Moroccan Chickpea Bowl

Trying new food is one of my favorite things. If you told me “Hannah we are going try out new restaurants all weekend”, I am totally in! I love trying out new cuisines so I thought I’d bring in something new that I tried from a Pinch of Yum. This is another meatless meal focusing on chickpeas, which I love as the main event. Give this recipe a try when you want to focus on something new and cut out the meat once in awhile.


  • 1 TBSP Olive Oil
  • 1/4 Chopped Onion
  • 1 Clove Garlic, minced
  • 1 TBSP Chili Powder
  • 1 TBSP Cumin
  • 1 TSP Turmeric
  • 1 TSP Garam Masala
  • 1 TSP Sea Salt
  • Dash of Cinnamon + Cayenne
  • 2 14 oz Cans of Chickpeas, drained
  • 2 14 oz Cans of Fire Roasted Diced Tomatoes
  • Coucous
  • Cucumbers, Sliced thin
  • Greek Yogurt
  • Lemon Juice
  • Pita Wedges

Let’s Get Cooking

In a large skillet, heat the olive oil. Add in the onion and saute until soft and translucent. Add in garlic + spices + salt + Chickpeas. Stir until the mixture becomes fragrant. Add in the tomatoes and their juices and simmer for about 20 minutes.

With the chickpeas cooking, chop up your cucumbers and cook the couscous per the boxes instructions. When it’s time to assemble take whatever else you would like to add.

My bowl consisted of couscous, chickpeas, cucumbers, greek yogurt, and lemon on top. I ate this with toasted pita wedges and it was DELICIOUS. I hope you enjoy this easy weeknight meal.

Always hungry,


Mac + Cheese

Everyone loves Mac + Cheese, it’s heaven in a bite. I have been in search of the best mac + cheese recipe, I need it to be overly cheesy, with strong flavors, and no soggy ass noodles. It looks like I finally found it! Recipe is from Stove Top Kisses, she has a wonderful video of the whole process on her page as well as so many other delicious recipes! Enough chit-chat let’s get into her recipe!


  • 4 Cups Chicken Stock – enough to be able to boil your noodles in
  • 1 Package of Elbow macaroni or whatever noodle you prefer
  • 1 Stick of Butter, cut into smaller pieces
  • 3/4 Cup Sour Cream
  • 2 TSP Paprika
  • 2 TSP Garlic Powder
  • 2 TSP Onion Powder
  • 1 TSP Salt + Pepper
  • 1 Cup Cheddar Cheese + extra
  • 1 Cup Mozzarella Cheese + extra
  • 1 Cup Provolone Cheese + extra
  • 3 Eggs
  • 1 1/2 Cup Heavy Cream
  • 2 Cups Whole Milk

Let’s Get Cooking

Preheat the oven to 375F

Cook the noodles in the chicken stock, cook just under al dente.

Drain the noodles and place into a large bowl. Add in the stick of butter [no one said this was healthy] + Sour Cream + Paprika + Garlic Powder + Onion Powder + Salt. Mix well in the bowl.

Then you’re going to add in the cheeses, again stirring well in the bowl so that everything is mixed. In a separate bowl mix together the heavy cream + milk + 3 eggs.

Get out your pan and place a layer of the noodle mixture in the dish. Then pour over about half of the milk mixture over top. Finally, place a layer of the 3 cheese over top. Repeat this layering process until you run out. Top off with a little extra paprika and pepper.

Bake in the oven for about 50 minutes and enjoy the absolute gooey goodness that is this mac + cheese. Thank Stove Top Kisses for this one, it’s to die for.

Always Hungry,


Butternut Squash with Pomegranates & Goat Cheese

Butternut squash has really grown on me, I used to hate squashes. But I have noticed that when you roast the squash it takes on all new flavors. I found this recipe by Kelly from Eat The Gains. I love goat cheese, so I just figured it would add something extra to this roasted squash.


  • 1 Large Butternut Squash, peeled and cut into bite-sized pieces
  • 1/2 TSP Garlic Powder
  • 1 TBSP Coconut Oil, melted
  • 1/2 Cup Pomegranate Arils
  • 1/2 Cup Goat Cheese
  • Salt + Pepper


  • 2 TBSP Lemon Juice
  • 1 TBSP Balsamic Vinegar
  • 2 TBSP Fresh Rosemary, chopped

Let’s Get Cooking

Preheat the oven to 375F and line baking sheets with parchment paper.

