Lemon Poppy Seed Waffles

March 30, 2023 Amanda Plott

Yes, I’m still very much so in love with my waffle maker. I love sweet waffles. I love savory waffles. I love waffles. With Spring kicking in the door lately, I’ve turned my attention to the bright and vibrant flavors of lemon and berries. These Lemon Poppy Seed Waffles are a perfect transition into Spring. Light and citrusy and made from scratch.

I lightened these waffles up firstly by swapping regular milk for unsweetened almond milk, because you aren’t going to be able to tell the difference here. I also used a whole wheat white flour in place of regular just to get the added bonus points for the whole wheat in there.

Lemon Poppy Seed Chicken Salad

April 12, 2021 Amanda Plott

It’s Spring and for me that means it’s time to play around with all things lemon and poppy seed. This Lemon Poppy Seed Chicken Salad is a fun twist on a classic chicken salad. That’s chicken salad, not chicken in a salad. Most of the time when you think of lemon and poppy seed, you think of sweet treats. But, not today!

This chicken salad is savory through and through. The bright pop of lemon and the bit of crunch from the poppy seeds really makes this a chicken salad to remember. It’s perfect all on its own or used on a sandwich or as part of a Spring inspired green leaf salad. Though I would absolutely stuff this chicken salad into a tomato too!…

Vanilla Blueberry Coconut Nut & Seed Granola

January 6, 2018 Amanda Plott

So since even just before New Year's, I've been trying to eat a whole lot more nuts, seeds, fruits, and vegetables. With my last 'Nut & Seed' grain-free granola getting eaten up readily, I decided that it was time to make a new version of it.

One thing that I didn't get to use last time in my granola, that I really wanted to be sure about using this time is coconut chips. While I'm not a coconut fan by any means, coconut chips are definitely one of my favorite additions to salad and/or granola. Without wanting to go too tropical with the coconut, I decided on vanilla and blueberries!...

Nordic Nut & Seed Bread

November 19, 2017 Amanda Plott

If you're like me, you've got a stockpile of random nuts in differing containers that take up half of your pantry. Especially around the holidays. Every cookie, every recipe, everything you cook has a different sort of nut - and none of the recipes use up only and completely one entire bag of nuts. So, you end up with nutty chaos raining down on you from the pantry.

Well folks, here you have it. Finally, a way to use up all and any of those nuts that you may have hanging around. Not just that, but this also gives you a chance to clean up those seeds that have gathered in there as well!...

Lemon Poppy Seed Bread & Pink Grapefruit Glaze

February 23, 2017 Amanda Plott

Alright, alright... so not every recipe goes as planned. Sometimes I feel like I live in a test kitchen over here. Some things work out perfectly and amazing the first time, but other times... not so much. Baking is hard y'all. It's true what they say, that baking is both a science and an art. Trust me. I have kitchen woes just like anyone else, and this recipe right here is evidence of that if nothing else.

I've had it in my little head for a few weeks now that I wanted to make a lemon poppy seed cake/bread. However, my first attempt was a complete flop. And what's worse? I thought even up until I took it out of the oven that it was going to be great. The batter tasted great. It rose perfectly in the oven, doing everything it was supposed to do before POOF it collapsed into a dense mess of super sad lemon bread. Sigh...

Roasted Brussels Sprouts & Baby Greens Salad (Sponsored)

October 14, 2015 Amanda Plott

This post was brought to you by Collective Bias, Inc. and it's advertiser. I received compensation to write this post … but, all opinions expressed are my own. #PotPiePlease #CollectiveBias

Halloween is almost upon us, and that means that the rest of the major Holidays are going to follow there shortly after! I'm so excited for the upcoming Holiday season, but I've got to say that as usual I'm already planning and stressing out over it all.

It comes with the territory, what can I say?

We're always busy around here hosting family and going to all the fun holiday events that they have around my great city. It's always so much fun, but a very chaotic time for everyone I think. Somewhere between getting little ones off to school, working, decorating, shopping, and holiday events, a better-for-you dinner can get lost in the mix...

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)

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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

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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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