Smoky Shrimp Quesadillas with Roasted Sweet Potato Wedges

Happy New Year!

With the new year, comes new goals. My goal is to run three separate races this year, Philadelphia’s Broad Street Run, a half, and a full marathon. With that said, training is essential and time is limited. The girls have full schedules during the week so that gives me an excuse to not exercise as much as I would like to. No more excuses!

Now that I am training it is also important to maintain a diet that will give me the energy and endurance needed to run long distance. I really wanted Mexican for dinner tonight but didn’t want to spoil my efforts to eat consciously. I decided to make shrimp quesadillas and roasted sweet potato wedges. These quesadillas are great because it’s loaded with yummy veggies and just enough cheese to keep the quesadillas together.

Check in every now and then to see how my training is coming along. If you have running goals this year I will be featuring recipes and tips to keep us focused on our goal! We can do this!

Smoky Shrimp Quesadillas

1 pound of large shrimp, peeled and deveined
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 dash of cayenne pepper
Salt, pepper, olive oil
1/2 medium red onion, very thinly sliced
2 plum tomatoes, chopped
2 handful of cilantro, loosely chopped
1 avocado or guacamole
Mexican blend cheese (Monterey jack, cheddar, queso)
Line, cut in 4 wedges


Coat the shrimp with olive oil, paprika, garlic powder, onion powder, cayenne pepper, and salt and pepper to taste. Grill the shrimp on a grill pan for about 2-3 minutes on each side until they are pink. Remove from the pan and put in a separate bowl. Add two tortillas to the pan and add the shrimp, onion, tomatoes, cilantro, avocado or guacamole and a little cheese. Fold over and heat both sides until hot with grill marks, about 3 minutes on each side. Repeat with two more tortillas. Squeeze with a lime right before eating. Flavor explosion!

Roasted Sweet Potato Wedges

2 large yams
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Olive oil


Peel and cut each sweet potato in 8 equal wedges. Toss them with the remaining ingredients and roast on 450 for about 20 minutes.




Pizza Recipes

I am so late with posting my pizza recipes. April was a very busy month for this girl! Anyway, I make a pizza every week and two of the recipes mentioned are my go-to recipes. The first recipe was my attempt to recreate a fig pizza I devoured at Dock Street Brewing Co and Earth Bread Brewery. Lets just say I need to revisit that recipe. Ha! I will refer to this recipe as my healthy pizza recipe. It just didn’t have the decadence that I experienced at the breweries. Shonn however loved it. So try it and let me know what you think. The jury is still out.

You will see that Trader Joes is in heavy rotation in my kitchen. I want to highlight two items: The marinated grilled chicken breasts and the ready made pizza crusts. Heaven sent!

Fig and Bacon Pizza

8-10 figs( I used dried but go with fresh, depending on the time of the year)

3 slices of uncured bacon

1/2 cup goat cheese

1/2 cup of mozzarella cheese

1/2 small onion, thinly sliced

2 tbs of olive oil

2 tbs of oregano

2 turns of garlic powder

1 cup of arugula

Whole wheat pizza crust

Balsamic maple glaze

1/4 cup balsamic vinegar

2 tbs maple syrup


Preheat oven to 425. Slice the figs into halves and set aside. Cook the bacon until just crisp. Caramelize the onions in the bacon grease. Stretch the dough into the shape of a flat bread or traditional round pizza dough. Brush the dough with 1 tablespoon of olive oil. Layer the crust with goat cheese, figs, bacon, onions, and mozzarella cheese.  Sprinkle the oregano, garlic, powder, and the rest of the olive oil. Put in the oven for 12-15 minutes. While the pizza is in the oven, pour the vinegar in a small saucepan. Add the maple syrup and simmer for about 5 minutes until it turns into a syrup consistency. Once the pizza is done, top with arugula and drizzle with the balsamic glaze. Enjoy!




BBQ Chicken Pizza

2 cups of chicken breast, grilled

1/4-1/2 cup of BBQ sauce, according to your taste

1/2 small red onion, thinly sliced

1/2 cup of gouda cheese, shredded

1/2 cup of mozzarella, shredded

1 tbs of olive oil

1 tbs garlic powder

2 tbs oregano

2 tbs fresh cilantro

Pizza crust of your choice, I used the herb pizza crust from Trader Joes


Preheat oven to 425. Stretch the crust to your liking. Layer the BBQ sauce, gouda and mozzarella cheeses, chicken, and red onion, garlic powder, oregano, and olive oil. Bake for 12-15 minutes. Once the pizza is done, sprinkle the cilantro on top. Enjoy!




I made a pizza tonight that I didn’t get a chance to take a picture of. It was pretty simple. One side was layered with pesto sauce, grilled chicken breasts, and mozzarella cheese. The other side was layered with tomato sauce, green peppers, red onion, and a mix of monterey, mozzarella, and cheddar cheeses. The pizza was topped with garlic powder, oregano, and olive oil. Easy breezy!

Feel free to try these recipes or make your own recipe. What’s your favorite pizza recipe? Please share!

Up next, empanadas… Yum!