Monthly Archives: May 2012

Sweet Potato Jalapeño Fritters

These bites of yumminess were another Little Leopard original created for my Memorial Day Weekend BBQ! My Mom loves sweet potatoes and Dad loves jalapeños, so I combined the two into a healthy baked fritter recipe!


  • 2 large sweet potatoes
  • 1/2 red onion (finely chopped)
  • 1 jalapeño (de-seeded and chopped)
  • 2 garlic cloves (crushed)
  • 2 tbsp chopped cilantro (not pictured – last-minute addition!)
  • 4 oz can green chilies
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 2 eggs
  • 1 cup greek yogurt
  • 1 cup corn meal

Start by peeling and grating the sweet potatoes.

We used a salad shooter, but you could also use the large holes on a hand grater.

Once the potatoes are shredded, chop the onions, jalapeños, garlic and cilantro then add to the bowl.

Next, add the green chilies and top with the paprika and cumin, mix well.

Then add the eggs, greek yogurt and cornmeal to combine.  Use your hand to form the mixture into small balls.

Place onto a baking sheet and in the oven at 375° for 30-35 minutes.

Remove from oven and place onto a serving dish.

I served them with the Sweet Jalapeño Sauce from my Mexican Chorizo Meatball recipe.

These were a huge hit at the party and perfect if you are looking for a healthy potato side alternative to french fries!

♣ Vegan Option: Substitute the egg with Ener-g vegan egg replacement and the greek yogurt with Veganaise, Vegan mayonnaise.

♦ Gluten Free Option: This recipe is gluten-free.

#2 Do a Mud Run

What better place to run through mud than somewhere that naturally has a lot of it, Oklahoma! I found out about the race 2 days before and started scavenging for friends that were not drinking beers and eating hot dogs on the lake for Memorial Day weekend!  Luckily, my long time family friend I like to refer to as my “brother from another mother” and fierce athletic competitor was up for the challenge!

Saturday morning, Jeffrey, myself and my photographer (also known as my Dad!) took off for Ardmore, Oklahoma to complete the Fitness Freak 5K Mud Run.

Got our numbers and in the words of the Dixie Chicks “ready, ready, ready, ready , ready to run!”

Started off strong… then this happened!

and 19 obstacles later…

The climb up the finish line begins and continues…

Good news: when you get to the top, you get to slide down!

And for my favorite picture of the day…

Jeffrey takes a breather at the end while I take advantage of a photo-op and pose!

We received our medals and continued over to the photo wall!

Battle wounds happened, but that’s what a run like this is all about right??

Now it was time to hose down and clean up! Good thing I borrowed my Moms old shoes, do you think she’ll want them back??

I’m going to say probably not!

I would recommend the run to anyone that wants a good challenge!  I will forever lovingly refer to this particular race as the “5K on Crack”!!  If you think running up and over walls in shoes full of mud with dirty water dripping down your back is awesome then this is the race for you!

The “Fitness Freaks” put on the mud run twice a year in May and October, if you’d like to join in the fun, visit their Facebook page for all the details!

Old-Fashioned Homemade Ice Cream

Just in time for Memorial Day BBQ’s I’m happy to pass on my families homemade ice cream recipe.  It seems that this delicious dessert only gets made on holidays and special occasions, but its simple to make and requires little prep time so I made it for an NBA Playoff party at my house!


  • 1 1/2 cups sugar
  • 1 tbsp vanilla
  • 1 quart whipping cream
  • 4 eggs (beaten)
  • 3/4 gallon milk
  • 12 lbs crushed ice
  • 2 cups ice cream rock salt

Start by combining the sugar and vanilla in the base of an ice cream machine.

Then add the whipping cream.

Next, heat 2 cups of milk slowly over low heat. Add the beaten eggs once the milk is warm, but not hot enough to cook the eggs.

Whisk together well.

Leave mixture over low heat for 2-3 minutes, making sure the mixture does not become too hot and cook the eggs.

Next, add the mixture to the ice cream machine base.

Finally, add the milk.  Most ice cream machines have a “fill line” inside the base. If yours does not, stick with my measurement, if it does fill milk to that line.

Stir everything together then place the base into the machine. Surround the base with ice and rock salt. Start with approximately 4-6 lbs ice and 1/2 cup rock salt.

