January 16, 2018

RECIPE: Beef Carpaccio

CREDIT: c.2018 KDArtStudio


2 oz Beef
1 tbsp Lemon
1 tbsp Olive Oil
Sea Salt
Italian Seasoning


Slice Beef really Thin
In the bottom of serving dish, add Olive Oil and Lemon, beat together with a fork
Place beef on top, immerse in lemon oil
Sprinkle with sea salt and Italian seasoning

OPTIONAL Serving Suggestion:

Serve over Lettuce, add Grated Parmesan Cheese

January 11, 2018

RECIPE: Zucchini Scampi


  • 1/2 zucchini
  • 1 tsp minced garlic
  • 1/2 lemon, juice
  • 1 tbsp butter
  • 1 tbsp white cooking wine


  1. Heat non-stick skillet on med-high
  2. Melt butter
  3. Add garlic, wine & lemon juce
  4. Cook to boil
  5. Spiralize Zucchini into Spaghetti
  6. Toss Zucchini Spaghetti in Scampi sauce & Serve


Add Shrimp to pan before adding zucchini, cook 2-3 min, pour hot sauce over zucchini

Shrimp Not included in Nutrition Facts
(9 Shrimp = 105 calories)

January 10, 2018

RECIPE: Zucchini Pasta (Zoodles)

CREDIT: c.2018 KDArtStudio


  • 1 Large Zucchini

Other Equipment:

Vegetable Spiralizer


  1. Cut both ends off Zucchini
  2. Insert Spaghetti / Noodle Blade into Spiralizer
  3. Place Zuchini between grip and turner
  4. Turn in clockwise direction until Noodles are made

Cooking Suggestions:

Heat Garlic and olive oil in hot non stick pan on medium high
toss noodles until al-dente, 2-3 minutes
Sprinkle with lemon juice & parmesan cheese

Optional Toppings:

Add sundried tomatoes
Diced tomatoes
Diced saute onions
kalamatta olives
spaghetti sauce
alfredo sauce

Plain Zucchini Noodles from 1 Zucchini:

RECIPE: Zucchini Spaghetti Puttanesca

CREDIT: c.2018 KDArtStudio


  • 1/2 Large Zucchini per person
  • 1 tsp Garlic, minced
  • 1 tsp Capers
  • 5 Kalamatta Olives, pitted
  • 3-4 Anchovies (optional)
  • 1 Roma Tomato, diced or 1 tbsp Sundried Tomatoes
  • 1 tbsp EVOO
  • 1/2 Sweet Yellow Onion, diced
  • 1 Tsp Parmesan, Finely Grated
  • 1 tbsp EVOO Extra

Omit Anchovies for Vegetarian version


(Do NOT cook zucchini pasta or it will be soggy
when tossed in hot sauce, it cooks just enough to be al-dente with just the right bite)
  1. Dice Onion
  2. In a med size metal saucepan, heat 1 tbsp EVOO
  3. Saute onion, garlic until translucent
  4. Add tomatoes, smash with vegetable masher
  5. Heat Non stick skillet with 1 tbsp extra EVOO
  6. Add anchovies, kalamatta olives, capers
  7. Stir through with a wooden spoon until anchovies disintegrate into oil
  8. Add tomato mixture to non stick skillet anchovy mixture
  9. Stir through until combined
  10. Spiralize zucchini pasta
  11. Toss zucchini pasta through sauce while hot
  12. Transfer to serving dish
  13. Sprinkle with parmesan
  14. Eat while Hot

Sprinkle lemon juice over top to cut down the Acid