Turkey Fritters

Adapted from: http://allrecipes.com/recipe/leek-and-meat-fritters/

Serves: 30

4 Green onions,chopped
4 leeks
1 lb. extra lean ground turkey
2 eggs
1 c. matzo meal
1/2 tsp. cayenne pepper
1 clove garlic, crushed
1/2 cup oil for frying
course Himalayan sat ( to taste)

Directions:

1. Cutting the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Grind, preferable in a meat grinder.

2. In a large bowl add green onions, with mix ground leeks with turkey and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.

3. Form into small patties and arrange on a tray to fry: bite size to be preferable.

4. In a large skillet, heat oil and pan fry until golden; serve hot with sweet n sour sauce.

Asian Crab Salad

Adapted from:http://allrecipes.com/Recipe/Asian-Tuna-Salad/Detail.aspx?soid=recs_recipe_seed&scale=5&ismetric=0

Serves:5

2 (5 oz.) cans crab meat, drained
3 Tbsp. & 1 tsp. sweetened dried cranberries
3 Tbsp. & 1 tsp. finely chopped carrot
1 Tbsp. & 2 tsp. chopped green onions
1 Tbsp. & 2 tsp. finely chopped cilantro
1-1/4 tsp. sesame seeds
1/2 tsp. ground ginger
1/2 tsp. ground red chile pepper
1/4 tsp. course Himalayan salt
3 Tbsp. & 1 tsp.low fat light mayonnaise
1 Tbsp. & 2 tsp. Asian chile paste
2-1/2 tsp. sesame oil
1-1/4 tsp. light soy sauce* tamari
1-1/4 tsp. Manuka honey
1 Tbsp. & 2 tsp.f finely chopped cashews* opt out if you have any allergy to tree nuts
3 Tbsp. & 1 tsp. chopped celery

Directions:

1. Blend together crab meat, cranberries, carrot, green onions, cilantro, sesame seeds, ginger,ground chile pepper, and salt, celery, cashews together in a large bowl.

2. Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; adding the mayonnaise mixture to the crab mixture and stir to coat.

Living Better Healthy benefit

Note: when it comes to living on a healthy diet we as people need to curb around some corners. Why I can't tell you what you need to eat, or opt out of you're diet, but the only person that can only make that decision of course is you yourself. I can only make this recipes and give you the proper substitute for the main Ingredient.

To make a super healthy sandwich:

*swap out that bread as there are other options, you can introduce to your taste buds. a bib of "Lettuces"

* Pita

* Tortilla Wraps

Craw fish cakes

Adapted from:http://allrecipes.com/recipe/crawfish-cakes/?scale=4&ismetric=0

Serves: 4

1/2 egg,beaten* egg substitute
1/4 c. low fat mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Worcestershire sauce
1-1/2 tsp. Rooster sauce (Asian hot sauce)
1/2 pound cooked and peeled whole craw fish tails
1/2 c. bread crumbs** Add more if needed
2 tablespoons vegetable oil
1/2 tsp. freshly squeezed lemon juice

Directions:

1. blend together the egg, mayonnaise, mustard, Worcestershire sauce, and rooster sauce in a bowl.

2. Place the craw fish tail meat and bread crumbs in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerating the craw fish mixture until it can hold a shape, about 1 hour. Forming the chilled mixture into 4 patties.

3. Heat the vegetable oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.

4. Serve with a 1/2 tsp. freshly squeezed lemon juice, and see you in Louisiana- (ENJOY)!

Hot out of the oven... White rice

* Note: Please continue to read this blog article.

Living Better Cafe is bring you Fresh out of the oven news that you're going to love.
I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.

