There’s nothing more welcoming than traditional pancakes for breakfast – especially when you have guests. But let’s be honest, have you actually tried making individual pancakes for a crowd? It can be hectic. After trying this method, I’ll never make pancakes one-by-one for a large crowd again! With just your trusty sheet pan and a few simple ingredients, you can easily make delicious pancakes for an entire family or party. Forget standing in front of the hot griddle flipping endless numbers of pancakes. Instead batch cook with your baking sheet and oven to make one giant pancake in a fraction of the time. Keep reading to find out how easy it is to make this classic breakfast favorite with minimal fuss. Plus I’ll show you how to take the toppings up a notch. Still healthy- but they’re dessert level. Check out this quick reel for a visual.
Add this to your list of easy breakfast ideas. You’re welcome 🙂
Your favorite box mix of pancakes. I love the Buttermilk Kodiac pancake mix because it tastes great with the bonus of being whole grain and a good source of protein.
Toppings – Today I’m sharing a pineapple upside down cake version so we’re using fresh pineapple rings and frozen cherries, with a sauce made from maple syrup, pineapple juice and vanilla extract. Scroll down for other different flavors and combinations.
Neutral cooking spray
Tools you need for this easy recipe
Sheet pan – I have used a 1/4 sheet pan or a 1/2 sheet pan. Just depends on how large your batch of pancakes will be, as well as the size of your oven.
Parchment paper for easy removal.
My favorite toppings for pancake batter
Everyones favorites chocolate chips
Drizzle peanut butter and sliced bananas
Lemon zest and fresh blueberries
Sliced bananas and toasted walnuts
Raspberries and white chocolate
Thinly sliced apples and cinnamon
Sliced fresh, canned or frozen peaches
Once they’re cooked you can top with vanilla yogurt, warm maple syrup, berry compote or powdered sugar. Whether you serve with fresh fruit, eggs, sausage or bacon, it’ll be a tasty breakfast for everyone.
Make sure the oven is hot. Preheat 400 degree F oven. They need about 11minutes to turn golden brown.
In a large mixing bowl combine all of the dry ingredients, and add the wet. Don’t over mix.
Prepare your pan with nonstick spray AND line with parchment paper. This will ensure your tasty pancakes make it out of the pan without a hitch.
Use a sharp serrated knife or a pizza cutter to cut your pancakes into enough servings for the whole family.
Use a thin, wide spatula to get them out of the pan. I love using my fish spatula for this, it’s the easiest way.
Any pancake recipe will work for this. Just be sure to pour batter down the center of the pan and use a rubber spatula to spread it evenly towards the four corners of the pan.
Have your different toppings ready. You can even accommodate a few different combinations if you need to! Just have everything cut up and ready.
If you have leftover pancakes, store them in an airtight container and reheat in the toaster oven. My picky eaters loved these pancakes so much, they asked to have them for dessert with a bit of whipped cream 🙂
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
Are you looking for an easy and tasty weeknight dinner that won’t take all night to make? Well, look no further than this super fast fried rice! You can may also like my egg roll in a bowl or easy ricotta pasta recipes – so check them out if you have time. But this delicious fried rice is my go to for busy weeknights since it has minimal ingredients and takes way less than 30 minutes from start to finish.
Plus, you can customize this basic recipe by using whatever vegetables or proteins you have in your fridge whether they are fresh or frozen. Keep reading to learn how my step-by-step guide will help you whip up a batch of irresistible fried rice in no time flat. It can also be made as a side dish for two or easily made to feed the entire family.
Ingredients you need for this easy fried rice recipe
Toasted sesame oil – Other neutral oil such as vegetable oil, canola oil or olive oil will work well too here but sesame oil adds a lot of flavor.
Garlic – this is a classic flavor component, so don’t skimp. You can mince whole fresh garlic, use jarred minced garlic or frozen cubes are a great way to add flavor.
Fresh ginger – I like to use frozen cubes to keep this simple, but you can also grate fresh ginger.
Mixed vegetables – think fresh veggies like broccoli, bok choy, carrot, bell pepper, zucchini, green peas, green beans, onions, mini corn, bell peppers. A bag of frozen veggies will work here too.
Brown rice – I like to use brown rice, but it’s a matter of personal preference. Any rice will work. Leftover rice is a fabulous option if you have it. But white rice or cauliflower rice are also good substitutes. Just be sure any of the rice is pre-cooked and cooled. In fact, cold rice works best for fried rice recipes.
Gluten-free tamari – low sodium soy sauce, coconut aminos, even regular soy sauce will work but it does have gluten. These are all interchangeable so just use what you have.
Whole egg – We fry them sunny side up, but I also like to scramble the egg into the rice the way my mom used to do it for us, so it’s just personal preference.
They key is to use a hot wok or well heated frying pan to make sure everything cooks evenly!
optional toppings: Sriracha, green onions, bean sprouts, cilantro, sesame seeds, cubed tofu, or protein of choice such as leftover chicken.
Heat the oil in a large skillet or large wok over high heat.
When the oil is hot, add the garlic, ginger, and chopped vegetables and cook over medium-high heat .
Stir-fry the vegetables for about 5 minutes, until lightly browned and softened. Keep the ingredients moving so they cook evenly.
