36 Super Specific Kitchen Gadgets That Are Actually Worth the Money

My kitchen gadget situation is abysmal. The first time my boyfriend tried to cook at my house, he was so disappointed by my product set-up that he Amazon Primed me a new knife and cutting board so he’d have something better to use the next time he came over. I’m not kidding. I didn’t even own my own pots and pans until my grandma gifted me some at the beginning of this year. (Until that point, I’d just been using my roommate’s. When she moved out, I was doomed.)

Needless to say, my single-use product game is weak. Growing up, my house was filled with apple corers, hard-boiled egg slicers, and myriad other gadgets that do one thing and do it well. Though I (clearly) haven’t made it a priority to stock up on these gizmos, I’ve run into plenty of scenarios where they’d be helpful (chopping garlic is a challenge, man).

Here, 36 single-use products that are actually worth the money you’d spend on them, according to the people who’ve bought them (and regularly use them).



Just Crunch Anti-Soggy Cereal Bowl, $9

“The bowl is divided down the middle—one side for milk, the other for cereal—ensuring your last bite is as crunchy and delicious as the first. If you’re not a cereal person, you can also use the bowl for cookies and milk, chips and dip, fries and ketchup, and so on.” —David K., 35

Buy it here: $9, Amazon



Butter Dispenser, $15

“I like using butter, but it’s hard to get just a little off a stick once it’s been refrigerated. This tool helps me get a thin strip of butter—plus, it stores easily in the fridge, taking up very little space.” —Mary W., 63

Buy it here: $15, Amazon



3-Piece Banana Holder Set, $11

“I use this to carry bananas with me so they don’t get bruised. Why? I absolutely hate bruised bananas. They need to be perfectly yellow and unblemished for me to eat them, and this silly thing keeps them that way.” —Kelly M., 36

Buy it here: $11, Amazon

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These Lemon Cookies With Thyme are Mouthfuls of Spring Sweetness

Vegan Gluten-Free Lemon Cookies with Thyme

When spring rolls around, many find the rich, decadent treats of winter are no longer appealing. Instead, a citrusy sweet is appealing to the palette. Plus, there’s no denying that lemon cookies such as these taste sensational after eating a spring dish like an artichoke or lemon asparagus pasta.

Get into the swing of spring with these refreshing lemon cookies with thyme. These crunchy gluten-free shortbread cookies have a tangy twist and herby flavor that’s ideal for the season. Pair them with a mug of herbal tea for the perfect afternoon treat.

Lemon Cookies Ingredients

While thyme may not seem like a traditional ingredient in a dessert recipe, its uniqueness only elevates this recipe. My first foray into baking with thyme was when I made vegan lemon thyme cupcakes. I found the recipe in a cookbook and thought they were so beautiful, I had to try my hand. Upon completing the recipe, I fell in love with the herby flavor.

The aromatic herb not only made the dessert more aesthetically pleasing, it also highlighted the lemon and coconut flavors in the cupcakes. The creamy quality of the coconut balanced out the strong taste of thyme while the lemon provided a zesty juxtaposition. The flavors led me to experiment more with baking with thyme.

It quickly turned out that thyme and lemon are an unstoppable duo. In this shortbread cookie recipe, the two ingredients once again seamlessly meld together to form an addictive treat. Luckily, thyme is in its peak season now through fall so it’s the perfect moment to experience the magic yourself with this lemon thyme cookie recipe.

Buying The Ingredients

If you don’t grow your own thyme, then your next best bet is the farmers market. That’s where you’ll find the freshest herbs suited for cooking and baking. While you’re there, pick up your lemons. If you have a strong sweet tooth, reach for Meyer lemons which have the sweetness you crave.

As for flour, I recommend using Bob’s Red Mill Gluten-Free All Purpose Flour. It’s my go-to for gluten-free baking as it tends to work with nearly every recipe. If your dough is on the dry side, which can happen when gluten-free baking, just add water a teaspoon at a time until it is pliable.

