Fresh Whipped Cream

Step up your dewhipped cream postssert game a notch with homemade whipped cream!

1 cup heavy cream
1 Tbs powdered sugar

1. Combine cream and sugar in a mixing bowl.
2. Whisk (or beat with an electric mixer) until stiff peaks form.

Serve immediately.  Try it on hot chocolate, dessert, or get creative with it!  Store left over whipped cream in an air tight container in the refrigerator for up to 12 hours.  You may need to whisk it again for ~15 seconds.whipped cream hot chocolate


Mixed Bean Chili

Warm yourself with a hearty bowl of chili this winter.  This comes together quickly and only needs one pot, hooray less dishes!


chili blog post.jpg

2 stalks celery, diced
1 small yellow onion, diced
1/2 can Rotel (optional, but I wanted to use what I had left from something else)
1 serrano pepper, minced
2 vine ripe tomatoes, diced
2-3 cloves garlic, minced
1 red bell pepper, diced
1 15oz can black beans (drain half the liquid)
1 15oz can dark red kidney beans (drain half the liquid)
1/2 Tbs chili powder (or to taste)
1/2 Tbs ground cumin (or to taste)
salt (to taste)
1/4 tsp ground corriander
1/4 tsp cayenne pepper
grated cheese garnish (optional)

1.  Heat 1 Tbs olive oil in a pot and add spices.  Cook about 1 minute.  Add the onions and saute until translucent.
2.  Add garlic, celery, serrano, bell pepper, and tomatoes to pot.  Cook about 7 minutes.  The celery should still be slightly crisp.
3.  Add beans and simmer until slightly thickened.
4.  Garnish with grated cheese and serve.  Try with toasty bread or rice for a variation.

Veggie Lasagna

lasagna28 oz can crushed tomatoes, I used the roasted garlic flavor
6 oz tomato paste
1/4 onion, diced
2 cloves garlic, minced
Italian seasoning
Red pepper flakes
Olive oil
Salt and pepper
1 bay leaf
Lasagna noodles, I chose the no boil kind for simplicity
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Broccoli florets
Zucchini, cut into thin slices

lasagna slice1. Heat oil and saute onion in a sauce pan until translucent.  Add garlic and cook 90 seconds more.
2. Add tomatoes and seasoning, simmer stirring occasionally for about 20 minutes.
3. Coat the bottom of a 9×13 baking dish with a layer of sauce.
4. Add a layer of noodles, ensuring that they do not touch the sides of the pan or each other as they will expand.
5. Add a layer of ricotta on the noodles.
6. Add broccoli layer, top with mozzarella and sauce.
7. Add a layer of noodles.
8. Add ricotta on top of noodles, followed by the zucchini and spinach.
9. Top veggies with sauce then noodles.
10. Cover noodles with ricotta, and mozzarella.
11. Top the lasagna with sauce making sure the noodles are completely covered.
12. Top with parmesan and bake according to the instructions on the lasagna noodle package.
13. I cooked mine covered for 30 minutes and then uncovered it and baked for another 12 to get the cheese on top golden brown.
14. Let stand about 5 minutes before cutting and serving.

Black Bean Soup

I had never tried making a pot of bean soup before this, and it’s surprisingly simple and turned out great! And, it all goes into one pot to save on dishes.

Ingredientsblack bean blog post
8oz dried black beans
2 cups vegetable broth
1/2 large onion, diced
1/2 orange bell pepper, diced
2 tomatoes, diced
2-3 cloves garlic, minced
1 carrot, diced
3 celery stalks, diced
1 Serrano pepper, minced
1/3 jalapeño pepper, minced
1/2 lime
1/2 tsp ground cumin
1/2 tsp chili powder
salt to taste
1/4 tsp black pepper
~4 cups water
1 Tbs olive oil
fresh cilantro, finely chopped (optional)

1. Rinse and sort beans.
2. Heat olive oil in large pot.  Add onions, bell pepper, celery, and carrot.  Cook for ~3-4 minutes until vegetables are translucent.  Add garlic.
3. Add tomatoes to the pot and cook until the tomatoes begin to release liquid.
4.  Add veggie broth, beans, lime juice, and water to the pot.  Add spices and peppers.  Gently simmer covered with the lid tilted until beans are soft, about 75 to 90 minutes.  Stir the soup periodically to prevent sticking.

This dish is naturally gluten free and is entirely plant based.

Homestyle Vegetable Pot Pie

A great cold weather dish that will leave you feeling satisfied.  This homestyle pot pie is packed full of flavor and veggies and is quite healthy.

Ingredientspot pie
1 russet potato, half-inch cubes
1 ear of corn, cut off of the cob
1 handful green beans, 1 inch pieces
2 carrots, half-inch dice
1/4 large onion, finely diced
8 ounces baby bella mushrooms, stems removed and halved then thinly sliced
3 cloves garlic, thinly sliced
3 stalks celery, 1 inch pieces
1/3 cup red wine (I used a Chianti) opt
2 cups vegetable stock or water
~3 Tbs whole wheat flour
1 Tbs olive oil
Black Pepper
1/3 tsp dried rosemary, crushed
1 tsp Herbes de Provence
Refrigerated pie crust


pot pie slice missing

1. Heat oil in a 2-3 quart pot.  Add onions, celery, and carrots and cook for ~4 minutes over medium heat.
2. Add potatoes and wine.  Let cook for about 2 minutes before adding the vegetable stock.
3.  Add 1/2 the mushrooms.
4. Add seasonings and flour.  Cover and cook on medium-low for about 15 minutes, stirring occasionally.  Preheat oven to 350 degrees.
5. Uncover and add remaining vegetables.  Cook for about 7 minutes over medium stirring occasionally.
6. Pour contents of pot into a pie dish and cover with a prepared pie crust.*  Cut several slits in the crust to allow for ventilation.
*I chose to only use one crust for this pot pie.  If you choose to have a bottom crust, I would recommend cooking it slightly before adding the filling.  Cook until top crust is golden brown.

