More threads by Daniel

Place premade pizza crusts on sheet pans or directly on a pizza stone. Top each evenly with pizza sauce, cheese, partially baked Impossible Sausage, and red onion. Bake at 425F for about 8-10 minutes or until cheese and crust starts to lightly brown.

  • 2 packages Impossible Burger Plant Based Meat
  • 1.5 t. Cumin
  • 1.5 t. Chili Powder
  • 1 .5 t. Dried Oregano
  • 2 T. Tomato paste
  • 2 16 oz. packages ready made pizza dough (I used Trader Joe’s)
  • 1 10 oz. can Enchilada Sauce
  • 2 c. Shredded Cheese
  • 1 jalapeño sliced (optional)
  • 4 green onions sliced (optional)
  • Sour cream avocado, cilantro for serving
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This air fried fry bread is made up of a yeast risen dough that gets cooked in the air fryer. It’s a healthier version of the traditional fry bread seen in Native American cuisine.



This soup was even better than Panera's version. Did not use Instant Pot.

The shredded carrots added texture and color. Added more cheese (1 cup) and more milk (about 1.5 cups), and it was still a thick soup (in a good way). Goes very well with bread or a bread bowl.

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Something out of left field:

Hot dogs made out of carrots -- marinated in smoke flavor, cooked in an Instant Pot, and then grilled:

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Cook the egg rolls​

  • Prepare a baking sheet with a rack on top, for cooling the egg rolls.

  • Option 1 - To deep fry the egg rolls, heat 1-inch (2.5 cm) of oil in a deep medium pot or a dutch oven over medium heat to 350 F (177 C). If you do not have a thermometer, insert a wooden chopstick into the heated oil. You should see continuous tiny bubbles coming up around the chopstick. If the bubbles only come up here and there, the oil is not hot enough. If the bubbles are large and bursting to the surface, the oil is too hot.
  • Fry the egg rolls in batches of 5 to 6. Flip and move them occasionally for even browning. Fry until the egg rolls are golden, 5 to 6 minutes. Drain and transfer the egg rolls with a slotted spoon or wire spider onto the rack to let them cool. Repeat until you have cooked all the egg rolls.

  • Option 2 - To bake the egg rolls in the oven, preheat the oven to 400 degrees F (200 C). Place the egg rolls onto a lined baking sheet, seam-side-down, with about 2 fingers’ width gap between. Generously spray oil on top. Bake for 9 minutes, or until the bottom turns a golden color. Flip the spring rolls and spray oil onto them again. Return the tray to the oven. Bake for another 6 to 8 minutes, until the other side is golden as well. Once done, let the egg rolls cool on a wire rack for 10 minutes before serving to maximize crispiness.

  • Option 3 - To fry the egg rolls in an air-fryer, preheat the air-fryer to 390 F (10 mins or so). Cook them in batches. Spread a few spring rolls in the basket without overlapping them. Spray with a thin layer of oil, or you can bake them without using any oil. Bake for 6 minutes, flip, and bake for another 5 minutes. Once done, let the egg rolls cool on a wire rack for 10 minutes before serving to maximize crispiness.

  • Serve the egg rolls hot with whichever dipping sauce(s) you prefer.

Cheerios as a base for snacks or candy:



  • 2 cups dry cereal (I used Whole O's-. Cheerios would work if not strictly gluten free.)
  • 6 tablespoons almond butter can substitute for peanut butter or sunflower seed butter
  • 6 tablespoons brown rice syrup can substitute for maple syrup or agave nectar


  • 1 cup Cheerios cereal, lightly crushed
  • 1/2 cup gluten free oats
  • 1/3 cup dried cranberries
  • 3 tablespoons honey
  • 1/4 cup peanut butter
  • 3 tablespoons maple syrup
  • 2 tablespoons butter
  • 1/3 cup chocolate chips
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Honey Lemon Loaf

