u/auream01

I’m sharing a labor of love (and occasional frustration!) for anyone who might find it useful. I’d genuinely appreciate feedback and suggestions for improvement!

https://docs.google.com/spreadsheets/d/1yYZ0ynV1tMzjetYk1Kc17dFy1iexQ_B2YfYsEmm4DHg/edit?usp=sharing

I’m new to DIY beauty and wanted a way to organize my ingredient inventory and formulations. What started as a simple spreadsheet gradually grew into a monstrosity. After countless revisions, I think it’s finally ready to share!

Here’s what it includes:

• Dashboard: An overview of inventory, products, and ingredient information
• Setup: A master tab for managing dropdown lists
• Calculators: Tools for resizing and converting recipes
• Ingredient Information: Aggregated information from various sources
• CP Soap: Information on oils and butters for cold-process soapmaking
• Inventory: Ingredient quantities, status, and pricing
• Formulations: A place to track recipes

Basically, the sheets feed each other information. Setup feeds the dropdown menus. Ingredient information >>> Inventory >>> Formulations.

There's sample data in the sheet to show how it works.

A note on sources: I’m not claiming ownership of the ingredient information assembled. I’ve credited the websites used to compile it on the dashboard.

Berry Oat Bake: This came out spectacular! Will definitely be making this again.

Ingredients

• 4 Cups Frozen berries (or filling of your choice)
• 4 Each Eggs, large
• 6 Cups Milk of choice (I used almond milk)
• 4 Scoops Protein powder
• 4 Tbsp Chia Seeds
• 4 cups steel-cut oats
• 1/2 Tsp Salt
• 1 Tsp Vanilla
• To taste Sweetner of choice
• Non-stick spray

Optional Toppings

• 14 Tbsp Reduced-fat Cool Whip
• Berries, fresh

Directions

1. Pre-heat oven to 350F
2. Add all ingredients to a bowl and mix thoroughly
3. Spray a baking pan with non-stick spray
4. Pour in the berry mixture and bake for 40 - 60 minutes until the center is set
   1. NOTES: This yields two pans, for about 16 servings.
   2. If the corner pieces are a little dry, pour milk on top before microwaving

Red Pepper Miso Buddha Bowl: Another recipe that truly came out amazing.

Ingredients

• 3 1/2 Cups Lentil, quinoa, rice
• 1 Pkg Tofu, extra firm
• 3 1/2 Cups Carrots, roasted
• 3 1/2 Cups Broccoli, roasted
• 1 3/4 Cups Mushrooms, sauteed
• 3 1/2 Cups Spinach, shredded

Red Pepper Miso

• 1/2 Cup Miso 25
• 1/3 Cup Water (add more if needed to make this easier to pour)
• 1/3 Cup Olive oil (EVOO not required here)
• 2 Jar Roasted Red Peppers (in water)
• 4 Tbsp Apple Cider Vinegar
• Sweetener of choice (I used 4 packets of aspartame)
• 3 Tbsp soy sauce
• 2 Cloves Garlic
• 1 tsp onion powder
• 2 tsp dried basil

Directions

1. Roast and saute the veg, then divide between containers
2. Combine all of the red pepper miso ingredients into a blender and blend thoroughly for 1 - 2 minutes

White Bean Pasta: The sauce for this is fantastic. However, be careful about which pasta you use with this, as noted below.

Ingredients

• 4 3/4 Cups Pasta of choice
  • NOTE: I used chickpea pasta for the vegetarian version of this dish. Cooked until it was just barely al dente. Because I ran out of containers, I used what I had and just mixed the pasta together with the sauce. HUGE, huge mistake. The chickpea pasta turns to awful mush.
  • However, I'll note that I made a duplicate batch for my not-dieting son with regular rotini, fixed the exact same way, and his has held up fantastically.
  • If I ever use chickpea pasta again (doubtful at this point), I will definitely keep the ingredients divided to avoid this hot mess.
• 2 Pkgs Tofu, extra firm, diced

White Bean Sauce

• 2 Each Onions, diced and sauteed
• 6 cloves of garlic, diced and sauteed
• 2 Cans White beans (15.5 oz), drained and rinsed
• 4 tsp lemon juice
• 3 Tbsp Olive oil
• 2 cups of pasta water
• 1/2 tsp red pepper flakes

