Egg Roll Bowls

These Egg Roll Bowls are all of the delicious classic egg roll filling, without the junk!Egg Roll Bowl


I am so thrilled that it’s finally release day for my fabulous friend Gina, from Skinnytaste! Gina is beyond sweet, so genuine, and so talented!

Her new cookbook, Skinnytaste Fast and Slow,  is now available in stores everywhere, and it is TRULY an amazing and beautiful resource. Gina’s hard work does not go unnoticed in this cookbook! All of the recipes are either cooked slow in the slow cooker, or are quick under 30 minute meals. My two favorite things!


Egg Roll Bowl

 I am so thrilled to share this recipe with you today. We devoured it so quickly!

Gina has a whole chapter on TACOS (my favorite), and recipes like Slow Cooker Lasagna Soup (page 53), Slow Cooker Maple Dijon Chicken Drumsticks (page 167), Slow Cooker Carne Desmecjada (page 195), Slow Cooker Vanilla Bean Pear Butter (page 291), and Slow Cooker Pumpkin Flan (page 298). I just cannot wait to get cooking!


Egg Roll Bowl

Egg Roll Bowls

Preparation 0:00 2017-08-20T00:00:00+00:00 Cook Time 0:00 2017-08-20T00:00:00+00:00 Serves 2     adjust servings


  • 7 ounces ground pork
  • 3 tablespoons reduced-sodium soy sauce*
  • 1/2 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated fresh ginger
  • 2 1/2 cups finely sliced napa or green cabbage
  • 2 cups finely sliced baby bok choy
  • 1/2 cup shredded carrots
  • 2 1/2 ounces sliced shiitake mushrooms
  • 1/2 teaspoon Chinese rice wine or dry sherry
  • 1/2 teaspoon toasted sesame oil
  • 1 medium scallions, sliced


  • Set a large nonstick skillet or wok over medium-high heat.
  • Add the pork and 1 tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.
  • Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes. Add the cabbage, bok choy, carrots, and mushrooms.
  • Pour in the remaining 2 ½ tablespoons soy sauce, the rice wine, and sesame oil.
  • Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3 to 4 minutes. Serve hot, garnished with scallions.

Recipe Notes

Egg Roll Bowl



 Egg Roll Bowl

Congratulations, Gina! Find her newest cookbook in stores everywhere books are sold, or on Amazon! It’s a must-buy!

Grilled Fish Bowls with Garlic Scapes and Kale

These Grilled Fish Bowls with Garlic Scapes and Kale makes for the perfect summer meal in a bowl. Packed with flavor and fabulous ingredients, this dish is packed with everything you need for a delicious and nutritious lunch or dinner.

Grilled Fish Bowls with Garlic Scapes and Kale

Last year was my first year of joining a local CSA and frequenting my new town’s farmers markets. I came home week after week with incredible amounts of produce, many of which at a loss of what to do with. (P.S. if you’re looking to save money eating organic, a CSA is an amazing resource). 

I hate to say it, I wasted a lot last year. I often didn’t use up all of those more unique ingredients. But not this year.

This year, I’m teaming up with my fabulous friends Juli (from PaleOMG) and Cassy from Fed and Fit to bring you a recipe a week inspired by our CSAs and Farmer’s Market hauls! That’s right. Every week you’ll get THREE delicious recipes to inspire you to cook something new, try a new ingredient, or just enjoy that fresh local produce!

CSA Week 1Part of my first haul!

If you’re looking for a CSA in your area, this website is a good resource on how to find one!

Grilled Fish Bowls with Garlic Scapes and Kale

Everything is better in a bowl. Seriously! This week let’s use up some kale, garlic scapes, scallions, and cucumber!

Grilled Fish Bowls with Garlic Scapes and Kale

Grilled Salmon Bowls with Garlic Scapes and Kale

Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 20 min 2017-08-20T00:20:00+00:00


For the fish

For the Kale and Garlic Scapes

Everything Else

  • 2 cups cooked white rice (I cook mine in broth for extra flavor)
  • 1 avocado, sliced
  • 1 cucumber sliced
  • 1/3 cup scallions, chopped
  • Radish slices, for garnish
  • Optional: Soft-boiled eggs (how-to HERE)


  • In a bowl whisk together fish marinade ingredients and pour over fish. Let sit for 10 minutes or up to 1 hour.
  • Cook fish inside: Place broiler on high. Place fish on a lined and greased baking sheet and broil for 7 to 9 minutes depending on the thickness of your fish. Add sesame seeds to garnish.
  • Cook fish on the grill: Grease grill and heat to medium. Place fish on a sheet of tin foil and cook for 8 to 10 minutes until fully cooked to your liking. Add sesame seeds to garnish.
  • In a skillet heat oil and garlic scapes and sauté until kale is wilted and garlic scapes have softened slightly.
  • Assemble bowls: Add rice to each bowl. Top with kale mixture, salmon, avocado, cucumber, egg, scallions, and radish slices. Serve and enjoy.
  • Grilled Fish Bowls with Garlic Scapes and Kale

    Now, let’s see what my fabulous friends made this week!

