Teriyaki Chicken Hand Rolls

I love sushi! I’ll admit it. These last 7 months of pregnancy have been tough because I’ve had to stop eating one of my favorite foods. Naturally,  I  decided to make my own cooked version. Chicken Teriyaki Sushi Resize

It’s  also suitable for my toddler. I always try to offer him a diverse array of foods and expose him to the joys of sushi early. I’m still “chicken” to let him try raw foods, however. Since I’ve exposed him to the texture and shape of the Japanese delicacy, I’m hoping he is ready when I  introduce him to the real thing. P.S. He loved this and so did I!

In case you’re wondering, the plates I used to prepare this dish and serve it is our Oogaa plate


  • Cooked chicken breast (i used leftover rotisserie)
  • Soy wrapping paper (non gmo) or seaweed (organic)
  • Teriyaki Sauce – homemade or store-bought
  • American blend salad or any veggies you’d like
  • Asian rice (sushi rice is best, but I just used regular white rice)


  1. Cut soy paper in half
  2. Carefully spread a thin layer of rice on soy paper as shown below
  3. Add desired toppings: chicken, and veggies
  4. Drizzle teriyaki sauce and roll

Tip: Don’t add too much sauce, it will get soggy

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free.

Mashed Potato Balls

The holiday season brings families together and lots of food. At least in my household! We often have an abundance of left overs. This time the culprit was mash potatoes and ham. Mash Potato Balls IG 3After eating the same meal and texture for the last three days, I decided to change it up a bit. This was incredibly delicious, plus it includes most of the major food groups!

Tip: the key to this is delicious mash potatoes. If your mash potatoes aren’t tasty to begin with, it won’t be as good! Here’s my husband’s mash potato recipe. He of course is the king of mash potatoes.


  • 1 1/2 c. mashed potatoes (room temperature)
  • 3/4 c. shredded white cheddar chease
  • 1/4 c. chopped ham (optional)
  • 1/4 c. chopped spinach (optional)
  • 1 c. panko bread crumbs (organic panko) or (Kikkoman)
  • 1/4 tsp. paprika
  • 2 eggs (lightly beaten)
  • 1-2 c. vegetable oil

Note: Panko is a Japanese style bread crumb. You can easily find it in your grocery store in the Asian aisle.


  1. In a bowl, mix potatoes, cheese, ham and spinach Mash Potato Balls Ham Mix
  2. Using an ice cream scooper or cookie dough scoop form mash potato mix into balls (1 1/4 inch balls)Mash Potato Balls Station
  3. One at a time, dip balls into eggs then coat it in Panko. Set aside until all are coated. P.S. If you’re wondering what cool plate I used above. It’s a silicone Oogaa plate! We love it. It’s safe for baking, dishwasher, and even freezing. It makes it so much easier when you don’t have a million bowls to wash when making a dipping station. Mash Potato Balls Fry
  4. Heat up oil in a deep pan or dutch oven. Cook prepared balls in oil until golden and crispy (about 2-3 minutes)
  5. Serve immediately Mash Potato Balls C

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free.

Zucchini Carrot Cake

We’re having company over for the holidays. That means it’s “clean out the fridge day” before we stock up to host dinner! I had some zucchini and carrots left over.IMG_7664 My son eats fritters all the time so I decided to make something different.   I cut down the fat by using applesauce.  It’s still incredibly tasty and moist, with a lot less oil. I used no gmo Dole Fruitocracy Apple Pineapple sauce and it was simply divine. I also used coconut sugar instead of regular so it’s healthier. The muffins are incredibly delicious and bound to be a family favorite.


