Bmore Crab Cakes

INGREDIENTS

• 1 pound fresh lump crab meat

• 1 large egg

• 2/3 cup Saltine cracker crumbs (about 14 crackers)

• 1/4 cup  mayonnaise

• 2 teaspoons mustard

• 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)

• 1 teaspoon fresh lemon juice, plus more for serving

• 1/8 teaspoon salt

INSTRUCTIONS

Whisk egg, mayonnaise, mustard, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. Gently fold together.

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Preheat oven to 450°F.

Generously grease a rimmed baking sheet with butter or nonstick spray.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 cakes on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart.

Bake for 12-14 minutes or until lightly browned around the edges and on top.

Smokin' Chipotle Breakfast Burrito

INGREDIENTS

12 oz jar roasted red peppers

4 large eggs

4 spicy Italian sausage links

4 slices of chipotle cheddar cheese

2 cups baby spinach

I pkg. burrito sized flour tortillas

2 tablespoons mayo

1 tablespoon siracha sauce

1 teaspoon dried cayenne pepper

1/4 teaspoon smoked paprika

1/4 teaspoon salt

vegetable oil

salt and pepper to taste

INSTRUCTIONS

Cook sausage according to package instructions. Slice width-wise into 1 inch circles.

Whisk eggs, smoked paprika, cayenne, and salt together in a bowl.

In a large nonstick pan over medium-high heat add eggs and scramble to your preference.

Place scrambled eggs into a single layer and add cheese; remove from heat and cover until cheese melts.

Mix mayo and siracha together in a small bowl until combined.

Spread a generous tablespoon of spicy mayo evenly onto a tortilla.

Add a quarter of the sausage, a quarter of the eggs, about 3/4 spinach and 1 red pepper.

Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

Cut in half. Enjoy.

Makes 2-4 burritos.

Melty Version:

Do not melt the cheese after cooking the eggs.

After assembling the burrito, lightly coat the pan with oil and set over medium heat.

Add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown; about 3 minutes.

Flip the burritos over and continue cooking covered until golden; approximately a few minutes more.

Apple, Candied Walnut & Goat Cheese Salad

INGREDIENTS

5 cups mixed salad greens

1 cup candied walnuts (I used Trader Joe’s brand)

1 apple  (quartered, seeds removed, thinly sliced and tossed with 1 table spoon of lemon to prevent browning)

1 garlic clove, minced

3/4 cup dried cranberries

1/3 cup extra virgin olive oil

1/2 red onion (thinly sliced)

1/4 cup raw apple cider vinegar

2 tbsp feta or goats cheese , crumbled (garnish, optional)

2 tablespoons lemon juice

2 tablespoons honey

1 tablespoon dijon mustard

salt and pepper to taste

INSTRUCTIONS

Combine garlic. mustard, vinegar, lemon juice, honey, olive oil, salt and pepper in a jar.

Seal the lid and shake until the honey dissolves and the ingredients are well combined. 

Place salad greens in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing and toss.

Scatter over the cranberries, desired amount of walnuts, remaining apple slices and goat cheese Drizzle with remaining dressing. Serve immediately!

Gorgeous Greens & Ginger Smoothie

INGREDIENTS

1 inch peeled ginger

1 cup frozen mango, pineapple, strawberry, papaya blend

1/2 cup water

1/2 cup pineapple orange juice

1 cup baby spinach

2 tablespoons chia seeds

INSTRUCTIONS

Add all ingredients to a blender.

Blend until smooth.

Enjoy Immediately.

Stay Gorgeous.

Amazing Avocado, Tomato, Mushroom Breakfast Bowl

INGREDIENTS

1 ripe avocado (sliced)

3 medium eggs 

1 cup baby mushrooms

1 half tomato (diced)

2 scallions (sliced thinly)

salt and pepper to taste

2 tablespoons olive oil

INSTRUCTIONS

slice mushrooms thinly. Place a skillet on medium heat. Add 1 tablespoon olive oil. add mushrooms and sauté until desired amount of softness is reached. remove from hear

whisk eggs with salt and pepper.

Place oil in a clean non-stick skillet on medium low heat.

Add eggs to the pan and stir frequently until the eggs are scrambled. Continue to stir for 2 mins or until the eggs are cooked to your preference.

Top with tomato, avocado and scallion

Slammin' Salmon, Bok Choy, and Roasted Carrot Bowl with Lemon Butter Sauce

INGREDIENTS

1 lb salmon filet

I head of bok choy

1 avocado

2 tablespoons butter

2 tablespoons lemon juice

2 tablespoons Mrs. Dash lemon pepper

1 lemon

1/2 tablespoon Old Bay seasoning

6 carrots carrots

1 tablespoon garlic powder

salt and black pepper

olive oil

INSTRUCTIONS

Heat oven to 400°F.

