Mostly my take on healthy cooking and eating. I try as much as possible to follow the South Beach Diet (good carbs and fats), so a lot of recipes and menus are Phase 1 and Phase 2 if you are familiar with this lifestyle.

I try to eat as much organic food as possible while making it affordable and fast for working adults, college students and anyone trying to get organized in meal planning (including cost per meal and shopping lists).

Because I'm a serious foodie, this is also where I share everything else I know about food (recipes, plans, equipment, tastings). And yes, fatty, delicious temptations from time to time.

I consider myself a good cook and a courageous eater (I'll try everything and cook it myself at home when possible), so these years of cooking gave me some knowledge on how to deal with the most diverse foods.

 

I had a craving for a special food yesterday, so I whipped these very easy crab cakes. Healthy and, yes, delicious!
Crab Cakes - Yields 5 large cakes
1 lb blue crab meat (lump)
1/4 cup of whole wheat breadcrumbs
2 tbsp of light mayo
1/2 tsp of ground black pepper
1 tbsp of Dijon mustard
1/2 tsp of salt
1/4 cup of chopped cilantro
1 egg, beaten
Check the crab meat for shells and squeeze to get rid of any extra moisture.
Mix all ingredients together and form cakes about 3 inches wide and 1/2 an inch thick. 
Heat 2 tbsp of extra virgin olive oil in a non-stick skillet. 
Pan-fry the cakes under medium heat for about 6 minutes on each side, until golden brown.
Sides were asparagus sauteed with garlic and fresh mangoes. So scrumptious! 

I had a craving for a special food yesterday, so I whipped these very easy crab cakes. Healthy and, yes, delicious!

Crab Cakes - Yields 5 large cakes

  • 1 lb blue crab meat (lump)
  • 1/4 cup of whole wheat breadcrumbs
  • 2 tbsp of light mayo
  • 1/2 tsp of ground black pepper
  • 1 tbsp of Dijon mustard
  • 1/2 tsp of salt
  • 1/4 cup of chopped cilantro
  • 1 egg, beaten
  1. Check the crab meat for shells and squeeze to get rid of any extra moisture.
  2. Mix all ingredients together and form cakes about 3 inches wide and 1/2 an inch thick. 
  3. Heat 2 tbsp of extra virgin olive oil in a non-stick skillet. 
  4. Pan-fry the cakes under medium heat for about 6 minutes on each side, until golden brown.

Sides were asparagus sauteed with garlic and fresh mangoes. So scrumptious! 

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    Yum!
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