Thanks, Pinterest!

3:38 PM

Initially, I was very skeptical about Pinterest. Like, I didn't get the point of it. And until recently I basically only use it to look at clothes I'll never buy or find cute typographic Bible verses.

But now I'm hella domestic and I cook in the kitchen. I'm finally using Pinterest and pinning things to my food board and then cooking that food in real life. It's wild.

Here are my top recipes that I'm currently all about on Pinterest (links are to the original recipe site) (and they are all meat free!)

Easy, Homemade, Vegan & Yeast-free Flatbread

It's so good and so easy. My first go round went a little bad because I didn't flatten the dough enough. And I only had baking soda instead of baking powder. Pro-tip: they are not interchangeable.

Spaghetti Squash Pad Thai

I love Pad Thai but I felt bad always ordering it because (a) I should diversify my Thai food and (b) it's expensive. So I decided to be creative and try this recipe. We ate it on a Friday in Lent so we made it meat-free. Also, I didn't buy the Goya Nectar because I forgot to look for it at the grocery store and didn't want to make a second trip.

It's a little ingredient heavy and now I have fish sauce in my fridge, but that will hopefully encourage me to cook more Thai food!

Also, this recipe has you baking the spag squash in the oven but I prefer to microwave those suckers. After everything was assembled I cooked it all in our cast iron skillet, so fun.

Crunchy Asian Ramen Noodle Salad
Yeeeeeeees. Gimme Some Oven might be my favorite food based blog. This salad is stupid good. She adds a healthier twist to it, which is fun. I didn't follow the recipe exactly (and I added craisins because I'm wild). Anyway, it's easy and good. We eat it fast so the noodles don't get all soggy. And because it's good.

Mediterranean Baked Sweet Potatoes
This blog is quickly becoming my second favorite food blog. This was SO GOOD. It was a great no-meat dinner and it was actually super filling. Side note, it gives you terrible breath but who cares! Hummus! Garlic! Sweet potatoes!

The recipe said to bake the sweet potatoes for 25mins which was a jokes because mine were still rock solid but the chickpeas were perfectly done. So we microwaved our tots until they were soft enough to eat. SO GOOD. 10/10 do recommend.

Thanks for joining me on this little recipe exchange!

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  1. Usually when I make the Ramen salad, I wait until the very last minute to put on the dressing - helps it stay not soggy for a long time and then I can make it in advance and keep it chilled (even better that way). I haven't made it in awhile - it seems so much more like a summer food than winter - but now I am craving it hardcore!

    1. Also, I use red wine or balsamic instead of white vinegar - so much better flavor. And I don't use the Ramen packet either - haha.

    2. balsamic is best. I use the ramen packet because I'm still a college sophomore at heart hahaaaaa so gross.

  2. Oh my goodness! That ramen salad, tho. Thanks for the rec! We've eaten it the past 2 nights now. And we kept the ramen and almonds separate from the rest of the salad to keep 'em crunchy. We just throw them on top when it's serving time. DELISH! Keep the recipe recs coming!

    1. That's genius. I always get too excited and mix it all together but I think it looks better. This would be a good exercise in patience. Glad y'all like it!