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

Grilled Zucchini Rolls

  • 2 zucchinis (each zucchini gave me about 10-12 slices)
  • house Italian "lite" dressing
  • jarred roasted red peppers, finely diced
  • Herbed goat cheese (if plain, season with kosher salt, black pepper, garlic powder, and Italian seasoning)

  • Wash the zucchinis and slice them very thinly. For very thin and even slices, use a mandolin.
  • Brush both sides of the slices with Italian dressing and grill for about 3 minutes per side.
  • Allow to cool on a cooling rack placed over a bowl. This will allow them to cool, rather than steam (on a plate).
  • Once cool, smear a thin layer (less than a teaspoon) of goat cheese along the length of the zucchini slice.
  • Add about 1/2-1 tsp of diced roasted red peppers along one end, then roll up from that side.
  • The goat cheese is a perfect "glue" to keep your rolls together!

Buffalo Cauliflower

  • January 15, 2014
  • by Staff
  • Dinner

  • 1 head of cauliflower
  • For the batter:
  • 1/2 cup all purpose flour
  • 1/2 cup water
  • dash of Frank's Wing Sauce (or Frank's Original Hot Sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried onion (I use Tastefully Simple's Onion Onion)
  • For the buffalo sauce:
  • 1/4 cup Frank's Wing Sauce
  • 3 Tablespoons salted butter, melted
  • pinch of salt

  • Preheat the oven to 450 degrees.
  • Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside.
  • Wash your head of cauliflower and cut into pieces. I made a variety of sizes.
  • In a medium bowl, mix together the batter ingredients. It will be fairly thick.
  • Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
  • Bake for about 15 minutes until the batter just hardens.
  • In a small bowl, mix together the buffalo sauce ingredients.
  • Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.
  • Put back into the oven and bake for a few more minutes (I think 5-7 minutes was my range), until the sauce has mostly dried and the cauliflower is crispy.
  • Remove from the oven, let cool, then enjoy! We dipped ours in Ranch dressing.

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.