Food – Page 2 – EdTech Bites

She’s Ready: How I Brought My Sourdough Starter to Life

Learn how to make a sourdough starter in just 7 days with simple ingredients. Step-by-step guide to feeding, discarding, and knowing when your starter is ready.

What do flour, water, and a little bit of patience have in common? Apparently, the power to turn you into the kind of person who says things like “My starter is hungry.” Welcome to my two-part sourdough journey. In this post, we’ll cover how I created my bubbly little jar of magic (a.k.a. a sourdough starter). In the next part, we’ll turn her into an actual loaf of bread. Because what good is a pet jar of flour and water if it doesn’t end in carbs?

The Recipe: Sourdough Starter (Part 1)

Here’s exactly what I used to get my starter up and running in 7 days:

1 cup all-purpose flour (any unbleached flour works great)
¾ cup room-temperature water (filtered if possible)
A glass jar or container (clear sides = maximum bubble admiration)
A spoon or spatula
A little patience (okay, maybe a lot)

The Process (Part 2)

Day 1: Mix flour and water in your jar until smooth. Cover loosely and let it sit at room temperature.
Days 2–7: Every 18–24 hours, discard about 75% of the starter, then feed with 1 cup of flour and ¾ cup water. Stir well.
Day 3: You’ll start to see bubbles and smell that tangy, slightly yeasty aroma. She’s alive!
Day 7: She doubled in size within 8 hours. Translation? She’s ready.

Now that our starter is officially alive, bubbly, and doubling like it just discovered caffeine, it’s time for the real fun…turning him/her into an actual loaf of sourdough bread. In Part 2, we’ll take this jar of tangy magic and transform it into the crackly, chewy, golden-brown loaf you’ve been waiting for. Get your oven mitts ready… things are about to get toasty.

Check out part 2 where I make sourdough with our new active starter.

How to Make Cold Brew Coffee at Home (Teacher Budget Friendly!)

Teachers, skip the $30 Starbucks run! Learn how to make smooth, budget-friendly cold brew coffee at home and start the school year energized without draining your wallet.

Teachers, let’s be real: we don’t just run on lesson plans and pencils—we run on coffee. But dropping $30 a week at Starbucks? That’s basically half the classroom supply budget. The good news? You can make smooth, delicious cold brew coffee at home for about 20 cents a cup. It’s simple, refreshing, and won’t leave you explaining to your principal why your “professional development fund” is actually fueling your caffeine habit.

Here’s how you can brew your own classroom-saving magic and check out the video down below to see this recipe in action:

What You’ll Need:

Freshly ground coffee beans (coarse grind works best)
Mason jar cold brew kit (mine was a budget-friendly Amazon find)
Cold, filtered water
A fridge with room between the leftovers and mystery Tupperware

Steps to Brew:

Grind your beans – Think “warm-up activity,” short and effective.
Add coffee to the filter basket – About 1 cup of grounds for every 4 cups of water.
Pour in cold water – Slow and steady, like taking attendance in August.
Seal and refrigerate – Let it steep for 12–18 hours (overnight works best).
Remove filter & pour over ice – Add milk or sweetener if you need a little extra motivation.

And that’s it! Smooth, bold, teacher-approved cold brew coffee without the $6 price tag. The best part? You’ll have enough to get you through a Monday AND survive that first staff meeting.

So, here’s to fresh starts, fresh coffee, and not financially adopting your local barista this school year. Buen Provecho!

High-Protein Overnight Oats for Busy Mornings: My 2-Minute Meal Prep That Helped Me Lose 60 Pounds

Start the school year strong with this high-protein overnight oats recipe—perfect for busy teachers who need a quick, healthy breakfast that keeps them full through hectic mornings.

The school year is back in full swing, and mornings are about to get hectic. Between lesson planning, school supply lists, and remembering which kid has P.E. today, breakfast can easily fall off the radar. But skipping breakfast? Not an option—especially when you’re trying to power through the first bell with energy and focus.

