Instant Pot Summer Vegetable & Chicken Curry

August 4, 2017 Amanda Plott

I've kind of completely and utterly fallen in love with my new pressure cooker, y'all. Before I got this baby, I was all about the slow cooker. But, now? Just toss it in the pressure cooker for a few minutes and you've got yourself a full on meal that would have taken HOURS in the slow cooker. And the best thing is, if you like a slow cooker - it can slow cook too! It's amazing for one pots too, like this curry right here.

Curry is another one of my favorite 'use up leftover' meals. No matter what veggies or meat you have on hand, you can most likely make a curry with it...

Instant Pot Ramen

July 20, 2017 Amanda Plott

So, I finally got a pressure cooker for my birthday this year! I've only wanted one for about 5 years now, hah. I've had so much fun playing around with it and learning how to use it. And I gotta say, I'm super impressed and can totally see what all the hype is about! So far, I've made a lot of really yummy stuff in it that would normally take me several hours to make in a slow cooker.

My little blonde mind is blown, y'all! How in the world does this contraption manage to cook things so quickly?!...

Mermaid Noodle Salad

July 5, 2017 Amanda Plott

So, I've decided that this week on the blog is going to be all about... drumroll please... Mermaids! Ta-da! That's right. It's going to be a week full of mermaid inspired dishes; eats and treats alike. This Mermaid Noodle Salad is an old family favorite that originated in one of my daughter's cook books, but has been tweaked and adjusted so much that it's a whole new recipe by now.

After carefully transcribing all of my notes on it in the cookbook, I finally settled on the perfect end result. One thing that I love most about this noodle salad is that you can serve it hot or cold. Being as it's the middle of summer here in Texas though... I'm naturally opting for a cold noodle dish myself. However, if you still feel like being a mermaid in the winter months, feel free to enjoy it warm! Just serve it right away instead of giving it an hour+ of chill time...

Healthified Crock Pot Kalua Pork

June 29, 2017 Amanda Plott

Summer time around here (especially July) is when my mom always likes to throw a mostly annual luau. Unfortunately, she hasn't really been able to do that for the past couple of years, just because they had moved about an hour further away from me and well... all of their friends basically too. Either way, this is one of our family favorite recipes for these such luaus! And with it being nearly July, I thought it would be a great time to update this Kalua Pork with a bit of a facelift.

So, what do you do in Hawaii? You go to a luau. What do they serve at a luau? Kalua pork.

Kalua (as not to be confused with Kahlua) is a traditional way of cooking pork in Hawaii. The word kalua actually translates to 'to cook in an underground oven'. While they use something in Hawaii called an imu for this process, I don't readily have one of those at my disposal... so I used the next best thing. My slow cooker!...

Healthified Okonomiyaki (Japanese Pancakes)

January 13, 2017 Amanda Plott

Originally when I posted this back in May of 2013 Mother's day happened to fall on my parents anniversary and unfortunately the day hadn't started off well for either me or my mother. I had the dilemma with my laptop, which I now have back, and my mom was having some car issues.

Needless to say, I went to pick her up and us three girls (my mother, daughter, and myself), decided to stop and have brunch in downtown Austin at a local hot spot...

Skinny (2 Ingredient) Cream Cheese Rangoon

December 13, 2016 Amanda Plott

This year, we'll be doing things a little different for Christmas. Instead of our usual mass of cooking, we'll be heading out to enjoy some Asian cuisine on Christmas day. Of course, you know I'm always inspired by the goings-on around me and today is no different. With Asian food on my mind I decided that it was high time for some Cream Cheese Rangoon.

I know, I know... Generally you'll find some sort of meat inside of a rangoon, however... I'm not too big on seafood. So, I always make mine with tofu cream cheese. Sounds interesting, right? Tofu. Cream cheese. Trust me, this stuff is amazing. It looks, tastes, and feels just like traditional cream cheese (but with a lot less calories and obviously dairy free!) so I'm often using it in place of standard cream cheese. Especially if it's involving anything with an Asian flare...

