dinner poultry/meat/fish

egg roll in a bowl with sweet chili aioli.

I’ve seen the ‘egg roll in a bowl’ recipe everywhere on pinterest and Instagram – so I decided to create my own! I added a delicious twist by drizzling my bowl with a sweet chili aioli because you always have to dip an egg roll in some sort of sauce – whether it be duck sauce, spicy mustard or sweet chili sauce!


  • 1lb ground chicken or pork
  • 1lb coleslaw mix
  • 1 bag bean sprouts
  • 1 Tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce or liquid aminos
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons honey
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Sriracha
  • sweet chili aioli – 1:1 mayonnaise & sweet chili sauce (store bought) + Sriracha to taste
  • bunch green onions, sliced thin
  • olive oil, salt & pepper
  • sesame seeds for topping
  • brown rice


  1. In a large pot on medium-high heat, drizzle olive oil and add garlic and ground chicken.
  2. Stir occasionally until chicken is browned, then add soy sauce, toasted sesame oil, rice vinegar, Sriracha, and ginger and stir to combine.
  3. Add coleslaw and bean sprouts – you may want to add in batches because it looks like a lot but it will cook down!
  4. Once the cabbage is cooked down and wilted, add half the green onions and stir.
  5. In a small bowl, mix together ingredients to make sweet chili aioli. Add as much Sriracha as you like – as spicy as you want it.
  6. Serve with brown rice and top with green onions, sesame seeds and sweet chili aioli.

dinner food poultry/meat/fish

poblano chicken tacos.

Can I just quickly say how much I LOVE poblano peppers? Peppers and onions in general are so tasty to add to anything, but poblano peppers have a slight smoky flavor.. which makes me like them a bit more. I roasted some poblano peppers and onions and added them to my chicken tacos. This recipe is super simple and includes an easy clean up ūüėČ YAY!

To see a full video on how this recipe is made.. visit my YouTube channel HERE!


  • 3 large chicken breasts, cubed
  • 4 poblano peppers, sliced thin
  • 1 large sweet onion, sliced thin
  • small mozzarella balls
  • paprika
  • cayenne pepper
  • cumin
  • olive oil
  • salt & pepper
  • corn tortillas


  1. In a large bowl, add your peppers and onions.
  2. Drizzle with olive oil and add salt & pepper.
  3. Toss to coat.
  4. Bake at 350 until peppers are tender – about 15-20 minutes.
  5. Season your chicken with salt, pepper, paprika, cumin and cayenne. (I approximated my seasonings, but don’t add too much cayenne if you don’t like your food that spicy!)
  6. Heat a large skillet to medium-high heat.
  7. Add chicken and brown on all sides.
  8. Add chicken to the pan with the peppers and onions and spread evenly.
  9. Add your mozzarella balls and bake until cheese is melted.
  10. Serve on tortillas with salsa, queso, cilantro, etc. (whatever toppings you love!)
dinner food poultry/meat/fish

sun-dried tomato shrimp alfredo pasta.

My secret ingredient? Cauliflower. But isn’t cauliflower the secret ingredient in pretty much every “healthy” recipe nowadays? I guess it’s not so secret anymore! But really… I used whipped cauliflower for HALF the alfredo sauce in this recipe. So instead of filling your belly with a bunch of cheese and heavy cream, you’ll be replacing half of that with cauliflower.. but you can’t taste it ūüôā

Click HERE for a video of the recipe!


  • 1 box Banza linguine
  • 1lb shrimp, raw, peeled and deveined (tail on or off – your choice!)
  • 1/2 bag frozen cauliflower
  • 5 sun-dried tomatoes, from a jar and liquid drained
  • about 1 cup Raos alfredo sauce (estimated)
  • paprika
  • cayenne pepper (optional)
  • 1/4 cup white wine or white cooking wine
  • salt & pepper
  • olive oil
  • parsley, garnish


