[brittney]

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 1 cup

Ingredients

• 2 lbs mussels, cleaned and debearded
• 3 tbsp unsalted butter (or olive oil for lower fat)
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• Juice of 1 lemon

Directions
Preheat grill to medium-high heat.

In a small pan, melt butter and mix in garlic, parsley, thyme, and lemon juice.

Place mussels on a grill-safe pan or directly on the grates. Grill for 5–7 minutes until mussels open.

Drizzle with herb butter and serve immediately. Discard any that remain closed.

Nutritional Facts (per serving)

• Calories: 200
• Protein: 22g
• Fats: 8g
• Carbohydrates: 4g
• Fiber: 0g
• Net Carbs: 4g
• Sugar: 0g
• Iron: 7mg
• Sodium: 290mg
• Potassium: 400mg
• Cholesterol: 50mg

[brittney]

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Serving Size: 2 tablespoons

Ingredients:

• 1/4 cup fresh lemon juice
• 2 tablespoons ground flaxseeds
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste (optional)

Directions: In a bowl, whisk together lemon juice and ground flaxseeds. Gradually add olive oil while whisking until emulsified. Season with salt and pepper if desired.

Nutritional Facts (per serving):

• Calories: 140
• Protein: 1g
• Fats: 14g
• Carbohydrates: 3g
• Fiber: 2g
• NET Carbs: 1g
• Sugar: 0g
• Iron: 0.4mg
• Sodium: 0mg
• Potassium: 40mg
• Cholesterol: 0mg

[brittney]

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Serving Size: 1/2 stuffed eggplant

Ingredients:

• 2 medium eggplants, halved and scooped out (save flesh)
• 1 lb fresh crab meat
• 1 avocado, diced
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 lemon, juiced
• Black pepper and salt substitute to taste

Preheat oven to 375°F. Scoop out eggplant flesh, chop, and set aside. Drizzle olive oil on the eggplant halves and roast for 15 minutes. Sauté onion, garlic, and eggplant flesh until soft. Mix crab, avocado, spinach, and lemon juice in a bowl. Stuff eggplant halves with crab mixture and bake for an additional 10 minutes.

Nutritional Facts (Per Serving):

Calories: 230
Protein: 18g
Fat: 13g
Carbohydrates: 14g
Fiber: 7g
Net Carbs: 7g
Sugar: 3g
Iron: 3mg
Sodium: 320mg
Potassium: 900mg
Cholesterol: 60mg

[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 1 stuffed bell pepper

Ingredients:

• 4 large bell peppers (any color)
• 1 cup roasted beets, diced
• 8 ounces fresh lump crab meat
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. In a bowl, combine roasted beets, crab meat, sautéed vegetables, salt, and pepper. Stuff the bell peppers with the mixture and place in a baking dish. Bake for 25-30 minutes until the peppers are tender.

Nutritional Facts (per serving):

• Calories: 210
• Protein: 18g
• Fats: 6g
• Carbohydrates: 30g
• Fiber: 4g
• NET Carbs: 26g
• Sugar: 6g
• Iron: 2mg
• Sodium: 150mg
• Potassium: 600mg
• Cholesterol: 70mg

[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 2 stuffed mini zucchinis

Ingredients:

• 8 mini zucchinis, halved lengthwise
• 8 ounces fresh lump crab meat
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:
Preheat the oven to 375°F (190°C). Scoop out some of the zucchini flesh to create boats. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. In a bowl, mix crab meat, parsley, salt, and pepper. Stuff the mini zucchinis with the mixture and place on a baking sheet. Bake for 15-20 minutes until zucchini is tender.

Nutritional Facts (per serving):

• Calories: 160
• Protein: 18g
• Fats: 8g
• Carbohydrates: 5g
• Fiber: 2g
• NET Carbs: 3g
• Sugar: 1g
• Iron: 2mg
• Sodium: 160mg
• Potassium: 500mg
• Cholesterol: 70mg

[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 2 stuffed mushrooms

Ingredients:

• 16 large cremini or portobello mushrooms, stems removed
• 8 ounces fresh lump crab meat
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil
• 1/4 cup almond flour
• Salt and pepper to taste

Directions:
Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Remove from heat and mix with crab meat, chopped basil, almond flour, salt, and pepper. Stuff the mushrooms with the mixture and place on a baking sheet. Bake for 15-20 minutes until the mushrooms are tender.

Nutritional Facts (per serving):

• Calories: 150
• Protein: 15g
• Fats: 7g
• Carbohydrates: 6g
• Fiber: 2g
• NET Carbs: 4g
• Sugar: 1g
• Iron: 2mg
• Sodium: 170mg
• Potassium: 450mg
• Cholesterol: 70mg

[brittney]

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Serving size: 1 stuffed mushroom

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 lb fresh crab meat
• ¼ cup whole wheat breadcrumbs
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon, juiced
• Fresh parsley, chopped
• Freshly ground black pepper, to taste

Directions
Preheat the oven to 375°F (190°C). In a bowl, mix crab meat, breadcrumbs, garlic, olive oil, lemon juice, parsley, and black pepper. Stuff the crab mixture into each portobello mushroom cap. Place the stuffed mushrooms on a baking sheet and bake for 18-20 minutes, until the mushrooms are tender and the filling is golden.

Nutritional Facts (per serving)
Calories: 200
Protein: 20g
Fats: 7g
Carbohydrates: 12g
Fiber: 3g
Net Carbs: 9g
Sugar: 3g
Iron: 1mg
Sodium: 420mg
Potassium: 700mg
Cholesterol: 70mg

[brittney]

Servings: 4
Prep time: 10 minutes
Cook time: 5 minutes
Serving size: 1 cup

Ingredients

• 1 lb fresh crab meat
• 4 medium zucchinis, spiralized
• 2 garlic cloves, minced
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• Fresh parsley, chopped
• Freshly ground black pepper, to taste

Directions
In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add zucchini noodles and cook for 2-3 minutes until slightly softened. Toss in the crab meat, lemon juice, lemon zest, and parsley. Stir well and cook for another 2 minutes until heated through. Serve warm.

Nutritional Facts (per serving)
Calories: 180
Protein: 20g
Fats: 8g
Carbohydrates: 8g
Fiber: 3g
Net Carbs: 5g
Sugar: 4g
Iron: 1mg
Sodium: 450mg
Potassium: 620mg
Cholesterol: 70mg

[brittney]

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