Guest contributor: The Chefanies

Hi and welcome to the first post of Spa Foodie! We are The Chefanies, two Stephanies whose goal is to bring you the freshest and best spa cuisine that is both easy enough to make at home, while at the same time delicious enough to be served in your favorite restaurant.  Each week we will be keeping you up to date onnew recipes and beauty regimens that you can create with organic produce and ingredients that you most likely have in your refrigerator already.

This first recipe is an adaptation of a dish served at Neiman Marcus’s restaurant.  We aren’t going to lie—ours is better.  By combining grilled shrimp, tangy Feta cheese, crunchy cucumbers, sweet tomatoes, exotic artichokes and heart healthy garbanzo beans this meal is sure to satisfy.


As we mentioned before this dish contains cucumbers, the ultimate spa food. They’re great for reducing swelling under your eyes during a facial – but did you know they work your skin from the inside too? Cucumbers are rich in silica, which is a mineral that contributes to the strength of your connective tissue, which holds your body together.

It also contains quinoa, a whole protein.  That means it contains all the amino acids necessary for our nutritional needs, which is quite rare in the plant world.

This salad is high in dietary fiber.  One appetizer sized serving packs in about 25% of our daily need.  And the addition of artichokes not only helps to welcome spring, but artichokes have been reputed to help in the cure of liver diseases, liver cancer and to cure hangovers!

With under 300 calories per serving you can feel great about eating and sharing it with others.   To your health!

Mediterranean Salad with Grilled Shrimp and Quinoa

Serves 4 appetizer sized portions or 2 main dishes


1/2 cup Ancient Harvest Quinoa
1/4 cup Red Onion
10 Cherry Tomato
1 cup Red Bell Peppers
1/2 cup Cucumber
1 cup Arugula (baby)
8 oz shrimp
1 oz Feta Cheese
3/4 cup Artichoke Heart (Frozen)
1/2 cup Garbanzo Beans


1/2 Lemon Juiced
1 tbs dijon mustard
1 tsp red wine vinegar
1 tsp Olive Oil Lb


Cook Quinoa according to the box.  Set aside and let cool.

Slice Red Onions, halve cherry tomatoes, chop red bell peppers, cucumbers, arugula and artichoke hearts.

Drain the garbanzo beans and set aside.

Meanwhile whisk together the oil, lemon, dijon, and red wine vinegar to form a dressing.

Mix all the ingredients together with the dressing.

Grill the shrimp until just lightly pink.  About 2 minutes on each side.  (Overcooked shrimp is the worst.)

Plate each shrimp on top of the salad and sprinkle with feta cheese.


The Chefanies is the blog of 2 Stephanies cooking up a healthy storm using fresh, seasonal and organic ingredients. We focus on everyday cooking that is impressive enough for entertaining and hearty enough to enjoy solo. Go to for more!

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