Thursday, December 10, 2020

Leftovers Don’t Get Left... Around Me! 

     It can be so easy to let leftovers go to waste. See what I did with leftovers from vegetable tacos on my YouTube Channel C.LynnsArt of Cooking, the direct link to this video is above, Happy Eating! 

Subscribe to my YouTube Channel C.LynnsArt of Cooking 

Follow me on Instagram @clynnsart

Now on to the next blog post,

Always, Crystal 

Monday, November 30, 2020

Thursday, November 5, 2020

Quick Thai Spaghetti Noodles Vegetable Meal

     I enjoy simple, filling, delicious, seasoned but quick meals and if you are here you must too! I share these type of meals for simple eaters! So welcome and for more detailed  content go to my YouTube channel, the link is above subscribe there, follow me on Instagram @clynnsart 

Stay with the journey of cooking, like anything else it gets easier the more you do it, nevertheless you are here so you are not alone! Happy Eating!

Until the next blog post...

Later, Crystal 

#noodles #glutenfree #vegetables #vegetarian #vegan #spaghetti #simpleeaters 

Tuesday, October 20, 2020

Quick Stuffed Baked Potatoes Vegetarian /Vegan Style

Go to my YouTube channel C.LynnsArt of Cooking for how this was made. Click the link at the bottom. Simple and Filling meals don’t have to take aaaalllllll day! Subscribe there,  join the email list here and follow me on Instagram @clynnsart Happy Eating!

#cooking #vegetarian #vegan # potatoes #food 

Tuesday, October 13, 2020

Quinoa What To Do With It? Well...


Instagram @clynnsart, YouTube channel C.LynnsArt of Cooking 

     When deciding to buy and cook with quinoa, to me there are some things one should know... start with the cheap box flavored mixes. Usually they are already seasoned, the directions are clear and these are a decent price. If after trying some of these you like it 😂 and decide to go for the gusto and buy a bag of plain quinoa here’s my suggestions for newer cooks. 

1) Get the tiniest strainer you can find because you will lose too much quinoa when you rinse it and it’s  not cheap. 

2) Be patient and follow the directions. If the water is not soaking up you put to much in it.

3) Season it like anything else you season! In this dish pictured, I used Pink Himalayan Salt, Black Ground Pepper, Olive Oil,Oregano and Onion Powder.

4) Use it as a side dish like the picture or make it an entree by adding vegetables, beans and so on. I treat my quinoa like rice, so whatever I would do with rice I replace with quinoa. 

Enjoy your quinoa! Happy Eating!

Now on to the next blog post...

Later, Crystal 

Monday, October 5, 2020

Use A Soy Free Meat Substitute, That You Already Have!


Instagram @clynnsart, YouTube C.LynnsArt of Cooking 

     When newly removing meat or lessening it out of your diet, it can be easy to buy the latest meat substitute. Many taste good but may have to much sodium, soy, coloring and more that may not agree with your health. I found out I have a soy sensitivity so I stop trying many brands, which in turn saved me money because many are not cheap! So then I realized my beans need to be thrown in where I would put meat, the top picture shows pasta that could of had hamburger in it, instead now it has seasoned Chickpeas! (Video on YouTube 10/6/20 afternoon)  Now with the bottom picture traditionally I would of put a steak or pork chop with onions and tomatoes 🍅 on top, now seasoned Chickpeas are the star! This method applies to ALL your favorite beans, the key is use the same or similar seasoning you would of used on the meat for the beans! So steak seasoning, poultry seasoning use it and beans are staples so they are more than likely already in your cabinet so savings all around. Happy Eating! Now on to the next blog post, 

Later, Crystal #vegetarian #vegan #meatlessmonday #lunch #dinner


Monday, September 28, 2020

Lentil Vegetable Soup...Delicious

     This is one of my classic homemade favorite soups! You know why? It’s based on left overs with just Brussels Sprouts added! If you been reading my posts for a while you KNOW I don’t like wasting food so making soup is one of those tips to fix to much food left over in the fridge. Food is NOT cheap so not wasting much if not anything saves major 💵 money. Who does not want/like saving money?! Let me tell you what went into this!

