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Agedashi Tofu

Agedashi Tofu

Japanese · 30 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 600 g firm tofu
  • 0.5 cup potato starch
  • 1.5 cups kombu dashi (vegan)
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 piece daikon radish
  • 2 scallions
  • 2 cups neutral frying oil
  1. Drain tofu and press between paper towels for 15 minutes, then cut into 4 cm cubes.
  2. Simmer kombu dashi, soy sauce and mirin together for 3 minutes to make the tsuyu broth; keep warm.
  3. Grate daikon and gently squeeze out excess liquid. Slice scallions thinly.
  4. Coat tofu cubes in potato starch just before frying, shaking off excess.
  5. Fry in 180C oil 3-4 minutes until the crust is set and pale gold. Drain on a rack.
  6. Place tofu in shallow bowls, pour warm tsuyu around it, and top with grated daikon and scallions.
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Albondigas en Chipotle

Albondigas en Chipotle

Mexican · 50 min · beef · gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 lb ground beef
  • 1/3 cup white rice
  • 1 large egg
  • 5 roma tomatoes
  • 3 chipotle peppers in adobo
  • 1 white onion
  • 3 garlic cloves
  • 2 tbsp fresh mint
  • 3 cups beef broth
  1. Mix the ground beef with uncooked rice, egg, half the chopped onion, mint, and salt, then roll into 20 meatballs.
  2. Blend tomatoes, chipotles, remaining onion, and garlic until smooth.
  3. Fry the sauce in 1 tbsp oil for 6 minutes until deepened, then add the beef broth and bring to a simmer.
  4. Gently lower the meatballs into the simmering sauce.
  5. Cover and simmer for 25 minutes until the meatballs and rice inside are cooked through.
  6. Taste for salt and serve in bowls with the chipotle broth.
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Albondigas en Salsa

Albondigas en Salsa

Spanish · 50 min · pork · dairy-free, low-carb

Ingredients & steps ↓
  • 300 g ground pork
  • 300 g ground beef
  • 50 g breadcrumbs
  • 1 egg
  • 1 yellow onion
  • 400 ml canned tomato passata
  • 100 ml dry white wine
  • 3 tbsp olive oil
  • 1 tsp smoked pimenton
  • 1.5 tsp fine salt
  1. Mix the pork, beef, breadcrumbs, egg, half the grated onion, and 1 tsp salt, then roll into 24 walnut-sized balls.
  2. Brown the meatballs in the olive oil for 6 minutes and set aside.
  3. Soften the remaining chopped onion in the same pan, then stir in the pimenton.
  4. Add the wine and let it reduce for 2 minutes, then pour in the passata.
  5. Return the meatballs, cover, and simmer 20 minutes until cooked through.
  6. Season and serve with bread or fried potatoes.
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Aloo Gobi

Aloo Gobi

Indian · 40 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 medium head cauliflower
  • 2 medium yukon gold potatoes
  • 1 roma tomato
  • 1 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tbsp grated ginger
  • 1 tsp garam masala
  • 3 tbsp neutral oil
  1. Heat oil over medium, add cumin seeds and let them sizzle 20 seconds.
  2. Add grated ginger and diced potatoes, cook 5 minutes stirring occasionally.
  3. Add cauliflower florets, turmeric, coriander and salt; toss to coat.
  4. Add chopped tomato and 3 tbsp water, cover and cook 12-15 minutes until vegetables are tender, stirring once.
  5. Uncover, sprinkle garam masala and cook 2 minutes to dry out any excess moisture.
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Aloo Paratha

Aloo Paratha

Indian · 20 min · vegetarian

Ingredients & steps ↓
  • 2 cups whole wheat flour (atta)
  • 3 medium yukon gold potatoes
  • 1 green chili
  • 1 tsp grated ginger
  • 1 tsp ground cumin
  • 1/2 tsp amchur (dried mango powder)
  • 2 tbsp fresh cilantro
  • 3 tbsp ghee
  1. Make a soft dough with flour, a pinch of salt and about 3/4 cup water; rest 10 minutes.
  2. Mash boiled potatoes with grated ginger, chopped chili, cumin, amchur, cilantro and salt.
  3. Divide dough and filling into equal balls; stuff each dough round with filling and seal, then roll out gently on a floured surface.
  4. Cook on a hot griddle 1-2 minutes per side, brushing with ghee, until golden brown spots form.
  5. Serve hot with yogurt or pickle.
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Andong Jjimdak Braised Chicken

Andong Jjimdak Braised Chicken

Korean · 55 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb bone-in chicken pieces
  • 1/2 cup soy sauce
  • 3 tbsp brown sugar
  • 4 oz sweet potato glass noodles (dangmyeon)
  • 2 medium potatoes, chunked
  • 2 carrots, chunked
  • 4 dried red chilies
  • 6 cloves garlic cloves, minced
  • 1 inch ginger, sliced
  • 3 stalks green onions
  1. Blanch chicken pieces in boiling water 3 minutes and drain to clean them.
  2. Combine soy sauce, brown sugar, garlic, ginger, chilies, and 2 cups water in a pot.
  3. Add chicken, potatoes, and carrots and bring to a boil, then simmer covered 20 minutes.
  4. Soak glass noodles in warm water 10 minutes until pliable.
  5. Add noodles to the pot and cook uncovered 8 minutes until chicken reads 175F and sauce thickens.
  6. Stir in green onions and serve over rice.
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Argentine Beef Empanadas

Argentine Beef Empanadas

Latin · 55 min · beef · gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb ground beef
  • 12 empanada dough discs
  • 1 large yellow onion
  • 2 hard-boiled eggs
  • 1/3 cup green olives
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 egg
  • 2 tbsp olive oil
  1. Saute diced onion in olive oil until soft, then add ground beef, cumin, and paprika; cook until browned.
  2. Season the filling well, cool completely, then fold in chopped egg and olives.
  3. Place a spoonful of filling on each dough disc, fold into a half-moon, and crimp the edges.
  4. Brush tops with beaten egg wash.
  5. Bake at 400F for 22 to 25 minutes until deep golden.
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Argentine Chimichurri Skirt Steak

Argentine Chimichurri Skirt Steak

Latin · 35 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb skirt steak
  • 1 cup fresh flat-leaf parsley
  • 2 tbsp fresh oregano
  • 4 garlic cloves
  • 3 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  1. Finely chop parsley, oregano, and garlic, then combine with vinegar, olive oil, red pepper flakes, and salt to make chimichurri; rest 15 minutes.
  2. Pat steak dry and season generously with salt and pepper on both sides.
  3. Heat a grill or cast iron pan to high, about 500F.
  4. Sear steak 3 to 4 minutes per side for medium-rare, until internal temp reads 130F.
  5. Rest steak 8 minutes, then slice thinly against the grain.
  6. Spoon chimichurri over the sliced steak and serve.
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Argentine Milanesa Napolitana

Argentine Milanesa Napolitana

Latin · 40 min · beef · high-protein

Ingredients & steps ↓
  • 1.5 lb beef top round cutlets
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 cup tomato sauce
  • 4 slices sliced ham
  • 1.5 cups shredded mozzarella cheese
  • 2 garlic cloves
  • 1 cup vegetable oil for frying
  1. Pound the cutlets thin and season with salt, pepper, and minced garlic.
  2. Dip each cutlet in beaten egg, then coat in breadcrumbs.
  3. Shallow-fry in oil over medium-high heat 2 to 3 minutes per side until golden; drain.
  4. Arrange on a baking sheet and top each with tomato sauce, a slice of ham, and mozzarella.
  5. Bake at 400F for 8 minutes until the cheese melts and bubbles.
  6. Serve hot with a green salad or fries.
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Arroz con Pollo Mexicano

Arroz con Pollo Mexicano

Mexican · 55 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2.5 lb bone-in chicken thighs
  • 2 cups long-grain white rice
  • 3 roma tomatoes
  • 1 white onion
  • 3 garlic cloves
  • 1.5 cups frozen peas and carrots
  • 3.5 cups chicken broth
  • 3 tbsp vegetable oil
  • 1 tsp ground cumin
  1. Season and brown the chicken thighs in oil over medium-high heat for 4 minutes per side, then remove.
  2. Add the rice to the pot and toast in the oil for 3 minutes until pale golden.
  3. Blend tomatoes, onion, and garlic, then pour over the rice with the cumin and cook for 2 minutes.
  4. Add the chicken broth and return the chicken to the pot.
  5. Cover and simmer over low heat for 20 minutes.
  6. Scatter in the peas and carrots, cover, and cook 5 more minutes until the rice is tender and liquid absorbed.
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BBQ Chicken Quesadillas

BBQ Chicken Quesadillas

Bbq · 25 min · chicken · high-protein

Ingredients & steps ↓
  • 2 cups cooked shredded chicken
  • 1/2 cup barbecue sauce
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 red onion
  • 1/4 cup fresh cilantro
  • 2 tbsp butter
  1. Toss the shredded chicken with barbecue sauce until evenly coated.
  2. Layer half of each tortilla with cheese, saucy chicken, thin-sliced red onion, and cilantro, then fold over.
  3. Melt butter in a skillet over medium heat.
  4. Cook each quesadilla until golden and crisp and the cheese melts, about 3 minutes per side.
  5. Rest 2 minutes, then slice into wedges.
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BBQ Pulled Pork Sandwich

BBQ Pulled Pork Sandwich

American · 25 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 3 cups cooked pulled pork
  • 3/4 cup barbecue sauce
  • 4 brioche hamburger buns
  • 2 cups coleslaw mix
  • 3 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  1. Warm pulled pork with barbecue sauce in a saucepan over medium heat, 8 minutes.
  2. Whisk mayonnaise, vinegar, and salt, then toss with coleslaw mix.
  3. Toast the buns cut-side down in a dry skillet until golden.
  4. Pile saucy pork onto the bottom buns.
  5. Top each with a mound of the slaw.
  6. Close the sandwiches and serve right away.
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Baba Ganoush Mezze Plate

Baba Ganoush Mezze Plate

Middle-eastern · 45 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 large globe eggplants
  • 1/4 cup tahini
  • 1 garlic clove
  • 1 lemon
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh parsley
  • 2 tbsp pomegranate seeds
  • to serve warm pita
  1. Char the whole eggplants directly over a gas flame or under a broiler, turning, until collapsed and smoky, 20 minutes.
  2. Cool, then scoop the flesh into a colander and drain 10 minutes.
  3. Mash the flesh with a fork and stir in tahini, grated garlic, lemon juice, and salt.
  4. Loosen with a little olive oil to a spreadable dip.
  5. Spread on a plate and drizzle with more oil.
  6. Top with parsley and pomegranate seeds; serve with warm pita.
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Bacon Potato Breakfast Tacos

Bacon Potato Breakfast Tacos

Tex-mex · 20 min · pork

Ingredients & steps ↓
  • 6 slices Thick-cut bacon
  • 6 Large eggs
  • 1 large, diced small Russet potato
  • 8 Flour tortillas (taco size)
  • 3/4 cup Shredded cheddar cheese
  • 2, sliced Green onion
  • 1/2 tsp Kosher salt
  1. Cook bacon in a cold skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and reserve 2 tbsp of the fat in the pan.
  2. Add the diced potato to the bacon fat and cook over medium-high until browned and tender, about 8 minutes.
  3. Beat eggs with salt, pour over the potatoes, and gently scramble until just set, about 2 minutes.
  4. Crumble the bacon and fold it back in with the green onion.
  5. Warm the tortillas in a dry skillet for 15 seconds per side.
  6. Fill each tortilla with the egg mixture and top with cheese.
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Baingan Bharta

Baingan Bharta

Indian · 45 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 (about 800 g) large eggplant
  • 1 large yellow onion
  • 2 roma tomato
  • 1 green chili
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 3 tbsp neutral oil
  1. Roast whole eggplants directly over a gas flame or under a broiler, turning, 12-15 minutes until skin blisters and flesh is soft.
  2. Cool, peel off the charred skin and mash the smoky flesh.
  3. Saute chopped onion in oil over medium heat 6 minutes, add ginger-garlic paste and green chili, cook 1 minute.
  4. Add chopped tomato, cumin and coriander; cook 6 minutes until pulpy.
  5. Stir in mashed eggplant, cook 6-8 minutes, finish with garam masala and salt.
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Baja Fish Tacos

Baja Fish Tacos

Mexican · 35 min · fish · pescatarian, dairy-free

Ingredients & steps ↓
  • 1.25 lb cod fillets
  • 1 cup all-purpose flour
  • 1 cup Mexican lager beer
  • 8 corn tortillas
  • 2 cups shredded green cabbage
  • 1/3 cup mayonnaise
  • 1/4 cup Mexican crema
  • 2 lime
  • 3 cups vegetable oil for frying
  1. Whisk flour, beer, and a pinch of salt into a smooth batter and let rest 10 minutes.
  2. Heat frying oil to 375 F in a deep pot.
  3. Whisk mayonnaise, crema, and juice of one lime into a crema sauce.
  4. Cut the cod into strips, dip in the batter, and fry in batches for 3 to 4 minutes until golden and crisp.
  5. Drain the fish on a rack and season with salt.
  6. Warm the tortillas, fill with fish and cabbage, drizzle with crema sauce, and serve with lime wedges.
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Bakaliaros with Skordalia

Bakaliaros with Skordalia

Greek · 45 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb cod fillets
  • 1 cup all-purpose flour
  • 3/4 cup sparkling water
  • 2 russet potatoes
  • 4 garlic cloves
  • 1/2 cup olive oil
  • 2 tbsp white wine vinegar
  • 2 cups sunflower oil for frying
  1. Boil the potatoes until tender, drain, and mash with garlic, vinegar, and olive oil into a smooth skordalia; season and set aside.
  2. Whisk flour with sparkling water and a pinch of salt into a light batter.
  3. Pat cod dry, cut into pieces, and dip in the batter.
  4. Fry in 350F oil about 4-5 minutes until golden and crisp, working in batches.
  5. Drain on a rack and serve hot with the garlic skordalia.
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Baked Cod with Tomatoes, Olives and Capers

Baked Cod with Tomatoes, Olives and Capers

Mediterranean · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (150g each) cod fillets
  • 2 cups, halved cherry tomatoes
  • 1/2 cup, pitted Kalamata olives
  • 2 tbsp capers
  • 3, sliced garlic cloves
  • 3 tbsp extra-virgin olive oil
  • 1, juiced lemon
  • 1 tsp fresh oregano
  1. Preheat the oven to 400F.
  2. Toss the tomatoes, olives, capers, garlic, oregano, and 2 tablespoons olive oil in a baking dish and roast for 10 minutes.
  3. Pat the cod dry, season with salt, and nestle the fillets into the tomato mixture.
  4. Drizzle the fish with the remaining oil and lemon juice.
  5. Bake for 12 to 15 minutes until the cod flakes easily and reaches 145F.
  6. Spoon the tomato-olive sauce over the fish to serve.
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Baked Eggplant Parmesan with Basil

Baked Eggplant Parmesan with Basil

Italian · 75 min · vegetarian

Ingredients & steps ↓
  • 2 large eggplant
  • 28 oz canned crushed tomatoes
  • 12 oz fresh mozzarella
  • 3/4 cup parmesan
  • 1.5 cups breadcrumbs
  • 3 eggs
  • 1/2 cup fresh basil
  • 3 garlic cloves
  • 1/4 cup olive oil
  1. Slice eggplant into 1/2-inch rounds, salt, and rest 20 minutes to draw out moisture; pat dry.
  2. Dip slices in beaten egg, then breadcrumbs mixed with parmesan.
  3. Bake breaded slices at 425F on oiled sheets for 20 minutes, flipping once, until golden.
  4. Simmer crushed tomatoes with garlic and olive oil for 10 minutes to make a quick sauce.
  5. Layer eggplant, sauce, mozzarella, and basil in a baking dish; repeat.
  6. Bake at 400F for 25 minutes until bubbling; rest 10 minutes before serving.
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Baked Macaroni and Cheese

Baked Macaroni and Cheese

American · 50 min · vegetarian

Ingredients & steps ↓
  • 1 lb elbow macaroni
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup gruyere cheese, shredded
  • 3 cups whole milk
  • 5 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3/4 cup plain breadcrumbs
  • 1.5 tsp salt
  1. Preheat oven to 375F and cook macaroni 2 minutes shy of package directions; drain.
  2. Melt 4 tbsp butter in a pot, whisk in flour, and cook 1 minute.
  3. Gradually whisk in milk; simmer until thickened, 5 minutes.
  4. Off heat, stir in cheddar and gruyere until smooth; add salt.
  5. Fold in the pasta, then transfer to a buttered baking dish.
  6. Toss breadcrumbs with remaining melted butter, scatter on top, and bake 25 minutes until bubbly.
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Baked Ziti with Ricotta for Meal Prep

Baked Ziti with Ricotta for Meal Prep

Italian · 75 min · beef · gluten-free, high-protein

Ingredients & steps ↓
  • 1 lb ziti
  • 1 lb ground beef
  • 15 oz ricotta
  • 2 cups shredded mozzarella
  • 28 oz canned crushed tomatoes
  • 1/2 cup parmesan
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  1. Boil ziti until just under al dente and drain.
  2. Brown ground beef with garlic in olive oil, then add crushed tomatoes and oregano; simmer 10 minutes.
  3. Toss the pasta with the meat sauce and half the mozzarella.
  4. Spread half in a baking dish, dollop with ricotta, then add the rest and top with mozzarella and parmesan.
  5. Bake at 375F for 30 minutes until bubbling and golden.
  6. Cool and portion into containers.
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Banh Mi Chay (Vegan Lemongrass Tofu Baguette)

Banh Mi Chay (Vegan Lemongrass Tofu Baguette)

Vietnamese · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 12 oz firm tofu, sliced into planks
  • 2 rolls Vietnamese baguettes
  • 1 tbsp lemongrass, minced
  • 2 tbsp soy sauce
  • 2 tbsp vegan mayonnaise
  • 1 cup pickled carrot and daikon
  • 1 cucumber, sliced
  • 1/2 cup cilantro sprigs
  • 1 jalapeno, sliced
  1. Press tofu 10 minutes, slice into planks, and marinate with lemongrass and soy sauce for 10 minutes.
  2. Pan-fry the tofu over medium-high 4-5 minutes per side until golden and crisp.
  3. Warm the baguettes in a 350F oven 3-4 minutes until crisp.
  4. Split the baguettes and spread the inside with vegan mayonnaise.
  5. Fill with tofu, pickled vegetables, cucumber, jalapeno, and cilantro.
  6. Close and cut to serve.
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Banh Mi Ga Nuong (Lemongrass Chicken Baguette)

Banh Mi Ga Nuong (Lemongrass Chicken Baguette)

Vietnamese · 35 min · chicken · gluten-free, dairy-free

Ingredients & steps ↓
  • 12 oz boneless chicken thighs
  • 2 rolls Vietnamese baguettes
  • 1 tbsp lemongrass, minced
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 2 tbsp mayonnaise
  • 1 cup pickled carrot and daikon
  • 1 cucumber, sliced
  • 1/2 cup cilantro sprigs
  • 1 jalapeno, sliced
  1. Marinate chicken with lemongrass, fish sauce, and honey for 15 minutes.
  2. Pan-sear the chicken over medium-high 5-6 minutes per side to 165F, then slice.
  3. Warm the baguettes in a 350F oven 3-4 minutes until crisp.
  4. Split the baguettes and spread the inside with mayonnaise.
  5. Fill with sliced chicken, pickled vegetables, cucumber, jalapeno, and cilantro.
  6. Close and cut to serve.
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Banh Mi Op La (Fried Egg Baguette)

Banh Mi Op La (Fried Egg Baguette)

Vietnamese · 15 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 roll Vietnamese baguette or light baguette
  • 2 eggs
  • 1 tsp Maggi seasoning sauce
  • 1/3 cup cucumber, sliced
  • 1/4 cup cilantro sprigs
  • 1/4 cup pickled carrot and daikon
  • 1 tbsp mayonnaise
  • 1 tbsp neutral oil
  1. Warm the baguette in a 350F oven or toaster for 3-4 minutes until crisp outside.
  2. Heat oil in a nonstick skillet over medium and fry the eggs sunny-side up, 3-4 minutes, keeping yolks runny.
  3. Drizzle the eggs with Maggi seasoning in the last 30 seconds.
  4. Split the warm baguette and spread the inside with mayonnaise.
  5. Layer in cucumber, pickled carrot and daikon, and the fried eggs.
  6. Top with cilantro and close the sandwich.
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Banh Mi Thit Nuong (Grilled Pork Baguette Sandwich)

Banh Mi Thit Nuong (Grilled Pork Baguette Sandwich)

Vietnamese · 35 min · pork · gluten-free, dairy-free

Ingredients & steps ↓
  • 12 oz pork shoulder, thinly sliced
  • 2 rolls Vietnamese baguettes
  • 1 tbsp lemongrass, minced
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 tbsp mayonnaise
  • 2 tbsp pate (pork liver)
  • 1 cup pickled carrot and daikon
  • 1 cucumber, sliced
  • 1/2 cup cilantro sprigs
  1. Marinate the pork with lemongrass, fish sauce, and sugar for 15 minutes.
  2. Sear the pork over high heat 2-3 minutes per side until caramelized.
  3. Warm the baguettes in a 350F oven 3-4 minutes until crisp.
  4. Split each baguette and spread one side with mayonnaise and the other with pate.
  5. Fill with grilled pork, pickled vegetables, cucumber, and cilantro.
  6. Press closed and cut in half to serve.
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Batch Beef Pho Broth (Nuoc Dung Pho Bo)

Batch Beef Pho Broth (Nuoc Dung Pho Bo)

Vietnamese · 90 min · beef · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 3 lb beef marrow and knuckle bones
  • 1 lb beef brisket
  • 2 yellow onions, halved
  • 4 inch piece fresh ginger, halved
  • 5 pods star anise
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 tbsp coriander seeds
  • 1/3 cup fish sauce
  • 1 oz rock sugar
  • 1 tbsp salt
  1. Parboil bones and brisket in boiling water 5 minutes, then drain and rinse away scum.
  2. Char the halved onions and ginger under a broiler or over a flame until blackened, about 6 minutes.
  3. Toast star anise, cinnamon, cloves, and coriander in a dry pan 2 minutes until fragrant, then tie in cheesecloth.
  4. Add bones, brisket, charred aromatics, and spice sachet to a large pot with 5 quarts water.
  5. Simmer gently (never boil hard) for 60 minutes, skimming foam; remove brisket at 40 minutes once tender and slice.
  6. Season broth with fish sauce, rock sugar, and salt, then strain through a fine sieve.
  7. Cool and portion broth into containers for the week.
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Batch Berbere Beef Stew (Key Wot)

Batch Berbere Beef Stew (Key Wot)

African · 90 min · beef · gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb beef chuck, cubed
  • 4 large red onion
  • 1/4 cup berbere spice blend
  • 5 tbsp niter kibbeh spiced butter
  • 6 garlic cloves
  • 2 inch piece fresh ginger
  • 3 tbsp tomato paste
  • 1/2 cup red wine
  1. Dry-cook the finely chopped onions in a large pot over medium 15 minutes until deeply softened and reduced.
  2. Add niter kibbeh, grated garlic and ginger, and cook 3 minutes.
  3. Stir in berbere and tomato paste and bloom 3 minutes to build a thick red base.
  4. Add the beef, red wine, and 3 cups water, then cover and simmer on low 50 minutes until the meat is tender.
  5. Uncover and reduce until the sauce clings and the oil beads on the surface.
  6. Cool and portion; serve with injera or rice, and freeze extras up to 3 months.
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Batch Black Bean and Sweet Potato Chili

Batch Black Bean and Sweet Potato Chili

Tex-mex · 55 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 3 cans (15 oz each), rinsed Canned black beans
  • 2 large, peeled and diced Sweet potato
  • 2 cans (14.5 oz each) Canned diced tomatoes
  • 1, diced Yellow onion
  • 4 cloves, minced Garlic
  • 2 tbsp Chili powder
  • 1 tbsp Ground cumin
  • 3 cups Vegetable broth
  • 2 tbsp Olive oil
  1. Heat olive oil in a large pot over medium. Saute onion until soft, about 5 minutes, then add garlic, chili powder, and cumin and cook 1 minute.
  2. Add the sweet potato and stir to coat with the spices.
  3. Add diced tomatoes, black beans, and vegetable broth and bring to a boil.
  4. Reduce heat and simmer, covered, until the sweet potato is tender, about 25 minutes.
  5. Uncover and mash a few pieces of sweet potato against the side of the pot to thicken.
  6. Season with salt to taste and cool before portioning.
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Batch Bulgur Pilaf with Vermicelli

Batch Bulgur Pilaf with Vermicelli

Mediterranean · 35 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups coarse bulgur wheat
  • 1/2 cup, broken vermicelli noodles
  • 1, finely diced yellow onion
  • 4 cups vegetable broth
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp tomato paste
  • 1/2 tsp ground allspice
  1. Heat the olive oil in a large pot and toast the broken vermicelli over medium heat until golden, about 3 minutes.
  2. Add the onion and cook for 5 minutes until soft.
  3. Stir in the tomato paste and allspice and cook for 1 minute.
  4. Add the bulgur and stir to coat, then pour in the broth and season with salt.
  5. Bring to a boil, cover, reduce to low, and simmer for 15 minutes until the liquid is absorbed.
  6. Turn off the heat and let stand 5 minutes, then fluff with a fork and portion for the week.
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Batch Fakes Greek Lentil Soup

Batch Fakes Greek Lentil Soup

Greek · 60 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb brown lentils
  • 1 yellow onion
  • 2 carrots
  • 4 garlic cloves
  • 1 (14 oz) can crushed tomatoes
  • 5 tbsp olive oil
  • 2 bay leaves
  • 2 tbsp red wine vinegar
  1. Rinse the lentils and set aside.
  2. Saute diced onion, carrot, and garlic in olive oil until softened, about 8 minutes.
  3. Add lentils, crushed tomatoes, bay leaves, and 7 cups water.
  4. Simmer 35-40 minutes until the lentils are tender, adding salt near the end.
  5. Stir in the vinegar and a final drizzle of olive oil.
  6. Cool and divide into portion containers.
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Batch Freekeh Pilaf with Almonds

Batch Freekeh Pilaf with Almonds

Middle-eastern · 50 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups cracked freekeh
  • 1 yellow onion
  • 4 cups vegetable broth
  • 1/2 cup slivered almonds
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 3 tbsp olive oil
  • 1/3 cup fresh parsley
  1. Rinse the freekeh and pick out any grit.
  2. Saute diced onion in oil until soft, 6 minutes, then stir in allspice and cinnamon.
  3. Add freekeh and toast 2 minutes, then pour in the broth and 1 tsp salt.
  4. Cover and simmer until tender and liquid is absorbed, 25 minutes; rest 10 minutes off heat.
  5. Toast the almonds in a dry pan until golden.
  6. Fluff the freekeh and fold through almonds and parsley; portion into containers.
View full recipe →
Batch Ghanaian Jollof Rice for the Freezer

Batch Ghanaian Jollof Rice for the Freezer

African · 75 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 5 cups long-grain parboiled rice
  • 2 cans (28 oz) canned plum tomatoes
  • 3 red bell pepper
  • 3 yellow onion
  • 5 tbsp tomato paste
  • 2 Scotch bonnet pepper
  • 1 tbsp curry powder
  • 1 tbsp dried thyme
  • 2 bay leaves
  • 1/2 cup vegetable oil
  1. Blend the plum tomatoes, bell peppers, Scotch bonnets, and two onions into a smooth base.
  2. Fry the remaining chopped onion and tomato paste in oil over medium 4 minutes.
  3. Add the blended base and cook down 20 minutes, stirring, until thick, darkened, and the oil separates.
  4. Stir in curry powder, thyme, bay, salt, and 4 cups water, then add the rinsed rice.
  5. Cover tightly and steam on low 30 minutes without stirring until tender.
  6. Cool fully, then portion into freezer containers; freezes up to 3 months.
View full recipe →
Batch Home-Style Chicken Curry

Batch Home-Style Chicken Curry

Indian · 60 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1 kg bone-in chicken pieces
  • 3 medium yellow onion
  • 400 g canned crushed tomatoes
  • 3 tbsp ginger-garlic paste
  • 2 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp kashmiri chili powder
  • 2 tsp garam masala
  • 1/4 cup neutral oil
  1. Saute sliced onion in oil over medium heat 10 minutes until deep golden.
  2. Add ginger-garlic paste and cook 2 minutes, then stir in cumin, coriander and chili powder for 1 minute.
  3. Add crushed tomatoes and cook 8 minutes until the oil separates.
  4. Add chicken and brown 5 minutes, then pour in 2 cups water.
  5. Cover and simmer 25 minutes until chicken is cooked through (74C); finish with garam masala and salt.
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Batch Jamaican Jerk Chicken Thighs

Batch Jamaican Jerk Chicken Thighs

Caribbean · 75 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb bone-in skin-on chicken thighs
  • 2 Scotch bonnet peppers
  • 6 stalks scallions
  • 2 tbsp fresh thyme
  • 2 tbsp fresh ginger
  • 6 garlic cloves
  • 1 tbsp ground allspice (pimento)
  • 1/2 tsp ground cinnamon
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 3 tbsp lime juice
  • 3 tbsp vegetable oil
  1. Blend Scotch bonnets, scallions, thyme, ginger, garlic, allspice, cinnamon, soy sauce, brown sugar, lime juice, and oil into a coarse marinade.
  2. Coat chicken thighs thoroughly and marinate refrigerated at least 4 hours or overnight in a batch.
  3. Preheat oven to 400 F (205 C).
  4. Arrange thighs skin-side up on a foil-lined sheet pan and roast 40 minutes.
  5. Increase heat to broil for 5-8 minutes to char the skin, watching closely.
  6. Rest 5 minutes; confirm internal temperature reaches 175 F before portioning into containers.
View full recipe →
Batch Japanese Beef Curry

Batch Japanese Beef Curry

Japanese · 80 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 800 g beef chuck
  • 1 box japanese curry roux blocks
  • 3 yellow onions
  • 3 carrots
  • 3 potatoes
  • 3 cloves garlic
  • 1 thumb fresh ginger
  • 2 tbsp neutral oil
  • 6 cups beef stock
  1. Cut beef into 3 cm cubes, season, and brown in batches in oil in a large pot; set aside.
  2. Saute sliced onions 10 minutes until deeply softened, then add minced garlic and ginger for 1 minute.
  3. Return beef, add stock, and simmer covered 40 minutes until the beef is tender.
  4. Add chunked carrots and potatoes and simmer 15 minutes until fork-tender.
  5. Turn off the heat, break in the curry roux, and stir until dissolved.
  6. Simmer 5 more minutes to thicken, then cool and portion for the week.
View full recipe →
Batch Keftedes Greek Meatballs

Batch Keftedes Greek Meatballs

Greek · 50 min · beef · dairy-free, low-carb

Ingredients & steps ↓
  • 1.5 lb ground beef
  • 1 lb ground pork
  • 1 cup breadcrumbs
  • 1 yellow onion
  • 1 egg
  • 3 tbsp fresh mint
  • 1 tbsp dried oregano
  • 3 garlic cloves
  • 3 tbsp olive oil
  1. Grate the onion and squeeze out excess liquid.
  2. Mix beef, pork, breadcrumbs, onion, egg, minced garlic, chopped mint, and oregano until combined.
  3. Rest the mixture 15 minutes, then roll into 1.5-inch balls.
  4. Arrange on a lightly oiled sheet pan.
  5. Bake at 425F for 20-25 minutes, turning once, until browned and 160F internal.
  6. Cool and portion into containers.
View full recipe →
Batch Kenyan Githeri Maize and Bean Stew

Batch Kenyan Githeri Maize and Bean Stew

African · 60 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 3 cans canned red kidney beans
  • 2 cans canned hominy corn
  • 2 yellow onion
  • 5 roma tomato
  • 2 carrot
  • 2 waxy potato
  • 1 tbsp curry powder
  • 4 garlic cloves
  • 1/2 bunch fresh cilantro
  • 1/4 cup vegetable oil
  1. Soften chopped onions in oil over medium 8 minutes, then add garlic and curry powder and bloom 2 minutes.
  2. Add chopped tomatoes and cook 8 minutes until broken down into a sauce.
  3. Add the drained beans, hominy, diced carrots, and potatoes with 3 cups water.
  4. Simmer uncovered 25 minutes until the vegetables are tender and the stew thickens.
  5. Season with salt and stir in chopped cilantro.
  6. Cool and portion; freezes well up to 3 months over rice or with chapati.
View full recipe →
Batch Kotopoulo Lemonato with Potatoes

Batch Kotopoulo Lemonato with Potatoes

Greek · 85 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 3 lb bone-in chicken thighs
  • 4 russet potatoes
  • 3 lemon
  • 6 garlic cloves
  • 1/3 cup olive oil
  • 2 tbsp dried oregano
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
  1. Cut potatoes into thick wedges and spread in a large roasting pan.
  2. Nestle the chicken thighs among the potatoes.
  3. Whisk olive oil, lemon juice, minced garlic, oregano, mustard, and broth and pour over everything.
  4. Roast at 400F for 45 minutes.
  5. Baste with pan juices and roast 15-20 more minutes until chicken reaches 175F and potatoes are golden.
  6. Cool and portion into containers with the juices.
View full recipe →
Batch Marinara Sauce for the Freezer

Batch Marinara Sauce for the Freezer

Italian · 70 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • two 28 oz cans canned whole peeled tomatoes
  • 2 yellow onion
  • 8 garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1 cup fresh basil
  • 1 tbsp dried oregano
  • to taste salt
  1. Warm olive oil and gently cook diced onion until soft and sweet, about 10 minutes.
  2. Add sliced garlic and oregano and cook 2 minutes until fragrant.
  3. Crush tomatoes by hand and add with their juices.
  4. Simmer uncovered 40 minutes, stirring occasionally, until thickened.
  5. Stir in torn basil, season, and cool completely.
  6. Portion into containers for the fridge or freezer.
View full recipe →
Batch Marinated Chicken Souvlaki

Batch Marinated Chicken Souvlaki

Greek · 45 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb boneless chicken breast
  • 1/2 cup olive oil
  • 3 lemon
  • 6 garlic cloves
  • 2 tbsp dried oregano
  • 1/2 cup plain Greek yogurt
  • 1 tsp smoked paprika
  1. Cut chicken into even 1.5-inch cubes.
  2. Whisk olive oil, lemon juice, minced garlic, oregano, yogurt, and paprika into a marinade.
  3. Divide chicken and marinade among containers or bags and refrigerate at least 4 hours.
  4. To cook a batch, thread on skewers or spread on a sheet pan.
  5. Roast at 425F or grill about 18-20 minutes until 165F internal.
  6. Portion into meal containers once cooled.
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Batch Marinated Harissa Chicken Breast

Batch Marinated Harissa Chicken Breast

Mediterranean · 60 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.2 kg boneless chicken breast
  • 1/4 cup harissa paste
  • 1/2 cup plain Greek yogurt
  • 4, minced garlic cloves
  • 2 tsp ground cumin
  • 2, juiced lemon
  • 3 tbsp extra-virgin olive oil
  1. Whisk the harissa, yogurt, garlic, cumin, lemon juice, olive oil, and salt into a marinade.
  2. Coat the chicken breasts thoroughly and marinate for at least 30 minutes or overnight.
  3. Preheat the oven to 425F.
  4. Arrange the chicken on a lined sheet pan in a single layer.
  5. Roast for 22 to 26 minutes until the chicken reaches 165F, then rest 5 minutes.
  6. Slice and portion into containers for use across the week in bowls, wraps, and salads.
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Batch Moroccan Lamb and Chickpea Tagine

Batch Moroccan Lamb and Chickpea Tagine

African · 90 min · lamb · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 3 lb lamb shoulder, cubed
  • 2 cans canned chickpeas
  • 3 yellow onion
  • 2 cans canned diced tomatoes
  • 2 tbsp ras el hanout
  • 1 tsp ground cinnamon
  • 1 cup dried apricots
  • 5 garlic cloves
  • 1/4 cup olive oil
  1. Brown the lamb in batches in olive oil over medium-high 10 minutes total, then set aside.
  2. Soften chopped onions 8 minutes, add garlic, ras el hanout, and cinnamon, and bloom 2 minutes.
  3. Return the lamb, add tomatoes and 3 cups water, cover, and simmer on low 45 minutes.
  4. Add chickpeas and chopped apricots and cook 15 minutes more until the lamb is fork-tender.
  5. Season with salt and reduce uncovered if needed.
  6. Cool and portion; freezes well up to 3 months. Serve over couscous.
View full recipe →
Batch Saffron Basmati Rice with Tahdig

Batch Saffron Basmati Rice with Tahdig

Middle-eastern · 75 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 3 cups basmati rice
  • 1/2 tsp saffron threads
  • 4 tbsp unsalted butter
  • 3 tbsp neutral oil
  • 2 tbsp plain yogurt
  • 3 tbsp for boiling salt
  1. Rinse rice until the water runs clear, then soak 30 minutes in salted water.
  2. Bloom saffron in 3 tbsp hot water. Parboil rice in heavily salted water 6 minutes until edges soften, then drain.
  3. Mix 1 cup of the rice with yogurt and half the saffron water for the crust.
  4. Heat oil and butter in a nonstick pot, press in the yogurt-rice layer, then mound the rest into a pyramid.
  5. Poke steam holes, wrap the lid in a towel, and steam on low 45 minutes.
  6. Drizzle the remaining saffron water over the top, then invert onto a platter to reveal the golden tahdig.
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Batch Spiced Lamb Meatballs for the Freezer

Batch Spiced Lamb Meatballs for the Freezer

Mediterranean · 45 min · lamb · dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 kg ground lamb
  • 1, grated yellow onion
  • 4, minced garlic cloves
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/3 cup, chopped fresh parsley
  • 1/2 cup dried breadcrumbs
  • 2 tbsp extra-virgin olive oil
  1. Preheat the oven to 400F and line two baking sheets with parchment.
  2. Combine the lamb, grated onion, garlic, cumin, coriander, cinnamon, parsley, breadcrumbs, and salt until just mixed.
  3. Roll the mixture into about 32 evenly sized meatballs.
  4. Arrange on the sheets, brush with olive oil, and bake for 20 to 25 minutes until browned and cooked through to 160F.
  5. Cool completely, then portion into containers for the fridge or freeze in flat bags for later meals.
View full recipe →
Batch Tex-Mex Beef Chili

Batch Tex-Mex Beef Chili

Tex-mex · 80 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb Ground beef (85/15)
  • 2 cans (15 oz each), rinsed Canned pinto beans
  • 2 cans (14.5 oz each) Canned diced tomatoes
  • 3 tbsp Tomato paste
  • 2, diced Yellow onion
  • 4 cloves, minced Garlic
  • 3 tbsp Chili powder
  • 1 tbsp Ground cumin
  • 2 cups Beef broth
  • 2 tbsp Olive oil
  1. Heat olive oil in a large Dutch oven over medium-high. Brown the ground beef, breaking it up, about 8 minutes, then drain excess fat.
  2. Add onion and cook until soft, about 5 minutes, then stir in garlic, chili powder, and cumin and cook 1 minute until fragrant.
  3. Stir in tomato paste and cook 1 minute, then add diced tomatoes, beans, and beef broth.
  4. Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for 45 minutes.
  5. Season with salt to taste and simmer 5 more minutes to thicken.
  6. Cool completely before portioning into containers.
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Batch Vegetable Doenjang Jjigae

Batch Vegetable Doenjang Jjigae

Korean · 50 min · tofu · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 5 tbsp doenjang soybean paste
  • 1 block firm tofu, cubed
  • 1 zucchini, diced
  • 1 potato, diced
  • 1 onion, diced
  • 1.5 cups shiitake mushrooms, sliced
  • 6 cups kelp stock
  • 1 tbsp gochugaru chili flakes
  • 4 cloves garlic cloves, minced
  • 3 stalks green onions
  1. Bring the kelp stock to a boil in a large pot.
  2. Whisk in the doenjang until fully dissolved.
  3. Add potato, onion, and mushrooms and simmer 12 minutes until the potato softens.
  4. Add zucchini, garlic, and gochugaru and simmer 6 minutes.
  5. Gently add the tofu and warm through 4 minutes.
  6. Stir in green onions, then cool and portion into containers.
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Batch West African Vegan Peanut Stew

Batch West African Vegan Peanut Stew

African · 60 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup natural peanut butter
  • 3 large sweet potato
  • 2 cups canned crushed tomatoes
  • 2 yellow onion
  • 2 inch piece fresh ginger
  • 1 bunch kale
  • 2 cans canned chickpeas
  • 6 cups vegetable broth
  • 3 tbsp vegetable oil
  1. Soften chopped onions and grated ginger in oil over medium 6 minutes.
  2. Add tomatoes and cook 4 minutes, then whisk the peanut butter into the broth and pour it in.
  3. Add cubed sweet potatoes and chickpeas, bring to a simmer, and cook 25 minutes until the potatoes are tender.
  4. Stir in chopped kale and cook 5 minutes until wilted.
  5. Season with salt and reduce to a thick, spoon-coating stew.
  6. Cool and portion; freezes well up to 3 months over rice.
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Beef Barbacoa Prep

Beef Barbacoa Prep

Mexican · 90 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 3.5 lb beef chuck roast
  • 4 guajillo chiles
  • 3 chipotle peppers in adobo
  • 1 white onion
  • 6 garlic cloves
  • 1/4 cup apple cider vinegar
  • 1 tbsp ground cumin
  • 1 tbsp dried Mexican oregano
  • 3 bay leaves
  • 1.5 cups beef broth
  1. Toast and soak the guajillo chiles in hot water for 10 minutes.
  2. Blend the chiles with chipotles, onion, garlic, vinegar, cumin, oregano, and broth into a smooth sauce.
  3. Cut the chuck into large chunks, season with salt, and sear in a hot pot for 4 minutes per side.
  4. Pour the sauce over the beef, add the bay leaves, and bring to a simmer.
  5. Cover and cook at high pressure for 55 minutes (or braise at 325 F for 3.5 hours) until fork-tender.
  6. Shred the beef in its juices, then cool and portion for the week.
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Beef Bibimbap

Beef Bibimbap

Korean · 40 min · beef · dairy-free

Ingredients & steps ↓
  • 3/4 lb ground beef
  • 3 cups steamed short-grain rice
  • 4 cups spinach
  • 1 carrot, julienned
  • 1 cup shiitake mushrooms, sliced
  • 2 cups bean sprouts
  • 4 eggs
  • 4 tbsp gochujang
  • 3 tbsp toasted sesame oil
  • 2 tbsp soy sauce
  1. Season beef with soy sauce and a little sesame oil and brown in a skillet 6 minutes.
  2. Blanch spinach and bean sprouts separately 1 minute each, then squeeze and season with sesame oil and salt.
  3. Saute carrot and shiitake separately 3 minutes each until tender.
  4. Fry the eggs sunny-side up with runny yolks.
  5. Divide rice among bowls and arrange beef and vegetables in sections on top.
  6. Crown each with a fried egg and a spoon of gochujang; mix at the table.
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Beef Bulgogi

Beef Bulgogi

Korean · 35 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb thinly sliced ribeye beef
  • 5 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1/2 pear Asian pear, grated
  • 4 cloves garlic cloves, minced
  • 1 tbsp toasted sesame oil
  • 1 medium yellow onion, sliced
  • 3 stalks green onions
  • 1 tbsp toasted sesame seeds
  1. Whisk soy sauce, brown sugar, grated pear, garlic, and sesame oil into a marinade.
  2. Toss the sliced beef and onion in the marinade and rest 15 minutes at room temperature.
  3. Heat a large skillet or wok over high heat until smoking, about 2 minutes.
  4. Add beef in a single layer in batches, searing 2-3 minutes per batch so it browns rather than steams.
  5. Return all beef to the pan, add green onions, and toss 1 minute until the sauce glazes.
  6. Finish with sesame seeds and serve with steamed short-grain rice.
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Beef Chow Fun

Beef Chow Fun

Chinese · 30 min · beef · dairy-free

Ingredients & steps ↓
  • 500 g fresh wide rice noodles (ho fun)
  • 250 g flank steak, thinly sliced
  • 2 cups bean sprouts
  • 4, cut into 2-inch lengths scallions
  • 1/2, sliced yellow onion
  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp light soy sauce
  • 1 tbsp cornstarch
  • 3 tbsp neutral oil
  • 1 tbsp Shaoxing wine
  1. Velvet the beef by tossing with cornstarch, 1 tbsp light soy, and a splash of water; rest 15 minutes.
  2. Gently separate the rice noodles by hand so they do not tear.
  3. Sear the beef in 2 tbsp oil in a screaming-hot wok for 1 minute until just browned, then remove.
  4. Add remaining oil, onion, and scallion whites and stir-fry 1 minute.
  5. Add the noodles and both soy sauces, tossing gently over high heat for 2 minutes so they char without breaking.
  6. Return the beef, add bean sprouts and Shaoxing wine, and toss 1 minute until sprouts just wilt.
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Beef Kofta Wraps

Beef Kofta Wraps

Mediterranean · 30 min · beef · gluten-free, high-protein

Ingredients & steps ↓
  • 1.25 lb ground beef, 80/20
  • 1/2 small yellow onion, grated
  • 3 cloves garlic, minced
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 6 pita or flatbread
  • 1 cup Greek yogurt
  • 1 lemon, juiced
  • 1 cucumber, sliced
  • 2 tomato, sliced
  • 1 tsp kosher salt
  1. Mix beef with grated onion (squeeze out liquid first), garlic, spices, half the herbs, salt. Shape into 12 oblong koftas around skewers or just patties.
  2. Heat a heavy skillet (cast iron is great) over medium-high. Cook koftas 3 min per side until charred and cooked through.
  3. Mix yogurt + lemon juice + remaining herbs for a quick sauce.
  4. Warm pita. Wrap with kofta, yogurt sauce, cucumber, tomato.
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Beef Youvetsi with Orzo

Beef Youvetsi with Orzo

Greek · 80 min · beef · high-protein

Ingredients & steps ↓
  • 1.5 lb beef stew chuck, cubed
  • 1.5 cups orzo pasta
  • 1 (14 oz) can crushed tomatoes
  • 1 yellow onion
  • 3 garlic cloves
  • 4 cups beef broth
  • 3 tbsp olive oil
  • 1/4 tsp ground allspice
  • 1/2 cup grated kefalotyri cheese
  1. Brown the beef cubes in olive oil in a Dutch oven, then add diced onion and garlic.
  2. Stir in crushed tomatoes, allspice, and broth, cover, and simmer 45 minutes until beef is tender.
  3. Stir in the orzo and add more broth or water if needed.
  4. Transfer to a baking dish and bake uncovered at 375F for 20 minutes until the orzo is plump.
  5. Sprinkle with cheese and serve hot.
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Beef and Broccoli

Beef and Broccoli

Chinese · 30 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 450 g flank steak, thinly sliced
  • 4 cups broccoli florets
  • 3 cloves, minced garlic
  • 1 inch, minced fresh ginger
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1.5 tbsp cornstarch
  • 1 tbsp Shaoxing wine
  • 3 tbsp neutral oil
  • 1/2 cup beef stock
  1. Velvet the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and a splash of water; rest 15 minutes.
  2. Blanch the broccoli in boiling water for 90 seconds, then drain.
  3. Sear the beef in 2 tbsp oil in a very hot wok for 1 minute until browned; remove.
  4. Add remaining oil, garlic, and ginger and stir-fry 30 seconds.
  5. Add oyster sauce, remaining soy, Shaoxing wine, and stock, then thicken with the remaining cornstarch slurry.
  6. Return the beef and broccoli and toss 1 minute until coated in a glossy sauce.
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Beef and Vegetable Kimbap

Beef and Vegetable Kimbap

Korean · 45 min · beef · gluten-free, dairy-free

Ingredients & steps ↓
  • 5 sheets roasted seaweed sheets (gim)
  • 3 cups steamed short-grain rice
  • 1/2 lb bulgogi beef
  • 3 eggs
  • 1 carrot, julienned
  • 3 cups spinach
  • 5 strips pickled yellow radish (danmuji)
  • 2 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  1. Season warm rice with sesame oil, sesame seeds, and a pinch of salt.
  2. Cook the beef 5 minutes, saute the carrot 3 minutes, blanch and season the spinach, and make a thin egg omelet cut into strips.
  3. Lay a seaweed sheet on a bamboo mat and spread a thin layer of rice over two-thirds of it.
  4. Line up beef, egg, carrot, spinach, and radish across the rice.
  5. Roll tightly with the mat, sealing the edge with a dab of water.
  6. Brush the roll with sesame oil and slice into rounds with a sharp knife.
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Beijing Zhajiangmian

Beijing Zhajiangmian

Chinese · 35 min · pork · dairy-free

Ingredients & steps ↓
  • 500 g fresh wheat noodles
  • 300 g ground pork
  • 3 tbsp sweet bean sauce (tianmianjiang)
  • 2 tbsp yellow soybean paste (huangjiang)
  • 1 cucumber, julienned
  • 3, chopped scallions
  • 3 cloves, minced garlic
  • 1 inch, minced fresh ginger
  • 1 tbsp Shaoxing wine
  • 2 tbsp neutral oil
  1. Mix the sweet bean sauce and soybean paste with 1/2 cup water to loosen.
  2. Brown the ground pork in oil over medium-high heat for 6 minutes until the fat renders.
  3. Add ginger and garlic and fry 1 minute, then deglaze with Shaoxing wine.
  4. Pour in the loosened sauce and simmer gently for 10 minutes until thick and glossy, stirring often.
  5. Boil the noodles until tender and divide into bowls.
  6. Spoon the fried sauce over the noodles and top with cucumber and scallions to toss together.
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Bistec a la Mexicana

Bistec a la Mexicana

Mexican · 30 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.25 lb beef sirloin
  • 4 roma tomatoes
  • 2 serrano chiles
  • 1 white onion
  • 2 garlic cloves
  • 1/4 cup fresh cilantro
  • 2 tbsp vegetable oil
  • 3 cups cooked white rice
  1. Cut the beef into small thin strips and season with salt and pepper.
  2. Sear the beef in hot oil over high heat for 2 to 3 minutes until browned, then remove.
  3. Add sliced onion to the pan and cook for 3 minutes until softened.
  4. Stir in diced tomatoes, minced serranos, and garlic and cook for 6 minutes until saucy.
  5. Return the beef to the pan and simmer for 3 minutes to combine.
  6. Finish with chopped cilantro and serve over white rice.
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Black Bean & Sweet Potato Bowls

Black Bean & Sweet Potato Bowls

Mexican · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 large sweet potato, 1/2-inch cubes
  • 2 tbsp olive oil
  • 1.5 tsp ground cumin
  • 1 tsp chili powder
  • 2 cans (15 oz) black beans, drained
  • 1 cup white rice
  • 1 large avocado, sliced
  • 1 lime, wedged
  • 1/2 cup cilantro
  • 1/2 cup Greek yogurt or sour cream
  • to taste kosher salt
  1. Cook rice per package directions.
  2. Preheat oven to 425°F. Toss sweet potato with olive oil, cumin, chili powder, salt. Roast 22 min until tender + browned on edges.
  3. Warm beans in a small saucepan with a splash of water + pinch of cumin.
  4. Build bowls: rice base, beans, sweet potato, avocado, cilantro, yogurt dollop, lime squeeze.
View full recipe →
Blackened Catfish Fillets

Blackened Catfish Fillets

Cajun · 25 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 catfish fillets
  • 4 tbsp butter
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 1 lemon
  1. Combine paprika, garlic powder, thyme, onion powder, cayenne, and salt in a bowl.
  2. Pat the catfish dry, brush with melted butter, and coat both sides in the spice blend.
  3. Heat a cast-iron skillet over high heat until very hot, about 5 minutes.
  4. Add a little butter, then the fillets, and cook 3-4 minutes per side until a dark crust forms and fish flakes.
  5. Squeeze lemon over the top and serve.
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Blackened Chicken Breast

Blackened Chicken Breast

Cajun · 30 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 boneless chicken breast
  • 3 tbsp butter
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp black pepper
  1. Mix paprika, garlic powder, onion powder, oregano, cayenne, black pepper, and salt.
  2. Pound the chicken to even thickness, brush with melted butter, and coat in the spice blend.
  3. Heat a cast-iron skillet over high heat until smoking hot.
  4. Cook the chicken 4-5 minutes per side until a dark crust forms and internal temp reaches 165F.
  5. Rest 5 minutes before slicing.
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Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

American · 20 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cups old-fashioned rolled oats
  • 1.5 cups whole milk
  • 1 large egg
  • 1/3 cup maple syrup
  • 1 cup fresh blueberries
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 tbsp melted butter
  1. Preheat oven to 375F and grease an 8-inch baking dish.
  2. Stir oats, baking powder, and cinnamon together.
  3. Whisk milk, egg, maple syrup, and melted butter in a separate bowl.
  4. Combine wet and dry, then fold in most of the blueberries.
  5. Spread in the dish, scatter remaining berries on top.
  6. Bake 12 minutes at the higher rack until set and lightly golden; cool briefly and serve.
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Bo Kho (Vietnamese Beef and Lemongrass Stew)

Bo Kho (Vietnamese Beef and Lemongrass Stew)

Vietnamese · 90 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb beef chuck, cut in 1.5 inch cubes
  • 3 carrots, chunked
  • 2 lemongrass stalks, bruised
  • 2 tbsp tomato paste
  • 2 pods star anise
  • 1 tsp annatto or paprika
  • 3 tbsp fish sauce
  • 4 cups beef broth
  • 1 onion, diced
  • 4 cloves garlic, minced
  1. Marinate beef with garlic, fish sauce, and annatto for 15 minutes while you prep vegetables.
  2. Sear the beef in a hot oiled pot in batches until browned, about 8 minutes total.
  3. Add onion, lemongrass, and tomato paste and cook 3 minutes until fragrant.
  4. Pour in beef broth and add star anise; bring to a boil then reduce to a simmer.
  5. Cover and braise 50 minutes until beef is nearly tender.
  6. Add carrots and simmer uncovered 20 more minutes until tender and the sauce thickens.
  7. Discard lemongrass and star anise, then cool and portion.
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Bo Luc Lac (Vietnamese Shaking Beef)

Bo Luc Lac (Vietnamese Shaking Beef)

Vietnamese · 30 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.25 lb beef sirloin or tenderloin, cubed
  • 4 cloves garlic, minced
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 red onion, wedged
  • 3 cups watercress or lettuce
  • for dip lime, salt, and pepper
  • 2 tbsp neutral oil
  1. Marinate cubed beef with garlic, oyster sauce, soy sauce, and sugar for 15 minutes.
  2. Whisk a small dip of lime juice, salt, and black pepper.
  3. Heat oil in a wok over high heat until smoking.
  4. Sear the beef in a single layer, then shake and toss 2-3 minutes for a medium-rare center.
  5. Add red onion and toss 1 more minute so it stays crisp-tender.
  6. Pile the beef over a bed of watercress and serve with the lime-pepper dip and rice.
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Bocadillo de Calamares

Bocadillo de Calamares

Spanish · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 400 g squid rings
  • 4 crusty baguette rolls
  • 100 g all-purpose flour
  • 1 lemon
  • 500 ml sunflower oil for frying
  • 1 garlic clove
  • 4 tbsp mayonnaise
  • 1 tsp fine salt
  1. Pat the squid rings dry and season with salt.
  2. Dredge the rings in flour, shaking off the excess.
  3. Heat the oil to 190 C and fry the squid in batches for 2 minutes until pale gold and crisp, then drain on paper.
  4. Stir the crushed garlic into the mayonnaise to make a quick aioli.
  5. Split the rolls, spread with the garlic mayo, and pile in the fried squid.
  6. Squeeze over lemon and serve immediately.
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Bocadillo de Jamon Serrano

Bocadillo de Jamon Serrano

Spanish · 8 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 large crusty baguette
  • 120 g thinly sliced jamon serrano
  • 1 ripe tomato
  • 1 garlic clove
  • 3 tbsp extra virgin olive oil
  • to taste flaky sea salt
  1. Cut the baguette into four pieces and split each lengthways.
  2. Rub the cut faces lightly with garlic.
  3. Grate the tomato and spread the pulp over the bread, then drizzle with olive oil and salt.
  4. Layer the jamon serrano evenly across the bottom halves.
  5. Close the sandwiches and press gently.
  6. Serve or wrap for a packed lunch.
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Boeuf Bourguignon

Boeuf Bourguignon

French · 180 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb cubed beef chuck
  • 6 oz bacon lardons
  • 1 bottle (750 ml) dry red wine
  • 2 cups beef stock
  • 12 oz cremini mushrooms
  • 10 oz pearl onions
  • 3 sliced carrots
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 5 sprigs fresh thyme
  1. Render the bacon in a Dutch oven, remove it, then brown the seasoned beef in batches in the fat.
  2. Add the carrots and tomato paste, sprinkle in the flour, and cook for 2 minutes.
  3. Pour in the red wine and stock, scraping the pot, and return the beef and bacon with the thyme.
  4. Cover and braise in a 325F oven for about 2 1/2 hours until the beef is fork-tender.
  5. Saute the mushrooms and pearl onions until golden, stir them into the stew, and simmer 15 minutes more.
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Braised Beef Ragu with Pappardelle

Braised Beef Ragu with Pappardelle

Italian · 180 min · beef · gluten-free, high-protein

Ingredients & steps ↓
  • 2 lb beef chuck
  • 1 lb pappardelle
  • 28 oz canned crushed tomatoes
  • 1 yellow onion
  • 1 carrot
  • 1 celery stalk
  • 1 cup dry red wine
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1/2 cup parmesan
  1. Season beef and sear in olive oil in a Dutch oven until browned on all sides; set aside.
  2. Soften finely diced onion, carrot, celery, and garlic in the same pot for 8 minutes.
  3. Pour in red wine and simmer to reduce by half, scraping up browned bits.
  4. Return beef, add crushed tomatoes, cover, and braise at a low simmer for 2.5 hours until fork-tender.
  5. Shred the beef into the sauce and season to taste.
  6. Boil pappardelle until al dente, toss with ragu, and finish with grated parmesan.
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Brazilian Feijoada Black Bean Stew

Brazilian Feijoada Black Bean Stew

Latin · 90 min · beans · vegetarian, vegan, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb dried black beans
  • 12 oz smoked pork sausage (linguica)
  • 1 lb pork shoulder
  • 6 oz thick-cut bacon
  • 2 yellow onion
  • 6 garlic cloves
  • 3 bay leaves
  • 1 orange
  • 2 cups white rice
  1. Soak black beans overnight, then drain.
  2. In a large pot, render diced bacon, then brown cubed pork shoulder and sliced sausage; remove meats.
  3. Saute diced onion and garlic in the fat until soft, about 5 minutes.
  4. Return meats, add beans, bay leaves, and water to cover by 2 inches; simmer covered 60 minutes until beans are tender.
  5. Squeeze in orange juice and simmer uncovered 10 minutes to thicken.
  6. Cook white rice and serve the stew over rice.
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Brazilian Moqueca Fish Stew

Brazilian Moqueca Fish Stew

Latin · 45 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb firm white fish fillets (cod or halibut)
  • 1 (14 oz) can coconut milk
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 roma tomatoes
  • 1 yellow onion
  • 1/3 cup fresh cilantro
  • 2 limes
  • 3 tbsp dende (palm) oil
  • 4 garlic cloves
  1. Season fish with lime juice, garlic, and salt; marinate 15 minutes.
  2. In a wide pot, layer sliced onion, peppers, and tomato with the dende oil.
  3. Lay the fish over the vegetables and pour in coconut milk.
  4. Bring to a gentle simmer, cover, and cook 15 minutes until the fish flakes.
  5. Scatter cilantro over the top and simmer 2 minutes.
  6. Serve in bowls over white rice.
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Brazilian Tapioca Crepe with Cheese

Brazilian Tapioca Crepe with Cheese

Latin · 15 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1.5 cups tapioca starch (polvilho)
  • 1/2 cup water
  • 1 cup shredded coalho or mozzarella cheese
  • 1 tbsp salted butter
  • 1 sliced tomato
  • 1/2 tsp kosher salt
  1. Slowly stir water and salt into the tapioca starch until it forms damp crumbs, then press through a sieve for a fine flour.
  2. Heat a lightly buttered nonstick skillet over medium and sprinkle a thin even layer of the tapioca flour to form a 7-inch round.
  3. Cook 2 minutes until the flour fuses into a solid crepe.
  4. Sprinkle cheese and a few slices of tomato over one half and cook 1 minute until melted.
  5. Fold the crepe in half and serve warm.
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Brazilian Vegan Black Bean Feijoada

Brazilian Vegan Black Bean Feijoada

Latin · 55 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 3 (15 oz) cans canned black beans
  • 1 tbsp smoked paprika
  • 3 portobello mushrooms
  • 1 yellow onion
  • 5 garlic cloves
  • 2 bay leaves
  • 1 orange
  • 2 cups vegetable broth
  • 3 tbsp olive oil
  • 2 cups white rice
  1. Saute diced onion and chopped portobello in olive oil until browned, about 8 minutes.
  2. Add garlic and smoked paprika; cook 1 minute until fragrant.
  3. Stir in black beans with their liquid, vegetable broth, and bay leaves.
  4. Simmer 30 minutes until thick, mashing some beans to build body.
  5. Squeeze in orange juice and season with salt.
  6. Cook white rice and serve the feijoada over it.
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Briam Roasted Summer Vegetables

Briam Roasted Summer Vegetables

Greek · 75 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 zucchini
  • 1 eggplant
  • 2 russet potatoes
  • 3 roma tomatoes
  • 1 red onion
  • 3 garlic cloves
  • 6 tbsp olive oil
  • 1 tbsp dried oregano
  • 4 oz feta cheese
  • 1/4 cup fresh parsley
  1. Slice all the vegetables into thin rounds and mince the garlic.
  2. Toss everything in a large bowl with olive oil, oregano, salt, and pepper.
  3. Spread in a single layer in a large baking dish.
  4. Roast at 400F for 50-55 minutes, stirring once, until edges caramelize and potatoes are tender.
  5. Crumble feta over the top and return to the oven for 5 minutes.
  6. Finish with parsley and serve warm.
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Broccoli Cheddar Soup

Broccoli Cheddar Soup

American · 40 min · vegetarian, low-carb

Ingredients & steps ↓
  • 4 cups broccoli florets
  • 1 cup carrot, shredded
  • 1 yellow onion, diced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups vegetable broth
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp salt
  1. Melt butter in a pot and saute onion 4 minutes until soft.
  2. Stir in flour and cook 1 minute to form a roux.
  3. Whisk in milk and broth, then simmer until slightly thickened, 5 minutes.
  4. Add broccoli and carrot; simmer 15 minutes until tender.
  5. Reduce heat and stir in cheddar until melted; do not boil.
  6. Season with salt and blend partially for a chunky-creamy texture.
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Budae Jjigae Army Stew

Budae Jjigae Army Stew

Korean · 35 min · pork · dairy-free

Ingredients & steps ↓
  • 1/2 can spam, sliced
  • 8 cocktail sausages
  • 1.5 cups napa kimchi
  • 1/2 block firm tofu, sliced
  • 1 block instant ramen noodles
  • 2 tbsp gochugaru chili flakes
  • 1 tbsp gochujang
  • 3 cloves garlic cloves, minced
  • 4 cups anchovy-kelp stock
  • 2 stalks green onions
  1. Arrange spam, sausages, kimchi, and tofu in sections in a wide shallow pot.
  2. Mix gochugaru, gochujang, and garlic and dollop into the center.
  3. Pour in the anchovy-kelp stock and bring to a boil over high heat.
  4. Simmer 10 minutes until the meats are heated and the broth is red and savory.
  5. Add ramen noodles and cook 3 minutes until just tender.
  6. Scatter green onions and serve straight from the pot.
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Bun Bo Hue (Spicy Lemongrass Beef Noodle Soup)

Bun Bo Hue (Spicy Lemongrass Beef Noodle Soup)

Vietnamese · 60 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb beef shank
  • 10 oz thick round rice noodles (bun bo)
  • 4 lemongrass stalks, bruised
  • 1 tbsp fermented shrimp paste (mam ruoc)
  • 2 tbsp annatto oil
  • 3 tbsp fish sauce
  • 2 tbsp chili-lemongrass paste
  • 1 onion, halved
  • to serve lime wedges and herbs
  • 2 cups bean sprouts
  1. Parboil beef shank 5 minutes, drain, and rinse.
  2. Add shank, lemongrass, and onion to a pot with 3 quarts water and simmer 35 minutes until tender.
  3. Dissolve shrimp paste in a ladle of broth, strain, and stir back in with fish sauce and annatto oil.
  4. Stir in chili-lemongrass paste to taste and keep the broth at a gentle simmer.
  5. Cook the thick rice noodles in boiling water 6-8 minutes, drain, and divide among bowls.
  6. Slice the beef and lay over the noodles, then ladle hot broth on top.
  7. Serve with bean sprouts, herbs, and lime.
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Bun Cha (Grilled Pork Meatball Vermicelli)

Bun Cha (Grilled Pork Meatball Vermicelli)

Vietnamese · 40 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb ground pork
  • 8 oz rice vermicelli noodles
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 2 tbsp lime juice
  • 1 cup pickled carrot and daikon
  • 2 cups lettuce and fresh herbs
  • 1 bird's eye chili, minced
  1. Mix ground pork with half the shallots and garlic, 1 tbsp fish sauce, and 1 tbsp sugar; form into small patties.
  2. Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
  3. Whisk remaining fish sauce, sugar, lime juice, garlic, chili, and 1/2 cup warm water into a dipping sauce.
  4. Grill or pan-sear the pork patties over medium-high heat 3-4 minutes per side until charred and cooked through.
  5. Add grilled pork and pickled vegetables to the dipping sauce bowl.
  6. Serve noodles, herbs, and lettuce alongside for dipping into the sauce.
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Bun Chay (Vegan Tofu and Herb Vermicelli Bowl)

Bun Chay (Vegan Tofu and Herb Vermicelli Bowl)

Vietnamese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz firm tofu, cubed
  • 8 oz rice vermicelli noodles
  • 2 tbsp lemongrass, minced
  • 3 tbsp vegan fish sauce or soy sauce
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 cup bean sprouts
  • 1 cup fresh mint and cilantro
  • 1/4 cup roasted peanuts, crushed
  1. Press tofu 10 minutes, cube, and toss with lemongrass and 1 tbsp vegan fish sauce.
  2. Pan-fry the tofu in a little oil over medium-high 8-10 minutes until golden on all sides.
  3. Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
  4. Whisk remaining vegan fish sauce, lime juice, sugar, and 1/2 cup water into a dressing.
  5. Divide noodles among bowls with cucumber, carrot, bean sprouts, and herbs.
  6. Top with the crisp tofu and peanuts, then pour the dressing over.
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Bun Ga Nuong (Grilled Lemongrass Chicken Vermicelli Bowl)

Bun Ga Nuong (Grilled Lemongrass Chicken Vermicelli Bowl)

Vietnamese · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb boneless chicken thighs
  • 8 oz rice vermicelli noodles
  • 2 tbsp lemongrass, minced
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 cucumber, julienned
  • 1 cup bean sprouts
  • 1 cup fresh herbs (mint, cilantro)
  • 1/2 cup nuoc cham dipping sauce
  1. Marinate chicken thighs with lemongrass, garlic, fish sauce, and honey for 15 minutes.
  2. Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
  3. Grill or pan-sear chicken over medium-high 5-6 minutes per side to 165F, then slice.
  4. Divide noodles among bowls and add cucumber, bean sprouts, and herbs.
  5. Top with sliced grilled chicken.
  6. Pour nuoc cham over the bowl before eating.
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Bun Thit Nuong (Grilled Lemongrass Pork Vermicelli Bowl)

Bun Thit Nuong (Grilled Lemongrass Pork Vermicelli Bowl)

Vietnamese · 45 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb pork shoulder, thinly sliced
  • 8 oz rice vermicelli noodles
  • 2 tbsp lemongrass, minced
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 3 cloves garlic, minced
  • 1 cucumber, julienned
  • 1 cup pickled carrot and daikon
  • 1/4 cup roasted peanuts, crushed
  • 1 cup fresh mint and cilantro
  • 1/2 cup nuoc cham dipping sauce
  1. Marinate sliced pork with lemongrass, garlic, fish sauce, and sugar for 20 minutes.
  2. Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
  3. Grill or sear the marinated pork over high heat 2-3 minutes per side until caramelized.
  4. Divide noodles among bowls and top with cucumber, herbs, and pickled vegetables.
  5. Lay the grilled pork over the noodles and scatter crushed peanuts on top.
  6. Serve with nuoc cham to pour over just before eating.
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Buta no Kakuni Braised Pork Belly

Buta no Kakuni Braised Pork Belly

Japanese · 90 min · pork · dairy-free, low-carb

Ingredients & steps ↓
  • 1 kg pork belly
  • 0.5 cup soy sauce
  • 0.25 cup mirin
  • 0.5 cup sake
  • 3 tbsp sugar
  • 2 thumbs fresh ginger
  • 4 scallions
  • 3 cups dashi stock
  1. Cut pork belly into 4 cm blocks and sear on all sides in a heavy pot until browned.
  2. Cover with water, add scallion tops and sliced ginger, and simmer 45 minutes to render fat; drain and rinse the pork.
  3. Return pork to the clean pot with dashi, soy sauce, mirin, sake and sugar.
  4. Simmer gently, partly covered, 25-30 minutes until the pork is very tender and the liquid reduces to a glaze.
  5. Cool in the braising liquid, then chill so surface fat can be lifted off.
  6. Portion pork with its sauce for the week; reheat over rice with a soft egg.
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Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

Indian · 55 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 600 g boneless chicken thighs
  • 1/2 cup plain whole-milk yogurt
  • 400 g canned crushed tomatoes
  • 1/3 cup heavy cream
  • 3 tbsp unsalted butter
  • 2 tsp garam masala
  • 1 tbsp kashmiri chili powder
  • 2 tbsp ginger-garlic paste
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  1. Marinate cubed chicken with yogurt, 1 tbsp ginger-garlic paste, half the chili powder and 1 tsp garam masala; rest 20 minutes.
  2. Sear chicken in a hot pan over medium-high 6-8 minutes until browned but not fully cooked; set aside.
  3. Melt butter over medium heat, add remaining ginger-garlic paste and chili powder, cook 1 minute, then add crushed tomatoes and simmer 12 minutes until thickened and glossy.
  4. Blend the sauce smooth, return to pan, stir in cream, remaining garam masala and crushed kasuri methi.
  5. Add chicken and any juices; simmer gently 8-10 minutes until chicken is cooked through (74C). Season with salt.
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Buttermilk Fried Chicken

Buttermilk Fried Chicken

American · 45 min · chicken · low-carb, high-protein

Ingredients & steps ↓
  • 3 lb bone-in chicken pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 6 cups vegetable oil for frying
  1. Soak chicken in buttermilk with 1 tsp salt for at least 15 minutes.
  2. Whisk flour with paprika, garlic powder, remaining salt, and pepper.
  3. Dredge each piece heavily in seasoned flour, pressing to coat.
  4. Heat oil to 350F in a deep pot.
  5. Fry in batches 12 to 15 minutes, turning, until 165F internal and deep golden.
  6. Drain on a rack and rest 5 minutes before serving.
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Ca Kho To (Caramel Braised Catfish in Clay Pot)

Ca Kho To (Caramel Braised Catfish in Clay Pot)

Vietnamese · 55 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb catfish steaks
  • 3 tbsp sugar
  • 3 tbsp fish sauce
  • 2 shallots, sliced
  • 3 cloves garlic, minced
  • 1 cup coconut water
  • 2 scallions, sliced
  • 1 tsp black pepper
  1. Melt sugar in a clay pot or heavy pan over medium heat until amber, about 4 minutes.
  2. Add shallots and garlic, stir 30 seconds, then arrange the catfish steaks in a single layer.
  3. Add fish sauce, coconut water, and black pepper and bring to a gentle simmer.
  4. Braise uncovered 25-30 minutes, spooning sauce over the fish, until the liquid is syrupy.
  5. Scatter scallions over the top and simmer 2 more minutes.
  6. Cool and portion; the sauce clings to the fish as it sets.
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Cajun Blackened Catfish

Cajun Blackened Catfish

Bbq · 30 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 catfish fillets
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter
  • 1 lemon
  1. Combine smoked paprika, garlic powder, onion powder, thyme, cayenne, and salt into a blackening spice.
  2. Pat the catfish dry and coat both sides heavily with the spice blend.
  3. Heat a cast-iron skillet over high until nearly smoking and add the butter.
  4. Cook the fillets until a dark crust forms and the fish flakes at 145°F, about 3 to 4 minutes per side.
  5. Serve with lemon wedges.
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Cajun Breakfast Scramble

Cajun Breakfast Scramble

Cajun · 18 min · pork · gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 eggs
  • 6 oz andouille sausage
  • 0.5 green bell pepper
  • 0.5 yellow onion
  • 0.5 cup sharp cheddar cheese
  • 1 tbsp butter
  • 2 green onions
  • 0.5 tsp cajun seasoning
  1. Brown diced andouille in a skillet 4 minutes, then add diced bell pepper and onion and cook 3 minutes.
  2. Whisk the eggs with cajun seasoning.
  3. Add butter to the skillet, pour in the eggs, and stir gently over medium-low heat.
  4. Just before the eggs set, fold in cheddar.
  5. Top with sliced green onions and serve.
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Cajun Catfish Grits Bowl

Cajun Catfish Grits Bowl

Cajun · 20 min · fish · pescatarian, gluten-free, high-protein

Ingredients & steps ↓
  • 2 catfish fillets
  • 1 cup stone-ground grits
  • 2 tbsp butter
  • 0.5 cup sharp cheddar cheese
  • 1 tbsp cajun seasoning
  • 2 green onions
  • 0.5 lemon
  1. Bring 4 cups water to a boil, whisk in grits, and simmer 12 minutes, stirring often.
  2. Stir cheddar and 1 tbsp butter into the grits.
  3. Coat the catfish in cajun seasoning.
  4. Sear the fillets in the remaining butter 3 minutes per side until they flake.
  5. Flake fish over the grits and finish with green onions and a squeeze of lemon.
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Cajun Chicken and Sausage Pasta

Cajun Chicken and Sausage Pasta

Cajun · 35 min · chicken · high-protein

Ingredients & steps ↓
  • 1 lb boneless chicken breast
  • 8 oz smoked sausage
  • 12 oz penne pasta
  • 1 cup heavy cream
  • 0.75 cup parmesan cheese
  • 1 green bell pepper
  • 2 roma tomatoes
  • 2 tbsp cajun seasoning
  • 3 garlic cloves
  1. Cook penne in salted water until al dente, then drain and reserve 1/2 cup pasta water.
  2. Season diced chicken with cajun seasoning and saute with sliced sausage 8 minutes until browned.
  3. Add sliced bell pepper, garlic, and diced tomatoes; cook 4 minutes.
  4. Pour in cream, bring to a gentle simmer, and stir in parmesan until smooth.
  5. Toss the pasta into the sauce, loosening with pasta water as needed, and serve.
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Cajun Fried Catfish

Cajun Fried Catfish

Cajun · 30 min · fish · pescatarian, high-protein

Ingredients & steps ↓
  • 4 catfish fillets
  • 1.5 cups cornmeal
  • 0.5 cup all-purpose flour
  • 1 cup buttermilk
  • 2 tbsp cajun seasoning
  • 4 cups vegetable oil
  • 1 lemon
  1. Soak the catfish in buttermilk 10 minutes.
  2. Combine cornmeal, flour, and cajun seasoning in a shallow dish.
  3. Heat oil to 350F in a heavy pot.
  4. Dredge fillets in the cornmeal mix and fry 5-6 minutes until golden and crisp.
  5. Drain on a rack and serve with lemon wedges.
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Cajun Muffuletta Sandwich

Cajun Muffuletta Sandwich

Cajun · 20 min · pork · high-protein

Ingredients & steps ↓
  • 1 loaf round muffuletta bread
  • 6 oz sliced Genoa salami
  • 4 oz sliced mortadella
  • 6 oz sliced provolone cheese
  • 1.5 cups olive salad mix
  • 4 oz sliced capicola ham
  • 2 tbsp olive oil
  • 1 garlic clove
  1. Split the round loaf horizontally and pull out a little of the soft interior.
  2. Spread olive salad, including its oil, generously over both cut sides.
  3. Layer salami, mortadella, capicola, and provolone on the bottom half.
  4. Cap with the top, press firmly, and wrap tightly in plastic.
  5. Let it rest at least 30 minutes so the juices soak in, then cut into wedges.
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Cajun Shrimp Boil

Cajun Shrimp Boil

Cajun · 45 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓
  • 2 lb large shrimp, shell-on
  • 1.5 lb baby red potatoes
  • 4 ears corn on the cob
  • 12 oz smoked sausage
  • 0.5 cup crab boil seasoning
  • 2 lemons
  • 1 garlic head
  • 4 tbsp butter
  1. Fill a large stockpot with water, add crab boil seasoning, halved lemons, and garlic, and bring to a rolling boil.
  2. Add potatoes and boil 10 minutes.
  3. Add sliced sausage and corn and boil 8 minutes.
  4. Add the shrimp and cook 3 minutes until pink, then turn off the heat and let steep 5 minutes.
  5. Drain and pour onto a table lined with paper; drizzle with melted butter.
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Cajun Shrimp and Grits

Cajun Shrimp and Grits

Cajun · 20 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓
  • 0.75 lb medium shrimp, peeled
  • 1 cup stone-ground grits
  • 0.75 cup sharp cheddar cheese
  • 3 tbsp butter
  • 3 slices bacon
  • 3 green onions
  • 1.5 tsp cajun seasoning
  • 2 garlic cloves
  1. Bring 4 cups water to a boil, whisk in grits, reduce heat, and simmer 12 minutes, stirring often.
  2. Stir cheddar and 1 tbsp butter into the grits and keep warm.
  3. Crisp chopped bacon in a skillet, then set aside, leaving the fat.
  4. Toss shrimp with cajun seasoning and saute in the bacon fat with garlic 3-4 minutes until pink.
  5. Spoon shrimp over grits, top with bacon and sliced green onions.
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Camarones a la Diabla

Camarones a la Diabla

Mexican · 30 min · shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.25 lb large shrimp, peeled and deveined
  • 3 guajillo chiles
  • 4 chiles de arbol
  • 2 chipotle peppers in adobo
  • 3 roma tomatoes
  • 4 garlic cloves
  • 1/2 white onion
  • 2 tbsp olive oil
  • 3 cups cooked white rice
  1. Toast guajillo and arbol chiles for 30 seconds, then soak in hot water for 10 minutes.
  2. Blend the drained chiles with chipotles, tomatoes, garlic, and onion until smooth.
  3. Season the shrimp with salt and sear in olive oil over high heat for 1 minute per side, then remove.
  4. Pour the chile sauce into the same pan and simmer for 6 to 7 minutes until thickened.
  5. Return the shrimp to the sauce and cook for 2 minutes until just cooked through.
  6. Serve over white rice.
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Camarones al Mojo de Ajo

Camarones al Mojo de Ajo

Mexican · 25 min · shrimp · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb large shrimp, peeled and deveined
  • 12 garlic cloves
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 2 lime
  • 1/4 cup fresh parsley
  • 1 guajillo chile
  • 8 corn tortillas
  1. Finely slice the garlic and cut the guajillo into thin rings.
  2. Melt the butter with the olive oil over low heat and add the garlic and guajillo.
  3. Cook gently for 5 to 6 minutes until the garlic is soft and pale gold, not browned.
  4. Raise the heat to medium, add the shrimp, and cook for 4 to 5 minutes until pink and just firm.
  5. Finish with lime juice, salt, and chopped parsley.
  6. Serve with warm tortillas to soak up the garlic butter.
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Canh Chua Ca (Sweet and Sour Tamarind Fish Soup)

Canh Chua Ca (Sweet and Sour Tamarind Fish Soup)

Vietnamese · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1.25 lb catfish or basa fillet, chunked
  • 3 tbsp tamarind paste
  • 1 cup pineapple chunks
  • 2 tomatoes, wedged
  • 1 cup okra, sliced
  • 1 cup bean sprouts
  • 3 tbsp fish sauce
  • 1 tbsp sugar
  • 1/2 cup rice paddy herb and sawtooth herb
  • 1 tbsp garlic, fried
  1. Bring 6 cups water to a boil and stir in tamarind paste, fish sauce, and sugar.
  2. Add pineapple and tomatoes and simmer 5 minutes.
  3. Add the fish chunks and simmer gently 6-8 minutes until just cooked through.
  4. Add okra and bean sprouts and cook 2 more minutes.
  5. Taste and balance the sweet-sour with a little more sugar or tamarind.
  6. Stir in the herbs, top with fried garlic, and serve with rice.
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Cantonese Char Siu

Cantonese Char Siu

Chinese · 90 min · pork · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1 kg pork shoulder, cut into strips
  • 3 tbsp hoisin sauce
  • 3 tbsp honey
  • 2 tbsp light soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tsp five-spice powder
  • 4 cloves, grated garlic
  • 1 tbsp red fermented bean curd
  • 2 tbsp sugar
  1. Whisk all ingredients except half the honey into a marinade and coat the pork strips.
  2. Marinate covered in the fridge for at least 4 hours or overnight, reserving the leftover marinade.
  3. Roast on a rack at 425F for 20 minutes, then flip.
  4. Simmer the reserved marinade with the remaining honey into a glaze.
  5. Brush the pork with glaze and roast 15 to 20 minutes more until caramelized at the edges and 145F inside.
  6. Rest 10 minutes, then slice; portion and refrigerate or freeze for later meals.
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Cantonese Steamed Sea Bass

Cantonese Steamed Sea Bass

Chinese · 30 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 700 g whole sea bass, cleaned
  • 2 inches, julienned fresh ginger
  • 5, julienned scallions
  • 1 small bunch cilantro
  • 3 tbsp light soy sauce
  • 1 tsp sugar
  • 3 tbsp neutral oil
  • 1 tbsp Shaoxing wine
  1. Score the fish on both sides and lay half the ginger and scallion whites underneath it on a heatproof plate.
  2. Pour the Shaoxing wine over the fish and steam over rapidly boiling water for 10 to 12 minutes until the flesh flakes.
  3. Pour off the accumulated liquid and discard the cooked aromatics.
  4. Pile the fresh julienned ginger, scallion, and cilantro on top of the fish.
  5. Warm the soy sauce with sugar and 2 tbsp water and pour around the fish.
  6. Heat the oil until smoking and pour it over the aromatics to sizzle and release their fragrance.
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Cantonese Sweet and Sour Pork

Cantonese Sweet and Sour Pork

Chinese · 40 min · pork · gluten-free, dairy-free

Ingredients & steps ↓
  • 500 g pork shoulder, cubed
  • 1 green bell pepper, chunked
  • 1 red bell pepper, chunked
  • 1 cup pineapple chunks
  • 1/2 cup cornstarch
  • 1 egg
  • 3 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 tbsp sugar
  • 3 cups neutral oil for frying
  1. Marinate pork cubes with a pinch of salt and the beaten egg, then dredge thoroughly in cornstarch.
  2. Heat oil to 340F and fry the pork in batches for 4 minutes until pale golden, then drain.
  3. Raise the oil to 375F and double-fry the pork 1 minute until deep golden and crisp; drain.
  4. In a clean wok, simmer ketchup, vinegar, sugar, and 1/4 cup water until glossy, about 2 minutes.
  5. Add peppers and pineapple and toss 1 minute to just heat through.
  6. Add the fried pork and toss quickly to coat so it stays crisp.
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Cape Malay Chicken Curry

Cape Malay Chicken Curry

African · 55 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs
  • 2 yellow onion
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 cinnamon stick
  • 2 medium waxy potato
  • 1 can canned diced tomatoes
  • 1 tbsp apricot jam
  • 2 bay leaves
  • 3 tbsp vegetable oil
  1. Soften sliced onions in oil over medium 8 minutes, then add curry powder, turmeric, cinnamon, and bay and bloom 2 minutes.
  2. Add chunked chicken and stir to coat in the fragrant spices, 3 minutes.
  3. Add tomatoes and 1 cup water, cover, and simmer 15 minutes.
  4. Add cubed potatoes and cook 15 minutes more until tender.
  5. Stir in apricot jam for the signature sweet edge and season with salt.
  6. Serve with rice or roti and a spoon of sambal.
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Cappuccino Overnight Oats with Cocoa

Cappuccino Overnight Oats with Cocoa

Italian · 10 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup rolled oats
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 1/4 cup brewed espresso
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds
  1. Whisk milk, yogurt, cooled espresso, cocoa powder, and maple syrup in a bowl or jar.
  2. Stir in the rolled oats and chia seeds until fully combined.
  3. Cover and refrigerate overnight, at least 6 hours.
  4. Stir, add a splash of milk to loosen, and serve cold.
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Caprese Salad with Fresh Basil

Caprese Salad with Fresh Basil

Italian · 15 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb fresh mozzarella
  • 4 ripe tomatoes
  • 1 cup fresh basil
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • to taste flaky sea salt
  1. Slice tomatoes and mozzarella into even 1/4-inch rounds.
  2. Alternate and overlap tomato and mozzarella slices on a platter.
  3. Tuck whole basil leaves between the slices.
  4. Drizzle with olive oil and balsamic, then finish with flaky salt and pepper.
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Caribbean Coconut Curry Shrimp

Caribbean Coconut Curry Shrimp

Caribbean · 30 min · shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb large shrimp, peeled and deveined
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp curry powder
  • 1 medium yellow onion
  • 4 garlic cloves
  • 1 bell pepper
  • 1/2 Scotch bonnet pepper
  • 1 tsp fresh thyme
  • 2 tbsp lime juice
  • 2 tbsp vegetable oil
  • 1 tsp salt
  1. Season shrimp with 1 tbsp curry powder, salt, and lime juice; set aside 10 minutes.
  2. Heat oil in a skillet over medium and saute diced onion, garlic, bell pepper, and thyme 4 minutes.
  3. Add remaining curry powder and bloom 1 minute.
  4. Pour in coconut milk and minced Scotch bonnet; simmer 6 minutes to thicken.
  5. Add the shrimp and cook 4-5 minutes until pink and opaque.
  6. Serve over rice or with roti.
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Caribbean Fried Plantain with Eggs

Caribbean Fried Plantain with Eggs

Caribbean · 18 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 ripe plantains
  • 4 eggs
  • 2 stalks scallions
  • 1 Roma tomato
  • 3 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  1. Peel plantains and slice diagonally into 1/2-inch pieces.
  2. Heat 2 tbsp oil in a skillet over medium heat and fry plantain slices 2-3 minutes per side until golden; drain on paper towels.
  3. Whisk eggs with salt and pepper.
  4. In the same pan add remaining oil and saute sliced scallions and diced tomato 2 minutes.
  5. Pour in the eggs and softly scramble 2-3 minutes until just set.
  6. Serve the eggs alongside the fried plantains.
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Caribbean Plantain and Black Bean Bowl

Caribbean Plantain and Black Bean Bowl

Caribbean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 ripe plantains
  • 1 can (15 oz) canned black beans, drained
  • 1.5 cups long-grain white rice
  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 bell pepper
  • 2 tbsp lime juice
  • 3 tbsp fresh cilantro
  • 3 tbsp vegetable oil
  • 1.5 tsp salt
  1. Cook rice with a pinch of salt per package directions and keep warm.
  2. Fry sliced plantains in 2 tbsp oil over medium heat 2-3 minutes per side until golden; drain.
  3. Saute diced onion, garlic, and bell pepper in remaining oil 4 minutes.
  4. Add black beans, cumin, salt, and 1/2 cup water; simmer 10 minutes.
  5. Stir lime juice and cilantro into the beans.
  6. Build bowls with rice, black beans, and fried plantain.
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Carne Asada Tacos

Carne Asada Tacos

Mexican · 45 min · vegetarian, vegan, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb skirt steak
  • 1 orange
  • 3 lime
  • 4 garlic cloves
  • 1/2 cup fresh cilantro
  • 1 white onion
  • 12 corn tortillas
  • 1 tsp ground cumin
  • 2 tbsp vegetable oil
  1. Whisk orange juice, juice of 2 limes, minced garlic, cumin, oil, and salt into a marinade.
  2. Marinate the skirt steak for at least 20 minutes.
  3. Heat a grill or cast-iron pan until very hot.
  4. Sear the steak for 3 to 4 minutes per side for medium, then rest 5 minutes.
  5. Slice thinly against the grain and chop into bite-size pieces.
  6. Warm the tortillas and fill with steak, finely diced onion, cilantro, and lime wedges.
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Carolina Pulled Pork Sandwich

Carolina Pulled Pork Sandwich

Bbq · 20 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb cooked pulled pork
  • 4 brioche hamburger buns
  • 2 cups shredded green cabbage
  • 1/4 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 1/2 cup barbecue sauce
  • 1/2 cup dill pickle chips
  1. Warm the pulled pork with the barbecue sauce in a skillet until heated through.
  2. Toss the shredded cabbage with mayonnaise, apple cider vinegar, and a pinch of salt to make a quick slaw.
  3. Toast the brioche buns until lightly golden.
  4. Pile the saucy pork onto the bottom buns and top with slaw and pickle chips.
  5. Cap with the top buns and serve immediately.
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Carolina Pulled Pork Shoulder

Carolina Pulled Pork Shoulder

Bbq · 600 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 8 lb bone-in pork shoulder (Boston butt)
  • 1/4 cup brown sugar
  • 2 tbsp paprika
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 cup apple cider vinegar
  • 1 tbsp crushed red pepper flakes
  • 5 chunks hickory wood chunks
  1. Mix brown sugar, paprika, salt, and black pepper into a rub and coat the pork shoulder on all sides.
  2. Set the smoker to 225°F with hickory chunks and place the shoulder fat-side up. Smoke until the internal temperature reaches 165°F, about 6 hours.
  3. Wrap in foil and continue smoking until the meat reaches 203°F and the bone pulls clean, about 3 to 4 more hours.
  4. Whisk the apple cider vinegar with red pepper flakes and a pinch of salt to make an Eastern Carolina finishing sauce.
  5. Rest the shoulder 45 minutes, then pull the meat apart with claws or forks, discarding large fat pockets.
  6. Toss the pulled pork with the vinegar sauce to taste just before serving or storing.
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Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