    Cassy made you a delicious Chicken Salad with Snap Pea Radish Slaw!


    Juli made you a Zucchini Pad Thai with Shrimp!

    Pad Thai

    I can’t wait to devour these recipes! Check back every Wednesday for the next two months for recipes to cook through those market and CSA hauls!

    What ingredients are you hoping to see get used in this series?

    Chicken Buddha Bowl with Spicy Mango Sauce

    Throw together this flavorful chicken bowl packed with spicy broccoli, roasted sweet potato, avocado, and MORE. Top it with this light spicy mango sauce for a perfect and hearty lunch or dinner.

    Chicken Buddha Bowl with Spicy Mango Sauce

     I’m obsessed with meals in bowls right now! Something about it just speaks to me. This month with my blogging girlies, we’re bringing you 4 healthy meals to eat in BOWLS and I’m so excited about it.


    Broccoli Avocado Tuna Bowl from Eating Bird Food

    Put that can of tuna in your pantry to good use with this inexpensive, easy and flavorful Broccoli Avocado Tuna Bowl recipe.


    DIY Chipotle Chicken Burrito Bowl from Food Faith Fitness

    Make your own healthy, gluten free and paleo-friendly Chipotle Burrito Bowl at home with this quick and easy, 30 minute recipe! It’s perfect for busy weeknights and under 450 calories!


    Strawberry Coconut Polenta Breakfast Bowls from Running to the Kitchen

    These protein packed polenta breakfast bowls are made with creamy coconut milk and filled with juicy ripe spring strawberries for a sweet start to the day.

    Strawberry coconut polenta bowls 700-2

    Now, my Chicken Buddha Bowl with Spicy Mango Sauce.

    What exactly is a Buddha bowl, you may ask?

    Generally, it’s a combination of: Grains, Protein, Veggies, and Toppings/Dressing. I swapped out the grains for spinach and kale, but this bowl is awesome with some cooked white rice, too!

    I love it because it’s customizable to what you have on hand, and absolutely anything and everything is awesome with this Spicy Mango Sauce on top!

    If you have a rotisserie chicken made, chop it up and use that. Have no chicken made? Dice, marinade, and cook in a skillet. The options are endless and all results in a delicious and nutritious meal.

    Chicken Buddha Bowl with Spicy Mango Sauce


    Roasted Chicken Buddha Bowls with Spicy Mango Sauce

    Preparation 0:05 2017-08-20T00:05:00+00:00 Cook Time 0:45 2017-08-20T00:45:00+00:00 Serves 2     adjust servings


    Mango Dressing

    Buddha Bowl

    • 1 cup roasted sweet potato or sweet potato and purple potato combination
    • 1 1/2 cup spicy roasted broccoli
    • 1 1/2 cups roasted chicken (slow-cooker, skillet cooked, or rotisserie)
    • 1 cup baby spinach or chopped kale
    • 1 avocado, sliced
    • 1 mango, cubed
    • Optional: 1 cup cooked rice

    Roasted Potatoes

    Spicy Roasted Broccoli


    1. Preheat your oven to 400°F
    2. In a high-speed blender, blend Mango Sauce ingredients and set aside.
    3. On two lined baking sheets, toss sweet potatoes with oil and salt on one, and broccoli with olive oil and sauce on the other. Roast for 45 minutes until fork tender. When done, toss broccoli with chili paste.
    4. Place 1/2 cup of greens in each bowl and rice if adding.
    5. Top with roasted potatoes, avocado, chicken, mango, and drizzle or toss with sauce.
    6. Serve immediately and enjoy!

    Recipe Notes

    • Adjust the amount of potatoes, broccoli, mango, and avocado to your desired amount!

    Chicken Buddha Bowl with Spicy Mango SauceHappy eating!

    Easy Pumpkin Soup

    October has me feeling all Fall! It makes me realize how much I truly love this season. The weather has been just right, and I am loving all of the Fall flavors popping up in my CSA! I purchased some amazing blanket scarfs, my boots are out and in use, and this past weekend we went apple picking! The foliage in New England is really starting to shine in only the way it can in New England! So beautiful.


    Today is special. Not only am I bringing you my delicious (and easy) pumpkin soup, but my girlfriends and I have SIX total pumpkin recipes to get you through the next two months.  

    Easy Pumpkin Soup

    Can you taste that creamy goodness?

    Let’s see what we have going on this month… Soup, pancakes, savory muffins, chia pudding, freezer fudge, and blondies. 

    OH. YEAH.

