#clean eats

Yogurt Chia Pudding

breakfast:

-earl grey tea with oat milk

-1/4 cup oats with unsweetened coconut milk yogurt, almond butter, mulberries, cacao nibs, chia seeds, flax seeds & cinnamon

lunch:

-kombucha

-baked portobello mushroom, kale & arugula with olive oil & miso dressing

dinner:

-2 pickles with hummus

Vegan Jackfruit Crab Cakes

1 (9.9 oz) can jackfruit in brine 1 ½ tsp kelp powder 1 ½ tsp Old Bay ¼ tsp freshly ground black pepper ½ tsp kosher salt 2 lemons ½ tsp hot sauce (ex: Frank’s) 3 tsp ground flaxseed 8 tsp water 1 sheet of nori ¼ c panko breadcrumbs ¼ c fresh parsley (or any other fresh, leafy herb) olive oil or coconut oil

In a small dish, mix the flaxseed, hot sauce, and water, set aside. This is the vegan “egg” binder.

In another bowl, mix all dry ingredients: kelp powder, Old Bay, pepper, salt, zest of 1 lemon, and panko breadcrumbs.

In a skillet over medium high heat, add enough oil to coat the pan over medium heat, cook each piece of jackfruit for 2-3 minutes per side until nicely browned.

Into the same skillet, add 1 c water, the juice of one lemon, and then cut into chunks, 1 tbsp kosher salt, and ¼ sheet of nori seaweed torn into small pieces. Cover and bring to a low simmer for 15 minutes.

After 15 minutes, remove the jackfruit pieces from the seaweed lemon marinade, and set aside to cool. 

After jackfruit has cooled to room temperature, shred the chunks into bite size pieces and mix with the dry panko mixture, fresh parsley, and the flaxseed “egg.”  (optional: you can tear apart the rest of the nori sheet and add it into the mix.)