Cooking with Nat

Made High-Protein pancakes for breakfast this morning


1 cup of uncooked oats

1 cup egg whites

1 cup low fat cottage cheese

4 tbsp. almond butter

2 tbsp. ground cinnamon

2 tsp. vanilla extract



Place all ingredients in blender.

Blend for 1 min. or until ingredients are combined. Lightly coat non stick skillet with cooking spray. At medium heat, pour batter unto skillet in 1/4 cup portions and cook until bubbles form and pancake dries around edges. flip and repeat until cooked.

Made Pink Lemonade cupcakes :)

Makes 18 cupcakes

For the cake:

1 box lemon cake mix

1 cup buttermilk

Oil called for in the cake mix

4 eggs

For the icing:

1/2 cup butter, at room temperature

1/3 cup pink lemonade concentrate (undiluted), at room temperature

1 T. vanilla

1 dash salt

5-6  cups powdered sugar

For the cupcakes - preheat the oven to 350 degrees. Mix together the the cake mix, oil called for on the box, buttermilk, and eggs. Line the tin and fill the cups 3/4 of the way full. My mix made 18 cupcakes. Bake for 12 minutes. I know this time sounds short, but that's all they need! Cool the baked cupcakes in the pan for a few minutes and then remove from pan and cook on a wire rack. Cool completely before frosting.

For the icing:

Add the butter, room temperature pink lemonade concentrate, vanilla, and salt to the bowl of your stand mixer (Note: If you add cold or frozen pink lemonade concentrate to the butter it will cause the butter to solidify which will lead to little clumps of butter in your icing. Eww.) Mix on medium speed with the whisk attachment until combined. Increase the speed to high and mix for 3-5 minutes until the mixture is light and fluffy, stopping to scrape down the sides a time or two . Add half of the powdered sugar. Mix on low until combined and then increase speed to medium and whip for 1 to 2 minutes.

The constancy of the icing is important if you are going to pile it high on a cupcake. It should be a medium consistency. If you mix the batch of icing with a metal teaspoon (the kind you use for dinner) it should stand up straight in the middle of the bowl when it is in the icing. So, you should be able to stir it with a spoon by hand but it should also be sturdy enough to hold the spoon up. If the icing is too thick, add a little cream. If it needs to be a little thicker add a 1/4 cup of powdered sugar and whip to combine until it's sturdy enough.

Place in an icing bag and pipe on the cupcakes with tip. I added a fun candy to the top for decor.

Made Mango Salsa Chicken


4 boneless skinless chicken breasts

1 tbsp. brown sugar

2 tsp. chili powder

1/2 tsp. garlic powder

1 large mango, cut into 3/4-inch cubes.

1 avocado, cut into 3/4 inch cubes

1/4 cup mango chipotle dressing

1/4 cup chopped red onions

2 tbsp. chopped fresh cilantro

2 tsp. oil



Mix first three ingredients until blended, rub onto both sides of each chicken piece. Refrigerate 10min. Meanwhile, combine all remaining ingredients except oil. Heat oil in a large nonstick skillet on medium-high heat. Add chicken, cook on medium heat for 4mins. on each side. Serve chicken topped with mango salsa.

Made a Thai stir-fry for dinner this evening


1 cup milk

2 tbsp cornstarch

1 tbsp packed brown sugar

2 tbsp soy sauce

1tbsp thai fish sauce

1 tsp grated lime zest

1 tbsp butter

1 lb boneless pork loin or leg, cut into thin strips

2 cloves garlic, minced

1 each, sweet red and green pepper, cut into thin strips

1/2 to 1 tso thai green curry paste

2 tbsp freshly squeezed lime juice

2 tbsp chopped fresh basil




1. In a bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar, soy sauce, fish sauce and lime zest;  set aside.

2. In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2mins or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 min or until peppers start to soften. Whisk milk mixture and pour into wok. Cook stirring often, for about 3mins or until sauce is thickened. Stir in lime juice and basil.

Serve over rice or noodles.

Made cream cheese & chocolate double deckers :)




1 cup all purpose flour, sifted

1/2 tsp. baking soda

1 cup cream cheese 1/4 cup unsalted butter

3/4 cup superfine sugar

1 egg 3 1/2 oz. bittersweet chocolate, melted

1 cup confectioners' sugar sifted



Preheat the oven to 350F. Sift the flour and baking soda and set aside.

Beat half of the cream cheese and butter until soft and smooth, then add the sugar and egg, and beat until light and fluffy. Stir in the chocolate and then the flour mixture. Mix to aamooth dough. Drop spoonfuls of dough onto baking sheets, and bake for 10 to 12mins. until firm at the edges. Remove from the sheets onto wire racks, and allow to cool.

Beat the remaining cream cheese and confectioners' sugar until soft and smooth and spread on the bases of half the cookies. Sandwich with the remaining halves.

When completely cool, store in an airtight container in the fridge for 2 to 3 days.

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