Roasted Broccoli



  • Head of broccoli
  • Olive oil
  • 2 cloves garlic, minced (you can use more)
  • Parmesan 
  • Lemon juice
  • Basil

Preheat oven to 425 F. Cut the florets from the stalk, and leave about an inch left of the stalk then spread it out in a single layer on a sheet pan. Toss garlic on top and drizzle generously with olive oil and salt/pepper to taste. Then put it in oven for 25 to 30 minutes, or until the florets have started to brown/crisp. When it’s done, sprinkle with parmesan and basil. I like to add a bit of lemon juice to make it more refreshing.

This could easily be turned into a vegan dish if you take out the parmesan. Plus, it’s easy and hardly takes any prep time and it makes for a great side dish. Or I bet you could add it with some pasta and diced tomatoes and make a great entree out of it.

Caramelized Peaches


These are great with waffles or ice cream/cake :)


  • 1 fresh peach per person or it’s equivalent if using canned (fresh really does taste best though)
  • 2 knobs of butter if using fresh peaches, for canned use just enough to cover the bottom of the pan (haven’t tried with dairy free substitutes but would probably work)
  • A couple of tablespoons of brown or granulated sugar (use very little with canned peaches)
  • Cinnamon
  • Cognac (optional)


  1. Fresh: cut the peaches into medium slices… Canned: drain liquid
  2. Melt the butter in a pan and add the peaches
  3. Sprinkle with sugar and cinnamon.
  4. Add a splash of cognac
  5. Stir and cook for about ten minutes or until the peaches are softened and the alcohol smell is cooked off
  6. Serve warm :)
  7. Bananas or nectarines can be added and cook at the same rate

Making Enormous Pancakes In Your Rice Cooker Is A Real And Awesome Thing

Weekends may never be the same, and that’s GREAT!

Actually Gooey Boxed Mac & Cheese


Boxed mac n’ cheese, while tasty, is the biggest lie of my entire life. The cheese sauce, no matter what portions of liquid and butter you use, is never gooey. But I’ve found an easy fix for that! it even fixes that kind of funky taste you get from stuff that isn’t Kraft.

So, you’ll need:

  • Boxed Mac & Cheese
  • Cream Cheese or Sour Cream
  • If using cream cheese, butter or milk

And it’s super duper easy, too!

  1. Make your mac & cheese like normal. 
  2. While your pasta is draining, dump your powdered cheese into the pan.
  3. With spoon, grab one big glob of your cream cheese or sour cream.
  4. If you’re using cream cheese, go ahead and add a small splash of milk or a very small amount of butter. It needs just a little help to thin out.
  5. Stir that business up. Don’t worry about the consistency.
  6. Add your drained and still hot pasta back to your pan.
  7. Stir generously. Using cream cheese takes a little bit of patience to make sure everything is really evenly coated.
  8. Enjoy the fuck out of it!

2 Ingredients Apple Fritters


Shamelessly based on the 2 Ingredients Sweet Potato Fritters.

What you need:

  • 2 small apples (or a large one)
  • 1 egg
  • 1 tbs flour (optional)
  • dash of cinnamon or ginger (optional)

What you do:

- Shred your apple. You can do that by hand or in a processor, but if you do it in a processor you have to take the cores out first.

- Once your apple is shredded, crack the egg and throw it in. Mix well with the apple. At this point, your apple may turn a bit brown, but don’t worry about that, that’s harmless. It’s an optical thing caused by oxidation, and we only judge our food on internal qualities, right? 

- Once your egg is in, your mixture may be very wet. That doesn’t matter much for the taste or frying process, but if you’re worried about it, you can add your tablespoon of flour now and give the whole mix a bit more consistency (also makes it slightly easier to flip). If you don’t do flour just leave it out. Here you can also add in your spices, if you want any. Cinnamon and ginger work nicely, and if you want your fritters extra sweet, a bit of sugar or honey can go in now, too.

- Mix the whole thing again very well and then grab your pan, put a touch of oil in and heat it over medium high heat.

- Once the pan is hot, put in about a quarter of your apple-mass and press it down to make the fritter evenly thick and then just let it fry until set on one side, then flip. The mix is pretty soft so it may come apart now, but that’s really only an optical problem. Your fritters will still taste delicious even if you accidentally made them into scrambled apple-eggs. 

- Once your fritter is done, put it on a plate and put the next quarter of your mix in! Repeat until all the apple mass is used up and get eating! The fritters are best when hot.