needed!

So you have watched the infomercials on tv and think, heyyyy Alyssa, that program is for BOYS ONLY! Well, hold your horses! This program is literally for everyone! So yes, it might be low rep, high weight and look a little intimidating. I would be lying if I said I wasn’t shaking in my knees when I pressed play on day one.

One thing I definitely recommend doing is READING THE BOOK! They give you a whole guide to this program ,and I suggest you use it 🙂 There is information on each workout, the science behind it, nutrition, and the supplements. Plus RECIPES! Who doesn’t love getting recipes handed to you!

Meal Plan

This is the one area that I am still trying to find my “nich”. The program has a whole calculation for you based on your body fat % and weight and height and all that fun stuff in order to figure out what to eat daily. I am going to warn you now, it is A LOT of food! I did my first 2 weeks eating like the meal plan said to. I was finding that certain days I was SO HUNGRY and other days I could barely eat half the food I was supposed to. It was probably just me and maybe not going 100% everyday, or not being as active or maybe over active some days. Either way I decided to go away from the meal plan that went with the Body Beast workout.

I really liked the 21 Day Fix when I did it and fell in love with the container system. (THIS is where I got my 21 Day Fix!) So I figured maybe I would try that, but add a few more veggies and carbs. That seemed to work pretty well, but some days still wasn’t enough. So right now I am just free floating with my nutrition plan. I still keep it clean (mostly) and appropriate portion sizes. I will tell you that I do NOT eat perfect by any means, I still have cheat meals and its something I am working on! I have a ton of go to recipes like my balsamic chicken recipe to keep on track!


I may be up in the air with my meal plan, but one thing is do know for sure is the results are REAL! My favorite transformation so far with this are my calves! Maybe its just me, but mannn ohhh mann I am really loving the calf results. The rest are awesome too, I am getting definition in my stomach, my hips are trimming and my booty is getting lifted!


Scale wise, there hasn’t been too much movement, which honestly I didn’t expect to lose POUNDS, I was looking to tone and lose inches. Which is exactly what has happened so far. I am finished with the build phase and I am currently about half way through the bulk phase. In two weeks I’ll be moving into the BEAST phase! Which I am really excited for!

I would 100% recommend this to someone! You don’t have to use heavy weights, use whatever you feel comfortable with! right now I use 0-20 pounds. Some arm exercises I can’t do the full exercise with even 2.5 pounds weights! But then some leg exercises I can use 20 pounds.


When you get a Body Beast Challenge Pack you can either get it with Shakeology or the Supplements. I got it with the supplements. So you get a base shake, fuel shot, suma, and creatine. Being a girl I use the base shake and fuel shot usually 4-5 times a week, the creatine I use one scoop maybe once a week. I Never take the suma because that is full of testosterone, and I don’t need that!!! If you are wondering why I don’t take the creatine as often, it is because I have read mixed reviews on women taking it. there are some good and some bad, so I just take it here and there. I also drink Shakeolgoy daily for breakfast (this is where I got mine from >> HERE. I Use this for my dense dose of nutrition, even though people only think it is for weight loss, it is actually a nutritional shake if you do the research on it. Then I just started using Beachbody’s E&E powder as well. Which I am not sure why I haven’t use this sooner, totally kick starts my workout and keeps me going if I do a double , without leaving me feel poopy, yes I said poopy, afterwards.

If you have any questions about this program or if it might be a good fit for you, just shoot me an email! I would be happy to give you the inside scoop on what I know! alyssaraeb@gmail.com or find me on facebook–> fb.com/arbobber

Cucumber and Tomato Salad

This is one of my all time favorite recipes! There is something about it that is so refreshing; I think its the vinegar, I love vinegar! It just makes it CRISP! -Do you know what I mean??

This is a clean eating recipe, I first had it when I was doing the Ultimate Reset! (Which was AWESOMEEE by the way!) Although I still make a lot of the recipes that were in that cleanse, this one appears on our dinner table more often than others!


The cool thing about this is, you can easily incorporate the 21 Day Fix containers with it! So you can start talking in colors like everyone else is!

