Posts by Austin White13

Whole wheat pasta with fat-free cheese.😁
I actually tried to turn Milbon into something edible!
Melt a tablespoon of butter and then whip in the cheese. There's no need to keep the cheese over the heat. If you do, it just turns watery and mushy. Why ruin a good texture? Don't let it happen!
Don't forget to add a little salt! I also highly recommend tossing in whatever spices you think pair best with cheese. Personally? I’m always a fan of adding some extra herbs.😍
You just mix everything together with cooked pasta.🙂
It’s just a fresh green salad topped with some shredded kale—honestly, I am completely obsessed with kale lately. I seasoned the whole thing with a bit of olive oil and lemon juice. Simple, right?🙂

You know those lucky days when you open the fridge and realize you’ve basically got half a cauliflower, half a Brussels sprout, and just a tiny bit of parmesan left over🙂
What I ended up with was a cauliflower and Brussels sprout soup, followed by some whole wheat pasta tossed in garlic, herbs, olive oil, and a dusting of parmesan.🙂
For the soup, I sautéed some onions in olive oil, tossed in the cauliflower and sprouts, and added just enough water to cover the veggies. After simmering for about ten minutes, I pulled the vegetables out, blended them until smooth, and poured them back into the pot. A quick boil, a hit of garlic, and some fresh parsley, and it was done. For the herb sauce, I just mixed together basil, tarragon, and parsley with some garlic and olive oil.🙂

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The sandwich that was actually meant to be a salad (for an unexpected lunch guest)🙂
Fine, chop up some hard-boiled eggs and whip them into a dressing with a little olive oil and mustard.
Boil some leeks, broccoli, and carrots in salted water, then toss everything together with that egg dressing.🙂Once you've assembled the sandwiches, just top them off with a little bit of hair? Wait, I mean herbs!

Grilled Chicken Breast with Cherry Sauce
I marinated the chicken in olive oil, mixed with a bit of mint and basil.
I cooked it all on a grill pan without adding any extra fat.
This incredibly unique sauce is actually quite simple to make.
First, you sauté a teaspoon of whole wheat flour in a teaspoon of butter. Once it’s smooth, stir in a cup of cherries along with their juice, stirring constantly until the mixture thickens.
You don't want the sauce to get too thick, so if it starts thickening too fast, just splash in a little more juice.
Since I used frozen cherries from my freezer, I added a teaspoon of brown sugar to the sauce. If you're using canned cherries, though, you won't even need it.

Thick, hearty vegetable soup.
Honestly, this recipe was my absolute lifesaver after a rough night out. It’s incredibly simple to whip up, easy on the wallet, and comes together in no time at all.🙂
All you really need is some broccoli, cauliflower, Brussels sprouts, an onion, and one carrot.
First, sauté the onion in a bit of olive oil. For this specific soup, I actually prefer to let the onion brown just a little more—it gives the whole thing such a rich, intense aroma. Then, toss in all the rest of the veggies. And hey, don't be wasteful! Don't throw away those broccoli and cauliflower stalks; just peel them, chop them up, and throw them in. Pour in enough water to just cover everything, and let it simmer for about 10 minutes. Once it's done, pull the vegetables out and blend them until smooth. Finally, pour that puree back into the cooking liquid, stir in whatever spices you're feeling, and let it simmer for another minute or two. That’s how you get that perfectly creamy, cohesive texture.🙂

Scrambled eggs with leeks and sesame seeds.
I guess I'm officially obsessed with sesame lately.😍
I don't go overboard with eggs very often—not because I'm worried about cholesterol, but mostly because they just fill me up way too fast. Still, I truly loved this simple little lunch today.
That undefined object on the right? That was my attempt at making some whole wheat flatbread. It was actually edible!😁
So, here's how I did it: I sautéed the leeks in a bit of olive oil—just enough to soften them up—and then tossed in three eggs. I toasted the sesame seeds separately in a small pan without any oil. I think I'll skip the flatbread next time, though.🙂

Millet with seasonal veggies.
First, sauté some onions in a bit of olive oil, then toss in the millet and stir everything together for a minute or two.
Next, throw in some carrots, kale, broccoli, and cauliflower, then pour in enough water to cover all the ingredients. Let it simmer on low heat, stirring occasionally. Right at the end, season it all with garlic, parsley, salt, and pepper.

