Fish Cakes with Old Bay Remoulade

I’ve been loving the idea of hosting more parties, but for now I’ll just make all the appetizers for myself. That includes cheese plates, dips and these delish fish cakes! October is National Seafood Month so gearing up for that I wanted to create a seafood recipe that was easy and affordable. Trust me – these are both!

I used tuna because it was in my pantry and it’s always cheap. Now don’t get scared off! These are super tasty and are perfectly classy for your event. I’m a Maryland girl and I believe that Old Bay can transform anything. Old Bay makes these cakes delicious and the sauce is perfection.

*Sponsored: By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.


Fish Cakes with Old Bay Remoulade

Ingredients

Fish cakes:

  • 2 5 oz cans tuna, drained
  • 1 egg
  • 1/2 cup almond meal
  • 2 tbsp grated Parmesan cheese
  • 1/2 tbsp Old Bay seasoning
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper
  • 2 cups spinach
  • 1 tsp olive oil
  • 1/2 tsp garlic powder

Sauce:

  • 1/4 cup nonfat Greek yogurt
  • 1 tbsp Old Bay
  • 1 tsp relish
  • 1 tbsp fresh lemon juice

Directions

Combine drained tuna, egg, almond meal, Parmesan, Old Bay, Dijon, lemon juice and parsley in a bowl. Season with a pinch of salt and pepper. Stir to combine. Make 2 inch patties and set aside. In a medium pan (or cast iron) heat olive oil over medium heat. Once oil is hot place patties in the pan. Cook about 2-3 minutes on each side until golden brown. Let cool on a paper towel to drain excess oil. In a small pan heat olive oil over medium heat. Add spinach, salt and pepper and garlic powder. Saute until wilted. Remove from heat and set aside. In a small bowl, combine Greek yogurt, Old Bay, relish and lemon juice. Layer fish cakes with spinach and Old Bay remoulade.

Number of servings: 6 | Serving size: 1 fish cake
Calories: 183, total fat: 7 g, total carbohydrates: 4 g, dietary fiber: 1 g, sugars: 2 g, protein: 15 g

What is your favorite type of seafood? Tell me below!

Raquel

Crazy Feta Bites with Breton Crackers

I had never heard of Breton crackers before, but I was pleasantly surprised! I especially loved these Sweet Potato and Ancient Grains crackers. These crackers have a tender crisp texture and delicious taste made with ancient grains like quinoa and rye, with sweet potato pieces baked right in. I had to combine these with my favorite Mediterranean flavors. Feta cheese, a little lemon zest and kalamata olives make for the perfect little appetizers!

I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.


Crazy Feta Bites with Breton Crackers

Ingredients

  • 8 ounces feta cheese, crumbled
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Pinch of salt and pepper
  • 1/4 cup olives, chopped
  • 24 Sweet Potato and Ancient Grains crackers

Directions

In a bowl, combine feta cheese, olive oil, minced garlic and lemon juice. Once ingredients are well combined add a pinch of salt and pepper and stir again. Top each cracker with feta spread, chopped olives and some lemon zest. Serve and enjoy!

Number of servings: 6 | Serving size: 4 crackers
Calories: 208, total fat: 13 g, total carbohydrates: 15 g, dietary fiber 1 g, sugars: 3 g, protein: 7 g

How do you like to top your crackers? Tell me below!

Raquel

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Siggi’s Triple Cream Lemon Almond Pudding

I searched all of Philadelphia for Siggi’s new Triple Cream yogurt with no luck. Then I went to visit my parents and finally had success! Of course I was not disappointed at all. I decided I needed a little dessert this weekend so here’s what I threw together. It’s slightly sweet with just enough lemon. Creating new recipes with my favorite products is so much fun!

This yogurt has only 8 grams of sugar and has 9 grams of protein. It’s ridiculously thick and creamy. Plus these ingredients are too good: Pasteurized Whole Milk, Pasteurized Cream, Cane Sugar, Lemons, Fruit Pectin, Live Active Cultures. I challenge you to find and try this new yogurt! P.S. This is not sponsored I just love my Siggi’s!


Siggi’s Triple Cream Lemon Almond Pudding

Ingredients

  • 3/4 cup coconut sugar
  • 1/3 cup oat flour
  • 1/4 tsp salt
  • 3 eggs, separated
  • 2 tbsp unsalted butter, melted
  • 1/2 cup almond milk
  • 1 container Siggi’s Triple Cream Lemon yogurt
  • Juice 1 lemon
  • 1/2 tsp almond extract
  • 2 tbsp sliced almonds

Directions

Preheat oven to 350 degrees F. Spray a small baking dish with nonstick spray. In a small bowl whisk together sugar, flour and salt. In a large bowel whisk together egg yolks, butter, milk, yogurt, lemon juice and almond extract. Stir dry mixture into wet ingredients. In the bowl of an electric mixer beat the egg whites until they form stiff peaks. Fold egg whites into the lemon pudding mixture gently. Add batter to baking dish and bake for 30 minutes until the top is set. The center should still be soft. Sprinkle with sliced almonds before serving.