Chinese · 30 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 500 g boneless chicken thigh, diced
  • 3/4 cup roasted cashews
  • 1 red bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves, minced garlic
  • 2 tbsp oyster sauce
  • 1.5 tbsp light soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp cornstarch
  • 3 tbsp neutral oil
  1. Toss the chicken with 1 tbsp soy sauce and the cornstarch and marinate 15 minutes.
  2. Whisk oyster sauce, hoisin, remaining soy, and 3 tbsp water into a sauce.
  3. Sear the chicken in 2 tbsp oil over high heat for 4 minutes until golden; remove.
  4. Add remaining oil, garlic, bell pepper, and celery and stir-fry 2 minutes.
  5. Return the chicken and pour in the sauce, tossing 2 minutes until glossy.
  6. Fold in the cashews off the heat so they stay crunchy.
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Cassoulet

Cassoulet

French · 150 min · beans · vegetarian, vegan, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb dried white beans
  • 1 lb pork sausages
  • 4 duck legs
  • 1 lb cubed pork shoulder
  • 1 diced yellow onion
  • 1 (14 oz) can canned diced tomatoes
  • 4 cups chicken stock
  • 4 cloves garlic
  • 1 cup breadcrumbs
  • 5 sprigs fresh thyme
  1. Soak the beans overnight, then drain and simmer in fresh water for 45 minutes until just tender.
  2. Brown the duck legs, sausages, and pork shoulder in a Dutch oven, then set the meats aside.
  3. Soften the onion and garlic, add the tomatoes, stock, thyme, and beans, and nestle the meats back in.
  4. Cover and bake at 325F for about 90 minutes until the beans are creamy and the meat is tender.
  5. Top with breadcrumbs and bake uncovered 30 minutes more, breaking the crust once, until golden.
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Century Egg and Pork Congee

Century Egg and Pork Congee

Chinese · 20 min · pork · dairy-free

Ingredients & steps ↓
  • 2 cups cooked jasmine rice
  • 150 g ground pork
  • 2 century eggs (preserved duck eggs)
  • 1 inch, julienned fresh ginger
  • 3, sliced scallions
  • 5 cups low-sodium chicken stock
  • 1 tbsp light soy sauce
  • 1/2 tsp white pepper
  • 1 tsp toasted sesame oil
  1. Marinate ground pork with the soy sauce, half the ginger, and white pepper for 5 minutes.
  2. Bring stock and cooked rice to a boil in a pot, then lower to a gentle simmer, stirring often so the rice breaks down into a smooth porridge, about 8 minutes.
  3. Peel the century eggs and cut each into 6 wedges.
  4. Drop small pinches of the marinated pork into the simmering congee and cook until no longer pink, 3 to 4 minutes.
  5. Stir in the century egg wedges and remaining ginger and simmer 1 minute to warm through.
  6. Finish with sesame oil and top each bowl with scallions.
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Cha Gio (Crispy Fried Pork Spring Rolls)

Cha Gio (Crispy Fried Pork Spring Rolls)

Vietnamese · 55 min · pork · dairy-free

Ingredients & steps ↓
  • 12 oz ground pork
  • 20 sheets spring roll wrappers
  • 1/2 cup dried wood ear mushrooms, soaked
  • 2 oz glass noodles, soaked and cut
  • 1 carrot, grated
  • 2 shallots, minced
  • 1 egg
  • 1 tbsp fish sauce
  • 1/2 tsp black pepper
  • 3 cups neutral oil for frying
  1. Mix pork, chopped wood ear, glass noodles, carrot, shallots, egg, fish sauce, and pepper into a filling.
  2. Place a spoon of filling on a wrapper, fold in sides, and roll tightly, sealing the edge with water.
  3. Repeat until all rolls are formed, keeping them from touching.
  4. Heat oil to 350F in a deep pot.
  5. Fry rolls in batches 6-8 minutes, turning, until deep golden and crisp; drain on a rack.
  6. Rest 2 minutes and serve with nuoc cham and lettuce and herbs for wrapping.
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Chana Masala

Chana Masala

Indian · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (800 g) canned chickpeas
  • 1 large yellow onion
  • 400 g canned crushed tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp amchur (dried mango powder)
  • 1 tsp garam masala
  • 2 tbsp neutral oil
  1. Saute finely chopped onion in oil over medium heat 6-7 minutes until golden.
  2. Add ginger-garlic paste and cook 1 minute, then stir in cumin and coriander for 30 seconds.
  3. Add crushed tomatoes and cook 6-8 minutes until the oil separates and the masala thickens.
  4. Add drained chickpeas with 3/4 cup water; simmer 10 minutes, lightly mashing some chickpeas to thicken.
  5. Finish with amchur and garam masala, adjust salt and simmer 2 more minutes.
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Chana Masala (Chickpea Curry)

Chana Masala (Chickpea Curry)

Indian · 30 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1.5 tsp garam masala
  • 1 can (14 oz) crushed tomatoes
  • 2 cans (15 oz each) chickpeas, drained
  • 1 cup water
  • 1/3 cup cilantro
  • 1 lemon, juiced
  • 1 tsp kosher salt
  • 3 cups basmati rice, cooked
  1. Heat oil in a wide skillet over medium-high. Cook onion 8 min until deeply golden — this is the flavor base.
  2. Add garlic + ginger; cook 1 min. Add cumin, coriander, turmeric; toast 30 sec until fragrant.
  3. Add tomatoes + salt; simmer 5 min. Add chickpeas + water; simmer 10 min, mashing some chickpeas to thicken.
  4. Stir in garam masala + lemon juice. Top with cilantro; serve over rice.
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Chao Ga (Vietnamese Chicken Rice Congee)

Chao Ga (Vietnamese Chicken Rice Congee)

Vietnamese · 20 min · chicken · gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 cups cooked jasmine rice
  • 4 cups chicken broth
  • 8 oz cooked shredded chicken breast
  • 1 tbsp fresh ginger, julienned
  • 3 scallions, sliced
  • 2 tbsp fried shallots
  • 1 tbsp fish sauce
  • 1/2 tsp white pepper
  • 1/4 cup cilantro
  1. Combine cooked rice, chicken broth, and julienned ginger in a pot and bring to a boil.
  2. Simmer 12-15 minutes, stirring occasionally, until the rice breaks down into a loose porridge.
  3. Stir in the shredded chicken and warm through for 2 minutes.
  4. Season with fish sauce and white pepper.
  5. Ladle into bowls and top with scallions, fried shallots, and cilantro.
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Cheese Enchiladas with Chili Gravy

Cheese Enchiladas with Chili Gravy

Tex-mex · 50 min · vegetarian

Ingredients & steps ↓
  • 12 Corn tortillas
  • 3 cups Shredded cheddar cheese
  • 1, finely diced Yellow onion
  • 3 tbsp All-purpose flour
  • 2 tbsp Chili powder
  • 1 tsp Ground cumin
  • 2.5 cups Vegetable broth
  • 1/4 cup Vegetable oil
  1. Preheat the oven to 375F. Make the chili gravy: heat the oil, whisk in the flour, chili powder, and cumin, and cook 1 minute.
  2. Slowly whisk in the broth and simmer until thickened, about 5 minutes. Season with salt.
  3. Warm the tortillas to make them pliable, then dip each in the chili gravy.
  4. Fill each with cheese and a little diced onion, roll up, and place seam-side down in a 9x13 dish.
  5. Pour the remaining gravy over the top and cover with the rest of the cheese.
  6. Bake until bubbling, about 20 minutes.
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Chicken Caesar Wrap

Chicken Caesar Wrap

American · 15 min · chicken · high-protein

Ingredients & steps ↓
  • 2 cups cooked chicken breast, sliced
  • 3 cups romaine lettuce, chopped
  • 1/3 cup caesar dressing
  • 1/3 cup grated parmesan cheese
  • 4 large flour tortillas
  • 1/2 cup croutons, crushed
  • 1/4 tsp black pepper
  1. Toss romaine with caesar dressing and half the parmesan in a bowl.
  2. Warm tortillas 20 seconds so they roll without cracking.
  3. Lay chicken down the center of each tortilla.
  4. Top with dressed romaine, remaining parmesan, and crushed croutons.
  5. Season with black pepper, fold in the sides, and roll tightly.
  6. Slice each wrap in half on the diagonal and serve.
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Chicken Chettinad

Chicken Chettinad

Indian · 55 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 700 g bone-in chicken thighs
  • 1/3 cup shredded coconut
  • 1 tbsp coriander seeds
  • 4 dried red chilies
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 2 medium yellow onion
  • 2 tbsp ginger-garlic paste
  • 2 roma tomato
  • 3 tbsp neutral oil
  1. Dry-roast coconut, coriander seeds, dried chilies, peppercorns and fennel in a pan over medium heat 3-4 minutes until fragrant, then grind to a paste with a little water.
  2. Saute sliced onion in oil 7 minutes until golden, add ginger-garlic paste and cook 1 minute.
  3. Add chopped tomato and cook 5 minutes until pulpy.
  4. Add chicken and brown 5 minutes, then stir in the ground spice paste and 1 cup water.
  5. Cover and simmer 20-25 minutes until chicken is cooked through and the gravy is thick; season with salt.
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Chicken Chow Mein

Chicken Chow Mein

Chinese · 28 min · chicken · dairy-free

Ingredients & steps ↓
  • 400 g fresh thin chow mein noodles
  • 250 g boneless chicken thigh, sliced
  • 2 stalks celery, sliced
  • 1 carrot, julienned
  • 1.5 cups bean sprouts
  • 3, cut into lengths scallions
  • 2 tbsp oyster sauce
  • 1.5 tbsp light soy sauce
  • 1 tsp cornstarch
  • 3 tbsp neutral oil
  1. Toss chicken with cornstarch and 1 tbsp soy sauce and rest 10 minutes.
  2. Boil noodles until barely tender, drain, and pan-fry in 1 tbsp oil over high heat until edges crisp; set aside.
  3. Stir-fry the chicken in 1 tbsp oil for 3 minutes until cooked through, then remove.
  4. Add remaining oil, carrot, and celery and stir-fry 2 minutes.
  5. Return noodles and chicken with oyster sauce and remaining soy, tossing 2 minutes.
  6. Add bean sprouts and scallions and toss 1 minute until just wilted.
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Chicken Enchiladas with Red Sauce

Chicken Enchiladas with Red Sauce

Tex-mex · 55 min · chicken · high-protein

Ingredients & steps ↓
  • 3 cups Cooked shredded chicken
  • 12 Corn tortillas
  • 3 cups Red enchilada sauce
  • 2 cups Shredded cheddar cheese
  • 1, diced Yellow onion
  • 1 can (4 oz) Canned diced green chiles
  • 1 tsp Ground cumin
  • 2 tbsp Vegetable oil
  1. Preheat the oven to 375F. Saute the onion in oil until soft, about 4 minutes, then mix with the chicken, green chiles, cumin, and 1/2 cup cheese.
  2. Warm the tortillas briefly to make them pliable, then dip each in enchilada sauce.
  3. Spread a thin layer of sauce in a 9x13 baking dish.
  4. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
  5. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
  6. Bake until bubbling and the cheese is melted, about 25 minutes.
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Chicken Etouffee

Chicken Etouffee

Cajun · 55 min · chicken · high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs
  • 5 tbsp butter
  • 0.33 cup all-purpose flour
  • 1 yellow onion
  • 1 green bell pepper
  • 2 celery stalks
  • 3 cups chicken stock
  • 1.5 tbsp cajun seasoning
  • 3 green onions
  • 2 cups long-grain white rice
  1. Melt butter and whisk in flour, cooking to a medium-brown roux, about 12 minutes.
  2. Add diced onion, bell pepper, and celery and cook 6 minutes.
  3. Whisk in the stock and cajun seasoning to build a smooth gravy.
  4. Add diced chicken thighs and simmer 25 minutes until tender and the sauce thickens.
  5. Stir in green onions and serve over white rice.
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Chicken Gyro Bowl

Chicken Gyro Bowl

Greek · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 1.25 lb boneless chicken thighs
  • 3 cups cooked white rice
  • 1 cucumber
  • 1 cup cherry tomatoes
  • 1/2 red onion
  • 3/4 cup plain Greek yogurt
  • 1 lemon
  • 2 garlic cloves
  • 1 tbsp dried oregano
  • 3 tbsp olive oil
  1. Toss chicken with olive oil, lemon juice, oregano, and half the minced garlic; marinate 15 minutes.
  2. Make tzatziki by mixing yogurt with grated cucumber, remaining garlic, and a pinch of salt.
  3. Sear chicken over medium-high heat about 12 minutes until 165F, then slice.
  4. Divide rice among bowls and top with sliced chicken, tomatoes, and red onion.
  5. Spoon tzatziki over the top and finish with a squeeze of lemon.
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Chicken Katsu Don

Chicken Katsu Don

Japanese · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 500 g boneless chicken thighs
  • 1.5 cups panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 4 eggs
  • 1 yellow onion
  • 1 cup dashi stock
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 4 cups cooked short-grain rice
  • 2 cups neutral frying oil
  1. Pound chicken thighs to even 1.5 cm thickness, season with salt. Dredge in flour, dip in 1 beaten egg, then coat in panko.
  2. Heat frying oil to 170C. Fry cutlets 3-4 minutes per side until golden and internal temp reaches 74C. Drain and rest, then slice into strips.
  3. In a small pan, simmer dashi, soy sauce, mirin and thinly sliced onion for 5 minutes until onion softens.
  4. Lay sliced katsu into the simmering broth. Pour 3 beaten eggs over the top and cover; cook 2 minutes until eggs are just set.
  5. Slide each portion of katsu and egg over a bowl of hot rice, spooning some broth on top. Serve immediately.
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Chicken Pot Pie

Chicken Pot Pie

American · 55 min · chicken

Ingredients & steps ↓
  • 3 cups cooked chicken, shredded
  • 2 cups frozen mixed vegetables
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 sheet refrigerated pie crust
  • 1 tsp salt
  • 1/2 tsp black pepper
  1. Preheat oven to 400F.
  2. Melt butter in a skillet, whisk in flour, and cook 1 minute.
  3. Gradually whisk in broth and milk; simmer until thickened, 4 minutes.
  4. Stir in chicken, vegetables, salt, and pepper, then pour into a deep pie dish.
  5. Lay pie crust over the top, crimp the edges, and cut a few vents.
  6. Bake 30 minutes until the crust is golden; cool 10 minutes before serving.
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Chicken Queso Quesadilla

Chicken Queso Quesadilla

Tex-mex · 22 min · chicken · high-protein

Ingredients & steps ↓
  • 2 cups Cooked shredded chicken
  • 4 Large flour tortillas (burrito size)
  • 2 cups Shredded Monterey Jack cheese
  • 1 can (4 oz) Canned diced green chiles
  • 1/2, diced Yellow onion
  • 1 tsp Ground cumin
  • 2 tbsp Butter
  1. Toss the shredded chicken with cumin, green chiles, and diced onion.
  2. Melt a little butter in a large skillet over medium heat.
  3. Place a tortilla in the skillet, cover half with cheese, then chicken mixture, then more cheese, and fold over.
  4. Cook until the bottom is golden, about 3 minutes, then flip and cook 2 more minutes until crisp and the cheese melts.
  5. Repeat with the remaining tortillas, adding butter as needed.
  6. Let rest 1 minute, then cut each quesadilla into wedges.
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Chicken Shawarma Rice Bowl with Tahini

Chicken Shawarma Rice Bowl with Tahini

Mediterranean · 35 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 500g boneless chicken thighs
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 cup basmati rice
  • 3 tbsp tahini
  • 1, juiced lemon
  • 1.5 cups, diced cucumber and tomato
  • 2 tbsp extra-virgin olive oil
  1. Toss the chicken thighs with cumin, coriander, turmeric, paprika, olive oil, and salt and marinate 10 minutes.
  2. Cook the basmati rice according to package directions and keep warm.
  3. Sear the chicken in a hot skillet over medium-high heat for 6 to 7 minutes per side until cooked through to 165F, then slice.
  4. Whisk the tahini with lemon juice and a few tablespoons of water until pourable.
  5. Divide rice among bowls, top with sliced chicken and the cucumber-tomato salad, and drizzle with tahini sauce.
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Chicken Shawarma Wraps with Garlic Toum

Chicken Shawarma Wraps with Garlic Toum

Middle-eastern · 50 min · chicken · high-protein

Ingredients & steps ↓
  • 2 lb boneless chicken thighs
  • 1/2 cup plain yogurt
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 6 garlic cloves
  • 2 lemon
  • 3/4 cup neutral oil
  • 4 large flour flatbreads
  • to serve tomatoes and pickles
  1. Toss chicken with yogurt, cumin, paprika, turmeric, cinnamon, 3 minced garlic cloves, juice of 1 lemon, and salt. Marinate 20 minutes.
  2. For toum, blend 3 garlic cloves with 1/2 tsp salt and juice of 1 lemon, then very slowly stream in the oil until it emulsifies into a fluffy white sauce.
  3. Heat a heavy skillet or grill pan over medium-high and sear chicken 5-6 minutes per side until charred and 165F.
  4. Rest 5 minutes, then slice thin across the grain.
  5. Warm flatbreads, spread with toum, and fill with chicken, tomatoes, and pickles.
  6. Roll tightly and toast seam-side down 1 minute to seal.
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Chicken Souvlaki Skewers

Chicken Souvlaki Skewers

Greek · 40 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs
  • 3 tbsp olive oil
  • 1 lemon
  • 3 garlic cloves
  • 1 tbsp dried oregano
  • 1 red onion
  • 1 green bell pepper
  • 1/4 cup plain Greek yogurt
  1. Cut chicken into 1.5-inch cubes and toss with olive oil, lemon juice, minced garlic, oregano, and yogurt.
  2. Marinate at least 20 minutes (up to overnight) in the fridge.
  3. Thread chicken onto skewers, alternating with onion and pepper chunks.
  4. Grill or broil over high heat, turning every few minutes, about 12-15 minutes until 165F internal.
  5. Rest 5 minutes and finish with a squeeze of lemon.
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Chicken Taco Bowl

Chicken Taco Bowl

Tex-mex · 30 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.25 lb Boneless skinless chicken breast
  • 3 cups Cooked cilantro-lime rice
  • 1 can (15 oz), rinsed Canned black beans
  • 1.5 cups Frozen corn
  • 3 cups, shredded Romaine lettuce
  • 1 cup Pico de gallo
  • 2 tbsp Taco seasoning
  • 2 tbsp Olive oil
  1. Toss the chicken with taco seasoning and 1 tbsp oil.
  2. Heat remaining oil in a skillet over medium-high and cook chicken until 165F internal, about 6 minutes per side. Rest 5 minutes, then slice.
  3. Warm the black beans and corn together in a small saucepan, about 4 minutes.
  4. Divide the rice among four bowls.
  5. Top each with sliced chicken, beans and corn, shredded romaine, and pico de gallo.
  6. Season with salt and a squeeze of lime to serve.
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Chicken Tagine with Olives and Preserved Lemon

Chicken Tagine with Olives and Preserved Lemon

Mediterranean · 55 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 8 bone-in chicken thighs
  • 2, sliced yellow onion
  • 4, minced garlic cloves
  • 1, rind sliced preserved lemon
  • 3/4 cup, pitted green olives
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 pinch saffron threads
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup, chopped fresh cilantro
  1. Brown the seasoned chicken thighs in olive oil in a heavy pot over medium-high heat, then set aside.
  2. Lower the heat and soften the onions for 8 minutes, then add garlic, ginger, turmeric, and saffron.
  3. Return the chicken to the pot with a cup of water and bring to a simmer.
  4. Cover and cook for 30 minutes until the chicken is tender and reaches 175F.
  5. Stir in the preserved lemon and olives and simmer uncovered for 5 minutes to reduce the sauce.
  6. Scatter cilantro over the top and serve with bread or couscous.
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Chicken Teriyaki Bento

Chicken Teriyaki Bento

Japanese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 500 g boneless chicken thighs
  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 4 cups cooked short-grain rice
  • 1 head broccoli
  • 3 eggs
  • 1 tbsp neutral oil
  1. Whisk soy sauce, mirin, sake and sugar for the teriyaki glaze.
  2. Sear chicken skin-side down in oil over medium 6 minutes, flip, and cook 5 minutes to 74C.
  3. Add the glaze and simmer 2-3 minutes, turning the chicken until coated and glossy; slice.
  4. Blanch broccoli florets 2 minutes and shock in cold water to keep them bright.
  5. Cook beaten eggs into a thin folded omelet and slice into ribbons.
  6. Pack rice, sliced teriyaki chicken, broccoli and egg into bento boxes; cool fully before sealing.
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Chicken Tikka Masala

Chicken Tikka Masala

Indian · 55 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 600 g boneless chicken breast
  • 1/2 cup plain yogurt
  • 400 g canned crushed tomatoes
  • 1/4 cup heavy cream
  • 1 medium yellow onion
  • 2 tbsp ginger-garlic paste
  • 2 tsp garam masala
  • 1 tbsp smoked paprika
  • 2 tbsp neutral oil
  1. Marinate cubed chicken in yogurt, 1 tbsp ginger-garlic paste, half the garam masala and half the paprika for 20 minutes.
  2. Sear chicken in 1 tbsp oil over high heat 5-6 minutes to char the edges; set aside.
  3. Saute chopped onion in remaining oil 6 minutes, add rest of ginger-garlic paste and spices, cook 1 minute.
  4. Add crushed tomatoes and simmer 10 minutes until thick, then blend smooth and return to pan.
  5. Stir in cream, add chicken and simmer 8 minutes until cooked through (74C); season with salt.
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Chicken Tinga Tostadas

Chicken Tinga Tostadas

Mexican · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless skinless chicken thighs
  • 1 large yellow onion, sliced
  • 4 cloves garlic, smashed
  • 1 can (14 oz) fire-roasted tomatoes
  • 2 peppers + 1 tsp sauce chipotle in adobo
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 10 tostada shells
  • 4 oz queso fresco, crumbled
  • 1 avocado, sliced
  • 1 lime
  • 1 tsp kosher salt
  1. Simmer chicken with onion, garlic, salt + water to cover in a saucepan 18 min until cooked through. Reserve 1/2 cup poaching liquid; shred chicken.
  2. Blend tomatoes, chipotles + adobo, half the cooked onion, oregano, cumin until smooth.
  3. Return blended sauce to the pan with shredded chicken + reserved liquid. Simmer 5 min to thicken slightly.
  4. Pile chicken onto tostadas; top with queso fresco, avocado, lime.
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Chicken Tinga Tostadas

Chicken Tinga Tostadas

Mexican · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 1.25 lb boneless skinless chicken breasts
  • 4 roma tomatoes
  • 3 chipotle peppers in adobo
  • 1 white onion
  • 3 garlic cloves
  • 8 tostada shells
  • 1 cup canned refried pinto beans
  • 1/3 cup Mexican crema
  • 1/2 cup crumbled queso fresco
  • 2 cups shredded romaine lettuce
  1. Simmer the chicken breasts in salted water for 15 minutes, then shred and reserve some cooking liquid.
  2. Blend tomatoes, chipotles, half the onion, and garlic until smooth.
  3. Slice the remaining onion and cook in 1 tbsp oil for 4 minutes until soft.
  4. Add the blended sauce and cook for 6 minutes until deepened in color.
  5. Fold in the shredded chicken with a splash of the cooking liquid and simmer 3 minutes to coat.
  6. Spread beans on each tostada, pile on the tinga, and top with lettuce, crema, and queso fresco.
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Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

Cajun · 90 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs
  • 12 oz andouille sausage
  • 0.75 cup all-purpose flour
  • 0.75 cup vegetable oil
  • 1 large yellow onion
  • 1 green bell pepper
  • 3 celery stalks
  • 8 cups chicken stock
  • 2 tbsp cajun seasoning
  • 2 cups long-grain white rice
  1. Whisk oil and flour in a heavy pot over medium heat. Stir constantly 30-40 minutes until the roux is dark chocolate brown; do not let it burn.
  2. Add diced onion, bell pepper, and celery to the roux and cook 6-8 minutes until softened.
  3. Slowly whisk in the chicken stock, then add cajun seasoning and sliced andouille. Bring to a simmer.
  4. Add the chicken thighs and simmer uncovered 45 minutes, skimming fat off the top.
  5. Remove chicken, shred, and return to the pot. Simmer 10 more minutes and adjust seasoning.
  6. Meanwhile cook rice in 4 cups water 18 minutes until tender.
  7. Serve gumbo ladled over a scoop of white rice.
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Chicken and Sausage Jambalaya Big Batch

Chicken and Sausage Jambalaya Big Batch

Cajun · 75 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb boneless chicken thighs
  • 1 lb andouille sausage
  • 4 cups long-grain white rice
  • 2 yellow onion
  • 2 green bell pepper
  • 4 celery stalks
  • 6 cups chicken stock
  • 28 oz can diced tomatoes
  • 3 tbsp cajun seasoning
  • 6 green onions
  1. Brown the sliced andouille and diced chicken thighs in a large pot 10 minutes; set aside.
  2. Saute diced onion, bell pepper, and celery in the rendered fat 8 minutes.
  3. Stir in rice and cajun seasoning and toast 3 minutes.
  4. Add tomatoes, stock, and the reserved meats; bring to a boil.
  5. Cover and simmer on low 25 minutes without stirring until rice is tender.
  6. Rest 10 minutes, fold in green onions, and portion for the week.
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Chicken and Veggie Rice Bowl

Chicken and Veggie Rice Bowl

American · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 2 Boneless skinless chicken breasts
  • 1 cup Brown rice
  • 2 cups sliced Bell peppers (red, yellow, green)
  • 1 cup sliced Zucchini
  • 2 tablespoons Olive oil
  • 2 tablespoons Soy sauce
  • 2 Garlic cloves
  • to taste Salt and pepper
  1. Cook the brown rice according to package instructions, set aside.
  2. While rice cooks, dice the chicken breasts into bite-sized pieces.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 8-10 minutes. Remove and set aside.
  4. In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, about 30 seconds.
  5. Add sliced bell peppers and zucchini to the skillet. Cook until vegetables are tender, about 5-7 minutes.
  6. Return cooked chicken to the skillet, add soy sauce, and stir to combine. Cook for another 2-3 minutes to meld flavors.
  7. Serve the chicken and vegetable mixture over the cooked brown rice.
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Chickpea Shakshuka

Chickpea Shakshuka

Mediterranean · 30 min · beans · vegetarian

Ingredients & steps ↓
  • 3 tbsp olive oil
  • 1 yellow onion, sliced
  • 1 bell pepper, sliced
  • 4 cloves garlic, minced
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) chickpeas, drained
  • 5 eggs
  • 3 oz feta, crumbled
  • 1/3 cup fresh parsley
  • 1 loaf crusty bread
  • 1 tsp kosher salt
  1. Heat oil in a 12-inch skillet over medium. Cook onion + bell pepper 8 min until soft.
  2. Add garlic, cumin, paprika; stir 30 sec. Add tomatoes + chickpeas + salt; simmer 10 min to thicken.
  3. Make 5 wells in the sauce; crack an egg into each. Cover, reduce heat to low, cook 6–8 min until whites are set but yolks still runny.
  4. Off heat. Scatter feta + parsley. Serve with bread for scooping.
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Chilaquiles Rojos

Chilaquiles Rojos

Mexican · 20 min · vegetarian

Ingredients & steps ↓
  • 6 cups corn tortilla chips
  • 3 guajillo chiles
  • 4 roma tomatoes
  • 1/2 white onion
  • 2 garlic cloves
  • 2 large eggs
  • 1/4 cup Mexican crema
  • 1/3 cup crumbled queso fresco
  • 2 tbsp vegetable oil
  1. Toast guajillo chiles in a dry pan for 30 seconds, then soak in hot water for 5 minutes.
  2. Blend the drained chiles with tomatoes, onion, garlic, and 1/2 cup water until smooth.
  3. Fry the salsa in oil over medium heat for 6 minutes until slightly thickened; season with salt.
  4. Fold the tortilla chips into the simmering salsa and toss for 1 to 2 minutes so they soften but stay intact.
  5. Fry or scramble the eggs to your liking in a separate pan.
  6. Plate the chilaquiles, top with the eggs, and finish with crema, queso fresco, and sliced onion.
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Chiles Rellenos

Chiles Rellenos

Mexican · 55 min · vegetarian

Ingredients & steps ↓
  • 6 poblano peppers
  • 2.5 cups shredded Oaxaca cheese
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 5 roma tomatoes
  • 1/2 white onion
  • 2 garlic cloves
  • 2 cups vegetable oil for frying
  1. Char the poblanos over an open flame until blackened, then steam in a covered bowl for 10 minutes and peel.
  2. Cut a slit in each pepper, remove seeds, and stuff with Oaxaca cheese.
  3. Blend tomatoes, onion, and garlic and simmer into a tomato caldillo for 10 minutes; season with salt.
  4. Separate the eggs and beat the whites to stiff peaks, then fold in the yolks.
  5. Dust each stuffed pepper in flour, coat in the egg batter, and fry in 375 F oil for 3 minutes until golden, turning once.
  6. Serve the fried chiles in the warm tomato caldillo.
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Chinese Cabbage and Mushroom Breakfast Stir-Fry

Chinese Cabbage and Mushroom Breakfast Stir-Fry

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 4 cups, chopped Chinese cabbage
  • 1 cup, sliced Shiitake mushrooms
  • 4 large Eggs
  • 3, minced Garlic cloves
  • 1 inch, minced Ginger root
  • 2 tbsp Coconut aminos
  • 1 tbsp Sesame oil
  • 2, sliced Green onions
  • to taste Salt
  • to taste Black pepper
  1. Heat sesame oil in a large skillet or wok over medium-high heat.
  2. Add minced garlic and ginger; sauté for 1 minute until fragrant.
  3. Add sliced shiitake mushrooms; cook for 3-4 minutes until tender.
  4. Stir in chopped Chinese cabbage; cook for 4-5 minutes until wilted and slightly browned.
  5. Push vegetables to the side of the skillet; crack eggs into the empty side and scramble until just set.
  6. Mix eggs into the vegetables, then add coconut aminos, salt, and pepper; cook for another 2 minutes.
  7. Remove from heat and garnish with sliced green onions.
  8. Serve hot, directly from the skillet.
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Chinese Chicken Lettuce Wraps

Chinese Chicken Lettuce Wraps

Chinese · 35 min · chicken · dairy-free, low-carb

Ingredients & steps ↓
  • 1 lb ground chicken
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 3 cloves garlic cloves
  • 3 stalks green onions
  • 1 medium carrot
  • 8 leaves iceberg lettuce heads
  • 1 tsp sesame oil
  • 1 tbsp cooking oil
  • to taste salt
  1. Wash and prepare all vegetables: chop green onions, grate or finely dice carrot, and set aside.
  2. Heat cooking oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 5-7 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in soy sauce, hoisin sauce, rice vinegar, sesame oil, and salt. Cook for another 3-4 minutes until flavors meld.
  5. Remove from heat and stir in chopped green onions and grated carrot.
  6. Spoon the chicken mixture onto individual lettuce leaves, wrapping them like tacos.
  7. Serve immediately, garnished with extra green onions if desired.
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Chinese Chicken and Vegetable Rice Bowl

Chinese Chicken and Vegetable Rice Bowl

Chinese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 2 Boneless, skinless chicken breasts
  • 1.5 cups Brown rice
  • 2 Bell peppers (mixed colors)
  • 2 Carrots
  • 1 cup Snow peas
  • 3 tbsp Soy sauce
  • 3 Garlic cloves
  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil
  • 2 Green onions
  1. Cook the brown rice according to package instructions and set aside.
  2. While rice cooks, dice the chicken breasts into bite-sized pieces.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 7-8 minutes.
  4. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Then, add sliced bell peppers, carrots, and snow peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
  5. Pour soy sauce and sesame oil over the chicken and vegetables. Stir well to combine and cook for another 2 minutes.
  6. Serve the stir-fry over the cooked brown rice. Garnish with chopped green onions.
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Chinese Egg Drop Noodle Soup

Chinese Egg Drop Noodle Soup

Chinese · 35 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 8 oz Egg noodles
  • 4 cups Chicken broth
  • 2 large Eggs
  • 3 stalks Scallions
  • 2 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1 tbsp Cornstarch
  • to taste Salt
  • to taste White pepper
  1. Bring the chicken broth to a boil in a large pot over medium-high heat.
  2. Add the egg noodles to the boiling broth and cook according to package instructions, about 8 minutes.
  3. In a small bowl, beat the eggs with a pinch of salt and white pepper.
  4. Mix cornstarch with 2 tablespoons of water to create a slurry.
  5. Reduce the heat to low. Slowly pour the beaten eggs into the hot broth in a thin stream, stirring gently to create egg ribbons.
  6. Add soy sauce, sesame oil, and the cornstarch slurry to the soup, stirring to thicken slightly.
  7. Chop scallions and sprinkle over the soup just before serving.
  8. Taste and adjust seasoning if needed. Serve hot.
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Chinese Egg Drop Soup with Spinach and Mushrooms

Chinese Egg Drop Soup with Spinach and Mushrooms

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 4 large Eggs
  • 2 cups Fresh spinach
  • 1 cup Mushrooms (shiitake or button)
  • 4 cups Chicken broth (unsalted)
  • 1 inch piece Ginger (fresh)
  • 2 cloves Garlic
  • 1 teaspoon Sesame oil
  • 2 stalks Green onions
  • to taste Salt
  • to taste Pepper
  1. Prepare the ingredients: wash spinach and mushrooms; thinly slice mushrooms and chop green onions; grate ginger and mince garlic.
  2. In a pot, bring chicken broth to a gentle simmer over medium heat.
  3. Add ginger and garlic to the broth; cook for 2-3 minutes until fragrant.
  4. Add sliced mushrooms to the broth and cook for 3-4 minutes until tender.
  5. Stir in the spinach and cook for another 1-2 minutes until wilted.
  6. In a small bowl, beat the eggs lightly. Slowly drizzle the eggs into the simmering soup while gently stirring to create egg ribbons.
  7. Add sesame oil, salt, and pepper to taste. Remove from heat.
  8. Garnish with chopped green onions before serving.
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Chinese Eggplant and Ground Chicken Stir-Fry (Paleo)

Chinese Eggplant and Ground Chicken Stir-Fry (Paleo)

Chinese · 25 min · chicken · dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 3 medium Chinese eggplant
  • 1 pound Ground chicken
  • 3 Garlic cloves
  • 1 inch piece Fresh ginger
  • 2 stalks Green onions
  • 2 tbsp Coconut aminos (gluten-free soy sauce substitute)
  • 1 tbsp Sesame oil
  • 1/2 tsp Red chili flakes (optional)
  1. Wash and cut the Chinese eggplants into bite-sized pieces. Mince garlic and ginger. Slice green onions.
  2. Heat sesame oil in a large skillet or wok over medium-high heat.
  3. Add ground chicken to the skillet, breaking it apart with a spatula. Cook until browned, about 5 minutes.
  4. Add minced garlic and ginger to the skillet; cook for 1 minute until fragrant.
  5. Stir in eggplant pieces and cook for another 5-7 minutes until tender and slightly caramelized.
  6. Add coconut aminos, red chili flakes (if using), and stir well to combine. Cook for 2-3 more minutes.
  7. Garnish with sliced green onions and serve hot.
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Chinese Lemon Chicken Wraps

Chinese Lemon Chicken Wraps

Chinese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 2 boneless skinless chicken breasts
  • 4 large flour tortillas
  • 4 fresh lettuce leaves
  • 1/4 cup lemon juice
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  1. Slice the chicken breasts into thin strips. Mince the garlic cloves.
  2. In a bowl, combine lemon juice, honey, soy sauce, minced garlic, and cornstarch to make the marinade.
  3. Toss the chicken strips in the marinade and let sit for 10 minutes.
  4. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 7-8 minutes.
  5. While chicken cooks, prepare the lemon glaze by simmering the remaining marinade until slightly thickened, about 2-3 minutes.
  6. Warm the tortillas in a dry skillet or microwave for a few seconds.
  7. Assemble wraps by placing lettuce leaves on each tortilla, topping with cooked chicken, then drizzle with lemon glaze.
  8. Roll up the wraps, cut in half if desired, and serve immediately.
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Chinese Scallion Beef Wraps

Chinese Scallion Beef Wraps

Chinese · 35 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb thinly sliced beef (sirloin or flank)
  • 4 large flour tortillas or Chinese scallion pancakes
  • 1 cup scallions, sliced
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp sesame seeds
  • 1 cup cucumber, julienned
  1. 1. In a bowl, mix soy sauce, hoisin sauce, minced garlic, and a tablespoon of vegetable oil. Marinate the sliced beef in this mixture for 10 minutes.
  2. 2. Heat a skillet over medium-high heat with a tablespoon of vegetable oil. Add marinated beef and cook until browned, about 5-7 minutes. Remove from heat.
  3. 3. Warm the tortillas or scallion pancakes in a dry skillet or microwave for 1 minute until soft.
  4. 4. Spread a tablespoon of hoisin sauce on each tortilla, then evenly distribute cooked beef, sliced scallions, and julienned cucumber on top.
  5. 5. Sprinkle with sesame seeds, then roll up the wraps tightly.
  6. 6. Serve immediately with extra hoisin sauce and cucumber on the side.
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Chinese Scallion Chicken Wraps

Chinese Scallion Chicken Wraps

Chinese · 35 min · chicken · low-carb

Ingredients & steps ↓
  • 2 breasts (about 1 lb) Boneless, skinless chicken breasts
  • 4 large Green onions (scallions)
  • 3 tbsp Hoisin sauce
  • 2 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 3 cloves Garlic
  • 8 leaves Fresh lettuce leaves (romaine or butter lettuce)
  • 1 tbsp Vegetable oil
  • to taste Salt
  • to taste Black pepper
  1. Thinly slice the chicken breasts into strips. Mince the garlic and chop the green onions into small pieces, separating the white and green parts.
  2. In a bowl, combine soy sauce, hoisin sauce, sesame oil, minced garlic, and a pinch of salt and pepper. Add chicken strips and marinate for 10 minutes.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and white parts of green onions; cook until chicken is golden and cooked through, about 8-10 minutes.
  4. Add the green parts of the green onions to the skillet and cook for another 2 minutes. Remove from heat.
  5. Lay out the lettuce leaves on a plate. Spoon the cooked chicken mixture onto each leaf.
  6. Wrap the lettuce leaves around the filling to make handheld wraps.
  7. Serve immediately with extra hoisin sauce on the side if desired.
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Chinese Scallion and Egg Fried Rice Bowl

Chinese Scallion and Egg Fried Rice Bowl

Chinese · 30 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 4 cups Cooked jasmine rice
  • 3 Large eggs
  • 4 stalks Scallions
  • 3 tbsp Soy sauce
  • 2 tbsp Vegetable oil
  • to taste Salt
  • to taste Pepper
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add chopped scallions (white and green parts separated), cook for 1-2 minutes until fragrant.
  3. Push scallions to the side and crack in the eggs, scrambling them gently until just set.
  4. Add the cooked rice to the skillet, breaking up clumps. Stir well to combine with eggs and scallions.
  5. Pour soy sauce evenly over the rice mixture, stirring continuously to coat evenly.
  6. Cook for another 3-4 minutes, allowing flavors to meld and rice to heat through.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot in bowls, garnished with additional scallions if desired.
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Chinese Scallion and Egg Stir-Fry (Paleo)

Chinese Scallion and Egg Stir-Fry (Paleo)

Chinese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 6 large Eggs
  • 4 stalks Scallions
  • 2 cloves Garlic
  • 1-inch piece Ginger
  • 2 tbsp Coconut aminos (or coconut sap syrup as a paleo alternative)
  • 1 tsp Sesame oil (paleo-approved if available)
  • to taste Salt
  • to taste Black pepper
  1. Wash and chop the scallions into thin slices, separating the green and white parts.
  2. Crack the eggs into a bowl, whisk well, and set aside.
  3. Mince the garlic and grate the ginger finely.
  4. Heat a tablespoon of coconut oil or olive oil in a wok or large skillet over medium-high heat.
  5. Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
  6. Pour in the beaten eggs, let them set slightly, then scramble gently until just cooked through.
  7. Add the scallions (white parts first), stir-fry for 1-2 minutes, then add the green parts and cook for another minute.
  8. Finish with coconut aminos, sesame oil, salt, and pepper to taste. Serve hot.
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Chinese Scallion and Tofu Lettuce Wraps

Chinese Scallion and Tofu Lettuce Wraps

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 4 large Green onions
  • 3 Garlic cloves
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • ½ tsp Black pepper
  • 16 leaves Iceberg lettuce leaves
  • 1 tbsp Vegetable oil
  1. Drain and press the tofu to remove excess moisture, then dice into small cubes.
  2. Finely chop 3 green onions, separating the green and white parts.
  3. Mince garlic cloves.
  4. Heat vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown, about 5-7 minutes.
  5. Add minced garlic and white parts of green onions to the skillet; cook for 1-2 minutes until fragrant.
  6. Stir in soy sauce, sesame oil, and black pepper; cook for another 3-4 minutes to combine flavors.
  7. Remove from heat and stir in chopped green onion greens.
  8. Serve the tofu mixture by spooning into lettuce leaves, wrapping them up like tacos.
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Chinese Spiced Egg and Vegetable Breakfast Bowl

Chinese Spiced Egg and Vegetable Breakfast Bowl

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 8 large Eggs
  • 1 medium Red bell pepper
  • 2 medium Zucchini
  • 4 stalks Green onions
  • 3 cloves Garlic
  • 1 inch piece Ginger
  • 2 tbsp Coconut aminos
  • 1 tsp Sesame oil
  • to taste Sea salt
  • to taste Black pepper
  • 2 tbsp Fresh cilantro (optional)
  1. Chop the red bell pepper, zucchini, and green onions into small, bite-sized pieces.
  2. In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger; sauté until fragrant, about 1 minute.
  3. Add the chopped bell pepper and zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender.
  4. In a bowl, beat the eggs with a pinch of sea salt and black pepper.
  5. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs gently until just set, then mix with the vegetables.
  6. Add coconut aminos and adjust seasoning if needed. Cook for another 2 minutes to meld flavors.
  7. Serve hot in bowls, garnished with chopped green onions and cilantro if desired.
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Chinese Spiced Sweet Potato Hash

Chinese Spiced Sweet Potato Hash

Chinese · 30 min · vegetarian, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 2 large Sweet potatoes
  • 1 large Red bell pepper
  • 3 stalks Green onions
  • 1 inch piece Ginger
  • 3 cloves Garlic
  • 4 large Eggs
  • 2 tbsp Coconut oil
  • 1 tsp Five-spice powder
  • to taste Salt
  • to taste Black pepper
  1. Peel and dice the sweet potatoes into small cubes.
  2. Chop the red bell pepper, green onions, ginger, and garlic finely.
  3. Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
  4. Add the sweet potatoes to the skillet, cook for 8-10 minutes, stirring occasionally until they start to soften.
  5. Add the ginger, garlic, and red bell pepper to the skillet; cook for another 5 minutes.
  6. Sprinkle the five-spice powder, salt, and pepper over the mixture; stir well.
  7. Push the hash to one side of the skillet, crack the eggs into the empty side, scramble lightly and cook until just set.
  8. Mix everything together, garnish with chopped green onions, and serve hot.
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Chinese Spinach and Egg Stir-Fry

Chinese Spinach and Egg Stir-Fry

Chinese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 4 cups fresh spinach
  • 4 large eggs
  • 3 cloves garlic
  • 2 tbsp sesame oil
  • to taste sea salt
  1. Wash and roughly chop the spinach.
  2. Beat the eggs in a bowl and set aside.
  3. Heat sesame oil in a large skillet over medium heat.
  4. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in the beaten eggs, scramble gently, and cook until just set.
  6. Add the spinach to the skillet and stir-fry until wilted, about 2-3 minutes.
  7. Season with sea salt to taste and serve hot.
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Chinese Steamed Egg Custard

Chinese Steamed Egg Custard

Chinese · 18 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 3 eggs
  • 1 cup warm water
  • 1 tsp light soy sauce
  • 1/2 tsp toasted sesame oil
  • 1, thinly sliced scallion
  • 1/4 tsp salt
  1. Beat the eggs with salt, then whisk in warm water in a 1.5-to-1 water-to-egg ratio until fully combined.
  2. Strain the mixture through a fine sieve into a shallow heatproof bowl to remove bubbles.
  3. Cover the bowl with foil and set in a steamer over gently simmering water.
  4. Steam over low heat for 12 minutes until just set with a silky, custard-like surface.
  5. Drizzle with soy sauce and sesame oil and scatter scallion on top.
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Chinese-Style Egg and Vegetable Stir-Fry

Chinese-Style Egg and Vegetable Stir-Fry

Chinese · 25 min · vegetarian, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 4 Large eggs
  • 2 cups sliced Bell peppers (red and yellow)
  • 2 cups Broccoli florets
  • 3 stalks Green onions
  • 3 Garlic cloves
  • 1 inch piece Ginger root
  • 2 tbsp Coconut oil
  • 2 tbsp Tamari or coconut aminos (gluten-free soy sauce alternative)
  • to taste Sea salt
  • to taste Black pepper
  1. Wash and prepare all vegetables: slice bell peppers, chop broccoli into bite-sized pieces, and finely chop green onions, garlic, and ginger.
  2. In a bowl, beat the eggs with a pinch of sea salt and pepper. Set aside.
  3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
  4. Add garlic and ginger; sauté for about 30 seconds until fragrant.
  5. Add bell peppers and broccoli; stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
  6. Push vegetables to one side of the skillet. Pour beaten eggs into the cleared side and scramble gently.
  7. Once eggs are nearly cooked, mix everything together. Add tamari or coconut aminos, and stir well to combine.
  8. Finish by garnishing with chopped green onions. Serve hot.
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Chipotle Shrimp Taco Bowl

Chipotle Shrimp Taco Bowl

Tex-mex · 25 min · shrimp · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.25 lb Large shrimp, peeled and deveined
  • 3 cups Cooked cilantro-lime rice
  • 1 can (15 oz), rinsed Canned black beans
  • 2 cups, shredded Green cabbage
  • 1, sliced Avocado
  • 2 Lime
  • 1.5 tsp Chipotle chili powder
  • 2 tbsp Olive oil
  1. Pat the shrimp dry and toss with chipotle chili powder, salt, and 1 tbsp oil.
  2. Heat remaining oil in a skillet over medium-high and cook the shrimp until pink and opaque, about 2 minutes per side.
  3. Warm the black beans in a small saucepan.
  4. Toss the shredded cabbage with the juice of 1 lime and a pinch of salt.
  5. Divide the rice among bowls and top with shrimp, black beans, cabbage slaw, and avocado.
  6. Squeeze the remaining lime over each bowl.
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Chorizo a la Sidra

Chorizo a la Sidra

Spanish · 25 min · pork · dairy-free, keto, low-carb

Ingredients & steps ↓
  • 500 g cooking chorizo sausages
  • 300 ml dry Asturian cider
  • 1 bay leaf
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 loaf crusty bread to serve
  1. Prick the chorizo sausages and slice into thick rounds.
  2. Warm the oil with the crushed garlic in a pan over medium heat.
  3. Add the chorizo and brown for 5 minutes, rendering some fat.
  4. Pour in the cider, add the bay leaf, and bring to a simmer.
  5. Cook uncovered 12 minutes until the cider reduces to a glossy sauce.
  6. Serve hot with plenty of bread for the sauce.
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Chorizo and Egg Breakfast Burrito

Chorizo and Egg Breakfast Burrito

Tex-mex · 18 min · pork · high-protein

Ingredients & steps ↓
  • 6 oz Mexican pork chorizo
  • 6 Large eggs
  • 4 Large flour tortillas (burrito size)
  • 1 cup Shredded Monterey Jack cheese
  • 1/2, diced Yellow onion
  • 1 large, diced small Russet potato
  • 2 tbsp Vegetable oil
  • 1/2 tsp Kosher salt
  1. Heat oil in a large nonstick skillet over medium-high. Add diced potato and cook, stirring occasionally, until browned and tender, about 8 minutes.
  2. Push potatoes aside, add chorizo and onion, and cook, breaking up the meat, until chorizo is fully cooked, about 5 minutes.
  3. Beat the eggs with salt, pour into the skillet, and gently scramble over medium heat until just set, about 2 minutes.
  4. Warm tortillas in a dry skillet or microwave for 15 seconds until pliable.
  5. Divide the egg mixture among tortillas, top with cheese, fold in the sides, and roll into tight burritos.
  6. Return burritos seam-side down to the skillet and toast 1 minute per side to seal.
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Chorizo and Egg Breakfast Tacos

Chorizo and Egg Breakfast Tacos

Mexican · 18 min · pork

Ingredients & steps ↓
  • 6 oz fresh pork chorizo
  • 5 large eggs
  • 6 corn tortillas
  • 1/4 white onion
  • 1/3 cup crumbled queso fresco
  • 3 tbsp fresh cilantro
  • 1/2 cup salsa verde
  1. Remove chorizo from its casing and cook in a dry nonstick skillet over medium heat for 6 minutes, breaking it up until browned and the fat renders.
  2. Beat the eggs with a pinch of salt and pour into the skillet with the chorizo.
  3. Cook the eggs, folding gently, for 3 to 4 minutes until softly set.
  4. Warm the tortillas over a burner or in a dry pan for 20 seconds per side.
  5. Divide the chorizo and egg among the tortillas.
  6. Top each taco with onion, cilantro, queso fresco, and a spoon of salsa verde.
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Chuletas de Cordero a la Plancha

Chuletas de Cordero a la Plancha

Spanish · 15 min · lamb · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 12 small lamb rib chops
  • 2 garlic cloves
  • 2 tbsp extra virgin olive oil
  • small handful flat-leaf parsley
  • 1 lemon
  • to taste coarse sea salt
  1. Rub the lamb chops with crushed garlic and a little olive oil and bring to room temperature.
  2. Heat a plancha or heavy griddle until very hot.
  3. Sear the chops 2 minutes per side for pink, working in batches.
  4. Season with coarse salt as they come off the heat.
  5. Rest 3 minutes, then scatter with chopped parsley.
  6. Serve with lemon wedges.
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Churros con Chocolate

Churros con Chocolate

Spanish · 18 min · vegetarian

Ingredients & steps ↓
  • 250 g all-purpose flour
  • 250 ml water
  • 1/2 tsp fine salt
  • 500 ml sunflower oil for frying
  • 3 tbsp caster sugar
  • 150 g dark chocolate
  • 250 ml whole milk
  1. Bring the water and salt to a boil, tip in the flour all at once, and stir vigorously into a smooth stiff dough; cool 3 minutes.
  2. Spoon the dough into a piping bag fitted with a star nozzle.
  3. Heat the sunflower oil to 180 C and pipe 12 cm lengths straight into the oil, cutting with scissors.
  4. Fry 2 to 3 minutes until deep golden, then drain on paper and roll in the sugar.
  5. Warm the milk, add the chopped chocolate off the heat, and whisk until thick and glossy.
  6. Serve the churros hot with the chocolate for dipping.
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Classic Beef Meatloaf

Classic Beef Meatloaf

American · 60 min · beef · low-carb, high-protein

Ingredients & steps ↓
  • 2 lb ground beef (85% lean)
  • 1 yellow onion, finely diced
  • 3/4 cup plain breadcrumbs
  • 2 large eggs
  • 1/2 cup ketchup
  • 2 tbsp worcestershire sauce
  • 1/3 cup milk
  • 1.5 tsp salt
  • 1 tsp black pepper
  1. Preheat oven to 375F and line a sheet pan with foil.
  2. Combine beef, onion, breadcrumbs, eggs, milk, worcestershire, salt, and pepper gently.
  3. Form into a loaf on the pan and brush half the ketchup over the top.
  4. Bake 35 minutes, then brush on remaining ketchup.
  5. Bake 10 minutes more until the center reaches 160F.
  6. Rest 10 minutes before slicing.
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Classic Buttermilk Pancakes

Classic Buttermilk Pancakes

American · 20 min · vegetarian

Ingredients & steps ↓
  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl whisk buttermilk, eggs, and melted butter until combined.
  3. Pour wet into dry and stir just until no dry flour remains; lumps are fine. Rest 5 minutes.
  4. Heat a griddle or nonstick skillet over medium (about 350F) and lightly grease.
  5. Pour 1/4 cup batter per pancake; cook 2 minutes until bubbles form and edges set.
  6. Flip and cook 1 to 2 minutes more until golden. Hold in a 200F oven and serve warm.
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Classic Chickpea Falafel with Tahini Sauce

Classic Chickpea Falafel with Tahini Sauce

Middle-eastern · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups dried chickpeas, soaked overnight
  • 1 small yellow onion
  • 1 cup packed fresh parsley
  • 1/2 cup packed fresh cilantro
  • 4 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp baking soda
  • 1/3 cup tahini
  • 1 lemon
  • 3 cups neutral oil for frying
  1. Drain soaked chickpeas well; do not cook them. Pat dry on a towel.
  2. Pulse chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, and 1 tsp salt in a food processor to a coarse, sandy paste that holds together when squeezed.
  3. Stir in baking soda and rest the mixture, covered, in the fridge 30 minutes.
  4. Whisk tahini with lemon juice, 1 grated garlic clove, and 4-6 tbsp water until pourable; season with salt.
  5. Heat oil to 350F. Scoop 1.5 tbsp portions into balls and fry in batches 3-4 minutes until deep brown and crisp.
  6. Drain on a rack and serve hot with the tahini sauce.
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Classic Hummus Bowl with Spiced Chickpeas

Classic Hummus Bowl with Spiced Chickpeas

Middle-eastern · 25 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 15-oz cans canned chickpeas
  • 1/2 cup tahini
  • 1 garlic clove
  • 2 lemons
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh parsley
  1. Reserve 1/2 cup chickpeas; simmer the rest 10 minutes until very soft, then drain.
  2. Blend the soft chickpeas with tahini, garlic, juice of 2 lemons, ice water, and salt until silky.
  3. Toss the reserved chickpeas with cumin, paprika, and a little oil.
  4. Roast the spiced chickpeas at 425F for 12 minutes until crisped, or crisp in a skillet.
  5. Spread the hummus in a bowl with a swoosh.
  6. Top with the spiced chickpeas, olive oil, and parsley.
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Classic Lamb Moussaka

Classic Lamb Moussaka

Greek · 95 min · lamb

Ingredients & steps ↓
  • 2 large eggplant
  • 2 medium russet potatoes
  • 1.5 lb ground lamb
  • 1 yellow onion
  • 1 (14 oz) can crushed tomatoes
  • 3 cups whole milk
  • 5 tbsp unsalted butter
  • 5 tbsp all-purpose flour
  • 2 eggs
  • 1/2 tsp ground cinnamon
  • 1/2 cup grated kefalotyri cheese
  • 4 tbsp olive oil
  1. Slice eggplant and potatoes into 1/4-inch rounds, salt the eggplant and rest 20 minutes, then pat dry.
  2. Brush vegetables with olive oil and roast at 425F for 20 minutes until softened; set aside.
  3. Brown the lamb with diced onion, add crushed tomatoes and cinnamon, and simmer 20 minutes until thick.
  4. Make bechamel: melt butter, whisk in flour 1 minute, gradually add warm milk, and cook until thick, then off heat stir in beaten eggs and half the cheese.
  5. Layer potatoes, then eggplant, then meat sauce in a greased 9x13 dish.
  6. Top with bechamel, sprinkle remaining cheese, and bake at 350F for 45 minutes until golden.
  7. Rest 20 minutes before cutting so the layers set.
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Classic Tomato and Pepper Shakshuka

Classic Tomato and Pepper Shakshuka

Mediterranean · 20 min · vegetarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 4 large eggs
  • 1 can (400g) canned crushed tomatoes
  • 1, diced red bell pepper
  • 1, diced yellow onion
  • 3, minced garlic cloves
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp, chopped fresh flat-leaf parsley
  1. Heat olive oil in a large skillet over medium heat and cook the onion and bell pepper for 6 minutes until softened.
  2. Add garlic, cumin, and paprika and stir for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, season with salt, and simmer for 5 minutes until thickened.
  4. Make 4 wells in the sauce and crack an egg into each.
  5. Cover and cook for 5 to 7 minutes until the whites are set but the yolks remain runny.
  6. Scatter parsley over the top and serve straight from the pan.
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Classic Tuna Melt

Classic Tuna Melt

American · 18 min · fish · pescatarian, high-protein

Ingredients & steps ↓
  • 2 cans (10 oz) canned tuna in water, drained
  • 1/3 cup mayonnaise
  • 1/4 cup celery, finely diced
  • 4 slices sourdough bread
  • 4 cheddar cheese slices
  • 2 tbsp unsalted butter, softened
  • 1 tsp dijon mustard
  • 1/4 tsp black pepper
  1. Mix tuna, mayonnaise, celery, dijon, and black pepper in a bowl.
  2. Butter one side of each bread slice.
  3. Place two slices butter-side down; top with cheese, tuna salad, and more cheese.
  4. Close sandwiches with remaining bread, butter-side out.
  5. Grill in a skillet over medium heat 3 to 4 minutes per side until golden and melted.
  6. Slice in half and serve hot.
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Cochinita Pibil

Cochinita Pibil

Mexican · 60 min · pork · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 2.5 lb pork shoulder
  • 3 oz achiote paste
  • 3 orange
  • 2 lime
  • 2 tbsp white vinegar
  • 5 garlic cloves
  • 2 large banana leaves
  • 2 red onion
  • 12 corn tortillas
  1. Blend achiote paste with orange juice, lime juice, vinegar, garlic, and salt into a marinade.
  2. Cut the pork into large chunks and coat thoroughly with the marinade.
  3. Line a Dutch oven with banana leaves, add the pork, and fold the leaves over to enclose.
  4. Cover and roast at 325 F for about 3.5 hours until the pork shreds easily (or 40 minutes at high pressure in a pressure cooker).
  5. Meanwhile, thinly slice red onion and pickle it in lime juice and salt for 20 minutes.
  6. Shred the pork in its juices and serve on warm tortillas topped with pickled red onion.
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Coconut Red Curry with Vegetables

Coconut Red Curry with Vegetables

Thai · 30 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 3 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth or water
  • 1.25 lb boneless chicken thighs, sliced
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup snap peas
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 lime, juiced
  • 1/3 cup Thai basil or cilantro
  • 3 cups jasmine rice, cooked
  1. In a wide pot, scoop the thick cream from the top of the coconut milk. Heat over medium-high; add curry paste, stir-fry 2 min until oil separates.
  2. Add chicken; toss 3 min until coated and starting to cook. Add remaining coconut milk, broth, sugar, fish sauce.
  3. Simmer 8 min. Add bell pepper, zucchini, snap peas; cook 5 min until vegetables are crisp-tender.
  4. Off heat, stir in lime juice + basil. Taste; add more fish sauce or lime as needed. Serve over rice.
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Coconut Shrimp Curry

Coconut Shrimp Curry

Indian · 25 min · shrimp · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.25 lb medium shrimp, peeled
  • 2 tbsp vegetable oil
  • 1 yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1 can (14 oz) coconut milk
  • 2 tbsp tomato paste
  • 1 lime, juiced
  • 1/3 cup cilantro
  • 3 cups basmati rice, cooked
  • 1 tsp kosher salt
  1. Heat oil in a skillet over medium-high. Cook onion 5 min until soft. Add garlic + ginger; cook 30 sec.
  2. Stir in curry powder + turmeric + tomato paste; toast 1 min until darkening.
  3. Add coconut milk + salt; simmer 5 min to thicken.
  4. Add shrimp; cook 3 min until pink. Off heat, stir in lime juice. Top with cilantro; serve over rice.
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Cold Zaru Soba

Cold Zaru Soba

Japanese · 20 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 320 g dried soba noodles
  • 1.5 cups kombu dashi (vegan)
  • 5 tbsp soy sauce
  • 3 tbsp mirin
  • 3 scallions
  • 2 nori sheets
  • 1 tsp wasabi paste
  1. Simmer kombu dashi, soy sauce and mirin 3 minutes to make tsuyu, then chill in the fridge.
  2. Boil soba in plenty of water 4-5 minutes per package until just tender.
  3. Drain and rinse the noodles under cold water, rubbing off surface starch, then chill in ice water.
  4. Drain well and arrange on baskets or plates. Cut nori into thin strips.
  5. Serve with chilled tsuyu, sliced scallions, nori and wasabi to stir into the dipping cup.
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Colombian Ajiaco Chicken Potato Soup

Colombian Ajiaco Chicken Potato Soup

Latin · 75 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 2 lb bone-in chicken breasts
  • 2 russet potatoes
  • 3 yukon gold potatoes
  • 1 lb baby creamer potatoes
  • 3 ears corn on the cob
  • 3 tbsp guascas (dried herb)
  • 4 scallions
  • 1/2 cup heavy cream
  • 1/4 cup capers
  1. Simmer chicken with scallions in 10 cups salted water for 25 minutes, then remove, shred, and reserve the broth.
  2. Add russet and yukon potatoes to the broth and cook 20 minutes until they break down and thicken the soup.
  3. Add baby potatoes, corn cobs cut in thirds, and guascas; simmer 20 minutes until tender.
  4. Return shredded chicken to warm through.
  5. Serve topped with cream and capers stirred in at the table.
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Colombian Arepa con Huevo

Colombian Arepa con Huevo

Latin · 20 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups masarepa (precooked yellow cornmeal)
  • 2.25 cups warm water
  • 4 eggs
  • 1/2 tsp ground annatto (achiote)
  • 3 cups vegetable oil for frying
  • 1 tsp kosher salt
  1. Mix masarepa, salt, annatto, and warm water into a soft dough; form 4 thin discs.
  2. Heat oil to 350F and fry each arepa 1 minute until it puffs; remove.
  3. Cut a small slit in the edge of each puffed arepa to make a pocket.
  4. Crack an egg into each pocket and pinch the opening closed.
  5. Fry again 2 to 3 minutes, spooning oil over the top, until the egg sets and the shell is golden.
  6. Drain on paper towels and season with salt.
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Colombian Arepas de Queso

Colombian Arepas de Queso

Latin · 20 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cups masarepa (precooked white cornmeal)
  • 2.5 cups warm water
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled queso fresco
  • 2 tbsp salted butter
  • 1 tsp kosher salt
  1. Mix masarepa, salt, and warm water into a soft dough; rest 5 minutes.
  2. Knead in half the mozzarella and the queso fresco until smooth, adding water if the dough cracks.
  3. Divide into 6 balls and pat into 1/2-inch-thick discs.
  4. Cook on a buttered griddle over medium heat 5 to 6 minutes per side until golden.
  5. Split open and stuff with remaining mozzarella, then return to heat briefly to melt.
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Colombian Bandeja Paisa Bowl

Colombian Bandeja Paisa Bowl

Latin · 55 min · beans · vegetarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 (15 oz) cans canned red beans
  • 12 oz ground beef
  • 8 oz pork chorizo sausage
  • 4 eggs
  • 2 ripe plantain
  • 1.5 cups white rice
  • 1 avocado
  • 1 yellow onion
  • 1 tsp ground cumin
  1. Cook white rice and simmer the red beans with diced onion and cumin until thick, about 25 minutes.
  2. Brown ground beef with salt and cumin, then set aside.
  3. Fry the chorizo until crisp and cook the sliced ripe plantains until caramelized.
  4. Fry the eggs sunny-side up.
  5. Assemble each bowl with rice, beans, beef, chorizo, plantain, and a fried egg.
  6. Top with sliced avocado.
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Com Tam Suon Nuong (Broken Rice with Grilled Pork Chop)

Com Tam Suon Nuong (Broken Rice with Grilled Pork Chop)

Vietnamese · 45 min · pork · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.25 lb thin-cut pork chops
  • 1.5 cups dry broken rice or jasmine rice
  • 2 tbsp lemongrass, minced
  • 3 cloves garlic, minced
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 cup cucumber and tomato slices
  • 1 cup pickled carrot and daikon
  • 2 tbsp scallion oil
  • 1/2 cup nuoc cham dipping sauce
  1. Marinate pork chops with lemongrass, garlic, fish sauce, and brown sugar for 20 minutes.
  2. Cook the rice in a rice cooker or pot until fluffy.
  3. Grill or sear the pork over medium-high 4-5 minutes per side until caramelized and cooked through.
  4. Rest the pork 5 minutes.
  5. Plate rice topped with a drizzle of scallion oil and the grilled pork chop.
  6. Add cucumber, tomato, and pickles, and serve with nuoc cham to spoon over.
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Cong You Bing Scallion Pancakes

Cong You Bing Scallion Pancakes

Chinese · 20 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 6, finely sliced scallions
  • 3 tbsp neutral oil
  • 1 tbsp toasted sesame oil
  • 1 tsp salt
  • 2 tbsp black rice vinegar (for dipping)
  • 2 tbsp light soy sauce (for dipping)
  1. Mix flour with boiling water using chopsticks until shaggy, then knead 3 minutes into a smooth dough; rest covered 10 minutes.
  2. Divide into 4 balls; roll each thin, brush with sesame oil, sprinkle with salt and scallions, then roll into a rope and coil into a spiral.
  3. Flatten each coil and roll back out to a 7-inch pancake.
  4. Heat 1 tbsp neutral oil in a skillet over medium and pan-fry each pancake 2 minutes per side until golden and crisp.
  5. Whisk the vinegar and soy sauce for a dipping sauce and cut pancakes into wedges.
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Coq au Vin

Coq au Vin

French · 60 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 lb bone-in chicken thighs
  • 4 oz bacon lardons
  • 8 oz quartered cremini mushrooms
  • 8 oz pearl onions
  • 2 cups dry red wine
  • 1 cup chicken stock
  • 2 tbsp all-purpose flour
  • 3 cloves garlic
  • 4 sprigs fresh thyme
  • 1 bay leaf
  1. Render the bacon lardons in a Dutch oven until crisp, then set aside, leaving the fat behind.
  2. Season the chicken, brown it well on all sides in the bacon fat, and remove.
  3. Saute the pearl onions and mushrooms until golden, add the garlic and flour, and cook 1 minute.
  4. Pour in the red wine and stock, scraping the pot, then return the chicken and bacon with the thyme and bay leaf.
  5. Simmer covered for about 35 minutes until the chicken is tender and the sauce has thickened, then discard the bay leaf and serve.
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Corned Beef Hash and Eggs

Corned Beef Hash and Eggs

American · 20 min · beef · gluten-free, low-carb

Ingredients & steps ↓
  • 2 cups cooked corned beef, diced
  • 2 cups russet potatoes, diced small
  • 1/2 cup yellow onion, diced
  • 4 large eggs
  • 2 tbsp unsalted butter
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  1. Parboil diced potatoes 4 minutes, then drain well.
  2. Melt butter in a large skillet over medium-high and cook onion 2 minutes.
  3. Add potatoes and spread flat; cook without stirring 3 minutes to crisp.
  4. Stir in corned beef, season with salt and pepper, and press into a crust, 3 minutes.
  5. Make four wells and crack an egg into each; cover and cook 3 to 4 minutes.
  6. Serve when whites are set and yolks still runny.
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Crawfish Etouffee

Crawfish Etouffee

Cajun · 50 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓
  • 1 lb crawfish tail meat
  • 6 tbsp butter
  • 0.33 cup all-purpose flour
  • 1 yellow onion
  • 1 green bell pepper
  • 2 celery stalks
  • 2.5 cups seafood stock
  • 1 tbsp cajun seasoning
  • 3 green onions
  • 2 cups long-grain white rice
  1. Melt butter in a skillet over medium heat, whisk in flour, and cook to a peanut-butter-colored blond roux, about 8 minutes.
  2. Add diced onion, bell pepper, and celery; cook 6 minutes until soft.
  3. Whisk in the seafood stock and cajun seasoning; simmer 10 minutes until thickened.
  4. Fold in crawfish tails and simmer gently 8 minutes; do not boil hard.
  5. Stir in sliced green onions and cook 2 more minutes.
  6. Serve over steamed white rice.
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Creamy Avocado Chicken Bowl

Creamy Avocado Chicken Bowl

American · 35 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1 pound) boneless, skinless chicken breasts
  • 2 ripe avocados
  • 1 cup cherry tomatoes
  • 4 cups mixed greens
  • 1 lime
  • 2 tablespoons olive oil
  • 2 garlic clove
  • to taste salt and pepper
  • ½ cup Greek yogurt
  1. Season the chicken breasts with salt, pepper, and minced garlic. Grill or pan-sear over medium heat until cooked through, about 6-7 minutes per side. Let rest, then slice thinly.
  2. While chicken cooks, halve and pit the avocados. In a bowl, mash the avocados with a squeeze of lime, a pinch of salt, and a tablespoon of Greek yogurt to make a creamy sauce.
  3. Dice the cherry tomatoes and set aside.
  4. Assemble bowls by dividing mixed greens among four bowls. Top with sliced chicken, cherry tomatoes, and spoonfuls of avocado sauce.
  5. Squeeze additional lime juice over each bowl for extra flavor. Serve immediately.
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Creamy Lemon Garlic Pasta with Spinach

Creamy Lemon Garlic Pasta with Spinach

Italian · 30 min · vegetarian

Ingredients & steps ↓
  • 12 oz Spaghetti
  • 2 tbsp Olive oil
  • 4 Garlic cloves
  • 1 Lemon
  • 1 cup Heavy cream
  • 4 cups Fresh spinach
  • 1/2 cup Parmesan cheese
  • to taste Salt
  • to taste Black pepper
  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Mince garlic and sauté for 1-2 minutes until fragrant.
  3. Add the juice of one lemon and the heavy cream to the skillet, stirring to combine. Bring to a gentle simmer.
  4. Stir in the spinach and cook until wilted, about 2-3 minutes.
  5. Add cooked pasta to the skillet, tossing to coat evenly in the sauce.
  6. Stir in grated Parmesan cheese, and season with salt and black pepper to taste.
  7. Serve immediately, garnished with extra Parmesan if desired.
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Creamy Mushroom Risotto with Thyme

Creamy Mushroom Risotto with Thyme

Italian · 45 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1.5 cups arborio rice
  • 1 lb cremini mushrooms
  • 6 cups vegetable broth
  • 1 yellow onion
  • 1/2 cup dry white wine
  • 3/4 cup parmesan
  • 3 tbsp butter
  • 1 tbsp fresh thyme
  • 2 tbsp olive oil
  1. Saute sliced mushrooms in olive oil until browned; set aside.
  2. Soften diced onion in butter, then add rice and toast 2 minutes until translucent at the edges.
  3. Pour in white wine and stir until absorbed.
  4. Add warm broth one ladle at a time, stirring, until each addition is absorbed, about 20 minutes.
  5. Fold in mushrooms, thyme, parmesan, and remaining butter; season and serve creamy.
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Creamy Tomato Basil Pasta

Creamy Tomato Basil Pasta

Italian · 30 min · vegetarian

Ingredients & steps ↓
  • 12 oz Spaghetti
  • 2 tbsp Olive oil
  • 3 Garlic cloves
  • 28 oz Canned crushed tomatoes
  • 1 cup Heavy cream
  • 1/4 cup Fresh basil
  • to taste Salt
  • to taste Black pepper
  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  3. Add crushed tomatoes to the skillet, season with salt and pepper, and simmer for 10 minutes to develop flavor.
  4. Stir in heavy cream and chopped basil, cooking for another 2-3 minutes until the sauce is creamy and heated through.
  5. Combine cooked spaghetti with the sauce, tossing to coat evenly. Serve immediately, garnished with extra basil if desired.
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Crepes au Beurre

Crepes au Beurre

French · 20 min · vegetarian

Ingredients & steps ↓
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups whole milk
  • 2 tbsp melted unsalted butter
  • 1 tbsp granulated sugar
  • 1/4 tsp fine sea salt
  • 1 tbsp butter for the pan
  1. Whisk the flour, sugar, and salt together, then beat in the eggs, milk, and melted butter until the batter is smooth and thin.
  2. Let the batter rest for 5 minutes so the flour hydrates and the crepes stay tender.
  3. Heat a lightly buttered 9-inch skillet over medium heat and ladle in about 1/4 cup batter, swirling to coat the pan thinly.
  4. Cook for about 60 seconds until the edges lift and the underside is golden, then flip and cook 20 to 30 seconds more.
  5. Stack the finished crepes on a plate and serve warm with sugar, jam, or lemon.
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Crispy Baked Falafel Mezze Plate

Crispy Baked Falafel Mezze Plate

Mediterranean · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 cup dried chickpeas, soaked overnight
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1 cup fresh parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 cup hummus
  • 2 whole-wheat pita
  • 1 cup, diced cucumber and tomato
  • 2 tbsp extra-virgin olive oil
  1. Preheat the oven to 400F and line a baking sheet with parchment.
  2. Pulse the soaked (not cooked) chickpeas with onion, garlic, parsley, cumin, and coriander in a food processor until coarse but cohesive.
  3. Season with salt, form into 12 patties, brush with olive oil, and place on the sheet.
  4. Bake for 20 minutes, flipping halfway, until golden and crisp.
  5. Warm the pita and arrange with hummus, the diced cucumber-tomato salad, and the falafel.
  6. Drizzle everything with olive oil before serving.
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Croque Monsieur

Croque Monsieur

French · 25 min · pork · high-protein

Ingredients & steps ↓
  • 4 slices pain de mie bread
  • 4 oz sliced ham
  • 1 cup grated gruyere cheese
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1 pinch ground nutmeg
  1. Make a bechamel: melt the butter, whisk in the flour, and cook 1 minute, then slowly whisk in the milk until thick, seasoning with nutmeg, salt, and pepper.
  2. Heat the broiler and lightly toast the bread slices.
  3. Spread Dijon on two slices, layer with ham and a little gruyere, and close the sandwiches.
  4. Spread bechamel over the tops and sides and blanket with the remaining gruyere.
  5. Broil for 3 to 5 minutes until the cheese is bubbling and golden, watching closely so it does not burn.
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Croquetas de Jamon

Croquetas de Jamon

Spanish · 40 min · vegetarian

Ingredients & steps ↓
  • 150 g finely chopped jamon serrano
  • 500 ml whole milk
  • 60 g butter
  • 80 g all-purpose flour
  • 2 eggs
  • 150 g breadcrumbs
  • 1 pinch nutmeg
  • 500 ml sunflower oil for frying
  • 1/2 tsp fine salt
  1. Melt the butter, add the chopped jamon, and fry 2 minutes, then stir in the flour and cook 2 minutes.
  2. Gradually whisk in the warm milk to make a thick smooth bechamel, seasoning with nutmeg and a little salt.
  3. Cook, stirring, for 8 minutes until the paste pulls from the pan, then spread on a tray and chill 1 hour until firm.
  4. Shape the cold mixture into 16 cylinders.
  5. Coat each in beaten egg then breadcrumbs.
  6. Fry in oil at 180 C for 2 minutes until golden, and drain on paper before serving.
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Cuban Black Bean Rice Bowl

Cuban Black Bean Rice Bowl

Latin · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 (15 oz) cans canned black beans
  • 1.5 cups white rice
  • 1 yellow onion
  • 1 green bell pepper
  • 4 garlic cloves
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  1. Cook white rice per package instructions.
  2. Saute diced onion and bell pepper in olive oil until soft, about 6 minutes.
  3. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
  4. Stir in black beans with their liquid, bay leaf, and 1/2 cup water; simmer 12 minutes.
  5. Mash a few beans against the pot to thicken, then stir in vinegar and season with salt.
  6. Serve the beans over rice.
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Cuban Medianoche Sandwich

Cuban Medianoche Sandwich

Latin · 20 min · pork · gluten-free, high-protein

Ingredients & steps ↓
  • 4 sweet egg rolls (pan suave)
  • 8 oz sliced roast pork (lechon)
  • 6 oz sliced smoked ham
  • 4 slices swiss cheese
  • 8 slices dill pickles
  • 2 tbsp yellow mustard
  • 2 tbsp salted butter
  1. Split the rolls and spread mustard on the cut sides.
  2. Layer roast pork, ham, swiss cheese, and pickles inside.
  3. Butter the outsides of the rolls.
  4. Press in a panini press or skillet with a heavy weight over medium heat.
  5. Grill 4 to 5 minutes per side until the cheese melts and the bread is crisp.
  6. Slice on the diagonal and serve hot.
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Cuban Pan con Bistec

Cuban Pan con Bistec

Latin · 20 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 12 oz thin-sliced beef sirloin (palomilla)
  • 4 cuban bread rolls
  • 1 yellow onion
  • 3 garlic cloves
  • 1 lime
  • 1 cup shoestring potato sticks
  • 3 tbsp mayonnaise
  • 2 tbsp olive oil
  1. Pound sirloin thin and marinate 10 minutes in garlic, lime juice, and salt.
  2. Saute sliced onion in olive oil until golden, then set aside.
  3. Sear the steaks over high heat 1 minute per side.
  4. Spread mayonnaise on split rolls and layer steak and onions inside.
  5. Top with shoestring potatoes for crunch and close the sandwich.
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Cuban Picadillo

Cuban Picadillo

Latin · 40 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb ground beef
  • 1 yellow onion
  • 1 green bell pepper
  • 4 garlic cloves
  • 1 cup tomato sauce
  • 1/3 cup green olives with pimento
  • 1/3 cup raisins
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1.5 cups white rice
  1. Cook white rice per package instructions.
  2. Saute diced onion and bell pepper in oil until soft, about 6 minutes.
  3. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
  4. Add ground beef and brown, breaking it up, about 6 minutes.
  5. Stir in tomato sauce, olives, and raisins; simmer 12 minutes until thick.
  6. Season with salt and serve over white rice.
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Cuban Ropa Vieja

Cuban Ropa Vieja

Caribbean · 60 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 2 lb flank steak
  • 1 large yellow onion
  • 2 bell peppers
  • 5 garlic cloves
  • 1 can (14 oz) canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/3 cup pimento-stuffed olives
  • 2 tbsp olive oil
  • 1.5 tsp salt
  1. Season flank steak with salt and sear in olive oil in a pressure cooker 6 minutes.
  2. Add 2 cups water and pressure cook 30 minutes until the beef shreds easily; reserve broth.
  3. Shred the beef with two forks.
  4. Saute sliced onion, peppers, and garlic in the pot 5 minutes.
  5. Stir in crushed tomatoes, tomato paste, cumin, oregano, and 1 cup reserved broth.
  6. Return the shredded beef with the olives and simmer 10 minutes until saucy.
  7. Adjust salt and serve over white rice.
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Cuban Ropa Vieja

Cuban Ropa Vieja

Latin · 85 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb beef flank steak
  • 1 large yellow onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 (28 oz) can canned crushed tomatoes
  • 5 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup green olives with pimento
  • 2 cups white rice
  1. Simmer flank steak in salted water until fork-tender, about 45 minutes, then shred and reserve 1 cup broth.
  2. Saute sliced onion and bell peppers in oil until soft, about 8 minutes.
  3. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
  4. Stir in crushed tomatoes, reserved broth, and olives; simmer 10 minutes.
  5. Fold in shredded beef and simmer 10 minutes until thick and saucy.
  6. Cook white rice and serve the ropa vieja over rice.
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Cuban Sandwich (Cubano)

Cuban Sandwich (Cubano)

Caribbean · 20 min · pork · high-protein

Ingredients & steps ↓
  • 1 (16 in) Cuban bread loaf
  • 8 oz sliced roast pork
  • 6 oz sliced ham
  • 6 slices Swiss cheese slices
  • 1/2 cup dill pickle slices
  • 3 tbsp yellow mustard
  • 2 tbsp unsalted butter
  1. Split the Cuban bread lengthwise and spread mustard on both cut sides.
  2. Layer roast pork, ham, Swiss cheese, and pickles, then close the sandwich.
  3. Butter the outside of the bread on both sides.
  4. Press in a panini press or weighted skillet over medium heat 4-5 minutes per side.
  5. Cook until the cheese melts and the bread is crisp and flattened.
  6. Cut on the diagonal and serve hot.
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Dak Galbi Spicy Chicken

Dak Galbi Spicy Chicken

Korean · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs, cubed
  • 3 tbsp gochujang
  • 1 tbsp gochugaru chili flakes
  • 2 tbsp soy sauce
  • 1/4 head green cabbage, chopped
  • 1 medium sweet potato, sliced
  • 1 cup rice cakes (tteok)
  • 4 cloves garlic cloves, minced
  • 6 leaves perilla leaves, torn
  1. Mix gochujang, gochugaru, soy sauce, and garlic; coat the chicken and rest 15 minutes.
  2. Heat a wide skillet over medium-high with a little oil and add the chicken with its marinade.
  3. Cook 6 minutes, then add sweet potato and rice cakes with a splash of water.
  4. Cover and cook 8 minutes until sweet potato is tender.
  5. Stir in cabbage and cook uncovered 4 minutes until wilted and chicken reads 165F.
  6. Fold in perilla leaves off the heat and serve.
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Dak Juk Chicken Rice Porridge

Dak Juk Chicken Rice Porridge

Korean · 20 min · chicken · gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 cups cooked short-grain rice
  • 1 cup shredded cooked chicken breast
  • 4 cups chicken stock
  • 1/2 carrot, finely diced
  • 1 garlic clove, minced
  • 1 tbsp toasted sesame oil
  • 1 stalk green onion, sliced
  • to taste kosher salt
  1. Saute garlic and carrot in sesame oil in a pot over medium heat 2 minutes.
  2. Add cooked rice and stir to coat, breaking up any clumps.
  3. Pour in the chicken stock and bring to a boil.
  4. Simmer 10 minutes, stirring often, until the rice breaks down into a creamy porridge.
  5. Stir in the shredded chicken and warm through 2 minutes; season with salt.
  6. Top with green onion and a drizzle of sesame oil.
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Dakgangjeong Sweet Crispy Chicken

Dakgangjeong Sweet Crispy Chicken

Korean · 45 min · chicken · dairy-free

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs, cubed
  • 3/4 cup potato starch
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 3 tbsp rice syrup
  • 2 tbsp soy sauce
  • 4 cloves garlic cloves, minced
  • 4 cups neutral frying oil
  • 1/4 cup roasted peanuts, chopped
  • 1 tbsp toasted sesame seeds
  1. Toss chicken cubes in potato starch until fully coated and shake off excess.
  2. Heat oil to 340F and fry chicken 6 minutes; remove and rest 5 minutes.
  3. Raise oil to 375F and fry a second time 3 minutes until deep golden and crisp; drain.
  4. Simmer gochujang, ketchup, rice syrup, soy sauce, and garlic in a wide pan 2 minutes until glossy.
  5. Toss the fried chicken in the sauce off the heat until evenly coated.
  6. Finish with chopped peanuts and sesame seeds.
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Dakos Cretan Rusk Salad

Dakos Cretan Rusk Salad

Greek · 15 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 4 barley rusks
  • 3 ripe tomatoes
  • 5 oz feta cheese
  • 1/3 cup kalamata olives
  • 4 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tbsp capers
  1. Lightly moisten each rusk with a splash of water so it softens slightly but stays firm.
  2. Grate the tomatoes on a box grater to make a fresh pulp.
  3. Spoon the tomato over the rusks and let it soak in for a minute.
  4. Crumble feta on top and add olives and capers.
  5. Drizzle generously with olive oil and sprinkle with oregano.
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Dal Makhani

Dal Makhani

Indian · 90 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup whole black urad dal
  • 1 can (400 g) canned red kidney beans
  • 300 g canned crushed tomatoes
  • 3 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 2 tbsp ginger-garlic paste
  • 1 tsp kashmiri chili powder
  • 1 tsp garam masala
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  1. Soak urad dal overnight, then simmer with 4 cups water 45 minutes until very soft.
  2. Melt butter, add ginger-garlic paste and cook 1 minute, then add crushed tomatoes and chili powder; cook 10 minutes.
  3. Add the cooked dal and drained kidney beans with 1 cup water, and simmer on low 20 minutes, stirring often.
  4. Mash some of the beans against the pot for a creamy body.
  5. Stir in cream, garam masala and crushed kasuri methi; simmer 5 minutes and season with salt.
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Dal Tadka

Dal Tadka

Indian · 45 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 cups toor dal (split pigeon peas)
  • 2 roma tomato
  • 1 medium yellow onion
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • 4 cloves garlic
  • 1/2 tsp kashmiri chili powder
  • 3 tbsp neutral oil
  1. Rinse dal and simmer with turmeric, chopped tomato and 4 cups water 25-30 minutes until soft, then whisk to a loose puree and salt.
  2. For the tadka, heat oil over medium, add cumin seeds and dried chilies until fragrant.
  3. Add sliced garlic and chopped onion, cook 4 minutes until golden.
  4. Turn off heat, stir in chili powder for a few seconds so it blooms without burning.
  5. Pour the sizzling tempering over the dal and stir through; simmer 2 minutes to combine.
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Dau Hu Chien Sa Ot (Lemongrass Chili Crispy Tofu)

Dau Hu Chien Sa Ot (Lemongrass Chili Crispy Tofu)

Vietnamese · 30 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 14 oz firm tofu, cubed
  • 3 tbsp lemongrass, minced
  • 3 cloves garlic, minced
  • 2 red chili, minced
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp cornstarch
  • 4 tbsp neutral oil
  • 2 scallions, sliced
  1. Press tofu 10 minutes, cube, and toss with cornstarch to coat.
  2. Pan-fry the tofu in oil over medium-high 8-10 minutes until crisp on all sides, then set aside.
  3. In the same pan, cook lemongrass, garlic, and chili 2 minutes until fragrant.
  4. Add soy sauce, sugar, and 2 tbsp water and simmer into a glaze.
  5. Return the tofu and toss 1-2 minutes to coat evenly.
  6. Scatter scallions over the top and serve with rice.
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Dau Hu Sot Ca Chua (Tofu in Tomato Sauce)

Dau Hu Sot Ca Chua (Tofu in Tomato Sauce)

Vietnamese · 30 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 14 oz firm tofu, cubed
  • 4 ripe tomatoes, diced
  • 1 tbsp tomato paste
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 2 scallions, sliced
  • 3 tbsp neutral oil
  1. Pat tofu dry and pan-fry in oil over medium-high 8-10 minutes until golden, then set aside.
  2. In the same pan, cook shallots and garlic 1 minute until fragrant.
  3. Add diced tomatoes and tomato paste and simmer 6-8 minutes until saucy.
  4. Season the sauce with soy sauce and sugar.
  5. Return the tofu and simmer 3-4 minutes to absorb the sauce.
  6. Scatter scallions over the top and serve with rice.
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Denver Omelet

Denver Omelet

American · 15 min · pork · gluten-free, keto, low-carb

Ingredients & steps ↓
  • 3 large eggs
  • 1/3 cup diced ham
  • 1/4 cup green bell pepper, diced
  • 1/4 cup yellow onion, diced
  • 1/3 cup shredded cheddar cheese
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  1. Beat eggs with salt and pepper until fully blended.
  2. Melt butter in an 8-inch nonstick skillet over medium heat.
  3. Saute onion and bell pepper 2 minutes, then add ham and warm 1 minute.
  4. Pour in eggs and let set 30 seconds, then push cooked edges in, tilting to fill gaps.
  5. When top is just barely wet, sprinkle cheddar over one half.
  6. Fold omelet over the cheese, slide onto a plate, and serve.
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Dirty Rice with Ground Pork

Dirty Rice with Ground Pork

Cajun · 50 min · pork · gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb ground pork
  • 0.5 lb chicken livers
  • 2 cups long-grain white rice
  • 1 yellow onion
  • 1 green bell pepper
  • 2 celery stalks
  • 3 garlic cloves
  • 4 cups chicken stock
  • 1.5 tbsp cajun seasoning
  • 4 green onions
  1. Cook the rice in stock until tender and set aside.
  2. Brown the ground pork in a skillet, breaking it up, about 6 minutes.
  3. Add finely chopped chicken livers and cook 4 minutes until no longer pink.
  4. Add diced onion, bell pepper, celery, garlic, and cajun seasoning; cook 8 minutes.
  5. Fold the cooked rice into the meat, moistening with a splash of stock.
  6. Stir in green onions and portion into meal-prep containers.
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Dolsot Bibimbap

Dolsot Bibimbap

Korean · 45 min · beef · dairy-free

Ingredients & steps ↓
  • 3/4 lb thinly sliced beef sirloin
  • 3 cups steamed short-grain rice
  • 3 cups spinach
  • 2 cups bean sprouts
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 4 eggs
  • 4 tbsp gochujang
  • 4 tbsp toasted sesame oil
  • 2 tbsp soy sauce
  1. Marinate beef in soy sauce and sesame oil, then stir-fry 5 minutes until browned.
  2. Blanch and season spinach and bean sprouts; saute carrot and zucchini separately.
  3. Brush each stone bowl with sesame oil and press in a layer of warm rice.
  4. Heat the dolsot bowls over medium-high 5 minutes until the rice crackles into a crust.
  5. Arrange beef and vegetables over the rice and crack a raw egg into the center.
  6. Add gochujang and mix vigorously at the table so the egg cooks against the hot bowl.
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Dominican Pollo Guisado

Dominican Pollo Guisado

Caribbean · 50 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 2.5 lb bone-in chicken thighs
  • 1/3 cup sofrito
  • 1 cup tomato sauce
  • 1 medium yellow onion
  • 1 bell pepper
  • 2 medium Yukon gold potatoes
  • 1/4 cup green olives
  • 1 tsp dried oregano
  • 2 tbsp lime juice
  • 2 tbsp vegetable oil
  • 1.5 tsp salt
  1. Marinate chicken with lime juice, oregano, and salt 20 minutes.
  2. Brown the chicken in oil in a pot over medium-high 6 minutes, then remove.
  3. Saute sofrito, diced onion, and bell pepper 4 minutes.
  4. Stir in tomato sauce and 1 cup water and bring to a simmer.
  5. Return the chicken with cubed potatoes and olives.
  6. Cover and simmer 25 minutes until chicken reaches 175 F and gravy thickens.
  7. Adjust salt and serve over white rice.
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Ebi Katsu Curry Bowl

Ebi Katsu Curry Bowl

Japanese · 40 min · shrimp · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 400 g raw shrimp
  • 1.5 cups panko breadcrumbs
  • 0.25 cup all-purpose flour
  • 1 eggs
  • 0.5 box japanese curry roux blocks
  • 1 yellow onion
  • 4 cups cooked short-grain rice
  • 2 cups neutral frying oil
  1. Peel and devein shrimp, then pulse two-thirds to a paste and fold in the rest chopped; form into 4 patties.
  2. Coat patties in flour, beaten egg and panko.
  3. Saute sliced onion until soft, add 3 cups water, simmer 5 minutes, then melt in curry roux and simmer 5 minutes until thick.
  4. Fry the shrimp katsu in 175C oil 2-3 minutes per side until golden and cooked through.
  5. Slice the katsu and lay over rice, then ladle curry sauce alongside.
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Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp Ceviche

