Crab Cakes with Quinoa, Corn, and Yellow Peppers

Crab cakes, yes please! These are a special treat I love to make for dinner, or even a sandwich for lunch. The succulent crab meat mixed with sweet corn and yellow bell peppers is a delight. The quinoa adds a little crunch and its packed with flavor.

Note: To make this vegan, replace the crab meat with artichoke hearts. Make sure to drain the artichokes well and pat dry before adding to the whole mixture. You can replace the egg white and use 1 tbsp. of flax-seed with 3 tbsp. water, or an egg replacer.

Yield: 2 servings


1 (6 ounce) can of crab meat, drained

¼ cup quinoa

½ yellow bell pepper

1 egg white

¼ cup corn

1 tbsp. red onion

1 tbsp. fresh parsley

1 egg white

2 tbsp. bread crumbs

1 tbsp. old bay

1 tsp. dijon mustard

2 tbsp. olive oil

1 tbsp. flax-seed

1 tsp. paprika

1 tsp. nutritional yeast


In a small pot of water cook the quinoa 20-30 minutes until cooked through and the curls have shown. Drain and set aside.

Wash and cut bell peppers and parsley. Mince the parsley and cut the red onion and yellow pepper very fine.

In a medium pan heat on medium high. Add the olive oil and sauté the red onion and yellow pepper for 3-5 minutes until softened, and set aside.                                                     

In a medium bowl combine the quinoa, crab meat, peppers, onion, parsley,

flax-seed, egg white, dijon, old bay, paprika, nutritional yeast, breadcrumbs, and corn. Mix until well combined.

Form into 2” balls, Place on a plate or baking pan and put in the freezer for 15 minutes. Take out and flatten the balls using the bottom of a glass.

Heat up a small saute pan with the olive oil and pan fry the crab cakes until lightly golden and cooked through; 3-5 minutes on each side, and serve.

Let me know what you think in the comments below and happy cooking!

xoxo- Julie



Hominy Quesadilla with Cilantro and Sour Cream

Hominy is a wonderful ingredient that can be used in so many ways. I love to make these quesadillas. The black beans pair well with the hominy and I love using fresh cilantro. It’s healthy, filling, and oh so delicious. If you want a vegan version, go with a tofu based sour cream and cheeses.

Vegan note: Substitute dairy-free cheese and a tofu based sour cream found in specialty markets. 

Yield: 1 serving


1 large tortilla (wheat, spinach, coconut; any flavor you like)

1/2 cup shredded cheese (pepper jack, sharp cheddar; any kind you like)

1 scallion

3 tbsp. hominy (yellow or white)

3 tbsp. black beans

2 tbsp. corn

2 tbsp. diced green chilies

1 roma tomato

1 tbsp. olive oil

1/4 cup sour cream

1 lime, juiced

2 tbsp. fresh cilantro


Wash and slice thin the tomato and scallions. In a medium skillet heat to medium high. Add the olive oil and warm the tortilla on both sides.

Spread on one half the black beans, corn, hominy, green chilies, scallions, and tomato slices. Cook 1-2 minutes, fold in half and flip over. Open and add the shredded cheese and cilantro. Cook 1-2 minutes until cheese is melted.

In a small bowl; add the sour cream, lime juice, and mix well.

Cut the quesadilla into thirds and serve with sour cream.

Let me know what you think in the comments below, and happy cooking!

xoxo- Julie

Fresh Mint and Cilantro Greek Yogurt Dip

This dip is packed with fresh herbs, and smells amazing.  Using greek yogurt is good for your health, and it compliments the herbs with the touch of lemon juice. Its creamy, tangy, and perfect to serve with naan bread and fresh vegetables.


1 cup fresh mint leaves; minced

1 cup fresh cilantro leaves; minced

2 garlic cloves; minced

1/3 cup white onion; diced

½ lemon; juiced

1 cup plain greek yogurt

pepper to taste


Wash the mint and cilantro and pat dry. Strip all the leaves and discard the stems, and chop very finely. Peel and mince the garlic cloves. Wash, peel and dice the onion.

In a medium size bowl, juice the lemon, add the minced herbs, garlic, onion, and greek yogurt. Mix until well combined. Salt and pepper to taste, and enjoy!

What are your favorite things to make using greek yogurt? Let me know what you think in the comments below, and happy cooking!




