Boston Local Food Festival: Natural Awakenings Magazine

I am so exciting to be writing about Natural Awakenings Magazine!

Natural Awakenings is Boston’s healthy living magazine and each issue is jam packed with information and tips on healthy living, nutrition, fitness, products and services along with so much more.



This year Natural Awakenings is one of the sponsors for the Boston Local Food Festival happening on The Greenway on Sunday September 20th. This festival is free to attend and it features so many local famers, vendors and restaurants along with live chef demos and a seafood throwdown competition. It is the perfect weekend event to attend with family and friends!


While I find all the content Natural Awakenings features very interesting I am especially drawn to the Eat Well and Fit Body. I wrote this post while in Nashville, TN for the annual Beachbody Coach Summit where I am surrounded by 25,000 others who have a passion for health and fitness. These people know the importance and health benefits of eating local, organic and natural foods and pairing proper nutrition with fitness and Natural Awakenings is a great resource to find information on these topics.

It gets even better because they also have an e-store where you can find tons of natural skin care products, supplements, books and more.

Have you heard of Natural Awakenings? If not check them out and leave your favorite article or healthy living tip in the comments so I can check it out too :)

And don’t forget to head to the Boston Local Food Festival on Sunday September 20th to check out all of tho local goodness, shop, learn about the benefits of sustainably grown and produced foods, and of course learn more about Natural Awakenings!

I hope to see you there!

21 Day Fix: Shrimp and Pasta Primavera

I am wrote out this post as I sat on my flight to Nashville heading to the annual Beachbody Coach Summit! Upon landing I will be surrounded by 25,000 other Beachbody coaches as well as celebrity trainers for 3 jam-packed days of new product launches, live workouts, inspiring keynote speakers and educational workshops. I am both nervous and excited at the same time!!

Coach Summit

I am a full time event planner but have NO idea what to expect from an event of this size. It is nothing like the events I have put on in the past and I am excited to be an attendee rather than a planner for once J We are freakin TAKING OVER LP STADIUM – how cool is that?!?

LP Field

Some of my team members are on my flight and have attended this event in the past (last year it was in Las Vegas!) and their advice is to just soak it all in and have fun! I am also looking forward to meeting other members of my team I have not yet met in person and I have my fingers crossed I will get to meet my favorite trainers Autumn Calabrese and Shaun T as well. Over these next few days I will be doing live workouts with BOTH of them as well as taking part in the Super Workout featuring all of the trainers and we are closing down Broadway to do this! My friend and coach Colleen will be up on stage with Autumn and I can’t wait to see her up there!

Here is a picture from the 2014 Super Workout from 2014 but it doesn’t even do it justice:

Superworkout 2014

This week is just full of excitement. Not only is it Coach Summit but it is also the launch of Fixate, 101 brand new recipes written by Autumn Calabrese, the creator of my favorite programs, the 21 Day Fix and 21 Day Fix Extreme. I already ordered my copy and I am so excited to announce that the first 5 people who want to take control of their health and fitness by purchasing a 21 Day Fix or 21 Day Fix Extreme Challenge Pack will be gifted a copy of the cookbook from me!

Added bonus: Both the 21 Day Fix and 21 Day Fix Challenge Packs are on sale for the month of July!!


These 5 spots will fill up quick so don’t hesitate to get your challenge pack from me here. I will be your personal coach and will help you any way I can to reach your goals! I even have a private online challenge group called Superlife: The Summer Edition kicking off July 20th that I would love to have you in!

Want to learn more about the 21 Day Fix, 21 Day Fix Extreme or my Superlife group? Leave a comment on this post or email me at ejgoodma [at] gmail [dot] com and I will get in touch with you so we can chat more. These programs and nutrition plan have changed my life in so many ways and I want to pay it forward to YOU!

I can’t wait to do a recap post all about my first experience at Coach Summit but while I am gone check out this recipe for shrimp and pasta primavera I made earlier this week. I am a huge fan of the frozen shrimp at Whole Foods because of the size of the shrimp and the quality. You could even substitute out half or all of the pasta with zoodles and it would be just as tasty :)




  • 1 teaspoon of coconut oil 1 spoon
  • 2 tablespoons of onion, diced
  • Pinch of red pepper flakes (optional)
  • 6 large fresh (or frozen and defrosted) shrimp 1 red
  • Garlic powder, to taste
  • Onion powder, to taste
  • Freshly cracked black pepper, to taste
  • 1 large clove of garlic, minced
  • 1 cup of baby spinach 1 green
  • ½ cup of cherry tomatoes, halved 5 green
  • 1 cup of whole grain pasta, cooked 2 yellow
  • 2 tablespoons of parmesan cheese 5 blue


Cook pasta according to the package directions. Reserve ½ cup of the pasta cooking water before draining and set aside. Portion out 1 cup of the cooked pasta.

