I call my cooking style, “off the cuff…”
…because I believe that cooking should be flexible, creative, and fun. When you try a new recipe, aim to take away more than just memorizing the measurements. Learn the flavor profiles of herbs and spices used together or pick up a technique or tip you can apply elsewhere. This approach will teach you not just how to follow a recipe, but how to cook confidently without one.
You don’t need a fancy background or formal culinary training to make delicious, healthful, and beautiful food—I didn’t have one. Growing up, Hamburger Helper and frozen meals in a bag were staples in my house. I learned to cook by watching and cooking along with Rachael Ray’s 30-Minute Meals. Now, I rarely measure (unless I’m baking) and often tweak recipes on the fly. When you learn to cook with flexibility, you’ll always be able to pull something together, no matter what you have on hand.
Here is a growing collection of recipes (some original, some linked), techniques, and ideas to spark your imagination in the kitchen.
Sip Well, Live Well
What started as a few recipes for Dry January grew into a full on ebook. This will elevate your mixology game if you drink alchohol or not! In it you will find how to make your own:
- Homemade Syrups and Extracts
- Fermented Foundations
- Ginger Bug
- Jeung
- Tepache
- Elevated Tea Lattes
- Sophisticed Shrubs
- Kombucha Mixed Drinks
- Mocktails and more
How to Eat More Plants! (And Why)
Nope, don’t worry, I didn’t go vegan and am trying to tell the world. 🤣 Instead, this is a way for vegetarians, vegans, and omnivores alike to improve their gut health, by incorporating a variety of plants into your diet.
Check out the first post with some simple, low cost ideas for breakfast, lunch, and dinner. →
Tips to Level Up Your Chocolate Chip Cookies
Have you ever wondered how to people making the same recipe can have such different results? Knowing the difference and the why behind techniques can mean tiny changes that have massive results.
Check out this post to find some simple tips to level up your cookies.
World’s Fanciest Pumpkin Pie
Amazing crust, homemade caramel, white chocolate pumpkin ganache, whipped cream, and streusel. 🤩
Next time I’m doing a strusel crust because I could not get enough of it!
Recipe from Milk Bar, link takes you to their site.
Falafel
Falafel is great because it works for almost everyone. It doesn’t matter if you are a meat eater or not, a perfectly crispy outside and a fluffy interior with that tangy tzatziki sauce will hit the spot! A can of chickpeas and a few fresh ingredients are all that you need.
Falafel (Recipe Coming Soon!)
Lemon Ricotta Pancakes
So easy and goes amazingly with blueberry or raspberry.
Recipe from Cooking Classy, link takes you to their site.
White Chocolate Macadamia Cookies
I LOVE the combination of white chocolate and macadamia nut. If you have a kitchen scale, this recipe comes together even faster and saves on the measuring cup clean up.
Recipe from Sally’s Baking Addiction, link takes you to their site.
Living Wildly Well 