Lemon Arugula Capellini Recipe {Gluten-Free}

I first enjoyed this yummy lunch (or side for dinner) at a local grocery store deli here in my Arizona small town. As with all delicious recipes I’ve tried that I believe can be “made healthier,” I knew I wanted to duplicate it at home.

After a couple years of working to recreate it to FRESH Start Plan standards, I think I’ve done it. And it’s yummy, ya’ll - wait til you try this!

Here’s how to make the gluten-free version of Lemon Arugula Capellini!


  • 1 box gluten-free pasta (try to get the skinniest spaghetti noodle you can find in gluten-free options - I use Ronzoni brand thin spaghetti because I can easily find it in my small town grocery store)

  • 2-3 FRESH lemons, squeezed and a small amount of the peel, grated

  • 3 FRESH garlic cloves, minced finely

  • 1/3 to 1/2 cup olive oil (or to taste)

  • 1/2 cup fresh grated parmesan cheese (eliminate for dairy-free version)

  • 2 Roma tomatoes, chopped (you can use any tomatoes you have on hand or pick up)

  • 2 handfuls fresh arugula (or to taste - it’s a strong flavored herb/green and some prefer less!)

  • 1/2 bunch ruffle parsley, roughly chopped

  • Sprinkle to taste: Salt (I use Himalayan Pink) FRESH Ground Pepper, and Red Pepper Flakes

Optional ingredient:
1-2 Tbsp Capers -
I’ve tried it both ways, since for some, capers can be hard to find or too expensive - and it’s truly just as good with out them. But they do add a FRESH salty, briny flavor if you can find them for a decent price!

Lemon Cappelini recipe pic 1.jpg


Put enough water to cover the pasta on to boil, once the water is boiling, carefully place the pasta into it. Cook until just barely done (al dente). Drain pasta in a strainer.

Meanwhile, drizzle olive oil into a pan and heat on medium to high. Once oil is hot, add the minced garlic cloves and toast for about 1-2 minutes, then remove pan from heat and set aside.

Pour the toasted oil and garlic mixture into a measuring bowl or cup big enough to make the “sauce” in. Add in the remaining olive oil, fresh squeezed lemon juice, grated lemon peel, chopped parsley and spices. Whisk briskly for a few seconds, until mixed well.

In a large mixing bowl (with lots of room to fully mix everything) place the pasta, arugula, tomato chunks and grated parmesan cheese. Pour the “sauce” over it and mix everything together well.

Lemon Cappelini recipe pic 3.jpg

It’s ready to serve! (Or, if you make this early and allow it to set in the fridge for an hour or two, it tastes even better - as everything will have time to absorb the flavor of the sauce.)

Once you’ve tried this at home, let me know what you think - I was so thrilled to be able to make this gluten-free as I continue to heal the autoimmune I’m dealing with. I’m excited to add this dish to our gluten-free selections here at FRESH Start for any of you who have discovered you need to avoid gluten to heal and feel better.

Perfect for a side dish served with fish or grilled chicken, or toss this salad with cooked shrimp for a main dish. You can also bring and share it as a tasty side at a bar-b-que!

Would you like to add more Healthy Habits into your daily routine (and do it with friends?)

JOIN US in our {free} #52weeksofhealthyhabits Experience we’re currently doing!

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Grill Your Veggies for Healthy Benefits + Recipes

One of the reasons I love grilling is because of how deliciously easy it is to put healthy food on your family’s table.

You might be surprised to learn how many foods you can grill! Combining different food groups to take them to a whole new level of tastiness - fruit with veggies, veggies with fish, citrus with fish, chicken with fruit, the list goes on.

I’ve even seen grilled salad in some recipes! One of my favorite things - and one of the healthiest foods to grill - is vegetables.

The benefits to your diet from eating more veggies is endless, so why not enjoy them grilled?

  1. Gets More Nutrients into Your Body Where They Belong – Grilling vegetables cooks away less of the vitamins & nutrients in them than other cooking methods, like boiling. Next to eating them FRESH, “grilled” is one of the best ways to eat veggies.

  2. Naturally Adds Flavor – The heat of the grill causes the natural sugars in vegetables to caramelize, which gives the same veggies an entirely different flavor than when eaten fresh, steamed or boiled.

  3. Variety – You can easily mix veggies with each other, or with your favorite lean meats, seafood, and even fruits. The possibilities are endless.

  4. Picky Eaters Eat More Vegetables – Grilled veggies taste different and can be easily seasoned with herbs and spices to make their taste more appealing to even the finickiest eater. This may be a major way your picky eater will add more veggies into their diet.