Recent Forkable Bites

Gochujang Roasted Potatoes

If roasted potatoes and Korean chili paste had a love child, this would be it. These Gochujang Roasted Potatoes are crispy on the outside, tender and pillowy inside, and coated with a sweet-spicy glaze that’s totally addictive — but without the guilt trip. I’ve given the classic roasted spud a health-conscious twist that keeps the flavor big and the oil minimal. Perfect as a side, snack, or the star of a casual weeknight dinner…

Korean Scallion Pop Over Pancake "Dutch Baby"

You’ve just found your new kitchen obsession: the Korean Scallion Pop Over Pancake. Think of it as the love child of a light-as-air popover and the garlicky, green-onion-forward goodness of pajeon. It’s quick, a little bit showy, and perfect for breakfast, snack time, or as an appetizer that will convince friends you are doing something wildly gourmet without breaking a sweat…

Tex-mex Tortilla Breakfast Bake

If breakfast had a fiesta, this Tex-Mex Tortilla Breakfast Bake would be the life of the party. It’s cheesy, bright with salsa, and full of Tex-Mex flavors—yet uses smart swaps so it’s lighter and still utterly satisfying. Think of it as nachos-turned-breakfast-casserole: layers of tortilla base, eggs, veggies, black beans, and just enough melty cheese to keep things comforting without sending your health goals running for cover…

Passion Fruit Filled Upside-Down Cheesecake (No Bake)

If your dessert game needs a tropical mic drop, meet the Passion Fruit Filled Upside-Down Cheesecake. It’s the best kind of culinary contradiction: bright, tangy passion fruit tucked into a creamy, lighter-than-it-looks cheesecake sitting below a crumbly cookie base. It’s sweet, tart, slightly exotic, and perfectly guilt-free when you use a few smart swaps. Yes, you can have cheesecake and feel like you did something good for your future self…

German Pancake "Dutch Baby"

If you grew up thinking pancakes were just flat cakey discs drowned in syrup, German pancakes (also called Dutch babies) are here to re-educate your brunch brain. These dramatic oven-baked beauties puff up like savory soufflés, then collapse into golden, creased pools of custardy goodness. They’re loud, theatrical, and oddly wholesome — the perfect plate to start a weekend with a little flair and a lot less guilt…

Black Bean Street Corn Tacos

Street corn and tacos: two food-world celebrities that, when teamed up, create a headline-making flavor duet. Add black beans—protein-packed, wallet-friendly, and endlessly comforting—and you’ve got a weeknight superstar that’s healthy, colorful, and obnoxiously easy to make. These Black Bean Street Corn Tacos bring together charred corn, smoky spices, creamy jalapeño sauce, and hearty black beans for a taco that hits every note: tasty, creamy, bright, and slightly rebellious…

French Vanilla Upside-Down Cheesecake

If you love the idea of classic French vanilla but want something a little unexpected, meet the French Vanilla Upside-Down Cheesecake — a playful flip on an indulgent favorite that keeps the texture silky and the flavor bright without dragging you into full dessert regret. This recipe flips the script with a golden french vanilla filling inside a light, creamy cheesecake so when you flip it, you get a crunchy crown of cookie and a tender, cloud-like cheesecake underneath. It’s fancy enough for guests but easy enough for a weeknight celebration.

Why French vanilla? French vanilla is all about the custard-forward flavor. In this cheesecake, that custardy depth and a crispy crunchy cookie crust shell is just perfect. The result is familiar and elegant — like dessert wearing a beret.

Veggie Wrap with Peanut Sauce

Bright, crunchy, and ridiculously satisfying — this Veggie Wrap with Peanut Sauce is my go-to when I want lunch that feels indulgent but doesn’t leave me sluggish. Think crisp raw veggies, tender marinated mushrooms (or tofu), fresh herbs, and a creamy, tangy peanut sauce wrapped up in a whole-grain tortilla or rice paper. It’s fresh, protein-packed, and perfect for meal prep. Best part: the peanut sauce doubles as a dip for snack carrots, because nobody should deny themselves that level of deliciousness.

