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

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

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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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The Messy Meal - Have You Had One?

                     Video is on YouTube

     Sometimes hunger can overtake you, so when you don’t feel like cooking what can you do? Grab a little of this and a little of that and create The Messy Meal! Yes it’s a form of leftovers but instead of eating a meal that was previously prepared but not finished, this is taking individual sides like corn, rice, lentils and onions all made separately at different moments and putting it together.

     If you have been kicking it with me here, you know I strongly don’t like to waste food so anyway to use it I will figure it out! Also layering seasonings always helps, so let’s be creative and prevent wasting food. Happy Eating! Now on to the next blog post...

Later, Crystal

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Simple and Filling! Chickpeas and Rice

     What is a staple food item for you? My go to is beans and rice! With Chickpeas / Garbanzo Beans they are my #2 for beans so they stay in rotation but I have one problem.... they don’t cook quickly. Like with all my beans, I soak them overnight which usually makes beans cook quicker but for me as I mentioned on my Instagram @clynnsart the brand of bean has made the difference. It seems like the more expensive, the better quality, and the water penetrates better which allows for quicker cooking and faster eating. Now don’t get me wrong, I am all about my don’t sleep on cheap, but if it cuts down cook time I am very appreciative. So here is how this dish came about...

     Like I mentioned I fully submerged all beans in water and let them sit overnight with a lid covering them. So the soak time was close to 15 hours, only because I planned ahead. Then when it was time to cook I rinsed the beans and picked out the weird ones. I got a pot and put the Chickpeas in and submerged them with water and a tablespoon of Canola Oil, that’s optional. Also there is always directions on how to cook beans on the back of the bag, I just have my own way.
Then I put them on high heat to bring it to a boil, then turn it down to medium high heat place a lid half on and leave it to start the rice.

     This rice is Jasmine Rice. Directions are on the back of the bag as well but... what I do is pour a cup full in a big bowl and cover with water. While holding the bowl on the counter with one hand, I use my other hand to swirl and swish the water to rise and clean it. As the water gets cloudy I pour out the water using a strainer then repeat the process. It takes around 5 times for the water to get clear then I put the rice in a pot cover with water, turn to high heat till it begins to bowl. Then at boiling I turn it down to medium high heat.  Then back to the beans.

     The beans took all of 45 minutes which is the quickest so far. Half way through cooking I added a cup of water, Himalayan Pink Salt, Black Ground Pepper and Onion Powder all from the Dollar Tree Store.  I also like to squash a quarter of the beans to make there own sauce. When they are done they will mash easily, then cut off the stove. Then back to the rice.

     The rice took about 20 minutes, it should be stirred occasionally to prevent clumping then add the same seasonings that were in the beans and a tablespoon of Canola Oil. When water is half gone test rice for softness by tasting a few. At this point it depends on what you like. Do you prefer mushy rice or a little bite? That will determine if it needs longer to cook. When it’s done turn off the stove and plate it up. Or whichever pot is bigger dump the other item in it and mix it up, season it more to your tastebuds, then plate and EAT!  Now on to the next blog,

Later, Crystal
Instagram @clynnsart YouTube C.LynnsArt of Cooking

Simple and Filling! Styled Baked Potato

     I love potatoes, they are very versatile and can be a meal or added to meals. This delicious plate is very simple to duplicate here are the steps:

     1) Get a medium to large potato, rinse under water. Now you have a choice, if you have a microwave button that has potato poke some holes in it wrap it in wax paper and cook.
If you like a stove top method, put potato in a pot, fill with water until water covers it, turn to high when water boils turn to medium high heat, cover pot with lid and keep an eye on it for 20-30 minutes. Poke it with a fork if it goes in easy it’s done if not cook longer and possibly add more water if it has gotten below half empty, and keep an eye on it! Or if you like the oven, turn on medium high around 300 degrees Fahrenheit, poke holes  in the potato, place on baking dish, cover with foil and cook for 20-30 minutes, tests for softness by using a toothpick to push in potato and use oven mitts to prevent burn when putting in and pulling the potato out the oven. If not done continue cooking checking in every 5 minutes. Remember to cut everything off when done.

     2) I used the stove top to cook, so when potato is done, remove pot from the stove, then drain the hot water off it. Allow it to cool 15 minutes. Place the potato in a bowl and take the skin off, be careful it will still be somewhat hot!

