Protein Brownie Bites

Super easy Brownie bites with a little protein! Done in under 30 minutes from start to finish. Not too sweet and a great way to curb your craving!

So a super quick recipe today as I am getting a lot of stuff ready to be posted! I made these on a whim one night, and they turned out really good! So I had to share. They’re more of a brownie with protein than a protein brownie coming in with 2 grams of protein per bite. If you really want to up the protein, replace the Cocoa with another Tablespoon of protein powder.

They’re nothing like a true full guilt fudgy brownie, but they’re a little dense, not cakey, and still moist. Not too sweet, a nice balance. Reduce cooking time by a couple minutes (Toothpick comes out slightly dirty) for a fudgier brownie. 

It is just as follows.

Protein Brownie Bites

  • Servings: 6
  • Difficulty: easy

Super easy brownie bites with a little protein! Not too sweet and a great way to curb your cravings!


  • 1 TBSP coconut oil or melted butter (If no coconut oil you can use vegetable or canola oil.)
  • 2 TBSP brown sugar
  • 2 TBSP cane sugar (White sugar works too!)
  • 1 tsp vanilla
  • 1 egg (Or about 1/4 cup egg whites. Using egg whites will increase the protein a bit)
  • 2 TBSP coconut flour
  • 1 TBSP cocoa powder (preferably dutched)
  • 1 TBSP chocolate protein powder (I used Orgain vegan protein)


  1. Preheat your oven to 350°
  2. Get a mini muffin pan and either spray with bakers joy or oil and flour (Can use mini muffin liners as well.)
  3. Melt your coconut oil or butter and mix in the sugar very well.
  4. Add in egg and vanilla then mix again.
  5. Add in the rest of your ingredients.
  6. Bake for 10-15 minutes or until a toothpick comes out clean.

Baked Zucchini Fries

Now I’m done with my rambling, onto the recipe!

So I LOVE zucchini fries, but the deep fried ones absolutely do not like me, so I made some that would. They obviously aren’t as good as the deep fried version, something about frying something makes it taste a thousand times better, but they are good when you are not wanting a tummy ache or are trying to follow a healthy diet.

Baked Zucchini fries

  • Servings: 3-4
  • Difficulty: easy

healthy baked zucchini fries that are delicious and easy to make.


  • 2 medium zucchinis
  • 1 egg
  • 2 cups panko bread crumbs (I used seasoned)
  • 1 cup flour (Seasoned with a little salt and pepper)


  1. Cut your zucchini into fry like pieces. salt them and let sit on a towel for at least 20 minutes, up to one hour in the fridge. Preheat your oven to 350° when you pull out your zucchini.

2. Once they are dried, dredge them in flour (I just got a Ziploc, put the flour and some 1 tsp salt, 1 tsp pepper, and 1 tsp paprika and shook it up) When you’re done place them in a strainer and shake to remove excess flour.

3. Next, get a bowl and put your egg in it, along with a teaspoon or so of water, also a pinch of salt and pepper, mix well. Also take a bowl and put your panko in it. If it is not seasoned, add 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp thyme, and 1 tsp ground sage and mix well. Then take your flour coated zucchini and put them into the egg mixture, coating evenly, then placing into the bowl with panko and cover evenly.

4. Get a sheet pan and lay out the zucchini fries evenly, making sure they do not touch. if not using a stone like I did, make sure to use parchment paper. bake for 20-25 minutes, flipping halfway through, and remove them when golden brown. Let cool and enjoy! (Really good with ranch or a garlic aoli.)

Quick Roasted Butternut Squash

Easy way to roast butternut squash.

So this is a simple roasted butternut squash recipe that you can use for many other recipes, soups, mashed butternut squash, or even roast it plain and use them for smoothies. It really is super simple and foolproof, and there are a couple way to do it as well, and I will touch on those further down.

I refer to roast them with the skin on because it makes it easier to remove it after it has been cooked and cooled. Peeling butternut squash is just a bit annoying. Also I remove the seeds, but you can even leave them in and remove them after cooking as well. I roast mine with olive oil and some salt, pepper, rosemary, and ground sage. Different uses have different seasonings though.

