This is another simple, affordable, and delicious recipe. Not the healthiest but I’m of the opinion, if you are starting out cooking from scratch, coming from an unhealthy diet, anything you make yourself with minimal ingredients is better than before. Plus it is super yummy and makes a great side to main dishes. My favorite pairing is with roasts and steak.
Now onto the recipe!
Creamy Mashed Potatoes
An easy and delicious mashed potato recipe. Perfect as a side dish to roasts and meat dishes!
A little over 2 LBS potatoes
6 TBSP butter
2 tsp garlic powder
Salt to taste
Black pepper to taste
1/4-1/2 C. milk of choice (I use unsweetened almond milk)
Peel and cut the potatoes into large chunks, about 1 inch.
Boil some water with 2-3 tsp of salt.
Add in the potatoes and cook until a fork pierces through them easily.
Drain and transfer back into the pot and add in the butter, mash and add in the rest of the ingredients, adding more seasoning according to preference. Add in milk until texture preference is reached, more for a smoother mash, less for a thicker mash.
Note. I used about 2 1/2 lbs potatoes for this recipe. Feel free to use less and adjust accordingly. Also I left a little skin on my potatoes as I like it this way, feel free to peel completely!
So mac n’ cheese has always been a comfort food. I wanted to make it a mission to upgrade it, not necessarily in taste, since we all know a good mac n’ cheese cannot be beat, but in health. This mac n’ cheese has veggies, carrots, onions, spinach, and whatever else you want to throw in. Also this is a recipe for people who are a bit more experienced in the kitchen, as you are making sauce from scratch, which is a roux. All it consists of is equal part fat and flour. I used butter for the fat, but you can use olive oil ect.
Also, there is quite a bit of veggies, I added them to make this a little healthier and add some micro nutrients, feel free to leave them out.
Now onto the recipe!
Upgraded Mac N' Cheese
A new and healthier spin on a traditional baked mac n' cheese.
16 oz dried pasta of choice (I used penne)
2 medium white onions, sliced thin
4 medium carrots, large dice
2-3 C. of chopped spinach
4 TBSP flour
4 TBSP salted butter
2 1/2 – 3 C. of milk. (I used unsweetened almond milk, use milk of choice.)
2 C. each of cheddar and mozzarella cheese, shredded.
1/2 tsp ground nutmeg
1 tsp black pepper
Salt to taste
1-2 C. of Italian style bread crumbs.
Put a tablespoon of butter in a skillet on low heat and cook the onion till soft and translucent, about 20-25 minutes.
Boil some salted water, then put in the pasta and carrots. Cook till the pasta is toothsome. (A little firm, not mushy, not crunchy.) Drain and put in pan you are going to bake in.
Remove the onion and mix in pasta and carrots.
Preheat the oven to 350° before starting your roux.
Melt the butter in a pan and whisk in the flour, cook until slightly brown. While that is cooking slightly heat up the milk then slowly add to the butter/flour mixture. (This is the roux)
Once the roux is well mixed add in 2 cups of cheddar cheese and 1 cup of the mozzarella, saving the rest for the top.
Mix in the nutmeg, pepper, and salt to taste.
Mix the sauce with the pasta then add in the spinach, mixing well. Top with the bread crumbs and the rest of the mozzarella cheese.
Bake for about 20-25 minutes or until the top is golden.
Posting this one a bit late, although with good news!
The posting will begin Tuesday the 27th! Taking this Saturday to celebrate my anniversary so no post then. I hope everyone is looking forward to more recipes. Let me know things you’d like to see in the future.
Just another weekly update. Currently finishing up some future posts and the final touches on my site. I am happy to say everything is on track to start up again soon, and I can’t wait to share it with you all! Thank you for the continued support. Sorry for such a short update! There isn’t anything too new. Hopefully next week will be different.
Hello everyone! Just another weekly update in preparation for my coming back! Currently working on some recipes, and I’m going to get a collection of 10-15 recipes before I start to begin posting again. Also I plan on posting 2-3 times a week. Thinking Tuesdays and Saturdays, and occasionally Thursdays/Fridays. Also I plan on posting small updates to keep this site active and up to date weekly, expect updates on Mondays! Thank you to everyone who has supported me these last few months, and I look forward to sharing my recipes with you all!
Sunday – Rest day/Short recipe testing day
Monday – Updates for what’s to come in the week
Tuesday – Recipe post
Wednesday – Recipe testing day
Thursday – Recipe testing day/Potential recipe post
Friday – Potential recipe post
Saturday – Recipe post
Be sure to comment on suggestions on what you want to see and what you think of this schedule! Thank you!
Been working on my site little by little. I have decided on a final approach to how I want to run my blog and where I want to go with it. Currently recipe testing and writing about budget cooking, quick and easy meals, and how to achieve less food waste. As most people struggle with these issues as well as myself, I wanted to help calm some nerves and give people confidence to not only get into the kitchen, but be able to do it without financial pressure. As these next couple months go by I hope to get things where I want them and to get my ideas and experiences out there. I went in over my head, but this is something I am passionate about. Thank you to everyone who has supported me and been with me through this journey so far. To future successes and to hopefully getting more people in the kitchen and more money in their pockets.
So how many people out there just wash your instant pot with just soap and water and it just isn’t working? Cooked something and it stuck to the bottom of the pot and can’t get it off? Well I got the solution for you, and it is only two things, vinegar and water, seriously! It can also help to get that “smell” out of the ring on your instant pot.
Now onto the super easy way to clean your instant pot!
Instant Pot Cleaning
2 Cups of water
1/2 White Vinegar
Put the water and vinegar into your instant pot and set it for high pressure for 5 minutes. Quick release and let cool for a couple minutes, dumping the solution and cleaning as normal. All the funk should come right up!
Just a reminder that this will not replace routine cleaning. If you do not clean your instant pot thoroughly regularly then it will have a “smell” to it. I recommend doing this cleaning every 3rd dish or so you make in addition to regular cleaning.
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
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)
Preheat your oven to 350°
Get a mini muffin pan and either spray with bakers joy or oil and flour (Can use mini muffin liners as well.)
Melt your coconut oil or butter and mix in the sugar very well.
Add in egg and vanilla then mix again.
Add in the rest of your ingredients.
Bake for 10-15 minutes or until a toothpick comes out clean.
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
healthy baked zucchini fries that are delicious and easy to make.
2 medium zucchinis
2 cups panko bread crumbs (I used seasoned)
1 cup flour (Seasoned with a little salt and pepper)
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.)