Chipotle-Crab Lettuce Wraps with Mango & Avocado

These are a fast and delicious lunch option

• 1 Can Crab Meat
• 1/2 an Avocado
• 1 Small Yellow Mango
• Sunflower Sprouts
• Boston Lettuce (also called Butterhead or Bibb Lettuce)
• 1/2 a Lime
• Chipotle Mayo (recipe below

It all starts with delicious Chipotle Mayo! There are two ways to make it:
The Easy Way:
Add 1 to 4 chipotle peppers and a little bit of the adobo sauce (it's what the peppers are in) to approximately 1/4 cup to 1/2 cup of your favourite mayo, and blend well in a blender. I used 4 peppers because I like it very spicy, but use less if you're not a spice freak like me!
The Healthy Way:
Follow THIS recipe for delicious home made mayo and then add 1-4 chipotle peppers, and a little bit of the adobo sauce to it and blend.

- Now add about 1 teaspoon of your spicy mayo to 1 can of drained crab meat and mix well. Use more if you find the mixture too dry.
- Cut your avocado and mango into cubes.
- Squeeze some lime all over your avocados and squeeze any remaining lime into the crab mixture.
- Place 2 pieces of lettuce down, back to front to form a 'cup'.
- Add a heaping spoonful of your crab mixture to the cups.
- Top each cup with diced mango and avocado and a few sunflower sprouts.

Et Voila! You've got yourself a healthy and tasty lunch!!

Hope you like :)

Steamed Mussels in a Goat Cheese Jalepeño Tomato Sauce

Steamed Mussels in a Goat Cheese, Jalapeño, Tomato Sauce

• 2 to 3lbs of Mussels
• 2 Large Shallots (or 3 small ones)
• 1 to 3 Fresh Jalapeños (depending on your heat preference)
• 2 Garlic Cloves
• 1/4 Cup White Wine
• 1/4 Cup Stock (fish would be best, but you could use vegetable or chicken too)
• 1/4 Cup Tomato Sauce (use a high quality jarred sauce or your own recipe if you're up for it!)
• 3 oz Goat Cheese or 3 tbls Heavy Cream (35% or Whipping Cream)
• 1 tbls Olive Oil

 ➾ Start by cleaning the mussels and removing their beards. Discard any that have broken shells, and they are most likely dead and un-eatable.

➾ Next, finely chop the shallots and garlic.
Remove the seeds from the jalapeños if you want it a little less spicy, and dice the peppers.

➾ Add the olive oil to a large stock pot and turn stove to medium heat.
➾ Add Shallots and cook for about 5 minutes.
➾ Now add the jalapeño peppers into the pot and cook for another 5 minutes.
➾ Add the garlic and cook for about 2 minutes, but do not let the garlic get brown (stir often).
➾ Now add the wine and cook for another 2 minutes, scraping any brown bits off the bottom of the pot.
➾ Add the stock, tomato sauce and goat cheese and stir until the goat cheese has melted and the sauce starts to bubble.

➾ Next, add the cleaned mussels to the pot. Give them a good stir to coat them in the sauce and then cover with a lid. Keep covered for about 4 minutes. Remove cover and give them another good stir and cook for another minute or so.

➾ Serve & Eat!
Make sure not to eat any mussels whose shells are not open.
If They Don't Open, Don't Eat'm!
It means they were dead when you bought them and therefore, bad.

**3 lbs is enough for 2 large, entrée servings.** We ate ours with garlic bread for sopping up this delish sauce.
Enjoy

The finished product