Add the rice and cook, for another 3 minutes, then add the soy sauce and cook for 1 minute more.
Let the rice cook, undisturbed for 1-2 minutes if you like crispy bits in your fried rice.
Remove rice from panServe with sriracha.
What kind of rice is best to use for fried rice?
Personally I love to use leftover cooked rice from takeout. Day-old rice works really well because the individual grains maintain their texture as opposed to getting mushy. While jasmine rice is popular because of its aroma and flavor, but it tends to naturally have wetter consistency that helps it clump together.
If you have a rice cooker – Make the most of it by making a larger batch of fresh rice, let it return to room temperature and then freeze on a sheet pan in a single layer to use for later weeknight meals.
Microwaveable packets of long-grain rice are great for this type of quick cooking. They are also the best way to keep on hand in your pantry to make a complete meal in under 2 minutes!
Frozen brown or white long grain rice are other good options. I recommend that you microwave just before you add to the cooked vegetables. Though I find that rice doesn’t get as crispy with this method.
As you can see there are several types of rice you can use.
Here’s a secret for good fried rice: Cook your rice until it’s al dente, which means it has a little bite left to it. This prevents your fried rice from becoming mushy as you add sauces to your stir fry.
Tips for adding more flavor
When making dishes that include soy sauce, you may think more soy sauce is better. While you don’t want to skimp, it could become very one note if you use too much. Here’s what I recommend instead.
Make your fried rice with quantities listed in the ingredient list. Then taste it. While it may need more soy sauce for your liking, it’s important to remember that 15 milliliters or 1 Tablespoon of soy sauce has 920 milligrams of sodium. That’s 38% of the daily recommended value, and just about half of what the American Heart Association recommends for a heart healthy diet.
Instead of adding more soy sauce, you may want to sprinkle with a small amount of kosher salt to help bring out some high notes.
Alternatively, use lemon or lime juice! Citrus helps bring balance to salty or fatty foods and helps your tongue and mind appreciate the flavors. Just give a squeeze over the top and taste the difference for yourself!
If you happen to have leftovers, store your homemade fried rice in the refrigerator in an airtight container.
Calorie information
This recipe is really macro friendly because it has a significant source of fiber, plus you can modify the fat, protein or carbohydrate to meet your needs easily!
Calories 456
Fat 12 grams
Saturated 2grams
Sodium 571 grams
Protein 16 grams
Fiber 7 grams
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
edamame, shrimp, tofu, green onion, sesame seeds, sriracha
Instructions
Heat the oil in a large nonstick skillet over high heat.
When the oil is hot, add the garlic, ginger, and chopped vegetables.
Stir-fry the vegetables for about 5 minutes, until lightly browned and softened. Keep the ingredients moving so they cook evenly.Add the rice and cook, for another 3 minutes, then add the soy sauce and cook for 1 minute more.
Let the rice cook, undisturbed for 1-2 minutes if you like crispy bits in your fried rice.
Transfer your rice to serving bowl and top with fried egg and additional toppings if desired.
Who doesn’t like ice cream? Traditional ice cream is my favorite dessert. Whether it’s a Carvel ice cream cake for birthdays, or soft serve ice cream on a summer day, I am here for it. Wouldn’t it be better if it helped you reach your health goals? As much as I love a traditional ice cream cone, if I’m honest, eating one daily is probably not going to get me to where I want to be. So when one of my girlfriends called me to ask my thoughts on TikTok’s viral cottage cheese “protein” ice cream, I had to try it! Watch here!
After making it a few times, I have one major takeaway. This recipe can go downhill fast with just one mistake – over freezing. It will make your ice cream so darn hard and icy, you’ll just want to toss it. But don’t worry, I have a few tips to avoid that frustration.
It is whipped cottage cheese that is combined with flavor pairings like vanilla and strawberry to make a creamy and delicious treat! The beauty is that you can make it with just about anything, as long as you have cottage cheese. When it is whipped, it takes on the consistency and flavor of softened cream cheese, which makes it a fantastic base for just about any flavor combination you like. It’s such a versatile ingredient and a very simple recipe!
Is cottage cheese ice cream a good source of protein?
One serving of 2% fat cottage cheese is ½ cup or 4 ounces and contains 90 calories, 12 grams of protein, 3 grams of fat, and 350 milligrams of sodium. It’s an excellent source of protein providing the equivalent of three ounces of protein per cup.
For reference, 1/2 cup of 4% milkfat cottage cheese has 120 calories, 12 grams protein, 5 grams fat, 3.5grams saturated fat and the same 350 milligrams of sodium.
One ounce of protein provides 7 grams of protein, which means a half cup of cottage cheese provides the equivalent of 2 ounces of high quality protein. And if we’re honest, you’ll probably eat about two servings of this dessert for a total of 24 grams of protein.
What type of cottage cheese is best to make ice cream?
You can use any type of cottage cheese, however when you go with a lower fat or fat free version, more ice crystals will form and you’ll have an icier dessert. I’m all about a creamier texture, so I recommend using a full fat cottage cheese to make it as close to the real thing as possible!
If you want to make this dessert with fat free or low fat cottage cheese, I recommend freezing it for less time. Freeze it for 60-90 minutes until its cold, but not frozen solid. It’ll still taste great.
Ingredients to make cottage cheese ice cream.