  5. It’s Fun! – Grilling gets you outside for some fresh air and Vitamin D! Whether dinner with the family or a get-together with friends, grilling has a way of getting us outside where we enjoy the fresh air! Who couldn’t use more of that?

Enjoy more veggies at your house with these easy, delicious recipe ideas:


Spicy Mexican Grilled Sweet Corncobs


  • 5-6 FRESH ears of sweet corn

  • 2 Tbsp butter

  • 2 Tbsp olive oil

  • 1 tsp chili powder

  • 1/2 tsp red pepper flakes

  • 1/2 tsp cumin

  • 1/3 cup feta cheese (or Cotija Queso)


Preheat grill to medium heat. 

Boil ears (shucked and cleaned) in a stock pot for about 20 minutes, then drain and remove. 

Place corn ears over grill and drizzle olive oil over them, then cook for 5 minutes on one side. Using tongs, turn ears over to cook for 5 minutes on other side.

Place corn on a platter, and sprinkle with the spices, and place a pat of butter on each ear. Then sprinkle a few crumbles of cheese over corn and serve.

Lemon & garlic asparagus.jpg

Lemon & Garlic Asparagus


  • 1 bunch thin asparagus

  • 1 bunch of green onions, trimmed

  • 2 cloves fresh garlic, minced

  • 1 lemon, halved

  • Olive oil


Preheat grill on low-to-medium heat, and prepare a cookie sheet-sized, folded “pan” made from the aluminum foil. 

Rinse the bunch of asparagus off, trimming off at least an inch from the bottom of stalks. Place the spears on the aluminum foil, spreading them out in an even layer. Add the bunch of green onions, spreading them through the asparagus stalks. 

Sprinkle the minced garlic over the stalks, and squeeze the juice from the two lemon halves over the vegetables. 

Drizzle olive oil generously over the vegetables, and place homemade “pan” over the grill slats. Grill for about 10-15 minutes (to desired done-ness) over low to medium heat.  Serve immediately.

Get creative, research fun recipe combinations, and remember there is no limit for what you can cook on the grill!

Vegetable Detox Broth Recipe

Detoxifying your body is a simple process, one that your body does naturally and does well! IF it's given the necessary ingredients to do it! Just drinking enough water (and lemon water in the morning) is a detoxing and naturally purifying habit!


It is NOT necessary to include deprivation or "juice-only" plans to cleanse your body.

Along with targeted supplements, and eating the clean, wholesome foods God gave us, you can properly detoxify your organs, gut and entire immune system.

I provide much more information on how to do this in my coaching, but you can also find much more on this topic from Dr. Mark Hyman at his website and in his books.

ONE WAY TO DETOXIFY is TO remove offensive, sludge-building "foods" from your diet

...and feed yourself plenty of vegetables, fibrous foods, lean proteins, and healthy fats instead.

This broth recipe is only one way of many to add in the rich nutrients from those foods, and provides an easy "to-go" way to do that. Make the whole recipe, then let it set to room temp. After it has cooled, refrigerate in a closed container and reheat each serving to just warm before drinking.

{This broth recipe is from Coach Bess' detoxification program, but makes a nutritious, power-packed addition to any dietary plan. It alkalizes the system, making it easier to detoxify, lose weight, and feel great!}

Enjoy 1-2 cups of this broth daily for optimal results. 


  • 3 quarts water
  • 1 large chopped onion
  • 2 sliced carrots
  • 1 cup of daikon or white radish root and tops*
  • 1 cup of winter squash cut into large cubes (i.e. butternut, acorn, etc.)
  • 1 cup of root vegetables (turnips, parsnips, rutabagas)
  • 2 cups chopped greens (kale, parsley, collard, mustard, cilantro, chard, etc.)
  • 2 celery stalks
  • 1/2 cup seaweed* (nori, dulse, wakame, kelp, or kombu)
  • 1/2 cup cabbage
  • 4 - 1/2 inch slices of peeled fresh ginger
  • 2 cloves of whole garlic (not crushed or chopped)
  • Sea salt to taste
  • {If available, you can add dried shiitake or maitake mushrooms - powerful immune boosters}

    *This item is not necessary, but is a plus if you can find it! If it is difficult to find any of these items at the store, just make the broth with the items you can find – it is best to include the garlic, ginger, and greens every time you make it!


  • Add all ingredients at once, and place pot on low boil for approx 60 minutes – could take a little longer. (Or put it all in the crock pot and forget it for a couple to few hours!)
  • Simply continue to boil to taste.
  • Cool, then strain out the veggies, and toss them.
  • Keep the broth in a tightly sealed glass container in the fridge.
  • Heat broth gently and drink at least 1-2 cups a day.