The Kitchen Edit Co

The Kitchen Edit Co From my roots to your plate
Easy meals • recipe reviews • sourdough
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08/24/2026

High-protein crepes might be my new favorite viral recipe to test because these were SO easy and actually so good.
Thin, chocolatey, packed with protein, and filled with the easiest creamy chocolate filling. Definitely adding these to the breakfast rotation.
For the crepes:
1 ½ cups protein shake of choice — I used Fairlife Chocolate
2 eggs
1 cup flour
Splash of vanilla
Pinch of salt
Mix everything together until smooth, then pour a thin layer into a lightly greased pan, spreading it out like a super thin pancake. Let it cook, flip, and repeat until all your batter is gone.
For the chocolate filling:
I melted some sugar-free chocolate chips and mixed them with Greek yogurt until creamy. Spread it inside the crepes, fold them up, and that’s it.
High protein, minimal ingredients, and tastes like dessert for breakfast. 10/10 viral recipe test.
Save this one for your next breakfast!

08/21/2026

You asked, so I put the ENTIRE sourdough starter series into ONE video.

If you’ve been wanting to make your own sourdough starter from scratch but didn’t know where to begin, save this one. All you need is flour, water, a jar, and a little patience.

**DAY 1**
50g whole wheat flour
50g water
Mix until fully combined, scrape down the sides of your jar and cover loosely. Leave at room temperature.

**DAY 2**
No discard yet!
Add 50g whole wheat flour + 50g water. Mix well and cover loosely again.

**DAY 3**
Discard half of your starter (about 100g).
Feed with:
50g whole wheat flour
50g water

At this point, you may start seeing bubbles, some rising and that slightly tangy sourdough smell.

**DAY 4**
Discard until you have 50g of starter remaining.
Feed with:
50g all-purpose flour
50g water

Mix, cover loosely and let her do her thing.

**DAY 5**
Keep 50g starter and discard the rest.
Feed:
50g all-purpose flour
50g water

You should start noticing more consistent bubbles and rising after feeds.

**DAY 6**
Keep 50g starter.
Feed:
50g all-purpose flour
50g water

By now, we’re looking for a starter that is becoming more active and predictably rising after feeding.

**DAY 7**
Keep 50g starter and feed again with:
50g all-purpose flour
50g water

Your starter is getting close! You want it bubbly, active, and consistently doubling in size after feeding. Some starters are ready in 7 days, while others need a little more time—and that’s completely normal.

Once yours is consistently doubling after feeds, you officially have an active sourdough starter and can start baking!

Consider this your **Sourdough Starter 101**. Save this video, send it to the friend who keeps saying they want to start making sourdough, and come back to it each day as you build your starter.

Welcome to your sourdough era.

08/06/2026

Once you try mashed potatoes this way, there’s no going back. They’re extra creamy, packed with protein, and come together with just a few simple ingredients.
Ingredients:
Yukon Gold potatoes
Cottage cheese
Fairlife milk
Minced garlic
Salt, to taste
Directions:
Boil the Yukon Gold potatoes in salted water until they’re fork tender.
While the potatoes cook, blend the cottage cheese, Fairlife milk, and minced garlic until completely smooth.
Drain and mash the potatoes, then pour in the blended mixture.
Mix until creamy and season with salt to taste.
The blended cottage cheese melts right in, giving you rich, fluffy mashed potatoes with an extra boost of protein—no one will even know it’s in there!
Save this recipe for the next time you’re craving comfort food with a little extra protein, and follow for more easy, high-protein recipes. 🥔💛

07/28/2026

POV: You love chicken paillard but want something a little different. 🤌🏼

These **Chicken Paillard-Inspired Meatballs** are everything you love about the classic dish, but in the form of the softest, juiciest meatballs. They’re bright, buttery, lemony, and perfect for meal prep or an easy weeknight dinner. Trust me... these are going straight into my weekly rotation.

