Cooking for One: Recipes for the Single Person

Cooking for one person can present a unique set of culinary challenges…you want something delicious, and maybe with leftovers, but not like A WEEK’S worth of leftovers because you’ll get sick of it.

From my perspective as well, I don’t necessarily want to go through hours of work and a complicated recipe just for myself. So one-person recipes have to be approached a little differently, and bring a combination of simplicity and flavor.

These are some of my favorite one-person recipes to get you started…

…or you can browse the archives below!

How to Cook Frozen Salmon in the Air Fryer…a.k.a. My Go-To Weeknight Dinner

September 20, 2023

This recipe *might* take the crown for the most frequent dinner in Casa Jessica. Once I realized how easy it was to cook frozen salmon in the air fryer, I had it MADE!

It’s crazy to me that I had an air fryer for a couple years before ever using it. I tried it once or twice, was like “not for me”, and relegated it to the back of my pantry.

Then last summer when I was doing an intensively restrictive diet and gut health protocol, my air fryer suddenly became the MVP of my kitchen.

When I realized how amazing and fast it was for making all manner of veggies and proteins delicious (without heating up my kitchen in the middle of summer, and not having to wait for the oven to preheat), I upgraded to a two-drawer air fryer so I could cook two things at once.

I literally use it at least once a day, so it doesn’t even have cabinet space in my kitchen…it’s perpetually out.

Asian-Inspired Ground Chicken or Turkey…Perfect for Asian Chicken Bowls

September 6, 2023

I realized the other day that I hadn’t shared three of the healthy meal recipes that I make most often. And so without further ado here is one of my absolute go-to recipes for any weeknight where I don’t know what to make, or if I need to ensure I have multiple days of leftovers. Today we’re making delicious Asian-inspired ground chicken!

I alluded to this recipe in my post on surviving a candida diet or functional medicine detox, but because it’s a somewhat squishy “recipe” (in that it has ingredients, but I completely make up the amounts), I never got around to writing the recipe down.

Or taking pictures, for that matter, because usually when I make this Asian ground chicken I’ve reached the point of starving and it’s late evening and I just kind of throw it together. Then I belatedly realize that, once again, I failed at taking pictures.

I love that this recipe is healthy and only takes a few minutes to make, and it’s really versatile. My favorite thing to do with it is make Asian chicken bowls, using jasmine or basmati rice, whatever roasted veggies I can cobble together, chopped green onions, avocado, and some kewpie mayo.

But if you’re going light on grains you can throw it on roasted sweet potatoes, or if you’re eliminating carbs for a while it’s great in a lettuce wrap.

Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)

June 13, 2023

My love for anything using the PB&J flavor combo is well-documented, but it usually ends up in a more indulgent place vs. healthy (see: pb&j babka). So when I saw this peanut butter and jelly baked oatmeal pop up in my IG feed a while back, I had to give it a try.

And then when I figured out how easy this it was to make, it honestly became kind of dangerous.

Like, “hey, it’s 11am on a Tuesday, what if I threw this together and had it for lunch instead of my salad and chicken??”

“Maybe I need to perfect the recipe more…I’ll make it after dinner just to be sure.”

And so I can tell you with authority that this recipe is really flexible, super easy, and makes a perfect compromise when you’re trying to be really healthy but are craving something indulgent.

With that said, here are some tips that I’ve found make a difference in the final product…

I’ve provided timing guidance, but it may take longer depending on the size and thickness of your ramekin and how wet your banana is.
To that point, resist the temptation to use too much banana, as it makes a big difference in texture and might not set well (though will still be delicious). I recommend using ripe bananas, but not overripe…you want dark yellow with some brown, but not at the wet, mushy banana bread stage.
I’ve made this pb&j baked oatmeal two ways—just throwing the rolled oats in as-is, or giving them a quick pulse in the food processor to break them up. I slightly prefer the texture of the latter and it only takes a second, but is completely up to you.
The peanut butter powder is totally optional. I had some on-hand so used it to amp up the peanut butter flavor a bit, but I don’t think it’s necessary and definitely wouldn’t go out of my way to purchase it.

Easy Roasted Maple-Mustard Carrots

June 2, 2023

I’ll admit, I don’t bother with “real” side dishes that often. It’s usually just throwing some chopped veggies in the air fryer and calling it a day (see: cumin broccoli bits). But sometimes one tiny extra step can make a boatload of difference—like these delicious tahini maple mustard carrots.

The sauce is really the star here, a sweet, tart, savory, tangy delight that pairs beautifully with the mellow sweetness of super roasted carrots.

You can make this in either the oven or air fryer, I’ll give instructions for both below. I love doing these in the air fryer because it’s much faster and doesn’t heat up my house in the summer—plus I find that I get a much deeper roast on the carrots that way.

Oven roasting method:

If using the oven, place a rack in the upper third of the oven and preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil.

If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don’t peel). If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting. I don’t peel mine unless they’re not organic.

Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt. Toss to coat well. Roast the carrots until fork-tender, about 20 minutes – maybe more maybe less depending on the size of your carrots.

Air fryer method:

If using the air fryer, preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you’ll need to adjust the cooking time). Prep the carrots the same way (olive oil and salt).

Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are). You want them really golden, headed toward char.

While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper. I always hold back some of the lemon juice, taste, and decide whether to add the rest.

I strongly prefer a really good runny tahini for this type o recipe, vs. fighting with the hard oil-separated kind. This one is my go-to, just shake it and pour!

I also tend to thin out the sauce with a bit of hot water, as I’ve found that an easily pouring sauce makes the dish more fun to eat (a bit less gluey).

When the carrots are cooked through and deeply golden brown (see pics for reference), place on a serving plate and drizzle with the sauce. Enjoy warm (the sauce makes great leftovers, but I always recommend roasting the carrots fresh).

These roasted tahini maple Dijon carrots are a winner any night of the week, whether you’re having a dinner party or it’s just you on your couch!

Other delicious & easy side dishes you’ll love:

Adapted slightly from Joy the Baker

Pin for later!

Easy Roasted Tahini Maple Dijon Carrots

Yield: 2+ servings

These tahini maple mustard carrots are a super easy side dish that seems fancy, perfect for any weeknight. Just take delicious golden deeply-roasted carrots and drizzle with a fast maple, Dijon mustard, lemon, & tahini sauce, and you've got a match made in heaven!

Ingredients

A handful of rainbow carrots (or regular ones); ideally, thin & organic, but see notes
Olive oil and sea salt
2 tablespoons of maple syrup
1 tablespoon of Dijon mustard
3 tablespoons of creamy tahini (mine is runny, & makes a big difference)
Fresh ground sea salt & black pepper
Juice of 1 medium lemon

Instructions

You can make this in either the oven or air fryer.
If using the oven: Place a rack in the upper third of the oven and preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil.
If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don't peel). If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting. I don't peel mine unless they're not organic.
Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt. Toss to coat well. Roast the carrots until fork-tender, about 20 minutes – maybe more, maybe less depending on the size of your carrots.
If using the air fryer: Preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you'll need to adjust the cooking time). Prep the carrots the same way (olive oil and salt).
Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are). You want them really golden, headed toward char.
While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper. I always hold back some of the lemon juice, taste, and decide whether to add the rest. Depending on how thick it is, I like to thin mine out with a bit of hot water so it pours easily.
When carrots are cooked through and golden brown, place on a serving plate and drizzle with the sauce. Enjoy warm!

Notes

You can use regular (bigger, fatter) carrots too if needed, just cut them into smaller pieces for easier and more even roasting. I don't peel mine, but if yours aren't organic I'd recommend peeling. Don't use baby carrots---just trust me.
I often make a single serving of carrots and the regular amount of sauce, then keep it in the fridge for the next night's dinner.

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Aloo Gobi: Indian-Spiced Cauliflower & Potatoes

April 20, 2023

Generally I’m pretty lazy with side dishes…throw some cut veggies into the air fryer and call it a day. But this super easy version of aloo gobi, an Indian potato and cauliflower dish packed with warm spices, has become one of the few exceptions.