“So, what did you have for lunch Christine?”

“I had 2 yellow, 2 red, and 1 purple”

aka: turkey sandwich and greek yogurt and an apple



  • 1 English cucumber, sliced and cut into half moons
  • 1/4 small container cherry tomatoes, each cut in half
  • 1 tablespoon chopped red inion (optional, I personally opt out of this)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoon EVOO (extra virgin olive oil)
  • 1 tablespoon chopped freshly flat-leaf parsley (you can use the dried seasoning too)
  • 1 tablespoon chopped fresh bail leaves (dried seasoning is okay here too, but fresh is always better!)
  • Himalayan salt (to taste)
  • herbal seasoning (to taste)



Combine all ingredients in a boss and toss.

I have also made this, as I mentioned before, with the 21 Day Fix containers. I basically used 1 green for the cucumbers (after slices and halved) and 1 green container for the halved cherry tomatoes. Then added the oil and seasons as needed for the quantity I felt right. They are pretty close to what is already here!



Balsamic Chicken Breasts with the Greens

Cooking never came easy to me, geese, I would be lying if I said it was a walk in the park even up to this day! Cooking can be fun, and would be SO MUCH FUN if we had one of those awesome kitchen with unlimited supplies (you know the stuff at the grocery store thats $28, you don’t know how to pronounce it, and you are probably only going to use it for that ONE recipe..??) fancy appliances, and all that other fun stuff! Well back to reality, we have a kitchen you can barely turn around in without running into the fridge or dishwasher! We manage and still eat, so Yay for us!

I have become a HUGE fan of the crock pot, but also glass dishes and the oven come in at a close second 🙂

I found this recipe a few different places, but I decided to do it my way and don’t follow what they do anyways! Basically just most of the ingredients are the same. This was a two thumbs up from the fiancé and myself!


Balsamic Chicken Breasts with the Greens!


This was soooo yummy and very easy to make!! it was only in the oven for about 40-45 mins and everything was PERFECT! It could feed probably 2 normal people!(I make a half recipe with only two chicken breasts) haha We don’t eat much so it was fine for us, and a third person that probably ate than and then made more to eat 😡 hahah!!



about 2 tablespoons EVOO

4 boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

1 package button mushrooms

1/4 cup balsamic vinegar

3/4 cup low-sodium chicken broth

1 bay leaf

1/4 teaspoon dried thyme

minced garlic (to taste, use a much as you want!!!)

asparagus (I used one bundle, for two people)

1 large zucchini (for 2 people)

roadted garlic and cheese seasoning (optional)


Directions: This is so simple, are you ready!?

>Preheat oven to 400 degrees F.

>Get out two glass pans, I had a square one I used for the chicken and rectangle I used for the veggies.


>Put about a table spoon of Extra Virgin Olive Oil in the bottom of each pan. and Place chicken in, roll both sides in EVOO. Then do the same with the asparagus and the zucchini.

> Use salt and pepper and sprinkle on both sides of the chicken, plus add some to the veggies for taste!

> Here is where you add the garlic!!! I loooove garlic so I loaded it on, both the veggies and the chicken.

> add package of button mushrooms to the chicken.

> I found some roasted garlic and cheese seasoning hiding in the cabinet, so I sprinkled that on the zucchini to give it a little difference in flavor from the asparagus.– now vegetables are done and ready to go when you are!

> Time to finish off the chicken. add your balsamic vinegar, low-sodium chicken broth, dried thyme, and bay leaf to the chicken. I broke the bay leaf in half and put one on each side of the chicken ends to spread the flavor!

>Bake until chicken is fully cooked and vegetable are done to your perfection, about 40-50 minutes!! Make sure you check every few minutes to flip the chicken, drizzle some juices on top of it, and roll the vegetables around!


There you have a fairly cheap, yet delicious healthy meal!! We will be making this again and again!! Plus, if you don’t like mushrooms, this is the opportunity to try it again. I am not a huge fan, but myyy ohhh myy were they AMAZING!!! We even enjoyed it out on the porch with some candle light and a nice glass of red wine!