Three Olive Blend Cannellini Bean Dip

This is a great snack that’s perfect on sandwiches and wraps. I love the blend of three kinds of olives together in this recipe! You can also serve this with pita chips, and fresh-cut vegetables also tastes wonderful.


1 cannelloni/ navy/white beans, drained and rinsed

2 tbsp. olive oil, plus more

1/4 cup warm water

1 tbsp. fresh parsley

1/4 cup black olives

1/4 cup Kalamata olives, remove pits

1/4 cup green olives

1/4 tsp. paprika

2 garlic cloves


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Wash the parsley and dry, peel the garlic cloves, and remove any pits that may be in the olives and discard.

In a food processor or in a blender combine all ingredients.

While blending on a low-speed, drizzle in more olive oil until a smooth consistency is desired.


three olive cannellini bean dip

What recipes do you like to use with olives? Would you like to see more recipes like this one? Let me know what you think in the comments below, and happy cooking!


Baked Dates filled with Cream Cheese Topped with Apricots and Honey

This appetizer is a simple, elegant dish that’s perfect for parties. Six ingredients, a little preparation, and you’re ready to impress.

Note: You can also bake these at 250*F for 15-20 minutes, so the dates are warm, the cheese is gooey and soft. Drizzle the honey after you pull them from the oven.


12 dates; pitted and cut in half

1-2 ounces cream cheese

1-2 tbsp. honey

3 tbsp. pecans, chopped

2 tbsp. dried apricots; small dice


apricots and honey drizzled dates filled with cream cheese

Pitt and cut the dates in half, and line on a tray or plate.

Fill the dates with cream cheese.

Chop the pecans and apricots and sprinkle on top of each date.

Drizzle honey over the top and enjoy!

Let me know what you think in the comments below, and happy cooking!


Vegan Navy Bean “Queso” Dip with Fresh Cilantro

I absolutely love this dip! This queso was a labor of love to get just the right consistency and flavor I was looking for. When I want to make nachos, or enchiladas, this is my go to recipe. This easy homemade “cheese” dip is wonderful right off the stove.

Yield: 2 cups

1 15 oz. can of navy beans

1/2 lemon, juiced

3 scallions, chopped

1/2 cup cilantro, minced

1/2 tsp. garlic powder

1/2 tsp. cumin

1/4 cup salsa, any kind you like

1/2 cup nutritional yeast

1/2 tsp. chili powder

1/2 tsp. onion powder


In a medium pot, heat the beans in water 5-10 minutes until soft.

Drain 2/3 of the water and mash beans with a potato masher, or use an immersion blender.

Add in the lemon juice, cilantro, scallions, salsa, garlic powder, cumin, nutritional yeast, chili powder, and onion powder. Stir well and cook 5-10 minutes until sauce is nice and thick and enjoy!

What do you like to use nutritional yeast for in your recipes? Would you like to see more recipes like this one? Let me know what you think in the comments below, and happy cooking!


Navy Bean Queso Dip with Fresh Cilantro

Wild Caught Crab Dip with Capers, Dill, and Fresh Parsley

This crab dip is so perfect for small parties. It’s creamy, well balanced in flavor, and always a win-win anytime I make this!

Note: You can also make this dip using salmon, yellow fin tuna, or albacore…..they all work with this recipe.


1 can wild caught crab meat, drained.

2 tbs. mayonnaise

1 cup plain Greek yogurt

1 scallion; thinly sliced

1 English cucumber, peeled and diced small

1/2 tbs. old bay seasoning

dash of pepper

1/4 tbs. capers

1/4 tbs. fresh dill; minced

1/2 tbs. fresh parsley, minced

1/4 tbs. freshly squeezed lemon juice

Dash of sweet paprika


Wash all produce and dry.

Slice scallions, peel and dice the cucumber, and mince the fresh herbs.

Once the crab meat is drained, in a fine colander or cheesecloth rinse under cold water and squeeze the excess water out. Pat dry with clean paper towel.

In a medium bowl:

Combine the crab meat, mayonnaise, yogurt, lemon juice, scallions, cucumber, old bay, pepper, capers, dill, and parsley and mix until well combined. Top with a dash of sweet paprika.

Cool in the fridge one hour.

Serve with pita bread, crackers, or fresh cut vegetables.

Let me know what you think in the comments below, and happy cooking!