A few years ago, after I had my son, I started going to the gym hard body to lose those extra baby weight pounds. In my mission to lose, I started working with a trainer, Lenny, who tried his hardest to teach me that the journey really starts in the kitchen. So I ate better and found myself eating a lot of seafood… and naturally (b/c I’m such the extremist) I thought hmm maybe I can go even harder and just become a pescatarian! But fish everyday, I’m one of those people who has to have some kind of meat or fish on their plate, became so plain and mundane. And I soon quit that idea.
About two weeks ago I ran into Lenny at a restaurant bar, oopsy lol, and we spoke again about the weight loss journey because while I did lose my goal of ten pounds I stopped working out and now I am teetering back and forth over my comfortable weight line. I reminded him of how bored I got and he told me you have to be creative with your meals, and now I feel like I have him to blame (thank really) for some of these dishes. I am secretly so excited to get back into the kitchen because I get to combine two of my loves, food and sharing my recipes for life with people who are interested.
What’s better than spicy food with a sweet flavor to balance it out? I found this spicy tilapia recipe on http://www.cookinglight.com and added some of my own seasonings to it. My coworker gave me a delicious stuffed salmon recipe with maryland crabcake and stuffed clam, but since I had the tilapia I figured I’d stuff mushrooms with the crab and clam, and boy was it a great idea.
Add some pan seared asparagus and you have a nice healthy meal with a side of semi guilty pleasure. Enjoy!
Recipe for Stuffed Mushrooms:
6 Stuffing Mushrooms
1 Maryland Crabcake
1 Stuffed Clam (or small can of clams drained)
Season with herbs of choice (I used Mrs Dash Onion and Herb and McCormicks Garlic and Herb)
Garnish with Parsley
Bake for 20 minutes at 350 degrees. Drizzle with melted butter (not shown in photos)