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Pizza Rolls

I don't know about you guys.  But I LOVE pizza.  I made a pizza, and can share the recipe later, but way more exciting are my pizza rolls!  As a kid I would house these things like it was my job.  Bagel bites and Pizza Rolls were the best afternoon snacks.  Now I have come up with a recipe which is much fresher, and super easy to make!  As always, my recipe is intended to be simple for everyone to be a cooking star!  You can even choose to make it gluten-free if you feel so inclined.


  • 2-3 cups of pizza dough (I bought my regular dough at Trader Joe's and gluten free from Bob's Red Mill.  It's totally up to you if you want to be GF or not)
  • flour (I used coconut flour)
  • 1 cup diced pepperoni
  • 3/4 cup diced Mozzarella
  • 1 cup tomato sauce
  • 1 teaspoon dried basil
  • 10 leaves fresh basil
  • garlic powder (large pinch and 1 tablespoon)
  • garlic salt (large pinch and 1 tsp)
  • large pinch of oregano 
  • parsley (large pinch, 1/4 teaspoon, and 1 teaspoon)
  • 2 tablespoons olive oil
  • 1 clove of garlic
  • 1/2 tsp red pepper flakes


  1. Preheat your oven to 425 degrees
  2. You should know by now I like to keep things simple.  In a bowl combine the pepperoni, mozzarella, tomato sauce, dried and fresh basil, large pinches of garlic powder, garlic salt, oregano and parsley.
  3. You're almost done!
  4. In a small frying pan heat up your garlic clove, olive oil, red pepper flakes and 1/4 teaspoon of parsley
  5. In a small bowl combine the 1 tablespoon garlic powder, 1 teaspoon garlic salt, and 1 teaspoon parsley
  6. Take about a tablespoon of your pizza dough and place onto a lightly floured surface
  7. With a rolling pin flatten out the piece of dough so it's about 3X3 inches
  8. Place a large spoonful of your filling in the center of the dough, fold in half, and seal all edges
  9. Dip the morsel into the olive oil mixture covering all sides
  10. Then coat one side by placing it in the garlic powder mixture
  11. Add to a lightly greased baking sheet
  12. Repeat the process until you have a few dozen pizza rolls evenly spaced on the baking sheet
  13. Place into the oven for about 12-15 minutes, or until they are golden brown
  14. Allow the cheese to cool and bit, and enjoy!

Artichoke Pesto Sweet Potato Bun

This is adapted from a recipe by Rachel at Grok Grub after seeing her sweet potato bacon bun on Instagram.  Her recipes are awesome and her pictures are beautiful!  


  • 1 cup cooked sweet potato
  • 1 cup tapioca flour
  • 3 tablespoons coconut flour 
  • 1/4 tsp garlic salt
  • 1/2 cup chicken thigh either ground or cut into small pieces (if you want to make this meal vegetarian you can leave this ingredient out.)
  • 8 oz jar of artichoke hearts
  • 3 cloves of garlic
  • 1/4 onion
  • 1/2 of a bunch of basil (about 1/2 cup loosely)
  • 1 tsp olive oil
  • Potato Starch


  1. Combine sweet potato, tapioca flour, coconut flour and garlic salt in a bowl (I think I cooked my potatoes a little too long so at first my dough was too sticky, so I just added a bit more tapioca and coconut flour which helped to smooth it out)
  2. Set the dough aside and work on the filling
  3. Place your artichoke hearts, garlic, onion, basil and olive oil into a food processor
  4. Blend until smooth and fragrant
  5. Preheat your oven to 350 degrees
  6. Sprinkle potato starch on a flat work surface
  7. Take about a quarter cup of the sweet potato mixture and roll into a ball
  8. Roll the sweet potato ball in the starch until it has a light coat of starch 
  9. Place the ball in the palm of your hand and press flat.  (Depending on the size of your hand it should cover most of the palm.)
  10. If you want to include chicken, add 1/2 teaspoon of the artichoke pesto and 1 teaspoon chicken to the center of the dough
  11. If you are going to make it vegetarian, just add 1-1.5 teaspoons of artichoke pesto
  12. Fold the edges over and seal creases until it looks like a sweet potato hockey puck
  13. Place the buns onto a lightly greased pan
  14. Bake for 20-25 minutes until the bottoms are crispy
  15. Flip the buns and bake for another 5 minutes
  16. Allow the buns a few minutes to cool(my mouth is burned from not learning that lesson), and enjoy!

