1786 Bath Road, Kingston ON, CA
Facebook Google Plus
A healthy lifestyle is easer than you think!

Spicy Cilantro Shrimp with Honey Lime Dipping Sauce

  • January 15, 2014
  • by Staff
  • Dinner

Looking for a quick, healthy dinner you can have ready in under 10 minutes?

  • For the shrimp:
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cilantro, chopped
  • For the dipping sauce:
  • 1 cup sour cream, 1/3 cup cilantro, finely chopped
  • 2 tablespoons fresh lime juice, 1 tablespoon honey
  • 1 1/2 teaspoons grated lime peel, 1/4 teaspoon salt
  • Mix all the ingredients and chill until ready to serve with Spicy Cilantro Shrimp.

  • Combine the paprika, salt, cumin, cayenne, and cinnamon in a large bowl. Add the shrimp and toss to fully coat the shrimp in seasoning. In a large skillet, melt butter over medium-high heat. Add the shrimp and cook about 2 minutes on each side. You’ll know the shrimp is done when it turns pink and curls into a “C” shape. Toss the shrimp with fresh lime juice and cilantro and serve with Honey Lime Dipping Sauce.

Roasted Shrimp Cocktail w Spicy Sriracha Cocktail Sauce

  • 2 lbs extra-large or larger shrimp, peeled and deveined with tails on
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic granules (granulated garlic)
  • 1/2 tsp onion granules (granulated onion)
  • For the Sauce:
  • 1 cup ketchup
  • 2 tbsp horseradish
  • 1 tbsp sriracha sauce
  • 2 tbsp fresh lemon juice

  • 1.Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil -- or regular aluminum foil sprayed with nonstick spray. Arrange the shrimp on the baking sheet and drizzle with olive oil.
  • 2.In a small bowl, stir together the salt, pepper, garlic granules and onion granules. Sprinkle half of the mixture on the shrimp.
  • 3.Bake the shrimp for 7 minutes and then flip. Sprinkle with the remaining half of the spice mixture. Bake for an additional 7-10 minutes until cooked through.
  • 4.Meanwhile, in a small bowl, stir together the ketchup, horseradish, sriracha and lemon juice for the sauce.
  • 5.Serve the shrimp hot from the oven with the sauce, or chill the shrimp and the sauce and serve later or the next day.

Peppermint White Hot Chocolate

  • November 13, 2013
  • by Staff
  • Drinks

  • ½ cups Whole Milk
  • ½ cups Heavy Cream
  • 1 cup White Chocolate
  • 1 teaspoon Peppermint Extract
  • Whipped Cream For Topping
  • Crushed Peppermint Or Candy Cane, For Topping

  • Combine all ingredients (except whipped cream and crushed candy) in a small cooking pot over medium heat.
  • Stir constantly until chocolate is completely melted and almost boiling.
  • Serve piping hot, topped with whipped cream and peppermint pieces.

Hearty Chicken Stew with Butternut Squash & Quinoa

  • October 29, 2013
  • by Staff
  • Dinner

Gluten free • Serves 6

  • 1 1/2 lb Chicken thighs, boneless skinless
  • 1 1/2 lb Butternut squash
  • 1/4 cup Flat-leaf parsley, fresh
  • 4 cloves Garlic
  • 1 1/2 tsp Oregano, dried
  • 1 can Tomatoes, petite
  • 1 Yellow onion, medium
  • 3 1/2 cups Chicken broth
  • 3 1/2 cups Chicken broth
  • 1 Black pepper, Freshly ground
  • 1/2 tsp Kosher salt
  • 1 tbsp Olive oil

  • Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  • Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  • In a large saucepan set over medium-high heat, bring the chicken broth to a simmer. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  • Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  • Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  • Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
  • To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  • Stir in reserved chicken broth and quinoa (I use this organic quinoa). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  • Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.

Apple Chips

  • October 15, 2013
  • by Staff
  • Snack

Left over apples from apple picking this year? Make these delicious chips out of them. Healthy and yummy!

  • 2-3 of your favourite apples
  • 3 tbsp. granulated sugar
  • 2 tbsp. cinnamon

  • Preheat oven to 200 degrees F
  • Slice each of the apple into very thin slices (The thinner, the crunchier)
  • Line two baking sheets with silicone baking mats or parchment paper, then lay the apple slices out evenly making a single layer
  • Sprinkle each apple slice with the sugar and cinnamon
  • Bake in oven for 1 hour; turn apple slices over and allow to bake for 1 more hour and 30 minutes
  • Shut the oven off and let chips cool for another hour to crisp
  • Serve warm or store in an airtight container