Pineapple-Strawberry Apple Cider Vinegar Smoothie

Yummm! Every time I read the name of this smoothie it makes me want one!!! Of course I am a Pinterest junkie who usually posts just about EVERYTHING that catches my eye, but then I never, ever ever everrrrrr put it to good use. Well, one day I was in the mood for something different! I had a bunch of fresh fruit in the fridge, and apple cider vinegar hanging out in the cabinet. I know that apple cider vinegar has so many health benefits to it, which  am not going to go into right now. As I was scrolling through “healthy meals“, which is on of my boards, I came across this awesome looking smoothie. Okay, to be honest, it didn’t LOOK awesome, the ingredients just jumped out at me!


Here is what you need to make this healthy packed, yummy, delicious smoothie!

Equipment: Blender and a knife!


>1/3 of a pineapple (I got the pre-cut ones that look like a cylinder are used 1/3 of that!)

> 1/2 cup or more of coconut water (you can also use plain water, but you can’t taste the coconut water, and that has huge benefits, so I recommend just using coconut water)

>1-2 tablespoons of apple cider vinegar ( I used 1.5 the first time I could barely taste the vinegar, used 2 the second and it was way too much, start small, and add as you see fit)

> 1 teaspoon raw honey

> any extra fruit– I used a handful of fresh strawberries

Directions: Chop, combine, blend!



I have had this smoothie for breakfast, lunch, and snacks! << not all in the same day of course! It is yummy, and refreshing!

My Personal Shakeology Experience

I have contemplated writing this post over and over again. I didn’t know if it would be… I don’t know if the word is “inappropriate”, but I didn’t know if it was something that people would want to know. After I thought more about it, and saw some comments people made about “shakes” in general, I KNEW that I needed to write about MY experience with Shakeology!


Word around the block is that Shakeology is a “weight loss” meal replacement shake. I am here to tell you, that is not the REASON behind this product. Of course, weight loss might be an added bonus, or having it for breakfast makes your life a whole lot easier, BUT that was not the pure intention Beachbody had when creating this masterpiece!

Here is a quick list of perks to Shakeology that are easily over looked:

1. Gain Energy    |      2. Reduce Cravings       |      3. Improve Digestion      |      4. Stay Regular

5. Lower Cholesterol      |      6. Fight Disease      |      7. Low Glycemic Index

 Honestly, I could talk to 10 different people that drink Shakeology, and they would all have a different success story for it. That is the beauty of it; when you have proper nutrition, amazing things start to happen. Today I am here to tell you MY story!! Maybe others will come to follow 🙂


I started Shakeolgy in March of 2012. Yes, I know the picture is a weight loss picture, just because, well to be honest, that is what MOST people want to see. I lost 6 pounds within the first 6 weeks just from replacing a chocolate shakeology for my normal grab and go unhealthy breakfast. I wasn’t doing any daily physical activity except walking back and forth to campus a few times a day. So that about wraps up the weight loss side of Shakeolgy; don’t get me wrong, I LOOOOVE this weight loss transformation, but my other benefit from Shakeology tops this like  CRAZZZYY!

So, guys might not understand this as much as girls do, but it is here for everyone to read! Remember, this is me coming out of my little bubble and explaining something rather personal, yet amazing with all of you.

About a year before I started Shakeology I would get a yeast infection EVERY month the week before “my time of the month”. Yes, girls, ughhhh AWFUL right!? I went to the doctor and they told me that I have a hormone imbalance during that week getting ready for all that FUN stuff to happen. She told me that I could get this special pill that is about $22 a bottle and either take it everyday, or everyday the week before it normally happens. At the time I was 20 years old, the LAST thing I wanted to do was worry about taking medicine everyday to prevent this occurrence from happening monthly.– Let me just tell you, those were two miserable weeks out of EACH MONTH of the year! So, of course I sought out those pills bought them and waited. It helped a little, but I still got the infections and even though they were somewhat “tamed” I still didn’t want to live my life like that.

