Shrimp Cauliflower Lettuce Wraps


With football season here and the demand of delicious appetizers on the rise (especially with the holidays coming up!), I have been determined to create a new family favorite. Lately, I have been using riced cauliflower for a majority of my meals because it absorbs flavor and makes meals more dense and filling. I am also a sucker for shrimp and LOVE garlic shrimp ANYTHING! So I made some flavorful shrimp cauliflower lettuce wraps, with garlic of course! And they were a hit while we watched the last football game (GO PACK GO!). This appetizer only took minutes to make and includes many staple items I had in the fridge such as soy sauce or lettuce. I also addedd some chopped walnuts to add some more delicious nutrients to this recipe. These are definitely filling and at the top of my list for appetizers. This is how I #Seafoodparty

"By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.”


Seafood is one of the leanest sources of protein and a super food packed with nutrients such as omega-3s, which is essential for your good heart health.


Shrimp Cauliflower Lettuce Wraps

Prep Time: 5 minutes. Cooking Time: 10 minutes. Total Time: 15 minutes.

Makes 10-12 lettuce wraps


  • 10-12 frozen shrimp, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 cup riced cauliflower
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1-ounce walnuts, finely chopped
  • 1 head butter lettuce
  • salt and pepper to taste
  • Green onions, for garnish


  1. In a small sauce pan, add water and pinch of salt. Boil frozen shrimp for 3 minutes. Let cool then chop into small pieces. 
  2. In a pan, combine olive oil, garlic, ginger, riced cauliflower and cooked shrimp. Saute for 2-3 minutes. Add hoisin sauce, rice wine vinegar, and soy sauce and cook for 2 more minutes.
  3. While mixture is cooking, set up lettuce wraps on a plate. Turn off heat and stir in chopped walnuts. Spoon about 3 tablespoons of mixture into each wrap. Top with green onions and serve with lemon. Enjoy as an appetizer!

One-Pan Peruvian Chicken + Roasted Corn + Brussel Sprouts


I am all about quick and easy recipes that leave little-to no mess after cooking. So one method I have come to use almost every week for cooking is a one-pan meal. This type of meal usually includes a protein, starch and some veggies that are then all cooked on one pan! It makes clean up so much easier-- something I love as a busy, grad student!

So for this month's Recipe Redux: "We love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable. (And clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal." -- I was ready to make a sheet pan meal! 

I love the spice combo: chili powder, cumin, cayenne, onion powder, and lots of garlic! AND the yogurt cilantro sauce is a refreshing, creamy addition!

One-Pan Peruvian Chicken + Roasted Corn + Brussel Sprouts



For Chicken:

  • 2 chicken breasts, boneless and skinless
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 heaping tablespoons garlic, minced
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons onion powder
  • 1 teaspoon cayenne
  • salt and pepper, to taste

For Corn:

  • 1 corn on the cob, cut in half
  • Olive oil
  • salt and pepper, to taste

For Brussel Sprouts:

  • 1 1/2 cups brussel sprouts, cut in half
  • 2 tablespoons cajun seasoning
  • olive oil
  • salt and pepper, to taste

Cilantro Lemon Yogurt Sauce:

  • 1/2 cup non-fat Greek plain yogurt
  • 2 tablespoons lemon juice
  • 3 tablespoons cilantro, minced


  1. In a small bowl, combine white wine vinegar, olive oil, chili powder, cumin, onion powder, cayenne, and garlic. Mix well.
  2. In a large bowl, place raw chicken breasts. Pour marinade over chicken, completely covering both. Refrigerate and marinate for 2-4 hours or overnight. Drain marinade from bowl.
  3. When ready to cook, preheat oven to 400 degrees F.
  4. Season your starch and vegetables: coat corn with olive oil and season with salt and pepper. In a bowl, toss brussel sprouts with olive oil, cajun seasoning, salt and pepper.
  5. Lightly grease a baking sheet with non-stick spray or olive oil.
  6. Place chicken in center of baking sheet. Place corn on one side of chicken and brussel sprouts on the other.
  7. Place in oven and bake for about 30-35 minutes or until chicken is cooked all the way through (internal temperature of 165 degrees F).
  8. While your meal is baking, prepare yogurt sauce for chicken. In a small bowl combine yogurt, lemon juice and cilantro. Mix well. Refrigerate until ready to serve.
  9. Take chicken and vegetables out of oven. Plate and serve immediately with a dollop of yogurt sauce. Enjoy!

Fruity Dessert Nachos


“I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.”

I am a big fan of nachos. WHY? Because the ingredient combinations are endless! You can do vegetarian, with meat and now, as a dessert! When I found of that this month's sponsored Recipe Redux was sponsored by SPLENDA®, I couldn't resist.

I occasionally use SPLENDA® in my morning coffee or on my oatmeal... and now I am enjoying this SPLENDA® Naturals Sugar & Stevia Blend on everything!

SPLENDA® Naturals Sugar & Stevia Blend is made from only 2 non-GMO ingredients: stevia & cane sugar and it has 50% Fewer calories than Sugar.

I am a big fan of anything cinnamon sugar, so this recipe was just sweet enough to satisfy my sweet tooth! These sugary nachos remind me of a churro, a family favorite. So check out my Fruity Dessert Nachos recipe below.


Fruity Dessert Nachos


Serves about 8-10


  • 24 wontons wraps
  • 1/3 cup SPLENDA® Naturals Sugar & Stevia Blend
  • 2 tablespoons ground cinnamon
  • 1 mango, pitted and diced
  • 2 kiwis, peeled and diced
  • 8 strawberries, diced
  • 2 tablespoons nonfat Greek yogurt
  • 1 teaspoon lemon juice


  1. Preheat oven to 350 degrees F.
  2. On greased baking sheets, lay wonton wraps flat, about 1/4 inch from each other.
  3. In a small bowl combine Splenda and cinnamon. Sprinkle sugar mixture on wonton wraps (about 1 teaspoon on each wonton). Flip wonton wraps over and sprinkle other side.
  4. Bake for about 12-15 minutes or until wontons are a little crispy (try not to over bake!).
  5. Let cool completely. Layer on a flat plate.
  6. In another bowl, combine yogurt and lemon juice. Sprinkle yogurt mixture on top of cinnamon sugared wonton chips. Sprinkle all fruit on top. Enjoy immediately!