Be sure to place the machine inside a sink or outside on a patio where the ice can melt off.

Also, remember to keep filling the machine with ice and rock salt so that the ice cream will continue to freeze quickly.

As soon as the machine stops, the ice cream is ready!

Got my Thunder napkins and it’s time to serve!

Don’t mind that it slightly melted while trying to get the “perfect shot” on my balcony as the sun was setting!

Happy Memorial Day Weekend and Thunder Up!

♣ Vegetarian Option: This recipe is vegetarian. (I’m working on a Vegan ice cream made with Coconut milk, look for the recipe soon!)

♦ Gluten Free Option: This recipe is gluten-free!

The Best Dang BBQ Sandwich Ever

When Chef Chad Houser of Parigi Restaurant recommended Pecan Lodge BBQ, I thought he was sending me to a restaurant…  but he was actually sending me to heaven on earth!

Sometimes you have a good meal that you think about from time to time, then you have those meals that get stuck in your head like a dang Katy Perry song! Most girls daydream about cute boys, fancy clothes or a fun night out with the girls, I daydream about food!! Currently my daydreams are filled with Chopped Brisket Sandwiches and Bacon Mac and Cheese!

Melt-in-your-mouth is an understatement, this sandwich disintegrates into little pieces of paradise on your tongue. The tender meat, flavorful sauce and soft, buttery bun combine to make “the best dang BBQ sandwich ever!”

Nothing makes me happier than the site of a glistening buttered bun and crispy bacon crumbles!

A small stall in the Dallas Farmers Market is all it takes to make your BBQ dreams come true!

I would have tried one of everything on the menu, but this happened…

Yes, a line around the Farmers Market.  At 1:05 when we arrived at the front of the line, brisket was our only option. Pulled pork, SOLD OUT. Ribs, SOLD OUT.  Sausage, SOLD OUT.

The word is out people!  Get here at 11 AM and remember they are only open Thursday through Sunday.  Although in my opinion it should be a crime to only offer the “best dang BBQ sandwich ever” 4 days a week!

Look for this little gem in the heart of Texas premiering on Food Networks Diners, Drive Ins and Dives this Monday night!

Visit Pecan Lodge Thurs-Sun 11:00 AM – 3:00 PM in the Dallas Farmers Market @ 1010 South Pearl Expressway Dallas, TX 75201. For other information visit their website at

#54 Attend an NBA Playoff Game

What an exciting moment, the first check off the bucket list, and I couldn’t imagine a better one to start with!

As I flew back to my hometown of Edmond, Oklahoma on Sunday evening, my good friend and fellow crazed sports fan, Bradie, booked a plane ticket  for her first trip to the great state of Oklahoma to help me complete my first bucket list item!

She flew in Monday morning and the first item of business was well under way, get that girl some Thunder gear! Five shirts later, my Mom, myself and Bradie all had new Thunder gear for the game that night!

I ended up wearing four different Thunder shirts throughout the day! (Can you say wardrobe change much?!)

Following the Thunder shirt shopping spree Bradie and I headed straight for my favorite restaurant in OKC, Ted’s Cafe Escondido for the best frozen sangria I’ve ever had!

We then headed down to “Thunder Alley” which takes place before and during all Thunder games directly in front of the stadium. They have bounce houses and games for kids, plenty of photo ops and of course mingling with fellow Thunder fans!

After meeting up with some friends, getting our tickets and pre-gaming, it was time to Thunder Up, and they don’t call it “Loud City” for nothing!  The stadium was rocking all night!

I have to say that it is SO fun to be the fan of a team whose city is behind them 110%, you can barely go a block in OKC right now without seeing a Thunder flag, shirt, banner or painted building supporting the team!

Thunder pulled out a huge win over the Lakers to win the Round Two series 4:1 and advance to the Western Conference Finals against the San Antonio Spurs.

I am so excited that I actually get to check this bucket list item off TWICE because my good friend Garrick is taking me to Game 3 in OKC on Thursday night! Can’t wait to Thunder Up again in Loud City!

