Success!

This afternoon Tom and I went on our first grocery shopping adventure for anti-inflammatory foods.  At first, it was easy as we filled our cart with snap peas, strawberries, yogurt, milk, broccoli, cauliflower and salmon.  Then it was time for cereal and bread...that was a different story.  Anti-inflammatory does not include sugar (unless naturally found such as in fruits) or enriched flour so we looked at countless cereal box ingredients and bread ingredients. 

 EVERYTHING has either enriched flour or sugar added!!!  No wonder America has an obesity issue. 

 Finally, we ended up with 3 bags of Puffed Wheat and Puffed Rice and no bread.  I guess I will be making my own bread or shopping at the natural food store.  However, we did not let that stop us.  Our cart looked very healthy and we were very pleased with what we were able to buy. 

After that, we came home, I fired up the oven and started in on my trial run of Roasted Lemon Garlic Shrimp....and....

Our first anti-inflammatory meal was a success!  The kitchen smelled terrific and best of all, Tom loved it.  :) So yes folks, it is husband approved.

Here's my version of Roasted Lemon Garlic Shrimp with Whole Wheat Noodles

 Here's what it looked like in the pan straight out of the oven.

I tweaked the original recipe and made it easier and just as delicious.

1 lb. bag of pre-cooked medium shrimp (take tails off)

2 lemons (sliced)

2 Tbsp. minced garlic

dash of pepper

dash of salt

dash of thyme (to taste)

olive oil (cover bottom of pan)

1/2 pkg. whole wheat noodles

Combine all ingredients in 9x13 pan.

Bake 12 minutes at 400 degrees.

Boil noodles while the shrimp is cooking.

Makes approx. 4 servings.

Bon appettite!