Creamy base – I recommend using a container of whole milk cottage cheese for the creamiest dessert.
Sweetener – You can use anything from maple syrup and raw honey to protein powder or monk fruit. Use the sweetener of your choice. I’ve made it with vanilla stevia and it had great flavor.
Flavoring and mix ins – The original version I saw on social media used fresh strawberries and graham crackers, but you can use anything you’d like! Experiment with other chopped fruit, powdered peanut butter, chocolate chips, or flavorings such as cake batter or coconut.
In the version below, I added banana because it freezes well, adds a slight sweetness and lightens up the texture.
rum extract, fresh diced pineapple and coconut flakes
cocoa powder, almonds and mini chocolate chips
peanut butter and sliced banana
mint extract and dark chocolate shavings
cake batter extract and sprinkles
crushed graham crackers with diced strawberries
blueberries and lemon zest
raspberries and white chocolate chips
banana and vanilla stevia
You an also use it as a base of a protein bowl, instead of your favorite smoothie, making this a great alternative for breakfast, or an afternoon snack.
If you’re thinking about adding collagen or protein powder for an added protein boost, save it for another time. Cottage cheese is already such a good source of protein, that unless you have very high protein needs, it’s unnecessary. Learn more about macros and importance of protein here.
Equipment needed for cottage cheese ice cream.
In order to make this dessert you need something to whip your cottage cheese. You can achieve a creamy texture with anything from a high-powered blender, a food processor, even a hand-held immersion blender.
After that you just need a few basics like a container mix everything together in, and another to freeze in!
Also, it’s worth mentioning that you don’t need an ice cream maker to try this recipe. If you have one, you could use it to churn your cottage cheese mixture, but it will come out just as well if you put it in the freezer for 60-90 minutes.
How long do you freeze cottage cheese ice cream?
After blending your cottage cheese in a food processor, blender or immersion blender, add your flavorings of choice. You can then freeze a few different ways.
Place it back into the original cottage cheese container and freeze for 60-90 minutes until chilled all the way through. The center will likely be soft and creamy.
Put into a loaf pan for 60-90 minutes s it can freeze faster. Use an ice cream scoop to serve.
You can also spread onto a 1/4 sheet pan and cover with plastic wrap to give it even more surface area to freeze at a faster rate.
Whatever you do – do not let it freeze over night! It will form ice crystals and be very difficult to scoop. After testing several times, I noticed that the ice crystals formed regardless of the fat content. So, my best advice is to freeze for less time, or enjoy as a cold pudding.
Whatever you do – do not let it freeze over night! It will form ice crystals and be very difficult to scoop. After testing several times, I noticed the ice crystals form regardless of the fat content. So, my best advice is to freeze for less time, or enjoy as a cold pudding.
What is a serving of cottage cheese ice cream?
I saw a lot of people on social media making this dessert with 16 ounces (four servings), or two cups of cottage cheese – and it appeared that they were eating the entire batch in one sitting. I would recommend a 1/2 cup serving, just like regular ice cream to limit sodium and saturated fat.
As I mentioned earlier, one serving of 2% cottage cheese is ½ cup or 4 ounces and contains 90 calories, 12 grams of protein, 3 grams of fat, and 350 milligrams of sodium. If you ate the whole container, you’d have 360 calories, 48 grams of protein and 1400 mg of sodium. It’s recommended to keep sodium intake at or below 2000 mg daily to follow a heart healthy diet. So you can see how sodium added up quickly when the portion size increased.
Keep in mind that if you choose a higher fat content cottage cheese, you will have more total calories and fat.
Your toppings of choice will add to your calorie, fat and sodium intake too so stay mindful when making this healthy ice cream at home.
It’s all about what you’re in the mood for, what fits into your health goals and how you’re going to feel afterwards!
What if I eat too much protein?
When someone consumes more protein than their body needs, the excess is stored as fat. I recommend aiming for 20-30 grams or 3-4 ounces of protein per meal to stay satisfied and full. Which makes a 1/2 cup portion of cottage cheese ice cream a healthy alternative when toppings and add ons are kept in check!
Why should I try cottage cheese ice cream?
It’s an excellent food choice if you are trying to build muscle or maintain a healthy weight. In fact, a single serving of cottage cheese can provide nearly 2 ounces of protein, which is beneficial for promoting muscle growth and repair.
Now that cottage cheese has made it’s modern comeback, will you try it? Let me know!
If you are looking for other homemade ice cream recipes, you have to try nice cream. It’s another 2 ingredient wonder!
Our family likes mac and cheese. But there’s a limit to how many nights in a row that I can make that blue box! I like this recipe because it requires minimal and simple ingredients, plus it changes up the usual tomato sauce that we have in regular rotation. You may only need to pick up 3 or 4 items – like lemon or ricotta, pasta or broccoli for a quick crowd pleasing creamy pasta. Also play around with the vegetables that you include to use up what you have on hand. It’s a great recipe to put in the rotation for meatless Mondays or any day of the week. It’s just one of those dishes that is good any time of year.
Let me know if you try it!
Ingredients and substitutions for this creamy ricotta sauce and pasta recipe
Broccoli florets – break down a whole head of broccoli into small florets or use pre cut and cleaned veggies.
