BBQ Chicken Wrappers

Once you have used egg wrappers you will be addicted. You can fill them with several recipe variations, plus they are slightly healthier than puff pastry or an alternative wrapping pastry. You can find these wrappers in the soy/ tofu section of the grocery store.

When I made this recipe it was football season, so I decided to fill them with barbeque chicken. In light of football season you can also fill them with buffalo chicken, blue cheese and scallions. I will write a recipe for that soon.

Makes about 12

-6 ounces of chicken, cooked and shredded (make it easier and buy a rotisserie chicken at the store and shred it)

-12 egg wrappers

-1 cup of yellow corn kernels

-1 cup of black beans, drained and rinsed

-1 cup of sharp cheddar, shredded

-1/2 cup of BBQ sauce- look under sauces page for homemade recipe

-1 tablespoon hot sauce- optional

-3 tablespoons of butter, melted

Add hot sauce if desired

Pinch of salt

Preheat the oven to 400 degrees F. Lay egg wrappers on a clean work surface.

In a large bowl combine chicken, corn and beans. Stir in BBQ sauce and hot sauce. Mix well. Place about 2 tablespoons of mixture over a wrapper. Sprinkle about 1 tablespoon of cheese on top.

To fold the wrappers, fold the bottom right hand corner over the mixture to the center of the wrapper. Fold in the bottom left and right corners. It should look like an envelope. Press the middle where the corners meet to ensure it wont fall apart. Finally, fold the top left hand corner on top of the others. Press it down gently to seal.

Repeat with the remaining rolls. Place each on a sprayed cookie sheet. Brush the melted butter over each roll. Sprinkle a pinch of salt on top. Bake for about 12-15 minutes or until they are golden brown in color.

Serve with BBQ sauce

Healthier Choice: Brush the rolls with olive oil instead of butter 

Kale, Avocado Salad

Kale is considered a super food. Although many are driven away by its bitter taste and plastic texture, kale should be a part of everyone’s diet. It is extremely high in fiber and an excellent source of beta-carotene, vitamin A and calcium. It is said to help fill you up and keep you satisfied for an extended period of time.

Once you know how to cook with it, I promise you will lighten up to this vibrant green. I like to use lemon when eating kale raw. It cuts that bitter taste and completely transforms into a unique, delicious flavor. The buttery, smoky flavor from the nuts, coupled with the sweetness from the tomatoes, makes this a delicious salad.

Serves 4

-2 cups of kale

-1 avocado, chopped

-1/4 cup of walnuts, roasted

-1/4 cup cherry tomatoes, sliced in half

-Juice of 1 lemon

-2 tablespoons olive oil

salt and pepper to taste

Mix all the salad ingredients together. Pour the lemon juice and olive oil on the salad. Mix thoroughly. Add salt and pepper to taste and mix. 

Sea bass with a Curry Coconut Quinoa

Chilean Sea bass is an incredibly flavorful white fish. Its high oil content keeps it moist and gives it a rich flavor profile. Now it is an expensive fish. If you are looking to conserve money, you can use any other white, flakey fish such as hake.

I created this recipe the other day. I knew when writing it that it was going to be an extremely flavorful dish but I did not realize just how delicious it would turn out. I made it for my mom, aunt and cousin. They were moaning the entire time. With this recipe you are sure to impress your guests.

The seas bass absorbed flavor very well. You could taste the sweet shallot, wine and tomato throughout the fish. The sweet flavors from these ingredients were a nice compliment to the earthy, spicy flavor of the curry.


Like the fish, quinoa absorbs flavors easily. However, the only time to flavor the seed itself is while cooking it. Therefore, I like to cook my quinoa in chicken broth instead of water. Here I cooked it in half chicken broth and half coconut milk. Coconut and curry pair well together. The flavors in the quinoa are surprisingly mild and will not take away from the fish.
When cooking this recipe I wanted to add a vegetable so I grilled yellow squash- after lightly brushing it with olive oil, salt and pepper- until tender and placed it over the quinoa.

Serves 2

-1/2 cup coconut milk + 2 tablespoons Healthier Choice: use low fat coconut milk

-1/2 chicken broth Healthier Choice: use low sodium

-1/2 cup quinoa

-1 teaspoon salt

-1 teaspoon curry masala mixture- I use a Woodlands French Masala Curry mixture

-2 tablespoons of extra virgin olive oil

-2 medium shallot cloves

-2 medium garlic cloves

-1 large tomato, chopped

-1/4 cup white wine

-2 6-ounce fillets sea bass or any meaty white fish

-Fresh ground pepper and sea salt

-Handful of roasted chopped almonds

-Cilantro to garnish

In a pot add quinoa, ½ cup coconut milk, chicken broth and salt. Stir and bring mixture to a boil.  Once boiling, cover and reduce flame to low. Cook for about 15 minutes or until liquid is absorbed. Fluff quinoa with a fork. Add ½ teaspoon curry mixture and the remaining coconut milk. Stir the quinoa.

Heat 1-tablespoon olive oil in a medium saucepan. Add shallots and garlic. Cook for a couple minutes until you can smell the aromas. Add tomatoes, wine and 1/2 teaspoon of curry. Cook for about three minutes. 

Clear room in the center of the saucepan. Season both sides of the fish with sea salt and ground pepper. Add remaining olive oil in the center of the pan. Add fish to the center. Cook each side for about 4-8 minutes, depends on the thickness of the fish.

To serve, spoon quinoa onto a plate. Place fish on top. Add tomato mixture. Sprinkle almonds on top of the fish and garnish with cilantro. 

Quinoa Chocolate Chip Bars

Inspired by recipe from Fantastic Food blog

I found a picture of quinoa bars on Pinterest. I liked the idea and decided to make a recipe of my own. Quinoa is considered a super food. Despite common belief, quinoa is not a grain; it is a seed. It comes from the same family as spinach and beats. Unlike rice, pastas and other grains, you do not need to limit how much quinoa you consume. It is very good for you.

I try to eat 4-5 mini meals a day so that I never get too hungry and over eat. I enjoy this style of eating, not only because it made me lose weight and gives me more energy, but also I get to eat more often through out the day. I look for healthy snacks to keep me going, which drove me to creating this recipe.

These quinoa bars are a low-calorie snack. As you can tell this recipe does not call for butter, oil or sugar. If you are wheat or gluten free, use almond flour. I like to add dark chocolate to them because sometimes I like a sweet snack during the day. You can also add nuts and/or dried fruit. The bars are not very sweet. If you would like them to be sweet, add more agave or drizzle honey on top of the finished product.

Makes 10 bars

-1 cup of flour (for gluten free use 1 cup of oat or corn flour or 3/4 cup soy or buckwheat flour)

-1 ½ cup of cooked quinoa -1/2 cup dry quinoa

-1/4 cup ground flaxseed

-1/2 teaspoon cinnamon

-4 tablespoons Agave nectar

-1 large egg

-1 cup almond milk

-1/2 teaspoon vanilla extra

-1/2 cup of 70% dark chocolate chips- use dried fruit or nuts if you’d like

Cook quinoa according to packaging instructions.

Preheat the oven to 350 degree F.

In a large bowl, mix quinoa, flour, flaxseed and cinnamon. In a separate bowl, mix agave nectar, milk, egg and vanilla. Slowly add wet mixture with dry. Once thoroughly mixed, add chocolate chips.

Pour batter into a greased baking pan. Bake for about 28 minutes or until fork comes out dry when inserted into the middle.