Cassie DeNisco

My Favorite Vegan Mac and Cheese Recipe

April 9, 2021

One of my major New Years’ resolutions was to go dairy free. This hasn’t been too hard but I definitely needed to find ways to make my favorite recipes. Mac and cheese has always been one of my favorite comfort foods and this vegan mac and cheese recipe is so good. With only 5 ingredients, this recipe is fast and vegan!

Ingredients

2 tbsp Vegan Butter

2 tbsp flour

Box of shells (or pasta shape of your choice)

1 cup unsweetened dairy free milk

8oz bag of plant based cheese

Directions

Start by adding the butter to the pan to melt. Once melted add in the flour and continue to stir. It will get clumpy so slowly start adding in the milk to break up the flour mixture. Mix until smooth.
Once smooth, add the plant based cheese. This will take a bit to melt completely but don’t give up until it’s smooth and creamy.
Cook the pasta based on the instructions on the box and then drain the water.
Add the pasta to the cheese sauce and mix!

I was not kidding when I said this recipe is so easy! I love to top vegan my mac and cheese with bread crumbs and some red pepper flakes for a kick. This recipe would also be good with some buffalo sauce in it.

One thing I’ve learned on my dairy free journey is that you don’t have to give up on your favorite recipes. Get creative and find ways to continue to make them with your own twist.

If you liked this recipe, don’t forget to like this post and check out other recipes from me here!

My Go to Healthy Salmon Recipe

February 12, 2021

Recently, I have been experimenting with proteins and found that I love salmon. I use to stray away from meat and fish but salmon has instantly become my favorite. I love using my go to healthy salmon recipe because it’s sweet and spicy. The recipe is so easy and doesn’t take more than 20 minutes, which is always a plus. Here’s how to make my honey Sriracha healthy salmon recipe!

Ingredients:

1.5 lbs of Salmon

2 tbsp Olive Oil

2 tbsp fresh Garlic

4 tbsp Soy Sauce

2 tbsp Rice Vinegar

1.5 tbsp Sriracha (more or less depending on how spicy you like it)

3 tbsp Honey

2 tsp Sesame Oil

Parchment Paper

Baking Sheet

Directions:

Preheat your oven to 425 degrees.
Line a baking sheet with parchment and place your salmon on top of it. Then place another piece of parchment on top of the salmon and lightly press down. Bake for 10 minutes.
While the salmon is baking, prepare the glaze in a sauce pan.
Start with warming the olive oil and garlic, and cook until fragrant.
Add the rest of the ingredients except the sesame oil. Cook until the mixture is darker in color and slightly thicker.
Remove from heat and add the sesame oil.
At this point, the salmon should have baked for 10 minutes so pull it out and brush the glaze on it.
Put it back in the oven for 12 minutes and you are all set!

This healthy salmon recipe is so yummy and literally only takes like 22 minutes. I love to serve it with white rice and broccoli. Occasionally, I’ll add sesame seeds on top or even red pepper flakes for an extra kick.

Cooking has instantly became a favorite hobby of mine since the pandemic. I love trying out new recipes so I hope you love this one! If you make it at home tag me on Instagram @cassiedenisco and use the #cookwithcass!

You can see more of my favorite recipes here.

My Simple Pizza Recipe

October 12, 2020

If you’re anything like me, pizza is one of your favorite meals. I swear I could eat pizza for almost any meal and this makes it so easy. I was in search of a pizza recipe a little less carb heavy and I stumbled on the pita in my fridge. Using these as a crust leaves the pizza almost like a flatbread. The size of the pita also makes it perfect for personal pizzas or to mix and match the toppings. In this post, I’m sharing my go to pita pizza recipe.

Ingredients:

Pita Bread

Olive Oil

Tomato

Fresh Mozzarella

Basil

Balsamic glaze

Directions:

Start by putting the 1 teaspoon of olive oil all over your pita
Thinly slice your tomatoes and layer them around your pizza
Add your fresh mozzarella & basil to the top
Bake at 350 for about 8-9 minutes or until cheese is melted
Once out and cooled sprinkle balsamic glaze over

This pizza recipe is seriously so good. I love how healthy it makes pizza night and makes it quick and easy to make. Some other toppings that I love to use are ricotta cheese, zucchini and even red onions and barbecue sauce. Pizza night is awesome with pita because you can make everyone their own flavor and don’t have to worry about trying to find one everyone loves.

Another really yummy way to make pizza is with flatbreads. I buy mine at my local stores and its similar to the pita. Of course it has more carbs but sometimes you just really want that great slice of pizza.

What are some of your favorite pizza toppings?

If you liked this recipe, be sure to check out my others here! Follow me on Pinterest for more recipes!