Fresh lemon – we’re using both the zest and the juice in this recipe so go with fresh
Pasta – I like short pasta with a shape that will catch the sauce. We’ve had it with rotini and pasta shells and it was great! It will also work with whole grain, brown rice or quinoa pasta. Use whichever your family likes.
Ricotta cheese – I’m suggesting a part skim ricotta cheese to help limit saturated fat, which also helps reduce total calories. You could absolutely use a whole milk ricotta for a richer and creamer dish. I like ricotta cheese because it adds a bit of protein too.
Salt and pepper – use these to season your pasta and sauce as you cook. The final result will be bland if you don’t!
Handful of basil – I love using fresh if I have it, but you could also use frozen and mix it in with the ricotta for a herby version!
Optional – chili flakes, parmesan cheese and pine nuts. If you don’t have them, don’t worry. If you do have them, use these to top the finial dishes before serving. You could even used up crumbled bacon and frozen peas for a traditional combo.
How to make creamy ricotta pasta step by step
Bring a large pot of salted water to a boil over high heat. Then zest and juice the lemon into a small bowl and set aside.
Add the pasta to the boiling water and cook according to package directions for al dente. Two minutes before it’s al dente, add the broccoli and let cook for last two minutes.
Reserve 1 cup of the pasta water when you drain the pasta and broccoli.
Mix lemon zest, lemon juice, and 1 cup ricotta cheese. You can use a food processor or just mix really well with a wooden spoon. Season to taste with salt and pepper.
When the pasta reaches 2 minutes less than al dente, add the broccoli florets and cook for the remaining 2 minutes.
Return the hot pasta and broccoli to the pot. Add the ricotta mixture and 1/4 cup pasta water. Stir, adding more pasta water as needed, until the sauce coats and clings to the pasta. Taste and season with black pepper and Parmesan cheese, basil and red pepper flakes and pine nuts if desired.
The best part is you can also substitute any other vegetables you have on hand. Even leftover roasted cauliflower, and carrots could mix in well here.
What to serve with creamy ricotta pasta
The nice thing is you really don’t need to serve anything else, but if you wanted to go the extra step here are a few ideas.
simple side salad
roasted chickpeas
roasted chicken or pork chops
sautéed greens
fresh diced tomatoes
How to store creamy ricotta pasta
If we have leftovers I like to store them in quart containers and then reheat in a pan with a little chicken broth or water to revive the sauce. Once the pasta comes down to room temperature, store it in an airtight container for up to three days.
Nutrition and macros
I make this recipe with brown rice pasta or traditional wheat pasta. But you could use the sauce over palm noodles or zucchini spirals if you needed to follow a low carb or lower calorie diet.
337calories
5g Fat 62g Carb 11g Pro 3g Fiber
Creamy Ricotta Pasta
Super fast and nearly one pot meal for any day of the week
Bring a large pot of water to a boil over high heat. Then zest and juice the lemon into a small bowl and set aside.
Add the pasta to the boiling water. Two minutes before it’s al dente, add the broccoli and let cook for last two minutes. Reserve 1/2 cup pasta water when you drain the pasta and broccoli.
Mix lemon zest, lemon juice, and 1 cup ricotta cheese. You can use a food processor or just mix really well with a wooden spoon. Season to taste with salt and pepper.
When the pasta reaches 2 minutes less than al dente, add the broccoli florets and cook for the remaining 2 minutes.
Return the pasta and broccoli to the pot. Add the ricotta mixture and 1/4 cup pasta water. Stir, adding more pasta water as needed, until the sauce coats and clings to the pasta. Taste and season with black pepper and Parmesan cheese, basil and red pepper flakes and pine nuts if desired.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
If you want to make a carrot cake but find that you don’t have pre-shredded carrots, and you don’t have a traditional box grater either – there are a few things you can do to get the job done. Keep reading for the best way to grate carrots in a pinch. No one will ever know!
Tools you could use to make grated carrots
There are all different types of graters so, although you may not have a box grater or hand grater, there are a lot of things you can do to get your carrots down to the right size for your recipe. You may be surprised the simple kitchen equipment you need is already on hand! Thin slices of carrots for your carrot kale muffins or your other carrot favorite recipes are just minutes away!
vegetable peeler
cheese grater or micro plane grater
julienne peeler
shredding blade on mandolin
small food processor with shredding disc accessory
a sharp knife
How to make grated carrots
My first choice would be to use a mini food processor with a grating plate, because this is probably the easiest way. I try to use this kitchen appliance any chance I get, because it always gets the job done with minimal effort. All you need to do is add your carrots through the top shoot of the processor and let the plate do its job while you hit the pulse button. It will shred carrots for you!
If that’s not an option – I’d go for my vegetable peeler. Over a cutting board, run the peeler in a downward motion starting at the larger end of the carrot and ending at the pointed end of the carrot. Just like you would if you were going to peel it. It will make long thin strips. Then you can run your knife over them and cut them down to small thin pieces. It’s a great way to break your carrot down into small pieces with limited equipment!
The next method you could try is your microplane. This is a hand held grater that has small holes, similar to the large holes of the box grater. The main difference with with this tool is that your carrots will come out very fine, possibly mushy, so proceed with caution.
A julienne peeler will shred your large carrots into thin strips which means with a little bit of effort from your knife, you can chop them down to smaller pieces and get similar results to your box grater.