     I had my favorite lentils, sliced raw onions, sliced cherry tomatoes all had got down to about a quarter cup left from the week of meal making. I pulled out of the freezer a bag of Brussels Sprouts that I bought from Kroger, washed them thoroughly under water and put them in a bowl of water, that covered them over at least an inch. Then added the lentils and cooked in the microwave for about 4 minutes on high. Then took it out with oven mitts, then added the onions and tomatoes with all my favorite seasonings! Now in case you are wondering why not cook tomatoes with the onions from the beginning? That’s a good question! I did not do that because the tomatoes on 4 minutes will become mushy, I don’t like a mushy tomatoes in my soup if I have control over it! The onions could have cooked but for this soup I wanted a crunch to break up the soft elements.  If you choose to cook this definitely put your spin on it... maybe mushy works for you. 

Happy Eating! Now on to the next blog post...

Later, Crystal 

Monday, September 21, 2020

Make Something Quick! Double Veggie Rice Noodles

(Be careful when cooking anything there is always a measure of risk involved.)

     I am what I call a quick simple cook 90% of the time. Those long prep and cook sessions are done temporarily, so for those who cook hungry this is for us. 

     I have as of now 2 YouTube videos on my channel C.LynnsArt of Cooking, that demonstrates using my favorite rice noodles, seasonings  and vegetables.  This picture shows thin rice noodles with seasonings and a whole bag of Italian style vegetables from KROGER found in the frozen section net wt 12oz. This is simple, filling and delicious! Let me know if you make something similar! #vegetarian #vegan #noodles #vegetables 

Subscribe here and YouTube on C.LynnsArt of Cooking 

Follow me on Instagram @clynnsart 

Now on to the next blog post, Happy Eating!

Later, Crystal

Monday, September 14, 2020

Get your Cabbage Tasty! Here’s how...

(Remember when you choose to cook anything, there is always risk involved that is your responsibility.)

      Cabbage, cabbage, cabbage I really did not care for it. It can be mushy and tasteless. So what changed? As I got to a point in life of trying to eat healthier I kept widening my taste buds to different vegetables, and cabbage was in the picture. I had cooked it plenty of times for the family but did not enjoy it myself. So in my search for tastier vegetables I asked myself, “What do I need to do to like this?”  Especially as I was getting more plant based in my cooking, I was eating but not enjoying what I was eating. So I started cooking my vegetables like I cooked my meat...with oil and seasonings! What a difference that made, I was eating with enjoyment again! So this is how I cook cabbage...1)Peel the layers off and when the white middle starts to show cut the cabbage into half inch slices. When the core is seen cut what you want of it and discard the rest in compost or trash. Rinse the leaves thoroughly as they will be dirty, put slices in a bowl or strainer and also rinse thoroughly. Roll the leaves and slice them into inch  strips then set to the side. 2) In a stainless steel large pan, I have bought some from Walmart, I added a quarter cup of Olive oil, I have also used Canola oil as well before. I had previously chopped 1 large onion and one green bell pepper and put that in the pan, add seasonings. 3)Turn the stove on medium. When veggies begin sizzling, stir, then put cabbage in the pan, reduce the heat to low and cover with the top. In 3 minutes flip the vegetables so what was on the bottom is on top, it should have some brown caramelizing, add a half cup of water, seasoning, put the top back on and turn heat to medium low. Simmer for 20-30 minutes stirring and flipping the vegetables until the liquid is reduced and cabbage is easy to bite.

Now you are ready to plate this great meal and eat! 

