Directions:

1. To make crab "stringy put each crab stick bundle on a board or clean counter and firmly roll it a little which will unwrap it. Unfortunately I have not found an easy way to separate it besides pulling the strings apart, but they come apart easy. 
2. Once you have desired amount of crab strings place them in a bowl. For 4 crab stick bundles I added 2 tbsp of mayonnaise - you can add more or less, you basically want it to coat the crab without being too creamy or saucy. 
3. Squirt sriracha sauce in and sprinkle a little chili pepper on top - start with a little, stir in, and add more of either/both until it is as spicy as you want it. 
4. There is no exact science to it, it's up to how creamy/spicy you like it! I add a little sea salt - but that is not necessary, again just depends on your taste preferences.

Enjoy! 

Directions:

1. Toast all bread until crisp but not too browned. I find it easiest to lay out pieces on baking trays and bake in the oven, but a toaster would work too - just takes a little longer with how much bread there is. Cut toasted bread into small cubes as shown in picture and place them all in a large bowl. 
2. Once bread is done preheat oven to 350'. 
3. In a medium sauce pan melt butter and then add in chopped celery, pepper, and onion cooking over medium heat about 5 minutes. They will soften more when baked so they don't need to be too cooked. 
4. Add in water poultry seasoning, soup, and a little salt & pepper to taste and stir over medium-high heat until everything is thoroughly combined. 
5. Pour sauce mixture over bread cubes in bowl and stir together until bread is evenly coated. 
6. Pour bread mixture into a 9X12 baking dish - bake 30 minutes. 

Enjoy!

Directions:

1. Preheat oven to 400'. 
2. Arrange sliced bread on a baking tray. 
3. Spread pest on each piece, add a slice of mozzarella, and a halved small tomato to the top. 
4. Bake about 3-4 minutes until bread edges and cheese start to brown a little. 
5. Let cool for a couple minute, serve, and enjoy! 

Directions:

1. Preheat oven to 400'. 
2. Slice each zuchinni in half and place on a baking tray flat side up. 
3. Mince your garlic and put it in a bowl and add a couple tbsp of olive oil as well as a little salt & pepper. 
4. Brush olive oil mix over each boat making sure most the garlic gets on them. 
5. Sprinkle parmesan on top - just however cheesy you want them. 
6. Bake about 12-15 minutes until parmesan starts to brown. 

Enjoy! 

Stuffing is one of my favorite foods during holiday meals - but it is also basically solid bread and fattening fillers like sodium loaded soups. I tried making my own using 100% whole grain bread, almond butter as the thickener, and seasonings. Don't get me wrong, bread is bread and almond butter has calories, but they are much healthier alternatives to normal white or wheat bread and the almond butter is full of protein. This was absolutely delicious (sort of like a gourmet twist on peanut butter and toast)! 

This recipe makes enough for a family of 4 to use as a side - you could easily double or triple the recipe if you're cooking for a bunch! 

Directions:

1. Preheat oven to 350'. 
2. Place 8 pieces of bread on a baking tray and bake 5-10 minutes until toasted but not burned. You'll want to keep an eye since every oven is slightly different and bread toasts quick. Remove from oven and set aside to cool. Leave the oven on! 
3. In a medium sauce pan melt the butter, add the minced garlic and pepper and saute about 5 minutes over medium heat. 
4. Add in your chicken stock, almond butter, flour celery salt, thyme, and dash of salt - whisk thoroughly until almond butter is melted and mixture is even. 
5. Remove sauce pan from heat and set aside. 
6. Get out a mixing bowl and rip your bread up into half inch bites (you may also cut them) and put in the mixing bowl. 
7. When all your bread is ripped up and all in the bowl pour the almond butter mixture from the sauce pan over bread and mix until evenly dispersed among bread. 
8. Add mixture to a baking pan - for this amount I used a loaf pan. Any small baking pan would suffice. 
9. Bake about 15 minutes. *(If you choose to double/triple recipe your baking time will increase). You want the very top layer of bread to slightly brown. 

Enjoy!

If you like to mix sweet and salty flavors - this recipe is for you. Until very recently I was not a fan of sweet potatoes at all, but considering they are a healthier alternative to white potatoes I decided to find ways to make them that I would like. I used flavoring I use when I make regular fries and added in a little sugar to compliment the potatoes naturally sweet taste. Everyone loved them! 

Directions:

1. Chop sweet potato into thin slices getting rid of the ends. 
2. Add slices to a bowl and cover with cold water. 
3. Add flour to a plate to cover it- don't worry about the amount - it's better to start with less and add more if you need it so you don't waste any. 
4. Add the garlic and onion powder to the flour mix and lightly stir up to blend spices in evenly. 
5. Add a few tbsps of vegetable oil to a large skillet - don't turn on yet, you just want it ready. 
6. Remove slices from water one by one and coat with the flour mixture - add to skillet. 
7. Turn skillet on to medium-high heat and continuously flip and stir the discs to evenly cook both sides. IF your oil is all soaked up and your discs aren't done cooking you can add more vegetable oil as you go! (You will most likely need to). Also, some of the flour coating will come off in pan, that's okay.