Find recipes that are wholesome, affordable and most importantly a recipe blog with healthy, easy recipes that anyone can make and everyone will love! Also find mostly healthy, use minimally processed ingredients, and focus on incorporating seasonal produce, healthy fats, and whole grains.
It is a MILESTONE day at Well Plated! I am hiring a full-time employee.
This 40-hour-per-week position offers a full-time salary and benefits such as paid time off and a 401K. Oh and lots of yummy leftovers too!
The ideal candidate for this position will live in the Milwaukee area, as my hope and dream would be to have weekly in-person meetings along with some help in the kitchen.
THAT SAID, if you feel like this role was made for you, please apply even if you don’t live in Milwaukee.
More than anything I am looking for the right person, and I am willing to consider a 100% remote work situation if it turns out that my perfect Well Plated workmate lives in a different place.
I can’t say enough how excited I am about this next step. With this increased level of support, I’ll be able to offer you, my cherished community, additional recipes and resources to make healthy eating even more attainable.
If you like what we have going here at Well Plated, if you are super-duper organized, unapologetically Type-A, and numbers do not scare you, if you adore writing, and if you want a job that gives you creative freedom and the ability to contribute to something meaningful, lasting, and larger than yourself, you could be THE ONE. I can’t wait to meet you and for you to add your own stellar talent to this site!
Please read on for a description of the position, and if you think it is the right fit for you, it is my greatest hope and wish that you will apply.
I also have a huge favor to ask you: Will you please SHARE THIS POST with any organized, creative, numbers-loving, and grammar-nerd friends you have? I’d be forever grateful, and the universe will surely reward you with brownies.
Position Title: Communications Manager
Job Description: Assist with daily communication with readers, manage and grow social media accounts, help create valuable cooking resources, assist with recipe testing, and have a deliciously fun time in the process.
Critical skills for this role include attention to detail, strong communication skills, writing skills, and a willingness to test and analyze social media strategies.
Unlike a large corporation where new strategies need to pass through rounds of red tape and your work might not even been seen, as a member of a fast-paced blogging team, you will be able to take your ideas and run with them immediately! You’ll interact directly with readers and learn how healthy, accessible recipes are improving their lives. You’ll also have the flexibility to work from home most of the time, balanced with in-person meetings.
Do you love to write, cook, and help answer questions? Are you detail oriented, a task master, spreadsheet savvy, and love keeping things organized? Do you relish creating and implementing fresh ideas? This is the job for you!
Hours: Full time (40 hours/week)
Compensation: Salary (exact amount will vary based on applicant experience) and benefits including 401K, paid time off, and the potential for performance-based incentives later on.
Starting Date: ASAP
Location: A strong preference will be given to candidates in Milwaukee, as my hope is to meet in person 1 or 2 times per week, as well as for some assistance in the kitchen. First and foremost, however, I am looking for the right person. Thus, even if you are not in Milwaukee, if you think you are a slam dunk for this role, please do apply. All candidates must have legal residency, and currently reside in, the United States.
Roles and Responsibilities:
Social media content creation, analysis, and strategy development across platforms
Reader communications support, including assistance with answering recipe questions
Writing/content creation, including assisting with improving existing cooking resources
Basic kitchen assistance: Spend a few hours a week in the kitchen helping with recipe testing, cleanup, photography, and video shoots.
Making it yours! Anytime you see opportunities for growth or improvement, I will always be excited to hear about your ideas. You can truly make this role your own.
Looking for a Person with the Following Skills:
Writing Skills. This is the first and most important qualification. Picture-perfect grammar and spelling is a must. Creativity and proficiency at communicating concepts and ideas is also very important.
Analytical Skills. The ability to look at data, draw conclusions, and use that data to develop, test, and record the performance of new strategies.
Basic Cooking Experience. Gourmet-level is by no means required, but since this role does involve answering cooking and baking questions, the person doing it should have a basic grasp of kitchen principles.
Flexibility and Adaptability. One of the most exciting things about the blog world is that it is constantly evolving. The Communications Manager should be able to take changes in stride (and not be afraid to propose new changes too!).
Tech Savvy. Proficiency in Google docs (required), Microsoft (required), WordPress (a bonus), and simple design programs, such as Canva (a bonus), plus a willingness to learn unfamiliar programs.
Energy and Positivity. Let’s make Well Plated the best-ever place to work! It’s cheesy and I mean it.
Resourcefulness. Tackle questions head on and use your creativity and critical thinking to find an answer.
A Quick Learner and Go-Getter.
Click here to apply. There are 22 questions, about half of them being written response questions. The average time to complete is around 40 minutes, based on the first several responses. Please note that the application form is web based and works best on a desktop computer.
