Cabbage Rolls

On this snowy night at the end of March (yes, I said snowy night…end of March), I was feeling comfort food (who wouldn’t be), but not the calories that go along with it. 


I decided to make up my own recipe of cabbage rolls using healthier alternatives, such as ground turkey, light soup, and light cheese.

If you enjoy cabbage rolls, I suggest that you try this recipe. It is simple, cheap, tasty, and better yet, healthy. You could even make it more healthier and not add cheese….yeah, probably not. 

Voilà, my recipe… and my pictures…my not so professional pictures.

What you will need for the meat mixture:

– 1 package of extra lean ground turkey

– 2 tsp of garlic

– 1 small onion

-1 small red and orange pepper

– 1/2 tsp of pepper

– 1/2 tsp of red pepper flakes

– 1/2 tsp of paprika

Chop veggies and then cook with spices and ground turkey



You will also need:

– 1 cup of brown rice *Next time I will only use 3/4 cup of rice – 1 cup of cooked rice is a little too much

After the rice is cooked, mix with the meat, veggies, and spices


– 1 head of cabbage (6 pieces) and boil for a few minutes, until cabbage is soft (but not too soft)


For the sauce, this is what I used:

– 2 cans of light Campbells tomato soup

– 1 tbsp of lemon juice

– 1 tbsp of Worcestershire sauce

– 2 tbsp of Ketchup

I combined half of the sauce mixture with the rice and with the ground turkey.


Then I placed the meat/rice mix in the cabbage pieces and then formed my rolls. Take a look:



Once the rolls were made, I poured the rest of the sauce on top of the cabbage rolls. I also added 1 cup of light medium chedar cheese and then baked the rolls at 350 for 30 minutes.


Fresh from the oven – my colorie friendly cabbage rolls! 


I Just had my first bite…delish! 



Homemade Granola Bars

Who does not like granola bars? I rarely buy them, but sometimes wish I had them in my cupboard. I wanted to make my own over the March Break, but had no idea what recipe to use. Therefore, I checked out a few recipes online on how to make chewey granolar bars. I have made some bars before (check out the post on Quinoa Granola Bars) and really loved them, but I wanted to try a new recipe. So what I did, I looked up a bunch of recipes and then decided to create my own bars instead, due to the fact that there are thousands of different recipes out there and I could not pick one. Take a look at my pictures/directions on how to make the granola bars.

Start off with the main ingredients:

-1 cup of oats

-1/2 cup of chocolate chips (optional)

-2 cups of mixed trailmix (I used craisins, mango, flax seeds, almonds, sunflower seeds, coconut flakes, etc.) You can use any type of nut/dried fruit.

*I bought all of these ingredients at the Bulk Barn. 


-Mix all of the dry ingredients together in a large bowl.  

-Melt 1/2 cup of honey and 1/3 cup of coconut oil.  *Note: Next time I will be using less honey and less coconut oil. 

-Add 1 tsp of Vanilla Extract. 

-Poor wet ingredients into the dry mixture.  

-I also added 1/4 cup of Peanut Butter into the mix. 

-Mix all ingredients together and then place in a pan (on parchment paper) and then place in fridge for 90 minutes (or until hardened). 

-Fini! Cut bars any way you like! I cut the bars up and then individually packaged in tinfoil and then placed back into the fridge. 


Andrew and I did enjoy these bars. We liked how they were chewey (what I wanted), but still had the crunch from the variety of nuts. 

Next time, I will only use oats and nuts, no fruit and chocolate chips. I will also add less honey and less coconut oil. 

Enjoy! Let me know how these turn out for you. 

Sriracha Tofu

Sriracha Sauce. A sauce I was recently introduced to and loved it at first taste! It is tangy but also has some zip.

Tofu. A protein I would normally only eat in Pad Thai (and rarely noticed it – I always thought it was a scrambled egg). However, tonight I bought tofu for the first time. I bought tofu because I saw a recipe on Pinterest that looked so delicious that I could not pass up. Check out the website where I found this awesome recipe: 

It doesn’t taste like kitchen

What I did differently: I used honey instead of agave (sweetener) and I did not have cornstarch to thicken the sauce so I used flour instead.

What I enjoyed about this recipe: It is so easy to prep and to make. Also, it had a little snap, which I like. 

If you have not tried tofu before, but love spice, this might be a good recipe to start off with, as the tofu is cut up into small cubes. For those who have not had tofu before, yes it is an acquired texture. You must try and then decide if you like it. To be honest, I never thought I would like tofu, but I really did enjoy it, and will begin to incorporate into my cooking more often. *There are so many varieties of tofu. Therefore, take a look at this article that explains the diffetent types of tofu that you can buy: 

@ the kitchen

If you love tofu, but do not love spice, do not add 3 tbsp of Sriracha sauce.

Yet, if you love both main ingredients, you will definitely love this recipe! Check out my pictures and then attempt this easy recipe and let me know what you think! I look forward to hearing from you.

Tofu mixed with flour 

Fry tofu (4 minutes on each side) 

Fry tofu (another 4 minutes) 

Once tofu is cooked, prepare the sauce 

Mix tofu and sauce together 

Et voilà! 

Cookie Dough Freezer Fudge

It’s March Break and that means more time to relax, paint, workout, and cook/bake. My first recipe of the March Break is this simple Cookie Dough Freezer Fudge. Check out this young woman’s website for the full recipe. This blogger has some really neat recipes – check them out at: Coconut Almond Recipes

A few adjustments that I made: I used smooth peanut butter, skim milk, and regular milk chocolate chips. Also, instead of the silicone muffin cups, I lined a pan with parchment paper.

What I really like about this recipe is that all of the ingredients go into the food processor. It’s a simple recipe and a healthier alternative to the real-deal cookie dough.

You are probably wondering about the taste of the chickpeas…? You can somewhat taste the chickpeas, but you can also taste the flavours of the peanut butter and vanilla, and for me, those two ingredients combined, with the chickpeas, go well together. 

Once the mixture froze, I cut it up into bite size pieces and put them back into the freezer. Apparently this recipe freezes well.

Check out my pictures. Let me know what you think of this recipe.