Keto Hummus

This is something that came to mind after looking at several different breading substitutes. While I have not tried it yet, nor do I plan to for a while, I think it has potential. Lupin beans look similar to chickpeas and are of the same family, but have higher protein and fiber content, meaning lower…

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Why I Use Ingredients I Hate

While hate may be a little strong, it helps illustrate a point. Some ingredients change so much just from recipe to recipe, as well as from ingredient to recipe. One example I have is tomatoes. Tomatoes don’t taste good and their texture with the juice and seeds is awful to me. That being said, I…

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Spices and To Taste

So many recipes I’ve seen, online and on TV, use the phrase “to taste”. To me, this is a terrible statement for aspiring chefs. You don’t lick raw chicken to see if it’s seasoned correctly. It’s also really hard to taste boiling soups without taking forever to let it cool while still getting a good…

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Red Sauce, But Different

Creamy alternative to red sauce for topping noodles and more. I let this simmer for between 20 and 30 minutes, stirring lots to keep it from sticking to the pan and burning. Because I was planning on putting it over spaghetti squash instead of regular noodles, I wanted it to be thicker. If you have…

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Micros and Macros

Micros and macros are important when it comes to your body, however each person is different so there is no blanket one size fits all. I have not done much research into this topic, so I don’t know how much of something is good for you and how much is bad. You don’t lose anything…

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Why No Deep Frying?

I’m not a fan of frying for multiple reasons. Firstly, you most likely need to buy a fryer, air or otherwise. It is also very messy frying, even with small amounts of oil, not to mention it hurts when oil hits you. There is also a lot of waste, unless you reuse the oil time…

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Butter or Oil?

In baking, butter vs oil makes a huge difference in both taste and consistency. Since there is so much to go over for that and I am not super knowledgeable about it, this post will be mainly on other uses. I will also be only talking about olive oil, because that is the only oil…

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Experiments and You

Experiments can be very simple or very complex. Sometimes the ones that have the smallest changes are harder to figure out. If there is a food you have made but there is something missing or off, it can be frustrating to try to find out what it is. An example would be cookies or brownies…

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