    Healthy Paleo Pumpkin Recipes

     Let’s get to the recipes!

    Coconut Pumpkin Chia Pudding from Brittany of Eating Bird Food

    Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack. 

    coconut chia pudding-2-2

    Pumpkin Blondies from Taylor of Food Faith Fitness 

    These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat for only 105 calories! They’re paleo and vegan friendly too!


    Pumpkin Pancakes from Lee of Fit Foodie Finds

    Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!


    Toasted Pine Nut Herb Muffins from Gina of Running to the Kitchen

    Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!

    Toasted pine nut herb pumpkin muffins-3 

    Pumpkin Spice Freezer Fudge from Davida of The Healthy Maven

    Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.


    And now, my Easy Pumpkin Soup!

    This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds.

    You’ll enjoy this soup all season long!



    Easy Pumpkin Soup


    • 1 tablespoon oil of choice (olive, avocado, or coconut)
    • 1 small pumpkin (2 1/2 cups), cubed
    • 1/2 onion, sliced
    • 2 cups chicken stock
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1 tablespoon maple syrup
    • Optional: 1/4 teaspoon cayenne

    Chili Garlic Oil

    • 1/4 cup oil of choice
    • 2 red chilis, diced
    • 1 clove garlic, crushed


  • Follow these directions to roast pumpkin and pumpkin seeds
  • In your dutch oven heat oil and sauté garlic and onion for 5 minutes
  • Add in cubed pumpkin and mix
  • Add in chicken stock just covering the pumpkin, spices, and maple syrup
  • Bring to a boil then reduce heat and let simmer, covered, for 7-10 minutes until pumpkin is soft
  • Transfer to your high-speed blender and blend until smooth
  • Taste and adjust spices as desired (i.e. more salt, pepper)
  • In a small pot, heat oil with garlic and chilis
  • Let cook for 5 minutes, stirring often
  • Strain and set aside
  • Garnish with roasted pumpkin seeds and optional garlic chili oil
  • pumpkinsoup1pumpkinsoup4

    What is your favorite dish that makes you think of FALL?

    Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

    Summer is coming to a close but it’s NOT over yet! For the next number of weeks you can be sure I’ll be doing tons of grilling and enjoying it every chance I get. This salad is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!

    Grilled Veggie & Grilled Chicken Salads with Tomato VinaigretteGrilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

    Grilled veggies, perfectly flavored and grilled chicken, and my new favorite dressing… Dinner is SERVED!

    Grilled Veggie & Grilled Chicken Salads with Tomato VinaigretteAre you excited for the Fall, or holding on to the last bits of Summer?BANNERAD_EMAILSUBSCRIBE

    Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

    Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 20 min 2017-08-20T00:20:00+00:00 Serves 2     adjust servings


    For the chicken

    For the veggies

    For the Tomato Vinaigrette


    • Toss chicken in extra virgin olive oil and spices, set aside
    • Cut veggies and toss in oil and salt, set aside
    • Spray the grill and heat to 350 400 degrees
    • Place the chicken breasts on one side
    • On the other side place a layer of greased tin foil and place the veggies on top
    • Cook for about 7-8 minutes then flip over
    • Cook veggies until desired softness, and cook chicken until fully cooked
    • Make the dressing by combining ingredients in your high-speed blender and blending until smooth
    • Taste and adjust spices as needed
    • Serve with veggies warm or hot over a bed of spinach!

    Sweet Potato Latkes

    Did you know that the first night of Hanukkah falls on Thanksgiving this year? That’s some exciting stuff over here. Especially when it comes to the food. Latkes, cranberry sauce, pumpkin desserts, cookies… I love the idea of the Thanksgiving + Hanukkah combination. Whether you celebrate the two or not, or whether prefer calling them potato latkes, pancakes, or fritters, this side dish will fly off your table (so make a lot!).

    Last week my mom was in town just in time to try these sweet potato latkes paired with my homemade cranberry apple sauce (get ready for Tuesday). Of course I put a nice plate of these out for her and Mike to try, and the reviews were great! A huge hit all around. This week will be filled with Thanksgiving dishes, so stay tuned!

    Sweet Potato Latkes | Continue reading

    Sweet Potato Latkes

    Serves 10     adjust servings


    Sweet Potato Latkes

    Apple Spice Sweet Potato Latkes


  • 1. Using a food processor or a cheese grater, grate sweet potato, set aside in a colander with a towel to squeeze well remove excess water
  • 2. Grate/slice onion and chop green onion
  • 3. Transfer sweet potato and onion to a large bowl
  • 4. Add scallions, egg, flour, salt, and baking power and mix well
  • 6. On a skillet, heat oil
  • 7. Drop sweet potato batter in circles and cook until crispy on each side
  • 8. Let cook on papertowel
  • Recipe Notes

  • Serve with Cranberry Apple Sauce. Find that here here.