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WELCOME TO MY BLOG This site is the # 1 recipe site that has the most complete information about everything about the cooking world. Starting from recipes, tips, education, product recommendations, etc. We try to present steps that are easy to understand and practical, to help ease your work in the kitchen. Suitable for beginners who are learning to cook, as well as those who are proficient but often confused about what to cook. This recipe is an example : Lemon Meringue Pie Jell-O Shots INGREDIENTS 1 c. water 3 oz. package lemon Jell-o 1/3 c. whipped cream-flavored vodka (like Pinnacle) 1 c. frozen whipped topping (like Cool Whip) 2 sleeves graham crackers (1/2 box) 1 stick butter, melted 1 can whipped cream Zest of 1 lemon DIRECTIONS Pour water into a medium-sized saucepan and bring to a boil over high heat. Once boiling, remove from heat and whisk in Jell-o mix, stirring until thoroughly dissolved, about 2 minutes. Add vodka and frozen whipped topping, whisking until combined. Set a...

*Some of the links in this post might be affiliate links. Look at that beauty! Don’t you just want to take this lentil wrap out to dinner in a nice restaurant, buy it a bottle of Dom Perignon and then spend an eternity together? Or you know, you can just take it to the restaurant and eat it there in front of everybody. Making them jealous and getting them to ask you where it is on the menu. Soooo delicious. The waiter asking you reluctantly to leave but also if he could have a bite of this amazingly flavorful lentil wrap? You of course won’t notice any of that because you’ll be in your own delicious world silently devouring this beautiful creature. Ingredients Lentil filling 1 cup green or red lentils (red might get a little mushy) - soaked overnight 1 onion 1 garlic clove 1 tbsp hot paprika 5 basil leaves, chopped 3 tbsp parsley, chopped a few pinches of salt some olive oil (1-2 Tbsp) SALAD 1 cucumber ½ cup arugula (chopped) ½ avocado 1 small pepper (green or red) 5 olives small bundl...

Somehow, somewhere between Florida and Oregon my external hard drive that I keep all of my blog photos and videos and Adobe files and random projects and pretty much my entire life on stopped working. It could have been when I shoved it in the bottom of my backpack with an iPad and a laptop on top of it and carried that bag with me everywhere for 5 days straight. Maybe. Luckily the peaceful yoga/trees/sunshine vibe of the trip prevented me from panicking too much while I was there, but you better believe I shipped that thing off to the data recovery dudes the day I got home! It appears to be a hardware issue (a.k.a. the port where the cord plugs in looked as if an angry person haphazardly jammed a screwdriver into it repeatedly). I’m actually surprising myself with how zen I am about the whole thing. Every once in a while it just hits me like “AHHHHH I COULD LOSE EVERYTHING!!!” But most of the time–zen. So all fingers crossed that the data recovery guys are successful, and my hard driv...

This past weekend Ben and I went on a double date with friends and got to talking about how to eat and live healthier in our 30s. Ben just had the 1 year anniversary of his heart scare, and the other couple is turning 30 this year, so we were discussing how we’re taking better care of our bodies by eating more vegetables in particular. In the Midwest it’s very common to have a protein, vegetable, and non-vegetable starch like bread or pasta at every meal. Not wrong, not right – it just is! That said, we wondered what would happen if – gasp! – we didn’t eat a starch with each meal (trust me, we talked about more riveting topics than starches all night!) Starches can be hard to work off, are typically devoid of nutrition, and often served as filler. Truly I feel like I serve a starch with dinner more out of habit than anything else. How nuts is that? I took it as a personal challenge to prove that it’s not only easy to increase your daily vegetable intake, but not miss the empty calories...

I’ll be the first to admit my love affair with my Fluffy Vegan Banana Bread, but sometimes you just want to switch things up. As I was brainstorming recipes ideas, I thought to myself “what do people love as much as bananas?” Maybe I’m just overly obsessed with spuds, but Sweet Potatoes immediately came to mind. Thus, this perfectly sweet, warmly spiced, and oh so dreamy Sweet Potato Bread was created. This fluffy loaf is actually more convenient than banana bread too. You may not always have some brown and spotty bananas lying around, but you can always roast up some sweet potatoes for this recipe 😉 INGREDIENTS 2 tbsp Ground Flax + 6 tbsp Water 2 1/2 cup Oats, ground into flour 2 tsp Baking Powder 2 tsp Cinnamon 1/2 tsp Salt 1/4 tsp Nutmeg (optional) 1 1/2 cup Mashed Sweet Potato Puree (see notes) 1/2 cup Coconut Sugar 1/2 cup Unsweetened Plant Based Milk 1 tsp Apple Cider Vinegar 1 tsp Vanilla Extract 1/4 cup Almond Butter INSTRUCTIONS First, preheat your oven to 350F. In a small bo...