Cyd Notter

Author and Nutrition Educator, Founder of The "Plan A" Diet™

Yummy “Crab” Patties

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Do you ever feel like you're in a cooking rut? I do. And so last week I tried two new recipes. One was found on the Vegan 8 website called "Spicy Grilled Crab Patties with Aioli"  (although it's not a Vegan 8 creation - it's one that she tested from another chef; it has more than 8 ingredients, but it's still a fairly easy recipe).

This is the first time I've ever made "crab" patties, and I must say I was very happy with the results! The recipe has hot sauce and jalapeno but was still just right for my palate (I'm typically a sissy when it comes to hot spices). The patties are meant to be grilled, but you can also bake them as I chose to do. I ate two of them right out of the oven, and had to stop myself from eating a third!

The aioli sauce is the perfect compliment, too. In fact, this thick sauce could be used as a sandwich topper for other patty or burger recipes as well.

Here are my notes and suggestions:

  • I made thirteen small to medium sized patties from this recipe
  • For "seaweed snacks", I used 1.25 full sheets of seaweed which I purchased at Walmart in the Asian section (see photo). Crumble the sheets up into your food processor before processing into small flakes.
  • This was the first time I'd ever used "Old Bay" seasoning. Here's a photo in case you go hunting for it.
  • Try to find whole-grain Panko breadcrumbs with minimum ingredients (and no oil).
  • Substitute water in the recipe wherever oil is called for.

This is definitely a "keeper" recipe which will probably be available for taste-testing at our next potluck!

PS: At the start, I mentioned that I tried TWO new recipes. The other recipe also turned out great, and I'll share that soon. If you're a fan of Italian Sausage, you'll want to stay tuned!

In the meantime, please let us know if you make the Crab Patties, if you made any substitutions, and what you thought!

Your Body’s “IT” Department

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Dr. McDougall makes some interesting points in this short video about our ITs (Intestinal Tracts) - the 30' tube that runs from the mouth to the (you know where). He states that the IT is exposed to the world around us because food makes immediate contact with the intestinal lining, just as if we'd put something on our skin.

The Intestinal Tract

The Bowel Digestive System

Keep your IT Department in great shape with a starch-based diet, as promoted by Dr. McDougall. For another great resource, read his book called Dr. McDougall's Digestive Tune-Up.

When sitting down to eat with a ruler, take a moment to think
about who you are with and what you are doing.
If you are the type who eats too much too fast,
do whatever is necessary to curb your enthusiasm for food.
 Also, do not eye the ruler’s delicacies, for the food may not be what it seems.

(Proverbs 23:1-3, The Voice)

The 'Plan A' Diet

The 'Plan A' Diet Food Pyramid

 

Meet Amanda and Be Inspired!

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You will be inspired and amazed by Amanda's transformation! Her commitment and willingness to do the initial legwork has resulted in healed digestive issues, optimal weight, the ability to run 5K's and the talent to create incredible recipes.  Read her motivating story here.

 

Why go plant-based?

How to know what's really true.

Need help? Coaching services available.

Ladies, here’s a video just for you

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Dr. Pam Popper was recently interviewed on Guilt Free TV - and the topic was Women's Health.

I'm personally encouraging women of all ages to watch this half-hour video in which Dr. Pam discusses several relevant topics, including:

  • Weight loss at the expense of health - not all the diet plans out there are good!
  • Bone Mineral Density - which surprisingly has nothing to do with fracture rates
  • Breast Cancer and Estrogen - how to protect yourself
  • Do soy foods help or cause harm?
  • How diet affects menstruation and PMS
  • Plant-based pregnancies - are they safe?

Sometimes we ladies can ignore our own health in order to care for everyone else around us. Dr. Pam wraps up with the reminder that there's a difference between being unselfish vs. selfless. Please take the time for your health.

Thank you for making me so wonderfully complex! It is amazing to think about. Your workmanship is marvelous—and how well I know it.  ~Psalm 139:14 (TLB)

 

Bulgur Salad – An Easy Summer Dish

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Bulgur. The first time I heard that word almost 30 years ago, I wasn't sure what to make of it. It sounded sort of gross, yet someone was serving a salad made from it. (Arlene, if you're reading this, thank you for introducing me to bulgur wheat!)

Bulgur wheat is a whole grain made by boiling groats (wheat berries) until they crack open; it can be made of different wheat species, but it's typically durum wheat.

Because the grain has been cracked and partially pre-cooked, the cooking time in our kitchens is decreased - making it very convenient and simple to prepare. Yet because the bran/germ/endosperm of the wheat kernel remain intact, bulgur is naturally high in fiber, low in fat and low in calories. It's also a good source of protein, iron, and vitamin B-6.

In addition to salads, I've used cooked bulgur wheat in recipes such as stuffed peppers or spaghetti sauce to add thicker texture. And now for the recipe:

 

Bulgur Salad

Pulse in a food processor:

Broccoli - 4 or 5 chunks*
Cauliflower - 4 or 5 chunks*
Carrots - 1 large*
Zucchini - 1 small
Green pepper - 1/2 large
Red pepper - 1/2 large
Green onion - 3 or 4
Cucumber - 1/2 large

* To save time, you can purchase a bag of cut up broccoli, cauliflower and carrots in the produce section. Also, I pulse the zucchini, peppers and cucumber separately, or I chop them by hand. Because of their water content, they can get too mushy in the food processor).

Add the above chopped veggies to a big bowl, then add:

Celery - 1 stalk chopped
Tomato - 2 - 3 Romas, diced
Sunflower seeds - 1/2 cup
Slivered Almonds - 1 cup
Golden raisins (or your choice) - 1 cup
1/2 cup bulgar wheat:  Bring 1/2 cup water to boil, add bulgur and let sit for 20 minutes. Add to salad. Mix in the below dressing.

You can add or delete any combination of veggies to this recipe - it's very versatile!

(Note: I would love to give credit to the creator of this recipe, but I simply do not know where it originated.  I do know that the below dressing recipe is from the Wellness Forum, but I'm unsure of its creator.  I use this dressing on several salads; it's one of my personal favorites!)

Sweet & Tangy Southwestern Dressing

1/4 cup agave nectar
4 TBS fresh lime juice (use the zest too, if desired)
3 TBS apple cider vinegar
1/2 tsp. cumin
1/4 tsp. salt

Whisk well to combine.

 

Jesus said to them, "The time has come for the Son of Man to

receive his glory. It is a fact that a grain of wheat must fall to

the ground before it can grow and produce much more wheat.

If it never dies, it will never be more than a single seed.

John 12:23-24 (ERV, highlight mine)

In the above verse, Jesus was comparing his approaching death to the paradox that a grain of wheat must die (be buried) in order to produce a great harvest of more wheat.

Jesus's death and burial allowed for the great harvest of believer's souls. His sacrifice was the payment needed to cover our sin and put us in right standing with God - something we can never do on our own.

And just as the buried wheat, He certainly did not remain in the ground. His harvest continues to grow. I love Jesus for what He has done, and I love that He provided this analogy. I'll strive to remember it whenever I make this recipe. ♥

 

 

 

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