Even though it takes a few more steps than just throwing some veggies in the air fryer, it’s still not asking that much. This dish comes together easily in under 30 minutes, takes ingredients that most people already have, and doesn’t require a lot of hands-on time.

While the recipe calls for roasting the potatoes and cauliflower in the oven at a very high heat—and I do think it returns a *slightly* better flavor and texture)—I’ve also roasted them quickly in my large two-drawer air fryer when I didn’t want to heat my house up.

I do have a couple tips for making this as delicious as possible. One is that I do believe the type of potato matters. Don’t use russet. And I tried fingerling but didn’t love the texture as much…it can do in a pinch, but I do really recommend going with those little Yukon Gold ones.

The second tip is to watch your onions. I like to take them to true golden-brown-verging-on-charred to really get the most flavor, but you DON’T want them to tip over into burned. It gives the entire dish a burnt flavor that’s not nice. Using slightly lower heat helps.

The Best, Creamiest Homemade Hummus (+ A Secret Hack)

March 26, 2023

I was never the biggest fan of store-bought hummus. It does in a pinch, but the taste and texture have never done it for me. So I’ve been really excited to find what I think is the easiest and best homemade hummus recipe around.

What makes me say this is the best hummus recipe?? Well, mostly because it takes one extra (but super easy) step…before we blend everything together, we simmer the chickpeas in water with baking soda for a while. In testing recipes out, this did make a big difference in texture.

Why use baking soda in hummus? Normally used in baking, baking soda raises the pH levels of the water, which makes the chickpeas more soluble and breaks them down, which then lets them puree into an ultra-smooth mixture.

I think we sometimes underestimate the beauty of hummus…it’s incredibly versatile, whether as a meal, side dish, snack, or appetizer. You can dip veggies or pita in it, or pile it high with spicy chicken shawarma and veggies.

As with most recipes that are simple, it’s key to use high quality ingredients for the best result. I’ve fallen in love with these organic chickpeas, which I buy in bulk and use in all sorts of recipes, and I’ve found that this squeezable tahini is so much easier to use than the jars.

The Best Easy Air Fryer Broccoli Bits (Roasted with Cumin)

March 4, 2023

I have been making these roasted cumin air fryer broccoli bits on REPEAT for months now and haven’t told you about them. And for that I apologize. Because anything that gets me to voluntarily eat broccoli basically every day is worth sharing.

Broccoli has always been a solidly bottom-tier vegetable for me. I don’t…*hate* it per se, but I absolutely refuse to eat it raw, and I think it’s gross steamed (like most veggies), so it’s generally a “nope” from me. Just texturally, it’s rough.

But when you break it down into smaller pieces (we’re talking smaller than florets here), and roast them until close to charred, they transform into something almost crave-worthy!

Healthy 5-Ingredient Banana Brownies (GF, Grain-Free, No Sugar, Vegan)

February 26, 2023

As a fudgy, gooey brownie lover, these healthy banana brownies are right up my alley. I have been on a chocolate + peanut butter kick recently…I’ve always loved the flavor combo, but lately I can’t get it out of my mind!

And the fact that I can whip these babies up in just a few minutes?? Awesome and dangerous.

5-Ingredient Healthy Brownies | These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes, with no sugar, vegan, gluten-free, grain-free, dairy-free, and egg-free...and yet still delicious! A great healthy dessert recipe that's fast and easy. #healthydessert #gf #grainfree #dessertrecipe #blenderdessert

I’ve played around with gluten-free brownies in the past (like these delish black bean ones), but they weren’t what I’d call *healthy*.

But these tick that box…they’re grain-free, gluten-free, dairy-free, naturally vegan, and don’t have refined sugar added (outside of a tiny bit of optional maple syrup). And yet, addictively gooey and rich. This is a weeknight treat I don’t have to feel any guilt over.

These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes

Now, some people may be put off by the idea that these are healthy banana brownies. But the banana is really providing the bulk and a great creamy texture, when blended with peanut butter—it’s not meant for a strong flavor.

I do recommend using a high-quality cocoa powder because when you only have a few ingredients, that flavor really shines through. This is my everyday cocoa powder, gives a great taste.

These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes, with no sugar, vegan, gluten-free, grain-free, dairy-free, and egg-free...and yet still delicious! READ THE POST

Easy & Flavorful Marinated White Beans

February 5, 2023

When I’m experimenting with tons of different recipes, it’s easy to forget that often the simplest recipes are the most perfect. And that’s definitely the case with these marinated white beans.

Calling this a “recipe” feels a bit weird because there are literally two instructions—put everything a bowl, and mix. And what you get from it is a side dish or a plant-based main dish that is PACKED with flavor.

While you *can* eat them right away, I think they’re much, much better after at few hours (or even better, overnight), when the flavors have had a chance to really meld and sink in.

And that makes these an amazing, 5-minute make-ahead dish—perfect for prepping to take to work. I like to throw some pan-seared fish or grilled chicken on top for the hit of real protein that I need. Add a side salad, and you’re good to go!

Creamy 5-Minute Peanut Butter Pudding (Dairy-Free)

December 16, 2022

A while back, someone close to me was on a super strict elimination diet…no gluten, dairy, etc. plus staying away from refined sugars. As we were planning a dinner party, my eyes lit on this creamy peanut butter pudding that I’d had bookmarked for a while…specifically, a dairy-free pudding (obviously gluten-free) with just a hint of maple syrup.

I decided to give it a whirl, and fell in love with this recipe because it is shockingly easy.

(One quick caveat on the “5-minute” piece…it only takes five minutes to make this pudding. However, it does need to cool in the fridge for a minimum of three hours, and ideally longer. So just keep that in mind when making.)

The peanut butter is strong enough to overpower the coconut-y flavor of the milk base, though other nut butters should work as well. It’s minimally sweetened by maple syrup, but I would love to try honey at some point, to give this a “peanut butter & honey” vibe.

It’s a dairy-free pudding (and vegan, I might add) by virtue of a coconut milk base. We’re talking the good canned stuff, not the boxed “for drinking” nonsense.

I will note that the quality of your coconut milk really does matter, and in particular whether it has additives and stabilizers. I use this Chakoah coconut milk (I order it by the case, since I go through so much, for curries and such). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.

What I love about this peanut butter pudding recipe is that it’s very flexible, so can scale up or down as needed…like when I made the dressing for my delicious thai chicken salad, but it only used half the can of coconut milk, I just roughly halved the rest of the ingredients and VOILA!

Lebanese Hushwee (Fragrant, Spiced Ground Beef with Toasted Pine Nuts)

December 11, 2022

This is pure comfort food, of the absolutely easiest kind. Today we’re making a Middle Eastern beef dish called hushwee that’s full of warming spices like cinnamon and allspice, savory onions, and golden toasted pine nuts.

What is Lebanese hushwee?

Hushwee (also spelled hashweh) is considered “peasant food”, and is a staple in the culture. This Lebanese beef recipe is ready in just a few minutes, and features baking spices, the aforementioned toasted pine nuts, and sometimes dried fruits like raisins.

It’s the basis for many other Lebanese dishes, making an easy stuffing for dishes like kibbeh or meat pies (sfiha)…I believe the word hashweh is actually Arabic for “stuffing”, but someone keep me honest on that. It is also frequently made with lamb instead of beef.

(Just to be clear, I am not Lebanese, so this info is from my own research vs. from my own cultural knowledge.)

You might also like: The Kitchen Tools I’m Obsessed With

This very simple hushwee recipe exactly filled the comfort food craving I was having the other night, especially when paired with a fragrant, fluffy turmeric rice. It would be great on a tahini sauce or piled on my fave homemade hummus, or on a salad as well (if you roll that way).

It also makes awesome leftovers, so you could consider making a double batch for lunches later.

Healthy, Spicy Fish Soup (Great for Liver Detox, Gut Health Protocol, etc)

November 27, 2022

I know a lot of you heard “spicy fish soup” and were like…um, yeah, I don’t know about that. But stick with me, I promise this is worth your time!