Toss the cubed squash with coconut oil + garlic powder + salt + pepper, make sure all is coated evenly. Spread out on the baking sheets and bake for about 30-40 minutes, stir once around 20 minutes. Make sure the squash is fork-tender before removing from heat.

Mix together the dressing ingredients and add salt + pepper to taste. Transfer the finished squash into a baking dish and stir in the dressing. Add in the pomegranate + goat cheese and mix to combine.

Then, enjoy!

Always Hungry,


Noodles with Feta & Paprika

Pasta is like a life force, it’s so damn good and it revives your soul. It’s so versatile too, you can put just about anything on it and it will taste amazing. This recipe has become a fav of mine from Action Bronson because it is so damn easy and so damn tasty. Also, you are probably going to have all these ingredients in your cabinets.


  • 4 oz Wide Egg Noodles
  • 1/2 Stick Salted Butter
  • 4 oz Sheep’s Milk Feta Cheese [or any kind of feta]
  • 1 TSP Paprika

Let’s Get Cooking

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package.

While the pasta is cooking, melt the butter in a large skillet over medium heat. Once the pasta is cooked, add it to the skillet with butter along with a few spoonfuls of the pasta water.

Add in the paprika and toss to coat, I always like to add a little but more so all the noodles can get coated. Add in the feta and toss again as well. Feel free to add more of the pasta water to loosen up the sauce.

Serve up in a bowl, add a little bit more feta over top, and there you go!

Always Hungry,


Chicken Noodle Soup

Chicken noodle soup cures the soul, that’s what they say right? It is incredibly easy to make at home and tastes 10 times better. Also makes your house smell amazing. Make using your own broth, or store bought, I don’t judge here. I utilized The Recipe Critic’s recipe as well! So go make this soup and warm up.


  • 10 Cups Bone Broth/Or Store Bought
  • 2 TBSP Olive Oil
  • 4 Large Carrots, sliced
  • 4 Celery Stalks, sliced
  • 1 Small Onion, diced
  • 3 Large Garlic Cloves, minced
  • Salt + Pepper
  • 12 Oz Wide Egg Noodles
  • 2 Cups Diced Chicken (I bought a Rotisserie chicken and diced it up)
  • 2 TBSP Fresh Parsley

Let’s Get Cooking

Grab your largest pot and and add the olive oil + celery + carrots + onion. Saute over high heat for about 4-5 min. Add in the garlic + salt + pepper and saute for another minute.

Add in your chicken broth + egg noodles and bring the pot up to a boil. You’re going to reduce the heat to let the egg noodles cook for about 8 minutes. You don’t want soggy noodles so definitely watch the noodles.

Add in the diced chicken now and fresh parsley. Let the chicken come up to temperature. Add salt + pepper to taste & you are good to go!

Go warm up & enjoy!

Made with Love,


Antoni’s Farro Bowls

I’ve gone back to Antoni’s cookbook, it’s been too long and I missed it. So I am back trying out new recipes and this one, THIS RECIPE is a keeper let me tell you. It has so much flavor and it is so filling and satisfying. Now I couldn’t find Farro at my local grocery store so I went with Tabouli. I figure the recipe will work with any type of whole grain.


  • 4-6 Large Sweet Potatoes, cut into 1/2inch cubes
  • 1/4 Cup Olive Oil
  • 3/4 TSP Chili Powder
  • 1/4 TSP Cayenne Powder
  • Salt + Pepper
  • 1 Cup Farro – Or whatever whole grains works best for you
  • 3 TBSP Apple Cider Vinegar
  • 2 Bay Leaves
  • 1 LB Chicken Breast
  • 1/4 Cup Fresh Lemon Juice
  • 1 Cup Coarsely Chopped Fresh Cilantro
  • 4 Cups Arugula
  • 1/2 Cup Roasted Salted Almonds, chopped
  • 1 TBSP Grated Lemon Zest
  • 1 Cup Plain Greek Yogurt

Let’s Get Cooking

Start off by preheating the over to 450F

Place the chopped sweet potatoes on a baking sheet with 2 TBSP Olive Oil + Chili Powder + Cayenne + 1/4 TSP Salt. Leave spaces in between the sweet potatoes so they can crisp up. Bake for 15 min, toss, and then bake again for another 10 minutes. Remove from heat when done and let cool.

