Spinach Chicken Rollups

Can you feel is?  Baseball season is beginning!  While my boyfriend is away at Spring Training, my mom has come up to stay with me.  🙂

We have continued our Mother-Daughter tradition of having waffles and bacon, and I got to make her my Paleo Pecan Waffles.   And it was a hit!  She couldn’t stop raving about them.  With that being a success, I had to make sure that I made something else to impress her.   Tonight I made my Spinach Chicken Rollups.    After one bite, she was hooked and you will be too!


  • 4 small chicken breasts (or two large chicken breasts cut in half lengthwise)
  • 1c frozen spinach thawed out
  • 1/3c shredded mozzarella cheese
  • 1 caramelized onion (if you don’t like onions you can omit this and it will still be tasty)
  • 1 egg
  • 1c panko bread crumbs (I used gluten free and seasoned it with salt and pepper)
  • 1c marina sauce
  • 1/2c shredded mozzarella cheese

Preheat oven to 400 degrees.

First step is to pound out the chicken so it is easier to roll up.  I bought some chicken from Sprouts and they were gigantic.  So I cut them in half lengthwise and it worked out better than if I used it whole.

Gather three bowls to be used for the preparing of the chicken.  In the first bowl put the thawed out chicken with the 1/3c of mozzarella cheese.  The second bowl put the egg and mix it up.  And in the third bowl put the panko bread crumbs.

Spinach Chicken RollupsFirst put the spinach/mozzarella mixture and the caramelized onions in the flattened chicken breast and roll it up.  Secure it with toothpicks.  Then dip it into the egg mixture and once coated with the egg roll it in the Panko breadcrumbs.  Place rolled up chicken in a glass baking container.

Once you have finished rolling up all the chicken, spray with baking spray.

Spinach Chicken Rollups

Put into heated oven for 25 minutes.  Once that is finished, spread out the marinara sauce on top and put as much or as little cheese as you like.   Put back into the oven until the cheese is melted, about 5 minutes.

Spinach Chicken Rollups

I have made this with a side of broccoli, pasta, or over quinoa.  It is very versatile.

Spinach Chicken RollupsDinner was a great success, and now we are going to go and try my first attempt at homemade ice cream.  Hopefully it will be just as tasty!


Sweet Potato Pizza Crust

I love pizza.  I could eat it probably two times a week.    I had to find a way to make it better for me so I didn’t feel so guilty when I would eat it.

I actually haven’t made this recipe for a while.  At work, I was talking to one of my patients and we started talking about our love of food.  We talked about our favorite creations and this recipe came up.   I went and printed it off for my patient and said that they couldn’t wait to try it.  Even though I can’t tell you the details, this patient touched me in so many ways.  This patient has been incredibly strong and has gone through a lot.   I dedicate this post to this special person.  Thank you for allowing me to be a part of your care.   I wish only good things for you in the future.

Now on to the good stuff!  The recipe!   I found the original recipe online, but have changed several things to where it fits my taste better.   Hope you enjoy!

Sweet Potato Pizza Crust

  • 1 large sweet potato (mashed)
  • 1 egg
  • 1c almond flour (sometimes it takes 1.5c of almond flour, start with a cup and gradually add as needed)
  • 1tsp baking powder
  • 2tsp garlic powder
  • 1tsp onion powder
  • 1tsp oregano
  • 1tsp basil
  • 1tsp salt (I actually use seasoning salt.  Cuts down on some of the sweetness of the sweet potato)
  • pinch of pepper

First thing is to make the mashed sweet potatoes.  I boil my peeled sweet potato until it is soft when stuck with a fork.  When the potato is ready, make sure you drain the potatoes really well.  You don’t want excess moisture in the crust, it will take longer to bake.

Preheat oven to 375 degrees.

I then add in all the spices to the mashed sweet potato.  I taste the mashed sweet potato mixture to make sure that I am happy with the taste.   You can always add more seasoning to it as your palate sees fit.

Once you are happy with the taste, then you can add in the egg and the flour.  Mix it until it is well combined.

Take your pizza pan (or a regular cookie sheet if you don’t have one) and put aluminum foil over it and spray with cooking spray.  Take your pizza crust “dough” and spread it over the foil until it is about 1/2 inch thick.

Before baking

Before baking


Next put it in your heated over for 25-30 minutes.  You want to make sure that the center is firm and the edges are lightly browned.




Once your crust is baked, assemble it like any other pizza!  When you have all of your toppings, place your pizza back in the oven until your cheese is melted.


I have been told that I never put enough cheese on my pizza.  But that’s ok!  It is still my perfect pizza!

I have made this recipe for several of my friends who love it!  Although, my best friend’s four year old didn’t like so much.  So…I guess it isn’t kid tested?   But all of my coworkers keep wanting bites of my food, so it is grown up approved!

