This is a health food blog that focuses on maintaining fun in the kitchen while using fresh ingredients. We like to share our ideas, recipes and the adventures they take us. We are currently expanding to explore new ways to enjoy the healthy side of life!
on barbeque on medium-high heat. Peel the shells off of the shrimp, and devein.
Soak the wooden skewers in water to prevent from burning on the grill. Place a
small amount of canola oil in a bowl and grab a pastry brush.
While prepping for grilling is done, make sauce while
skewers are soaking and the BBQ is heating. Place mayo in a medium-mixing bowl.
Shred the mango on a grater so it resembles small pieces. Add the mango to the
mayo, as well as the cayenne and chili powder. Squeeze the lime over the
sauce. Add sea salt and pepper to
desired taste. Stir and refrigerate until ready to use.
three shrimps per skewer, towards the middle. When finished, brush the shrimp
with the canola oil. Grill on BBQ for three minutes on each side, or until pink
and curled. Serve on plate with mango-lime sauce. Enjoy!
Bangers & Mash
4 russet potatoes
2 T sour cream
1 T soymilk
1 T stone ground mustard
5 mild Italian sausages (bangers if you can find them)
½ medium white onion
1 T flour
2 T butter
2 c chicken stock
salt and pepper
a large pot, fill ¾ with water. Place on high to bring to a boil. Peel and cut
up potatoes into medium size chunks and place into water. Reduce heat to a
steady boil, about medium heat, and cook until for tender.
a medium saucepan, place a tablespoon of canola oil and put on medium heat.
When hot, add the sausages to the pan. When one side is brown, flip the
sausages, and jab with a fork. This will allow the juices to come out for
flavor for the gravy. After the other side has browned, remove from pan and set
the onion in semi circles, and place into pan. Allow the onions to brown and
shrivel, about eight minutes, add the flour to the onions, and stir, letting
the flour brown. Allow the flour to cook about thirty seconds. Slowly add in
the chicken stock, and whisk until the flour and stock has combined. Add the
sausages in, place on medium-low heat, and allow sauce to thicken, about five
the potatoes should be done. Drain water and add back to pan. Add in the
butter, soymilk, and ground mustard. Smash potatoes with a masher, adding salt
and pepper to taste. Place potatoes on plate, adding sausage, then topping with
gravy and onions. Served best with steamed root vegetables. Enjoy!