The best method will come down to which tools you have at home because there are truly a bunch of different ways to shred fresh carrots.
Use carrot shred immediately, but extra can be stored in an airtight container for up to three days. Try using them in muffins, breads, scones, meatloaf or quiche.
If whole carrots are more your thing – try these vegan carrot dogs! They’re excellent!
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
If you’re like me, you’re reading this because you’ve never cleaned your Nespresso coffee machine!
Since starting the FASTer Way to Fat Loss, with intermittent fasting, my morning coffee time has been more important than ever. I wake up early when the rest of the house is asleep, make my coffee and catch up on reading, or writing in total quiet! I love resetting my day like this, but was truthfully stumped when I realized that I never thought to clean my machine! If you follow me on IG, you know I post my coffee in stories almost every day!
I realized my fatal mistake when having coffee with coworkers. A friend mentioned how much she love her Nespresso coffee maker and that cleaning it on a regular basis wasn’t so bad… when my mouth dropped! I’ll admit it, I have never run the descaling process on my Breville Nespresso Vertuo model. But I have to give myself grace – my machine didn’t have an unpleasant smell, my morning coffee tasted the same as always and I didn’t have a warning light!
To my credit, I have wiped the outside with a damp cloth and have always kept the water and discard bins clean – but regular cleaning was not in my rotation. Oops!
Read on for a step-by-step guide on how to get a clean Breville Nespresso Vertuo machine.
We’ll talk through removing obvious dirt like old coffee grounds, how to turn on the descaling mode and what you should use to clean a dirty machine to keep your coffee tasting delicious! In addition to improving the taste of your coffee it will extend the life of your machine, keeping it in good condition.
How Often Should You Clean Your Machine?
This is my machine here.
The general rule for all espresso machines is to clean them every few months, or when you notice that the indicator light color has changed from green to orange. If you use your Nespresso Vertuo every day, then cleaning it once every two months should suffice. Just make a note of your cleaning schedule if you have the Breville model because you won’t get an indicator light.
Clean the outside of these containers with a clean microfiber cloth. You can use lemon juice or white vinegar with water as a quick and effective solution. Use dish soap and water to remove any mineral deposits in the water reservoir, especially if you have hard water. The used coffee pod container may have a bit more build up from coffee residue, but can easily be removed with the cleaning process. Let both air dry before returning to the machine.
Cleaning the Drip Tray
Next you’ll want to start by removing the drip tray from beneath your machine and emptying any residual water into the sink. Then, wash and rinse it with warm water and a mild detergent. Let it air dry before returning it to the machine. Make sure to empty and clean the drip tray after each use.
The Nespresso website recommends that you descale your machine regularly. About every three months or every 300 pods, whichever comes first. It’s an important step to remove build-up of coffee oils that can build up over a long time.
(Most) Nespresso Vertuo have an automatic descaling system that will alert you when they need attention—the orange indicator light comes on when this happens. The descaling cycle can be activated in just a few steps: first, fill up the water tank with fresh tap water (though filtered or bottled water is recommended – not soapy water). Next, open the capsule container lid at the top of your machine and press the button for “descale” until you hear a beep; at this point, close the lid and press start. Once finished, discard any remaining water in the container and run two more cycles without adding any additional ingredients or capsules—this will ensure that all residue is removed from inside your machine.
The Breville cleaning system is just a bit different. There’s no colored indicator light, and there’s no button inside the top of the machine. Instead, start by by filling the water reservoir with clean water. Then place a 20oz container under the spout. Close the capsule container lid at the top of the machine and press the button 3 times within 2 seconds to initiate the cleaning cycle. Keep your container in place for up to 5 minutes as water runs through the system. Once finished, discard any remaining water in the container and run two more cycles without adding additional ingredients or capsules.
Do You Need Special Cleaning Products?
No! You don’t need special cleaners or chemicals when cleaning your Nespresso Vertuo; plain old soap and water will do just fine! However, if you do want to use special cleaning products made specifically for espresso machines, make sure they are non-abrasive so as not to damage any internal components of your device. Also note that some detergents contain chlorine which could leave behind an unpleasant taste in your coffee – so only use these products if necessary!
With just a few simple steps every couple of months, you can keep your Nespresso in top shape and enjoy delicious cups of coffee for years to come! Cleaning does more than just improve flavor; regular maintenance helps extend the life of your appliance too! So take some time out today to give your machine some TLC – you’ll be glad you did!
Tips for cleaning your coffee maker
Create a phone reminder or jot your next cleaning on the calendar
Tip: note how many pods your case holds and make a judgement based on that, for example, you may have to run through it twice before cleaning.
Have a 20oz container, or large glass handy when it’s time to clean.
When it comes time to clean, just refill the reservoir and run the cycle after you’ve made your morning coffee. It’s automatic and hands off, so no reason to dread!
Rinse the drip tray and clean visible debris from the side containers weekly or as often as needed.
How I take my coffee
It took me a few weeks to get used to my Nespresso, but I truly enjoy my coffee so much that just one cup in the morning is enough. And I look forward to it every day!
