Monday, May 16, 2011

Garlic Lime Shrimp! (With Pasta)

We love lime. and garlic. and pasta.  :)


  • 1 pound uncooked large shrimp, peeled and deveined
  • 5 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/2 cup butter
  • 3 tablespoons lime juice
  • 1 tablespoon minced fresh parsley
  • Hot cooked pasta


  • In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 295 calories, 24 g fat (14 g saturated fat), 229 mg cholesterol, 721 mg sodium, 2 g carbohydrate, trace fiber, 19 g protein.
Garlic Lime Shrimp published in Count

Tuesday, May 3, 2011

Spicy/Crispy/Limey Kale Chips.

So.. one day i made a different recipe of this recipe.. and well we can both tell you they were WAY TOO salty. i found this recipe and it is much better! a fun appetizer or snack! 


*1/2-1 bunch of clean and dry organic kale, chopped into bite-sized pieces (remove any tough stems)
*1-2 Tb. olive oil
*1-2 large pinches of spicy seasoned course salt- see above
*juice from 1/2 lime (or to taste)- optional


1. Preheat your oven to 325°F.
2. Drizzle some oil over the kale and "massage" it into the leaves. The kale I used for this post was an unusually large bunch. I'd say I used half the bunch and 1-2 tablespoons of oil.
3. I'd like to point out here that you should go ahead and taste the raw oiled kale. It is actually pretty yummy just like this (at least I think so). Sometimes I make a salad with raw kale that's been oiled and allowed to sit for a few hours. But I'll save that for another post.
4. Next, you'll want to spread your oiled kale onto a sheet pan...And then bake in your preheated oven for about 20 minutes. Bake until the edges are just crispy, but the kale is still quite bright green. Do not overcook!
5. As soon as you take your kale chips out of the oven, sprinkle with a few pinches of the spicy salt and then squeeze on the optional lime. Enjoy your kale crispies...and remember to share with your children!

Nutrition Facts: Amount Per Serving  Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg

Monday, May 2, 2011

Lemony Spinach and Brown Lentil Soup!

So my old roommates made this recipe and said it was very very very good! I thought it looked and sounded amazing so I wanted to share it with our followers! Tell us what you think!

Ingredients (serves 6)

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups dried brown lentils
  • 3 potatoes, peeled, diced (Id use sweet potatoes! my favorite)
  • 2 litres vegetable stock 
  • 1 bunch English spinach, leaves removed, washed, chopped (Any spinach will work)
  • 2 lemons, rind finely grated, juiced


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
  2. Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. 

Nutrition Facts: calories: 156.6 , calories from fat 18, total fat 2.0 g, sat fat .3 g, sodium 121.1 mg dietary fiber 8.5g.