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Quinoa and Veggie Spring Rolls

This was the first time I have made Spring Rolls. By the time I finished I surprisingly got pretty good at rolling these out. I have always liked spring rolls. They always seem to be a bite of freshness to me. Especially, since these are not fried. They are light yet fairly filling.

I made these with quinoa cooked in vegetable broth. I like to think I am adding nutrients and more flavor to the quinoa by cooking it in vegetable broth. The reason for the quinoa is that I wanted to pack in more protein into the Spring Rolls. I also add edamame, for the same reason as the quinoa – protein. Then some greens and crunchy vegetables. You cannot forget the mango for a sweet little bite. These Spring Rolls are packed with a nutritious nibble of delectable goodness. By combining all of these ingredients you get your, sweet, crunchy and a little heat all in one bite.

  • 1 package of Spring Roll Wrappers
  • 1 c baby greens, stems removed
  • 1 c cooked quinoa
  • 1/2 c edamame, shelled
  • 1/2 c carrots, shredded
  • 1/2 c red pepper, julienned
  • 1/2 c mango, diced
  •  Sweet Chili Sauce, for dipping

Note: Use a large bowl/pan to dip the wrappers. Just dip them long enough to make them slightly pliable. They tend to continue to soften. If you soak them too long they will tear and fall apart. There is no need to warm the water, room temperature works just fine.

Also, dipping your fingers in the water helps to work with the wrappers.

Make sure you have all your ingredients in place ready to assemble your spring rolls.

I made my Spring Rolls on a cutting board. Sprinkle some water onto the cutting board.

Soak one Spring Roll Wrapper at a time, as you assemble each Spring Roll. Remember it only takes about 5-10 seconds, just enough so they are pliable. Lay out flat onto the work surface.

Layer some leaves of the greens into the center of the wrapper.

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Spoon quinoa on top of the greens.

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Layer carrot shredded, pepper, edamame, and mango.

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Fold sides into center of wrapper.

Fold bottom of the wrapper over the filling. The wrapper should overlap onto top of wrapper. Roll as tight as you can so that it looks like a stuffed tube. This takes some practice.  It is okay if they are not perfect, they taste great and they will be gone in a flash.

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Serve with some Sweet Chili Sauce. The first bite we dipped into the sauce, then we would spoon the sauce into the roll so it dripped into the filling – Yum!

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Southwestern Bean and Rice Quesadilla

I had some of the Southwestern Bean and Rice Casserole leftover. I really did not want to eat it the same way. So I changed it up and made it into a cheesy gooey quesadilla with little effort.

Top the quesadilla triangles with some guacamole, almond/coconut yogurt, or salsa. I do not know, I might try all three toppings. They all sound good to me. I am thinking some fresh grapes to go along with these little bites – Yum.

Note: These are so easy to prepare. You could make these ahead and let the kiddos take them for lunch. Just wrap in foil, and use a little container for the condiments. This would be a nice change from the usual.

Make a sandwich with the wraps. Wrap – Southwestern Bean and Rice Casserole – Wrap

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Grease large skillet over medium heat. Place Quesadilla into pan and cook until golden on the bottom.

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Turn over quesadilla and cook other side until golden.

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Transfer quesadilla to a cutting board. Let set for a couple of minutes to cool. This makes it easier to cut. Cut into triangles with knife or pizza cutter.

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Serve with your favorite condiments. Eat. Enjoy.

Note: These would be great for Any Game Day.


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Plant Sandwich

I mentioned the story about the Plant Sandwich in a previous post (The Alfredo Sauce Post). Here is my version of the Plant Sandwich. I have a couple of ideas floating around in my head for another version or two.

I used my GF Rustic Herb Bread. I find it is best to use the bread when it is fresh. Otherwise, it might start to crumble a little bit on you. I toasted the bread in a pan, however, I think I would press it like a panini the next time.

I also made a Chicken Alfredo Sandwich for my husband, using the Alfredo Sauce.

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In a medium skillet over medium heat toast the inside of the Rustic Herb Bread. Remove toast from skillet and set aside on a plate.

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Spoon Alfredo Sauce onto toasted slices of Rustic Herb Bread. Let the sauce work into the nooks and crannies of the bread.

Spray skillet with olive oil. Place spinach in skillet and wilt over medium heat. This will only take about 30-60 seconds. remove from heat. Place Spinach on one half of the toasted bread.

Layer tomato on top of spinach.