Toppings

• Cherry tomatoes
• Parsley, finely chopped
• Zucchini, sliced

Directions

1. Cook pasta according to package directions
2. Dice and saute the onions and garlic
3. Add all ingredients to a blender and blend until smooth
4. Divide between containers

"Tiramisu" Breakfast Oats: To be clear, for anyone who loves tiramisu, this is so not the real deal, it's the closest I could come up with in a healthy protein-filled version

Ingredients:

• 5 cups nonfat Greek yogurt
• 5 Tbsp Chia seeds
• To taste sweetener of choice (I used aspartame)
• 1 tsp vanilla extract
• 2 Tbsp Instant coffee (or to taste)
• 5 Scoop Protein powder
• 1 Cup Almond milk
• 1/2 cup rolled oats
• 1 Tsp Cocoa powder

Directions:

1. In a bowl, combine the yogurt, chia, sweetener, vanilla, instant coffee, protein powder, and almond milk
   1. NOTE: This creates a very thick pudding-like consistency. Add more milk for a thinner mixture if preferred
2. If you prefer overnight oats, add the oats; I personally don't care for the texture and like to mix them in just before eating
3. Divide the yogurt mixture and oats between containers and dust with the cocoa powder

Roasted Cauliflower: Absolutely delicious and the butter bean sauce, chef's kiss YUM! Will be making that again for future recipes.

Ingredients for the cauliflower:

• 2 Each Cauliflower, large
• 2 tsp garlic, minced
• 1 tsp smoked paprika
• 1 Tsp Corriander powder
• 1/2 tsp black pepper
• 1/4 Tsp Salt (or to taste)
• Non-stick spray

Ingredients for the butter bean puree:

• 1 Can Butter beans, drained and rinsed
• 1 Clove Garlic
• 1 Tsp Thyme
• 1 Tbsp Extra virgin olive oil
• 2 Tbsp Lemon juice
• 1 Tbsp Tahini
• 3/4 Tsp Salt (or to taste)

Ingredients for the parsley sauce:

• 1 1/2 Cups Parsley, washed, and roughly chopped
• 1 Tbsp Lemon juice
• 1 Tsp Sumac
• 1 Tsp Aleppo pepper flakes (OR a pinch of sweet paprika and a pinch of cayenne)
• 1 Tbsp Extra virgin olive oil

Optional toppings:

• 1 Tbsp Pine nuts
• 1 Tbsp Pomegranate arils
• 1 Tbsp Capers
• Fresh lemon zest

Directions:

1. Preheat oven to 425°F
2. Slice cauliflower into 3/4 inch "steaks" and place on a baking sheet (if the outer slices fall apart, roast them as florets with the steaks)
3. Combine the garlic, smoked paprika, coriander, pepper, and salt
4. Spray the cauliflower with non-stick spray, then dust with one half of the spice mixture
5. Cook the cauliflower for 15 mins, then flip carefully
6. Spray the other side of the cauliflower with non-stick spray, then dust with the remaining half of the spice mixture
7. Return the cauliflower to the oven and bake for an additional 10 - 15 mins until fork tender
8. While the cauliflower is baking, prepare the remaining items
9. In a blender, combine all of the butter bean puree items, then blend until smooth; I added an extra half cup of water so that the puree would come out of the blender a little better, but in hindsight, I'll definitely do this in a food processor in the future to maintain the texture/flavor
10. In a bowl, combine the ingredients for the parsley sauce
11. In containers, evenly divide puree mix, then top with one of the cauliflower steaks, top with the parsley mix, and any desired additional toppings

Korean Tofu Tacos: The tofu comes out amazing, very flavorful, and not mushy. The slaw comes out good, but not great. Something is missing. If anyone has any ideas, I'm all ears.