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 12


1 1⁄2 cup (375 mL) flour
1⁄4 tsp (1 mL) baking soda
1⁄2 tsp (2 mL) baking powder
Pinch salt
2 eggs
1⁄2 cup (125 mL) honey
1⁄3 cup (80 mL) butter melted
1⁄4 cup (60 mL) milk
2 tsp (10 mL) vanilla extract
1 lemon, juice and zest

  1. Preheat oven to 375 ̊F (180 ̊C). Line loaf pan with parchment paper and set aside.
  2. In a large bowl combine flour, baking soda, baking powder and salt. Set aside.
  3. In a separate bowl whisk eggs, honey, melted butter, milk, vanilla, lemon juice and zest until well incorporated.
  4. Fold wet ingredients into dry ingredients until just combined. Do not over mix.
  5. Pour batter into lined pan and bake for 35- 40 minutes or until inserted toothpick comes out clean.



What you need to make Lemon Garlic Chicken:
  • Chicken: boneless chicken thighs skinless or with skin.
  • Garlic powder: great for taste and flavor.
  • Olive oil: helps cook the chicken without sticking to the instant pot.
  • Butter: adds flavor as well as helps cook the chicken and gives it a golden color on the outside.
  • Onion: a sweet flavoring for the chicken.
  • Garlic cloves: sliced or minced.
  • Italian seasoning: full of flavor on the chicken.
  • Lemon: sweetness from the zest of it.
  • Chicken broth: adds flavoring and juiciness to the chicken.
  • Parsley: optional


Use pre-divided meal containers


Invest in pre-divided containers that are easy to take to work and fun to make healthy food choices for each spot. Plan on having a lean protein source such as last night’s leftover chicken breast in your biggest divider or sliced ham, and the rest, add carrot sticks or cherry tomatoes, whole grain crackers, and fruit such as grapes or mandarin orange slices, for a well-balanced, filling meal.

  • About 2 pounds tomatoes (4-5 beefsteak), sliced
  • 1 tsp garlic powder
  • 8 oz mozzarella cheese, grated
  • 1/3 cup panko
  • A small handful mixed herbs, finely minced (I used basil, parsley and chives)
  • 1 tsp extra-virgin olive oil
  • Coarse salt

In addition to spreading it on toasted breads, I also like jalapeño jelly with ice cream.


This delicious condiment can be served in many different ways and below are some of my favorite options.
  • As an appetizer. One of the most common ways to serve this jelly is by pouring it over cream cheese and using it as an appetizer spread.
  • Charcuterie Board. This also makes a great spread for any charcuterie board, especially during the holidays.
  • Sandwich topper. Perfect for a simple sandwich or even a leftover turkey or ham sandwich. Spread this on and add some additional flavor.
  • Glaze. Use it as a glaze for pork, chicken, ham, or even fish. This jelly adds a delicious glazed topping.
  • Make it into a dip. Instead of just pouring it over the cream cheese you could also mix the two ingredients together to make a delicious dip for chips or crackers.
  • Salad dressing. Surprisingly, this also mixes well into a salad dressing by making a simple olive oil and lemon juice base you can add in some jelly for a nice kick.


Cranberry Chutney (makes 32 servings)


  • ½ cup white grape juice
  • ½ cup packed light brown sugar, or to taste
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cloves
  • 1 bay leaf
  • 1 medium sweet apple, peeled, cored and finely chopped
  • 1 medium onion, finely chopped
  • 1 medium naval orange, peeled and finely chopped
  • 1 medium bag (12 oz. fresh or frozen cranberries)
  • ½ cup dried currant


"The slight tartness of the cranberries nicely complements the rich flavor of fatty fish such as salmon."


For the turkey salad:​

  • 2 turkey cutlets, about 6-8 oz each
  • Pinch of salt
  • 10 black peppercorns
  • Juice of 1 lemon
  • 2 sprigs fresh thyme
  • ½ cup dry white wine (i.e. Sauvignon Blanc)
  • ½ cup non-fat mayonnaise
  • ¼ cup finely diced celery
  • ¼ cup finely diced, sweet onion
  • ¼ cup dried cranberries
  • Salt & pepper to taste