My name is Kamille, and I am a shrimp addict.
It’s hard for me to remember when my shrimp obsession began. It would have to be well after I was 9 or 10. Around that time, my big brother shared the pleasant news that the veins in shrimp were “doo-doo.” To be more precise (and less of a fifth-grader), the vein you see on the back of a shrimp is the digestive tract. While it is certainly better to remove it whenever possible, nothing BAD will happen to you if you eat it. Of course, these details escaped me at the time. I refused to eat shrimp for a few years (doo-doo veins or no).
Fortunately, I soon got over this senseless phobia. I am now one of the top five consumers of shrimp in the nation. (Numerous unscientific studies confirm.) One of my best friends is also a member of this elite group. After seeing a recent shrimp-filled post, she expressed clear frustration at my failure to share the shrimpy-wealth. I’ve known this woman for nearly a decade: she meant business. So I made this shrimp and asparagus pasta for our ladies’ lunch on Sunday afternoon.
You all know the drill by now: this dish is simple, easy, and delicious. That’s just the kind of food I believe in. And did I mention it’s under 300 calories per serving?
The pasta’s creaminess is thanks to judicious use of ricotta cheese — just add a dollop to the hot noodles at the end. The flavor of asparagus infuses both the pasta and the shrimp; you’ll be able to really taste it throughout the dish. If you’re not an asparagus fan, broccoli would make a great substitute.
Recipe after the jump! Read more… →
I have some version of this strawberry salad for lunch almost every day. I love salads like this for a couple of reasons.
1. Size matters: This thing is ENORMOUS. It’s not some piddling side salad that will leave you feeling even hungrier than you were before you ate. This is a salad mountain, my friends. After this meal, you’ll feeling full and satisfied — not deprived.
2. Looks matter too: Honestly, what a gorgeous meal. You’ll get compliments on it, I promise. And guess what? Those colorful veggies aren’t just pretty. All those beautiful colors mean nutrients. This strawberry salad will do nothing but good things for you.
3. Simple and convenient: Like I said earlier, I make a salad like this for lunch every day. I’m a working woman, so that means I have to make it travel. It’s super easy. In the morning, I toss the dressing ingredients together in a little bottle. I put the mixed greens in one container and the chopped vegetables in another. Done and done. When I get hungry, I plate it. It doesn’t get much easier (or cheaper!) than that.
I really like this version because the strawberries and chopped almonds make the salad just a little bit special. In spite of the cold weather, it makes me feel like spring is just around the corner. The lemon-basil dressing is the perfect complement to the flavors of the salad. It’s bright and clean and subtly sweet — just the thing for those juicy strawberries.
Here’s the recipe. Read more… →
Healthy pasta dishes can be hard to come by. I almost never order pasta when I’m eating out. Restaurant pasta is usually loaded with tons of cheese, salt, and oil. It’s also often way more food than anyone needs for one meal. (I’m looking at you, Cheesecake Factory.) Naturally, it’s delicious. Is it good for you? Not so much.
It’s a shame — it really doesn’t have to be this way. You really can enjoy pasta guilt-free, as long as you keep a few things in mind. (1) Keep a high vegetable-to-pasta ratio, (2) measure and minimize your fats, and (3) always eat a sensible portion. This Latin-style pasta is a perfect example of this philosophy in action.
This pasta is full of big, bold Latin flavors. Chipotle peppers in adobo sauce and cumin bring heat and spice to the tomato-based sauce, while a touch cilantro adds a little brightness. Not a fan of cilantro? Just use fresh basil instead. A hearty 1 1/2 cup serving clocks in at 251 calories and just 223 mg sodium — much better stats than the standard restaurant options.
Here’s how to put this filling, flavorful Latin-style pasta together. Read more… →
There’s nothing quite like a good quiche. Have it for breakfast. Have it for lunch. Have it for dinner. Have it at 2 am in your sweatpants just because you feel like it. You know I’d never judge you. It’s a wonderful invention, this quiche thing. And a vegetarian quiche for Meatless Monday? All the better.
Since I am a lover of all things squash, this pumpkin quiche is especially pleasing to me. Pumpkin has so many wonderful applications outside of bread and cake and pie (recipe coming soon!). Like just about any other squash, pumpkin can be great in savory things too. Case in point — today’s pumpkin quiche. It’s prepared simply with chili powder, salt, and pepper. The texture is nice and light, but the dish is still incredibly filling. It’s crazy good for you — besides all that scrumptious pumpkin, there’s plenty of spinach and corn in there as well.
This pumpkin quiche recipe meets all the Kamille-cooking requirements: simple, healthy, and tasty. Here it is! Read more… →
I love roasting birds in the oven, especially at this time of year. They make beautiful centerpieces on the holiday table, surrounded by the bounty of requisite side dishes (dressing, sweet potato casserole, green beans… Mmm). I’ve been making my family’s holiday birds for as long as I can remember.
People are often really intimidated by roasting birds, but there’s really no reason for it! Believe me, it could not be simpler. This roasted chicken recipe is perfect for anyone trying to ease their way into the whole-poultry-prep game. Roasted with aromatic vegetables and herbs, this chicken is moist on the inside and perfectly crispy-skinned on the outside. Of course, in typical Kamille fashion, it’s a great multi-purpose dish. Make it for Sunday dinner and enjoy the leftovers all week. Read more… →