  • 1 c. zucchini (grated)
  • 3/4 c. chopped walnutsIMG_7663
  • 1/4 c. grated carrots (grated)
  • 1 c. coconut sugar
  • 1/2 c. Fruitocracy Apple Pineapple Sauce
  • 1/4 c. vegetable oil
  • 3 eggs
  • 2 c. all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp. baking powder
  • 1 tsp salt
  • 2 tbs cinnamon powder


  1. Preheat oven to 350f
  2. In a bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
  3. In another bowl, stir together eggs, oil, applesauce, sugar, and zucchini until well combined
  4. Pour flour mixture into egg mixture until well combined
  5. Pour into a greased mini loaf pan or mini muffin pan. Depending on the size pan you use it could take about 10-12 minutes or longer. I would check at the 10 minute mark, then check every few minutes until toothpick comes out clean.

BIG TIP: Cook time will vary depending on what kind of pan you use. My mini muffins took about 10-12 minutes and mini loaf pans about 15. PLEASE check it often and poke with a toothpick until it comes out clean.

Disclosure: As a Dole Blogger, I received samples of Dole products for use in this post. As always, all opinions expressed are my own. *If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free.

20 Minute Carbonara

A good friend of mine introduced me to the wonderful world of carbonara. Carbonara 1We had a play date and she whipped it up. Naturally, whilst almost seven months pregnant, I woke up craving it. All you need is 15-20 minutes to make this yummy bacon and cheese goodness.


  • 10 oz spaghetti
  • 1 c. parmesan cheese
  • 2 large eggs
  • 5-6 slices bacon (you can use turkey if you like although it won’t be as tasty in my humble opinion)
  • parsley for garnish if desired


  1. Cook pasta as directed in salted water. Put aside about 1/4 c. of water
  2. In a pan cook bacon until crispy and brown. Do not drain the grease.
  3. In a bowl, mix parmesan cheese and eggs
  4. In the same pan as the bacon, add pasta, cheese mixture and eggs
  5. Mix and add the water until desired consistency

Oven Baked Fried Chicken and Mash Potatoes

Don’t you just love comfort food? Cold winter evenings call for a hearty meal.  I love fried chicken, but I don’t particularly like the grease and thick coating.Oven Baked Chicken & Mash Potatoes This is such a flavorful meal that you can whip up quickly.

My husband is king of making the best tasting mashed potatoes and he let me have a go at it. Needless to say it was delish!


  • 3 chicken breasts cut in strips
  • 4-5 tbs butter (melted)
  • 1 c. flour
  • 1/2 c. panko breadcrumbs
  • 1 tbs. seasoning salt (to taste)
  • 1/2 tsp pepper
  • 2 tsp paprika powder


  1. Preheat oven to 425f
  2. Pour melted butter on baking sheet 
  3. In a ziplock bag or plastic bag combine all ingredients except chicken and butter
  4. Add chicken to bag and mix well
  5. Place on baking sheet and bake for 10 minutes or until 165f internal temperature. We use this thermometer. Flip for a few more minutes to brown other side

Tip: Ovens do vary, so I highly suggest using a thermometer to prevent overcooked dry chicken

Recipe adapted from: The Recipe Rebel

Garlic Mash Potatoes

As I mentioned, my husband makes THE best mashed potatoes. His secret? A potato ricer and Yukon gold potatoes. No more mashing the old fashion way. It’s the best invention since sliced bread, at least in my opinion.


  • 2 pounds Yukon gold potatoes, washed and quartered
  • 4 cloves of garlic
  • Kosher salt
  • 1 1/2 c. heavy cream, warm
  • 1 stick cold butter, cut into 9 pats


  1. Place the potatoes and garlic in a large sauce pan. Cover 1 to 2 inches cold water and season with a lot of salt. It should taste like salt water! Bring water to a boil and cook until the potatoes are fork-tender (about 20-25 minutes).
  2. Drain and pass the potatoes through the ricer.
  3. At the same time, bring cream to a boil in a small saucepan and then quickly remove from heat
  4. While the potatoes are still hot, add 1/3 of cream and butter and stir vigorously into the potatoes. Repeat until all cream and butter is well incorporated
  5. Result: The best mashed potatoes ever!

Recipe adapted from Food Network


Bagel Wreaths

I debated whether to post this on my blog because it’s so simple, but who am I kidding, we love easy right?IMG_7478The kids can also have fun making it.