Spray skillet again. Place portabella in the middle of the skillet. Season with all-purpose seasoning. Cover skillet with lid and let the mushroom cap steam. about 1-2 minutes. Turn mushroom cap over and repeat steam process. Mushroom cap should be softened and tender.

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Layer mushroom cap on top of spinach and tomato. Spoon some Alfredo Sauce onto mushroom. Top sandwich with other half of toasted bread.

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Serve. Eat. Enjoy.

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Banana-Pecan Breakfast Bars

I know you have been there. You have 2-3 overripe bananas and your thinking, banana bread or banana muffins, again. Well, not this time. These breakfast bars can be made and everything cleaned up in under 30 minutes. they will last 5 days in the refrigerator when stored in an airtight container. These are great for those grab and go morning.

There is a secret ingredient that will revolutionize your healthful baking. Vanilla Cashew Frosting. Yes, you read the right – Frosting. The frosting is made of cashews, dates, vanilla and water.

  • 2-3 ripe bananas
  • 1/2c Cashew Vanilla Frosting
  • 2 c GF rolled oats
  • 1/2 c pecans, chopped
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger, ground
  • pinch of sea salt
  • coconut oil, to grease baking dish

Preheat oven to 350 degrees.

In a large bowl blend together bananas and cashew frosting until creamy and combined.

Mix in oats, pecans, cinnamon, nutmeg, ginger and sea salt.

Spoon oat mixture into 8X8 baking dish.

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Bake for 20-25 minutes.This depends on how chewy you want them to be. Cool and slice into 10 bars.

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Share. Eat. Enjoy.

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Carrot Cake Donuts

I started out going to make a carrot cake, but then I thought I haven’t made donuts in months. Then I thought, Carrot Cake Donuts sounds pretty good. So here we are making Carrot Cake Donuts.

They are cooling as I write this post and I can hardly wait to have one. So when you see a picture with a bite taken out you know that is a real bite.

I have always liked carrot cake. It has a vegetable in it, so it has to be good for you, right?? They are gluten free and vegan. Also, there is no refined sugars. These donuts are packed with flavor and none of the bad stuff.

This batter is made entirely in the food processor.

  • 1 1/2 c unsweetened vanilla almond milk
  • 4 1/2 oz whole dates, pitted, chopped
  • 1/2 c applesauce, unsweetened
  • 1 tsp vanilla
  • 1 3/4 c  GF oat flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 c carrots, finely shredded
  • 1/2 c walnuts, chopped

In the food processor add milk, dates, banana and vanilla. Pulse a few times to break up the dates. Let ingredients set for about 15 minutes to let the dates soften.


Preheat oven to 350 degrees.

Add oat flour, baking powder, cinnamon, baking soda, nutmeg, ginger and carrots. blend until completely mixed and carrots are in small pieces. Add walnuts and pulse until the walnuts are broken up.

Spoon batter into a ziplock bag. Squeeze out air and snip the end of the bag so that you can pipe the batter into a donut pan.

Tip: If you are using a silicone pan, place the silicone pan onto a sheet pan. Then pipe batter into donut rings. This make s it much easier to work with the donut pan.

Bake for 25-30 minutes. Let cool inside the donut pan. They will probably break apart if you try to remove them sooner. Turn donuts out onto board/platter (whatever is large enough).

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You can eat them plain or ice with your favorite icing.

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Share. Eat. Enjoy.

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Big Cooking – Chicken Part 3 – Chipotle Shredded Chicken Tacos

These tacos are a smokey and spicy dance for the tongue. Remember this chicken started as a sheet pan of roasted chicken breasts with some roasted tomatoes and green beans.

In Big Cooking – Chicken Part 2, I made some chicken salad. Now in Big Cooking – Chicken Part 3, I have made for you Chipotle Shredded Chicken Tacos. These tacos only took thirty minutes to make, and that includes making the Plantain Tortillas from scratch. Oh, I adore these tortillas. They counterbalance the smokey and spiciness of the shredded chicken to make the perfect bite.

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I am excited for you to try these. They are just so good.

  • Plantain Tortillas (see website)
  • 2 c chicken, shredded
  • 1 c roasted cherry tomatos
  • 2 chipotle peppers in adobo sauce, minced (more if you want more heat)
  • 1 tsp Smokey Southwestern Seasoning(see website)
  • 1/4 c salsa, your favorite
  • 1/2 lime, juiced
  • Favorite toppings: guacamole, lettuce, cheese

This is the time to make the plantain tortillas. I highly recommend these tortillas.

While the tortillas are baking (15 minutes) in the oven, shred the chicken with two forks into a large bowl.