Ingredients:

• 1 Pkg Tofu, extra firm
• 1/4 Cup Soy sauce
• 2 Tbsp Brown sugar
• 1 Tbsp Sesame oil
• 2 Cloves Garlic, crushed
• 1 Tsp Ginger, grated
• 1 Tbsp Rice vinegar
• 1 Tbsp Goughujang
• 1 Tbsp Vegetable oil
• 5 Each Mission Carb Balance Whole Wheat, toasted and cut into strips
• 1 Cup Cabbage, sliced
• 1/2 Cup Cucumber, diced
• 1/4 Cup Green onions, chopped
• 1/4 Cup Cilantro leaves

Directions for the tofu:

1. Heat oven to 325°F
2. Drain excess liquid from the tofu by pressing it with something heavy for 15 - 30 minutes
3. While the tofu is being drained, combine the marinade ingredients: soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang
4. Once the tofu is drained, use a box grater to shred it, then pour it over the marinade
5. Place the tofu mixture on a baking sheet and cook in the oven for 15 minutes
6. Turn the tofu, then cook for an additional 10 minutes until nicely browned

Directions for the slaw:

In a bowl, mix the slaw ingredients: cabbage, cauliflower (I used the leftover cauliflower from the previous recipe), cucumber, green onions, cilantro, rice vinegar, and mayo. Add sriracha and salt to taste.

Distribute the ingredients between 5 containers

Vegetarian Chili: 490 kcal (NOTE: makes 7, 1 1/2 cup servings. I froze two to save for later)

• 1 Tbsp Extra-virgin olive oil
• 1 Medium Yellow onion, chopped
• 1 Each Bell pepper
• 4 Cloves Garlic cloves, chopped
• 1 tsp ground cumin
• 1 - 14 oz Can Kidney beans
• 1 - 14 oz Can Pinto beans
• 2 - 14 oz cans fire-roasted tomatoes
• 1 Cup Vegetable broth
• 3 Tbsp Chipotles in adobo with sauce
• 1 12 Oz Bag Frozen corn
• To Taste Salt
• To Taste Black pepper
• 1 Tbsp Lime juice
• 1 Mission Carb Balance Whole Wheat, toasted and cut into strips
  • I add these on top for a crunchy topper, and this particular brand and type of tortillas has 107% of the daily recommended fiber

Directions

1. In a large pot, add the olive oil and diced onions
2. Sauté until the onions are translucent ~8 minutes
3. Add all of the remaining ingredients except the lime juice
4. Simmer on medium heat for 1 hour
5. Add the lime juice and mix
6. Divide the ingredients between 5 containers
7. Add preferred optional toppings

Chickpea Sandwich: 375 kcal (NOTE: makes 7, 1 1/2 cup servings. I froze two to save for later)

• 1 Each Light Multi-Grain English Muffin
• 1 Can Chickpeas
• 5 Tbsp Lowfat Mayo
• To taste Pickles
• 1 Pkg Tofu
• 5 Cup Spinach
• 2 Tomatoes, sliced

Directions

1. In a bowl, add the chickpeas and mayo. Use a masher to combine
2. Add in pickles, salt, and pepper to taste; stir to combine
3. Cut the tofu into 5 even strips
4. Divide ingredients between 5 containers

Red Lentil Soup: 480 kcal (looks vile but the taste is fantastic!)

• 1 Tbsp Extra-virgin olive oil
• 2 medium yellow onions, chopped
• 2 Medium Carrots, diced
• 2 Medium Russet potatoes, diced
• 4 Cloves Garlic cloves, chopped
• 1 tsp ground cumin
• Pinch of cayenne pepper
• 1 Cup Dried red lentils, rinsed
• 4 Cups Vegetable broth
• 1 - 2 cups of water
• 2 Tbsp Fresh lemon juice
• 1 Tbsp Nonfat Greek yogurt
• 1 Each Pita Bread

Directions

1. In a large pot, add the olive oil and diced onions
2. Sauté until the onions are translucent ~8 minutes
3. Add the carrots, potatoes, garlic, cumin, cayenne, lentils, vegetable broth, and 1 cup of water
4. Simmer on medium heat for 30 minutes until the potatoes are soft
5. Use an immersion blender to blend
6. Add an additional cup of water if the consistency is too thick
7. Add the lemon juice and mix
8. Divide the ingredients between 5 containers
9. Top with yogurt