Crabby Pants!

It happens to the best of us.  Some call it waking up on the wrong side of the bed, but I like to call it crabby pants (it's much less subtle). I had one of those days this past week and decided to make a delicious "theme based" dinner.  I love seafood, especially crab cakes, but I always feel like they are LOADed with mayo and stuffing and just not so healthy things. So, I found a wonderful recipe on SkinnyTaste.com.  Add any type of summer/spring (cause there's no use in denying that this 80 degree weather isn't actually the start of summer in the south) bean salad and you have yourself a meal! Yum!


too easy.

 I changed the recipe around a tad bit to add more veggies and less filler. Also - you could probably add a PINCH of Old Bay for flavor, cause who doesn't love that stuff (please note I refrained from saying shit. I'm trying to start using less curse words, this should be interesting).  :)

Baked Lump Crab Cakes:

9 ounces lump crab meat

10 reduced fat Ritz crackers, crushed

1 whole egg plus 1 egg white, beaten

2 tbsp finely chopped red onions

1/2 a chopped red bell pepper

1 tbsp low fat mayonnaise

2 tbsp fresh cilantro (or parsley)

1/2 lime, juiced

salt and pepper to taste

Pre-head oven to 400. Mix all ingredients BUT the crab meat in a bowl, then fold in crab meat. Don't get aggressive or you wont have those big chunks of crab that are so good.  Form the mixture into 4 medium size cakes and put in the fridge for at least 15 minutes.

Spray a cooking sheet with spray (Spray with spray, wow, I'm waxing poetic in this post). Bake about 10 minutes on each side and serve with your salad! Booya!  I made the salad below...

Black Bean & Avocado Salad

• 1 can black beans, rinsed
• 1 avocado, in chunks
• 9 can of corn
• 1/4 cup of lime juice 
• 1/4 cup red onion, chopped
• 3 tbsp extra virgin olive oil
• cilantro to taste (leftover from the crab recipe).

ENJOY - Happy Pollinated Spring ATL!

XO,
zo

ACV for ya BODy

I realize that there are many ways people use apple cider vinegar (ACV). From mixing with water to clean hard wood floors, remove residue from styling products in your hair or help take away the pain from a jelly fish sting, today I'm not going to focus on those but I AM going to tell you a few interesting (and unproven) health benefits of this liquid.

So what is it? It is a type of vinegar made by squeezing the liquid from apples and fermenting it (adding bacteria and yeast so the sugars turn into alcohol) twice. It turns into vinegar during the second fermentation process. 

So why is this good for you? Well my dears, if you're trying to lose some lbs, two teaspoons of this vinegar (after you eat) prolongs the feeling of being full and also aids in breaking down body fat. It also contains pectin which is known to help regulate blood pressure and reduces crappy cholesterol. 

I use BRAGG, you can get it at Whole Foods or Dekalb Farmers Market

Note: None of this stuff is FDA proven so it's kinda just like, try it out, if it works awesome! If not, no big whoop.  But if you have diabetes or something else that effects your blood sugar, definitely have a little chit chat with your doctor before you down this stuff.  Oh hell, might as well just chat with your doc and do some online research even if you are 100% healthy. Oh and my suggestion would be to only drink the raw, organic kind.  Don't need all of you guys drinking random stuff that's not good for you.

Cheers!

xo,
zo