  1. Bring a large pot of salted water to a boil.
  2. Add your Banza linguine and cook according to instructions.
  3. Steam frozen cauliflower in a large pot or microwave until very soft.
  4. Add steamed cauliflower to a blender, add a little bit of water until it blends easily and blend until smooth.
  5. Add your sun-dried tomatoes – blend until mostly smooth.. you want to see small chunks of the tomato – set aside.
  6. Meanwhile, cook the shrimp in a large skillet on medium-high heat.
  7. Make sure your shrimp is thawed if it was frozen, and pat dry.
  8. Season with salt, pepper, paprika and cayenne pepper.
  9. Drizzle olive oil in the heated pan and place shrimp season-side down.
  10. Season the other side of the shrimp and cook for about 2 minute per side until browned.
  11. Place shrimp on a plate and set aside.
  12. Deglaze your pan with white wine or white cooking wine – about 1/4 cup.
  13. Add cooked pasta to the pan, then add alfredo sauce and blended cauliflower and sun-dried tomato mixture.
  14. Toss pasta until coated and serve with shrimp and garnish with fresh parsley or fresh herbs of choice.
  15. Enjoy!
breakfast dinner food savory breakfast vegetarian

sweet potato hash.


This is a delicious recipe that can be eaten for breakfast, lunch or dinner! ¬†I pair my potato hash with a runny egg. ¬†You can absolutely substitute out regular potatoes if you’re not a fan of the sweet potato, but I just happen to love them! ¬†The key to this recipe is to have everything diced small – the sweet potato has to be cut into small chunks.. the texture of the dish counts on it!


  • 3 large sweet potatoes, diced small
  • 2 green peppers, seeds removed and diced
  • 2 red onions, diced
  • 2 Tablespoons fresh thyme, 1 Tbsp for garnish
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper, optional
  • 1 Tablespoon maple syrup, optional (I LOVE maple syrup with anything breakfast so I decided to drizzle a little bit in at the end – it’s SO good!!)
  • olive oil
  • salt & pepper



  1. Preheat oven to 350 degrees.
  2. Place diced sweet potato on a large baking sheet, spreading evenly.
  3. Drizzle olive oil, salt & pepper on the sweet potato, mixing around until all is coated.
  4. Bake for about 15 minutes until sweet potato is tender.
  5. Heat a large skillet to medium-high heat.
  6. Drizzle about 1 Tablespoon of olive oil and add your diced pepper and onion.
  7. Add salt & pepper and cook until onion is translucent.
  8. Add roasted sweet potato to your skillet, combine and cook until sweet potato has a nice brown char.
  9. Add 1 Tablespoon fresh thyme, cayenne and drizzle of maple syrup.
  10. Transfer to a serving bowl and add the rest of the thyme for garnish.
  11. Serve & enjoy!


breakfast desserts donuts food sweet breakfast

grain-free strawberry donuts.


I’ve been playing around with the idea of baking with different flours – to satisfy the gluten-free people in the world!¬† I found a fabulous flour called Cassava Flour.¬† Cassava flour is actually Yuca, which is a dense and starchy root vegetable. It is ideal for gluten-free baking because, unlike other gluten-free flours, it is neutral in flavor and not grainy or gritty at all!¬† I mixed cassava flour and almond flour to make these donuts because I LOVE almond flour, but the cassava flour balanced out the texture and taste.¬† With the addition of fresh strawberries, these donuts are a WIN!



for the donuts: 

  • 1 & 1/2 cup cassava flour
  • 1 cup almond flour
  • 1/4 cup ground flax seed
  • 1 teaspoon baking powder
  • 1/3 cup coconut sugar
  • 1/4 teaspoon salt
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/2 cup refined coconut oil, melted
  • 1/2 cup fresh strawberries, diced small


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cassava flour, almond flour, flax seed, baking powder and salt.
  3. Whisk together until combined.
  4. Add eggs, almond milk, coconut sugar and vanilla and whisk until combined.
  5. Add melted coconut oil and fold in until batter is smooth.
  6. Gently fold in diced strawberries.
  7. Disperse batter into a greased donut pan –¬† you can fill up all the way because they will rise but not overflow.
  8. Bake for 18-20 minutes until toothpick or knife comes clean.
  9. Cool on a wire rack.


For the glaze: 

  • 1/4 cup diced strawberries
  • juice from 1/2 lemon
  • 1 & 1/2 cup powdered sugar


  1. Place strawberries and lemon juice into a small sauce pan.
  2. Bring to a simmer and let strawberries liquefy.
  3. Transfer to a strainer held over a bowl and, using a spoon or rubber spatula, press the strawberry mixture down to strain out any big lumps – all you want is the juice!
  4. Add powdered sugar to the strained strawberry mixture, 1/4 cup at a time (so you don’t make a huge mess), until you get a smooth, thick glaze that you can drizzle or dip your donuts into.
  5. Dip cooled donuts into the glazed, and put back on the wire rack.
  6. Immediately sprinkle your choice of sprinkles onto each donut before glaze hardens.
  7. Serve!