Follow me on my Instagram @clynnsart and subscribe to my YouTube channel C.LynnsArt of Cooking 

Until the next blog post, 

Happy Eating! Crystal 

Monday, September 7, 2020

Layering and Seasonings - Vegetarian / Vegan Meals


     How many people do you know just loved vegetables as a child?  I definitely was not one! Now even though I know the health benefits I don’t think most vegetables taste good but I know they are good for me so what do I do? Eat them layered up with lots of my favorite seasonings! 

     I find it is easier to cook a bunch of vegetables, then have a bunch of raw vegetables chopped, season them separately and put them on the plate together and season then lightly again! That’s how this beautiful plate came together, and believe it or not all those vegetables are on 3 baked potatoes! Happy Eating!

Follow on Instagram @clynnsart and Subscribe to my YouTube C.LynnsArt of Cooking 

Until the next blog post, 

                                        Always, Crystal

Thursday, August 20, 2020

Hummus It’s Not Just For Dipping!

      I really enjoy hummus! But I got tired of using it with chips, crackers or on sandwiches. Then it occurred to me this needs to be a sauce. So for a little while I have been saucing it up on noodles, vegetables and now rice. Many of these can be seen on my Instagram @clynnsart and on YouTube C.LynnsArt of Cooking, go follow and subscribe to stay updated on new dishes!

     The key is the amount of liquid that is used to thin it out, because different milks or water amounts will make it barely recognizable and you don’t want that. You want the hummus flavor to come through, so put 2 spoonfuls in a bowl to 1 spoonful of liquid and stir briskly. Is it smooth enough to coat your food? If so great! If not add another spoonful of liquid and stir, check it, and then keep adding till it is how you want it! If it gets to thin, NO WORRIES 😉 add some hummus by the spoonful and start again. It’s just that easy and when you add your favorite seasonings you just created your own sauce! Happy Eating! 

Now on to the next blog post! 

Later, Crystal 

Monday, August 10, 2020

To Soak or Not to Soak? That is the question!

     Beans, what to do with them? My main two beans I eat monthly are Lentils and Garbonzo or better known as Chickpeas. Lentils are my favorite they are no hassle at all. They can be soaked or not, depending on how much time you have. Lentils don’t usually take long to cook because they are small but can be easily over cooked and become mushy. I prefer mine just at the point where they are cooked but have not totally disintegrated!  As for Chickpeas, it’s really a love hate relationship, it seems like no matter how long they soak it still takes them 1.5-2 hours to be soft enough to eat easily. The test for me was last week, if you follow me on IG @clynnsart on my IG TV I cooked a great dish with Chickpeas. I had soaked them for 3 days, first overnight room temperature, them the next 2 in the fridge this is definitely longer then the bag recommended but when I did 1 day overnight I had to cook them for what seemed 3 hours! This is so not simple cooking! So that’s not me! So the longer soaking was to prevent that, well I shaved off an hour! 

     So I recommend read the label, ask you favorite cook or test it yourself to see what works for you when it comes to beans. Soaking beans helps make the bean be more digestible which is easier on you overall health. Do your own research for further details. 

Catch me on IG @clynnsart and YouTube C.LynnsArt of Cooking

Now on to the next blog!


Monday, July 20, 2020

Being Consistent Brings...

                                                        Be what...
                         Be who...
                                                                                 Why you say that?

     Be Consistent, Be Consistent, Be CON SIS TENT! I am stressing this because learning to be consistent, weather in cooking, working, hobbies or relationships, it will bring a measure of peace to your life. Consistency brings a reliable expectation to the situation at hand, for instance, if you meal plan, you know what your breakfast, lunch, dinner and maybe even snacks are going to consist of so when you are ready to eat or cook, you can easily and stress free do so. The same with meal times, I schedule my meal times in 2-3 hour blocks so with in that time I need to prep, cook and eat, so I can move on to whatever else. It may seem a little lengthy but it allows for pictures, posts IG @clynnsart videos and such so it works for me. Being consistent will allow for clarity and focus to be put on things you been wanting to do but can not FIND THE TIME to do it. So simple put consistency calls for a planner, a schedule, calendar, a routine! It is really an organizing of your priorities, so you can take care of you and your health by eating regular healthy meals, exercising and getting your rest.