This also means I need another Thunder shirt… or 4 😉

I should probably call up my new friends at Fish Water Tees. The “Beat LA” shirt seen above was given to me after the game by the owner of the company who I met in the “Floor Seat Club”. If you want one for yourself, visit his site at

90 in 90 Bucket List

What would a summer adventure be without a summer bucket list? How about a bucket list that includes 90 items to be completed in 90 days? Well that would be my list!

Included with my recipes, interviews and adventures from the summer, I’ll also be giving bucket list updates!

Let me know if you want to get involved and help me start crossing off my list!! (I’m gonna need it!)

  1. Complete the “food list challenge” (I’m at 68 66 of 100 right now!)
  2. Do a mud run (completed 5/26/12)
  3. Interview a chef in each of these ↑ cities
  4. Attend Taste of Chicago
  5. Surpass the 1000 follower mark on Twitter
  6. Host my own cooking show
  7. Meet Taylor Swift (don’t front, she’s awesome!)
  8. Go skydiving
  9. Attend a Red Sox game at Fenway Park (completed 7/8/12)
  10. Swim with dolphins
  11. Volunteer with WWOOF
  12. Cook with Giada De Laurentiis
  13. Appear on the Today Show
  14. Stomp grapes
  15. Have a pint at Billy Goat Tavern in Chicago
  16. See a live jazz band in New Orleans
  17. Fly on a Private Jet (completed 5/29/12)
  18. Visit a pig farm
  19. Meet the man, the myth, THE BOB STOOPS
  20. Go to a Cubs game at Wrigley Field
  21. Watch the Thunder become the NBA Champions ( saving this one for next year!)
  22. Take Mom Jet-skiing
  23. Go Zip-lining
  24. Make Someones Day
  25. Run across the Golden Gate Bridge
  26. Go to the top of the Space Needle
  27. Interview Jamie Oliver
  28. Eat deep dish in Chicago
  29. Donate toys to a children’s hospital
  30. Catch a fish
  31. Go horseback riding on the beach
  32. Spend a day with Giuliana Rancic
  33. Learn how to play the guitar
  34. Go to a Chicago Blues Bar
  35. Start a college fund for my “nephew” Eli
  36. Ride in a hot air balloon
  37. Participate in a flash mob
  38. Make homemade ricotta cheese
  39. Ride in a helicopter
  40. Go hiking in the rainforest
  41. Eat a hot dog at the original Nathan’s on Coney Island (completed 6/30/12)
  42. Publish a cookbook
  43. Participate in a food eating contest
  44. Go shopping at Pike Place Market in Seattle
  45. Take a photography class
  46. Become a contributing food writer
  47. Re-connect with someone I haven’t seen in years
  48. Get a menu item named after me
  49. Make it on Times “Top 100 Blog List”
  50.  (completed 5/21/12)
  51. Crash a Wedding
  52. Have a picnic in Central Park (does an iced coffee count??)
  53. Help a friend in need
  54. Go snorkeling
  55. Have a video on YouTube “go viral”
  56. Become a New York Times Best Seller
  57. Volunteer to help build a home
  58. Enter a recipe in a contest
  59. Run a race with all the members of my immediate family
  60. Start a dance party somewhere random
  61. Take my “Nephew Neighbor” Jake on a day of fun (completed 5/30/12)
  62. Meet someone new every day
  63. Inspire someone
  64. Play with a monkey
  65. Get a stamp in my passport
  66. See a moose
  67. Go white water rafting
  68. Actually finish a book I start reading
  69. Kiss someone in the rain
  70. Get an agent
  71. Send someone flowers for no reason at all
  72. Compliment a stranger
  73. Volunteer for Michelle Obama’s “Let’s Move” campaign
  74. Send a dozen greeting cards out to random friends
  75. Ride a bull (a real one, not a mechanical… been there, done that!)
  76. Take Becca to Miami
  77. Create an app for food bloggers
  78. Play “slip cup” (completed 7/7/12)
  79. Go rock climbing
  80. Buy a Polaroid camera
  81. Meet Toby Keith (Boomer Sooner!)
  82. Have a food fight
  83. Be in a parade
  84. Be part of a big Italian family dinner
  85. Make my brother a gluten-free birthday cake (completed 6/1/12)

Following up from yesterdays post announcing my Summer Adventure Plan, this is my tentative summer schedule!  If I’m coming to a city near you, contact me!  If I should go somewhere that’s not on the schedule, let me know!  Tell me who to interview and what fun events are in your city, as well as where to eat and who to meet!