While the pasta is cooking, season the shrimp with garlic powder, onion powder and black pepper. Set aside.

Heat 1 teaspoon of coconut oil in a saute pan over a medium heat. Add 2 tablespoons of diced onion and a pinch of red pepper flakes (optional). Saute until the onion begins to become translucent, approx. 3-4 minutes.

Add in 1 clove of minced garlic and saute for 1 minute. Add the shrimp and cook for 3 minutes until they begin to turn pink.

Flip the shrimp over and add 1 cup of spinach and ½ cup of halved cherry tomatoes. Cook for an additional 2-3 minutes until the spinach has wilted slightly and the shrimp are pink and cooked all the way through.

Add 1 cup of cooked pasta and 2 tablespoons of parmesan cheese to the skillet. Use the reserved pasta water if needed to help make a light sauce and melt the cheese.


21 Day Fix: Confetti Turkey Burgers made with Zoodles

Happy July 4th week!

This week kicked off another 21 Day Fix challenge group filled with new people excited to take control of their health and fitness and I am so honored to be their coach. Although we all plan to enjoy the holiday this weekend I know having this group going will keep me from completely falling off the wagon. I am heading to Nashville, TN for the Beachbody Coach Summit on July 15th so I want to stay focused and feel my best for that trip! I can’t wait to workout in person with Autumn Calabrese and Shaun T and see all my friends from Team Dream Corp!!




I hope you have some fun plans this upcoming weekend!! I will be heading to the house I rent with friends in Newport, RI for some much needed vacation and relaxation time.

July 4th is one of my favorite holidays because it occurs in the summer and summer = barbecues! Normally when a holiday comes around I find it really hard to stay on track with my nutrition plan with all of the heavy casseroles and desserts that are always filling up the table. But at a barbecue it is easy to cook up tasty proteins and veggies right on the grill and they totally hit the spot on a hot summer night.

This recipe makes between 6-8 patties depending how large you make them and they freeze really well if you want to save some for another time.

I love turkey burgers because they are so versatile and you can throw in pretty much any ingredients you have in your fridge. I have been big into zoodles recently and have had a lot of zucchini in the house which is where my inspiration came from. The bright green of the zoodles and the pop of red, orange and yellow from the peppers made my think of confetti which is where I got the recipe name from.


Turkey Burgers 5


I have partnered with Common Sense Goods to be able to offer 10 of my lucky readers the chance to purchase their own sprializer for only $5!!! That is over 50%!

If you want to get your hands on your own spiralizer use this discount code:  WCPW5R9X


Turkey Burgers 4


I eat turkey burgers like a traditional burger on a bun, over salads, and with pasta and mixed veggies seasoned with a southwestern spice mix. The options are endless! 

What is your favorite way to eat a turkey burger?



  • 1lb of ground turkey
  • 1 egg
  • 1 small (or half of a large) onion, diced
  • 1 cup of diced red, yellow and orange peppers
  • 1 cup of zoodles, chopped
  • Fresh cracked black pepper,  to taste

If you are following the 21 Day Fix nutrition plan 1 burger for the 21 Day Fix = 1 red and 0.25 green

Combine all ingredients in a large mixing bowl. Mix by hand until all ingredients are combined. Form into patties.


Turkey burgers


Heat your grill (or spray a grill pan with non-stick spray) and place the patties on. Grill over a medium heat for 5-7 minutes until grill marks appear. Flip and grill an additional 5-7 minutes until completely cooked through.

Serve on a bun, over a salad, or on top of a pasta dish and enjoy!


Turkey Burgers 2


Turkey Burgers 6

Turkey Burgers 3


21 Day Fix: Zoodles with Shrimp and Tomatoes


Zoodles have been a game changer when it comes to meals in my house. Not only are they easy to make but they are a great substitute for pasta if you are looking to cut carbs. This recipe I usually make uses a full cup of cooked whole grain pasta but I decided to halve my pasta serving and add in zoodles instead. Feel free to use all zoodles and no pasta to make this a tasty low carb dish. Subbing out the pasta makes this recipe Paleo friendly as well!