Latin · 30 min · shrimp · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb raw shrimp, peeled
  • 6 fresh limes
  • 2 oranges
  • 1 red onion
  • 2 roma tomatoes
  • 1/3 cup tomato ketchup
  • 1/4 cup fresh cilantro
  • 1/2 cup corn nuts (tostado)
  1. Blanch shrimp in boiling water 2 minutes until just pink, then plunge into ice water and drain.
  2. Thinly slice red onion and soak in cold water 5 minutes to mellow.
  3. Combine lime juice, orange juice, ketchup, and diced tomato to make the sauce.
  4. Add cooked shrimp, drained onion, and cilantro; toss to coat.
  5. Chill 15 minutes, then serve topped with crunchy corn nuts.
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Egg Curry (Anda Masala)

Egg Curry (Anda Masala)

Indian · 35 min · vegetarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 6 eggs
  • 1 large yellow onion
  • 300 g canned crushed tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp kashmiri chili powder
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 3 tbsp neutral oil
  1. Hard-boil the eggs 9 minutes, cool, peel and prick lightly; pan-fry in 1 tbsp oil 2 minutes to blister, then set aside.
  2. Saute chopped onion in remaining oil over medium heat 7 minutes until golden.
  3. Add ginger-garlic paste, cook 1 minute, then stir in cumin, chili powder and turmeric.
  4. Add crushed tomatoes and cook 8 minutes until the masala thickens and oil separates.
  5. Add 3/4 cup water and the eggs, simmer 5 minutes, finish with garam masala and salt.
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Egg and Veggie Breakfast Muffin Prep

Egg and Veggie Breakfast Muffin Prep

American · 35 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 12 large eggs
  • 2 cups baby spinach, chopped
  • 1 red bell pepper, diced
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onions, sliced
  • 1/3 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  1. Preheat oven to 375F and grease a 12-cup muffin tin well.
  2. Whisk eggs with milk, salt, and pepper until smooth.
  3. Stir in spinach, bell pepper, green onions, and cheese.
  4. Divide the mixture evenly among the 12 cups.
  5. Bake 20 minutes until puffed and set in the center.
  6. Cool, then store in containers for grab-and-go breakfasts.
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Eggplant Parm Bake (no-fry)

Eggplant Parm Bake (no-fry)

Italian · 45 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 2 medium eggplant, sliced 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 jar (24 oz) marinara sauce
  • 12 oz fresh mozzarella, sliced
  • 1/2 cup parmesan, grated
  • 1/2 cup fresh basil leaves
  • 1 tsp kosher salt
  • to taste black pepper
  1. Preheat oven to 425°F. Lay eggplant on 2 sheet pans, brush both sides with olive oil, salt generously. Roast 20 min, flipping halfway.
  2. Spread 1 cup marinara in a 9x13 baking dish. Layer eggplant, more sauce, mozzarella, parmesan. Repeat.
  3. Bake at 425°F for 18–20 min until bubbling and golden.
  4. Rest 5 min. Tear basil over the top; serve.
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Egyptian Ful Medames Breakfast Beans

Egyptian Ful Medames Breakfast Beans

African · 15 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans canned fava beans
  • 2 garlic cloves
  • 1 lemon
  • 1 tsp ground cumin
  • 1 roma tomato
  • 1/4 bunch fresh parsley
  • 3 tbsp olive oil
  1. Warm the fava beans with their liquid in a pot over medium 6 minutes.
  2. Mash about half the beans with a fork for a creamy-chunky texture.
  3. Stir in grated garlic, cumin, and salt and cook 2 minutes.
  4. Off the heat, mix in lemon juice and a generous drizzle of olive oil.
  5. Top with diced tomato and chopped parsley.
  6. Serve warm with pita or flatbread.
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Egyptian Ful Medames Breakfast Bowl

Egyptian Ful Medames Breakfast Bowl

Middle-eastern · 15 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 15-oz cans canned fava beans
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1 lemon
  • 3 tbsp extra-virgin olive oil
  • 1 tomato
  • 1/4 cup fresh parsley
  • to serve warm pita bread
  1. Warm the fava beans with their liquid in a saucepan over medium heat, 5 minutes.
  2. Mash the garlic with 1/2 tsp salt and stir into the beans with the cumin.
  3. Roughly mash about half the beans with a fork for a creamy-chunky texture.
  4. Simmer 3 more minutes, then squeeze in the lemon.
  5. Spoon into a bowl, drizzle generously with olive oil, and top with diced tomato and parsley.
  6. Serve hot with warm pita for scooping.
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Egyptian Ful Medames with Cumin and Lemon

Egyptian Ful Medames with Cumin and Lemon

Mediterranean · 15 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 can (400g) canned fava beans
  • 2, minced garlic cloves
  • 1 tsp ground cumin
  • 1, juiced lemon
  • 2 tbsp extra-virgin olive oil
  • 1, diced tomato
  • 2 tbsp, chopped fresh parsley
  1. Warm the fava beans with their liquid in a saucepan over medium heat for 5 minutes.
  2. Add the garlic and cumin and cook for 2 minutes.
  3. Mash about half the beans with a fork to thicken the mixture, keeping the rest whole.
  4. Stir in the lemon juice and season with salt.
  5. Transfer to a bowl and top with diced tomato, parsley, and a generous drizzle of olive oil.
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Egyptian Koshari

Egyptian Koshari

African · 55 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup brown lentils
  • 1 cup long-grain rice
  • 1 cup elbow macaroni
  • 1 can canned chickpeas
  • 2 large yellow onion
  • 2 cups canned crushed tomatoes
  • 4 garlic cloves
  • 2 tbsp white vinegar
  • 2 tsp ground cumin
  • 1/2 cup vegetable oil
  1. Simmer lentils in water 20 minutes until just tender, then add the rice and 1.5 cups water and steam covered 15 minutes.
  2. Boil the macaroni separately until al dente, drain, and warm the chickpeas.
  3. Fry thinly sliced onions in oil over medium-high, stirring often, 15 minutes until deep brown and crisp; drain on paper towel.
  4. For the sauce, cook garlic in a little of the onion oil, add crushed tomatoes, cumin, and vinegar, and simmer 10 minutes.
  5. Layer rice-lentils, macaroni, and chickpeas in bowls.
  6. Top with the tomato sauce and a generous crown of crispy onions.
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Enchiladas Verdes de Pollo

Enchiladas Verdes de Pollo

Mexican · 50 min · chicken · high-protein

Ingredients & steps ↓
  • 1.25 lb boneless skinless chicken breasts
  • 1.25 lb tomatillos
  • 2 serrano chiles
  • 1 white onion
  • 3 garlic cloves
  • 1/2 cup fresh cilantro
  • 12 corn tortillas
  • 1/2 cup Mexican crema
  • 1.5 cups shredded Monterey Jack cheese
  • 3 tbsp vegetable oil
  1. Simmer chicken in salted water for 15 minutes, then shred.
  2. Boil tomatillos, serranos, half the onion, and garlic for 8 minutes until soft, then blend with cilantro.
  3. Fry the salsa verde in 1 tbsp oil for 5 minutes and season with salt.
  4. Lightly fry each tortilla in oil for 15 seconds to soften, then dip in the warm salsa.
  5. Fill each tortilla with shredded chicken, roll, and arrange seam-side down in a baking dish.
  6. Top with remaining salsa, crema, and cheese, then bake at 400 F for 12 minutes until bubbling.
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Ensaladilla Rusa

Ensaladilla Rusa

Spanish · 40 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 500 g waxy potatoes
  • 2 carrots
  • 100 g frozen peas
  • 160 g canned tuna in olive oil
  • 2 eggs
  • 150 g mayonnaise
  • 50 g pitted green olives
  • 1 tsp fine salt
  1. Boil the whole potatoes, diced carrots, and eggs; remove eggs at 10 minutes and vegetables at 18 minutes.
  2. Add the peas for the final 3 minutes, then drain everything and cool.
  3. Peel and dice the potatoes, carrots, and eggs into small cubes.
  4. Fold in the drained flaked tuna, peas, chopped olives, and mayonnaise.
  5. Season with salt and chill at least 1 hour.
  6. Serve cold, garnished with extra olives.
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Escalivada

Escalivada

Spanish · 55 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 3 red bell peppers
  • 2 aubergines
  • 1 red onion
  • 2 garlic clove
  • 60 ml extra virgin olive oil
  • 1 tbsp sherry vinegar
  • to taste flaky sea salt
  1. Rub the whole peppers, aubergines, and onion with a little oil and roast at 200 C for 40 minutes, turning once.
  2. Transfer the peppers to a covered bowl for 10 minutes to loosen the skins.
  3. Peel all the vegetables and tear the flesh into long strips, discarding seeds.
  4. Arrange on a platter and scatter with thinly sliced raw garlic.
  5. Dress with olive oil, sherry vinegar, and flaky salt.
  6. Serve at room temperature.
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Ethiopian Doro Wot Chicken Stew

Ethiopian Doro Wot Chicken Stew

African · 60 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 8 pieces bone-in chicken drumsticks
  • 3 large red onion
  • 3 tbsp berbere spice blend
  • 4 tbsp niter kibbeh spiced butter
  • 5 garlic cloves
  • 2 inch piece fresh ginger
  • 4 hard-boiled eggs
  • 1 lemon
  1. Marinate chicken in lemon juice and salt for 15 minutes while you finely mince the onions.
  2. Dry-cook the onions in a heavy pot over medium, stirring, 12 minutes until collapsed and jammy with no added fat.
  3. Add the niter kibbeh, grated garlic and ginger, and cook 3 minutes, then stir in berbere and bloom 2 minutes.
  4. Pour in 1.5 cups water to form a thick red sauce and simmer 5 minutes.
  5. Add the chicken, cover, and simmer on low 30 minutes, turning the pieces halfway.
  6. Score the hard-boiled eggs and nestle them in for the last 8 minutes to absorb the sauce. Serve with injera.
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Ethiopian Gomen Wot Collard Greens

Ethiopian Gomen Wot Collard Greens

African · 35 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 bunches collard greens
  • 1 large red onion
  • 4 garlic cloves
  • 1 inch piece fresh ginger
  • 1 jalapeno pepper
  • 1/2 tsp ground cardamom
  • 3 tbsp olive oil
  1. Strip and finely chop the collard greens, discarding the tough stems.
  2. Soften chopped onion in oil over medium 6 minutes until translucent.
  3. Add grated garlic, ginger, and diced jalapeno and cook 2 minutes.
  4. Add the greens and 1/2 cup water, cover, and steam 12 minutes, stirring once.
  5. Uncover, stir in cardamom and salt, and cook 4 minutes until the greens are tender and glossy.
  6. Serve with injera or as a side to lentil stews.
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Ethiopian Misir Wot Red Lentil Stew

Ethiopian Misir Wot Red Lentil Stew

African · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 cups red split lentils
  • 2 large red onion
  • 2 tbsp berbere spice blend
  • 4 garlic cloves
  • 1 inch piece fresh ginger
  • 2 tbsp tomato paste
  • 3 tbsp vegetable oil
  1. Rinse the lentils until the water runs clear and set aside.
  2. Dry-cook finely chopped onions in a pot over medium 10 minutes until softened and reduced.
  3. Add oil, grated garlic and ginger, and cook 2 minutes, then stir in berbere and tomato paste and bloom 2 minutes.
  4. Add the lentils and 4 cups water, bring to a boil, then simmer 20 minutes, stirring occasionally.
  5. Season with salt and cook until the stew is thick and the lentils have broken down.
  6. Serve with injera or rice.
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Fabada Asturiana

Fabada Asturiana

Spanish · 90 min · beans · vegetarian, vegan, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 500 g soaked overnight dried fabes beans
  • 2 sausages cooking chorizo
  • 1 morcilla blood sausage
  • 200 g smoked pork belly
  • 200 g smoked pork shoulder
  • 1 pinch saffron threads
  • 1 tsp sweet pimenton
  • 1 bay leaf
  • 2 tbsp olive oil
  1. Drain the soaked fabes and place in a large pot with the pork belly, shoulder, chorizo, morcilla, and bay leaf.
  2. Cover with cold water by 5 cm, bring to a boil, and skim the foam.
  3. Add the olive oil, saffron, and pimenton, then lower to a bare simmer.
  4. Cook very gently for 1 hour, adding a splash of cold water occasionally to keep the beans covered and creamy.
  5. Remove the meats, slice them, and return to the pot; season carefully.
  6. Rest 15 minutes so the stew thickens, then serve in deep bowls.
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Fasolada White Bean Soup

Fasolada White Bean Soup

Greek · 70 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb dried cannellini beans
  • 2 carrots
  • 2 celery stalks
  • 1 yellow onion
  • 2 tbsp tomato paste
  • 5 tbsp olive oil
  • 1 bay leaf
  • 1/4 cup fresh parsley
  1. Soak beans overnight, then drain.
  2. Saute diced onion, carrot, and celery in olive oil until softened, about 8 minutes.
  3. Stir in tomato paste and cook 1 minute.
  4. Add the beans, bay leaf, and enough water to cover by two inches.
  5. Simmer 45-55 minutes until the beans are creamy, adding salt near the end.
  6. Stir in parsley and a final drizzle of olive oil before serving.
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Fattoush Salad with Grilled Halloumi

Fattoush Salad with Grilled Halloumi

Mediterranean · 20 min · vegetarian

Ingredients & steps ↓
  • 200g, sliced halloumi cheese
  • 1, torn whole-wheat pita
  • 3 cups, chopped romaine lettuce
  • 1, diced cucumber
  • 2, diced tomatoes
  • 4, sliced radishes
  • 1 tsp sumac
  • 1, juiced lemon
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp, chopped fresh mint
  1. Toast the torn pita in a dry skillet or 400F oven until crisp, about 5 minutes.
  2. Grill the halloumi slices in a hot dry pan for 2 minutes per side until golden.
  3. Combine romaine, cucumber, tomatoes, radishes, and mint in a large bowl.
  4. Whisk lemon juice, olive oil, sumac, and salt into a dressing and toss with the salad.
  5. Top with the crisp pita and grilled halloumi and serve at once.
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Fattoush Salad with Sumac and Pita Chips

Fattoush Salad with Sumac and Pita Chips

Middle-eastern · 25 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 heart romaine lettuce
  • 3 Persian cucumbers
  • 3 tomatoes
  • 6 radishes
  • 3 green onions
  • 1 cup fresh mint and parsley
  • 2 rounds pita bread
  • 1 tbsp ground sumac
  • 1 tbsp pomegranate molasses
  • 1/4 cup extra-virgin olive oil
  • 1 lemon
  1. Tear pita into pieces, toss with oil and salt, and bake at 400F until crisp, 6 minutes.
  2. Chop romaine, cucumbers, tomatoes, radishes, and green onions into bite-size pieces.
  3. Whisk lemon juice, pomegranate molasses, sumac, olive oil, and salt into a dressing.
  4. Combine vegetables and torn herbs in a large bowl.
  5. Dress the salad and toss to coat just before serving.
  6. Fold in the pita chips so they stay crisp.
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Freezer Chicken and Green Chile Burritos

Freezer Chicken and Green Chile Burritos

Tex-mex · 50 min · chicken · high-protein

Ingredients & steps ↓
  • 2 lb Boneless skinless chicken thighs
  • 2 cans (4 oz each) Canned diced green chiles
  • 3 cups Cooked long-grain rice
  • 1 can (15 oz), rinsed Canned pinto beans
  • 8 Large flour tortillas (burrito size)
  • 2 cups Shredded Monterey Jack cheese
  • 1 tbsp Ground cumin
  • 1 tsp Garlic powder
  • 2 tbsp Olive oil
  1. Season chicken thighs with cumin, garlic powder, and salt. Heat olive oil in a skillet over medium-high and cook chicken until 165F internal, about 12 minutes, turning once.
  2. Rest 5 minutes, then shred with two forks and toss with the green chiles.
  3. Combine the shredded chicken, rice, and pinto beans in a large bowl.
  4. Warm tortillas, then fill each with the mixture and a sprinkle of cheese.
  5. Fold in the sides and roll into tight burritos.
  6. Wrap each in foil or parchment and freeze on a sheet pan before transferring to bags.
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Frijoles de la Olla

Frijoles de la Olla

Mexican · 90 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb dried pinto beans
  • 1 white onion
  • 5 garlic cloves
  • 2 bay leaves
  • 1 tbsp dried epazote
  • 2 tsp kosher salt
  1. Rinse the beans and pick out any stones or debris.
  2. Place the beans in a large pot with the halved onion, garlic, bay leaves, and epazote.
  3. Cover with 3 quarts of water and bring to a boil.
  4. Reduce to a gentle simmer and cook, partly covered, for about 75 minutes until the beans are creamy (or 35 minutes at high pressure).
  5. Add the salt in the last 15 minutes so the skins stay tender.
  6. Cool and store the beans in their broth for the week.
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Frito Pie Skillet

Frito Pie Skillet

Tex-mex · 35 min · beef · gluten-free

Ingredients & steps ↓
  • 1.5 lb Ground beef (85/15)
  • 5 cups Corn chips (Fritos)
  • 1 can (15 oz), rinsed Canned pinto beans
  • 1 can (14.5 oz) Canned diced tomatoes
  • 1, diced Yellow onion
  • 2 cups Shredded cheddar cheese
  • 2 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1 tbsp Olive oil
  1. Preheat the oven to 375F. Heat oil in an oven-safe skillet over medium-high and saute the onion 3 minutes.
  2. Add the ground beef and brown, breaking it up, about 7 minutes, then drain excess fat.
  3. Stir in the chili powder and cumin, then add the pinto beans and diced tomatoes and simmer 5 minutes.
  4. Top the chili with the corn chips and scatter the cheese over them.
  5. Bake until the cheese is melted and bubbling, about 8 minutes.
  6. Let stand 2 minutes before serving.
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Ga Kho Gung (Ginger Caramel Braised Chicken)

Ga Kho Gung (Ginger Caramel Braised Chicken)

Vietnamese · 45 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb bone-in chicken thighs, cut up
  • 3 tbsp fresh ginger, julienned
  • 3 tbsp sugar
  • 3 tbsp fish sauce
  • 3 cloves garlic, minced
  • 2 shallots, sliced
  • 2 scallions, sliced
  • 1 tsp black pepper
  1. Melt sugar in a heavy pan over medium heat until amber, about 4 minutes.
  2. Add shallots, garlic, and half the ginger and stir 30 seconds.
  3. Add the chicken and sear to coat in the caramel, about 5 minutes.
  4. Add fish sauce, black pepper, and 1/2 cup water; cover and braise 20 minutes.
  5. Uncover, add remaining ginger, and reduce 5-8 minutes until the sauce glazes the chicken.
  6. Scatter scallions over the top and serve with rice.
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Gaeng Daeng Tao Hu (Vegan Red Curry Tofu Batch)

Gaeng Daeng Tao Hu (Vegan Red Curry Tofu Batch)

Thai · 45 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 2 lb firm tofu, cubed
  • 5 tbsp vegan red curry paste
  • 2 cans (27 oz) coconut milk
  • 3 cups kabocha squash, cubed
  • 2 red bell pepper, sliced
  • 2 cups green beans, cut
  • 1 cup Thai basil leaves
  • 3 tbsp soy sauce
  • 2 tbsp palm sugar
  • 4 kaffir lime leaves
  1. Simmer the thick coconut cream in a pot until it splits, then fry the red curry paste for 3 minutes until fragrant.
  2. Pour in the remaining coconut milk and torn kaffir lime leaves and bring to a simmer.
  3. Add the kabocha squash and simmer 12 minutes until nearly tender.
  4. Add the tofu, bell pepper, and green beans and simmer 8 more minutes.
  5. Season with soy sauce and palm sugar, then stir in Thai basil off the heat.
  6. Cool completely before portioning for the fridge or freezer.
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Gaeng Keow Wan Gai (Green Curry Chicken Batch)

Gaeng Keow Wan Gai (Green Curry Chicken Batch)

Thai · 50 min · chicken · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 lb chicken thighs, sliced
  • 5 tbsp green curry paste
  • 2 cans (27 oz) coconut milk
  • 2 cups Thai eggplant, quartered
  • 1 cup bamboo shoots, sliced
  • 1 cup Thai basil leaves
  • 5 kaffir lime leaves
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar
  • 2 red chili, sliced
  1. Simmer the thick top cream from one can of coconut milk until it splits, then fry the green curry paste 3 minutes until fragrant.
  2. Add the chicken and stir-fry 5 minutes until it changes color and is coated in paste.
  3. Pour in the rest of the coconut milk and the torn kaffir lime leaves, and bring to a gentle simmer.
  4. Add the eggplant and bamboo shoots and simmer 15 minutes until the eggplant is tender.
  5. Season with fish sauce and palm sugar, then stir in Thai basil and sliced chili just before removing from heat.
  6. Cool before portioning for storage.
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Gaeng Som Pla (Sour Curry with Fish)

Gaeng Som Pla (Sour Curry with Fish)

Thai · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1 lb white fish fillet (snapper), cubed
  • 4 tbsp sour curry paste
  • 5 cups chicken stock
  • 4 tbsp tamarind paste
  • 2 cups daikon radish, sliced
  • 1.5 cups green beans, cut
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar
  • 1.5 cups cauliflower florets
  1. Bring the stock to a boil and whisk in the sour curry paste until dissolved.
  2. Add the daikon and cauliflower and simmer 8 minutes until beginning to soften.
  3. Stir in the tamarind, fish sauce, and palm sugar to build the sour-savory-sweet balance.
  4. Add the green beans and simmer 4 minutes.
  5. Gently add the fish cubes and poach 4 minutes until just cooked through, avoiding hard boiling so they hold together.
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Gai Pad Med Mamuang (Cashew Chicken Stir-Fry)

Gai Pad Med Mamuang (Cashew Chicken Stir-Fry)

Thai · 30 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1.25 lb chicken breast, cubed
  • 3/4 cup roasted cashews
  • 6 dried Thai chilies
  • 1 onion, wedged
  • 1 bell pepper, sliced
  • 3 green onions, cut
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp Thai chili paste (nam prik pao)
  • 1 tbsp cornstarch
  • 3 tbsp vegetable oil
  1. Toss the chicken with cornstarch, then sear in hot oil over high heat for 5 minutes until golden; remove.
  2. Fry the dried chilies and cashews briefly until fragrant, then remove the cashews so they stay crunchy.
  3. Stir-fry the onion and bell pepper 2 minutes until crisp-tender.
  4. Return the chicken, add oyster sauce, soy sauce, and chili paste, and toss 2 minutes to coat.
  5. Fold in the cashews and green onions off the heat and serve with jasmine rice.
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Gai Yang (Thai Grilled Chicken)

Gai Yang (Thai Grilled Chicken)

Thai · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 lb chicken thighs, bone-in
  • 1/4 cup cilantro roots and stems
  • 6 cloves garlic
  • 1 tsp white peppercorns
  • 3 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp palm sugar
  • 1 tsp turmeric powder
  • 1/4 cup coconut milk
  1. Pound the cilantro roots, garlic, and white peppercorns into a paste in a mortar.
  2. Mix the paste with fish sauce, oyster sauce, palm sugar, turmeric, and coconut milk to make a marinade.
  3. Coat the chicken thighs and marinate at least 2 hours or overnight for best flavor.
  4. Heat a grill to medium (about 375F) and grill the chicken skin-side down first.
  5. Grill 18 to 20 minutes total, turning often, until charred and the internal temperature reaches 175F.
  6. Rest 5 minutes and serve with sticky rice and a jaew or sweet chili dipping sauce.
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Gambas al Ajillo

Gambas al Ajillo

Spanish · 18 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 500 g raw peeled prawns
  • 6 garlic cloves
  • 1 dried chili
  • 120 ml extra virgin olive oil
  • small handful flat-leaf parsley
  • 1 tsp fine salt
  • 2 tbsp dry sherry
  1. Pat the prawns dry and season with salt.
  2. Warm the olive oil in an earthenware or heavy pan over medium heat with the thinly sliced garlic and crumbled chili.
  3. When the garlic turns pale gold, after about 2 minutes, add the prawns.
  4. Cook 2 minutes per side until pink and just opaque.
  5. Add the sherry and let it bubble for 30 seconds.
  6. Scatter with chopped parsley and serve sizzling with bread.
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Gambas al Ajillo with Crusty Bread

Gambas al Ajillo with Crusty Bread

Mediterranean · 20 min · shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 500g large shrimp, peeled
  • 6, thinly sliced garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1 tsp dried red chili flakes
  • 1/2 tsp sweet paprika
  • 2 tbsp dry sherry
  • 3 tbsp, chopped fresh parsley
  • 1 crusty baguette
  1. Pat the shrimp dry and season with salt.
  2. Warm the olive oil, garlic, and chili flakes in a wide skillet over medium heat until the garlic turns pale gold, about 3 minutes.
  3. Raise the heat to medium-high, add the shrimp and paprika, and cook for 2 minutes per side until pink.
  4. Pour in the sherry and let it bubble for 1 minute.
  5. Sprinkle with parsley and serve immediately with crusty bread to soak up the garlicky oil.
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Garlic Ginger Chicken Stir-Fry with Vegetables

Garlic Ginger Chicken Stir-Fry with Vegetables

Chinese · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb boneless skinless chicken thighs
  • 2 medium bell peppers (mixed colors)
  • 2 medium zucchini
  • 4 large garlic cloves
  • 1 inch piece fresh ginger
  • 3 tbsp coconut aminos
  • 2 tbsp olive oil
  • 2 stalks scallions
  • to taste sea salt
  • to taste black pepper
  1. Slice the chicken thighs into thin strips and season lightly with sea salt and pepper.
  2. Chop the bell peppers and zucchini into bite-sized pieces. Mince the garlic and grate the ginger.
  3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 8-10 minutes. Remove and set aside.
  4. In the same skillet, add the remaining olive oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
  5. Add bell peppers and zucchini to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
  6. Return the cooked chicken to the skillet. Pour in coconut aminos and stir everything together to coat evenly. Cook for another 2-3 minutes.
  7. Slice scallions thinly and sprinkle over the stir-fry just before serving.
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Garlic Herb Chicken with Roasted Vegetables

Garlic Herb Chicken with Roasted Vegetables

American · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 6 oz each) Boneless, skinless chicken breasts
  • 3 tablespoons Olive oil
  • 4 cloves Garlic cloves
  • 4 cups Mixed vegetables (bell peppers, zucchini, cherry tomatoes)
  • 2 teaspoons Fresh thyme or rosemary
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 Lemon
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper.
  3. Rub the mixture evenly over the chicken breasts. Arrange on one side of the baking sheet.
  4. Chop vegetables into bite-sized pieces, toss with remaining olive oil, salt, and pepper, and spread on the other side of the baking sheet.
  5. Bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
  6. While baking, cut lemon in half and squeeze fresh lemon juice over the cooked chicken and vegetables before serving.
  7. Serve hot, garnished with extra herbs if desired.
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Garlic Herb Shrimp with Quinoa and Roasted Vegetables

Garlic Herb Shrimp with Quinoa and Roasted Vegetables

American · 40 min · shrimp · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 pound Large shrimp, peeled and deveined
  • 1 cup Quinoa
  • 2 cups, chopped Bell peppers (red, yellow)
  • 1 cup, sliced Zucchini
  • 4 Garlic cloves
  • 3 tbsp Olive oil
  • 1 Lemon
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 400°F (200°C). Toss chopped bell peppers and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
  2. Meanwhile, rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  3. While quinoa cooks, mince garlic. In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add garlic and sauté for 30 seconds.
  4. Add shrimp to the skillet, sprinkle with oregano, salt, and pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
  5. Juice half the lemon over the cooked shrimp. Fluff the cooked quinoa with a fork.
  6. Serve the garlic shrimp over a bed of quinoa, with roasted vegetables on the side. Garnish with lemon wedges.
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Garlic Sesame Chicken with Stir-Fried Vegetables

Garlic Sesame Chicken with Stir-Fried Vegetables

Chinese · 40 min · chicken · dairy-free, high-protein, gluten-free

Ingredients & steps ↓
  • 1 lb boneless skinless chicken breasts
  • 2 cups sliced bell peppers (red and yellow)
  • 1 cup snap peas
  • 4 cloves garlic cloves
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce (gluten-free)
  • 1 tbsp honey
  • 1 tbsp cornstarch
  • 2 stalks green onions
  • 1 tbsp sesame seeds
  1. Slice the chicken breasts into thin strips. Mince the garlic cloves. Slice the bell peppers into strips. Chop the green onions. In a bowl, combine soy sauce, honey, and cornstarch to create the marinade. Toss chicken strips in half of the marinade and set aside for 10 minutes.
  2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add remaining sesame oil. Add garlic and sauté for 30 seconds. Add bell peppers and snap peas, stir-fry until vegetables are tender-crisp, about 5 minutes.
  4. Return the cooked chicken to the skillet with vegetables. Pour in the remaining marinade, stir well, and cook for another 2-3 minutes until the sauce thickens.
  5. Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or cauliflower rice.
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Garlic Sesame Pork Stir-Fry (Keto Japanese Style)

Garlic Sesame Pork Stir-Fry (Keto Japanese Style)

Japanese · 40 min · beef · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb Pork tenderloin
  • 3 tbsp Soy sauce (or coconut aminos)
  • 2 tbsp Sesame oil
  • 3 cloves Garlic cloves
  • 2 stalks Green onions
  • 1 tbsp Sesame seeds
  • 2 cups Broccoli florets
  • 1 tbsp Cooking oil
  1. Slice the pork tenderloin into thin strips.
  2. Mince the garlic and chop the green onions.
  3. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat.
  4. Add pork strips and cook until browned, about 5-7 minutes.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Stir in soy sauce and sesame oil, cook for another 2 minutes.
  7. Add broccoli florets and cook until tender-crisp, about 5 minutes.
  8. Remove from heat, sprinkle with green onions and sesame seeds, then serve.
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Garlic Stir-Fried Bok Choy

Garlic Stir-Fried Bok Choy

Chinese · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 600 g baby bok choy
  • 5 cloves, sliced garlic
  • 1 inch, julienned fresh ginger
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1/2 tsp sugar
  • 2 tbsp neutral oil
  • 1 tsp toasted sesame oil
  1. Halve the bok choy lengthwise and rinse well between the leaves to remove grit.
  2. Heat the neutral oil in a wok over high heat and fry the garlic and ginger for 30 seconds until fragrant.
  3. Add the bok choy and stir-fry 2 minutes until the leaves start to wilt.
  4. Add the soy sauce, Shaoxing wine, and sugar and toss 2 minutes until the stems are crisp-tender.
  5. Drizzle with sesame oil and serve immediately.
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Garlic-Lime Shrimp Fajitas

Garlic-Lime Shrimp Fajitas

Tex-mex · 30 min · shrimp · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb Large shrimp, peeled and deveined
  • 3, sliced Bell peppers (mixed colors)
  • 1 large, sliced Yellow onion
  • 8 Flour tortillas (taco size)
  • 2 Lime
  • 4 cloves, minced Garlic
  • 2 tbsp Fajita seasoning
  • 3 tbsp Vegetable oil
  1. Toss the shrimp with garlic, fajita seasoning, and the juice of 1 lime.
  2. Heat 2 tbsp oil in a large skillet over high heat and char the peppers and onion until crisp-tender, about 6 minutes. Transfer to a plate.
  3. Add the remaining oil and cook the shrimp until pink and opaque, about 2 minutes per side.
  4. Return the peppers and onion to the skillet and toss to combine, about 1 minute.
  5. Squeeze the remaining lime over everything.
  6. Serve with warm tortillas.
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Gazpacho Andaluz

Gazpacho Andaluz

Spanish · 15 min · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 1 kg ripe tomatoes
  • 1 cucumber
  • 1 green bell pepper
  • 1 garlic clove
  • 50 g stale bread
  • 60 ml extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp fine salt
  1. Roughly chop the tomatoes, cucumber, and pepper, reserving a little for garnish.
  2. Soak the bread in water for 2 minutes, then squeeze out excess.
  3. Blend the vegetables, garlic, bread, vinegar, and salt until smooth.
  4. With the blender running, pour in the olive oil to emulsify.
  5. Pass through a sieve for a silky texture and chill at least 1 hour.
  6. Serve cold topped with the reserved diced vegetables and a drizzle of oil.
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Gigantes Plaki Baked Giant Beans

Gigantes Plaki Baked Giant Beans

Greek · 75 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 lb dried giant butter beans
  • 1 yellow onion
  • 3 garlic cloves
  • 1 (28 oz) can crushed tomatoes
  • 1 carrot
  • 5 tbsp olive oil
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley
  1. Soak beans overnight, then simmer in fresh water about 45 minutes until barely tender and drain.
  2. Saute diced onion, carrot, and garlic in olive oil until soft, about 8 minutes.
  3. Add crushed tomatoes and oregano and simmer 10 minutes.
  4. Fold in the beans with a splash of water and transfer to a baking dish.
  5. Drizzle with olive oil and bake at 375F for 45 minutes until the sauce thickens.
  6. Finish with chopped parsley and serve warm or at room temperature.
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Gluten-Free Chicken and Veggie Stir-Fry

Gluten-Free Chicken and Veggie Stir-Fry

American · 40 min · chicken · dairy-free, low-carb, high-protein, gluten-free

Ingredients & steps ↓
  • 1 lb boneless, skinless chicken breasts
  • 2 bell peppers (mixed colors)
  • 2 cups broccoli florets
  • 2 medium carrots
  • 3 garlic cloves
  • 1-inch piece fresh ginger
  • 1/4 cup tamari gluten-free soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil (optional)
  • 2 stalks green onions
  • 1 tablespoon sesame seeds (optional)
  1. Slice chicken breasts into thin strips. Mince garlic and ginger. Chop bell peppers, carrots, and green onions.
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add remaining olive oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
  4. Add bell peppers, carrots, and broccoli to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
  5. Return cooked chicken to the skillet. Add tamari and sesame oil (if using). Toss everything together and cook for another 2-3 minutes to blend flavors.
  6. Remove from heat. Garnish with chopped green onions and sesame seeds (if using).
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Goan Fish Curry

Goan Fish Curry

Indian · 40 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 600 g firm white fish fillets (kingfish or cod)
  • 400 ml coconut milk
  • 1 tbsp tamarind paste
  • 1 tbsp kashmiri chili powder
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 medium yellow onion
  • 1 tbsp ginger-garlic paste
  • 2 tbsp neutral oil
  1. Rub fish with turmeric and a pinch of salt; set aside.
  2. Saute chopped onion in oil over medium heat 5 minutes, add ginger-garlic paste and cook 1 minute.
  3. Stir in chili powder and coriander for 30 seconds, then pour in coconut milk and 1/2 cup water.
  4. Add tamarind paste and simmer 8 minutes until the gravy is smooth and slightly reduced.
  5. Slide in the fish and simmer gently 6-8 minutes until just cooked through; do not stir hard. Season with salt.
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Goi Cuon (Fresh Shrimp Summer Rolls)

Goi Cuon (Fresh Shrimp Summer Rolls)

Vietnamese · 35 min · shrimp · pescatarian

Ingredients & steps ↓
  • 12 oz shrimp, peeled
  • 12 sheets rice paper wrappers
  • 4 oz rice vermicelli noodles
  • 1 head leaf lettuce
  • 1 cup fresh mint leaves
  • 6 chives or scallion
  • 1/3 cup hoisin sauce
  • 2 tbsp peanut butter
  • 2 tbsp roasted peanuts, crushed
  1. Boil the shrimp 2-3 minutes until pink, then cool and slice in half lengthwise.
  2. Cook vermicelli 4-5 minutes, drain, and rinse cold.
  3. Warm hoisin and peanut butter with a splash of water into a dipping sauce; top with crushed peanuts.
  4. Dip a rice paper wrapper in warm water 10 seconds until pliable and lay flat.
  5. Layer lettuce, noodles, mint, and chives, then place shrimp halves cut-side up near the top.
  6. Fold in the sides and roll tightly, then repeat with remaining wrappers.
  7. Serve with the peanut-hoisin dipping sauce.
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Gratin Dauphinois

Gratin Dauphinois

French · 75 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 lb Yukon gold potatoes
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic
  • 1 cup grated gruyere cheese
  • 1 tbsp unsalted butter
  • 1/4 tsp ground nutmeg
  • 1 tsp fine sea salt
  1. Heat the oven to 375F and rub a baking dish with the cut garlic and butter.
  2. Slice the potatoes thinly, ideally on a mandoline, and pat dry.
  3. Warm the cream and milk with the minced garlic, nutmeg, and salt, then add the potato slices and simmer 5 minutes.
  4. Layer the potatoes in the dish, pour over the cream, and top with grated gruyere.
  5. Bake for 45 to 50 minutes until the top is golden and a knife slides easily through the layers.
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Greek Breakfast Feta and Tomato Omelette

Greek Breakfast Feta and Tomato Omelette

Greek · 20 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 6 large Eggs
  • 1/2 cup crumbled Feta cheese
  • 1 cup halved Cherry tomatoes
  • 2 tablespoons Olive oil
  • 1 tablespoon chopped Fresh oregano
  • to taste Salt
  • to taste Black pepper
  1. In a bowl, beat the eggs with a pinch of salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
  3. Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
  4. Pour the beaten eggs into the skillet and cook for 2 minutes until starting to set.
  5. Sprinkle crumbled feta and chopped oregano evenly over the eggs.
  6. Reduce heat to low, cover, and cook for another 3-4 minutes until eggs are fully set.
  7. Slide the omelette onto a plate, garnish with additional oregano if desired, and serve warm.
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Greek Breakfast Tomato and Feta Toasts

Greek Breakfast Tomato and Feta Toasts

Greek · 20 min · vegetarian, low-carb

Ingredients & steps ↓
  • 4 slices Baguette or crusty bread
  • 1 cup Cherry tomatoes
  • 1/2 cup crumbled Feta cheese
  • 2 tablespoons Olive oil
  • 2 teaspoons chopped Fresh oregano or basil
  • to taste Salt
  • to taste Black pepper
  1. Preheat the oven or toaster oven to 375°F (190°C).
  2. Arrange the bread slices on a baking sheet and lightly brush with 1 tablespoon of olive oil.
  3. Bake the bread slices for about 5-7 minutes until crispy and golden.
  4. Meanwhile, halve the cherry tomatoes and set aside.
  5. In a small bowl, combine the cherry tomatoes, remaining 1 tablespoon of olive oil, chopped herbs, salt, and pepper.
  6. Once the bread is toasted, spoon the tomato mixture evenly over each slice.
  7. Crumble feta cheese on top of the tomato-topped bread.
  8. Return to the oven for another 3-5 minutes to slightly warm the feta, then serve immediately.
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Greek Chicken Bowls

Greek Chicken Bowls

Mediterranean · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 1.25 lb boneless skinless chicken thighs
  • 1.5 tsp dried oregano
  • 1 tsp garlic powder
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 1 cup white rice
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup red onion, sliced
  • 1/3 cup kalamata olives, pitted
  • 4 oz feta, crumbled
  • 1 cup Greek yogurt
  • 2 tbsp fresh dill
  1. Marinate chicken in oregano, garlic powder, half the lemon juice, 2 tbsp olive oil, salt — 15 min minimum.
  2. Cook rice per package.
  3. Heat skillet over medium-high; cook chicken 6 min per side until charred and 165°F. Rest, slice.
  4. Mix yogurt with remaining lemon juice + dill for a quick tzatziki. Build bowls: rice, chicken, cucumber, tomatoes, onion, olives, feta, tzatziki.
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Greek Chickpea & Cucumber Bowl

Greek Chickpea & Cucumber Bowl

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 1 large Cucumber
  • 1 cup Cherry tomatoes
  • 1 small Red onion
  • 1/2 cup Feta cheese
  • 2 tbsp Fresh dill
  • 2 tbsp Olive oil
  • 1 large Lemon
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas thoroughly; set aside.
  2. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
  3. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and crumbled feta cheese.
  4. Chop fresh dill and add to the bowl.
  5. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper to make the dressing.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Taste and adjust seasoning as needed. Serve immediately or chilled.
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Greek Chickpea & Feta Wraps

Greek Chickpea & Feta Wraps

Greek · 40 min · beans · vegetarian

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 1 cup crumbled Feta cheese
  • 1 cup halved Cherry tomatoes
  • 1 medium, diced Cucumber
  • 1 small, finely chopped Red onion
  • 1/4 cup chopped Fresh parsley
  • 4 large Whole wheat wraps
  • 2 tbsp Olive oil
  • 2 tbsp Lemon juice
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas. In a bowl, mash some of the chickpeas slightly to create a creamy texture.
  2. Add diced cucumber, cherry tomatoes, chopped red onion, crumbled feta, and chopped parsley to the chickpeas. Mix gently.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Pour over the chickpea mixture and toss to combine.
  4. Warm the whole wheat wraps slightly in a dry skillet or microwave for easy rolling.
  5. Divide the chickpea mixture evenly among the wraps. Fold in the sides and roll tightly to form a wrap.
  6. Optional: Slice wraps in half diagonally for serving.
  7. Serve immediately or wrap in foil for portable lunch.
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Greek Chickpea & Red Pepper Bowl

Greek Chickpea & Red Pepper Bowl

Greek · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) canned chickpeas
  • 3 large red bell peppers
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1 large lemon
  • 1 cup crumbled feta cheese
  • 1 tsp dried oregano
  • to taste salt
  • to taste black pepper
  1. Drain and rinse the chickpeas. Cut the red bell peppers into strips.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the peppers and sauté until tender, about 8 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Stir in the chickpeas, dried oregano, salt, and pepper. Cook for another 5-7 minutes to let flavors meld.
  5. Squeeze fresh lemon juice over the mixture and stir to combine.
  6. Transfer the chickpea and pepper mixture to bowls. Top with crumbled feta cheese.
  7. Drizzle with the remaining 1 tablespoon of olive oil before serving.
  8. Serve warm or at room temperature.
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Greek Chickpea & Roasted Vegetable Bowl

Greek Chickpea & Roasted Vegetable Bowl

Greek · 40 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 2 Red bell pepper
  • 2 Zucchini
  • 1 large Red onion
  • 1 pint Cherry tomatoes
  • 3 tbsp Olive oil
  • 1 Lemon
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  • ½ cup crumbled Feta cheese
  • ¼ cup chopped Fresh parsley
  1. Preheat the oven to 400°F (200°C).
  2. Drain and rinse the chickpeas. Cut the red bell peppers, zucchini, and red onion into bite-sized pieces.
  3. In a large bowl, toss the vegetables and chickpeas with 2 tablespoons of olive oil, dried oregano, salt, and black pepper.
  4. Spread the mixture evenly on a baking sheet and roast for 20-25 minutes until vegetables are tender and slightly caramelized.
  5. Meanwhile, in a small bowl, whisk together the juice of the lemon, remaining 1 tablespoon of olive oil, and a pinch of salt and pepper to make a dressing.
  6. Once roasted, transfer the vegetables and chickpeas to a serving bowl. Drizzle with the lemon dressing and toss gently.
  7. Top with crumbled feta cheese and chopped parsley before serving.
  8. Serve warm or at room temperature as a hearty, flavorful vegetarian lunch.
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Greek Chickpea & Spinach Bowl

Greek Chickpea & Spinach Bowl

Greek · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) canned chickpeas
  • 4 cups fresh spinach
  • 1 medium red onion
  • 1 cup cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 lemon
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste black pepper
  1. Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and cook for 5 minutes until slightly crispy.
  2. While chickpeas cook, finely chop the red onion and mince the garlic. Add to the skillet and sauté for another 3 minutes until fragrant.
  3. Add the chopped cherry tomatoes, dried oregano, salt, and pepper. Cook for an additional 5 minutes until tomatoes soften.
  4. In a separate large bowl, combine the fresh spinach, the cooked chickpeas mixture, and crumble the feta cheese on top.
  5. In a small bowl, whisk together the juice of one lemon and the remaining 1 tablespoon of olive oil. Pour over the salad and toss gently to combine.
  6. Taste and adjust seasoning if needed. Serve immediately, garnished with extra feta or herbs if desired.
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Greek Chickpea & Tomato Bowl

Greek Chickpea & Tomato Bowl

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) canned chickpeas
  • 1 pint cherry tomatoes
  • 1 small red onion
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 lemon
  • to taste salt
  • to taste black pepper
  1. Drain and rinse the canned chickpeas; set aside.
  2. Chop the cherry tomatoes and red onion into bite-sized pieces.
  3. In a large bowl, combine chickpeas, cherry tomatoes, red onion, and chopped parsley.
  4. In a small bowl, whisk together olive oil, juice of half the lemon, salt, and pepper to make the dressing.
  5. Pour the dressing over the chickpea mixture and toss gently to coat.
  6. Crumble feta cheese over the top of the salad.
  7. Squeeze the remaining lemon juice over the salad for extra flavor.
  8. Serve immediately or chill for 10 minutes for a cooler, more refreshing taste.
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Greek Chickpea & Tomato Pita Bowls

Greek Chickpea & Tomato Pita Bowls

Greek · 35 min · beans · vegetarian

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 2 cups Cherry tomatoes
  • 1 large Fresh cucumber
  • 1 small Red onion
  • 1 cup crumbled Feta cheese
  • 4 pieces Greek pita bread
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas. In a bowl, toss them with 1 tablespoon of olive oil, half of the lemon juice, oregano, salt, and pepper. Set aside to marinate briefly.
  2. Dice the cherry tomatoes, thinly slice the cucumber and red onion. In a large mixing bowl, combine all vegetables and the marinated chickpeas.
  3. Crumble the feta cheese over the vegetable mixture and toss gently to combine.
  4. Warm the pita bread briefly in the oven or on a skillet until soft and pliable.
  5. Cut each pita into halves or quarters and open to create pockets if desired.
  6. Fill each pita with the chickpea and vegetable mixture, dividing evenly.
  7. Drizzle with the remaining lemon juice and a little olive oil before serving.
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Greek Chickpea & Tomato Stir-Fry

Greek Chickpea & Tomato Stir-Fry

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) canned chickpeas
  • 2 cups cherry tomatoes
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1 lemon
  • to taste salt
  • to taste black pepper
  1. Drain and rinse the chickpeas. Chop the garlic and halved cherry tomatoes. Zest and juice the lemon.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
  3. Add chickpeas to the skillet and sauté for 5 minutes until slightly crispy.
  4. Stir in cherry tomatoes, lemon zest, and a pinch of salt and pepper. Cook for another 5-7 minutes until tomatoes soften.
  5. Squeeze lemon juice over the mixture and stir. Remove from heat.
  6. Sprinkle crumbled feta and chopped parsley on top. Drizzle with remaining 1 tablespoon of olive oil.
  7. Serve hot, garnished with extra parsley if desired.
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Greek Chickpea and Cucumber Bowl

Greek Chickpea and Cucumber Bowl

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) canned chickpeas
  • 2 large cucumber
  • 1 pint cherry tomatoes
  • 1 small red onion
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • to taste salt and pepper
  1. Drain and rinse the canned chickpeas. Set aside.
  2. Dice the cucumbers and halve the cherry tomatoes. Finely chop the red onion.
  3. In a large bowl, combine chickpeas, cucumbers, cherry tomatoes, and red onion.
  4. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
  5. Pour the dressing over the chickpea mixture and toss gently to combine.
  6. Sprinkle crumbled feta cheese and chopped parsley on top.
  7. Divide into four bowls and serve immediately, garnished with extra parsley if desired.
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Greek Chickpea and Feta Grain Bowl

Greek Chickpea and Feta Grain Bowl

Greek · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup cooked quinoa
  • 1 can (15 oz) canned chickpeas
  • 1/2 cup, crumbled feta cheese
  • 1 cup, halved cherry tomatoes
  • 1, diced cucumber
  • 1/4, thinly sliced red onion
  • 2 tbsp olive oil
  • 1, juiced lemon
  • 1 tsp dried oregano
  • to taste salt and pepper
  1. Cook the quinoa according to package instructions and let it cool slightly.
  2. Drain and rinse the canned chickpeas; then sauté them in 1 tbsp olive oil with a pinch of salt, pepper, and oregano until slightly crispy, about 8 minutes.
  3. In a large bowl, combine the cooked quinoa, sautéed chickpeas, cherry tomatoes, cucumber, and red onion.
  4. In a small bowl, whisk together lemon juice, 1 tbsp olive oil, salt, pepper, and a pinch of oregano to make the dressing.
  5. Pour the dressing over the grain mixture and toss gently to combine.
  6. Sprinkle crumbled feta cheese on top of the bowl before serving.
  7. Serve immediately or chilled for a refreshing, hearty vegetarian lunch.
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Greek Chickpea and Roasted Vegetable Bowl

Greek Chickpea and Roasted Vegetable Bowl

Greek · 40 min · beans · vegetarian, gluten-free, pescatarian

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 2 Red bell pepper
  • 2 Zucchini
  • 1 Red onion
  • 1 cup crumbled Feta cheese
  • 3 tbsp Olive oil
  • 1 Lemon
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 400°F (200°C).
  2. Drain and rinse chickpeas; set aside.
  3. Chop red bell peppers, zucchini, and red onion into bite-sized pieces.
  4. Toss vegetables with 2 tbsp olive oil, oregano, salt, and pepper. Spread on a baking sheet.
  5. Roast vegetables for 25-30 minutes until tender and slightly charred.
  6. Meanwhile, in a bowl, combine chickpeas with 1 tbsp olive oil, lemon juice, salt, and pepper.
  7. Once vegetables are roasted, assemble bowls by dividing chickpeas, roasted vegetables, and feta cheese.
  8. Drizzle with remaining olive oil and lemon juice before serving.
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Greek Chickpea and Spinach Sauté

Greek Chickpea and Spinach Sauté

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas, drained and rinsed
  • 4 cups Fresh spinach, roughly chopped
  • 2 tablespoons Olive oil
  • 3 Garlic cloves, minced
  • 2 tablespoons Lemon juice
  • ½ cup Feta cheese, crumbled
  • to taste Salt and pepper
  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Add drained chickpeas to the skillet and cook for 5 minutes, stirring occasionally.
  3. Stir in chopped spinach and cook until wilted, about 3-4 minutes.
  4. Squeeze lemon juice over the mixture and season with salt and pepper to taste.
  5. Remove from heat and sprinkle crumbled feta cheese on top before serving.
  6. Serve warm, optionally with crusty bread or pita.
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Greek Chickpea and Spinach Stir-Fry

Greek Chickpea and Spinach Stir-Fry

Greek · 40 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 4 cups Fresh spinach
  • 3 tablespoons Olive oil
  • 3 Garlic cloves
  • 1 Lemon
  • 1/2 cup crumbled Feta cheese
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas.
  2. Mince the garlic cloves.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  4. Add the minced garlic and sauté until fragrant, about 1 minute.
  5. Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally.
  6. Stir in the fresh spinach and cook until wilted, about 3-4 minutes.
  7. Squeeze fresh lemon juice over the mixture, then season with salt and pepper to taste.
  8. Transfer to serving bowls, sprinkle with crumbled feta cheese, and drizzle with remaining olive oil if desired.
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Greek Chickpea and Tomato Bowl

Greek Chickpea and Tomato Bowl

Greek · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) canned chickpeas
  • 2 cups cherry tomatoes
  • 1 small red onion
  • 1/2 cup crumbled feta cheese
  • 3 tbsp olive oil
  • 1 lemon
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic
  • 1 tsp dried oregano
  • to taste salt and pepper
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Greek Chickpea and Tuna Bowl

Greek Chickpea and Tuna Bowl

Greek · 35 min · beans · vegetarian, gluten-free, pescatarian

Ingredients & steps ↓
  • 1 can (15 oz) canned chickpeas
  • 2 cans (5 oz each) canned tuna in olive oil
  • 1 cup cherry tomatoes
  • 1 large cucumber
  • 1 small red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives
  • 3 tbsp extra virgin olive oil
  • 1 large lemon
  • 1 tsp dried oregano
  • to taste salt
  • to taste black pepper
  1. Drain and rinse the canned chickpeas. In a large bowl, combine chickpeas, cherry tomatoes halved, diced cucumber, finely chopped red onion, crumbled feta, and Kalamata olives.
  2. In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and black pepper to make the dressing.
  3. Pour the dressing over the salad ingredients and gently toss to combine.
  4. Open the cans of tuna and drain excess oil. Flake the tuna into the salad, mixing gently to distribute evenly.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  6. Serve immediately in bowls, garnished with additional feta or olives if desired.
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Greek Feta and Tomato Breakfast Wraps

Greek Feta and Tomato Breakfast Wraps

Greek · 25 min · vegetarian

Ingredients & steps ↓
  • 4 large Whole wheat tortillas
  • 100g Feta cheese
  • 1 cup Cherry tomatoes
  • 1 small Red onion
  • 2 tbsp Fresh parsley
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Dice cherry tomatoes and finely chop red onion and parsley.
  2. In a bowl, combine tomatoes, onion, parsley, crumbled feta, olive oil, salt, and pepper. Mix well.
  3. Warm the tortillas in a dry skillet or microwave for 30 seconds.
  4. Divide the feta-tomato mixture evenly among the tortillas.
  5. Roll up each tortilla to form a wrap, folding in the sides to secure the filling.
  6. Optional: lightly toast the wraps in the skillet for 2-3 minutes per side until golden.
  7. Slice in half and serve immediately.
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Greek Keto Stuffed Bell Peppers

Greek Keto Stuffed Bell Peppers

Greek · 40 min · beef · gluten-free, keto, low-carb

Ingredients & steps ↓
  • 4 large Bell peppers (preferably red, yellow, or orange)
  • 1 lb (450g) Ground lamb or beef
  • 1 small Red onion
  • 3 Garlic cloves
  • 1/2 cup Crumbled feta cheese
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • to taste Salt and pepper
  • 2 tbsp Fresh parsley
  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of peppers with 1 tbsp olive oil.
  2. In a skillet over medium heat, heat 1 tbsp olive oil. Add chopped red onion and minced garlic; sauté until translucent, about 2-3 minutes.
  3. Add ground lamb or beef to the skillet. Cook until browned, about 5-7 minutes. Season with salt, pepper, and oregano.
  4. Remove from heat, stir in crumbled feta and chopped parsley. Adjust seasoning as needed.
  5. Stuff each bell pepper with the meat mixture and place them in a baking dish.
  6. Bake in the preheated oven for 25-30 minutes, until peppers are tender and filling is hot.
  7. Serve warm, garnished with additional parsley if desired.
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Greek Keto Stuffed Zucchini Boats

Greek Keto Stuffed Zucchini Boats

Greek · 40 min · beef · gluten-free, keto, low-carb

Ingredients & steps ↓
  • 4 Large zucchinis
  • 2 tbsp Extra virgin olive oil
  • 1 lb Ground lamb or beef
  • 1 Red onion
  • 3 Garlic cloves
  • ½ cup crumbled Feta cheese
  • 1 tsp Dried oregano
  • ½ tsp Paprika
  • to taste Salt and pepper
  • 2 tbsp chopped Fresh parsley
  1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers to create boats. Brush the insides with 1 tbsp olive oil and place on a baking sheet.
  2. Finely chop red onion and garlic. In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3 minutes.
  3. Add ground lamb or beef to the skillet. Cook until browned, about 7-8 minutes. Season with oregano, paprika, salt, and pepper.
  4. Remove from heat and stir in crumbled feta and chopped parsley. Spoon the meat mixture into the zucchini boats, dividing evenly.
  5. Bake in the preheated oven for 25-30 minutes until zucchinis are tender and filling is heated through.
  6. Garnish with additional parsley if desired. Serve hot.
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Greek Lemon Garlic Chicken with Roasted Cauliflower

Greek Lemon Garlic Chicken with Roasted Cauliflower

Greek · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces boneless, skinless chicken thighs
  • 1 large head cauliflower florets
  • 1 large lemon
  • 4 cloves garlic cloves
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • to taste salt
  • to taste black pepper
  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix 2 tbsp olive oil, juice of half the lemon, minced garlic, oregano, paprika, salt, and pepper to create a marinade.
  3. Rub the marinade over the chicken thighs and let sit for 5 minutes.
  4. Toss cauliflower florets with remaining 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
  5. Place marinated chicken and cauliflower on the same sheet or separate if needed.
  6. Bake in the oven for 25-30 minutes until chicken is cooked through and cauliflower is tender and slightly crispy.
  7. Squeeze the remaining lemon juice over the cooked chicken and cauliflower before serving.
  8. Serve hot, garnished with fresh herbs if desired.
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Greek Lemon Garlic Shrimp with Spinach

Greek Lemon Garlic Shrimp with Spinach

Greek · 30 min · shrimp · pescatarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb Large shrimp, peeled and deveined
  • 4 cups Fresh spinach
  • 4 Garlic cloves
  • 1 Lemon
  • 3 tbsp Olive oil
  • 1/2 cup Feta cheese, crumbled
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add shrimp to the skillet, season with salt, pepper, and oregano, and cook for 3-4 minutes per side until pink and cooked through.
  4. Squeeze lemon juice over the shrimp and remove from skillet.
  5. In the same skillet, add remaining 1 tablespoon of olive oil and spinach, sauté until wilted, about 2-3 minutes.
  6. Return shrimp to the skillet with spinach, stir to combine and heat through for 1-2 minutes.
  7. Sprinkle crumbled feta cheese over the top, garnish with lemon slices if desired, and serve immediately.
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Greek Lemon Herb Chicken with Roasted Potatoes and Greens

Greek Lemon Herb Chicken with Roasted Potatoes and Greens

Greek · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1 lb) Boneless, skinless chicken breasts
  • 3 medium Large potatoes
  • 2 Fresh lemon
  • 1/4 cup Olive oil
  • 3 Garlic cloves
  • 1 teaspoon Dried oregano
  • to taste Salt
  • to taste Black pepper
  • 4 cups Mixed greens (lettuce, arugula, spinach)
  1. Preheat oven to 425°F (220°C).
  2. Cut potatoes into quarters. In a bowl, toss potatoes with 2 tablespoons olive oil, half of the minced garlic, 1 teaspoon oregano, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
  3. While potatoes roast, prepare the chicken. In a small bowl, mix juice of 1 lemon, remaining garlic, 2 tablespoons olive oil, remaining oregano, salt, and pepper.
  4. Place chicken breasts in a resealable bag or shallow dish and pour marinade over. Let sit for 10 minutes.
  5. Heat a large skillet over medium heat. Remove chicken from marinade and cook for 6-8 minutes per side until cooked through.
  6. While chicken cooks, prepare the salad. Toss greens with the juice of the remaining lemon, a tablespoon of olive oil, salt, and pepper.
  7. Slice cooked chicken and serve alongside roasted potatoes with a side of greens.
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Greek Lemon Oregano Chicken with Zucchini Noodles

Greek Lemon Oregano Chicken with Zucchini Noodles

Greek · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1.5 lbs) Boneless, skinless chicken breasts
  • 4 large Zucchini
  • 2 Lemon
  • 3 Garlic cloves
  • 3 tbsp Olive oil
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Pat the chicken breasts dry and season with salt, pepper, and half of the oregano.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
  3. While chicken cooks, spiralize the zucchinis into noodles and set aside.
  4. In the same skillet, add minced garlic and remaining oregano; sauté for 1 minute until fragrant.
  5. Add zucchini noodles to the skillet, toss with the garlic and oregano, and cook for 2-3 minutes until slightly tender.
  6. Meanwhile, juice the lemons and mix the juice with 1 tablespoon of olive oil. Slice the cooked chicken and arrange on a serving platter.
  7. Pour lemon-olive oil mixture over the zucchini noodles and toss gently.
  8. Serve the sliced chicken over the zucchini noodles, garnished with additional lemon slices if desired.
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Greek Lemon-Oregano Chicken with Roasted Vegetables

Greek Lemon-Oregano Chicken with Roasted Vegetables

Greek · 45 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 4 pieces Chicken thighs (bone-in, skinless)
  • 2 Lemon
  • 4 Garlic cloves
  • 3 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 lb Baby potatoes
  • 2 Bell peppers (red and yellow)
  • 2 Zucchini
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix juice of 1 lemon, 2 tbsp olive oil, minced garlic, oregano, salt, and pepper to create a marinade.
  3. Rub the marinade over the chicken thighs and let sit for 10 minutes.
  4. Chop potatoes into halves or quarters, and cut bell peppers and zucchini into chunks.
  5. Arrange chicken and vegetables on a baking sheet, drizzle with remaining olive oil, lemon juice, and season with salt and pepper.
  6. Roast in the oven for 35 minutes, until chicken is cooked through and vegetables are tender.
  7. Serve hot, garnished with fresh lemon wedges if desired.
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Greek Prawn & Chickpea Bowl

Greek Prawn & Chickpea Bowl

Greek · 35 min · shrimp · pescatarian, gluten-free

Ingredients & steps ↓
  • 1 pound (450g) Prawns (shrimp)
  • 1 can (15 oz) Canned chickpeas
  • 1 cup Cherry tomatoes
  • 1 medium Cucumber
  • 1 small Red onion
  • ½ cup crumbled Feta cheese
  • 3 tbsp Olive oil
  • 1 Lemon
  • 1 tsp Dried oregano
  • to taste Salt and pepper
  1. 1. Rinse and drain the chickpeas; set aside.
  2. 2. In a large bowl, combine chopped cherry tomatoes, diced cucumber, and finely sliced red onion.
  3. 3. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the prawns, sprinkle with oregano, salt, and pepper, and cook until pink and opaque, about 4-5 minutes.
  4. 4. Add the cooked prawns and chickpeas to the bowl with vegetables.
  5. 5. Squeeze fresh lemon juice over the mixture and drizzle with remaining olive oil.
  6. 6. Toss gently to combine and crumble feta cheese on top.
  7. 7. Serve immediately, garnished with extra oregano or lemon if desired.
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Greek Prawn & Orzo Bowl

Greek Prawn & Orzo Bowl

Greek · 35 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓
  • 1 lb Large shrimp (peeled and deveined)
  • 1 cup Orzo pasta
  • 1 cup Cherry tomatoes
  • 1 Cucumber
  • ½ cup Feta cheese
  • ¼ cup Kalamata olives
  • 2 tbsp Olive oil
  • 1 Lemon
  • 2 cloves Garlic
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside.
  2. While orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
  3. Add the shrimp to the skillet, season with salt, pepper, and oregano. Cook until pink and opaque, about 3-4 minutes per side.
  4. In a large bowl, combine cooked orzo, cherry tomatoes (halved), sliced cucumber, Kalamata olives, and crumbled feta cheese.
  5. Squeeze lemon juice over the mixture and drizzle with the remaining olive oil. Toss gently to combine.
  6. Add the cooked shrimp on top of the salad mixture and serve immediately, garnished with extra oregano if desired.
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Greek Prawn & Orzo Salad Bowl

Greek Prawn & Orzo Salad Bowl

Greek · 35 min · shrimp · pescatarian

Ingredients & steps ↓
  • 1 lb uncooked large shrimp (prawns)
  • 1 cup dry orzo pasta
  • 1 cup cherry tomatoes
  • 1 cucumber
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • 1 lemon
  • 3 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Cook the orzo in boiling salted water according to package instructions, then drain and set aside.
  2. While the orzo cooks, peel and devein the shrimp. In a skillet, heat 1 tablespoon of olive oil over medium heat, then sauté the shrimp until pink and cooked through, about 3-4 minutes per side.
  3. Chop cherry tomatoes and cucumber into bite-sized pieces. In a large bowl, combine the cooked orzo, shrimp, cherry tomatoes, cucumber, and crumbled feta cheese.
  4. In a small bowl, whisk together the juice of half a lemon, 2 tablespoons of olive oil, salt, and black pepper to make a dressing.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Garnish with chopped parsley and additional lemon wedges if desired.
  7. Serve immediately or chill briefly for a refreshing cold salad.
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Greek Prawn and Chickpea Bowl

Greek Prawn and Chickpea Bowl

Greek · 35 min · shrimp · pescatarian, gluten-free

Ingredients & steps ↓
  • 1 lb Large shrimp (prawns), peeled and deveined
  • 1 can (15 oz) Canned chickpeas, drained and rinsed
  • 1 cup Cherry tomatoes, halved
  • 1 medium Cucumber, diced
  • 1 small Red onion, thinly sliced
  • ½ cup Feta cheese, crumbled
  • 2 tbsp Fresh parsley, chopped
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • ½ tsp Dried oregano
  • to taste Salt and pepper
  1. In a large bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Drizzle with 1 tablespoon olive oil and lemon juice; toss to combine. Season with salt, pepper, and oregano.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove from heat.
  3. Add the drained chickpeas to the bowl with vegetables. Gently mix in the cooked shrimp.
  4. Sprinkle crumbled feta cheese over the salad. Drizzle with remaining 1 tablespoon olive oil.
  5. Serve immediately as a refreshing, protein-packed bowl.
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Greek Seafood & Quinoa Bowl

Greek Seafood & Quinoa Bowl

Greek · 35 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓
  • 1 cup quinoa
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes
  • 1 large cucumber
  • 1 small red onion
  • ½ cup feta cheese
  • ¼ cup fresh parsley
  • 1 large lemon
  • 1 lb shrimp, peeled and deveined
  • 3 cloves garlic
  • 1 tsp oregano
  • to taste salt
  • to taste black pepper
  1. Cook quinoa according to package instructions, set aside to cool slightly.
  2. In a large bowl, combine chopped cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and crumbled feta cheese.
  3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and oregano, cook until fragrant.
  4. Add shrimp to the skillet, season with salt and pepper, cook until pink and opaque (~3-4 minutes per side).
  5. Squeeze lemon juice over cooked shrimp and stir to combine.
  6. Assemble the bowls by dividing quinoa into four portions, topping with the shrimp and vegetable mixture.
  7. Drizzle with remaining olive oil and extra lemon juice if desired, garnish with additional parsley.
  8. Serve immediately.
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Greek Shrimp and Orzo Salad Bowl

Greek Shrimp and Orzo Salad Bowl

Greek · 35 min · shrimp · pescatarian

Ingredients & steps ↓
  • 1 lb Large shrimp (peeled and deveined)
  • 1 cup Orzo pasta
  • 1 cup Cherry tomatoes
  • 1 medium Cucumber
  • ½ cup crumbled Feta cheese
  • ¼ cup chopped Fresh parsley
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 2 cloves Garlic
  • to taste Salt
  • to taste Black pepper
  1. Cook the orzo pasta in salted boiling water according to package instructions, then drain and set aside.
  2. In a large bowl, combine cherry tomatoes (halved), diced cucumber, chopped parsley, crumbled feta, and cooked orzo.
  3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  4. Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes per side.
  5. Add the cooked shrimp to the salad bowl, then squeeze lemon juice over everything and drizzle with the remaining olive oil.
  6. Toss gently to combine, adjust seasoning with salt and pepper as needed.
  7. Serve immediately or chill for 10-15 minutes for a colder salad.
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Greek Spinach & Feta Breakfast Pies

Greek Spinach & Feta Breakfast Pies

Greek · 30 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 8 sheets Phyllo dough sheets
  • 4 cups Fresh spinach
  • 1 cup crumbled Feta cheese
  • 3 large Eggs
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat 1 tbsp olive oil and sauté spinach until wilted. Remove from heat and let cool slightly.
  3. In a bowl, beat eggs, then mix in crumbled feta, sautéed spinach, salt, and pepper.
  4. Lay one sheet of phyllo dough in a greased muffin tin, brushing lightly with olive oil. Repeat with 4 sheets to create layers in each cup.
  5. Divide the egg and spinach mixture evenly among the phyllo-lined cups.
  6. Top with another layer of phyllo sheets, brushing each sheet with olive oil as you layer. Fold or trim excess edges.
  7. Bake for 20 minutes or until golden and puffed. Let cool slightly before serving.
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Greek Spinach and Feta Breakfast Pita

Greek Spinach and Feta Breakfast Pita

Greek · 25 min · vegetarian

Ingredients & steps ↓
  • 4 pieces Whole wheat pita bread
  • 4 cups Fresh spinach
  • 1 cup crumbled Feta cheese
  • 2 tablespoons Olive oil
  • 2 cloves Garlic clove
  • to taste Salt
  • to taste Black pepper
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
  4. Remove the spinach mixture from the skillet and set aside.
  5. Cut the pita breads in half to create pockets.
  6. Spoon the cooked spinach into each pita pocket and sprinkle with crumbled feta cheese.
  7. In the same skillet, heat the remaining olive oil and briefly warm the filled pita pockets for 2-3 minutes per side, or until feta slightly melts.
  8. Serve warm, optionally with a drizzle of olive oil or a squeeze of lemon.
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Greek Spinach and Feta Breakfast Pita Pizza

Greek Spinach and Feta Breakfast Pita Pizza

Greek · 25 min · vegetarian

Ingredients & steps ↓
  • 4 pieces Whole wheat pita bread
  • 2 cups Fresh spinach
  • 1 cup Feta cheese
  • 1 cup Cherry tomatoes
  • 2 tbsp Olive oil
  • 1 Garlic clove
  • 1 tsp Dried oregano
  • to taste Salt
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté until fragrant, then add spinach and cook until wilted. Season with a pinch of salt and dried oregano.
  3. Spread the cooked spinach evenly over each pita bread.
  4. Crumble feta cheese over the spinach on each pita.
  5. Slice cherry tomatoes and distribute them on top of each pizza.
  6. Drizzle each with a little olive oil and sprinkle with extra oregano if desired.
  7. Place the pitas on a baking sheet and bake for about 12-15 minutes until the cheese is slightly golden.
  8. Remove from oven, cut into slices, and serve warm.
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Greek Spinach and Feta Breakfast Pita Pizzas

Greek Spinach and Feta Breakfast Pita Pizzas

Greek · 30 min · vegetarian

Ingredients & steps ↓
  • 4 pieces Whole wheat pita bread
  • 2 cups Fresh spinach
  • 1 cup Feta cheese
  • 2 medium Tomato
  • 2 tablespoons Olive oil
  • 2 Garlic clove
  • to taste Black pepper
  • 1 teaspoon Oregano (dried)
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  3. Add spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with black pepper and oregano.
  4. Spread the spinach mixture evenly over each pita bread.
  5. Crumble feta cheese over the spinach on each pita.
  6. Slice tomatoes thinly and arrange on top of the feta cheese.
  7. Drizzle each pita with a little olive oil and add a pinch of oregano.
  8. Bake in the preheated oven for 10-12 minutes until the pitas are crispy and cheese is slightly melted.
  9. Slice and serve warm.
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Greek Spinach and Feta Breakfast Wraps

Greek Spinach and Feta Breakfast Wraps

Greek · 25 min · vegetarian

Ingredients & steps ↓
  • 4 cups Fresh spinach
  • 1 cup crumbled Feta cheese
  • 4 large Eggs
  • 4 Whole wheat tortillas
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
  3. In a bowl, whisk the eggs with a pinch of salt and pepper.
  4. Pour the eggs into the skillet and scramble until just set, about 3-4 minutes.
  5. Mix the cooked spinach and crumbled feta into the scrambled eggs, stirring gently to combine.
  6. Warm the whole wheat tortillas in a dry skillet or microwave for 15 seconds.
  7. Divide the spinach-feta-egg mixture among the tortillas, wrap them up to form burritos.
  8. Serve immediately, optionally with a side of fresh tomatoes or Greek olives.
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Greek Stuffed Bell Peppers (Koutalia Gemista)

Greek Stuffed Bell Peppers (Koutalia Gemista)

Greek · 40 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 large Bell peppers (assorted colors)
  • 1 lb Ground beef
  • 1 cup Cauliflower rice
  • 1 small Red onion
  • 3 Garlic cloves
  • 2 tbsp Tomato paste
  • 1/2 cup Feta cheese, crumbled
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • to taste Salt and pepper
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Rub peppers with a little olive oil and set aside.
  2. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté chopped red onion and minced garlic until translucent, about 3 minutes.
  3. Add ground beef to the skillet; cook until browned, about 5-7 minutes. Stir in tomato paste, dried oregano, salt, and pepper. Cook for another 2 minutes.
  4. Mix in cauliflower rice and cook for 3-4 minutes until tender. Remove from heat and stir in crumbled feta cheese.
  5. Stuff the peppers with the beef mixture, pressing down gently. Place the stuffed peppers upright in a baking dish.
  6. Bake uncovered for 30 minutes, until peppers are tender. Drizzle with remaining olive oil before serving.
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Greek Stuffed Eggplant Boats

Greek Stuffed Eggplant Boats

Greek · 40 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 4 large Eggplants
  • 3 tbsp Olive oil
  • 1 small Red onion
  • 3 Garlic cloves
  • 1 cup Cherry tomatoes
  • ½ cup crumbled Feta cheese
  • ¼ cup chopped Fresh parsley
  • 1 Lemon
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 375°F (190°C). Cut eggplants in half lengthwise and scoop out some flesh to create boats. Brush with 1 tbsp olive oil and place on a baking sheet.
  2. Bake eggplants for 20 minutes until slightly tender. Meanwhile, finely chop the scooped eggplant flesh, red onion, garlic, and cherry tomatoes.
  3. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté red onion and garlic until fragrant, about 2 minutes. Add chopped eggplant flesh and cherry tomatoes, cook for another 5 minutes.
  4. Remove from heat and stir in crumbled feta, chopped parsley, juice of half the lemon, salt, and pepper.
  5. Spoon the mixture into the baked eggplant halves and return to oven. Bake for an additional 10 minutes until the filling is heated through and slightly browned.
  6. Serve warm, garnished with extra parsley and a squeeze of lemon juice.
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Greek Stuffed Zucchini Boats

Greek Stuffed Zucchini Boats

Greek · 40 min · chicken · gluten-free, keto, low-carb

Ingredients & steps ↓
  • 4 Large zucchinis
  • 1 lb (450g) Ground turkey or chicken
  • 1 small Red onion
  • 3 Garlic cloves
  • 1 cup Cherry tomatoes
  • ½ cup crumbled Feta cheese
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers to create boats, leaving about ½ inch border. Chop the scooped flesh finely.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and minced garlic; sauté until fragrant, about 2 minutes.
  3. Add ground turkey to the skillet; cook until browned, about 5-7 minutes. Stir in chopped zucchini flesh, diced cherry tomatoes, oregano, salt, and pepper. Cook for another 5 minutes.
  4. Remove from heat and stir in crumbled feta cheese.
  5. Stuff each zucchini boat with the meat mixture, pressing down gently.
  6. Place stuffed zucchinis in a baking dish, drizzle with remaining olive oil, and bake for 25-30 minutes until zucchinis are tender and tops are slightly browned.
  7. Serve warm, optionally garnished with extra feta or fresh herbs.
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Greek Tomato and Feta Breakfast Bruschetta

Greek Tomato and Feta Breakfast Bruschetta

Greek · 20 min · vegetarian

Ingredients & steps ↓
  • 1 loaf Baguette or crusty bread
  • 1 cup Cherry tomatoes
  • 100g Feta cheese
  • 2 tbsp Extra virgin olive oil
  • 1 Garlic clove
  • 2 tbsp Fresh oregano or parsley
  • to taste Salt
  • to taste Black pepper
  1. Preheat the oven to 375°F (190°C). Slice the baguette into 1/2-inch thick pieces and place on a baking sheet. Toast in the oven for about 5-7 minutes until golden.
  2. While the bread toasts, dice the cherry tomatoes and crumble the feta cheese into a bowl.
  3. Mince the garlic clove and add to the tomatoes and feta. Drizzle with olive oil, add chopped oregano or parsley, salt, and pepper. Mix gently to combine.
  4. Remove the toasted bread from the oven and let cool slightly.
  5. Spoon the tomato and feta mixture generously onto each slice of toasted bread.
  6. Optional: Garnish with extra herbs or a drizzle of olive oil before serving.
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Greek Tuna & Avocado Grain Bowl

Greek Tuna & Avocado Grain Bowl

Greek · 35 min · fish · pescatarian, gluten-free

Ingredients & steps ↓
  • 1 1/2 cups cooked quinoa
  • 2 cans (5 oz each) canned tuna in olive oil
  • 2 ripe avocado
  • 1 cup cherry tomatoes
  • 1 small red onion
  • 1/2 cup crumbled feta cheese
  • 1 fresh lemon
  • 2 tbsp extra virgin olive oil
  • to taste salt and pepper
  1. Cook the quinoa according to package instructions and let it cool slightly.
  2. Drain the canned tuna and set aside.
  3. Dice the avocados, halve the cherry tomatoes, and finely chop the red onion.
  4. In a large bowl, combine the cooked quinoa, tuna, avocado, cherry tomatoes, and red onion.
  5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
  6. Pour the dressing over the bowl ingredients and toss gently to combine.
  7. Sprinkle crumbled feta cheese on top before serving.
  8. Divide into four bowls and serve immediately.
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Greek Tuna & Olive Pita Bowl

Greek Tuna & Olive Pita Bowl

Greek · 30 min · fish · pescatarian

Ingredients & steps ↓
  • 2 cans (5 oz each) Canned tuna in olive oil
  • 4 pieces Whole wheat pita bread
  • 1 cup Cherry tomatoes
  • 1/2 cup Kalamata olives
  • 1 small Red onion
  • 1/2 cup crumbled Feta cheese
  • 2 tbsp chopped Fresh parsley
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Lemon juice
  • to taste Salt
  • to taste Black pepper
  1. Drain the canned tuna and flake it into a mixing bowl.
  2. Chop the cherry tomatoes, red onion, and parsley; add them to the bowl.
  3. Slice the Kalamata olives and add to the mixture.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  5. Pour the dressing over the tuna mixture and toss gently to combine.
  6. Warm the pita bread slightly in the oven or on a skillet, then cut each into halves or quarters.
  7. Fill each pita with the tuna salad mixture, crumbling feta cheese on top.
  8. Serve immediately for a fresh, flavorful Greek-inspired lunch.
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Greek Yogurt Bowl with Honey and Walnuts

Greek Yogurt Bowl with Honey and Walnuts

Greek · 8 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1.5 cups plain Greek yogurt
  • 3 tbsp honey
  • 1/2 cup walnuts
  • 1/4 tsp ground cinnamon
  • 2 fresh figs
  • 1/4 cup pomegranate seeds
  1. Toast the walnuts in a dry pan over medium heat about 4 minutes, then roughly chop.
  2. Spoon the yogurt into two bowls.
  3. Drizzle with honey and dust with cinnamon.
  4. Top with the walnuts, sliced fresh figs, and pomegranate seeds.
  5. Serve immediately.
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Greek Yogurt Parfait with Fig and Granola

Greek Yogurt Parfait with Fig and Granola

Greek · 10 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1.5 cups plain Greek yogurt
  • 3/4 cup granola
  • 3 fresh figs
  • 2 tbsp honey
  • 1/4 cup pistachios
  • 1 tsp lemon zest
  1. Slice the figs into thin wedges.
  2. Spoon a layer of yogurt into two glasses.
  3. Add a layer of granola and a few fig slices.
  4. Repeat the layers, finishing with yogurt on top.
  5. Drizzle with honey and top with chopped pistachios and lemon zest.
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Green Chile Pork Stew

Green Chile Pork Stew

Tex-mex · 60 min · pork · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 2 lb, cubed Pork shoulder
  • 2 cans (4 oz each) Canned diced green chiles
  • 6, husked and quartered Tomatillos
  • 1, diced Yellow onion
  • 4 cloves, minced Garlic
  • 2, cubed Yukon gold potato
  • 4 cups Chicken broth
  • 1 tbsp Ground cumin
  • 2 tbsp Olive oil
  1. Season the pork with salt. Heat oil in a Dutch oven over medium-high and brown the pork in batches, about 8 minutes total.
  2. Add the onion and garlic and cook until soft, about 4 minutes, then stir in the cumin.
  3. Add the tomatillos, green chiles, potatoes, and chicken broth.
  4. Bring to a boil, then reduce heat and simmer, partially covered, until the pork is fork-tender, about 30 minutes.
  5. Mash a few potato pieces against the side of the pot to thicken the broth.
  6. Season with salt to taste and serve with warm tortillas.
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Grilled BBQ Chicken Thighs

Grilled BBQ Chicken Thighs

Bbq · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 8 bone-in skin-on chicken thighs
  • 1 tbsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp black pepper
  • 3/4 cup barbecue sauce
  • 1 tbsp olive oil
  1. Pat the thighs dry, toss with olive oil, and season with salt, garlic powder, smoked paprika, and pepper.
  2. Set up a two-zone grill and preheat to medium-high, around 400°F.
  3. Grill the thighs skin-side down over indirect heat until the internal temperature reaches 165°F, about 20 minutes, turning once.
  4. Brush with barbecue sauce and move over direct heat for 2 minutes per side to caramelize the glaze.
  5. Rest 5 minutes before serving.
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Grilled Branzino with Salmoriglio

Grilled Branzino with Salmoriglio

Mediterranean · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 fish whole branzino, cleaned
  • 2 lemon
  • 2, minced garlic cloves
  • 2 tbsp, chopped fresh oregano
  • 2 tbsp, chopped fresh parsley
  • 4 tbsp extra-virgin olive oil
  1. Preheat a grill or grill pan to medium-high and oil the grates.
  2. Score the branzino skin, season inside and out with salt, and stuff the cavities with lemon slices.
  3. Grill the fish for 6 to 8 minutes per side until the skin chars and the flesh flakes at 145F.
  4. Whisk the olive oil with the juice of one lemon, garlic, oregano, and parsley to make salmoriglio.
  5. Transfer the fish to a platter and spoon the salmoriglio generously over the top.
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Grilled Chicken Thighs with Steamed Green Beans

Grilled Chicken Thighs with Steamed Green Beans

· 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lbs chicken thighs (boneless, skinless)
  • 3 cups green beans
  • 1 tbsp olive oil
  • 1 lemon
  • 1/2 tsp garlic powder
  • to taste salt
  • to taste pepper
  1. Pat the chicken thighs dry with paper towels for better browning.
  2. Brush chicken with 1/2 tbsp olive oil and sprinkle with garlic powder, salt, and pepper.
  3. Grill chicken thighs over medium-high heat for 6-8 minutes per side, until internal temp reaches 165°F.
  4. While chicken grills, set up a steamer basket over boiling water and steam green beans for 4-5 minutes until tender.
  5. Squeeze fresh lemon juice over green beans and season with a pinch of salt.
  6. Let the chicken rest for 5 minutes before serving.
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Grilled Chicken and Freekeh Salad

Grilled Chicken and Freekeh Salad

Mediterranean · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 400g boneless chicken breast
  • 1 cup cracked freekeh
  • 1 cup, halved cherry tomatoes
  • 1, diced cucumber
  • 1/2 cup, chopped fresh parsley and mint
  • 1, juiced lemon
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp ground allspice
  1. Rinse the freekeh and simmer in salted water for 20 to 25 minutes until tender, then drain and cool slightly.
  2. Season the chicken with allspice, salt, and 1 tablespoon olive oil.
  3. Grill or pan-sear the chicken over medium-high heat for 6 minutes per side until it reaches 165F, then rest and slice.
  4. Combine the freekeh with tomatoes, cucumber, and herbs in a bowl.
  5. Whisk lemon juice with the remaining olive oil and salt, toss through the salad, and top with the sliced chicken.
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Grilled Harissa Shrimp Grain Bowl

Grilled Harissa Shrimp Grain Bowl

Middle-eastern · 30 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓
  • 1.25 lb large shrimp, peeled
  • 2 tbsp harissa paste
  • 3 cups cooked bulgur or couscous
  • 2 Persian cucumbers
  • 1 cup cherry tomatoes
  • 1 lemon
  • 1 garlic clove
  • 1/2 cup plain yogurt
  • 2 tbsp olive oil
  • 2 tbsp fresh mint
  1. Toss shrimp with harissa, olive oil, and salt; marinate 10 minutes.
  2. Stir grated garlic and lemon juice into the yogurt for a cooling sauce.
  3. Dice cucumbers and halve the tomatoes.
  4. Sear shrimp in a hot skillet 2 minutes per side until just opaque.
  5. Divide bulgur among bowls and top with shrimp and vegetables.
  6. Drizzle with the garlic yogurt and scatter mint over the top.
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Grilled Octopus Salad

Grilled Octopus Salad

Greek · 70 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 lb octopus
  • 3 tbsp red wine vinegar
  • 5 tbsp extra virgin olive oil
  • 1 lemon
  • 1 tbsp dried oregano
  • 1/2 red onion
  • 2 tbsp capers
  • 1/4 cup fresh parsley
  1. Simmer the octopus in a covered pot with a splash of vinegar and no water, about 45 minutes until tender.
  2. Cool slightly, then cut into serving pieces.
  3. Grill the octopus over high heat 2-3 minutes per side to char the edges.
  4. Whisk olive oil, lemon juice, remaining vinegar, and oregano into a dressing.
  5. Toss the warm octopus with sliced red onion, capers, and parsley.
  6. Drizzle with the dressing and serve warm or chilled.
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Grilled Pork Tenderloin with Dry Rub

Grilled Pork Tenderloin with Dry Rub

Bbq · 45 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 lb pork tenderloin
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  1. Trim the silverskin from the tenderloins and rub with olive oil.
  2. Combine brown sugar, smoked paprika, garlic powder, salt, and pepper and coat the pork evenly.
  3. Set up a two-zone grill and preheat to medium-high, around 425°F.
  4. Sear the tenderloins over direct heat on all sides, then move to indirect heat.
  5. Grill until the internal temperature reaches 145°F, about 20 minutes total.
  6. Rest 10 minutes, then slice into medallions across the grain.
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Grilled Ribeye with Bourbon Butter

Grilled Ribeye with Bourbon Butter

Bbq · 40 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 ribeye steaks
  • 2 tsp kosher salt
  • 2 tsp coarse ground black pepper
  • 4 tbsp unsalted butter
  • 2 tbsp bourbon
  • 2 garlic cloves
  • 4 sprigs fresh thyme
  1. Season the ribeyes generously with salt and pepper and let them sit at room temperature 20 minutes.
  2. Soften the butter and mash it with the bourbon and minced garlic to make a compound butter, then chill.
  3. Preheat the grill to high, around 500°F.
  4. Grill the steaks over direct heat until the internal temperature reaches 130°F for medium-rare, about 4 to 5 minutes per side, adding thyme to the grates for aroma.
  5. Rest the steaks 8 minutes, then top each with a spoon of the bourbon butter.
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Grilled Sea Bream with Ladolemono

Grilled Sea Bream with Ladolemono

Greek · 35 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 fish whole sea bream, cleaned
  • 2 lemon
  • 5 tbsp olive oil
  • 1 tbsp dried oregano
  • 2 garlic cloves
  • 2 tbsp fresh parsley
  1. Pat the fish dry, score both sides, and season inside and out with salt and oregano.
  2. Stuff the cavity with lemon slices and drizzle with a little olive oil.
  3. Grill over medium-high heat about 7-8 minutes per side until the skin chars and flesh flakes.
  4. Whisk olive oil, lemon juice, minced garlic, and parsley into a ladolemono dressing.
  5. Spoon the dressing over the hot fish just before serving.
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Grilled Shrimp Skewers with BBQ Glaze

Grilled Shrimp Skewers with BBQ Glaze

Bbq · 30 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1.5 lb large shrimp, peeled and deveined
  • 1/2 cup barbecue sauce
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 tsp smoked paprika
  • 1 lemon
  • 1 tsp kosher salt
  1. Toss the shrimp with olive oil, minced garlic, smoked paprika, and salt.
  2. Thread the shrimp onto skewers, soaking wooden skewers first if using.
  3. Preheat the grill to medium-high, around 425°F.
  4. Grill the skewers until the shrimp turn opaque and reach 120°F, about 2 minutes per side.
  5. Brush with barbecue sauce during the last minute, then finish with a squeeze of lemon.
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Grilled Shrimp Skewers with Lemon and Herbs

Grilled Shrimp Skewers with Lemon and Herbs

Italian · 25 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb large shrimp
  • 2 lemon
  • 3 garlic cloves
  • 1/4 cup fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1 tsp dried oregano
  1. Peel and devein shrimp, then marinate 15 minutes in olive oil, minced garlic, lemon juice, and oregano.
  2. Thread shrimp onto skewers.
  3. Grill over medium-high heat for 2 minutes per side until pink and opaque.
  4. Finish with chopped parsley and a squeeze of fresh lemon.
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Grilled Smoked Sausage and Peppers

Grilled Smoked Sausage and Peppers

Bbq · 30 min · pork · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1.5 lb smoked pork sausage links
  • 3 bell peppers
  • 1 large yellow onion
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  1. Slice the peppers and onion into thick strips and toss with olive oil, salt, pepper, and garlic powder.
  2. Preheat the grill to medium-high, around 400°F, using a grill basket for the vegetables.
  3. Grill the sausages, turning, until browned and the internal temperature reaches 160°F, about 12 minutes.
  4. Grill the peppers and onion in the basket alongside until charred and tender, about 10 minutes.
  5. Slice the sausage and toss with the grilled vegetables before serving.
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Ground Beef Taco Skillet

Ground Beef Taco Skillet

Tex-mex · 30 min · beef · gluten-free, high-protein

Ingredients & steps ↓
  • 1.5 lb Ground beef (85/15)
  • 2 cups Cooked long-grain rice
  • 1 can (15 oz), rinsed Canned black beans
  • 1 can (10 oz) Canned diced tomatoes with green chiles
  • 1, diced Yellow onion
  • 1.5 cups Shredded cheddar cheese
  • 2 tbsp Taco seasoning
  • 1 tbsp Olive oil
  1. Heat oil in a large skillet over medium-high and saute the onion 3 minutes.
  2. Add the ground beef and brown, breaking it up, about 7 minutes, then drain excess fat.
  3. Stir in the taco seasoning, then add the black beans, tomatoes with green chiles, and cooked rice.
  4. Simmer until everything is heated through and slightly thickened, about 5 minutes.
  5. Sprinkle the cheese over the top and cover until melted, about 2 minutes.
  6. Season with salt and serve straight from the skillet.
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Guay Teow Nua (Beef Noodle Soup)

Guay Teow Nua (Beef Noodle Soup)