The application will close on Friday, June 21st, at 11:59 p.m. CST.
Time for a little low-maintenance fancy! This is Baked Shrimp Scampi with breadcrumbs. It’s easy to make and is going to make you feel like a combination of Ina Garten, Julia Child, and the kind of person who calmly greets guests with a glass of wine in hand because she had dinner prepped hours ago.
If you are asking yourself if what is effectively a gussied up, garlicky baked shrimp casserole really accomplish all that, the answer is OMG YES.
You see, when you toss shrimp with lemon, then top said shrimp with a thick layer of panko bread crumbs that have been tossed with garlic and butter and more lemon, then bake the whole shebang until the top is gloriously golden and crisp and the shrimp are pink and juicy, you realize that—at least in this brief, beautiful moment—there is nothing in the kitchen you cannot accomplish.
Ever since making this Garlic Butter Shrimp a few weeks ago, I’ve been on a bit of a garlic shrimp recipe kick.
Actually, if we are being honest, I’ve been on this kick since this Garlic Shrimp Pasta entered our regular weeknight dinner repertoire because so easy and so good.
I’m always looking for dinner ideas that I can prep in advance, both for busy weeknights and for dinner parties. Shrimp are one of my favorite proteins for quick dinners (they cook in mere minutes), and they feel special enough for entertaining too.
Thus, when I caught a clip of Ina Garten discussing how she roasts shrimp (400 degrees F for 8 to 10 minutes, in case you are curious) and her favorite make ahead-shrimp recipes, I stopped to watch.
Her top pick: Baked Shrimp Scampi.
I love shrimp scampi (especially this popular Healthy Shrimp Scampi), but prior to this mini scampi revelation, I had considered it a meal that needed to be cooked on the stovetop at the last minute versus something I could prep in advance. It turns out, all I needed to do was bake the shrimp scampi instead!
This Baked Shrimp Scampi recipe is loosely based on Ina’s, with a few of my healthy twists. I’ve included helpful ideas for what to serve with it depending upon if you’d like it to be an appetizer or a full meal, and you’ll find a how-to recipe video at the bottom of the post too. (more…)
I see those ripe bananas on your counter, and I raise you a scoop of Homemade Banana Ice Cream. Actually make that two scoops—no way are you going to want to stop at just one serving of this creamy, dreamy summer bliss!
What we have today is a real-deal, from-scratch, old-fashioned Banana Ice Cream recipe with milk, cream, eggs, and should you desire, bonus Banana Ice Cream flavors like peanut butter and/or chocolate chips.
I know that one-ingredient banana “nice cream” (the one that caused me to burn out my mini blender) is Pinterest famous, and I do still enjoy it from time to time when I need a healthy dessert fix. But—and I think we should all be honest about this for a moment—it’s not real Banana Ice Cream.
If you want luscious, creamy Banana Ice Cream the way your grandmother would have done it—with real cream, eggs, and a touch of sugar—THIS IS THAT RECIPE.
Real-deal ice cream is one of summer’s greatest joys. It’s actually surprisingly easy and fun to make ice cream from scratch!
To help you make the best Banana Ice Cream with success, at the bottom of the post just above the recipe, I’ve added a recipe video so you can see exactly how to make this rich, creamy Banana Ice Cream too.
If you visit the Midwest, I challenge you to find a single potluck, family reunion, church picnic, or holiday meal that doesn’t involve some version of today’s crunchy Asian Ramen Salad. It is ubiquitous. It is my childhood. It is perhaps the best, most-addictive side dish ever created.
How do I explain this oriental ramen noodle salad to those of you who didn’t grow up in the Midwest?
If you’ve never eaten crunchy Ramen Salad, my hunch is that you might be skeptical of crumbling an uncooked ramen noodle packet (yes, I do mean the same ramen noodle packet that helped you survive college) over a bowl of bagged cabbage coleslaw.
You might not believe me when I tell you that canned mandarin oranges are mandatory.
Make Ramen Salad for your next potluck and you’ll see I speak truth.
I can’t specifically pinpoint the one single item that makes this salad so enduringly popular and outrageously addictive.
I suspect it lies somewhere between the crispness of the coleslaw, the toastiness of the almonds, the sweetness of the dressing, and the fact that crumbling uncooked ramen noodles over a dish and then declaring it a salad feels like a bit of a win.
I do know that as soon as I spy the Asian Ramen Salad on the buffet line, I barrel down upon it. This is the moment: seize it before it’s gone. (more…)
I have a delicious new baking project for you: Almond Flour Bread. Lightly moist and springy, this tasty hybrid between a classic sandwich bread and a breakfast quick bread is high protein, low carb, and the kind of thing you’ll think about sneaking a bite of every second that it is on your counter.