This is the fun part. Squeeze the cherry tomatoes into the chicken. Be careful, they are really juicy from when you roasted them. Break apart the tomatoes. Add peppers, Smokey Southwestern Seasoning, salsa and lime juice. Stir well.

In a non-stick pan, over medium heat warm chicken until heated through.

Build your tacos. Serve. Eat. Enjoy.

Note: I actually had some of this chicken leftover. Plus, I still have 1 1/2 chicken breasts to use for at least one more meal.



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Shredded Pork Plantain Tacos

Today is National Taco Day!

These plantain tortillas are my all time favorite. Top those with some taco toppings and shredded pork, and you are in taco heaven. I made the shredded pork in an instant pot (electric pressure cooker). By using the pressure cooker method the pork only takes 30 minutes. You could use a crock pot and put it on in the morning, so when you come home from work all you have to do is the shredding.

I have been planning to make these tacos all week. What is nice is when the pork is cooking in the pressure cooker, I can make the tortillas in the oven. The plantain tortilla recipe is on my website You really should make these. They will soon become one of your favorites

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Cut up pork brisket into large chunks. This will help the meat to cook faster. In a large skillet melt bacon fat. Add meat; sprinkle all-purpose seasoning generously over meat. Brown meat. Transfer to pressure cooker. Add chicken broth, and cook according to pressure cooker (instant pot) instructions. Mine said to cook for 30 minutes, and it turned out perfect.

This would be the time to put the meat into your crockpot, if that is what you have chose to use to cook your pork brisket.

When the pork is done, remove from cooking source and place on a cutting board to shred. I used two forks for the shredding process. Spoon some of your cooking broth over the shredded pork to keep it moist.

Assemble tacos. Serve. Eat. Enjoy.

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Gourmet Burgers

Summer is time for burgers, grilling out, picnics and all kinds of fun and carefree things. I remember running around and playing games until dark. Block parties with grills filled with all kinds of good eats. There were so many different smells from the grills. It smelled just like summer. The next time you grill out some burgers give these a try. They have so much flavor and smell so good. You can serve these on some crunchy lettuce wedges, or for those that do not eat paleo some gluten -free buns. Either way your guests are going to want more after one bite.

Mix ingredients. Form into patties (3-4). Cook to desired doneness. Serve. Eat. Enjoy.

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Smokey Southwestern Pork Tenderloin Quesadillas – Round 4

So far I have made four distinctively different meals out of two pork tenderloins and roasted cauliflower and carrots. Also, I had made enough of the Smokey Southwestern Pork Tenderloin Soup (Round 3) leftover to freeze for a quick emergency meal.

Emergency meals are wonderful. They are basically all made with the exception of reheating, which is so much better than ordering out or going a drive through. Not only is it more healthy for you, but it is more cost effective.

Now I am using what is left of the tenderloins and making quesadillas. This is great for lunch or an after school snack for the kids. Serve with some of your favorite salsa and some fruit or veggies and you have a complete meal.

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Over medium heat in a large cast iron skillet heat avocado oil. While skillet is heating, in a large bowl combine the pork tenderloin and the cheese. By mixing these two ingredients you get a well balanced bite.

Place one tortilla in the heated skillet; layer meat and cheese mixture and top with second tortilla. Cook each side of the quesadilla until golden brown and cheese is melted.

Remove from skillet and place on cutting board to cut quesadilla with a pizza cutter. Serve. Eat. Enjoy.


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Focaccia BLT Sandwich

This is the first thing I made with the focaccia bread. It is so delicious and filling. I still have lots more ideas coming for this focaccia.


  • Focaccia sliced in half – horizontally (see website)
  • Homemade Mayonnaise (see website)
  • Oven Bacon (see website) This is the only way I make bacon.
  • Lettuce leaves
  • Vine ripened tomatoes
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Chicken Salad Wrap

I made this chicken salad from the leftover roasted chicken the night before. It’s just as good this way, as it was the first time around. You don’t even feel like you are eating leftovers, or as I like to think of them as planovers.

  • 3c diced roasted chicken
  • 1/4 c diced onion
  • 1/4 c diced celery
  • 1/2 c dried cranberries
  • 1/4 c chopped pecans
  • 1/2 c homemade mayonnaise(see website)
  • 2 t stone ground mustard
  • pinch of sea salt, and pepper

Combine all ingredients, refrigerate for at least an hour. Serve. Enjoy.

I sometimes use butterhead lettuce for the wrap, however, this time I used paleo wraps. I like both.img_0189