Thai · 45 min · beef · dairy-free

Ingredients & steps ↓
  • 12 oz beef sirloin, thinly sliced
  • 8 oz flat rice noodles
  • 6 cups beef stock
  • 2 pods star anise
  • 1 cinnamon stick
  • 4 cloves garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 cups bean sprouts
  • 1/4 cup cilantro, chopped
  • 3 green onions, sliced
  1. Simmer the beef stock with star anise, cinnamon, garlic, soy sauce, and fish sauce for 25 minutes to build the aromatic broth.
  2. Meanwhile, soak the rice noodles in warm water 15 minutes, then blanch in boiling water 30 seconds and divide into bowls.
  3. Blanch the bean sprouts in the same water for 10 seconds and add to the bowls.
  4. Drop the thinly sliced beef into the simmering broth for 60 seconds until just cooked.
  5. Ladle the hot broth and beef over the noodles and top with cilantro and green onions.
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Gumbo Cup with Rice

Gumbo Cup with Rice

Cajun · 40 min · chicken · dairy-free

Ingredients & steps ↓
  • 0.75 lb boneless chicken thighs
  • 6 oz andouille sausage
  • 0.33 cup all-purpose flour
  • 0.33 cup vegetable oil
  • 1 yellow onion
  • 2 celery stalks
  • 4 cups chicken stock
  • 1 tbsp cajun seasoning
  • 1 cup long-grain white rice
  1. Cook oil and flour into a medium-brown roux over medium heat, about 20 minutes.
  2. Add diced onion and celery and cook 5 minutes.
  3. Whisk in stock and cajun seasoning, then add diced chicken and sliced andouille.
  4. Simmer 20 minutes until the chicken is cooked and the gumbo thickens.
  5. Cook rice separately and portion into lunch cups with a scoop of rice under the gumbo.
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Gyeran Bap Egg Rice

Gyeran Bap Egg Rice

Korean · 10 min · vegetarian

Ingredients & steps ↓
  • 2 eggs
  • 1 cup steamed short-grain rice
  • 1 tbsp butter
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 stalk green onion, sliced
  • 2 tbsp roasted seaweed flakes (gim)
  1. Melt the butter in a small nonstick skillet over medium heat.
  2. Fry the eggs to your liking, keeping the yolks soft, about 3 minutes.
  3. Warm the rice and place it in a bowl.
  4. Drizzle the rice with soy sauce and sesame oil.
  5. Slide the eggs on top and scatter green onion and seaweed flakes.
  6. Break the yolks and mix everything together before eating.
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Gyeranmari Rolled Omelette

Gyeranmari Rolled Omelette

Korean · 15 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 4 eggs
  • 1/4 carrot, finely diced
  • 1 stalk green onion, finely chopped
  • 1 sheet roasted seaweed sheet (gim)
  • 1/4 tsp kosher salt
  • 1 tbsp neutral oil
  1. Beat the eggs with salt, then stir in the carrot and green onion.
  2. Lightly oil a nonstick skillet over medium-low heat.
  3. Pour in a third of the egg to form a thin layer and lay the seaweed sheet on top as it sets.
  4. Roll the egg from one side to the other with a spatula.
  5. Pour in more egg, lifting the roll so it flows underneath, and roll again; repeat.
  6. Rest the roll 1 minute, then slice into thick pieces.
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Gyudon Beef Rice Bowl

Gyudon Beef Rice Bowl

Japanese · 25 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 500 g thinly sliced beef
  • 1 yellow onion
  • 1 cup dashi stock
  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 4 cups cooked short-grain rice
  • 4 tbsp pickled red ginger
  1. Slice onion into thin wedges. Combine dashi, soy sauce, mirin, sake and sugar in a wide pan.
  2. Bring the broth to a simmer and add the onion; cook 5 minutes until softened.
  3. Add thinly sliced beef, separating the pieces, and simmer 5-7 minutes, skimming any foam.
  4. Reduce heat and let the beef sit in the broth 2 minutes to absorb flavor.
  5. Spoon beef and onion over bowls of hot rice with some broth, and top with pickled red ginger.
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Hachis Parmentier

Hachis Parmentier

French · 55 min · beef · gluten-free

Ingredients & steps ↓
  • 1.5 lb ground beef
  • 2 lb russet potatoes
  • 1 diced yellow onion
  • 2 cloves minced garlic
  • 1/2 cup beef stock
  • 2 tbsp tomato paste
  • 1/2 cup whole milk
  • 3 tbsp unsalted butter
  • 1/2 cup grated gruyere cheese
  • 2 tbsp chopped fresh parsley
  1. Boil the peeled potatoes until tender, then mash with the butter and warm milk and season well.
  2. Brown the beef with the onion and garlic, breaking it up as it cooks.
  3. Stir in the tomato paste and stock and simmer until the mixture is moist but not soupy, then fold in the parsley.
  4. Spread the meat in a baking dish and top with an even layer of mashed potato.
  5. Sprinkle with gruyere and bake at 400F for 20 to 25 minutes until golden and bubbling.
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Haemul Pajeon Seafood Pancake

Haemul Pajeon Seafood Pancake

Korean · 30 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 1/2 lb squid, cleaned and sliced
  • 1/2 lb small shrimp, chopped
  • 1 cup all-purpose flour
  • 1 egg
  • 8 stalks green onions, whole
  • 3/4 cup cold water
  • 4 tbsp neutral oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  1. Whisk flour, egg, and cold water into a thin, lump-free batter.
  2. Lay green onions in a bed in a hot oiled skillet over medium-high heat.
  3. Pour batter over the onions, then scatter the squid and shrimp on top.
  4. Cook 5 minutes until the underside is golden and crisp.
  5. Flip carefully and cook 4 minutes, pressing lightly so the center sets.
  6. Cut into wedges and serve with a soy-vinegar dipping sauce.
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Haitian Griot (Fried Pork)

Haitian Griot (Fried Pork)

Caribbean · 60 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2.5 lb boneless pork shoulder, cubed
  • 1/2 cup sour orange or lime juice
  • 1 medium yellow onion
  • 6 garlic cloves
  • 1 tbsp fresh thyme
  • 3 tbsp epis (Haitian seasoning base)
  • 1 Scotch bonnet pepper
  • 1/2 cup for frying vegetable oil
  • 2 tsp salt
  1. Toss pork cubes with citrus juice, epis, minced garlic, thyme, minced Scotch bonnet, and salt; marinate 1 hour.
  2. Transfer pork and marinade to a pot with sliced onion and 1 cup water.
  3. Braise covered over medium heat 35 minutes until the pork is tender and liquid reduces.
  4. Remove the pork and pat dry, reserving any braising bits.
  5. Heat oil in a skillet to 375 F and fry the pork in batches 5-6 minutes until crisp and browned.
  6. Drain and serve hot with pikliz and fried plantain.
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Harissa Roasted Chicken Thighs with Vegetables

Harissa Roasted Chicken Thighs with Vegetables

Mediterranean · 45 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 6 bone-in chicken thighs
  • 3 tbsp harissa paste
  • 1, wedged red onion
  • 2, thick sliced zucchini
  • 1 cup cherry tomatoes
  • 4, whole garlic cloves
  • 3 tbsp extra-virgin olive oil
  • 1, wedged lemon
  1. Preheat the oven to 425F.
  2. Rub the chicken thighs all over with harissa, 1 tablespoon olive oil, and salt.
  3. Toss the onion, zucchini, tomatoes, garlic, and lemon wedges with the remaining oil in a roasting pan.
  4. Nestle the chicken skin-side up among the vegetables.
  5. Roast for 35 minutes until the chicken reaches 175F and the skin is crisp.
  6. Rest 5 minutes, then serve the chicken over the roasted vegetables with the pan juices.
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Hong Shao Rou Red-Braised Pork Belly

Hong Shao Rou Red-Braised Pork Belly

Chinese · 90 min · pork · dairy-free, low-carb

Ingredients & steps ↓
  • 1 kg skin-on pork belly, cubed
  • 3 tbsp rock sugar
  • 2 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 1/2 cup Shaoxing wine
  • 2 inches, sliced fresh ginger
  • 2 pods star anise
  • 1 cinnamon stick
  • 3, cut into lengths scallions
  • 1 tbsp neutral oil
  1. Blanch the pork belly in boiling water for 3 minutes, then drain and pat dry.
  2. In a heavy pot, melt the rock sugar in oil over medium heat until it forms a light amber caramel.
  3. Add the pork and toss to coat in the caramel, browning the cubes for 4 minutes.
  4. Add both soy sauces, Shaoxing wine, ginger, star anise, cinnamon, and enough water to almost cover.
  5. Bring to a boil, then cover and simmer on low for 60 minutes until fork-tender.
  6. Uncover, add the scallions, and reduce the sauce over higher heat for 10 minutes until glossy and clinging.
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Horiatiki Greek Village Salad

Horiatiki Greek Village Salad

Greek · 15 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 4 ripe tomatoes
  • 1 cucumber
  • 1 green bell pepper
  • 1/2 red onion
  • 1/2 cup kalamata olives
  • 6 oz feta cheese
  • 4 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  1. Cut tomatoes into wedges and slice the cucumber into thick half-moons.
  2. Thinly slice the pepper and red onion.
  3. Combine the vegetables in a wide bowl with the olives.
  4. Drizzle with olive oil and vinegar and toss gently.
  5. Top with a whole slab of feta and sprinkle generously with oregano.
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Huevos Rancheros

Huevos Rancheros

Mexican · 20 min · beans · vegetarian

Ingredients & steps ↓
  • 4 corn tortillas
  • 4 large eggs
  • 1 cup canned refried pinto beans
  • 3 ripe tomatoes
  • 1 serrano chile
  • 1/2 white onion
  • 1 garlic clove
  • 1/3 cup crumbled queso fresco
  • 3 tbsp vegetable oil
  • 2 tbsp fresh cilantro
  1. Char tomatoes, serrano, onion, and garlic in a dry skillet over medium-high for 6 minutes, turning until blistered.
  2. Blend the charred vegetables with a pinch of salt into a loose ranchera salsa, then simmer in a saucepan for 5 minutes.
  3. Warm the refried beans in a small pot over low heat, loosening with a splash of water.
  4. Lightly fry each tortilla in 1 tbsp oil for 20 seconds per side until pliable, then set on plates.
  5. Fry the eggs sunny-side up in the same skillet for 3 minutes until whites set.
  6. Spread beans on each tortilla, top with an egg, ladle warm salsa around, and finish with queso fresco and cilantro.
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Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Indian · 60 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 700 g bone-in chicken
  • 2 cups basmati rice
  • 3/4 cup plain yogurt
  • 2 large yellow onion
  • 2 tbsp biryani masala
  • 1 pinch saffron
  • 2 tbsp ginger-garlic paste
  • 1/2 cup fresh mint
  • 3 tbsp ghee
  • 3 tbsp whole milk
  1. Fry thinly sliced onions in ghee over medium heat 10 minutes until deep golden; reserve half for layering.
  2. Marinate chicken with yogurt, ginger-garlic paste, biryani masala, half the fried onions, mint and salt for at least 20 minutes.
  3. Parboil soaked basmati in salted water 5 minutes until 70% cooked, then drain; steep saffron in warm milk.
  4. Cook the marinated chicken in a heavy pot 10 minutes, then layer parboiled rice over it and top with reserved onions, mint and saffron milk.
  5. Cover tightly and steam (dum) on the lowest heat 20 minutes; rest 5 minutes, then gently fluff and fold to combine layers.
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Inari Sushi Pockets

Inari Sushi Pockets

Japanese · 30 min · tofu · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 12 seasoned aburaage tofu pouches
  • 4 cups cooked short-grain rice
  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp toasted sesame seeds
  • 1 carrot
  1. Warm rice vinegar with sugar and salt until dissolved to make sushi seasoning.
  2. Fold the seasoning through the warm cooked rice with a cutting motion, then cool to room temperature.
  3. Finely dice carrot and blanch 2 minutes, then fold into the rice with sesame seeds.
  4. Gently open each seasoned tofu pouch without tearing it.
  5. Fill each pouch about three-quarters full with sushi rice and press to shape.
  6. Fold the pouch edges under and arrange seam-side down.
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Indian Chickpea & Spinach Wraps

Indian Chickpea & Spinach Wraps

Indian · 35 min · beans · vegetarian

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 4 cups Fresh spinach
  • 1/2 cup Plain Greek yogurt
  • 4 large Whole wheat tortillas
  • 1 teaspoon Garam masala
  • 1 teaspoon Ground cumin
  • 2 Garlic cloves
  • 2 tablespoons Olive oil
  • 1 Lemon
  • to taste Salt & pepper
  1. Drain and rinse the canned chickpeas. Mince garlic cloves.
  2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute.
  3. Add chickpeas, garam masala, cumin, salt, and pepper. Cook for 5-7 minutes until heated through.
  4. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Squeeze lemon juice over the mixture.
  5. Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds.
  6. Spread a tablespoon of Greek yogurt on each tortilla. Divide the chickpea and spinach mixture among the tortillas.
  7. Roll up each tortilla into a wrap, folding in the sides as you go.
  8. Serve immediately, optionally with extra lemon or yogurt on the side.
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Indian Chickpea & Vegetable Wraps

Indian Chickpea & Vegetable Wraps

Indian · 35 min · beans · vegetarian

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 4 large Whole wheat tortillas
  • 2 Bell peppers (mixed colors)
  • 1 Red onion
  • 1/4 cup Fresh cilantro
  • 1/2 cup Greek yogurt
  • 2 tbsp Lemon juice
  • 2 tbsp Olive oil
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas. In a bowl, toss them with 1 teaspoon garam masala, 1 teaspoon cumin, salt, and pepper.
  2. Chop the bell peppers and red onion into thin strips. Roughly chop cilantro.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped vegetables and cook for 5-7 minutes until tender.
  4. Add the spiced chickpeas to the skillet and cook for another 5 minutes, stirring occasionally.
  5. In a small bowl, mix Greek yogurt with lemon juice, a pinch of salt, and chopped cilantro to make a simple sauce.
  6. Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds.
  7. Spread a spoonful of the yogurt sauce on each tortilla. Divide the chickpea and vegetable mixture evenly among the tortillas.
  8. Roll up the tortillas into wraps, cut in half if desired, and serve immediately.
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Indian Chickpea and Spinach Bowl

Indian Chickpea and Spinach Bowl

Indian · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 4 cups Fresh spinach
  • 1 large Onion
  • 2 medium Tomatoes
  • 3 Garlic cloves
  • 1-inch piece Ginger
  • 1 cup Coconut milk
  • various, approx. 2 tbsp total Indian spices (cumin, coriander, turmeric, garam masala)
  • 2 tbsp Cooking oil (vegetable or mustard)
  • to taste Salt
  • 1 Lemon
  1. Heat oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
  2. Add minced garlic and ginger; sauté for 1 minute. Stir in spices (cumin, coriander, turmeric, garam masala) and cook for another minute to toast the spices.
  3. Add chopped tomatoes and cook until they soften, about 3-4 minutes.
  4. Drain and rinse chickpeas; add them to the skillet. Stir well to coat with spices and cook for 5 minutes to heat through.
  5. Pour in coconut milk; simmer for 10 minutes until flavors meld and the sauce thickens slightly.
  6. Add fresh spinach; cook until wilted, about 2-3 minutes. Season with salt to taste.
  7. Squeeze lemon juice over the bowl for brightness. Serve hot, garnished with extra lemon if desired.
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Indian Chickpea and Tomato Salad Bowl

Indian Chickpea and Tomato Salad Bowl

Indian · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 1 pint Cherry tomatoes
  • 1 small Red onion
  • 1 bunch Fresh cilantro
  • 1 Lemon
  • 1/2 cup Greek yogurt
  • 2 tbsp Olive oil
  • to taste Spices (cumin, garam masala, chili powder)
  1. Drain and rinse the canned chickpeas. In a bowl, toss chickpeas with 1 tbsp olive oil, cumin, garam masala, chili powder, salt, and pepper.
  2. Spread chickpeas on a baking sheet and roast at 400°F (200°C) for 15 minutes until crispy.
  3. Chop cherry tomatoes, finely dice red onion, and chop cilantro leaves.
  4. In a large bowl, combine roasted chickpeas, cherry tomatoes, red onion, and cilantro.
  5. In a small bowl, whisk together lemon juice, remaining olive oil, and a pinch of salt and pepper to make the dressing.
  6. Pour dressing over the salad mixture and toss gently.
  7. Serve in bowls topped with a dollop of Greek yogurt and additional cilantro if desired.
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Indian Lentil & Veggie Wraps

Indian Lentil & Veggie Wraps

Indian · 35 min · beans · vegetarian

Ingredients & steps ↓
  • 1 cup Red lentils
  • 2 medium Carrots
  • 2 Bell peppers (any color)
  • 1/2 cup Greek yogurt
  • 4 Whole wheat wraps
  • 2 Garlic cloves
  • 1 inch piece Ginger
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Rinse the red lentils thoroughly. In a pot, add lentils and 3 cups of water. Bring to a boil, then simmer for 15 minutes until soft.
  2. While lentils cook, dice carrots and bell peppers. Mince garlic and ginger.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and ginger; sauté for 1 minute.
  4. Add diced carrots and bell peppers to the skillet. Cook for 5-7 minutes until tender.
  5. Stir in turmeric, cumin, coriander, salt, and pepper. Cook for another minute to toast spices.
  6. Once lentils are cooked, drain excess water if needed, and stir into the skillet with vegetables. Cook for 5 minutes to meld flavors.
  7. Remove from heat and let the mixture cool slightly. Mix in Greek yogurt for creaminess.
  8. Warm the whole wheat wraps briefly. Spoon the lentil and veggie mixture onto each wrap, roll up tightly, and serve.
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Indian Spiced Cheese & Egg Breakfast Muffins

Indian Spiced Cheese & Egg Breakfast Muffins

Indian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 1 cup, crumbled Paneer (Indian cottage cheese)
  • 1 small, finely chopped Green chili
  • 2 tbsp, chopped Cilantro
  • 1 tsp Cumin powder
  • 1/2 tsp Garam masala
  • to taste Salt
  • 2 tbsp Ghee or coconut oil
  1. Preheat the oven to 375°F (190°C). Grease a muffin tin with ghee or coconut oil.
  2. In a mixing bowl, beat the eggs until well combined. Mix in the crumbled paneer, chopped green chili, cilantro, cumin powder, garam masala, and salt.
  3. Pour the mixture evenly into the prepared muffin tin slots, filling about 3/4 full.
  4. Bake in the preheated oven for 15-20 minutes, or until the muffins are set and golden on top.
  5. Remove from oven, let cool slightly, then serve warm.
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Indian Spiced Egg and Cauliflower Hash

Indian Spiced Egg and Cauliflower Hash

Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 Large eggs
  • 4 cups Cauliflower florets
  • 1 medium Onion
  • 1 Green chili
  • 1 inch piece Ginger
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Cumin seeds
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Olive oil
  1. Chop the onion, green chili, and ginger finely.
  2. Grate or process the cauliflower into small rice-sized pieces using a food processor or by hand.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  4. Add the chopped onions, green chili, and ginger. Sauté until onions are translucent, about 3-4 minutes.
  5. Add the cauliflower rice, turmeric, garam masala, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until cauliflower is tender.
  6. Make 4 small wells in the cauliflower mixture. Crack 2 eggs into each well.
  7. Cover the skillet and cook for about 4-5 minutes, or until eggs are set to your preferred doneness.
  8. Garnish with additional spices or fresh herbs if desired. Serve hot.
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Indian Spiced Egg and Spinach Breakfast Skillet

Indian Spiced Egg and Spinach Breakfast Skillet

Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 4 cups Fresh spinach
  • 1 medium Onion
  • 2 medium Tomatoes
  • 3 Garlic cloves
  • 1-inch piece Ginger
  • 1 teaspoon Garam masala
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin seeds
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Cooking oil (e.g., coconut or avocado oil)
  1. Heat oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds.
  2. Finely chop onion, garlic, and ginger. Add onion to the skillet and sauté until translucent, about 3 minutes.
  3. Add garlic and ginger, cook for another minute until fragrant.
  4. Stir in chopped tomatoes, garam masala, turmeric, salt, and pepper. Cook until tomatoes soften, about 3-4 minutes.
  5. Add spinach to the skillet and cook until wilted, about 2 minutes.
  6. Make 4 small wells in the spinach mixture and crack 2 eggs into each well.
  7. Cover the skillet and cook until eggs are set to your preferred doneness, about 5-8 minutes.
  8. Serve hot, garnished with additional spices if desired.
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Indian Spiced Fish and Vegetable Breakfast Wraps

Indian Spiced Fish and Vegetable Breakfast Wraps

Indian · 30 min · fish · pescatarian, dairy-free

Ingredients & steps ↓
  • 1 lb Firm white fish fillets (e.g., cod or tilapia)
  • 4 large Whole wheat tortillas
  • 1 Red bell pepper
  • 1 medium Onion
  • 2 Garlic cloves
  • 1 inch piece Ginger
  • 2 medium Tomato
  • 1 tsp Turmeric powder
  • 1 tsp Ground cumin
  • 1/2 tsp Chili powder
  • 1/4 cup Cilantro (fresh)
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Season the fish fillets with salt, pepper, half of the turmeric, cumin, and chili powder.
  2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add chopped onion, garlic, and ginger; sauté until fragrant (about 3 minutes).
  3. Add diced tomato and remaining turmeric, cumin, and chili powder. Cook until tomatoes soften (about 5 minutes).
  4. Add the seasoned fish fillets to the skillet, cooking for 3-4 minutes per side until cooked through. Break into chunks once cooked.
  5. Meanwhile, chop the bell pepper and cilantro. Add the bell pepper to the skillet in the last 2 minutes of cooking to soften slightly.
  6. Warm the tortillas in a dry skillet or microwave. Fill each with fish and vegetable mixture, then sprinkle with fresh cilantro.
  7. Wrap the tortillas into a burrito-style and serve hot.
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Indian Spiced Lentil & Fish Breakfast Bowl

Indian Spiced Lentil & Fish Breakfast Bowl

Indian · 30 min · beans · vegetarian, vegan, gluten-free, dairy-free, pescatarian

Ingredients & steps ↓
  • 1 cup Red lentils
  • 1 cup mixed, chopped Assorted vegetables (carrots, bell peppers, spinach)
  • 4 fillets (about 1 lb) White fish fillets (e.g., cod or tilapia)
  • 1 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 1 tsp Garam masala
  • 3 cloves Garlic
  • 1 inch piece Ginger
  • 2 tbsp Olive oil
  • 1 Lemon
  • to taste Salt
  • to taste Black pepper
  1. Rinse the lentils thoroughly and set aside.
  2. In a pot, heat 1 tbsp of olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  3. Add minced garlic and ginger; sauté until fragrant. Stir in chopped vegetables and cook for 3-4 minutes.
  4. Add lentils, turmeric, garam masala, salt, and 3 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until lentils are tender.
  5. Meanwhile, season fish fillets with salt, pepper, and a squeeze of lemon juice.
  6. In a non-stick skillet, heat remaining 1 tbsp of olive oil over medium heat. Cook fish fillets for about 3-4 minutes per side until cooked through.
  7. Once lentils and vegetables are cooked, divide the mixture into bowls. Top each with a cooked fish fillet and a squeeze of lemon.
  8. Serve hot for a nutritious Indian-inspired breakfast bowl.
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Indian Spiced Lentil & Fish Breakfast Wraps

Indian Spiced Lentil & Fish Breakfast Wraps

Indian · 30 min · beans · vegetarian, vegan, dairy-free, pescatarian

Ingredients & steps ↓
  • 1 cup canned red lentils
  • 8 oz firm white fish fillets (e.g., cod or tilapia)
  • 4 large whole wheat wraps
  • 1 large tomato
  • 1 small onion
  • 2 garlic cloves
  • 1 tbsp total spice mix (cumin, turmeric, coriander)
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh cilantro
  1. Drain and rinse the canned lentils. Set aside.
  2. Season fish fillets with half of the spice mix and salt. Heat 1 tbsp olive oil in a skillet over medium heat. Cook fish until flaky, about 4-5 minutes per side. Remove and set aside.
  3. In the same skillet, add remaining olive oil, chopped onions, and minced garlic. Sauté until onions are translucent, about 3 minutes.
  4. Add chopped tomato and remaining spice mix to the skillet. Cook for 2 minutes until tomatoes soften.
  5. Mix in the cooked lentils, stirring well to combine and heat through, about 3 minutes.
  6. Flake the cooked fish into bite-sized pieces and add to the lentil mixture. Warm for another 2 minutes.
  7. Warm the whole wheat wraps briefly in a dry skillet or microwave. Divide the lentil and fish mixture among the wraps.
  8. Garnish with chopped cilantro, roll up the wraps, and serve immediately.
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Indian Spiced Lentil & Fish Tikka Wraps

Indian Spiced Lentil & Fish Tikka Wraps

Indian · 40 min · fish · pescatarian, high-protein

Ingredients & steps ↓
  • 1 lb firm white fish fillets (such as cod or tilapia)
  • 1 cup red lentils
  • 3 garlic cloves
  • 1-inch piece ginger root
  • 2 tbsp tomato paste
  • 1/2 cup yogurt (plain, full-fat)
  • 4 large whole wheat wraps
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 2 tbsp cilantro leaves
  • 2 tbsp olive oil
  1. Start by rinsing the lentils thoroughly. Cook the lentils in boiling water for about 20 minutes until tender, then drain and set aside.
  2. Meanwhile, prepare the fish: cut into bite-sized pieces. In a bowl, mix half of the yogurt with cumin, coriander, turmeric, paprika, minced garlic, grated ginger, salt, and pepper to create a marinade. Coat the fish pieces with the marinade and let sit for 10 minutes.
  3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated fish and cook for 5-7 minutes until cooked through. Remove and set aside.
  4. In the same skillet, add the remaining olive oil and sauté the remaining garlic and ginger until fragrant, about 1 minute. Add the cooked lentils and tomato paste, stirring well to combine, cook for 5 minutes to meld flavors.
  5. Warm the wraps in the oven or microwave. Spread a spoonful of the lentil mixture on each wrap, top with cooked fish, and a dollop of the remaining yogurt. Garnish with chopped cilantro.
  6. Roll up the wraps tightly. Serve warm, garnished with additional cilantro if desired.
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Indian Spiced Salmon Breakfast Wraps

Indian Spiced Salmon Breakfast Wraps

Indian · 25 min · fish · pescatarian, high-protein

Ingredients & steps ↓
  • 4 fillets (about 150g each) Salmon fillets
  • 4 large Whole wheat wraps
  • 1/2 cup Greek yogurt
  • 1, sliced Cucumber
  • 1, thinly sliced Red onion
  • 1/4 cup, chopped Fresh cilantro
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 2 tbsp Olive oil
  1. Preheat the oven to 180°C (350°F). Season the salmon fillets with garam masala, turmeric, cumin, salt, and pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Sear the salmon for 3-4 minutes per side until golden, then transfer to the oven to finish cooking for 8-10 minutes.
  3. While the salmon bakes, prepare the yogurt sauce by mixing Greek yogurt with chopped cilantro, a squeeze of lemon, and a pinch of salt.
  4. Warm the whole wheat wraps in a dry skillet or microwave for 20 seconds.
  5. Assemble the wraps by spreading a spoonful of yogurt sauce on each, then topping with cucumber slices, red onion, and a piece of cooked salmon.
  6. Fold the wraps tightly, cut in half if desired, and serve immediately.
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Indian Spiced Salmon with Tomato-Coconut Curry

Indian Spiced Salmon with Tomato-Coconut Curry

Indian · 40 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 1 cup Coconut milk
  • 1 can (14 oz) Canned diced tomatoes
  • 1 medium Onion
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 1 teaspoon Garam masala
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Red chili powder
  • 2 tablespoons Vegetable oil
  • ¼ cup Fresh cilantro
  • to taste Salt
  1. Heat oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
  3. Stir in garam masala, turmeric, cumin, and red chili powder; cook for 30 seconds to toast the spices.
  4. Pour in diced tomatoes and coconut milk; bring to a simmer. Cook for 10 minutes, allowing the sauce to thicken slightly.
  5. Season the salmon fillets with salt. Gently place them into the curry sauce, skin side down if applicable.
  6. Cover and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily.
  7. Garnish with chopped cilantro before serving. Serve hot with rice or naan.
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Indian Spiced Tuna Breakfast Wraps

Indian Spiced Tuna Breakfast Wraps

Indian · 25 min · fish · pescatarian

Ingredients & steps ↓
  • 2 cans (5 oz each) Canned tuna in water
  • 4 large Whole wheat tortillas
  • 1 small Red onion
  • 1 large Tomato
  • 2 tbsp Fresh cilantro
  • 1/2 cup Greek yogurt
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • to taste Salt
  • 1 tbsp Olive oil
  1. Drain the canned tuna and transfer to a mixing bowl. Flake it with a fork.
  2. Finely chop the red onion, tomato, and cilantro. Add them to the bowl with tuna.
  3. In a small bowl, combine Greek yogurt with garam masala, turmeric, chili powder, and a pinch of salt to create the spiced yogurt dressing.
  4. Add the dressing to the tuna mixture and stir well to combine.
  5. Warm the whole wheat tortillas in a skillet or microwave for 30 seconds.
  6. Spread the tuna mixture evenly onto each tortilla, then roll up to form wraps.
  7. Heat a skillet over medium heat with olive oil. Place the wraps seam-side down and cook for 2-3 minutes until golden, then flip and cook the other side.
  8. Slice the wraps in half and serve immediately, garnished with extra cilantro if desired.
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Indian Vegetable Stir-Fry with Lentils

Indian Vegetable Stir-Fry with Lentils

Indian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 3 cups Mixed vegetables (bell peppers, carrots, green beans)
  • 1 cup Red lentils
  • 2 tbsp Coconut oil
  • 1 tbsp Ginger garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 1 cup Tomatoes, chopped
  • to taste Salt
  • 2 tbsp Fresh cilantro, chopped
  1. Rinse the red lentils thoroughly and set aside.
  2. Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sputter.
  3. Add ginger garlic paste and sauté for 1 minute until fragrant.
  4. Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes soften, about 3-4 minutes.
  5. Stir in mixed vegetables and cook for another 8-10 minutes until tender.
  6. Meanwhile, in a separate pot, cook the lentils in boiling water until soft, about 15 minutes. Drain excess water if necessary.
  7. Combine cooked lentils with the vegetable stir-fry, mixing well. Cook together for 5 minutes to blend flavors.
  8. Garnish with chopped cilantro before serving.
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Italian Baked Eggs in Tomato Sauce

Italian Baked Eggs in Tomato Sauce

Italian · 20 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 6 eggs
  • 14 oz canned crushed tomatoes
  • 2 garlic cloves
  • 2 tbsp fresh basil
  • 1/4 cup parmesan
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  1. Warm olive oil and sliced garlic in an ovenproof skillet, then add crushed tomatoes and oregano.
  2. Simmer the sauce 5 minutes until slightly thickened.
  3. Make wells and crack in the eggs; season with salt.
  4. Cover and cook over low heat 6 to 8 minutes until whites set but yolks stay soft.
  5. Top with parmesan and basil and serve with bread.
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Italian Breakfast Breakfast Bowl

Italian Breakfast Breakfast Bowl

Italian · 25 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 4 large Eggs
  • 1 cup Rolled oats
  • 1 cup Cherry tomatoes
  • 1/4 cup Fresh basil
  • 1/2 cup Mozzarella cheese, shredded
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Cook the oats according to package instructions, then set aside.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add cherry tomatoes and cook until blistered, about 3-4 minutes.
  3. While tomatoes cook, in a small bowl, beat eggs with a pinch of salt and pepper.
  4. Push tomatoes to one side of the skillet, pour beaten eggs into the other side, and scramble until just set.
  5. Warm the cooked oats in a bowl, then top with scrambled eggs and tomatoes.
  6. Garnish with shredded mozzarella and fresh basil leaves.
  7. Drizzle with remaining olive oil, season with salt and pepper to taste, and serve warm.
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Italian Breakfast Bruschetta with Tomato and Basil

Italian Breakfast Bruschetta with Tomato and Basil

Italian · 25 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 loaf Baguette or Italian bread
  • 2 cups Cherry tomatoes
  • 1/4 cup Fresh basil leaves
  • 2 Garlic cloves
  • 3 tablespoons Extra virgin olive oil
  • 1 teaspoon Balsamic vinegar
  • to taste Salt
  • to taste Black pepper
  1. Preheat the oven to 375°F (190°C). Slice the bread into 1/2-inch thick pieces and arrange on a baking sheet. Toast in the oven for 6-8 minutes until golden and crispy.
  2. Meanwhile, dice the cherry tomatoes and chop the basil leaves finely. Mince the garlic.
  3. In a bowl, combine tomatoes, basil, garlic, 2 tablespoons of olive oil, balsamic vinegar, salt, and pepper. Mix well and let sit for 10 minutes to allow flavors to meld.
  4. Remove toasted bread from oven and let cool slightly.
  5. Top each bread slice with a generous spoonful of the tomato mixture.
  6. Drizzle the remaining 1 tablespoon of olive oil over the bruschetta.
  7. Serve immediately as a fresh, flavorful breakfast or brunch dish.
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Italian Breakfast Frittata with Bell Peppers and Parmesan

Italian Breakfast Frittata with Bell Peppers and Parmesan

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 2 medium Red bell peppers
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons chopped Fresh parsley
  1. Preheat oven to 375°F (190°C).
  2. Slice the red bell peppers into thin strips.
  3. In a mixing bowl, whisk the eggs with salt, pepper, and grated Parmesan cheese.
  4. Heat olive oil in an oven-safe skillet over medium heat.
  5. Add sliced peppers to the skillet and sauté until tender, about 5 minutes.
  6. Pour the egg mixture over the peppers, spreading evenly.
  7. Cook on stovetop for about 2-3 minutes until edges begin to set.
  8. Transfer the skillet to the oven and bake for 15 minutes until the frittata is puffed and fully cooked.
  9. Garnish with chopped parsley before serving.
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Italian Breakfast Frittata with Cherry Tomatoes and Basil

Italian Breakfast Frittata with Cherry Tomatoes and Basil

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large eggs
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil leaves
  • 1/2 cup mozzarella cheese, shredded
  • 2 tablespoons olive oil
  • to taste salt
  • to taste black pepper
  1. Preheat oven to 375°F (190°C). In a mixing bowl, beat the eggs with a pinch of salt and pepper.
  2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add cherry tomatoes and cook until they start to burst, about 3-4 minutes.
  3. Add chopped basil and shredded mozzarella to the eggs, then pour the mixture into the skillet over the tomatoes.
  4. Cook on the stovetop for 2-3 minutes until the edges start to set.
  5. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and cooked through.
  6. Remove from oven, let cool slightly, then slice and serve garnished with extra basil if desired.
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Italian Breakfast Frittata with Potatoes and Herbs

Italian Breakfast Frittata with Potatoes and Herbs

Italian · 30 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 8 large eggs
  • 1 pound baby potatoes
  • 1/4 cup fresh basil
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • to taste salt
  • to taste black pepper
  • 1 garlic clove
  1. Preheat oven to 375°F (190°C).
  2. Slice baby potatoes thinly. In an ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add potatoes, season with salt and pepper, and cook until golden and tender, about 8-10 minutes.
  3. Mince garlic and add to the skillet; cook for 1 minute more.
  4. In a bowl, beat eggs with chopped basil, grated Parmesan, a pinch of salt and pepper.
  5. Pour egg mixture over potatoes in the skillet. Cook on the stovetop for 2-3 minutes until edges start to set.
  6. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are fully set and slightly puffed.
  7. Remove from oven, garnish with extra basil if desired, and slice into portions.
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Italian Breakfast Frittata with Spinach and Cherry Tomatoes

Italian Breakfast Frittata with Spinach and Cherry Tomatoes

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 2 cups Fresh spinach
  • 1 cup Cherry tomatoes
  • 1/2 cup Ricotta cheese
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • a few leaves Fresh basil
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk eggs with salt and pepper. Stir in ricotta cheese.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add cherry tomatoes and cook until slightly softened, about 3 minutes.
  4. Add spinach to the skillet and cook until wilted, about 2 minutes.
  5. Pour the egg mixture into the skillet, spreading evenly. Cook without stirring for about 3 minutes until the edges start to set.
  6. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is puffed and cooked through.
  7. Garnish with fresh basil leaves before serving.
  8. Slice and serve warm.
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Italian Breakfast Frittata with Spinach and Tomatoes

Italian Breakfast Frittata with Spinach and Tomatoes

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 2 cups Fresh spinach
  • 1 cup Cherry tomatoes
  • ½ cup Grated Parmesan cheese
  • 2 tablespoons Olive oil
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • a few leaves Fresh basil (optional)
  1. Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
  2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes.
  3. Add the cherry tomatoes to the skillet and cook for another 2 minutes.
  4. Pour the egg mixture into the skillet, spreading evenly over the vegetables. Cook without stirring for 2-3 minutes until the edges begin to set.
  5. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is puffed and fully set.
  6. Remove from the oven, garnish with fresh basil if desired, and slice into four servings.
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Italian Breakfast Frittata with Sun-Dried Tomatoes and Basil

Italian Breakfast Frittata with Sun-Dried Tomatoes and Basil

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 1/3 cup Sun-dried tomatoes (packed in oil)
  • 1/4 cup Fresh basil leaves
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 cup Grated Parmesan cheese
  1. Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together eggs, salt, and pepper.
  2. Chop the sun-dried tomatoes and basil leaves. Add them to the egg mixture and stir to combine.
  3. Heat olive oil in an ovenproof skillet over medium heat. Pour in the egg mixture and cook for 3-4 minutes until the edges start to set.
  4. Sprinkle grated Parmesan cheese evenly over the top.
  5. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and golden.
  6. Remove from oven, let cool for a few minutes, then slice and serve warm.
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Italian Breakfast Frittata with Tomatoes and Basil

Italian Breakfast Frittata with Tomatoes and Basil

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large eggs
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil leaves
  • 1/2 cup mozzarella cheese, shredded
  • 2 tablespoons olive oil
  • to taste salt
  • to taste black pepper
  1. Preheat oven to 375°F (190°C).
  2. In a bowl, whisk together eggs, salt, and pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Add halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
  5. Pour beaten eggs into the skillet, evenly distributing tomatoes.
  6. Sprinkle shredded mozzarella and torn basil leaves on top.
  7. Cook on stovetop for 2-3 minutes until edges start to set, then transfer skillet to oven.
  8. Bake for 12-15 minutes until the frittata is puffed and cooked through. Slice and serve.
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Italian Breakfast Frittata with Zucchini and Parmesan

Italian Breakfast Frittata with Zucchini and Parmesan

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large eggs
  • 2 small zucchini
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh basil (optional)
  1. Preheat oven to 375°F (190°C). Slice zucchini into thin rounds.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. Season with a pinch of salt and pepper.
  3. In a mixing bowl, whisk together eggs, grated Parmesan, remaining 1 tablespoon olive oil, salt, and pepper.
  4. Spread cooked zucchini evenly in an ovenproof skillet or baking dish. Pour egg mixture over zucchini.
  5. Bake in preheated oven for 15-20 minutes, or until the eggs are set and lightly golden on top.
  6. Remove from oven, garnish with chopped fresh basil if desired, and let rest for a few minutes before slicing.
  7. Serve warm, cut into 4 slices.
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Italian Breakfast Polenta with Tomato and Basil

Italian Breakfast Polenta with Tomato and Basil

Italian · 30 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup instant polenta
  • 4 cups vegetable broth
  • 2 cups cherry tomatoes
  • 1/2 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/4 cup parmesan cheese
  • to taste salt
  • to taste black pepper
  1. Bring vegetable broth to a boil in a saucepan. Add salt and gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook, stirring frequently, until thickened (about 5-7 minutes).
  2. While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  3. Add cherry tomatoes to the skillet, cook until they start to burst and release juices (about 5 minutes). Season with salt and pepper to taste.
  4. Once the polenta is thick and creamy, stir in the remaining tablespoon of olive oil and half of the chopped basil. Transfer to serving bowls or a large platter.
  5. Top the polenta with the sautéed tomatoes, their juices, and sprinkle with grated Parmesan cheese.
  6. Garnish with remaining basil leaves. Serve warm.
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Italian Breakfast Savory Polenta Bowls

Italian Breakfast Savory Polenta Bowls

Italian · 30 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup instant polenta
  • 4 cups vegetable broth
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil
  • 1/2 cup fresh mozzarella
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Bring vegetable broth to a boil in a saucepan. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook for about 5 minutes until thickened. Divide the polenta into four bowls.
  2. While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 3-4 minutes until they soften and burst. Season with a pinch of salt and pepper.
  3. Once the polenta is ready, spoon it into serving bowls. Top each with the sautéed cherry tomatoes, torn fresh basil, and chunks of mozzarella cheese.
  4. Drizzle each bowl with a teaspoon of olive oil and garnish with additional basil leaves if desired. Serve immediately for a warm, savory breakfast.
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Italian Chicken Pesto Pasta

Italian Chicken Pesto Pasta

Italian · 40 min · chicken · high-protein

Ingredients & steps ↓
  • 2 large boneless, skinless chicken breasts
  • 12 oz spaghetti or pasta of choice
  • 1/2 cup basil pesto (jar or homemade)
  • 1 cup cherry tomatoes
  • 1/4 cup parmesan cheese, grated
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
  3. Season chicken breasts with salt and pepper, then cook in the skillet for about 6-7 minutes per side until fully cooked. Remove from skillet and let rest for a few minutes, then slice into strips.
  4. In the same skillet, add remaining olive oil and sauté cherry tomatoes for 2-3 minutes until slightly softened.
  5. Return chicken to the skillet with tomatoes, then add the cooked pasta and pesto. Toss everything together until well coated and heated through.
  6. Serve immediately, garnished with grated parmesan cheese.
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Italian Chicken Piccata with Capers and Lemon

Italian Chicken Piccata with Capers and Lemon

Italian · 40 min · chicken · low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces Boneless, skinless chicken breasts
  • 1/2 cup All-purpose flour
  • 2 Lemon
  • 3 tablespoons Capers
  • 3 tablespoons Olive oil
  • 2 tablespoons Unsalted butter
  • 3 Garlic cloves
  • 2 tablespoons Fresh parsley
  • to taste Salt and pepper
  1. Slice chicken breasts in half horizontally to create thin cutlets. Season with salt and pepper.
  2. Dredge chicken in flour, shaking off excess.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
  4. In the same skillet, add minced garlic and cook for 30 seconds. Add juice of 1 lemon, capers, and 1 tablespoon butter. Simmer for 2 minutes.
  5. Return chicken to skillet, spoon sauce over, and cook for another 2 minutes. Add remaining butter and squeeze fresh lemon juice over the chicken.
  6. Sprinkle with chopped parsley before serving.
  7. Serve hot, spooning the sauce over each piece of chicken.
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Italian Chicken and Broccoli Stir-Fry

Italian Chicken and Broccoli Stir-Fry

Italian · 40 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb boneless skinless chicken breasts
  • 4 cups broccoli florets
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp dried Italian herbs
  • to taste salt and pepper
  1. Slice chicken breasts into thin strips and season with salt, pepper, and Italian herbs.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7-8 minutes. Remove from skillet and set aside.
  3. In the same skillet, add remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add broccoli florets to the skillet and stir-fry for about 5-7 minutes until tender but still crisp.
  5. Return cooked chicken to the skillet. Add soy sauce and balsamic vinegar, stirring well to coat all ingredients.
  6. Cook for an additional 3-4 minutes to allow flavors to meld.
  7. Adjust seasoning with salt and pepper as needed. Serve hot over cooked pasta or rice if desired.
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Italian Chicken and Tomato Skillet

Italian Chicken and Tomato Skillet

Italian · 40 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes
  • 3 cloves garlic cloves
  • 1/4 cup fresh basil leaves
  • to taste salt
  • to taste black pepper
  • 1/2 cup shredded mozzarella cheese (optional)
  1. Pat the chicken breasts dry and season with salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, add the remaining olive oil. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add cherry tomatoes to the skillet and cook for 5-7 minutes until they start to burst and release juices.
  5. Chop the cooked chicken into strips and return to the skillet. Stir to combine with tomatoes and garlic.
  6. Tear fresh basil leaves and add to the skillet; cook for another 2 minutes.
  7. Optionally, sprinkle shredded mozzarella on top and cover for 2 minutes until melted.
  8. Serve hot, garnished with additional basil if desired.
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Italian Chickpea & Tuna Power Bowl

Italian Chickpea & Tuna Power Bowl

Italian · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free, pescatarian

Ingredients & steps ↓
  • 1 can (15 oz) canned chickpeas
  • 2 cans (5 oz each) canned tuna in olive oil
  • 1 cup cherry tomatoes
  • 1 cucumber
  • 1 small red onion
  • 1/4 cup fresh parsley
  • 1 lemon
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Drain and rinse the chickpeas. Dice the cucumber, cherry tomatoes, and red onion. Flake the tuna into a bowl. In a large bowl, combine chickpeas, tuna, cherry tomatoes, cucumber, and red onion.
  2. Chop the parsley and add it to the bowl. Squeeze lemon juice over the mixture. Drizzle with olive oil. Season with salt and black pepper to taste.
  3. Gently toss everything together until well combined. Adjust seasoning if needed.
  4. Divide the mixture evenly into four bowls. Serve immediately or refrigerate for up to 1 hour before serving.
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Italian Chickpea and Tuna Power Bowl

Italian Chickpea and Tuna Power Bowl

Italian · 35 min · beans · vegetarian, gluten-free, pescatarian

Ingredients & steps ↓
  • 1 can (15 oz) canned chickpeas
  • 2 cans (5 oz each) canned tuna in olive oil
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil
  • 1 small red onion
  • 2 tbsp olive oil
  • 1 lemon
  • to taste salt
  • to taste black pepper
  • 1/4 cup feta cheese (optional)
  1. Drain and rinse the canned chickpeas. In a large bowl, combine chickpeas, drained tuna, halved cherry tomatoes, chopped red onion, and torn basil leaves.
  2. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper to make the dressing.
  3. Pour the dressing over the chickpea and tuna mixture and toss gently to combine.
  4. Divide the mixture into 4 bowls. Top with crumbled feta cheese if desired. Serve immediately or chilled.
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Italian Lemon Herb Chicken with Roasted Vegetables

Italian Lemon Herb Chicken with Roasted Vegetables

Italian · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces boneless, skinless chicken breasts
  • 4 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
  • 3 tbsp olive oil
  • 1 large lemon
  • 3 cloves garlic cloves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • to taste salt and pepper
  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix 2 tbsp olive oil, juice of half the lemon, minced garlic, oregano, thyme, salt, and pepper.
  3. Brush the chicken breasts with half of the lemon herb mixture. Toss the vegetables with the remaining mixture and 1 tbsp olive oil.
  4. Arrange chicken and vegetables on a baking sheet lined with parchment paper.
  5. Bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
  6. Remove from oven and let rest for 5 minutes. Slice the chicken if desired.
  7. Serve chicken with roasted vegetables, garnished with lemon wedges if desired.
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Italian Mushroom and Spinach Tortellini Skillet

Italian Mushroom and Spinach Tortellini Skillet

Italian · 40 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 4 cups Fresh spinach
  • 8 oz Fresh cremini mushrooms
  • 20 oz Cheese tortellini (fresh or frozen)
  • 3 Garlic cloves
  • 2 tbsp Olive oil
  • 1 cup Heavy cream
  • ½ cup Grated Parmesan cheese
  • to taste Salt
  • to taste Black pepper
  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until browned and tender.
  3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low.
  5. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
  6. Mix in cooked tortellini, then stir in grated Parmesan cheese until melted and well combined.
  7. Season with salt and black pepper to taste. Serve hot, garnished with extra Parmesan if desired.
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Italian Pescatarian Grain Bowl with Roasted Vegetables and Tuna

Italian Pescatarian Grain Bowl with Roasted Vegetables and Tuna

Italian · 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 1 cup Couscous or Quinoa
  • 2 cans (5 oz each) Canned tuna in olive oil
  • 1 pint Cherry tomatoes
  • 2 medium Zucchini
  • 1 large Red bell pepper
  • 1 small Red onion
  • 3 Garlic cloves
  • 3 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 1/4 cup Fresh basil
  • to taste Salt and pepper
  1. Preheat the oven to 400°F (200°C). Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss vegetables with 2 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.
  2. While vegetables roast, cook the couscous or quinoa according to package instructions, about 10 minutes. Fluff with a fork and set aside.
  3. Drain the canned tuna and break into large chunks. In a small bowl, mix balsamic vinegar, 1 tbsp olive oil, minced garlic, salt, and pepper to make a dressing.
  4. Chop fresh basil. Once vegetables are roasted, combine them with the cooked grains, tuna, and basil in a large bowl.
  5. Drizzle with the dressing and gently toss to combine. Adjust seasoning with salt and pepper as needed.
  6. Serve immediately or chill briefly for a refreshing cold bowl.
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Italian Pesto Salmon Bowl

Italian Pesto Salmon Bowl

Italian · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 1 cup Fresh basil leaves
  • 1/4 cup Pine nuts
  • 2 Garlic cloves
  • 3 tbsp Olive oil
  • 1 Lemon
  • 1 cup Cherry tomatoes
  • 4 cups Mixed greens
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the pesto: In a food processor, combine basil leaves, pine nuts, garlic, olive oil, juice of half the lemon, salt, and pepper. Blend until smooth.
  3. Place salmon fillets on the prepared baking sheet. Spread a generous spoonful of pesto on top of each fillet.
  4. Bake the salmon for 15-20 minutes, until cooked through and flaky.
  5. While the salmon bakes, halve the cherry tomatoes and toss with a teaspoon of olive oil, salt, and pepper. Roast in the oven for 10 minutes.
  6. Assemble bowls: Divide mixed greens into 4 bowls. Top with roasted cherry tomatoes and a baked salmon fillet.
  7. Squeeze fresh lemon juice over each bowl before serving.
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Italian Sausage and Pepper Pasta

Italian Sausage and Pepper Pasta

Italian · 40 min · pork · dairy-free

Ingredients & steps ↓
  • 1 lb Italian sausage (mild or spicy)
  • 3 large Bell peppers (red, yellow, or green)
  • 1 large Onion
  • 3 Garlic cloves
  • 1 (14 oz) can Canned diced tomatoes
  • 2 tbsp Olive oil
  • 12 oz Dried spaghetti
  • 1/4 tsp Red pepper flakes
  • to taste Salt and pepper
  • a handful Fresh basil (optional)
  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
  3. Add diced onions and sliced bell peppers to the skillet with the sausage. Cook until vegetables are tender, about 5 minutes.
  4. Stir in minced garlic and cook for another minute until fragrant. Add canned diced tomatoes, red pepper flakes, salt, and pepper. Simmer for 10 minutes to let flavors meld.
  5. Combine the cooked pasta with the sausage and pepper sauce. Toss to coat evenly and cook for another 2-3 minutes to heat through.
  6. Taste and adjust seasoning if needed. Garnish with chopped fresh basil if desired.
  7. Serve hot, dividing evenly among four plates.
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Italian Savory Breakfast Polenta with Roasted Vegetables

Italian Savory Breakfast Polenta with Roasted Vegetables

Italian · 30 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup instant polenta
  • 4 cups vegetable broth
  • 2 medium zucchini
  • 1 pint cherry tomatoes
  • 1 large red bell pepper
  • 2 tbsp olive oil
  • 1/4 cup fresh basil
  • to taste salt
  • to taste pepper
  1. Preheat oven to 400°F (200°C).
  2. Chop zucchini, cherry tomatoes, and red bell pepper. Toss with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes.
  3. Meanwhile, bring vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps. Cook on low for about 5 minutes until thickened.
  4. Stir in half of the chopped basil into the cooked polenta.
  5. Divide the polenta into bowls, top with roasted vegetables, drizzle with remaining olive oil, and garnish with extra basil.
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Italian Spinach and Ricotta Breakfast Crostini

Italian Spinach and Ricotta Breakfast Crostini

Italian · 30 min · vegetarian

Ingredients & steps ↓
  • 1 baguette or 8 slices Baguette or Italian bread slices
  • 2 cups Fresh spinach
  • 1 cup Ricotta cheese
  • 2 tbsp Olive oil
  • 2 cloves Garlic
  • to taste Salt
  • to taste Black pepper
  • 1/4 tsp Red pepper flakes (optional)
  1. Preheat the oven to 375°F (190°C). Slice the baguette into 1/2-inch pieces and arrange on a baking sheet. Toast in the oven for about 5-7 minutes until golden brown.
  2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper, then remove from heat.
  4. In a bowl, mix the ricotta cheese with the sautéed spinach, a pinch of salt, pepper, and red pepper flakes if using.
  5. Spread the ricotta-spinach mixture generously over each toasted bread slice.
  6. Drizzle the remaining olive oil over the assembled crostini and bake for an additional 8-10 minutes until heated through and slightly crispy.
  7. Serve warm, garnished with extra black pepper if desired.
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Italian Spinach and Ricotta Breakfast Tartines

Italian Spinach and Ricotta Breakfast Tartines

Italian · 25 min · vegetarian

Ingredients & steps ↓
  • 4 slices whole grain baguette or bread slices
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon olive oil
  • 2 cloves garlic cloves
  • to taste salt
  • to taste black pepper
  1. Preheat the oven to 375°F (190°C).
  2. Toast the bread slices lightly and set aside.
  3. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
  4. Add spinach to the skillet and sauté until wilted. Season with salt and pepper.
  5. In a bowl, combine ricotta cheese with the sautéed spinach mixture.
  6. Spread the spinach-ricotta mixture evenly over each toasted bread slice.
  7. Sprinkle shredded mozzarella on top.
  8. Bake in the oven for about 10-15 minutes until cheese is melted and bubbly.
  9. Serve warm, garnished with additional pepper if desired.
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Italian Tuna and Chickpea Power Bowl

Italian Tuna and Chickpea Power Bowl

Italian · 35 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (5 oz each) canned tuna in olive oil
  • 1 can (15 oz) cooked chickpeas
  • 1 cup cherry tomatoes
  • 1 medium cucumber
  • 1 small red onion
  • 1/4 cup fresh parsley
  • 1 lemon
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Drain the canned tuna and chickpeas. Chop cherry tomatoes, cucumber, red onion, and parsley. In a large bowl, combine tuna, chickpeas, cherry tomatoes, cucumber, red onion, and parsley. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 10-15 minutes before serving.
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Italian Vegetable Breakfast Frittata

Italian Vegetable Breakfast Frittata

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 1 cup, halved Cherry tomatoes
  • 2 cups, chopped Fresh spinach
  • 1 cup, diced Bell peppers (red, yellow, or orange)
  • 1/2 cup, crumbled Feta cheese
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk eggs with a pinch of salt and pepper.
  3. Heat olive oil in an ovenproof skillet over medium heat.
  4. Add diced bell peppers and cook for 3-4 minutes until softened.
  5. Add cherry tomatoes and spinach; cook for another 2 minutes until spinach wilts.
  6. Pour beaten eggs over the vegetables in the skillet, evenly distributing them.
  7. Sprinkle feta cheese on top.
  8. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and lightly golden.
  9. Slice and serve warm.
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Italian Vegetable Breakfast Polenta Bowls

Italian Vegetable Breakfast Polenta Bowls

Italian · 25 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup instant polenta
  • 4 cups vegetable broth
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil
  • 2 medium zucchini
  • 2 tablespoons olive oil
  • 1/4 cup grated parmesan cheese
  • to taste salt
  • to taste black pepper
  1. Bring the vegetable broth to a boil in a large saucepan. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook for about 5 minutes until thickened, then season with salt and pepper.
  2. While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Slice zucchini into thin rounds and sauté until tender, about 5 minutes.
  3. Add cherry tomatoes to the skillet with zucchini and cook for another 2-3 minutes until they soften slightly. Remove from heat.
  4. Chop fresh basil finely and set aside.
  5. Spoon the creamy polenta into bowls. Top with sautéed zucchini and cherry tomatoes.
  6. Drizzle with remaining olive oil, sprinkle with grated parmesan cheese, and garnish with chopped basil.
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Jamaican Ackee and Saltfish

Jamaican Ackee and Saltfish

Caribbean · 20 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 oz salted cod fillet
  • 1 can (19 oz) canned ackee, drained
  • 1 medium yellow onion
  • 2 Roma tomato
  • 1/2 Scotch bonnet pepper
  • 3 stalks scallions
  • 1 tsp fresh thyme
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  1. Soak salted cod in cold water 15 minutes, then boil in fresh water 10 minutes to reduce salt; drain, cool, and flake, discarding skin and bones.
  2. Heat oil in a skillet over medium heat and saute diced onion, sliced scallions, and thyme 3 minutes until soft.
  3. Add diced tomato and minced Scotch bonnet; cook 3 minutes until tomato breaks down.
  4. Stir in the flaked saltfish and cook 2 minutes to warm through.
  5. Gently fold in drained ackee and black pepper, cooking 2 minutes so the ackee stays intact.
  6. Remove from heat and serve hot with fried dumplings or boiled green banana.
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Jamaican Beef Patty

Jamaican Beef Patty

Caribbean · 60 min · beef

Ingredients & steps ↓
  • 2.5 cups all-purpose flour
  • 1 cup cold unsalted butter
  • 1 tsp ground turmeric
  • 1 lb ground beef
  • 1 medium yellow onion
  • 3 stalks scallions
  • 1 tbsp curry powder
  • 1/2 Scotch bonnet pepper
  • 1/3 cup breadcrumbs
  • 1 tsp fresh thyme
  • 1 tsp salt
  1. Cut cold butter into flour, turmeric, and salt until crumbly, add ice water to form dough, and chill 30 minutes.
  2. Brown ground beef with diced onion, scallions, thyme, curry powder, and minced Scotch bonnet 8 minutes.
  3. Stir in breadcrumbs and a splash of water; simmer 5 minutes into a moist filling and cool.
  4. Roll dough thin and cut into 6-inch circles.
  5. Spoon filling onto each circle, fold over, and crimp the edges with a fork.
  6. Bake at 375 F (190 C) for 25-30 minutes until the crust is golden.
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Jamaican Brown Stew Chicken Batch

Jamaican Brown Stew Chicken Batch

Caribbean · 70 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb bone-in chicken thighs and drumsticks
  • 1 tbsp browning sauce
  • 2 tbsp brown sugar
  • 1 large yellow onion
  • 1 bell pepper
  • 5 garlic cloves
  • 1 tbsp fresh thyme
  • 4 stalks scallions
  • 1 Scotch bonnet pepper
  • 2 tbsp ketchup
  • 3 tbsp vegetable oil
  • 1.5 tsp salt
  1. Season chicken with salt, minced garlic, thyme, chopped scallions, and browning sauce; marinate 1 hour.
  2. Melt brown sugar in oil in a Dutch oven over medium-high until it caramelizes and bubbles, about 2 minutes.
  3. Sear chicken pieces in the caramel 6-8 minutes to brown, then remove.
  4. Saute sliced onion and bell pepper in the pot 3 minutes.
  5. Return chicken, add ketchup, whole Scotch bonnet, and water to nearly cover.
  6. Simmer covered 30 minutes, then uncovered 10 minutes until gravy thickens and chicken reaches 175 F.
  7. Discard the Scotch bonnet and cool before portioning.
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Jamaican Coconut Rice and Peas

Jamaican Coconut Rice and Peas

Caribbean · 55 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups long-grain white rice
  • 1 can (15 oz) canned red kidney beans, drained
  • 1 can (13.5 oz) coconut milk
  • 3 stalks scallions
  • 3 garlic cloves
  • 1 tbsp fresh thyme
  • 1 whole Scotch bonnet pepper
  • 1/2 tsp ground allspice (pimento)
  • 1.5 tsp salt
  1. Combine coconut milk, 1.5 cups water, kidney beans, crushed garlic, thyme, allspice, and salt in a pot; bring to a boil.
  2. Add chopped scallions and the whole Scotch bonnet, keeping it intact.
  3. Rinse rice and stir it into the pot.
  4. Return to a boil, then reduce heat to low and cover.
  5. Simmer 25 minutes until the liquid is absorbed and rice is tender.
  6. Remove the Scotch bonnet, fluff with a fork, and rest 5 minutes.
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Jamaican Cornmeal Porridge

Jamaican Cornmeal Porridge

Caribbean · 20 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup fine yellow cornmeal
  • 2 cups whole milk
  • 2 cups water
  • 1/3 cup sweetened condensed milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 pinch salt
  1. Whisk cornmeal with the 2 cups water in a bowl until smooth with no lumps.
  2. Bring milk with cinnamon, nutmeg, and salt to a gentle simmer in a saucepan over medium heat.
  3. Slowly pour in the cornmeal slurry while whisking constantly to prevent lumps.
  4. Reduce heat to low and cook 12-15 minutes, stirring often, until thick and the raw cornmeal taste is gone.
  5. Stir in condensed milk and vanilla, cooking 1 more minute.
  6. Serve warm, thinning with a splash of milk if needed.
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Jamaican Curry Goat Batch

Jamaican Curry Goat Batch

Caribbean · 90 min · vegetarian, vegan, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb goat meat, bone-in, cubed
  • 3 tbsp Jamaican curry powder
  • 2 medium yellow onion
  • 6 garlic cloves
  • 2 tbsp fresh ginger
  • 1 Scotch bonnet pepper
  • 3 medium Yukon gold potatoes
  • 1 tbsp fresh thyme
  • 1 tsp ground allspice (pimento)
  • 3 tbsp vegetable oil
  • 2 tsp salt
  1. Season goat with 2 tbsp curry powder, minced garlic, ginger, thyme, allspice, and salt; marinate 1 hour or overnight.
  2. Heat oil in a heavy pot over medium-high and bloom remaining 1 tbsp curry powder 30 seconds.
  3. Add goat and brown on all sides 8-10 minutes.
  4. Add diced onion and whole Scotch bonnet, then pour in water to cover; bring to a boil.
  5. Cover and simmer on low 50 minutes until the meat begins to tenderize.
  6. Add cubed potatoes and simmer uncovered 20 minutes until goat is fork-tender and gravy thickens.
  7. Remove the whole Scotch bonnet and cool before portioning.
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Jamaican Escovitch Fried Snapper

Jamaican Escovitch Fried Snapper

Caribbean · 45 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 (1 lb each) whole red snapper, cleaned
  • 1/2 cup white vinegar
  • 1 carrot
  • 1 medium yellow onion
  • 1 bell pepper
  • 1 Scotch bonnet pepper
  • 1 tsp pimento berries (allspice)
  • 1/2 cup vegetable oil
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  1. Score the snapper, season inside and out with salt and black pepper, and pat dry.
  2. Fry the fish in 350 F oil 5-6 minutes per side until crisp and cooked through; set aside.
  3. Julienne carrot, onion, bell pepper, and thinly slice the Scotch bonnet.
  4. Simmer the vegetables with vinegar, pimento berries, 1/4 cup water, and a pinch of salt 5 minutes until crisp-tender.
  5. Pour the hot pickled vegetables and liquid over the fried fish.
  6. Let marinate at least 10 minutes before serving.
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Jamaican Jerk Chicken Rasta Pasta

Jamaican Jerk Chicken Rasta Pasta

Caribbean · 40 min · chicken · high-protein

Ingredients & steps ↓
  • 1.25 lb boneless chicken breast
  • 3 tbsp jerk seasoning paste
  • 12 oz penne pasta
  • 1 cup coconut milk
  • 1/2 cup heavy cream
  • 3 bell peppers (red, yellow, green)
  • 4 garlic cloves
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp vegetable oil
  • 1 tsp salt
  1. Rub chicken with jerk paste and marinate 15 minutes.
  2. Cook penne in salted water until al dente, then drain, reserving 1/2 cup water.
  3. Sear chicken in oil over medium-high 5-6 minutes per side until it reaches 165 F; rest and slice.
  4. Saute sliced bell peppers and garlic in the same pan 4 minutes.
  5. Add coconut milk, cream, and Parmesan; simmer 4 minutes into a sauce, loosening with pasta water.
  6. Toss in the pasta and sliced jerk chicken to coat and serve.
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Jamaican Jerk Pork Shoulder Batch

Jamaican Jerk Pork Shoulder Batch

Caribbean · 90 min · pork · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 3.5 lb boneless pork shoulder
  • 2 Scotch bonnet peppers
  • 6 stalks scallions
  • 2 tbsp fresh thyme
  • 6 garlic cloves
  • 1 tbsp ground allspice (pimento)
  • 1/2 tsp ground nutmeg
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 2 tbsp vegetable oil
  1. Blend Scotch bonnets, scallions, thyme, garlic, allspice, nutmeg, soy sauce, brown sugar, lime juice, and oil into a jerk paste.
  2. Cut pork into large 3-inch chunks and rub thoroughly with the paste; marinate overnight.
  3. Preheat oven to 325 F (163 C).
  4. Arrange pork in a roasting pan with a splash of water, cover with foil, and braise 50 minutes.
  5. Uncover, raise heat to 425 F, and roast 15 minutes to caramelize the edges.
  6. Rest 10 minutes, then chop or shred; internal temperature should reach 195 F for tenderness.
  7. Cool and divide into meal portions.
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Jamaican Oxtail Stew with Butter Beans

Jamaican Oxtail Stew with Butter Beans

Caribbean · 60 min · beans · vegetarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb oxtail, cut into segments
  • 1 can (15 oz) canned butter beans, drained
  • 1 tbsp browning sauce
  • 1 large yellow onion
  • 5 garlic cloves
  • 1 tbsp fresh thyme
  • 3 stalks scallions
  • 1 Scotch bonnet pepper
  • 1 tsp ground allspice (pimento)
  • 3 tbsp vegetable oil
  • 2 tsp salt
  1. Season oxtail with salt, garlic, thyme, allspice, and browning sauce.
  2. Sear the oxtail in hot oil in a pressure cooker 8 minutes until well browned.
  3. Add chopped onion, scallions, whole Scotch bonnet, and water to cover.
  4. Pressure cook on high 40 minutes until the meat is fork-tender.
  5. Release pressure, stir in butter beans, and simmer uncovered 5 minutes to thicken.
  6. Discard the Scotch bonnet and adjust salt before serving over rice.
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Jamaican Pepper Pot Soup

Jamaican Pepper Pot Soup

Caribbean · 60 min · beef · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1 lb beef stew meat, cubed
  • 6 cups callaloo or fresh spinach
  • 8 pods okra
  • 2 cups coco (taro root) or potato
  • 1 cup coconut milk
  • 1 medium yellow onion
  • 3 stalks scallions
  • 1 tbsp fresh thyme
  • 1 whole Scotch bonnet pepper
  • 1.5 tsp salt
  1. Simmer cubed beef in 6 cups water with salt over medium heat 30 minutes until beginning to tenderize.
  2. Add diced coco or potato, onion, scallions, and thyme; cook 10 minutes.
  3. Stir in chopped callaloo, sliced okra, and the whole Scotch bonnet.
  4. Pour in coconut milk and simmer 10 minutes until greens are soft.
  5. Remove the Scotch bonnet and lightly mash some coco to thicken the soup.
  6. Adjust salt and serve hot.
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Japanese Chicken & Cabbage Rice Bowl

Japanese Chicken & Cabbage Rice Bowl

Japanese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb boneless chicken thighs
  • 2 cups white rice
  • 2 cups shredded green cabbage
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 3 cloves garlic
  • 1 inch piece ginger
  • 2 green onions
  1. Cook rice according to package instructions and set aside.
  2. Dice chicken thighs into bite-sized pieces.
  3. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, cook until fragrant.
  4. Add chicken pieces to the skillet, cook until browned and cooked through, about 8-10 minutes.
  5. Stir in soy sauce and shredded cabbage, cook until cabbage is wilted, about 3-4 minutes.
  6. Serve chicken and cabbage mixture over rice, garnish with chopped green onions.
  7. Optional: drizzle with extra sesame oil or soy sauce to taste.
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Japanese Chicken & Vegetable Rice Bowl

Japanese Chicken & Vegetable Rice Bowl

Japanese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb (450 g) boneless chicken thighs
  • 1/4 cup soy sauce
  • 2 tbsp mirin (sweet rice wine)
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 3 garlic cloves
  • 1 inch piece fresh ginger
  • 2 cups white rice
  • 2 carrots
  • 1 cup snap peas or green beans
  • 3 green onions
  • 2 tbsp sesame seeds
  1. Cook the rice according to package instructions and set aside.
  2. Slice the chicken thighs into strips. Mince garlic and ginger.
  3. In a bowl, mix soy sauce, mirin, honey, sesame oil, minced garlic, and ginger. Marinate chicken in this mixture for 10 minutes.
  4. Heat a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 8-10 minutes.
  5. While the chicken cooks, dice carrots. In the same skillet or separate pot, steam or blanch carrots and snap peas until tender, about 3-4 minutes.
  6. Slice green onions thinly. Set aside.
  7. Assemble bowls: divide cooked rice into 4 bowls. Top with cooked chicken, vegetables, and sliced green onions. Sprinkle with sesame seeds.
  8. Serve immediately, garnished with extra soy sauce if desired.
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Japanese Chicken Rice Bowl with Pickled Vegetables

Japanese Chicken Rice Bowl with Pickled Vegetables

Japanese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 4 pieces (~1 lb) Boneless chicken thighs
  • 4 cups Cooked jasmine rice
  • 1/4 cup Soy sauce
  • 2 tbsp Rice vinegar
  • 1/4 cup Pickled ginger
  • 1 large Carrot
  • 1 Cucumber
  • 2 tbsp Sesame seeds
  • 2 stalks Green onions
  • 2 tbsp Vegetable oil
  • to taste Salt
  • to taste Black pepper
  1. Slice the chicken thighs into thin strips, season with salt and pepper.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 8-10 minutes.
  3. While the chicken cooks, julienne the carrot and cucumber into thin strips. Thinly slice the green onions.
  4. In a small bowl, combine soy sauce and rice vinegar to make a simple dressing. Toss the cucumber, carrot, and green onions in the dressing and set aside.
  5. Warm the cooked rice in the microwave or on the stove until hot.
  6. Divide rice among four bowls. Top with cooked chicken strips and a generous spoonful of pickled vegetables.
  7. Sprinkle sesame seeds over each bowl. Garnish with additional green onions if desired.
  8. Serve immediately and enjoy a fresh, flavorful Japanese-style chicken rice bowl.
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Japanese Chicken Rice Bowl with Sesame and Scallions

Japanese Chicken Rice Bowl with Sesame and Scallions

Japanese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb boneless chicken thighs
  • 2 cups white rice
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 4 green onions
  • 2 cloves garlic
  • 1-inch piece fresh ginger
  • 1 carrot
  • 1 tbsp sesame seeds
  • 2 tbsp vegetable oil
  1. Cook the rice according to package instructions and set aside.
  2. Thinly slice the chicken thighs. Mince garlic and ginger. Julienne the carrot. Chop green onions.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken slices and cook until browned, about 5-7 minutes.
  4. Add garlic, ginger, and julienned carrot to the skillet. Cook for another 2-3 minutes until fragrant and vegetables are tender.
  5. Stir in soy sauce and sesame oil, cooking for 1-2 minutes to coat everything evenly.
  6. Serve the chicken and vegetables over rice. Garnish with chopped green onions and sesame seeds.
  7. Optional: Drizzle additional soy sauce or sesame oil to taste.
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Japanese Chicken Udon Salad Wraps

Japanese Chicken Udon Salad Wraps

Japanese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 200g Udon noodles
  • 200g Cooked chicken breast, shredded
  • 1 large Cucumber
  • 1 medium Carrot
  • 2 stalks Green onions
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 4 large Hawaiian or whole wheat wraps
  • 1 tsp Sesame seeds
  1. Cook the udon noodles according to package instructions. Drain and rinse with cold water to cool.
  2. In a large bowl, combine soy sauce, sesame oil, and rice vinegar. Add the shredded chicken and toss to coat.
  3. Julienne the cucumber and carrot into thin strips. Slice the green onions thinly.
  4. Add the cooked udon noodles, cucumber, carrot, and green onions to the bowl with chicken. Toss well to combine.
  5. Sprinkle sesame seeds over the noodle mixture.
  6. Lay a wrap flat on a plate. Place about 1/4 of the noodle mixture in the center of each wrap.
  7. Fold the sides of the wrap over the filling and roll tightly. Repeat for all wraps.
  8. Serve immediately or wrap in plastic wrap for a portable lunch.
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Japanese Chicken and Cabbage Salad Wraps

Japanese Chicken and Cabbage Salad Wraps

Japanese · 35 min · chicken · low-carb

Ingredients & steps ↓
  • 2 boneless, skinless chicken breasts
  • 8 large lettuce leaves (e.g., iceberg or butter lettuce)
  • 1 carrot
  • 1 cucumber
  • 3 tbsp soy sauce
  • 1 tbsp mirin (sweet rice wine)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey or sugar
  • to taste salt and pepper
  • 1 tbsp sesame seeds
  1. Slice the chicken breasts into thin strips. In a bowl, mix soy sauce, mirin, sesame oil, rice vinegar, honey, salt, and pepper to make the marinade.
  2. Marinate the chicken strips in the sauce for at least 10 minutes.
  3. While marinating, peel and julienne the carrot and cucumber into thin strips.
  4. Heat a non-stick skillet over medium-high heat. Cook the marinated chicken until fully cooked, about 5-7 minutes.
  5. Thinly slice the cooked chicken if needed and set aside.
  6. Wash and dry the lettuce leaves. To assemble, place a few chicken strips and vegetable julienne on each leaf.
  7. Sprinkle with sesame seeds, then roll up each leaf to form a wrap.
  8. Serve immediately, garnished with extra sesame seeds if desired.
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Japanese Cucumber & Wakame Seaweed Salad

Japanese Cucumber & Wakame Seaweed Salad

Japanese · 20 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 large Cucumber
  • 1 oz Dried wakame seaweed
  • 3 tbsp Rice vinegar
  • 2 tbsp Soy sauce
  • 1 tsp Sugar
  • 1 tsp Sesame oil
  • 1 tbsp Toasted sesame seeds
  1. Rehydrate the dried wakame seaweed in a bowl of warm water for about 5 minutes, then drain and squeeze out excess water.
  2. Thinly slice the cucumbers into rounds or half-moons and place in a mixing bowl.
  3. In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil to make the dressing.
  4. Pour the dressing over the cucumbers and wakame, tossing gently to combine.
  5. Let the salad sit for 5-10 minutes to allow flavors to meld.
  6. Sprinkle toasted sesame seeds on top before serving.
  7. Serve chilled or at room temperature in bowls.
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Japanese Grilled Mackerel with Steamed Rice and Pickled Vegetables

Japanese Grilled Mackerel with Steamed Rice and Pickled Vegetables

Japanese · 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 4 pieces Mackerel fillets
  • 2 cups uncooked Steamed jasmine rice
  • 2 tbsp Rice vinegar
  • to taste Salt
  • 1 tsp Sugar
  • 1 large Cucumber
  • 1 medium Carrot
  • 2 tbsp Soy sauce
  • to taste Pickled ginger
  1. Preheat the grill to medium-high heat. Season the mackerel fillets with salt and lightly oil. Grill the fish for about 4-5 minutes per side until cooked through and slightly charred.
  2. While the fish grills, rinse and cook the jasmine rice according to package instructions. Once cooked, fluff with a fork and keep warm.
  3. Prepare pickled vegetables: thinly slice cucumber and carrot. Mix rice vinegar, sugar, and a pinch of salt in a small bowl. Toss vegetables in the vinegar mixture and let sit for 10 minutes.
  4. Serve the grilled mackerel over the steamed rice. Garnish with pickled ginger and additional soy sauce if desired.
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Japanese Keto Chicken & Cabbage Stir-Fry

Japanese Keto Chicken & Cabbage Stir-Fry

Japanese · 40 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb (450g) boneless skinless chicken thighs
  • 4 cups shredded green cabbage
  • 3 tbsp soy sauce (or coconut aminos for keto)
  • 2 tbsp sesame oil
  • 3 garlic cloves
  • 1 inch piece ginger root
  • 2 green onions
  • 1/4 tsp red pepper flakes (optional)
  1. Slice chicken thighs into thin strips. Mince garlic and ginger. Chop green onions finely. Shred the cabbage.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 8-10 minutes.
  3. Add minced garlic and ginger to the skillet; cook for 1 minute until fragrant.
  4. Add shredded cabbage to the skillet, stirring well. Cook for 5-7 minutes until cabbage is tender but still crisp.
  5. Pour soy sauce (or coconut aminos) over the mixture, stirring to combine. Cook for another 2-3 minutes to allow flavors to meld.
  6. Sprinkle red pepper flakes if using, and garnish with chopped green onions.
  7. Serve hot, dividing into four portions.
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Japanese Keto Chicken Yakitori Skewers

Japanese Keto Chicken Yakitori Skewers

Japanese · 40 min · chicken · dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb Chicken thighs (boneless, skinless)
  • 4 stalks Green onions
  • 1/4 cup Soy sauce (tamari for gluten-free)
  • 2 tbsp Erythritol or keto-friendly sweetener
  • 2 cloves Garlic, minced
  • 1 inch piece Ginger, minced
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame seeds
  • 8 Skewers
  1. Cut chicken thighs into bite-sized pieces and thread onto skewers.
  2. In a bowl, mix soy sauce, erythritol, minced garlic, minced ginger, and sesame oil to create the marinade.
  3. Marinate the chicken skewers in the mixture for at least 10 minutes.
  4. Preheat grill or grill pan over medium-high heat.
  5. Grill the skewers for about 4-5 minutes per side, until cooked through and slightly charred.
  6. While grilling, brush with remaining marinade for extra flavor.
  7. Remove from grill and sprinkle with sesame seeds and chopped green onions.
  8. Serve hot with steamed vegetables or a side salad.
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Japanese Keto Egg & Avocado Breakfast Bowl

Japanese Keto Egg & Avocado Breakfast Bowl

Japanese · 20 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 4 large Eggs
  • 2 medium Avocado
  • 2 tbsp Soy sauce (gluten-free)
  • 1 tbsp Sesame oil
  • 2 stalks Green onions
  • 1 tsp Sesame seeds
  1. Bring a pot of water to a gentle boil and cook the eggs for 7-8 minutes for soft-boiled eggs. Cool in ice water, peel, and set aside.
  2. Slice the avocados in half, remove the pits, and cut into slices.
  3. In a small bowl, mix soy sauce and sesame oil to create a dressing.
  4. Chop green onions finely.
  5. Assemble the bowls by placing sliced avocados in each serving dish. Add the peeled eggs cut in halves or quarters.
  6. Drizzle the soy-sesame dressing over the eggs and avocado.
  7. Sprinkle with chopped green onions and sesame seeds.
  8. Serve immediately for a fresh, savory breakfast.
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Japanese Keto Salmon & Asparagus Stir-Fry

Japanese Keto Salmon & Asparagus Stir-Fry

Japanese · 40 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 1 bunch (about 1 lb) Asparagus
  • 1/4 cup Soy sauce (or coconut aminos for keto)
  • 2 tbsp Sesame oil
  • 3 Garlic cloves
  • 1 tbsp grated Ginger
  • 2, sliced Green onions
  • 1 tbsp Sesame seeds
  1. Prepare all ingredients: chop garlic, grate ginger, trim asparagus, slice green onions.
  2. Heat sesame oil in a large skillet over medium-high heat.
  3. Add garlic and ginger, sauté for 30 seconds until fragrant.
  4. Place salmon fillets in the skillet, cook for 4-5 minutes per side until browned and cooked through.
  5. Remove salmon and set aside. In the same skillet, add asparagus and stir-fry for about 5-7 minutes until tender but crisp.
  6. Return salmon to the skillet, pour soy sauce over everything, and cook for another 2-3 minutes to combine flavors.
  7. Garnish with sliced green onions and sesame seeds before serving.
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Japanese Keto Salmon & Cabbage Stir-Fry

Japanese Keto Salmon & Cabbage Stir-Fry

Japanese · 40 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 1 small head Green cabbage
  • 3 Garlic cloves
  • 1-inch piece Fresh ginger
  • 3 tbsp Soy sauce (or coconut aminos for keto)
  • 2 tbsp Sesame oil
  • 2 stalks Green onions
  • 1/4 tsp Red pepper flakes
  • to taste Salt
  • to taste Black pepper
  1. Slice the green cabbage into thin strips and finely chop garlic and ginger.
  2. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
  3. Add garlic and ginger; sauté for 1 minute until fragrant.
  4. Add the cabbage to the skillet, season with a pinch of salt and red pepper flakes, and stir-fry for 5-7 minutes until softened.
  5. Push the cabbage to the sides of the skillet and add the salmon fillets to the center, skin-side down.
  6. Cook the salmon for 4-5 minutes per side until cooked through and lightly browned.
  7. Pour soy sauce and remaining sesame oil over the cabbage and salmon, toss gently to combine, and cook for another 2 minutes.
  8. Garnish with sliced green onions before serving.
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Japanese Keto Salmon & Spinach Stir-Fry

Japanese Keto Salmon & Spinach Stir-Fry

Japanese · 30 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 4 cups Fresh spinach
  • 3 tbsp Soy sauce (or coconut aminos)
  • 2 tbsp Sesame oil
  • 3 Garlic cloves
  • 1 inch piece Ginger root
  • 2 Green onions
  • to taste Salt and pepper
  1. Season the salmon fillets with salt and pepper.
  2. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
  3. Cook the salmon fillets for about 4-5 minutes per side until golden and cooked through. Remove and set aside.
  4. In the same skillet, add chopped garlic and ginger; sauté for 30 seconds until fragrant.
  5. Add spinach to the skillet and stir-fry until wilted, about 2-3 minutes.
  6. Return the salmon to the skillet, breaking it into chunks if desired, and add soy sauce. Toss gently to combine and heat through.
  7. Chop green onions and sprinkle over the stir-fry before serving.
  8. Serve hot, dividing among 4 plates.
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Japanese Keto Tamago Wraps with Spinach and Mushrooms

Japanese Keto Tamago Wraps with Spinach and Mushrooms

Japanese · 25 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 2 cups Fresh spinach
  • 1 cup Mushrooms (shiitake or button)
  • 2 tbsp Soy sauce (or coconut aminos)
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Whisk 4 eggs with a pinch of salt and pepper. Heat a non-stick pan with 1 tbsp olive oil over medium heat. Pour in half of the eggs to make thin omelette layers. Cook until set, then slide onto a plate. Repeat with remaining eggs.
  2. In the same pan, add 1 tbsp olive oil. Sauté sliced mushrooms until tender, then add spinach and cook until wilted. Season with a splash of soy sauce or coconut aminos.
  3. Lay the cooked omelette flat on a cutting board. Spread the sautéed spinach and mushrooms evenly over the omelette.
  4. Roll the omelette tightly to form a wrap. Slice into 1-inch pieces and serve immediately.
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Japanese Miso Salmon & Vegetable Stir-Fry

Japanese Miso Salmon & Vegetable Stir-Fry

Japanese · 40 min · fish · pescatarian, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 6 oz each) Salmon fillets
  • 3 tablespoons Soy sauce
  • 2 tablespoons Miso paste
  • 2 teaspoons Sesame oil
  • 1 tablespoon Vegetable oil
  • 2 cups Broccoli florets
  • 1 large Red bell pepper
  • 2 medium Carrots
  • 3 stalks Green onions
  • 1 tablespoon Sesame seeds
  • to taste Salt
  • to taste Black pepper
  1. 1. In a small bowl, whisk together soy sauce, miso paste, and sesame oil to create the marinade.
  2. 2. Place the salmon fillets in a shallow dish and pour half of the marinade over them. Let sit for 10 minutes.
  3. 3. While the salmon marinates, chop the broccoli into bite-sized pieces, thinly slice the red bell pepper and carrots.
  4. 4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated salmon fillets and cook for about 4-5 minutes per side until cooked through. Remove and set aside.
  5. 5. In the same skillet, add the broccoli, bell pepper, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  6. 6. Return the salmon to the skillet, breaking it into chunks if desired, and pour the remaining marinade over the top. Stir gently to combine and heat through.
  7. 7. Garnish with chopped green onions and sesame seeds before serving.
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Japanese Miso Salmon Bowl

Japanese Miso Salmon Bowl

Japanese · 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 3 tbsp White miso paste
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin (sweet rice wine)
  • 1 tbsp Rice vinegar
  • 1 tsp Honey
  • 1 tsp Sesame oil
  • 4 cups Cooked Japanese rice
  • 2 stalks Green onions
  • 1 tbsp Sesame seeds
  1. Prepare the miso glaze: In a small bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, honey, and sesame oil.
  2. Marinate the salmon: Place the salmon fillets in a shallow dish and coat with half of the miso glaze. Let sit for 10 minutes.
  3. Cook the salmon: Heat a non-stick skillet over medium heat. Cook the salmon for about 4-5 minutes per side, or until cooked through and caramelized.
  4. Prepare the rice bowls: Divide the cooked rice among 4 bowls.
  5. Assemble the bowls: Top each bowl of rice with a cooked salmon fillet.
  6. Garnish: Slice green onions and sprinkle over the salmon along with sesame seeds.
  7. Serve immediately: Enjoy your flavorful Japanese miso salmon bowls.
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Japanese Miso Salmon with Stir-Fried Vegetables

Japanese Miso Salmon with Stir-Fried Vegetables

Japanese · 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 4 pieces (6 oz each) Salmon fillets
  • 3 tbsp White miso paste
  • 2 tbsp Soy sauce
  • 1 tbsp Honey
  • 1 tsp Sesame oil
  • 2 tbsp Olive oil
  • 2 cups Broccoli florets
  • 1 cup each, sliced Bell peppers (red and yellow)
  • 2 medium, sliced Carrots
  • 3 stalks, sliced Green onions
  • 1 tbsp Sesame seeds
  1. In a small bowl, whisk together miso paste, soy sauce, honey, and sesame oil to create the marinade.
  2. Place salmon fillets in a shallow dish and coat with the miso marinade. Let sit for 10 minutes.
  3. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add broccoli, bell peppers, and carrots. Stir-fry for about 8-10 minutes until vegetables are tender-crisp.
  4. While vegetables cook, heat a separate non-stick pan over medium heat. Remove salmon from marinade and cook for 4-5 minutes per side, or until cooked through and slightly caramelized.
  5. Serve the salmon over the sautéed vegetables, garnished with sliced green onions and sesame seeds.
  6. Optional: drizzle additional soy sauce or sesame oil for extra flavor.
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Japanese Mushroom & Salmon Rice Bowl

Japanese Mushroom & Salmon Rice Bowl

Japanese · 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Fresh salmon fillets
  • 2 cups Short-grain Japanese rice
  • 3 cups Mixed mushrooms (shiitake, enoki, shiitake)
  • 1/4 cup Soy sauce
  • 2 tbsp Mirin (sweet rice wine)
  • 1 tbsp Sesame oil
  • 3 Garlic cloves, minced
  • 4 Green onions, sliced
  • 2 tsp Sesame seeds
  • to taste Salt & pepper
  1. Cook the rice: Rinse rice thoroughly and cook in a pot with 2 1/2 cups water until tender, about 20 minutes. Keep warm.
  2. Prepare the salmon: Season the salmon fillets with salt and pepper. In a skillet over medium heat, add 1 tbsp sesame oil and cook salmon for about 4-5 minutes per side until cooked through. Remove and set aside.
  3. Sauté the mushrooms: In the same skillet, add a little more sesame oil if needed, then sauté garlic for 30 seconds. Add mushrooms and cook until tender, about 5 minutes.
  4. Make the sauce: In a small bowl, mix soy sauce and mirin. Add to the mushrooms and cook for another 2 minutes to combine flavors.
  5. Assemble bowls: Flake the cooked salmon into bite-sized pieces. Divide rice into 4 bowls, top with sautéed mushrooms and salmon.
  6. Garnish: Sprinkle sliced green onions and sesame seeds over each bowl. Serve immediately.
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Japanese Salmon & Cabbage Lettuce Wraps

Japanese Salmon & Cabbage Lettuce Wraps

Japanese · 30 min · fish · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 4 oz per wrap Fresh salmon fillet
  • 1 cup shredded Green cabbage
  • 8 leaves Iceberg lettuce leaves
  • 2 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1 tsp Rice vinegar
  • 1 inch piece Fresh ginger
  • 2 stalks Green onion
  • 1 tbsp Sesame seeds
  • to taste Salt and pepper
  1. Preheat a skillet over medium heat. Season the salmon with salt, pepper, and a splash of soy sauce.
  2. Cook the salmon for 4-5 minutes per side until flaky. Remove from heat and let cool slightly.
  3. While the salmon cools, thinly slice the green onion and grate the ginger.
  4. In a small bowl, mix soy sauce, rice vinegar, sesame oil, ginger, and half of the green onion to make a quick dressing.
  5. Flake the cooked salmon into bite-sized pieces and toss with half of the dressing.
  6. Prepare the cabbage by shredding it finely. Wash and dry the lettuce leaves.
  7. To assemble, place a lettuce leaf on a plate, add some shredded cabbage, top with salmon, and sprinkle with sesame seeds and remaining green onion.
  8. Serve immediately as a fresh, light wrap.
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Japanese Salmon & Spinach Stir-Fry (Keto-Friendly)

Japanese Salmon & Spinach Stir-Fry (Keto-Friendly)

Japanese · 40 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 4 cups Fresh spinach
  • 1/4 cup Soy sauce (gluten-free if desired)
  • 2 tbsp Sesame oil
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 2 stalks Green onions
  • to taste Salt
  • to taste Black pepper
  1. Pat the salmon fillets dry and season with a pinch of salt and pepper.
  2. Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
  3. Add the salmon fillets skin-side down and cook for 4-5 minutes until golden; flip and cook another 3-4 minutes until cooked through. Remove from skillet and set aside.
  4. In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
  5. Add soy sauce and stir to combine, then add fresh spinach and cook until wilted, about 2-3 minutes.
  6. Return the salmon to the skillet, gently pressing into the spinach and sauce, cooking for another 2 minutes to reheat.
  7. Chop green onions and sprinkle over the top before serving.
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Japanese Salmon and Spinach Stir-Fry

Japanese Salmon and Spinach Stir-Fry

Japanese · 30 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 4 cups Fresh spinach
  • 3 Garlic cloves
  • 1/4 cup Soy sauce
  • 2 tbsp Sesame oil
  • 1 tbsp Vegetable oil
  • 2 tsp Sesame seeds
  • 2 stalks Green onions
  1. Pat the salmon fillets dry and cut into 2-inch pieces.
  2. Mince the garlic cloves and chop the green onions.
  3. Heat vegetable oil in a large skillet over medium-high heat.
  4. Add salmon pieces and cook for 3-4 minutes per side until golden and cooked through; remove and set aside.
  5. In the same skillet, add garlic and cook for 30 seconds until fragrant.
  6. Add spinach and cook for 2-3 minutes until wilted.
  7. Return salmon to the skillet, add soy sauce and sesame oil, and toss gently to combine; cook for another 2 minutes.
  8. Sprinkle with sesame seeds and chopped green onions before serving.
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Japanese Seaweed & Tofu Stir-Fry