Why you’ll love it

Fresh and crunchy textures with a creamy, savory sauce.
Flexible — easily vegan, gluten-free, or low-carb.
Quick to assemble, great for lunches, picnics, or a light dinner.
Balances fiber, healthy fats, and plant protein for a filling meal without heaviness…

Upside Down Blueberry Filled Cheesecake (No Bake)

If cheesecake could wear a pair of comfy sneakers and a party hat, this would be it. Meet the Upside Down No-Bake Blueberry-Filled Cheesecake: a glossy, jewel-toned blueberry layer that INSIDE of a pillowy, tangy no-bake cheesecake, all cradled by a lightly sweet, cookie-forward crust.

It looks fancy. It tastes like summer. It requires zero oven time and minimal effort. Translation: perfect for heat waves, last-minute company, or when you want dessert that’s both impressive and unapologetically easy…

Skinny Caramel Banana Pudding No Bake Cheesecake

If banana pudding and cheesecake had a love child it would be this: silky, banana-forward, and just sweet enough to satisfy a dessert craving without sending you spiraling into sugar regret. This Skinny Caramel Banana Pudding No-Bake Cheesecake keeps all the cozy, nostalgic flavors—banana pudding, creamy cheesecake, and a touch of caramel—while trimming calories and ditching heavy baking. It’s perfect for hot days, last-minute gatherings, or whenever you want dessert that feels indulgent but behaves itself…

Chimichurri

Chimichurri: bright, herby, slightly spicy — and a total game-changer for everything from grilled steak to roasted veggies. If you’ve ever had a bite of anything sauced in Argentina or Uruguay, you probably met this vibrant green condiment: an herb-forward sauce that’s equal parts punchy and versatile. Here’s everything you need to know to make a fresh, health-conscious chimichurri that tastes like it belongs at a backyard grill party — without the guilt…

Hawachae

If you're hunting for a drink that’s fruity, fun, and somehow both festive and entirely guilt-free, say hello to hwachae. This Korean fruit punch is like summer in a shallow bowl: colorful, bubbly, and built for sharing. Think of it as a fruit salad you sip—refreshing, lightly sweet, and endlessly adaptable. Perfect for warm afternoons, brunches, or whenever you want something more exciting than plain water but less indulgent than a soda cocktail…

Miso Caesar Dressing

The tangy, umami-packed upgrade that your salad has been waiting for!

If you love the bold, savory comfort of classic Caesar dressing but want something lighter, brighter, and just a smidge more interesting, say hello to miso Caesar dressing. It keeps everything you adore about a Caesar—creamy texture, salty tang, garlicky bite—then swaps in miso for depth, and ties it all together with citrus brightness. It’s umami-forward, slightly funky in the best way, and totally guilt-free. Also: it makes kale feel like a party guest instead of a punishment…

Strawberry Shortcake Overnight Oats

If you love the nostalgic bliss of strawberry shortcake ice cream bars but want a breakfast that’s fast, healthy, and won’t require a spatula duel at 7 a.m., meet Strawberry Shortcake Overnight Oats. This guilt-free spin captures the flavors you love — sweet strawberries, fluffy strawberry and vanilla oat vibes, and a few topping options— but in a nutrient-packed, make-ahead jar. It’s breakfast that feels like dessert and behaves like a responsible adult…

Strawberry Vinaigrette

Salads deserve better than boring dressing. Enter strawberry vinaigrette — a sweet-tart, blush-pink dressing that makes greens sing, fruits dance, and even roasted veggies look forward to showtime. It’s the kind of dressing that tricks your brain into thinking you’re indulging, while your body high-fives you for picking something wholesome. I’ve taken the classic fruit vinaigrette, given it a Skinny Fork twist, and kept it guilt-free without sacrificing flavor…

Breakfast Tomato Eggs

Tomato + eggs = morning magic. This humble combo is a breakfast staple around the world — from shakshuka to Chinese tomato-and-egg stir-fry — and for good reason. It’s fast, comforting, and jam-packed with flavor and nutrition. Think vibrant tomatoes, silky eggs, and a few tricks to boost protein and fiber while keeping things bright and fresh…

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