Vegan Gluten-Free Lemon Cookies with Thyme Recipe

Vegan Gluten-Free Lemon Cookies with Thyme Recipe


  • ½ cup vegan buttery spread such as Earth Balance
  • ⅓ cup organic cane sugar
  • 1 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme, minced
  • 1¼ cups gluten-free all-purpose flour
  • ¼ teaspoon sea salt


  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a baking mat.
  2. Add vegan butter and cane sugar to a large bowl. Using an electric hand mixer, beat until the mixture is light and fluffy, about two minutes.
  3. Add lemon juice, zest, and thyme and beat for an additional minute. Add gluten-free flour and sea salt and mix until just combined.
  4. Transfer dough out onto a flat surface such as a large baking mat sprinkled with gluten-free flour. Roll the dough out onto the floured surface and press until it’s about ¼ inch thick. If the dough is too difficult to work with, chill for 15 to 30 minutes in the refrigerator until it can easily be molded into shape.
  5. Using cookie cutters, cut dough into desired shapes and transfer to the prepared baking sheet. Bake for ten to twelve minutes, rotating halfway through. Cookies will be done baking once lightly golden around the edges.
  6. Serve immediately or store in an airtight container for up to five days on the counter. Enjoy!



Related on Organic Authority
Parsley, Sage, Rosemary and Thyme: 3 Ideas for the Last of Your Herb Garden
How to Make Lemonade: 4 Tasty Twists to Sip on this Summer
10 Delicious Ways to Add Preserved Lemons to Your Cooking

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Green Pancakes – Three Ways

So, you fried a big stack of thin green pancakes (aka spinach crêpes) for dinner last night and still have a few left in the fridge. How can you make the most of them? Here are three ideas:
1. Add mustard, lentils, sliced tomato and cheese, fold the pancakes, bake them quickly until the cheese melts and serve with a lentil and melon salad.
2. Roll them up with sweet potato, spinach, feta, yogurt and za’atar. Then slice them into rolls and bring on a picnic.
3. Make a banana split pancake bowl with some cream, yogurt, raspberries, nut butter an chocolate.

We are sharing all of these recipes below. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese.

The recipe for the batter comes from our Green Kitchen at Home cookbook and we share it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it).


Gruyere, Mustard & Lentil Pancake Melt
Serves 4 as a lunch

This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance.

4 green pancakes (see recipe below)
8 slices gruyere cheese (or another cheese)
4 large teaspoons mustard
8 cherry tomatoes
200 g / 1 cup cooked lentils (store bought are fine)

1 bag mixed lettuce
1 avocado
1 galia melon (or other melon)
10 cm / 4 inches cucumber
olive oil

balsamic vinegar
salt & pepper

Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side.


Sweet Potato & Za’atar Pancake Picnic Rolls
Makes 20 rolls

You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast.
Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist.

4 green pancakes (see recipe below)
1 large sweet potato
1 tbsp lemon juice

1 cup full-fat Turkish yogurt
200 g feta cheese
2 handfuls spinach, chopped
1 cup cooked chickpeas
2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores)
2 tsp chili flakes (optional)

Set the oven at 200°C/400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing.

Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm / 1/3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch / 5 cm rolls.


Sweet Pancake Banana Split
Serves 4

4 green pancakes (see recipe below)
1 cup whipped cream
1 cup greek yogurt
4 bananas

1 cup raspberries
4 tbsp nut butter
4 tsp honey
30 g / 1 oz dark chocolate
1 handful hemp seeds or slivered almonds

Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves.


Spinach Crêpes (in our house they are know as Green Pancakes)
Makes 10-14, depending on the size of your pan and thickness of your pancakes

5 eggs
150 g / 1 cup rice flour (both light or wholegrain works)
500 ml / 2 cups oat milk, or milk of choice
a large handful spinach
a small handful herbs (basil, mint or parsley)
sea salt

Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm / 8 inch non-stick frying pan/skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml / 1/3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first crêpes).