When I was introduced to Shakeology, I honestly just got it because I wanted to be a coach, and I like a good discount! Weight loss crossed my mind a few times, but I seriously just loved the taste and the convenience of it! Butttttt, after a month or two I noticed that I was only miserable ONE week out of the month, and not two anymore!


The thing is… Shakeology has this “stuff” called probiotics that help out my little situation. Plus so many other super foods, vitamins and minerals to keep everything stable. I am proud to say that I haven’t had a yeast infection for over a year now! For me, that is enough to keep Shakeology in my cabinet for the rest of my life!!

I know it might not be a glamorous story, but sometimes people need to know that there is more to these SHAKES than what meets the eye. For me, making this decision was one of the best I ever made, of course I am not saying that it is going to cure everything that is wrong with everyone, but it deff can work wonders!

Roasted Root Medley

This dish right here is one of my all time favorites!! If you would have told me the ingredients in this AMAZING dinner, I would have never even touched it 😡

If you look back to some of the older posts, I did the Beachbody Ultimate Reset (www.myultimatereset.com/alyssaraeb), and one of the reasons was to broaden my food palette. I was such a picky eater! I loved pasta and pizza, and didn’t stray too far from those two foods. Once I started on a healthier lifestyle (after I outgrew my ” I can eat whatever I want and not gain a single pound” years) I decided I needed to find recipes that I LOVED, and WANTED to eat! Which, let’s be honest, it can be challenging at first! Sooo, the Ultimate Reset really helped me out, and of course a little weight loss was on the PLUS side!

The one recipe that I loved and I STILL make very often is the Roasted Root Medley. I am not sure if this is the exact recipe, I think I have changed bits and pieces here and there to make it my own (I really don’t remember!)

So the ingredients are super cheap and easy to find!


  • Carrots
  • Beets
  • Sweet Potato
  • Onion
  • Extra Virgin Olive Oil
  • Pink Himalayan Salt


Now, of course you will first want to wash your vegetables! I like seeing dirt, because  know there is a lower chance of weird waxes or anything on them! When you live in the middle of PA it makes it a little hard to get fresh fruits and vegetables from a farmers market all year round. I do what I can and buy from them while I can though!

image_1Step one: Wash the carrots! I usually use one large, or 2 small/medium carrots. It all just depends on how much you want to make! 2-3 small carrots are enough for about 2 servings from what I have found. Then chop carrots up in about 1 inch pieces, small enough to be bite size, yet not too big that they will take forever to bake all the way through!

image_2Step two: Wash your sweet potato! I use either one large or most of two small sweet potatoes. You will be surprised how far just ONE will go! After you scrub it down, peel the skin off and any blemishes that you see. Or anything you wouldn’t want to eat :p Then, just like with the carrots, chop into about 1 inch cubes. I find that placing the sweet potatoes in the microwave for a minute or two helps tremendously for cutting purposes. The first few times I made this I may have had a large cutting knife, but recently, I just COULD NOT cut through those sweet potatoes!! I do have a small knife this time, due to moving around because I am still in college. At this point I also like to start to preheat my oven! I have an oldie so it takes A LONG TIME to heat up! Preheat your oven to 400 degrees F.


image_4Step three: Now it is time to wash and cut the beets! I had a hard time with this one! My knife kept getting stuck!! I warn you to BE CAREFUL if this happens! I didn’t hurt or cut myself, but there were a few close calls! i bet you can guess what the next step is for the beets! We have already washed them, so yup, we are cutting them into about 1 inch cubes!! I personally make them a little smaller because I have grown to “like”beets, but I don’t “love” them! HAHA! So I tend to make those cubes a little smaller. But, hey, feel free to knock yourself out with HUGE beet pieces if you would like! I won’t stop you 🙂


image_6Step four: Onion time!! Yes, the dreaded onion! I don’t know about you, but cutting onions is the WORST part of cooking! I cry and cry an cry, well tears just roll down my face! BUT!!! This time I have tamed it down just a little, if I rinse my knife under cold water between each time I make a cut, it didn’t make my eyes run too terribly! Once again, chop these babies up! These I usually am not too concerned about the size, I just chop up a few handfuls and call it a day.

