dessert · salad · super foods

Crabs, Quinoa and Boxed Brownies

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I had the luxury of getting to go play in Annapolis this weekend and pick crabs for the first time. Apparently “picking crabs” does not mean looking into a tank, picking your favorite, and getting it made into a crab cake. You actually attack the steamed crabs with a mallet and shiv, put in a heck of a lot of effort, and smell like crab for the next 24 hours for an incredibly delicious, albeit precious, amount of crab meat. It’s pretty awesome. I managed to fill up off of 3 extra large crabs… with the help of liquid butter, hush puppies, fries, sweet potato fries and oysters. If you’re in the area, Cantler’s is worth checking out.

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Because it’s Monday, a couple of us got together at my house for wine, Bach and brownies. I planned ahead and made a healthy dinner to even the score a little. I had a southwestern quinoa salad and stuffed sweet potato.

Southwestern Quinoa Salad

black quinoa, cooked
corn
mushrooms
black beans
cherry tomatoes, halved
spinach/spring mix
feta cheese
avocado
cucumber
salsa
Greek yogurt
salt and pepper

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Stuffed Sweet Potato

1 sweet potato
1 ounce goat cheese
craisins
green apple, diced
sprinkle olive oil
salt and pepper

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In my opinion, there is one baked good that is not worth your time to make from scratch. That is brownies. They are almost always better when made from a box. But not any box – the Ghirardelli Double Chocolate brownies. Make sure you have a lot of friends around when you decide to make these because leftover brownies don’t exist. 

I have this weird need to eat dessert with a spoon, so I put my molten lava scoop of brownie (waiting until they cool to cut is not necessary) in a ramekin with Greek yogurt and a little peanut butter. And the addiction is resuscitated…

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