Category Archives: Recipes

Baked Broccoli Slaw Egg Rolls

A great recipe for a healthy version of a favorite take out food - Baked Broccoli Slaw Egg Rolls

Hey guys!

I hope you had a great weekend! We enjoyed crazy warm January temps and took in Disney on Ice – Dare to Dream yesterday. I’m happy to say that I did NOT need to poke my eyes out. It was really a good show! And the kids had a blast. That’s all that matters, right. It definitely was a marvelous weekend.

In keeping with my promise to update some of my old recipes from my early blogging days, I’ve got another good recipe for you. This recipe first appeared on HFM almost three years ago to the date (that’s why you’ll see the old comments below). Since then, Baked Broccoli Slaw Egg Rolls make it on my meal planning list at least twice a month. They are so easy to make and taste so good.

Baked Broccoli Slaw Egg Rolls - A healthy recipe version of your favorite appetizer!

Broccoli slaw has become a favorite of mine over the years. The possibilities of what to do with it are endless. It’s an easy filler for fish tacos. You can bake it, dose it with marinara and nutritional yeast or eat it plain like my little guy. He likes to pretend he’s eating sticks.

One day it dawned on me that I could easily make healthier egg rolls with broccoli slaw. This has become a family favorite. In fact, this is one of Ron’s specialties. He’s got some serious rolling skills! We like them with just the slaw but meat or tofu can be added if desired.

Try this healthy recipe for Baked Broccoli Slaw Egg Rolls as an easy weeknight dinner that tastes like take out or as an appetizer for your next party!

Baked Broccoli Slaw Egg Rolls
Cook time: 
Total time: 
  • Teriyaki sauce:
  • ½ C soy sauce
  • ¼ C brown sugar
  • ¼ C Mirin rice wine
  • 1 T fresh ginger or ½ tsp ground ginger
  • Egg Rolls:
  • 3T Olive Oil
  • 1 Package of Broccoli Slaw
  • Homemade teriyaki sauce
  • Egg Roll Wrappers
  1. Preheat oven to 400 degrees.
  2. To make Teriyaki Sauce:
  3. Combine soy sauce, brown sugar and Mirin rice wine in small sauce pan over medium/high heat.
  4. Bring to a boil and continue cooking until the sugar is completely dissolved.
  5. Remove from heat and add grated or ground ginger.
  6. In separate skillet, heat 2 Tbsp of olive oil over medium/high heat.
  7. Add broccoli slaw and stir fry till tender.
  8. Add enough homemade Teriyaki sauce to taste.
  9. To make the eggrolls:
  10. Take one eggroll wrapper and place on a cutting board or plate.
  11. Spoon about 3 Tbsp of the filling into the middle on a diagonal.
  12. Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the egg roll tightly, sealing with the final corner.
  13. Place seam side down on a sheet pan lined with parchment paper. Repeat until all of the filling is gone.
  14. Lightly brush the egg rolls with the remaining olive oil.
  15. Bake at 400 for 15 minutes, until browned and crisp.

The rolls come out crunchy, crispy and full of flavor. You definitely don’t miss the frying. Who wants that anyway?

The recipe for the Teriyaki sauce makes quite a bit. It can be used as a dipping sauce or save it for another dish. The rolls are good as a main course or sometimes we have them as an appetizer or side to Peanut Veggie or Chicken Stir Fry. Either way, they get devoured in a hurry!

Try these Baked Broccoli Slaw Eggs Rolls for your next party!

With the Super Bowl coming up this weekend, this would be the perfect recipe for your Game Day party. I’m not too excited for the game this year because none of my teams are in it. I’m watching for the commercials. And the party food of course.

For more Meatless Monday ideas, be sure to check out Deborah and Annmarie’s link up.

Will you be watching the Super Bowl?

What’s your favorite appetizer?

Coconut Banana Muffins

Enjoy a gluten-free Coconut Banana Muffin as a healthy snack or a breakfast on the go.

When you have been blogging for some time, you can make a lot of mistakes. Blogging is kind of like one of those ‘you live and learn’ things. When I look back at some of my early posts – YOWZA! I don’t know if I should roll on the floor in fits of laughter or if I should hang my head in shame. I think a combo of both will do just fine. I’m sure I’m not the only one who feels this way.