Nothing mind-blowing here, but honestly? It’s a way better alternative to greasy fast food.🙂
Tuna salad.
First, I boiled some pasta and drained a can of tuna—I used the one packed in brine. Then, I whipped up a quick sauce using a bit of olive oil. I tossed everything together: the pasta, some corn, chopped lettuce, onions, and a handful of olives.
For seasoning, I just kept it simple with a little black pepper and basil.

Sesame-crusted turkey paired with steamed cauliflower.
I prepared the turkey by dipping the seasoned meat into an egg wash and then coating it thoroughly in sesame seeds.
Since sesame seeds burn so easily, I made sure to pan-fry everything at a lower temperature to keep things from scorching.
For the side, I steamed the cauliflower and drizzled it with a dressing made from olive oil, apple cider vinegar, and a blend of Mediterranean herbs—I didn't have any fresh herbs on hand, so I had to improvise!🙂

Chili chicken served with a side of kale.
It’s honestly so simple that I feel silly even typing out a recipe.🙂
First, you marinate the chicken in a mix of two tablespoons of olive oil, some salt, chili flakes, and enough oregano to suit your taste.
Then, just toss that marinated chicken into a wok. There's no need to add extra oil since the marinade already does the job for you.
For the side, boil half a bunch of kale and three potatoes in salted water. Once they're tender, season everything with a bit of olive oil and garlic.

I made a turkey and cannellini bean stew.
Look, I’ll be the first to admit it doesn't look like much, but man, does it taste good!🙂
First, you boil the cannellini beans, then rinse and drain them. While those are going, you get everything else ready.
Chop up some onion, chicken, and carrots. Sauté the onion in a bit of oil, toss in the chicken, and give it all a few good stirs. Then, throw in the cooked beans, the carrots, and some rice. Pour in enough water to cover everything, give it an occasional stir, and let it simmer until the rice is tender.
For seasoning, I went with ground cumin, parsley, a little basil, black pepper, and salt.

Rice, beans, and goodness
When everything is getting expensive and money is tight, you still need to eat well. Here is a healthy, nutritious, and super simple meal idea.
To feed two people, you'll need about $10.🙂
Start by sautéing one onion in a bit of olive oil, then toss in a diced chicken breast—about 9 ounces. Right before the chicken is done, stir in a cup of rice. Give it all a good mix and pour in two cups of water.
Finally, throw in two sliced carrots and about 7 ounces of peas. Season the whole thing with salt, pepper, parsley, and two cloves of garlic.

It feels like such a waste to let pumpkin season pass us by without making the most of it, so I whipped up this creamy pumpkin and rice soup with turkey and pumpkin.
I started with about half a pumpkin—maybe a pound or so—chopped into cubes and tossed into the pot to boil.
Now, here’s the trick: I pulled out the portion meant for the risotto a little early so the cubes wouldn't turn into mush, and just set them aside. For the soup, I added two finely diced potatoes to the pot with the remaining pumpkin. Once everything was soft, I blended it all up and poured the mixture back into the broth where the veggies had cooked. Then, I seasoned it with salt, pepper, parsley, and garlic. For the risotto sauce, I sautéed some turkey pieces in a pan with a bit of olive oil, then threw in those reserved pumpkin cubes toward the end. I seasoned that with garlic, parsley, and salt, stirring it all together until it was perfectly combined. I only had regular white rice on hand today, though using brown rice would have been fantastic! I cooked the rice according to the package instructions, served it topped with the sauce, and finished it off with a sprinkle of toasted sesame seeds. Oh, and a dollop of sour cream in the soup is absolutely divine. I might have made the recipe a little complicated, but hey, you'll figure it out!🙂

