Shrimp with Tomato, Basil & Peppers

Matt and I made the brave decision to tackle the Advocare Herbal Cleanse for 10 whole days. Now at first, I have to admit that I didn’t really see it as that big of a challenge. Unlike the dreaded liquid cleanse you actually get to eat whole food on this one. What’s not to love about fruits, veggies, chicken and fish….fast forward to day 9. My palette is screaming for variety…a sip of wine…a slice of cheese smashed in between a loaf of bread. Le sigh.

The good news is I survived and feel pretty damn good. A full recount of our last 10 days will go up tomorrow. Until then, I had to post this ridiculously healthy, simple and delicious shrimp recipe!

Now excuse me while I go steam some more veggies….

Shrimp with Tomato, Basil & Peppers


  • no fat olive oil cooking spray
  • 1 small yellow onion, sliced
  • 1/2 green bell pepper, sliced
  • 1 large garlic clove, julienne style
  • 1/2 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1/2 tsp crushed red pepper, divided
  • 1 tsp fresh thyme, minced
  • 1 tbsp fresh lemon juice, plus extra for drizzling
  • 1/4 cup chicken stock
  • 1 pound peeled and deveined shrimp
  • 1 small tomato, seeds removed and chopped
  • 1 tbsp fresh basil, chopped

Heat a large dutch oven over medium high heat and lightly coat with the olive oil spray. Saute the onions and peppers until soft. Add the garlic and saute an additional 30 seconds. Add 1/4 teaspoon of the salt, black and red pepper, all of the thyme, lemon juice and the chicken stock. Saute until the chicken stock has slightly reduced.

Season the shrimp with the remaining salt and pepper and drizzle with some of the fresh lemon juice. Add the shrimp to the onion mixture and cook until nice and opaque. Stir in the tomatoes and basil and remove from the heat.

Serve along side a crisp romaine salad with creamy chunks of avocado, tomato, sliced onion, red pepper, fresh lemon and a drizzle of olive oil.

Bon Appetit!

Snackin’ with Sarah Sellers: Veggie Kebabs in a Balsamic Glaze

Last night the remaining 4 contestants on American Idol sang songs from the great state of California and songs “they wish they had written”. Does anybody else think Phillip Phillips is a mini Dave Matthews (enter sarcasm here)?? No  but seriously, the guy is definitely talented but I feel like I’m staring at a carbon copy from about 20 years ago. On another note Joshua and Jessica were amazing as usual. They definitely deserve to be in the finale.

The season is winding down and so is Snackin’ with Sarah Sellers but don’t worry, I’ll be experimenting in the kitchen all year long. For tonight’s recipe I’m carrying on the California vibe with some tasty Veggie Kebabs. It’s about to be swimsuit season so why not munch on something healthy and delicious.

Check out tonight’s recipe on Reality Rocks HERE!


  • 8 cremini mushrooms, stems removed
  • 1 squash, 8 1″ pieces
  • 1 zucchini, 8 1″ pieces
  • 1/4 red onion, 8 circular cuts
  • 1 red bell pepper, 8 circular cuts
  • olive oil
  • salt and pepper
  • 8 small mozzarella balls
  • 1 tbsp butter
  • 1 shallot, minced
  • 1/4 cup balsamic vinegar
  • 8 wooden skewers

To assemble the veggies remove the stems from the mushrooms.

Slice the squash and zucchini into 1″ circular cuts.

Using a 1″ cutter make 8 round cuts for the bell pepper and onion.

If you don’t want to make the circles, just cut the veggies into bite size chunks.

Heat an outdoor grill or inside grill pan to medium high. If you’re using an outdoor grill soak the skewers in water for 15-20 minutes. Skewer the veggies starting with a mushroom, squash, zucchini, onion, then top with the bell pepper.

Brush with the olive oil.

Grill until the veggies are tender with a nice bite, rotating until you get those beautiful grill marks all the way around.

While the skewers are grilling heat the butter in a saucepan over medium high heat. Saute the shallot until softened.

Reduce the heat to medium low and add the balsamic vinegar.

Cook until slightly thickened and reduced.

Remove the skewers and season with salt and pepper.

Place a mozzarella ball at the end of each.

Place on a large platter and top with the balsamic glaze.

Bon Appétit!

Everything but the Kitchen Sink Stir-Fry

I am terrible about reusing left over ingredients. I usually run by the store on my way home from work, mistake number one, so I don’t have a chance to glance over what I’ve got sitting in my fridge. So inevitably I end up throwing away loads of produce every month. I would hate to see what that equals out to monetarily.

So after last week’s Fish and Chips Redux I challenged myself to utilize what I already had in the fridge. With a ton of veggies left over from a few other recipes I thought a stir-fry would be the perfect choice. Hence, the name, Everything but the Kitchen Sink. I literally grabbed everything I had, chopped it up and threw it in a wok.

I wasn’t planning on documenting this recipe so the measurements and photos are a bit sparse. The point is, you can take whatever you have leftover and make a perfectly easy and healthy week night meal.

Asian Chicken Stir-Fry


  • 2 tbsp canola oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • salt and pepper
  • dash of cayenne pepper
  • 1/2 yellow onion, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1 mini red and yellow bell pepper, thinly sliced
  • 1″ piece fresh ginger, peeled and thinly sliced
  • 1 large garlic clove, thinly sliced
  • 2 carrots, thinly sliced
  • 1/4 head green cabbage, thinly sliced
  • 1/4 head red cabbage, thinly sliced
  • salt and pepper
  • 1/2 cup low sodium soy sauce
  • 1.5 tbsp hoisin sauce

Heat the oil in a large wok over high heat. Season the chicken with the salt, pepper, and cayenne and saute until almost cooked through. Remove and set aside.

Add the onions and next 5 ingredients through the carrots. Saute until veggies are softened but with a bite.

Add the cabbage and saute until wilted. Season with salt and pepper.

In a small bowl whisk together the soy sauce and hoisin. Add the chicken and sauce and heat through. Serve with a side of basmati rice.

Bon Appetit!

Check out my beautiful Lilies! Spring is quickly leaving us here in Texas so I’m buying up all the gorgeous flowers I can get!

Quick & Easy Snacking – American Idol Top 7

Another week gone and another Idol sent home during last week’s top 7 showcase on American Idol. The sultry toned, yet bottom three plagued, Stefano Langone saw his Idol run come to an end. Stefano had one of his strongest performances yet with Ne-Yo’s “Closer”, but it still wasn’t strong enough for the American voters to secure him a spot in the top 6.

The Idols performed songs of the 21st century, so sticking with the health contentious theme of the last decade, I was cooking up some quick and healthy snacks for your Idol viewing pleasure.

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