Cooking in a Tiny House is an adjustment, luckily it has become a very comfortable one. Small kitchens have always felt more welcoming to me. I’ve consistently cooked/baked more when living in a house with a small kitchen than when I had a spacious kitchen. Surprisingly, making the adjustment to the Tiny kitchen wasn’t quite as easy as I expected.
The biggest problem has been a design flaw on my part. Something I didn’t put together when designing my space is the size of my fridge and the distance from home to the market. I can’t shop for an entire week at once because my fridge doesn’t have the capacity to keep that much food fresh. Sometimes that means I stock up on Annie’s Mac ‘n Cheese, other times it means I have to shop a few times throughout the week.
Recently though, I’ve been getting more and more adventurous. Before the climbing trip last week, I made a double batch of zucchini bread to take for breakfast snacks. It is pretty cozy cooking in here, and it’s getting more and more fun, the more I try.
It sure does get messy quickly though.
Check out these photos of my experience!
You can check out the recipe I used here, on wellplated.com. The zucchini bread was healthy and quite tasty!
My next goal is pumpkin pie, check back in to see how it goes and to get a review on my tiny oven!