Jalapeno Popper Pizza

If I had to describe this pizza it would be, AMAZING. There is just no way you can go wrong with this. I haven’t had the best experience cooking with jalapenos but this sounded too good not to try and it came out perfectly. This is so easy to make it totally tastes just like a jalapeño popper in a pizza! As mentioned in the recipe  below, crispy bacon pieces would be a great addition to this pizza!


Jalapeno Popper Pizza

Jalapeno Popper Pizza

Spicy and cheesy pizza with a jalapeño popper twist. Two favorites in one bite!


1 ball of pizza dough; homemade or store bought

2 jalapenos; sliced and seeds remove (unless you want it extra spicy)

1 Tbsp extra virgin olive oil

2 Tbsp yellow corn meal

6 ounces of cream cheese; softened

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 1/2 cups grated Monterey Jalapeno Jack Cheese

5-7 large slices of Havarti cheese

1 Tbsp fresh chives; sliced


  1. Preheat oven to 450 degrees F. Lightly coat a pizza pan or baking sheet with olive oil. Work the pizza with your hands to form a pizza dough about 10 inches in diameter. Transfer to pan and sprinkle cornmeal to the bottom of the pizza/baking dish (this will make the bottom and edges crispy).
  2. In a small bowl add garlic powder, onion powder, salt, and pepper to cream cheese until combined.
  3. Spread the cream cheese over pizza dough evenly. Leave about 3/4-1 inch of a border. Add havarti slices, then sprinkle shredded jack cheese, top with jalapenos, and chives.
  4. Place in oven and bake for 15-20 minutes of until golden brown.
  5. *if you love bacon, I highly reccomend adding freshly chopped bacon to the top of these for an extra deliciousness!

IMG_4958Pasta Salad close up


Bacon Jalapeno Cheddar Cheese Ball


2 (8 ounce) packages cream cheese, softened
3 jalapeños, seeded and finely chopped, divided
1 cup shredded cheddar cheese
8 slices of bacon, cooked and chopped, divided (I used turkey bacon)
¼ cup green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp onion powder

1.In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, salt, pepper, minced garlic,  garlic powder, onion powder, and Worcestershire sauce, until fully incorporated.

2. On a large plate combine other half of the bacon and jalapeños.  Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.

3.Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days. Serve with your favorite crackers and/or pretzels! Deeeeelish!

Spicy Tuna Sushi Bowl

sushi bowl

I have recently been working with one of my fellow friend and health food bloggers, Megan from Sprinkled with Health and we decided to do a guest post with each other! I love sushi and I am so glad I’ve discovered this super easy and creative idea! Megan, from Sprinkled with Health balances healthy and delicious recipes so perfectly.. I was clicking through a bunch of random recipes from her blog and my mouth was watering..from blueberry crumble protein pancakes, to a honeyed pear and blue cheese tart..this girl has it all! So be sure to click on her link! Her and I share the same interest in health foods and the recipe below is a great place to start! We love interpreting healthy eating into delicious eating…just the way it should be! The nutrition facts are also listed below for this. Enjoy!

Click here for the full recipe!

• 2 cups cooked brown rice
• 10 ounces sushi grade tuna
• 3 tablespoons low fat mayonnaise
• 1-2 teaspoons sriracha
• pinch of salt
• 1/4 cup soy sauce
• 1/4 cup unseasoned rice wine vinegar
• 1/2 teaspoon wasabi paste
• 2 tablespoons pickled ginger, chopped
• juice of 1 lime
• 1 tablespoon granulated stevia (one that measures cup for cup like sugar)
• 2 sheets of nori, chopped
• 1 carrot, grated
• 1/2 cup diced cucumber
• 1/2 avocado, diced
• 1/4 cup chopped scallion
• 1 tablespoon sesame seeds

1. Prepare your rice as the package instructs. While it cooks, prepare the rest of your bowl.
2. Chop all up your nori, cucumber, avocado, and scallions, and grate your carrot. Set aside.
3. Chop your tuna into small pieces, and combine it with your mayo, sriracha, and salt in a bowl. Set aside.
4. Combine soy sauce, vinegar, wasabi, ginger, lime juice, and stevia together in a bowl. Set aside.
5. Taking two bowls, evenly divide all your ingredients. In each bowl, add 1 cup of rice, followed by half the tuna, then your vegetables, and half of the dressing.
6. Top each with 1/2 tablespoon of sesame seeds. Before eating, mix everything together with chop sticks, and dig in!

Nutrition Facts: (1/2 recipe) 545 calories, 14 grams of fat, 61 grams of carbohydrates (9 grams of fiber), 43 grams of protein

Spicy Chicken and Cheese Enchiladas


This is the easiest meal you can make if you’re really craving Mexican food! I don’t want to toot my own horn on these, BUT these were really reaaaaally good…I’ve been creating different recipes with rotisserie chickens, and this is one of them because they have become one of my new favorites (they are also a favorite salad topper of mine too)! They’re almost hard not to grab one when you walk by them in the grocery store…let’s be real here, they smell too good..I made these the day before we were able to enjoy them and all I had to do when we got hungry was pop them in the oven for 20 minutes and DONE! If you want, you can double or triple the batch and freeze them so you have extra meals when you start to crave this again (and it won’t be long!).

16 medium sized flour tortillas
3 cups of cooked shredded chicken (I used 1 whole rotesie chicken)
1 ½ cups shredded cheddar cheese (or Mexican mix)
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder (or granulated garlic)
1 recipe of my spicy enchilada sauce (or about 2 cups)
½ cup light cream cheese (this is the secret ingredient!)

1. Preheat oven to 375 degrees. In a 13x9inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.

2. Now for the important part—In a mixing bowl, stir in shredded chicken, cream cheese, ½ cup of the shredded cheese, salt, pepper, and garlic powder until combined. Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla…like you would if you were making burittos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.

3. Top enchiladas with the rest of the enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. ENJOY, I know you will. 😉

Homemade Enchilada Sauce

I made enchiladas one time before this and I have to admit that it wasn’t the best Mexican dish I’ve made….I used canned enchilada sauce I bought in the Hispanic isle at my local grocery store and I give it 100% to blame for why my enchiladas tasted lousy. And by lousy I mean salty, bitter, under spiced, and just plain terrible. I learned my lesson. So, I wanted to give enchiladas another attempt and I decided to make my own sauce! What a difference, with only 20 minutes of cooking time for this easy sauce there is no reason why I would ever buy that pre-made sauce again. My recipe for this is so easy, I highly recommend doubly or even tripling this recipe and freezing the leftovers. This homemade sauce is loaded with all kinds of Mexican flavor and a flare of spiceness! Next up is.. homemade tomatillo salsa verde..stay tuned!

Yield: about 16 ounces

4 Tbsp olive oil
2-3 Tbsp cornstarch
8 ounces of canned tomato sauce (about 1 cup)
1/3 cup chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp cumin
1 tsp oregano
½ tsp sea salt
2 cup chicken broth/stock

1. In a medium saucepan, heat the oil and whisk in cornstarch until it is dissolved and smooth. Whisk for about 1 minute.

2. Add in tomato sauce, chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. (Adjust seasonings to your preference). Stir for another minute, then add in 1 cup of the chicken broth. Let stir until it slightly thickens and then add in remaining cup of broth. Lower heat and let simmer for 15 minutes, stirring occasionally. If you find sauce is too watery, add more corn starch.

3. Once cooked, add to enchilada recipe, or freeze for future use! Enjoy!