While the sweet potatoes are cooking, cook your grain of choice by package directions. Add into the cooking water bay leaves + AVC + 1 1/2 TSP Salt. Cook the grain according to the package cooking time. Drain when finished and let cool.

Pat the chicken dry and season with 1/2 TSP Salt. Heat 2 TBSP Olive Oil in a large pan over med-high heat. Cook the chicken undisturbed for about 5-7 min and lip and cook 5-7 more. Add the lemon juice into the pan and let cook for one more minute. Remove the chicken from heat and let cool before cutting into cubes. Save the chicken cooking juices.

In a large bowl, toss together the farro (or your grain) + sweet potatoes + chicken + pan juices + cilantro. Top each off with arugula + almonds + lemon zest + yogurt.

Always Hungry,


Cheesy Pull-Apart Sourdough

Me and just about everyone else who has a slight obsession with food jumped on the Sourdough train during quarantine. I have zero regrets about it and Brad [my sourdough starter] is still going strong. Sourdough is so versatile, that’s what makes it so fun. This recipe was inspired from Tik Tok by Morgan Hipworth. For the recipe, I used my homemade sourdough but obviously this can also be done with a store bought loaf.


  • One Sourdough Loaf [homemade or store bought]
  • 1 Block of Cheese, cut into thin slices, I used Monterey Jack because that is all the store had
  • 4 TBSP Butter, melted
  • 2-3 Cloves of Garlic, finely diced
  • Fresh Parsley, finely chopped

Let’s Get Cooking

Preheat the Oven to 375F.

Using a bread knife, cut down into the top of your bread, going horizontally, and vertically. This makes the pieces to pull out.

Take your cheese slices and tuck them into the bread, making sure each pull out piece has cheese around it.

Melt the butter and add in the chopped garlic + parsley. Brush the sourdough with the butter mixture.

Place into the oven for about 5-10 min to get the bread toasty and all the cheese melty. Keep a close eye on it, depending on your oven it may go quicker.

Take out and share with your friends and family immediately. Trust me it’s dangerous.

Always Hungry,


Creamy Spinach Chicken

The inspo for this recipe comes from a recipe I saw on Pinterest. The recipe on Pinterest focuses more on a tray bake and sometimes I just do not want to do that whole mess. So instead I decided to scale it down, so I can enjoy this dinner nightly and don’t have to worry about leftovers. I hope you enjoy my switch up.


  • 2 Garlic Cloves, finely diced
  • Chicken Breast
  • 2 Cups Spinach
  • Cream Cheese, enough to cover the chicken breast
  • Chicken Seasoning [Onion Powder, Garlic Powder, Salt, Pepper, Paprika]
  • 1/4 Cup Mozzerella Cheese
  • 1 TBSP Olive Oil

Let’s Get Cooking

Preheat the oven to 375F.

Pour the oil into a large pan and saute the garlic. Once the garlic is aromatic, add in the spinach until it is all cooked down.

Place the chicken on the pan and season both sides. Then spread on the cream cheese until most of the chicken breast is covered. Top the chicken off with the cooked spinach and then cover with the mozzerella cheese.

Cook the chicken for about 15-18 minutes depending on how thick the chicken breast is.

And sooo yeah, that’s pretty much it. Super easy and super delicious and creamy! I hope you love it!

Always Hungry,


Brussel Sprouts with Pistachios & Lime

With Thanksgiving coming up this is a perfect side dish to share with your family. Or if you are doing this year on your own, it’s a good side to have alone. This recipe is from last year’s Thanksgiving edition of Bon Appétit. I loved it when I tried it, the pistachios give a great crunch and a bit of salt to balance out the sweetness of the honey.


  • 2 LB Small Brussel Sprouts, trimmed
  • 3 TBSP Vegetable Oil
  • 3 TBSP Unsalted Butter
  • 3 TBSP Raw Pistachios
  • 2 TBSP Date Molasses/Honey
  • 1 TSP Honey
  • Zest of 1/2 Lime
  • 2 TBSP Fresh Lime Juice
  • 1/2 TSP Crushed Red Pepper Flakes
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 450F and move a rack down to the lower 3rd of the oven. Toss the chopped brussel sprouts with oil + salt + pepper. Roast the brussel sprouts for about 15 minutes, shake the brussel sprouts to loosen them from the pan and then continue to roast for another 5-10 min.