This post will be changing and evolving as I add new cities, events and interviews, so check back regularly to see what the LLB is up to!

May 19: Depart Los Angeles

May 19-20: San Diego, California

May 21-23: Edmond, Oklahoma

May 24-25: Dallas, Texas

May 26- June 7: Edmond, Oklahoma City and Tulsa, Oklahoma

  • Interviews: The stars of  YouTube video sensation “Beard Like Harden”
  • Events: June 1 – My Big Brothers 30th Birthday Celebration

June 8- June 10: Houston, Texas

June 11: Waco, Texas

  • Interviews: Caprino Royale Goat Farm

June 12 – 27: Edmond, Oklahoma

June 28- July 2: New York City, New York

July 3 – July 7: Martha’s Vineyard, Massachusetts 

July 8- 11: Boston, Massachusetts

July 12-27: San Diego, California

  • Events: July 18 – Opening Day at the Races, Del Mar, CA

July 30-Aug 1: Los Angeles, California

Aug 2-19: San Diego, California

A Girl with a Plan, a Blog and a Craving for Adventure

“You cannot always wait for the perfect time, sometimes you must dare to jump. Life is all about risks and it requires you to jump. Don’t be a person who has to look back and wonder what they would have or could have had.” – Don Kel 

I’m jumping into a new social experiment in blogging that involves a summer of travel and I need your help, read below to find out just what this all means!

As I approached (and gracefully passed) my quarter life mark the usual life events began to occur, friends got married (Congratulations Marin!), friends had babies (Love you Eli!),

friends graduated college, friends got new jobs, friends advanced in their careers, friends moved away and friends moved closer and I…. made food!

My life is an ever-changing adventure, and I wouldn’t have it any other way!

Growing up, my parents (the greatest in the world in my book!) always told me to go for it, to live my dreams and to never miss out on an opportunity. I took their advice, probably even further than they expected (and maybe wanted me to) sometimes!

When I was 21 I started my first business and I loved every minute of it, but at a certain point I realized that it was not what I wanted to do for the rest of my life. That is when the crazy adventure that is, my life in LA, began.

I really had no plans in LA, but just to try something new. And something new is what I got.  I went back to school, I traveled, I made new friends and I began the ever amazing journey that is the Little Leopard Book.

The Little Leopard Book began as an actual notebook I wrote in when I first moved to LA. I wrote in the book about things that made me happy, what my goals were and what I was doing to achieve each of those goals.

Today’s post is a culmination of all those things. Over the last year I’ve realized that the things that make me the happiest and most fulfilled are:

  • People – meeting them, talking to them, being around them. I love fun people, people with interesting stories, adventurous people and my favorite, the positive people 🙂
  • Traveling –  “The world is a book and those who do not travel read only one page.” – St. Augustin
  • Adventures – Everything from half marathons in the mountains to hiking at the beach to camping in the woods, I’m always up for a new adventure!
  • Food – I’m pretty sure if you’ve ever read my blog before, you can pretty much figure this one out!
  • Cooking – This is my escape, when I’m in the kitchen I’m the most creative, the happiest and the most at peace than anywhere else!
  • Writing – What a release!  Writing for me is therapy. Everything from jotting down notes, to writing stories, writing recipes and writing about my adventures, I love the way the written word can resonate with people so uniquely and reach people on different levels!

I have combined all of these and come up with my latest plan for life.

The Plan:

I will be traveling to cities everywhere from the US, to Mexico, to Canada and anywhere else someone invites me!  I will be staying with friends, family, friends of friends and cooking for them.  Yup, you heard me right, I stay at your house = I cook for you! I would say the trade-off works pretty well right? In each city I want to experience a new adventure, whether it be sky diving, mud runs, swimming with dolphins or anything in between, I’m up for it!  I’ll be interviewing chefs, bloggers and interesting people in each city and trying the best and most intriguing restaurants each one has to offer!