**Ingredients:**
• 1 lb ground chicken
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tbsp paprika
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp oregano
• 1/8 cup lemon juice
• 1 egg
• Breadcrumbs (add until the mixture holds together)

**For the sauce:**
• 2 tbsp olive oil
• 6 tbsp butter
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp lemon juice
• 2 tsp lemon zest
• Fresh chives, chopped

**Directions:**

1. Combine all the meatball ingredients and mix until just combined.
2. Roll into meatballs and place them in the freezer for 20–30 minutes to firm up.
3. Heat a pan with a little oil and sear the meatballs until golden on all sides. Remove from the pan.
4. In the same pan, sauté the shallot and garlic in the butter and olive oil. Add the chicken broth, lemon juice, lemon zest, and chives.
5. While the sauce is still nice and liquidy, add the meatballs back in and let them finish cooking for about 2 minutes.
6. Serve over mashed potatoes, rice, pasta, or with your favorite veggies.

Save this one because once you make these, you’ll be adding them to your dinner rotation too. 🤍

07/27/2026

Moro Dominicano will forever be one of my favorite comfort foods. 🤎 Simple ingredients, big flavor, and the perfect side (or honestly, a meal all on its own).

Ingredients:
✨ 1½ cups long-grain rice
✨ 1 can pinto beans
✨ ½ small can tomato paste
✨ 2 tbsp minced garlic
✨ Chopped cilantro

Seasonings:
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp oregano
• 1 tsp salt
• 1 tsp black pepper
• ½ tbsp Better Than Bouillon Vegetable Base

Directions:

1. Heat a drizzle of oil in a pot. Add the pinto beans, tomato paste, and Better Than Bouillon. Cook for 2–3 minutes to deepen the flavor.
2. Stir in 1½ cups of water, the minced garlic, garlic powder, onion powder, oregano, salt, pepper, and chopped cilantro. Bring to a boil.
3. Add the rice and another small drizzle of oil. Let it boil uncovered until most of the liquid has been absorbed.
4. Once the water has evaporated, cover with a lid, reduce the heat to low, and cook for 30 minutes.
5. Fluff with a fork and enjoy!

This is one of those recipes that tastes like home. ❤️ Save this one for your next dinner—you won’t regret it!

07/22/2026

I finally gave the viral crispy rice paper dumpling trend a try… and it absolutely lived up to the hype. 🤭✨

The best part? You can clean out your fridge and turn leftovers into something that tastes like takeout.

For my filling I used:
• Shredded chicken
• Carrots
• Onion
• Japanese BBQ sauce

Wrap it up in rice paper, crisp it until golden, and that’s it. Crispy on the outside, savory on the inside, and honestly a 10/10 recipe I’ll be making on repeat.

Save this idea for the next time you have leftover chicken! What’s the first filling you’d try?

07/20/2026

Girl dinner, but smarter. Air-fried purple sweet potato with butter, salt, and pepper. Four hundred for twenty five. Finished with melty cheese and juicy chicken. Cozy, colorful, and done in under 30.

07/16/2026

Grocery haul as a girl who loves to cook but also loves convenience!

07/14/2026

Brownie + Soufflé = the dessert I didn’t know I needed. 🤎
Imagine if a rich brownie and a chocolate soufflé had a baby... this would be it. It’s intensely chocolatey, perfectly fudgy, and somehow still light thanks to whipped egg whites. Plus, it’s made without any added sugar!
Ingredients:
• 1 cup Ghirardelli No Sugar Added Chocolate Chips
• 1 individual cup unsweetened applesauce
• 4 eggs, separated
• 1 tsp vanilla extract
• 1/4 cup King Arthur Keto Wheat Flour
• 1/4 tsp salt
• 1/4 tsp baking powder
Instructions:
1. Preheat your oven to 350°F.
2. Melt the chocolate chips until smooth.
3. Stir in the applesauce, egg yolks, and vanilla until fully combined.
4. Add the keto flour, salt, and baking powder and mix until smooth.
5. In a separate bowl, whip the egg whites to stiff peaks.
6. Fold a small amount of the whipped egg whites into the chocolate mixture to lighten it.
7. Gently fold the chocolate mixture into the remaining egg whites, being careful not to deflate them.
8. Pour into a greased baking dish or cake pan and bake for 30 minutes.
9. Let cool slightly before slicing. It will settle a bit as it cools—that’s exactly what you want!
The result? A dessert that’s somewhere between a brownie and a soufflé with an incredibly rich chocolate flavor and the dreamiest texture.

Per serving (if cut into 9 squares):
* Calories: ~95
* Protein: ~4.5g
* Carbs: ~7g
* Fat: ~6g

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