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Mozzarella Sticks

March 5, 2016

Tell me you love Mozzarella Sticks! Growing up, these were an all-time favorite of mine. Almost every restaurant we went to that had a kids’ menu had Mozzarella Sticks and you better believe that that was my meal of choice. There is nothing like that piping hot, crispy breaded cheese stick of joy that melts as you pull both sides and wrap the cheese around your finger. Or is that just me?



Anyway, it has been way too long since I had Mozzarella Sticks in my life. So many things given up when I gave up sugar and flour a few years back. There are definitely some questionable ingredients in Mozzarella Sticks all across the board, whether in a restaurant, homemade or found in the frozen section of your local supermarket. So I can say I am pretty happy staying away from that; yet, I had a deep longing for some good Mozzarella Sticks. I’ll skip to the punch line though and let you know that these aren’t even real cheese.





TA-DA! Now that I let the cat out of the bag, I can tell you that these are the best Mozzarella Sticks I’ve ever had in my life. Trust me, this is with all things considered even the fact that this is made with a healthy soy cheese that I find in the dairy section of Trader Joe’s. Isn’t that odd that they have non-dairy products in the dairy aisle? That’s pretty skeptical to me but I can’t say I feel uncomfortable shopping in the dairy aisle since I grew up eating dairy and will on occasion let some slip by me.


Their soy cheese is delicious. It has just the right amount of saltiness to eat cold in fresh slices. They are even better melted. That’s actually how I got this idea of making homemade Mozzarella Sticks. I don’t know if I’ve mentioned before that my mom is from Venezuela. Well, she is. And, that comes with delicious food. Mmm…



Queso Frito


In Venezuelan culture, eating fried white cheese is a common breakfast staple. As a kid, there was nothing like jumping out of bed to the smell of white cheese frying on pan. It doesn’t even really need oil because it gets browned and crispy on the outside yet melty on the inside without ever really sticking to the pan. My gosh, I am drooling.


One of these mornings, I woke up with “queso frito” on my mind, if you didn’t guess that means fried cheese. It’s assumed the cheese is white, just in case you were wondering. I thought I would take a risk using my Trader Joe’s soy mozzarella cheese to imitate my childhood favorite, “queso frito“. I’ll add that it was very successful and that is when the light bulb went off in my head. I knew that if I made a good gluten-free Italian breading that I could make homemade Mozzarella Sticks that would change the healthy food game forever.




I went through trial and error to find the right combination of flavors for my bread crumbs. With a little bit of this and a little bit of that {pictured above}, I made the perfect mix to make my healthy and homemade Mozzarella Sticks. In less than 20 minutes, I had cooked up 10 Mozzarella Sticks without deep frying them. Now, I just can’t wait to make these for the kids and family when they come up to visit! They are going to love them as did we.


Make these like right now! Not that I’m trying to be demanding or anything BUT you’ll thank me later. You are very welcome, my dearies.



Mozzarella Sticks


Make these healthy homemade Mozzarella Sticks and change the food game forever while satisfying every mouth you feed.



Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Yields: 10








For the breading


For the sticks



  1. In a small bowl, combine ingredients for your Italian breading.

  2. Pour egg into another small bowl.

  3. Cut your cheese into 10 individual slices.

  4. Grease a small pan with coconut oil on medium-low heat, preferably on the back burner.

  5. While that heats up, bread your sticks. First, dip mozzarella slices into breading. Second, dip into the egg mixture. Third, dip into breading. Repeat until all are fully breaded.

  6. Fry two sticks at a time. One minute on each side. Serve onto a paper towel lined plate.

  7. Allow to cool for a few minutes. Serve with marinara sauce for dipping.


  • I used soy mozzarella cheese from Trader Joe's.

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February 12, 2019

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My name is Estefanía but you might know me as chefNia* 


125 lbs gone forever, eHealed is my real life beyond the scale.







Intention, healthy food recipes, fitness advice, essential oil healing, DIY projects, crafts tutorials, life hacks, travel tips, pups, home decor and more...


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