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I’m reposting some oldies but goodies this week.  Hope you enjoy!


In honor of little ideas that can make a big difference, I thought I’d link to seven tips from bloggers – plus one tip from me.  These tips aren’t necessarily life-changing (well, I think my sock bun hair trick is pretty damn cool) but are definitely handy and fun.  I can’t tell you how often I do something and say, “I learned how to do that on such-and-such blog!”


Overnight Oats from Kath Eats.  Tasty oatmeal with no cooking involved.  Very tasty and very easy.




A Tofu Tutorial from Daily Garnish.  This tutorial illustrates how to make crispy pan-fried tofu – a very basic recipe that you can easily mix up with different marinades and spices.

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The Ol’ Switcheroo from Ray and Jen.  I’m in love with this closet organization method that I’ve seen on multiple blogs because it basically requires no work – just a little time.  To start, you turn all your hangers backwards and, after wearing them, put them back in the closet with the hangers facing the right way.  After six months, it will be easy to identify which items you haven’t worn through multiple seasons and should donate.




Smoothie ice cubes from Side of Sneakers.  This simple tutorial shows you how to make the smoothie ‘base’ into ice cubes, drastically cutting down on the time and prep work involved in making daily smoothies.




Nut butter parsnip fries from Oh She Glows.  A totally delicious recipe that puts a tasty and healthy spin on your regular French fry.




River Rock Boot Trays from Dollar Store Crafts.  My buddy Nicole actually did this craft and the shoe tray looks so cute near her front door.




The Sock Bun Top Knot from me, Healthy Tipping Point.  This hair trick – which involves wrapping your hair around a sock – was passed down from my mother to me and now to you!


How to freeze soup flat.  I originally read about this method way back in 2008 on Kath Eats – to freeze homemade soup for later, fill up large Ziploc bags, lay them flat on cookie sheets, and place in freezer.  Here’s a helpful step-by-step breakdown of the process.




Your turn!  I’d love to know what tips you’ve learn from blogs – healthy living, crafty, organizational, etc.


I’m reposting some oldies but goodies this week.  Hope you enjoy!


Oh my.  Oh my.  Quick – get thee to a kitchen!


In my opinion, potato skins and stuffed shells are two of the most delicious foods on the planet.  Last Sunday, I was drivin’ around in my car when I suddenly had an idea… why not combine the two dishes to create a gluten-free version of stuffed shells?  Genius, if I do say so myself.


And delicious.  Really, really delicious.


The potato skins are stuffed with a combination of ricotta cheese, spinach, carrot, parsley, and a splash of soy milk.   And I promise – when you bite into these shells, for a split second, you’ll think the potato is actually pasta.  Then, you’ll realize that it’s actually like shelled stuffs to the millionth power and will proceed to rapidly shovel the rest of the meal into your mouth.


Thankfully, this recipe makes multiple servings.  You’re going to want seconds!


Stuffed {Potato Skin} Shells


Ingredients (for three – four servings):

  • 4 small to medium yellow potatoes
  • One 15-ounce tub of ricotta cheese (I used a fat-free kind and it worked well)
  • 2 cups loosely packed raw spinach
  • 1 carrot
  • 1/4 cup loosely packed fresh parsley
  • 1/4 cup soy milk
  • Salt to taste
  • 1.5 cups pasta sauce


  • Preheat oven to 350 degrees.
  • You can either microwave or bake the potatoes; I microwaved them so this recipe didn’t take another hour to complete).  Wash the potatoes, stab with a fork, wrap in moist paper towels, and microwave for 6 – 9 minutes, or until soft.
  • Slice potatoes lengthwise and let cool so you can handle them.
  • Once cool, use a spoon to carefully scoop out the potato filling.  Side aside and use for another recipe (mashed potatoes, perhaps?).  Set skins aside.
  • In the food processor, combine spinach and parsley until finely chopped.  Don’t over blend.
  • Grate carrot.
  • Combine spinach, parsley, carrot, soy milk, and ricotta cheese in a medium bowl.  Add salt to taste.  Scoop the cheese mixture into the shells.
  • Pour pasta sauce on the bottom of a greased casserole dish.  Set potatoes on top of pasta sauce.
  • Bake for 40 minutes.
  • Serve and inhale!


My belly is happy!


Thought of the Day:


“Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma, which is living with the results of other people’s thinking. Don’t let the noise of others’ opinions drown out your own inner voice. And most importantly, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.” – Steve Jobs