Salmon & Avocado Spring Rolls with Soy Dipping Sauce

Hey everyone! It’s Alissa. I’ve been on a crazy cooking spree lately and have been trying out different recipes I’ve found on Pinterest. This recipe for salmon & avocado spring rolls ended up being one of my favorites, especially the dipping sauce that goes along with it!

This recipe calls for smoked salmon, but I pan fried mine and it all came out just as delicious. And, once the salmon is cooked, everything is very easy to put together.

Check out the recipe below!

Salmon & Avocado Spring Rolls with Soy Dipping Sauce
Yield: Serves 6


For the rolls:
6 (9-inch) rice paper wrappers
6 pieces of lettuce
1 (3-4oz) package of smoked salmon, in 6 slices
1 large carrot, julienned

1 ripe avocado, sliced

1/4 cup sliced basil
1 tbsp sesame seeds
For the dipping sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp minced ginger

1 tsp sweet thai chili sauce

2 tsp sugar
1 green onion, chopped

Click here to see the full recipe at!

I hope you enjoy these spring rolls as much as I did! If you decide to try them out yourself, let us know in the comments below!

⭐ Alissa


Tuscan Spinach & Bean Soup

Tuscan Spinach & Bean Soup | Image from

Tuscan Spinach & Bean Soup | Image from

Hey everyone, it’s Alissa. Any soup fans on here? 🙂

I discovered this Tuscan Spinach & Bean Soup recipe on Pinterest (which you’ll probably notice is my main go-to for recipes). I made it for dinner the other night and absolutely loved it! It was easy to make and very filling, and I’d consider it a perfect recipe for the Fall, as the weather gets cooler.

I made a few alterations to the recipe which I’ll explain below the ingredients. A link to the full recipe is also below.

Tuscan Spinach & Bean Soup
Yield: Serves 4-6 

1 medium onion
3-4 cloves of garlic
6 strips of bacon
1 can of fat-free chicken stock
1 can low-fat or fat free cream of celery soup
1 can diced tomatoes (Italian flavored)
2 cans cannelini beans (white kidney)
1 tsp salt
1 tsp pepper
2 cups baby spinach (not frozen)

View the full recipe here.

1. I actually left out the bacon (I know, crazy, right?) to spare myself the extra calories and fat, and it was delicious as it was.
2. The recipe is a little spicy, even after having cut the amount of pepper it called for in half. I might even quarter it next time. So, if you’re not crazy about spicy foods, or if pepper isn’t your thing, keep that in mind.
3. Another thing to keep in mind is that the soup was pretty salty, which I really liked, but it may not be for everyone. You’d probably be safe using half the salt it calls for as well (or none at all, since the chicken stock and cream of celery soup likely contain enough salt as it is). I’ll probably keep sticking to what it calls for, though. 😉

If you decide to try this recipe, let us know how you like it in the comments! Bon appétit!

⭐ Alissa

Healthy Frozen Banana & Peanut Butter “Ice Cream”

Hey, everyone! Alissa here.

To be honest, I’m not huge on cooking. I’m trying to get more into it, but generally I tend to lack the patience longer recipes often require. Give me a quick, simple recipe, however, and I’m all over it!

I discovered this very simple dessert recipe on Pinterest. It’s for a two-ingredient Banana and Peanut Butter Ice Cream. That’s right—just 2 ingredients, and let me tell you, it is DELICIOUS! I just tried the recipe today for the first time and I think it may be my new go-to dessert when I’m craving ice cream but don’t want to suffer the guilt of eating the real thing.

Frozen Banana & Peanut Butter Ice Cream
Yield: Serves 4

4 large very ripe bananas
2 tablespoons peanut butter

1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.Note: If you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!Recipe from Two Peas and Their Pod

I actually made this recipe with one medium-sized banana, which made the perfect sized single serving (just enough to satisfy a craving), and a teaspoon of chunky peanut butter, which added a nice little crunch. Obviously, if you don’t like crunchy things in your ice cream, then smooth peanut butter would be better suited to you. 😉

I hope you enjoy this recipe as much as I did!

