For our official Day 1, we started off with a little scrambled eggs, bacon, almonds, and some blueberries. Mmmmmm. Tasty!!

For lunch, I cooked us some Tilapia fillets on the George Foreman grill, had some more almonds, and stir fried a large zucchini from my neighbor's garden.

To do something a little more exciting for dinner, we grilled some AWESOME shrimp: They were friggin delicious. And super easy to make. If you want to try them, I put the recipe at the bottom of the post.

And for our carbs and fat, we had a kale dish with pine nuts. Soupha thought the kale was a bit too chewy. I thought it was perfect

And for dessert, we blended frozen blueberries, raspberries, and marion berries (triple berry mix from Costco) in our Vita-Mix blender. It was delicious and creamy tasting.

Barbecued Juneau Shrimp

¼ cup virgin olive oil
3 garlic gloves minced
2 tablespoons lemon juice
1/8 teaspoon of cayenne paprika
Dash of cayenne pepper to taste
Shelled shrimp with tail left on (2 ½ pounds)
Lime wedges and parsley

Mix olive oil, spices and lemon juice in a bowl. Fire up grill. Brush shrimp with mixture, place on hot grill, turn (1-2 minutes per side) at once and remove. Garnish with lime wedges and parsley.


Sautéed Kale

1 pound fresh kale trimmed and chopped
1 large garlic clove, crushed
1 tablespoon olive oil
2 tablespoons walnuts, lightly toasted
2 tablespoons lemon juice
Cook the kale in a large pot of boiling water until tender (about 10 minutes); drain well. Coat a large skillet with oil. Sauté garlic over medium heat until just golden, about three minutes. Add kale to skillet. Stir in the olive oil, sauté until heated through (about five minutes). Stir in pine nuts, remove skillet from heat. Sprinkle kale mixture with lemon juice. Transfer to a shallow serving dish and serve immediately.