Lovely Sherry Crab Meat

Growing up in Charleston, South Carolina, I used to eat crab, lobster, fish, and shark right off the boat, and sometimes, right off our dock in our backyard. My dad still has a tiny handmade fishing boat that he and his brother take out often, and my mom used to catch fish and taught me how to prepare and of course, cook ’em! One of my favorite dishes is alligator, and every time I go home I try get some of it downtown. In one of the houses we lived in we had many alligators in the reservoir. It was totally normal to see the alligators in the water during the daytime from our yard, and at nighttime we would see their red eyes glowing in the darkness and hear their low, slow, growls.

I guess you could say that seafood is an enormous part of my culinary makeup, and I am so proud of my Charlestonian heritage! I love using my tried-and-true Gullah cookbooks from the lowcountry, but I modify them to fit a healthy lifestyle. I hope you enjoy them as much as I do!

Here is a simple yet delicious crab meat recipe that I took from one of my Charleston receipts and modified it slightly.

I call it: Lovely Sherry Crab Meat

*Note: I accompanied it with vegetables to keep it fresh!

You will need:

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1 pound of white crab meat

4 tablespoons of yogurt (Note: I used  goat’s milk yogurt, but any will work here, and if you want this dish to be ultra rich and creamy, I imagine a thick greek yogurt or greek goats milk yogurt will work best!)

4 tablespoons of hazelnut flour (Note: This flour is significantly lower in carbs and sugar, suitable for a healthy lifestyle)

1/2 pint coconut almond milk

4 tablespoons sherry

3/4 cup sharp grated cheddar cheese

Pepper to taste (Note: I used A LOT of pepper as dishes from my beautiful hometown are somewhat spicy. So, alter as you see fit, but I think that the more pepper in this dish, the more authentic it is!)

Nonfat cooking spray or butter/olive oil

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To make:

In a pan over medium heat bring together the yogurt, hazelnut flour, and coconut almond milk. Next add in the pepper and sherry, mixing well. Remove the pan from the fire and add the crab meat. Pour the spread into a casserole dish that has been sprayed with cooking spray/butter/olive oil. Sprinkle with the cheese and cook in a hot oven just until the it melts on top, but do not overcook it.

*Note: You can subsitute 1 1/2 pounds of lobster or shrimp for the crab meat.

God Bless,

Nikki DuBose

Grecian Banana Cream Pie

There is one dessert (ok, about a thousand) that I just can’t resist, and that is whipped banana cream pie!! I love the simplicity of the dessert yet how daggon’ INSANE it tastes!! Am I right, or am I right? No matter where I am at, when I taste a banana cream pie, I feel like I am twelve again, sitting in mom’s kitchen, reminiscing with my family.

I made this pie for a friend’s birthday over the holidays and it was a hit (Thank God!)

Grecian Banana Cream Pie 
You will need:

Crust

2 Cups Roasted Almonds
4 Tbsp Butter
9″ Pie Pan

Filling

3/4 – 1 cup Light Whipped Cream or *Soyatoo! Whipped Topping if Lactose Intolerant
1 Cup Greek Yogurt or *Goats Milk Yogurt if Lactose Intolerant
1 Mashed Banana
1/4 Tsp Vanilla
1/4 Tsp Vanilla Bourbon (optional)
2 Tsp Stevia/Splenda/Monk Fruit Sweetner

Top it off with:

Thinly Sliced Bananas
Sprinkle of Cinnamon
Sprinkle of Cacao Powder

To make:

First, let’s prepare the delightful crust! It’s as easy as one, two, three!

*Melt the butter and chop the two cups of almonds in a blender until they are finely done.
*Mix together the almonds and the butter and make sure it is thoroughly combined.
*Press the nut crust mixture into the bottom of a 9″ pie pan, and smooth it out so that everything is even and covered.

You’re done with the crust honey buns, let’s move on to the filling!

*In a large bowl with a masher, mash the banana.
*Gently combine the banana, whipped cream (or Soyatoo! Whipped Topping for lactose intolerance) and greek yogurt (or goats milk yogurt for lactose intolerance).

Almost there!

*Spoon the Grecian Banana Cream Pie Filling into the Almond Nut Crust and smooth it all around with a spatula. (I like to use this time to make pretty little swirly designs).
*For best results I recommend sticking this baby into the ‘fridge for an hour or so before serving, BUT you can serve it immediately. Woohoo!

*Layer it with sliced bananas right before you serve and sprinkle cinnamon and 100% Cacao powder over the top.

You’re done!

Don’t forget to eat and relax! You’ve worked hard for this 🙂

 

Cereal Baked With Love

I love the reality of being able to enjoy a big bowl of delicious cereal that is homemade!

This cereal is good for you, so bake and eat up! You can double or triple the batch and save for a granola to top on your yogurt as well! ( Parfait, anyone?)

Cereal Baked With Love

You will need:

4 egg whites
2 teaspoons lemon juice
2 Tbs. organic ground flax meal
4 Tbs. almond meal/flour
2 Tbs. Stevia/monk fruit
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons pumpkin spice
1 teaspoon vanilla
1/2 cup of almonds/pecans/walnuts/any nuts you prefer
Your favorite fruit (I used strawberries and bananas, yummy!)
1 cup of Flax milk with added protein
olive oil cooking spray/butter

To make:

*Preheat the oven to 275°
*Whisk together the lemon juice and the egg whites until they are fluffy.
Fluffy Egg Whites and Lemon Juice
*Add in all other ingredients just until combined.
*With a spoon, put batter onto a greased baking sheet in 1″ strips.
Put batter in 1" strips
*Bake for about 30 minutes or until lightly golden browned.
*Let cereal cool, then place in bowl, top with fruits and pour with your favorite milk! (I prefer Flax milk with added protein).
top with your favorite fruits!
*Eat, enjoy and be merry! Life is short!