Organic! Pasta with Turkey Sausage and Brussels Sprouts

Hi NEMs!!!
Gosh!  It has been a while since my last recipe blog post but I have a great dish for the summer!   This Pasta with Turkey Sausage & Brussels Sprouts is made with mostly ORGANIC ingredients (it would have been entirely organic, but I didn’t have any organic olive oil…ooops!) 

  • 1bag of Organic Pasta
  • 1pkg of Organic Turkey Sausage – I used Applegate Natural & Organic Meats that you can find at your local grocery store
  • 2/3lb. Organic Brussel Sprouts
  • 3 tbsp. organic olive oil
  • 1 minced garlic clove
  • Salt & Pepper


  • Preheat your oven to 425 degrees
  • Wash the brussel sprouts
  • Cut the dark flat ends off

  • In a mixing bowl, add the minced garlic and olive oil
  • Toss the brussel sprouts a few times to evenly coat

  • Cover a baking pan with foil
  • Spread the brussel sprouts around the baking pan


  • Bake for 30-40 minutes checking at 20 minutes and shake the sprouts around in order to brown
  • Next, boil water in order to cook the pasta (according to package)
  • While you are waiting for the water to boil, chop the turkey sausage in halves
    • If you don’t eat meat, you can substitute with tofu – just brown the tofu with your favorite sweet marinade like light teriyaki sauce

  • In a pan, add 1 tbsp of olive oil and cook the turkey sausage according to the package instructions.  I like my turkey sausage a little more on the brown side so I cook it a little longer! 😉

  • Don’t forget to put the pasta into the boiling water and set your timer
  • Once the brussel sprouts are cooked, add to the turkey sausage pan and stir

  • Drain the pasta and you can add a pat of organic butter or 1tsp. olive oil
  • Top off the pasta with the turkey sausage/brussel sprouts

  • ENJOY!

If you make this, I’d LOVE to hear your thoughts, suggestions or if you added your own special ingredient(s).  Leave a comment or email me!
And…if YOU have a recipe that you’d like to share and be featured on our NEM website, contact me.
~ Meeshie 🙂
NEM Leader San Diego County & NEM Recipe Blogger


Egg Cupcakes! (OK OK OK, they are Muffins)

No Excuse Moms!

First, let me start by wishing you ALL a HAPPY and HEALTHY NEW YEAR in 2016!   There are going to be a lot of new updates and changes this year for NEM and I’m so excited!  

It’s been a while since I’ve put up a recipe – but that’s all going to change with 2016!  🙂

I would like to introduce to you one of the most awesome Moms that I’ve “virtually” met through NEM.  She is so positive and my inspiration….please meet JESS DOVA,  NEM REGION VIII Leader,  NEM Pueblo, CO Leader & NEM Pueblo West Leader!   She is also the mother of 3 kiddies!  As you can see…she’s one busy mama and that’s why NEM loves her!

jess in nem jacket

Before I share her Quick & Easy Egg Muffins recipe, let’s get to know Jess just a little better…


Meeshie:  ​How many kids do you have?

JESS:  I have three amazing kiddos!  A girl 9, boy 5, boy 2.

jess and family

Meeshie:  How did you get involved in NEM?

​JESS:  Over a year ago I was looking for an outlet for my beautiful daughter and I. She was going through a difficult time, and struggled with self confidence stemming from being bullied. I wanted to shower her a strong leader, and continue to be a role model and empower her throughout the process.  I sent in my application in hopes that she ​​would feed off of the positive energy of other likeminded women and children! Today she loves attending the meetups and playing/working out with her new friends. She rocks the NEM hat and proudly calls herself our local NEM assistant manager.


Meeshie:  What are your fave foods to indulge in???

JESS:  I’m a lover of all things peanut butter!

Meeshie:  What is your favorite workout?

JESS:  All things glutes! I try to incorporate them into every workout! Make sure to hit weighted lunges, squats, step ups, hip thrusters and kickbacks. Go Heavy!

jess yoga

Meeshie:  How do you find time for the gym?

JESS:  Workouts can take place anywhere! I workout in my garage, at a local high school bleachers, at my NEM group or various outdoor activities that my little ones can attend as well. We make everything a game to keep them interested whether its a race, soccer or even who can squat jump the highest. We also love our yoga right before bedtime!

Meeshie:  What is your go to meal for the kids?

JESS:  If it’s not my famous cottage cheese eggs in the mornings, it’s anything and everything spaghetti squash. My kids actually beg for the leftovers in their lunchbox! I just throw mine in the crockpot! You can use it in and dish to replace pasta, which means unlimited options, even for picky eaters!


Meeshie:  Anything else you would like to share with our NEMs?

JESS:  No matter where your fitness journey starts, you can be your child’s first role model. Show them drive, determination and clean eating – they are always watching. Keep going mommas!


