Black Rice Vegetarian Sushi

October 19, 2020 Amanda Plott

As with most things coming and going from my kitchen right now, I decided to make my veggie sushi this week with a festive Halloween inspired black rice twist! I used a short gray black rice to make these veggie sushi rolls three different ways. The black rice is 100% naturally colored, so no food dyes here!

I made a standard veggie roll with carrot, zucchini, avocado. A ‘philly roll’ with a tofu cream cheese and vegetarian bacon. And finally, a spicy sriracha beet sushi roll. They were all super easy to make and perfectly delicious too!…

Dairy-Free 'Brain' Cheese Ball

October 6, 2020 Amanda Plott

Halloween is coming! And I couldn’t be more excited. For a long time now, Halloween has been my most favorite holiday, but I’m having to make a few changes to my usual routine lately since we’ve got a sensitive stomach in the house. I bought a plastic brain mold at the end of last year with the intentions of using it for a few things. A brain cheese ball was at the top of the list!

With dairy-free being the name of the game, I set out to find a way to make a cheese ball dairy-free. And you know what? It’s way easier than you might think. There are a lot of options out there for dairy-free alternatives. All the way from milk, to cheese, and even cream cheese…

'Creamy' Chicken Enchilada Soup (Instant Pot)

October 1, 2020 Amanda Plott

As the weather is cooling off, I’m starting to migrate to a lot more soups and stews. This 'Creamy' Chicken Enchilada Soup is a new family favorite. It’s easy to make and takes no time at all in the handy-dandy instant pot. It’s perfect for a Tex-Mex inspired dinner option. Especially on these busy weekday nights!

Not only is it super delicious - think cream chicken enchiladas in the form of a soup, but it’s also gluten free and low carb too. Plus, I love that I have complete control over how spicy or how not spicy this soup is. You’ll be hard pressed to find a soup that is this creamy without having any gluten in it…

Pecan Pie Baked Oatmeal

September 29, 2020 Amanda Plott

If you’re a fan of pecan pie and you’re a fan of oatmeal, you’re going to love this Pecan Pie Baked Oatmeal! It’s basically my Baked Amish Overnight Oatmeal with a candied pecan pie style topping. It’s perfect for chilly Fall mornings as we get closer to Halloween AND Thanksgiving. This Pecan Pie Baked Oatmeal would actually make a really great breakfast for the morning of Thanksgiving because you can make it ahead of time and bake it in the morning. No fuss. no muss.

Of course, one of my favorite things about this oatmeal, is for sure the topping, but the ease of making it and having it on hand and ready to go for breakfast is pretty nice too….

Duo Chicken & Cheese Enchiladas

September 19, 2020 Amanda Plott

Generally when I make enchiladas, I make them naked. Whether stuffed into a zucchini or wrapped in greens of some sort. This time around I decided to go with the real deal. These Duo Chicken & Cheese Enchiladas are made with not one sauce, but two! Giving you a variety of flavors all in one enchilada.

Green sauce down one side, red sauce down the other, and all of them being loaded with chicken and pepper jack cheese. They are super quick and easy to make and are one of my favorite Tex-mex dinners for busy weeknights!…

Mini Baked Potatoes

September 14, 2020 Amanda Plott

Everyone loves a loaded baked potatoes, but what if you could make them even better by making them a finger food, portable, and perfect for any side dish or game day appetizer spread? These adorable Mini Baked Potatoes are just that. Plus, being cute and little as a perfect one or two bite snack is great.

Roasted in olive oil and salt before being FULLY loaded with all the staples of a good baked potatoes. They take under an hour to make and most of that is hands-off time while the oven does all the work. As usual, I swapped sour cream for greek yogurt and standard back for a low-sodium center cut version…