Here’s where you come in:

  • Where should I go? Tell me where you live or where you’ve visited that I must go and see!
  • What should I do?  What adventure should I experience in this city? Do you all have the largest Jazz festival outside of New Orleans, do you have a beer festival that would put Oktoberfest to shame, do you have a secret adventure spot that only the locals know about?
  • Where should I eat? Who has the best pizza, most interesting menu, biggest pancake I’ve ever seen?
  • Who should I interview?  Are you a chef, do you know a chef, do you own a restaurant, are you a fellow blogger, are you “in” with the chef at your favorite restaurant or are you just an interesting person with a story to tell? Tell me who to talk to!

The good news:

I’ll be recording everything on the Little Leopard Book (not the original, this one, the virtual one 😉 ) and sharing my adventures, recipes, interviews and restaurant reviews with all of you!

The goal:

  • The book.  At the end of the summer I will publish my first “food and travel” book!
  • The people. I want to meet you!  You can view a calendar of my travel here! If I’m coming to a city near you, lets meet for coffee or a pint!  I’d love to hear your story!
  • The adventures. Adventures = Stories and “Stories are the creative conversion of life itself. They are the currency of human contact.” — Robert McKee                                                                                                                                                         Join in the adventure by helping me complete one of my Summer Bucket List items!
  • The food.  In the words of my girlfriends OBVI!

I need your help in this adventure!!! Comment below, message me on Facebook, tweet me on the Twitter, Instagram me (@whitneybond), tag me on Pinterest in a destination or adventure picture I have to try, befriend me on Yelp so I can see your reviews of places, share this with your friends, family, fellow bloggers, join the adventure with me!

In the end, my goal is to say this every day of the summer:

“Each day I am thankful for friends that turned into family, dreams that turned into reality and likes that turned into love.” – Unknown

Mexican Chorizo Meatballs with Sweet Jalapeño Sauce

Meatballs in the middle of “Meatless May” say it ain’t so! Don’t worry people, I used Soy Chorizo to make these spicy, scrumptious Mexican Meatballs!  To cool down the spiciness I topped them with a Sweet and Creamy Jalapeño sauce then added a Roasted Tomatillo and Corn Couscous for the side.

This recipe also gave me a great reason to use my new Meatball Grilling Basket from Sur La Table (love this place!)

My newest culinary gadget was easy to use and worked perfectly!!!

Ingredients (makes 12 meatballs)

  • 12 oz soy chorizo
  • 1/4 cup bread crumbs
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 cup red onion (diced)
  • 1/4 cup green onions (chopped)
  • 2 tbsp fresh cilantro (chopped)
  • 2 cloves garlic (crushed)
  • 1 large egg
  • 4 oz can green chilies

Start by adding the bread crumbs, cumin, cayenne pepper and chili powder to the soy chorizo.

Next add the red and green onions, cilantro and garlic.

Finally add the green chilies and egg to combine the ingredients.

Mix well then form into meatballs. Spray the grill basket with olive oil cooking spray then place the meatballs in the basket. (If you do not have a grill basket, or a grill for that matter, you can cook the meatballs in a skillet with a tablespoon of olive oil on the stove.)

Now close the basket and place on the grill over medium heat.

Grill for about 6 minutes on each side. While the meatballs are grilling, prepare the sauce and side.

Sweet Jalapeño Sauce

Ingredients (makes app 1/2 cup)

  • 1/2 cup greek yogurt
  • 1 jalapeño (de-seeded and chopped)
  • 2 tbsp honey
  • 1 tsp cumin

Place all ingredients in a blender.

Blend until smooth.

Now, prepare the Roasted Tomatillo and Corn Couscous:

Ingredients (makes app. 2 cups)

  • 1 cup couscous
  • 1 cup water
  • 1/2 tsp salt
  • 2 tomatillos (husks removed)
  • 1 ear corn (kernels removed)
  • 1/4 cup tomatoes (chopped)
  • 1/2 cup red onion (chopped)
  • 1 jalapeño (de-seeded and chopped)
  • 1 lime (juiced)
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)

Start by boiling the water and salt in a medium saucepan.  When the water comes to a boil, remove from the heat and add the couscous. Cover and let stand for 5 minutes. In the meantime chop the vegetables and remove the kernels from the ear of corn.

At this time roast the tomatillos on the grill until slightly charred.

