3 Recipes For Healthy Living

At the start of the New Year, I decided to follow the trend of “New Year, New Me.” Throughout my college career, I have gained 20 pounds. As my senior year is approaching to an end, I have put off losing the weight for quite some time. Reaching 2018, I decided I wanted to switch my perspective to be more focused on myself and things that will better me. A healthy lifestyle is essential for a better life.

To reach my new goal, I decided to start a gym membership at LA Fitness and strive to work out at least three times per week. On top of that, I have totally changed my eating habits. I make bi-weekly trips to Mariano's to purchase as many organic and lean products as I can. Grocery shopping, preparing my meals at home, and working out have allowed me to lose six pounds since I started striving for my goal! On top of that, opting out from daily junk food cravings have been a blessing to my bank account.

A few of my favorite recipes I decided to piece together myself:

(all pictures were previously taken when I prepared each meal)

1. Baked Shrimp Fajita Wraps:


  • 1 bag of shrimp
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 container of fresh mushroom
  • Cumin seasoning
  • Chile powder
  • Pepper
  • 1 lime
  • 1 lemon
  • coconut oil or vegetable oil
  • Spinach Tortilla Wraps
  • Pomegranates
  • Strawberries
  • Spinach

Shrimp Fajita Spinach Wraps:

  1. Preheat oven to 375 degrees Fahrenheit
  2. Spray coconut oil or vegetable oil onto a large glass plan
  3. Slice green, yellow, and red peppers into 1-inch slices
  4. Remove tail from shrimp
  5. Add sliced peppers, sanitized shrimp, and mushrooms into glass pan
  6. Season ingredients with Cumin, Chile Powder, and Pepper
  7. Squeeze fresh lime juice
  8. Bake for 20-30 minutes or until shrimp and peppers are tender
  9. Heat a spinach tortilla wrap
  10. Add ingredients to the wrap and fold


  1. Wash spinach, strawberries, and pomegranates
  2. In a large bowl, combine ingredients
  3. Squeeze fresh lemon as a dressing

2. Pesto Spaghetti Squash:


  • 1 Spaghetti Squash
  • 1 can of Traditional Basil Pesto
  • ½ - 1 cup of water
  • 1 bunch of Asparagus
  • 1 lemon
  • Coconut oil or vegetable oil 

Spaghetti Squash:

  1. Preheat oven to 375 degrees Fahrenheit
  2. Using a butcher knife, slice spaghetti squash in half
  3. Clean and remove seeds from into spaghetti squash
  4. Coat spaghetti squash entirely in coconut oil or vegetable oil
  5. Place both halves of the spaghetti squash in large glass pan (sliced side facing downwards)
  6. Add ½ - 1 cup of water in large pan (add water until bottom rim of spaghetti squash is covered)
  7. Bake for 1 hour or until spaghetti squash is tender
  8. Remove spaghetti squash from oven and let cool
  9. Flip spaghetti squash halves over so cut portion is facing upwards
  10. Using a fork, scrape out spaghetti squash strands


  1. In a small frying pan, add coconut oil or vegetable oil
  2. Depending on preference add 1/2 - 1 can of Traditional Basil Pesto
  3. Heat until warm
  4. In a large bowl, combine Spaghetti squash and pesto


  1. In a small frying pan, add coconut oil vegetable oil
  2. Wash asparagus and cut ends
  3. Add asparagus to frying pan
  4. Season with pepper
  5. Squeeze fresh lemon and add lemon slices if desired
  6. Cook until tender

3. Salmon Vegetable Dinner:


  • 1-lb of salmon
  • ¼ container of Spinach
  • ½ container of Mushroom
  • ½ onion
  • ½-lb of Brussel Sprouts
  • Coconut oil or Vegetable oil
  • Oregano seasoning
  • Pepper
  • 1 tablespoon of Minced Garlic
  1. Preheat oven to 375 degrees Fahrenheit
  2. Spray coconut oil onto a large glass plan
  3. Chop onion into slices
  4. Cut Brussel sprouts in half
  5. Rinse spinach and mushroom
  6. Combine ingredients in large glass pan
  7. Season salmon with Minced Garlic, Pepper, and Oregano
  8. Bake for 30 minutes or until ingredients are tender