Shrimp and Vegetable Pasta

This dish always gets rave reviews when friends are over. I also like this dish because I can take parts out for picky eaters before it is all constructed. To accommodate the select carbohydrate diet (SCD), I have made it w/out the pasta by eliminating the pasta water and serving it with cut up avocado.


12 oz linguine or spaghetti
2 Tbs safflower or sunflower seed oil
1 bunch/lb of asparagus cut into 1 inch pieces (or broccoli)
2 cloves minced garlic
1 pound peeled and deveined shrimp
3/4 cup lime juice
1 cup chopped flat leaf parsley


Cook the pasta according to package instructions and drain reserving 1 cup water.
Heat the oil in skillet using medium high heat and add the asparagus and garlic. Add the shrimp and cook until they turn pink. Poor shrimp mixture into bowl. Using the same skillet, add the reserved pasta water and lime juice. Simmer until liquid is reduced by half. Add shrimp mixture and parsley into skillet. Add the linguine and mix. Season with salt to taste.


Oatmeal Chocolate Chip Cookies

My 3 year old just loves these cookies and will eat as many she can get her hands on. My 2 picky eaters only liked the dough at first, but not the baked cookies. However, after I’ve made them and offered them many times, they now also like them. They are easy and fast to make and I usually double the recipe because a single recipe only yields around 12 to 16 cookies. They are also gluten-free.

Oatmeal Chocolate Chip Cookies

1 1/4 cooked chickpeas or 1 16 oz can
1/2 cup cashew butter (or other nut butter)
1/3 cup maple syrup
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup oats
1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Combine all ingredients in a food processor or blender until smooth, except add the chocolate chips last. Using a mellon baller or spoon drop dough onto cookie sheet. They don’t need much space in between as they don’t spread out like other cookies. Bake 12-15 minutes or until slightly brown. They never look fully cooked.
Notes: You can make a blondie version using an 8×8 inch sprayed pan and increasing the cooking time to around 20 minutes.