Creamy Vegan Garlic Pasta with Roasted Tomatoes

23rd Jul ・ 12,164 notesreblog



  • Blender: hand or standing
  • pot
  • stove
  • knife & cutting board

This is quite possibly my favourite on-hand soup! 

It’s pretty low spoons since most of it’s going in a blender, so your chops don’t have to be amazing, just small enough to not plug anything up. If you don’t have a blender, but you have an hand blender (like me) the same thing applies, but it might take longer if your chops are pretty big. 

Because of how simple the recipe is, it loans itself to being switched up VERY well! I like tossing in some onions when I fry up the jalapeños.

If you’re a tomato-hater or don’t have any, no problem either! 
When you’re frying up the peppers and tortillas, toss in one or two chopped up carrots. Then, before blending, add a little broth or water to keep things moving (the tomato juice is what keeps this soupy)

Avocado isn’t needed, but it’s always good. I like topping mine off with some cotija, but any other cheese you like is probably good. 

16th Jul ・ 404 notesreblog


"Sailor Moon" inspired doughnuts to celebrate the premiere of "Sailor Moon Crystal"! 

Lemon doughnuts with strawberry glaze and homemade moon, star, & heart sprinkles!

Recipe here.

07th Jul ・ 16,292 notesreblog



This is my favorite easy dinner. Just remember we’re not going for any kind of cultural accuracy, just something edible. 

Curry Rice

utensils needed 

  • A stove burner
  • A pot
  • A lid for aforementioned pot 
  • A can opener 
  • A spoon


  • -Rice (I like basmati) 
  • -Beans (I prefer a can of red beans)
  • -Curry powder (this is procured near the spices in most major grocery stores) 
  • -Water

Optional ingredients (note, I’m tagging this vegan and no chopping because the basic recipe is) 

  • -a chopped tomato or cherry tomatoes 
  • -any other veggies you’d like
  • - meat (I like ground lamb personally but pretty much anything can work) 

Okay, here’s the how to: 

  1. First, rinse and measure your rice (I use one cup because it goes well proportionally with the can of beans and I’m a fan of left overs). It’s important you rinse your rice until the water is clear. The rice will cook a bajillion times better. 
  2. Dump the rice in a pot with approximately one and a half times as much water and then a little more (for one cup rice use 1 2/3 cup water). 
  3. Open the can of beans and rinse off all the sticky and slimy liquid they’re stored with (for those of us with sensory processing triggers this can be a very difficult step. I feel like this deserves a trigger warning, personally, so here is your heads up!)
  4. Add the beans into your pot. 
  5. Now for my favorite part! Add in the curry powder until the water is a really saturated orange color. I think it’s about two tablespoons if you’re following my directions but I really can’t remember. Just do what feels right to you. 
  6. Stir, this is important for proper cooking and taste! you want to make sure the beans are evenly distributed and that the curry powder is evenly mixed in and you’ve broken up any clumps of seasoning that may have formed. 
  7. Turn on high heat until it starts to boil. Once you’ve got a boil you’re gonna want to turn down the heat and cover the pot. You want to cook it until all the water is gone but not long enough to burn it. (I do about 15 minutes but it isn’t an exact science and if you’re unsure on cooking directions check the packaging on the rice you choose to use). 
  8. Once the rice is done take it off the heat and eat it or optionally add whatever you’d like, I highly recommend tomato. That’s my favorite. 
  9. The final step, and this is the most important, is to eat it. And ENJOY! 

24th Jun ・ 184 notesreblog



Cauliflower ‘Bread’ Sticks - To-die-for mock bread-sticks made with cauliflower that are low in calories, carbs and fat….RECIPE


1 head cauliflower, large (7” - 8” wide)

1/4 cup egg whites

1/2 cup + 3/4 cup (for topping, optional) Mozzarella/Tex Mex cheese, shredded

1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley

1/4 tsp freshly ground black pepper

Pinch of salt

Marinara sauce for dipping

Cauliflower breadsticks are where it’s at.

04th Jun ・ 46,684 notesreblog



Your guide to toast from Zest magazine

I need all of this

02nd Jun ・ 135,726 notesreblog


double chocolate chunk pistachio cookies

18th May ・ 488 notesreblog


So, as a chef and a former intense athlete, I have to be hella conscious about keeping in shape and not gaining a shit ton of weight by inhaling everything I eat 24/7. This is why, when I can, I like to work with healthier shit to combat all the creamy, sugar and fat filled delicacies I make like 24/7.

For everyone like me who’s working on staying in shape or being healthy, this recipes for you, my precious weeb losers.

Based on the Honey Lemon Slices from Kuroko no Basuke (my current obsession), I decided to do my own take on this insanely good for you Japanese treat.

OH. AND FUN FACT ABOUT THESE. IT’S A SNACK AND A DRINK ALL IN ONE. You’ll find out what I’m talking about later.


Honey Lemon Slices
(serves: an entire fucking basketball team ayyoo)



  • 2 lemons
  • enough honey to fully cover all the lemons*
  • 1/2 tsp cinnamon
  • 1/2 tsp  ginger
  • 7 mint leaves (for later)
  • 4 cups water (for later)

*So fun fact for all your plebs out there: there’s like 5 million types of honeys that vary in not only flavor, but texture. For this recipe, I used a creamy clover honey mixed with a more transparent, thick chestnut honey to combat the sweetness with some bitterness from the chestnut. Use whatever the fuck you want, but if you’re using a raw, or creamy honey, mix it with some water to make it more liquidy and stuff.



  • Thinly slice the lemons, making sure you’re using basically everything but the ends and REMOVE ALL THE SEEDS HOLY SHIT.
  • Once they’re all sliced, mix your honey with the cinnamon and ginger until it’s all combined. Then, take a glass tupperware container thing and cover the bottom with a thin layer of your honey mixture.
  • On top of that, add one layer of lemon slices, and then just alternate between honey and lemon slices until you finished all the lemon slices. 
  • Once that’s done, pour in the remainder of your honey mixture so that it completely covers the lemons, and then cover that with a lid and throw it in the fridge.
  • Keep it chilled for at least 2 days, and no more than 3 days. Try and shake or mix the container at least twice a day so that the lemon juices can mix with the honey.
  • Once that’s all done, throw it in the freezer for about 10-15 minutes so that they’re hella chilled, and then remove the lemon slices from the container.
  • After they’re all plated and shit, combine 4 cups of water, 7 mint leaves, and hell, some ice cubes, with the liquid in the tupperware container.
  • Defeat your basketball foes with your incredible jumps and your moe qualities.


TADAH MOTHERFUCKER. You just made a hella healthy treat for you and your shit weeb friends to eat and drink while you’re watching kawaii dudes dripping glittery sparkle sweat all over the B-Ball courts.

Make this during the summer when you want something cold, sweet and healthy to devour, make em when you’re sick to get some radical antioxidants and vitamin C or whatever, just make them all the fucking time I dare you, you pieces of shit.


Later, nerds. 

12th May ・ 12,591 notesreblog



One Pot Spaghetti Alla Puttanesca

Imma do this. Like sweet jesus

16th Apr ・ 6,886 notesreblog




Toasts with the most: 21 awesome energy-boosting breakfast ideas



15th Apr ・ 81,205 notesreblog