image_7Now grab your EVOO and Pink Himalayan Salt!! It is time to use these ingredients!

image_8Step five: I like to then move everything to a bigger bowl if I didn’t calculate correctly the first time!! Now that there is room to toss, grab your EVOO (Extra Virgin Olive Oil) and I usually put about 1-2 tablespoons in, stir everything around a little bit, and see if everything is evenly coated, if not, slowly add more until all vegetables are covered!

image_9Step six: This step is super, super easy!! Just grab a pinch or two of Pink Himalayan Salt!! Then stir in so that it is evenly distributed throughout the entire dish!


image_11Step seven: Now it is time to bake! I personally like to grab a cookie sheet and cover it with foil. (I use a TON of foil! I cook and bake with it or almost every meal!) This just makes a very easy clean up!! So I then pour all of the vegetables into this covered sheet and place it in the oven at 400 degrees F. I would let this bake for 45 minutes to an hour! But every 15-20 mins go ahead and stir these around so they don’t get dried out or burn. Scoop out, and enjoy!!


Spicy Shrimp Pasta

I think it is safe to say that I am not the only person out there OBSESSED with pasta, pizza, just Italian food in general! About a year or so ago I was sitting in my apartment, a poor college student, trying to decide what I wanted for dinner. I love pasta, but I am not really a fan of Alfredo Sauce, and I wasn’t feeling the tomato sauce for once. I have to say, I am SO glad I did! That concoction I came up with that night remains to be one of my fave go to meals! I have ever had others fall in love with this, I hope you do too!

I am going to warn you, I have no written down, specific recipe for this meal, I just went with the flow the first time, and pretty much just do that every time.


The ingredients are simple:

– pasta: I like long thin pasta! The one I used this time has a full serving a vegetables in it! Pay attention to your pastas, what you can find will surprise you!

– EVOO or regular Olive Oil

– SPICES and HERBS! I like to use Basil, Parsley, Pepper, Crushed Red Pepper, garlic, Chili Pepper, and sometimes oregano, or anything along those lines! Be creative 🙂


image_1To set up for this meal, it is so simple! Get a pot to bring water to a boil in, and a pan to sauté the shrimp, and later combine everything together! I usually start to thaw the shrimp in a strainer under warm water. While the shrimp is doing its thingggg, I fill the pot up with water, and turn the burner up to HIGH! Let the water come to a boil and add the spaghetti.



Meanwhile, add a little EVOO or olive oil to the pan, and add the shrimp in at a low heat, I usually use about 3 for the temp. After it gets warmed up a little I add some garlic, and some of the other herbs. If you like it spicier, add some crushed red pepper now! If not, add it later when you add in the pasta!image_3

I let all the flavors be absorbed by the shrimp, tossing it around here and there while the pasta is cooking. It shouldn’t take too long, usually about 10 minutes. Once the pasta is completely cooks, I usually move my pots and pans around just to make everything go smooth, you may or may not feel the need for this step!

image_4All you do next is take the pasta rom the pot, and put it into the pan with the shrimp. You don’t need to worry about dripping water from it, you will want a little liquid in there right away!  Then stir it up a little so that it doesn’t start to stick to the bottom of the pan. At this point I usually turn the heat up to 4 or a little beyond that depending on your stove top.


Once you transfer the pasta over to the shrimp pan, and turn the heat up, you might notice that all the water and liquids are evaporating. No worries! All you have to do is add a little bit more EVOO to the mix! I used to just add some water from the pot, but i ended up drying it out in the end. Adding more oil gives it a very nice finish!

image_5The las step is to add in all the herbs and spices. Just a little bit of this, and a little bit of that! Go with your gut on this. There is no right or wrong way to add these! Even the ingredients you added to just the shrimp, add more now, you will want that flavor in the pasta as well!


Stir it all up and serve! This here is just a serving for one. It is easy to make for one or 7 people. I have made this for myself, me and my boyfriend, and my whole family as well! Just be careful with the Chili Pepper and Crushed Red Pepper, you will be surprised at how spicy things can get with just one shake too many!! That is going to have to come with experimenting!





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