The pod is key. I go back and forth with the melozio pods and the odacio pods, but I think odacio is my favorite. (They’re the turquoise ones). I keep it simple by adding 2 pumps of sugar free vanilla or hazlenut with 1/4 cup of foamed 1% milk. I don’t stray to far from this. If I try to make a 2nd cup, the satisfaction value just isn’t there. With one cup the calories stay under 50, I keep my fasted state and can stay on track with intermittent fasting!
If you like to take your coffee up a notch, try this Vegan Cold Creme recipe. Add a dolop
Learn how to clean your Nespresso when it's missing an indicator light.
Prep Time2 minutesmins
Active Time5 minutesmins
Total Time7 minutesmins
Yield: 0
Equipment
1 Nespresso Machine
1 20 oz container
Materials
20ozwater
Instructions
Remove and clean both the water reservoir and the used pod container with warm soapy water. Let air dry before returning to the machine.
Fill the water reservoir with at least 20oz of bottled water.
Press the on button 3 times within 2 seconds to initiate the clean cycle. Be sure your 20oz container is under the spout.
It can take up to 2 minutes for the process to start. Leave container under the spout for the entire time. About 5 minutes.
Remove the drained water. Repeat if necessary.
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
I came across this recipe a few years ago in one of my cookbooks and it’s been a staple ever since. I make it often during summer grilling season and it’s so easy to remember that I can make it while away on vacation! The marinade time is relatively low making it a good option for weeknight meals too. It’s one of my favorite chicken recipes because it requires very little prep work and they have so much flavor!
Chicken pieces – I like to use boneless skinless chicken breasts cut in to 1-inch pieces. Boneless skinless chicken thighs also work well. If you don’t want to make kabobs, you can use your favorite cut of chicken and bake or roast until 165F.
Greek yogurt – The original recipe calls for full fat greek yogurt. I’ve made it with fat free Greek and plain yogurt and it also worked well.
Red curry paste – This is the secret ingredient. It’s where maximum flavor and color comes in. I prefer the Thai Kitchen brand. If you can’t find it, try a mix of tomato paste, garlic and fresh ginger, red chili powder and lemon zest.
Kosher salt and olive oil
Other equipment
Wooden skewers or metal skewers
Instant read thermometer
Outdoor grill, gas grill or indoor grill pan
Baking sheet to place raw chicken skewers
Plastic wrap
Plastic gloves
How to make yogurt curry chicken skewers
First, combine the plain greek yogurt, curry paste, salt and oil in a large bowl. Mix well and set marinade ingredients aside.
Next, cut your chicken into one inch pieces if necessary.
Place pieces of chicken into marinade. Once coated, place chicken onto skewers, cover with plastic wrap and place in the refrigerator for 20 minutes.
For best results, preheat your grill to ensure grill grates are hot.
Place skewers onto prepared grill and let cook for about 25 minutes, turning once half way through. Skewers should be golden brown and reach an internal temperature of 165F when done. Discard extra marinade.
Store leftovers in an airtight container for 3-5 days in the refrigerator.
Yogurt is a good source of healthy bacteria for your gut. That same live active bacteria also happens to be what makes it a good marinade, tenderizing your chicken within a short amount of time.
What to serve with these easy chicken skewers
Serve cooked skewers with…
Roasted red onions and broccoli
Warm pita bread
Traditional Greek salad with tomato, olives and feta
Small side salad
Roasted potatoes and a squeeze of fresh lemon juice
Sliced cucumber and tzatziki
Hummus and stuffed grape leaves
Nutritional information and macros
This grilled chicken is versatile for regular macro and low carb days. This recipe makes 6, 5 oz cooked portions with the following macros. If you need other macro friendly recipes check out my chicken fajitas, egg roll in a bowl or pulled chicken recipes! All super easy and macro friendly.
Calories: 221
Fat: 7g
Carbohydrate 1g
Protein 35g
Yogurt Curry Chicken Skewers
This recipe couldn't be faster to throw together, and it's a complete crowd pleaser.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
I’ve been giving this a lot of thought lately. It’s funny because, I can vividly remember chatting with a girlfriend – pre marriage, and babies – when I explicitly said “if you have any respect for yourself and cooking – you should never use jarred garlic.” She called me fancy pants and that was the end of that! Anthony Bourdain has been quoted as saying something similar too.
Jarred pre-minced garlic will never replace fresh cloves (that is where you get the best flavor). But if peeling and slicing garlic is a step of cooking that is getting in the way of YOU cooking meals at home, I say use the jarred garlic. And don’t feel guilty about it! As you start to cook more, or circumstances change, you may have more time to give to the cooking process, and your choice of garlic may change too!
But now that I’m in another phase of life, I see (both garlic and cooking) differently. I just don’t have the same time to enjoy the art and process of cooking at every meal. Instead, home cooked family meals are a way to be sure my husband and I and the children are eating health(ier) food instead of fast food or takeout alternatives. They’re a way to be sure we’re eating enough fruits and vegetables, and a way to save money on expensive takeout.
Since culinary school I’ve practiced the technique of mise en place. I would choose an elaborate recipe based purely on flavor or presentation, purchase ingredients in the most fresh and unprocessed form and then prepare everything according to the ingredients list. So if a recipe called for sliced garlic. I would buy garlic bulbs at the local grocery store, break off the fresh garlic cloves, peel and slice until I had enough for the recipe. Then I’d move onto the next ingredient.