Number of servings: 8 | Serving size: 1/2 cup pudding
Calories: 187, total fat: 7 g, total carbohydrates: 27 g, dietary fiber: 1 g, sugars: 15 g, protein: 5 g

Have you tried the Siggi’s Triple Cream yet? Tell me below!

Raquel

Greek Pita Tostadas with Tzatziki

Whole grains are part of a healthy diet. Anyone that tells you to avoid “carbs” or bread doesn’t know the benefits of whole grain products. I was most excited to receive the Organic Sprouted Whole Wheat and Whole Wheat pitas from Toufayan. Whole grains have so much fiber to keep you full plus they contain B vitamins, iron, zinc, copper and magnesium.

I was looking for an excuse to share with you the tzatziki sauce that I make almost every week while meal prepping. It’s delicious on chicken, eggs, sandwiches and I can’t get enough. Plus it adds little extra protein! Try this out for lunch or dinner and you will totally be satisfied.

*I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.


Greek Pita Tostadas with Tzatziki

Ingredients

  • 2 Organic Sprouted Whole Wheat Toufayan pitas
  • 1/4 cup Greek yogurt
  • 2 garlic cloves, minced
  • 2 tbsp cucumber, finely chopped
  • 1 tsp fresh dill
  • Squeeze fresh lemon juice
  • Salt and pepper
  • 1/4 cup rotisserie chicken, shredded
  • Toppings: chopped cucumber, grape tomatoes halved, finely diced red onion, chopped kalamata olives, artichoke hearts drained and rinsed, chopped scallions, crumbled feta cheese, extra dill

Directions

Combine Greek yogurt, garlic, cucumber dill and lemon juice in a small bowl. Once combined season with salt and pepper. Place in fridge to let the flavors come together while you prep your toppings. Toast pita for 2-3 minutes. Spread tzatziki sauce over toasted pita bread. Add toppings and enjoy!

Number of servings: 2 | Serving size: 1 pita tostada
Calories: 397, total fat: 5 g, total carbohydrates: 71 g, dietary fiber: 7 g, sugars: 6 g, protein: 17 g

What is your favorite way to use tzatziki? Tell me below!

Raquel

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Wild Blueberry Jam Crostini

Wild blueberries are different than regular cultivated berries. They have a much more intense flavor that is tart and sweet. These flavors are perfect for this holiday appetizer recipe! Wild blueberries have twice the antioxidant capacity than cultivated berries. Plus they are packed with manganese and fiber and have less sugar than cultivated berries. Frozen wild blueberries are incredibly easy to use and are great in many baking recipes or used to top yogurt, pancakes, waffles, etc. Look for wild blueberries at your favorite grocery store there are many brands including store brand wild blueberries.

*Sponsored post


Wild Blueberry Jam Crostini

Ingredientsblueberry-crostini-5

  • 10 oz frozen wild blueberries
  • Juice 1/2 lemon
  • 2-3 sprigs fresh thyme
  • Whole wheat baguette
  • 4 oz goat cheese
  • 2 tbsp honey

Directions

In a small saucepan, combine frozen wild blueberries, juice of half a lemon and thyme leaves from 2 sprigs. Cook for 10-15 minutes until mixture reduces and thickens while stirring on occasion. Meanwhile, cut baguette on a diagonal into 1/2 inch slices. Toast the slices. Spread each slice with goat cheese and drizzle with honey. Top each slice with wild blueberry jam and sprinkle with some fresh thyme.

Number of servings: 6 servings | Serving size: 2 crostini
Calories: 120, total fat: 4 g, total carbohydrates: 17 g, dietary fiber: 2 g, sugars: 10 g, protein: 4 g

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How do you like to use wild blueberries? Tell me below!

Raquel

By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Za’atar Pita Chips & Beet Hummus

zaatar-1A few weekends ago I was having so much fun at my cousins wedding! Their wedding favors were a few different spices. I haven’t had za’atar in so long and was very excited to see it in the little box! Za’atar is a Middle Eastern spice mix that includes oregano, sumac, cumin and sesame seeds. It is traditionally used with olive oil or hummus or used as a spice rub so I decided to put a little twist on plain old pita chips and hummus.

While traditional hummus is one of my favorite snacks, this beet hummus takes the cake for my favorite! I took a little inspiration from the beet hummus at Trader Joe’s and made my own. Beets are a great source of fiber, folate, potassium, iron and vitamin C. The bright color of beets indicates a high level of phytonutrients or more specifically betalains which are believed to have many health benefits, such as lowering blood pressure. Beets are not my favorite vegetable nor are they a close second, but the bright pink color they produce makes them the prettiest! Try this recipe with a twist a snack this week.