3) What do you like on your baked potato? This is your moment to be creative, this can be a individual family project to decorate your potato. I chose to slice Cherry Tomatoes in halves, sprinkle Himalayan Pink Salt, Black Ground Pepper, Onion Powder and Dried Oregano! Also a drizzle of Canola Oil.

4) That’s it time to eat!

     I cook with the intent to keep it simple and filling! So don’t make cooking difficult enjoy it and on to the next blog post.


Later, Crystal

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Use Up Those Can Goods, I’m talking Tuna!

      During this Coronavirus time I know many
people were stocking up on numerous things
and canned goods were one of them. This is simple and filling.
Literally get a plate, open a can of tuna, I like StarKist, drain the water off it.
Dump it on the plate and get your favorite seasonings, mix it in.
Get a large helping of an already made side dish, I had potato salad, add that to the other side
of the plate then I added some black pepper to the potato salad because that’s just what I do.
Guess what? It’s time to eat!

     On to the next blog post.... later, Crystal
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Simple and Filling Nachos made My Way

     Nachos are such a great filling meal that you can really take on a challenge of how many ways can you create this dish (which I do!) . One way I create nachos is using lentils as my protein instead of traditional hamburger! Let me explain:

     I first rinse and soak the lentils overnight, soaking overnight is optional because lentils really don’t take long to cook in general. Then when I am ready to cook them I drain off the water replace with new water and add Himalayan Pink Salt, Onion Powder, Black Pepper and since this is all done in a big glass bowl I cover it with a sheet of wax paper. I let it sit for 10 minutes for seasonings to seep in, then.....

     I put it in the microwave! Oh yes that’s what I said, the microwave on 9 minutes regular heat temperature. Halfway through I stir it up, then continue cooking it. When it’s done it should have soaked up the water and have a dense consistency. 

     So if you choose to cook on the stove bring a pot of water to boil, put in rinsed lentils and seasonings and turn to medium high heat, cook until water has almost evaporated, stirring it periodically. Then remove from the stove and add more seasoning if necessary after tasting it. It also should have a dense consistency.

     You are set to get your favorite tortilla chips or the store brand because I have found you should not sleep on cheap, and actually prefer the store brands. I will share what my current favorite store brand tortilla chips are in another post. Grab also that mild, medium or hot salsa.

     Do you eat in a plate or a bowl? I prefer a bowl that has a half inch to an inch rise so as things get messy I am able to scoop to the wall, nevertheless, grab your plate or bowl and the first layer is tortilla chips then those great seasoned lentils, topped with salsa! Let’s eat!

     Cooking does not have to be difficult so let’s not make it! Now on to the next blog...

Later, Crystal

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Homemade Microwave Meal-Gluten Free Elbow pasta with Broccoli and Onions

     This is another great simple and filling meal that can be ready in about 10 minutes! As I mentioned before I am looking at microwave meals from scratch as a quick healthy option using items I already would of used for the stove top. This is the details for Gluten Free Elbow Pasta with Broccoli and Onions.

1) I used Ronzoni Gluten Free Elbow Pasta because it was on sale at Kroger. I got a handful to put in the glass bowl this probably measured a 1/4 to 1/2 cup of pasta.

2) Cover pasta with water until it reaches a 1/4 of an inch above all the pasta. 

3) Then take frozen broccoli, I got the Kroger brand, a handful amount and rinse under water. Then add to pasta. 

4) I usually precut onions regularly so I took a 1/4 cup of onions raw and put them in pasta and broccoli. 4a) Add seasonings. I used Himalayan Pink Salt, Black Ground Pepper and Oregano, 2-3 shakes each, go according to your taste.

5) Put in the microwave on medium high to high depending upon power of your microwave, and set for 6 minutes. It will be HOT so use a oven mitt or towel to help pull it out, stir around briefly then test pasta if to your liking, eat! If not soft enough add a little more warm water if water has went under pasta level, then put back in microwave for 3 minutes at same temperature. 

6) Time to eat! Take out pasta dish with a oven mitt or towel, stir, plate it up and ENJOY!

This can vary in time but ultimately it is still quicker than the stove top way and that’s what I was going for! So on to my next meal project and on to the next blog post. 

