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!

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!


Clean Your Instant Pot

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.

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!

Ingredients

  • 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)

Directions

  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.

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.

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!

Ingredients

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

Directions



  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.

Ingredients

  • 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)

Directions



  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!