Remove from the grill and chop.  Add these, as well as the other vegetables to the couscous and mix well.

Top with the lime juice, cilantro and cumin.

Mix together and your side is ready!

At this time the meatballs should be cooked through and ready to come off the grill.

Now remove the meatballs from the grill basket.

Place on a plate with the couscous and jalapeño sauce.

A unique and delicious dinner, but not for the faint of heart, this one is spicy!

One of my new favorite meals!

♦ Gluten Free Option: Substitute traditional breadcrumbs with gluten-free breadcrumbs. Use gluten-free couscous for the side.

Zucchini Corn Cakes with Tarragon Remoulade

Zucchini Corn Cakes with Tarragon Remoulade

This recipe was inspired by a combination of my love for crab cakes and my dedication to “Meatless May”!

Zucchini Corn Cake Ingredients


  • 1 cup zucchini (shredded)*
  • 2 ears sweet corn
  • 3/4 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 tsp steak seasoning
  • 1/2 tsp dry mustard powder
  • 1/4 cup green onions (chopped)
  • 1 garlic clove (crushed)
  • 1 egg
  • 2 tbsp greek yogurt

Tarragon Remoulade

  • 1 cup greek yogurt
  • 1 egg yolk
  • 1/2 tbsp mustard
  • 1/2 tbsp white wine vinegar
  • 1 lemon (juiced)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tbsp olive oil
  • 1/4 cup green onions (chopped)
  • 1 tbsp tarragon (chopped)

Preheat the oven to 400°F.

Peel the zucchini then shred it with the large side of a grater.

*One large or two small zucchinis should produce 1 cup of grated zucchini.

Zucchini Corn Cake Recipe

Next, remove the corn kernels from the ears with a large, sharp knife and add to the bowl of zucchini.

Zucchini Corn Cake Recipe

Add the bread crumbs, parmesan cheese, seasoning and dry mustard.

Zucchini Corn Cake Recipe

Next add the chopped green onions and garlic.

Zucchini Corn Cake Recipe

Add the egg and greek yogurt, mix everything together then use your hands to form the mixture into 12 cakes.

Baked Zucchini Corn Cakes

Place the cakes into the oven for 18-20 minutes.

While the cakes are in the oven, prepare the tarragon remoulade.

Start by combining the greek yogurt and egg yolk.

Tarragon Remoulade Recipe

Next incorporate the additional ingredients.

Tarragon Remoulade Recipe

Mix well, then place a dollop on each corn cake.

Zucchini Corn Cakes with Tarragon Remoulade

Serve with a delicious Quinoa Caprese Salad or Mushroom Basil Polenta Cakes for a scrumptious vegetarian dinner!

Zucchini Corn Cakes

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Purchase gluten-free breadcrumbs or use gluten-free rice Chex cereal put through a food processor to form a fine crumb mixture in place of the breadcrumbs.

Zucchini Corn Cakes with Tarragon Remoulade

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 corn cakes

Zucchini Corn Cakes with Tarragon Remoulade


    Zucchini Corn Cakes
  • 1 cup zucchini (shredded)*
  • 2 ears sweet corn
  • 3/4 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 tsp steak seasoning
  • 1/2 tsp dry mustard powder
  • 1/4 cup green onions (chopped)
  • 1 garlic clove (crushed)
  • 1 egg
  • 2 tbsp greek yogurt
  • Tarragon Remoulade
  • 1 cup greek yogurt
  • 1 egg yolk
  • 1/2 tbsp mustard
  • 1/2 tbsp white wine vinegar
  • 1 lemon (juiced)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tbsp Enzo Olive Oil
  • 1/4 cup green onions (chopped)
  • 1 tbsp tarragon (chopped)


  1. Preheat the oven to 400°.
  2. Peel the zucchini then shred it with the large side of a grater.
  3. Remove the corn kernels from the ears with a large, sharp knife and add to the bowl of zucchini.
  4. Add the bread crumbs, parmesan cheese, seasoning and dry mustard.
  5. Add the chopped green onions, garlic, egg and greek yogurt.
  6. Mix everything together then use your hands to form the mixture into 12 cakes.
  7. Place the cakes into the oven for 18-20 minutes.
  8. While the cakes are in the oven prepare the tarragon remoulade.
  9. Start by combining the greek yogurt and egg yolk.
  10. Incorporate the additional ingredients and mix well.

