New American Food Creator
Pancakes were a wonderful weekend special occasion growing up. If I went to the kitchen and the griddle was heating up, I knew I was in for my favorite breakfast. In my late teens and early twenties, when I was overly health-conscious and incredibly restrictive, I gave up pancakes, deeming them too unhealthy for me.… Continue reading Flax Pancakes with Berry Preserves
In the new year, we could all do with some extra color in our foods. This is a small way to add in some pink to your toast. Pink is a color that soothes emotions and promotes a state of wellness in the mind, according to psychological research. These things never hurt in life, so… Continue reading Beet Root Hummus on Avocado Toast
This is less of a recipe and more of a meal idea for anyone who wants a change to their toast routine. I have found that I rarely have a day that does not start with toast. It’s a breakfast staple for me. As such, I have experimented with different toast varieties given the ingredients… Continue reading Quark and Jam on Toast
So. I made a mistake while cooking. I added way too much water to a batch of barley I was boiling in the pressure cooker. As a result, the barley came out a bit soupy. Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto. Let… Continue reading Mushroom Risotto
This meal has saved me more than once. It is easy, simple, and full of flavor. It is also a good way to clean out your vegetable drawer at the end of the week. You can use any type of bean as well, and if you don’t eat beans, choose whatever protein you enjoy. With… Continue reading Mixed Bean Fajitas
This recipe is too beautiful not to post. I love cooking with the color purple because it can be rare in our daily ingredients. I was experimenting with making a stuffed bun for purposes of portability since I have to commute to work once again. These buns are perfect for transporting lunch with no mess. … Continue reading Purple Sweet Potato Stuffed Buns
This is my favorite way to cook eggs for multiple reasons. First, there is virtually no mess. All that is needed is a pot of water, and I simply rinse the pot after finishing. Second, I get a runny, jammy yolk housed in a perfect egg-white cup when I slice the eggs in half. This… Continue reading Soft-Boiled Eggs on Avocado Toast
Do you want hummus constantly but have an insatiable desire to consume as many antioxidants as possible like I do? If so, you should definitely make this recipe. It’s literally just hummus but with considerably more antioxidants from black beans. Let me know what you think. Ingredients 3 cups black beans, cooked3 Tbsp. tahini3 cloves… Continue reading Black Bean Hummus
A friend of mine gave me a bunch of peaches from a friend’s tree, but they were a bit underwhelming in taste. This was the perfect opportunity to make preserves! They turned out well too. The lemon is for the coagulation effect from the pectin, and the sugar is for taste, so feel free to… Continue reading Peach Preserves
I tried making smoothies this past fall and winter, and I hated the taste. I thought I was done with smoothies forever. However, after spending a day outside in the heat and dryness this summer, a smoothie was the only thing I craved after. This experience taught me to listen to the signals of the… Continue reading Very Berry Smoothie Bowl
Kaitlyn Anne Thomas 