As someone who is known for not being a big soup lover, this may seem out of character, but this healthy fish soup was a big staple in my detox and gut health protocol over the summer. It ticked a lot of boxes, including being super easy to make, full of great ingredients, and being good as leftovers.

The first several times I made this, the protocol I was on didn’t allow me to have garlic or onion, so I had to adapt the original recipe to make it more flavorful without those key ingredients.

But once I made the soup with garlic and onion (after finishing the protocol), I realized I actually LIKE it better without them. The real punch of flavors comes from the fish stock (more on that in a sec) and the cumin and paprika.

Read more about the detox & gut health protocol + my tips for staying sane/enjoying!

I’ve made this soup a few different ways, making tweaks each time. I loved how easy it was from the start, but it took awhile for the flavors to really gel into the final recipe for me.

One big change I made was using anchovy paste (super easy to find) and water rather than fish stock, which is more difficult to find (and has varying quality). I also loved adding the cumin seeds and red pepper flakes, and “blooming” all the spices at the beginning for more flavor.

At the end, some fresh lime juice, herbs, and avocado provide tart, cool flavors and textures to offset the creamy warmth and spice. Trust me, this fish soup is a super healthy recipe WINNER!

5-Minute Vanilla Spice Cassava Flour Waffles (Gluten-Free, Dairy-Free)

November 16, 2022

Even when I’m being REALLY good with my diet, and temporarily eliminating things like gluten and dairy, I still need a treat sometimes. In the summer I relied heavily on my addictive dark chocolate banana “nice cream”, but as the weather has gotten colder, I was looking for something a bit cozier. And these vanilla cinnamon cassava flour waffles 100% fit the bill!

These cassava flour waffles are dense (though not dry) and so in my opinion it does need some kind of wetter topping (berries, bananas, maple syrup or honey, yogurt) to balance that out. But the flavor it packs is so comforting…that vanilla-y cinnamon-y goodness really comes through.

I’m pretty new to cassava flour, but have really liked using it as a gluten-free alternative to things like these waffles, or coating chicken tenders.

I have tried this with oat flour as well, and it’s delicious and less dense, BUT also falls apart really easily. However if you don’t have cassava flour on hand, it can still work well with oat flour!

Over the past six months, I’ve talked quite a bit about the health journey I’ve been on, so won’t belabor the point here…I go into more detail in my post on how to stay sane on a functional medicine detox or gut health/candida protocol if you want to read more.

Equilife saw some of the recipes I posted while on that journey (like this delicious spiced chickpea scramble), and recently reached out to me asking if I’d partner with them to develop recipes that adhere to the three different main protocols that they use (two of which I’ve done…the functional medicine detox and the gut health one).

So I’m adding my usual partnership disclaimer here, which is that this post is sponsored by Equilibrium Nutrition. In this case I have included their vanilla daily nutritional support powder (kind of a souped up multivitamin + protein powder) in the recipe, because I use it in my smoothie every day (on my own dime). But if you have a different type of vanilla protein powder that you prefer—or just want to omit—that’s fine too. Most of the recipes in this partnership won’t use the products, but will just adhere to the specific dietary needs.

Tips for Surviving (& Enjoying) a Functional Medicine Detox and/or Gut Health (Candida, SIBO, etc) Protocol

October 16, 2022

So, guys…I’ve been on quite a journey the last six months or so, and so today I’m taking a quick break from sharing delicious recipes to talk a little about the tips I found for surviving (& doing amazingly on) a functional medicine detox and a longer gut health (SIBO, candida, leaky gut, etc.) protocol and diet.

I’ve had a number of friends ask if I could share more about the details, what I cooked, and more, so that’s what I’m doing here. A lot of you won’t necessarily care and that’s totally okay, just move on to the next delish recipe. I definitely won’t take it personally 🙂

Below I’ll share a little about the the diets I had to work within, some of the kitchen gear things that helped me, some tips for not being miserable, and then some of the recipes that were major winners and kept me sane and happy throughout.

About the protocols themselves (diet-wise)

First I wanted to share a little about the specific diet I had to follow, not because I’m trying to sell you on it, but because the specific requirements did inform what types of recipes I had to find and the tips that ended up working for me. I’ll speak to my results at the end of the post.

Plus, I DO believe that a good functional medicine detox is a really good thing to do, and I believe THIS approach to a candida/gut health protocol is the right one (even if you don’t use this company, but I’ve done a number of candida protocols in my time and this one is a cut above).

I started with a 7-day functional medicine detox, intended to help support the liver in detoxifying the body and clean out all sorts of things stashed around the body (particularly in the adipose tissue). I only did the 7-day as a kind of re-set before jumping into my gut health protocol, but really loved how I felt on it and will definitely go back and do the full 21-day at some point.

You can see the detox diet specifics here, but in general it includes a simple shake for breakfast (with vitamin/protein powder), a plant-based lunch, and the option for including animal protein with dinner, and there’s a list of approved proteins, vegetables, and fats.

Then I transitioned over to the 3+-month CBO protocol (Candida & Bacterial Overgrowth). The diet requirements are similar to the detox, but there are more allowed foods (especially veggies & fruits, and complex carbs), and I started having a real smoothie for breakfast (frozen wild organic blueberries, spinach, nut milk, and powders).

In both diets you fully cut out dairy, gluten, red meat, sugar, refined carbs, alcohol, and other things like that (though later in the gut health protocol you can have a weekly cheat meal). I also did a latent food sensitivities test and was cutting out dairy, gluten, and eggs for at least 12 weeks as well.

Why it was hard:

Well…I love food and drinks 🙂 So for one, that was hard. Emotionally and in terms of the small rituals of my life, the ways I reward myself, what I enjoy, I had to find alternatives.
But I also usually travel a lot, and my job also often has food and drink as a key part of socializing, so finding ways to work around that was difficult.
Plus, I felt like I spent like 50% of my time either FIGURING out what to make, or actually prepping food. It took a lot of planning ahead to make sure I could stick to the plan.
I already eat pretty healthy most of the time, but it was taking away some of my favorite things…garlic, brussels sprouts & cauliflower, my Mexican meat & beans for taco salad, etc.

So let’s talk about what actually worked, and how I got really good at this as time went on!

How to survive a functional medicine detox & candida protocol

I go into lots of detail below on some of the items I found super helpful (particularly for food logistics), how to bring more flavor to dishes and enjoy salads, how to “treat yo’self” within the confines of the diets, and then a bunch of recipes that were major winners.READ THE POST

The Best Pan-Seared Stovetop Salmon…& How To Cook Salmon Without Oil

October 11, 2022

Have you ever wondered how to cook salmon without oil? Honestly, I hadn’t until fairly recently (for reasons mentioned below), but once I went down that rabbit hole I realized that simple pan-seared salmon is the most perfect cooking technique out there!

The genesis of this recipe (technique, really) was during the functional medicine/liver detox I did at the beginning of the summer. It includes a fairly restrictive diet of certain proteins (like chickpeas or wild-caught salmon), lots of veggies, and a few healthy fats.

However, cooking with any oil is discouraged due to the oxidation created, so I was looking for ways to cook my favorite (allowed) foods with little or no oil.

Enter: stovetop salmon, which requires no oil (the fish is fatty enough without it) and actually results in the BEST homemade salmon texture!

You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!

Don’t get me wrong, my pan-caramelized salmon is still a total fave. This pan-seared salmon is a close cousin, just as easy and even a bit healthier.

And the texture is as close to restaurant-grade as I’ve been able to replicate at home. Usually when I grill or bake salmon, it ends up with all that white goo coming out, and a bit soggier than I’d like. It’s definitely edible, but not as delicious as I can get at a good restaurant.

Instead, this stovetop salmon produces a lightly crisp exterior that gives way to perfect moist flaky insides. WE ARE ALL CHEFS!

This would also be a great recipe for surviving a super low-carb diet (see more tips here!)READ THE POST

The Most Epic Single-Serving Molten Chocolate Lava Cake

September 17, 2022

What if I told you that you could have the most amazing delicious bittersweet single-serving chocolate lava cake…in 15 minutes??