Mint and Coconut Halibut with Broccoli


  • 1 bunch of mint

  • 1 head of cauliflower

  • 1 ½ tsp garlic salt

  • 1 16 oz can of coconut milk

  • ½ jar + 1 tbsp coconut oil

  • 1 onion sliced thinly

  • 2 tsps of minced garlic

  • 1 cup of coconut flour

  • 1 bunch of Chinese broccoli

  • 1 egg

  • 3 pieces of halibut (about 1.5 pounds)


  1. Take your bunch of mint and pluck most of the leaves off.  Stack the leaves into manageable groups, roll or fold them hot dog style, and slice horizontally as thinly as possible.  Then use your knife to chop into smaller pieces and push into one large pile of minced mint
  2. Chop your cauliflower into large pieces and place into a food processor
  3. Run on high until it resembles the texture and size of rice-y quinoa
  4. Add all of your cauliflower, 1 teaspoon of mint, and ½ teaspoon garlic salt to a medium saucepan
  5. Pour in 3 tablespoons of coconut milk, 1 tablespoon of water and stir until well combined
  6. Cover with a lid and place on low heat on a back burner.  This should cook for about 15 minutes.  Taste test a few times after you hit the 12-minute mark to see how you like the texture
  7. In a medium frying pan heat up 1 tablespoon of coconut oil on medium heat
  8. Add the onions and garlic and sauté until fragrant
  9. Add 1 tablespoon mint and a sprinkle of garlic salt and stir
  10. Combine 1 cup coconut flour, 1 tablespoon mint, and 1 teaspoon garlic salt on a large plate and set aside
  11. Returning to your frying pan, add the bunch of Chinese broccoli and cover with the rest of the coconut milk.  Leave to simmer while you prepare your fish.
  12. Heat up ½ jar of coconut oil in a large frying pan
  13. In a wide bowl scramble your egg with a fork
  14. Dip your first piece of fish into the egg.  Be sure to coat every side
  15. Now place the fish onto the flour mixture.  Flip over a few times to fully coat the piece of fish.  Don’t be afraid to toss some on top.  Shake off the excess and place aside
  16. Repeat the process with your next two pieces of fish
  17. Now carefully place each piece of fish into the large frying pan, be sure not to let them touch

  18. Cook for about four minutes on each side

  19. While the fish is cooking continue to stir your broccoli mixture

  20. After your fish has cooked for about 8 minutes remove from the frying pan and place on a paper towel to remove any excess oil

  21. Place a scoop of cauliflower rice on each plate, add a piece of fish, and top with your broccoli and onion.

  22. Add a dash of hot sauce if you want some heat, serve and enjoy!


Colorful Steak Salad


  • 1 lb thinly sliced steak
  • 2 cucumbers
  • 1 beet
  • 2 yellow peppers
  • 2 orange peppers
  • 1 jalapeño
  • 1/2 pomegranate  
  • 4 tbsps soy sauce
  • 3 tbsps rice vinegar
  • 1 1/2 tsp sesame oil
  • 1 tbsp chili sauce
  • 1/2 lemon (juiced)


  1. Shred all of your vegetables (cucumber, beet, peppers, and jalapeño).  You can use the shred setting in a food processor, a mandolin, or I used a combo of a cheese grater and a knife)
  2. Remove all of the pomegranate seeds.  I do this by filling a large bowl with warm water.  Slice the fruit in half and holding it under water, use your hands to remove all the seeds.  Use your hand to scoop out some of the gunk and then drain the seeds.
  3. Saute the steak in your choice of cooking oil.  Season with a bit of salt and pepper.
  4. After cooked, place on a paper towel to drain
  5. While draining, combine vinegar, soy sauce, sesame oil, chili sauce and lemon juice for the dressing.  
  6. Put shredded veggies in a bowl, add steak, and top with pomegranate seeds.  
  7. Toss with dressing, and enjoy!

Orange Beef and String Beans


  • 1 1/2 lb flat iron steak
  • 6 scallions 
  • 2 tsps ginger
  • 4 tsps garlic
  • 2 eggs whisked
  • 1 cup soy sauce
  • 3/4 cup potato starch
  • 1 orange -- zest and juice (Some oranges are more difficult than others, but I would shoot for about 1 1/2 tbsp zest and 1/2 cup juice)
  • 2 heads of cauliflower
  • 1/4 cup water
  • 1/4 cup coconut milk 
  • 1 tsp salt
  • 3 cups string beans
  • 7 tbsps cooking oil (Normally I would use coconut oil, but I only had peanut oil available for this instance)


  1. Cut your steak into small quarter inch slices
  2. Place slices into large ziplock bag
  3. Add soy sauce, 1 tsp ginger, 2 tsps garlic, whisked eggs and potato starch 
  4. Place the rest of the ginger and garlic in a bowl
  5. Cut the dark green leafy parts of the scallion into 2 inch slices and add to the bowl
  6. Mince the remaining light green and white parts of the scallion
  7. Add half of the minced scallions to the bowl and half to your ziplock bag
  8. Finally, add the zest and juice to the marinade 
  9. Seal your ziplock bag and use your hands to make sure that the meat is entirely coated with all the marinade
  10. Set aside for at least 30 minutes.
  11. Cut your cauliflower into florets and place into a food processor
  12. Pulse until they are the consistency of rice
  13. Add the cauliflower to a large pot
  14. Add 1/4 cup water, 1/4 cup coconut oil, 1 tsp salt
  15. Cover with a lid and simmer on low for about 20 minutes while you prepare the rest of the meal
  16. Put 1 tbsp cooking oil into a wok
  17. Add the bowl full of scallions, ginger, and garlic
  18. Stir until fragrant
  19. Add the string beans and cook for about 10 minutes, or until the beans are tender
  20. Remove from the wok
  21. (By now, assuming your steak has marinaded sufficiently)Add 3 tbsps cooking oil to the wok
  22. Using a fork, add the steak to the hot oil (try not to allow too much excess liquid)
  23. Cook steak until lightly browned
  24. Remove and place onto a paper towel to drain some of the oil
  25. Repeat the process with the second half of the steak
  26. Now add all of the ingredients back into the wok (beans and steak)
  27. Push the food to the edges of the pan so there is a hole in the middle (looks like a donut)
  28. Pour the remaining marinade into that hole.
  29. Wait until the sauce is boiling and thickened a bit, and then stir it into the dish
  30. Scoop out some cauliflower rice, place the steak and beans on top, and enjoy!