Easy Dark Chocolate Brownies

These quick and easy brownies are a tad bit healthier than brownies sometimes are.

Ingredientsbrownies blog post.jpg
1/2 cup whole wheat flour
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 tsp vanilla
1/2 cup olive oil
2 eggs
~3 Tbs water

1. Mix dry ingredients and wet ingredients separately.
2. Pour dry ingredients into wet ingredients.
3. Pour into a greased baking dish.
3. Bake in a 350 degree oven until a toothpick inserted in the center comes out clean.*
4. Sprinkle a few chocolate chips on top and place back in a warm over for 1 minute.
* 9×13 about 10 minutes, longer for a smaller pan such as an 8×8

Serve warm with ice cream if desired.

Fluffy Pancakes

pancakesSleep in late on the weekends and then make yourself brunch staring these delicious pancakes.

Makes 4 large pancakes or ~9 small pancakes
1 1/4 cup flour (I like to use whole wheat flour)
2 Tbs sugar
2 tsp baking powder
3/4 tsp salt
3 Tbs melted butter
1 egg
1 1/3 cup milk (I use dairy free milk, usually almond or coconut)
3/4 tsp vanilla extract
*add-ins of choice I really like chocolate chips and bananas in my pancakes but you could use strawberries or blueberries or cinnamon, whatever your heart desires

1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in a small bowl, then pour into dry ingredients.
3. Mix wet and dry ingredients together, there may be small lumps in the batter.
4. Pour ~3/4 cup of batter in a lightly oiled pan.  Place add-ins on top of the pancake.  Cook on the first side until bubbles form and start to pop on the pancake.  Flip and cook on the other side for about 90 more seconds.

Serve immediately.

Vegetable Bolognese

A vegetarian take on a classic meat sauce.  Perfect for Meatless Mondays or a delicious vegetarian dish any night of the week.  This dish is packed full of vegetables, but is sure to please the whole family!

veggie bolognese

1/2 onion, diced
1/2 orange bell pepper, diced
1 1/2 large fresh tomatoes, diced
2-3 stalks celery, diced
2 carrots, grated on the large hole of a box grater
~2 cups pearled cauliflower (HEB sells this in a bag)
olive oilvegetable bolognese blog post
1 can crushed tomatoes (~14 oz)
fresh oregano
Italian seasoning
black pepper
red pepper
1 cup chopped walnuts
3 cloves fresh garlic, minced
~1/3 cup red wine (I used a Chianti)
1. Heat olive oil in a sauce pan over medium-high heat.
2. Add onions, tomatoes, bell pepper, carrots, and celery.  Cook for about 3 minutes stirring.
3. Add wine, seasonings, and garlic and continue to stir.
4. Allow to simmer, covered over medium-low to low heat allowing the vegetables to cook down some (20 minutes or so).
5. Add cauliflower, can of tomatoes, and walnuts.  Cook for about 15 more minutes and adjust seasoning as needed.

Serve over al dente pasta and sprinkle with Parmesan cheese, if desired.

Cauliflower Fried Rice

A healthier version of fried rice and you can’t even tell it’s not rice, what’s not to love?

Ingredientscauliflower fried rice blog post.jpg
1 head grated cauliflower (use the largest hole on a box grater)
Fresh snow or sugar peas
Frozen corn kernels
Soy sauce to taste
Garlic powder to taste
Black pepper to taste
Diced carrots
2 eggs
Olive oil
* You decide the ratio of vegetables to rice here, I aimed for something similar to your typical take-out

1. Heat ~1/2 Tbs olive oil to a large pan (a wok would be ideal).
2. Add frozen corn and allow to thaw then add carrots.
3. Add cauliflower, peas, soy sauce, garlic powder, and black pepper and stir.
4. Once veggies are nearly cooked scoot them to the edges of the pan and scramble the eggs.
5. Mix eggs into rice.

Serve while steaming hot.  This dish reheats well and makes a lot.  The dish is naturally gluten free if a gluten free soy sauce is used such as Braggs amino acids.  If the eggs are left out, the dish is entirely plant based.

Quick Alfredo Sauce

Why buy a jar of sauce when making it yourself is a thousand times more delicious?

IngredientsAlfredo sauce blog post.jpg
3 cloves minced garlic
3 Tbs unsalted butter
4-5 oz grated Parmesan cheese
8 oz half and half
Black pepper to taste
Red pepper flakes (optional)

1. In a small sauce pan over medium-high heat melt the butter.
2. Allow butter to cook for about 90 seconds and add the garlic.
3. Allow garlic to slightly brown.
4. Pour in half and half and bring to a rolling boil.
5. Add cheese and reduce to medium-low heat allowing cheese to melt.

Serve immediately over al dente pasta.  I chose whole wheat linguini served with seasoned sauteed broccoli, mushrooms, tomatoes and spinach.