Grilled Soft-Shell Crab

Grilled Soft-shell crabs with lemon herb marinade. Served with grilled sweet potato cube and string beans. Wow was this delicious! I love when summer rolls around and soft-shell crabs come in season. The last time we made soft-shell crabs it was sautéed, but grilling was also yummy!

soft-shell crabsWhenever I am at a restaurant that has soft shell crabs I always want to order it. However, that can be as much as 50 dollars an entree. These soft shell-crabs were 2 dollars each! So I could not resist!

Soft-shell crabs have a outer shell that is soft and you can eat the whole crab. This makes things very easy no cracking necessary. The shell crabs are soft because the crabs have recently molted, or shed their shell. You must remove the mouth, gills, and abdomen. My local fish market removed it for me so make sure to ask if you buy soft-shell crabs from a fish market.
RSCN0604I love having different colors on my plate so I decided to have grilled sweet potato and green beans with the s0ft-shell crabs. This added a few different colors to my plate. I always have greens on my plate! You can serve this with whatever you like though.

Here’s what I did:

You will need:

  • 4 soft shell crabs
  • few leaves of parsley
  • 1 lemon
  • olive oil
  • 1 sweet potato
  • string beans
  • 1 clove garlic
  • salt and pepper


  1. Make sure your crabs are cleaned of the guts and head. Then prepare the marinade. Combine 2 tablespoons of oil, juice of a lemon, parsley, salt and pepper in a bowl. Add the soft-shell crabs.
  2. Prepare potatoes chop into cubes season with olive oil, salt and pepper. Very simple.
  3. Cut the ends of the green beans. Combine with 1 tablespoon oil, garlic minced, salt, and pepper.
  4. Preheat the grill to 400 degrees or very hot.
  5. Put potatoes in basket on the grill or directly on the heat and cook until tender.
  6. To cook the crabs grill for about 4-5 minutes on each side. Baste with oil and herb mixture half way through.
  7. Once crabs are flipped add string beans to another basket and cook for about 5 minutes.
  8. Enjoy your delicious soft-shell crabs with sweet potatoes and string beans.What’s your favorite way to cook soft-shell crabs?




Healthier Blueberry Muffins

I really love breakfast, however, I rarely have time in the morning to make myself the type of breakfast I would love to eat- eggs, bacon, toast, fresh squeezed orange juice. Whenever I am in a rush and pick up breakfast while I am out, I love to get muffins! I figured why not do my own take on a healthier muffin that I can quickly grab when I am in a rush. This bluebery muffin was delicious and moist!


I love baking and forcing my family members to eat what I make, usually no force necessary lol. And because I try to live a healthier lifestyle I am always looking for substitutes to make the the recipe healthy and simple. Although sometimes I probably could substitute more, usually when I decide to make something I go off what I have in my pantry and just make that work!

Here are my Healthier BlueBerry Muffins:

Blueberries seem to be in season now and my local food store was having major sales. It’s great to bake with blueberries because you do not have to worry about if they are a little soft.

Streusel Ingredient:

  • 1/4 cup old fashioned oats
  • 2 tablespoons of melted butter
  • 1 tablespoons brown sugar
  • 1 tablespoon flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon light agave nectar (optional)

Muffin Ingredient:

  • 2 cups fresh blueberries (you can use frozen but no need to defrost)
  • 2 cups all purpose flour
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of almond milk (maybe a little more if batter is dry)
  • 1 teaspoon of vanilla extract
  • 1 large egg
  • 1/3 cup of vegetable oil


  1. Heat oven to 400 degrees. Prepare muffin cups with paper liners. This recipe makes about 12 muffins. I had a little extra so I made a few mini muffins.
  2. Make Streusel topping by combining oats, butter, brown sugar, flour, cinnamon, and agave in a small bowl. Mix well and put to the side.
  3. In a large bowl combine flour, baking powder, sugar, and salt. (dry ingredients)
  4. In a smaller separate bowl beat the egg then add milk, vanilla, and oil.
  5. Slowly pour wet ingredients into the dry ones a little at a time and stir for 10 seconds. The batter will have lumps, do not over mix – muffins will be tough.
  6. Once batter is mixed add blueberries until evenly mixed through. Carefully spoon batter into muffin tins. I used a tablespoon and put about three heaping spoonfuls in each muffin.
  7. Once muffin batter is in tin, take the streusel topping and carefully distribute on top of muffins. I put streusel topping on half of my muffins.
  8. Bake for 15-20 minutes, until muffins are cooked through. Stick a toothpick in to see if the center is clean.
  9. Enjoy!
    Recipe was adapted from

Chimichurri with Skirt Steak

Chimichurri is something I was first introduced to at an authentic Columbian Restaurant called La Finca- and fell in love with! The restaurant left a container of chimichurri on the table and it was fresh and delicious. Their version of chimichurri was very spicy which my boyfriend loved and piled on top of whatever he was eating! It was very authentic, fresh, and full of herbs!


The other day we decided to try and make our own chimichurri for skirt steak. Chimichurri can be used on almost anything though-fish, meat, chicken, vegetables, etc. In case you do not know what chimichurri is – it is a green sauce usually served with meat.

There are many versions of chimichurri, however, it is usually based on chopped parsley, minced garlic, olive oil, spices, and vinegar. Chimichurri originates from Argentina and is loaded with nutritional value. This can be a fresh tangy alternative to Ketchup with low calories!

The ingredients in this chimichurri are simple – parsley (high in vitamin c and also gives you calcium, iron, and vitamin A), salt, pepper, olive oil, lemon juice, garlic (known for health benefits), white vinegar (keeps the tangy taste and helps keep fresh longer), and red pepper flakes. Simple, fresh, and delicious!

Here is my version of an easy Chimichurri with Grilled Skirt Steak: 

Steps for Chimichurri:

1. Combine 1 bunch of chopped parsley, 2 teaspoons crushed red pepper, pinch of salt, pinch of pepper, 1/2 cup of olive oil, 2 cloves of garlic, 1/2 cup of white vinegar, and a squeeze of lemon juice in a mixing bowl bowl.


2. Pour mixture into food processor and turn on for a few seconds until chopped up.

3. Remove and put into bowl for later.


Steps for Skirt Steak:

1. Preheat Grill

2. Marinade Skirt Steak in left over drippings from Chimichurri while grill is pre-heating.

skirt steak

3. Grill on high for about 3-4 minutes on each side.


4. Remove and let rest. Once rested slice and put chimichurri on top.