What to Eat Struggles

The struggle continues and seems to be getting more challenging with our selective eater. He will not like or eat meat so chicken, bacon, turkey; hot dogs are all out of the question and he is allergic to nuts so that is another challenge. He wants nothing to do with cereals such as cheerios, frosted/corn flakes, cinnamon crunch etc. He now has found a love for fish so we have fish and tuna that we prepare for dinner and sometimes lunch. He will eat his fill of salads, all kinds of vegetables and fruits so I take advantage of every opportunity to give him his favorites.

Lately he has been even more selective and even his favorites are no longer options for him to eat. That had me a bit concerned so I consulted with his doctor and was told he is healthy and will probably grow out of it. Well in the meantime I am a bit concerned that he may not be getting enough protein and have been trying some fun recipes where I can ensure its packed with enough protein and other nutrients and tasty that he will eat.

I found a new favorite recipe by accident and now he is in love with the idea. I prepared an Acai bowl at home and he wanted to taste it and the rest is history. The difference with his bowl is that it does not have Acai included. It’s prepared with Silk Very Vanilla, blueberries, strawberries, kale, spinach, pineapples, sliced apples and half or a banana. I top it with blueberries and sliced bananas and he loves it and as far as he is concerned it’s an Acai Bowl. He gets everything in the bowl that would be challenging to give separately at a meal.

If he eats a waffle or bagel for breakfast then the bowl supplements for what he would be missing in other forms of protein. We use it also for dinner regardless of what he eats as a main course. The bowl is used as a dessert and puts my minds at ease knowing that he is getting an adequate serving of protein and other nutrients.

The story continues and I am ready for him to grow out of this phase and start eating or trying other foods. He doesn’t have to eat meat but it would be good for him to go easy on being so selective. Mommy would really appreciate the consideration.

All the best until next time!






There are times when I will take peace at any price. As I have matured in age I definitely believe that not all battles are worth winning. Some of them are in our space to help us develop the strength to fight a more worthy battle that is ahead. I tend to pick my battles wisely and have no problem stepping away if needed. 

Hope that if you are faced with some battles ahead you are able to step away if possible and gain strength to have to conquer the more worthy battles ahead. 

Be Well! 


Thai Sweet Chili Shrimp

Thai Sweet Chili Shrimp


  • 2 – 3 pounds extra large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 2 tablespoon shredded carrots
  • 1/4 teaspoon garden seasoning (non-salted) Mrs. Dash (Optional) 
  • 1/3 red bell pepper, thinly sliced
  • 1/3 yellow bell pepper, thinly sliced
  • 1/3 green bell pepper, thinly sliced
  • 1/4 medium onion thinly sliced
  • 1/4 cup Olive oil
  • ½ tablespoons finely grated fresh ginger
  • 2 cloves garlic, minced
  • 2-3 tablespoons Thai Sweet Red Chili Sauce
  • ¼ red onion
  • 1/2 cup water
  • 1 teaspoon soy sauce (use gluten-free if needed)
  • 2 scallions, green parts only, thinly sliced

Preparation Instructions

  1. Add shrimp in a medium size-mixing bowl with salt and marinate for 20-30 minutes; toss every so often.
  2. Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lightly pat dry the shrimp on paper towel and add to wax paper. Add 2 tablespoons of the oil to the pan and heat until sizzling. Add half of the shrimp to the pan and stir-fry stirring continuously until just pink but not cooked through, 1-2 minutes.
  3. Transfer the partially cooked shrimp to a plate or Pyrex dish, then add the remaining two tablespoons of oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as follow as you did for the first portion.
  4. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, onion, garlic, sweet red chili sauce and bell peppers; stir-fry for about 1 minute more. Add the water, cloves, scallions, soy sauce, and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook.
  5. Use a spatula to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat then pour over the shrimp. Serve with jasmine or white rice.


Bon Appetit!

Enjoy… Until next time!


Eat Your Rainbow!

Eat Your Rainbow! If at the end of a rainbow there is a pot of gold, then at the end of your fruit rainbow is a healthier and longer life, which is your goldmine.  

I am a fruit and vegetable lover and have been one since i was a child. There is always fresh fruit in our refrigerator or on our counter and it never seems to be enough for my family. I am lucky that my oldest and youngest love to eat fruits and vegetables. Yes, they both eat some of the most interesting fruits and veggies like, broccoli, blackberries, beets, guava and cauliflower. I can eat a bowl of fruits for breakfast with oatmeal or lunch with a salad and not feel hungry. I also like to use fresh or frozen fruits for shakes that I usually drink twice a day as a supplement in between regular meals. 



All of the beautiful colors which make up a rainbow and more will be the key to unlocking a healthier you and improving your life span. There are numerous nutrients that make up each fruit and vegetable that supports your desire for improved health from boosting immune function, maintaining skin elasticity and preventing wrinkles and signs of aging, contributing to preventing cancer, increasing longevity, improving heart function and detoxifying your body of contaminants. No single fruit or vegetable will provide all the nutrients you need for health but eating a variety will provide you with the powerful nutrition it requires.

 Here’s to a healthier you and to longer life!

All the best until next time!


Paella Recipe

I decided to try a new recipe and thought I would try making Paella. I love rice and seafood so decided to prepare shrimp Paella. It was really easy to prepare and absolutely delicious. The next time I will prepare the Paella with other seafood and chicken. I have seem a lot of recipes with various meats or seafoods so this should be fun.