Japanese Seaweed & Tofu Stir-Fry

Japanese · 40 min · tofu · vegetarian, vegan, dairy-free, pescatarian

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 tbsp Dried wakame seaweed
  • 3 tbsp Soy sauce
  • 2 tbsp Sesame oil
  • 3 Garlic cloves
  • 3 Green onions
  • 1 large Carrot
  • 1 Bell pepper
  • 4 cups Cooked jasmine rice
  • 1 tbsp Sesame seeds
  1. Rehydrate dried wakame seaweed in warm water for 5 minutes, then drain and chop roughly.
  2. Cut the tofu into bite-sized cubes and pat dry with paper towels.
  3. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add tofu and cook until golden brown on all sides, about 8 minutes. Remove and set aside.
  4. In the same skillet, add minced garlic, sliced carrot, and sliced bell pepper. Stir-fry for 5 minutes until vegetables are tender.
  5. Add rehydrated wakame and cooked tofu back into the skillet. Pour in soy sauce and remaining tablespoon of sesame oil. Stir well and cook for another 5 minutes.
  6. Meanwhile, reheat jasmine rice if needed. Serve stir-fry over rice, garnished with chopped green onions and sesame seeds.
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Japanese Shirataki Noodle Breakfast Stir-Fry

Japanese Shirataki Noodle Breakfast Stir-Fry

Japanese · 20 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 200g Shirataki noodles (konjac noodles)
  • 4 large Eggs
  • 3 stalks Green onions
  • 2 tbsp Soy sauce (tamari for gluten-free)
  • 1 tbsp Sesame oil
  • 2 cloves Garlic
  • 1 tbsp Vegetable oil
  • to taste Salt and pepper
  1. Drain and rinse the shirataki noodles thoroughly under cold water, then set aside.
  2. In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add the shirataki noodles to the skillet, stir-frying for 2-3 minutes to dry and heat through.
  4. Push noodles to one side of the pan. Crack eggs into the empty side and scramble gently until just set.
  5. Mix the scrambled eggs into the noodles, then add soy sauce and sesame oil, stirring to combine evenly.
  6. Slice green onions and sprinkle over the stir-fry, cooking for another minute.
  7. Season with salt and pepper to taste, then serve hot.
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Japanese Spinach and Mushroom Miso Omelette

Japanese Spinach and Mushroom Miso Omelette

Japanese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 2 cups Fresh spinach
  • 1 cup Shiitake mushrooms
  • 2 tbsp Miso paste
  • 1 tbsp Sesame oil
  • to taste Salt
  • to taste Black pepper
  • 2 stalks Green onions
  1. Wash the spinach, mushrooms, and green onions thoroughly. Slice the mushrooms and chop the green onions finely.
  2. In a small bowl, whisk the eggs with a pinch of salt and pepper. Mix in the miso paste until well combined.
  3. Heat sesame oil in a non-stick skillet over medium heat. Add the mushrooms and cook for 2-3 minutes until tender.
  4. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
  5. Pour the egg mixture over the vegetables in the skillet, spreading evenly. Cover and cook on low heat for about 5 minutes until the eggs are set.
  6. Gently fold the omelette in half or serve flat, garnished with chopped green onions.
  7. Serve hot, optionally with a side of sliced avocado for extra fats.
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Japanese Tamago Wraps with Avocado and Smoked Salmon

Japanese Tamago Wraps with Avocado and Smoked Salmon

Japanese · 20 min · fish · pescatarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 4 large Eggs
  • 1 large Avocado
  • 4 slices Smoked Salmon
  • 4 tbsp Cream Cheese
  • 4 sheets Nori Sheets (Seaweed)
  • to taste Salt
  • to taste Pepper
  1. 1. Beat the eggs with a pinch of salt and pepper. Scramble or make thin omelet sheets in a non-stick pan, then set aside.
  2. 2. Slice the avocado thinly and lay out the smoked salmon slices.
  3. 3. Spread a tablespoon of cream cheese on each omelet sheet.
  4. 4. Place slices of avocado and smoked salmon on one edge of each omelet sheet.
  5. 5. Roll each omelet sheet tightly around the fillings to form a wrap.
  6. 6. Wrap each roll with a nori sheet to secure and add flavor.
  7. 7. Slice the wraps into bite-sized pieces if desired, and serve immediately.
  8. 8. Optional: serve with a side of chopped fresh cucumber or a small salad.
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Japanese Tamago Wraps with Spinach and Mushrooms (Keto Friendly)

Japanese Tamago Wraps with Spinach and Mushrooms (Keto Friendly)

Japanese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 2 cups Fresh spinach
  • 1 cup sliced Mushrooms (shiitake or button)
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  1. In a bowl, beat the eggs with a pinch of salt and pepper until well combined.
  2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
  3. Add sliced mushrooms and cook until tender, about 3-4 minutes.
  4. Add spinach to the skillet and cook until wilted, about 1-2 minutes. Remove the mixture from the skillet and set aside.
  5. In the same skillet, pour half of the beaten eggs and cook until just set, about 2 minutes.
  6. Spread half of the cooked spinach and mushroom mixture over the eggs, then carefully roll into a wrap or omelette shape.
  7. Repeat with remaining eggs and filling to make a second wrap.
  8. Slice each wrap into 2-3 pieces and serve warm.
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Japanese Tuna & Cucumber Rice Bowl

Japanese Tuna & Cucumber Rice Bowl

Japanese · 30 min · fish · pescatarian, dairy-free

Ingredients & steps ↓
  • 2 cups Cooked sushi rice
  • 1 can (5 oz) Canned tuna in water
  • 1 large Cucumber
  • 2 tbsp Soy sauce
  • 1 tbsp Mayonnaise
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds
  1. Cook the sushi rice according to package instructions and let it cool slightly.
  2. While rice is cooking, peel and thinly slice the cucumber.
  3. In a bowl, mix canned tuna with mayonnaise, soy sauce, rice vinegar, and sesame oil to create the tuna mixture.
  4. Divide the warm rice into four bowls.
  5. Top each bowl with the tuna mixture and sliced cucumber.
  6. Sprinkle sesame seeds over each bowl for garnish.
  7. Serve immediately for a fresh, flavorful lunch.
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Japanese Vegetable Tempura Bowl

Japanese Vegetable Tempura Bowl

Japanese · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 medium Carrots
  • 1 large Sweet Potatoes
  • 200g Green Beans
  • 2 cups Vegetable Oil
  • 1 cup All-purpose Flour
  • 1/2 cup Cornstarch
  • 1 cup Cold Sparkling Water
  • 4 cups Cooked Rice
  • 1/4 cup Soy Sauce
  • 2 tbsp Sesame Seeds
  • 3 stalks Scallions
  1. Prepare the vegetables: peel and slice carrots and sweet potatoes into thin strips, trim the ends of green beans.
  2. In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
  3. Make the tempura batter by whisking together flour, cornstarch, and cold sparkling water until smooth.
  4. Dip the vegetables into the batter, allowing excess to drip off, then carefully fry in hot oil until golden and crispy (about 3-4 minutes).
  5. Remove tempura from oil and drain on paper towels.
  6. Warm cooked rice in a large bowl, then top with tempura vegetables.
  7. Drizzle soy sauce over the bowl, sprinkle with sesame seeds and chopped scallions.
  8. Serve immediately for a crispy, flavorful vegetarian Japanese lunch.
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Japanese Vegetable Udon Noodle Bowl

Japanese Vegetable Udon Noodle Bowl

Japanese · 35 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 400g udon noodles
  • 2 medium carrots
  • 2 medium zucchini
  • 1 large green bell pepper
  • 200g mushrooms (shiitake or button)
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 4 cups vegetable broth
  • 4 stalks green onions
  • 2 tbsp toasted sesame seeds
  1. Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
  2. Meanwhile, julienne the carrots, zucchini, and bell pepper. Slice the mushrooms.
  3. In a large wok or skillet, heat sesame oil over medium heat. Add the carrots, zucchini, bell pepper, and mushrooms. Stir-fry for about 5-7 minutes until vegetables are tender.
  4. Add the vegetable broth and soy sauce to the wok. Bring to a simmer.
  5. Add the cooked udon noodles to the broth and vegetables. Toss gently to combine and heat through for about 2-3 minutes.
  6. Slice the green onions and sprinkle over the bowl along with toasted sesame seeds.
  7. Serve hot, garnished with additional green onions if desired.
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Japanese Vegetable and Shrimp Stir-Fry with Rice

Japanese Vegetable and Shrimp Stir-Fry with Rice

Japanese · 40 min · shrimp · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 2 cups Long-grain white rice
  • 1 pound Large shrimp, peeled and deveined
  • 2 (medium) Bell peppers (red, yellow)
  • 2 cups Broccoli florets
  • 2 medium Carrots
  • 1/4 cup Soy sauce
  • 2 tablespoons Sesame oil
  • 3 cloves Garlic cloves
  • 1 inch piece Fresh ginger
  • 3 stalks Green onions
  • 2 tablespoons Vegetable oil
  • to taste Salt
  • to taste Black pepper
  1. Cook the rice according to package instructions; set aside and keep warm.
  2. Prepare the vegetables by slicing bell peppers and carrots into thin strips; cut broccoli into bite-sized florets. Mince garlic and ginger, chop green onions.
  3. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
  4. Add shrimp to the skillet; cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
  5. In the same skillet, add bell peppers, carrots, and broccoli; stir-fry for 5-7 minutes until vegetables are tender-crisp.
  6. Return shrimp to the skillet, add soy sauce and sesame oil; stir well to combine and heat through for 2 minutes.
  7. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped green onions.
  8. Serve the stir-fry over the cooked rice.
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Japanese Vegetarian Sushi Bowl

Japanese Vegetarian Sushi Bowl

Japanese · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups Cooked Sushi Rice
  • 4 sheets Nori Sheets
  • 1 large Cucumber
  • 1 large Avocado
  • 2 medium Carrots
  • 200g Tofu (firm)
  • 1/4 cup Soy Sauce
  • 2 tbsp Sesame Seeds
  • to taste Pickled Ginger
  1. Cook the sushi rice according to package instructions and let it cool slightly.
  2. Slice the tofu into small cubes and pan-fry until golden brown, about 5-7 minutes.
  3. Julienne the cucumber and carrots into thin strips.
  4. Slice the avocado thinly and set aside.
  5. Lay a sheet of nori on a clean surface and spread a thin layer of rice over it, leaving about an inch at the top edge.
  6. Arrange tofu, cucumber, carrots, and avocado on the rice sheet. Roll tightly to form a sushi roll, then cut into bite-sized pieces.
  7. Serve the sushi pieces on bowls, drizzle with soy sauce, sprinkle with sesame seeds, and add pickled ginger on the side.
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Jeyuk Bokkeum Spicy Pork Stir-Fry

Jeyuk Bokkeum Spicy Pork Stir-Fry

Korean · 30 min · pork · dairy-free, low-carb

Ingredients & steps ↓
  • 1.5 lb thinly sliced pork shoulder
  • 3 tbsp gochujang
  • 1 tbsp gochugaru chili flakes
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 medium onion, sliced
  • 4 cloves garlic cloves, minced
  • 1 tsp ginger, grated
  • 3 stalks green onions
  • 1 tbsp toasted sesame oil
  1. Mix gochujang, gochugaru, soy sauce, sugar, garlic, and ginger into a marinade.
  2. Toss the pork in the marinade and rest 15 minutes.
  3. Heat a wok over high heat with a little oil until smoking.
  4. Add pork and onion and stir-fry 6 minutes until the pork is cooked and caramelized.
  5. Add sesame oil and green onions and toss 1 minute.
  6. Serve over rice with lettuce leaves for wrapping.
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Jok Moo (Thai Pork Rice Porridge)

Jok Moo (Thai Pork Rice Porridge)

Thai · 20 min · pork · dairy-free

Ingredients & steps ↓
  • 2 cups cooked jasmine rice
  • 8 oz ground pork
  • 5 cups chicken stock
  • 1 tbsp fresh ginger, julienned
  • 3 cloves garlic, minced
  • 2 eggs
  • 3 green onions, sliced
  • 1/2 tsp white pepper
  • 1 tbsp soy sauce
  1. Mix ground pork with the minced garlic, white pepper, and 1 tsp soy sauce; roll into small 1-inch meatballs.
  2. Bring chicken stock to a boil in a large pot, then add the cooked rice and simmer 10 minutes until the grains break down into a loose porridge.
  3. Drop the pork meatballs into the simmering porridge and cook 4 to 5 minutes until firm and cooked through to 160F.
  4. Stir in the remaining soy sauce and the julienned ginger.
  5. Crack an egg into each serving bowl, ladle the boiling porridge over it to poach softly, and top with green onions and extra white pepper.
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Katsu Sando

Katsu Sando

Japanese · 30 min · pork · high-protein

Ingredients & steps ↓
  • 2 pork loin cutlets
  • 1.5 cups panko breadcrumbs
  • 0.25 cup all-purpose flour
  • 1 eggs
  • 8 slices milk bread (shokupan)
  • 4 tbsp tonkatsu sauce
  • 3 tbsp japanese mayonnaise
  • 0.15 head green cabbage
  • 2 cups neutral frying oil
  1. Pound cutlets thin, season, then coat in flour, beaten egg and panko.
  2. Fry in 170C oil 3-4 minutes per side until golden and cooked to 63C; drain and rest.
  3. Shred cabbage very finely and toss with a little of the mayonnaise.
  4. Spread the bread slices with mayonnaise and tonkatsu sauce.
  5. Brush each cutlet with tonkatsu sauce, sandwich with cabbage between the bread.
  6. Trim the crusts and cut each sandwich in half to show the cross-section.
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Kenyan Chapati Beef Wrap

Kenyan Chapati Beef Wrap

African · 40 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb ground beef
  • 4 chapati flatbread
  • 1 yellow onion
  • 2 roma tomato
  • 1 carrot
  • 1 tbsp curry powder
  • 1/4 bunch fresh cilantro
  • 2 tbsp vegetable oil
  1. Brown the ground beef in oil over medium-high 6 minutes, breaking it up, then drain excess fat.
  2. Add chopped onion and cook 4 minutes, then stir in curry powder and bloom 1 minute.
  3. Add chopped tomatoes and grated carrot and simmer 8 minutes until saucy and thick.
  4. Season with salt and fold in chopped cilantro.
  5. Warm the chapatis in a dry pan 30 seconds per side.
  6. Spoon the beef into each chapati and roll into a wrap.
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Kerala Prawn Curry

Kerala Prawn Curry

Indian · 35 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 500 g raw shrimp, peeled
  • 300 ml coconut milk
  • 6 shallots
  • 1 sprig curry leaves
  • 1/2 tsp ground turmeric
  • 2 tsp kashmiri chili powder
  • 1 tbsp ginger-garlic paste
  • 1 tsp tamarind paste
  • 2 tbsp coconut oil
  1. Heat coconut oil over medium, add curry leaves and sliced shallots, cook 5 minutes until soft.
  2. Add ginger-garlic paste, turmeric and chili powder; cook 1 minute.
  3. Pour in coconut milk with 1/4 cup water and the tamarind, and simmer 5 minutes.
  4. Add shrimp and cook 4-5 minutes just until pink and opaque.
  5. Season with salt and rest off heat 2 minutes before serving.
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Keto Indian Masala Egg Muffins

Keto Indian Masala Egg Muffins

Indian · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 1 cup, chopped Spinach
  • 1 small, finely chopped Onion
  • 1, finely chopped Green chili
  • 1 teaspoon, grated Ginger
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1/4 teaspoon Black pepper
  • 1/2 cup Cheddar cheese, shredded
  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with silicone muffin cups.
  2. In a mixing bowl, whisk the eggs until well combined. Add salt, pepper, turmeric, garam masala, and grated ginger. Mix well.
  3. Stir in chopped spinach, onions, green chili, and shredded cheese until evenly distributed.
  4. Pour the egg mixture into the prepared muffin cups, filling about 3/4 full.
  5. Bake in the preheated oven for 12-15 minutes, or until the muffins are set and lightly golden on top.
  6. Remove from oven and let cool slightly before removing from the tin.
  7. Serve warm, garnished with extra green chili or herbs if desired.
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Keto Indian Spiced Egg & Spinach Wraps

Keto Indian Spiced Egg & Spinach Wraps

Indian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 4 cups Fresh spinach
  • 2 tbsp Ghee or coconut oil
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Chili powder
  • to taste Salt
  • to taste Black pepper
  • 8 large leaves Low-carb collard green or lettuce leaves
  1. In a bowl, beat the eggs with salt, pepper, turmeric, garam masala, and chili powder.
  2. Heat ghee or coconut oil in a large skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes.
  3. Pour the beaten eggs into the skillet with spinach, stirring gently to combine. Cook until eggs are just set, about 5-7 minutes.
  4. Warm the collard green or lettuce leaves slightly to make them pliable. Spoon the egg and spinach mixture onto each leaf.
  5. Roll up each leaf to form wraps. Serve immediately or wrap in foil for on-the-go breakfast.
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Keto Indian Spinach & Egg Breakfast Wraps

Keto Indian Spinach & Egg Breakfast Wraps

Indian · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 4 cups Fresh spinach
  • 2 tbsp Ghee or butter
  • 1, finely chopped Green chili
  • 1 tsp Garam masala
  • to taste Salt
  • to taste Black pepper
  • 4 large Low-carb wraps or lettuce leaves
  • 2 tbsp, chopped Fresh cilantro (optional)
  1. In a large bowl, beat the eggs with salt, pepper, and garam masala.
  2. Heat ghee or butter in a skillet over medium heat. Add chopped green chili and sauté for 30 seconds.
  3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
  4. Pour the beaten eggs into the skillet, stirring gently to combine with spinach and chili. Cook until eggs are set, about 4-5 minutes.
  5. While eggs are cooking, warm the low-carb wraps or prepare lettuce leaves for wrapping.
  6. Divide the egg and spinach mixture among the wraps or lettuce leaves, sprinkle with cilantro if using, and roll up to serve.
  7. Serve immediately for a warm, savory breakfast.
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Keto Indian Spinach & Egg Stir-Fry

Keto Indian Spinach & Egg Stir-Fry

Indian · 20 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 4 cups Fresh spinach
  • 2 tbsp Ghee or coconut oil
  • 1 inch piece Ginger
  • 1 Green chili
  • 1 tsp Turmeric powder
  • 1/2 tsp Cumin seeds
  • to taste Salt
  1. Heat ghee or coconut oil in a large skillet over medium heat.
  2. Add cumin seeds and let them sizzle for 30 seconds.
  3. Add chopped ginger and green chili; sauté for 1 minute.
  4. Add fresh spinach and cook until wilted, about 2-3 minutes.
  5. Crack the eggs directly into the skillet, season with salt, and scramble gently.
  6. Cook until eggs are set and fully cooked, about 3-4 minutes.
  7. Serve hot, garnished with additional spices if desired.
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Keto Italian Chicken & Cauliflower Rice Bowl

Keto Italian Chicken & Cauliflower Rice Bowl

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
  • 4 cups cauliflower florets
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil
  • 1 cup mozzarella cheese, shredded
  • 1 tsp Italian seasoning
  • to taste salt and pepper
  1. Dice the chicken breasts into bite-sized pieces, season with salt, pepper, and Italian seasoning.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
  3. In the same skillet, add another tablespoon of olive oil. Mince the garlic and sauté until fragrant, about 30 seconds.
  4. Add the cauliflower florets to the skillet, cook for 8-10 minutes until tender, stirring occasionally. Use a wooden spoon or potato masher to rice the cauliflower for a finer texture if desired.
  5. Stir in the cooked chicken, cherry tomatoes (halved), and chopped basil. Cook for another 2-3 minutes to combine flavors.
  6. Sprinkle shredded mozzarella over the mixture and cover the skillet for 2 minutes until cheese melts.
  7. Serve hot, garnished with additional basil if desired.
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Keto Italian Chicken & Spinach Bowl

Keto Italian Chicken & Spinach Bowl

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1.5 lbs) Boneless, skinless chicken breasts
  • 8 cups Fresh spinach
  • 3 tbsp Olive oil
  • 4 cloves Garlic cloves
  • 1/2 cup Grated Parmesan cheese
  • to taste Salt
  • to taste Black pepper
  • 1/4 tsp Red pepper flakes (optional)
  1. Season the chicken breasts with salt, pepper, and red pepper flakes.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 6-7 minutes per side. Remove and let rest.
  3. In the same skillet, add the remaining 2 tablespoons of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add the spinach to the skillet and cook until wilted, about 3-4 minutes.
  5. Slice the cooked chicken breasts into strips. Return to the skillet and toss with the spinach and garlic mixture.
  6. Sprinkle with grated Parmesan cheese and toss to combine. Adjust seasoning if needed.
  7. Divide the mixture into four bowls and serve immediately.
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Keto Italian Chicken & Zucchini Noodle Bowl

Keto Italian Chicken & Zucchini Noodle Bowl

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
  • 4 large zucchini
  • 3 tbsp olive oil
  • 4 garlic cloves
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil
  • 1/4 cup parmesan cheese, grated
  • to taste salt
  • to taste black pepper
  1. Slice the chicken breasts into thin strips and season with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 7-8 minutes. Remove and set aside.
  3. While chicken cooks, spiralize the zucchini into noodles using a spiralizer or julienne peeler.
  4. In the same skillet, add another tablespoon of olive oil. Mince garlic and sauté for 30 seconds until fragrant.
  5. Add cherry tomatoes to the skillet and cook until they start to burst, about 3-4 minutes.
  6. Add zucchini noodles to the skillet and cook for 2-3 minutes until just tender. Return chicken to the skillet and toss to combine.
  7. Remove from heat, stir in chopped basil, and sprinkle with grated parmesan cheese.
  8. Serve immediately, garnished with additional basil if desired.
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Keto Italian Chicken Lettuce Wraps

Keto Italian Chicken Lettuce Wraps

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb Boneless, skinless chicken breasts
  • 2 tbsp Olive oil
  • 3 Garlic cloves
  • 1 cup Cherry tomatoes
  • 1/4 cup Fresh basil leaves
  • 8 large Romaine lettuce leaves
  • 1/4 cup Parmesan cheese (optional)
  • to taste Salt
  • to taste Black pepper
  1. Dice the chicken breasts into small, bite-sized pieces.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook until browned and cooked through, about 8-10 minutes. Season with salt and pepper.
  3. While the chicken cooks, mince the garlic and halve the cherry tomatoes.
  4. Add the garlic to the skillet with the chicken and cook for 1 minute until fragrant.
  5. Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they soften slightly.
  6. Chop basil leaves and stir into the chicken mixture. Remove from heat.
  7. Scoop the cooked chicken mixture onto each lettuce leaf, top with Parmesan cheese if desired, and wrap to serve.
  8. Serve immediately as a keto-friendly, low-carb lunch.
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Keto Italian Chicken Stuffed Bell Peppers

Keto Italian Chicken Stuffed Bell Peppers

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 large Bell peppers (assorted colors)
  • 2 cups Cooked shredded chicken
  • 4 oz Cream cheese
  • 1 cup Mozzarella cheese, shredded
  • 2 tbsp chopped Fresh basil
  • 1 tbsp Olive oil
  • 3 cloves Garlic cloves, minced
  • 1 tsp Italian seasoning
  • to taste Salt and pepper
  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds. Brush the outside with a little olive oil.
  3. In a bowl, mix shredded chicken, cream cheese, half of the shredded mozzarella, chopped basil, minced garlic, Italian seasoning, salt, and pepper.
  4. Stuff the mixture evenly into each bell pepper, pressing down slightly.
  5. Place the stuffed peppers in a baking dish and sprinkle the remaining mozzarella on top.
  6. Bake for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
  7. Remove from oven, garnish with extra basil if desired, and serve hot.
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Keto Italian Chicken Zucchini Bowls

Keto Italian Chicken Zucchini Bowls

Italian · 35 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces Chicken breasts
  • 4 large Zucchini
  • 3 tbsp Olive oil
  • 3 Garlic cloves
  • 1 cup Cherry tomatoes
  • 1/4 cup Fresh basil
  • to taste Salt
  • to taste Black pepper
  1. Slice the chicken breasts into thin strips, season with salt and pepper.
  2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 7-8 minutes. Remove and set aside.
  3. In the same skillet, add another 1 tbsp of olive oil. Sauté minced garlic until fragrant, about 30 seconds.
  4. Add sliced zucchini to the skillet and cook until tender, about 5 minutes.
  5. Stir in cherry tomatoes and cook for another 2-3 minutes until they soften.
  6. Return cooked chicken to the skillet, toss to combine and heat through.
  7. Chop fresh basil and sprinkle over the bowl before serving.
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Keto Italian Chicken and Cauliflower Rice Bowl

Keto Italian Chicken and Cauliflower Rice Bowl

Italian · 30 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
  • 4 cups cauliflower florets
  • 3 tbsp olive oil
  • 3 cloves garlic cloves
  • 1 cup cherry tomatoes
  • 1/4 cup fresh basil leaves
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp Italian seasoning
  • to taste salt and pepper
  1. 1. Season chicken breasts with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
  2. 2. While chicken cooks, pulse cauliflower florets in a food processor until rice-like texture. Set aside.
  3. 3. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant, about 1 minute.
  4. 4. Add cauliflower rice to the skillet and cook for 5-7 minutes until tender. Season with salt and pepper.
  5. 5. Slice cooked chicken into strips. Add cherry tomatoes to the cauliflower rice and cook for 2 minutes until they soften.
  6. 6. Return chicken to the skillet, mixing everything together. Stir in chopped basil and shredded mozzarella cheese until melted.
  7. 7. Serve hot, garnished with extra basil if desired.
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Keto Italian Chicken and Zucchini Noodle Bowl

Keto Italian Chicken and Zucchini Noodle Bowl

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb Boneless, skinless chicken breasts
  • 4 medium Zucchini
  • 3 tbsp Olive oil
  • 1 cup Cherry tomatoes
  • 3 Garlic cloves
  • 1/4 cup Fresh basil
  • 1/4 cup Parmesan cheese (optional)
  • to taste Salt
  • to taste Black pepper
  1. Slice the chicken breasts into thin strips, season with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
  3. While the chicken cooks, spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
  4. In the same skillet, add another tablespoon of olive oil. Sauté minced garlic for 30 seconds, then add cherry tomatoes. Cook until tomatoes soften, about 3-4 minutes.
  5. Add zucchini noodles to the skillet with tomatoes, cook for 2-3 minutes until slightly tender.
  6. Return cooked chicken to the skillet, toss everything together. Stir in chopped basil and sprinkle with Parmesan if using.
  7. Serve hot, garnished with extra basil if desired.
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Keto Italian Zucchini Noodle Salad

Keto Italian Zucchini Noodle Salad

Italian · 35 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 4 large Zucchini
  • 1 cup Cherry tomatoes
  • 1 cup Mozzarella balls (fresh)
  • 1/2 cup Pesto sauce (basil & olive oil)
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 1/4 cup grated Parmesan cheese
  1. Use a spiralizer or julienne peeler to create zucchini noodles from the zucchinis.
  2. In a large bowl, combine zucchini noodles, cherry tomatoes halved, and mozzarella balls.
  3. In a small bowl, whisk together olive oil, pesto sauce, salt, and black pepper to make the dressing.
  4. Pour the dressing over the zucchini mixture and toss gently to coat evenly.
  5. Sprinkle grated Parmesan cheese on top for added flavor.
  6. Serve immediately or refrigerate for 10-15 minutes to enhance flavors.
  7. Optional: Garnish with fresh basil leaves before serving.
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Keto Japanese Garlic Ginger Salmon

Keto Japanese Garlic Ginger Salmon

Japanese · 40 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 4 Garlic cloves
  • 1-inch piece Fresh ginger
  • 1/4 cup Soy sauce (or coconut aminos for keto)
  • 2 tbsp Sesame oil
  • 2 stalks Green onions
  • 1 tbsp Sesame seeds
  • to taste Salt
  • to taste Black pepper
  1. Mince the garlic and grate the ginger finely.
  2. In a small bowl, whisk together soy sauce, sesame oil, garlic, and ginger.
  3. Pat the salmon fillets dry and season lightly with salt and pepper.
  4. Heat a large skillet over medium heat. Add a little sesame oil if desired.
  5. Place the salmon fillets skin-side down and cook for about 4-5 minutes until crispy.
  6. Flip the fillets and pour the garlic-ginger sauce over them. Cook for an additional 4-6 minutes until the salmon is cooked through and glazed.
  7. Chop the green onions and sprinkle over the salmon along with sesame seeds before serving.
  8. Serve hot, garnished with extra green onions if desired.
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Keto Japanese Salmon & Cabbage Stir-Fry

Keto Japanese Salmon & Cabbage Stir-Fry

Japanese · 40 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 1 medium head Green cabbage
  • 3 Garlic cloves
  • 3 tbsp Soy sauce (low sodium)
  • 2 tbsp Sesame oil
  • 1 inch piece Ginger root
  • 2 Green onions
  • 1 tbsp Sesame seeds
  1. Pat dry the salmon fillets and season lightly with salt and pepper.
  2. Chop the garlic, ginger, and green onions; shred the cabbage into thin strips.
  3. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add salmon fillets and cook for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
  4. In the same skillet, add remaining sesame oil. Sauté garlic and ginger until fragrant, about 1 minute.
  5. Add shredded cabbage to the skillet and stir-fry for about 5-7 minutes until tender but still crisp.
  6. Return the salmon to the skillet, breaking it into large chunks. Add soy sauce and cook together for an additional 2-3 minutes to meld flavors.
  7. Garnish with chopped green onions and toasted sesame seeds before serving.
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Keto Masala Egg Muffins

Keto Masala Egg Muffins

Indian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 1 cup, halved Cherry Tomatoes
  • 1 cup, chopped Spinach
  • 1, finely chopped Green Chili
  • 1 teaspoon Ginger-Garlic Paste
  • 1 teaspoon Garam Masala
  • to taste Salt
  • to taste Black Pepper
  • ½ cup, shredded Cheddar Cheese
  1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a mixing bowl, whisk together eggs, salt, black pepper, garam masala, and ginger-garlic paste.
  3. Add chopped spinach, cherry tomatoes, and green chili to the egg mixture. Mix well.
  4. Pour the mixture evenly into the muffin cups, filling about ¾ full.
  5. Sprinkle shredded cheddar cheese on top of each muffin.
  6. Bake in the preheated oven for 15-20 minutes, or until the eggs are set and slightly golden.
  7. Remove from oven and let cool for a few minutes before serving.
  8. Serve warm, garnished with additional herbs if desired.
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Keto Masala Egg Muffins with Spinach and Tomato

Keto Masala Egg Muffins with Spinach and Tomato

Indian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 2 cups Fresh spinach
  • 1 cup Cherry tomatoes
  • 1/2 cup Cheddar cheese, shredded
  • 2 tbsp Olive oil
  • 1 tsp each Spices (cumin, turmeric, chili powder)
  • to taste Salt
  • to taste Black pepper
  1. Preheat the oven to 375°F (190°C). Grease a muffin tin with a little olive oil.
  2. In a mixing bowl, beat the eggs until well combined. Add spices, salt, and pepper.
  3. Chop the spinach and cherry tomatoes. Mix them into the beaten eggs.
  4. Stir in the shredded cheddar cheese.
  5. Pour the egg mixture evenly into the muffin tin cups.
  6. Bake for 15-20 minutes until the muffins are set and slightly golden on top.
  7. Remove from oven and let cool slightly before serving.
  8. Enjoy hot or cold, with a side of avocado for extra healthy fats.
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Khai Jiao (Thai Crispy Omelet)

Khai Jiao (Thai Crispy Omelet)

Thai · 12 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 3 eggs
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 1/4 tsp white pepper
  • 1/3 cup vegetable oil
  • 1 tsp lime juice
  • 1 green onion, sliced
  • 1 cup cooked jasmine rice
  1. Beat the eggs vigorously with soy sauce, fish sauce, white pepper, and lime juice until very frothy.
  2. Heat the oil in a wok or small skillet over medium-high until it shimmers, about 375F.
  3. Pour the egg in from about 10 inches above the pan so it puffs and spreads; do not stir.
  4. Fry undisturbed for 2 minutes until the edges are golden and lacy, then flip and cook 1 minute more.
  5. Lift out, drain on paper towels, and serve over hot jasmine rice with green onion.
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Khao Pad Gai (Thai Chicken Fried Rice)

Khao Pad Gai (Thai Chicken Fried Rice)

Thai · 25 min · chicken · dairy-free

Ingredients & steps ↓
  • 4 cups day-old jasmine rice
  • 12 oz chicken breast, diced
  • 2 eggs
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 1 tomato, wedged
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 3 green onions, sliced
  • 3 tbsp vegetable oil
  • 1 lime wedges
  1. Heat the oil in a wok over high heat and stir-fry the chicken with garlic for 4 minutes until cooked.
  2. Push the chicken aside and scramble the eggs in the open space.
  3. Add the onion and cook 1 minute, then add the day-old rice and break up any clumps.
  4. Season with fish sauce and soy sauce and toss for 3 minutes until the rice is evenly colored and hot.
  5. Fold in the tomato and green onions, cook 1 minute, and serve with lime wedges and cucumber.
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Khao Pad Sapparod (Pineapple Shrimp Fried Rice)

Khao Pad Sapparod (Pineapple Shrimp Fried Rice)

Thai · 30 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 4 cups day-old jasmine rice
  • 12 oz raw shrimp, peeled
  • 1.5 cups fresh pineapple, cubed
  • 2 eggs
  • 1 tsp curry powder
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/3 cup cashews
  • 3 green onions, sliced
  • 3 tbsp vegetable oil
  • 1/2 onion, diced
  1. Heat the oil in a wok over high heat and stir-fry the shrimp 2 minutes until pink, then remove.
  2. Scramble the eggs in the wok, then add the diced onion and cook 1 minute.
  3. Add the day-old rice and curry powder and stir-fry 3 minutes, breaking up clumps.
  4. Season with fish sauce and soy sauce, tossing until evenly colored.
  5. Return the shrimp and fold in the pineapple, cashews, and green onions; heat through 1 minute and serve.
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Khao Tom Goong (Thai Shrimp Rice Soup)

Khao Tom Goong (Thai Shrimp Rice Soup)

Thai · 18 min · shrimp · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups cooked jasmine rice
  • 10 oz raw shrimp, peeled
  • 5 cups chicken stock
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, julienned
  • 2 tbsp fish sauce
  • 1 stalk celery, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 tsp white pepper
  1. Bring the chicken stock, garlic, and ginger to a boil in a pot.
  2. Add the cooked rice and simmer 5 minutes so the broth stays brothy but the rice softens.
  3. Add the shrimp and simmer 3 minutes until pink and opaque.
  4. Season with fish sauce and white pepper, adjusting salt to taste.
  5. Ladle into bowls and top with chopped celery and cilantro.
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Kimchi Breakfast Muffins

Kimchi Breakfast Muffins

Korean · 30 min · vegetarian, dairy-free, low-carb

Ingredients & steps ↓
  • 1/2 cup Kimchi, chopped
  • 4 large Eggs
  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Sesame oil
  • 1/4 teaspoon Salt
  • 1 tablespoon Vegetable oil
  • 2 tablespoons Green onions, sliced
  1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a mixing bowl, whisk together the eggs, sesame oil, and salt until well combined.
  3. Add the flour and baking powder to the egg mixture, stirring until just combined.
  4. Fold in the chopped kimchi, sliced green onions, and vegetable oil until evenly distributed.
  5. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  7. Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
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Kimchi Jjigae with Pork

Kimchi Jjigae with Pork

Korean · 35 min · pork · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 3/4 lb pork shoulder, sliced
  • 2 cups well-fermented napa kimchi
  • 1/2 cup kimchi brine
  • 1/2 block firm tofu, cubed
  • 1 tbsp gochugaru chili flakes
  • 3 cloves garlic cloves, minced
  • 1/2 onion onion, sliced
  • 2 stalks green onions
  • 1 tsp toasted sesame oil
  1. Saute pork with sesame oil in a pot over medium-high heat 4 minutes until it loses its pink color.
  2. Add kimchi and gochugaru and stir-fry 5 minutes to deepen the flavor.
  3. Pour in kimchi brine and 3 cups water, add onion, and bring to a boil.
  4. Lower to a simmer and cook 12 minutes until the kimchi is soft.
  5. Add tofu and garlic and simmer 5 more minutes.
  6. Top with green onions and serve bubbling with rice.
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King Ranch Chicken Casserole

King Ranch Chicken Casserole

Tex-mex · 60 min · chicken · high-protein

Ingredients & steps ↓
  • 4 cups Cooked shredded chicken
  • 10, torn Corn tortillas
  • 1 can (10.5 oz) Canned cream of chicken soup
  • 1 can (10 oz) Canned diced tomatoes with green chiles
  • 1, diced Yellow onion
  • 1, diced Green bell pepper
  • 2 cups Shredded cheddar cheese
  • 3/4 cup Chicken broth
  • 1 tsp Ground cumin
  • 2 tbsp Vegetable oil
  1. Preheat the oven to 350F. Saute the onion and bell pepper in oil until soft, about 6 minutes.
  2. Stir in the cream of chicken soup, tomatoes with green chiles, chicken broth, and cumin, and simmer 3 minutes.
  3. Fold in the shredded chicken.
  4. Layer half the torn tortillas in a 9x13 dish, top with half the chicken mixture and half the cheese, then repeat.
  5. Cover with foil and bake 25 minutes.
  6. Uncover and bake until bubbly and golden, about 10 more minutes.
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Korean Cucumber and Sesame Noodle Salad

Korean Cucumber and Sesame Noodle Salad

Korean · 30 min · vegetarian, dairy-free, gluten-free

Ingredients & steps ↓
  • 2 large Cucumber
  • 200g Rice noodles
  • 2 tbsp Sesame oil
  • 3 tbsp Soy sauce (gluten-free)
  • 1 tbsp Rice vinegar
  • 1 tsp Honey
  • 2 tbsp Toasted sesame seeds
  • 2 stalks Green onion
  1. Cook the rice noodles according to package instructions. Drain and rinse with cold water to cool.
  2. While noodles cook, thinly slice the cucumbers and chop the green onions.
  3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey to make the dressing.
  4. In a large bowl, combine the cooled noodles, cucumbers, green onions, and dressing. Toss well to combine.
  5. Sprinkle toasted sesame seeds over the salad before serving.
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Korean Savory Breakfast Rice Bowl

Korean Savory Breakfast Rice Bowl

Korean · 30 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 4 cups Cooked jasmine rice
  • 4 large Eggs
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 2 stalks Green onions
  • 1 medium Carrots
  • ½ cup Kimchi
  • 1 tbsp Vegetable oil
  • to taste Salt
  • to taste Pepper
  1. Cook jasmine rice according to package instructions and set aside.
  2. Thinly slice the carrots and chop the green onions.
  3. Heat vegetable oil in a large skillet over medium heat. Add carrots and sauté for 3-4 minutes until tender.
  4. Push vegetables to the side and crack eggs into the skillet, scrambling until just set. Mix eggs with vegetables.
  5. Add cooked rice to the skillet, stirring to combine with vegetables and eggs.
  6. Season the mixture with soy sauce, sesame oil, salt, and pepper. Stir well to evenly coat.
  7. Serve rice mixture in bowls topped with chopped green onions and a side of kimchi.
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Korean Savory Egg Pancakes (Gyeran Banchan)

Korean Savory Egg Pancakes (Gyeran Banchan)

Korean · 25 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 6 large Eggs
  • 3 stalks Green onions
  • 1 small Carrots
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 2 tbsp Vegetable oil
  • a pinch Salt
  • a pinch Black pepper
  1. Chop the green onions and julienne the carrot into thin strips.
  2. In a large mixing bowl, beat the eggs thoroughly. Add soy sauce, sesame oil, salt, and pepper, mixing well.
  3. Stir in the chopped green onions and carrots into the beaten eggs.
  4. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
  5. Pour half of the egg mixture into the skillet, spreading evenly. Cook for about 3-4 minutes until the edges are set.
  6. Flip the pancake carefully and cook for another 2-3 minutes until fully cooked and golden brown.
  7. Repeat with the remaining egg mixture.
  8. Cut into slices and serve hot.
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Korean Savory Egg Toasts (Gyeran Jang)

Korean Savory Egg Toasts (Gyeran Jang)

Korean · 20 min · vegetarian, dairy-free, low-carb

Ingredients & steps ↓
  • 4 slices Bread slices
  • 4 large Eggs
  • 2 stalks Green onions
  • 1 tsp Soy sauce
  • 1 tsp Sesame oil
  • to taste Salt
  • to taste Pepper
  • 1 tbsp Cooking oil
  1. Toast the bread slices until golden and set aside.
  2. Crack the eggs into a bowl, add chopped green onions, soy sauce, sesame oil, salt, and pepper. Whisk until well combined.
  3. Heat cooking oil in a skillet over medium heat.
  4. Pour the egg mixture into the skillet and cook until slightly set but still soft, about 2-3 minutes.
  5. Place the toasted bread slices on a plate. Spoon the cooked egg mixture over each slice.
  6. Serve immediately, garnished with extra green onions if desired.
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Korean Savory Rice Bowl with Egg and Vegetables

Korean Savory Rice Bowl with Egg and Vegetables

Korean · 25 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 4 cups Cooked jasmine rice
  • 4 large Eggs
  • 2 medium Carrots
  • 2 cups Spinach
  • 4 stalks Green onions
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Cooking oil (vegetable or canola)
  • to taste Salt and pepper
  1. Grate or julienne the carrots. Chop the spinach and green onions. In a large skillet, heat cooking oil over medium heat.
  2. Add the carrots and cook for 3-4 minutes until slightly softened. Add the spinach and cook for another 2 minutes until wilted.
  3. Push the vegetables to one side of the skillet. Crack the eggs into the cleared side, scramble, and cook until just set.
  4. Add the cooked rice to the skillet with vegetables and eggs. Drizzle soy sauce and sesame oil over the mixture. Stir to combine and heat through for 2-3 minutes.
  5. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve the rice mixture in bowls, garnished with chopped green onions.
  7. Optional: Add a drizzle of additional sesame oil or a splash of hot sauce for extra flavor.
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Korean Scallion Egg Toasts

Korean Scallion Egg Toasts

Korean · 20 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 4 slices Bread slices
  • 2 large Eggs
  • 2 stalks Scallions
  • 1 tbsp Soy sauce
  • 1 tbsp Vegetable oil
  • to taste Salt
  • to taste Black pepper
  1. Chop the scallions finely and set aside.
  2. In a small bowl, beat the eggs with soy sauce, salt, and pepper.
  3. Heat 1/2 tablespoon of vegetable oil in a non-stick pan over medium heat.
  4. Dip each bread slice into the beaten egg mixture, ensuring both sides are coated.
  5. Place the coated bread slices into the pan and cook until golden brown on both sides, about 2-3 minutes per side.
  6. Remove the toasts from the pan, then pour the remaining egg mixture into the pan, spreading evenly.
  7. Sprinkle chopped scallions over the eggs and cook until just set, about 2 minutes.
  8. Serve the scallion eggs over the toasted bread slices for a savory breakfast.
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Korean Scallion Pancake Rolls (Pajeon Wraps)

Korean Scallion Pancake Rolls (Pajeon Wraps)

Korean · 30 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 bunch scallions
  • 1 cup all-purpose flour
  • 3/4 cup water
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 cup cooked rice
  • 1 small carrot
  • 1 small cucumber
  • 2 tsp hot sauce or Gochujang
  1. Slice scallions thinly and julienne carrot and cucumber.
  2. Mix flour, water, soy sauce, and sesame oil to make a smooth batter.
  3. Heat a non-stick skillet over medium heat and pour in a thin layer of batter, cooking until golden on both sides to make a pancake.
  4. Repeat to make 4 pancakes.
  5. Lay each pancake flat, spread a small spoon of cooked rice over half, add scallions, carrots, and cucumbers, then roll tightly into wraps.
  6. Serve with a side of hot sauce or Gochujang for dipping.
  7. Optionally, cut wraps into halves for easier eating.
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Korean Spicy Beef and Vegetable Stir-Fry (Paleo)

Korean Spicy Beef and Vegetable Stir-Fry (Paleo)

Korean · 40 min · beef · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb sirloin beef
  • 2 large bell peppers
  • 2 medium zucchini
  • 2 large carrots
  • 4 garlic cloves
  • 1 inch piece fresh ginger
  • 3 tbsp coconut aminos
  • 2 tbsp sesame oil
  • 1 tsp red pepper flakes
  • 2 stalks green onions
  • to taste salt
  1. Thinly slice the sirloin beef across the grain. Mince garlic and grate ginger.
  2. Slice bell peppers, zucchini, and carrots into thin strips.
  3. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds.
  4. Add beef strips to the skillet; cook until browned, about 3-4 minutes.
  5. Add sliced vegetables and stir-fry for another 5-7 minutes until tender but crisp.
  6. Pour coconut aminos over the mixture, add red pepper flakes, and stir well to coat everything evenly.
  7. Cook for another 2-3 minutes to let flavors meld. Adjust seasoning with salt if needed.
  8. Slice green onions and garnish over the stir-fry before serving.
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Korean Spicy Cucumber and Tofu Salad Bowl

Korean Spicy Cucumber and Tofu Salad Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free, low-carb, gluten-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 large Cucumber
  • 1 large Carrot
  • 3 stalks Green onion
  • 2 tbsp Sesame oil
  • 1 tbsp Gochugaru (Korean chili flakes)
  • 2 tbsp Soy sauce (gluten-free)
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame seeds
  1. Drain and press the tofu to remove excess water, then cut into small cubes.
  2. Dice the cucumber and julienne the carrot.
  3. Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the tofu cubes and cook until golden brown, about 5-7 minutes.
  4. In a large bowl, combine the cooked tofu, cucumber, and carrot.
  5. In a small bowl, whisk together soy sauce, rice vinegar, remaining sesame oil, and gochugaru to make the dressing.
  6. Pour the dressing over the vegetables and tofu, tossing gently to combine.
  7. Chop the green onions and sprinkle over the salad along with sesame seeds.
  8. Serve immediately or chilled for a refreshing, spicy, gluten-free Korean-inspired bowl.
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Korean Spicy Garlic Pork Bowls

Korean Spicy Garlic Pork Bowls

Korean · 40 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb Pork shoulder or pork loin
  • 4 cloves Garlic cloves
  • 3 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tsp Brown sugar
  • 3 stalks Green onions
  • 4 cups Cooked rice
  • 1 tbsp Sesame seeds
  1. Slice the pork into thin strips. Mince the garlic and chop the green onions.
  2. In a bowl, mix gochujang, soy sauce, sesame oil, brown sugar, and minced garlic to make the marinade.
  3. Toss the pork strips in the marinade and let sit for at least 10 minutes.
  4. Heat a large skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 8-10 minutes.
  5. While the pork cooks, prepare bowls with cooked rice. Chop the green onions and set aside.
  6. Once the pork is ready, spoon it over the rice. Garnish with chopped green onions and sesame seeds.
  7. Serve immediately, optionally with extra gochujang for spice.
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Korean Spicy Garlic Pork Stir-Fry (Paleo)

Korean Spicy Garlic Pork Stir-Fry (Paleo)

Korean · 40 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb Pork loin or tenderloin
  • 2 cups sliced Bell peppers (red and green)
  • 2 medium Zucchini
  • 4 Garlic cloves
  • 1 inch piece Ginger root
  • 3 tbsp Coconut aminos
  • 1 tbsp Sesame oil
  • 1 tsp Red pepper flakes
  • 2 stalks Green onions
  1. Slice the pork into thin strips. Mince garlic and ginger. Slice bell peppers and zucchini. Chop green onions.
  2. Heat sesame oil in a large skillet or wok over medium-high heat.
  3. Add pork strips and cook until browned, about 5-7 minutes.
  4. Add garlic and ginger; cook for 1 minute until fragrant.
  5. Stir in bell peppers and zucchini; cook for another 5-7 minutes until vegetables are tender.
  6. Pour in coconut aminos and add red pepper flakes; stir well and cook for 2-3 minutes to combine flavors.
  7. Taste and adjust seasoning if needed. Garnish with chopped green onions before serving.
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Korean Spicy Garlic Shrimp Stir-Fry

Korean Spicy Garlic Shrimp Stir-Fry

Korean · 40 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 1 lb shrimp (peeled and deveined)
  • 2 bell peppers (mixed colors)
  • 2 zucchini
  • 4 garlic cloves
  • 3 tbsp coconut aminos
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes
  • 2 green onions
  • to taste salt
  1. Peel and devein the shrimp if not already prepared.
  2. Slice bell peppers and zucchini into thin strips. Mince the garlic cloves. Chop green onions.
  3. Heat sesame oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
  4. Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and are cooked through.
  5. Add the sliced bell peppers and zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  6. Pour in coconut aminos and toss everything together to coat evenly. Cook for another 2 minutes.
  7. Taste and adjust salt if needed. Garnish with chopped green onions.
  8. Serve hot over cauliflower rice or on its own.
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Korean Spicy Gochujang Chicken Stir-Fry

Korean Spicy Gochujang Chicken Stir-Fry

Korean · 40 min · chicken · dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb boneless chicken thighs
  • 2 medium carrots
  • 2 (assorted colors) bell peppers
  • 1 large onion
  • 3 garlic cloves
  • 1-inch piece fresh ginger
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp coconut aminos or coconut soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 stalks green onions
  • 1 tsp sesame seeds
  1. Dice the chicken thighs into bite-sized pieces. Thinly slice the carrots, bell peppers, and onion. Mince the garlic and ginger. Chop the green onions for garnish.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 8 minutes. Remove and set aside.
  3. In the same skillet, add a little more oil if needed. Sauté garlic and ginger until fragrant, about 1 minute.
  4. Add the sliced vegetables to the skillet and stir-fry for about 5-7 minutes until tender-crisp.
  5. Return the cooked chicken to the skillet. Stir in gochujang, coconut aminos, sesame oil, and a splash of water to create a sauce. Cook for another 5 minutes, stirring to coat evenly.
  6. Taste and adjust seasoning as needed. Remove from heat.
  7. Garnish with chopped green onions and sesame seeds before serving.
  8. Serve hot, optionally with cauliflower rice for a paleo-friendly meal.
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Korean Spicy Napa Cabbage Stir-Fry

Korean Spicy Napa Cabbage Stir-Fry

Korean · 40 min · vegetarian, vegan, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 4 cups, chopped Napa cabbage
  • 2 medium, sliced Carrots
  • 2 (any color), sliced Bell peppers
  • 3, minced Garlic cloves
  • 1 inch, minced Ginger root
  • 3 tbsp Coconut aminos
  • 1 tsp Gochugaru (Korean red pepper flakes)
  • 1 tbsp Sesame oil
  • 2, sliced Green onions
  • to taste Salt
  1. Heat sesame oil in a large skillet or wok over medium-high heat.
  2. Add minced garlic and ginger; sauté for 1 minute until fragrant.
  3. Add sliced carrots and bell peppers; stir-fry for 5 minutes until slightly tender.
  4. Add chopped Napa cabbage, coconut aminos, gochugaru, and a pinch of salt; stir well.
  5. Cook for another 10-15 minutes, stirring occasionally, until cabbage is wilted and flavors meld.
  6. Taste and adjust seasoning with more coconut aminos or salt as needed.
  7. Remove from heat and garnish with sliced green onions.
  8. Serve hot, optionally with cauliflower rice for a complete paleo meal.
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Korean Spicy Pork & Vegetable Stir-Fry

Korean Spicy Pork & Vegetable Stir-Fry

Korean · 40 min · pork · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb Pork loin or pork shoulder
  • 2 Bell peppers (red, yellow, or green)
  • 2 Zucchini
  • 2 Carrots
  • 4 Garlic cloves
  • 1 inch piece Ginger root
  • 3 tbsp Coconut aminos
  • 1 tbsp Sesame oil
  • 1 tsp Red pepper flakes
  • 2 Green onions
  • to taste Salt
  • to taste Black pepper
  1. Slice the pork into thin strips. Mince garlic and ginger. Slice bell peppers, zucchini, and carrots into thin strips. Chop green onions.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Add pork strips and cook until browned, about 5-7 minutes.
  3. Add minced garlic and ginger to the skillet; sauté for 1 minute until fragrant.
  4. Add sliced vegetables to the skillet. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
  5. Pour coconut aminos over the stir-fry. Add red pepper flakes, salt, and black pepper. Toss everything to coat evenly.
  6. Cook for an additional 3-5 minutes until flavors meld and pork is cooked through.
  7. Remove from heat. Garnish with chopped green onions.
  8. Serve hot, optionally with cauliflower rice for a complete paleo-friendly meal.
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Korean Spicy Pork Lettuce Wraps

Korean Spicy Pork Lettuce Wraps

Korean · 40 min · pork · keto, low-carb, paleo

Ingredients & steps ↓
  • 1 lb Pork shoulder or pork loin, thinly sliced
  • 8-12 leaves Lettuce leaves (butter or romaine)
  • 1 cup Kimchi (preferably homemade or store-bought)
  • 3 Garlic cloves, minced
  • 2 tbsp Gochujang (Korean chili paste)
  • 1 tbsp Sesame oil
  • 1 tbsp Soy sauce or coconut aminos (gluten-free)
  • 2 Green onions, chopped
  • to taste Black pepper
  1. In a bowl, combine minced garlic, gochujang, sesame oil, soy sauce, and black pepper to create the marinade.
  2. Add the sliced pork to the marinade, mixing well to coat evenly. Let it marinate for about 10 minutes.
  3. Heat a skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 8-10 minutes.
  4. While the pork cooks, rinse and dry lettuce leaves, preparing them for wrapping.
  5. Once the pork is done, remove from heat and stir in chopped green onions.
  6. To assemble, place a spoonful of pork and kimchi into each lettuce leaf, then wrap and serve.
  7. Optional: Garnish with additional green onions or a splash of sesame oil.
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Korean Spicy Pork Lettuce Wraps (Paleo)

Korean Spicy Pork Lettuce Wraps (Paleo)

Korean · 40 min · pork · gluten-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 1 pound Ground pork
  • 1 tablespoon Korean chili flakes (gochugaru)
  • 3 Garlic cloves
  • 3 Green onions
  • 1 Carrot
  • 1 teaspoon Sesame oil
  • 2 tablespoons Liquid aminos or coconut aminos
  • to taste Salt
  • 8 leaves Iceberg lettuce or butter lettuce
  1. 1. Mince garlic and finely slice green onions; grate or julienne the carrot.
  2. 2. In a large skillet, heat sesame oil over medium-high heat. Add ground pork and cook until browned, about 5-7 minutes.
  3. 3. Add minced garlic, sliced green onions, and grated carrot to the skillet. Cook for another 3-4 minutes, stirring frequently.
  4. 4. Stir in gochugaru, liquid aminos, and salt. Cook for 2-3 minutes until well combined and heated through.
  5. 5. While filling is cooking, rinse and dry lettuce leaves. Arrange on a serving plate.
  6. 6. Spoon generous amounts of the pork mixture onto each lettuce leaf.
  7. 7. Serve immediately, allowing everyone to make their own wraps.
  8. 8. Optional: Garnish with additional green onions or sesame seeds.
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Korean Spicy Pork and Cabbage Stir-Fry

Korean Spicy Pork and Cabbage Stir-Fry

Korean · 40 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb Pork shoulder or pork loin
  • 4 cups shredded Napa cabbage
  • 2 medium Carrots
  • 3 stalks Green onions
  • 3 Garlic cloves
  • 2 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Vegetable oil
  • 1 tsp Sesame seeds
  1. Slice the pork into thin strips. Mince the garlic and julienne the carrots. Chop the green onions.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add pork and cook until browned, about 5-7 minutes.
  3. Add garlic and carrots to the skillet; cook for another 2 minutes until fragrant.
  4. Stir in gochujang, soy sauce, and sesame oil. Mix well to coat the pork and vegetables.
  5. Add the shredded cabbage to the skillet; stir-fry until cabbage is wilted and tender, about 5 minutes.
  6. Taste and adjust seasoning if needed; add more soy sauce or gochujang for heat as desired.
  7. Remove from heat. Garnish with sliced green onions and sprinkle sesame seeds on top.
  8. Serve hot over steamed rice or alone for a spicy, savory meal.
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Korean Spicy Pork and Vegetable Stir-Fry

Korean Spicy Pork and Vegetable Stir-Fry

Korean · 40 min · pork · dairy-free

Ingredients & steps ↓
  • 1 lb Pork shoulder or pork loin, thinly sliced
  • 2 cups Bell peppers (red and green), sliced
  • 1 cup Carrots, julienned
  • 1 medium Onion, sliced
  • 4 Garlic cloves, minced
  • 2 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Vegetable oil
  • 1 tbsp Sesame seeds, toasted
  • 2 stalks Green onions, sliced
  1. In a small bowl, mix gochujang, soy sauce, sesame oil, and a tablespoon of water to make the sauce. Set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced pork and cook until browned, about 5-7 minutes.
  3. Add minced garlic and sliced onion to the skillet. Stir-fry for 2 minutes until fragrant.
  4. Add sliced bell peppers and carrots to the skillet. Cook for another 5-7 minutes until vegetables are tender-crisp.
  5. Pour the sauce over the cooked pork and vegetables. Toss well to coat everything evenly. Cook for another 3-5 minutes to heat through.
  6. Remove from heat. Garnish with toasted sesame seeds and sliced green onions.
  7. Serve hot over steamed rice or your favorite grain.
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Korean Spicy Sesame Chicken Lettuce Wraps

Korean Spicy Sesame Chicken Lettuce Wraps

Korean · 40 min · chicken · gluten-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 1 lb boneless skinless chicken thighs
  • 2 medium carrots
  • 4 stalks scallions
  • 3 garlic cloves
  • 1 inch fresh ginger
  • 3 tbsp coconut aminos
  • 2 tsp sesame oil
  • 1 tbsp sriracha or chili paste
  • 1 tsp raw honey
  • 8 large leaves iceberg lettuce or butter lettuce
  • 1 tsp sesame seeds
  • 1 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Dice the chicken thighs into small strips. Mince garlic and ginger. Julienne carrots and chop scallions.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned, about 5-7 minutes.
  3. Add garlic, ginger, and carrots to the skillet. Stir-fry for another 3-4 minutes until fragrant and slightly tender.
  4. In a small bowl, whisk together coconut aminos, sriracha, honey, sesame oil, salt, and pepper to make the sauce.
  5. Pour the sauce over the chicken and vegetables in the skillet. Cook for another 5-7 minutes, stirring occasionally, until sauce thickens slightly and chicken is cooked through.
  6. While the sauce simmers, prepare lettuce leaves by washing and patting dry.
  7. To serve, spoon the spicy chicken mixture into lettuce leaves, sprinkle with sesame seeds and chopped scallions.
  8. Wrap and enjoy immediately for a fresh, paleo-friendly Korean-style dinner.
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Korean Spicy Sesame Chicken Salad

Korean Spicy Sesame Chicken Salad

Korean · 40 min · chicken · dairy-free, keto, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 2 large boneless skinless chicken breasts
  • 4 cups mixed salad greens
  • 1 cucumber
  • 2 carrots
  • 2 tbsp sesame seeds
  • ¼ cup fresh cilantro
  • 2 tbsp olive oil
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 3 cloves garlic
  • 2 tbsp soy sauce (paleo-friendly or coconut aminos)
  • 1 tsp honey (paleo-approved or omitted)
  1. Preheat oven to 400°F (200°C). Slice chicken breasts into thin strips. In a bowl, mix 1 tbsp olive oil, 1 tsp gochugaru, minced garlic, 1 tbsp soy sauce or coconut aminos, and honey if using. Marinate chicken for 10 minutes.
  2. Spread chicken strips on a baking sheet lined with parchment paper. Bake for 15-20 minutes until cooked through and slightly crispy.
  3. While chicken is baking, prepare the salad: chop cucumber and carrots into thin matchsticks. Toss with mixed greens in a large salad bowl.
  4. In a small bowl, whisk together remaining olive oil, soy sauce, minced garlic, and gochugaru to make the dressing.
  5. Once chicken is done, let it cool slightly, then slice into bite-sized pieces.
  6. Add cooked chicken to the salad bowl. Drizzle with the dressing and toss gently to combine.
  7. Sprinkle sesame seeds and chopped cilantro over the top.
  8. Serve immediately for a fresh, spicy, and protein-packed dinner.
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Korean Spicy Tofu & Vegetable Bibimbap Bowl

Korean Spicy Tofu & Vegetable Bibimbap Bowl

Korean · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 medium Carrots
  • 2 small Zucchini
  • 4 cups Spinach
  • 1 cup Kimchi (vegan)
  • 3 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 4 cups Cooked rice (white or brown)
  • 1 tbsp Sesame seeds
  • 2 stalks Green onions
  1. Press and cube the tofu. Marinate with 1 tbsp soy sauce and 1 tsp sesame oil for 5 minutes.
  2. Dice carrots and zucchini. Sauté carrots and zucchini in a pan with 1 tsp sesame oil until tender, about 5 minutes.
  3. In the same pan, add the marinated tofu and cook until golden brown, about 7-8 minutes.
  4. In a separate pan, wilt the spinach with a splash of water for 2-3 minutes.
  5. Mix gochujang with 1 tbsp soy sauce and a little water to make a spicy sauce.
  6. Assemble the bowls by placing cooked rice at the bottom, topped with cooked tofu and vegetables, spinach, kimchi, and a drizzle of spicy gochujang sauce.
  7. Garnish with chopped green onions and sesame seeds.
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Korean Spicy Tofu Bowl

Korean Spicy Tofu Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz firm tofu
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 3 cloves garlic
  • 2 green onion
  • 4 cups cooked rice
  1. Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
  2. Heat vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 7-8 minutes.
  3. While tofu cooks, mince garlic and chop green onions. In a small bowl, mix gochujang, soy sauce, sesame oil, and a splash of water to create the sauce.
  4. Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour the sauce over the tofu and stir to coat evenly. Cook for another 3-4 minutes until heated through.
  5. Divide cooked rice among four bowls. Top each with the spicy tofu mixture, garnishing with chopped green onions.
  6. Serve immediately for a hearty, flavorful vegan Korean lunch.
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Korean Spicy Tofu and Vegetable Bibimbap Bowl

Korean Spicy Tofu and Vegetable Bibimbap Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 medium Carrots
  • 2 small Zucchini
  • 4 cups Spinach
  • 3 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Soy sauce
  • 2 tsp Sesame oil
  • 3 cloves Garlic
  • 4 cups Cooked rice (white or brown)
  1. Press and cube the tofu. Pan-fry until golden and crispy, then set aside.
  2. Julienne the carrots and zucchini. Sauté separately in a little sesame oil until tender.
  3. In a bowl, mix Gochujang, soy sauce, sesame oil, and minced garlic to create the spicy sauce.
  4. Blanch the spinach in boiling water for 1 minute, then drain and lightly season with a pinch of salt.
  5. Assemble bowls with a base of cooked rice. Top with the sautéed vegetables, tofu, and spinach.
  6. Drizzle the spicy sauce over the top and garnish with sesame seeds if desired.
  7. Mix everything before eating to combine flavors and enjoy a hearty, spicy Korean-inspired bowl.
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Korean Spicy Tofu and Vegetable Wraps

Korean Spicy Tofu and Vegetable Wraps

Korean · 35 min · tofu · vegetarian, vegan, dairy-free, gluten-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 tbsp Korean chili paste (Gochujang)
  • 2 medium Carrots
  • 1 large Cucumber
  • 8 large Lettuce leaves
  • 8 sheets Rice paper wraps
  • 2 tbsp Soy sauce (gluten-free)
  • 1 tsp Sesame oil
  • 2 cloves Garlic
  • 2 stalks Green onions
  • 1 tbsp Sesame seeds
  1. Drain and press the tofu to remove excess moisture, then cut into thin strips.
  2. In a bowl, mix gochujang, soy sauce, sesame oil, and minced garlic to create a marinade.
  3. Marinate the tofu strips in the sauce for about 10 minutes.
  4. While the tofu marinates, julienne the carrots and cucumber, and chop green onions.
  5. Heat a non-stick skillet over medium heat and cook the tofu until browned and slightly crispy, about 5-7 minutes.
  6. Warm the rice paper wraps in warm water until soft, about 10 seconds each.
  7. Lay a rice paper on a flat surface, then layer with lettuce leaf, cooked tofu, carrots, cucumber, and green onions.
  8. Fold in the sides and roll tightly to form a wrap. Repeat with remaining ingredients.
  9. Sprinkle with sesame seeds and serve immediately with extra dipping sauce if desired.
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Korean Spinach and Egg Breakfast Wraps

Korean Spinach and Egg Breakfast Wraps

Korean · 25 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 4 cups Fresh spinach
  • 4 large Eggs
  • 2 Green onions
  • 1 teaspoon Sesame oil
  • 1 tablespoon Soy sauce
  • to taste Salt
  • to taste Black pepper
  • 1 teaspoon Vegetable oil
  1. Wash the spinach thoroughly and chop the green onions finely.
  2. In a bowl, whisk the eggs with soy sauce, a pinch of salt, and black pepper.
  3. Heat vegetable oil in a large skillet over medium heat.
  4. Add the chopped green onions and sauté for a minute until fragrant.
  5. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
  6. Pour the beaten eggs over the spinach and onions, tilting the pan to distribute evenly.
  7. Cook for 3-4 minutes until the eggs are set, then gently roll or fold the omelette.
  8. Slice into portions and serve warm, optionally wrapped in a tortilla or served with rice.
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Korean Spinach and Egg Rice Bowl

Korean Spinach and Egg Rice Bowl

Korean · 30 min · vegetarian, dairy-free, gluten-free

Ingredients & steps ↓
  • 4 cups Fresh spinach
  • 4 large Eggs
  • 2 cups Cooked jasmine rice
  • 1 tablespoon Sesame oil
  • 1 tablespoon Soy sauce (gluten-free, tamari)
  • 2 cloves Garlic
  • to taste Salt
  • to taste Black pepper
  1. Wash and drain the fresh spinach thoroughly.
  2. In a large skillet, heat 1 teaspoon of sesame oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Add spinach to the skillet, stirring until wilted, about 2-3 minutes. Season with a pinch of salt and a splash of soy sauce. Remove from heat and set aside.
  4. In a small bowl, beat the eggs with a pinch of salt and pepper.
  5. Heat a non-stick pan over medium heat and add a little sesame oil if desired. Pour in beaten eggs and scramble until just set, about 2-3 minutes.
  6. Warm the cooked rice in the microwave or on the stovetop.
  7. Assemble the bowls by placing a generous base of rice, topped with the sautéed spinach, and scrambled eggs on top.
  8. Drizzle with a few drops of soy sauce and serve immediately.
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Korean Sweet Potato Noodle & Veggie Stir-Fry Bowl

Korean Sweet Potato Noodle & Veggie Stir-Fry Bowl

Korean · 35 min · vegetarian, vegan, dairy-free, gluten-free

Ingredients & steps ↓
  • 8 oz Sweet potato noodles (dangmyeon)
  • 2 medium Carrots
  • 2 Bell peppers (mixed colors)
  • 1 large Zucchini
  • 3 Garlic cloves
  • 2 tbsp Sesame oil
  • 3 tbsp Soy sauce (gluten-free)
  • 1 tbsp Gochujang (Korean chili paste, gluten-free)
  • 3 Green onions
  • 1 tbsp Sesame seeds
  1. Cook the sweet potato noodles according to package instructions. Drain and set aside.
  2. While noodles cook, dice carrots, bell peppers, and zucchini into thin strips. Mince garlic and chop green onions.
  3. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
  4. Add carrots, bell peppers, and zucchini to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
  5. In a small bowl, whisk together soy sauce, Gochujang, and a tablespoon of water. Pour over vegetables and stir to combine.
  6. Add cooked noodles to the skillet and toss everything together to coat evenly. Cook for another 2-3 minutes to heat through.
  7. Remove from heat and garnish with chopped green onions and sesame seeds.
  8. Serve hot in bowls, optionally with extra sesame seeds or sliced green onions.
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Korean Sweet Potato Noodle Salad Bowl

Korean Sweet Potato Noodle Salad Bowl

Korean · 35 min · vegetarian, dairy-free, gluten-free

Ingredients & steps ↓
  • 200g Sweet potato noodles (dangmyeon)
  • 2 medium Carrots
  • 1 large Cucumber
  • 3 stalks Green onions
  • 2 tbsp Sesame oil
  • 1 tbsp Gochujang (Korean chili paste)
  • 1 tbsp Soy sauce (gluten-free)
  • 1 tbsp Rice vinegar
  • 1 tsp Honey
  • 1 tbsp Sesame seeds
  • to taste Salt
  • to taste Black pepper
  1. Bring a pot of water to boil. Add sweet potato noodles and cook for 8-10 minutes until tender. Drain and rinse with cold water to stop cooking. Set aside.
  2. While noodles cook, julienne carrots and thinly slice cucumber. Chop green onions finely.
  3. In a small bowl, whisk together sesame oil, gochujang, soy sauce, rice vinegar, honey, and a pinch of salt and pepper to make the dressing.
  4. In a large mixing bowl, combine cooked noodles, carrots, cucumber, and green onions.
  5. Pour the dressing over the salad and toss well to coat evenly.
  6. Garnish with sesame seeds before serving.
  7. Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
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Korean Vegan Bibimbap Bowl

Korean Vegan Bibimbap Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups Cooked jasmine rice
  • 1 block (14 oz) Firm tofu
  • 2 medium Carrots
  • 4 oz Spinach
  • 1 cup Mushrooms (shiitake or button)
  • 3 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame seeds
  • 3 cloves Garlic
  1. Cook the jasmine rice according to package instructions and set aside.
  2. Cube the tofu and pan-fry in a little sesame oil until golden brown. Set aside.
  3. Julienne the carrots and sauté in a little sesame oil until tender. Set aside.
  4. Sauté sliced mushrooms and chopped garlic in sesame oil until cooked.
  5. Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water.
  6. Mix the gochujang, soy sauce, and a teaspoon of sesame oil to make the sauce.
  7. Assemble bowls with rice at the base, then arrange tofu, carrots, spinach, and mushrooms on top.
  8. Drizzle with the spicy sauce, sprinkle with sesame seeds, and serve.
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Kung Pao Chicken

Kung Pao Chicken

Chinese · 30 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 500 g boneless chicken thigh, diced
  • 1/2 cup roasted peanuts
  • 8 dried red chilies
  • 1 tsp Sichuan peppercorns
  • 4, cut into pieces scallions
  • 3 cloves, sliced garlic
  • 2 tbsp light soy sauce
  • 2 tbsp black rice vinegar
  • 1 tbsp sugar
  • 1 tbsp cornstarch
  • 3 tbsp neutral oil
  1. Toss diced chicken with 1 tbsp soy sauce and the cornstarch and marinate 15 minutes.
  2. Whisk remaining soy, vinegar, sugar, and 2 tbsp water into a sauce.
  3. Sear the chicken in 2 tbsp oil over high heat for 4 minutes until golden, then remove.
  4. Add remaining oil and fry the dried chilies and Sichuan peppercorns 30 seconds until fragrant.
  5. Add garlic and scallions, return the chicken, and pour in the sauce, tossing until glossy, 2 minutes.
  6. Fold in the peanuts off the heat so they stay crunchy.
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LA Galbi Grilled Short Ribs

LA Galbi Grilled Short Ribs

Korean · 35 min · beef · dairy-free, low-carb

Ingredients & steps ↓
  • 2 lb flanken-cut beef short ribs
  • 1/2 cup soy sauce
  • 3 tbsp brown sugar
  • 1 pear Asian pear, grated
  • 6 cloves garlic cloves, minced
  • 2 tbsp toasted sesame oil
  • 3 stalks green onions
  • 1 tbsp toasted sesame seeds
  1. Blend soy sauce, brown sugar, grated pear, garlic, and sesame oil into a marinade.
  2. Submerge the short ribs and marinate at least 4 hours or overnight in the fridge.
  3. Heat a grill or grill pan to high, about 500F.
  4. Grill the ribs 3 minutes per side until caramelized and charred at the edges.
  5. Rest 2 minutes, then scatter with green onions and sesame seeds.
  6. Serve with lettuce leaves and rice for wrapping.
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Labneh Breakfast Bowl with Za'atar and Olive Oil

Labneh Breakfast Bowl with Za'atar and Olive Oil

Middle-eastern · 12 min · vegetarian

Ingredients & steps ↓
  • 1 cup labneh (strained yogurt)
  • 2 tsp za'atar spice blend
  • 3 tbsp extra-virgin olive oil
  • 2 Persian cucumbers
  • 1 cup cherry tomatoes
  • 1/4 cup Kalamata olives
  • 2 tbsp fresh mint
  • 2 rounds warm pita bread
  1. Spread the labneh across the base of two shallow bowls, making a shallow well with the back of a spoon.
  2. Drizzle generously with olive oil and dust with za'atar and a pinch of salt.
  3. Dice the cucumbers and halve the cherry tomatoes.
  4. Arrange the cucumbers, tomatoes, and olives around the labneh.
  5. Tear the mint over the top and warm the pita.
  6. Serve immediately, scooping labneh and vegetables with the bread.
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Labneh Toast with Za'atar and Olive Oil

Labneh Toast with Za'atar and Olive Oil

Mediterranean · 10 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 slices whole-grain sourdough bread
  • 1/2 cup labneh
  • 2 tsp za'atar
  • 1 tbsp extra-virgin olive oil
  • 6, halved cherry tomatoes
  • 1/2, sliced cucumber
  • 1/4, for zest lemon
  1. Toast the sourdough slices until crisp and golden.
  2. Spread a thick layer of labneh over each warm slice.
  3. Drizzle with olive oil and sprinkle generously with za'atar.
  4. Top with halved cherry tomatoes and cucumber slices.
  5. Finish with a little lemon zest and a pinch of salt, then serve immediately.
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Lamb Keema Matar

Lamb Keema Matar

Indian · 50 min · lamb · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 700 g ground lamb
  • 1.5 cups frozen green peas
  • 2 medium yellow onion
  • 300 g canned crushed tomatoes
  • 2 tbsp ginger-garlic paste
  • 2 tsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp garam masala
  • 3 tbsp neutral oil
  1. Saute chopped onion in oil over medium heat 7 minutes until golden.
  2. Add ginger-garlic paste and cook 1 minute, then stir in cumin and coriander.
  3. Raise heat, add ground lamb and brown well 8 minutes, breaking up clumps.
  4. Add crushed tomatoes and 1/2 cup water; simmer 12 minutes until the mixture is dry-ish and glossy.
  5. Stir in peas and garam masala, cook 5 minutes, and season with salt.
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Lamb Kleftiko

Lamb Kleftiko

Greek · 90 min · lamb · gluten-free, high-protein

Ingredients & steps ↓
  • 2 lb lamb shoulder, cubed
  • 3 russet potatoes
  • 1 lemon
  • 5 garlic cloves
  • 1 tbsp dried oregano
  • 4 tbsp olive oil
  • 4 oz feta cheese
  • 1 red onion
  • 2 bay leaves
  1. Toss lamb with olive oil, lemon juice, sliced garlic, oregano, salt, and pepper.
  2. Cut potatoes and onion into chunks and layer with the lamb on a large sheet of parchment set in a roasting pan.
  3. Add bay leaves and crumbled feta, then wrap the parchment into a sealed parcel.
  4. Roast at 350F for 60 minutes, then open the parcel.
  5. Raise heat to 425F and roast 10 more minutes to brown the lamb and potatoes.
  6. Rest 10 minutes and serve from the parcel.
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Lamb Kofta with Cucumber Tzatziki

Lamb Kofta with Cucumber Tzatziki

Mediterranean · 35 min · lamb · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 500g ground lamb
  • 1/2, grated yellow onion
  • 2, minced garlic cloves
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 cup, chopped fresh parsley
  • 1 cup plain Greek yogurt
  • 1/2, grated cucumber
  • 1/2, juiced lemon
  • 1 tbsp extra-virgin olive oil
  1. Mix the lamb with grated onion, garlic, cumin, cinnamon, parsley, and salt until combined.
  2. Shape the mixture around skewers or into 12 oval patties.
  3. Grill or pan-sear over medium-high heat for 4 to 5 minutes per side until browned and cooked through.
  4. Squeeze the grated cucumber dry and stir it into the yogurt with lemon juice, olive oil, and salt to make tzatziki.
  5. Serve the kofta hot with the tzatziki for dipping.
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Lamb Rogan Josh

Lamb Rogan Josh

Indian · 60 min · lamb · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 700 g boneless lamb shoulder
  • 1/2 cup plain yogurt
  • 2 medium yellow onion
  • 1 tbsp kashmiri chili powder
  • 2 tsp ground fennel
  • 1 tsp ground ginger
  • 4 green cardamom pods
  • 2 tbsp ginger-garlic paste
  • 3 tbsp neutral oil
  1. Brown cubed lamb in oil over medium-high heat in batches, 8-10 minutes total; set aside.
  2. Add cardamom to the pan, then sliced onion, and cook 8 minutes until deep golden.
  3. Stir in ginger-garlic paste, chili powder, fennel and ground ginger; cook 1 minute until fragrant.
  4. Whisk yogurt and add off-heat to prevent splitting, then return lamb with 1.5 cups water.
  5. Cover and simmer gently 35-40 minutes until lamb is fork-tender and gravy has reddened and thickened; season with salt.
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Lamb Tagine with Prunes and Toasted Almonds

Lamb Tagine with Prunes and Toasted Almonds

African · 60 min · lamb · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb lamb shoulder, cubed
  • 2 medium yellow onion
  • 1 cup pitted prunes
  • 1/2 cup blanched almonds
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tbsp honey
  • 1 tbsp toasted sesame seeds
  • 3 tbsp olive oil
  1. Season lamb with salt, cinnamon, and ginger. Brown in batches in olive oil over medium-high heat, about 8 minutes total.
  2. Add sliced onions and cook 6 minutes until soft, scraping the browned bits from the bottom.
  3. Pour in 2 cups water, cover, and simmer on low 40 minutes until the lamb is fork-tender.
  4. Meanwhile toast the almonds in a dry pan over medium until golden, 4 minutes; set aside.
  5. Add prunes and honey, then reduce uncovered 10 minutes into a glossy sauce.
  6. Scatter almonds and sesame seeds over the top and serve with couscous.
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Lamb and Apricot Stew with Almonds

Lamb and Apricot Stew with Almonds

Mediterranean · 60 min · lamb · dairy-free, high-protein

Ingredients & steps ↓
  • 600g lamb shoulder, cubed
  • 1, diced yellow onion
  • 3/4 cup dried apricots
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 can (400g) canned diced tomatoes
  • 1 cup whole-wheat couscous
  • 1/4 cup, toasted slivered almonds
  • 2 tbsp extra-virgin olive oil
  1. Brown the seasoned lamb in olive oil in a heavy pot over medium-high heat, then remove.
  2. Soften the onion in the same pot for 5 minutes, then stir in the cinnamon and cumin.
  3. Return the lamb with the tomatoes, apricots, and 1.5 cups water, and season with salt.
  4. Cover and simmer gently for 40 minutes until the lamb is fork-tender.
  5. Steam the couscous with boiling water for 5 minutes and fluff with a fork.
  6. Serve the stew over couscous, topped with toasted slivered almonds.
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Larb Gai (Thai Chicken Salad)

Larb Gai (Thai Chicken Salad)

Thai · 25 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb ground chicken
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 2 tbsp toasted rice powder
  • 3 shallots, thinly sliced
  • 1/2 cup mint leaves
  • 1/2 cup cilantro, chopped
  • 3 green onions, sliced
  • 1 tsp dried chili flakes
  • 1/4 cup chicken stock
  1. Heat the chicken stock in a wok over medium heat, add the ground chicken, and break it up finely.
  2. Cook 6 to 8 minutes until the chicken is fully cooked and the liquid mostly evaporates.
  3. Remove from heat and let cool 3 minutes so the herbs will not wilt.
  4. Stir in lime juice, fish sauce, toasted rice powder, and chili flakes.
  5. Fold in the shallots, mint, cilantro, and green onions and serve with sticky rice and raw cabbage.
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Lebanese Mujadara with Crispy Onions

Lebanese Mujadara with Crispy Onions

Middle-eastern · 55 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1.5 cups brown lentils
  • 1 cup long-grain rice
  • 3 large yellow onions
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 cup olive oil
  • to serve plain yogurt
  1. Simmer lentils in 4 cups salted water until just tender, 20 minutes, then drain, reserving liquid.
  2. Meanwhile fry thinly sliced onions in the oil over medium heat until deep brown and crisp, 15 minutes; drain on paper.
  3. In the onion oil, toast cumin and coriander 30 seconds.
  4. Add rice, lentils, and 2 cups of the reserved liquid; season with salt.
  5. Cover and cook on low until the rice is tender and liquid absorbed, 18 minutes.
  6. Fold in half the crispy onions and top the rest over the platter; serve with yogurt.
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Legumes Farcis Provencaux

Legumes Farcis Provencaux

French · 60 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 bell peppers
  • 2 zucchini
  • 2 large tomatoes
  • 1 1/2 cups cooked rice
  • 1 diced yellow onion
  • 3 cloves minced garlic
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  1. Heat the oven to 400F and halve the peppers, tomatoes, and zucchini, scooping out the centers.
  2. Chop the scooped-out flesh and saute with the onion and garlic in olive oil until soft.
  3. Stir in the cooked rice, basil, and parsley and season well with salt and pepper.
  4. Fill each vegetable shell with the rice mixture and drizzle with a little more olive oil.
  5. Bake for 30 to 35 minutes until the vegetables are tender and the tops are lightly browned.
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Lemon-Garlic Shrimp Pasta

Lemon-Garlic Shrimp Pasta

Italian · 25 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓
  • 12 oz linguine
  • 1 lb large shrimp, peeled
  • 6 cloves garlic, minced
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1 large lemon, juiced and zested
  • 1/2 cup dry white wine or broth
  • 1/4 cup parsley, chopped
  • 1/4 tsp red pepper flakes
  • to taste kosher salt
  1. Cook linguine in salted water to al dente. Reserve 1/2 cup pasta water; drain.
  2. Pat shrimp dry; season with salt. In a wide skillet, melt 2 tbsp butter + olive oil over medium-high.
  3. Add shrimp in a single layer; cook 90 sec per side until pink. Remove to a plate.
  4. Add garlic + red pepper flakes; cook 30 sec. Pour in wine, scrape pan, reduce 1 min. Add remaining butter, lemon juice, zest. Toss in pasta + shrimp + parsley; loosen with pasta water as needed.
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Lemon-Herb Baked Salmon with Couscous

Lemon-Herb Baked Salmon with Couscous

Mediterranean · 30 min · fish · pescatarian, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) salmon fillets, skin-on
  • 2 tbsp olive oil
  • 1 lemon, sliced thin
  • 3 cloves garlic, minced
  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley
  • 1.5 cups Israeli/pearl couscous
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 3 oz spinach
  • 2 oz feta, crumbled
  • to taste kosher salt
  1. Preheat oven to 400°F. Line a sheet pan with parchment. Pat salmon dry; rub with olive oil, salt, garlic, half the dill + parsley. Top with lemon slices.
  2. Roast 12–14 min until salmon flakes at 125°F internal.
  3. Meanwhile, toast couscous dry in a saucepan 2 min. Add broth, simmer covered 10 min. Stir in tomatoes + spinach for the last 2 min — they wilt + warm through.
  4. Fluff couscous; fold in feta + remaining herbs. Serve salmon on top.
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Lentejas con Chorizo

Lentejas con Chorizo

Spanish · 60 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 400 g brown lentils
  • 200 g cooking chorizo
  • 1 yellow onion
  • 2 carrots
  • 1 potato
  • 200 g canned chopped tomatoes
  • 1 tsp sweet pimenton
  • 1 bay leaf
  • 3 tbsp olive oil
  • 1.5 tsp fine salt
  1. Soften the chopped onion and carrots in olive oil for 6 minutes.
  2. Add the sliced chorizo and fry 3 minutes to release its paprika oil.
  3. Stir in the pimenton and tomatoes and cook 2 minutes.
  4. Add the rinsed lentils, diced potato, bay leaf, and 1.2 litres water.
  5. Bring to a boil, then simmer 35 minutes until the lentils are tender.
  6. Season and rest 5 minutes so the broth thickens before serving.
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Levantine Tabbouleh Salad

Levantine Tabbouleh Salad

Middle-eastern · 30 min · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 1/3 cup fine bulgur wheat
  • 3 large bunches flat-leaf parsley
  • 1/2 cup fresh mint
  • 3 firm tomatoes
  • 4 green onions
  • 2 lemons
  • 1/3 cup extra-virgin olive oil
  • 1/4 tsp ground allspice
  1. Rinse bulgur and soak in cold water 10 minutes, then squeeze dry and spread to fluff.
  2. Wash and thoroughly dry the parsley; finely chop the leaves with the mint.
  3. Dice tomatoes small and thinly slice the green onions.
  4. Combine parsley, mint, tomatoes, onions, and bulgur in a bowl.
  5. Whisk lemon juice, olive oil, allspice, and 1 tsp salt, then dress the salad and toss.
  6. Rest 10 minutes so the bulgur softens in the juices before serving.
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Linguine with Clams and White Wine

Linguine with Clams and White Wine

Italian · 30 min · shrimp · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb linguine
  • 3 lb littleneck clams
  • 5 garlic cloves
  • 1 cup dry white wine
  • 1/2 tsp red pepper flakes
  • 1/2 cup fresh parsley
  • 1/4 cup extra-virgin olive oil
  1. Scrub clams and boil linguine in salted water until just shy of al dente; reserve pasta water.
  2. Warm sliced garlic and red pepper flakes in olive oil until fragrant.
  3. Add white wine and clams, cover, and steam 5 to 7 minutes until shells open; discard any that stay shut.
  4. Add the pasta and a splash of pasta water, tossing to finish cooking in the clam broth.
  5. Fold in chopped parsley and serve immediately.
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Loaded Baked Potato Soup

Loaded Baked Potato Soup

American · 45 min · pork

Ingredients & steps ↓
  • 2 lb russet potatoes, peeled and cubed
  • 6 slices bacon
  • 1 yellow onion, diced
  • 4 cups chicken broth
  • 1.5 cups whole milk
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 3 tbsp all-purpose flour
  • 1/4 cup green onions, sliced
  1. Cook bacon in a pot until crisp; remove, crumble, and reserve 2 tbsp drippings.
  2. Saute onion in the drippings 4 minutes, then stir in flour and cook 1 minute.
  3. Whisk in broth and add potatoes; simmer 18 minutes until tender.
  4. Mash lightly to thicken, then stir in milk and cheddar until smooth.
  5. Off heat, stir in sour cream and season to taste.
  6. Top bowls with bacon, green onions, and extra cheese.
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Loaded Black Bean Taco Bowl

Loaded Black Bean Taco Bowl

Tex-mex · 25 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (15 oz each), rinsed Canned black beans
  • 3 cups Cooked brown rice
  • 1.5 cups Frozen corn
  • 1/2, diced Red onion
  • 1, diced Avocado
  • 1.5 cups, halved Cherry tomatoes
  • 2 Lime
  • 1.5 tsp Ground cumin
  • 2 tbsp Olive oil
  1. Heat olive oil in a skillet over medium and saute the red onion 3 minutes.
  2. Add the black beans, corn, and cumin and cook until warmed through, about 5 minutes.
  3. Season the bean mixture with salt and the juice of 1 lime.
  4. Divide the brown rice among bowls.
  5. Top with the bean mixture, cherry tomatoes, and avocado.
  6. Finish with the remaining lime squeezed over the top.
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Loaded Breakfast Burrito Bowl

Loaded Breakfast Burrito Bowl

American · 18 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 3 large eggs
  • 1.5 cups frozen shredded hash browns
  • 1/2 cup black beans, drained
  • 1/3 cup shredded Monterey Jack cheese
  • 1/4 cup salsa
  • 1/2 avocado, sliced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  1. Heat oil in a nonstick skillet over medium-high and crisp hash browns 6 minutes, turning once.
  2. Push potatoes aside and warm black beans in the pan 1 minute.
  3. Scramble the beaten eggs in a second pan over medium heat until just set, 2 minutes.
  4. Divide hash browns and beans between two bowls.
  5. Top with scrambled eggs, cheese, salsa, and sliced avocado.
  6. Season with salt and serve immediately.
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Magret de Canard au Miel

Magret de Canard au Miel

French · 30 min · vegetarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 2 (12 oz each) duck breasts
  • 2 tbsp honey
  • 2 tbsp sherry vinegar
  • 1/2 cup chicken stock
  • 1 minced shallot
  • 1 tbsp unsalted butter
  • 1 tsp coarse salt
  • 1/2 tsp black pepper
  1. Score the duck skin in a crosshatch and season both sides with salt and pepper.
  2. Place the breasts skin-side down in a cold pan and cook over medium heat for 8 minutes to render the fat until crisp.
  3. Flip and cook 4 to 5 minutes more for medium-rare, then rest on a board.
  4. Pour off most of the fat, soften the shallot, then add the honey, vinegar, and stock and reduce to a glaze, finishing with butter.
  5. Slice the duck against the grain and spoon over the honey sauce.
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Make-Ahead Bulgogi Meal Prep

Make-Ahead Bulgogi Meal Prep

Korean · 45 min · beef · dairy-free, low-carb

Ingredients & steps ↓
  • 3 lb thinly sliced sirloin beef
  • 3/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 pear Asian pear, grated
  • 8 cloves garlic cloves, minced
  • 3 tbsp toasted sesame oil
  • 2 onion, sliced
  • 5 stalks green onions
  • 1 tsp black pepper
  1. Whisk soy sauce, brown sugar, grated pear, garlic, sesame oil, and pepper into a marinade.
  2. Toss the sliced beef and onions in the marinade until evenly coated.
  3. Portion the marinated raw beef into freezer bags for future meals, or cook now.
  4. To cook, sear beef in batches in a smoking-hot skillet 3 minutes per batch.
  5. Return all beef, add green onions, and toss 1 minute until glazed.
  6. Cool fully before dividing cooked portions into airtight containers.
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Make-Ahead Freezer Breakfast Burritos