     Yes being consistent brings self care to your life!

Now on to the next blog post... until then subscribe to my YouTube channel C.LynnsArt of Cooking and follow me on Instagram @clynnsart

Later, Crystal

Saturday, June 20, 2020

Switching Up Your Meals

     Sometimes breakfast can get a little mundane, boring or become routine. Why not take your regular breakfast items and switch them up? For instance with eggs, add vegetables, spices or a sauce on top. Same with cereal add fruit, nuts or change the flavor of the milk, there are plenty to choose from these days cashew, coconut, almond and the like. What about toast? There is no real reason toast should be plain there are quite a variety of jams, spreads, cheeses, jellies, butters and more to delight any palate complex or simple. The same applies to lunch and dinner meals.

     Today that is what I chose to do. I eat simple filling meals,  I try to get enough vitamins and minerals throughout the day, through what I eat. I wanted a little protein but also something sweet. I got applesauce to fill my bowl, them chopped walnuts and added cinnamon on top. It was just what I needed! 

     Comment below how do you switch up your meals from time to time? 

     Now on to the next blog post! Always, Crystal

Follow me on Instagram @clynnsart , @c.lynnsart
YouTube on C.LynnsArt of Cooking and Crystal B. (C.LynnsArt art and crafts)
Art Blog: C.LynnsArt 

Tuesday, June 9, 2020

Fresh or Frozen Vegetables, What Do I Choose?

     When considering what to buy, fresh or frozen vegetables what are some factors? I had to ask myself this through out the years and my answer has changed according to my circumstances. I considered how many times a week am I cooking, how much time am I willing to dedicate to meal prep and cooking, how many people am I cooking for and what’s the cost difference?

     So let’s break these down,

1) How many times a week am I cooking?
     When I was cooking almost everyday at least 2-3 meals a day, I was using mainly fresh vegetables. Then when my cooking decreased to 2-3 times a week I bought mainly frozen vegetables with a little fresh here and there. Why? Fresh vegetables can spoil easily so when cooking daily they are getting used quickly. When cooking less frozen vegetables are there when u need them with no pressing deadline to get them cooked, there convenient.

2) How much time am I willing to dedicate to meal prep and cooking?
     Time is of the essence somebody said and it’s true. Cooking is a job in itself that can suck up some time if you don’t plan ahead. Planning your meals is something to learn and practice. Frozen vegetables work great under time restrictions, they allow you to literally throw a great meal together in less than 20-30 minutes.  If you have more time and want to chop, mince, dice and so on then fresh vegetables are for you!

3) How many people am I cooking for?
     This answer is closely tied to how much time you have. In a large group it is easier for me to use frozen vegetables for the majority of the meal with just a sprinkle of fresh vegetables. In smaller settings I have chosen fresh vegetables because it was not that much prep and cooking involved.

4) What is the cost difference?
     I have considered where I am buying my vegetables at and how much do I want to spend? When I lived  on the west coast there were 99 cents stores  that carried fresh produce and it was legitimately good if you are not concerned about buying organic vegetables. It was cost efficient and they also had frozen options. Now a days I shop mainly at Kroger and Walmart and I go straight to the frozen vegetables section for my choices. Also there are farmers markets available in many areas but mine consistently was expensive on many items I have wanted. So for me frozen consistently seems to have cheaper prices lately.

     Also you may say what about canned vegetables? I personally don’t regularly eat anything in cans due to possible metal contamination but to each there own because at one time I did.

     So as you plan your meals daily, weekly or monthly test out both and you will surely find what works best for you. Happy Eating!

Now on to the next blog post...
Later, Crystal

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