Note: These donuts will not last more than 1-2 days because of the fresh strawberries in the batter Рif you want them to last longer, omit the strawberries in the batter and just use them for the glaze.  OR you can use freeze dried strawberries for the flavor! 


cookies desserts food

peaches ‘n cream cookies.


These cookies… YUM!¬† The combination of dried peaches and white chocolate is so so tasty.¬† I used Kodiak Cakes all-purpose baking mix to add some protein, then mixed in dried peaches and white chocolate chips before baking.¬† It’s a perfect summer variation of the classic chocolate chip cookie.


Recipe: (makes about 24 cookies)

  • 1 & 1/2 cup Kodiak Cakes all-purpose baking mix OR all-purpose flour
  • 1 stick butter, room temperature
  • 1 teaspoon baking soda
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup ground dried peaches (pulsed in a food processor into smaller pieces)
  • 1 cup white chocolate chips


  1. Preheat oven to 350 degrees.
  2. Whip butter and brown sugar together until fluffy.
  3. Add vanilla and egg and mix until combined.
  4. In a separate bowl, mix baking mix or flour and baking soda together.
  5. Add dry mixture to butter mixture, 1/2 cup at a time and mixing after each addition until everything is just combined.
  6. Fold in ground peaches and white chocolate chips.
  7. Using a cookie scoop or a spoon, scoop your dough onto a baking sheet (12 cookies per sheet), roll into balls and then flatten the top of each ball of dough slightly with your hands.
  8. Bake for 9-11 minutes (I usually bake for 9 since I like them softer – you choose!
  9. Let cool (or don’t) and devour!


dinner food vegetarian

vegan ‘crab’ cakes.


I’m totally not vegan… I eat everything, but I do believe in the plant-based lifestyle. ¬†These are the closest you can get to eating a real crab cake while still being 100% vegan. ¬†Even if you aren’t vegan.. don’t knock it ’til you try it! ¬†This is seriously a delicious recipe. Instead of crab, I used hearts of palm. ¬†Shredding hearts of palm in a food processor gives you something that looks like crab meat. ¬†I then added breadcrumbs made from gluten-free crackers and ground flaxseed, old bay seasoning, vegan mayo and dijon mustard.. fresh dill brought it all together! ¬†Eat it alone, make into a sandwich, or add it to a salad – either way it’s so tasty.


Recipe: (makes 4 large cakes)

  • 3 cans hearts of palm
  • 1/4 cup ground flaxseed
  • about 10 gluten-free crackers (I used Jillz Crackers)
  • 3 Tablespoons vegan mayo (I used Sir Kensington’s)
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Old Bay Seasoning
  • 2 Tablespoons fresh dill, chopped
  • salt & pepper to taste



  1. Chop hearts of palm into 1-inch thick pieces and place them in a food processor.
  2. Pulse until they are shredded, but not mushy.
  3. Transfer to a colander and press as much liquid out of hearts of palm as you can.
  4. Transfer hearts of palm to a large bowl.
  5. Place crackers and flaxseed in a food processor and pulse until very fine.
  6. Add crumbs to the hearts of palm
  7. Add Old Bay seasoning, dijon mustard, vegan mayo, dill, salt and pepper.
  8. Mix until combined and form into cakes.
  9. Heat a skillet up to medium-high heat.
  10. Brown cakes on both sides – cover while browning so the cakes warm through.
  11. Once both sides are browned, they’re ready to eat!
  12. Enjoy!


dinner food poultry/meat/fish

sesame salmon miso ramen bowl.


I’ve been wanting to make ramen for a while now!¬† I’ve had the noodles in my pantry all ready for me.¬† I decided to use Nona Lim Miso Ramen Broth – I get this at Whole Foods.¬† It’s a little pricey, but amazing!¬† I think it’s always worth it to spend a little more money on good quality food.¬† It also makes this dish super easy because the broth already has amazing flavor!¬† Just add noodles, and whatever else you want.¬† I added wheat ramen noodles, radishes, basil, cilantro, shiitake mushrooms and sesame salmon.¬† YES!


