Scalloped Potato Roll


OMG you guys. This recipe is adapted from and we didn’t change much!

You know when you have a recipe saved that looks SOOOOO delicious, but it a little bit time consuming and gets put on the back burner weekend after weekend?….#momlife.

Well this weekend, Jeff described something he was thinking of making, and it kinda meshed with this recipe, that I’ve had a photo of forever. So in my love to watch Jeff cook fashion, I described this amazing dish to him, knowing he’d love it, and make it for all three of US, while I watched and drank wine…Muahahahahaha




Here’s a photo of Haley keeping the cook hydrated..Oh yeah, and it’s Pyjama day at school tomorrow, but Haley wanted to turn it into a night before slumber party as well. There were supposed to be movie snacks with Beauty and the beast, but we were all too full 🙂























If you are a visual person, I put together the clips of my Instagram story, however, some photo’s weren’t taken, so make sure you follow the recipe.

WARNING: If you are lactose intolerant, don’t even think about it…there are 4 cups of Cheese in this bad boy!




for 8 servings (The three of us finished most of this! FYI)

  • 6 potatoes, peeled
  • 2 cups (220 g) grated parmesan cheese, divided
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb (455 g) ground beef
  • 14 ½ oz (410 g) diced tomato, 1 can, drained
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon (2 g) paprika
  • ½ teaspoon pepper
  • 6 cups (240 g) spinach
  • 2 cloves garlic, minced
  • 1 cup (250 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese


  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Make sure to drain as much liquid out of the Ricotta and the tomatoes, so that it keeps it’s shape while it’s baking. Light ricotta will be a lot dryer!

We roasted a full chicken and removed the meat for the filling instead of using ground beef, but that’s just because we had steak the night before, I’m sure it would be just as good!

We also added black beans, just because we love them

AND we used purple potatoes, just because they are so pretty!

Definitely use all the seasoning that they suggest! 🙂


Seriously try this, and let me know what you think! We loved it and will definitely be making it again with new flavor profiles, like Mexican, Greek or Indian! 🙂 MMMMMmmmmm




Moderation Mindset-With Camilla Dempster

camilla DempsterI hope you were able to download my first podcast last week. If you missed it, you can check it out here
Every Wednesday I will be interviewing a new guest who will help you Experience your Potential. If you have someone in mind (maybe you have a great story to share?)  that you think would be an amazing guest, please help connect us!

TODAY, In episode Number 2 I interview Camilla Dempster!


Listen Here =======>> #MODERATIONMINDSET

Cam and I discuss everything from abuse in relationships, PCOS, taking leaps of faith eating disorders and how to balance our three brains (Head, Heart and Gut) to make the best possible decisions for ourselves! There are a few swears, so listeners discretion is advised.

Cam teaches women how to grow their own self-respect, live a #moderation247 life and trust themselves again after many moons of diets.

She’s here to take women from a place of restriction and self sabotage to power, confidence and happiness in body, soul and mind.  To give women, just like you, the invitation to define exactly what you want from your health, fitness and lifestyle. Then the ability to choose how you’re going to get there.

She firmly believes that everyone should feel ‘enough’ and empower women to build beautifully functioning bodies.

What you’ll find with Cam is a somewhat messy yet dreamy concoction of multiple facets of what she does and has a deep rooted passion for.  And that’s going to be stuff to do with fitness, nutrition, mindset, pain management, lifestyle tweaks and a rad-ass-tribe of women all looking for the same thing.  Radical self-respect

You can find Camilla at and @camilladempster on instagram

If the life coaching that Camilla describes is what you need, you can reach her below:



The Above is the link for Camilla’s 14 day check in online challenge to teach women to ditch the binge/restrict/guilt cycle.  I give inner mindset skills and out physical moderation skills.

As always, you can find me at @operationlean on Instagram and Project Lean on Facebook! See you here next week!

Sign up not only for Access to all current and FUTURE freebies, but to never miss a new Podcast, Recipe or Tips



So this is what Iowa Girl Eats Recipe looked like-(which I found while browsing Pinterest) and below, you will find the recipe that I adapted mine from. There were some changes, as Sweet Chili Sauce has WAY too much sugar for my liking!
Also, I had to make a lot more coconut sauce. Apparently MY understanding of a medium head of cauliflower, is MUCH larger than a professional’s. HAHA, There would have been no taste at all if I didn’t use the whole can instead of 1/2 cup! LOL
You will see below as well, that my food photography skills need A LOT of work! It just doesn’t have the same impact as Iowa girl’s!
What I can vouch for is the taste! YUM YUM YUM…if you are looking for a low carb, high protein meal this recipe should come with you to the grocery store this week! AH-MAZ-ING, and who doesn’t want the unlimited nutrients of Asparagus and stinky pee! The perfect accompaniment for extra color!
Jeff the Chef approved, but I think that maybe he just really appreciates ANY TIME I’m willing to do some cooking so he can relax and not have to think up something fancy. I still don’t think he’s figured out that I could eat the most bland food every single day and still be happy. I just love ALL FOOD!…well actually, that IS what I did before I met him, haha.


                                            MY UGLIER VERSION but OH SO GOOD


You can find THE Iowa Girl Eats Recipe at the link above, or you can try my more Keto Friendly Low Sugar Version below (still not perfect keto cause I used fake dressing for the sweet and tangy flavor and WAY fewer calories….then you get to eat more!)
It’s all about volume for me! This recipe is perfect if you are the type who loves to go WAY OVER on portion size, but without the guilt!
It’s time to be 100% satisfied and feeling full, without the guilt 🙂
Steph’s Version of Sweet Chili and Coconut Lime Chicken and Cauliflower Rice


  • 1 Can of unsweetened light coconut milk, divided

  • 1/2 cup of Light Catalina Style Dressing (I used one with extra herbs)

  • 1 lime

  • salt and pepper

  • 2-3 Tablespoons of Sriracha or another Hot Sauce

  • 1-1/2lbs chicken breasts

  • 1 Large head cauliflower, grated

  • 1 Medium Onion, Chopped

  • 2-3 Cloves of Garlic, Chopped

  • 1-1/2 Tablespoons coconut oil

  • 1/4 cup fresh cilantro, chopped


For the Cauliflower Rice-Use a food processor, blender, cheese grater, or buy it already riced from the store!

  1. Combine 1/2 cup coconut milk, Sweet Dressing, Sriracha or Hot Sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes – 1 hour in the refrigerator.
  2. Bake or Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes.
  3. Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add Onion and Garlic, and Cook a couple of minutes, Add cauliflower, season liberally with salt and pepper, and then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add the rest of the can of Light Coconut Milk.. depending on how coconutty you want it. ( I think you’ll want it all) Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken.
  4. I baked one Bunch of Asparagus on a Baking sheet at the same time I was baking the chicken. All it has is a light drizzle of good quality olive oil, salt and pepper
Let me know what you think if you make it! It’s a keeper for me, and trust me, you won’t miss the rice!