Just set your oven to 400°, and throw them in the oven for about 45-60 minutes. You know their cooked when a fork easily pierces the flesh.

I used this specific squash to make some Roasted Butternut Soup but you can use it for a variety of things! I even like just scooping it with a spoon and eating it!

Also if you want to peel and cube them to roast them, set the oven to 425° and roast for about 30 minutes or until they start to brown slightly, for 1-inch cubes. Season similarly to my original recipe and add some smoked or normal paprika for extra flavor!

Vegan Chickpea Curry

Simple and delicious Chickpea Curry that is vegan and has a little kick. Ready in about 45 minutes!

There is not many warm and comforting dishes I like more than curry, especially one that has chickpeas. This is a vegan recipe but you can also replace it with chicken, tofu, or whatever protein you like. Serve with some rice, or some Naan bread, you have a delicious meal. Also it isn’t too spicy, I will be testing out some green curry for you all out there that are into spice.

The recipe is pretty simple, I use canned chickpeas, but I bet it would be even better with some made yourself. I usually buy dried garbanzo beans in bulk, much cheaper than canned. but we want something simple and fast, and a lot of people don’t have time for making the beans. This is cooked in the instant pot and takes about 45 minutes from start to finish, look below for how to make it on the stove top. (Spoiler, super easy)

Now I like to go to the Asian store to get the coconut milk, curry paste, and other ingredients. You can get good quality food for not too much, and there are many other interesting things you can get as well, Japanese sweet potatoes are some of my favorite.

Now onto the recipe!

Vegan Chickpea Curry

  • Servings: 8-10
  • Difficulty: Moderate

A delicious and healthy vegan curry that is pretty easy to make and so worth every minute.


  • 1 Onion Diced (Of your choosing, I used yellow)
  • 2 Medium Carrots Diced
  • 1 TBSP Minced Garlic
  • 1 TBSP Fresh Grated Ginger (Heaping)
  • 3-4 TBSP Yellow Curry Paste (2 if you don’t like any spice)
  • 1 Heaping tsp Turmeric
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Can Diced Tomatoes (Or about 2-3 large tomatoes)
  • 2 Cans of Chickpeas
  • 1 Can Full Fat Coconut Milk


  1. Put your instant pot on “saute” mode and add in some oil, put in the onion and carrots and cooked for about 2 minutes.

2. Add in the garlic and ginger and cook for another 2 minutes.

3. Add in the rest of your ingredients and set your Instant Pot to high pressure for 20 minutes. Quick release when done.

4. That’s it! If you like a thicker curry (As I do) simmer on saute until desired consistency or mix a table spoon of flour with 1 1/2 TBSP of water and mix in, simmering for about 3-5 minutes.

The curry paste I use
One of my favorite coconut milks

If you don’t have an Instant pot follow the same instructions, on medium-high heat. After adding all the ingredients just simmer covered for about 30 minutes on low, or until the carrots are soft and cooked through.

Honey Teriyaki Chicken

Super easy weeknight meal with only 4 ingredients! Try it out!

So I got a great quick and easy weeknight meal. I usually make the marinade, which is super simple by the way, and just leave it in the fridge throughout the day. It is ready to go and bake right when I am ready to cook, and dinner is ready in about half an hour.

It really is simple, chicken, you can use thighs, legs, breasts, quarters, it all works. Then just teriyaki and honey, that is the marinade. I like to season with pepper and then pop in my cast iron.

Now onto the recipe.

Honey Teriyaki Chicken

  • Servings: 3-4
  • Difficulty: Easy

Super simple honey teriyaki chicken recipe that is sure to please. 3 hours to marinade then 30 minutes in the oven, that easy!


  • 2 pounds of chicken.
  • 1 C. Teriyaki marinade
  • 1/4 C. Honey
  • 1 tsp Black pepper


  1. Preheat the oven to 425, if using a cast iron leave in oven to preheat.
  2. Put chicken into a ziploc bag and pour in teriyaki and honey, also add in the pepper.
  3. Mix in bag and let sit for at least 3 hours.

