"Who bakes their own crackers??!!"

That was a friend's reaction when I told him I baked crackers yesterday! But, it was another way to use my leftover sweet potato cubes that are patiently awaiting to be eaten.

I based these crackers off of this recipe; the only subsitutions I made was to use I Can't Believe It's Not Butter! Cooking & Baking instead of butter, whole wheat flour instead of white, soy milk instead of regular milk, and I used my own set of spices (black pepper, salt, nutmeg and lots of garlic powder!) instead of coarse salt, sesame seeds, etc.

I didn't have some of that stuff on hand... and I'm lazy... so there's no way I'm going out to just buy things I'm only going to use for this one recipe!

Full recipe and nutrition information here.

A Brunch For One

Leftovers comprise about 75% of the food I eat. I live by myself (for now) and because it's difficult to find single-serving recipes, I make batches of food and refrigerate/freeze the extra portions.

Last weekend I bought some sweet potatoes and Thursday night I realized if I didn't use them soon, they'd go bad. I cubed them, baked them with minced garlic and olive oil, and the pot of sweet potatoes sit in my fridge waiting to be used.

I used some of them in last night's recipe but have a lot left over! I've never had sweet potatoes as part of breakfast, so figured a good after-gym brunch was in order!

I recently bought ramekins... and by "recently" I mean "yesterday", haha. I was so excited to use them today!

Sweet Potato Brunch
Serves One

1/2 cup cooked sweet potato, cubed

2 tbsp salsa

1 ounce part-skim mozzarella

1 slice whole wheat bread (I baked this bread with whole wheat flour last night), cut into cubes

1 egg

Preheat oven to 425 degrees Fahrenheit and lightly grease a ramekin with non-stick spray. (I forgot to do this because I'm a moron and now I have a ramekin with cheese stuck to it. So, don't make my mistake!)

Put the cubed sweet potato and bread into the ramekin and top with salsa. Tap the ramekin on a hard surface a few times to distribute the salsa throughout. Cover with aluminum foil and bake for 7 minutes. Remove foil, crack the egg on top of the mixture, and bake uncovered for another 5 minutes or until egg white is mostly cooked and yolk is still a bit runny (mine was getting pretty golden on top).

Top with cheese and bake until melted and golden, which took about 3 minutes for me.

Serve immediately!


Full nutrition information here.

A Welcoming Soup

I have a blog entitled Fast Food Facelift where I makeover fast food dishes in a healthy way. I love the blog and the comments and the followers of it, but I'm lacking inspiration and motivation to keep with such a stringent theme. That is why I've started this blog.

As you can see, despite just having created this blog today, I have imported all of my old posts from Fast Food Facelift. I still plan on and hope to continue making over dishes as I have done with my old blog, but I want to make them a feature of something bigger: my love of cooking (and my newly-found love of baking!) overall.

This new blog is called "Kitchen of a Lazy Girl" because I'm lazy and love to cook. A pretty accurate title, yes?

It is for this reason that I've entitled my first entry of this blog as I have: "A Welcoming Soup"

This soup is fragrant, which welcomes you to the kitchen. It has a great orange hue that invites your curiosity to taste it! It has a sweetness that welcomes you to enjoy it through the slightly spicy finish.

It's very multi-layered in taste and content, but it is extremely easy to make! I hope you all enjoy this soup as much as I did while creating (and eating!) it.


Sweet Potato Split Pea Soup
makes 2 servings
250g cooked cubed sweet potato
1/4 cup salsa
1/4 cup split peas (dried)
1/4 cup lentils (dried)
1 tbsp minced garlic
1 tsp ground ginger
2 tsp dried basil
1 tsp ground cumin
2 cups hot water

Cook the sweet potato cubes however you see fit. (I simply peeled and cubed them, then put the cubes in the oven until done. I weighed the sweet potato cubes AFTER I cooked them!)

In a small pot, add the water to the lentils and peas. Bring to a boil, then simmer for 20 minutes with the lid tilted to let off steam.

While the peas are cooking, process the sweet potatoes, garlic, and salsa in a food processor, blender, or immersion blender. When the peas are cooked thoroughly, add the spices and sweet potato mixture to the pot (do not drain the water). Stir to combine.

Raise heat to bring the soup to a boil, then lower to low, cover, and let it simmer for 5 minutes or until soup is thoroughly hot!

Serve immediately.