Recipe: (serves 5)

  • 1 pack ramen noodles – I used THIS brand
  • 2 8 oz packages sliced shiitake mushrooms
  • 3 20 oz packets Miso Ramen Broth
  • ¬†radishes, sliced thin
  • scallions, chopped thin
  • fresh basil leaves
  • fresh cilantro leaves
  • 5 4 oz pieces wild salmon
  • toasted sesame oil
  • liquid aminos OR soy sauce
  • powdered ginger



  1. Boil a large pot of water and, once boiling, add noodles and cook for 4 minutes.
  2. Drain the noodles and set aside until ready to use.
  3. Season your salmon with salt & pepper.
  4. Drizzle about 1/2 teaspoon of toasted sesame oil and about 1 teaspoon of soy sauce onto each piece of salmon – make sure it coats all the salmon.
  5. Sprinkle some powdered ginger on top of each piece.
  6. Bake at 350 degrees for about 15 minutes or cooked through the way you prefer.
  7. Remove salmon from oven and set aside.
  8. In a separate pot on medium heat, add the broth.
  9. Add mushrooms into the broth and cover until simmering.
  10. Simmer until mushrooms are tender – 5-10 minutes depending on how soft you like them.
  11. Turn off heat and add noodles to the broth.
  12. Serve – add noodles and broth to your bowl, top with scallions, cilantro, basil, radishes, and salmon.



dinner food poultry/meat/fish

vegetable & chicken meatballs.


These meatballs are seriously DELICIOUS!  They are made up of ground chicken and a bunch of vegetables.  You can honestly use whatever vegetables you want, but I used onion, carrots and spinach.  Shredded zucchini would be amazing as well, I just didn’t have any at the time.  Use whatever is in your fridge!!  You also can substitute the ground chicken for turkey or lean ground beef.  The thing I love most about these meatballs is that they are literally made up of 50% chicken and 50% vegetables.  YUM!


  • 1 & 1/2 lbs ground chicken
  • 1 sweet onion, diced
  •  2 cups finely shredded carrots
  • 1 bag frozen spinach, thawed
  • 1/2 cup mozzarella cheese
  • 1/2 cup whole wheat bread crumbs
  • salt & pepper
  • olive oil
  • seasonings of choice – I used simply organic all purpose seasoning



  1. Preheat your oven to 350 degrees.
  2. Place all of your ground chicken in a large bowl.
  3. Add shredded carrots, diced onion and spinach and mix until combined – I put a plastic glove on and used my hand, the easiest most efficient way!
  4. Add mozzarella cheese, bread crumbs, salt & pepper and seasonings.
  5. Mix again until combined.
  6. Roll into balls about 1 & 1/2 inch thick.
  7. In a large skillet, add a drizzle of olive oil.
  8. In batches, brown meatballs until browned on all sides and transfer to a baking sheet.
  9. Once all meatballs are browned, place them in your preheated oven for about 20 minutes until cooked through.
  10. Remove from oven and serve with pasta and tomato sauce, eat with ketchup  (it’s amazing) or make a sandwich!
  11. Store the rest of your meatballs in a sealed container for about a week in your fridge.
  12. ENJOY!


dinner food vegetarian

buffalo cauliflower wraps.

I had the BEST buffalo cauliflower at a plant-based spot in Westmont called Heart Beet Kitchen, and I decided to try and make it myself!  I paired it with romaine, tomatoes and ranch and rolled it into a wrap.



  • 1 head cauliflower
  • 1 bottle buffalo sauce – whichever brand you like!
  • 1/2 cup panko breadcrumbs
  • olive oil
  • salt & pepper
  • wraps – I used Tumaro’s wraps
  • romaine, chopped
  • tomatoes, diced
  • ranch – I used Bolthouse Farms yogurt ranch



  • Preheat oven to 350 degrees.
  • Cut cauliflower into small florets and place them in a big bowl.
  • Coat with about 2 Tablespoons of olive oil and season with salt and pepper.
  • Toss until all cauliflower is coated.
  • Roast for about 10-12 minutes – you do not want to overcook because the finished product will be mushy.
  • Remove cauliflower from the oven and transfer back into your big bowl.
  • Coat with buffalo sauce – however much you like.. I used about 1/2 cup – depends how spicy you want it!
  • Spread the buffalo cauliflower back on your baking sheet and top with panko breadcrumbs.
  • Put your oven on ‘broil’.
  • Broil until breadcrumbs are browned and crispy – about 2-3 minutes.
  • Place chopped romain into a bowl with diced tomatoes.
  • Drizzle some ranch over the romaine and toss to coat.
  • Make your wraps – add cauliflower, romaine mixture and wrap it up!
  • Cut in half and enjoy!