Recipes

Shrimp Sushi BowlBy KaylaSushi bowls are what happens when your local grocery store does not have nori. You can call this a poke bowl if you want, it's all the same to me! For this one, I used my favorites - shrimp and avocado, but it is INCREDIBLY customizable.
Lemon Asparagus RisottoBy KaylaRisotto is so delicious and creamy, but so full of cholesterol and unhealthy elements. Usually there's a cream or milk, and some kind of cheese. In this recipe, I will show you how to make a skinny friendly and plant based lemon asparagus risotto. You'll still get the same creamy consistency and flavor, but much less of the calories and animal products. I used chicken stock for this recipe, but to make it vegan, replace the chicken stock with veggie stock, or even water, if you'd prefer. What makes this risotto so creamy without using any milk, cream, or cheese is the constant stirring agitates the starch. When the starch is agitated it acts as a thickening agent. Short grain rice holds more starch than long grain rice. You'll notice a long cooking time for this particular recipe, and I apologize - I am unfortunately not aware of a faster way to do this correctly. I promise you it is worth the effort!
Turtle Cheesecake Brownie TrifleBy KaylaThis turtle cheesecake brownie trifle is so ridiculously good, I'm thinking about branding it. I kid. But anyone who knows me knows my two favorite desserts are Turtle Cheesecake, and brownies. With this recipe, you don't have to choose! Now guys, I have a problem. My problem is dairy. I just... I love it so much. But I'm lactose intolerant. This dessert is so rich and filled with dairy, so make sure you take it easy. It looks delicious enough to eat a lot of, and you could, but if you're like me with your rebellious lactose intolerance, just don't. The pictured arrangement was plenty for two people. There are some substitutes and alternatives to this recipe, but as long as the flavors are there, and you have the right texture, this should be easy peasy!
Basic Chicken and Veggie SoupBy KaylaSoups are one of my favorite things to make. Not only do I love eating it, but you can really use anything you have in the kitchen and make a soup. Chicken and veggies are a common item in our kitchen, so I love throwing some dry chicken or frozen chicken breast into my stockpot with whatever leftover veggies I have laying around. The options are truly endless. Even if you only have some chicken and some cream - you can make a soup! And then you can use the soup as a base for something more specific, or eat it as is. Add fresh herbs, some rice or pasta, or even leftover sauces! You can also make your own broth if you don't have any at home or don't like using store-bought chicken broth. We won't get into that with this recipe, but read on to find out how to make this simple Chicken and Veggie Soup!
Tomato and Basil BruschettaBy KaylaBruschetta is traditionally an antipasti in Italian cuisine, which is a starter. So basically, this will start your meal. It's grilled bread topped with what can be a variety of toppings. For this recipe, we are doing a tomato and basil bruschetta. This is a bit of a copycat for the bruschetta at Streets of New York, which is a chain restaurant we have here. It's likely not traditional, but it sure is tasty! Read on to make some of your own at home.
Italian Sausage and Peppers SlidersBy KaylaWho doesn't love Italian Sausage and Peppers? They're delicious. You can use them for anything, really. You can eat them on their own, over rice, with bread, or the way I am going to show you today - as sliders! The Italian Sausage and Peppers Sliders are extremely versatile - Serve them up during Sunday night football, bring them in for the company potluck, or you can even pack them individually for lunches throughout the week!
3 Ingredient Cheese EnchiladasBy KaylaAlthough these are 3 ingredient enchiladas, I do use oil to help them stay together but it is not a required ingredient to actually make the recipe. You only really need corn tortillas, enchilada sauce, and cheese! Also the nutritional info includes the oil so by leaving it out you will significantly lower the fat count.
Keto Chicken Caesar SaladBy KaylaThis Keto Chicken Caesar Salad is very filling, and perfect for those Caesar Salad cravings when you're trying to succeed on a Keto diet. Really, the only part of a Caesar salad that makes it unfriendly for keto is those darn croutons, which are basically the best part. Instead of having to order your salad without croutons (which is punishable by perpetual shame), you can enjoy the same taste as croutons without the guilt! Really, the only hack we are doing here is replacing the crunchy, garlicky croutons with crunchy, garlicky cheese. Note that the amount of parmesan cheese is for six days worth of salads but all other ingredients are for a single salad.
Super Easy Spanish RiceBy KaylaSpanish rice is a classic dish, that is surprisingly easy to make. Spanish rice is essentially just tomato sauce, rice, and some onion. Continue reading to learn the ins and outs of making Spanish rice that will impress your guests! I have to give a shoutout to my friend Natalie, who helped me overcome my weird sort of confused anxiety about cooking the rice in the oil. I never knew what really I was supposed to look for or how to cook it in oil, so I just sort of never tried, but she explained what she does and it turns out it worked! So thanks, Natalie. This one is for you. As you may have also noticed, my rice is a little pale in comparison to most spanish rice. This also has an explanation. At the store when I was getting ingredients for this rice, I grabbed diced tomatoes instead of crushed! The flavor is still the same, it just looks less authentic and for that, you have my apologies. Keep reading if you're looking for a really easy way to make Spanish rice!
4 Kinds of Infused WaterBy KaylaInfused waters are super trending right now. I get it. Drinking enough water is difficult. You have to drink so much of it in a day, and sometimes caffeine is really just hollering your name. Infused waters are an enjoyable way to get enough water intake, and valuable vitamins and nutrients from whatever you put in them. Not to mention - they're beautiful! Today, I will give you infused waters 4 ways. For this recipe we will be making lemon mint water, blackberry sage water, orange pineapple ginger water, and strawberry basil water.
Easy Lemon Tahini SauceBy KaylaTahini, tahini, tahini. This is a fabulous ingredient that I, admittedly, never paid much attention to until I tried it for the first time. I tasted it in the dressing that was served with the Hearty Veggie and Brown Rice Bowl at Starbucks, which, at some point, was discontinued. I don't know why or when, but I do know that the dressing in that salad was fantastic and I needed to know immediately what that flavor note was that I was tasting. I did some research and soon came to the realization (after many trials and errors) that the deliciously fragrant, perfectly nutty, and slightly umami note I was tasting was tahini. Now for those who don't know what tahini is or have never heard of it before, it is essentially sesame paste. You've probably heard of sesame oil, and most certainly you've heard of sesame seeds. Same family, but tahini is like the really cool and popular cousin that the rest of the family sort of admires, but is very private so no one really knows them that well. It's amazing. I keep it around and experiment often.
Roasted Red Bell PeppersBy KaylaI love roasted red bell peppers. I really do. They have a zestiness that you can't really replicate with anything else. They're actually very easy to make, and are healthier for you than buying them. They will have less sodium and other preservatives in them.
Simple Charred BroccoliBy KaylaOne of my favorite ways to eat broccoli is charred up in the oven. I suppose it could be referred to as roasted broccoli, but charred sounds fancy, and we like fancy in this household. It’s very easy to make and makes a great addition to any meal.
Crockpot Refried BeansBy KaylaAnyone who has ever made refried beans can tell you - this is a process. You rinse the beans, and then you soak the beans, and then you cook the beans - the process continues on. Granted, this is of course, the authentic way to make them, and I absolutely recommend following the authentic recipe and process if you find yourself having the time. Since I do not have the time, I had to find a way to accomplish the same basic flavor, without having to follow the same technique. Thus crockpot refried beans was a perfect alternative to the traditional process.