Shrimp Sushi BowlBy KaylaSushi bowls are what happens when your local grocery store does not have nori. You can call this a poke bowl if you want, it's all the same to me! For this one, I used my favorites - shrimp and avocado, but it is INCREDIBLY customizable.
Lemon Asparagus RisottoBy KaylaRisotto is so delicious and creamy, but so full of cholesterol and unhealthy elements. Usually there's a cream or milk, and some kind of cheese. In this recipe, I will show you how to make a skinny friendly and plant based lemon asparagus risotto. You'll still get the same creamy consistency and flavor, but much less of the calories and animal products. I used chicken stock for this recipe, but to make it vegan, replace the chicken stock with veggie stock, or even water, if you'd prefer. What makes this risotto so creamy without using any milk, cream, or cheese is the constant stirring agitates the starch. When the starch is agitated it acts as a thickening agent. Short grain rice holds more starch than long grain rice. You'll notice a long cooking time for this particular recipe, and I apologize - I am unfortunately not aware of a faster way to do this correctly. I promise you it is worth the effort!
Caramel Sea Salt Cookie CupsBy BryanAlthough these were a little difficult to make they turned out to be one of our favorite cookie creations, they truly taste amazing!
Turtle Cheesecake Brownie TrifleBy KaylaThis turtle cheesecake brownie trifle is so ridiculously good, I'm thinking about branding it. I kid. But anyone who knows me knows my two favorite desserts are Turtle Cheesecake, and brownies. With this recipe, you don't have to choose! Now guys, I have a problem. My problem is dairy. I just... I love it so much. But I'm lactose intolerant. This dessert is so rich and filled with dairy, so make sure you take it easy. It looks delicious enough to eat a lot of, and you could, but if you're like me with your rebellious lactose intolerance, just don't. The pictured arrangement was plenty for two people. There are some substitutes and alternatives to this recipe, but as long as the flavors are there, and you have the right texture, this should be easy peasy!
Basic Chicken and Veggie SoupBy KaylaSoups are one of my favorite things to make. Not only do I love eating it, but you can really use anything you have in the kitchen and make a soup. Chicken and veggies are a common item in our kitchen, so I love throwing some dry chicken or frozen chicken breast into my stockpot with whatever leftover veggies I have laying around. The options are truly endless. Even if you only have some chicken and some cream - you can make a soup! And then you can use the soup as a base for something more specific, or eat it as is. Add fresh herbs, some rice or pasta, or even leftover sauces! You can also make your own broth if you don't have any at home or don't like using store-bought chicken broth. We won't get into that with this recipe, but read on to find out how to make this simple Chicken and Veggie Soup!