I’m not a food blogger. I’m not even remotely trying to be one. Everything I cook is so simple I feel silly for even calling them recipes. They’re more like “the result of combining ingredients.” I probably wouldn’t dedicate a post to the “secret” recipe of rolled oats + honey + nut butter. If you didn’t already know that they make a delicious snack, now you do. I’m not saying I’ll never post recipes, but now you know why I don’t. I’ll reserve those posts for all my friends who are creative in the kitchen and can make food look pretty (because that’s part of it, too). Those people rock. Moving on…
Just because I’m not a food blogger doesn’t mean I don’t a) cook often or b) cook well. I like to eat and I like to eat good food. Something’s got to give. I do, however, cook “my way,” meaning I break a lot of typical kitchen rules. Writing stuff down? Remembering what I did? Following recipes exactly? Yeah, I don’t do those things. Another thing I don’t do? Make meals with a zillion ingredients (**I consider a zillion any number more than 5 or 6).
My parents always told me to KISS, aka, keep it simple, stupid sweetie. So I’ve made that my cooking (and life) motto….keep it simple. I understand that some recipes simply need a bunch of ingredients and there will probably be a time in my life when I want to cook that way. In the meantime, I don’t feel deprived because my meals aren’t very elaborate and I throughly enjoy what I eat. In fact, I think what I cook, although basic and sometimes repetitive, tastes pretty darn great.
However, I do want to share a few staple ingredients that often appear in my meals. Maybe you’re lazy and hungry like me and want good food fast. In that case, here are a few of my not-so-revolutionary tricks.
Dijon and honey mustard
- Used on baked salmon and chicken or in dressings for salads/zoodles.
Rosemary
- On vegetables, sweet potatoes, salmon, chicken
Flavored oils and vinegars. My mom cooks with these at home so I bought some to take to Miami with me. I have Coconut Balsamic Vinegar, Rosemary Olive Oil, Cinnamon-Pear Vinegar, Persian Lime Olive Oil. A little pricey but worth it!
- On everything! It’s great for sautéing vegetables or marinating chicken
Sliced almonds
- In salads/zoodles, as “breading” on chicken, mixed with vegetables, toasted, in quinoa
Cinnamon
- On sweet potatoes, roasted carrots, oatmeal and chicken (cinnamon chicken is a family favorite)
Now you know what my pantry consists of, along with oatmeal and five jars of nut butter. Again, I’m not going to rule out cooking extravagantly in the future, but for now, I have a happy and full belly.
Salt, I put salt on everything. Peanut butter I put peanut butter on everything. Butter LOL. Great post. Those flavored oils sound very interesting. Have a great day
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Heather recently posted…My Bucket List
Peanut butter on everything does not sound bad at all :)
Sea salt… on everything. Especially when marathon training haha. And I love cinnamon… on fruit, in oatmeal, or on sweet potatoes (my favorite!!).
Jamie recently posted…All the (Holiday Week/end) Miles 8/31 – 9/6
I don’t even consider salt and pepper as ingredients because they go on everything haha. Same thing with cinnamon!
I always have quinoa or brown rice on hand since they are such a great addition to any meal, especially to fill me up. Oh, and nut butters too <3
Brie @ Lean, Clean, & Brie recently posted…Clarkston Back Roads Half Marathon Training Kickoff
Quinoa is a great staple. You can have it with any meal!
Love this! I’m totally the same – I’ll pick some staples and do a mix and match all week. We could totally share a kitchen <3
Georgie recently posted…Avocado Quinoa Harvest Bowl
Umm..can we share a kitchen? I’d like that.
I LOVE that you put this together and girlfraaaaaaand, don’t even feel silly for posting simpler recipes! I swear that 3/4 of the food I eat falls under the category of “the result of combining ingredients” and never see the light of day on Apple of My Eye haha! This guide is honestly PERFECT for students, those with busy lives, and people who just don’t want to spend all their time in the kitchen (aka everyone).
I especially love your tip on putting honey mustard salmon or chicken. It’s such a small touch, but it makes a world of difference when it comes to getting that sweet and salty flavor!
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Thanks so much, Christine! Honey mustard is the easiest little trick. It does all of the flavoring for you.
I’ve been loving zoodles lately! I usually top it with a homemade meat sauce.
I have yet to have zoodles with a meat sauce! I’ve been doing an avocado sauce lately.
I love cinnamon and honey mustard The flavored oils are actually a great idea. I never thought of that before.
-Nicole
Meet Me in Midtown
I bought them at a local olive oil store but they probably sell them at Williams Sonoma or places like that.
Alllllways have all those too! And ketchup….don’t forget ketchup ;)
Rebecca @ Strength and Sunshine recently posted…Easy Refrigerator Pickles
My sister would add ketchup to the list too!
I used to have greek yogurt ALWAYS on hand.. like 3 tubs at a time but I recently stopped eating it because I felt I was becoming dependent on it! I always have spinach and frozen veggies in the fridge and peanut butter in the cupboards of course :)
Alexa @ The Mindful Maritimer recently posted…Can you be TOO healthy?
Frozen veggies are a good staple! I bet you can make a lot with greek yogurt, though.
“The results of combining ingredients.” LOL that is the best best best best way to put. And it’s exactly what I do. Keeping it super simple with only a few ingredients is my favorite. I definitely follow the “under five” rule, especially when I’m on Pinterest. If there are more ingredients than that, it’s not happening, haha.
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Hahaha glad you can relate :) I like (and follow) the under 5 rule.
“Keep It Simple Sweetie”…I LOVE IT! You are exactly like me except way younger…I like my meals ready in less than 30 minutes and minimal ingredients. For example, tonight I am making a bun-less burger with a sweet potato, corn, some condiments and everything goes on the grill. Done and done! :)
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“Way younger” is a stretch :) I LOVE when you can just throw everything on the grill/in the oven. Easier for clean-up too.
Mmmm cinnamon….and my parents also swear by KISS!
I love to try more complex recipes like cauliflower crust pizza when I have the time but otherwise I am loyal to my staples so if you open my kitchen cupboards I can pretty much guarantee that there will be some sweet potatoes, tuna and spinach lurking in there somewhere (probably behind the 1kg tub of cashew butter!) xx
Charlotte recently posted…Five Friday Favourites [08.14.15]
ALWAYS have sweet potatoes on hand. I haven’t made cauliflower crust pizza but I think I’ll save that for when I’m at home.
I’m always using the KISS acronym ? and I’m with you girl, my food is more of a combo of random ingredients than an actual recipe… Oh well, it works for me! Some of my must have condiments and spices are mrs. Dash, sriracha and cinnamon… Gotta have em!
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I love the KISS philosophy! Simple cooking wasn’t so much my thing at home, but now at college with a limited amount of spices and wayyy limited amount of time, simple is really, really great. A green smoothie can make a meal for me here, which is ridiculously simple haha.
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Turmeric and Chia seeds.
I spice up everything that’s liquid form (or half liquid, like greek yogurt) with Turmeric.
And I put chia in every, literally every salad I make.
I actually put both in my latest post:
Nikola recently posted…Cooked Quinoa Salad: Nutrient Bomb Packed in 380 Calories
I forget about turmeric but I like it on vegetables!
Yea it’s the healthyish version of curry :)
Nikola recently posted…Cooked Quinoa Salad: Nutrient Bomb Packed in 380 Calories