This meal is 21 Day Fix approved and although it is not covered in a heavy sauce the seasonings used pack it full of flavor. This is a welcome addition to my rotating dinner menu. It still boggles my mind that I can eat like this and LOSE weight! I wish I knew this my whole life.

Since I have fallen in love with zoodles I am so excited to have partnered with Common Sense Goods to be able to offer 10 of my lucky readers the chance to purchase their own sprializer for only $5!!! That is over 50%!

Common Sense Goods Sprializer


If you want to get your hands on your own spiralizer use this discount code:  WCPW5R9X

Get your sprialzier here and put the discount code in at checkout!

Thank you to Common Sense Goods for partnering with me for this recipe and the awesome discount for the spiralizer!

**Note – this is a single serving recipe. Feel free to double or triple the recipe to serve more people

simply gourmet in southie



  • 2 zucchinis
  • a pinch of salt

Place a strainer over a bowl and set aside. Cut the end of the zucchini off and insert the zucchini into the spiralizer. Start to spin the zucchini to create “noodles”. Sprialize right into the strainer over the bowl.

Add a pinch of salt to the spralized zucchini and let sit for 30 minutes to a hour to release excess liquid.

The spriazlied zucchini will keep in the fridge for 2-3 days.

simply gourmet in southie (3)

simply gourmet in southie (1)



  • 6 large shrimp, fresh or frozen and thawed  (1 red)
  • 1 tsp Mrs. Dash seasoning, to taste
  • 1 tsp coconut oil  (1 spoon)
  • 1 tablespoon of onion, diced
  • 1 garlic clove, minced
  • 1 cup zoodles  (1 green)
  • 1/4 tsp of dried basil
  • 1/2 cup of cooked whole grain pasta  (0.5 yellow)
  • 1/2 cup of cherry tomatoes, halved  (0.5 green)
  • 2 tablespoons of pecorino romano (or parmesan) cheese  (0.5 blue)

Cook the whole grain pasta according to the package directions. Drain, reserving a 1/2 cup of the pasta cooking water.

Peel and de-vein your shrimp if using thawed frozen shrimp. Season with 1 teaspoon of Mrs. Dash seasoning mix. Set aside.

Heat 1 teaspoon of coconut oil over a medium heat. Add 1 tablespoon of diced onion and saute for 1 minute. Add 1 minced garlic clove and saute for 1 additional minute. Add in 1 cup of the prepared zoodles and 1/4 teaspoon of dried basil. Let cook for 3-5 minutes until the zoodles are cooked through but not mushy.

Add 1/2 cup of cooked whole grain pasta and 1/2 cup of cherry tomatoes. Add in 2 tablespoons of pecorino romano cheese. Slow add in reserved pasta water a few drops at a time to help melt the cheese. You will not need the whole 1/2 cup of reserved pasta water.

simply gourmet in southie (2)

Matlaw’s Stuffed Clams

Summer to me means spending time in Newport, RI with friends and eating tons of seafood. Some of my favorite seafood items are oysters, steamers and of course stuffed clams (aka “Stuffies”. Living in New England we are so lucky to be able to have some of the freshest and tastiest seafood in the country right at our fingertips.

Matlaw’s Seafood is based locally in Gloucester, MA and while they carry a variety of fresh frozen seafood, they are best known for their signature stuffed clams. These Stuffies are the perfect size to eat as an appetizer or to have as a side dish with each clam coming in right around 100 calories each and being low in sodium.


What I liked so much about these Stuffies were how easy they were to prepare. Unwrap and toss under the broiler or wrap in tin foil and toss them  on the grill. They cook in 25-30 minutes too! I cooked mine on the grill because we happened to be grilling some steak tips that night as well. It made for a nice little surf and turf!




I love how the grill even browned them just slightly on top!


If you want to try Matlaw’s New England Stuffed Clams you are in luck!! New England and New York Stop & Shop stores will be running a sale from May 15th – July 9th. Get 1 package for $3.99 or 2 for $7.00. Turn your next summer dinner party into Stuffie party by checking out their variety of flavors or serve alongside other Matlaw’s seafood such as shrimp, cod, salmon or flounder.