To Spinach Turkey Pinwheels

This past Sunday I made these pinwheels for a potluck I attended. Since I left with only 1 pinwheel left, I’d say they were a crowd pleaser.

Now I know that today is Pi Day but I had a ridiculously long day and with beautiful weather outside, turning on the oven seemed like the worst idea ever. Not to mention it is already toasty in my apartment and extra heat is definitely not needed.

They were pretty easy to make and are a nice spring food. We’ve been having an absurdly warm March – 75 degrees today! The warm weather sure does bring out the best in everyone and I don’t think I’ve ever seen my college quad as packed as it has been this week! I finally got to lay down and chill on the quad for a good half hour today since a class let out early. I soaked it all up!


4 oz. cream cheese, softened

3 oz. feta cheese

1/4 tsp. paprika

1/2 tsp. oregano

1/4 tsp. garlic powder

1/4 tsp. crushed red pepper

cucumber, thinly sliced


red pepper, chopped

deli turkey meat

6 multi-grain tortilla wraps


Mix the cream cheese, feta and spices into a creamy spread.

Spread an even, thin layer on each of the wraps.

Cover the wrap with spinach and deli meat (omit on a few wraps for a veggie option).

In a row near an end of the wrap lay the cucumbers down follo

wed by the red pepper.

Tightly roll together and refrigerate for 10-15 minutes.

Cut the end off of the wraps and then slice in to 6-8 sections depending on desired thickness.

Plate and serve!

note: you could also leave these full and eat as wraps – what I did Monday night for a friend and I to accompany our guilty pleasure watching of The Bachelor Finale – typical female, I know (:

Cheers to quick and easy crowd-pleasing potluck dishes


To Spinach-Coconut Chickpea Fritters

I’ve been wanting to make fritters for some time and when I came across these fritters I knew I just had to try them – it was just a matter of when. I thought I would make myself a nice Friday night meal centered around these fritters and they sure didn’t let me down. Best part is I have plenty left to eat throughout the coming week for times when I need a quick meal.

Already had them today for lunch and they warmed up nicely so don’t fret the leftovers…you will want to have them all to yourself! (It made 11 cakes – all dependent on how big you make your fritters). Best yet they are perfect for all you herbivores because these little cakes are vegan!

This was also the first time I used coconut milk – yay! And since I have incorporated the coconut milk into two other dishes which I will be posting about soon! I didn’t want any of the can to go to waste (:


1 can cannellini beans, drained, rinsed & mashed
1 can chickpeas, drained, rinsed & half-mashed
1 9oz. package frozen spinach (or was it 10oz….shoot can’t remember – one of the small boxes though)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another 1/2 cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (I used Lite)
1/4 tsp salt


Preheat oven to 375F

Add the cannelloni beans to a big bowl and mash them up, add the chick peas and half mash those. Then mix in the nutritional yeast, coconut milk, salt, pepper and agave syrup . Mix until all the ingredients are incorporated

Fold in the spinach and 1/4 cup Panko crumbs.

Roll a small ball of the bean mixture in the extra 1/2 cup of Panko crumbs. Place on baking sheet

Bake for 10 minutes, flip and then bake for another 10 minutes.

They will be delicate when done, so handle with some care.

Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too! I put a little salsa on mine for a little bit of a spice kick and they were fantastic.