Make-Ahead Freezer Breakfast Burritos

Tex-mex · 45 min · pork

Ingredients & steps ↓
  • 12 Large eggs
  • 1 lb Breakfast sausage
  • 3 cups Frozen diced hash browns
  • 8 Large flour tortillas (burrito size)
  • 2 cups Shredded cheddar cheese
  • 1, diced Red bell pepper
  • 2 tbsp Vegetable oil
  • 1 tsp Kosher salt
  1. Cook the sausage in a large skillet over medium-high until browned, about 7 minutes, then transfer to a bowl.
  2. Add oil and the frozen hash browns to the same skillet and cook until golden, about 10 minutes, then add to the bowl.
  3. Saute the bell pepper 3 minutes, then pour in the eggs beaten with salt and scramble until just set, about 3 minutes.
  4. Combine the sausage, hash browns, eggs, and cheese in the bowl and let cool slightly.
  5. Warm tortillas, divide the filling among them, and roll into tight burritos.
  6. Wrap each burrito in foil or parchment and freeze on a sheet pan before bagging.
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Make-Ahead Turkey Chili Prep

Make-Ahead Turkey Chili Prep

American · 60 min · turkey · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb ground turkey
  • 2 cans (28 oz) canned diced tomatoes
  • 2 cans (15 oz) canned kidney beans, drained
  • 2 yellow onion, diced
  • 3 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tbsp olive oil
  • 2 tsp salt
  1. Heat oil in a large pot and cook onions 5 minutes.
  2. Add ground turkey and brown, crumbling, for 8 minutes.
  3. Stir in tomato paste, chili powder, and cumin; cook 1 minute.
  4. Add diced tomatoes, kidney beans, salt, and 1 cup water.
  5. Simmer 25 minutes, stirring occasionally, until thickened.
  6. Cool completely, then portion into containers for the week or freezer.
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Make-Ahead Turkey Meatballs in Sauce

Make-Ahead Turkey Meatballs in Sauce

Italian · 60 min · turkey · low-carb, high-protein

Ingredients & steps ↓
  • 2 lb ground turkey
  • 1 cup breadcrumbs
  • 2 eggs
  • 3/4 cup parmesan
  • 4 garlic cloves
  • 1/2 cup fresh parsley
  • 28 oz canned crushed tomatoes
  • 3 tbsp olive oil
  1. Mix turkey, breadcrumbs, eggs, parmesan, minced garlic, and parsley; season well.
  2. Roll into 1.5-inch meatballs.
  3. Brown the meatballs in olive oil in batches, about 6 minutes each.
  4. Add crushed tomatoes to the pot, nestle in the meatballs, and simmer 20 minutes until cooked to 165F.
  5. Cool and portion into containers with sauce.
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Mapo Tofu Japanese Style

Mapo Tofu Japanese Style

Japanese · 30 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 600 g soft tofu
  • 250 g ground pork
  • 1 tbsp miso paste
  • 1 tbsp doubanjiang chili bean paste
  • 2 tbsp soy sauce
  • 2 cloves garlic
  • 1 thumb fresh ginger
  • 1 cup chicken stock
  • 1 tbsp potato starch
  • 3 scallions
  1. Cut tofu into 2 cm cubes and warm gently in salted water; drain when ready to use.
  2. Fry ground pork in a dry wok until browned, then add minced garlic and ginger for 1 minute.
  3. Stir in doubanjiang and miso and cook 1 minute until fragrant, then add soy sauce and stock.
  4. Slide in tofu cubes and simmer gently 5 minutes, stirring carefully to keep them intact.
  5. Mix potato starch with 2 tbsp water and stir in to thicken the sauce.
  6. Finish with sliced scallions and serve over rice.
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Maque Choux with Corn

Maque Choux with Corn

Cajun · 30 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 4 cups fresh corn kernels
  • 1 yellow onion
  • 1 red bell pepper
  • 3 tbsp butter
  • 0.5 cup heavy cream
  • 1 tbsp cajun seasoning
  • 3 green onions
  • 1 cup cherry tomatoes
  1. Melt butter in a skillet and saute diced onion and red bell pepper 5 minutes.
  2. Add the corn kernels and cajun seasoning and cook 8 minutes, stirring.
  3. Stir in the cream and halved cherry tomatoes and simmer 4 minutes until slightly thickened.
  4. Fold in sliced green onions and season to taste.
  5. Serve warm as a light main or side.
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Marinated Lemon-Herb Lamb Skewers

Marinated Lemon-Herb Lamb Skewers

Mediterranean · 40 min · lamb · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 kg lamb leg, cubed
  • 5, minced garlic cloves
  • 2, juiced and zested lemon
  • 2 tbsp, chopped fresh oregano
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 cup extra-virgin olive oil
  1. Whisk the garlic, lemon juice and zest, oregano, cumin, paprika, olive oil, and salt into a marinade.
  2. Toss the cubed lamb in the marinade and refrigerate for at least 2 hours or overnight.
  3. Thread the lamb onto skewers, leaving small gaps between pieces.
  4. Grill or broil over high heat for 3 to 4 minutes per side for medium, or to your preferred doneness.
  5. Rest 5 minutes before serving; portion cooked skewers into containers for the week.
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Masala Dosa with Potato Filling

Masala Dosa with Potato Filling

Indian · 20 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 3 cups prepared dosa batter
  • 3 medium yukon gold potatoes
  • 1 medium yellow onion
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1/2 tsp ground turmeric
  • 1 green chili
  • 3 tbsp neutral oil
  1. Boil and roughly mash the potatoes; keep aside.
  2. Temper mustard seeds in 1 tbsp oil over medium heat until they pop, add curry leaves, chopped onion and green chili, cook 4 minutes.
  3. Stir in turmeric and the mashed potato with 2 tbsp water and salt; cook 2 minutes to a soft filling.
  4. Heat a nonstick griddle, ladle batter and spread thin in a spiral; drizzle a little oil around the edge.
  5. Cook 2-3 minutes until crisp and golden underneath, place filling in the center, fold and serve.
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Massaman Beef Curry (Batch)

Massaman Beef Curry (Batch)

Thai · 90 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2.5 lb beef chuck, cubed
  • 5 tbsp Massaman curry paste
  • 2 cans (27 oz) coconut milk
  • 1.5 lb Yukon gold potatoes, cubed
  • 2 yellow onion, wedged
  • 1/2 cup roasted peanuts
  • 3 tbsp tamarind paste
  • 3 tbsp palm sugar
  • 3 tbsp fish sauce
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 bay leaves
  1. Simmer the thick cream from the top of the coconut milk in a large pot until it splits, then fry the curry paste in it for 3 minutes.
  2. Add the beef and brown on all sides for 5 minutes, coating it in the paste.
  3. Pour in the remaining coconut milk, cinnamon, cardamom, and bay leaves, and simmer covered for 45 minutes.
  4. Add the potatoes, onion, peanuts, tamarind, palm sugar, and fish sauce.
  5. Simmer uncovered 20 to 25 more minutes until the beef is fork-tender and the potatoes are soft.
  6. Cool fully before portioning for the fridge or freezer.
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Meal-Prep Marinated Chicken Shish Tawook Skewers

Meal-Prep Marinated Chicken Shish Tawook Skewers

Middle-eastern · 40 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2.5 lb boneless chicken breast
  • 1 cup plain yogurt
  • 5 garlic cloves
  • 2 lemons
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1 tsp ground allspice
  • 1/4 cup olive oil
  1. Cut chicken into 1.5-inch cubes.
  2. Whisk yogurt, minced garlic, lemon juice, tomato paste, paprika, allspice, oil, and 2 tsp salt.
  3. Fold the chicken into the marinade and refrigerate at least 4 hours or overnight.
  4. Thread onto skewers and grill or broil over high heat, turning, 12-15 minutes to 165F.
  5. Portion into containers with a starch and vegetable for the week.
  6. Reheat individual portions gently to keep the chicken moist.
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Mediterranean Chicken Zucchini Noodle Bowl

Mediterranean Chicken Zucchini Noodle Bowl

Mediterranean · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 2 large breasts (about 1 lb) Chicken breast
  • 4 medium Zucchini
  • 1 cup Cherry tomatoes
  • 1/2 cup Kalamata olives
  • 3 tbsp Extra virgin olive oil
  • 1 Lemon
  • 3 cloves Garlic
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Slice the chicken breasts into thin strips and season with salt, pepper, and dried oregano.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 7-8 minutes. Remove and set aside.
  3. Using the same skillet, add another tablespoon of olive oil. Sauté minced garlic for 30 seconds, then add halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
  4. While the tomatoes cook, spiralize the zucchini into noodles using a spiralizer or julienne peeler.
  5. Add the zucchini noodles to the skillet with tomatoes and cook for 2-3 minutes until tender but still crisp.
  6. Slice the lemon in half and squeeze fresh lemon juice over the zucchini noodles and vegetables. Add sliced Kalamata olives.
  7. Return the cooked chicken to the skillet and toss everything together to combine and heat through.
  8. Serve immediately, garnished with additional lemon juice or herbs if desired.
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Mediterranean Chicken and Carrot Noodle Bowl

Mediterranean Chicken and Carrot Noodle Bowl

Mediterranean · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 pieces (about 1 lb) boneless, skinless chicken breasts
  • 4 large carrots
  • 2 zucchini
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1 lemon
  • ¼ cup fresh parsley
  • 1 tsp dried oregano
  1. Slice the carrots and zucchini into thin noodle-like strips using a spiralizer or julienne peeler.
  2. Season the chicken breasts with half of the oregano, salt, and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 8-10 minutes per side. Remove and let rest.
  4. In the same skillet, add another tablespoon of olive oil. Sauté minced garlic for 30 seconds, then add cherry tomatoes and cook until softened, about 3-4 minutes.
  5. While tomatoes cook, slice the cooked chicken thinly.
  6. Add the carrot and zucchini noodles to the skillet with tomatoes, toss gently, and cook for 3-4 minutes until slightly tender.
  7. Squeeze fresh lemon juice over the mixture, add chopped parsley, remaining oregano, and stir to combine.
  8. Serve the noodle mixture topped with sliced chicken slices.
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Mediterranean Chicken and Cauliflower Rice Bowl

Mediterranean Chicken and Cauliflower Rice Bowl

Mediterranean · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb boneless, skinless chicken thighs
  • 1 large head cauliflower
  • 1 cup cherry tomatoes
  • 1 cucumber
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1 lemon
  • 1/4 cup fresh parsley
  • to taste spices (paprika, cumin, salt, pepper)
  1. 1. Dice chicken thighs, season with paprika, cumin, salt, and pepper.
  2. 2. Heat 1 tbsp olive oil in a skillet over medium heat, cook chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
  3. 3. Grate cauliflower to resemble rice or pulse in a food processor until rice-sized. Sauté in 1 tbsp olive oil with minced garlic until tender, about 5-7 minutes.
  4. 4. Halve cherry tomatoes, dice cucumber, and chop parsley; set aside.
  5. 5. Slice cooked chicken, then assemble bowls with cauliflower rice, chicken, cherry tomatoes, cucumber, and parsley.
  6. 6. Squeeze lemon juice over the bowls, drizzle with remaining olive oil, and serve.
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Mediterranean Chicken and Roasted Vegetable Bowl

Mediterranean Chicken and Roasted Vegetable Bowl

Mediterranean · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 pieces (about 1.5 lbs) Chicken breast (boneless, skinless)
  • 2 large Zucchini
  • 2 Red bell pepper
  • 1 pint Cherry tomatoes
  • 3 tbsp Olive oil
  • 1 Lemon
  • 3 Garlic cloves
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Preheat the oven to 400°F (200°C). Slice zucchini and red bell peppers into strips. Halve the cherry tomatoes.
  2. In a small bowl, mix 2 tbsp olive oil, minced garlic, oregano, salt, and pepper. Rub 3 tbsp of this mixture over the chicken breasts.
  3. Arrange the chicken and vegetables on a baking sheet. Roast in the oven for about 25 minutes, until the chicken is cooked through and vegetables are tender.
  4. While roasting, juice half a lemon and set aside.
  5. Slice the cooked chicken into strips. In a large bowl, combine roasted vegetables, chicken, cherry tomatoes, and drizzle with remaining lemon juice and 1 tbsp olive oil.
  6. Toss gently to combine. Serve warm or at room temperature.
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Mediterranean Chicken and Zucchini Noodle Bowl

Mediterranean Chicken and Zucchini Noodle Bowl

Mediterranean · 35 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb boneless skinless chicken breasts
  • 4 large zucchini
  • 1 pint cherry tomatoes
  • 1/2 cup black olives
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves
  • 1 lemon
  • 1 tsp dried oregano
  • to taste salt
  • to taste black pepper
  1. Slice the chicken breasts into thin strips. Mince the garlic and halve the cherry tomatoes. Spiralize the zucchinis into noodles.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt, pepper, and oregano. Cook until browned and cooked through, about 8-10 minutes.
  3. Add the minced garlic to the skillet with chicken and cook for 1 minute until fragrant.
  4. In a separate small pan, heat 1 tablespoon of olive oil and sauté cherry tomatoes for 2-3 minutes until slightly softened.
  5. Toss the zucchini noodles in the skillet with chicken, garlic, and cherry tomatoes. Cook for 2-3 minutes until zucchini is tender but still crisp.
  6. Add the olives and squeeze fresh lemon juice over the mixture. Toss to combine.
  7. Serve immediately, garnished with additional lemon slices if desired.
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Mediterranean Chickpea & Egg Breakfast Bowl

Mediterranean Chickpea & Egg Breakfast Bowl

Mediterranean · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 4 large Eggs
  • 1 cup Cherry tomatoes
  • 1/4 cup Fresh parsley
  • 2 tbsp Olive oil
  • 1/4 cup Feta cheese
  • 1 tsp Paprika
  • to taste Salt and pepper
  1. Drain and rinse the chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and cook for 5 minutes until slightly crispy.
  2. In the same skillet, add cherry tomatoes and cook for 2-3 minutes until softened.
  3. Create four wells in the chickpea and tomato mixture. Crack one egg into each well. Cover and cook for 5-7 minutes until eggs are set to your liking.
  4. Sprinkle with paprika, salt, and pepper. Crumble feta cheese over the top and garnish with chopped parsley.
  5. Serve immediately in bowls. Enjoy a hearty, Mediterranean-inspired breakfast.
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Mediterranean Chickpea & Roasted Vegetable Bowl

Mediterranean Chickpea & Roasted Vegetable Bowl

Mediterranean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 2 large Red bell pepper
  • 2 medium Zucchini
  • 1 pint Cherry tomatoes
  • 3 tbsp Olive oil
  • 1 tsp Paprika
  • 1 tsp Cumin
  • to taste Salt
  • to taste Black pepper
  • 1/4 cup, chopped Fresh parsley
  • 1 large Lemon
  1. Preheat the oven to 400°F (200°C). Chop the red bell peppers and zucchinis into bite-sized pieces.
  2. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast the vegetables in the oven for about 25 minutes, until tender and slightly caramelized.
  4. Meanwhile, drain and rinse the chickpeas. In a small bowl, toss them with 1 tablespoon of olive oil, a pinch of salt and pepper.
  5. Once vegetables are roasted, combine them with the chickpeas in a large bowl. Squeeze fresh lemon juice over the mixture and toss gently.
  6. Divide the roasted vegetable and chickpea mixture into four bowls. Garnish with chopped parsley.
  7. Serve warm or at room temperature, optionally with additional lemon wedges.
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Mediterranean Chickpea & Spinach Breakfast Bowl

Mediterranean Chickpea & Spinach Breakfast Bowl

Mediterranean · 25 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 4 cups Fresh spinach
  • 4 large Eggs
  • 2 tbsp Olive oil
  • 2 Garlic cloves
  • 1 Lemon
  • 1/4 cup Feta cheese (optional)
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
  3. Add chickpeas to the skillet, season with salt and pepper, and cook for 5-7 minutes until slightly crispy.
  4. Stir in fresh spinach and cook until wilted, about 2-3 minutes.
  5. Meanwhile, in a separate non-stick pan, heat the remaining 1 tablespoon of olive oil over medium heat.
  6. Crack the eggs into the pan and cook sunny-side up or to your preferred doneness, seasoning with a pinch of salt and pepper.
  7. Squeeze lemon juice over the chickpea and spinach mixture for brightness.
  8. Divide the chickpea-spinach mixture into four bowls, top each with a cooked egg, and sprinkle with crumbled feta if desired. Serve immediately.
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Mediterranean Chickpea & Spinach Breakfast Toasts

Mediterranean Chickpea & Spinach Breakfast Toasts

Mediterranean · 25 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 2 cups Fresh spinach
  • 4 slices Whole wheat bread slices
  • 1 Garlic clove
  • 2 tablespoons Olive oil
  • 1 Lemon
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas. Mince the garlic clove.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 1 minute.
  3. Add chickpeas to the skillet, season with salt and pepper, and cook for 5 minutes, mashing slightly with a spatula.
  4. Add the spinach and cook until wilted, about 2-3 minutes. Squeeze fresh lemon juice over the mixture and stir.
  5. Meanwhile, toast the slices of whole wheat bread until golden brown.
  6. Spread the chickpea and spinach mixture evenly over the toasted bread slices.
  7. Drizzle with the remaining olive oil and an extra squeeze of lemon if desired.
  8. Serve immediately for a warm, nutritious Mediterranean breakfast.
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Mediterranean Chickpea & Spinach Breakfast Wraps

Mediterranean Chickpea & Spinach Breakfast Wraps

Mediterranean · 25 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) canned chickpeas
  • 2 cups fresh spinach
  • 1 large tomato
  • 2 tbsp olive oil
  • 2 garlic clove
  • 4 whole wheat tortillas
  • 1 lemon
  • to taste salt
  • to taste black pepper
  • 1/4 tsp red pepper flakes (optional)
  1. Drain and rinse the chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  2. Add chickpeas to the skillet, season with salt, pepper, and red pepper flakes if using. Cook for about 5 minutes, mashing some chickpeas with the back of a spoon for texture.
  3. Add chopped tomato and spinach to the skillet. Cook until spinach wilts and tomato softens, about 3-4 minutes.
  4. Squeeze fresh lemon juice over the mixture and stir well. Remove from heat.
  5. Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds.
  6. Divide the chickpea and spinach mixture evenly among the tortillas. Roll up each tortilla to form wraps.
  7. Serve immediately or wrap in foil for a portable breakfast.
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Mediterranean Chickpea & Spinach Pasta

Mediterranean Chickpea & Spinach Pasta

Mediterranean · 40 min · beans · vegetarian

Ingredients & steps ↓
  • 12 oz Whole wheat penne pasta
  • 1 can (15 oz) Canned chickpeas
  • 4 cups Fresh spinach
  • 1 pint Cherry tomatoes
  • 3 Garlic cloves
  • 3 tbsp Olive oil
  • ½ cup crumbled Feta cheese
  • 1 Lemon
  • to taste Salt
  • to taste Black pepper
  1. Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add cherry tomatoes to the skillet and cook for 3-4 minutes until they start to burst.
  4. Drain and rinse the chickpeas, then add to the skillet. Cook for another 2 minutes.
  5. Stir in the spinach and cook until wilted, about 2 minutes.
  6. Add cooked pasta to the skillet, squeeze fresh lemon juice over, and toss everything together to combine.
  7. Remove from heat, sprinkle with crumbled feta cheese, and season with salt and pepper to taste.
  8. Serve hot, garnished with extra lemon wedges or feta if desired.
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Mediterranean Chickpea & Tomato Breakfast Toasts

Mediterranean Chickpea & Tomato Breakfast Toasts

Mediterranean · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 1 cup Cherry tomatoes
  • 4 slices Whole wheat bread
  • 2 tbsp Olive oil
  • 2 cloves Garlic
  • 2 tbsp chopped Fresh parsley
  • 1 Lemon
  • to taste Salt and pepper
  1. Drain and rinse the canned chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 30 seconds.
  2. Add chickpeas and cherry tomatoes to the skillet. Cook for 5-7 minutes until tomatoes burst and chickpeas are heated through.
  3. Meanwhile, toast the slices of whole wheat bread.
  4. Squeeze lemon juice over the chickpea and tomato mixture, and season with salt and pepper to taste.
  5. Spread the remaining 1 tablespoon of olive oil over the toasted bread slices.
  6. Top each toast with the chickpea and tomato mixture. Garnish with chopped parsley.
  7. Serve immediately for a warm, flavorful Mediterranean breakfast.
  8. Enjoy your vibrant, healthy start to the day!
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Mediterranean Chickpea & Tomato Toasts

Mediterranean Chickpea & Tomato Toasts

Mediterranean · 25 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 2 cups Cherry tomatoes
  • 4 slices Whole wheat bread
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 Lemon
  • 1/4 cup Fresh parsley
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas. Mash them slightly with a fork or potato masher.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped garlic and sauté for 1 minute.
  3. Add cherry tomatoes to the skillet and cook for 5 minutes until they soften. Stir in chickpeas and cook for another 3 minutes. Season with salt, pepper, and lemon juice.
  4. Toast the slices of whole wheat bread until golden brown.
  5. Spread the warm chickpea and tomato mixture evenly over each toast.
  6. Garnish with chopped fresh parsley and a drizzle of olive oil.
  7. Serve immediately for a hearty, nutritious Mediterranean breakfast.
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Mediterranean Chickpea & Tuna Bowl

Mediterranean Chickpea & Tuna Bowl

Italian · 35 min · beans · vegetarian, gluten-free, pescatarian

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 2 cans (5 oz each) Canned tuna in olive oil
  • 1 cup Cherry tomatoes
  • 1 large Cucumber
  • 1 small Red onion
  • 1/4 cup Kalamata olives
  • 1/2 cup crumbled Feta cheese
  • 2 tbsp chopped Fresh parsley
  • 2 tbsp Olive oil
  • 1 Lemon
  • to taste Salt and pepper
  1. Drain and rinse the chickpeas. Dice the cucumber and red onion. Halve the cherry tomatoes. Chop the parsley.
  2. In a large bowl, combine chickpeas, tuna (drained), cherry tomatoes, cucumber, red onion, olives, and parsley.
  3. In a small bowl, whisk together olive oil, juice of half the lemon, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad mixture and toss gently to combine.
  5. Sprinkle crumbled feta cheese on top. Squeeze fresh lemon juice over the bowl before serving.
  6. Divide into four bowls and serve immediately or chill for 10-15 minutes for a cooler salad.
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Mediterranean Chickpea & Tuna Grain Bowl

Mediterranean Chickpea & Tuna Grain Bowl

Italian · 35 min · beans · vegetarian, gluten-free, pescatarian

Ingredients & steps ↓
  • 1 1/2 cups cooked quinoa
  • 1 can (15 oz) canned chickpeas
  • 2 cans (5 oz each) canned tuna in olive oil
  • 1 cup cherry tomatoes
  • 1 cucumber
  • 1 small red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1 lemon
  • 3 tablespoons olive oil
  • to taste salt
  • to taste black pepper
  1. Cook the quinoa according to package instructions and let it cool slightly.
  2. Drain and rinse chickpeas; drain tuna. Chop cherry tomatoes, cucumber, red onion, and parsley.
  3. In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
  4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
  5. Pour the dressing over the grain mixture and toss gently to combine.
  6. Top the bowl with flaked tuna and crumbled feta cheese.
  7. Serve immediately or chilled for a refreshing, hearty lunch.
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Mediterranean Chickpea Pasta Primavera

Mediterranean Chickpea Pasta Primavera

Mediterranean · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 12 oz Dry penne pasta
  • 3 tbsp Olive oil
  • 1 large Red bell pepper
  • 2 small Yellow zucchini
  • 1 pint Cherry tomatoes
  • 15 oz Canned chickpeas
  • 3 Garlic cloves
  • 1/4 cup Fresh basil
  • 1 Lemon
  • to taste Salt
  • to taste Black pepper
  1. Cook the penne pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
  2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
  3. Add chopped garlic and diced red bell pepper to the skillet; sauté for 3-4 minutes until fragrant and peppers soften.
  4. Add sliced yellow zucchini and cook for another 3 minutes until slightly tender.
  5. Stir in drained chickpeas and halved cherry tomatoes; cook for 3-4 minutes until heated through.
  6. Add cooked pasta to the skillet, squeeze fresh lemon juice over, and toss to combine.
  7. Chop fresh basil and stir into the pasta mixture; season with salt and pepper to taste.
  8. Serve immediately, garnished with additional basil if desired.
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Mediterranean Chickpea and Quinoa Bowl

Mediterranean Chickpea and Quinoa Bowl

American · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 1/2 cups Cooked quinoa
  • 1 can (15 oz) Canned chickpeas
  • 1 cup Cherry tomatoes
  • 1 medium Cucumber
  • 1 small Red onion
  • 1/2 cup Feta cheese
  • 2 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1 tsp Dried oregano
  • to taste Salt & pepper
  1. Cook the quinoa according to package instructions; set aside to cool slightly.
  2. Drain and rinse the chickpeas. In a skillet, heat 1 tbsp of olive oil over medium heat. Add chickpeas and cook for 5-7 minutes until slightly crispy.
  3. Chop cherry tomatoes, cucumber, and red onion into bite-sized pieces.
  4. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and red onion.
  5. In a small bowl, whisk together remaining olive oil, lemon juice, dried oregano, salt, and pepper.
  6. Pour dressing over the salad and toss gently to combine.
  7. Sprinkle feta cheese on top before serving.
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Mediterranean Chickpea and Roasted Vegetable Bowl

Mediterranean Chickpea and Roasted Vegetable Bowl

Mediterranean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 2 Red bell pepper
  • 2 Zucchini
  • 1 large Red onion
  • 1 pint Cherry tomatoes
  • 3 tbsp Olive oil
  • 1 tsp Paprika
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • to taste Salt
  • to taste Black pepper
  • 1/4 cup Fresh parsley
  • 1 Lemon
  • 2 cups Cooked quinoa
  1. Preheat the oven to 400°F (200°C). Chop the red bell peppers, zucchini, and red onion into bite-sized pieces. Drain and rinse the chickpeas.
  2. In a large bowl, toss the chopped vegetables and chickpeas with 2 tablespoons of olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast the vegetables and chickpeas in the oven for 25-30 minutes, until tender and slightly caramelized.
  4. While roasting, cook the quinoa according to package instructions if not pre-cooked.
  5. Once roasted, squeeze fresh lemon juice over the vegetables and chickpeas. Chop the parsley finely.
  6. Assemble bowls by dividing cooked quinoa among four bowls. Top with roasted vegetables and chickpeas, fresh cherry tomatoes, and parsley.
  7. Drizzle each bowl with a teaspoon of olive oil and additional lemon juice if desired. Serve warm or at room temperature.
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Mediterranean Chickpea and Spinach Breakfast Bowl

Mediterranean Chickpea and Spinach Breakfast Bowl

Mediterranean · 25 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 4 cups Fresh spinach
  • 1 cup Cherry tomatoes
  • ½ cup crumbled Feta cheese
  • 2 tablespoons Olive oil
  • 2 cloves Garlic
  • 1 Lemon
  • to taste Salt and pepper
  1. Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
  3. Stir in chickpeas and cook for 5 minutes until slightly crispy.
  4. Add cherry tomatoes and cook for another 2 minutes until they soften.
  5. Toss in the fresh spinach and cook until wilted, about 2 minutes.
  6. Squeeze lemon juice over the mixture and season with salt and pepper to taste.
  7. Divide the mixture into 4 bowls and sprinkle with crumbled feta cheese.
  8. Serve immediately, garnished with extra lemon if desired.
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Mediterranean Chickpea and Spinach Pasta

Mediterranean Chickpea and Spinach Pasta

Mediterranean · 30 min · beans · vegetarian

Ingredients & steps ↓
  • 12 oz Pasta (penne or spaghetti)
  • 1 can (15 oz) Canned chickpeas
  • 4 cups Fresh spinach
  • 1 pint Cherry tomatoes
  • 3 Garlic cloves
  • 3 tbsp Olive oil
  • 1 Lemon
  • ½ cup Feta cheese (optional)
  • to taste Salt and pepper
  1. Cook the pasta in salted boiling water according to package instructions until al dente, about 10 minutes. Drain and set aside.
  2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
  4. Stir in drained chickpeas, cook for another 2 minutes to heat through.
  5. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
  6. Squeeze fresh lemon juice over the mixture, season with salt and pepper to taste. Toss in the cooked pasta, mixing well to combine.
  7. Serve immediately, topped with crumbled feta cheese if desired.
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Mediterranean Chickpea and Spinach Stir-Fry

Mediterranean Chickpea and Spinach Stir-Fry

Mediterranean · 40 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 6 cups Fresh spinach
  • 1 pint Cherry tomatoes
  • 3 Garlic cloves
  • 3 tbsp Olive oil
  • 1 Lemon
  • ½ cup Feta cheese (optional)
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas. Mince the garlic cloves. Halve the cherry tomatoes. Juice the lemon.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  3. Add chickpeas to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally.
  4. Stir in cherry tomatoes and cook for another 3-4 minutes until they start to soften.
  5. Add the fresh spinach gradually, stirring until wilted, about 3-5 minutes.
  6. Squeeze lemon juice over the stir-fry and mix well. Remove from heat.
  7. Optional: Crumble feta cheese over the top before serving.
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Mediterranean Chickpea and Tomato Breakfast Toasts

Mediterranean Chickpea and Tomato Breakfast Toasts

Mediterranean · 25 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 slices whole grain bread
  • 1 can (15 oz) canned chickpeas
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 lemon
  • 2 tbsp fresh parsley
  • to taste salt
  • to taste black pepper
  1. Drain and rinse the chickpeas. In a bowl, mash them slightly with a fork.
  2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds.
  3. Add cherry tomatoes to the skillet and cook until they soften, about 3-4 minutes.
  4. Stir in the chickpeas, a squeeze of lemon juice, salt, and pepper. Cook for another 2-3 minutes to heat through.
  5. While the chickpea mixture cooks, toast the bread slices until golden brown.
  6. Divide the warm chickpea and tomato mixture evenly over the toasted bread slices.
  7. Garnish with chopped parsley and a drizzle of olive oil. Serve immediately.
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Mediterranean Chickpea and Vegetable Stir-Fry

Mediterranean Chickpea and Vegetable Stir-Fry

Mediterranean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 2 Red bell pepper
  • 2 Zucchini
  • 1 pint Cherry tomatoes
  • 3 Garlic cloves
  • 3 tbsp Olive oil
  • 1 Lemon
  • 1/4 cup Fresh parsley
  • to taste Salt and pepper
  1. Drain and rinse the chickpeas; set aside.
  2. Chop the red bell peppers, zucchini, garlic, and parsley.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  4. Add the garlic and sauté for 30 seconds until fragrant.
  5. Add the bell peppers and zucchini; cook for about 8 minutes until tender.
  6. Stir in the chickpeas and cherry tomatoes; cook for another 5 minutes until heated through.
  7. Squeeze lemon juice over the stir-fry; season with salt and pepper to taste.
  8. Garnish with chopped parsley and serve warm.
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Mediterranean Egg & Veggie Breakfast Skillet

Mediterranean Egg & Veggie Breakfast Skillet

Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 1 cup Cherry Tomatoes
  • 2 medium Bell Peppers (any color)
  • 2 medium Zucchini
  • 1/2 cup crumbled Feta Cheese
  • 2 tablespoons Olive Oil
  • 2 Garlic Cloves
  • 1 teaspoon Dried Oregano
  • to taste Salt and Pepper
  1. Dice the bell peppers and zucchini. Halve the cherry tomatoes and mince the garlic.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  3. Add bell peppers and zucchini to the skillet. Cook for about 5-7 minutes until tender.
  4. Stir in cherry tomatoes and cook for another 2-3 minutes until they soften.
  5. Make four small wells in the vegetable mixture. Crack an egg into each well.
  6. Sprinkle oregano, salt, and pepper over the eggs and vegetables. Cover the skillet and cook until eggs are set, about 5-7 minutes.
  7. Sprinkle feta cheese over the top just before serving.
  8. Serve hot, garnished with additional herbs if desired.
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Mediterranean Egg and Veggie Breakfast Hash

Mediterranean Egg and Veggie Breakfast Hash

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 2 tbsp olive oil
  • 2 red bell pepper
  • 2 zucchini
  • 1 cup cherry tomatoes
  • 2 cloves garlic
  • 1/4 cup fresh parsley
  • 4 large eggs
  • 1/2 cup feta cheese
  • to taste salt
  • to taste black pepper
  1. Heat olive oil in a large skillet over medium heat.
  2. Chop red bell peppers, zucchini, and garlic; add to skillet and sauté until tender, about 5-7 minutes.
  3. Add cherry tomatoes and cook for another 2-3 minutes until they soften.
  4. Scatter chopped parsley over the vegetables.
  5. Create four small wells in the veggie mixture and carefully crack an egg into each well.
  6. Cover the skillet and cook for 5-7 minutes until eggs are set to your desired doneness.
  7. Sprinkle feta cheese over the top, season with salt and black pepper.
  8. Serve hot, garnished with additional parsley if desired.
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Mediterranean Egg and Veggie Breakfast Skillet

Mediterranean Egg and Veggie Breakfast Skillet

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 2 tbsp Olive oil
  • 1 large Red bell pepper
  • 2 medium Zucchini
  • 1 cup Cherry tomatoes
  • 2 cloves Garlic
  • 4 large Eggs
  • 1/2 cup Feta cheese
  • 2 tbsp Fresh parsley
  • to taste Salt
  • to taste Black pepper
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped red bell pepper and zucchini; sauté for about 5 minutes until softened.
  3. Stir in minced garlic and cherry tomatoes; cook for another 2-3 minutes.
  4. Create four small wells in the vegetable mixture and crack an egg into each well.
  5. Cover the skillet and cook for 4-6 minutes until eggs are set to your liking.
  6. Sprinkle crumbled feta cheese and chopped parsley over the top.
  7. Season with salt and black pepper to taste, then serve immediately.
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Mediterranean Herb & Feta Breakfast Frittata

Mediterranean Herb & Feta Breakfast Frittata

Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large eggs
  • 1/2 cup crumbled feta cheese
  • 1 cup halved cherry tomatoes
  • 2 cups chopped fresh spinach
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste black pepper
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk eggs with salt, pepper, oregano, and chopped parsley.
  3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
  4. Add cherry tomatoes and spinach; cook until spinach wilts, about 2 minutes.
  5. Pour the beaten eggs into the skillet, spreading evenly.
  6. Sprinkle feta cheese over the eggs.
  7. Transfer the skillet to the oven and bake for 15-20 minutes until set and golden on top.
  8. Slice and serve warm, garnished with additional parsley if desired.
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Mediterranean Salmon & Avocado Bowl

Mediterranean Salmon & Avocado Bowl

Mediterranean · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 2 Avocados
  • 1 cup Cherry tomatoes
  • 1 Cucumber
  • 1 Lemon
  • 3 tbsp Olive oil
  • 1/4 cup Fresh parsley
  • 2 Garlic cloves
  • to taste Salt
  • to taste Black pepper
  1. Preheat the oven to 400°F (200°C). Season the salmon fillets with salt, pepper, and 1 tablespoon of olive oil. Place on a baking sheet and bake for 15-20 minutes until cooked through.
  2. Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the avocados.
  3. In a small bowl, whisk together the juice of half a lemon, 1 tablespoon of olive oil, minced garlic, chopped parsley, salt, and pepper to make the dressing.
  4. Divide the cooked salmon into 4 portions. In bowls, assemble the salads by adding the mixed vegetables, avocado slices, and a piece of salmon each.
  5. Drizzle with the lemon herb dressing before serving.
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Mediterranean Salmon & Roasted Veggie Bowl

Mediterranean Salmon & Roasted Veggie Bowl

Mediterranean · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 1 cup Cherry tomatoes
  • 2 medium Zucchini
  • 1 large Red bell pepper
  • 3 tbsp Olive oil
  • 1 Lemon
  • 3 Garlic cloves
  • 1 tsp Dried oregano
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 400°F (200°C).
  2. Chop zucchini and red bell pepper into bite-sized pieces. Toss vegetables with 1 tablespoon olive oil, half the garlic (minced), oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
  3. While vegetables are roasting, season salmon fillets with salt, pepper, and remaining garlic. Heat 1 tablespoon olive oil in a skillet over medium heat.
  4. Cook salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until cooked through.
  5. Slice lemon and prepare cherry tomatoes. After roasting, toss vegetables with cherry tomatoes and a squeeze of lemon juice.
  6. Assemble bowls: divide roasted vegetables and tomatoes among serving bowls, top with a salmon fillet, and garnish with additional lemon wedges if desired.
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Mediterranean Salmon and Veggie Bowl

Mediterranean Salmon and Veggie Bowl

Mediterranean · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 1 pint Cherry tomatoes
  • 1 large Cucumber
  • 1/2 cup Kalamata olives
  • 1 small Red onion
  • 1/4 cup Fresh parsley
  • 3 tbsp Olive oil
  • 1 Lemon
  • to taste Salt and pepper
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place salmon fillets on the sheet, season with salt, pepper, and 1 tablespoon of olive oil. Bake for 15-20 minutes until cooked through.
  3. While salmon bakes, chop cherry tomatoes, cucumber, red onion, and parsley. Combine in a large bowl.
  4. Add Kalamata olives to the vegetable mixture. Drizzle with 1 tablespoon of olive oil and the juice of half a lemon. Toss gently.
  5. Once salmon is cooked, flake into large pieces and add to the bowl. Mix everything together.
  6. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
  7. Divide the salad among four bowls and serve immediately.
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Mediterranean Spinach and Feta Egg Muffins

Mediterranean Spinach and Feta Egg Muffins

Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 2 cups Fresh spinach
  • 1/2 cup Feta cheese
  • 1 cup Cherry tomatoes
  • 1 tablespoon Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
  2. In a large bowl, whisk the eggs until well combined. Add a pinch of salt and pepper.
  3. Heat olive oil in a skillet over medium heat. Sauté spinach until wilted, about 2-3 minutes. Let cool slightly.
  4. Chop cherry tomatoes and crumbled feta cheese.
  5. Mix the sautéed spinach, cherry tomatoes, and feta into the beaten eggs.
  6. Pour the mixture evenly into the muffin tin cups, filling about 3/4 full.
  7. Bake for 12-15 minutes, until the muffins are puffed and golden. Let cool slightly before removing.
  8. Serve warm or at room temperature, garnished with additional feta or herbs if desired.
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Mediterranean Stuffed Bell Pepper Bowls

Mediterranean Stuffed Bell Pepper Bowls

Mediterranean · 35 min · turkey · gluten-free, dairy-free, keto, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 large Bell peppers (mixed colors)
  • 1 lb Ground turkey
  • 1 cup Cherry tomatoes
  • 1 small Red onion
  • 3 Garlic cloves
  • 2 tbsp Olive oil
  • 1/4 cup Kalamata olives
  • 1/4 cup Fresh parsley
  • 1 Lemon
  • to taste Salt and pepper
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Lightly brush with olive oil and place in a baking dish.
  2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant, about 2 minutes.
  3. Add ground turkey to the skillet, cook until browned, about 5-7 minutes. Season with salt and pepper.
  4. Chop cherry tomatoes, olives, and parsley; stir into the cooked turkey mixture. Squeeze lemon juice over and cook for another 2 minutes.
  5. Stuff each bell pepper with the turkey mixture. Place the tops back on if desired.
  6. Bake in the oven for 20-25 minutes until peppers are tender.
  7. Remove from oven, garnish with additional parsley if desired, and serve warm.
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Mediterranean Stuffed Bell Peppers

Mediterranean Stuffed Bell Peppers

Mediterranean · 40 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 4 large Bell peppers
  • 2 tbsp Olive oil
  • 1 cup Cooked quinoa
  • 1 cup Cherry tomatoes
  • ½ cup Feta cheese, crumbled
  • ¼ cup Kalamata olives, sliced
  • 2 tbsp Fresh parsley, chopped
  • 2 Garlic cloves, minced
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.
  2. In a bowl, combine cooked quinoa, cherry tomatoes (halved), crumbled feta, sliced olives, chopped parsley, minced garlic, salt, and pepper.
  3. Stuff each bell pepper with the quinoa mixture, pressing down gently.
  4. Bake uncovered for about 25-30 minutes, until peppers are tender and filling is heated through.
  5. Remove from oven and let cool slightly before serving.
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Mediterranean Stuffed Bell Peppers (Vegan)

Mediterranean Stuffed Bell Peppers (Vegan)

Mediterranean · 40 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 4 large Bell peppers
  • 1 cup Cooked quinoa
  • 1 cup Cherry tomatoes
  • 1 medium Cucumber
  • 1/2 cup Kalamata olives
  • 1 small Red onion
  • 2 Garlic cloves
  • 1/4 cup Fresh parsley
  • 2 tbsp Lemon juice
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
  2. In a bowl, combine cooked quinoa, chopped cherry tomatoes, diced cucumber, chopped kalamata olives, finely chopped red onion, minced garlic, chopped parsley, lemon juice, olive oil, salt, and pepper. Mix well to create the stuffing.
  3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
  4. Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes until peppers are tender.
  5. Remove from oven, garnish with additional parsley if desired, and serve warm.
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Mediterranean Stuffed Eggplant Boats

Mediterranean Stuffed Eggplant Boats

Mediterranean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 4 medium Eggplants
  • 1 cup Cherry Tomatoes
  • 1 small Red Onion
  • 3 Garlic Cloves
  • 1 can (15 oz) Canned Chickpeas
  • 2 tbsp Olive Oil
  • 1/4 cup Fresh Parsley
  • 1 Lemon
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • to taste Salt & Pepper
  1. Preheat oven to 375°F (190°C). Cut eggplants in half lengthwise and scoop out some flesh to create boats. Brush the insides with 1 tbsp olive oil, salt, and pepper. Place on a baking sheet and bake for 20 minutes until slightly softened.
  2. Meanwhile, finely chop the red onion, garlic, and eggplant flesh. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion, garlic, and chopped eggplant flesh until fragrant and softened, about 5 minutes.
  3. Add canned chickpeas (drained and rinsed), cherry tomatoes (halved), cumin, paprika, salt, and pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally. Remove from heat and stir in chopped parsley and lemon juice.
  4. Spoon the chickpea mixture into the eggplant boats. Return to the oven and bake for another 15 minutes until the eggplants are tender and filling is heated through.
  5. Remove from oven, garnish with additional parsley if desired, and serve warm.
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Mediterranean Tuna & Chickpea Power Bowl

Mediterranean Tuna & Chickpea Power Bowl

Italian · 35 min · fish · pescatarian, gluten-free

Ingredients & steps ↓
  • 2 cans (5 oz each) canned tuna in olive oil
  • 1 can (15 oz) cooked chickpeas
  • 1 cup, halved cherry tomatoes
  • 1, diced cucumber
  • 1 small, thinly sliced red onion
  • 1/2 cup, crumbled feta cheese
  • 1/4 cup, chopped fresh parsley
  • 1, juiced lemon
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Drain the canned tuna and chickpeas. In a large bowl, combine tuna, chickpeas, cherry tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad mixture and gently toss to combine.
  4. Sprinkle crumbled feta cheese and chopped parsley on top.
  5. Divide the mixture into four bowls and serve immediately, or refrigerate for up to 2 hours for flavors to meld.
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Mediterranean Veggie & Egg Breakfast Bowl

Mediterranean Veggie & Egg Breakfast Bowl

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 4 large Eggs
  • 1 cup Cherry Tomatoes
  • 1 medium Zucchini
  • 1/2 cup Kalamata Olives
  • 1/2 cup crumbled Feta Cheese
  • 2 tablespoons Olive Oil
  • 2 tablespoons chopped Fresh Parsley
  • to taste Salt
  • to taste Black Pepper
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add chopped zucchini and cook for about 5 minutes until tender.
  3. Add cherry tomatoes and olives to the skillet; cook for another 3-4 minutes until tomatoes soften.
  4. Create four small wells in the veggie mixture and crack an egg into each well.
  5. Cover the skillet and cook for 5-7 minutes until eggs are set to your liking.
  6. Sprinkle crumbled feta and chopped parsley over the top.
  7. Season with salt and pepper to taste, then serve immediately.
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Mediterranean Zucchini Noodle Breakfast Bowl

Mediterranean Zucchini Noodle Breakfast Bowl

Mediterranean · 25 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 4 medium Zucchini
  • 1 cup Cherry Tomatoes
  • ½ cup crumbled Feta Cheese
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 large Eggs
  • ¼ cup chopped Fresh Basil
  • to taste Salt
  • to taste Black Pepper
  1. Using a spiralizer or vegetable peeler, turn the zucchini into noodle-like strands and set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add cherry tomatoes and cook for 3-4 minutes until slightly softened.
  3. Add the zucchini noodles to the skillet and sauté for 3-4 minutes until just tender. Season with salt and pepper.
  4. In a separate small pan, heat the remaining 1 tablespoon of olive oil and fry the eggs sunny-side up or to your preferred doneness.
  5. Divide the zucchini noodles and tomatoes among four bowls.
  6. Top each bowl with a fried egg, crumbled feta, chopped basil, and a drizzle of extra virgin olive oil.
  7. Serve immediately for a fresh, Mediterranean-inspired breakfast.
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Meen Kuzhambu Rice Bowl

Meen Kuzhambu Rice Bowl

Indian · 40 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 500 g firm white fish fillets
  • 3 cups cooked rice
  • 1.5 tbsp tamarind paste
  • 6 shallots
  • 1 tbsp kashmiri chili powder
  • 2 tsp ground coriander
  • 1/4 tsp fenugreek seeds
  • 1 sprig curry leaves
  • 1/2 tsp ground turmeric
  • 2 tbsp sesame oil
  1. Heat sesame oil over medium, add fenugreek seeds and curry leaves, then sliced shallots and cook 5 minutes.
  2. Stir in chili powder, coriander and turmeric for 30 seconds.
  3. Add tamarind dissolved in 1.5 cups water and simmer 8 minutes until the gravy thickens slightly.
  4. Slide in the fish pieces and simmer gently 8 minutes until cooked through; season with salt.
  5. Serve the tangy curry ladled over warm rice.
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Memphis-Style Dry-Rubbed Pork Ribs

Memphis-Style Dry-Rubbed Pork Ribs

Bbq · 360 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 racks St. Louis-cut pork spare ribs
  • 3 tbsp brown sugar
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1/2 cup apple juice
  • 4 chunks cherry wood chunks
  1. Peel the membrane from the back of each rib rack and pat dry.
  2. Combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper and coat both racks generously.
  3. Set the smoker to 250°F with cherry chunks and smoke the ribs meat-side up for 3 hours, spritzing with apple juice each hour.
  4. Continue smoking until the internal temperature reaches 200°F and the meat pulls back from the bone tips, about 2 to 3 more hours.
  5. Dust the ribs with a light second coat of the rub during the last 15 minutes.
  6. Rest 15 minutes, then slice between the bones into individual ribs.
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Merluza en Salsa Verde

Merluza en Salsa Verde

Spanish · 35 min · shrimp · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 pieces hake fillets
  • 300 g fresh clams
  • 100 g frozen peas
  • 3 garlic cloves
  • large handful flat-leaf parsley
  • 150 ml dry white wine
  • 1 tbsp all-purpose flour
  • 60 ml olive oil
  • 1 tsp fine salt
  1. Soften the sliced garlic in the olive oil over medium-low heat without colouring.
  2. Stir in the flour and cook 1 minute, then add the wine and 150 ml water.
  3. Swirl the pan to build a light green sauce and season with salt.
  4. Season the hake and lay it skin-side down in the sauce; add the clams and peas.
  5. Cover and cook 8 minutes, swirling occasionally, until the fish flakes and the clams open.
  6. Stir through the chopped parsley and serve.
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Mexican Breakfast Breakfast Burritos

Mexican Breakfast Breakfast Burritos

Mexican · 30 min · beans · vegetarian

Ingredients & steps ↓
  • 8 Large eggs
  • 4 large Flour tortillas
  • 1 cup Cheddar cheese, shredded
  • 1 cup Refried beans
  • ½ cup Salsa
  • 1 tbsp Cooking oil
  • to taste Salt
  • to taste Black pepper
  1. In a bowl, whisk the eggs with a pinch of salt and pepper.
  2. Heat ½ tablespoon of oil in a skillet over medium heat. Pour in the eggs and scramble until just set. Remove from skillet and set aside.
  3. Warm the refried beans in the same skillet until heated through.
  4. Lay out the tortillas on a clean surface. Divide the scrambled eggs, refried beans, shredded cheese, and salsa evenly among the tortillas.
  5. Roll up each tortilla tightly to form burritos.
  6. Place the burritos seam-side down in the skillet and cook over medium heat for 2-3 minutes per side until golden and crispy.
  7. Serve warm with extra salsa if desired.
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Mexican Breakfast Breakfast Tacos

Mexican Breakfast Breakfast Tacos

Mexican · 25 min · vegetarian

Ingredients & steps ↓
  • 8 small corn tortillas
  • 8 large eggs
  • 2 medium fresh tomatoes
  • 1 small onion
  • 1/4 cup chopped cilantro
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • to taste salt
  • to taste black pepper
  1. Chop tomatoes, onion, and cilantro. Set aside.
  2. In a skillet, heat olive oil over medium heat. Sauté onions until translucent, about 3 minutes.
  3. Add chopped tomatoes and cook for another 2 minutes. Season with salt and pepper.
  4. In a bowl, beat eggs with a pinch of salt. Pour into the skillet and scramble with tomato mixture until just set, about 3-4 minutes.
  5. Warm the tortillas in a dry skillet or microwave for 30 seconds.
  6. Divide the egg mixture among tortillas. Top with shredded cheese and cilantro.
  7. Serve immediately with optional hot sauce or salsa.
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Mexican Breakfast Egg and Salsa Wraps

Mexican Breakfast Egg and Salsa Wraps

Mexican · 25 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 8 Large eggs
  • 4 Flour tortillas
  • 2 Fresh tomatoes
  • 1 small Red onion
  • 1 bunch Fresh cilantro
  • 1 Jalapeño pepper
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Dice the tomatoes, red onion, and jalapeño finely. In a bowl, combine them with chopped cilantro, a pinch of salt, and a splash of olive oil to make fresh salsa.
  2. In a non-stick skillet, heat 1 tbsp of olive oil over medium heat. Crack the eggs into a bowl, whisk, and pour into the skillet. Scramble the eggs until just set, about 3-4 minutes.
  3. Warm the flour tortillas in a dry skillet or microwave for about 20 seconds.
  4. Assemble the wraps by placing a quarter of the scrambled eggs on each tortilla, topping with a generous spoonful of fresh salsa, and folding the tortillas over to enclose the filling.
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Mexican Breakfast Huevos a la Mexicana

Mexican Breakfast Huevos a la Mexicana

Mexican · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 6 large eggs
  • 2 medium tomatoes
  • 1 small onion
  • 2 serrano peppers
  • 2 tbsp chopped cilantro
  • 1 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Finely dice the tomatoes, onion, and serrano peppers.
  2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 2 minutes.
  3. Add the tomatoes and serrano peppers to the skillet. Cook for about 5 minutes until the mixture is slightly thickened.
  4. Crack the eggs into a bowl, beat lightly, then pour into the skillet with the vegetable mixture.
  5. Gently stir to combine everything, cooking until the eggs are just set, about 5-7 minutes.
  6. Season with salt and pepper, and garnish with chopped cilantro.
  7. Serve hot with warm tortillas or crusty bread if desired.
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Mexican Breakfast Huevos a la Mexicana Tacos

Mexican Breakfast Huevos a la Mexicana Tacos

Mexican · 25 min · vegetarian, dairy-free, low-carb

Ingredients & steps ↓
  • 8 large eggs
  • 2 medium tomatoes
  • 1 small onions
  • 2 jalapeño peppers
  • 1/4 cup chopped cilantro
  • 8 corn tortillas
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Dice the tomatoes, onions, and jalapeños. Chop the cilantro finely.
  2. In a skillet, heat 1 tbsp of olive oil over medium heat. Sauté onions, jalapeños, and tomatoes until soft, about 5 minutes.
  3. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet with vegetables. Cook, stirring gently, until eggs are scrambled and cooked through, about 5 minutes.
  4. While eggs cook, warm the corn tortillas in a dry skillet or microwave for 30 seconds.
  5. Remove the egg mixture from heat and stir in chopped cilantro.
  6. Serve the scrambled eggs on warm tortillas, garnished with additional cilantro if desired.
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Mexican Breakfast Huevos en Salsa Verde

Mexican Breakfast Huevos en Salsa Verde

Mexican · 30 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 Fresh tomatillos
  • 2 Small jalapeño peppers
  • 2 Garlic cloves
  • 1/4 cup Fresh cilantro
  • 8 Eggs
  • 2 tbsp Vegetable oil
  • to taste Salt
  • to taste Black pepper
  1. Wash the tomatillos, jalapeños, and cilantro. Remove husks from tomatillos and cut into quarters.
  2. In a blender, combine tomatillos, jalapeños, garlic, and cilantro. Blend until smooth. Season with salt and pepper to taste.
  3. Heat vegetable oil in a skillet over medium heat. Pour the salsa verde into the skillet and cook for about 5 minutes, stirring occasionally.
  4. Crack the eggs directly into the salsa or make small wells and carefully crack eggs into each well.
  5. Cover the skillet and cook on low heat until eggs are set, about 7-10 minutes.
  6. Taste and adjust seasoning if needed. Serve hot with warm tortillas or bread if desired.
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Mexican Breakfast Potato and Egg Hash

Mexican Breakfast Potato and Egg Hash

Mexican · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 3 medium Russet potatoes
  • 1 Red bell pepper
  • 1 Yellow onion
  • 2 Garlic cloves
  • 6 large Eggs
  • 2 tablespoons Olive oil
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons, chopped Fresh cilantro
  1. Peel and dice the potatoes into small cubes. Dice the red bell pepper and onion. Mince the garlic.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes, season with salt, pepper, chili powder, and cumin. Cook until golden and crispy, about 10 minutes, stirring occasionally.
  3. Add the diced bell pepper, onion, and garlic to the skillet. Cook for another 5-7 minutes until vegetables are softened.
  4. Create four small wells in the hash and crack an egg into each well. Cover the skillet and cook until eggs are set, about 3-4 minutes.
  5. Garnish with chopped cilantro before serving.
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Mexican Breakfast Tostadas with Refried Beans and Eggs

Mexican Breakfast Tostadas with Refried Beans and Eggs

Mexican · 30 min · beans · vegetarian

Ingredients & steps ↓
  • 4 large Corn tortillas
  • 1 cup Refried beans
  • 4 large Eggs
  • 1/2 cup Cheddar cheese, shredded
  • 1 Avocado
  • 1 Tomato
  • 1/4 cup, diced Red onion
  • 2 tbsp, chopped Fresh cilantro
  • 1 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 1 Lime
  1. Preheat the oven to 400°F (200°C). Place corn tortillas on a baking sheet and bake for 5-7 minutes until crispy. Remove and set aside.
  2. While tortillas are baking, heat refried beans in a small saucepan over medium heat until warmed through.
  3. In a non-stick skillet, heat 1 tbsp of olive oil over medium heat. Crack in the eggs and cook sunny-side up or over-easy, seasoning with salt and pepper.
  4. While eggs cook, dice the tomato and avocado. In a small bowl, combine tomato, avocado, red onion, cilantro, a squeeze of lime, salt, and pepper to make a simple salsa.
  5. Spread a layer of refried beans on each crispy tortilla. Top with a cooked egg and sprinkle with shredded cheddar cheese.
  6. Garnish with the fresh salsa, extra cilantro, and a squeeze of lime juice.
  7. Serve immediately while warm and crispy.
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Mexican Chicken & Avocado Lettuce Wraps

Mexican Chicken & Avocado Lettuce Wraps

Mexican · 30 min · chicken · gluten-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb boneless, skinless chicken breasts
  • 2 large avocados
  • 1 large tomato
  • 1 small red onion
  • 1/4 cup cilantro
  • 8-10 leaves Lettuce leaves (romaine or butter lettuce)
  • 1 lime
  • 2 tbsp olive oil
  • 1 tsp each spices (cumin, paprika, garlic powder, chili powder)
  1. Season the chicken breasts with cumin, paprika, garlic powder, chili powder, salt, and pepper.
  2. Heat 1 tbsp of olive oil in a skillet over medium heat. Cook the chicken until browned and cooked through, about 8-10 minutes. Let rest, then shred with two forks.
  3. While chicken cooks, dice the tomato, red onion, and chop cilantro. Slice avocados and squeeze lime juice over them to prevent browning.
  4. In a bowl, combine diced tomato, red onion, cilantro, avocado slices, and a squeeze of lime. Mix gently to make a fresh salsa.
  5. Warm the lettuce leaves slightly if desired, and set them on serving plates.
  6. Divide the shredded chicken among the lettuce leaves and top with the avocado salsa.
  7. Serve immediately, garnished with additional cilantro or lime wedges if desired.
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Mexican Chicken & Avocado Salad Bowl

Mexican Chicken & Avocado Salad Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 pieces (about 1 pound) boneless chicken breasts
  • 2 large avocados
  • 1 cup cherry tomatoes
  • 1 small red onion
  • 1/4 cup chopped cilantro
  • 2 lime
  • 2 tablespoons olive oil
  • each 1 teaspoon spices (cumin, chili powder, garlic powder, paprika)
  • to taste salt & pepper
  1. Season chicken breasts with cumin, chili powder, garlic powder, paprika, salt, and pepper.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Let rest, then slice thinly.
  3. While chicken cooks, dice avocados, halve cherry tomatoes, and finely chop red onion and cilantro.
  4. In a large bowl, combine chopped avocados, cherry tomatoes, red onion, and cilantro. Squeeze lime juice over the mixture and gently toss to combine.
  5. Arrange cooked chicken slices over the avocado and vegetable mixture in bowls.
  6. Drizzle with remaining olive oil and additional lime juice if desired.
  7. Serve immediately for a fresh, hearty, paleo-friendly lunch.
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Mexican Chicken and Cabbage Bowl

Mexican Chicken and Cabbage Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb boneless chicken breasts
  • 4 cups shredded green cabbage
  • 2 bell peppers (mixed colors)
  • 2 tbsp olive oil
  • 1 lime
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • to taste salt and pepper
  1. Slice chicken breasts into thin strips. Season with cumin, paprika, chili powder, salt, and pepper.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 8 minutes. Remove and set aside.
  3. In the same skillet, add remaining olive oil. Sauté sliced bell peppers and minced garlic until tender, about 5 minutes.
  4. Add shredded cabbage to the skillet with peppers and garlic. Cook until slightly wilted, about 3-4 minutes.
  5. Return chicken to the skillet and toss to combine. Squeeze fresh lime juice over the mixture.
  6. Divide the mixture into 4 bowls and serve immediately.
  7. Optional: garnish with chopped cilantro or avocado slices.
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Mexican Chicken and Corn Quesadilla Bowl

Mexican Chicken and Corn Quesadilla Bowl

Mexican · 40 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 2 cups cooked chicken breast, shredded
  • 1 cup corn kernels, frozen or canned
  • 1 cup bell peppers (any color), sliced
  • ½ cup red onion, sliced
  • 1 cup black beans, rinsed and drained
  • 1 cup white rice
  • 1 cup cheddar cheese, shredded
  • 2 tablespoons olive oil
  • 1 teaspoon each spice blend (cumin, chili powder, paprika)
  • to taste salt and pepper
  1. Cook the rice according to package instructions. Set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced bell peppers and red onion; sauté until tender, about 5 minutes.
  3. Add shredded chicken, corn, black beans, cumin, chili powder, paprika, salt, and pepper to the skillet. Cook until heated through, about 5-7 minutes.
  4. Divide cooked rice into bowls. Top with the chicken and vegetable mixture.
  5. Sprinkle shredded cheddar cheese over each bowl.
  6. Drizzle with remaining olive oil or a squeeze of lime if desired. Serve immediately.
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Mexican Chicken and Rice Skillet

Mexican Chicken and Rice Skillet

Mexican · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb Boneless, skinless chicken breasts
  • 1 cup White rice
  • 1 cup Cherry tomatoes
  • 2 total Bell peppers (red and green)
  • 1 medium Onion
  • 3 Garlic cloves
  • 2 cups Vegetable broth
  • 2 tbsp Olive oil
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • Optional, for garnish Fresh cilantro
  1. Dice the chicken breasts into bite-sized pieces. Season with a pinch of salt, cumin, and chili powder.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7-8 minutes. Remove and set aside.
  3. In the same skillet, add the chopped onion and minced garlic; sauté until translucent, about 3 minutes.
  4. Add diced bell peppers and cherry tomatoes to the skillet; cook for another 5 minutes until slightly softened.
  5. Stir in the rice, ensuring it gets coated with the spices and vegetables. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
  7. Return the cooked chicken to the skillet, stir to combine, and cook for an additional 3-5 minutes to heat through.
  8. Garnish with chopped cilantro if desired and serve hot.
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Mexican Chicken and Sweet Potato Skillet

Mexican Chicken and Sweet Potato Skillet

Mexican · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1 lb) boneless, skinless chicken breasts
  • 2 large medium sweet potatoes
  • 2 tablespoons olive oil
  • 2 medium bell peppers (red, yellow, or green)
  • 1 medium red onion
  • 3 cloves garlic cloves
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt
  • to taste black pepper
  • for garnish fresh cilantro
  • 1 for garnish lime
  1. Dice the sweet potatoes into small cubes. Peel and chop the red onion and garlic. Slice the bell peppers into strips.
  2. Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until cooked through. Remove and set aside.
  4. In the same skillet, add the remaining olive oil. Sauté the onion, garlic, and bell peppers until softened, about 5-7 minutes.
  5. Add the sweet potato cubes to the skillet, season with a little salt, and cook for about 10-12 minutes, stirring occasionally, until tender.
  6. Slice the cooked chicken and add it back to the skillet, mixing everything well to combine and heat through.
  7. Garnish with chopped cilantro and squeeze fresh lime over the top before serving.
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Mexican Huevos a la Mexicana Wraps

Mexican Huevos a la Mexicana Wraps

Mexican · 20 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 8 large eggs
  • 2 medium tomatoes
  • 2 bell peppers (red, green, or yellow)
  • 1 small onion
  • 1/4 cup chopped cilantro
  • 4 large tortillas (flour or whole wheat)
  • 1 tablespoon olive oil
  • to taste salt
  • to taste black pepper
  1. Dice the tomatoes, bell peppers, and onion.
  2. In a skillet, heat olive oil over medium heat. Sauté the diced onion and bell peppers until softened, about 5 minutes.
  3. Add the tomatoes to the skillet and cook for another 2-3 minutes until they release some juice.
  4. Crack the eggs into a bowl, whisk with a pinch of salt and pepper, then pour into the skillet. Stir gently to combine with the vegetables, cooking until eggs are just set, about 3-4 minutes.
  5. Chop cilantro and sprinkle over the egg mixture.
  6. Warm the tortillas in a separate pan or microwave for a few seconds.
  7. Divide the scrambled eggs among the tortillas, roll up to form wraps.
  8. Serve immediately, optionally with salsa or hot sauce.
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Mexican Paleo Sweet Potato & Avocado Bowl

Mexican Paleo Sweet Potato & Avocado Bowl

Mexican · 35 min · vegetarian, vegan, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 3 medium Sweet potatoes
  • 2 large Avocados
  • 1 cup Cherry tomatoes
  • 1/4 cup Cilantro
  • 1 large Lime
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 1 small Red onion
  • 1 Jalapeño
  1. Peel and cube the sweet potatoes. Toss with 1 tablespoon of olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
  2. While the sweet potatoes are roasting, dice the red onion, cherry tomatoes, and jalapeño. Chop cilantro and halve the avocados.
  3. In a bowl, combine the diced onion, tomatoes, jalapeño, chopped cilantro, juice of half a lime, a pinch of salt, and the remaining olive oil to make a fresh salsa.
  4. Slice the avocados and set aside.
  5. Once the sweet potatoes are roasted, assemble the bowls by dividing the sweet potatoes among four bowls. Top with avocado slices and spoon over the fresh salsa.
  6. Squeeze the remaining lime juice over each bowl before serving. Garnish with additional cilantro if desired.
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Mexican Quinoa & Avocado Salad Bowl

Mexican Quinoa & Avocado Salad Bowl

Mexican · 30 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup quinoa
  • 2 cups water
  • 2 medium avocado
  • 1 cup cherry tomatoes
  • 1 can (15 oz) canned black beans
  • 1 cup corn kernels (frozen or canned)
  • 1 small red onion
  • 1/4 cup cilantro
  • 1 lime
  • 2 tablespoons olive oil
  • to taste salt
  • to taste black pepper
  1. Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
  2. While the quinoa cooks, dice the avocado, chop the cherry tomatoes, finely dice the red onion, and chop the cilantro. Drain and rinse the black beans. If using frozen corn, cook according to package instructions and let cool.
  3. In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red onion, and cilantro.
  4. In a small bowl, whisk together the juice of one lime, olive oil, salt, and pepper to make the dressing.
  5. Pour the dressing over the salad mixture and toss gently to combine. Adjust seasoning as needed.
  6. Serve the salad in bowls, garnished with extra cilantro or lime wedges if desired.
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Mexican Quinoa & Black Bean Bowl

Mexican Quinoa & Black Bean Bowl

Mexican · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup quinoa
  • 1 can (15 oz) black beans (canned, drained and rinsed)
  • 1 cup cherry tomatoes
  • 1 large avocado
  • 1 small red onion
  • 1 lime
  • 1/4 cup fresh cilantro
  • 2 tbsp olive oil
  • to taste spices (cumin, paprika, chili powder)
  • to taste salt and pepper
  1. Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy.
  2. While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped red onion and cook until translucent, about 3 minutes.
  3. Add spices (1 tsp cumin, 1 tsp paprika, 1/2 tsp chili powder) to the onion and cook for 1 minute. Stir in drained black beans until heated through.
  4. Chop cherry tomatoes, avocado, and cilantro. Squeeze lime juice over the avocado and cilantro.
  5. Once quinoa is ready, fluff with a fork. In a large bowl, combine cooked quinoa, black bean mixture, cherry tomatoes, and cilantro.
  6. Drizzle with remaining olive oil, squeeze fresh lime juice, and season with salt and pepper to taste. Toss gently to combine.
  7. Divide the mixture into four bowls. Top each with sliced avocado and extra cilantro if desired.
  8. Serve immediately for a hearty, gluten-free Mexican-inspired lunch.
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Mexican Quinoa & Roasted Veggie Bowl

Mexican Quinoa & Roasted Veggie Bowl

Mexican · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup quinoa
  • 2 bell peppers (mixed colors)
  • 2 zucchini
  • 1 red onion
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 lime
  • 1/4 cup fresh cilantro
  • 1 can (15 oz) black beans (canned)
  • to taste salt & pepper
  1. Preheat oven to 400°F (200°C).
  2. Cook quinoa according to package instructions.
  3. Chop bell peppers, zucchini, and red onion into bite-sized pieces.
  4. Toss chopped vegetables with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
  5. Roast vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
  6. Drain and rinse black beans; heat briefly if desired.
  7. In bowls, layer cooked quinoa, roasted vegetables, and black beans. Squeeze lime juice over each bowl and garnish with chopped cilantro.
  8. Serve immediately.
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Mexican Quinoa & Veggie Stuffed Bell Peppers

Mexican Quinoa & Veggie Stuffed Bell Peppers

Mexican · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 4 large Bell peppers
  • 1 cup Quinoa
  • 1 cup Black beans (canned, drained and rinsed)
  • 1 cup Corn kernels (fresh or frozen)
  • 1 cup Cherry tomatoes
  • 1 small Red onion
  • 1/4 cup Cilantro
  • 1 Lime
  • 2 tbsp Olive oil
  • 1 tsp Cumin
  • 1/2 tsp Chili powder
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place peppers in a baking dish.
  2. Cook quinoa according to package instructions; set aside. In a large bowl, combine cooked quinoa, black beans, corn, chopped cherry tomatoes, finely chopped red onion, chopped cilantro, juice of half a lime, olive oil, cumin, chili powder, salt, and pepper. Mix well.
  3. Stuff each bell pepper with the quinoa mixture, pressing gently to pack. Cover the dish with foil.
  4. Bake in the preheated oven for 25-30 minutes until peppers are tender and filling is heated through. Squeeze remaining lime juice over the stuffed peppers before serving.
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Mexican Shrimp and Corn Tacos

Mexican Shrimp and Corn Tacos

Mexican · 40 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 1 lb Large shrimp, peeled and deveined
  • 8 pieces Corn tortillas
  • 1 cup Fresh corn kernels (or frozen)
  • 1 Red bell pepper
  • 1 small Red onion
  • 1 Lime
  • 2 Garlic cloves
  • 1/4 cup Cilantro, chopped
  • 2 tbsp Olive oil
  • 1 tsp Chili powder
  • 1/2 tsp Cumin
  • to taste Salt
  • to taste Black pepper
  1. In a small bowl, mix chili powder, cumin, salt, and pepper. Toss the shrimp with half of the spice mixture and set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and diced red bell pepper; sauté until softened, about 5 minutes.
  3. Add garlic and remaining spice mixture; cook for 1 minute until fragrant.
  4. Add seasoned shrimp to the skillet; cook for 3-4 minutes until pink and cooked through. Add corn kernels and cook for another 2 minutes.
  5. Squeeze lime juice over the shrimp and vegetables; stir to combine. Remove from heat.
  6. Warm the corn tortillas in a dry skillet or microwave for 30 seconds.
  7. Assemble tacos by dividing the shrimp and vegetable mixture among the tortillas. Garnish with chopped cilantro.
  8. Serve immediately with extra lime wedges if desired.
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Mexican Street-Style Breakfast Potatoes

Mexican Street-Style Breakfast Potatoes

Mexican · 30 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 4 large medium russet potatoes
  • 2 tbsp olive oil
  • 1 1 small onion
  • 2 2 cloves garlic
  • 1 cup 1 cup cherry tomatoes
  • 1 1 jalapeño pepper
  • 1/2 cup 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro
  • to taste salt
  • to taste black pepper
  1. Peel and dice the potatoes into small cubes.
  2. Heat olive oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until golden and crispy, about 10 minutes.
  3. While potatoes cook, dice the onion, mince the garlic, and halve the cherry tomatoes. Slice the jalapeño (remove seeds for less heat).
  4. Add onion, garlic, and jalapeño to the skillet with potatoes. Cook until onions are translucent, about 3-4 minutes.
  5. Stir in cherry tomatoes and cook for another 2 minutes until they soften slightly.
  6. Season with salt and black pepper to taste. Remove from heat and sprinkle with shredded cheese and chopped cilantro.
  7. Cover the skillet briefly to melt the cheese, about 1-2 minutes.
  8. Serve hot, garnished with additional cilantro if desired.
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Mexican Street-Style Chicken Quesadillas

Mexican Street-Style Chicken Quesadillas

Mexican · 40 min · chicken · high-protein

Ingredients & steps ↓
  • 2 cups Cooked chicken breast, shredded
  • 4 large Flour tortillas
  • 1 1/2 cups Mexican shredded cheese (e.g., Oaxaca or Monterey Jack)
  • 1/4 cup Fresh cilantro, chopped
  • 1/2 cup Salsa or pico de gallo
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Place one tortilla in the skillet, sprinkle half of the shredded chicken and cheese evenly over half of the tortilla.
  3. Fold the tortilla over to enclose the filling, pressing gently.
  4. Cook for 3-4 minutes on each side, until golden brown and cheese is melted.
  5. Repeat with remaining tortillas and filling.
  6. Slice each quesadilla into wedges and garnish with chopped cilantro and salsa.
  7. Serve hot with extra salsa on the side.
  8. Enjoy your quick and flavorful Mexican quesadillas.
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Mexican Street-Style Chicken Rice Bowls

Mexican Street-Style Chicken Rice Bowls

Mexican · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 4 pieces (about 1 lb) boneless, skinless chicken breasts
  • 1 1/2 cups long-grain white rice
  • 3 bell peppers (assorted colors)
  • 1 red onion
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • to taste salt
  • to taste black pepper
  • 1/4 cup fresh cilantro
  1. Cook the rice: Rinse rice under cold water. In a pot, bring 3 cups of water to a boil, add rice with a pinch of salt, reduce heat, cover, and simmer for 15 minutes until tender.
  2. Prepare the chicken: While rice cooks, cut chicken into bite-sized pieces. In a bowl, toss with cumin, paprika, oregano, salt, pepper, and 1 tablespoon of olive oil.
  3. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 8-10 minutes until browned and cooked through. Remove from skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add diced bell peppers and chopped red onion. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute.
  5. Combine ingredients: Return cooked chicken to the skillet with vegetables. Squeeze fresh lime juice over the mixture. Stir to combine and heat through.
  6. Assemble bowls: Fluff the cooked rice with a fork. Divide rice into bowls, top with the chicken and vegetable mixture.
  7. Garnish: Chop cilantro and sprinkle over each bowl. Serve immediately with extra lime wedges if desired.
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Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers

Mexican · 40 min · turkey · gluten-free

Ingredients & steps ↓
  • 4 large Bell peppers
  • 1 lb Ground beef or turkey
  • 1 cup Cooked rice
  • 1 can (15 oz) Black beans, drained and rinsed
  • 1/2 cup Corn kernels
  • 1/2 cup Tomato sauce
  • 1 cup Cheddar cheese, shredded
  • 2 tbsp Olive oil
  • to taste Spices (cumin, chili powder, garlic powder, salt, pepper)
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add ground meat and cook until browned. Season with cumin, chili powder, garlic powder, salt, and pepper.
  3. Stir in cooked rice, black beans, corn, and tomato sauce. Cook for 5 minutes to combine flavors.
  4. Stuff each bell pepper with the meat and rice mixture. Place peppers upright in a baking dish.
  5. Sprinkle shredded cheese over the stuffed peppers.
  6. Bake in the preheated oven for 25-30 minutes, until peppers are tender and cheese is melted and bubbly.
  7. Serve hot, garnished with fresh cilantro or a squeeze of lime if desired.
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Mexican Sweet Potato & Black Bean Salad Bowl

Mexican Sweet Potato & Black Bean Salad Bowl

Mexican · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp cumin
  • to taste salt
  • 1 can (15 oz) black beans (canned, drained and rinsed)
  • 1 cup corn kernels (frozen or fresh)
  • 1 red bell pepper
  • 1 large avocado
  • 1/4 cup fresh cilantro
  • 1 lime
  • 1/2 cup Greek yogurt (plain, full-fat)
  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, cumin, and salt. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. While the sweet potatoes are roasting, in a large bowl, combine drained black beans, corn, chopped red bell pepper, and chopped cilantro.
  3. Dice the avocado and set aside.
  4. Once the sweet potatoes are done, add them to the bowl with the other ingredients. Squeeze lime juice over the mixture and toss gently to combine.
  5. Divide the salad into four bowls, top each with a dollop of Greek yogurt, and garnish with additional cilantro if desired.
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Mexican Sweet Potato & Black Bean Tacos

Mexican Sweet Potato & Black Bean Tacos

Mexican · 40 min · beans · vegetarian

Ingredients & steps ↓
  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • to taste salt
  • 1 can (15 oz) black beans (cooked or canned)
  • 8 small corn tortillas
  • 1/4 cup fresh cilantro
  • 1 lime
  • 1 small red onion
  • 1/4 cup feta cheese (optional)
  1. Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon olive oil, cumin, paprika, and salt. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
  2. While the sweet potatoes roast, finely chop the red onion and cilantro. Drain and rinse the black beans. Slice the lime into wedges.
  3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced red onion and cook until translucent, about 3-4 minutes. Add the black beans and cook for another 2-3 minutes to heat through.
  4. Warm the corn tortillas in a dry skillet or microwave covered with a damp towel.
  5. Assemble the tacos by dividing the roasted sweet potatoes and black bean mixture among the tortillas. Top with chopped cilantro, a squeeze of lime, and feta cheese if using.
  6. Serve immediately with extra lime wedges on the side.
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Minestrone Soup with White Beans

Minestrone Soup with White Beans

Italian · 50 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 15 oz can cannellini beans
  • 14 oz canned diced tomatoes
  • 2 carrot
  • 2 celery stalk
  • 1 zucchini
  • 1 yellow onion
  • 6 cups vegetable broth
  • 1 cup ditalini pasta
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  1. Saute diced onion, carrot, and celery in olive oil until softened, about 8 minutes.
  2. Add diced tomatoes, oregano, and vegetable broth; bring to a simmer.
  3. Add diced zucchini and beans and simmer 15 minutes.
  4. Stir in ditalini and cook until tender, about 9 minutes.
  5. Season to taste and serve hot.
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Miso Butter Cod

Miso Butter Cod

Japanese · 30 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 cod fillets
  • 3 tbsp white miso paste
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 2 tbsp unsalted butter
  • 2 scallions
  1. Whisk white miso, mirin, sake and sugar into a smooth marinade.
  2. Pat cod dry and coat all over with the miso marinade; rest 15 minutes (or up to overnight).
  3. Heat oven to 200C. Wipe off excess marinade and place cod on a lined tray.
  4. Roast 12-14 minutes until the fish flakes and reaches 55C internal temp.
  5. Melt butter in a small pan until nutty, then spoon over the cod and scatter with sliced scallions.
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Miso Ginger Marinated Chicken

Miso Ginger Marinated Chicken

Japanese · 45 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 900 g boneless chicken thighs
  • 4 tbsp miso paste
  • 3 tbsp mirin
  • 2 tbsp sake
  • 2 thumbs fresh ginger
  • 3 cloves garlic
  • 1 tbsp toasted sesame oil
  • 1 tbsp sugar
  1. Whisk miso, mirin, sake, grated ginger, minced garlic, sesame oil and sugar into a marinade.
  2. Coat the chicken thighs thoroughly and refrigerate at least 30 minutes or up to 2 days.
  3. Heat oven to 200C. Lay the chicken on a lined tray, wiping off excess marinade.
  4. Roast 22-25 minutes until caramelized and the internal temp reaches 74C.
  5. Rest 5 minutes, then slice for bowls, bento or salads; portion and chill.
  6. Store cooked portions for the week or freeze extra marinated raw thighs.
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Mole Poblano con Pollo

Mole Poblano con Pollo

Mexican · 60 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 3 lb bone-in chicken thighs
  • 3 mulato chiles
  • 3 ancho chiles
  • 2 oz Mexican chocolate
  • 3 roma tomatoes
  • 3 tbsp sesame seeds
  • 1/4 cup raw almonds
  • 1/4 cup raisins
  • 1 corn tortilla
  • 4 cups chicken broth
  • 1/2 tsp ground cinnamon
  1. Simmer the chicken thighs in the broth for 20 minutes, then reserve the broth.
  2. Toast the chiles briefly, then soak in hot water for 10 minutes.
  3. Toast sesame seeds, almonds, and a torn tortilla in a dry pan, then blend with the drained chiles, tomatoes, raisins, cinnamon, and reserved broth until smooth.
  4. Fry the blended mole paste in 2 tbsp oil for 10 minutes, stirring constantly.
  5. Melt in the Mexican chocolate and loosen with broth to a velvety sauce; season with salt.
  6. Nestle the chicken into the mole and simmer for 10 minutes, then serve sprinkled with sesame seeds.
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Molletes with Pico de Gallo

Molletes with Pico de Gallo

Mexican · 18 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 bolillo rolls
  • 1.5 cups canned refried pinto beans
  • 1.5 cups shredded Oaxaca cheese
  • 2 roma tomatoes
  • 1/4 white onion
  • 1 serrano chile
  • 3 tbsp fresh cilantro
  • 1 lime
  • 2 tbsp butter
  1. Heat the oven broiler and split the bolillos lengthwise, pulling out a little crumb to make a well.
  2. Butter the cut sides and toast under the broiler for 2 minutes until golden.
  3. Warm the refried beans and spread a thick layer into each roll half.
  4. Top with shredded Oaxaca cheese and broil for 4 to 5 minutes until melted and bubbling.
  5. Dice tomatoes, onion, serrano, and cilantro and toss with lime juice and salt for pico de gallo.
  6. Spoon the pico de gallo over the melted cheese and serve immediately.
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Moroccan Chicken Tagine with Preserved Lemon and Olives

Moroccan Chicken Tagine with Preserved Lemon and Olives

African · 60 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 6 pieces bone-in chicken thighs
  • 2 large yellow onion
  • 1 whole preserved lemon
  • 1 cup green cracked olives
  • 4 garlic cloves
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 pinch saffron threads
  • 1 bunch fresh cilantro
  • 3 tbsp olive oil
  1. Toss chicken thighs with turmeric, ginger, grated garlic, salt, and pepper; let sit 10 minutes while you slice the onions thinly.
  2. Heat olive oil in a heavy pot or tagine over medium-high and brown the chicken skin-side down 4 minutes per side, then remove.
  3. Lower heat to medium, soften onions 8 minutes, then bloom saffron in 2 tbsp warm water and add with 1 cup water.
  4. Nestle chicken back in, cover, and simmer gently 25 minutes until the meat pulls from the bone.
  5. Rinse preserved lemon, scrape out pulp, slice the rind, and add with olives for the last 8 minutes.
  6. Finish with chopped cilantro and reduce the sauce uncovered 3 minutes if loose. Serve with bread or couscous.
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Moroccan Chickpea Harira Soup

Moroccan Chickpea Harira Soup

African · 50 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 can canned chickpeas
  • 3/4 cup brown lentils
  • 2 cups canned crushed tomatoes
  • 1 yellow onion
  • 2 stalks celery
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 bunch fresh cilantro
  • 1/2 cup vermicelli noodles
  • 2 tbsp olive oil
  1. Soften chopped onion and celery in olive oil over medium 6 minutes.
  2. Stir in ginger and turmeric and bloom 1 minute, then add tomatoes and cook 4 minutes.
  3. Add lentils and 5 cups water and simmer 20 minutes until the lentils are tender.
  4. Add chickpeas and vermicelli and cook 6 minutes until the noodles soften.
  5. Season with salt, stir in chopped cilantro, and serve with lemon wedges.
  6. Thin with water if the soup gets too thick.
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Moroccan Chickpea and Squash Tagine

Moroccan Chickpea and Squash Tagine

Mediterranean · 45 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cans (400g each) canned chickpeas
  • 500g, cubed butternut squash
  • 1 can (400g) canned diced tomatoes
  • 1, diced yellow onion
  • 2 tsp ras el hanout
  • 1/2 tsp ground cinnamon
  • 1/3 cup, chopped dried apricots
  • 1 cup whole-wheat couscous
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup, chopped fresh cilantro
  1. Heat olive oil in a large pot and soften the onion over medium heat for 5 minutes.
  2. Add the ras el hanout and cinnamon and stir for 1 minute until fragrant.
  3. Add the squash, chickpeas, tomatoes, apricots, and a cup of water, then season with salt.
  4. Cover and simmer for 25 minutes until the squash is tender.
  5. Meanwhile, steam the couscous with boiling water for 5 minutes and fluff with a fork.
  6. Spoon the tagine over the couscous and finish with fresh cilantro.
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Moroccan Vegetable Tagine with Chickpeas

Moroccan Vegetable Tagine with Chickpeas

African · 55 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans canned chickpeas
  • 3 carrot
  • 2 zucchini
  • 1 yellow onion
  • 1 can canned diced tomatoes
  • 1 tbsp ras el hanout
  • 1/2 cup dried apricots
  • 1.5 cups vegetable broth
  • 3 tbsp olive oil
  • 1/2 bunch fresh parsley
  1. Soften chopped onion in olive oil over medium 6 minutes, then stir in ras el hanout and bloom 1 minute.
  2. Add carrots and tomatoes with the broth and simmer 12 minutes until the carrots begin to soften.
  3. Add chickpeas, zucchini, and chopped apricots and cook 15 minutes more until everything is tender.
  4. Season with salt and reduce uncovered if the sauce is loose.
  5. Fold in chopped parsley and serve over couscous.
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Moules Marinieres

Moules Marinieres

French · 30 min · shrimp · pescatarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb fresh mussels
  • 1 cup dry white wine
  • 2 minced shallots
  • 3 cloves minced garlic
  • 3 tbsp unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1 loaf baguette
  • 1/2 tsp black pepper
  1. Scrub the mussels under cold water and pull off any beards, discarding any that stay open when tapped.
  2. Melt the butter in a large pot and sweat the shallots and garlic until soft but not browned.
  3. Pour in the white wine and bring to a boil.
  4. Add the mussels, cover, and steam for 4 to 5 minutes, shaking the pot, until the shells open.
  5. Discard any unopened mussels, stir in the parsley and pepper, and serve with baguette to soak up the broth.
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Muhammara Red Pepper Walnut Dip Plate

Muhammara Red Pepper Walnut Dip Plate

Middle-eastern · 20 min · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 2 cups jarred roasted red peppers
  • 1 cup shelled walnuts
  • 2 tbsp pomegranate molasses
  • 1/3 cup plain breadcrumbs
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper
  • 1/4 cup extra-virgin olive oil
  • to serve warm flatbread
  1. Toast the walnuts in a dry skillet until fragrant, 5 minutes, and cool.
  2. Pulse walnuts and breadcrumbs in a processor to a coarse meal.
  3. Add drained peppers, pomegranate molasses, cumin, Aleppo pepper, and salt.
  4. Blend to a textured spread while streaming in the olive oil.
  5. Taste and balance the sweet-tart-spicy notes.
  6. Spread on a plate, drizzle with oil, and serve with warm flatbread.
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Napa Cabbage Kimchi

Napa Cabbage Kimchi

Korean · 60 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 2 heads napa cabbage
  • 1 cup coarse sea salt
  • 1 cup gochugaru chili flakes
  • 1 Korean radish (mu), julienned
  • 10 cloves garlic cloves, minced
  • 2 tbsp ginger, grated
  • 1 bunch green onions, chopped
  • 1 tbsp sugar
  • 2 tbsp glutinous rice flour
  1. Quarter the cabbage, salt between every leaf, and let sit 2 hours until wilted, then rinse three times and drain.
  2. Cook the rice flour with 1 cup water into a thin paste and cool.
  3. Mix the rice paste with gochugaru, garlic, ginger, sugar, radish, and green onions into a seasoning paste.
  4. Wearing gloves, rub the paste into every layer of the cabbage.
  5. Pack tightly into a clean jar, pressing out air and leaving headspace.
  6. Leave at room temperature 1 to 2 days to ferment, then refrigerate.
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Nashville Hot Fried Chicken

Nashville Hot Fried Chicken

Bbq · 50 min · chicken · low-carb, high-protein

Ingredients & steps ↓
  • 3 lb bone-in chicken pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 3 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 6 cups peanut oil
  1. Soak the chicken in buttermilk with 1 tbsp salt for at least 20 minutes.
  2. Dredge each piece in flour seasoned with garlic powder, pressing to coat well.
  3. Heat the peanut oil to 325°F and fry the chicken in batches until the internal temperature reaches 165°F, about 12 to 15 minutes.
  4. Whisk 1 cup of the hot frying oil with the cayenne, brown sugar, and a pinch of salt to make the Nashville hot paste.
  5. Brush the fried chicken all over with the hot paste and serve on white bread with pickles.
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Natto Rice Breakfast Bowl

Natto Rice Breakfast Bowl

Japanese · 10 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 packs natto fermented soybeans
  • 2 cups cooked short-grain rice
  • 2 tsp soy sauce
  • 0.5 tsp japanese hot mustard (karashi)
  • 1 scallions
  • 1 nori sheets
  1. Open the natto packs and add the included mustard and a little soy sauce.
  2. Stir the natto vigorously for about 30 seconds until it turns sticky and foamy.
  3. Reheat the rice until hot and divide into two bowls.
  4. Spoon the natto over the rice and top with sliced scallion and torn nori.
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Nigerian Akara Black-Eyed Pea Fritters

Nigerian Akara Black-Eyed Pea Fritters

African · 20 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 cups peeled black-eyed peas
  • 1/2 yellow onion
  • 1/2 scotch bonnet pepper
  • 1/4 red bell pepper
  • 1/2 tsp salt
  • 2 cups for frying vegetable oil
  1. Soak the peeled black-eyed peas 10 minutes, then blend with onion, pepper, and just enough water into a thick, fluffy batter.
  2. Whip the batter vigorously with a spoon 2 minutes to aerate it, then season with salt.
  3. Heat oil in a deep pan to 350 F.
  4. Drop heaping spoonfuls of batter into the oil and fry 3 minutes per side until deep golden.
  5. Drain the fritters on paper towels.
  6. Serve hot with bread or pap for breakfast.
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Nigerian Beef Jollof Rice

Nigerian Beef Jollof Rice

African · 60 min · beef · gluten-free, dairy-free

Ingredients & steps ↓
  • 3 cups long-grain parboiled rice
  • 1 lb beef stew chunks
  • 1 can (28 oz) canned plum tomatoes
  • 2 red bell pepper
  • 2 yellow onion
  • 1 Scotch bonnet pepper
  • 3 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tsp dried thyme
  • 1/3 cup vegetable oil
  1. Simmer beef with one chopped onion, salt, and curry powder in 3 cups water 25 minutes; reserve the beef and stock.
  2. Blend tomatoes, bell peppers, Scotch bonnet, and remaining onion into a smooth base.
  3. Fry tomato paste in oil over medium 3 minutes, then add the blended base and cook down 12 minutes until thick and jammy.
  4. Stir in thyme and 2 cups of the reserved beef stock, then add the rinsed rice.
  5. Cover tightly, reduce to low, and steam 25 minutes without stirring until the rice is tender and slightly smoky at the bottom.
  6. Fold in the beef, fluff gently, and rest 5 minutes before serving.
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North African Merguez and Eggs Skillet

North African Merguez and Eggs Skillet

Mediterranean · 18 min · lamb · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 200g merguez lamb sausage
  • 4 large eggs
  • 1/2, sliced red onion
  • 1 cup, halved cherry tomatoes
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp, chopped fresh cilantro
  • 1/2 tsp ground cumin
  1. Heat olive oil in a skillet over medium heat and brown the merguez, sliced into coins, for 5 minutes.
  2. Add the onion and cook for 3 minutes until softened.
  3. Stir in the cherry tomatoes and cumin and cook for 2 minutes until they begin to break down.
  4. Push the mixture to the sides and crack the eggs into the center.
  5. Cook for 3 to 4 minutes until the whites set, then scatter cilantro over the top and serve.
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North African Shakshuka with Feta