And if I told you that it’s also naturally gluten-free and *mostly* dairy-free?? (It does have some butter and whatever’s in the chocolate, so your mileage may vary if you’re crazy sensitive…)

So, yeah, this is one of the most dangerous recipes I’ve ever made.

This is a true unicorn recipe, requiring only a few ingredients, a very short amount of time, and yielding an indulgent treat that’s the perfect texture and JUST the right amount of sweet/rich (for me, I keep mine more on the bittersweet side, but the recipe gives you options).

The texture of these single-serving chocolate lava cakes is more like a sturdier chocolate chocolate soufflé or my flourless chocolate cake rather than an actual CAKE. It’s delicate and melts in your mouth.

And while they’re perfect on their own, I also love playing around with different fillings. I think my favorite is still a dollop of peanut butter, but I’ve also tested some unique ones like my peanut butter balsamic caramel sauce and tart Morello cherry jam (with lemon zest in the batter).

Lemon Chili Basil Crispy Chickpeas with Charred Zucchini

September 2, 2022

The real name for these crispy stovetop chickpeas should be “crispy lemony chili stovetop chickpeas” but that…was getting a bit long.

These delicious crispy chickpeas on the stovetop are crazy easy, and packed with flavors…bright lemon, spicy red pepper flakes, fresh herbs.

They whip up in just a few minutes, and then you pile them on a creamy garlic yogurt and add silky charred zucchini! The whole thing takes like 15-20 minutes.

As I was on a special diet, I had to leave out the garlic yogurt, but it was still delicious!

On this 3+ month gut health protocol that I’ve been on (I talk about it a little bit in this spiced chickpea scramble post), I’ve had to find a handful of fast and easy staple meals, including some that are plant-based.

This one has definitely been a winner, as I can throw it together in just a few minutes (while simultaneously listening to a conference call when needed), and has really leveraged the fresh flavors of summer produce. While the zucchini is perfect, I think you could sub other things in a pinch if you can’t find it.

You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!

Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans

August 14, 2022

You can definitely tell this is healthy. You can’t deny that it’s pretty. But you might be surprised to know that it’s shockingly satisfying and quite tasty.

This sweet potato “toast” recipe is like a gluten-free avocado toast, made crave-worthy by the addition of a creamy, tart (quick) guacamole and chili-lime black beans that are like a flavor bomb in your mouth.

I’ve already talked about the gut health protocol and very restrictive diet I’ve been working through for a few months in my chickpea scramble post, so won’t belabor it here.

This sweet potato toast recipe has been one of the day-to-day life savers in the past few months. It helps me get in veggies, have a good plant-based meal option, and is a nice antidote to the sheer amount of time that meal planning and prep takes each day.

You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!

The roasted sweet potato slices are also super versatile, a great base for cleaning out your fridge or adding other protein and veggies. I often roast or air fry broccoli and throw it on top as well, or if I have a cooked ground venison or chicken, I’ll throw that on top for more protein.

The Most Addictive, Indulgent-Feeling Dark Chocolate Banana “Nice Cream”

August 7, 2022

I can feel about half of you rolling your eyes, and about half of you going, “ooooh, I’m intrigued!” And I understand both responses, because calling chocolate “nice cream” made from frozen bananas *indulgent* seems like it might be an overstatement.

EXCEPT IT’S NOT. Seriously, this dark chocolate banana “nice cream” is crazy delicious.

It’s rich, complex, and sweet enough but not sickly. And it’s exactly the thing I’ve needed for the occasional treat during this 3+-month gut health diet and protocol.

Honestly, it will be one of my go-to treats even after I can eat more normally—it’s truly that good.

You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!

One of the keys here is using a really good dark cocoa powder—ideally dutch-process (this Rodelle is my everyday one), and use more than seems sane. If you don’t have that or don’t want to buy it, Hershey’s Special Dark is my backup for non-dutch.

Look at the color it imparts! The dark cocoa powder flavors really balance out the banana-ness so you don’t even really realize you’re eating frozen bananas.

Salted Peanut Butter Chocolate Shortbread

June 24, 2022

Figuring out this salted peanut butter chocolate shortbread recipe has been the BANE of my existence, and yet somehow I couldn’t give up on it.

Initially, I found a recipe and was like “oooh yes please!” But after trying to make it a couple different times and having trouble—the dough was dry and crumbly, wasn’t flavorful enough, etc.—I set it aside.

Then a year or so later I decided to try it again, with different alterations. Better…but still not there. And finally, Nicola Lamb came to the rescue by solving a lot of the recipe problems I’d been having with SCIENCE!

I love her Kitchen Projects newsletter, where she takes an incredibly rigorous approach to recipe testing, particularly the chemistry element…for instance, how various proportions of fat impact a particular recipe, how much liquid it needs, etc. It’s nerdy but even if you don’t want to get that detailed, you can benefit from what she learns.

You might also like: The Kitchen Tools & Gadgets I Swear By

And so finally I had a peanut butter chocolate shortbread recipe that I loved and could depend on. The cookies aren’t too sweet, which is a selling point for me (and the flaky sea salt helps a bit too with that sweet-savory feel).

Part of why they aren’t too sweet is that I accidentally left out the brown sugar once when making them, and I actually think they were more delicious that way (the recipe below reflects both options).

You could also omit the chocolate bits and instead melt some dark chocolate and coconut oil, and dip the cookies in that instead. Or do both because I’m not the boss of you.

10-Minute Spiced Chickpea Scramble

June 15, 2022

Yeahhhh…I know that “chickpea scramble” is off-brand for me. Let’s just go with it.

As a person who absolutely loves food, I’m in a tricky place right now, and kind of salty about it…after years of not feeling well, with lots of different and seemingly-unrelated symptoms, plus more than a year of trying other things, I’m now on a complete gut health overhaul program.

In addition to some supplements and lifestyle changes, I have to follow a strict restrictive diet for a few months to clean out and rebuild the gut flora, so I’ve been riding the struggle bus trying to figure out what I *can* eat, what would actually taste good, making sure it’s the right combo of fat, protein, carbs, etc.

You can read more about the detox & gut health protocol, best recipes, & my tips for staying sane/enjoying!

You might also like: Tips for Surviving a Super Low-Carb Diet

It’s a lot, and it’s frustrating because I really miss delicious things (including cheese, gin, and garlic and onion which is CRUSHING not to be able to eat). But I really, REALLY hope this helps me feel better, and if so, it’s worth it.

Now, don’t worry, I prepped ahead of time and have plenty of delicious and indulgent recipes stockpiled to share with you over the next few months. So many. So if the super healthy anti-inflammatory gut health thing isn’t your cup of tea, I’ve still got your back.

But if you’re looking to add in some extra healthy recipes here and there, or are in a similar boat as me and trying to follow a candida, gut health, anti-inflammatory, or similar type of diet, then hopefully this sprinkling of recipes (and the deeper post I’ll share later on tips for surviving this kind of diet) will be helpful.

And let’s talk about this spiced chickpea scramble for a minute, because it really does have a lot going for it. First, it only takes like 10 minutes to make (winner!). It’s easy, cheap protein, and the spices really make it quite the party in your mouth. As an easy vegan recipe and plant-based meal option, it won’t steer you wrong.

Middle Eastern Grilled Chicken Shawarma

May 29, 2022

You can never have too many delicious go-to chicken recipes, and this moist, spiced Middle Eastern grilled chicken shawarma is my new favorite. It’s a great easy and healthy solo weeknight dinner (hello it’s me!) or scaled up for a giant party.

I’ve already shared my take on Nadiya’s chicken shawarma recipe, which I’m obsessed with and make all the time.

There are differences between that one and this recipe in both the spice mix and the cooking technique. That one is baked (and doesn’t require pre-marinating), while this one is great for summer when you don’t want to turn the oven on.

To me this grilled chicken shawarma is perfect, but someday I also want to try a more traditional stacking method on a skewer and then maybe baking it.

And your options for serving it are super versatile. You can eat your grilled chicken shawarma by itself, with rice (I love this fluffy turmeric rice!) and veggies, or thrown on top of salad. But to me, this is perfect tucked into a soft homemade flatbread,smeared with hummus, and piled with toppings.