Kale Pesto Spaghetti with Goat Cheese

Kale Pesto, Sun Dried Tomato and Goat Cheese Pasta

Kale Pesto Pasta with Goat Cheese

For lunch this week I decided to add my favorite homemade kale pesto to spaghetti, then throw in some sun-dried tomatoes and goat cheese, because, well they’re awesome!

Kale Pesto, Sun Dried Tomato and Goat Cheese Pasta Recipe

I also decided to try gluten-free spaghetti for the first time and it was also awesome!

Kale Pesto, Sun Dried Tomato and Goat Cheese Spaghetti

Ingredients (serves 2)

  • 4 oz spaghetti
  • 1/4 cup kale pesto (click link for recipe)
  • 2 tbsp sun-dried tomatoes
  • 2 tbsp goat cheese (crumbled)

Start by boiling the water and cooking the pasta.

Drain the pasta, then mix in the pesto.

Kale Pesto Spaghetti

Next, add the sun dried tomatoes.

Kale Pesto Spaghetti with Sun Dried Tomatoes

Place in a bowl and top with the goat cheese.

Vegetarian Kale Pesto Pasta

I will now admit that I ate this for 3 meals straight this week because it was that good!

Kale Pesto Spaghetti Recipe

Kale Pesto Spaghetti Recipe

This is one of my favorite vegetarian, gluten-free meals!

Sun Dried Tomato Kale Pasta

Gluten Free Kale Pesto Pasta Recipe

Now grab a fork and dig in!

Kale Pesto Spaghetti with Goat Cheese

Gluten Free Kale Peso Spaghetti

♣  Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

What’s for lunch??? Kale Pesto Spaghetti with Goat Cheese

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 2


  • 4 oz spaghetti
  • 1/4 cup kale pesto
  • 2 tbsp sun-dried tomatoes
  • 2 tbsp goat cheese (crumbled)


  1. Start by boiling the water and cooking the pasta.
  2. Drain the pasta, then mix in the pesto.
  3. Add the sun dried tomatoes.
  4. Place in a bowl and top with goat cheese.

Blueberry Strudels

This recipe was originally inspired by my girl Claire Robinson on 5 Ingredient Fix. I added a couple of ingredients, substituted the butter for olive oil (to make it vegan) and voila, Little Leopard Books Blueberry Strudel was born!

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients (makes 3 strudels)

  • 1 cup blueberries (frozen – not thawed, or fresh)
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp cornstarch
  • 6 sheets phyllo dough
  • olive oil cooking spray

Start by placing the first 5 ingredients in a small skillet and bring to a boil.  Reduce heat and allow to simmer for 5 minutes.

Set to the side and allow to cool.

Prepare the phyllo sheets by spraying each sheet with olive oil cooking spray, stack and repeat until all sheets are coated.

Place the blueberry mixture in three sections in the middle of the phyllo dough, like so ↓

Slice the phyllo dough into the 3 rectangles and begin by folding in the long edge of the first strudel.

Next, fold in the opposite long edge.

Next fold in the two sides.

Then flip over so seam side is down and repeat the above steps on each strudel.

Don’t mind the ugly stepsister of strudels in the back, phyllo dough is very delicate and flakey and this one got a little OOC (out of control) but it will bake up just fine!! Now get baking at 400° for about 15 minutes.

See, I told you it would be just fine 😉

Now lets slice in to that yummy blueberry-ness!

Click here for printer-friendly version: Blueberry Strudels

♣ ”Add the Meat” Option: This recipe is vegan, if you’re craving some protein, add a side of crispy bacon to these delicious strudels!

Thai Peanut Vegetable Pasta

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After having my first “Thai experience” a couple of months ago I’ve been eating and experimenting with Thai food on a consistent basis.

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Thai Peanut Pasta is one of my favorite dishes yet and it worked out perfectly because I had extra peanut sauce from my PB&J Chicken Skewers.