North African Shakshuka with Feta

African · 20 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 4 eggs
  • 2 cups canned crushed tomatoes
  • 1 red bell pepper
  • 1/2 yellow onion
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/3 cup feta cheese
  • 2 tbsp olive oil
  1. Soften chopped onion and bell pepper in olive oil over medium 5 minutes.
  2. Add garlic, cumin, and paprika and bloom 1 minute.
  3. Pour in the tomatoes, season with salt, and simmer 6 minutes until thickened.
  4. Make four wells in the sauce and crack an egg into each.
  5. Cover and cook 5 minutes until the whites are set but the yolks stay runny.
  6. Crumble feta over the top and serve with bread.
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Oeufs en Cocotte

Oeufs en Cocotte

French · 20 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 4 large eggs
  • 4 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 1 tbsp chopped fresh chives
  • 1/4 cup grated gruyere cheese
  • 1/4 tsp fine sea salt
  • 1 pinch black pepper
  1. Heat the oven to 375F and butter four small ramekins.
  2. Spoon a tablespoon of cream into each ramekin and sprinkle with a little grated gruyere.
  3. Crack one egg into each ramekin, season with salt and pepper, and top with the remaining cheese.
  4. Set the ramekins in a baking dish and pour hot water halfway up their sides to make a bain-marie.
  5. Bake for 10 to 12 minutes until the whites are just set but the yolks remain runny, then scatter with chives and serve with toast.
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Omelette aux Fines Herbes

Omelette aux Fines Herbes

French · 12 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 3 large eggs
  • 1 tbsp unsalted butter
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1 tsp chopped fresh tarragon
  • 1/4 tsp fine sea salt
  • 1 pinch black pepper
  1. Whisk the eggs with the salt and pepper until fully blended and slightly frothy, then stir in the chopped herbs.
  2. Melt the butter in an 8-inch nonstick pan over medium heat until it foams but does not brown.
  3. Pour in the eggs and, using a spatula, stir gently while shaking the pan for about 30 seconds until soft curds form.
  4. Stop stirring and let the omelette set for 30 seconds, keeping the center slightly moist.
  5. Tilt the pan and fold the omelette in thirds, then roll it onto a warm plate seam-side down and serve immediately.
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Oven-Baked Salmon with Asparagus

Oven-Baked Salmon with Asparagus

· 40 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lbs salmon fillets
  • 1 bunch asparagus spears
  • 2 tbsp olive oil
  • 1 lemon
  • 1 tsp dried thyme
  • to taste salt & pepper
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with aluminum foil for easy cleanup.
  3. Place salmon fillets skin-side down on the baking sheet.
  4. Sprinkle dried thyme, salt, and pepper over the salmon.
  5. Toss asparagus with 1 tbsp olive oil, salt, and pepper, then spread around the salmon on the sheet.
  6. Bake in the oven for 12-15 minutes, until the salmon flakes easily with a fork and internal temp reaches 145°F.
  7. Squeeze lemon juice over the salmon and asparagus before serving.
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Oven-Roasted Salmon with Asparagus

Oven-Roasted Salmon with Asparagus

· 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lbs salmon fillets
  • 1 bunch asparagus spears
  • 1 lemon lemon slices
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • to taste salt & pepper
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with aluminum foil for easy cleanup.
  3. Place salmon fillets on the prepared sheet, skin-side down if skin-on.
  4. Brush salmon with 1 tbsp olive oil, sprinkle with garlic powder, salt, and pepper.
  5. Arrange asparagus spears around the salmon, drizzle with remaining olive oil, and season lightly.
  6. Lay lemon slices on top of salmon for flavor.
  7. Bake for 15-20 minutes, until salmon flakes easily with a fork and internal temperature reaches 145°F.
  8. Check asparagus; it should be tender and slightly caramelized.
  9. Serve hot, garnished with extra lemon if desired.
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Overnight Steel-Cut Oats Meal Prep

Overnight Steel-Cut Oats Meal Prep

American · 40 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cups steel-cut oats
  • 3 cups whole milk
  • 3 cups water
  • 1/3 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/2 tsp salt
  1. Bring milk, water, and salt to a gentle boil in a pot.
  2. Stir in steel-cut oats and reduce to a low simmer.
  3. Cook uncovered 25 minutes, stirring occasionally, until thick and creamy.
  4. Stir in maple syrup and cinnamon.
  5. Cool, then portion into six containers.
  6. Top each with walnuts and dried cranberries before refrigerating.
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Oyakodon Chicken and Egg Bowl

Oyakodon Chicken and Egg Bowl

Japanese · 25 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 400 g boneless chicken thighs
  • 6 eggs
  • 1 yellow onion
  • 1 cup dashi stock
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tsp sugar
  • 4 cups cooked short-grain rice
  • 2 scallions
  1. Cut chicken into bite-size pieces and slice onion thinly. Beat eggs loosely, keeping streaks.
  2. Simmer dashi, soy sauce, mirin and sugar in a small pan; add onion and cook 3 minutes.
  3. Add chicken and simmer 6-7 minutes until cooked through to 74C.
  4. Pour two-thirds of the beaten egg over the top and cover; cook 1 minute.
  5. Add the rest of the egg, cover, and cook 30-60 seconds until just set but still soft.
  6. Slide over bowls of hot rice and top with sliced scallions.
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Pad Kra Pao Moo (Thai Basil Pork)

Pad Kra Pao Moo (Thai Basil Pork)

Thai · 20 min · pork · dairy-free, low-carb

Ingredients & steps ↓
  • 1 lb ground pork
  • 1.5 cups holy basil leaves
  • 5 cloves garlic
  • 5 Thai bird chilies
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 3 cups cooked jasmine rice
  1. Pound the garlic and chilies into a rough paste in a mortar.
  2. Heat the oil in a wok over high heat and fry the garlic-chili paste for 30 seconds until fragrant.
  3. Add the ground pork and stir-fry 5 minutes, breaking it up, until browned and cooked through.
  4. Add the oyster sauce, soy sauce, fish sauce, and sugar and toss 1 minute.
  5. Turn off the heat and fold in the holy basil until just wilted; serve over jasmine rice.
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Pad Kra Pao Tao Hu Kai Dao (Basil Tofu with Fried Egg)

Pad Kra Pao Tao Hu Kai Dao (Basil Tofu with Fried Egg)

Thai · 22 min · tofu · vegetarian, dairy-free, low-carb

Ingredients & steps ↓
  • 14 oz firm tofu, crumbled
  • 2 eggs
  • 1.5 cups holy basil leaves
  • 5 cloves garlic
  • 4 Thai bird chilies
  • 2 tbsp soy sauce
  • 2 tbsp vegetarian oyster sauce
  • 1 tsp sugar
  • 4 tbsp vegetable oil
  • 3 cups cooked jasmine rice
  1. Fry each egg in 2 tbsp hot oil over high heat until the edges are crispy and the yolk still runny; set aside.
  2. Pound the garlic and chilies into a paste and fry in the remaining oil for 30 seconds.
  3. Add the crumbled tofu and stir-fry 5 minutes until lightly golden.
  4. Add the soy sauce, vegetarian oyster sauce, and sugar and toss 1 minute.
  5. Fold in the holy basil off the heat and serve over rice topped with a crispy fried egg.
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Pad Krapow Gai (Thai Basil Chicken)

Pad Krapow Gai (Thai Basil Chicken)

Thai · 20 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb ground chicken or turkey
  • 6 cloves garlic, minced
  • 2 Thai chilies or jalapeño, minced
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1.5 cups Thai basil or sweet basil
  • 2 tbsp vegetable oil
  • 2 eggs
  • 3 cups jasmine rice, cooked
  1. Mix oyster, soy, fish sauce, sugar in a small bowl.
  2. Heat oil in a wok or wide skillet over high. Add garlic + chilies; stir 20 sec.
  3. Add chicken; break apart and stir-fry 4 min until cooked. Add sauce mixture; toss 30 sec.
  4. Off heat, fold in basil until wilted. Meanwhile, fry the eggs sunny-side up in a separate pan. Serve over rice with the egg on top.
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Pad Pak Bung Fai Daeng (Stir-Fried Morning Glory)

Pad Pak Bung Fai Daeng (Stir-Fried Morning Glory)

Thai · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 large bunch water spinach (morning glory)
  • 5 cloves garlic, chopped
  • 4 Thai bird chilies, crushed
  • 2 tbsp fermented soybean paste (tao jiao)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 3 tbsp vegetable oil
  1. Cut the morning glory into 3-inch lengths, keeping stems and leaves separate.
  2. Heat the oil in a wok until smoking hot over the highest heat.
  3. Add the garlic and crushed chilies and stir for 10 seconds.
  4. Add the stems first and stir-fry 30 seconds, then add the leaves, soybean paste, soy sauce, and sugar.
  5. Toss hard for 1 minute until the greens are just wilted but still bright and serve immediately.
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Pad Prik King Tao Hu (Vegan Tofu with Curry Paste)

Pad Prik King Tao Hu (Vegan Tofu with Curry Paste)

Thai · 25 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 14 oz firm tofu, sliced
  • 2 cups Chinese long beans, cut
  • 3 tbsp red curry paste (vegan)
  • 4 kaffir lime leaves, slivered
  • 2 tbsp soy sauce
  • 1 tbsp palm sugar
  • 3 tbsp vegetable oil
  • 3 cups cooked jasmine rice
  1. Pat the tofu dry, then pan-fry in the oil over medium-high heat for 6 minutes until golden on all sides; remove and set aside.
  2. In the same pan, fry the red curry paste for 2 minutes until fragrant.
  3. Add the long beans and stir-fry 3 minutes until crisp-tender.
  4. Return the tofu, add soy sauce and palm sugar, and toss to coat evenly.
  5. Fold in the slivered lime leaves and serve over jasmine rice.
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Pad See Ew (Soy-Sauce Stir-Fry Noodles)

Pad See Ew (Soy-Sauce Stir-Fry Noodles)

Thai · 25 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 10 oz fresh or 8 oz dried wide rice noodles
  • 12 oz boneless chicken thighs, sliced
  • 6 oz Chinese broccoli or broccolini
  • 4 cloves garlic, minced
  • 2 eggs
  • 2 tbsp dark soy sauce
  • 2 tbsp regular soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 3 tbsp vegetable oil
  • 1/4 tsp white pepper
  1. If using dried noodles, soak in hot water 8 min until pliable; drain. Mix the sauces + sugar in a small bowl.
  2. Heat oil in a wok over high. Add garlic, stir 15 sec. Add chicken; stir-fry 3 min until cooked.
  3. Push to one side; crack eggs into the open space, scramble 30 sec, then break into the chicken.
  4. Add broccoli; toss 1 min. Add noodles + sauce; toss rapidly with two utensils, getting some char on the noodles. Season with white pepper; serve.
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Pad See Ew Moo (Pork Soy Sauce Noodles)

Pad See Ew Moo (Pork Soy Sauce Noodles)

Thai · 30 min · pork · dairy-free

Ingredients & steps ↓
  • 12 oz fresh wide rice noodles
  • 10 oz pork loin, sliced
  • 3 cups Chinese broccoli, cut
  • 2 eggs
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 3 cloves garlic, minced
  • 3 tbsp vegetable oil
  • 1/2 tsp white pepper
  1. Whisk both soy sauces, oyster sauce, sugar, and white pepper into a sauce.
  2. Heat oil in a wok over high heat and sear the pork with garlic for 3 minutes until browned.
  3. Add the Chinese broccoli stems, stir-fry 1 minute, then push everything to one side.
  4. Scramble the eggs in the open space, then add the noodles and sauce.
  5. Toss over high heat for 2 to 3 minutes, letting the noodles char slightly for smoky flavor.
  6. Add the broccoli leaves at the end and cook until just wilted.
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Pad Thai Gai (Chicken Pad Thai)

Pad Thai Gai (Chicken Pad Thai)

Thai · 35 min · chicken · dairy-free

Ingredients & steps ↓
  • 8 oz flat rice noodles
  • 10 oz chicken breast, sliced
  • 2 eggs
  • 3 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 2 cups bean sprouts
  • 1/2 cup garlic chives
  • 1/3 cup roasted peanuts, crushed
  • 4 oz firm tofu, cubed
  • 3 tbsp vegetable oil
  • 1 lime wedges
  1. Soak the rice noodles in warm water for 20 minutes until pliable but not soft, then drain.
  2. Whisk tamarind paste, fish sauce, and palm sugar into a sauce and set aside.
  3. Heat oil in a wok over high heat, brown the chicken 3 to 4 minutes, then add tofu and garlic and stir-fry 1 minute.
  4. Push everything aside, scramble the eggs in the open space, then add the drained noodles and sauce.
  5. Toss constantly for 3 minutes until the noodles absorb the sauce and turn glossy.
  6. Fold in bean sprouts and garlic chives, cook 30 seconds, and finish with crushed peanuts and lime.
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Paella Valenciana

Paella Valenciana

Spanish · 65 min · chicken · gluten-free

Ingredients & steps ↓
  • 400 g bomba paella rice
  • 600 g bone-in chicken thighs
  • 200 g green flat beans
  • 150 g cooked butter beans
  • 150 g canned grated tomato
  • 1 pinch saffron threads
  • 1 tsp sweet pimenton
  • 1 litre chicken stock
  • 60 ml olive oil
  • 2 tsp fine salt
  1. Brown the chicken pieces in olive oil in a paella pan for 10 minutes, then push to the side.
  2. Fry the green beans 4 minutes, add the grated tomato and pimenton, and cook 3 minutes.
  3. Pour in the hot stock steeped with saffron and the butter beans, and season; simmer 5 minutes.
  4. Scatter in the rice evenly and do not stir again.
  5. Cook over medium heat 18 minutes until the liquid is absorbed and the rice is tender.
  6. Rest off the heat, covered loosely, for 5 minutes before serving in wedges.
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Paella de Marisco

Paella de Marisco

Spanish · 60 min · shrimp · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 400 g bomba paella rice
  • 300 g raw prawns
  • 300 g mussels
  • 200 g cleaned squid
  • 150 g canned grated tomato
  • 1 pinch saffron threads
  • 1 tsp sweet pimenton
  • 1 litre fish stock
  • 3 garlic cloves
  • 60 ml olive oil
  • 2 tsp fine salt
  1. Sear the prawns briefly in olive oil in a paella pan and set aside; fry the sliced squid 3 minutes.
  2. Add the garlic, tomato, and pimenton and cook 3 minutes into a sofrito.
  3. Pour in the hot stock steeped with saffron, season, and simmer 5 minutes.
  4. Scatter in the rice evenly and do not stir.
  5. Cook 15 minutes, then nestle in the mussels and prawns and cook 5 more minutes until the mussels open and the rice is tender.
  6. Rest 5 minutes off the heat before serving.
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Pain Perdu

Pain Perdu

French · 18 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 4 thick slices day-old brioche
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 2 tbsp unsalted butter
  1. Whisk the eggs, milk, sugar, vanilla, and cinnamon in a shallow dish until smooth.
  2. Soak each brioche slice for about 20 seconds per side so it absorbs the custard without falling apart.
  3. Melt the butter in a skillet over medium heat until foaming.
  4. Cook the soaked slices for 2 to 3 minutes per side until deeply golden and set in the center.
  5. Serve warm dusted with sugar or drizzled with maple syrup.
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Palak Paneer

Palak Paneer

Indian · 40 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 500 g fresh spinach
  • 250 g paneer
  • 1 medium yellow onion
  • 1 roma tomato
  • 1 tbsp ginger-garlic paste
  • 1 green chili
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 tbsp heavy cream
  • 2 tbsp neutral oil
  1. Blanch spinach in boiling water 2 minutes, shock in cold water, then blend to a coarse puree with the green chili.
  2. Pan-fry paneer cubes in 1 tbsp oil over medium heat 2-3 minutes until lightly golden; set aside.
  3. In remaining oil saute chopped onion 5 minutes, add ginger-garlic paste and cook 1 minute, then add chopped tomato and cook 4 minutes until soft.
  4. Stir in cumin and garam masala, add spinach puree with 1/4 cup water and simmer 6-8 minutes.
  5. Fold in paneer and cream, warm through 2 minutes and season with salt.
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Paleo Chinese Breakfast Egg & Veggie Stir-Fry

Paleo Chinese Breakfast Egg & Veggie Stir-Fry

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 8 large Eggs
  • 2 Bell peppers (mixed colors)
  • 2 Zucchini
  • 3 cloves Garlic
  • 1 inch piece Ginger
  • 3 tbsp Coconut aminos
  • 2 tbsp Coconut oil
  • 2 stalks Green onions
  1. Dice the bell peppers and zucchini into bite-sized pieces.
  2. Mince the garlic and ginger.
  3. Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
  4. Add garlic and ginger; sauté until fragrant, about 30 seconds.
  5. Add bell peppers and zucchini; stir-fry for about 5-7 minutes until tender.
  6. Push the vegetables to one side of the skillet; crack eggs into the empty side and scramble until just set.
  7. Mix the eggs with the vegetables, add coconut aminos, and cook for another 2 minutes.
  8. Garnish with sliced green onions before serving.
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Paleo Chinese Breakfast Stir-Fry with Shrimp and Vegetables

Paleo Chinese Breakfast Stir-Fry with Shrimp and Vegetables

Chinese · 25 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 1 lb Large shrimp, peeled and deveined
  • 2 Bell peppers (red, yellow, or orange)
  • 2 cups Broccoli florets
  • 2 Carrots
  • 3 Garlic cloves
  • 1-inch piece Fresh ginger
  • 3 tablespoons Coconut aminos
  • 2 tablespoons Coconut oil
  • 2 Green onions
  1. Peel and devein the shrimp if not already done. Mince garlic and ginger. Slice bell peppers and carrots into thin strips. Chop green onions for garnish.
  2. Heat coconut oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
  3. Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove and set aside.
  4. In the same skillet, add bell peppers, carrots, and broccoli. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
  5. Return shrimp to the skillet. Pour in coconut aminos and stir to combine. Cook for another 2 minutes to heat everything through.
  6. Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.
  7. Serve hot, directly from the skillet for a quick and flavorful paleo breakfast.
  8. Enjoy your healthy, protein-packed paleo Chinese stir-fry to start your day!
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Paleo Chinese-Inspired Stir-Fried Shrimp and Vegetables

Paleo Chinese-Inspired Stir-Fried Shrimp and Vegetables

Chinese · 40 min · shrimp · pescatarian, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 1 lb Shrimp, peeled and deveined
  • 2 cups sliced Bell peppers (red, yellow, or green)
  • 2 cups Broccoli florets
  • 1 cup Carrots, sliced
  • 3 Garlic cloves, minced
  • 1 tbsp Ginger, grated
  • 3 tbsp Coconut aminos (soy sauce substitute)
  • 2 tbsp Coconut oil
  • 2 stalks Green onions, chopped
  1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
  2. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
  3. In the same skillet, add the remaining coconut oil. Sauté garlic and ginger until fragrant, about 1 minute.
  4. Add the sliced bell peppers, broccoli florets, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  5. Return the cooked shrimp to the skillet. Pour in coconut aminos and toss everything together to combine.
  6. Cook for another 2-3 minutes until heated through and flavors meld.
  7. Remove from heat and garnish with chopped green onions before serving.
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Paleo Chinese-Inspired Stir-Fry Chicken with Vegetables

Paleo Chinese-Inspired Stir-Fry Chicken with Vegetables

Chinese · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb boneless, skinless chicken breasts
  • 3 cups sliced bell peppers (red, yellow, or green)
  • 1 cup snap peas
  • 2 medium carrots
  • 3 cloves garlic cloves
  • 1 inch piece fresh ginger
  • 3 tbsp coconut aminos
  • 2 tbsp olive oil
  • 2 stalks green onions
  1. Slice the chicken breasts into thin strips. Mince the garlic and ginger. Slice the bell peppers and carrots into thin strips. Chop the green onions.
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Add garlic and ginger; sauté for 30 seconds until fragrant.
  4. Add bell peppers, carrots, and snap peas to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
  5. Return the cooked chicken to the skillet. Add coconut aminos and stir well to combine. Cook for another 2-3 minutes to heat through.
  6. Taste and adjust seasoning if needed. Garnish with chopped green onions.
  7. Serve hot, garnished with additional green onions if desired.
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Paleo Chinese-Style Chicken and Vegetable Stir-Fry

Paleo Chinese-Style Chicken and Vegetable Stir-Fry

Chinese · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb Boneless skinless chicken breasts
  • 2 large Bell peppers (mixed colors)
  • 3 cups Broccoli florets
  • 2 medium Carrots
  • 3 Garlic cloves
  • 1-inch piece Fresh ginger
  • 3 tbsp Coconut aminos
  • 2 tbsp Coconut oil
  • 2 stalks Green onions
  • to taste Salt
  • to taste Black pepper
  1. Slice the chicken breasts into thin strips. Mince garlic and grate ginger.
  2. Chop bell peppers, broccoli into bite-sized pieces, and carrots into thin matchsticks.
  3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
  4. Add chicken strips to the skillet, season with a pinch of salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
  5. In the same skillet, add the remaining coconut oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
  6. Add carrots and cook for 2 minutes, then add bell peppers and broccoli. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
  7. Return chicken to the skillet. Add coconut aminos and stir well to combine. Cook for another 2-3 minutes to heat through.
  8. Slice green onions and sprinkle over the stir-fry before serving.
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Paleo Chinese-Style Stir-Fried Beef and Vegetables

Paleo Chinese-Style Stir-Fried Beef and Vegetables

Chinese · 40 min · beef · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb beef sirloin or flank steak
  • 2 cups broccoli florets
  • 2 bell peppers (red, yellow, or green)
  • 2 carrots
  • 3 garlic cloves
  • 1-inch piece fresh ginger
  • 3 tbsp coconut aminos
  • 2 tbsp olive oil or avocado oil
  • 2 green onions
  • 1 tbsp sesame seeds (optional)
  1. Slice the beef into thin strips against the grain. Mince garlic and grate ginger.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until browned, about 5 minutes. Remove and set aside.
  3. In the same skillet, add another tablespoon of oil. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
  4. Add broccoli, sliced bell peppers, and carrots to the skillet. Stir-fry until vegetables are tender-crisp, about 7-8 minutes.
  5. Return beef to the skillet. Add coconut aminos and stir well to combine. Cook for another 3-4 minutes to heat through.
  6. Slice green onions and sprinkle over the stir-fry. Add sesame seeds if using. Serve hot.
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Paleo Chinese-Style Stir-Fried Chicken with Vegetables

Paleo Chinese-Style Stir-Fried Chicken with Vegetables

Chinese · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb Skinless chicken breasts
  • 2 cups, sliced Bell peppers (red and yellow)
  • 2 cups Broccoli florets
  • 1 cup, sliced Carrots
  • 3 Garlic cloves
  • 1-inch piece Fresh ginger
  • 3 tablespoons Coconut aminos
  • 2 tablespoons Coconut oil
  • to taste Sea salt
  • to taste Black pepper
  1. Slice chicken breasts into thin strips and season lightly with sea salt and black pepper.
  2. Mince garlic and grate ginger. Set aside.
  3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
  4. Add chicken strips to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
  5. In the same skillet, add remaining coconut oil. Sauté garlic and ginger until fragrant, about 1 minute.
  6. Add sliced bell peppers, broccoli florets, and carrots to the skillet. Stir-fry for 7-10 minutes until vegetables are tender-crisp.
  7. Return cooked chicken to the skillet. Add coconut aminos and stir well to combine. Cook for an additional 2-3 minutes to heat through.
  8. Taste and adjust seasoning with more sea salt or pepper if needed. Serve hot.
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Paleo Chinese-Style Stir-Fried Shrimp and Vegetables

Paleo Chinese-Style Stir-Fried Shrimp and Vegetables

Chinese · 40 min · shrimp · pescatarian, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 1 pound Large shrimp, peeled and deveined
  • 2 cups Broccoli florets
  • 1 cup Bell peppers (any color), sliced
  • 1 cup Carrots, sliced
  • 3 cloves Garlic cloves, minced
  • 1 tablespoon Ginger, grated
  • 3 tablespoons Coconut aminos (gluten-free soy sauce alternative)
  • 2 tablespoons Coconut oil
  • 2 green onions Green onions, sliced (for garnish)
  1. Peel and devein the shrimp if not already prepared. Set aside.
  2. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
  3. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
  4. In the same skillet, add the remaining tablespoon of coconut oil. Add garlic and ginger; sauté for 30 seconds until fragrant.
  5. Add broccoli, bell peppers, and carrots. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
  6. Return the cooked shrimp to the skillet. Add coconut aminos and toss everything together to combine and heat through, about 2-3 minutes.
  7. Garnish with sliced green onions and serve hot.
  8. Enjoy your quick, paleo-friendly Chinese-style shrimp stir-fry.
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Paleo Mexican Chicken & Avocado Bowl

Paleo Mexican Chicken & Avocado Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 pieces (about 1 lb) boneless, skinless chicken breasts
  • 2 large avocados
  • 1 large red bell pepper
  • 2 medium zucchini
  • 3 tbsp olive oil
  • 1 lime
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • to taste salt
  • to taste black pepper
  1. Marinate chicken breasts with 1 tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Let sit for at least 10 minutes.
  2. While marinating, dice the red bell pepper and zucchini.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the chicken breasts until golden and cooked through, about 6-7 minutes per side. Remove and rest.
  4. In the same skillet, sauté bell pepper and zucchini until tender, about 7-8 minutes.
  5. Slice the cooked chicken into strips. Dice avocados and squeeze fresh lime juice over them.
  6. Assemble bowls by dividing sautéed vegetables, sliced chicken, and avocado among four bowls. Squeeze extra lime juice over each and serve.
  7. Optional: garnish with additional lime wedges or fresh herbs if available.
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Paleo Mexican Stuffed Bell Peppers

Paleo Mexican Stuffed Bell Peppers

Mexican · 35 min · turkey · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 large bell peppers
  • 1 lb ground turkey
  • 2 medium tomatoes
  • 1 small onion
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp olive oil
  • A handful cilantro
  1. Preheat oven to 375°F (190°C).
  2. Slice tops off bell peppers and remove seeds. Lightly brush with olive oil, then place in a baking dish.
  3. Chop tomatoes, onion, and cilantro. Mince garlic.
  4. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
  5. Add ground turkey to the skillet, cooking until browned, about 8 minutes. Stir in chopped tomatoes, cumin, and paprika. Simmer for 5 minutes.
  6. Stuff each bell pepper with the turkey mixture. Top with chopped cilantro.
  7. Bake in the oven for 20-25 minutes until peppers are tender.
  8. Serve hot, garnished with additional cilantro if desired.
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Paleo Mexican Sweet Potato & Chicken Bowl

Paleo Mexican Sweet Potato & Chicken Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, high-protein, paleo

Ingredients & steps ↓
  • 4 pieces boneless, skinless chicken breasts
  • 3 large sweet potatoes
  • 2 bell peppers (red, yellow, or orange)
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 lime
  1. Preheat oven to 400°F (200°C).
  2. Peel and cube sweet potatoes; toss with 1 tbsp olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  3. While sweet potatoes roast, season chicken breasts with salt, pepper, and a little cumin. Heat 1 tbsp olive oil in a skillet over medium heat and cook chicken until browned and cooked through, about 6-7 minutes per side. Let rest, then slice thinly.
  4. Dice the bell peppers. In the same skillet, sauté peppers with a little olive oil until softened, about 5 minutes.
  5. Squeeze lime over the cooked chicken and peppers. Assemble bowls by dividing roasted sweet potatoes, sliced chicken, and sautéed peppers evenly among four bowls.
  6. Optionally, garnish with fresh cilantro or avocado slices if desired.
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Pan con Tomate

Pan con Tomate

Spanish · 8 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 thick slices rustic country bread
  • 2 large ripe tomatoes
  • 1 garlic clove
  • 3 tbsp extra virgin olive oil
  • to taste flaky sea salt
  • 1 pinch dried oregano
  1. Toast the bread slices until golden and crisp, about 3 minutes.
  2. Rub the cut face of the garlic clove lightly over each warm slice.
  3. Halve the tomatoes and rub the cut side firmly onto the bread so the pulp soaks in, discarding the skins.
  4. Drizzle generously with olive oil and finish with flaky salt and a pinch of oregano.
  5. Serve immediately while the toast is still crisp.
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Pan-Fried Cod with Garlic Green Beans

Pan-Fried Cod with Garlic Green Beans

· 35 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb cod fillets
  • 12 oz green beans
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 lemon
  • to taste salt
  • to taste black pepper
  1. Pat the cod fillets dry with paper towels to help them sear well.
  2. Slice garlic thinly and set aside.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  4. Add cod fillets, skin-side down if they have skin, cook 4-5 min until golden and edges turn opaque.
  5. Flip and cook another 3-4 min until internal temp reaches 145°F and fish flakes easily.
  6. Remove fish and set aside.
  7. In the same skillet, add a splash more oil if needed, then sauté garlic 30 sec until fragrant.
  8. Add green beans, season with salt and pepper, cook 6-8 min until tender and bright green, stirring occasionally.
  9. Squeeze lemon juice over fish and beans before serving.
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Pan-Roasted Salmon with Salsa Verde

Pan-Roasted Salmon with Salsa Verde

Italian · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) salmon fillets
  • 1 cup fresh parsley
  • 2 tbsp capers
  • 2 garlic cloves
  • 1 lemon
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp red wine vinegar
  1. Pat salmon dry and season with salt.
  2. Sear skin-side down in a little oil over medium-high heat for 5 minutes, then flip and cook 3 more minutes.
  3. Finely chop parsley, capers, and garlic; mix with olive oil, vinegar, and lemon juice for salsa verde.
  4. Spoon the salsa verde over the salmon and serve.
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Pan-Seared Chicken Piccata with Capers

Pan-Seared Chicken Piccata with Capers

Italian · 30 min · chicken · low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 lemon
  • 3 tbsp capers
  • 1 cup chicken broth
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley
  1. Slice chicken breasts horizontally into thin cutlets, then dredge in seasoned flour.
  2. Sear cutlets in olive oil and 1 tbsp butter over medium-high heat, about 3 minutes per side; remove.
  3. Deglaze the pan with chicken broth and juice of 2 lemons, scraping the fond.
  4. Add capers and simmer 3 minutes to reduce slightly.
  5. Swirl in remaining butter off heat, return chicken to coat, and garnish with parsley.
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Pan-Seared Salmon with Lemon Butter

Pan-Seared Salmon with Lemon Butter

American · 25 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) salmon fillets
  • 3 tbsp unsalted butter
  • 1 lemon
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  1. Pat salmon dry and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high until shimmering.
  3. Place salmon skin-side up and sear 4 minutes until a crust forms.
  4. Flip and cook 3 minutes more to 125F for medium.
  5. Lower heat, add butter, garlic, and lemon juice; spoon over the fish 1 minute.
  6. Finish with parsley and serve with the pan sauce.
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Panang Gai (Panang Chicken Curry Batch)

Panang Gai (Panang Chicken Curry Batch)

Thai · 45 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 2 lb chicken breast, sliced
  • 5 tbsp Panang curry paste
  • 2 cans (27 oz) coconut milk
  • 1/3 cup roasted peanuts, ground
  • 5 kaffir lime leaves, slivered
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar
  • 2 red bell pepper, sliced
  • 1/2 cup Thai basil leaves
  1. Simmer the thick top cream from one can of coconut milk until it splits, then fry the Panang paste with the ground peanuts for 3 minutes.
  2. Add the chicken and stir-fry 5 minutes to coat and seal it.
  3. Pour in the remaining coconut milk and simmer gently 15 minutes; Panang is meant to be thick, not soupy.
  4. Season with fish sauce and palm sugar, then add the bell pepper and simmer 5 minutes.
  5. Stir in most of the slivered lime leaves and the basil, reserving some lime leaf to garnish.
  6. Cool before portioning for storage.
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Panzanella Bread Salad with Tomatoes

Panzanella Bread Salad with Tomatoes

Italian · 25 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 6 cups cubed rustic sourdough bread
  • 4 ripe tomatoes
  • 1 cucumber
  • 1/2 red onion
  • 1/2 cup fresh basil
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 garlic clove
  1. Toss bread cubes with 2 tbsp olive oil and toast at 400F for 10 minutes until crisp.
  2. Cut tomatoes and cucumber into chunks and thinly slice the red onion.
  3. Whisk remaining olive oil, vinegar, and grated garlic into a dressing.
  4. Combine bread, vegetables, and dressing and let sit 10 minutes so the bread softens slightly.
  5. Fold in torn basil, season, and serve.
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Pastitsio Baked Pasta

Pastitsio Baked Pasta

Greek · 85 min · beef

Ingredients & steps ↓
  • 1 lb bucatini pasta
  • 1.25 lb ground beef
  • 1 yellow onion
  • 2 tbsp tomato paste
  • 1 (14 oz) can crushed tomatoes
  • 1/2 tsp ground cinnamon
  • 4 cups whole milk
  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 2 eggs
  • 3/4 cup grated kefalotyri cheese
  1. Boil bucatini 2 minutes short of package time, drain, and toss with a little butter.
  2. Brown beef with diced onion, stir in tomato paste, crushed tomatoes, and cinnamon, and simmer 20 minutes.
  3. Make a thick bechamel with butter, flour, and warm milk; off heat whisk in eggs and half the cheese.
  4. Layer half the pasta in a greased 9x13 dish, add meat sauce, then remaining pasta.
  5. Pour bechamel evenly on top and sprinkle with remaining cheese.
  6. Bake at 350F for 45 minutes until golden and set.
  7. Rest 20 minutes before slicing into squares.
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Patatas Bravas

Patatas Bravas

Spanish · 35 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 800 g floury potatoes
  • 80 ml olive oil
  • 200 ml canned tomato passata
  • 1 tsp smoked pimenton
  • 1/2 tsp hot pimenton
  • 2 garlic clove
  • 1 tbsp sherry vinegar
  • 1 tsp fine salt
  1. Cut the potatoes into 3 cm cubes and boil 6 minutes until just tender, then drain and dry.
  2. Roast the potatoes with half the olive oil at 220 C for 20 minutes, turning once, until crisp.
  3. Meanwhile fry the sliced garlic in the remaining oil, add both pimentons off the heat, then the passata and vinegar.
  4. Simmer the brava sauce 5 minutes and season with salt.
  5. Pile the crisp potatoes on a plate and spoon over the warm brava sauce.
  6. Serve hot as a tapa.
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Penne with Vodka Tomato Cream Sauce

Penne with Vodka Tomato Cream Sauce

Italian · 35 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 lb penne
  • 28 oz canned crushed tomatoes
  • 3/4 cup heavy cream
  • 1/4 cup vodka
  • 1 yellow onion
  • 3 garlic cloves
  • 1/2 cup parmesan
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  1. Boil penne in salted water until al dente; reserve some pasta water.
  2. Soften diced onion and garlic in olive oil with red pepper flakes.
  3. Add crushed tomatoes and simmer 10 minutes, then stir in vodka and cook 3 minutes.
  4. Lower heat and stir in heavy cream to form a smooth pink sauce.
  5. Toss pasta with the sauce and parmesan, loosening with pasta water as needed.
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Persian Chicken and Herb Fesenjan

Persian Chicken and Herb Fesenjan

Middle-eastern · 60 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2.5 lb bone-in chicken thighs
  • 2 cups shelled walnuts
  • 1/2 cup pomegranate molasses
  • 1 large yellow onion
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tbsp sugar
  • 2 tbsp olive oil
  1. Toast walnuts in a dry pan 5 minutes, then grind to a fine paste in a processor.
  2. Brown chicken in oil in a Dutch oven, then set aside.
  3. Soften sliced onion in the pot with turmeric and cinnamon, 6 minutes.
  4. Stir in ground walnuts and 3 cups water; simmer 15 minutes until the oil rises.
  5. Whisk in pomegranate molasses and sugar, return chicken, and simmer covered 25 minutes until tender.
  6. Season with salt and adjust the sweet-tart balance before serving over rice.
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Persian Ghormeh Sabzi Herb Stew

Persian Ghormeh Sabzi Herb Stew

Middle-eastern · 90 min · lamb · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb lamb stew meat
  • 2 bunches fresh parsley
  • 2 bunches fresh cilantro
  • 1 bunch fresh fenugreek or 2 tbsp dried
  • 4 dried limes (limoo omani)
  • 1 15-oz can canned red kidney beans
  • 1 large yellow onion
  • 1 tsp ground turmeric
  • 3 tbsp olive oil
  1. Brown diced onion in oil with turmeric, then sear the lamb until colored on all sides.
  2. Add 4 cups water, pierce the dried limes, and add them; simmer covered 45 minutes.
  3. Finely chop all the herbs and fry them in a little oil until darkened and fragrant, 10 minutes.
  4. Stir the fried herbs and drained kidney beans into the stew.
  5. Simmer uncovered another 25 minutes until the lamb is tender and the sauce is dark.
  6. Season with salt and squeeze the softened limes into the pot before serving over rice.
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Persian Ghormeh-Style Eggplant Khoresh Bademjan

Persian Ghormeh-Style Eggplant Khoresh Bademjan

Middle-eastern · 60 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.25 lb beef stew meat
  • 4 Chinese eggplants
  • 1 large yellow onion
  • 1 cup canned tomato sauce
  • 2 dried limes (limoo omani)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 cup olive oil
  1. Peel eggplants in stripes, salt them 15 minutes, then pat dry and fry in oil until golden; set aside.
  2. Brown sliced onion in the pot with turmeric, then sear the beef.
  3. Add tomato sauce, cinnamon, pierced dried limes, and 3 cups water; simmer covered 40 minutes.
  4. Lay the fried eggplant on top and simmer gently 15 minutes without stirring so they stay intact.
  5. Season with salt and squeeze the limes into the sauce.
  6. Serve over steamed basmati rice.
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Persian Herb Frittata Kuku Sabzi

Persian Herb Frittata Kuku Sabzi

Middle-eastern · 40 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 6 eggs
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 1/2 bunch fresh dill
  • 4 green onions
  • 1/4 cup shelled walnuts
  • 2 tbsp dried barberries or cranberries
  • 3 tbsp olive oil
  • 1/2 tsp baking powder
  1. Finely chop all the herbs and green onions; you want a very large volume of greens.
  2. Beat the eggs with baking powder, salt, and pepper, then fold in the herbs, chopped walnuts, and barberries.
  3. Heat oil in a nonstick skillet over medium-low and pour in the mixture.
  4. Cover and cook until the base is set and deep green, 10 minutes.
  5. Slide onto a plate, invert back into the pan, and cook the second side 6 minutes.
  6. Cool slightly and cut into wedges to serve warm or at room temperature.
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Persian Zereshk Polo with Saffron Chicken

Persian Zereshk Polo with Saffron Chicken

Middle-eastern · 60 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 2 cups basmati rice
  • 2 lb bone-in chicken thighs
  • 1/2 cup dried barberries (zereshk)
  • 1/2 tsp saffron threads
  • 1 yellow onion
  • 4 tbsp unsalted butter
  • 1 tbsp sugar
  • 1 tsp ground turmeric
  1. Bloom saffron in 3 tbsp hot water. Braise chicken with sliced onion, turmeric, and 1 cup water until tender, 30 minutes.
  2. Rinse rice, parboil in salted water 6 minutes until edges soften, then drain.
  3. Layer rice into a buttered pot, drizzle with half the saffron water, cover with a towel-wrapped lid, and steam on low 30 minutes.
  4. Rinse barberries and saute in butter with sugar just 2 minutes until glossy.
  5. Fluff the rice and fold the remaining saffron water through the top layer.
  6. Plate the saffron rice, scatter barberries over, and serve with the chicken.
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Peruvian Aji de Gallina

Peruvian Aji de Gallina

Latin · 50 min · chicken · high-protein

Ingredients & steps ↓
  • 1.5 lb chicken breasts
  • 3 tbsp aji amarillo paste
  • 4 slices white sandwich bread
  • 1 cup evaporated milk
  • 1 yellow onion
  • 3 garlic cloves
  • 1/2 cup grated parmesan cheese
  • 1/3 cup walnuts
  • 1.5 cups white rice
  1. Poach chicken breasts in salted water 18 minutes, then shred and reserve 1 cup broth.
  2. Soak bread in evaporated milk until soft.
  3. Saute diced onion and garlic until soft, then stir in aji amarillo paste and cook 3 minutes.
  4. Blend the onion mixture with soaked bread, walnuts, and reserved broth until smooth.
  5. Return the sauce to the pan, stir in parmesan, and simmer until thick, about 6 minutes.
  6. Fold in shredded chicken to warm through and serve over white rice.
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Peruvian Fish Ceviche

Peruvian Fish Ceviche

Latin · 30 min · fish · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb fresh sea bass fillet
  • 8 fresh limes
  • 1 red onion
  • 1 aji limo chili
  • 1/4 cup fresh cilantro
  • 1 large sweet potato
  • 1 ear corn on the cob
  • 1 tsp kosher salt
  1. Boil sweet potato and corn until tender, then cool and slice into rounds.
  2. Cut sea bass into 1/2-inch cubes and place in a chilled glass bowl.
  3. Season fish with salt, then pour over fresh lime juice to just cover; add minced aji limo.
  4. Let fish cure 10 to 15 minutes until opaque and firm, stirring once.
  5. Fold in thinly sliced red onion and cilantro just before serving.
  6. Plate with sweet potato and corn on the side.
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Peruvian Lomo Saltado

Peruvian Lomo Saltado

Latin · 40 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb beef sirloin steak
  • 1 large red onion
  • 2 roma tomatoes
  • 1 tbsp aji amarillo paste
  • 3 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 3 cups frozen french fries
  • 1.5 cups white rice
  • 1/4 cup fresh cilantro
  • 3 garlic cloves
  1. Cook white rice per package and bake french fries at 425F for 20 minutes until crisp.
  2. Slice sirloin into thin strips, pat dry, and season with salt and pepper.
  3. Heat a wok or large skillet over high heat with oil and sear beef 2 minutes until browned; remove.
  4. Add red onion wedges and cook 2 minutes, then stir in garlic and aji amarillo paste for 30 seconds.
  5. Add tomato wedges, soy sauce, and vinegar; toss 2 minutes until tomatoes just soften.
  6. Return beef, add fries and cilantro, toss 1 minute, and serve over rice.
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Peruvian Pollo a la Brasa Roast Chicken

Peruvian Pollo a la Brasa Roast Chicken

Latin · 60 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1 (4 lb) whole chicken, spatchcocked
  • 3 tbsp soy sauce
  • 2 tbsp aji panca paste
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 6 garlic cloves
  • 2 lime
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  1. Blend soy sauce, aji panca, cumin, paprika, garlic, lime juice, oregano, and olive oil into a marinade.
  2. Rub all over the spatchcocked chicken and marinate at least 1 hour.
  3. Roast skin-side up at 425F for 40 to 45 minutes until the thickest part reaches 165F.
  4. Rest 10 minutes before carving.
  5. Serve with fries or salad and a green aji sauce.
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Peruvian Quinoa Vegetable Bowl

Peruvian Quinoa Vegetable Bowl

Latin · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 cups white quinoa
  • 1 large sweet potato
  • 1 (15 oz) can canned black beans
  • 1 red bell pepper
  • 1 avocado
  • 1 tbsp aji amarillo paste
  • 1 lime
  • 1/4 cup fresh cilantro
  • 3 tbsp olive oil
  1. Rinse quinoa and simmer in 3 cups salted water 15 minutes until fluffy.
  2. Toss cubed sweet potato and bell pepper in olive oil and roast at 425F for 20 minutes.
  3. Whisk aji amarillo paste, lime juice, and olive oil into a dressing.
  4. Warm the black beans and season with salt and cumin.
  5. Build bowls with quinoa, roasted vegetables, and beans.
  6. Top with sliced avocado, cilantro, and the aji dressing.
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Pho Bo (Hanoi Beef Noodle Soup)

Pho Bo (Hanoi Beef Noodle Soup)

Vietnamese · 20 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 3 cups prepared beef pho broth
  • 5 oz dried flat rice noodles (banh pho)
  • 6 oz beef eye of round, thinly sliced
  • 1/4 onion yellow onion, thinly sliced
  • 2 scallions, sliced
  • 1/4 cup fresh cilantro
  • handful Thai basil
  • 1 cup bean sprouts
  • 2 lime wedges
  • 1 tbsp fish sauce
  1. Soak dried rice noodles in warm water 20 minutes, then boil 45-60 seconds until tender and drain into a bowl.
  2. Bring the beef pho broth to a rolling boil and season to taste with fish sauce.
  3. Lay the raw thin-sliced beef and onion over the noodles.
  4. Ladle the boiling broth directly over the beef so it cooks in the bowl, about 1 minute.
  5. Top with scallions, cilantro, and Thai basil.
  6. Serve with bean sprouts and lime wedges on the side.
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Pimientos de Padron

Pimientos de Padron

Spanish · 10 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 300 g padron peppers
  • 3 tbsp extra virgin olive oil
  • to taste flaky sea salt
  • 1 garlic clove
  • 1/2 lemon
  • 1 pinch sweet pimenton
  1. Rinse and thoroughly dry the padron peppers.
  2. Heat the olive oil with the smashed garlic clove in a wide pan over high heat until shimmering, then discard the garlic.
  3. Add the peppers in a single layer and fry 5 to 6 minutes, tossing, until blistered and softened.
  4. Drain briefly on paper.
  5. Pile onto a plate, shower with flaky sea salt and a pinch of pimenton.
  6. Squeeze over a little lemon and serve immediately, warning that the occasional one is spicy.
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Pineapple Fried Rice with Shrimp

Pineapple Fried Rice with Shrimp

Thai · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 4 cups day-old jasmine rice
  • 12 oz medium shrimp, peeled
  • 1 cup pineapple chunks, fresh or canned drained
  • 2 eggs
  • 4 cloves garlic, minced
  • 4 scallions, sliced
  • 1/3 cup cashews, roasted
  • 1 tsp curry powder
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 3 tbsp vegetable oil
  • 1/4 cup cilantro
  1. Heat 1 tbsp oil in a wok over high. Add shrimp; stir-fry 90 sec per side until pink. Remove.
  2. Add 1 tbsp oil; scramble the eggs 30 sec, then move to the shrimp plate.
  3. Add remaining oil + garlic; stir 15 sec. Add rice; press down and let crisp 1 min, then stir-fry 2 min breaking up clumps.
  4. Add curry powder, soy, fish sauce; toss 1 min. Fold in pineapple, shrimp, eggs, half the scallions, cashews. Top with cilantro + remaining scallions.
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Pla Rad Prik (Crispy Fish with Chili Sauce)

Pla Rad Prik (Crispy Fish with Chili Sauce)

Thai · 35 min · fish · pescatarian, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb whole tilapia or sea bass, scored
  • 6 cloves garlic
  • 4 red spur chilies
  • 3 shallots
  • 3 tbsp tamarind paste
  • 3 tbsp palm sugar
  • 2 tbsp fish sauce
  • 1/2 cup rice flour
  • 3 cups vegetable oil
  • 1/4 cup cilantro, chopped
  1. Pat the scored fish very dry and dust with rice flour on all sides.
  2. Heat the oil to 350F in a wok and deep-fry the fish 8 to 10 minutes until crisp and cooked through, then drain.
  3. Pound the garlic, chilies, and shallots into a rough paste.
  4. In a separate pan, fry the paste in 2 tbsp oil for 2 minutes, then add tamarind, palm sugar, and fish sauce.
  5. Simmer the sauce 3 minutes until glossy and slightly thick.
  6. Set the crispy fish on a platter, spoon the hot chili sauce over the top, and garnish with cilantro.
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Poha (Flattened Rice)

Poha (Flattened Rice)

Indian · 18 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups thick poha (flattened rice)
  • 1 small yellow onion
  • 1/4 cup raw peanuts
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1/2 tsp ground turmeric
  • 1 green chili
  • 1 lemon
  • 2 tbsp neutral oil
  1. Rinse poha in a colander until just softened, drain and let sit 5 minutes; toss with turmeric and salt.
  2. Heat oil over medium, fry peanuts until golden and set aside, then temper mustard seeds until they pop.
  3. Add curry leaves, chopped onion and green chili; cook 4 minutes until onion softens.
  4. Fold in the softened poha and peanuts, cover and steam 2-3 minutes on low heat.
  5. Turn off heat and finish with a squeeze of lemon.
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Poisson en Papillote

Poisson en Papillote

French · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) cod fillets
  • 1 thinly sliced zucchini
  • 1 cup halved cherry tomatoes
  • 1 julienned leek
  • 1 sliced lemon
  • 4 tbsp dry white wine
  • 2 tbsp extra-virgin olive oil
  • 4 sprigs fresh thyme
  1. Heat the oven to 400F and cut four large squares of parchment paper.
  2. Divide the zucchini, leek, and tomatoes among the squares and drizzle with olive oil.
  3. Set a seasoned cod fillet on each bed, top with lemon slices, thyme, and a tablespoon of wine.
  4. Fold and crimp the parchment into sealed packets so the steam stays trapped.
  5. Bake for 12 to 15 minutes until the fish flakes, then open the packets at the table.
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Pollo al Ajillo

Pollo al Ajillo

Spanish · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 8 pieces bone-in chicken thighs
  • 1 whole head garlic cloves
  • 150 ml dry white wine
  • 60 ml extra virgin olive oil
  • 2 bay leaves
  • small handful flat-leaf parsley
  • 1.5 tsp fine salt
  1. Season the chicken pieces with salt.
  2. Brown them in the olive oil over medium-high heat for 8 minutes until golden all over.
  3. Add the whole peeled garlic cloves and bay leaves and fry 2 minutes.
  4. Pour in the white wine, scrape the base, and cover.
  5. Simmer 18 minutes until the chicken is cooked through and the sauce reduces.
  6. Finish with chopped parsley and serve with the soft garlic cloves.
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Pollo al Chilindron

Pollo al Chilindron

Spanish · 55 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.2 kg bone-in chicken pieces
  • 2 red bell peppers
  • 1 yellow onion
  • 400 g canned chopped tomatoes
  • 60 g diced jamon serrano
  • 3 garlic cloves
  • 1 tsp sweet pimenton
  • 3 tbsp olive oil
  • 1.5 tsp fine salt
  1. Season and brown the chicken pieces in olive oil for 8 minutes, then set aside.
  2. Fry the sliced onion, peppers, and diced jamon in the same pan for 8 minutes.
  3. Add the garlic and pimenton and cook 1 minute.
  4. Stir in the tomatoes and 100 ml water.
  5. Return the chicken, cover, and simmer 25 minutes until tender.
  6. Season and serve with bread or rice.
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Pork Carnitas

Pork Carnitas

Mexican · 60 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 3 lb pork shoulder
  • 2 orange
  • 1 white onion
  • 6 garlic cloves
  • 3 bay leaves
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 12 corn tortillas
  • 2 lime
  1. Cut the pork into large chunks and place in a heavy pot with onion, garlic, bay, cumin, oregano, and salt.
  2. Squeeze in the orange juice and drop in the spent halves, then add water to nearly cover.
  3. Bring to a boil, then simmer uncovered for about 2 hours until the liquid has cooked off (or 45 minutes at high pressure).
  4. Continue cooking in the rendered fat for 15 minutes, letting the pork brown and crisp at the edges.
  5. Shred the pork, keeping some crispy bits.
  6. Serve on warm tortillas with lime wedges and diced onion.
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Pork Gyro Pita Wrap

Pork Gyro Pita Wrap

Greek · 40 min · pork · high-protein

Ingredients & steps ↓
  • 1.25 lb pork shoulder, thinly sliced
  • 4 pita bread
  • 3/4 cup plain Greek yogurt
  • 1 cucumber
  • 1 tomato
  • 1/2 red onion
  • 2 garlic cloves
  • 1 tbsp dried oregano
  • 3 tbsp olive oil
  • 2 cups french fries
  1. Toss sliced pork with olive oil, oregano, salt, and pepper.
  2. Make tzatziki with yogurt, grated cucumber, and minced garlic.
  3. Sear the pork over high heat until browned and cooked through, about 10 minutes.
  4. Warm the pita briefly in a dry pan and bake the fries per package.
  5. Spread tzatziki on each pita, add pork, sliced tomato, onion, and a few fries.
  6. Roll up tightly and serve.
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Pork and Chive Potstickers

Pork and Chive Potstickers

Chinese · 75 min · pork · dairy-free

Ingredients & steps ↓
  • 50 round dumpling wrappers
  • 500 g ground pork
  • 2 cups garlic chives, chopped
  • 2 cups napa cabbage, minced
  • 1 tbsp, grated fresh ginger
  • 2 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp Shaoxing wine
  • 1/2 tsp white pepper
  • 3 tbsp neutral oil
  1. Salt the minced cabbage for 10 minutes, then squeeze dry to remove excess water.
  2. Mix pork, cabbage, chives, ginger, soy sauce, sesame oil, wine, and white pepper into a cohesive filling.
  3. Place a spoon of filling on each wrapper, wet the edge, and pleat closed to seal.
  4. To freeze, arrange on a tray and freeze solid before bagging; they keep 2 months.
  5. To cook, fry potstickers in 1 tbsp oil over medium-high for 2 minutes until the bottoms brown.
  6. Add 1/3 cup water, cover, and steam 6 minutes until cooked through, then uncover to re-crisp the base.
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Pork and Shrimp Wontons

Pork and Shrimp Wontons

Chinese · 70 min · pork · dairy-free

Ingredients & steps ↓
  • 50 square wonton wrappers
  • 350 g ground pork
  • 200 g peeled shrimp, chopped
  • 3 scallions, minced
  • 1 tbsp, grated fresh ginger
  • 2 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp Shaoxing wine
  • 1/2 tsp white pepper
  • 1 egg
  1. Mix pork, shrimp, scallions, ginger, soy sauce, sesame oil, wine, white pepper, and egg into a sticky filling.
  2. Place a small spoon of filling in the center of each wrapper.
  3. Wet the edges and gather into a purse, pressing out air and sealing tightly.
  4. To freeze, set on a tray until solid, then bag; they keep 2 months.
  5. To serve, boil in batches for 4 minutes until they float and the filling reaches 165F.
  6. Serve in hot broth or with a chili-soy dipping sauce.
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Pot-au-Feu

Pot-au-Feu

French · 210 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb beef short ribs
  • 2 beef marrow bones
  • 4 carrots
  • 2 leeks
  • 3 turnips
  • 1 studded with cloves yellow onion
  • 2 stalks celery
  • 2 bay leaf
  • 1 tsp black peppercorns
  • 1 tbsp coarse salt
  1. Cover the beef and bones with cold water, bring to a boil, and skim off the foam that rises.
  2. Add the clove-studded onion, bay leaves, peppercorns, and salt, then simmer gently for 2 hours.
  3. Add the carrots, turnips, celery, and leeks and continue simmering for 45 minutes until everything is tender.
  4. Lift out the meat and vegetables and keep them warm.
  5. Strain the broth and serve it first as a course, followed by the sliced meat and vegetables with mustard and coarse salt.
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Poulet Basquaise

Poulet Basquaise

French · 55 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 2 lb bone-in chicken thighs
  • 2 sliced red bell peppers
  • 1 sliced green bell pepper
  • 1 sliced yellow onion
  • 1 (14 oz) can canned crushed tomatoes
  • 3 cloves garlic
  • 1 tsp piment d'Espelette
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup dry white wine
  1. Season the chicken and brown it in the olive oil, then set aside.
  2. Soften the onions and peppers in the same pot until they begin to collapse, about 10 minutes.
  3. Add the garlic and piment d'Espelette and cook 1 minute, then pour in the wine to deglaze.
  4. Stir in the crushed tomatoes, nestle the chicken back in, and simmer covered for 30 minutes.
  5. Uncover and reduce a few minutes until the sauce is thick, then serve with rice.
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Poulet Roti aux Herbes

Poulet Roti aux Herbes

French · 90 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 lb whole chicken
  • 3 tbsp softened unsalted butter
  • 1 lemon
  • 1 head halved garlic
  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tbsp coarse salt
  • 1 tsp black pepper
  1. Heat the oven to 425F and pat the chicken thoroughly dry.
  2. Rub the softened butter under and over the skin and season generously inside and out with salt and pepper.
  3. Stuff the cavity with the halved lemon, garlic head, and herb sprigs, then tie the legs together.
  4. Roast breast-up for 70 to 80 minutes until the juices run clear and the thigh reaches 165F.
  5. Rest the bird for 15 minutes before carving so the juices redistribute.
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Pozole Rojo de Puerco

Pozole Rojo de Puerco

Mexican · 90 min · pork · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb pork shoulder
  • 2 cans (29 oz each) canned white hominy
  • 5 guajillo chiles
  • 2 ancho chiles
  • 1 white onion
  • 5 garlic cloves
  • 1 tbsp dried Mexican oregano
  • 2 bay leaves
  • 2 cups shredded green cabbage
  • 6 radishes
  • 2 lime
  1. Cut pork into large chunks and simmer with half the onion, 2 garlic cloves, and bay leaves in 3 quarts water for 40 minutes, skimming foam.
  2. Meanwhile toast guajillo and ancho chiles for 30 seconds, then soak in hot water for 10 minutes.
  3. Blend the softened chiles with the remaining onion, garlic, and oregano, then strain the paste.
  4. Stir the chile paste into the pork broth and add the drained hominy.
  5. Simmer for 25 to 30 minutes until the pork is tender and the broth is rich; season with salt.
  6. Serve topped with shredded cabbage, sliced radishes, and lime wedges.
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Prosciutto and Arugula Panini

Prosciutto and Arugula Panini

Italian · 15 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 ciabatta rolls
  • 4 oz prosciutto
  • 4 oz fresh mozzarella
  • 1 cup arugula
  • 1/4 cup sun-dried tomatoes
  • 1 tbsp olive oil
  1. Split ciabatta rolls and layer with mozzarella, prosciutto, and sun-dried tomatoes.
  2. Brush the outsides lightly with olive oil.
  3. Press in a panini press or skillet over medium heat for 4 minutes until crisp and the cheese melts.
  4. Open and tuck in fresh arugula before serving.
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Puerto Rican Arroz con Gandules

Puerto Rican Arroz con Gandules

Latin · 45 min · pork · gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups medium-grain white rice
  • 1 (15 oz) can canned pigeon peas (gandules)
  • 1/3 cup sofrito
  • 1/2 cup tomato sauce
  • 4 oz diced smoked ham
  • 1 packet sazon seasoning
  • 1/4 cup green olives with pimento
  • 2.5 cups chicken broth
  • 2 tbsp olive oil
  1. Heat olive oil in a caldero and saute diced ham with sofrito for 4 minutes.
  2. Stir in tomato sauce, sazon, and olives; cook 2 minutes.
  3. Add drained gandules and rice, tossing to coat in the sofrito base.
  4. Pour in chicken broth, season with salt, and bring to a boil.
  5. Cover, reduce to low, and cook 20 to 25 minutes until liquid absorbs.
  6. Fluff gently and let rest 5 minutes before serving.
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Puerto Rican Pernil Roast Pork

Puerto Rican Pernil Roast Pork

Latin · 90 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb boneless pork shoulder
  • 8 garlic cloves
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1/3 cup sour orange juice (naranja agria)
  • 1/4 cup olive oil
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns
  1. Blend garlic, oregano, cumin, salt, pepper, sour orange, and olive oil into a wet adobo.
  2. Score the pork skin and rub the adobo all over, into the cuts; marinate at least 2 hours or overnight.
  3. Roast covered at 350F for 45 minutes.
  4. Uncover, raise heat to 425F, and roast 25 minutes until the skin crisps and internal temp reaches 190F.
  5. Rest 15 minutes, then pull or slice the pork.
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Pulled BBQ Chicken Sandwich

Pulled BBQ Chicken Sandwich

Bbq · 20 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1.25 lb cooked shredded chicken
  • 1/2 cup barbecue sauce
  • 4 potato hamburger buns
  • 2 cups shredded green cabbage
  • 1 carrot
  • 3 tbsp mayonnaise
  • 2 tbsp apple cider vinegar
  1. Warm the shredded chicken with the barbecue sauce in a skillet until glossy and hot.
  2. Grate the carrot and toss with the shredded cabbage, mayonnaise, vinegar, and a pinch of salt.
  3. Toast the potato buns.
  4. Mound the saucy chicken onto the buns and top with the slaw.
  5. Close the sandwiches and serve right away.
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Pulpo a la Gallega

Pulpo a la Gallega

Spanish · 60 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1.2 kg cleaned octopus
  • 500 g waxy potatoes
  • 2 tsp sweet pimenton
  • 1/2 tsp hot pimenton
  • 60 ml extra virgin olive oil
  • to taste coarse sea salt
  • 1 bay leaf
  1. Bring a large pot of water with the bay leaf to a boil and dip the octopus in and out three times to firm the tentacles.
  2. Lower the octopus in fully and simmer gently for 40 minutes until tender when pierced.
  3. Add the whole potatoes for the last 20 minutes, then remove and peel.
  4. Slice the potatoes into rounds and arrange on a plate.
  5. Cut the octopus tentacles into 1 cm pieces and lay over the potatoes.
  6. Dust with both pimentons, drizzle generously with olive oil, and finish with coarse salt.
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Queso-Smothered Chicken Breasts

Queso-Smothered Chicken Breasts

Tex-mex · 35 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 (about 1.75 lb) Boneless skinless chicken breast
  • 8 oz, cubed White American cheese
  • 3/4 cup Whole milk
  • 1 can (4 oz) Canned diced green chiles
  • 1, diced Roma tomato
  • 1 tsp Ground cumin
  • 1 tbsp Taco seasoning
  • 2 tbsp Olive oil
  1. Season the chicken breasts with taco seasoning.
  2. Heat oil in a skillet over medium-high and sear the chicken until 165F internal, about 7 minutes per side. Transfer to a plate.
  3. Lower the heat, add the milk and American cheese to the skillet, and whisk until smooth, about 3 minutes.
  4. Stir in the green chiles, diced tomato, and cumin to finish the queso.
  5. Return the chicken to the skillet and spoon the queso over each breast.
  6. Simmer 2 minutes to warm through, then serve.
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Quiche Lorraine

Quiche Lorraine

French · 60 min · pork · gluten-free, low-carb

Ingredients & steps ↓
  • 1 (9-inch) pie crust
  • 6 oz bacon lardons
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3/4 cup grated gruyere cheese
  • 1 pinch ground nutmeg
  • 1/4 tsp black pepper
  1. Heat the oven to 375F, line the crust with parchment and weights, and blind-bake for 15 minutes.
  2. Fry the bacon lardons until crisp, then drain on paper towels.
  3. Whisk the eggs, cream, milk, nutmeg, and pepper into a smooth custard.
  4. Scatter the bacon and gruyere over the par-baked crust and pour in the custard.
  5. Bake for 30 to 35 minutes until the center is just set with a slight wobble, then rest 10 minutes before slicing.
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Quick Shrimp Ceviche Tacos

Quick Shrimp Ceviche Tacos

Mexican · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 1 lb medium shrimp, peeled + chopped
  • 5 large lime, juiced
  • 1/2 cucumber, finely diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded + minced
  • 1 Roma tomato, seeded + diced
  • 1/3 cup cilantro, chopped
  • 1 avocado, diced
  • 8 corn tortillas
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  1. Pat shrimp dry; toss with lime juice + salt in a glass bowl. Refrigerate 15 min — the acid 'cooks' the shrimp until opaque.
  2. Drain excess liquid. Fold in cucumber, red onion, jalapeño, tomato, cilantro.
  3. Warm tortillas in a dry skillet 15 sec/side. Brush with olive oil if you want crispier edges.
  4. Fill with ceviche; top with avocado + a squeeze of lime.
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Rajma Chawal

Rajma Chawal

Indian · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (800 g) canned red kidney beans
  • 1.5 cups basmati rice
  • 1 large yellow onion
  • 400 g canned crushed tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 2 tbsp neutral oil
  1. Cook rinsed basmati in 3 cups salted water, covered, 12 minutes; rest off heat.
  2. Saute chopped onion in oil over medium heat 7 minutes until golden, add ginger-garlic paste and cook 1 minute.
  3. Stir in cumin and coriander, then add crushed tomatoes and cook 8 minutes until oil separates.
  4. Add drained beans with 1 cup water, mash a handful to thicken, and simmer 12 minutes.
  5. Finish with garam masala and salt; serve over the rice.
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Ratatouille

Ratatouille

French · 75 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1 large diced eggplant
  • 2 diced zucchini
  • 2 diced red bell peppers
  • 1 diced yellow onion
  • 1 (28 oz) can canned crushed tomatoes
  • 4 cloves minced garlic
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs fresh thyme
  • 1/4 cup chopped fresh basil
  • 1 bay leaf
  1. Saute the eggplant in olive oil until browned and softened, then set aside.
  2. Cook the peppers and zucchini separately until lightly colored and remove.
  3. Soften the onion and garlic in the same pot, then stir in the crushed tomatoes, thyme, and bay leaf.
  4. Return all the vegetables, season, and simmer gently for 30 minutes until melded and thick.
  5. Discard the bay leaf, stir in the fresh basil, and cool before portioning.
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Rau Muong Xao Toi (Garlic Stir-Fried Water Spinach)

Rau Muong Xao Toi (Garlic Stir-Fried Water Spinach)

Vietnamese · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1.5 lb water spinach (rau muong)
  • 6 cloves garlic, sliced
  • 1 tbsp soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp sugar
  • 2 tbsp neutral oil
  • 1/2 tsp salt
  1. Trim tough ends from the water spinach and cut into 3-inch lengths; wash and drain well.
  2. Heat oil in a wok over high heat until shimmering.
  3. Add the garlic and stir 20 seconds until fragrant but not browned.
  4. Add the water spinach and stir-fry 3-4 minutes until just wilted but still bright and crisp.
  5. Add soy sauce, vegetarian oyster sauce, sugar, and salt and toss 1 minute.
  6. Serve immediately with rice.
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Red Beans and Rice with Andouille

Red Beans and Rice with Andouille

Cajun · 90 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb dried red kidney beans
  • 12 oz andouille sausage
  • 1 smoked ham hock
  • 1 yellow onion
  • 1 green bell pepper
  • 3 celery stalks
  • 4 garlic cloves
  • 2 bay leaves
  • 1.5 tbsp cajun seasoning
  • 3 cups long-grain white rice
  1. Soak the beans in cold water overnight, then drain.
  2. Saute diced onion, bell pepper, celery, and garlic in a large pot 6 minutes.
  3. Add beans, ham hock, sliced andouille, bay leaves, cajun seasoning, and 8 cups water. Bring to a boil.
  4. Reduce heat and simmer uncovered 75 minutes, stirring occasionally, until beans are creamy.
  5. Mash some beans against the pot to thicken; remove ham hock, shred meat, and return it.
  6. Serve over steamed rice in portions for the week.
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Ricotta Toast with Honey and Figs

Ricotta Toast with Honey and Figs

Italian · 10 min · vegetarian

Ingredients & steps ↓
  • 4 slices rustic sourdough bread
  • 1 cup ricotta
  • 4 fresh figs
  • 2 tbsp honey
  • 1 tsp lemon zest
  • pinch flaky sea salt
  1. Toast the bread slices until golden and crisp.
  2. Stir lemon zest into the ricotta and spread generously on each toast.
  3. Top with quartered fresh figs.
  4. Drizzle with honey and finish with a pinch of flaky salt.
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Roast Beef Debris Po'Boy

Roast Beef Debris Po'Boy

Cajun · 45 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb cooked roast beef, shredded
  • 2 cups beef gravy
  • 1 french bread loaf
  • 0.33 cup mayonnaise
  • 2 cups shredded lettuce
  • 1 tomato
  • 0.5 cup dill pickle chips
  • 1 tsp cajun seasoning
  • 0.5 yellow onion
  1. Simmer the shredded roast beef in the gravy with cajun seasoning and diced onion 25 minutes until the meat falls apart into debris.
  2. Split the french bread and warm it briefly in the oven.
  3. Spread mayonnaise on both cut sides.
  4. Pile in the saucy beef debris, letting some gravy soak the bread.
  5. Top with lettuce, tomato, and pickles, then close and cut into sandwiches.
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Roasted Chicken Thighs with Rosemary Potatoes

Roasted Chicken Thighs with Rosemary Potatoes

Italian · 55 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 8 bone-in chicken thighs
  • 2 lb yukon gold potatoes
  • 3 sprigs fresh rosemary
  • 6 garlic cloves
  • 1 lemon
  • 1/4 cup olive oil
  • to taste salt
  1. Heat oven to 425F and cut potatoes into 1-inch chunks.
  2. Toss potatoes and smashed garlic with olive oil, chopped rosemary, and salt in a roasting pan.
  3. Season chicken thighs and set them skin-side up over the potatoes.
  4. Roast 40 minutes until chicken reaches 175F and skin is crisp.
  5. Squeeze lemon over everything before serving.
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Roasted Vegetable Farro Bowls

Roasted Vegetable Farro Bowls

Italian · 50 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 cups farro
  • 2 zucchini
  • 2 bell peppers
  • 1 pint cherry tomatoes
  • 1 red onion
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 cup fresh basil
  • 1 tsp dried oregano
  1. Cook farro in salted water until tender, about 25 minutes, then drain.
  2. Toss chopped zucchini, peppers, tomatoes, and red onion with olive oil and oregano.
  3. Roast at 425F for 25 minutes until caramelized at the edges.
  4. Combine farro and roasted vegetables and toss with balsamic vinegar.
  5. Fold in torn basil and divide into meal-prep containers.
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Saag Paneer (Spinach + Cheese Curry)

Saag Paneer (Spinach + Cheese Curry)

Indian · 35 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 10 oz paneer, cubed
  • 10 oz baby spinach
  • 3 tbsp vegetable oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/3 cup heavy cream
  • 1/2 cup water
  • 1 tsp kosher salt
  • 3 cups basmati rice, cooked
  1. Heat 1 tbsp oil in a skillet over medium-high. Sear paneer 1 min per side until golden; remove.
  2. Wilt spinach in the same skillet with a splash of water 2 min; remove + blend until smooth.
  3. Add remaining oil; cook onion 6 min until soft. Add garlic + ginger + spices; toast 30 sec.
  4. Add spinach puree + water + salt; simmer 5 min. Stir in cream + paneer; warm 2 min. Stir in garam masala. Serve over rice.
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Salade Lyonnaise

Salade Lyonnaise

French · 25 min · pork · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 head frisee lettuce
  • 6 oz bacon lardons
  • 2 large eggs
  • 1 minced shallot
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp white vinegar for poaching
  1. Fry the bacon lardons until crisp, then lift out and reserve, leaving a little fat in the pan.
  2. Whisk the shallot, Dijon, and red wine vinegar with the olive oil to make a sharp vinaigrette.
  3. Bring a pot of water with the white vinegar to a bare simmer and poach the eggs for 3 minutes until the whites set.
  4. Toss the frisee with the warm vinaigrette and the crisp lardons.
  5. Top each portion with a poached egg so the runny yolk enriches the dressing when broken.
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Salade Nicoise

Salade Nicoise

French · 30 min · fish · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 cans (5 oz each) canned tuna in olive oil
  • 3 large eggs
  • 8 oz baby potatoes
  • 6 oz green beans
  • 1 cup halved cherry tomatoes
  • 1/3 cup nicoise olives
  • 1 head romaine lettuce
  • 2 tbsp red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tsp Dijon mustard
  1. Boil the potatoes until fork-tender, about 12 minutes, then cool and halve.
  2. Blanch the green beans in the same water for 3 minutes and shock in ice water to keep them bright.
  3. Soft-boil the eggs for 8 minutes, then peel and quarter.
  4. Whisk the vinegar, mustard, and olive oil with salt and pepper to make the vinaigrette.
  5. Arrange the lettuce, potatoes, beans, tomatoes, olives, and flaked tuna on a platter, top with the eggs, and drizzle generously with the vinaigrette.
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Salade de Chevre Chaud

Salade de Chevre Chaud

French · 20 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 5 oz goat cheese log
  • 4 slices baguette
  • 5 oz mixed salad greens
  • 1 tbsp honey
  • 1/3 cup walnuts
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil
  1. Heat the broiler and lay the baguette slices on a tray.
  2. Top each slice with a round of goat cheese and a drizzle of honey.
  3. Broil for 3 to 4 minutes until the cheese softens and turns golden at the edges.
  4. Whisk the Dijon, vinegar, and olive oil into a vinaigrette and toss with the greens and walnuts.
  5. Plate the salad and set the warm goat cheese toasts on top to serve.
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Salmon Teriyaki

Salmon Teriyaki

Japanese · 25 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 salmon fillets
  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 1 tbsp neutral oil
  • 1 tsp toasted sesame seeds
  • 2 scallions
  1. Pat salmon dry and season lightly with salt. Whisk soy sauce, mirin, sake and sugar for the teriyaki sauce.
  2. Heat oil in a nonstick pan over medium. Sear salmon skin-side down 4 minutes, flip and cook 3 more minutes.
  3. Pour off excess oil, add the sauce, and simmer 2-3 minutes, spooning it over the fish until glossy and internal temp reaches 52C for medium.
  4. Transfer salmon to plates and reduce remaining sauce 1 minute until syrupy.
  5. Spoon sauce over the salmon and garnish with sesame seeds and sliced scallions.
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Salmon and Ume Onigiri

Salmon and Ume Onigiri

Japanese · 30 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 4 cups cooked short-grain rice
  • 150 g salmon fillet
  • 4 umeboshi pickled plum
  • 4 nori sheets
  • 1 tbsp toasted sesame seeds
  • 1 tsp salt
  1. Season salmon with salt and grill or pan-cook until it reaches 55C, then flake and remove any bones.
  2. Pit and roughly chop the umeboshi. Cut nori sheets into wide strips.
  3. Wet your hands with salted water and take a scoop of warm rice into your palm.
  4. Press a little flaked salmon or chopped ume into the center, then shape the rice into a firm triangle.
  5. Mix sesame seeds into some rice for variety, and wrap each onigiri with a nori strip just before eating.
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Salsa Verde de Tomatillo

Salsa Verde de Tomatillo

Mexican · 25 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1.5 lb tomatillos
  • 3 serrano chiles
  • 1/2 white onion
  • 2 garlic cloves
  • 1 cup fresh cilantro
  • 1 tsp kosher salt
  1. Husk and rinse the tomatillos.
  2. Boil the tomatillos and serranos in water for 8 to 10 minutes until the tomatillos turn olive green and soft.
  3. Drain and transfer to a blender with the onion, garlic, cilantro, and salt.
  4. Blend until smooth but still slightly textured.
  5. Taste and adjust salt, adding a splash of water if too thick.
  6. Cool completely before storing in a jar.
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Salt and Pepper Shrimp

Salt and Pepper Shrimp

Chinese · 25 min · shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 500 g shell-on shrimp
  • 1/3 cup cornstarch
  • 1 jalapeno or Chinese long pepper, minced
  • 4 cloves, minced garlic
  • 3, sliced scallions
  • 1 tsp Sichuan peppercorns, toasted and ground
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 2 cups neutral oil for frying
  1. Pat the shell-on shrimp dry and toss with cornstarch to coat lightly.
  2. Heat oil to 360F and fry the shrimp for 2 to 3 minutes until the shells are crisp and bright; drain.
  3. Pour off all but 1 tbsp oil and stir-fry the garlic and minced pepper for 1 minute.
  4. Return the shrimp and toss with salt, ground Sichuan peppercorn, and white pepper for 1 minute.
  5. Add the scallions and toss 30 seconds until fragrant and evenly coated.
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Sambar

Sambar

Indian · 50 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup toor dal (split pigeon peas)
  • 3 cups mixed vegetables (drumstick, carrot, pumpkin)
  • 1 tbsp tamarind paste
  • 2 tbsp sambar powder
  • 1/2 tsp ground turmeric
  • 1 tsp mustard seeds
  • 2 dried red chilies
  • 1 sprig curry leaves
  • 2 tbsp neutral oil
  1. Cook dal with turmeric and 3 cups water 25 minutes until soft; whisk smooth.
  2. In a separate pot simmer the chopped vegetables with tamarind, sambar powder and 2 cups water 12 minutes until tender.
  3. Add the cooked dal and salt, and simmer together 8 minutes to a pourable consistency.
  4. For the tempering, heat oil, pop mustard seeds, add dried chilies and curry leaves.
  5. Pour the tempering over the sambar and stir through.
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Samgyeopsal Grilled Pork Belly

Samgyeopsal Grilled Pork Belly

Korean · 30 min · pork · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1.5 lb thick-sliced pork belly
  • 1 head red leaf lettuce
  • 12 leaves perilla leaves
  • 6 cloves garlic cloves, sliced
  • 1/4 cup ssamjang dipping paste
  • 2 tbsp toasted sesame oil
  • 1 tsp kosher salt
  • 1 cup kimchi
  1. Heat a grill pan or cast-iron griddle over medium-high heat.
  2. Lay pork belly slices flat and cook 4 minutes until the underside is golden.
  3. Flip and cook 3 more minutes, adding garlic slices and kimchi to the pan to sizzle.
  4. Cut the cooked belly into bite-size pieces with kitchen shears.
  5. Mix sesame oil with salt in a small dish for dipping.
  6. Wrap pork in lettuce and perilla with a dab of ssamjang, garlic, and kimchi.
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Sardine and Tomato Bruschetta

Sardine and Tomato Bruschetta

Mediterranean · 15 min · fish · pescatarian, dairy-free

Ingredients & steps ↓
  • 2 cans (120g each) canned sardines in olive oil
  • 4 slices rustic sourdough bread
  • 2, diced ripe tomatoes
  • 1, halved garlic clove
  • 1/4, finely diced red onion
  • 1/2, juiced lemon
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp, chopped fresh parsley
  1. Toast or grill the sourdough slices until crisp and rub each with the cut side of the garlic clove.
  2. Toss the diced tomatoes and red onion with lemon juice, half the olive oil, and salt.
  3. Drain the sardines and lay them over the toasted bread.
  4. Spoon the dressed tomato mixture over the sardines.
  5. Finish with parsley and a drizzle of the remaining olive oil.
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Sausage & White Bean Skillet

Sausage & White Bean Skillet

Italian · 30 min · pork · gluten-free, high-protein

Ingredients & steps ↓
  • 1 lb Italian sausage, mild
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained
  • 1 can (14 oz) crushed tomatoes
  • 5 oz baby spinach
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1/3 cup parmesan, grated
  1. Heat olive oil in a wide skillet over medium-high. Add sausage; break into chunks and brown 6–7 min.
  2. Add onion; cook 4 min until soft. Add garlic + oregano; stir 30 seconds.
  3. Add tomatoes and beans. Simmer 8 min to thicken.
  4. Fold in spinach until wilted (1 min). Top with parmesan; serve with crusty bread.
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Sausage and Cheddar Grits with Fried Egg

Sausage and Cheddar Grits with Fried Egg

Bbq · 30 min · pork · gluten-free

Ingredients & steps ↓
  • 1 cup stone-ground grits
  • 12 oz breakfast pork sausage
  • 1 cup shredded sharp cheddar cheese
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 4 eggs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  1. Bring 3 cups water and the milk to a simmer with the salt, then whisk in the grits.
  2. Cook the grits low and slow, stirring often, until creamy and tender, about 20 minutes.
  3. Meanwhile, brown the breakfast sausage in a skillet, breaking it into crumbles.
  4. Stir the butter and cheddar into the finished grits until melted, then fold in the sausage.
  5. Fry the eggs to your liking in the sausage skillet and set one atop each bowl of grits.
  6. Finish with black pepper.
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Savory Breakfast Egg Muffins with Vegetables

Savory Breakfast Egg Muffins with Vegetables

American · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 1 medium Red bell pepper
  • 1 cup, chopped Spinach
  • 1/2 cup Shredded cheddar cheese
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. Chop the red bell pepper and roughly chop the spinach.
  3. In a large bowl, whisk together the eggs, salt, and pepper. Stir in the chopped vegetables and shredded cheese.
  4. Divide the egg mixture evenly among the muffin cups.
  5. Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden on top.
  6. Remove from oven and let cool slightly before removing from the tin.
  7. Serve warm or at room temperature, with optional sides like fresh fruit or toast.
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Savory Breakfast Quinoa Bowl

Savory Breakfast Quinoa Bowl

American · 25 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup quinoa
  • 2 cups water
  • 4 large eggs
  • 2 cups spinach
  • 1 cup cherry tomatoes
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil
  • to taste salt & pepper
  1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
  2. While quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add spinach and cherry tomatoes, cook until spinach is wilted and tomatoes are slightly softened, about 3-4 minutes.
  3. In a separate small pan, fry or scramble the eggs until just set, seasoning with salt and pepper.
  4. Divide cooked quinoa into four bowls. Top each with sautéed vegetables, a portion of eggs, crumbled feta cheese, and drizzle with remaining olive oil.
  5. Serve immediately for a warm, satisfying breakfast.
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Savory Sweet Potato & Egg Breakfast Bowl

Savory Sweet Potato & Egg Breakfast Bowl

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 2 large sweet potatoes
  • 4 large eggs
  • 1 ripe avocado
  • 2 tbsp olive oil
  • 1 tsp paprika
  • to taste salt
  • to taste black pepper
  1. Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, paprika, salt, and pepper.
  2. Spread the sweet potatoes on a baking sheet and roast at 400°F (200°C) for about 15-20 minutes until tender and slightly crispy.
  3. While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and scramble the eggs until just set.
  4. Slice the avocado into thin wedges.
  5. Assemble the bowls by dividing the roasted sweet potatoes, scrambled eggs, and avocado slices evenly among four bowls.
  6. Season with additional salt and pepper if desired. Serve warm.
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Sayadieh Spiced Fish and Rice

Sayadieh Spiced Fish and Rice

Middle-eastern · 55 min · fish · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb firm white fish fillets (cod or haddock)
  • 1.5 cups basmati rice
  • 3 yellow onions
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/3 cup slivered almonds
  • 1/4 cup olive oil
  • 1 lemon
  1. Fry thinly sliced onions in oil until very dark brown, 15 minutes; reserve half for garnish.
  2. Blend the other half of the onions with 3 cups water to make a dark caramel broth.
  3. Season fish with cumin, coriander, cinnamon, and salt; sear 3 minutes per side and remove.
  4. Cook the rinsed rice in the onion broth, covered, until tender, 18 minutes.
  5. Toast the almonds in a dry pan until golden.
  6. Mound the rice, lay the fish on top, and garnish with crispy onions, almonds, and lemon.
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Seafood Gumbo with Okra

Seafood Gumbo with Okra

Cajun · 90 min · shrimp · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb large shrimp, peeled
  • 8 oz lump crab meat
  • 0.75 cup all-purpose flour
  • 0.75 cup vegetable oil
  • 2 cups fresh okra, sliced
  • 1 yellow onion
  • 1 green bell pepper
  • 3 celery stalks
  • 8 cups seafood stock
  • 2 tbsp cajun seasoning
  • 3 cups long-grain white rice
  1. Cook oil and flour into a dark brown roux over medium heat, stirring constantly for 30-40 minutes.
  2. Add diced onion, bell pepper, celery, and okra; cook 8 minutes.
  3. Whisk in seafood stock and cajun seasoning, then simmer 40 minutes.
  4. Add shrimp and simmer 6 minutes until pink.
  5. Gently fold in crab meat and warm through 3 minutes without breaking it up.
  6. Serve over white rice; portion the rest for the week.
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Seafood Sundubu Jjigae

Seafood Sundubu Jjigae

Korean · 25 min · tofu · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 tube (11 oz) silken soft tofu
  • 8 clams littleneck clams, scrubbed
  • 1/2 lb shrimp, peeled
  • 2 tbsp gochugaru chili flakes
  • 3 cloves garlic cloves, minced
  • 1/2 onion onion, diced
  • 2 cups anchovy-kelp stock
  • 1 egg
  • 1 stalk green onion
  1. Bloom gochugaru with a little oil, garlic, and onion in an earthenware pot over medium heat 2 minutes.
  2. Pour in the anchovy-kelp stock and bring to a boil.
  3. Add clams and cook 3 minutes until they open, discarding any that stay shut.
  4. Spoon in the soft tofu in large curds and simmer gently 4 minutes.
  5. Add shrimp and cook 2 minutes until pink.
  6. Crack the egg into the center, scatter green onion, and serve immediately while bubbling.
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Senegalese Thieboudienne Fish and Rice

Senegalese Thieboudienne Fish and Rice

African · 60 min · fish · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb grouper or snapper steaks
  • 2.5 cups broken jasmine rice
  • 4 tbsp tomato paste
  • 2 yellow onion
  • 2 carrot
  • 1/2 head cabbage
  • 1 piece cassava
  • 1 bunch fresh parsley
  • 1 Scotch bonnet pepper
  • 1/3 cup vegetable oil
  1. Blend parsley, garlic, and a little onion into a paste and stuff into slits cut in the fish steaks.
  2. Sear the stuffed fish in oil over medium-high 3 minutes per side, then set aside.
  3. Fry chopped onions and tomato paste in the same pot 5 minutes, add 6 cups water, and bring to a boil.
  4. Add carrots, cabbage, cassava, and whole Scotch bonnet, and simmer 15 minutes; remove vegetables and fish as they finish, keeping the broth.
  5. Add the rinsed broken rice to the reddened broth, cover, and steam 20 minutes until tender.
  6. Mound the rice on a platter and arrange fish and vegetables on top to serve.
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Sesame Chicken Rice Bowl

Sesame Chicken Rice Bowl

Chinese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb Boneless, skinless chicken breast
  • 2 cups Cooked jasmine rice
  • 1 cup Green beans
  • 3 tbsp Soy sauce
  • 1 tbsp Honey
  • 1 tsp Sesame oil
  • 3 cloves Garlic
  • 1 tbsp Sesame seeds
  • 2 tbsp Vegetable oil
  • to taste Salt and pepper
  1. Cook the jasmine rice according to package instructions and set aside.
  2. Chop garlic and trim green beans.
  3. Cut chicken into bite-sized pieces and season with salt and pepper.
  4. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 8 minutes. Remove and set aside.
  5. In the same skillet, add garlic and green beans; cook for 4-5 minutes until beans are tender-crisp.
  6. Return chicken to the skillet. In a small bowl, whisk together soy sauce, honey, and sesame oil. Pour over the chicken and beans, stirring to coat evenly. Cook for another 2-3 minutes.
  7. Sprinkle with sesame seeds and serve the chicken mixture over the warm rice.
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Setas al Ajillo

Setas al Ajillo

Spanish · 18 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 500 g mixed wild mushrooms
  • 4 garlic cloves
  • 1 dried chili
  • 60 ml extra virgin olive oil
  • small handful flat-leaf parsley
  • 2 tbsp dry sherry
  • 1 tsp fine salt
  1. Wipe the mushrooms clean and tear any large ones.
  2. Warm the olive oil with sliced garlic and crumbled chili over medium heat for 2 minutes.
  3. Add the mushrooms and a pinch of salt and fry 6 minutes until their moisture evaporates.
  4. Pour in the sherry and let it bubble for 1 minute.
  5. Season, stir through chopped parsley, and serve with bread.
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Shakshuka with Feta and Peppers

Shakshuka with Feta and Peppers

Middle-eastern · 20 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 5 eggs
  • 1 28-oz can canned crushed tomatoes
  • 1 red bell pepper
  • 1 yellow onion
  • 3 garlic cloves
  • 1.5 tsp ground cumin
  • 1.5 tsp sweet paprika
  • 1/2 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1/4 cup fresh cilantro
  1. Saute sliced onion and pepper in olive oil over medium heat until soft, 6 minutes.
  2. Add garlic, cumin, and paprika and cook 1 minute until fragrant.
  3. Pour in crushed tomatoes, season with salt, and simmer until thickened, 5 minutes.
  4. Make 5 wells and crack an egg into each; scatter feta between them.
  5. Cover and cook 5-7 minutes until whites are set but yolks remain runny.
  6. Top with cilantro and serve from the pan with bread.
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Sheet-Pan Carnitas Tacos

Sheet-Pan Carnitas Tacos

Mexican · 40 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb pork shoulder, 1-inch cubes
  • 1/3 cup orange juice
  • 2 lime, juiced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 6 cloves garlic, smashed
  • 1 large yellow onion, sliced
  • 12 corn tortillas
  • 1/2 cup cilantro, chopped
  • 1/2 small white onion, diced
  • 1.5 tsp kosher salt
  1. Preheat oven to 425°F. Toss pork with citrus juices, cumin, paprika, oregano, garlic, sliced onion, salt.
  2. Spread on a sheet pan in a single layer. Roast 25 min until pork is tender.
  3. Crank oven to broil. Broil 4–5 min until edges are crispy and the citrus has caramelized.
  4. Warm tortillas in a dry skillet (15 sec/side). Build tacos with pork, white onion, cilantro, lime.
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Sheet-Pan Chicken Piccata

Sheet-Pan Chicken Piccata

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 1 whole lemon, sliced thin
  • 3 tbsp capers, drained
  • 1/2 cup chicken broth
  • 4 cloves garlic, minced
  • 3 tbsp butter
  • 1/4 cup flat-leaf parsley
  • to taste kosher salt
  • to taste black pepper
  1. Preheat oven to 425°F. Pat chicken dry; season generously with salt and pepper.
  2. Arrange chicken on a rimmed sheet pan. Drizzle with olive oil; scatter garlic, lemon slices, and capers around it.
  3. Roast 22–25 min until internal temp hits 165°F.
  4. Transfer chicken to a plate. Pour broth into the hot pan, scrape up the brown bits, add butter, swirl until glossy. Pour sauce over chicken; finish with parsley.
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Sheet-Pan Chicken and Veggie Prep

Sheet-Pan Chicken and Veggie Prep

American · 45 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2.5 lb boneless skinless chicken thighs
  • 4 cups broccoli florets
  • 2 sweet potatoes, cubed
  • 2 red bell pepper, sliced
  • 1/4 cup olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tsp salt
  1. Preheat oven to 425F and line two sheet pans.
  2. Toss chicken and vegetables with oil, paprika, garlic powder, and salt.
  3. Spread sweet potatoes and chicken on one pan; roast 15 minutes.
  4. Add broccoli and bell pepper to the second pan and roast everything 15 minutes more.
  5. Confirm chicken reaches 165F internal.
  6. Cool and divide into six meal-prep containers.
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Sheet-Pan Italian Sausage with Peppers

Sheet-Pan Italian Sausage with Peppers

Italian · 40 min · pork · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb Italian pork sausage links
  • 3 bell peppers
  • 1 yellow onion
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp fennel seed
  1. Heat oven to 425F and slice peppers and onion into thick strips.
  2. Toss vegetables with olive oil, oregano, fennel seed, and sliced garlic on a sheet pan.
  3. Nestle sausage links among the vegetables.
  4. Roast 25 to 30 minutes, turning sausages once, until browned and cooked to 160F internal.
  5. Serve straight from the pan or piled onto rolls.
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Shoyu Marinated Ramen Eggs