 Now let’s get to that recipe! 🙂

JESS:  Such a great and versatile recipe! Make it your own and keep them in the refrigerator for a ready to go breakfast for the whole family! Next time I may even bake them in liners for my school aged children for mornings! 😉

 What You’ll Need

  • About 12 eggs (choose your egg white to whole egg ratio. I use 2 egg whites to 1 whole egg ?

  • can garbanzo beans

  • 1 cup chopped spinach

  • 1 med red bell pepper

  • Mrs Dash to taste, any flavor!


How to Cook It

  • Preheat oven to 350 degrees

  • Combine and scramble ingredients in bowl then use a ladle to proportion in pan

eggs scrambled

  • Make sure pan is generously sprayed beforehand

eggs in pan

  • Bake for 20 minutes!

  • Simple and delicious! Next time you can add cottage cheese, which is what JESS love about this, pick and choose your favorite breakfast go-to’s! Enjoy!

eggs kinda cooked

FOLLOW JESS on IG @coloradofitmom

Well NEMs, hoped you enjoyed getting to know one of our NEM Leaders and the first recipe blog of 2016!  Be ready for more to come!!!

~ Meeshie 😉 ,  NEM Leader San Diego County & NEM Blogger

Meeshie LOGO w Maddox - website

Follow Meeshie
IG:  @meeshie_livelifeshredded

Baked Salmon, Cous Cous, and Salad

NEMs! ​
I love this dish because I can quickly prepare it, throw it in the oven, and multi-task some house stuff while everything is cooking! 😉
Prep time: 15 min Cook time: 25-35 min
This is a quick and easy dinner, here’s what you’ll need:
~ Salmon Filet 1.5lbs
~ Lemon Pepper
~ Olive oil
~ Foil
~ CousCous (I love Far East Olive & Garlic)
~ Salad and your toppings
~ Preheat the oven to 400 degrees
Salmon 8
~  In a baking dish, cover the bottom with foil. This is so you won’t have to wash the dish when you’re done! Easy clean up! 😉
Salmon 1
~ Place another two sheets of foil on top of the bottom foil. This is what you will wrap the salmon in.
Salmon 2   Salmon 3
~ Rinse your salmon then place in the foil that is already on the baking dish
Salmon 4
~ Drizzle with olive oil
Salmon 6
~ Spinkle lemon pepper – don’t be shy with the lemon pepper!
Salmon 5
~ Wrap the salmon in the foil so that the steam cannot escape – this will ensure that your salmon comes out moist
Salmon 7
~Depending on the thickness of your salmon, place in the over for 25 minutes, check once timer goes off, then put back in for 5 minutes at a time until you reach the level of firmness you want. I don’t like my salmon overcooked
~  Prep your side salad
~  Prep your cous cous per the box directions
The 1.5 lbs of Salmon makes 4-6 servings
Salmon 9 - small - no excuse post
Meeshie LOGO w Maddox

Fish & Shrimp Tacos (w/a Gluten Free option)!

Let’s face it…we all LOVE Mexican food!  Here is my quick, easy and healthier recipe for those taco cravings! 😉
What you’ll need:

  • 1/2 lb. Talapia (or any white fish)
  • 1.5 lbs. De-veined Shrimp (31-40 ct)
  • Cabbage
  • Flour and/or Corn Tortillas (corn are gluten free!)
  • Low sodium salsa
  • Avocados (if you like guacamole)
  • 1-2 Limes
  • Shredded cheese
  • Olive oil
  • Lemon pepper
  • Sea salt
  • Tarter sauce (optional for the fish tacos)

IMG_7590   IMG_7589
Cooking Directions:

    • I just mash the avocados with a fork and add lime and a hint of sea salt
    • Put the pit of the avocado in the guacamole to keep it from browning 😉

IMG_7587           IMG_7591

  • FISH
    • If you have a toaster oven this is the quickest way to cook the fish
    • Pre-heat the toaster overn to 400 degress
    • Place the fish on foil
    • Drizzle with olive oil and sprinkle lemon pepper
    • Cook for 15 minutes or until fish flakes with a fork

IMG_7594  IMG_7598
While the fish is cooking start the process for the shrimp…

    • Peel the shrimp
      • In a non-stick pan, add olive oil
      • Add the shrimp, sprinkle with lemon pepper
    • Thoroughly cook, then set aside

IMG_7595  IMG_7600

  • HEAT the tortillas and place in foil to keep them warm


  • Once the fish is done cooking, you can place out the toppings and everyone can serve themselves!

IMG_7606  IMG_7602

  • If you want to SPLURGE, go ahead and add some tortilla chips!

If there’s someone who doesn’t like seafood, you can always use chicken, beef, or shredded pork instead.  I know you’ll love these tacos!
final pic
Meeshie LOGO w Maddox