These flaky, buttery no-yeast flatbreads might be my favorite ones, but my easy homemade naan bread is a winner as well. The pics below also show it atop some traditional Turkish bazlama flatbread as well.

Super Easy & Healthy “Loaded” Thai Chicken Salad

May 1, 2022

I have to be honest up front…this loaded Thai chicken salad is not a *pretty* dish. But it IS easy, healthy, and (most critically) delicious. No lie, the first time I made it, I threw it together while on a conference call, just putting myself off-camera every few minutes to do another step.

You might also like: The Kitchen Tools & Gadgets I Swear By

It’s hard to even know what to call the dish…is it a Thai cabbage salad? A slaw? I think Thai chicken salad works nicely, though somehow under-represents the sheer volume of veggies in it. This will look like it makes a ton, but it’s really only about 4-6 servings (depending on if it’s your main dish or a side).

I’ve made a number of small tweaks to the original recipe to better suit my tastes and simplify as well. I prefer using a fresh head of cabbage (I use a half-head here), but bagged can work too. I used much less pepper, carrot, and herbs, and more chicken (to keep me full longer).

And wow, the heat from the gochujang really comes through! It creeps up on you a bit (though I’m a total baby about spice, so your mileage may vary). The recipe calls for Sambal Oelek, with gochujang as a good substitute (and what I had on-hand).

Now what I can’t tell you is that this makes perfect leftovers. It makes *fine* leftovers, but it has a tendency to get watery (which isn’t the end of the world, and you can drain off the liquid). So here are a couple tips if you’ll be mostly eating it as leftovers:

Definitely don’t use too much lettuce, or any at all
The red onion really takes over once it’s been siting for a while, so go really light if you’ll be eating as leftovers, or keep separate
I found I liked to warm it up slightly…like zap it in the microwave for like 20-30 seconds. I liked it cool or room temp, but not fridge-cold (deadens the flavors)
You also *could* reserve the dressing and dress it as you go…that feels overly complex but it would keep it from getting soggy or watery

The Easiest, Juiciest Poached Chicken Breasts (& How to Shred Chicken in 10 Seconds)

April 8, 2022

This recipe is a two-in-one kitchen hack, and it actually blew my mind. How did I not know this was a thing??? Because today I’ve got for you not only how to make the easiest, juiciest poached chicken breasts, but also a 10-second hack for how to shred chicken.

I am all about having some cooked chicken in the fridge to snack on, or to add to pasta, rice, or a salad for a super fast meal. But I overdid it on grilled chicken for a few years and needed to mix it up a bit.

This super moist shredded chicken made with poached chicken breasts was the perfect answer. I keep a container of this at all times, and sometimes add it to recipes (like the loaded Thai chicken salad shown below), but often just put a bit of BBQ sauce on and eat it straight out of the container.

I made an Instagram Reel of the technique so you can see it in motion…this link will take you to the video on IG (and follow me @findingtimeforcooking) for recipe inspiration, videos, & more!).

What temperature should chicken be cooked to?

More modern thinking says 145 F to be done and safe inside (previously was considered 165 F which can be quite tough & dry). For poaching, you’ll have trouble getting the chicken much higher than 145-150 due to the gentle cooking method in water. Make sure to insert your thermometer at the thickest portion of the breast.

Roasted Sicilian Cauliflower

March 5, 2022

I’m struggling to even figure out how to best explain this Sicilian cauliflower dish to help you truly understand how delicious it is…

What makes it Sicilian?? The roasted cauliflower is paired with a classic Southern Italian combination of savory, spicy, acidic, and sweet elements for a “party in your mouth” end result.

And these are all great ingredients to keep on-hand anyway (plus fresh parsley is cheap), because pine nuts are great for pesto and tossing in salads for crunch, fresh garlic is a must-have for curries and more, and golden raisins are amazing in salads, kheer, and korma. (I buy my golden raisins in bulk on Amazon)

The original recipe calls for white wine vinegar, which works well, but I’ve been using an absolutely delish champagne vinegar from Brightland. I’m obsessed with their oils, vinegars, and honeys, and using them in all sorts of recipes.

And not only that, but it’s wicked easy as well. While the cauliflower roasts, you prep a couple ingredients to toss together with it (soak some golden raisins, quickly fry up some garlic and pine nuts), and then once it comes out of the oven…VOILA!

This has become a staple side dish a few times a week, on rotation with my brussels sprouts rubble and some charred broccoli bits with Trader Joe’s 21 Spice seasoning.

The Best, Easy Molten Chocolate Lava Cakes (Naturally Gluten-Free)

February 27, 2022

These chocolate molten lava cakes are a dangerous thing. Why, you ask??

Well, when you find the best chocolate lava cake recipe and it only takes a few ingredients, plus it’s the best texture, plus it’s naturally gluten-free, PLUS it only takes like 15 minutes from start to finish…yeah, that’s dangerous. I may or may not have made it multiple times just this week.

This recipe uses some of my must-have kitchen tools!

I got the recipe from the always-reliable Smitten Kitchen…she calls them chocolate puddle cakes, and she’s not wrong, because they are ooey gooey.

Texturally they’re more along the lines of my flourless chocolate cake or a more sturdy chocolate soufflé, rather than cake-y or “fondant” as the Brits say (which I’m not mad at). It’s a beautiful delicate texture that’s a blast to cut into.

I’ve included a lot of notes along with the molten lava cake recipe below, not because it’s difficult but because there are a few choices you can make based on your tastes.

For instance, I prefer them less sweet (closer to 1 tablespoon of sugar rather than 2 tablespoons) and I do prefer to put a little dollop of something in the middle to cut the intensity of the chocolate.

I give you a bunch of ideas on that in the recipe notes, but some of my favorites are peanut butter, my unique peanut butter balsamic caramel, and tart cherry jam (with lemon zest in the batter). It’s endlessly adaptable!

Side note, I’ve also developed a single-serving version of this recipe which is delicious (and dangerous)!

Check out some other of the best gluten-free dessert recipes around!
READ THE POST

Roasted Brussels Sprouts “Rubble”: The Easiest, Fastest, Most Delicious Way to Eat Them

February 20, 2022

I’ve shared many brussels sprouts recipes over the years, from simple (caramelized shredded) to a little more involved (maple-dijon roasted). But I realized I hadn’t shared a super straightforward recipe for how I eat them on an almost-nightly basis…BEHOLD, the best roasted brussels sprouts EVER a.k.a. “rubble”.

These balsamic-honey ones are probably the closest to these, and you can absolutely add a bit of sweet and vinegar to give it an extra layer of flavor. But these are still amazing all on their own, with only salt and garlic powder for flavor.

I discovered that this was the best roasted brussels sprout technique by accident…I used to quarter or halve my sprouts before roasting, which was often great but frequently also gave me some tough, chewy pieces. Then my grocery store started having MASSIVE brussels sprouts, and quarters just didn’t make sense.

So I halved them and then diced like I would other veggies (small slices, then turn and slice the other way). What I realized after months of doing it this way is that it is 1) wicked easy, 2) they cook way faster and more evenly, and 3) they pick up more flavor this way.

This is now my default way of preparing them when I just want easy roasted brussels sprouts on a random Tuesday. I can have them prepped and in the oven in 5 minutes (in fact I have to remember to pre-heat my oven ahead) and then they’re ready in 10-12 minutes.

Cruciferous veggies like brussels sprouts are a great source of fiber, many critical vitamins and minerals, cancer-fighting compounds, and a great way to promote gut health and biodiversity. My two main cruciferous foods are brussels sprouts and cauliflower, but I’m trying to add more into my diet.

Adapting Ottolenghi’s “Cauliflower Cake”: A Unique, Delicious Vegetarian Meal

February 2, 2022

Hehe, I can hear some of you guys…”cauliflower” and “cake” do NOT go together! But I’m here to show the doubters how wrong they are. I love Yotam Ottolenghi’s super interesting and vegetable-forward recipes, and this cauliflower cake is no exception.

After making it the first time, I made some changes to the recipe, including adding more veggies (I went with roasted brussels sprout “rubble” for texture, flavor, and health).

