Keto Hummus
This is something that came to mind after looking at several different breading substitutes. While I have not tried it…
Read More
0 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…
Read MoreThickening Soups, Sauces, and More
There are lots of ways to thicken as you cook. For the most part, it is getting rid of the…
Read MoreSpices and To Taste
So many recipes I’ve seen, online and on TV, use the phrase “to taste”. To me, this is a terrible…
Read MoreRed Sauce, But Different
Creamy alternative to red sauce for topping noodles and more. I let this simmer for between 20 and 30 minutes,…
Read MoreMicros and Macros
Micros and macros are important when it comes to your body, however each person is different so there is no…
Read MoreWhy No Deep Frying?
I’m not a fan of frying for multiple reasons. Firstly, you most likely need to buy a fryer, air or…
Read MoreDIY Mozzarella Cheese Topping
Quick and easy cheese topping, thick and moldable. In my search for a way to cover foods with shredded cheese…
Read MoreButter or Oil?
In baking, butter vs oil makes a huge difference in both taste and consistency. Since there is so much to…
Read MoreExperiments and You
Experiments can be very simple or very complex. Sometimes the ones that have the smallest changes are harder to figure…
Read More