To store the crêpes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.


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11 Genius Ways to Use Up Leftover Pickle Juice


As a pickle lover, my fridge is almost always full of empty pickle jars. Yes, you read that right: They’re empty, save for the remaining brine. You see, I can’t really help myself when it comes to those little green guys. No matter how hard I try not to, I always end up eating entire jars in one sitting, usually right after I get home from the grocery store. As soon as I’m finished inhaling them, I’m still a little in denial that they’re all gone, and I have a hard time justifying throwing out something I just bought. So I place the juice-filled jar back in my fridge—a new addition to my collection. “I’ll use the pickle juice eventually!” I tell myself, but then I never do.

The reason I don’t use the pickle juice isn’t because I don’t want to. I just can’t ever think of anything to do with it. (It’s a real pickle, am I right?) But I can’t ignore those jars every time I open the fridge any longer, so I’m setting out to finally make use of them once and for all.

Unsurprisingly, the internet knows of a few ingenious ways to put leftover pickle juice to work. These 11 recipes include ideas that actually make a lot of sense, like salad dressings and sauces that take advantage of pickle juice’s briny, vinegary nature. Of course, there are also some experimental ideas, like pickle soup and pickle bread, for anyone who wants to get a little freaky.

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10 Dietitian-Approved Iced Coffees and Cold Brews You Can Buy at the Supermarket

One of the best things about summer is the fact that you can drink iced coffee again without freezing your butt off. Years ago, you might have had to trek to the nearest gourmet coffee shop to get your cold brew fix, but not anymore. Now, it’s easier than ever to get your hands on legit cold brews and iced coffees, because many popular brands from around the country sell it by the bottle right at your local supermarket. Basically, you can enjoy iced treats from famed coffee makers like Stumptown or Blue Bottle—without having to wait in long, long lines like Stumptown or Blue Bottle.

There are so many iced coffees on the market now that it’s not always clear which ones are worth grabbing. Lindsey Pine, M.S., R.D., owner of Tasty Balance Nutrition, tells SELF that sweetened sweetened iced coffees usually contain more sugar than you might add yourself, so you’re better off sticking with unsweetened versions (and lightly sweetening them yourself, if you’re so inclined). Amy Gorin, M.S., R.D.N., owner of Amy Gorin Nutrition, points out that bottled or canned iced coffees that contain milk can be a good choice, since milk adds a little protein while cutting bitterness. Additionally, she says that caffeine content is something to keep in mind. “You want to aim to keep your daily caffeine intake at no more than 400 milligrams a day,” she explains, “and this can add up really quickly with cold brew coffee!” An 8-ounce cup of coffee usually has about 95 milligrams of caffeine, but a lot of cold brews are sold in a concentrated form that needs to be diluted with water. Make sure you’re reading labels and not accidentally taking in way more caffeine than you think.

Registered dietitians know all the ins and outs of iced coffee, because they love it just as much as we do. These 10 store-bought options are the ones they rely on to stay cool and energized when it’s hot out.

Courtesy of Blue Bottle Coffee


Blue Bottle Cold Brew

Abbey Sharp, dietitian and blogger at Abbey’s Kitchen, has always envied people who live near Blue Bottle stores because she loves their cold brew so much, but now she doesn’t have to. You can find these cold brew cans at Whole Foods or Safeway, or you can even buy them online. The brew inside is simply made from coffee beans steeped in water, and it’s not concentrated so you don’t even need to dilute it. Just crack it open and enjoy.

Courtesy of Rise Brewing Co.


Rise Brewing Co. Nitro Cold Brew Coffee

The difference between a traditional cold brew and a nitro cold brew all comes down to pressure. The latter is pressurized, which gives it a foamy head and makes it taste creamier. Gorin loves that it has a naturally creamy taste without any creamers, but she warns to keep an eye on how many you drink as each contains 200 milligrams of caffeine—half the daily recommend limit.

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