Healthified Oatmeal Raisin Cookies

November 10, 2019 Amanda Plott

One of the first swaps I made was to use a whole wheat white flour. Why? I wanted to get the whole wheat in there without the ‘grit’ of whole wheat flour. I also subbed in a brown sugar/sweetener blend instead of full on brown sugar. This cut down the sugar on these cookies immensely.

Other than that, these cookies are really pretty standard. Oats, raisins, and some spices.

These cookies do take some time, but that’s only because the dough needs to chill for at least an hour in the fridge to avoid the dough spreading out too much when baking…

Whole Wheat Vegan Biscuits

November 8, 2019 Amanda Plott

Baby it’s cold outside…

And I need some biscuits in my life! Now, I’ve made some simple biscuits in the past, like my 3 ingredient biscuits or even these low carb ones that I paired with gravy. Today though, I wanted to stay simple and have some biscuits on hand for breakfast sandwiches this week. I didn’t want just any old biscuit though, I wanted them to be whole wheat this time around!

I took some of the basics from my 3 ingredient biscuits and made the needed adjustments to turn them into whole wheat biscuits instead. Of course the thing that made the ‘ 3 ingredient’ version was the self-rising flour…

Baked Tortilla Chips

October 30, 2019 Amanda Plott

Being a Texan means that chips and salsa are basically served with every meal It’s a staple snack that can be found in just about any home and perfectly fits the bill. Whether is breakfast, lunch, or dinner! That being said, most store-bought chips out there are a lot of the same. Lots of salt and oil involved.

Recently I’ve found that making my own tortilla chips is not only crazy easy, it’s also WAY better for you. They’re made with just 2 ingredients and are baked. Meaning hardly any oil and YOU get to control the seasoning and salt that goes into them!…

One Pot Vegan Pumpkin Curry Soup

October 23, 2019 Amanda Plott

It’s starting to really cool off and stay cooled off here in Austin and I couldn’t be any more ready than I am! Bring it on Fall! This One Pot Vegan Pumpkin Curry Soup is a great Fall soup. It’s thick, ‘creamy’ without any cream added, and perfectly guilt-free. It’s also gluten-free with no added oils or sugars! The best part is, you get 2 heaping cups in each serving that comes in well below 300 calories.

Even with all of that? This soup is easily made in ONE pot in under 30 minutes! How can a dinner time soup get any easier than that? Did I mention this soup is completely delicious? Yeah, that too…

Asian Marinated Eggs

October 21, 2019 Amanda Plott

Originally, I was introduced to soy marinated eggs at a local ramen joint. Of course… I’m not the most confident in my skills to soft boil, peel, and marinate said eggs myself sooo… the next best thing is a hard-boiled version! And I say next best only because these are really just a very different animal all together. The idea is the same though. And the taste is too!

These Asian Marinated Eggs are a delicious and easy to make addition to … well, almost any Asian inspired meal. Add them to ramen, serve as a side with a salad, or even as an appetizer…

Roasted Beet & Butternut Squash Salad (With Beet Infused Vinaigrette)

October 14, 2019 Amanda Plott

I love beets.

And the saddest part is that I went most of my life so far without knowing that. It was just in the past 5 years or so that I came to realize that I love them. I had some roasted beets on a salad and immediately fell in love. Tender and full of flavor with such minimal effort? Sign me up!

Another thing I love about beets? Their amazing natural color. Generally when cooking beets, I find myself discarding the juices. Today though? I got the notion to reuse those juices along with some olive oil to make one of the best and simplest vinaigrettes that I’ve ever had…