Later, Crystal 

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Homemade Microwave Meal- Asian Noodles

     I believe I am on to something! Lately I have been seeing if stove top meals are better than microwave meals. My research seems to point to differences like how much time food is cooked, what the food is, and how powerful the microwave is plays a big roll in the tastiness of the meal. So my short answer is if you got the time and are feeding more than yourself  the stove is better. If you just want to eat quick and your cooking for yourself, the microwave is key. I am simple and filling meals all day but a simpler and still filling meal .... where is it? One is right hear! This is my #tastytuesday Homemade Microwave Meal- Asian Noodles.  The first in this series is on my Instagram @clynnsart follow over there for more meal ideas.

Preparation time: 2 minutes , Cook time: 7 minutes
Items needed: A Taste of Thai  Vermicelli Rice Noodles Angel Hair, Kroger Frozen Onion,Carrot, Celery Mix, Himalayan Pink Salt, Black Ground Pepper and Onion Powder, Water and Wax Paper.

1) Get a microwave safe bowl and break off a handful of the noodles, add water to the bowl until the noodles are covered or almost covered.
2) Then cut open and add the frozen vegetables after rinsing, about a handful or a cup full. It really depends on the amount of vegetables you want. They too should be under or almost under the water.
3) Add the seasonings, 3 shakes of  salt, 2 shakes of pepper and 2 shakes of onion powder. Then cover with wax paper. ( All seasonings are optional use what you like )
4) Put in the microwave for 6 minutes on medium high or high depending on your microwave.
5) At the half way point of 3 minutes stir up the soup. Replace the wax paper Then start back up.
6) When it’s done stir again, cover back up and start microwave for 1 more minute.
7) The food is done! The bowl will be very hot so be careful removing it from the microwave. Allow to cool for a minute , stir it, taste it and add what seasoning you may need to complete your meal!
8) Time to eat!!!

As with anything new you have to adjust as needed, and all cooking is at your own risk!
If you try this recipe, comment below let me know how you tweaked it to your tastebuds, and now.... on to the next blog post,

Later, Crystal


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New Snack Alert

     This is a new snack alert! At least for me this is new. Dollar Tree store usually has a variety of chip snacks, on this shopping day I found these Pop Corners Sweet and Salty Kettle Corn snack and I loaded up the cart! They have a good balance of  salty and sweet and for $1.00 they are a deal. That’s why I say don’t sleep on cheap! 

     What new snacks have you found lately? Comment below. Until the next blog post! 

Later, Crystal 

#snack #popcorners #sweetandsalty 

More information on my take on these are found on Instagram @clynnsart

Simple and Filling! Crispy and Tender Brussels Sprouts

     Sometimes I just feel like I need a little crisp in my life, and on this day I chose to enjoy some Brussels Sprouts with a crisp and tender taste. This is what I did:

1) I took one bag of frozen Brussels Sprouts washed them, then cut in halves set to the side.

2) Got out a medium pan, turned stove eye to medium heat, poured 3 tablespoons of Canola Oil (use what works for you)

3) I poured the cut halves of the Brussels Sprouts in the pan, turning the flat side to the pan floor. This will allow the inside to heat quicker and brown faster.

4) I add Himalayan Pink Salt and Black Pepper, then listen for the crackling sounds then I pick up individual ones to checks for desired color this varies in time but usually between 2-4 minutes.

5) All get flipped and cooked for another 1-2 minutes softly stirring as the Brussels Sprouts are now beginning to stick that’s fine with me it adds to the flavor.

6) Check for desired color, crispness and tenderness, then turn heat off, remove from the stove eye to stop cooking process completely. 

7)Time to plate! Most importantly it’s time to eat!

     I ate some as a snack, then ate the rest as part of a meal, they turned out great! The video is on Instagram @clynnsart and YouTube at C.LynnsArt of Cooking, check them out and Happy Eating! 