I’d like to think I’ve improved since my first post over four years ago. However, I know there’s so much more that can be worked on. Like I said, live and learn.

One of the many things listed on my blog TO DO list is to go back and clean up old posts with better pictures, pinnable images, fix broken links, etc.  My hope is to try to update a recipe and/or workout at least once a month. So here is the first of many updates needed to old posts.

We rarely have brown bananas in our house. When we do, I either cut it up and toss it in the freezer for smoothies or I’ll try to make some form of banana bread. Over the weekend, we had two perfectly brown bananas on the counter. I asked my kids what I should do with them and the unanimous answer was – Coconut Banana Muffins. Ok, it really wasn’t unanimous. My son said banana bread but my daughter and I persuaded him to change his mind. Girls rule. Boys drool.

Coconut Banana Muffins

5.0 from 1 reviews
Coconut Banana Muffins
  • 1¾ Cups Oat Flour (use Gluten Free oats if needed)
  • ¼ Cup Coconut Flour
  • ¼ Cup Unsweetened Shredded Coconut
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp salt
  • 3 very ripe bananas, mashed (the riper the better!)
  • ½ Cup Virgin Coconut Oil
  • 2 eggs
  • ½ Cup Coconut Sugar or Pure Maple Syrup
  • ⅓ Cup Unsweetened Coconut Milk or milk of your choice
  • 1 Tablespoon Apple Cider Vinegar
  • 1 tsp Pure Vanilla Extract
  1. Preheat over to 350 degrees. Lightly grease or line a muffin tin.
  2. In medium bowl, combine first eight ingredients.
  3. In a stand mixer, add mashed bananas, coconut oil, eggs and coconut sugar or maple syrup. Beat for one minute.
  4. Add milk, vinegar and vanilla and beat one more minute.
  5. Add dry to wet ingredients and beat till combined.
  6. Scoop batter into prepared muffin tin, filling ¾ of the way full.
  7. Bake 24 minutes or until toothpick comes clean.


This little muffin appeals to tiny and big hands. My kids’ love when I add a homemade snack like this in their lunchbox for school. And I’ll admit it, I love it in my lunchbox too. Because let’s face it, everything is better in muffin form.

Try these Gluten-Free Coconut Banana Muffins recipe for a healthy snack or breakfast on the go.

If you blog, what was your first blog post about?

What’s your favorite way to use brown bananas?

Top 5 Posts from 2015

Hey friends!

It’s hard to believe the 2015 is coming to a close. I must admit, I’m not sad to see it go one bit.

Next week it will be 4 years since I started this project. I didn’t have a clue about what it takes to really make a blog work. I have more of an idea now but there is still so much I need to know (and learn every single day). I’ve got lots of ideas and thoughts about what direction I want to take this little old blog in 2016.

I want to create content that you, the readers, enjoy as well as stuff that makes me excited. Of course, I always want to share about running. It’s obvious from the top 5 posts from 2015, that my most popular posts revolved around running and food.

Top 5 Posts from 2015

1. Tips for Running in the Heat and Humidity – Even though I didn’t get to enjoy summer running this year, I still shared my best tips for keeping cool and running for a strong fall.

Tips for running in heat and humidity2. How to Become a Morning Runner – I love my morning runs! It really is the best time to lace up and get the miles in. Not everyone is a super annoying awesome morning person, but you can be with 8 easy steps.

morning runner

3. Things NOT to Say to an Injured Runner – A funny look at the comments injured runners hear all the time. I’m totally guilty of saying almost all of these even though I know how much the injured runner wants to poke my eyes out when I do.

things not to say to an injured runner

4. Healthy Energy Bites and Balls – A round up of 28 recipes for any type of ball or bites recipes you could think of. And they are all guaranteed delicious.

28 healthy balls and bites

5. The Story of My Boston Marathon DNF – Yup, this one still hurts. My heart NOT my foot thankfully!Team Stonyfield Boston Marathon outfit |

Thank you to every single person who has taken the time to read even one word of my writing over the years. I truly appreciate it!

I’m taking the next few days off from blogging to spend time with my family and enjoy Christmas. I want to wish all of you a very happy and joyous holiday season.

See ya next week!

What was your favorite moment from 2015?