This high-protein overnight oats recipe is made for those jam-packed mornings. I’ve been eating it daily for over a year, and it’s helped me lose over 60 pounds. It’s delicious, takes just two minutes to prep, and keeps me full until lunch—no mid-morning snack runs required…almost.

Easy Overnight Oats Recipe for Teachers on the Go

Ingredients:

½ scoop chocolate protein powder (I use RAW brand from Sam’s Club but you could use whichever you prefer)
½ cup rolled oats (stay away from the instant stuff)
½ tsp ground cinnamon
1 Tbsp chia seeds
1 Tbsp PB Fit peanut butter powder (only 30 calories vs. 90 in regular peanut butter)
¾ cup almond milk (or any milk that works for you)

Instructions:

Grab your favorite glass container or mason jar (Ikea jars for the win).
Add your chocolate protein powder.
Pour in the rolled oats.
Sprinkle in the cinnamon.
Add the chia seeds—these thicken things up and bring in fiber and protein.
Mix in the PB Fit powder for that rich peanut butter taste without all the calories.
Pour in your almond milk and stir until combined.
Cover and refrigerate overnight (or for at least 4 hours).

By morning, you’ve got a grab-and-go meal-prep breakfast that’s creamy, satisfying, and just 316 calories with 23 grams of protein. Want to up the protein even more? Add a tablespoon of nonfat Greek yogurt. I usually skip it to stay within my calorie goal, but it’s a great option if you need that extra fuel.

Let’s Chat: What Should I Make Next?

This easy overnight oats recipe has made my mornings easier and my wellness journey a whole lot tastier. If you’re an educator looking for healthy, no-fuss meals to keep you energized throughout the school day, this one’s a game-changer.

Got a recipe you’d love to see made healthier? Or a classroom-friendly lunch idea? Let me know. Buen provecho!

🥘 Mystery Box Madness: I Made Paella from Surprise Ingredients!

Challenged with a mystery box of surprise ingredients, I turned them into a flavorful paella! Watch the fun unfold and get inspired to cook creatively at home.

Ever opened a box of mystery ingredients and thought, “What on earth am I supposed to make with this?” That was me—staring into a surprise box handpicked by my family, with zero instructions and a big challenge: turn these mystery items into a real dinner. What happened next? A spontaneous, flavor-packed paella was born!

I didn’t know what to expect when I opened the box. Saffron, rice, and Spanish chorizo,… and suddenly it clicked: this was a paella waiting to happen. I’ve made paella before, but never like this—totally improvised, ingredient-first, and with no recipe in hand. That’s what made it fun. If you’re a fan of Spanish food or creative cooking, this mystery box challenge was the perfect fusion of spontaneity and tradition.

In the video, you’ll see me unpack the box, react to each ingredient, and walk through the process of creating a rich, golden, one-pan dish that’s full of bold Mediterranean flavors. I also share tips along the way for anyone looking to make easy paella at home, even if you’re not working with a surprise box.

If you’re curious about how to make paella, looking for a fun cooking challenge to try with your family, or just need some fresh inspiration in the kitchen, this video has something for you. Check it out, get inspired, and maybe create your own mystery box dinner night—you never know what deliciousness might come out of it! And make sure you subscribe to the YouTube channel as I’ll be doing more of these Mystery Box Meal videos!

The Best Garlic Noodles And Shrimp

There really aren’t many better food combos like that of noodles and shrimp. What’s better than that? You guessed it! Garlic noodles with shrimp. Let’s get right down to it. No fluff or filler!

1 lb. lo mein noodles or spaghetti noodles
1 lb. fresh peeled and deveined shrimp
10-15 minced garlic cloves
4-5 chopped spring onions
chopped cilantro
3/4 stick of butter
1/4 cup of low sodium soy sauce
2 tbsp. oyster sauce
1 tsp. sesame oil
red pepper flakes to taste
1 tsp. olive oil
salt and pepper to taste
LOTS OF LOVE, BABY!