Today, it’s a different story. I am open to any and all grocery store shortcuts or new products, anything that will save me time and money and help get a home cooked meal on the table – VERY QUICKLY.
Types of garlic and garlic products
Raw whole bulb garlic can be found in the produce aisle. They’re covered in a white papery skin and last for quite some time at home when stored in a cool dry place. Not the refrigerator. These will have a stronger flavor than other “processed” garlic options.
Elephant garlic is a favorite of mine because 1 clove is equal to at least 2-3 normal cloves so it’s less labor to peel and easier to slice.
Black garlic is more earthy and not the same as traditional white garlic.
Aside from the traditional raw forms of garlic, you can also find other garlic products. Experiment with using different sources of garlic next time you make a pasta sauce or salad dressing. Then use wha you prefer.
Pre-peeled whole cloves of garlic can be found in produce sections. Caution with these because once you open the package, they will need to be used within a week or so. So unless you need a lot of garlic, buying these large bags may not be the money and time saving solution for you.
Garlic paste is usually in the refrigerated section of the grocery store, but has more additives.
Chopped garlic in small jars in the produce section of your grocery store, usually they’re sold in water or olive oil.
Frozen garlic cubes are great because one cube is equal to one clove of garlic which makes easy measuring.
Dried garlic in the spice aisle in the form of dehydrated garlic cloves or garlic powder. These are best for dry rubs.
Garlic salt is a mixture of garlic powder and salt.
What is in jarred garlic?
The main ingredients are garlic, water and citric acid which is used as a preservative to prevent oxidation and browning.
Converting teaspoons to cloves
Half a teaspoon of jarred garlic is equal to one clove of fresh garlic. Jarred is not as strong as the fresh stuff, so you can get away with using a little bit more.
If you ask me, there’s no such thing as too much garlic.
Benefits of jarred garlic
Convenient option for last minute meals – think stir fry, garlic bread, soup, salad dressing or marinade starter.
It has a longer shelf life than other garlic products such as garlic paste or pre-peeled cloves
No need for a garlic press
Time saver when you don’t have time to mince garlic
It can remove the mental hurdle of needing to peel and slice garlic which can be tedious
No smelly hands
Negatives of jarred garlic
You won’t get the same quality aroma filling your home – you need fresh for that!
Nutritionally, jarred garlic doesn’t have the same health benefits because it has been pasteurized or heated during the packaging process.
It loses it loses it’s antibacterial properties and has lower levels of allicin, a compound which may prevent certain types of cancers.1
The garlicky flavor is not as strong as fresh raw garlic.
It has a stigma, and your foodie friends will always hold against you.
It can develop an off putting odor and flavor after it’s been open for too long – so be sure to keep an eye on the expiration date.
What are signs of spoilage?
If your jarred garlic started to have an off odor or becomes discolored it’s time to toss it. It can last several weeks in the refrigerator, especially when it’s sealed and stored properly. When using garlic, be sure the spoon being used is clean to avoid cross contamination from other foods.
The bottom line
Jarred pre-minced garlic will never replace fresh cloves (that is where you get the best flavor). And some dishes are not a good fit for jarred garlic – like anything you’d eat raw. But if peeling and slicing garlic is a step of cooking that is getting in the way of YOU cooking meals at home, I say use the jarred garlic. And don’t feel guilty about it! As you start to cook more, or circumstances change, you may have more time to give to the cooking process, and your choice of garlic may change too!
Recipes you can use jarred garlic in
1
Egg Roll In A Bowl
Easy weeknight recipe that comes together with basic pantry staples and 2-3 fresh ingredients from the store!
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
When I heard baked salads were trending on TikTok, I was intrigued and as a dietitian, pleasantly surprised. Baked salad is simply a variety of roasted vegetables that are eaten as a warm salad – which is perfect for winter eating! To me, baked salad recipes are the 2.0 of sheet pan meals. They’re an ideal way to increase your servings of vegetables and they’re very easy to make. I tested
This recipe is inspired by the version made by Justine Doiron, it’s the perfect balance of sweet and bitter, soft and crunchy. Her’s used chili oil, which I didn’t have on hand, so simplified a bit, either way, I really enjoyed it when I made it for the first time. It even reheated will as leftovers too! Just think of it as a roasted vegetable salad with fun crunchy bits on top. Let me know if you try this cozy dish and happy baked salad season!
I tested this concept as part of my work for Dole Food Company, but all opinions are my own!
cabbage – Not only is cabbage inexpensive, they’re a cruciferous vegetable, loaded with nutrients. Brussels sprouts or pre cut slaw mix would work well here too, if you don’t have cabbage.
kale– Kale is a hearty green that stands up to the heat of roasting. Collard greens are a good substitute if necessary.
red onion – This recipe called for red onion within the dressing, a yellow or white onion could also be used here. If you want to skip the warm dressing agrodolce all together, just use your favorite oil based salad dressing instead.
quinoa – I used a red quinoa, but white quinoa could also be used. If you don’t have quinoa, you can create breadcrumb mixtures that will provide the same texture as crispy quinoa. Sourdough croutons, crispy chickpeas or pumpkin seeds would also work well!
honey – maple syrup or agave could be used instead.
herbs such as sage and rosemary sprig.
red wine vinegar – A rose vinegar or a white vinegar would also work well here. I caution using apple cider or balsamic vinegar as their flavors are much stronger.
olive oil – since this oil is heated, don’t use extra virgin. Regular olive oil or other neutral oil such as vegetable or avocado oil would be fine.
kosher salt and black pepper
Variations and serving suggestions
Experiment making your own version of baked salad with these ideas.