On to the next blog post, 

Later, Crystal 

On Those Blah Blah Days This Is What I Choose

     If your on my Instagram @clynnsart you know I usually post on #tastytuesday but yesterday I woke up just Blah Blah! So I chose applesauce, which is definitely a childhood favorite, green tea, which is almost an every day staple and a spoonful of cashew butter? Literally I asked why are my tastebuds trippin, but I have learned to listen to my body so I did! Then even at lunch, I still was not really hungry so I chose something simple (post on IG as well) . The point of this post is for dinner my appetite was back I cooked a balanced meal and the Blah Blah was gone! I do feel it’s important to listen to your bodies needs as long as it’s not putting you in danger, here and there my body will need a break from digesting heavier foods or food in general and when the later happens then I juice all day. Do you listen to your body regularly or just when it’s convenient? Comment! 

Until the next post, Crystal

Vegetarian Breakfast Tacos Simple and Filling!

     Do you roll or fall out of the bed HUNGRY? I do, at the very least 4-5 times a week. When this happens I am not in the mood for any thing time consuming besides, I am a simple eater, so I make sure to keep certain items stocked that I know can go with multiple items like my gluten free tortillas, eggs and salsa! All three together or separate can add dimension to many meals. I share this on my Instagram @clynnsart and on my YouTube channel C.Lynns Art of Cooking, plus of course here on my blog.

     This breakfast meal I prepared in all of about 15 minutes, it would of been quicker if I had my green tea first! Here are the steps:

2 gluten free Tortillas
2 brown cage free Eggs
Small hand full of Swiss Cheese
4 teaspoons of Salsa
3 tablespoons of Canola Oil
Himalayan Pink Salt and Pepper

1) Rinse off eggs in water break open in a bowl, with a spoon I remove long white stings that are connected to the egg (personal preference) then add 2 dashes of Himalayan Pink Salt and 1 dash of ground Pepper. Stir till blended with a fork.
2) Get medium skillet (I prefer stainless steel but non stick works) add 2 tablespoons of Canola Oil turn stove to medium heat. Tilt skillet back and forth to allow oil to spread across, then add eggs. Let sit.
3) Take out Swiss Cheese bag, 2 gluten free Tortillas and Salsa set them to the side.
4) Go back to eggs they should be settling in to thickness, turn stove to medium low, go around edges of eggs to release any sticking to sides of the skillet with a spatula, then fold it in half. I like my eggs done no juices running out so you decide how done you want your eggs because at this point you may want to proceed to cut the half in half and place on a plate. My eggs will need another minute.
5) Depending on your skillet your simple omelette halves should of slid out leaving much of nothing, so then get some paper towel wipe it out, place back on stove eye, put 1 tablespoon of Canola Oil in skillet spread it around add the gluten free Tortillas, add Swiss Cheese and put the eggs on them.
6) Turn stove eye off, get your plate, take your Breakfast Tacos out and put 2 teaspoons of Salsa on each and ENJOY!    What meal will I discuss next? Come back and read, now on to the next blog post, Always Crystal.

I Like to be Untraditional with My Favorite Fish!

     Many times when fried fish is served at restaurants it tends to be cod, white fish, bass, catfish and some others but why not Salmon? Oh yes! I said Salmon! I feel at this time in my life Salmon is my favorite fish to eat when I do eat fish( sorry catfish, out with the old in with the new). I feel Salmon is not fried because it tends to be soft and can fall apart easily, but I have found a way! I mean really, I had to I was getting tired of it sautéed in the skillet. So what’s the key to a great fried salmon that does not fall apart? Buy the Salmon fillets with the skin. Now this may not be a huge deal for you but I don’t like the skin on any fish so I would normally buy skinless fillets. Only buy accident did the wrong one get picked up, and at first I was like what am I going to do take the skin off every time I cook this? No, that’s not keeping it simple which I am all about. So first time when I sautéed it like normal I did skin side down first, letting it get crispy then flipped it to finish cooking. Then I was able to just peel the skin off, it was great! Then I wanted some fried food, but I only had Salmon, so using my Bob’s Red Mill Stone Ground Garbanzo Bean Gluten Free Flour, seasonings and water the top picture was created. That fish held up amazingly well! Then days later I wanted to try it in tacos, so the second picture was created.

     What did I learn from this experience with my Favorite Fish Salmon? Living in the box makes you square. Trying new things can be rewarding. Just because it’s not talked about or advertised does not mean it is a bad idea and lastly you can miss out on great moments when you don’t switch things up! Who knew cooking this, then writing about it would give me a psychological feeling. If you cook this let me know in the comments, happy cooking and on to the next blog post,

Always Crystal