Chicken Classic Dumpling

Chicken Classic

This was the first dumpling I ever learned how to make.  It started with a recipe in a cookbook at my parents' house in high school.  I have since adapted it a bit, but it's hard to stray too far from a classic.

Filling Ingredients:

Photo by  Nikki McFadden
  • 1 lb ground chicken
  • 6 scallions minced
  • 1 large carrot minced 
  • 3 heaping tsps of ginger minced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 1/2 tsp ground white pepper
  • 1 tbsp spicy chili sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~60 wraps
  • Cup of warm water
  • Cooking oil (I prefer peanut oil or coconut oil)
  • Chicken broth (if unavailable, use water)
  • Frying pan with lid


  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
  4. Folder in half so the dry side lines up with the wet set, press and seal
  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
  6. Repeat three times
  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
  8. Place dumplings in oil, creases up
  9. Cook until bottoms have browned
  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
  11. Cover with a lid and steam
  12. Once the broth has cooked off, remove the lid 
  13. Cook until the bottoms have desired crispiness
  14. Remove from the pan and enjoy!
                   Photo by   Nikki McFadden

                   Photo by Nikki McFadden


Fried Jerk Chicken with Collared Greens and Plantains


  • 6 chicken drumsticks
  • 2 tablespoons Jerk seasoning (plus more for extra seasoning later)
  • 2 cups almond meal
  • 1 egg - scrambled
  • 3 pieces of bacon
  • bundle of collared greens - cut into small chunks
  • 1 papaya sliced
  • 1 large mango or 2-3 small mangos - sliced
  • 2 plantains - sliced thinly and into rounds
  • garlic salt (as needed)
  • garlic powder (as needed)
  • 1 jar of coconut oil

  1. Preheat oven to 400 degrees
  2. In a large bowl, mix the jerk seasoning with almond meal
  3. Take each drumstick and dunk it in the scrambled eggs.  Once it is fully coated with egg, drop it in the almond meal and toss until completely covered.  
  4. As you finish putting the meal on each leg, place into a baking pan alternating directions.  Try not to let the sides touch each other so they cannot stick together.  You want to maximize your outer layer to keep the moisture in and maintain an awesome crunch!
  5. After all they have been arranged as neatly as a bunch of synchronized swimmers in a hot tub, put in oven to cook for about 20 minutes 
  6. Slice bacon into 1 inch pieces and put into a frying pan on medium heat
  7. After bacon is almost completely cooked, and there is a nice layer of bacon fat, add collared greens
  8. Stir until the collared greens have cooked down, and then add papaya and mango. 
  9. Between the bacon fat and fruit you won't need much extra, but if you need a bit of a kick, season greens with garlic salt and jerk seasoning as you see fit
  10. Place onto a back-burner on low heat so you can start making your plantains
  11. Fill a small sauce pan with coconut oil -- I usually use almost an entire jar
  12. Carefully place each slice of plantain into the oil so it doesn't splash.  Fry for a few minutes on each side until they are a nice golden brown with a fried outside but still soft in the middle.
  13. Take your time here, it's better to do small batches to make sure they all cook evenly.  Keep an eye on your chicken, you will probably want to take it out of the oven while you finish the frying.  Turn off the oven when you do.
  14. As you complete each batch, place the plantains on paper towels to get rid of some of the excess oil and then toss in garlic salt.  (my favorite method actually involves two paper bags.  One bag folded to put the plantains on right after frying to get most of the oil out.  Then the second bag has garlic salt in it and you place the plantain inside the bag, fold over the edge, and toss in the bag.  It helps ensure that the chip is fully coated as well as keeps some of the grease)
  15. After you finish the plantains put the chips in a bowl or plate and put into the oven that is still a little warm from cooking the chicken.  
  16. Add any remaining coconut oil to pan and let reheat 
  17. Carefully, add each leg of chicken to the oil.  Depending on the size of your sauce pan you can do 1 or 2 at a time.  My pan was very small so I did one.  
  18. Be sure to turn every minute for about 5 minutes.  The chicken was already mostly cooked in the oven so this is to give it a nice crisp crust and a little bit more moisture.
  19. Remove from oil when crust looks dark brown and put onto paper towels to remove excess oil
  20. Carefully, toss in garlic salt, garlic powder and jerk seasoning as needed
  21. Plate all your deliciousness, and eat!