Reduce heat to 350F and cook for another 10 minute or until a fork is able to easily slide through.

While the brussels are cooking, melt the butter in a large skillet on medium heat. Add in the pistachios + salt into the pan and cook for about 4 min or until browned. Remove from heat and place on a paper towel. Chop coarsely afterwards. Make sure you cook them whole and then chop after and don’t do it like me. If you cook them already chopped they will burn easily.

In the same pan, add in the honey + date molasses/honey + lime juice and simmer over medium heat. Add in 1 TBSP of water and swirl to emulsify. Add in the cooked brussel sprouts and toss to coat.

Pour into the serving dish, top off with the pistachios + lime zest + red pepper flakes + salt.

Serve with lime wedges if you’d like & enjoy!

Always Hungry,


Julia Child’s Apple Tart

Julia Child is the end all be all. I received her both volumes of her cookbook Mastering The Art of French Cooking for Christmas one year and they are both something I would grab if my house was on fire. This recipe is all homemade, from the tart shell to the apple filling. This will 100% impress your friends and family when you present this. Be ready to set some time aside, but it is totally worth it.


Pastry Shell:

  • 2 Cups Sifted All-Purpose Flour
  • 1/2 TSP Salt
  • 2 Pinches of Sugar [her words not mine]
  • 1/4 lb Chilled Butter cut into 1/2 in cubes [again this is where a kitchen scale really comes in handy]
  • 3 TBSP Chilled Vegetable Shortening
  • 5 TBSP Cold Water

Apple Tart

  • 4 lbs Crisp Cooking apples, I used half granny smith and half honeycrisp hybrid
  • 1 TSP Lemon
  • 2 TBSP Sugar + 2/3 Cup
  • 1/3 Cup Apricot Preserves, forced through a sieve
  • 1/4 Cup Calvados, Rum, or Cognac [can substitute for a TBSP of Vanilla extract]
  • 3 TBSP Butter
  • 1/2 TSP Cinnamon & grated rind of 1 lemon/orange

Let’s Get Baking

I love Julia Child, but jeez her recipes can be unnecessarily complicated so I am going to do my best to make this simple.

We are going to start with the pastry shell. You are going to add together the flour + salt + sugar + butter + vegetable shortening into a large bowl. Using the tips of your fingers, rub together the fat until it has broken into small pieces. Don’t worry about them getting incredibly small they will blend more later.

Slowly add the water and blend the mixture with the other hand. The goal is to gather the dough into a large mass. Sprinkle up to another TBSP more of water over any parts that have not added to the main ball of dough. Press the dough into a firmly shaped ball, it should hold together but not be sticky.

Lightly flour a cutting board and with the heel of one hand, rapidly press the dough down onto the board. I did this a couple times to fully incorporate the butter. Scrape together all the dough and knead it slightly into a smooth ball. Cover with wax paper and place into the fridge for an hour, or freeze up to 3 days.

When it’s time to bake the shell, preheat the oven to 375F. Carefully roll out the shell into a 10inch circle. Gently place the shell into a tart pan and press down until the pastry fills the tin. Cook for 5-6 minutes. Then remove the shell, prick the bottom of the shell with a fork and bake for about 8-10 minutes more. The shell will remove slightly from the mold and will brown.

Now onto the apple tart. You are going to quarter, core, and peel all of the apples. Cut the apples into about 1/8 inch slices, enough for about 3 cups. I recommend using a mandolin. Once you have 3 cups, add in the lemon juice and 2 TBSP of sugar, mix together and reserve for the top.

The rest of the apples will be cut into rough slice, about 8 cups. Add the apples into a pan and cook covered on low heat for about 20 minutes. Stir here and there until tender. Beat the remaining ingredients into the pan, including the remaining 2/3 cups of sugar. Increase the heat until it bowls and is thick enough to hold a mass on the spoon.

Preheat the oven to 375. & spread the apple sauce on the precooked pastry shell.

Cover the applesauce with the left over apples in concentric circles. Top off with some of the apricot glaze and bake for 30 minutes.

Remove and place on a cooling rack, service warm or cold.

I say warm with vanilla ice cream is always the way to go.

Always Hungry,