4. Oil pan or cast iron well and place in the pan.

5. Bake in oven for 30-35 minutes or until juices run clear (This also depends on thickness of chicken) (Internal temp should be 165 in thickest part if using thermometer. I’ll be honest, I usually just cut it and look.)

6. Cool and enjoy! Serve over rice or with veggies for a complete meal.

Easy Instant Pot Rice

Easy Instant Pot Rice!

Today we have another quick and easy recipe that everyone with an Instant Pot should have in their reservoir. Easy Instant Pot Rice.

Now I have tried this with jasmine, brown rice, and white rice. So I cannot guarantee that it will be the same for all other kinds. But the ratio I find works the best is a 1/1. Equal amount of water and rice.

Also before you cook the rice, be sure to rinse it multiple times, until the cloudiness you can see is gone, I usually rinse my 4-5 times, straining it through a strainer each time, it help prevent the rice from getting sticky and mushy.

What we must remember is that liquid measuring cup and dry measuring cups are not exactly the same measurement. A reasoning why people tend to like weighing their ingredients more, accuracy. So the trick I learned here is to measure the rice with the dry measure, then use the same measuring tool for the liquid, then add a little more, about a “splash.”

Now I also like my rice a bit less firm, so I add probably about a tablespoon or two more of water, but it is personal preference. The one to one ratio makes perfect rice every time as well. You just have to experiment with your preference.

Cooking Time

So you will put the Instant Pot on HIGH pressure for 3 minutes, let it natural release for 10, then finish releasing the rest of the pressure. Let it cool just a few minutes before serving.

I also tend to store my rice while still warm, I find the condensation it creates helps to keep the rice from drying out too much in the fridge.

Fudgy Dark Chocolate Brownies

Easy Fudgy Brownies for your Valentine!

Now there is not much more I like than a super fudgy brownie, add in dark chocolate, and you got me hooked. I made these for valentines day, my little gift for this first year of being married. He says he’s not a sweets person, but he could eat a whole batch of these. So definitely husband approved.

Now there is team fudgy and cakey with brownies. My mom is team cakey, a misconception with fudgy brownies is that they are under cooked, false. it is a combination of using a little bit of oil and brown sugar, and also to not over mix the batter when you add in the dry ingredients.

The ingredients are very simple, you probably have all you need in your kitchen right now. Brown and white sugar, butter, vanilla, cocoa powder, flour, eggs, and a mild oil. That’s it.

Now onto the recipe.

Fudgy Dark Chocolate Brownie

  • Difficulty: Easy

A fudgy delicious brownie that is super easy to make and is sure to cure that sweet tooth.


  • 1/2 C. butter (Melted)
  • 1 TBSP mild oil (I used coconut, but feel free to use vegetable or canola.)
  • 1/2 C. dark brown sugar
  • 1/2 C. white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 AP flour
  • 1/2 C. cocoa powder (Preferably dutched)


  1. Preheat oven to 350°
  2. Mix the sugars, butter, and oil together very well, for about a minute.

3. Add in vanilla and eggs, one egg at a time, whipping it until it is light in color and “fluffier.”

4. Sift the flour and cocoa powder in (also if you have any additional mix-ins put them in now) Mix until just combined, you should have a very thick batter.

5. Grease a pan, you can use really any, I used an 8×8, use a larger dish for thinner brownies. Also cast iron skillets are good to use.

6. Bake until the center is just barely jiggling, about 25 minutes, about 20 for thinner brownies.

7. Let cool for about an hour then cut and enjoy!

Perfect Instant Pot Boiled Eggs

Easiest Boiled Eggs Ever!

So this is a simple blog post I wanted to share with you all. Ever since I started cooking eggs in the Instant Pot I have never done it any other way. They always peel easily, and cook perfectly every time.

All you need are eggs and water and a splash of vinegar. Put the steam rack in the instant pot and put your eggs on it. Then pour in about a cup and a half of water and a splash of vinegar. Set the timer to 5 minutes for hard boiled, 4 for medium boiled, and 3 for soft boiled. When they are done just put them in an ice bath and let them cool completely before peeling. That’s it!