Za’atar Pita Chips & Beet Hummus

Ingredientspita-chips-3

  • Whole wheat pita bread (6)
  • 2 tbsp za’atar
  • 1 medium beet, roasted
  • 1 garlic clove
  • 1 tsp lemon zest
  • Juice half a lemon
  • 1 cup chickpeas
  • 1 tbsp tahini
  • 3 tbsp olive oil
  • Salt and pepper

Directions

Preheat oven to 375 degrees F. Cut pita bread into eighths. Place wedges on a foil lined baking sheet. Drizzle wedges with 1 tbsp of olive oil and toss to coat. Sprinkle wedges with za’atar making sure each piece of pita has plenty. Bake for 12 to 15 minutes until golden brown. (They can burn quickly so be mindful!) In a food processor, add the beet (can be purchased cooked), lemon zest and juice, chickpeas, tahini and salt and pepper. While food processor is blending pour in 2 tbsp of olive oil until you have reached your desired consistency. Enjoy beet hummus with your homemade pita chips!

Number of servings: 6 | Servings size: about 8 chips, 1/4 cup hummus
Calories: 381, total fat: 12 g, total carbohydrates: 59 g, dietary fiber: 11 g, sugars: 5 g, protein: 14 g

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What is your favorite type of hummus? Tell me below!

Raquel

Maple Lavender Mini Cakes {Low FODMAP}

These pretty little cakes are low FODMAP, gluten free, dairy free and the perfect relaxing snack. Using lavender in cooking is similar to using an herb. Lavender is filled with antioxidants and phytochemicals. It is known for its calming effects. You can steep the leaves or eat these mini cakes to help relax and relieve some stress. Lavender also comes as an essential oil which can be used in aromatherapy. A little secret… in my head these were going to be muffins, but some technical difficulties in my apartment kitchen lead to mini cakes instead and I’m not mad about it. Think of these as a spice cake with and herbal twist.

*Sponsored post


Maple Lavender Mini Cakes

Ingredientslavender-3

  • 1 cup oat flour
  • 1 cup almond meal
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup plain almond yogurt
  • 1/4 cup maple syrup
  • 1/4 cup plain almond milk
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1 tbsp lavender
  • Glaze:
  • 1/4 cup plain almond yogurt
  • 2 tbsp maple syrup
  • 1 tsp lemon juice

Directions

Preheat oven to 350 degrees F. Spray two mini loaf pans with nonstick cooking spray. Combine dry ingredients in a large bowl and set aside. Whisk together wet ingredients in a separate bowl. Add wet ingredients to dry and combine. Gently stir lavender into batter. Evenly distribute batter into the loaf pans and bake for 20-25 minutes until toothpick comes out clean. While cakes are baking, make glaze by mixing together plain almond yogurt, maple syrup and lemon juice. Once cakes are cool add glaze and sprinkle with extra lavender.

Number of servings: 8 | Serving size: 1/4 mini cake
Calories: 248, total fat: 11 g, total carbohydrates: 30 g, dietary fiber: 4 g, sugars: 8 g, protein: 8 g

This recipe was developing using low FODMAP ingredients but the recipe itself has not been tested for its FODMAP content.

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Have you ever tried using lavender in cooking? Tell me below!

Raquel

“By posting this recipe I am entering a recipe contest sponsored by Nestlé Health Science and am eligible to win prizes associated with the contest. As a participant in this contest, I also received a free trial sample of ProNourishTM, a low FODMAP nutritional drink developed by Nestlé Health Science. I was not compensated for my time.”

Healthier Maryland Crab Dip

DSC_1278A few weeks ago one of my close friends got married! Her adorable favors were Maryland Crab Dip seasoning (obsessed). After living in Philly for two years it’s been a while since I’ve had real deal Maryland crabs or crab dip. So it was time to make some lightened up Maryland crab dip! The jumbo lump crab meat is essentially for those perfect bites. It can get expensive so the artichoke helps fill the gaps.

Crab meat sometimes gets overlooked as a seafood source of protein. While fish and shrimp are arguably more accessible and versatile, crab meat is still a good option! One cup of crab meat contains 24 grams of protein. Crab is also a good source of vitamin B12 with one cup containing 4.5 micrograms. The RDA for vitamin B12 is 2.4 micrograms. Crab meat can be high in sodium so it is advisable to eat it in moderation.


