Arts & Culture

Follow Your Gut: Roundup of Favorites

This month I decided to mix it up a bit by sharing  a couple of my tried-and-true, could-make-with-my-eyes-closed recipes. All of these I would (and in all honesty, quite often do) eat for every meal, morning and night; I could, theoretically, whip these recipes up while dizzy and blindfolded. So here they are, my round-up of must makes!


Herb Pasta


This is my go-to lunch option on a school day. It takes only a minute to prepare and tastes amazing!



1 serving of any pasta

3 tbsp. of melted butter or olive oil

½ tsp. garlic powder

1 tsp. Italian seasoning


Cook the pasta according to the instructions until it is al dente (cooked just to the point of having a somewhat firm texture). Meanwhile, mix the butter with the seasoning. Drain the water from the pan once the pasta is done, and add the butter mixture. Stir to coat the pasta.


Overnight Oats


Here is a recipe per reader request—an easy and delicious one for breakfast! Overnight oats take only minutes the night beforehand to prepare, and they are ready and waiting for you in the morning. The recipe I am sharing with you is a very basic version of this versatile meal. I would not recommend eating the oats plain like this, since they can be rather bland alone.  Try adding fruit to the mix, or my personal favorite, a tablespoon of Nutella and some chocolate chips.



2/3 cup rolled oats*

2/3 cup milk

½ cup yogurt

1 tbsp. honey


In a container with a lid, mix all of the ingredients together. Seal the container and leave it in the fridge overnight. That’s it!


*Make sure you have rolled oats and not instant oatmeal. The result is not the same as what you would get with rolled oats.


Egg-free Chocolate Chip Cookie Dough


I’ve never met a person alive who doesn’t like cookie dough–it’s just so good! The only problem with eating raw cookie dough is the chance of catching salmonella from the raw eggs. Don’t let this stop you from having your fill of cookie dough by making this egg-free version made just for safe, immediate eating. Also, if you’d rather have sugar cookie dough, you can substitute the brown sugar for white sugar and omit the chocolate.



½ cup flour

1/4 tsp. baking soda

1/8 tsp. salt

¼ cup softened butter

3 tbsp. brown sugar

3 tbsp. white sugar

½ tsp. vanilla extract

1 tbsp. milk

¼ cup chocolate chips


In one bowl, combine the vanilla extract, sugars, milk, and butter. In another bowl, combine the flour, baking soda, and salt. Mix the flour in the wet ingredients, and stir in the chocolate chips.


Roasted Garlic Mashed Potatoes


Ahthis recipe. I have a near-obsession with starches and garlic, so whenever these two combine, count on me to eat most of it. This particular recipe is my absolute favorite out of my many starchy, garlic recipes! This is a family favorite especially for Thanksgiving, so I thought this would be the perfect time to share the recipe.



5 pounds Russet or Yukon Gold Potatoes, peeled and rinsed

1 head roasted garlic

1-1/2 stick regular salted butter (3/4 cup)

8 ounces softened cream cheese

1/2 cup half-and-half (or heavy cream)

Salt to taste

Black pepper to taste

Cut the peeled potatoes into pieces, and cook them in boiling water until fork-tender. Drain the water and return the potatoes to the pot, and mash the potatoes over low heat until most of the steam has escaped. 

Next, mash in the softened butter, cream cheese, half-and-half, and salt to taste. Dump in the head of roasted garlic cloves; stir together, then check the seasoning. Be sure to salt adequately. Enjoy!


This selection of recipes has never failed to amaze, and I hope to hear consequent tales of clay readers up to their elbows in cookie dough and mashed potatoes this month!




Drummond, Ree. “Roasted Garlic Mashed Potatoes.” The Pioneer Woman, 20 July 2016,


Title Photo


“Edible Funfetti Chocolate Chip Cookie Dough.” Studio DIY, 16 May 2017,



  1. The cookie dough sounds way too amazing, and my mom loves making potatoes like that for us. Thanks, Webley!

  2. Ah that cookie dough sounds fabulous…

  3. The herb pasta sounds yummy!

  4. Thank you for these recipes! 🙂 I can’t wait to try them!

  5. Thank you for these recipes !! I’m going to try out the Herb Pasta sometime this week 🙂

  6. This looks so good! Thanks for sharing 🙂 Do you know if I can sub all purpose gf flour in the cookie dough?

    • I’ve never tried it, but since there is no heat involved, just flavor, I can imagine that gf flour would work fine.

    • Hey, Sarah! (Did I find a fellow GF TPSer?! :D) From my somewhat-limited experience eating gluten free, I think you totally can, it just depends on your flour mix. Personally, I wouldn’t really recommend the Bob’s Red Mill mix for this because you can taste the gf-ness. I suggest Cup4Cup or just a slightly lower amount of brown rice flour. 🙂