Drizzle carrots with 1 tablespoon olive oil and sprinkle with salt and pepper.

Rinse salmon filet and pat dry with a paper towel.

Rub with olive oil on both sides and season on both sides with Mrs. Dash, Old Bay and garlic powder.

Sprinkle salmon with the juice of half a lemon.

Add carrots and salmon to separate parchment paper lined baking sheets.

Bake both for 18-20 minutes or until carrots are tender when pierced and salmon is cooked to desired doneness.

Roughly chop bok choy, Add to a skillet with 1 tablespoon of oil and season with salt and pepper. Sauté for 5-7 minutes until tender.

Assemble salmon, carrots, and bok choy into a bowl to serve.

Top with sliced avocado.

Serve alone or over rice, quinoa or cauliflower rice.

Garlic Roasted Potatoes

Ingredients

• 2-3 potatoes of yellow potatoes

• 1-2 Tbsp avocado oil

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 4 cloves of garlic (minced)

Instructions

• Preheat oven to 425 degrees F and line 1 large baking sheet with parchment paper.

• Cut potatoes into bite sized pieces (no larger than an inch) and place in a bowl with the oil, salt, pepper, and garlic; toss until the potatoes are well coated.

• Transfer potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip potatoes half way through cooking to ensure optimal crispness.

Peanut Butter, Honey + Cinnamon Apple Slices

INGREDIENTS

2 Apples

3 Tablespoons Smooth Peanut Butter

1 Tablespoon Honey

1 Teaspoon Cinnamon

INSTRUCTIONS

Slice apples into wedges

Spread about 1 - 1.5 teaspoon of peanut putter onto each apple slice

Sprinkle apple slices with cinnamon and drizzle with honey

Waffle Breakfast In Bed

When was the last time you had breakfast in bed? Experiencing the luxury of ordering room service from an upscale bed and breakfast in the comfort of your own home. Give this recipe a try but it is less about the recipe and more about the inspiration to treat yourself and those you care about special and bring them some breakfast in bed.

INGREDIENTS

Waffle

• 2 eggs

• 2 cups all-purpose flour

• 1 ¾ cups milk 

• ½ cup vegetable oil 

• 1 tablespoon white sugar

• 4 teaspoons baking powder

• ¼ teaspoon salt

• ½ teaspoon vanilla extract

• maple syrup

• sliced strawberries for topping

Scrambled Eggs

2 eggs (beaten)

salt and pepper to taste

1 tablespoon of butter or 3/4 tablespoon olive or avocado oil

Sausages

1 package of chicken or turkey sausage of choice

Sautéed Spinach

2 large bunches of spinach, about 1 pound

extra virgin olive oil

3 cloves garlic, sliced

Salt to taste

Pineapple Mimosa

1 bottle of champagne or Prosecco

2 cups 100% pineapple juice

INSTRUCTIONS

Sausage

Prepare  according to package instructions.

Waffle

Preheat waffle iron. Beat eggs in a large bowl with a whisk until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla until smooth.

Sautéed Spinach

Clean and prep the spinach: Cut off the thick stems of the spinach and discard. Fill up your sink with water and soak the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Pat spinach dry with paper towels or place in a salad spinner.

Sauté garlic: Heat 2 Tbsp of olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute until the garlic is just beginning to brown.

Add spinach to the skillet with olive oil and garlic. Pack it down if necessary. Use tongs to turn the spinach so that all pieces are coated with olive oil and garlic. Repeat a couple of times. Cover the pan and cook for 1 minute. After a minute, uncover and turn the spinach. Cover and cook for an additional minute.

After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat.

Drain any excess liquid from the pan. Drizzle spinach with a little oil and sprinkle with salt to taste. Serve immediately.

Scrambled Eggs

Beat eggs, salt and pepper in a medium bowl until combined.

Heat butter in a large nonstick skillet over medium heat until melted. Pour in eggs. As eggs begin to set, gently spread the eggs across the pan with a spatula, forming large soft curds.

Continue cooking—spreading, lifting and folding eggs until thickened and no visible liquid egg remains. Do not over stir. Remove from heat and serve immediately.

Mimosa

Add about 1/3 cup of juice into a champagne flute and fill the rest with champagne or Prosecco.

Assembly

Select a beautiful tray. Arrange all food items onto a white plate and top waffles with freshly sliced strawberries (see photo above). Add the mimosa. Don’t forget a napkin and a small decorative element such as a flower.