And to my special patient, if you are reading this, I hope that you have regained your appetite and are enjoying your sweet potato pizza!

Zucchini Cakes with Roasted Red Bell Pepper Sauce

Even though I don’t have kids, I have a fairly picky boyfriend.  Apparently it was only a short time before meeting me that he started eating broccoli.  (I didn’t like broccoli before meeting him, so glad he got me to eat it over and over again!)   So preparing vegetables that he will eat is a fun challenge, as long as there is no asparagus on the menu….that will always be a losing battle for me.

I asked him a few weeks ago if he would try something like this, and he said only if there was a really good sauce with it.  Challenge accepted!

Zucchini Cakes:

  • 1 small zucchini squash shredded and excess moisture drained
  • 1/8c cooked quinoa
  • 1 egg
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp celery seed
  • Salt and Pepper to taste (I used about 1/8 tsp of each)
  • 3/4c almond flour
  • 1 tbsp coconut oil (for pan to cook in)

Roasted Red Bell Pepper Sauce

  • 1 roasted red bell pepper
  • 1/2 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp butter
  • 1/4 diced onions (caramelized)
  • 1/4 tsp basil
  • salt and pepper to taste

After you shred the zucchini, put all of the ingredients in a bowl, mix and make into small patties.  Set aside until ready to cook.


The first part of making the sauce is roasting the bell pepper.  After you wash it, cut the top off and take the rims and seeds you are ready.  You can either roast it over the burner or put it in the oven on broil until all sides are charred.  If you do it over the burner, be warned, it does make a popping noise.


After the pepper is roasted, you wrap it in Saran wrap for about 5 minutes.


Put all of the ingredients into the food processor and pulse until you get a smooth consistency.   This makes about a cup of sauce.

I think it tastes better warmed up.   I put it in a sauce pan and had it on low until the zucchini cakes were cooked.


While the sauce is warming up, you can cook the zucchini cakes.   Warm up the coconut oil on medium heat in a small pan.  Put the zucchini cakes into the hot oil and cook for 1.5 minutes to 2 minutes on each side, be careful to not leave them on too long, they burn easily.  You want to cook each side until it has a little “crust” to each side.  I like the texture with the crunchy outside and the soft inside.

And now you are ready to eat your zucchini cakes!   And don’t be stingy with the sauce either!  The sauce really enhances the flavor!


My boyfriend thought that this was a great way to “sneak in vegetables”.   If my picky boyfriend gives his seal of approval, I think you and/or your kids will enjoy them too!

Paleo Pecan Waffles

My mother and I would always have a special dinner when my stepfather would go away on business.  It was waffles and bacon for dinner!   My mom was great at making waffles.  She spoiled me and would put chocolate chips in them.  Yum!

When I was in high school, I could eat whatever I wanted and never gain a pound.  That was because back then I was playing two sports and was running who knows how many miles a day.  But now I have a full time job, and sometimes getting to the gym a couple times a week is hard because of other commitments that I have.   I still want to enjoy one of my favorite high school meals but not have the guilt of eating something that is probably not that good for me.

Over the past year, I have been experimenting with several different waffle recipes trying to find a healthier and tasty recipe that would satisfy my waffle cravings.  I finally found it!

This past Christmas I got the cookbook Against All Grain by Danielle Walker.  Normally I shy away from recipes that contain coconut flour because I do not like the texture it has when it is cooked.   I am so glad that I tried this recipe anyway!  It is fantastic and I think you will enjoy it too!

Pecan Paleo Waffles

  • 3 eggs
  • 1/2c coconut milk (almond milk works great too, I have used both of them and waffles still come out great!)
  • 3 tablespoons honey
  • 3 tablespoons melted coconut oil
  • 1/2 teaspoon vanilla
  • 1c raw cashews
  • 3 tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2c chopped pecans

Place all the ingredients except the pecans in a food processor and blend for about 1 minute.  The author recommends using a high speed blender, but I have not had a problem with using my food processor.  The batter may look slightly grainy but it does not have an impact on the taste or texture of the cooked waffle.  After your batter is made, stir in your pecans and pour batter onto your heated waffle iron.   Cook for about 1 minute or until golden brown.

When compared to waffles made with regular flour, these are a little more difficult to get out of the waffle iron.  They don’t stick to the iron, but they have a soft fluffy texture instead of the expected crispy waffle.  I have just turned the waffle iron upside down to get it off instead of stabbing it with a fork and lifting it off.

If you don’t like pecans or have a nut allergy, you can put whatever you want on the waffles!  Chocolate chips, fresh fruit, or even sprinkles!  These waffles go great with whatever addition you want.  Even the plain waffles are tasty!

These healthy and tasty waffles are sure to became a family favorite!  I can’t wait until my mom comes to visit us so I can make her breakfast like she did for me growing up!

Paleo Pecan Waffles