Vegan Banana Pancakes

So I wanted something on my blog everyone could easily make. This is something I didn’t have to go to the store for and had everything at my disposal. This recipe is written up to be a vegan recipe, and it is pretty healthy. I used “Flax Eggs” which it super simple to make and ground flax seeds are relatively cheap. If you don’t have flax seeds on hand though you can just use an egg, or simply leave it out, it’ll still taste great.

It’s quite funny actually, I eat relatively healthy, and I try to feed my husband healthy foods, he raved about these pancakes, and how surprised he was that they were vegan. Of course though I give him something healthy and he smothers it in syrup. But to each their own, I prefer mine with a little peanut butter and agave, everyone has a preference though. Real maple syrup would be excellent.

Also I made these with and without blueberries, you could mix in anything really, blueberries, raspberries, chocolate chips, coconut, even more chopped up bananas, let your imagination run wild.

Now onto the recipe.

Vegan Banana Pancakes

  • Difficulty: Easy

Delicious and easy vegan banana pancakes that are healthy and are a great start to the day. Can be made ahead of time and freeze well!.


  • 2 large ripe bananas
  • 1 TBSP ground flax seed
  • 2 TBSP water
  • 1/2 C. nut milk of choice (Or regular for non-vegan)
  • 1 C. oat flour or all purpose (I used some from my mother in law, though you can also put rolled or steel cup oats in a blender and blend it into flour.)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp vanilla


  1. Before you start the recipe, you need to mix the ground flax seed and water in a small bowl and let it sit for 5 minutes until it gels a bit.

2. Now put everything into the blender (Including the flax) and blend until smooth, about 30 seconds. Mix in any mix-ins you want.

3. Heat your pan over medium heat and grease it well, drop your pancake batter in, however big you want them, and cook until little holes start forming, flip and cook until firm. (I literally poke it, it shouldn’t feel squishy but also not too firm, like a just ripe avocado.)

4. put on a plate to cool and top with toppings of your choosing.

5. Enjoy!

Tip: These pancakes freeze very well, just stick them in the toaster to heat them up perfectly. Like an Ego waffle.

Instant Pot Deer Roast

So I have quite a bit of deer in my freezer, one of which is a shoulder roast. This is a simple easy to follow recipe, also if you don’t have an Instant Pot you should definitely invest in one, it is my most used kitchen appliances by a long shot.

So all you really need is some vegetables, stock, and of course, the deer roast. Sear the meat, toss everything in, and press start. It really is that easy. 

Also it is pretty healthy too, large dose of veggies and a lean protein, so absolutely no guilt here. Also my husband LOVED it, all thumbs up from him.

Instant Pot Deer Roast

  • Difficulty: Moderate

A delicious and healthy deer roast recipe. The deer can also be replaced with beef if you don't have access to wild game!


  • 3 Pounds Deer Shoulder/Roast
  • 1 Large Onion
  • 5-6 Medium Carrots
  • 3 Pieces of Celery
  • 1 Green Bell Pepper
  • 2 Jalapenos
  • 2 C. Red Cabbage
  • 1 TBSP Olive Oil (or oil of choosing)
  • 2 tsp Paprika
  • 1 tsp Salt
  • 2 tsp Pepper
  • 1 1/2 tsp Miso Paste (optional but adds great flavor)


  1. Put the instant pot on saute mode, high heat. Wait until it reads “Hot” then add oil. Season the meat with salt and pepper and sear both sides until a golden crust forms on each side. Remove from pot.

2. Add in chopped all vegetables, except for the cabbage, and cook for a couple minutes, add broth and deglaze the pot. (Scrape the brown bits at the bottom.) Add in cabbage.

3. Add in the paprika and miso then stir well.

4. Set meat on top of the veggies and put the lid on, press meat/stew mode and set it for 45 minutes, or until meat falls apart. Add additional seasonings to taste.

5. Let cool and enjoy!