Derick Donald, Remi Donald, Ruthie Donald and Shanna Donald
Derick Donald, Remi Donald, Ruthie Donald and Shanna Donald
Shanna Donald grew up in Philadelphia and has always enjoyed living a healthy lifestyle going to the gym at least once a day and when she can’t go to the gym she works out at home.

Donald met her husband Derick at the gym and they married in 2011. Shanna and Derick have two little girls, Ruthie, 4, and Remi, 1. 

Shanna attended high school at Leake Academy where she graduated in 2006 and got her master’s in social work. She now works at Laird Hospital in Union in the I.O.P department at Laird Senior Care. 

She first went to school to be in the medical field, but she has an interesting story. Her application to medical school vanished it seemed. At the time she felt lost and didn’t know what direction to go — until her father mentioned social work to her. Shanna grew up in church where she enjoyed doing missionary work so she felt as if this was the right direction — and she was right.

Donald works with senior citizens doing growth and individual therapy. She helps senior citizens who are dealing with depression, anxiety and grief. According to Shanna, since COVID-19 started there has been much more demand than normal due to isolation. 

Shanna is passionate about her work and knows that this is what she was called to do. Donald likes investing time into her patients to help them feel the best she can and help them work through some of the issues they are having.

When Shanna is not busy at work, she and her daughters enjoy going to the pool. She is also interested in health dealing with the gut. As a side job, Donald sells health and wellness supplements dealing with gut health. The products she sells go by the name of Plexus, where she is an ambassador.



“I just love reading and learning more about gut health.” she said.

She enjoys keeping an active and healthy lifestyle and eating. Her cooking background comes from her grandmother and great grandmother. Shanna can remember growing up watching both her grandmother and great grandmother always in the kitchen. She remembered certain things they cooked and now cooks these recipes for her daughters and husband.



CHILI LIME SHRIMP

FAJITAS

 

1 pound raw deveined shrimp, with or without tails 31-40 count, thawed if frozen

1 red pepper, sliced

1 green pepper, sliced

1 yellow pepper, sliced

1 onion, sliced large

 

Marinade:

1/4 cup olive oil

2 limes 1 juiced, 1 sliced for condiment

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon cumin, ground

1/4 teaspoon crushed red pepper

1 teaspoon salt

1/2 teaspoon ground pepper

 

Preheat over to 450 degrees. Line baking sheet with foil or parchment paper for easy cleanup. Mix olive oil, chili powder, crushed pepper, cumin, garlic, juice of 1 lime, salt and pepper in small bowl or measuring cup. Add sliced veggies and shrimp into large bowl or measuring cup. Spread onto prepared baking sheet. Bake for 8-10 minutes or until veggies are soft and starting to brown and shrimp is cooked through. Serve with remaining lime slice. Enjoy with whole wheat tortillas or regular.

 

CROCKPOT SUMMER

SOUP

 

1 lb. chicken breasts

1 28-ounce can crushed tomatoes

4 carrots, peeled and chopped

2 stalks celery, chopped

3 cloves minced garlic

1/2 cup brown rice (optional)

6 cups chicken broth

2 tablespoons olive oil

1 teaspoon each basil and oregano

1/2 teaspoon each garlic and onion powder

2 teaspoon salt

2 zucchini, cut into small pieces

2-3 cups of fresh sweet corn kernels, cut off the cob

Topping: Parmesan and fresh herbs

 

Add all ingredients except zucchini and sweet corn. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken, return to pot, and add zucchini and sweet corn for another 20-30 minutes. Let the soup rest for a few minutes-it thickens up a bit as it cools. Season with more salt and pepper, as needed. Top with Parmesan and fresh herbs.

 

NO-FUSS SALMON

CAKES

 

3 6 oz cans wild-caught salmon

1 cup baked sweet potato

1 egg

1/2 cup almond flour

2 scallions, thinly sliced

2 tbs fresh parsley, minced

2 tbs fresh dill, minced

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon black pepper

2tbs ghee or coconut oil

Lemon wedges for serving

Preheat oven to 425 and cover large baking dish with parchment paper. Drain liquid from salmon flake fish with a fork into large mixing bowl add sweet potato, egg, almond flour, scallions, parsley, dill, salt, paprika, and pepper mix well. Brush parchment with ghee or coconut oil form and flatten patties with hands and place on parchment. Bake 20 minutes flip and return to oven for 10 more minutes or until golden brown. Serve with sliced scallions and lemon wedges.