INH Cookbook

INH Cookbook

Hey Babes!

If you are anything like us, you have been picking up some new hobbies lately. Personally, one of our favorite new hobbies is cooking! Since we have been enjoying it so much, we wanted to share our recipes with you. This list features recipes from our INH team as well as our INH facebook babes. Hopefully, one of these recipes will speak to you and inspire you to get up and chef it up.

When it comes to quarantine snacks, we love simple recipes that are hard to mess up. Aimee Songs’ “raw” bar recipe is fantastic when you just want to throw something together if you want to see a video tutorial click here!

Here is what you will need - 



Chia seeds



Sunflower seeds

Coconut flakes

Coconut oil

Salt & pepper


  • Preheat oven to 350 F and mix together ingredients 
  • Pour oats into a bowl and add the following ingredients
    • Four tablespoons of chia seeds
    • A small handful of sunflower seeds
    • Two tablespoons of coconut oil (optional: add some olive oil)
    • Pinch of salt and pepper
  • Spread olive oil on parchment paper and spread contents from bowl out flat 
  • Place tray in the oven for 15 minutes, move the granola mixture and bake for another 15 minutes – until golden, let it cool 5-10 minutes
  • Take out seeds and slice dates into small pieces
  • Put granola mixture back in the bowl and mix with dates, press and mash dates finely to get sweet
  • Once mixed put into a casserole dish with parchment paper, almost flat
  • Sprinkle shredded coconut
  • Put into the freezer for 2-3 hours with plastic wrap on top
  • Slice into bars
  • Enjoy!

Another one of our simple favorites comes from Zanna and its healthy banana oat muffins. These bad boys are gluten-free, sugar-free, oil-free, AND taste amazing.


2 ½ cups old-fashioned oats (1.5 cups ground, 1 cup whole)

2 Tbsp old-fashioned oats for muffin tops

2-3 large overripe bananas

Two large eggs

⅓ cup honey

¾ cup almond milk

2 tsp vanilla extract

2 tsp baking powder

½ tsp baking soda

1 tsp cinnamon


  • Preheat oven to 325 degrees Fahrenheit to toast oats
  • Place oats on a baking sheet and toast until lightly browned (about 5 minutes)
  • Divide oats into portions of 1.5 cups, 1 cup and 2 tbsp
  • Turn the oven up to 350 degrees Fahrenheit for baking the muffins
  • Place 1.5 cup of oats in a food processor and blend/pulse until they reach a rough, flour-like consistency
  • Mash bananas well, there should be no lumps
  • Add eggs, honey, milk and vanilla, and mix
  • Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Let sit for 10 minutes to allow the oats to soak
  • Scoop mix into a well-greased muffin tin
  • Sprinkle remaining 2 tbsp of oats on top of the muffin
  • Bake at 350 for 22-24 minutes
  • Let cool and enjoy 

This next recipe may take a little more time and be a lot less healthy, but it is worth the effort.

Mini maple bars are the perfect pastry for any time of day. These tasty treats come from an old family recipe and are sure to be a hit with whoever you decide to share with.


Four ¾ cups of flour

1 ½ cups milk

⅓ cup of shortening

4 tbsp sugar - one tbsp will be placed in with the yeast to make it work

2 tbsp salt

Two yeast cakes or packages + 4 tbsp of warm water - put together with sugar and let bubble 

Vegetable or Crisco cooking oil

Maple flavoring

Powdered sugar

Milk - whole milk or even half n’ half



  • Add shortening, sugar, and salt to a bowl
  • Bring milk to boiling and pour over shortening, sugar, and salt - let cool to lukewarm
  • Add flour, eggs, the yeast that has been dissolved with sugar and water
  • Gently mix and let rise until it doubles in size
  • Place mixture on a well-floured surface and roll to ½ inch thick - let rise and double in size. Maple bars should be about 1 inch by 3 inches
  • Fry dough in your choice of oil
  • Place on a cooling rack 


  • The ratio is 1 cup sugar + 1 tsp maple flavoring 
  • Add 2 tbsp of milk to sugar and flavoring until you get your desired thickness
  • Frosting should be smooth and thin enough to drip


  • Place frosting in a shallow flat dish that the whole maple bar will fit in
  • Simply dip the bar into the frosting, so it coats one side
  • Place on frosted side down back on the cooling rack and let excess frosting drip off
  • EAT UP!

These next few recipes came straight from the comments of our trust INH Babes!

This first recipe is for some homemade fried rice from Cadijha Wilson! It doesn’t come with measurements, but that just means more room for expressions. We recommend cooking one cup of rice and then adding each ingredient to your liking. You can also get creative with ingredients and seasonings since it is a simple stir fry, peas, and corn would make fabulous additions.


Fresh rice ( I used white)

Soy sauce


Green onions



White or yellow onions

Fried garlic

Stir fry meat


  • Cook meat and throw in some fried garlic. 
  • Combine all ingredients but the eggs and soy sauce in a bowl. 
  • While mixing all of this, pour soy sauce until it gets to be a brown color.
  • Once the rice has the amount of soy sauce you desire add the rest of the ingredients  
  • After the other ingredients have cooked and become fragrant,  throw in egg in the middle and continue to mix. 
  • When all ingredients are cooked to your liking, just plate and enjoy!

Incase the maple bars weren’t enough sugar for you, give these Sopapillas from Chelsea Costanzo a try!


Two cans crescent sheets

2 8 oz containers of cream cheese

1 1/2 c sugar

1 tsp cinnamon

1 tsp vanilla

1/4 c butter (melted)


  • Preheat 350°, spray 9×13 pan, unroll one crescent sheet into pan, and press into corners.
  • Mix cream cheese, 1 cup sugar, and vanilla then spread over the crescent sheet in pan.
  • Unroll the second crescent sheet on top. Pour melted butter on top and sprinkle remaining sugar and cinnamon mixture over the top of the melted butter.
  • Bake 25-30 min. Then allow them to cool and refrigerate.

The final recipe is a hack that I want to try! Check out this Japanese Curry Ramen from Nika Ilagan. This recipe is the perfect quick and easy meal.


Instant Ramen (your choice of flavor)

Golden Curry Sauce Mix


  • Boil 2 cups of water. When water is boiling, turn down the heat to medium.
  • Take a cube and a half of curry and cut it into small pieces. Place each piece into the water. When one piece dissolves, add next. Keep stirring to avoid clumps. 
  • When all of the curry has been dissolved, add instant ramen noodles and seasoning. When the noodles are soft, your ramen is ready. 
  • For the egg, you choose how you want your egg to fully cooked. You can have it poached, boiled, scrambled, or sunny-side up. Top off your ramen with the egg. 


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