'Nut & Seed' Grain-Free Pumpkin Spice Granola

August 31, 2018 Amanda Plott

It's been a hot minute since I made up a batch of homemade granola, mostly because it's just been way too hot here to even think about turning the oven on. But, sometimes... it's just worth it. And this morning? It was just that - totally worth it! With pumpkin spice season on the horizon, I thought there was no better time than now to tempt the cooler weather in with another pumpkin inspired treat!

I based this grain-free granola off of one that I made a while back. The main differences would be the spice used in it and the seeds that I chose to include. Since we're going with the Fall theme, I decided to use pumpkin seeds. Two kinds of pumpkin seeds, that is. I picked up a raw one to roast with the granola, and a lightly salted roasted seed called 'snow white' pumpkin seeds to add in at the end…

Skinny Strawberry Banana Poke Cake

August 29, 2018 Amanda Plott

It's been a really long time since I made any sort of a cake, especially a poke cake. And with the end of summer on our heels, I thought I might throw a few more good strawberry recipes into the mix before they are too far out of season. This Skinny Strawberry Banana Poke Cake starts off with a lightened up strawberry cake that's made with a simple boxed mix that we're upgrading just a bit.

So, what's a poke cake? It's basically exactly what it sounds like. A baked cake that you poke holes in. This time around though, we're filling those holes with some banana pudding and then topping everything off with some coolwhip. This style of cake makes for one delicious treat that's perfectly decadent…

Tater Tot Breakfast Bake

August 23, 2018 Amanda Plott

Breakfast does not have to be a chore. This Tater Tot Breakfast Bake is quick to toss together and pretty much does it's own thing while baking in the oven. Giving you plenty of time to do other important things. You know... like settling into your back-to-school routine. One of the best parts about this breakfast casserole though, is that it can be made ahead and popped in the oven any time.

Being as it makes a rather decent sized pan of it, you could probably enjoy this all week long with a quick reheat in the morning to enjoy it again. This is a pretty hearty and filling breakfast too. There's layers of sausage, egg, cheese, potatoes and yes... even some bacon!…

Healthified Crock Pot Chicken & Dumplings

August 21, 2018 Amanda Plott

This is my healthier take on an old classic comfort food. I think the very first time that I had chicken and dumplings was at my grandmother's house with my dad when I was pretty young... elementary school still, I'm sure.

She cooked the soup up on the stove for a few hours and then tossed the raw dough into the pot. I thought she was crazy at the time, but after my first bite... I was in love.

Years later when I first started cooking, I dabbled with the infamous chicken and dumplings in the crock pot using canned condensed soups and biscuit dough. I'll be the first to admit that it was delicious, but a huuuge guilty pleasure! Full of preservatives and nothing good for you. Bleh!...

Whole Wheat Fresh Cherry Cobbler

August 5, 2018 Amanda Plott

It's the end of summer (break) and cherries are still in season over here. And since I haven't really done anything with them yet this season, I thought it was high time to do so! To create this lovely cobbler, I started with the base of the one that I made about a month ago. I have used the same recipe a few times now, trying out different fruits.

Up until today, the blackberry seemed to be the favorite.

The only real difference between this version of the cobbler recipe, and the one from before, is that this one I decided to use the cherries and also subbed in some whole wheat white flour instead of the all-purpose…

Cornbread & Chicken Nugget Cupcakes with Mashed Potato Frosting

July 29, 2018 Amanda Plott

This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.

Back-to-school is on the horizon, and being the mom of an ever growing little, I've found that there's a few tricks to getting kids to eat their dinner sometimes! One of the best ways is to make it fun. Yes, food can be fun and these Cornbread & Chicken Nugget Cupcakes are just that! Fun. It's a savory twist on a cupcake; letting the kids eat with their eyes first.

The base of the cupcake is made with a quick and easy cornbread muffin that's made by mixing together a self-rising cornmeal, cheese, and a creamed corn. This easy cornbread trick is one that I've been using for a couple of years now. And so far, it hasn't let me down yet! From there, the 'cupcakes' are topped with a potato and cauliflower mash 'frosting' which is also made with just a few ingredients…

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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