'Brain' Deviled Eggs

October 16, 2020 Amanda Plott

These deviled eggs are all dressed up for Halloween and ready to go with some pink hue to the filling and a fun little design on top that makes them look like mini brain bites. They’re lightened up, keto friendly, low carb, vegetarian, and gluten-free too! Which makes them even more fun for your Halloween eats and treats this year.

I finished them off with a light dusting of paprika to give just a little more of that creepy 'Halloween ‘brain’ feel. Other than that, these are very standard deviled eggs. Just, you know, guilt-free!…

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…

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…

Instant Pot Cold Start Vanilla Greek Yogurt

July 28, 2020 Amanda Plott

I never in a million years would have guessed that I would ever make yogurt. I don’t know why, but I just never really considered that I even could make it. Mostly because I honestly didn’t know the process of how to make yogurt. And… then I got a pressure cooker.

As it turns out, making yogurt is really easy to do. And what’s better? You can make it just the way you want, in any flavor you want, and as tangy as you want. Plus, making it yourself saves you calories AND money! So, as scary as the concept may seem, it’s definitely worth trying out!…

Irish Pub Skewers

March 1, 2020 Amanda Plott

It’s the first day of March and St. Patrick’s Day is coming up quickly! These Irish Pub Skewers are super simple and easy to make. In this house, we love finger foods, and these small bites with an Irish nod to them are perfect for entertaining around St. Patrick’s Day.

These little bites start out with a piece of corned beef and are put together with some Irish cheddar, a pickle, and some Brussel sprouts to end it. They are great for dipping and dunking into a mustard or even thousand island style of dressing…

Savory Cheddar & Rosemary Thumbprints

February 6, 2020 Amanda Plott

I’ve been toying with the idea of savory twists on classic sweets for a while now. And these Savory Cheddar & Rosemary Thumbprints just seemed to fit the bill this time around. I managed to get my hand on some local made roasted tomato jam and well… just couldn’t help myself.

To make these savory thumbprints, I used a mix of whole wheat white flour and semolina flour. I’ve never used semolina flour before, but it reminds me a whole hell of a lot of cornmeal. Maybe a little finer of a grain than cornmeal is all…