Recently, for health reasons, one of my neighbors switched to a gluten free diet and mentioned that the thing she missed eating most was bread.
A deep appreciator of bread in all forms, be it slathered in almond butter, topped with avocado, or dunked into a bowl of soup (or big plate of olive oil), I imagined how sad I would be to bid bread good-bye.
I know that you can purchase gluten free bread, but it’s often pricey or—there is no delicate way to put this—tastes terrible.
Recipes for homemade gluten free bread I’d found had intimidatingly long ingredient lists and required multiple different specialty flours.
Not one to let a bread puzzle go unresolved, I set out to see if I could make a quick and easy gluten free bread with a reasonable ingredient list.
But this time, I wanted to celebrate the arrival of real strawberries with a simple dessert that is all about the fruit itself (and who are we kidding? It’s about the topping too): Strawberry Crisp.
This Strawberry Crisp filling tastes like pure strawberry abundance. The topping is chunky, oat-y and buttery, the way a crisp topping should be.
Start to finish, this crisp can be in your oven 15 minutes from now. It demands only two bowls—and if you want to cheat and stir the filling up inside the baking dish instead, you can cut it down to one. (more…)
Today’s rich and warming Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes belongs to one of my favorite recipe genres: Glow Food.
And no, I’m not talking about the way the tips of your fingers will glow a bit yellowy-orange after you’ve tossed the vegetables in the appropriate amount of golden Indian spices like curry and turmeric (worth it!).
The glow here I mean is the deep, good-to-the-core feeling I get whenever I eat a meal that not only fills and satisfies my appetite but tastes so pure and holistic, it leaves me glowing from the inside out.
My deep loathing of washing dishes and corresponding passion for dinners that cook in one pan is well documented by now (see: one pan meals). Latest love: Lemon Butter Chicken.
Tender, juicy chicken breasts bathing in a creamy lemon butter sauce that (impossible though it may sound) contains no cream, this easy chicken dinner is Paleo friendly, keto friendly, and people-who-love-delicious-food extra friendly.
This recipe also includes two healthy food groups, making it a complete meal.
Your choice of green vegetable cooks in the sauce right alongside the chicken. We opted for green beans the first time.
Given how much we also love this Baked Lemon Chicken, I suspect a version of Lemon Butter Chicken with asparagus is soon to follow. (more…)
Whenever I’m suffering from that acute strain of tiredness that leads me to believe that anything short of giving up coffee is more attainable than marching myself into the kitchen and cooking dinner, I make tacos or pasta. Why it took me so long to arrive at Taco Pasta—a creamy, cheesy, and nutritious mashup that combines the best of the two—I can’t say for certain, but I’m happy to be making up for lost time, especially since this healthy pasta recipe cooks in ONE PAN.
What I can say: a future sleep-deprived (or time-crunched or just plain hangry) me is certainly glad I now have this Taco Pasta recipe page to reference.
A cheesy blend of twirly pasta noodles, ground chicken, fresh veggies, and other taco-centric ingredients like spices, salsa, and black beans, this entire dinner cooks in the same skillet, including the noodles.
Like pasta, it comes together quickly. Hustle and this recipe is ready in 30 minutes. It also reheats beautifully, meaning you can cook it tonight and enjoy the leftovers later in the week.
Like tacos, it’s enduringly appealing and tailor-made for dolling up with all of your favorite fixings, like avocados, cilantro, and sour cream (or plain Greek yogurt, our preferred healthy swap).
Like tacos AND pasta, it’s an easy meal that is met with 100% enthusiasm and 0% complaints.
Want to cook something easy, quick, and delicious that will earn the approval of every member of your household? This million dollar cheesy Taco Pasta is the recipe for you! (more…)
Happy unofficial start to grilling season! I’m ringing it in with easy, breezy Mediterranean Grilled Chicken Kabobs.
Juicy chicken flavored with an easy Greek chicken kabob marinade and threaded with a colorful stack of veggies, these all-purpose Grilled Chicken Kabobs can be prepped ahead for a party or assembled at the last minute when you need to land a healthy meal on the table before hangry pandemonium sets in.
In spirit, Memorial Day weekend is the start of summer. We are meant to be in flip flops, eating Pineapple Shrimp Kabobs, wiping away the watermelon juice that’s running down our chins.
In actuality, it’s still cold in Wisconsin (yes, I know I already told you; thank you for indulging my climatary gripes), but that hasn’t stopped me from using our grill at every available opportunity.
Whenever I’m not sure what to make for dinner this time of year, I turn to easy skewer recipes like these Grilled Chicken Kabobs.
They’re fast and healthy, and like a Skinny Margarita on a hot day, chicken kabobs never fail to hit the spot.