How I Went from Not Being Able to Peel a Banana to a Rather Decent Cook

Hi friends! Anyone who has known me for a decent amount of time knows that I used to be the worst. cook. ever. My friend from grade school and I used to loveeeeee to make a giant mess of the kitchen and cook up some of the worst cakes known to man (my favorite was the one with ‘Please’ spelled out on top in little cinnamon red hots because we wanted to have a sleepover – safe to say our cake didn’t wow the judges, er, parents). Eventually my mother basically banned me from the kitchen. As you can tell from the title, I was so horrible, I couldn’t even properly peel a banana. I just couldn’t do it without smashing the entire top, so I had my parents peel them for me up until about age 13. I’m telling y’all, it was bad.

So here I am quite a few years later at the ripe age of 21, and I’m proud to say that I feel I’ve surpassed several of my peers when it comes to skills in the kitchen. I’ve mastered your stereotypical mac n cheese, grilled cheese, cereal, banana peeling!!!!, etc. But somewhere along the lines about a year ago, I really gained an interest in cooking (ahem, thank you Food Network). Despite how much I don’t want to admit it, I was becoming an adult and figured it would be handy to learn to cook a few things.

The desire to learn was there, but how did I manage to go from worst cook ever to actually pretty good? Two things:

  1. Watching the Food Network (like a lot), and not just your fun shows like Cupcake Wars, but shows like The Pioneer Woman (my fav!!!) and Giada at Home. These shows can teach you a lot and give you a lot of cool ideas that really aren’t as hard as they look.
  2. Trial and error. This one is pretty self explanatory, but really guys, this didn’t come naturally. I really had to just dive in and learn from my mistakes.

Now, I need to say that by NO means do I think I’m a super duper chef, but I am proud of myself for learning how to cook full course meals that don’t go in the microwave. Below I’ll share a picture of one of my favorite recipes – sweet potato hash. SO GOOD.

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If you’d like for me to post some of my favorite recipes, let me know in the comments down below! Thanks for reading, and I’ll talk to you all soon 🙂

Love always,

Megan LouAnn

Recipe 2 – Cinnamon Cranberry Breakfast Bars

Soooo it has been like 4 months since I’ve done a recipe post (MEGAN YOU ARE SUCH A SLACKER). BUT! The good news is that I’m back with a great one. This recipe is from Sarah Fit’s Youtube Channel, and I’ll link the video that I got my inspiration from here. I recently became interested in meal prepping, and her channel has been a God send for tips and tricks on how to make meal prepping #worthit. I literally just followed the video’s exact recipe with a few substitutions as follows:

  • I used 2 cups of chocolate almond milk b/c a) that’s all I had at the time and… b) the chocolate will help me with my inevitable sweet tooth I have in the mornings.
  • Instead of raisins I used craisins because ew. raisins. are. yucky.

I really like this recipe because it is GLUTEN FREE (I’ve been gluten free for about a month now and while I’ve seen some improvements in my health, I need to start cooking real recipes with real ingredients instead of buying all of the pricey and processed crap that is probably damaging my health more than helping but gluten free is hard people, ok?! end rant.) AND it’s perfect for a grab and go type of breakfast (which I will be needing plenty of for my lovely 8am classes coming up) (I use parentheses too much). Anyways, they turned out way better than expected, and I’m excited to try some other recipes from Sarah Fit, so be sure to check out her channel. 😀

Here is the finished product straight out of the oven (yes, I filtered a picture of breakfast bars… judge me). BTW, these will make your house smell amazeballs while they are baking!! 😉

cranberry bars

Let me know if you’d like to see more recipe posts by ‘liking’ this post and sharing it with yo fraaaaands. I’ll also love you forever and if that’s not motivation enough, I don’t know what is.

Love always,

Megan LouAnn

Recipe 1 – Chia Seed Jam

Hello everyone! Sorry it’s been quite some time since I last posted, and I know I say this a lot, but I’m really going to try to post more often. I’ve got quite a few posts in draft form that are ready to go but need some finishing touches, so be on the lookout for those! Today, I made homemade blackberry chia seed jam using this recipe given to me by my friend Taylor. I’m trying to ease myself into a healthier lifestyle because I’ve had some health concerns lately, and I honestly just need to take my health seriously. I don’t eat horribly, but I wouldn’t say it’s good. Anyways, I have a pretty big sweet tooth in the morning, so this recipe was recommened to me. I plan to use it on top of gluten free pancakes when I’m have those sweet cravings. This recipe is really easy (only 3 ingredients!!!!), and it’s so much better for you than jam you would buy from the store (preservatives – gross!). I’m not the greatest cook in the world (at all), and i could do it, so you can too!

Start with about 1lb any fruit of your choice (I chose blackberries), and clean and remove the stems/seeds as needed.

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Take medium saucepan and combine your fruit with 1/4 cup of a sweetener of your choice (I chose honey), and place the saucepan over medium heat.

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Stirring occasionally, allow the fruit to start to liquify (it took about 10 minutes). Let your fruit and honey mixture boil for about 5 minutes. You may need to use a fork or masher to help break the fruit down.

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At this time, taste your jam to see if you need to add any more sweetener, and then stir in 2 tablespoons of chia seeds. Why chia seeds? More on that later.

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Allow to cook for an additional minute and then set aside to cool and thicken for about 10 minutes. If it is not thick enough after 10 minutes, you can add another tablespoon of chia seeds and cool an additional 10 minutes. After that, you’re done! You can store it in the refrigerator for about 2 weeks and use it on anything you’d like (pancakes, english muffins, etc.).

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So why chia seeds? First off they are extremely high in fiber, omega-3, and protein which keeps you fuller longer. They also are really great at absorbing liquids, so they do a really good job of thickening the jam. You can’t taste them at all because most fruit has seeds anyways, so it’s no different than regular fruit jam! This is seriously sooooo easy to make and really yummy!

Try it out with your favorite fruit, and let me know what you think in the comments down below! If you’d like to see more posts of me trying out some new recipes, let me know by liking this post! I hope everyone has a wonderful week filled with lots of love and goodness! Be on the lookout for a post hopefully by the end of this week! Until next time…

xo,

Megan LouAnn