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I loved this recipe for 3 reasons:

  1. I hate to waste anything, especially food, so I was very happy to find another use for the extra sauce!
  2. This sauce was so amazing I will admit that I’ve actually been eating it by the spoonfuls since I made it!
  3. This recipe was super easy and only took 15 minutes to put together!

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Ingredients (serves 3-4)

  • 2 cups pasta (uncooked)
  • 1 tsp olive oil
  • 14 oz bag stir fry vegetables
  • 1/2 cup Thai peanut sauce

Begin by bringing a medium pot of water to a boil. Cook the pasta for 8-10 minutes.

While the pasta is boiling stir fry the vegetables in a small skillet with olive oil.

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Next, drain the pasta and add the vegetables to the pot.

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Pour the peanut sauce on top.

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Toss to coat.

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Place in a bowl and dig in!

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This dinner can be made start-to-finish in 15 minutes!  Quicker than you can say “Thai Take Out”  🙂

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Save some for lunch the next day, yum!

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♣ ”Add the Meat” Option: For the non-vegetarians, chicken breast can be added to the stir fry vegetables and tossed into the pasta for a delectable Thai Chicken Peanut Pasta.

Roasted Vegetable Vegan Pizza

So excited because today marks the first day of “Meatless May”!!!  Yes, the next 31 days are dedicated to all my veggie lovers, vegans and vegetarians looking for some new yummy recipes minus the meat!

Part of my inspiration for this month was the fact that my roommate recently decided to “go vegan” so I found myself attempting to make recipes for him!  I thought it was downright impossible at first, no butter, no eggs, no milk, no CHEESE, heaven forbid!  But it has actually become a fun challenge to create something flavorful and filling without all these ingredients!

Not all the recipes this month will be vegan (I can’t go a whole month without cheese, come on people!) but I will include a few in hopes that you all will embrace them and see how delicious vegan can be!

Never fear my carnivorous friends, while I usually post a “vegetarian option” at the bottom of each post, this month I’ll post an “add the meat” option for each recipe as not to exclude any of my meat lovers!

This first recipe is my favorite vegan dish so far!  Someone once said:  “Pizza is a lot like sex. When it’s good, it’s really good. When it’s bad, it’s still pretty good.” Pretty much true, some pizza is amazing, some is really good and some is pretty good and that’s all, there’s just no such thing as bad pizza!

Ingredients (makes 1 pizza – serves 2)

  • 1 large tomato (sliced)
  • 8 cloves garlic
  • 1 large onion (sliced)
  • 3 tbsp olive oil (divided)
  • 2 tbsp balsamic vinegar (divided)
  • 1 tsp italian seasoning
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil (sliced)
  • 1 tbsp brown sugar
  • 10 sheets phyllo dough

Start by roasting the tomatoes and garlic. Line a baking sheet with foil and place tomatoes evenly in rows with cloves of garlic in between. Drizzle 2 tbsp olive oil and 1 tbsp balsamic vinegar on top.  Next sprinkle italian seasoning and black pepper evenly, then top with strips of basil.

Roast at 425° for 40 minutes.

Now it’s time to caramelize the onions.

Heat 1 tbsp olive oil in a large skillet, then add the sliced onions.

Once onions become transparent add 1 tbsp balsamic vinegar and brown sugar.

Cook down until all liquid is absorbed and onions are a golden brown color.

Once cooked completely set to the side.  Now remove the roasted tomatoes from the oven.

Set to the side and prepare the phyllo crust. You want to make sure all of your ingredients are ready to go before you make the crust so that the phyllo dough does not dry out.

Lay the 10 sheets on top of each other and fold in half.  One at a time fold down the sheets of dough.

Brush (or spray) each layer with olive oil.  I chose the spray method for a faster process which is less likely to dry out the dough.

Repeat until all layers except the top have been coated then repeat on the other half. Finally coat the top and fold edges in to make the crust.

Once all edges are folded in spray or brush the crust with olive oil.

Start by topping with the caramelized onions.

Next, top with the roasted tomatoes and garlic.

Place into the 425° oven for 15 minutes or until the crust is brown and crispy.

Cut into square slices and serve!

This pizza is packed with flavor, light and crispy!

♣ “Add the Meat” Option: Cooked Pepperoni, Italian Sausage or Canadian Bacon could be added between the onions and tomatoes for meat lovers!