I also backed off the parmesan and added soft goat cheese for more interesting flavor and textures. And I layered in salt through multiple steps and was more specific about amounts, as my first try was quite bland.

Finally, the first time I made it, I found the texture to be a little too flour-y and dense, so I’ve added an egg and backed off the flour to get a bit more fluffy version. This new version is checking all my boxes!

Texturally, this cauliflower cake is somewhere between a Spanish tortilla, Indian pakoras, and…I’m not even sure what. It’s a great vegetarian meal, hearty enough to satisfy and packed with flavor. Plus it makes awesome leftovers.

Three’s definitely the ability to adapt ingredients based on what you have…just think about texture and taste changes. So if you left out the goat cheese, you should add a little more salt (or another soft, salty cheese). And just be careful with adding other veggies, as too much moisture will break down the cake.

The Crispiest Chicken Tenders in the Air Fryer (or Oven or Stove)

January 27, 2022

I never quite got my membership card for the cult of the air fryer. Don’t get me wrong, I’m not against them at all, but I just don’t use mine nearly as often as some people do. But there are absolutely some recipes where an air fryer is a no brainer gadget—and these super crispy chicken tenders definitely qualify!

I’d been playing around with some easy paleo/keto-friendly chicken tenders in the air fryer several months ago, based on some dietary restrictions I had. They used mostly almond flour as the coating, which definitely didn’t crisp up.

So I really wanted to try getting a TRULY crispy chicken tender in the air fryer. I used this technique and *rough* recipe from The Kitchn, and played around with the amounts of panko and spices, and only used about half of the buttermilk and one egg (felt wasteful otherwise).

As I’ve made it subsequent times, I’ve adjusted the spices specifically, for a more flavorful punch…the recipe below reflects those changes. And I think it’s great!

This is my view while cutting up chicken 100% of the time…

Small-Batch Challah French Toast

January 16, 2022

Y’all, I have been converted to the cult of challah french toast! I truly don’t think I can go back to regular sandwich bread french toast after this.

This is the perfect lazy person’s brunch recipe, great on a weekend but even totally doable on a random Tuesday morning if you have leftover challah bread. The end result feels so much more satisfying than the 10 minutes it takes to make. This is what we call return on investment.

While you could technically use store-bought challah, I always find it drier, less eggy, and less flavorful than homemade, so the resulting french toast won’t be as good.

But I have great news—making your own challah is so easy! I have two different recipes, this easy soft challah, and this traditional one (that I did a 4-strand plait round on). Either works great for this, though I used the latter for this french toast recipe and it was AWESOME.

I’m sharing a small-batch recipe below (which makes french toast for one or two people), but it can easily be scaled up. It’s really straightforward, but the regular egg/milk foundation is elevated with a little cinnamon, nutmeg, vanilla, and lemon zest. The zest and cinnamon really make this amazing!

Why is challah bread good for french toast?

Both challah and brioche (and even a Hawaiian roll) are better for french toast versus plain sandwich bread, or something like french bread or sourdough. This is because they are made from a richer, egg-ier dough (usually they have butter or oil, some sugar, and eggs). This brings a LOT more flavor to your french toast, plus a softer and more pleasant texture (and they soak up the egg/milk moisture better).

A couple tips to make your challah bread french toast extra awesome:

I think that thick-cut slices are better. Like maybe an inch thick or just over that? Don’t make the mistake of cutting too thin!
You’ll get a better french toast texture from day-old challah, and I recommend even slicing it ahead of time and letting it dry out a bit. This will help it soak up more egg mixture, resulting in a softer, custardier end result.
Because challah is a little more dense and we’re doing thicker slices, do make sure that you let the bread soak up the liquid. Don’t just do a 2-second dunk…I leave each side in the liquid for like 5 seconds, just to make sure it’s picking up enough liquid.

Ottolenghi’s Easy Yogurt & Pea Pasta with Feta, Basil, & Chile Pine Nuts

December 29, 2021

I realize that “yogurt & pea pasta with feta, basil, & chile pine nuts” doesn’t exactly *sound* easy. But I promise it is. This slightly adaptation of Yotam Ottolenghi’s pea pasta is a super simple meal with fascinating, complex flavors, all in under 30 minutes.

I’ve made a few slight changes to the recipe, mostly to simplify steps (and number of bowls/pots), ensure it’s seasoned properly (it definitely needed more salt), and adjusting a few of the ingredient amounts.

Below I’ve also included both a “full” recipe (in the recipe card) and a smaller version that’s roughly 2/3 to 3/4 of the original, adapted for 2 to 4 people—or one person plus a few meals of leftovers.

This might be a controversial take, but I actually loved this the MOST cold straight out of the fridge…or maybe zapped for 20 seconds in the microwave but still basically cold. It makes totally bomb leftovers.

Grilled Sourdough Bread with Whipped Ricotta & Toppings

September 29, 2021

That picture might be true perfection. Golden grilled sourdough bread, creamy whipped ricotta, tart berries, and a drizzle of honey?? Sign me up!

Given that I’ve been almost entirely avoiding bread for the better part of nine months for some health reasons (issues with processing carbs) and the fact that I’m not really a bread person to begin with, I’m honestly not sure why this idea took hold in my brain so much.

But I started seeing different versions of ricotta toast, avocado toast, crostini, and more all over food blogs I follow and I was just like…YESSSSS. So my sister snagged me a loaf of quite good, thinly-sliced sourdough bread from the store and I played around with it.

So what I’m bringing you here today is less true recipe and more technique + toppings. It’s so versatile, and can be customized to your whims…what’s in season, sweet or savory, what happens to be in your fridge at this very moment…you get the picture.

Single-Serving Dark Chocolate Waffle…Bittersweet, Indulgent, & Delicious

September 19, 2021

Guyyysssssss. I have all the treats for us today. Several months ago I shared a totally addictive waffle recipe but my conundrum was…it made like 6 waffles which my waistline cannot handle. So today I present to you single-serving dark chocolate waffles!

Now don’t get me wrong, these still pack quite the caloric punch, but they’re one of those amazing dishes that is the perfect answer to sudden cravings.

Ten minutes later you have bittersweet, indulgent chocolate-y carbs without days of leftovers.

One thing to call out is I would recommend using really good quality dark chocolate if you can, like Ghiradelli or above. If you can cut up a bar vs. using chocolate chips that is nice too, because the chocolate chips have stabilizers on them that make them not as melty.

Either olive oil or melted butter can work fine here but I tend toward butter since it makes the waffles a little more crisp.

And this waffle iron has become my true love in the past couple years, just so easy to use, doesn’t need cleaning much, and makes amazingly crisp waffles!

Small-Batch Mixed-Berry Cornmeal Pancakes

July 18, 2021

These mixed-berry pancakes were my on-a-whim “patriotic” meal 4th of July treat this year, and perfectly encapsulate midsummer happiness.

Serendipitous carbs, if you will…

I woke up starving and wanting something special and slightly indulgent, without being fussy, time-consuming, or over the top gluttonous. I also was leaving the next morning for several days, so my fridge was pretty bare.

But I had, like…an insane amount of berries that were going to end up in the garbage otherwise.

So I tried out a small-batch adaptation of the delicious strawberry cornmeal griddle cakes that I made on 4th of July several years ago after hiking like 20+ miles the day before.

I remember being enamored of the buttery flavor, studded with bright strawberries, and the unique texture. This version ups the fruit content even more, with a mixture of strawberries, blueberries, and cherries (or whatever you have on hand), and the addition of cinnamon and a splash of almond extract.

They’re also so easy! They’re perfect if you want a last-second treat, coming together in just 5 minutes.

Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)

May 28, 2021

I wasn’t planning to share any more keto recipes, as it’s not really the focus of this blog and I feel a bit tapped out on what I can do there. But then this amazing and easy almond flour pancake recipe came along and…honestly?? They are shockingly good.

While I won’t tell you that these naturally gluten-free pancakes are just as perfect and fluffy as my basic buttermilk ones (scientifically, can’t really be), it’s the first recipe in a while that didn’t feel like I was getting a lesser version of what I really wanted.

