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Cheesy Veggie Bowl

I learned this from a friend in middle school. It’s warm, easy, pretty healthy, and insanely filling. I recommend making it in a deeper, rather than wide and shallow, bowl, or even a mug for a snack size portion.


-rice (leftover or fresh)

-Veggies (I use spinach, mushrooms, peas, and shredded carrots but anything you like can work. Fresh or frozen work better than canned)

- sliced or shredded cheese (I use shredded jack, but whatever meltable cheese works. Use vegan cheese to make this vegan/dairy free)


Mound some rice into your bowl. If it’s leftover, I recommend adding a teaspoonish of water on top. Pile on veggies, as much as you want to eat. They go further than you think. Then, cover the top with cheese. Narrow bowls or mugs work best because you can get a really good cover. Then, microwave the whole thing for a couple minutes, until the cheese melts really well. I like to poke a few holes in the top and pour soy sauce on top. You could add leftover meat, any veggies about to god bad, it’s just a great recipe for clearing out the fridge. Tasty and tummy filling!

One Pan Creamy Spinach Sauce

It’s hot, gooey, creamy, cheesy spinach sauce that’s good when you really need some comfort food after a long day. It works really well poured over a sturdy pasta or potatoes (though I think gnocchi works best) and you can dice up any left over proteins you’ve got in the fridge and add to it.

What you need:

  • 10 ounces of spinach (1 small bag, not frozen)
  • 2-3 cloves garlic (1.5-2 tbs of pre-minced garlic in a jar)
  • 2 tbs oil/butter/whatever you like to use to keep things from sticking to the pan
  • 1 cup heavy whipping cream
  • 3/4 cup shredded Parmesan (grated powder will not melt right)

How to do it:

  1. Heat oil/butter/etc in a large (10-12 inch) skillet on medium heat.
  2. Add garlic and cook for 1-2 minutes once oil/butter/etc is hot.
  3. Add all the spinach to the skillet and mix it around to coat in the garlic (don’t worry if it’s a giant mountain, it’ll wilt down) and cook until it’s entirely wilted.
  4. Add all the heavy whipping cream and wait for it to simmer, then cook for 20 minutes at a simmer until it thickens slightly, stirring occasionally to prevent scorching.
  5. Turn heat off but leave the skillet on the burner, add the Parmesan gradually while stirring and continue to stir until all the cheese is melted into the creamed spinach (you can absolutely add more cheese if you want it cheesier).
  6. (optional) Add any diced up proteins you want 
  7. Pour over carb of choice and enjoy

This makes several servings and you can make the sauce in advance and reheat it and then make the pasta/potatoes/etc as needed if you want. To heat up the sauce just add a splash of milk or cream and heat in the microwave or on the stove until hot.

Easy honey barbecue crockpot chicken

I threw this in the crock pot the other day and I have no idea the quantities I put in so I’m just spitballing, but it was delicious and the easiest meal I’ve ever made. I used 2 chicken breasts and had it for 3 meals, but I ate two sandwiches each time so it could theoretically make 6-9 meals if you’re serving it with something else or have a small appetite.

1. 2-3 large chicken breasts. I went with frozen, boneless, and skinless, but I’m sure any would work just fine.
2. About 10 oz. of barbecue sauce, I went with Aldi brand.
3. About a quarter cup of honey? I’m not sure how much but just use your own judgement.

1: Combine all 3 ingredients in the crock pot and let cook for 4-5 hours on high, or 6-8 hours on low.
2: Eat the chicken by itself or…
3: Toast bread (so the sauce doesn’t make it soggy) and enjoy it on a sandwich or two.

Cucumber Cauliflower Salad

I sort of stopped eating salads for a while because my dad kept making them and trying to put All The Vegetables into one salad and it was Too Much and All Over The Place! But! I stumbled across this simple combo a few days ago and have made it twice now!  It makes a nice little side salad!

- Salad greens (I do a mix of dark greens, like a spinach/kale type mix, but you do you!)

- Cucumber

- Cauliflower

- Red onion

- Salad dressing (I’ve been using a creamy Italian w/ romano cheese, but use what you want!)

Slice your cucumber however you like it. (I slice medallions and then chop those into quarters)

Chop some red onion.

Break your cauliflower into bite-size little florets.

Toss all that w/ your greens & dressing & salt/pepper to taste!



I hate my parents they just don’t understand???
They forced me to eat scrambled eggs this morning and when i refused they yelled at me ?? I explained that i was eggkin and eating my own kin was cannibalism and they yelled at me for making shit up and threatened to take away tumblr from me so i had to force myself to put my dear friends in my mouth but quickly ran to the bathroom because i felt like throwing up this sucks so much sigh why cant people just accept us for who we are instead of constantly judging us :/

Hard-to-Mess Up Potato Soup


  • Three large potatoes (russets (aka baking) potatoes work great, but if you’re feeling fancy, yukon golds will do great!), diced
  • 1 medium onion, finely chopped
  • 3 celery stalks, chopped
  • 2-4tbsp butter (optional)
  • Milk, half-and-half, or cream to preference (optional)
  • Salt and pepper (you may need a lot of salt)


   Potato Soup:

  1. In a large saucepan, combine the potato, onion and celery. Add water, just enough to cover the veggies.
  2. Bring to a boil, and then reduce heat, cover and simmer for 25-30 minutes, or until everything is tender.
  3. Mash the potatoes to preference - if you want a chunkier soup, just crush the potatoes a bit, but if you want a creamier soup, mash to your heart’s content.
  4. Add butter or milk/half-and-half/cream to desired thickness/creaminess.
  5. Add salt and pepper to taste.

Goes great with a grilled cheese sandwich!

Roasted Brussels Sprouts

This recipe is the only way I’ve ever liked brussels sprouts and its ridiculously easy. My partner @americaskitchensink taught it to me but I’m not sure if she came up with it or what. 

Sprouts are super healthy, though they can be a bit pricey and don’t last too long in the fridge. The good thing is that they go a long way–you don’t need a lot of sprouts unless you’re cooking for a lot of people. 

Ingredients and tools: 

  • fresh, raw brussels sprouts (as much or as little as you want) 
  • olive oil
  • salt & pepper
  • garlic powder or minced garlic (optional) 
  • oven
  • cookie sheet or baking pan (lined with foil if you want to make cleanup easier)
  • knife
  • cutting board
  • bowl big enough for the sprouts 
  • your hands for mixing (or a spoon, but hands work better imo)


  1. Preheat your oven to 400 degrees F (205 C)
  2. Wash the sprouts well and pick off any gross outer leaves (the inside will be okay). 
  3. Cut each sprout in half lengthwise and dump in the bowl. If the stem part is long, cut that off if you want and discard. Some of the outer leaves will fall off while you’re cutting–you can dump them in the bowl too or discard them.
  4. Pour a little bit of olive oil into the bowl with the sprouts–you need less than you think. You don’t want to drown the sprouts, just veeeeery lightly coat the outside. 
  5. Add salt & pepper & garlic (if using) to taste.
  6. Mix it all together with your hands or a spoon.
  7. Dump the sprouts onto the baking pan or sheet and spread them so they’re in a single layer.
  8. Put into the oven for 30-45 minutes, checking every now and then. Baking less means they’ll be crunchier and more the texture of raw broccoli, while baking more means they’ll get softer on the inside and crispy on the outside. 
  9. Serve right away after you get them out -or- cover in plastic wrap (you may want to put them back in the bowl for this) and stick in the fridge until they’re chilled (this is my fav way to eat them).