Step By Step Instructions

Bring the noodles to a boil in a pot of water. Refer to the instructions on the package for cook time. Do not add oil. This is a waste of good oil and does prevent the noodles from sticking together. Mixing while it cooks does.

Chop the cilantro, garlic, and spring onions. Take this time to season your shrimp with salt and pepper. I typically don’t use salt as the soy sauce and oyster sauce have enough sodium as it is and I don’t like waking up with sausage fingers the next morning. Bring a pan up to medium heat to sauté everything as the noodles cook.

Sauté the onions and garlic for about 2 minutes in the olive oil. Add the shrimp and cook until the shrimp are opaque and cooked through. Be careful! These little boogers cook quickly and go from done to overdone pretty fast. Add the cilantro and remove from the heat. Here’s where you add the red pepper flakes as well.

Remove the noodles and drain them really well. If you have a colander, use it! Grab a wok or wok-style pot, bring it up to medium heat, and add the butter. If you don’t have one, use your largest pan so you can toss everything easily.

Add the soy sauce, oyster sauce, sesame oil, noodles and shrimp to the pot. Give it a good toss and WHAM! You did it. Serve ’em up and enjoy. When you are finished, make sure you give your significant other a huge, wet, garlicky kiss! They’ll appreciate it. And don’t worry when you run out. Every burp for the next 3 days will remind you of how good this was. Buen provecho!

Creamy Chicken and Broccoli Soup

Well, it’s that time of year again when we dust off the coats and jackets and iron our long-sleeve shirts. With the cold weather comes a variety of foods (including the ever popular turkey we’ll all be eating for about 3 weeks straight). One of our family favorites is soups and stews. Who doesn’t like a warm bowl of soup and a crusty loaf of french bread for dipping? One of my all time favorites is creamy chicken and broccoli soup. I must warn you though, if you are a fan or the high sodium and preservative cans, this might not be for you. This is homemade and better than anything that you’ve probably had in the past. So buckle up and let’s get to it!

Ingredients:
3 celery stalks (diced)
3 carrots (diced)
1/2 and onion (diced)
2 cloves of garlic (diced)
4 strips of peppered bacon (I always use the low sodium)
1/4 cup of flour
1 jar of chicken bone broth (or any other broth you prefer)
2 cups of water
broccoli florets
shredded chicken
1 cup of milk (or cream, depending on your intolerances)
shredded cheese
green onions (diced)
salt and pepper to taste

Place a large pot on medium heat and render down the bacon until it is crispy. You can leave them in strips to do this or dice them up before you cook. I choose to dice them up. Remove the bacon when it is done cooking and set aside.

Add the celery, carrots, onion, and garlic to the pot and cook thoroughly. Once cooked, add in the flour and mix everything until it becomes a thick paste. If it looks pretty gnarly, you’re on the right track! You can now add in your chicken bone broth and water. Mix this around and bring it to a boil. It will thicken as it heats up.

Next, use a stick blender and pulverize your ingredients so that it resembles a soup/stew. If you don’t have a stick blender, carefully ladle it into a blender and blend up in batches. Bring this back up to a boil and add salt and pepper to taste.

Once it is boiling, add the shredded chicken, broccoli, and the milk/cream. Reduce the heat and simmer until the broccoli has cooked through. Continue tasting and adding salt and pepper to your liking.

Once the soup has reduced and the flavor is just right, you can turn off the heat. Serve this up in a deep bowl and top with the rendered bacon, shredded cheese, and green onions. I like to serve this up with a loaf of French bread so we can dip and eat.

Give this recipe a try. You will not be disappointed (unless you don’t eat dairy, pork, or chicken broccoli soup). Leave a comment and share this recipe with your friends, family, and PLN. Buen provecho!