Healthier Maryland Crab Dip

IngredientsDSC_1291

  • 8 oz jumbo lump crab meat
  • 8 oz artichoke hearts, chopped
  • 6 oz light cream cheese, softened
  • 3/4 cup nonfat Greek yogurt
  • 3/4 cup grated Parmesan cheese
  • Juice half a lemon
  • 1 tsp Worcestershire sauce
  • 1/4 cup green onions, minced
  • 2 garlic cloves, minced
  • 3 tbsp Old Bay seasoning

Directions

Preheat oven to 350 degrees F. In a large mixing bowl, combine softened cream cheese, Greek yogurt and 1/2 cup of Parmesan cheese. Add jumbo lump crab meat, artichoke hearts, lemon juice, Worcestershire sauce, green onion and garlic. Stir to combine. Sprinkle in old bay seasoning and combine. Spray a 1.5 quart baking dish with nonstick cooking spray. Add crab mixture to baking dish and top with 1/4 cup Parmesan cheese. Bake for 30-35 minutes until the top is golden brown and bubbly. Enjoy with bread, crackers or carrots.

Number of servings: 12 | Serving size: 1/2 cup
Calories: 78, total fat: 4 g, total carbohydrates: 3 g, dietary fiber: 1 g, sugars: 2 g, protein: 8 g

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Have you ever had Maryland crabs? Tell me below! If not, then you must!

Raquel

Blackberry Pie Chia Jam

Blackberries, or bramble berries, grow on thorny bushes in clusters just like grapes. They are rich in antioxidants obvious due to their rich dark color. In fact, they have one of the highest antioxidant contents per serving than any other food. The phytonutrient anthocyanin gives blackberries their glossy shine. This combination of antioxidants and phytonutrients may reduce the effects of Alzheimer’s and dementia and may reduce your risk of cancer. Blackberries contain about 40 calories per cup plus plenty of vitamin C and vitamin K. Combined with chia seeds you will also get omega-3 fatty acids.

I surprised myself with this recipe. It tastes just like blackberry pie! Spread this on toast or waffles in the morning and you’ll be set for the day.


Blackberry Pie Chia Jam

IngredientsBlackberry Jam 1

  • 1 cup fresh blackberries
  • Juice of half lemon
  • 1 tbsp agave
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 tbsp chia seeds

Directions

In a small saucepan over medium heat add the blackberries and a splash of water. Mash the blackberries with the back of a spoon as they begin to heat up. After about five minutes the blackberries should be softened. Add lemon, agave, vanilla and cinnamon. Stir to combine. Transfer blackberry mixture to a jar. Allow to cool slightly. Add chia seeds and combine so that all the seeds are coated. Allow to sit for 2-4 hours. Your jam is ready!

Number of servings: 6 | Serving size: 2 tablespoons
Calories: 31, total fat: 1 g, total carbohydrates: 6 g, dietary fiber: 2 g, sugars: 4 g, protein: 1 g

Blackberry Jam 2

What’s your favorite way to use chia seeds? Tell me below!

Raquel

Spring Vegetable Pasta

Whole wheat pasta may not be the prettiest, but it sure does have some great qualities! It has more fiber and protein than your average pasta. One cup of whole wheat pasta has 4 grams of fiber and 5 grams of protein. Plus, it has B vitamins such as thiamin, riboflavin, niacin, and vitamin B6. This is one of the easiest swaps you can make for a healthier dish. I always use whole wheat instead of regular in any recipe that calls for pasta. It does have a slightly nuttier flavor, but it’s nothing you can’t get used to.

Add a protein to this dish like chicken or shrimp and you’ve got the perfect dinner. Or add some mushrooms to keep it vegetarian. Spring and summer produce some of my favorite vegetables so take advantage of all of them with dishes like this!


Spring Vegetable Pasta

Ingredients

  • 2 cups whole wheat pasta, cookedDSC_0838
  • 1 red bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 2 medium zucchini, chopped
  • 1 cup kale, chopped
  • 1/2 cup cherry tomatoes, cut in half
  • 1 head of broccoli, chopped
  • 1/4 cup fresh basil, chopped
  • Juice 2 lemons
  • 2 tbsp olive oil
  • Salt and pepper
  • Shaved Parmesan cheese

Directions

Cook pasta according to package directions. Reserve 1 cup of pasta water. While pasta is cooking heat olive oil in a medium pan. Add all chopped veggies and basil to the pan, sprinkle with salt and pepper, and saute for 8-10 minutes until soft. Squeeze lemon juice over the top. Add reserved pasta water and shave Parmesan cheese over top. Combine with cooked pasta and serve.

Serves: 4 | Serving size: 1/2 cup pasta, 1/2 cup veggies
Calories: 215, total fat: 9 g, total carbohydrates: 28 g, dietary fiber: 3 g, sugars: 3 g, protein: 8g

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What is your favorite transitional dish from winter to spring? Tell me below!

Raquel