Rice dates back As far as 2500 B.C. rice has been documented in the history books as a source of food and for tradition as well. Beginning in China as well as the surrounding areas, its cultivation spread throughout Sri Lanka, and India. It was then passed onto Greece and areas of the Mediterranean. But the truth here is whether white rice is healthy for you, Yes when it comes to a gluten free diet Rice is good source. As white rice provides many options as part of a meal in almost any culture. While that doesn't explain why Brown Rice is more healthier for us than white rice. White Rice is filled with more starch than Brown rice, yes Brown rice cooks longer than White rice. White rice is the refined version of brown rice, which is a whole grain. White rice is lower in fiber than brown rice and wild rice, but in moderation, it can fit into a healthy balances diet for most people. When it comes to basics of Calories, Fat and Protein.White rice has 242 calories and less than 0.5 gram of fat. It has 4 grams of protein. Unlike protein you find from animal-derived foods, the protein from rice is not complete because it does not provide enough of the amino acids you need to get from the diet. You can get the amino acids you need from other plant-based foods by eating a proper combination of them each day. As when it comes to carbohydrates, white rice provides 53 grams of total carbohydrates, or 18 percent of the recommended daily intake for carbohydrates for a healthy person on a 2,000-calorie diet. White rice provides less than 1 gram of dietary fiber per serving. Dietary fiber lowers your cholesterol levels and helps prevent constipation. Healthy adults should get at least 14 grams of fiber per 1,000 calories in the diet. Whole grains, which makes brown rice much more healthier for you. So when it comes to eating healthy swap out White rice for brown rice, you will being to see a whole new world, as you will see much more improvement in you're health as well.

Breakfast Calzones

Adapted from: http://www.pillsbury.com/recipes/breakfast-calzones/f6865d1f-2286-4903-9287-5c5e78b8de8d

Serves: 4

4 eggs
1/4 c. milk
Dash pepper
2 tsp. margarine
1 (13.8-oz.) can refrigerated pizza crust
2 oz. (1/2 c.) shredded Cheddar cheese
16 slices ( 3 oz.) pepperoni sausage
4 tsp. grated Parmesan cheese

Directions:

1. Heat oven to 400°F. Spraying a large cookie sheet with nonstick cooking spray. In medium bowl, combine eggs, milk and pepper; beat until well blended. Melting the margarine in medium nonstick skillet over medium heat. Add egg mixture; cook for 3 to 5 minutes or until eggs are set and fluffy - ( you still want the eggs to be moist), stirring occasionally.

2. Unrolling the dough; pat to form 14x10-inch rectangle. Cut dough into four 7x5-inch rectangles. Divide Cheddar cheese evenly onto half of each rectangle to within 1/2 inch of edges. Top cheese with pepperoni sausage, Parmesan cheese and eggs, Folding other half of dough over filling,in a turnover fashion; press edges firmly to seal. Placing on sprayed cookie sheet.

3. place in the oven to bake for 11 to 13 minutes or until golden brown.

Cloud Pie

Serves: 1-9 inch pie

1 (9 inch) pie shell, baked
30 large marshmallows
1 c. Heavy whipping cream
1/4 c. Hot milk * (Almond, Rice, Soy)
1 3/4 c. Milk * (Almond, Rice, Soy)
1 (5 oz.) pkg. Vanilla pudding mix
1/2 c. creamy peanut butter

Directions:

1. Bake pie shell according to directions on packages.

2. Cook 1/4 c. milk and marshmallows in a double boiler until marshmallows are melted.

3. Adding the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil.

4. Pour pudding mix and peanut butter mixture into pie shell, and allow to cool for 15 minutes, stirring often. Pour peanut butter filling into crust.

5. pour marshmallow mixture into pie shell, and allow to chill Preferably over night.

Ginger Beer Cupcakes

Adapted from: http://draftmag.com/recipes/detail/225

Serves: 12

Cupcakes

2 c. flour
1⁄4 tsp. baking soda
1⁄2 tsp. black pepper
1 tsp. baking powder
1 tsp. Course Himalayan salt
1 Tbsp. ground ginger
1⁄2 c. unsalted butter (1 stick), softened
1 c. Tightly packed dark brown sugar
zest of 2 Orange
2 large eggs, room temperature
3⁄4 cup Ginger beer

Ginger Beer frosting

1 stick butter (softened)
6 c. confectioners sugar
½ c. heavy cream
2 Tbsp. Ginger beer

Directions:

1. Preheat the oven to 350°F. Lining the muffin tin with cupcake liners.

2. Sifting the dry ingredients through the ground ginger into a mixing bowl.

3. In a separate, large mixing bowl, use a electric mixer cream together the butter, sugar, and zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Stir in half the flour mixture, then the ginger beer, then the remaining flour mixture. Mix until just blended.

5. Filling each liner 2/3 full, then bake for about 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Once cooled topping the cupcakes with frosting.

Frosting

1. Combine the butter and confectioners sugar and mix on low speed. Increase speed to medium-high and slowly adding inthe heavy cream and ginger beer. Beat 5 to 7 minutes until light and creamy.

2. If the frosting is too loose, add in extra sugar just up to1 c. until the frosting reaches the desired consistency.