These are great just being what they are. They’re moist, have a little fluff to them, and a really nice texture overall. They’ve got a little sweetness. They pack a punch in both protein and fat, but basically no carbs.

And you can make a batch of the batter and keep it in the fridge, just making up a few here and there as needed (I don’t think they’re as great reheated).

And the best part about these keto pancakes? Less than 15 minutes start to finish, including a 5-minute rest of the batter.

Easy “No-Squeeze” Cauliflower Pizza Crust

May 18, 2021

Y’all, I was SOOOOO skeptical about this. Seriously, could a “no squeeze” cauliflower pizza crust even work?? It was so wet! Surely this was a recipe for disaster.

But wow…this was the easy cauliflower crust of my dreams.

This crust is gluten-free, grain-free, high protein and low carb, and doesn’t have the weirder preservatives and stabilizers found in store-bought cauliflower crusts.

What makes it amazing is that it’s so fast and hands-off…you don’t have to pre-cook the cauliflower (you use it raw), and you don’t have to squeeze (and squeeze and SQUEEZE) all the moisture out before making the dough.

But HOW, I can hear you saying?? This crust includes one key secret ingredient that makes this possible—egg white protein powder.

I talked in my post on how I survive a low-carb or keto diet about how I tend to avoid weird special ingredients that I don’t know enough about, but this is an exception (and it’s not that weird).

It’s just pure powdered egg whites and it makes all the difference in a super easy cauliflower pizza crust. The crust “dough” is super wet when it goes in the oven (you even PUT water in it!) but the powdered egg whites soak it up as it bakes and makes it puffy and like a real dough.

10 Tips For Surviving a Super Low-Carb Diet (Keto or Keto-Like)

May 14, 2021

Y’ALL…this post has been a long time coming. For varying health reasons, I’ve had to keep my carbs to an absolute minimum for the past 4-5 months, which basically feels like forever. So I wanted to share my tips for a keto diet (or super low-carb diet).

Basically, how to not lose your mind and hate everyone and everything 🙂

A lot of this came from trial and error, seeing which things actually could help me make good choices. At the end I’ve also shared some of the recipes that have been my go-to’s for this low-carb diet.

I tend to avoid lots of store-bought keto things just due to not knowing/liking all the weird ingredients and stabilizers so generally make things myself. I also just didn’t really use cream cheese…it’s never something I’ve bought or worked with (though am not against).

1. Stock up on produce, & have a shelf life strategy

I am not a meal planner or prepper, and my work life is nuts, so my biggest enemy was time and planning ahead. I knew I needed to eat tons of veggies (the super low carb kind), and so started just buying a ton.

For instance on one trip I bought:

Zucchini and mini bell peppers
A bunch of curly kale
A head of cabbage
Red and orange bell peppers
Avocados (I ate sooooo many)
Mixed greens
Tomatoes
Cauliflower pearls (rice)
A head of cauliflower
Brussels sprouts
Okra
Hearts of romaine lettuce, “little gem” lettuce, microgreens

But I do have a bad habit of letting things go bad then having to toss them. So instead I started by figuring out how to use the cauliflower rice, avocados, okra, zucchini, lettuce and greens, because they were going to go bad the fastest.

On the other hand, the curly kale, mini peppers, tomatoes, head of cauliflower, and brussels sprouts could be my “mid”-term options, while things like onion, cabbage, and big bell peppers are much sturdier and can sit around for a while.

Grilling Tips For First-Timers & How To Use A Gas Grill

March 30, 2021

I am a massive fan of grilling, and actually run my grill almost every night, year-round. Why, you ask? Well, 1) it’s the best way I’ve found to consistently eat healthy, 2) it’s super fast and easy, and 3) it requires very little clean-up.

Did you need more reasons than that??

Since I moved into my house a few years ago and finally got a real gas grill, I’ve been working to become a grillmaster of sorts, testing all kinds of different recipes.

So I wanted to share some of my favorite grilling tips and recipes here, particularly for grilling newbies…and I’m always looking to up my game so feel free to send me YOUR best ones too!

(I feel like I need to caveat here, that I’m not one of those amazing obsessed grilling nerds…but that’s why this guide is perfect for newbies)

What this post covers

Grilling tools for success
General grilling tips
Tips for grilling various meats
Marinades
Vegetables
Pizza

Tools you need

It goes without saying that a good grill is a good starting point. I use a gas grill, so all the tips here will be geared toward that, I can’t speak to charcoal. I upgraded to a Weber recently but had a Charbroil for a few years, they’re only a few hundred bucks, and it did great.READ THE POST

Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)

February 27, 2021

First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.

I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.

But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.

I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.

I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).

Super Easy Lemon Poppyseed Food Processor Biscuits

February 14, 2021

Guys, there are few things more magical than fluffy hot layered biscuits fresh out of the oven. But honestly…I’m often too lazy to want to spend time cutting or rubbing the butter into the flour. Which is why these food processor biscuits are my new EVERYTHING.

I mean, even on my laziest morning I can throw some stuff in a food processor, blitz it, pat it out, and throw it in the oven.

I love these perfumed with lemon zest and some poppyseeds, for a subtle flavor that pairs perfectly with honey or jam. But the flavors are totally flexible…try orange zest, cinnamon, chopped fresh rosemary, or anything else that strikes your fancy.

The one thing to know is that my dough is often a bit too wet if I use all the buttermilk called for, so maybe go a little easy at first to see if you need it all. But even if your dough gets too wet and sticky, you can add a bit of extra flour while you roll it out—problem solved.

And in less than 30 minutes, you’ll have hot, flaky, steamy biscuits just begging to be devoured!

Easy 30-Minute Mongolian Chicken

January 18, 2021

Ohhhhh man. I’ve always been a huge Mongolian beef fan when I get Chinese takeout, but I’d never really given any thought to Mongolian chicken.

But the other night I was really missing my amazing Chinese place back in Atlanta. I was trying to find something delicious and indulgent but easy, and remembered how much I loved my easy 30-minute Mongolian beef.

Problem was…I didn’t have any flank steak or similar. I *did* have chicken thighs though, which honestly were getting close to their use-by date, so I decided to give that a try.

AND IT WAS SO GOOD!!! I could truly have eaten the entire dish in one sitting. I did make a big side of my honey-balsamic roasted brussels sprouts, so I wasn’t *entirely* being naughty.

I kept it simple and roasted some thin red peppers to go along with it, but you could do broccoli or anything else you prefer.

Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

December 30, 2020

Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.

Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.

What is socca?

Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.

It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.

Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.

It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.

I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST

Salmon Potato Hash With Fresh Herbs

August 16, 2020

Some of the best recipes result from trying to use up an ingredient, and that’s definitely the story of this AMAZING salmon and potato hash.

I’d bought a couple giant salmon filets, but the week kind of got away from me and they were smelling stroooong. I was trying to figure out what to do, since throwing $20 worth of salmon away did not appeal. But just eating the filet itself kind of freaked me out. So I decided to just bake it up and figure it out later.

Then I got a brainwave about a salmon and potato hash, since I also had a bunch of red potatoes to use up. After looking up a bunch of recipes nothing struck my fancy, so I just made it up.

And this has become a new fave, a hearty and healthy lunch option that makes great leftovers and is the perfect way to use up leftover salmon.

The recipe is super flexible, so you can add other veggies or adjust the seasonings based on your mood. Just don’t add anything too wet (like fresh zucchini or squash)…it’s meant to be dry and get kind of caramelized.

You’ll actually notice through this recipe that I alternate between two sets of photos. I’ve made this a few times, and once I added in some roasted butternut squash that was just sitting around. Don’t let it confuse you!

To really level it up, serve with some fresh salty feta, goat cheese, or capers, or top with poached or basted eggs. READ THE POST

How To Baste Eggs: Basted Eggs with Caramelized Shredded Brussels Sprouts

August 1, 2020

What are basted eggs, you ask? Well, friend, prepare to fall in love. It is a super fast and easy way to cook eggs, but strangely flies under the radar. It’s somewhere between fried (which I never ate growing up) and poached (which is complicated and challenging). Basting eggs takes like five minutes total, and you can choose whether the yolks are runny or firm. So let’s talk how to baste eggs.