⭐ Alissa

Crock Pot Tortellini Soup

First, let me just say…HOLY MOTHER OF ALL THAT IS DELICIOUS. Okay, now that that’s out-of-the-way, let me share with you the recipe along with my slight modifications.

Note I: This recipe is very very easy!
Note II
: I found this recipe on one of those Facebook share thingies, no idea where it originated from.
Note III: My modifications to this recipe will be italicized in parenthesis.

I did my own serving sizes (to get a calorie count) and made sure to evenly distribute the tortellini, spinach, and broth to make each serving roughly the same calorie amount.

2 cups per serving = 5 servings = 375 calories per serving. It is plenty! I was so full after. It is quite a rich soup. 🙂

Crock Pot Tortellini Soup
~1 bag of frozen tortellini (I bought just a bag of plain cheese ones)
~1 small bag of fresh spinach
~2 cans of Italian style diced tomatoes (I could not find this in diced, so I bought the Italian Style stewed tomatoes and just gave them a few runs with my knife, no big deal. But you want Italian Style specifically because this is what gives the soup its flavor!)
~1 box or 4 cups of vegetable broth
~1 block of cream cheese (I used Philadelphia 1/3 less fat cream cheese)
~put all ingredients in crock pot, chunking up the cream cheese (I set the cream cheese out to soften a bit and just broke chunks off and stuck them near the bottom and worked my way up, it will dissolve as it gets warmer in the crock.)
~Cook on low for 5-6 hours (I have a 4 qt crock pot which took 5-6 hours, remember if your crock pot is bigger, cut down the time on cooking. I also stirred it every hour and a half or so to get those spinach leaves rotated off the top of the crock.)

Here’s a before and after picture I snapped just for you guys ❤ Mangia

Couldn't find a picture of it to go with the recipe, so I made my own.

Couldn’t find a picture of it to go with the recipe, so I made my own.

❤ Beckie

Meatless Meatloaf- Nut Loaf

Hey guys!! I bought a Nutribullet and it came with a recipe book! Well, I fell in love with the Nut Loaf. I call it casually as “Meatless Meatloaf” because it tastes like regular meatloaf! I find it light in the tummy and full of protein and veggies! It’s delicious and it freezes well!

Note: I hand chopped the nuts, I felt it gave the meal more texture. I also used olive oil, not coconut oil. I also added another slice of bread for the “breadcrumbs.”

Enjoy! ❤ beckie b


  • 8 oz. chopped mixed nuts
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 1 red pepper, chopped
  • ½ cup broccoli, finely chopped
  • 1 stick of celery, chopped
  • 1 grated carrot
  • 1 cup mushrooms, finely chopped
  • 2 oz. sprouted wheat breadcrumbs** (recipe below)
  • 1 oz. regular, unbleached whole wheat flour
  • 5 oz. vegetable stock
  • 1 tsp thyme
  • 1 tsp oregano
  • Salt and pepper to taste
  • 1 Tbsp olive or coconut oil


  1. Preheat oven to 375 F
  2. Heat oil in a pan and sauté the onions for a few minutes.
  3. Add pepper, celery and mushrooms and sauté for 2 more minutes
  4. Add the garlic and grated carrot and fry for one more minute
  5. Remove from the heat, add flour and stir
  6. Add vegetable stock, nuts, breadcrumbs, thyme oregano, and a little salt and pepper
  7. Grease the inside of a loaf tin with olive oil or olive oil spray. Put the mixture in to the tin, pressing it down with a spoon.
  8. Bake for around 35 minutes
  9. Slice into ½ thick slices and serve with a large raw vegetable salad

**Breadcrumbs- Toast two slices of Ezekiel or other sprouted wheat bread to a medium brown. (The book says to pulse in the short cup, but if you don’t have a nutribullet, throw it into a Cuisine Art until broken up.)


Spinach Burgers

Here’s a fantastic recipe for spinach burgers. I love spinach and this was a great way to get more veggies in my meals!

Get the recipe here!!

Note: I found this recipe to be WAY too salty. The first time I made it I had to throw the burgers away! Use only 1/3 of what it calls for (or less). If all else fails, add more once it’s done.

Questions? Shoot me an e-mail!

❤ beckie b