  • Half a bagel
  • Cream cheese
  • chopped red and green bell pepper (if you like them cooked you can saute it for a bit or use roasted peppers; you an also use chopped spinach
  • long green bean or green onion for ribbon (optional)


  1. Cut the bagel in half and spread cream cheese liberally
  2. Sprinkle chopped bell pepper on bagel
  3. Form a ribbon out of a long green bean or green onion and place on top

4 Ingredient Pizza Stockings

My son finally got a taste of a real Italian pizza from a local pizza place. He’s been asking for it since. Naturally, I tried to make my own. IMG_7309 (1)This is by no means anything close to an Italian pizza, but I’m able to make it in 15 minutes and I don’t have to worry about having to eat 80 billion slices of leftover pizza. I made it a little festive by using cooking cutters


  • Crescent dough – we love Immaculate baking no gmo crust among many
  • Mozzarella cheese
  • Tomato paste – we use Muir glen organic
  • small strips of baby spinach (cut up into small pieces)


Pizza Stocking 1

  1. Preheat oven to 350f
  2. Cut out stocking shapes with stocking cookie cutter
  3. Add a layer of tomato paste or pizza sauce to stocking
  4. Decorate stocking with cheese strips and sprinkle chopped baby spinach
  5. Bake for about 12-14 minutes

3 Ingredient Oatmeal Chocolate Chip Cookies

My son has a new favorite. Cookies. Oh boy right? Chocolate Chip Oatmeal Cookies 1This incredibly versatile cookie is a great alternative to sugary cookies. You can even serve it for breakfast and not feel too guilty about it.  If you don’t want to add chocolate chips replace it with blueberries. You can also add sliced almonds or dried cranberries.


  • 2 large ripe bananas (the riper the sweeter, we like them just right)
  • 1 c. quick oats
  • Chocolate chips (we use raw cacao, and only add about 2 to each cookie

Chocolate Chip Oatmeal Cookie ETM


  1. Preheat oven to 350F
  2. In a bowl, mash bananas and add oats, and combine
  3. Grease a baking sheet
  4. Using an ice cream scooper or spoon, place on sheet and bake for 12-15 minutes
  5. Top each cookie with desired amount of chips, you can also mix it in instead
  6. Enjoy!

Zucchini Chicken Salad

I know some of you have picky eaters. Here’s a great way to add veggies to a meal, and it’s virtually tasteless! Chicken SaladPlus, you are the chef in your kitchen and can add about of any ingredient listed.

You can also substitute mayo with avocado or do half greek plain yogurt, half mayonnaise.


  • 1 small zucchini, finely grated and wrung out
  • 1/4 c. mayo (more or less depending on desired consistency)
  • Cooked chicken breast (left over rotisserie works great, canned, or steamed)
  • Salt and pepper to taste
  • Optional additions: Pickle relish, sliced almonds, cranberries


  1. Mix all ingredients in a bowl
  2. Serve on sandwich bread or crackers


Healthy 2 Ingredient Macaroon Cookie

If you missed my announcement, I am 6 months pregnant. Fortunately or unfortunately, pregnancy comes with cravings. One late evening, I craved macaroons. I wanted to make the real thing, but I knew I didn’t need all that sugar. Healthy Macaroon CookieSo like most of my recipes, I once again looked at the ingredients I already had in my kitchen. This is how this yummy goodness came about.  It’s not quite the real thing, but definitely guilt free, toddler friendly, and paleo too for those on that diet!

P.S. If you’re wondering why I made them into cookies not mounds, it’s because I wanted it to cook faster! #latenightcravings

Makes about 6-8 cookies depending on size



  1. Preheat oven to 350F
  2. In a bowl, mash bananas until smooth
  3. Add coconut and mix until well incorporated
  4. Grease a baking sheet or use a silpat mat and use an ice cream scooper or cookie scooper to make even portions. Shape into cookie disks
  5. Bake for about 20 minutes or until sides are slightly brown. Sprinkle some more coconut if desired.