And then I’ll share a “recipe”…which isn’t really a recipe so much as a meal combination that I stumbled upon many years ago in the throes of desperation, trying to avoid yet another meal of cereal and wine.

Not that there’s anything wrong with that…

I’ve already shared my love of brussels sprouts, including this delicious, easy caramelized shredded brussels sprouts (and much faster than roasting them in the oven!).

So one night, I had a few brussels sprouts sitting in the fridge I knew I could make up, but that wasn’t going to cut it for dinner. So I decided to baste up some eggs for a protein kick. What was great was how the egg yolk (I like mine on the runny side) mixed in with the brussels sprouts. Think of these brussels sprouts like you would a vegetable hash, a wonderful base for eggs.

Too lazy to shred?? Try this roasted brussels sprouts “rubble”

Roasted Vegetable Barley Salad With Lemon Tahini Dressing

July 10, 2019

It’s rare that I find a recipe that not only makes amazing leftovers, but makes *enough* of them that it’s worth all the work. And that I can actually talk myself into still choosing over the cafeteria’s amazing chicken tenders on days 2, 3, 4…

This is one of those recipes.

This grain and roasted vegetable salad is a total recipe unicorn—easy, versatile, and just as good hot, lukewarm, or cold. It can be meat-y, vegetarian, or vegan. Basically, YOU DO YOU.

Also, this lemon tahini dressing is sooooo good! It really pulls everything together, with depth and tanginess but doesn’t just overwhelm you. Honestly you should put this dressing on everything!

The only downside of this recipe is that actually getting that many vegetables roasted or grilled (and prepping them, honestly) can take a bit of time.

However, what I usually do is pace it over the course of an afternoon, since the veggies don’t need to be piping hot fresh. And I’ll do a combination of grilling and roasting so I don’t have my oven on forever. I love to absolutely pack this salad with veggies rather than have it be really grain-heavy, because HEALTH.

Small-Batch Traditional Wholemeal Irish Soda Bread

April 28, 2019

Once upon a time, I made soda bread quite a bit. It was back when I found real yeast bread quite daunting, and so often stuck to quick breads. But I realized recently that it had been probably 5 years at least, possibly more, since I’d made it at all. I was in the mood for a really hearty bread slathered with rich butter and jam, and so decided to go back to basics with a true whole wheat traditional Irish soda bread.

Save for later: A Tool to Decide What Bread to Make Based On How Long You Have…

Now, there are a LOT of soda bread recipes out there, many of which are amazing. But to be a traditional Irish soda bread, it should have JUST 4 ingredients—flour, baking soda, salt, and buttermilk. Anything else, and it’s not the traditional kind (apparently, anything else makes it a tea cake…).

The beauty of this type of recipe is that you can be struck with a craving for fresh bread, and be sitting in front of a steaming slice of it in under and hour. Here’s to instant gratification.

I have a bunch of different takes on soda bread that I want to try, but figured we’d start super pure and simple. One important note, this recipe just makes one small-ish loaf (that still feeds plenty of people)…most recipes make two large loaves, which is way too much for little ol’ me. Hence, the “small-batch” moniker in the recipe title.

My first experience with soda bread was on a trip to Ireland several years ago, where we were spoiled every morning at our B&Bs with freshly made soda bread and homemade jam. While I don’t typically love super crusty breads, I fell in love with this basic and delicious traditional food.

Addictive Dark Chocolate, Peanut Butter, & Tahini Bark

February 20, 2019

I haven’t been quite this obsessed with something in quite some time.

And of all things it’s a *bark* recipe, which I am historically just “meh” on. But this delicious blend of rich, bittersweet chocolate and punchy peanut butter chips, lifted up slightly by nutty tahini and a crunch of sea salt, is like amazing not-actually-that-bad-for-you crack.

The most critical thing in making this amazing is to use a high-quality dark chocolate. Since the chocolate is the base and the entire carrier of this recipe, using a cheaper and lower quality kind will definitely result in a mediocre product. That doesn’t mean you need something insanely expensive, just more along the lines of Ghiradelli vs. Hershey’s. Trust me, it’s worth it!

I love this so much that I’d love to find a way to make it just as yummy, but using a healthier alternative to peanut butter chips. The actual chemistry of how bark sets isn’t really my area of expertise, so I’m going to do some fiddling and researching to see if this is feasible…as much as I love peanut butter chips, they’re not super great for me and this would be quite a really nice healthy indulgence.

Apricot Balsamic Rosemary Chicken

November 18, 2018

I’ve been accidentally keeping this recipe a secret the last couple months. I know, I’m sorry…that’s not what friends do.

It wasn’t not on purpose. It’s just that life’s been so crazy, and this chicken has been one of the things getting me through. As the weather has gotten too cold for my normal nightly grilling, I had to try and find something else super easy but still healthy to have regularly. And once I tried this once, I was totally hooked.

This apricot balsamic chicken recipe comes courtesy of Joy the Baker (link at the end of this post), and it’s so simple but feels kind of fancy. The original recipe calls for chicken thighs, and it probably is best because thighs stay more moist and bring more flavor.

But I use chicken breasts sometimes, just because I struggle with the texture of thigh meat and don’t typically have it on hand. Chicken breasts work just fine, and my biggest tip is to make sure they’re sliced or pounded thin and even, so they cook quickly without drying out (also, try brining them first). I also swapped out the thyme the original recipe calls for and added rosemary instead, which I think gives it a punchier flavor.

This is the kind of recipe you can actually whip up on a weeknight after a frantic day of work in less than 30 minutes, then sit down with a glass of wine and take a deep breath.

You know you know what I’m talking about.

Roasted Vegetable & Farro Salad with Creamy Shallot Dressing

August 20, 2018

Ever since I got my grill, it’s been tough pushing myself to try new recipes that don’t require me to just throw things on the grill, because it’s my new favorite thing ever.

But this recipe has been a staple the last few months as I’ve navigated moving, living in a temporary apartment for a couple months (with a terrible kitchen set-up), and then trying to balance the gluttony of travel and meetings with the need to fit into my clothes. The key is that it’s not just healthy, it’s YUMMY.

There’s a fair amount of “dealer’s choice” in this recipe. It’s incredibly flexible and forgiving…you can substitute different vegetables, use different grains (I use farro, but barley, Israeli couscous, wheatberries, or other similar grains would do), and I’ve even had to substitute dressing ingredients in a pinch. One time I didn’t have fresh lemons or oranges, so I used a combination of lemon juice & rice wine vinegar to get the tang and acidity, and one time left out the Greek yogurt, and it was still great.

So that’s all to say, I’ll tell you how I’ve done it a few different times, but if the spirit moves you go with your gut. Grill, roast, and drizzle your way to healthy deliciousness.

Cheesy Rosemary Sweet Potatoes on the Grill

July 29, 2018

Guuuuuyyyyys. I know I haven’t posted a non-dessert recipe on here in a while. That’s mostly because I haven’t been cooking—I’ve been GRILLING. Ever since I moved in and have been getting settled, I’ve started using my awesome new grill non-stop. A lot of that has been slapdash marinating or brining and then throwing things on the grill as fast as I can. Not really “recipes”, per se. But *this* is the real deal, and I couldn’t wait to share it.

Behold, cheesy rosemary sweet potatoes on the grill.

I mean, that’s just ridiculous. I’ve been experimenting a lot with foil packet veggies (it’s my fave way to do cauliflower on the grill), and this is my favorite find yet. You can still make these if you don’t have rosemary (or could substitute fresh sage), but the rosemary really elevates it.

I *am* working on a bigger post on grilling for first-timers. I definitely can’t claim to be an expert yet, but I’ve done a lot of experimenting and reading up, with a lot of success, so hope to make the subject feel a little less daunting for other first-timers. I’ll share my favorite marinades and rubs, different ways to prepare veggies, tips for moist and not overcooked meat, and how to make sure you cook things to a safe temperature. So stay tuned!