My 2- Ingredient Banana Pancakes

June 29, 2020

One of my favorite things about summer is that I have so much time in the mornings. I love waking up a little later, getting a workout in, and actually making breakfast. One of my recent favorites has been banana pancakes that are literally only two ingredients. These banana pancakes not only are healthy but they also are so yummy and will keep you fueled for your summer adventures.

Ingredients:

1 Banana

2 Eggs

Directions:

Turn your griddle or stove on medium heat and be sure to grease it.
Peel your banana and mash it really well in a bowl with a fork.
Crack two eggs and whisk with the banana until completely combined.
Pour about 3 tablespoons of your mixture into the pan and wait until the edges start to thicken. Once they’re thick and the underside is golden brown, flip.
Top with peanut butter, syrup, or berries and enjoy!

Guys I am not kidding when I tell you how easy and yummy these banana pancakes are. The key is to make sure your pan or griddle are hot before you put the mix on it so that they form evenly and don’t stick. Even my cousins like these, and they’re super picky eaters! You can even bulk these pancakes up with plain oats or protein powder.

If you’re looking for more breakfast recipes, check this post out!

Let me know if you have any minimal ingredient recipes below or what your favorite summer breakfast is!

Follow me on Instagram @cassiedenisco!

My Vegan Chocolate Chip Cookie Recipe

June 8, 2020

I love to bake and have sweets but I know that when traditionally made, they aren’t always the best for me. I love to make vegan recipes, like my vegan lemon loaf, because they often are at least a little healthier for you. I made the switch to these vegan chocolate chip cookies and I will never go back! Whether you are vegan or not, these cookies are so chewy and delicious they will please whoever you’re making them for!

Ingredients:

2 c flour

1 tsp baking soda

1/2 tsp kosher salt

1/2 c brown sugar

1/2 c sugar

1/2 c canola oil

1/4 c water

2 tsp vanilla

1 c chocolate chips

Directions:

Whisk together flour, salt, baking soda and chocolate chips. Set this aside.
In another bowl, break up the brown sugar and then add sugar, oil, water and vanilla. Combine the flour mixture with this mixture and mix until it’s crumbly.
Line cookie sheets with parchment paper and make little balls of dough. Freeze for 30 minutes in order to keep the mixture together.
Heat oven to 375 and bake cookies for 12 minutes total but turning them halfway through so they get crisp on each side.

Not only are these vegan chocolate chip cookies so easy to make but they are also so yummy. Most of us have all of these ingredients already in our homes so it makes making these cookies even easier. You wouldn’t even guess they don’t have the normal ingredients because they are so crisp and chewy. I love this vegan chocolate chip cookie recipe because these cookies are to die for!

If you try out this recipe tag me on Instagram or let me know in the comments below how you liked these cookies.

Follow me on Pinterest for more recipes @cassiedenisco!

Acai Bowls at Home

October 9, 2019

It might be fall but I still love acai bowls for breakfast! Not only are they super delicious but they also keep me full all morning. The real key to acai bowls are the consistency. My recipe is guaranteed to make you the perfect bowl each and every time. Feel free to alter my recipe however you’d like or use it as is. I absolutely love acai bowls and I even have included a hack to making them even easier.

Ingredients:

Frozen acai packets

1 Banana

1 c mixed berries

1/2 c almond milk

1 scoop collagen peptides

1 scoop of protein power (any flavor)

Directions:

In a blender, I prefer the Nutri bullet, blend the acai, 1/2 of the banana and the mixed berries.
Once somewhat blended add the collagen, protein powder, and blend.
Gradually add the milk. Make sure you only add it a little at a time so that you can ensure it stays as a bowl and doesn’t turn into a smoothie.
Put it in a bowl and add whatever toppings you’d like. I love banana, granola, honey, and coconut flakes!

Acai bowls can take awhile in the morning but if you pre make a huge bowl of it and freeze it, you can defrost a little each morning and just add your toppings. I also find that if you are still hungry after having a bowl, you can add some type of nut butter to increase your protein which will help you stay fuller longer.

I love acai bowls and they can be such a fun treat in the morning or at any point during the day. You can make them exactly however you’d like which makes it the best and easiest way to switch up your morning breakfasts.

Don’t forget to check out my pinterest for more recipes and check out my last recipe for apple crisp here!

My Go To Fall Dinner Recipe

September 11, 2019

With fall right around the corner, my dinner recipes start to be quicker and easier to make. With getting back into the routine of working at night, I like to make sure that whatever I’m having for dinner is easy enough to either prep before I go to work or something that I can easily throw together once I get home. Today I’m sharing with you the easiest teriyaki chicken and veggie recipe for a fall dinner recipe!