Preparation Time: 30 Mins


1 pound shrimp, peeled and deveined (optional)        
2 tablespoons olive oil                                             
1 onion, chopped     
1 red bell pepper, chopped
1 yellow bell pepper, chopped       
3 cloves garlic, crushed
1/2 cup of mixed vegetables    
1 teaspoon crushed red pepper flakes     
2 cups uncooked short-grain yellow rice 
1 bay leaf
½ cup of water         
1/2 bunch Italian flat leaf parsley, chopped        

Preparation Instructions:

  1. Boil shrimp for 5 minutes on medium to high heat until both sides are pink.
  2. Strain shrimp in cold water and place in a bowl on the side. Peel if preferred.
  3. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in Shrimp to coat. Cover, and refrigerate.
  4. Cook rice and add to the side in mixing bowl.
  5. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat.
  6. Stir in garlic, red and yellow peppers, mixed vegetables and pepper flakes, and rice.
  7. Add 3 tablespoon of water (more if needed), stirring, to coat rice with oil, about 3 minutes.
  8. Stir in bay leaf and parsley. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Spread rice mixture onto a serving tray. Top with shrimp mixture.



All the best until next time!










L.H.O.P. Fitness

Looking for a committed and energetic personal trainer? Check out L.H.O.P. Fitness located in the Washington D.C. area.  

Certified Personal Trainer Kimberly Marshall who specializes in healthy personal fitness programs owns L.H.O.P. Fitness. Here’s some more information on Kimberly and her mission.

After a defining moment in her life, Kimberly decided to take a hand on approach to her health and wellness journey by starting to work out daily and educating herself on the different aspects of heath and wellness.  

Her passion for health and wellness resulted in the start of her business Living Healthy On Purpose (L.H.O.P.) Kimberly started to see the change and positive impact on other people’s lives and that fueled her even more. Kimberly became more passionate after seeing the positive impact she was having with her clients.

L.H.O.P. focus is not solely focused on loosing weigh, dropping a size or more or by the stresses of being smaller. It’s on living the healthiest lifestyle that is possible in order for you to be healthier you. Its a community of clients who support each other and hold each other accountable to be their better selves everyday. The clients are the central focus of the program and their commitment to their health and wellness with their personal transition is what drives Kimberly to excel as a personal trainer. 

Link to her site is https://www.lhopfitness.net/

DMV Metro Area

Tel: 240-326-3993
Owner: Kimberly Marshall


Be well until next time.


Marinated Spanish Mackerel Steaks


I have been working on healthy and delicious fish recipes for my family as we look to completely remove all red meat from our meal plans. I came across mackerel steaks at our local grocery store and thought I would give it a try and see how my family would rate it overall.

I selected Panamei Seafood because it is supposed to have a delicate texture and flavorful. Suggested ways of preparing is barbecuing and smoking or frying and served with sauses. It’s easy to prepare and a great substitute if trying to avoid some or all meat. My family loved it all except for our son who refuses to eat any meat and has claimed he is a vegetarian. Well at least he eats tuna. Hope you can try it as well and let me know what you think?

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-5


  • 2 lbs. Mackerel/steak cut
  • ¾cup soy sauce
  • 3 Tbsp. lemon juice
  • 3/4 tsp pepper
  • 1 medium onion, cut into rings
  • 6 Tbsp. olive oil
  • 1/3 green bell pepper
  • 1/3 red bell pepper
  • 1/2 cup vinegar
  • Pam Spray 

Cooking Instructions

  1. In a medium-mixing bowl combine lemon juice, soy sauce and pepper together. Pour over the fish and marinate in refrigerator for an hour.
  2. In a skillet, spray with Pam, heat 4 tablespoons of olive oil on medium high. Once the oil is hot enough, fry fish until golden brown.
  3. Place the cooked fish on your serving tray or open pyrex dish. 
  4. Use a separate fry pan, add 2 tablespoon olive oil, stir-fry onion rings, red and green peppers with vinegar but not until soft. 
  5. Add onion rings and peppers marinade on top and arrange around the fish steaks.
  6. Fish steaks are ready to serve. Cover until ready or eat immediately. Not suggested to be left on the stove or it will dry out.
    Serve over white rice or steamed spinach.



IMG_3533 2


Hope you enjoy!

All the best until next time!





How to Make Blackened Jerk Salmon

Preparation Time: 15 Mins
Cook Time: 20 Mins
Temperature: 350 Degrees
Serves: 3-4 Persons

2 – lbs. Atlantic Salmon
2 – Teaspoon Garden Seasoning
2 – Tablespoon Seafood Rub (Ashman)
2 – Tablespoon Jerk Seasoning
2 – Teaspoon Soy Sauce
½ – Teaspoon Parsley Flakes
2 – Tablespoon Olive Oil
1 – Tablespoon of Lemon Juice
1 – Cup Water


  1. Lightly wash salmon in water and lemon juice.
  2. Heat oven to 350 degrees while preparing.
  3. Cover salmon with seafood rub.
  4. In a medium-mixing bowl combine jerk seasoning, parsley flakes, soy sauce and 1 tablespoon olive oil into a sauce.
  5. Cover Pyrex baking dish with 1 tablespoon olive oil and 4 tablespoon water.
  6. Place salmon in baking dish upside down and use medium brush to cover with jerk seasoning sauce. Turn over the salmon and cover the top with jerk seasoning sauce.
  7. Place baking dish in oven and bake for 15 minutes.
  8. Check salmon and add 3 tablespoon of water if needed.
  9. Bake for 5 minutes and remove. If you prefer your salmon softer then remover after 15 minutes.

Serving Suggestion: Serve with over a salad or with steamed vegetables

Recipe by GenMom.