Roast sweet potatoes, butternut squash cubes or other winter vegetables for a splash of color and vitamin A.
Top with roasted chicken breasts or poached salmon to create a meal that even meat eaters will love.
Pan sear goat cheese rounds to create a baked goat cheese salad as a fancy DIY first course at home.
Enjoy as a light lunch topped with chickpeas or roasted tofu.
Try roasting grapes, tomatoes or peaches for a sweet twist!
Which ever combination you choose, you won’t go wrong by adding a squeeze of fresh lemon juice before serving.
How to make baked salad
Start by thinly slicing the cabbage and kale. I used a mandolin to slice the cabbage into uniform strips and I took a shortcut with pre cut and pre washed kale.
Coat the cabbage and kale with olive oil, and place into a 400 F oven. Bake the kale for 8 minutes or until fork tender, leaving the cabbage in for a total of 20 minutes, until golden brown.
Cook quinoa according to package instructions and then spread onto large baking sheet, spray with olive oil spray and sprinkle with pinch of salt and pepper or Seasonello. Bake at 375 until crisp, about 20 minutes.
In a medium saucepan heat 1teaspoon olive oil with rosemary and then add honey mixture. Let simmer for 2 minutes add vinegar and then pour over sliced red onion in small bowl. Set aside.
When quinoa is toasty, layer the salad in one large bowl or divide into 3 or 4 smaller ones for meal preps!
Ingredients not to use
Roasting vegetables is one of my favorite things to do to increase flavor without a lot of work. In my opinion, nearly any vegetable can be roasted, but you may just want to watch out for the few below.
Delicate leafy greens such as spinach or spring mix. They will not stand up to the heat from the oven!
Avocado – While I’ve had success grilling avocado, I don’t suggest roasting it, in this way.
Cucumber – They will take longer to roast and will likely need seasoning to enhance the flavor.
If you want to use these items, I would suggest adding them raw just before serving.
Why you should try baked salads
They’re delicious.
They’re a hands off way to meal prep healthy lunches for the week.
This recipe is a good base that plays nicely with other ingredients to create variety.
Nine out of 10 Americans don’t eat enough fruits and vegetables – add more to your diet without sacrificing flavor.
This is an easy way to enjoy a warm cozy dish outside of salad season.
It makes amazing leftovers!
It’s a perfect fit if you’re following a low carb or Mediterranean style diet.
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
Every mom needs an easy slow cooker recipe that the whole family will love. Bonus points if it can transform from one meal to another without comment from the peanut gallery – this hack will do just that! This cooking method is a great way to result in tender chicken that can be used in a multitude of ways. Think of this as your protein meal prep for the week. In fact, you can cool and freeze half of what you make for a future easy dinner too! It’s easily a week’s worth of chicken for 2-3 people.
Boneless skinless chicken breasts and/or boneless skinless chicken thighs, plus kosher salt
BBQ sauce – use your favorite barbecue sauce, we like to use Stubb’s.
Water – you can also use a low sodium chicken broth for added flavor here!
Optional ingredients
If you have spices on hand you can enhance the sauce ingredients by adding a tsp of smoked paprika and a tsp of garlic powder or onion powder. If you like heat, you can add a few tablespoons of hot sauce during the cooking process. Another version of this recipe is slow cooker Mexican chicken which is made by swapping bbq sauce for mild or medium salsa.
Step by Step instructions
First line your slow cooker for easy clean up. Slow cooker liners are a must for me, they make the entire process including cleanup very hands off.
Next add your raw chicken breast and thighs to the bottom of the slow cooker. Sprinkle with salt.
Top with water and bbq sauce
Cover and cook on high for 3-4 hours or low for 6-8 hours
When chicken reaches an internal temperature of 165F, remove pieces from slow cooker and place in large bowl.
I like to shred using two forks, but you can also use a hand mixer to quickly pull apart the cooked chicken. Just be sure to use a low speed!
Then ladle 1-2 cups of the liquid from the slow cooker bbq chicken over the pulled chicken, allowing it to reabsorb.
The rest of the liquid can be discarded, but if you’re going to re-heat leftover pulled chicken later in the week, you may want to hold onto the extra sauce.
Lastly, if you’re feeding a crowd, return the pulled chicken to the slow cooker to keep warm for serving.
Store leftover pulled chicken in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Step by step images
After cooking for 8 hrs on lowPulled chicken with sauce on topTurned into Andy’s dinner
Ways to eat your pulled chicken
On whole wheat hamburger buns with pickles and red onion
With potato salad and string beans
Make BBQ chicken sandwiches on a hearty bread
With roasted sweet potato and a side salad
With corn tortillas, sour cream and coleslaw
Stuffed inside a baked potato with black beans and salsa
Macros Breakdown
240 calories
10g fat
5g carbohydrate
29g protein
0 fiber
This is truly the easiest bbq chicken recipe out there. There’s a little prep in just making sure you have chicken pieces and your favorite bbq sauce on hand, but other then that, it’s ideal for busy days!
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
