I love pasta, but find it too easy to sit down and eat 4 or more ounces of it topped with sauce and cheese.  This recipe is great because the mushrooms and and spinach help to bulk it up, giving you a large serving without too many noodles.  The oil also takes away the stickiness you can sometimes get with whole wheat noodles.  Serves 2-3.

What you will need:

6 ounces whole wheat spaghetti noodles

1 tablespoon olive oil

1 10 oz package of button mushrooms, sliced

2 green onions, sliced

2 tablespoons fresh ginger, peeled and minced

2 garlic cloves, minced

8 ounces spinach leaves (more or less to taste)

2 tablespoons reduced sodium soy sauce

1 tablespoon sesame oil

In a medium pot of boiling water, cook noodles according to package.  Drain and set aside. In a large nonstick skillet, heat olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally about 5-6 minutes. Add green onions, ginger, and garlic, and cook until fragrant, 1 to 2 minutes. Add noodles and spinach to skillet and toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine.  Enjoy!

However, after watching more and more food documentaries and reading articles online, I have gained more motivation to actively cut down on these foods.  I most recently watched "Hungry for Change" which talks about the chemicals in processed foods.  Once I heard that aspartame, which is found in Diet Coke, converts to formaldehyde when digested...I decided I'd take a break from it for the time being.  Thank you, 10th grade biology...

http://www.ibelieveinadv.com/2009/11/international-vegetarian-union-anatomy/

I have been doing WW for a while now.  Even though I don't stick to it everyday, I feel like it's been very helpful as far as teaching me portion control and making smarter choices in general.  Fresh fruits and vegetables are "free" whereas one piece of pepperoni pizza from Papa John's is 9 points.  So - you can either stay full all day on WW or reach your daily limit in one sitting.  I am also steering clear of "healthy" choices like Lean Cuisines.  I bought a few the other week and they completely grossed me out - not to mention the amount of sodium they have and pretty small portion size for the amount of points.

So, anyway, am I going to empty my freezer and pantry of everything with an ingredient I don't recognize?  No.  But, I will at least look at ingredient lists more closely from now on and make better choices in the future.  I'd rather avoid the formaldehyde build up in my brain, if possible...

And with that, I will leave you with pretty food pictures from trendland.com

This coconut shrimp from Skinnytaste was the main dish for our Valentine's Day dinner the other night - served along with olive bread and green bean "fries".  It was so good we polished off a pound of shrimp between the two of us.  Not sure if I should be proud of that, but hey, one of our first dates was eating a giant sandwich meant for 4.  So anyway, I definitely recommend making this shrimp!

What you will need:

1 lb large raw shrimp, peeled and deveined (I used Trader Joe's Wild Argentinian Red Shrimp which is said to have a "sweet lobster like flavor")

1 cup shredded sweetened coconut

1 cup panko crumbs

1/2 cup flour

2 large eggs

pinch of salt

non stick spray

The original recipe called for less coconut, panko, flour, and eggs, but I found myself needing this much.  Depending on the exact size of your shrimp, you may need more or less than I used.  The original also has a recipe for a sauce, but we used sweet thai chili sauce and liked it.  Serves 6 (or, like I said in our case, 2)

Preheat oven to 425 and spray a non stick baking sheet with cooking spray.

Combine coconut flakes, panko, and salt in a bowl.  In a separate bowl, place the flour.  In a third bowl, whisk the eggs.

Dip the shrimp in the flour, shaking off excess, then into the eggs, and then into the coconut panko mixture.

Put shrimp on the baking sheet and spray the top of them with more cooking spray.  Bake on the middle rack for about 10 minutes, turn shrimp over, and cook for another 6 minutes or so (or until  cooked through).