Vegan Egg Rolls

Servings: 12 egg rolls
Time: 25 minutes


  • 1 pkg Vegan egg roll wraps (I use Nasoya)
  • 1 tsp minced ginger
  • 2 cups cabbage slaw
  • 2 Tbsp tamari sauce OR coconut amino acids
  • Non-stick cooking spray
  • Sweet chili sauce, for dipping
  • Chives OR green onions, for garnish
  • Cooking oil as needed (I stick with EVOO)


  1. Heat skillet with enough EVOO to simmer ginger until fragrant
  2. Add cabbage slaw and cook 2-3 minutes, stir in tamari/amino acids, remove from heat
  3. Allow to cool before scooping about 2 Tbsp of filling onto 12 egg roll wraps
  4. Fold wraps: bottom corner over filling, then fold in side corners, and roll to wrap tight. Brush top flap/corner with water in order seal.
  5. Heat oven to 400°F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush rolls’ tops with EVOO and bake until golden brown (about 10-12 minutes.)
  6. Serve with sweet chili sauce and chives/green onions.

Strawberry Salsa

Servings: Depends…
Time: 5 minutes


  • 1 Tbsp honey

  • 2 Tbsp lime juice

  • 4 cups strawberries, diced

  • 1/4 cup red onion, diced

  • 2 Tbsp cilantro

  • 1 jalapeno, diced


  1. Mix strawberries, onions, cilantro, and jalapeno in a seal-able bowl.

  2. Pour honey and lime juice over the mixture. Seal with cover and shake to combine.

  3. Serve over fish or chicken.

Caprese-Stuffed Mushrooms

Servings: 4
Time: 30 minutes


  • 2 Tbsp olive oil

  • 2 cloves garlic, crushed

  • 1 tablespoon freshly chopped parsley

  • 4 large Portobello Mushrooms, stem removed, washed and dried with a paper towel

  • 1 cup crumbled goat cheese

  • 1 cup grape (or cherry) tomatoes, halfed

  • garlic salt, to taste

  • fresh basil, shredded to garnish

  • ¼ cup balsamic vinegar


  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

  2. Combine olive oil, garlic, and parsley into a small bowl. Brush each mushroom (in and outsides) and place them dome-down on a baking sheet.

  3. Place tomatoes in a small saucepan with garlic salt and “squash”. Simmer on low until fragrant.

  4. Fill each mushroom with the tomatoes and top with 1/4 cup goat cheese. Grill/broil until mushrooms are tender and the topping browns (about 8 minutes).

  5. To serve, top with the basil, drizzle with the balsamic vinegar and sprinkle with salt to taste.

Savory Sundays: GF Pesto Shrimp Fettuccine

Being forced to eat a mostly gluten-free diet has been a challenging yet enlightening experience. Sometimes I choose to suffer the consequences and indulge, but most of the time I behave and search for GF options. Thankfully, many GF substitutions don’t have a drastic taste difference — except for GF pizza crust, I canNOT seem to find one that I enjoy yet. Sigh.

One night a few weeks ago I was craving seafood. I debated running to the store and grabbing some cream to make homemade Alfredo sauce, but decided to utilize some ingredients in the fridge. And here was my creation!

Our pantry had a half box of GF fettuccine and the fridge sported a small jar of pesto, nearing-expiration cherry tomatoes, and an almost-empty can of Parmesan. I decided to mix all the ingredients together and created one of G’s and my favorite dinners to-date.

I initially used 2 Tbsp of pesto, but felt it was a bit too strong. I also did not use any liquid the first attempt and found the dish pretty dry. Since experimenting a few more times, I’ve narrowed the pesto down to only 1 Tbsp and a Tbsp of olive oil. This is a super simple dish to make on a busy night and be completely full and happy for the evening.

Gluten Free Pesto Shrimp Fettuccine

  • Servings: 4
  • Difficulty: Easy
  • Print

A flavorful seafood dish that is gluten free.


  • 1 lb shrimp
  • 1 lb gluten free pasta (I prefer to use fettuccine or spaghetti)
  • 1 Tbsp pesto
  • 1 Tbsp olive oil
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan
  • minced garlic, to taste
  • garlic salt, to taste


  1. Cook pasta until desired texture
  2. While cooking pasta, saute shrimp in a different pan with minced garlic and some salt
  3. When both pasta and shrimp are fully cooked, mix together and toss with olive oil
  4. Add pesto and stir together
  5. Add tomatoes and Parmesan
  6. Serve hot

If you would like to add some spice, red pepper flakes are a great choice — G usually adds a dash or two to his plate.

Let me know what you think, and if you try any substitutions or tweaks.

Enjoy, friends!

Savory Sundays: Spanish Chicken Over Caulirice

G and I are challenging ourselves to a No-Spend Month this June as we have some big travel plans later in the summer and have completed a number of house projects since the New Year. (One project was unexpectedly necessary when I opted to put my hand through one of the basement windows. Thankfully I’ll only suffer a scar or two from the accident… oops!)

We do not typically spend a lot of evenings eating out anyways, but we do treat one another to a Date Night once a week. Instead we’ll be attempting a few trickier recipes at home which, in all honesty, I am ALL about! Nothing excites me more than adding a new page to my personal cookbook, especially when it includes spending time with my husband.

Challenge accepted.

In conjunction with my necessity to eat gluten-free, many of the recipes I have lined up for June 2019 are on the “healthy spectrum” and might include new flavors or flavor-combinations for our household. Another exciting factor. This one-pan dish featured below was the first new recipe attempted this month, and it’ll definitely be making a reappearance in the future! Talk about tasty — this dish is a spicy mix of herbs and lemony chicken all within a 220 calorie per serving intake. You’ll have no guilt going back for second helping with this one!

Caulirice has become a staple at our house, and I can see me incorporating this recipe without the chicken alongside future Mexican meals as well. Spanish caulirice beside tacos, enchiladas, fajitas, etc? Yes, please!

Spanish Chicken Over Caulirice

  • Servings: 4
  • Difficulty: Easy-Moderate
  • Print

One-pan Spanish dish that is Whole30/Paleo approved.


  • 1 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp Italian spices
  • 1/2 tsp red pepper flakes
  • 1 lb chicken (I used wings and drumsticks, but plan to use breasts in the future.)
  • 16oz cauliflower rice
  • 1.5 cup chicken stock
  • 1 Tbsp lemon juice
  • 1/2 cup cherry tomatoes, halved
  • cilantro as garnish
  • homemade guacamole, to preference


  1. Mix all the spices together in a small bowl
  2. Rub half the spice mix onto the chicken, save remainder for later
  3. Cook chicken until golden brown in a skillet, then remove and set aside (do not fully cook chicken yet)
  4. Pour stock and lemon juice into the skillet and blend any chicken drippings
  5. Add cauliflower rice, tomatoes, and remaining spice mix and stir well
  6. Place the chicken over the rice and cover with a lid, cooking on medium-low hear for about 20 minutes or until the chicken is fully cooked
  7. Garnish with cilantro and serve aside guacamole

If you want more spice, add more red pepper flakes.

The original recipe calls for sun-dried tomatoes rather than fresh. I had cherry tomatoes on-hand, so I used them and enjoyed the juiciness. Plus, fresh are usually a cheaper option.

The original recipe can be found at Paleo Gluten Free Eats.

Let me know what you think, and if you try any substitutions or tweaks.

Enjoy, friends!