September 5, 2018


Preheat oven to 200 degrees

Place salmon in a non stick pan 

Drizzle with a tiny bit of olive oil 

Season with salt, black pepper and lemon zest

Bake for 12-15 mn 

Serve over a mixed green salad, avocados, and toasted sesame seeds or pine nuts. 

Salad Dressing:

Mix together: 2 tsp olive oil, 1 tsp mustard, 1/2 tsp honey, black pepper, 1 TBS lemon juice

Refrigerate until serving

September 5, 2018


600 grams salmon fillets 

1 TBS finely chopped parsley 

1 tsp coarse salt 

Some black pepper

2 garlic cloves, minced

1 tsp lemon zest 

2-3 TBS lemon juice 


Combine salmon with all the marinade ingredients EXCEPT lemon juice 

Bake in a preheated oven at 200 degrees C for 12-15 mn 

Drizzle lemon juice over the fillets 

Serve with steamed asparagus 

July 12, 2018


600 gram salmon cut into thick chunks (around 4 pieces)

3 TBS Low sodium soy sauce

3 TBS teriyaki sauce

1 TBS minced garlic

1 TBS grated fresh ginger

2 TBS water

3 TBS packed brown sugar

1 tsp honey

1 tsp sriracha/hot sauce

2 TBS water 

1 TBS sesame oil 

1 TBS white vinegar


Mix all ingredients together except salmon

Marinade salmon in the resulting sauce for 20 minutes and cover

Preheat oven to 200 degrees C 

20 minutes later, transfer salmon into a baking pan removing excess marinade

Bake for 12-15 mn 

Place the remaining sauce in a saucepan and simmer for around 5 minutes until it thickens (this will be the glaze)

Glaze the baked salmon with the glaze done using a brush

Serve next to steamed asparagus and white/brown rice

July 10, 2018


250 grams orzo pasta, boiled keeping 1 cup water from the water used in boiling) 

2 cup cherry tomato, quartered 

2 tsp tomato paste 

1 cup vegetable broth or 1 maggi cube dissolved in 1 cup hot water 

500 grams shrimp, deveined, tails on (or off if you wish) 

2 garlic cloves minced 

2 TBS olive oil 

Spices: 1 tsp italian spices, 1 tsp smoked or normal paprika, 1 tsp basil, 1/2 tsp chilli falkes, a pinch of black and white pepper, salt to taste 


Heat a wide pan 

Add 1 TBS olive oil, the spices and garlic 

Cook for 30 seconds 

Add shrimp and cook for around 5 mn until pink in color 

Remove shrimp from pan 

Add the remaining 1 TBS olive oil, tomato and tomato paste and cook for 2-3 mn

Add 1 cup vegetable stock and let simmer for 5-7 mn

Add the boiled orzo and mix well 

Add shrimp and combine all together 

Serve immediately with some parmesan cheese (optional)

July 10, 2018


200 grams shrimp

2 TBS honey

1 TBS soy sauce 

1 TBS lemon juice 

1/2 tsp lemon zest 

Salt, black and white pepper to taste 

1 garlic clove, crushed


Combine all marinade ingredients together 

Marinade shrimp with 1/2 the marinade quantity for 30 min 

Heat a pan 

Add 1 tsp olive oil 

Cook shrimp for 2-3 mn on each side(discarding the marinade) with some salt and black pepper 

Add the remaining marinade and let simmer until the sauce thickens 

July 9, 2018


Baby red romaine lettuce
Baby green romaine lettuce
Baby spinach
Baby arugula
1/2 cup diced mango
1/2 cup diced canned pineapple
1/2 an avocado diced
(Make sure they are all diced the same size)
1/2 kilograms jumbo shrimp, pealed and deveined (u can leave the tails on, it gives a better look!)
Salt, black pepper, paprika, white pepper, lemon zest
2 tsp olive oil

For the shrimp:
Heat a pan, add olive oil, season with the spices and lemon zest
Cook for 3 mn on each side
Remove from pan and let cool a little before adding to salad

Dressing: (combine these together)
1/2 cup lemon juice
2 TBS olive oil
1 TBS coriander
Salt and black pepper to taste




July 9, 2018


1 red onion, finely chopped
Juice of 2 lemons
1 TBS olive oil
1 tomato, finely chopped
1 TBS cilantro
1 avocado, cut into small cubes
Salt and black pepper to taste
500 grams boiled shrimp (I used uncooked frozen shrimp and boiled them for 3 mn – drain and cool before using)


Soak red onion in olive oil, lemon juice, salt and black pepper
Cover and refrigerate for around 30 minutes

30 minutes later, combine everything together and serve cold right away!

July 9, 2018


3/4 cup pesto sauce (recipe follows) 

1.5-2 TBS tomato paste 

1 cup cherry tomato, halved

500 grams uncooked shrimp 

200 ml low fat cooking cream 

1 cup pasta water

2 garlic cloves, minced

Italian spices, salt and black pepper to taste

Hot pepper/chili flakes are optional 

A handful of fresh basil, finely chopped 

500 grams cooked pasta 


Heat a pot

Add pesto sauce and tomato paste and heat them 

Add tomato, shrimp, salt, black pepper and italian spices and cook for 3 mn 

Add fresh basil, cooking cream and pasta water and let simmer for around 5-7 mn 

Add the cooked pasta and combine everything together 

Serve with some grated parmesan cheese and devour

Pesto Sauce:


2 cups basil leaves 

2 garlic cloves 

2 TBS lightly roasted pine nuts 

1/2 cup good olive oil  

A squeeze of lime 

A pinch of lime zest 

A tiny bit of black pepper 


In a food processor, place the basil, pine nuts, garlic, black pepper, lime zest and squeezed lime (squeeze directly in the processor u only need a tiny bit), process all until u obtain a fine mixture 

With the processor on low speed, add the olive oil as a thin thread in a steady motion until they are all well incorporated

Add the parmesan and process just until blended 

Use immediately, u can also refrigerate or freeze for later use! 

Healthylicious By Sara 2019 ©
Designed & Developed by GTonics