Creamy Mashed Potatoes

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

  • Servings: 12-16
  • Difficulty: Easy

An easy and delicious mashed potato recipe. Perfect as a side dish to roasts and meat dishes!

Ingredients

  • 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)

Directions

  1. Peel and cut the potatoes into large chunks, about 1 inch.
  2. Boil some water with 2-3 tsp of salt.
  3. Add in the potatoes and cook until a fork pierces through them easily.
  4. 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.
  5. Enjoy!

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!

Upgraded Mac N’ Cheese

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

  • Servings: 16
  • Difficulty: Moderate

A new and healthier spin on a traditional baked mac n' cheese.

Ingredients

  • 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.

Directions

  1. Put a tablespoon of butter in a skillet on low heat and cook the onion till soft and translucent, about 20-25 minutes.
  2. 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.
  3. Remove the onion and mix in pasta and carrots.
  4. Preheat the oven to 350° before starting your roux.
  5. 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)
  6. 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.
  7. Mix in the nutmeg, pepper, and salt to taste.
  8. 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.
  9. Bake for about 20-25 minutes or until the top is golden.
  10. Let cool and enjoy!

Tahini Free Hummus

A super simple and healthy tahini free hummus! Made in your blender or food processor, you’ll easily please a crowd with this easy recipe.

So I’ve never been a huge fan of tahini, and I know a lot of people who don’t like hummus until they’ve tried one without tahini. This is a super simple and quick hummus recipe that is pretty healthy and will make everyone happy!

If you prefer a hummus with tahini though, replace the olive oil in the recipe (Except for 1-2 TBSP). Also be sure to read the tip at the bottom of the directions for a smooth and creamy hummus, if you buy a cheaper can of garbanzo beans they are most likely not soft enough for this recipe. (I buy the ones at Aldi so no judgement here!)

Also another tip is to put your lemon in the microwave for 10-15 seconds to loosen up all those juices, if you keep your lemons in the fridge, then about 25-30 seconds. It’s a game changer!

See this super easy and delicious recipe below!

Tahini Free Hummus

  • Servings: 8-10
  • Difficulty: Easy

A simple and delicious tahini free hummus! Follow tip at the bottom of the directions for a smooth and creamy hummus.

Ingredients

  • 1 15oz can of chickpeas
  • 1-2 garlic cloves (depending on preference)
  • Juice of half a lemon
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup of olive oil
  • 2 TBSP cold water

Directions

  1. Put all of your ingredient into a blender and blend until smooth and creamy, add water to preferred consistency. Scrape down the sides of your blender every so often to achieve a smooth and uniform consistency.
  2. Enjoy!
  3. Tip: For creamy hummus, make sure your chickpeas are super soft. Boil in a small pot water with a tablespoon of baking soda after draining and rinsing from the can for about 10-15 minutes until soft. Rinse well and use!


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.

Ingredients

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

Directions


  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.

Ingredients

  • 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

Directions


  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.

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!

Enjoy!

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!.

Ingredients

  • 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

Directions



  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.

Chocolate Chip Banana Bread

This is another one of those things I never used to like growing up, for some reason or another. Everyone around me loved banana bread, but with nuts. Now I am not a big fan of nuts in desserts, but chocolate, I can get on board with that.

This is a pretty simple recipe, But the brown sugar in it gives it that caramely delicious taste that I know many people love. In my home we ALWAYS have bananas, and I buy a lot, for things like banana pancakes and of course banana bread, I usually have a pile for bananas to eat, and bananas for baking. I dare you to count how many times I wrote banana so far in this post.

Now onto this foolproof and amazing recipe!

Chocolate Chip Banana Bread

  • Servings: 16
  • Difficulty: Moderate

A delicious and simple banana bread recipe. Feel free to replace the chocolate chips with nuts or anything your heart desires.

Ingredients

  • 3-4 Large Ripe Bananas
  • 2 Large Eggs
  • 1/2 C. White Sugar
  • 1/2 C. Dark Brown Sugar
  • 1/2 C. (1 Stick) Softened Butter
  • 2 tsp Vanilla Extract
  • 2 C. AP Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 tsp Cinnamon

Directions

  1. Preheat oven to 325°
  2. Grease and flour a loaf pan.
  3. Mash banana until there are barely any chunks left.
  4. Add in the eggs and mix well.

5. In a separate bowl combine sugars and softened butter.

6. Mix sugar mixture into banana mixture until well combined, add vanilla.

7. Mix dry ingredients in separate bowl

8. Add dry ingredients into wet ingredients and add mix-ins. (Nuts, chocolate chips, dried fruit, ect.)

9. Pour mixture into loaf pan leaving a bit of room for it to rise (About 1 inch) and bake for about an hour, until a toothpick or knife comes out clean. (I had extra batter and made mini muffins with them)

10. Enjoy!