Chances are you didn’t originally come across Born on Fifth while seeking out new recipes to try and you may even know me from my series, I may not cook well. So you’re probably thinking why is she posting about food? Honestly, I’m asking myself the same thing but figured I’d gather everything I’ve been testing out in case you, like me, are a novice who needs help.
While I don’t think I’ll ever be one to enjoy cooking, I have been challenging myself lately to find relativity easy and repeatable recipes that taste good…and don’t require a ton of clean up. Below I’ve shared my favorite recipes so far. If you’re more of a visual learner, click the title of each recipe to see me make it on Instagram and keep scrolling to shop some of my favorite kitchen gear that will last you a lifetime.
Yes, I consider my way of making the perfect oat milk latte a favorite recipe. You can also shop my latte-making look here.
6 FAVORITE RECIPES
ICED OAT MILK LATTE
How I make the perfect iced oat milk latte at home rather than heading to Starbucks. The bow is optional but I think it makes it taste even better.
Ingredients
1 cup cold brew coffee
1/2 cup oat milk
A splash of creamer
Instructions
- Fill your cup most of the way with ice. Add in your cold brew, I like this black, unsweetened version from Stok the best. Add in your oat milk of choice, I’m using the Califia Farms Barista Blend here. Add a splash of creamer, Chobani Sweet Cream is the best. Mix everything together and et voila, the best oat milk latte I’ve had.
CHERRY PISTACHIO PROTEIN SMOOTHIE
I put my own spin on a recipe that Annie Culbertson (@annieculbertson) posted (that her mom used to make). It looked delicious and I’m a mom too, so let’s get into it…
Ingredients
1-2 handfuls of pitted frozen cherries
1 handful of unsalted pistachios
1-2 cups of water
1 scoop of chocolate protein powder
A handful of ice
Instructions
- Add all of your ingredients, other than ice, to your blender. I use this Vitamix – its been the best for years. And my protein powder of choice is this one from Truvani.
- Once everything is blended well, add a handful of ice and blend again for extra coldness and frothiness. Enjoy!
SHEET PAN PANCAKES
These sheet pan pancakes are perfect to make tomorrow morning for your kids. The best part is you don’t have to stand at the stove flipping tons of pancakes. Just pop them in the oven, and there you are!
Ingredients
1 box pancake mix
2 cups of milk
2 eggs
Chocolate chips, blueberries, or bananas (for toppings)
Instructions
- Pour your pancake mix, I used this one from Simple Mills, into a large mixing bowl. Based on the amount provided on the box of your pancake mix, add your eggs and milk to the bowl. Mix until thoroughly combined.
- Oil an edged sheet pan and pour your pancake mix evenly onto the pan. Add whatever toppings you like. I did chocolate chips this time but we also like blueberries or bananas.
- Bake at 450 degrees for 20-22 minutes. Let cool and cut into squares. Sprinkle with any additional toppings and enjoy!
PROTEIN EGG MUFFINS
These egg muffins are a lifesaver on summer mornings when you’re on the go and need a protein packed breakfast. And there’s only three steps to the whole recipe.
Ingredients
12 eggs
1 cup cottage cheese
1-2 cups of veggies (onion, chives, steamed broccoli, etc)
Instructions
-
Crack your eggs straight into a blender. Add your cottage cheese and blend until smooth.
- Add in whatever veggies you’d like. I usually do some sort of combination of onions, chives, and steamed broccoli. Blend again.
- Pour your egg mixture into a muffin tray fit with liners. Bake at 350 degrees for 22-25 minutes. Let cool and enjoy!
HEALTHY CRUNCH WRAP
If you’re looking for a new lunch to hyper fixate on, may I introduce you to mine. Found this crunch wrap recipe on @lillieeatsandtells and modified it because that’s how I roll.
Ingredients
2 egg white wraps
1 slice of beefsteak tomato
1/2 persian cucumber, cubed
A handful of cabbage salad mix
Chipotle mayo and/or honey mustard, to taste
Hummus, to taste
3 slices honey maple turkey
Pickled onion, to garnish
Instructions
-
Place your first wrap down, I use these egg white wraps. Spread your hummus on the wrap and add chipotle mayo/honey mustard to taste. layer on your additional ingredients. Top with the other wrap and enjoy!
PASTA SALAD WITH BABY GREENS
I have been loving this pasta salad recipe from my Skinny Taste cookbook. topped with grilled chicken, as an easy summer dinner recipe. The kids love it and I love how easy it is to make!
Ingredients
4 cups baby arugula and baby spinach mix
5 oz gluten-free or wheat pasta (this is what we use; it cooks in four minutes)
1/3 cup sun dried tomatoes, sliced thin
2 tbsp capers, drained
2 tbsp balsamic vinegar
1 & 1/2 tbsp extra virgin olive oil
Salt and fresh pepper to taste
2 tbsp freshly shaved Parmigiano Reggiano
Instructions
-
Bring a pot of salted water to a boil. Add your pasta and cook until al dente. Drain and rise under cold water. Set aside.
- Add all of your other ingredients to a large mixing bowl and stir together. Add your cooked pasta and toss.
**I like to add grilled chicken breast to mine to make it a complete meal!
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