Ingredients:

Chicken Breast (Cubed)

Soy Vay Teriyaki Sauce

Stir Fry Veggie Packet

Brown Rice

Directions:

Marinate the cubed chicken breast for 1 hour in the Teriyaki sauce
Once marinated, cook chicken in a large pan on top of stove on medium heat. Cook until the pieces have turned white.
Add the veggie pack to the cooked chicken in the pan and add 1/4 c of the teriyaki sauce on top.
Make your rice (I used the Trader Joe’s Freezer bag brown rice, click here) and you are ready to eat!

I wasn’t lying when I told you this recipe was so fast. I like to prep the chicken before work and then once I get home I throw it all together and I have a pretty healthy meal. I also sometimes make this recipe without the chicken so it’s perfect for my vegetarian friends too. You just have to be careful about this teriyaki sauce and the amount of sodium you’re intaking but this meal is so yummy! This fall dinner recipe is perfect for on the go nights or a cozy night in. Hope you enjoyed this quick little recipe, don’t forget to check out my Pinterest for more recipes or my latest recipe on the blog! @cassiedenisco

College Meal Prep Guide

August 28, 2019

Back to school for a lot of people usually means back into a routine. I know for me it means attempting to get back into the groove of eating healthy. This often is way easier said then done because being a college student means you don’t have a lot of time. Between balancing classes, studying, jobs/internships, and a social left, it doesn’t leave much time in the day for cooking healthier meals. I know for me that having something already ready to eat makes eating healthier way easier. Meal prepping is definitely time consuming but setting a side some time one day out of the week to prep your food or snacks will make your life seriously easier in the long run.

The key to meal prepping is having the right tools. First, I would seriously consider investing in an air fryer. Having mine has seriously changed the game. I cut up all my veggies and then just stick them in the air fryer for like 15 minutes. When they’re done, they’re so tasty and they cooked so quickly. I also like using it for my proteins. I cut them up, season them and I swear it cuts the cooking time in half. Aside from the air fryer, I also like to make sure I have the right containers to help the food last during the week. If you search on Amazon “meal prep containers” so many come up but I have my favorite bins and bags below!

Now let’s get into my favorite meal ideas!

Breakfast

Everyone always talks about overnight oats but I’m not gonna lie to you, I think they taste awful and can get really unhealthy with all the stuff you add to them. One of my all time favorite breakfast recipes are these little muffin cups. They have sausage and cheese in them and seriously keep you full. They’re easy to make too so you can prep them on a Sunday and have a great school/work breakfast for the week!

Ingredients:

Pre cooked Breakfast sausage

3 Eggs

3/4 c Shredded Cheese

1 Biscuit packet

Directions:

Pre heat your oven to 350 and mix all of the ingredient above together in a bowl. Grease a muffin pan and then pour the mixture into each section of the pan. They only cook for 6-7 minutes so this recipe is quick and easy!

Lunch/Dinner

I decided to lump these two together because I usually make enough meals that I can mix and match with dinner and lunch. One of my all time favorite recipes is a chicken stir fry with white rice. Life hack: you can get white rice in microwavable packets in the grocery store that are already cooked, you just reheat them. These are my favorite veggies to use but feel free to make it your own!

Ingredients:

Chicken Breast cubed

Peppers, Broccoli, Carrots

Coconut Aminos

White rice

Directions:

Marinate your chicken in a 1/4 c of the coconut aminos, then place it in your air fryer and cook it up for about 20 minutes. Let your air fryer cool and then put in your chopped up veggies and cook for 10-12 minutes depending on how crispy you like them. Once done, put the rice in your meal prep containers and then add your chicken and veggies!

These meals are seriously my favorite because they’re yummy and easy. I love meal prepping because it helps me to stay on track with my goals for eating healthy. These recipes are great for high schoolers, college students, and even for people who work because meal prepping helps save so much time. Comment below some of your favorite meals to make ahead of time!

My Healthy, Fresh Salsa Recipe

July 19, 2019

Fun fact about me: I won first place for this salsa recipe I’m about to share with you. I was only 10 and it was a 4H Fair but it still counts and this recipe is seriously so yummy and healthy. To be clear, chunky salsa is seriously the only was to eat salsa so enjoy this colorful and easy recipe!

Ingredients:

4 medium size tomatoes

1/2 medium size red onion

1 small hot cherry pepper

Handful of cilantro

Handful of basil

Handful of parsley

Directions:

Seriously, this recipe is SO easy! Just finely chop up your herbs and cut up your tomatoes, onions, and peppers to be about the same size. Add them all together and mix. I like to let this salsa sit over night in the fridge before eating it so that all of the flavors have time to set and mix together.

I know how much effort it is to make your own salsa but it seriously is so worth it because of how much healthier it is. Store bought salsas have so much added salt and preservatives so that they can last longer. I know the convenience of them but knowing exactly what’s in your food I swear makes it taste so much better. And, when you’re at a party, you have the added pride of telling people you handmade that yummy salsa!