Cannellini Bean Dip
300g cannellini beans
garlic, as much as you want
olive oil
parsley
salt
pepper
a teaspoon of mustard
Boil the beans. It’s crucial to cook them until they are really soft; otherwise, the dip ends up feeling way too dry.
Throw everything into a blender and blitz it. You can adjust the olive oil to your liking—I personally added three big tablespoons for this batch. This dip stays good in the fridge for about five days. Honestly? It is absolutely incredible when served on whole-grain toast, especially the kind topped with pumpkin seeds.🙂

Part 2😁 Leftover pasta recipe😍
Take that turkey we kept in the fridge, heat it up, and stir in about 3/4 cup of tomato juice,
add some fresh basil, and just let it all simmer away.😍 By tomato juice, I mean the homemade stuff—if you're using canned concentrate, just make sure to thin it out with a little water first. Boil some whole wheat pasta according to the box instructions. I didn't have any time to whip up a salad,😢

Everything feels a bit bleak lately, almost like we're living through some post-apocalyptic recession. But hey, I managed to whip up two healthy lunches for two people using just 500g of ground turkey.
First, chop up an onion and sauté it in olive oil. Just before it's done, toss in some garlic and grated carrots, then add the ground turkey. You really want to put some effort into stirring it—keep it casual, but stay active with the spoon. Once the turkey starts breaking down into those nice little crumbles, pour in about a tablespoon of water to keep things moist. Season it with salt and pepper, throw in some chopped parsley, and let it simmer gently on low heat.
While that’s cooking, peel a squash and sprinkle it with salt so it softens up a bit before we stuff it.
Fill the squash with half of our meat mixture, top it off with a dollop of sour cream, and slide it into a 400°F oven for about thirty minutes.
Just a heads-up: I kept the filling fairly loose. Personally, I don't see the point in adding eggs or breadcrumbs just to act as binders. Why bother?
Take whatever meat is left, let it cool down, and stick it in the fridge for tomorrow's lunch. Brace yourselves, because it's going to be delicious.

The easiest lunch you'll ever make
It’s just pasta with salsa. Simple, right?
First, I sauté some onions in a light drizzle of olive oil. Then, I toss in some finely diced tomatoes. (I actually prefer to blanch them in hot water first just to get rid of the skin—it makes such a difference!)
I let everything simmer on low heat for about 15 minutes, then stir in some fresh garlic and parsley at the very end.
To round it out, I serve it with a green salad featuring one shredded carrot, seasoned simply with olive oil and a squeeze of lemon juice.

Whole grain rice and shrimp risotto.
500g shrimp
A spoonful of whole grain rice
A splash of tomato juice
1 onion
3 cloves of garlic
Basil
Olive oil
Salt and pepper
First, sauté the onion in olive oil. Once it's softened, stir in the rice and let it toast for a minute or two. Then, pour in two spoonfuls of water. When the rice is almost tender, toss in the shrimp and cook everything together for about three minutes. To finish it off, stir in that splash of tomato juice, the garlic, and your seasonings. Just simmer it until all those flavors meld perfectly.🙂

Ashley White4 said:apple and oatmeal cake
Grate 3 large apples
3 cups of oats
3/4 cup yogurt
2/3 cup oil or butter
3 eggs
stevia or sweetener of choice
baking powder
you can add raisins, cocoa, cinnamon... etc., if you want
Pour into a parchment-lined pan and bake for about 20 minutes until golden brown

This works great as a snack, or you can even pack it for work
For a savory variant 2, just add salt and swap the apples for zucchini

This cake is awesome! I made it using your recipe, but I swapped one cup of oats for a cup of poppy seeds😍
That pink color comes from cranberry jam since I totally forgot to add any sweetener🙂 Sorry, it's actually just jam mixed with a little water🙂
Oh, I almost forgot—I cut the oil in half because poppy seeds are much fattier than oats🙂

Watch out—red meat on the plate!😁
First, you sauté some onions in a wok. Once they turn a nice golden yellow, toss in the sliced carrots,
green beans, and zucchini. When the veggies are tender, scoop them out onto a plate. Then, sear those pieces of meat right in the wok. Just before you finish, throw the vegetables back in, add some thyme, salt, and pepper to taste, and give everything a good toss. As a side, a simple green salad works perfectly—just dress it with olive oil and a squeeze of lemon.