Venturing Out with Food #2

19 Jan

I woke up this morning ready to knock out my workout and EAT!  The whole time I’m doing my Daily HIIT routine I was going through all the possible things I could make for breakfast.  What occurred to me first was the fact that I had crab left over from my lunch yesterday and I should try to incorporate that into my meal. I’m very excited to present to you what I came up with!

Carey’s Crab Cakes

Breakfast

Ingredients:

1/2 Pkg of Lump Crab Meat

2 Tbsp Plain Greek Yogurt

2 Tbsp Panko Style Breadcrumbs

1 Tbsp Finely Chopped Red Onion

2 Tbsp Finely Chopped Celery

1/4 Tsp Old Bay Seasoning

1/4 Tsp Red Pepper Flakes

1 Tsp Coconut Oil or your favorite cooking oil

1 Tbsp Chopped Green Onion (optional)

1/4 Lime (optional)

Process:

1.  Heat coconut oil in a saute pan.  While oil is melting, mix all ingredients together.

2.  Create patties with the mixture (I made three small ones so they would cook a little faster –  I was super hungry!)

3.  Cook until golden brown and flip.

Cooking Crab

4.  Remove from heat and top with green onion and fresh lime juice

Nutritional Facts:  151 calories; 2g fat; 12g carbs; 19g protein

I made these crab cakes with 1 egg over easy and a side of fruit.  The cakes came out pretty spicy but the egg yolk really calmed them down.  Plus, the combo was damn delicious!  Hope you guys enjoy and I’ll have more recipes coming your way soon.

Oh and before I forget, I also started drinking Apple Cider Vinegar (ACV) each day.  I make a quick drink using 1 Tsp ACV, a tiny bit of a calorie free drink mix and 8oz of water.  I’m only on day two so I haven’t really started to reap the benefits, but I’m looking forward to everything it can offer.  If you are curious about why I would do this, check out this post from Brittany at Eating Bird Food.

ACV

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