Shoyu Marinated Ramen Eggs

Japanese · 20 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 eggs
  • 0.5 cup soy sauce
  • 0.25 cup mirin
  • 0.5 cup water
  • 1 tbsp sugar
  • 2 cloves garlic
  1. Bring a pot of water to a rolling boil and gently lower in the eggs.
  2. Boil exactly 6.5 minutes for a jammy yolk, then transfer to an ice bath.
  3. Combine soy sauce, mirin, water, sugar and smashed garlic to make the marinade.
  4. Peel the cooled eggs carefully under running water.
  5. Submerge the eggs in the marinade in a container or bag, keeping them covered.
  6. Refrigerate at least 6 hours, ideally overnight, turning once; use within 4 days.
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Shoyu Ramen with Chicken Chashu

Shoyu Ramen with Chicken Chashu

Japanese · 55 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 400 g fresh ramen noodles
  • 400 g boneless chicken thighs
  • 6 cups chicken stock
  • 5 tbsp soy sauce
  • 3 tbsp mirin
  • 1 piece kombu
  • 3 cloves garlic
  • 1 thumb fresh ginger
  • 4 eggs
  • 4 scallions
  • 1 tbsp toasted sesame oil
  1. Roll chicken thighs tightly, tie with string, and simmer in chicken stock with kombu, smashed garlic and ginger for 25 minutes. Remove chicken and slice.
  2. For the tare, combine soy sauce, mirin and 1 tbsp of the cooking broth in each serving bowl.
  3. Soft-boil eggs 6.5 minutes, chill in ice water, then peel and halve.
  4. Strain the broth, discard aromatics, and keep at a gentle simmer. Whisk in sesame oil.
  5. Cook ramen noodles per package (about 2 minutes), drain well.
  6. Ladle hot broth into each tare bowl, add noodles, and top with sliced chashu, halved egg and sliced scallions.
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Shrimp Creole

Shrimp Creole

Cajun · 45 min · shrimp · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb large shrimp, peeled
  • 28 oz can crushed tomatoes
  • 1 yellow onion
  • 1 green bell pepper
  • 2 celery stalks
  • 3 garlic cloves
  • 2 tbsp tomato paste
  • 1.5 tbsp cajun seasoning
  • 2 bay leaves
  • 2 cups long-grain white rice
  1. Saute diced onion, bell pepper, celery, and garlic in a pot 6 minutes.
  2. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, cajun seasoning, and bay leaves.
  3. Simmer the sauce 20 minutes to thicken and mellow.
  4. Add the shrimp and cook 5-6 minutes until pink and just firm.
  5. Discard bay leaves and serve over steamed white rice.
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Shrimp Lo Mein

Shrimp Lo Mein

Chinese · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 400 g fresh egg lo mein noodles
  • 250 g peeled shrimp
  • 2 cups napa cabbage, shredded
  • 1 carrot, julienned
  • 3, cut into lengths scallions
  • 2 tbsp oyster sauce
  • 1.5 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 3 cloves, minced garlic
  • 2 tbsp neutral oil
  1. Boil the noodles until just tender, drain, and toss with a little oil to prevent sticking.
  2. Stir-fry the shrimp in 1 tbsp oil over high heat for 1 minute until pink, then remove.
  3. Add remaining oil, garlic, carrot, and cabbage and stir-fry 2 minutes until crisp-tender.
  4. Add the noodles, oyster sauce, and soy sauce and toss over high heat for 2 minutes.
  5. Return the shrimp with the scallions, drizzle sesame oil, and toss 1 minute to combine.
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Shrimp Po'Boy

Shrimp Po'Boy

Cajun · 30 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓
  • 1 lb medium shrimp, peeled
  • 1 cup cornmeal
  • 1 cup buttermilk
  • 1 french bread loaf
  • 0.5 cup mayonnaise
  • 2 cups shredded lettuce
  • 1 tomato
  • 1 tbsp cajun seasoning
  • 3 cups vegetable oil
  • 0.5 cup dill pickle chips
  1. Soak shrimp in buttermilk 10 minutes, then dredge in cornmeal mixed with cajun seasoning.
  2. Heat oil to 350F in a heavy pot.
  3. Fry the shrimp in batches 2-3 minutes until golden and crisp; drain on paper towels.
  4. Mix mayonnaise with a little cajun seasoning for the spread.
  5. Split the french bread, spread both sides, and layer lettuce, tomato, and pickles.
  6. Pile in the fried shrimp and slice into sandwiches.
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Shrimp Saganaki

Shrimp Saganaki

Greek · 30 min · shrimp · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.25 lb large shrimp
  • 1 (14 oz) can crushed tomatoes
  • 1 yellow onion
  • 3 garlic cloves
  • 5 oz feta cheese
  • 3 tbsp olive oil
  • 2 tbsp ouzo
  • 1/4 cup fresh parsley
  1. Saute diced onion and garlic in olive oil until soft, about 5 minutes.
  2. Add ouzo and let it cook off, then stir in crushed tomatoes and simmer 8 minutes.
  3. Nestle the shrimp into the sauce and cook 3-4 minutes until just pink.
  4. Crumble feta over the top and cover for 2 minutes to soften.
  5. Scatter parsley and serve straight from the pan with bread.
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Shrimp and Grits

Shrimp and Grits

American · 40 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓
  • 1.5 lb large shrimp, peeled and deveined
  • 1 cup stone-ground grits
  • 1 cup sharp cheddar cheese, shredded
  • 4 slices bacon
  • 3 cloves garlic, minced
  • 1/4 cup green onions, sliced
  • 4 cups chicken broth
  • 1 lemon
  • 1 tsp salt
  1. Bring broth to a boil, whisk in grits, and simmer covered 20 minutes, stirring often.
  2. Stir cheddar into the grits until smooth and season with salt.
  3. Meanwhile cook bacon until crisp; crumble and reserve the drippings.
  4. Saute garlic in the drippings 30 seconds, then add shrimp and cook 3 minutes until pink.
  5. Squeeze in lemon juice and toss with bacon.
  6. Spoon shrimp over the cheesy grits and top with green onions.
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Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

Cajun · 55 min · shrimp · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb large shrimp, peeled
  • 10 oz smoked sausage
  • 2 cups long-grain white rice
  • 1 yellow onion
  • 1 green bell pepper
  • 2 celery stalks
  • 14 oz can diced tomatoes
  • 3 cups chicken stock
  • 1.5 tbsp cajun seasoning
  • 4 green onions
  1. Brown sliced sausage in a Dutch oven over medium-high heat, about 5 minutes, then set aside.
  2. Add diced onion, bell pepper, and celery; cook 6 minutes until soft.
  3. Stir in the rice and cajun seasoning and toast 2 minutes.
  4. Add tomatoes and stock, return the sausage, and bring to a boil. Cover and simmer on low 20 minutes.
  5. Nestle the shrimp on top, cover, and cook 6-8 minutes until pink and rice is tender.
  6. Fluff with a fork, fold in sliced green onions, and rest 5 minutes before serving.
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Sichuan Dan Dan Noodles

Sichuan Dan Dan Noodles

Chinese · 25 min · pork · dairy-free

Ingredients & steps ↓
  • 400 g fresh wheat noodles
  • 200 g ground pork
  • 3 tbsp sui mi ya cai (preserved mustard greens)
  • 3 tbsp Chinese sesame paste
  • 3 tbsp chili oil with sediment
  • 1 tsp Sichuan peppercorns, ground
  • 3 tbsp light soy sauce
  • 1 tbsp black rice vinegar
  • 3, sliced scallions
  • 2 cloves, grated garlic
  1. Stir-fry the ground pork over high heat until crisp and browned, 5 minutes, then add ya cai and fry 2 minutes more; set aside.
  2. In each serving bowl whisk together sesame paste, chili oil, soy sauce, vinegar, garlic, and ground Sichuan pepper.
  3. Boil the noodles until just tender, 3 to 4 minutes, reserving a ladle of cooking water.
  4. Add a splash of noodle water to each bowl and whisk the sauce smooth.
  5. Divide the hot noodles into the bowls and top with the crispy pork and scallions.
  6. Toss thoroughly at the table so the sauce coats every strand.
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Sichuan Dry-Fried Green Beans

Sichuan Dry-Fried Green Beans

Chinese · 25 min · beans · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 500 g green beans, trimmed
  • 3 tbsp sui mi ya cai (preserved mustard greens)
  • 4 cloves, minced garlic
  • 1 inch, minced fresh ginger
  • 6 dried red chilies
  • 1 tsp Sichuan peppercorns
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 3 tbsp neutral oil
  1. Pat the green beans completely dry so they blister rather than steam.
  2. Fry the beans in 2 tbsp oil over medium-high heat for 6 minutes, tossing, until the skins wrinkle and char in spots; remove.
  3. Add remaining oil and fry the dried chilies and Sichuan peppercorns 30 seconds.
  4. Add the ya cai, garlic, and ginger and stir-fry 2 minutes until dry and fragrant.
  5. Return the beans, add soy sauce and sugar, and toss 1 minute to coat.
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Sichuan Twice-Cooked Pork

Sichuan Twice-Cooked Pork

Chinese · 45 min · pork · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 450 g pork belly, skin-on
  • 2 leeks or green garlic, sliced
  • 1 green bell pepper, chunked
  • 2 tbsp doubanjiang (fermented chili bean paste)
  • 1 tbsp sweet bean sauce (tianmianjiang)
  • 1 tbsp fermented black beans, rinsed
  • 1 inch, sliced fresh ginger
  • 1 tbsp Shaoxing wine
  • 1 tbsp neutral oil
  1. Simmer the whole pork belly with ginger in water for 20 minutes until just cooked, then cool and slice thinly.
  2. Stir-fry the pork slices in a dry wok over medium-high heat until the edges curl and fat renders, 4 minutes.
  3. Push pork aside, add oil and doubanjiang, and fry 1 minute until the oil turns red.
  4. Add sweet bean sauce and black beans and toss with the pork for 1 minute.
  5. Add leeks and bell pepper, splash in the Shaoxing wine, and stir-fry 2 minutes until crisp-tender.
  6. Toss everything together over high heat for a final minute.
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Sicilian Pasta alla Norma

Sicilian Pasta alla Norma

Mediterranean · 40 min · vegetarian

Ingredients & steps ↓
  • 2, cubed eggplant
  • 350g rigatoni pasta
  • 1 can (400g) canned crushed tomatoes
  • 3, sliced garlic cloves
  • 4 tbsp extra-virgin olive oil
  • 1/2 cup fresh basil
  • 1/2 cup, grated ricotta salata or pecorino
  • 1 tsp dried oregano
  1. Salt the cubed eggplant and let it drain 10 minutes, then pat dry.
  2. Fry the eggplant in olive oil over medium-high heat until golden and tender, about 8 minutes, then set aside.
  3. In the same pan, soften the garlic for 1 minute, add the crushed tomatoes and oregano, and simmer 10 minutes.
  4. Boil the rigatoni in salted water until al dente, reserving a cup of pasta water.
  5. Toss the pasta with the tomato sauce and eggplant, loosening with pasta water as needed.
  6. Finish with torn basil and a generous shower of grated ricotta salata.
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Sigeumchi Namul Seasoned Spinach

Sigeumchi Namul Seasoned Spinach

Korean · 25 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb spinach
  • 1 garlic clove, minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • 1 stalk green onion, chopped
  • 1 tbsp toasted sesame seeds
  • 1/4 tsp kosher salt
  1. Bring a large pot of salted water to a boil.
  2. Blanch the spinach 30 seconds until just wilted, then plunge into ice water.
  3. Squeeze the spinach firmly to remove as much water as possible.
  4. Loosen the spinach into a bowl and add garlic, sesame oil, soy sauce, and salt.
  5. Toss gently with your hands until evenly coated.
  6. Finish with green onion and sesame seeds; portion into containers.
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Sizzling Chicken Fajitas

Sizzling Chicken Fajitas

Tex-mex · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb, sliced Boneless skinless chicken breast
  • 3, sliced Bell peppers (mixed colors)
  • 1 large, sliced Yellow onion
  • 8 Flour tortillas (taco size)
  • 2 Lime
  • 3 tbsp Fajita seasoning
  • 1 tsp Ground cumin
  • 3 tbsp Vegetable oil
  1. Toss the sliced chicken with fajita seasoning, cumin, and the juice of 1 lime.
  2. Heat 2 tbsp oil in a large cast-iron skillet over high heat and sear the chicken until browned and 165F internal, about 6 minutes. Transfer to a plate.
  3. Add remaining oil, then the peppers and onion, and cook over high heat until charred at the edges but still crisp, about 6 minutes.
  4. Return the chicken to the skillet and toss to combine, about 1 minute.
  5. Squeeze the remaining lime over the top.
  6. Serve sizzling with warm tortillas.
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Skillet BBQ Glazed Pork Chops

Skillet BBQ Glazed Pork Chops

Bbq · 35 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 bone-in pork chops
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 cup barbecue sauce
  • 1 tbsp brown sugar
  • 2 tbsp vegetable oil
  1. Season the chops on both sides with salt, pepper, and garlic powder.
  2. Heat the oil in a cast-iron skillet over medium-high until shimmering.
  3. Sear the chops until well browned, about 3 minutes per side.
  4. Whisk the barbecue sauce with brown sugar, add to the pan, and spoon over the chops.
  5. Cook until the internal temperature reaches 145°F and the glaze thickens, about 4 more minutes.
  6. Rest 5 minutes, spooning the pan glaze over the top before serving.
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Skillet-Cooked Salmon with Asparagus

Skillet-Cooked Salmon with Asparagus

· 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 3 fillets (~1.5 lbs) skinless salmon fillets
  • 1 bunch asparagus
  • 2 tbsp olive oil
  • 1 lemon
  • to taste salt
  • to taste pepper
  1. Pat the salmon fillets dry with paper towels, then season with salt and pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 1 min.
  3. Place salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4-5 minutes until edges turn opaque and bottom is golden.
  4. Flip fillets carefully using tongs, cook for another 3-4 minutes until internal temperature reaches 125°F for medium doneness.
  5. Meanwhile, trim the tough ends from the asparagus and toss with 1 tbsp olive oil, salt, and pepper.
  6. Add asparagus to the skillet around the salmon or on a separate pan, cook for 3-4 minutes until tender-crisp.
  7. Squeeze lemon juice over salmon and asparagus before serving.
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Sloppy Joes

Sloppy Joes

American · 30 min · beef · dairy-free

Ingredients & steps ↓
  • 1.5 lb ground beef (85% lean)
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3/4 cup ketchup
  • 2 tbsp tomato paste
  • 1 tbsp worcestershire sauce
  • 1 tbsp brown sugar
  • 6 hamburger buns
  • 1 tsp salt
  1. Brown beef in a large skillet over medium-high heat, crumbling, 6 minutes; drain excess fat.
  2. Add onion and bell pepper; cook 4 minutes until softened.
  3. Stir in tomato paste and cook 1 minute.
  4. Add ketchup, worcestershire, brown sugar, salt, and 1/2 cup water.
  5. Simmer 8 minutes until thick and saucy.
  6. Spoon onto toasted buns and serve.
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Slow Cooker Beef & Veggie Stew

Slow Cooker Beef & Veggie Stew

· 90 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lbs beef stew meat, cubed
  • 2 cups carrots, sliced
  • 1 cup onions, chopped
  • 1 cup celery stalks, sliced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  1. Chop carrots, onions, and celery into 1/2-inch pieces.
  2. Heat olive oil in a skillet over medium-high heat for 2 minutes.
  3. Add beef cubes and brown for 5-7 minutes until browned on all sides, stirring occasionally.
  4. Transfer beef to slow cooker. Add chopped vegetables, garlic, tomato paste, and broth.
  5. Stir to combine everything well.
  6. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender.
  7. Taste and adjust salt and pepper as needed before serving.
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Slow Cooker Chicken Tinga Prep

Slow Cooker Chicken Tinga Prep

Mexican · 75 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 3 lb boneless skinless chicken thighs
  • 1 can (28 oz) fire-roasted crushed tomatoes
  • 4 chipotle peppers in adobo
  • 2 white onion
  • 4 garlic cloves
  • 1 tbsp dried Mexican oregano
  • 2 bay leaves
  • 1 tsp chicken bouillon
  1. Blend the crushed tomatoes, chipotles, one onion, garlic, oregano, and bouillon into a smooth sauce.
  2. Slice the second onion and lay it in the bottom of the slow cooker.
  3. Add the chicken thighs and pour the sauce over the top with the bay leaves.
  4. Cover and cook on high for 3.5 hours or low for 6 hours until the chicken shreds easily.
  5. Shred the chicken directly in the sauce and stir to coat.
  6. Cool and portion into containers for the week.
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Slow Cooker Lentil and Vegetable Stew

Slow Cooker Lentil and Vegetable Stew

· 90 min · beans · vegetarian, vegan, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 cups green or brown lentils
  • 2 carrots
  • 2 celery stalks
  • 1 can (14 oz) diced tomatoes (canned)
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp each spices (cumin, smoked paprika)
  1. Rinse the lentils under cold water and drain.
  2. Chop carrots and celery into 1/2-inch pieces.
  3. Mince garlic cloves.
  4. Add lentils, carrots, celery, diced tomatoes, vegetable broth, garlic, cumin, and smoked paprika into the slow cooker.
  5. Stir everything well to combine.
  6. Cover and cook on low for 6-8 hours, until lentils are tender.
  7. Taste and adjust seasoning with salt and pepper before serving.
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Smash Burgers with Special Sauce

Smash Burgers with Special Sauce

American · 25 min · beef · high-protein

Ingredients & steps ↓
  • 1.5 lb ground beef (80% lean)
  • 8 american cheese slices
  • 4 potato hamburger buns
  • 1/4 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp dill pickle relish
  • 1/2 yellow onion, thinly sliced
  • 1 tsp salt
  1. Mix mayonnaise, ketchup, and relish to make the special sauce.
  2. Form beef into 8 loose balls and heat a cast-iron skillet very hot.
  3. Smash each ball flat, season with salt, and sear 2 minutes until crusty.
  4. Flip, add a cheese slice, and cook 1 minute more.
  5. Toast buns in the beef fat until golden.
  6. Stack two patties per bun with onion and special sauce; serve hot.
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Smoked Beef Short Ribs

Smoked Beef Short Ribs

Bbq · 480 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 5 lb bone-in beef plate short ribs
  • 2 tbsp coarse kosher salt
  • 2 tbsp coarse ground black pepper
  • 1 tbsp granulated garlic
  • 1 tbsp yellow mustard
  • 1/2 cup beef broth
  • 5 chunks post oak wood chunks
  1. Trim the fat cap and silverskin from the short ribs and coat lightly with mustard.
  2. Combine equal parts salt and pepper with garlic and season the ribs on all sides.
  3. Set the smoker to 250°F with post oak and smoke the ribs bone-side down, spritzing with beef broth after the first 3 hours.
  4. Continue smoking until the internal temperature reaches 205°F and the meat is probe-tender, about 7 to 8 hours total.
  5. Rest the ribs 30 minutes, then slice between the bones into individual portions.
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Smoked Beer-Can Chicken

Smoked Beer-Can Chicken

Bbq · 180 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4.5 lb whole chicken
  • 1 can of lager beer
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 3 chunks apple wood chunks
  1. Pat the chicken dry and season inside and out with a rub of brown sugar, smoked paprika, garlic powder, salt, and pepper.
  2. Open the beer, pour out half, and lower the chicken cavity over the can so the bird stands upright.
  3. Set the smoker to 300°F with apple wood chunks and stand the chicken on the grate.
  4. Smoke until the breast reaches 160°F and the thigh reaches 175°F, about 2.5 hours.
  5. Carefully lift off the can and rest the chicken 15 minutes before carving.
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Smoked Brisket Breakfast Hash

Smoked Brisket Breakfast Hash

Bbq · 30 min · beef · gluten-free, dairy-free

Ingredients & steps ↓
  • 10 oz chopped smoked brisket
  • 1.5 lb russet potatoes
  • 1 medium yellow onion
  • 1 bell pepper
  • 4 eggs
  • 1 tsp smoked paprika
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  1. Dice the potatoes small and parcook in the microwave for 4 minutes to speed the browning.
  2. Heat the oil in a cast-iron skillet over medium-high and crisp the potatoes with the diced onion and bell pepper, about 10 minutes.
  3. Stir in the chopped brisket, smoked paprika, and salt and cook until heated through and browned.
  4. Make four wells in the hash and crack an egg into each.
  5. Cover and cook until the whites set and the yolks are still runny, about 4 minutes.
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Smoked Brisket Grilled Cheese

Smoked Brisket Grilled Cheese

Bbq · 20 min · beef · high-protein

Ingredients & steps ↓
  • 12 oz chopped smoked brisket
  • 8 slices sourdough bread
  • 6 oz sliced sharp cheddar cheese
  • 1/4 cup barbecue sauce
  • 1/4 cup pickled jalapenos
  • 3 tbsp unsalted butter
  1. Warm the chopped brisket with the barbecue sauce until heated through.
  2. Butter one side of each bread slice.
  3. Layer cheddar, saucy brisket, and pickled jalapenos between slices, buttered sides out.
  4. Griddle over medium heat until golden and crisp and the cheese melts, about 3 to 4 minutes per side.
  5. Rest 2 minutes, then cut in half and serve.
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Smoked Herb-Crusted Chicken Thighs with Fresh Green Beans

Smoked Herb-Crusted Chicken Thighs with Fresh Green Beans

· 150 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 3 pieces bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 300g fresh green beans
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • to taste salt
  • to taste black pepper
  • 1 cup hickory wood chunks
  • for serving lemon wedges
  1. Mix the herbs and spices in a small bowl.
  2. Rub the spice mixture evenly over the chicken thighs, including under the skin if possible.
  3. Place the chicken thighs on a baking sheet lined with foil for easy cleanup.
  4. Insert a meat thermometer into the thickest part of a thigh, avoiding the bone.
  5. Smoke the chicken at 225°F (107°C) using hickory wood chunks, with the lid closed.
  6. Smoke for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
  7. While the chicken smokes, trim the green beans and set aside.
  8. In a large skillet, heat 1 tbsp olive oil over medium-high heat (around 375°F / 190°C).
  9. Add the green beans and sauté for 4-6 minutes, stirring frequently, until they are tender-crisp and lightly browned.
  10. Season the green beans with a pinch of salt and a sprinkle of garlic powder if desired.
  11. Once the chicken reaches 165°F, remove from the smoker and let rest for 5 minutes.
  12. Serve the smoked chicken thighs with the sautéed green beans and lemon wedges.
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Smoked Pork Shoulder with Coleslaw

Smoked Pork Shoulder with Coleslaw

· 480 min · pork · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 lbs pork shoulder (bone-in)
  • 1 cup smoked wood chips (hickory)
  • 1 small head cabbage
  • 2 carrots
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • to taste salt
  • to taste pepper
  1. Soak hickory wood chips in water for 30 minutes.
  2. Rub pork shoulder with salt, pepper, or your preferred dry rub.
  3. Preheat smoker to 225°F. Add soaked wood chips to smoker box or directly on coals.
  4. Place pork shoulder in smoker, insert meat thermometer, and smoke for approximately 8 hours until internal temp reaches 195°F.
  5. In the last hour, prepare coleslaw by shredding cabbage and carrots, then mixing with mayonnaise and vinegar. Season with salt and pepper.
  6. Let smoked pork rest for 15 minutes before shredding. Serve with coleslaw.
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Smoked Salmon and Asparagus Rice Bowl

Smoked Salmon and Asparagus Rice Bowl

Italian · 35 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups Cooked jasmine rice
  • 8 oz Smoked salmon slices
  • 1 bunch (about 1 cup chopped) Fresh asparagus
  • 1 cup Cherry tomatoes
  • 2 tablespoons Olive oil
  • 1 Lemon
  • 2 tablespoons Fresh dill
  • to taste Salt
  • to taste Black pepper
  1. Cook jasmine rice according to package instructions and set aside.
  2. Trim the woody ends off the asparagus and cut into 2-inch pieces.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus and cook for 5-7 minutes until tender.
  4. Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they soften slightly.
  5. While vegetables cook, squeeze lemon juice over smoked salmon slices and chop dill finely.
  6. To assemble bowls, divide cooked rice into four bowls. Top with cooked asparagus and cherry tomatoes.
  7. Arrange smoked salmon slices over each bowl and garnish with dill, a drizzle of olive oil, salt, and pepper to taste.
  8. Serve immediately, optionally with extra lemon wedges.
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Smoked Salmon with Asparagus and Dill

Smoked Salmon with Asparagus and Dill

· 60 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 oz smoked salmon
  • 1 bunch asparagus spears
  • 1 bunch fresh dill
  • 1 lemon
  • 1 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Trim the woody ends from the asparagus and arrange on a baking sheet.
  2. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
  3. Place the asparagus in the smoker, smoking at 225°F with hickory or apple wood chips.
  4. Smoke for approximately 45 min until tender and slightly smoky.
  5. While asparagus smokes, thinly slice lemon and chop dill.
  6. Arrange smoked salmon on a platter, top with dill and lemon slices.
  7. Serve smoked salmon with warm smoked asparagus on the side.
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Smoked Salmon with Lemon-Dill Yogurt Sauce

Smoked Salmon with Lemon-Dill Yogurt Sauce

· 120 min · fish · pescatarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb smoked salmon fillet
  • 1 cup Greek yogurt
  • 1 lemon
  • 2 tbsp fresh dill
  • 1 tbsp capers
  • to taste black pepper
  1. Preheat your smoker to 225°F using cherry or apple wood for a mild smoky flavor.
  2. Place the smoked salmon on a tray and smoke for about 1 hour to enhance flavor (optional, if fresh smoked fish).
  3. Meanwhile, in a bowl, combine Greek yogurt, juice of half the lemon, chopped dill, and capers.
  4. Stir well and season with black pepper to taste.
  5. Slice the remaining lemon thinly for garnish.
  6. Serve the smoked salmon with lemon slices and a dollop of the dill yogurt sauce on the side.
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Smoked Sausage Po'Boy

Smoked Sausage Po'Boy

Bbq · 25 min · pork · gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb smoked andouille sausage
  • 4 French baguette rolls
  • 2 cups shredded iceberg lettuce
  • 1 large tomato
  • 1/4 cup mayonnaise
  • 2 tbsp creole mustard
  • 1 tbsp hot sauce
  • 1/2 cup dill pickle chips
  1. Split the sausage links lengthwise and sear in a skillet until browned and heated to 160°F, about 8 minutes.
  2. Whisk the mayonnaise, creole mustard, and hot sauce into a remoulade-style spread.
  3. Split and lightly toast the baguette rolls.
  4. Spread the sauce on the rolls and add the seared sausage.
  5. Top with shredded lettuce, sliced tomato, and pickle chips, then close and serve.
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Smoked Three-Cheese Mac and Cheese

Smoked Three-Cheese Mac and Cheese

Bbq · 75 min · vegetarian

Ingredients & steps ↓
  • 1 lb elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded gruyere cheese
  • 4 oz cream cheese
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tsp smoked paprika
  • 2 chunks pecan wood chunks
  1. Boil the macaroni to just under al dente, then drain.
  2. Melt butter in a saucepan, whisk in the flour, and cook 1 minute to form a roux.
  3. Whisk in the milk and simmer until thickened, then melt in the cream cheese, cheddar, and gruyere off the heat.
  4. Fold the sauce into the pasta and transfer to a cast-iron skillet or foil pan. Dust the top with smoked paprika.
  5. Set the smoker to 275°F with pecan chunks and smoke uncovered until bubbly and lightly browned, about 45 minutes.
  6. Rest 10 minutes before serving so the sauce sets.
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Smoked Whole Chicken

Smoked Whole Chicken

Bbq · 240 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 5 lb whole chicken
  • 2 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tsp black pepper
  • 2 tbsp olive oil
  • 3 chunks apple wood chunks
  1. Pat the chicken dry and rub all over, including under the skin, with olive oil.
  2. Combine salt, smoked paprika, garlic powder, and pepper and season the bird inside and out.
  3. Set the smoker to 275°F with apple wood chunks and place the chicken breast-side up.
  4. Smoke until the internal temperature of the thickest part of the breast reaches 160°F and the thigh reaches 175°F, about 3 to 3.5 hours.
  5. Rest 15 minutes so the temperature carries to 165°F, then carve into breasts, thighs, wings, and drumsticks.
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Smoky Turkey Chili

Smoky Turkey Chili

Mexican · 45 min · turkey · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.25 lb ground turkey, 93/7
  • 1 large yellow onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp chili powder
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) black beans, drained
  • 1 can (28 oz) fire-roasted tomatoes
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  1. Heat oil in a Dutch oven over medium-high. Brown turkey 6 min, breaking up; remove if pan is crowded.
  2. Add onion + bell pepper; cook 5 min. Add garlic + spices; stir 30 seconds until fragrant.
  3. Return turkey; add beans, tomatoes, broth, salt. Simmer uncovered 25 min until thickened.
  4. Taste, adjust salt. Serve with cheese, sour cream, cornbread, or over rice.
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Smothered Okra and Tomatoes

Smothered Okra and Tomatoes

Cajun · 40 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 lb fresh okra, sliced
  • 14 oz can diced tomatoes
  • 1 yellow onion
  • 1 green bell pepper
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp cajun seasoning
  • 2 cups long-grain white rice
  1. Heat olive oil in a skillet and saute diced onion, bell pepper, and garlic 5 minutes.
  2. Add the sliced okra and cook 10 minutes, stirring, until the sliminess cooks off.
  3. Stir in the tomatoes and cajun seasoning.
  4. Cover and simmer 15 minutes until the okra is tender and the mixture smothers down.
  5. Serve over white rice.
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Sole Meuniere

Sole Meuniere

French · 20 min · fish · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓
  • 4 (5 oz each) sole fillets
  • 1/2 cup all-purpose flour
  • 5 tbsp unsalted butter
  • 1 lemon
  • 3 tbsp chopped fresh parsley
  • 1 tbsp vegetable oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  1. Season the sole and dredge lightly in flour, shaking off the excess.
  2. Heat the oil with 1 tablespoon butter in a large skillet over medium-high heat.
  3. Cook the fillets for about 2 minutes per side until golden, then transfer to warm plates.
  4. Wipe the pan, add the remaining butter, and cook until it turns nutty brown.
  5. Off the heat stir in lemon juice and parsley, then spoon the brown butter sauce over the fish.
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Som Tum Jay (Vegan Green Papaya Salad)

Som Tum Jay (Vegan Green Papaya Salad)

Thai · 20 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 cups green papaya, shredded
  • 1 cup cherry tomatoes, halved
  • 1/2 cup long beans, cut
  • 3 cloves garlic
  • 2 Thai bird chilies
  • 3 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp palm sugar
  • 1/3 cup roasted peanuts
  1. In a large mortar, pound the garlic and chilies into a rough paste.
  2. Add the palm sugar, soy sauce, and lime juice and pound until the sugar dissolves.
  3. Add the long beans and tomatoes and lightly bruise them so they release their juice.
  4. Add the shredded papaya and gently pound and toss with a spoon to coat without mashing.
  5. Fold in the roasted peanuts and serve immediately.
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Sopa de Fideo

Sopa de Fideo

Mexican · 30 min · vegetarian

Ingredients & steps ↓
  • 7 oz fideo pasta
  • 4 roma tomatoes
  • 1/2 white onion
  • 2 garlic cloves
  • 5 cups vegetable broth
  • 2 tbsp vegetable oil
  • 1/3 cup crumbled queso fresco
  • 1 avocado
  • 1 lime
  1. Toast the fideo in oil over medium heat for 3 to 4 minutes, stirring until golden brown.
  2. Blend tomatoes, onion, and garlic until smooth and strain.
  3. Pour the tomato puree over the toasted fideo and cook for 3 minutes until slightly reduced.
  4. Add the broth, bring to a boil, then simmer for 8 to 10 minutes until the noodles are tender.
  5. Season with salt and a squeeze of lime.
  6. Ladle into bowls and top with queso fresco and diced avocado.
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Soupe a l'Oignon Gratinee

Soupe a l'Oignon Gratinee

French · 60 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 lb thinly sliced yellow onions
  • 3 tbsp unsalted butter
  • 6 cups beef stock
  • 1/2 cup dry white wine
  • 4 thick slices baguette
  • 1 1/2 cups grated gruyere cheese
  • 4 sprigs fresh thyme
  • 1 bay leaf
  1. Melt the butter in a heavy pot and cook the onions over medium-low heat, stirring often, for about 35 minutes until deep golden and jammy.
  2. Pour in the white wine to deglaze and scrape up the browned bits.
  3. Add the beef stock, thyme, and bay leaf, then simmer for 15 minutes and season to taste.
  4. Toast the baguette slices and ladle the soup into oven-safe bowls.
  5. Float a toast on each bowl, mound with gruyere, and broil for 3 to 4 minutes until bubbling and browned.
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South African Boerewors and Pap Bowl

South African Boerewors and Pap Bowl

African · 45 min · pork · gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb boerewors sausage
  • 1.5 cups white maize meal
  • 4 roma tomato
  • 1 yellow onion
  • 2 garlic cloves
  • 1 tsp paprika
  • 2 tbsp vegetable oil
  1. Bring 4 cups salted water to a boil, whisk in the maize meal, then cover and steam on low 25 minutes, stirring twice, into a stiff pap.
  2. Meanwhile pan-fry the coiled boerewors over medium 12 minutes, turning, until browned and cooked through; slice.
  3. For the relish, soften chopped onion in oil 5 minutes, add garlic and paprika, then chopped tomatoes.
  4. Simmer the tomato relish 8 minutes until saucy and season with salt.
  5. Spoon pap into bowls, top with sliced boerewors and the tomato relish.
  6. Serve hot.
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South Asian Spiced Lentil & Vegetable Curry

South Asian Spiced Lentil & Vegetable Curry

· 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup red lentils
  • 1 cup coconut milk
  • 2 cups spinach
  • 1 large tomato
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp curry powder
  • 1 tbsp olive oil
  • to taste salt
  1. Rinse the lentils thoroughly under cold water and set aside.
  2. Chop the onion and tomato into small pieces.
  3. Heat 1 tbsp olive oil in a saucepan over medium heat.
  4. Add chopped onion and cook 5 min until translucent and fragrant.
  5. Add minced garlic and cook 30 sec more.
  6. Stir in curry powder and cook 1 min to toast spices.
  7. Add lentils, tomato, coconut milk, and 2 cups water.
  8. Bring to a boil, then reduce heat to low, cover, and simmer 25 min until lentils are tender.
  9. Stir in spinach and cook 2-3 min until wilted.
  10. Season with salt to taste before serving.
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South Indian Lemon Rice

South Indian Lemon Rice

Indian · 25 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 4 cups cooked basmati rice
  • 2 lemon
  • 1/3 cup raw peanuts
  • 1 tsp mustard seeds
  • 1 tbsp chana dal
  • 1 sprig curry leaves
  • 1/2 tsp ground turmeric
  • 1 green chili
  • 3 tbsp neutral oil
  1. Heat oil over medium, add mustard seeds and let them pop, then add chana dal and peanuts and fry until golden, 2 minutes.
  2. Add curry leaves and chopped green chili, cook 30 seconds.
  3. Stir in turmeric off the heat briefly so it does not burn.
  4. Add cooled cooked rice and salt, tossing gently to coat evenly.
  5. Turn off heat, squeeze in lemon juice and fold through carefully.
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Southern Buttermilk Biscuits and Sausage Gravy

Southern Buttermilk Biscuits and Sausage Gravy

American · 20 min · pork

Ingredients & steps ↓
  • 8 refrigerated buttermilk biscuits
  • 1 lb pork breakfast sausage
  • 1/4 cup all-purpose flour
  • 2.5 cups whole milk
  • 1 tsp black pepper
  • 1/2 tsp salt
  1. Bake biscuits according to package directions until golden.
  2. Meanwhile brown sausage in a large skillet over medium heat, crumbling, about 6 minutes.
  3. Sprinkle flour over the sausage and drippings; stir and cook 1 minute.
  4. Gradually whisk in milk and bring to a simmer, stirring, until thickened, 3 to 4 minutes.
  5. Season with salt and generous black pepper.
  6. Split warm biscuits and ladle gravy over the top.
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Southern Fried Chicken Sandwich

Southern Fried Chicken Sandwich

Bbq · 40 min · chicken · high-protein

Ingredients & steps ↓
  • 4 boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1.5 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp kosher salt
  • 4 brioche buns
  • 1/2 cup dill pickle chips
  • 4 cups peanut oil
  1. Soak the chicken thighs in buttermilk with 1 tsp salt for 20 minutes.
  2. Dredge each thigh in flour seasoned with paprika, garlic powder, and remaining salt, pressing to coat.
  3. Heat the peanut oil to 350°F and fry the thighs until golden and the internal temperature reaches 165°F, about 6 minutes.
  4. Drain the chicken on a rack.
  5. Toast the brioche buns and assemble with the fried chicken and pickle chips.
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Southwest Chicken Rice Bowl

Southwest Chicken Rice Bowl

American · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 2 cups Cooked white rice
  • 2 cups Cooked chicken breast, shredded
  • 1 cup Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 1 cup Cherry tomatoes, halved
  • 1/4 cup Fresh cilantro, chopped
  • 1 lime Lime, cut into wedges
  • 1/2 cup Shredded cheddar cheese
  • 2 tbsp Olive oil
  • 1 tsp Chili powder
  • to taste Salt
  • to taste Black pepper
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shredded chicken, chili powder, salt, and pepper. Cook for 5-7 minutes until heated through and slightly browned.
  2. Meanwhile, in a small bowl, combine cherry tomatoes, cilantro, and a squeeze of lime juice. Set aside for a fresh salsa topping.
  3. Warm the cooked rice in the microwave or on the stovetop until hot.
  4. In the skillet with chicken, add black beans and corn; cook for another 3-4 minutes until heated.
  5. Divide the rice among four bowls. Top each with the chicken, bean, and corn mixture.
  6. Sprinkle shredded cheddar cheese over each bowl and let it melt slightly.
  7. Add a spoonful of the tomato-cilantro salsa on top, and serve with lime wedges on the side.
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Southwest Egg White Scramble Bowl

Southwest Egg White Scramble Bowl

Tex-mex · 15 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1.5 cups (about 10) Egg whites
  • 1 cup, rinsed Canned black beans
  • 1, diced Red bell pepper
  • 2 cups Baby spinach
  • 1 cup, halved Grape tomatoes
  • 1/2 cup Shredded pepper jack cheese
  • 1 tsp Ground cumin
  • 1 tbsp Olive oil
  1. Heat olive oil in a nonstick skillet over medium. Saute the bell pepper until softened, about 4 minutes.
  2. Add the black beans and cumin and warm through, about 2 minutes.
  3. Add spinach and cook until just wilted, about 1 minute.
  4. Pour in the egg whites and gently scramble until set, about 3 minutes.
  5. Divide into bowls, top with grape tomatoes and pepper jack cheese, and serve.
  6. Let the cheese melt from residual heat before eating.
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Southwest Grilled Chicken Salad

Southwest Grilled Chicken Salad

Tex-mex · 25 min · chicken · low-carb, high-protein

Ingredients & steps ↓
  • 1 lb Boneless skinless chicken breast
  • 2, chopped Romaine hearts
  • 1 cup, rinsed Canned black beans
  • 1.5 cups, halved Cherry tomatoes
  • 1, diced Avocado
  • 1/3 cup, crumbled Cotija cheese
  • 1/2 cup Tortilla strips
  • 1/3 cup Chipotle ranch dressing
  • 1 tbsp Taco seasoning
  1. Rub the chicken with taco seasoning.
  2. Grill or pan-sear over medium-high until 165F internal, about 6 minutes per side. Rest 5 minutes, then slice.
  3. Divide the chopped romaine among four plates.
  4. Top with black beans, cherry tomatoes, avocado, and sliced chicken.
  5. Sprinkle with cotija and tortilla strips.
  6. Drizzle with chipotle ranch just before serving.
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Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Italian · 20 min · vegetarian

Ingredients & steps ↓
  • 12 oz spaghetti
  • 6 cloves garlic, thinly sliced
  • 1/3 cup olive oil
  • 1/2 tsp red pepper flakes
  • 1/3 cup flat-leaf parsley, chopped
  • 1/2 cup parmesan, grated
  • to taste kosher salt
  • to taste black pepper
  1. Boil salted water; cook spaghetti to al dente. Reserve 1 cup pasta water before draining.
  2. Meanwhile, warm olive oil in a wide skillet over medium-low. Add garlic; cook until just golden (3–4 min).
  3. Add red pepper flakes; swirl 10 seconds. Pour in 1/2 cup pasta water — it'll sizzle and emulsify.
  4. Add drained pasta, toss to coat. Add parsley, parmesan, salt, pepper. Splash more pasta water if dry. Serve hot.
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Spaghetti alla Carbonara with Pancetta

Spaghetti alla Carbonara with Pancetta

Italian · 30 min · vegetarian, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb spaghetti
  • 8 oz pancetta
  • 4 eggs
  • 1 cup pecorino romano
  • 1 tsp black pepper
  • to taste salt
  1. Boil spaghetti in salted water until al dente; reserve 1 cup pasta water.
  2. Render diced pancetta in a dry skillet over medium heat until crisp.
  3. Whisk whole eggs with grated pecorino and plenty of black pepper.
  4. Toss hot drained pasta with the pancetta and its fat off the heat.
  5. Add the egg mixture, tossing quickly and loosening with pasta water to form a silky sauce.
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Spaghetti with Garlic and Olive Oil

Spaghetti with Garlic and Olive Oil

Italian · 25 min · vegetarian

Ingredients & steps ↓
  • 12 oz spaghetti
  • 6 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley
  • 1/4 cup parmesan
  • to taste salt
  1. Boil spaghetti in salted water until al dente, about 9 minutes; reserve 1 cup pasta water.
  2. Thinly slice garlic and warm it gently in olive oil over medium-low heat until pale gold, about 4 minutes.
  3. Add red pepper flakes and a splash of pasta water, swirling to form a light sauce.
  4. Toss drained pasta in the oil, adding pasta water as needed to coat evenly.
  5. Finish off heat with chopped parsley and grated parmesan; season and serve.
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Spanakopita Spinach and Feta Pie

Spanakopita Spinach and Feta Pie

Greek · 65 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 lb frozen spinach, thawed
  • 1 (16 oz) package phyllo dough
  • 8 oz feta cheese
  • 2 eggs
  • 4 green onions
  • 1/4 cup fresh dill
  • 1/2 cup olive oil
  • 1 pinch nutmeg
  1. Squeeze the spinach very dry and mix with crumbled feta, beaten eggs, chopped green onion, dill, and nutmeg.
  2. Brush a baking dish with olive oil and lay down 6 phyllo sheets, brushing oil between each.
  3. Spread the spinach filling evenly over the base layer.
  4. Top with 6 more oiled phyllo sheets and tuck in the edges.
  5. Score the top into portions and brush with oil.
  6. Bake at 375F for 35 minutes until the phyllo is deep golden and crisp.
  7. Cool 10 minutes before cutting.
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Spiced Chicken and Couscous Bowl

Spiced Chicken and Couscous Bowl

Mediterranean · 30 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 450g boneless chicken thighs
  • 1 cup whole-wheat couscous
  • 2 tsp ras el hanout
  • 1, diced zucchini
  • 1, diced red bell pepper
  • 1/4 cup, chopped dried apricots
  • 1/2, juiced lemon
  • 2 tbsp extra-virgin olive oil
  1. Toss the chicken with ras el hanout, salt, and 1 tablespoon olive oil.
  2. Sear the chicken in a skillet over medium-high heat for 6 minutes per side to 165F, then rest and slice.
  3. In the same pan, saute the zucchini and bell pepper for 6 minutes until tender-crisp.
  4. Pour boiling water over the couscous, cover, and let steam 5 minutes, then fluff with a fork.
  5. Fold the vegetables, apricots, lemon juice, and remaining oil into the couscous and top with the chicken.
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Spiced Indian Egg & Spinach Breakfast Skillet

Spiced Indian Egg & Spinach Breakfast Skillet

Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 8 large Eggs
  • 4 cups Fresh spinach
  • 1 medium Onion
  • 1 large Tomato
  • 1 small Green chili (optional)
  • 1 tsp Ginger garlic paste
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin seeds
  • to taste Salt
  • to taste Black pepper
  • 2 tbsp Olive oil
  1. Heat olive oil in a large skillet over medium heat. Add cumin seeds and sauté until fragrant.
  2. Add chopped onions and green chili (if using), cook until onions are translucent.
  3. Stir in ginger garlic paste, turmeric, and garam masala; cook for 1 minute.
  4. Add chopped tomato and cook until softened.
  5. Reduce heat to low, add spinach and cook until wilted, about 2-3 minutes.
  6. Crack eggs over the sautéed vegetables, season with salt and pepper, and gently scramble until eggs are fully cooked.
  7. Serve hot, garnished with additional spices if desired.
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Spiced Indian Fish & Vegetable Breakfast Hash

Spiced Indian Fish & Vegetable Breakfast Hash

Indian · 30 min · fish · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1 lb Firm white fish fillets (e.g., cod or tilapia)
  • 2 cups Mixed vegetables (bell peppers, carrots, peas)
  • 1 small Red onion
  • 3 Garlic cloves
  • 1-inch piece Ginger
  • 1 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • ½ tsp Chili powder
  • to taste Salt
  • 2 tbsp Olive oil or vegetable oil
  • 2 tbsp Fresh cilantro
  • 1 Lemon or lime
  1. Dice the fish fillets into bite-sized pieces and season with a pinch of salt and half of the turmeric powder.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add cumin seeds and let them splutter, then add chopped red onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent, about 3-4 minutes.
  3. Add chopped vegetables to the skillet and cook for another 5-7 minutes until tender but still colorful.
  4. Push the vegetables to one side of the skillet. Add the remaining oil and the seasoned fish pieces to the cleared side. Cook fish for 3-4 minutes until opaque and cooked through.
  5. Mix the fish into the vegetables, sprinkle with chili powder, remaining turmeric, and salt to taste. Cook for another 2 minutes to blend flavors.
  6. Squeeze fresh lemon or lime juice over the hash and garnish with chopped cilantro.
  7. Serve hot directly from the skillet for a flavorful, protein-packed Indian-inspired breakfast.
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Spiced Indian Fish & Vegetable Stir-Fry

Spiced Indian Fish & Vegetable Stir-Fry

Indian · 40 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb Firm white fish fillets (such as cod or tilapia)
  • 2 Bell peppers (mixed colors)
  • 2 Carrots
  • 8 oz Green beans
  • 3 Garlic cloves
  • 1-inch piece Ginger
  • 2 tbsp Coconut oil or vegetable oil
  • 1 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Chili powder (optional for heat)
  • 2 tbsp Lemon juice
  • to taste Salt
  • to taste Black pepper
  1. Cut the fish fillets into bite-sized pieces and season lightly with salt and pepper.
  2. Chop the bell peppers, carrots, and green beans into thin strips. Mince garlic and ginger.
  3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
  4. Add garlic and ginger; sauté for 30 seconds until fragrant.
  5. Add the chopped vegetables and stir-fry for about 5-7 minutes until they are tender-crisp.
  6. Push the vegetables to the side, add the remaining oil, and then add fish pieces to the skillet. Cook for about 4-5 minutes until fish is opaque and cooked through.
  7. Sprinkle turmeric, coriander, cumin, and chili powder over the fish and vegetables; stir well to coat evenly.
  8. Finish with lemon juice, adjust salt and pepper, and serve hot.
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Spiced Indian Masala Egg & Tomato Breakfast Toasts

Spiced Indian Masala Egg & Tomato Breakfast Toasts

Indian · 30 min · vegetarian, dairy-free, pescatarian

Ingredients & steps ↓
  • 6 large eggs
  • 3 ripe tomatoes
  • 4 whole wheat bread slices
  • 1 small onion
  • 1 green chili
  • 2 tbsp fresh coriander leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/4 tsp garam masala
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Chop the tomatoes, onion, green chili, and coriander leaves finely.
  2. In a bowl, beat the eggs with a pinch of salt, pepper, turmeric, garam masala, and chopped coriander.
  3. Heat 1 tablespoon of olive oil in a pan over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped onions and green chili; sauté until onions are translucent.
  5. Add chopped tomatoes to the pan, cook until they soften and form a thick mixture, about 5 minutes.
  6. Pour the beaten eggs into the pan, stirring gently to scramble with the tomato mixture, cook until eggs are just set, about 3-4 minutes.
  7. Meanwhile, toast the bread slices until golden brown.
  8. Serve the spicy egg tomato scramble over toasted bread slices, garnished with fresh coriander leaves.
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Spiced Indian Prawn & Vegetable Breakfast Wraps

Spiced Indian Prawn & Vegetable Breakfast Wraps

Indian · 30 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 300g Large prawns (shrimp), peeled and deveined
  • 4 Whole wheat tortillas
  • 1 Red bell pepper, sliced
  • 1 cup Spinach leaves
  • 1 Onion, finely chopped
  • 2 Garlic cloves, minced
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 4 Lemon wedges (for serving)
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent, about 2 minutes.
  2. Add sliced red bell pepper and cook for another 3 minutes until slightly softened.
  3. Stir in garam masala, turmeric, cumin, salt, and black pepper. Cook for 1 minute to toast spices.
  4. Add prawns to the skillet and cook until pink and opaque, about 4-5 minutes, stirring occasionally.
  5. Add spinach leaves and cook until wilted, about 1-2 minutes. Remove from heat.
  6. Warm the whole wheat tortillas in a dry pan or microwave for 20 seconds.
  7. Divide the prawn and vegetable mixture evenly among the tortillas, roll up tightly.
  8. Serve with lemon wedges on the side for an added zest.
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Spiced Indian Salmon Breakfast Bowl

Spiced Indian Salmon Breakfast Bowl

Indian · 30 min · fish · pescatarian, gluten-free, high-protein

Ingredients & steps ↓
  • 4 (about 150g each) Salmon fillets
  • 1 cup Plain yogurt
  • 1 cup Cherry tomatoes
  • 1/4 cup Fresh cilantro
  • 1 Lemon
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1/2 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 2 cups Cooked basmati rice
  • 1 Cucumber
  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Rub salmon fillets with 1 tsp olive oil, garam masala, turmeric, garlic paste, ginger paste, salt, and pepper. Place on baking sheet.
  3. Bake salmon for 12-15 minutes until cooked through and flaky.
  4. Meanwhile, prepare the yogurt sauce by mixing yogurt with chopped cilantro, lemon juice, a pinch of salt, and pepper.
  5. Slice cherry tomatoes and cucumber for garnish and additional freshness.
  6. Fluff cooked basmati rice and divide into four bowls.
  7. Top each bowl with a baked salmon fillet, a dollop of yogurt sauce, cherry tomatoes, cucumber slices, and fresh cilantro.
  8. Serve immediately with lemon wedges on the side.
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Spiced Indian Salmon Breakfast Tacos

Spiced Indian Salmon Breakfast Tacos

Indian · 30 min · fish · pescatarian

Ingredients & steps ↓
  • 4 pieces (about 4 oz each) Salmon fillets
  • 8 Small corn or wheat tortillas
  • 1/2 cup Greek yogurt
  • 2 medium Tomatoes
  • 1 small Red onion
  • 1/4 cup Fresh cilantro
  • 1 Lemon
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 2 tbsp Olive oil
  1. Preheat oven to 400°F (200°C). Season salmon fillets with garam masala, turmeric, cumin, salt, and pepper. Drizzle with 1 tbsp olive oil.
  2. Bake salmon for 10-12 minutes until cooked through. Flake into large chunks.
  3. Meanwhile, dice tomatoes and red onion. Chop cilantro. Mix together in a bowl with a squeeze of lemon juice, a pinch of salt, and a teaspoon of olive oil to make a simple salsa.
  4. Warm tortillas in a dry skillet or oven for a few minutes.
  5. Spread a spoonful of Greek yogurt on each tortilla. Top with flaked salmon and spoon some tomato salsa over it.
  6. Garnish with additional cilantro and a squeeze of lemon if desired.
  7. Serve immediately.
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Spiced Lamb Kofta Kebabs

Spiced Lamb Kofta Kebabs

Middle-eastern · 40 min · lamb · high-protein

Ingredients & steps ↓
  • 1.5 lb ground lamb
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1/4 cup fresh mint
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 3/4 cup plain yogurt
  • 4 pita bread
  1. Grate the onion and squeeze dry; mince the garlic and mint.
  2. Mix lamb with onion, garlic, mint, cumin, coriander, cinnamon, and 1.5 tsp salt until cohesive.
  3. Shape into 8 oval koftas around skewers and chill 15 minutes.
  4. Grill or broil over high heat, turning, 12-14 minutes until browned and cooked through.
  5. Stir a little grated garlic and salt into the yogurt for a sauce.
  6. Serve the koftas in warm pita with the yogurt sauce.
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Spiced Lamb Meatballs in Tomato Sauce

Spiced Lamb Meatballs in Tomato Sauce

Mediterranean · 40 min · lamb · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 500g ground lamb
  • 3, minced garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can (400g) canned crushed tomatoes
  • 1, diced yellow onion
  • 1/4 cup, chopped fresh parsley
  • 2 tbsp extra-virgin olive oil
  1. Mix the lamb with half the garlic, cumin, coriander, salt, and parsley, then roll into 16 meatballs.
  2. Brown the meatballs in olive oil over medium-high heat, turning until seared on all sides, then set aside.
  3. Soften the onion and remaining garlic in the same pan for 5 minutes.
  4. Add the crushed tomatoes and a splash of water and simmer 5 minutes.
  5. Return the meatballs to the sauce, cover, and simmer for 12 minutes until cooked through.
  6. Finish with parsley and serve over rice, couscous, or with flatbread.
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Spicy Chicken & Cauliflower Rice Bowl

Spicy Chicken & Cauliflower Rice Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 1 lb boneless skinless chicken breasts
  • 4 cups cauliflower rice
  • 2 bell peppers (mixed colors)
  • 1 jalapeño pepper
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 lime
  • 1/4 cup fresh cilantro
  1. Dice the chicken breasts into bite-sized pieces. Season with cumin, paprika, chili powder, salt, and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 7-8 minutes. Remove and set aside.
  3. Chop bell peppers and jalapeño. In the same skillet, add another tablespoon of olive oil and sauté peppers and jalapeño until tender, about 5 minutes.
  4. Add minced garlic to the skillet and cook for 1 minute. Return chicken to the skillet and stir to combine. Squeeze lime juice over the mixture.
  5. Meanwhile, cook cauliflower rice according to package instructions or sauté in a separate pan with a teaspoon of olive oil until tender, about 5 minutes.
  6. Assemble bowls by dividing cauliflower rice among four bowls, topping with the spicy chicken and pepper mixture.
  7. Garnish with chopped cilantro and an extra squeeze of lime if desired.
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Spicy Chickpea & Spinach Wraps

Spicy Chickpea & Spinach Wraps

Indian · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) canned chickpeas
  • 2 cups fresh spinach
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp red chili powder
  • 4 large whole wheat tortillas
  • 1 lemon
  • to taste salt
  • to taste black pepper
  1. Drain and rinse the canned chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  2. Add chickpeas to the skillet along with cumin, coriander, chili powder, salt, and pepper. Cook for 5-7 minutes, mashing some chickpeas with the back of a spatula for a mashed texture.
  3. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Squeeze fresh lemon juice over the mixture and stir well.
  4. Warm the tortillas briefly in a dry pan or microwave. Spoon the chickpea and spinach mixture onto each tortilla, roll up tightly, and serve.
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Spicy Chickpea & Vegetable Wraps

Spicy Chickpea & Vegetable Wraps

Indian · 35 min · beans · vegetarian

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 1 large Red bell pepper
  • 2 medium Carrot
  • 1/2 cup Greek yogurt
  • 4 large Whole wheat tortillas
  • 2 tbsp Olive oil
  • 1 tsp Cumin powder
  • 1 tsp Paprika
  • 1/2 tsp Chili powder
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the canned chickpeas. Dice the red bell pepper and julienne the carrots.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpeas, cumin, paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until chickpeas are slightly crispy.
  3. Add the diced bell pepper and carrots to the skillet. Sauté for another 5 minutes until vegetables are tender.
  4. In a small bowl, mix the Greek yogurt with a pinch of salt and pepper for a spicy yogurt sauce.
  5. Warm the whole wheat tortillas in a dry skillet or microwave for 30 seconds.
  6. Spread a spoonful of the spicy yogurt sauce onto each tortilla. Divide the chickpea and vegetable mixture evenly among the tortillas.
  7. Roll up each tortilla into a wrap, folding in the sides as you go.
  8. Serve immediately or wrap in foil for a portable lunch.
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Spicy Chickpea & Veggie Wraps

Spicy Chickpea & Veggie Wraps

Indian · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) canned chickpeas
  • 2 medium bell peppers
  • 2 medium carrots
  • 1 small red onion
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 4 large whole wheat tortillas
  • 2 tbsp fresh cilantro
  • 1 lemon
  1. Drain and rinse the canned chickpeas. In a bowl, mash slightly with a fork or potato masher.
  2. Dice bell peppers, carrots, and red onion into thin strips.
  3. Minced garlic finely.
  4. Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
  5. Add diced vegetables to the skillet, cook for about 5 minutes until slightly softened.
  6. Stir in chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally.
  7. Squeeze fresh lemon juice over the mixture and sprinkle with chopped cilantro. Mix well.
  8. Warm tortillas in a dry skillet or microwave. Spoon the chickpea and veggie mixture onto each tortilla, roll up tightly.
  9. Serve immediately, garnished with extra cilantro or lemon if desired.
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Spicy Indian Fish & Tomato Curry

Spicy Indian Fish & Tomato Curry

Indian · 40 min · fish · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1 lb Firm white fish fillets (e.g., cod, tilapia)
  • 2 tbsp Olive oil
  • 1 medium Onion
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 1 can (14 oz) Canned diced tomatoes
  • 1/2 cup Coconut milk (full fat)
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • 2 tbsp Cilantro (fresh)
  • to taste Salt
  • to taste Pepper
  1. Cut the fish fillets into bite-sized pieces and set aside.
  2. Finely chop the onion, garlic, and ginger.
  3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  4. Add garlic and ginger; cook for 1 minute until fragrant.
  5. Stir in garam masala, turmeric, chili powder, salt, and pepper. Cook for another minute to toast the spices.
  6. Add canned diced tomatoes and cook for 5 minutes, stirring occasionally.
  7. Pour in coconut milk, bring to a gentle simmer, and cook for 10 minutes to develop the sauce.
  8. Gently add the fish pieces to the sauce, cover, and simmer for 10 minutes until the fish is cooked through. Garnish with chopped cilantro and serve hot.
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Spicy Indian Fish & Vegetable Stir-Fry

Spicy Indian Fish & Vegetable Stir-Fry

Indian · 40 min · fish · pescatarian, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb Firm white fish fillets (e.g., cod or tilapia)
  • 2 Bell peppers (mixed colors)
  • 2 Carrots
  • 1 cup Green beans
  • 3 Garlic cloves
  • 1-inch piece Ginger
  • 2 tbsp Coconut oil
  • 1 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 1 tsp Coriander powder
  • 1/2 tsp Red chili powder
  • 2 tbsp Soy sauce or tamari
  • 1 Lime
  1. Cut the fish fillets into bite-sized pieces and set aside.
  2. Slice the bell peppers, carrots, and trim the green beans. Mince garlic and grate ginger.
  3. Heat coconut oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until fragrant.
  4. Add minced garlic and ginger; sauté for 1 minute. Then add turmeric, coriander, red chili powder, and stir well.
  5. Add the chopped vegetables to the skillet, stir-fry for 5-7 minutes until slightly tender.
  6. Push vegetables to the side, add fish pieces, and cook for 3-4 minutes until just cooked through.
  7. Mix the fish with vegetables, add soy sauce or tamari, and cook for another 2 minutes to combine flavors.
  8. Squeeze lime juice over the stir-fry before serving.
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Spicy Indian Fish & Vegetable Wraps

Spicy Indian Fish & Vegetable Wraps

Indian · 40 min · fish · pescatarian, high-protein

Ingredients & steps ↓
  • 1 lb Firm white fish fillets (e.g., cod or tilapia)
  • 4 Whole wheat tortillas
  • 1 Red bell pepper
  • 1 large Carrot
  • 1 small Red onion
  • 1/2 cup Greek yogurt
  • 2 tbsp Lemon juice
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Chili powder
  • 2 tbsp Olive oil
  • to taste Salt
  • 2 tbsp Fresh cilantro
  1. Cut the fish fillets into bite-sized pieces and marinate with lemon juice, garam masala, turmeric, cumin, chili powder, salt, and a tablespoon of olive oil. Let sit for 10 minutes.
  2. While fish marinates, thinly slice the red bell pepper, carrot, and red onion.
  3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced vegetables and sauté for 5-7 minutes until tender.
  4. Add the marinated fish to the skillet with vegetables. Cook for 8-10 minutes, turning occasionally, until fish is cooked through and slightly browned.
  5. Meanwhile, warm the tortillas in a dry pan or microwave for a few seconds.
  6. Mix the Greek yogurt with chopped cilantro and a pinch of salt to make a cooling sauce.
  7. Assemble the wraps by placing some of the fish and vegetable mixture onto each tortilla, then top with a spoonful of cilantro yogurt sauce.
  8. Roll up the tortillas and serve immediately.
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Spicy Indian Fish Tikka Wraps

Spicy Indian Fish Tikka Wraps

Indian · 40 min · fish · pescatarian

Ingredients & steps ↓
  • 1 lb Firm white fish fillets (such as cod or haddock)
  • 1/2 cup Greek yogurt
  • 2 tbsp Lemon juice
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1 tsp Paprika
  • 3 cloves Garlic cloves, minced
  • 1 inch piece Ginger, grated
  • to taste Salt
  • to taste Black pepper
  • 4 Whole wheat wraps or tortillas
  • for garnish Fresh cilantro, chopped
  • 1 Onion, sliced
  1. In a bowl, combine Greek yogurt, lemon juice, garam masala, turmeric, cumin, paprika, minced garlic, grated ginger, salt, and pepper to make the marinade.
  2. Cut the fish fillets into strips and coat them thoroughly with the marinade. Let sit for 10 minutes.
  3. Heat a non-stick skillet over medium heat. Cook the marinated fish strips for about 4-5 minutes per side until cooked through and slightly charred.
  4. Warm the whole wheat wraps in a dry skillet or microwave for a few seconds.
  5. Assemble the wraps by placing cooked fish on each, topping with sliced onions and chopped cilantro.
  6. Fold the wraps and serve immediately, garnished with extra cilantro if desired.
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Spicy Indian Salmon with Tomato-Coconut Curry

Spicy Indian Salmon with Tomato-Coconut Curry

Indian · 40 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 4 (6 oz each) Salmon fillets
  • 1 can (13.5 oz) Coconut milk
  • 3 medium Tomatoes
  • 1 large Onion
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 2 tbsp Vegetable oil
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1/4 tsp (adjust to taste) Red chili powder
  • to taste Salt
  • 2 tbsp chopped Fresh cilantro
  1. Dice the tomatoes and finely chop the onion, garlic, and ginger.
  2. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3-4 minutes.
  3. Add tomatoes, garam masala, turmeric, cumin, red chili powder, and salt. Cook for 8-10 minutes until the tomatoes break down and the sauce thickens.
  4. Pour in the coconut milk, stir well, and simmer for 5 minutes to combine flavors.
  5. Meanwhile, season the salmon fillets with a pinch of salt and a sprinkle of chili powder.
  6. Gently place the salmon fillets into the curry. Cover and cook for 8-10 minutes until the salmon is cooked through and flakes easily.
  7. Garnish with chopped cilantro before serving.
  8. Serve hot with steamed basmati rice or naan.
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Spicy Korean Tofu and Vegetable Bibimbap Bowl

Spicy Korean Tofu and Vegetable Bibimbap Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 medium Carrots
  • 2 small Zucchini
  • 4 cups Spinach
  • 1 cup Kimchi (vegan)
  • 4 cups Cooked jasmine rice
  • 3 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame seeds
  • 2 tbsp Vegetable oil
  • 3 cloves Garlic
  1. Drain and cube the tofu. Toss with 1 tablespoon soy sauce and set aside.
  2. Julienne the carrots and zucchini. Mince the garlic.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Fry the tofu until golden brown, about 4-5 minutes per side. Remove and set aside.
  4. In the same skillet, add another 1 tablespoon vegetable oil. Sauté garlic, carrots, and zucchini until tender, about 5-7 minutes.
  5. Add the spinach and cook until wilted, about 2 minutes. Stir in 1 tablespoon sesame oil and Gochujang, mixing well.
  6. Warm the cooked rice in the microwave or on the stove. Divide among four bowls.
  7. Top each bowl with the sautéed vegetables, fried tofu, kimchi, and sprinkle with sesame seeds.
  8. Serve immediately, mixing ingredients for a flavorful bibimbap experience.
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Spicy Mango Chicken Salad Bowl

Spicy Mango Chicken Salad Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Ingredients & steps ↓
  • 4 pieces (about 1.5 lbs) boneless skinless chicken breasts
  • 2 ripe mangoes
  • 6 cups mixed greens or romaine lettuce
  • 2 avocado
  • 1 red bell pepper
  • 1 small red onion
  • 1/4 cup chopped cilantro
  • 2 lime
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • to taste salt
  • to taste black pepper
  1. Season chicken breasts with 1 tsp cumin, 1 tsp paprika, salt, and pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then dice.
  3. While chicken cooks, peel and dice mangoes. Slice red bell pepper and red onion thinly. Halve and pit avocados.
  4. In a large bowl, combine greens, mango, bell pepper, onion, and cilantro.
  5. Slice the cooked chicken and add to the salad bowl.
  6. Prepare dressing by mixing juice of 1 lime, 2 tbsp olive oil, and a pinch of salt and pepper. Toss with salad ingredients.
  7. Divide salad into 4 bowls, top with sliced avocado and additional cilantro if desired. Serve immediately.
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Spicy Paneer & Bell Pepper Stir-Fry

Spicy Paneer & Bell Pepper Stir-Fry

Indian · 35 min · vegetarian

Ingredients & steps ↓
  • 200g Paneer (Indian cottage cheese)
  • 2 Red bell pepper
  • 2 Yellow bell pepper
  • 1 large Onion
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 2 tbsp Soy sauce
  • 2 tbsp Vegetable oil
  • a handful Fresh coriander leaves
  1. Cut the paneer into bite-sized cubes. Slice the bell peppers into thin strips. Finely chop the onion, garlic, and ginger.
  2. Heat oil in a large skillet or wok over medium-high heat. Add cumin seeds and let them crackle.
  3. Add chopped onions, garlic, and ginger; sauté until fragrant and translucent, about 3-4 minutes.
  4. Add bell peppers and cook for another 5 minutes until slightly tender.
  5. Stir in red chili powder and turmeric, cook for 30 seconds to release flavors.
  6. Add the paneer cubes and soy sauce, tossing gently to coat everything evenly. Cook for 5-7 minutes until paneer is slightly browned.
  7. Garnish with chopped coriander leaves and serve hot with rice or naan.
  8. Enjoy your quick and flavorful Indian-style stir-fry!
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Spicy Vegetable Masala Wraps

Spicy Vegetable Masala Wraps

Indian · 40 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 large Whole wheat tortillas
  • 2 cups, sliced Bell peppers (mixed colors)
  • 1 cup, sliced Zucchini
  • 1 cup, grated Carrots
  • 1 small, thinly sliced Red onion
  • 1 cup, diced Tomatoes
  • 3 cloves, minced Garlic cloves
  • 1-inch piece, grated Ginger
  • 1 teaspoon Garam masala
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Chili powder
  • 2 tablespoons Olive oil
  • to taste Salt
  • for garnish Fresh cilantro
  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic, grated ginger, and sliced red onion; sauté until fragrant and onions are translucent, about 3 minutes.
  3. Stir in garam masala, turmeric, cumin, chili powder, and salt; cook for 1 minute to toast spices.
  4. Add sliced bell peppers, zucchini, and grated carrots; cook until vegetables are tender, about 8-10 minutes.
  5. Stir in diced tomatoes and cook for another 2-3 minutes, allowing flavors to meld.
  6. Warm the tortillas in a dry pan or microwave for 30 seconds.
  7. Spoon the vegetable mixture onto each tortilla, garnish with chopped cilantro, and roll up tightly.
  8. Serve immediately with a side of yogurt or chutney if desired.
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Steak Fajitas with Charred Peppers

Steak Fajitas with Charred Peppers

Tex-mex · 40 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb Flank steak
  • 3, sliced Bell peppers (mixed colors)
  • 1 large, sliced Yellow onion
  • 8 Flour tortillas (taco size)
  • 2 Lime
  • 3 cloves, minced Garlic
  • 3 tbsp Fajita seasoning
  • 3 tbsp Vegetable oil
  1. Marinate the flank steak with fajita seasoning, garlic, the juice of 1 lime, and 1 tbsp oil for at least 15 minutes.
  2. Heat a cast-iron skillet over high heat with 1 tbsp oil and sear the steak about 4 minutes per side for medium-rare (130F).
  3. Rest the steak on a board for 8 minutes.
  4. Meanwhile, add remaining oil to the skillet and char the peppers and onion until softened but still crisp, about 6 minutes.
  5. Slice the steak thinly against the grain and squeeze the remaining lime over it.
  6. Serve the steak and peppers with warm tortillas.
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Steak Frites

Steak Frites

French · 45 min · beef · gluten-free, high-protein

Ingredients & steps ↓
  • 2 (10 oz each) ribeye steaks
  • 1.5 lb russet potatoes
  • 3 tbsp unsalted butter
  • 1 minced shallot
  • 2 tbsp chopped fresh parsley
  • 1 clove minced garlic
  • 4 cups vegetable oil for frying
  • 1 tsp flaky sea salt
  • 1/2 tsp black pepper
  1. Cut the potatoes into fries, rinse, and dry well, then fry at 325F for 5 minutes to par-cook and drain.
  2. Mash the butter with the shallot, garlic, and parsley to make a quick maitre d'hotel butter.
  3. Pat the steaks dry, season generously, and sear in a hot pan for 3 to 4 minutes per side for medium-rare.
  4. Rest the steaks under foil while you fry the potatoes a second time at 375F until golden and crisp.
  5. Season the fries with flaky salt and serve alongside the steaks topped with a slice of the herb butter.
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Stir-Fried Beef and Bell Peppers

Stir-Fried Beef and Bell Peppers

· 30 min · beef · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb beef sirloin, sliced thin
  • 2 cups bell peppers, mixed colors
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp ginger
  1. Slice the beef sirloin into thin strips, about 2 inches long.
  2. Julienne the bell peppers into thin strips.
  3. Mince the garlic and ginger finely.
  4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  5. Add beef slices and cook for 3-4 minutes, stirring frequently, until browned.
  6. Add garlic and ginger; cook for 30 seconds until fragrant.
  7. Add bell peppers and soy sauce, stir well, and cook for another 5-7 minutes until peppers soften.
  8. Serve hot, garnished with a squeeze of lemon if desired.
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Stir-Fried Bok Choy with Garlic and Ginger

Stir-Fried Bok Choy with Garlic and Ginger

Chinese · 30 min · vegetarian, vegan, dairy-free, gluten-free

Ingredients & steps ↓
  • 1 bunch Bok Choy
  • 4 cloves Garlic
  • 1-inch piece Fresh Ginger
  • 2 tbsp Vegetable Oil
  • 2 tbsp Low-Sodium Soy Sauce (gluten-free)
  • 1 tsp Sesame Oil
  • 1/4 tsp Red Pepper Flakes (optional)
  1. Wash and chop the bok choy into bite-sized pieces, separating the stalks from the leaves for even cooking.
  2. Mince the garlic and grate the ginger.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the garlic and ginger, sauté for about 30 seconds until fragrant.
  5. Add the bok choy stalks first, stir-fry for 2-3 minutes until slightly tender.
  6. Add the bok choy leaves, soy sauce, and red pepper flakes, and cook for another 2-3 minutes until the greens wilt and everything is well coated.
  7. Drizzle with sesame oil, give a quick toss, and serve hot.
  8. Enjoy as a light, flavorful side or main dish.
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Stir-Fried Bok Choy with Garlic and Tofu

Stir-Fried Bok Choy with Garlic and Tofu

Chinese · 30 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb, gluten-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 4 cups Bok choy
  • 4 Garlic cloves
  • 2 tbsp Vegetable oil
  • 2 tbsp Low-sodium soy sauce (gluten-free)
  • 1 tsp Sesame oil
  • 1/4 tsp Red pepper flakes
  • 2 Green onions
  1. Drain the tofu and press to remove excess moisture, then cut into 1-inch cubes.
  2. Wash and chop the bok choy into bite-sized pieces, separating stems and leaves if desired.
  3. Minced garlic cloves finely.
  4. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
  5. Add tofu cubes and stir-fry until golden brown on all sides, about 5-7 minutes. Remove and set aside.
  6. In the same wok, add remaining oil, then sauté garlic until fragrant, about 30 seconds.
  7. Add bok choy stems first, stir-fry for 2 minutes, then add leaves, soy sauce, sesame oil, and red pepper flakes. Cook until bok choy is tender, about 3-4 minutes.
  8. Return tofu to the wok, toss to combine, cook for another 2 minutes to heat through. Garnish with chopped green onions before serving.
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Stir-Fried Chicken and Vegetable Lettuce Wraps (Gluten-Free)

Stir-Fried Chicken and Vegetable Lettuce Wraps (Gluten-Free)

Chinese · 30 min · chicken · low-carb, gluten-free

Ingredients & steps ↓
  • 1 lb boneless, skinless chicken breasts
  • 8 leaves large lettuce leaves (e.g., butter lettuce or Romaine)
  • 2 medium bell peppers (red or yellow)
  • 2 medium carrots
  • 3 stalks green onions
  • 3 cloves garlic cloves
  • 1 inch piece fresh ginger
  • 3 tbsp soy sauce (gluten-free)
  • 1 tbsp sesame oil
  • 2 tbsp cooking oil (vegetable or canola)
  1. Thinly slice the chicken breasts into strips.
  2. Dice the bell peppers and carrots into thin, matchstick-sized pieces.
  3. Mince garlic and ginger.
  4. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
  5. Add chicken strips to the skillet and cook until no longer pink, about 5-6 minutes. Remove and set aside.
  6. In the same skillet, add garlic and ginger; cook for 30 seconds until fragrant.
  7. Add bell peppers and carrots; stir-fry for 4-5 minutes until tender-crisp.
  8. Return chicken to the skillet, add soy sauce, sesame oil, and stir well to combine. Cook for another 2 minutes.
  9. To serve, spoon the chicken and vegetable mixture into lettuce leaves, fold, and enjoy.
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Stir-Fried Chinese Bok Choy with Garlic and Tofu

Stir-Fried Chinese Bok Choy with Garlic and Tofu

Chinese · 30 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb, gluten-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 4 bunches Bok choy
  • 4 Garlic cloves
  • 2 tbsp Vegetable oil
  • 3 tbsp Gluten-free soy sauce
  • 1 tsp Sesame oil
  • 1 tbsp Sesame seeds
  1. Drain excess water from the tofu and cut into 1-inch cubes.
  2. Wash and chop the bok choy into bite-sized pieces, separating stems and leaves.
  3. Mince the garlic cloves.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  5. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
  6. In the same skillet, add remaining oil, then sauté garlic until fragrant, about 30 seconds.
  7. Add bok choy stems first, cook for 2 minutes, then add leaves, soy sauce, sesame oil, and cooked tofu. Stir-fry for another 3-4 minutes until tender.
  8. Sprinkle with sesame seeds before serving.
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Stir-Fried Chinese Cabbage and Shrimp

Stir-Fried Chinese Cabbage and Shrimp

Chinese · 40 min · shrimp · pescatarian, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 1 pound Fresh shrimp, peeled and deveined
  • 1 medium head Chinese cabbage (Napa cabbage)
  • 3 cloves Garlic cloves, minced
  • 1 inch piece Ginger, minced
  • 3 tablespoons Coconut aminos (paleo soy sauce substitute)
  • 1 teaspoon Sesame oil
  • 2 tablespoons Cooking oil (e.g., avocado or coconut oil)
  • 2 stalks Green onions, sliced
  1. Peel and devein the shrimp if not already done. Set aside.
  2. Wash and chop the Chinese cabbage into bite-sized pieces.
  3. Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat.
  4. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
  5. Add the remaining 1 tablespoon of oil to the wok. Sauté garlic and ginger until fragrant, about 30 seconds.
  6. Add the chopped Chinese cabbage to the wok. Stir-fry for 4-5 minutes until wilted but still crisp.
  7. Return the shrimp to the wok. Add coconut aminos and sesame oil. Stir well to combine and cook for another 2 minutes.
  8. Remove from heat and garnish with sliced green onions. Serve hot.
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Stir-Fried Chinese Kale with Garlic and Shrimp

Stir-Fried Chinese Kale with Garlic and Shrimp

Chinese · 30 min · shrimp · pescatarian, dairy-free, keto, low-carb, gluten-free

Ingredients & steps ↓
  • 1 bunch Chinese kale (gai lan)
  • 1 pound Large shrimp, peeled and deveined
  • 4 cloves Garlic cloves
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Oyster sauce (gluten-free)
  • 1 tablespoon Soy sauce (gluten-free)
  • 1 teaspoon Sesame oil
  • to taste Salt
  1. Wash and chop the Chinese kale into manageable pieces.
  2. Peel and mince the garlic cloves.
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
  4. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
  5. In the same wok, add the remaining 1 tablespoon of oil and sauté the garlic until fragrant, about 30 seconds.
  6. Add the Chinese kale and stir-fry for 2-3 minutes until wilted and vibrant.
  7. Return the shrimp to the wok, add the oyster sauce, soy sauce, sesame oil, and stir to combine thoroughly.
  8. Cook for another 1-2 minutes, then serve hot.
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Stir-Fried Ginger Chicken with Snow Peas

Stir-Fried Ginger Chicken with Snow Peas

Chinese · 40 min · chicken · dairy-free, keto, low-carb, gluten-free

Ingredients & steps ↓
  • 1 lb Boneless, skinless chicken breasts
  • 1 cup Fresh snow peas
  • 1 inch piece Fresh ginger root
  • 3 cloves Garlic cloves
  • 2 stalks Green onions
  • 3 tbsp Soy sauce (gluten-free)
  • 1 tsp Sesame oil
  • 2 tbsp Vegetable oil
  • to taste Salt
  • to taste Black pepper
  1. Slice the chicken breasts into thin strips. Peel and finely chop the ginger. Mince the garlic. Chop the green onions into 1-inch pieces.
  2. In a bowl, combine the chicken strips with 1 tablespoon of soy sauce, half of the ginger, and half of the garlic. Let marinate for 10 minutes.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through, about 5-7 minutes. Remove from skillet and set aside.
  4. In the same skillet, add the remaining ginger and garlic, cook for 1 minute until fragrant.
  5. Add snow peas to the skillet, stir-fry for 2-3 minutes until bright green and slightly tender.
  6. Return the chicken to the skillet. Add the remaining soy sauce, sesame oil, and season with salt and pepper. Stir well to combine and cook for another 2 minutes.
  7. Sprinkle with chopped green onions and serve hot.
  8. Enjoy your quick, gluten-free stir-fry with steamed rice or enjoy on its own.
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Stir-Fried Napa Cabbage with Garlic and Tofu

Stir-Fried Napa Cabbage with Garlic and Tofu

Chinese · 30 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb, gluten-free

Ingredients & steps ↓
  • 1 medium head Napa cabbage
  • 14 oz Firm tofu
  • 4 cloves Garlic cloves
  • 2 tbsp Vegetable oil
  • 3 tbsp Gluten-free soy sauce or coconut aminos
  • 1 tsp Sesame oil
  • 2 stalks Green onions
  • to taste Salt
  1. Drain excess water from the tofu and cut into 1-inch cubes.
  2. Wash and chop the Napa cabbage into bite-sized pieces.
  3. Mince the garlic cloves and slice the green onions thinly.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat.
  5. Add tofu cubes and cook until golden brown, about 5 minutes. Remove and set aside.
  6. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
  7. Add Napa cabbage and stir-fry for 5-7 minutes until wilted but still crisp.
  8. Return tofu to the skillet, add gluten-free soy sauce, sesame oil, and green onions. Toss to combine and cook for another 2 minutes.
  9. Taste and adjust salt or soy sauce as needed. Serve hot.
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Stir-Fried Shrimp with Zucchini Noodles

Stir-Fried Shrimp with Zucchini Noodles

· 25 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb shrimp (peeled and deveined)
  • 3 large zucchini
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/4 tsp red pepper flakes
  • 2 stalks green onions
  1. Peel and devein the shrimp if not already prepared.
  2. Use a spiralizer to turn zucchini into noodles; set aside.
  3. Mince garlic cloves finely.
  4. Heat 1 tbsp olive oil in a large skillet over medium-high heat for about 1 minute.
  5. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove and set aside.
  6. Add minced garlic and red pepper flakes to the same skillet; cook for 30 seconds until fragrant.
  7. Add zucchini noodles and cook for 2-3 minutes, tossing gently, until slightly softened.
  8. Return shrimp to the skillet, toss everything together, and cook for another minute to combine flavors.
  9. Slice green onions thinly and sprinkle over the stir-fry before serving.
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Stir-Fried Snow Peas with Garlic and Chicken

Stir-Fried Snow Peas with Garlic and Chicken

Chinese · 30 min · chicken · dairy-free, keto, low-carb, gluten-free

Ingredients & steps ↓
  • 1 lb boneless skinless chicken breasts
  • 12 oz fresh snow peas
  • 3 garlic cloves
  • 2 tbsp vegetable oil
  • 2 tbsp low-sodium soy sauce (gluten-free)
  • 1 tsp sesame oil
  • 1/4 tsp ground white pepper
  1. Slice the chicken breasts into thin strips.
  2. Mince the garlic cloves.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove and set aside.
  5. In the same skillet, add another teaspoon of oil if needed, then add the minced garlic and cook until fragrant, about 30 seconds.
  6. Add the snow peas and stir-fry for 2-3 minutes until crisp-tender.
  7. Return the cooked chicken to the skillet, add soy sauce, sesame oil, and white pepper. Toss to combine and heat through for another 2 minutes.
  8. Serve hot over steamed rice or alone.
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Stir-Fried Sweet Pepper and Chicken Lettuce Wraps

Stir-Fried Sweet Pepper and Chicken Lettuce Wraps

Chinese · 30 min · chicken · dairy-free, low-carb, high-protein, gluten-free

Ingredients & steps ↓
  • 1 lb boneless, skinless chicken breasts
  • 3 total red and yellow bell peppers
  • 4 stalks green onions
  • 3 garlic cloves
  • 1-inch piece fresh ginger
  • 3 tbsp soy sauce (gluten-free)
  • 1 tbsp sesame oil
  • 1 cup cooked jasmine rice (optional)
  1. Slice the chicken into thin strips and season lightly with salt and pepper.
  2. Chop the bell peppers into thin strips and slice the green onions, separating the green and white parts.
  3. Mince the garlic and grate the ginger.
  4. Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
  5. Add garlic and ginger to the skillet, cooking for 1 minute until fragrant.
  6. Stir in the bell peppers and cook for another 3-4 minutes until tender-crisp.
  7. Add soy sauce and green onions, tossing to combine and heat through.
  8. Serve the stir-fried chicken and peppers wrapped in lettuce leaves or over cooked jasmine rice for a complete meal.
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Stir-Fried Tomato and Egg

Stir-Fried Tomato and Egg

Chinese · 18 min · vegetarian, dairy-free, low-carb

Ingredients & steps ↓
  • 4 ripe tomatoes, wedged
  • 5 eggs
  • 2, sliced scallions
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • 1/2 tsp salt
  • 1/2 tsp toasted sesame oil
  • 3 tbsp neutral oil
  1. Beat the eggs with a pinch of salt.
  2. Heat 2 tbsp oil in a wok over high heat and scramble the eggs until just set and softly folded; remove.
  3. Add remaining oil and the tomato wedges and stir-fry 3 minutes until they slump and release juice.
  4. Season with sugar, soy sauce, and salt and simmer 1 minute.
  5. Return the eggs and toss gently 1 minute to coat in the tomato sauce.
  6. Finish with scallions and sesame oil.
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Stir-Fried Zucchini with Ground Chicken and Ginger

Stir-Fried Zucchini with Ground Chicken and Ginger

Chinese · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, paleo

Ingredients & steps ↓
  • 4 medium Zucchini
  • 1 pound Ground chicken
  • 1 inch piece Fresh ginger
  • 3 Garlic cloves
  • 2 tbsp Coconut aminos
  • 2 tbsp Coconut oil
  • 2 Green onions
  • 1/4 tsp Red pepper flakes
  1. Slice zucchini into half-moons and finely chop the ginger and garlic.
  2. Heat coconut oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 5-7 minutes.
  3. Add chopped ginger and garlic to the skillet and cook for another 2 minutes until fragrant.
  4. Stir in sliced zucchini and cook for 8-10 minutes until tender but still bright green.
  5. Add coconut aminos and red pepper flakes, stirring well to combine. Cook for an additional 2 minutes.
  6. Chop green onions and sprinkle over the stir-fry just before serving.
  7. Serve hot, garnished with extra green onions if desired.
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Strapatsada Tomato and Feta Eggs

Strapatsada Tomato and Feta Eggs

Greek · 18 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 6 eggs
  • 3 ripe tomatoes
  • 3 oz feta cheese
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 6 leaves fresh basil
  1. Grate the tomatoes and simmer the pulp in olive oil over medium heat until most liquid evaporates, about 6 minutes.
  2. Season with oregano and a pinch of salt.
  3. Beat the eggs and pour into the pan.
  4. Stir gently until the eggs are just set and creamy, about 3 minutes.
  5. Crumble in feta, scatter torn basil, and serve with bread.
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Stuffed Bell Pepper Skillet

Stuffed Bell Pepper Skillet

American · 40 min · turkey · gluten-free, high-protein

Ingredients & steps ↓
  • 4 large bell peppers
  • 1 lb ground turkey
  • 1 cup quinoa
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium onion
  • 3 garlic cloves
  • 2 tbsp olive oil
  • ½ cup cheddar cheese, shredded
  • to taste spices: cumin, paprika, salt, pepper
  1. Cook quinoa according to package instructions; set aside.
  2. Slice tops off bell peppers and remove seeds. Dice the tops for later use.
  3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté until translucent.
  4. Add ground turkey to the skillet; cook until browned. Stir in diced bell pepper tops, spices, and cook for another 5 minutes.
  5. Mix cooked quinoa and canned diced tomatoes into the turkey mixture. Cook for 5 minutes to combine flavors.
  6. Stuff the mixture back into the hollowed bell peppers in the skillet. Cover and cook for 10 minutes.
  7. Sprinkle cheese over the peppers and cook until melted, about 2-3 minutes.
  8. Serve hot, garnished with fresh herbs if desired.
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Sweet Potato & Egg Breakfast Bowl

Sweet Potato & Egg Breakfast Bowl

American · 30 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 4 large eggs
  • 1 cup spinach
  • to taste salt
  • to taste black pepper
  • 1/4 cup feta cheese (optional)
  1. Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, salt, and pepper.
  2. Roast the sweet potatoes on a baking sheet at 400°F (200°C) for about 20 minutes, until tender and slightly caramelized.
  3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
  4. In a separate pan, cook the eggs sunny side up or scrambled to your preference.
  5. Assemble the bowls by dividing roasted sweet potatoes, sautéed spinach, and eggs evenly into 4 bowls.
  6. Sprinkle with feta cheese if using, and season with additional salt and pepper to taste.
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Sweet Potato & Egg Breakfast Hash

Sweet Potato & Egg Breakfast Hash

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 medium sweet potatoes
  • 1 red, diced bell peppers
  • 1 small, diced red onion
  • 4 large eggs
  • 2 tablespoons olive oil
  • to taste salt
  • to taste black pepper
  • 1 teaspoon paprika
  1. Peel and dice the sweet potatoes into small cubes.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3. Add the sweet potatoes to the skillet and cook, stirring occasionally, until tender and slightly browned, about 8-10 minutes.
  4. Add diced red onion and bell peppers to the skillet and cook for another 5 minutes until vegetables are softened.
  5. Push the vegetable mixture to one side of the skillet. Crack the eggs into the empty side and scramble them gently until just set.
  6. Mix the eggs with the sautéed vegetables, season with salt, pepper, and paprika.
  7. Cook for another 2-3 minutes to allow flavors to meld.
  8. Serve hot, optionally garnished with fresh herbs.
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Sweet Potato & Egg Breakfast Skillet

Sweet Potato & Egg Breakfast Skillet

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 2 medium Sweet potatoes
  • 4 large Eggs
  • 1 small Red bell pepper
  • 1 small Onion
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 2 tbsp Fresh parsley
  1. Peel and dice the sweet potatoes into small cubes.
  2. Dice the red bell pepper and onion.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Add sweet potatoes, salt, and pepper. Cook for about 10 minutes, stirring occasionally until tender.
  5. Add diced onion and bell pepper to the skillet. Cook for another 5 minutes until vegetables are soft.
  6. Create 4 small wells in the vegetable mixture. Crack an egg into each well.
  7. Cover the skillet and cook for 5-7 minutes until eggs are set to your liking.
  8. Garnish with chopped parsley before serving.
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Sweet Potato Breakfast Hash with Eggs and Spinach

Sweet Potato Breakfast Hash with Eggs and Spinach

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 2 large Sweet potatoes
  • 1 Red bell pepper
  • 2 cups Baby spinach
  • 1 medium Onion
  • 4 Eggs
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Peel and dice sweet potatoes into small cubes.
  2. Chop the onion and red bell pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Add sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
  5. Add onion and bell pepper; cook for another 5 minutes until tender.
  6. Stir in the spinach and cook until wilted, about 2 minutes.
  7. Create four small wells in the hash and crack an egg into each.
  8. Cover the skillet and cook for 4-6 minutes, until eggs are set to your desired doneness.
  9. Season with salt and black pepper to taste, then serve hot.
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Sweet Potato Hash with Eggs and Kale

Sweet Potato Hash with Eggs and Kale

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 2 medium Sweet potatoes
  • 2 tablespoons Olive oil
  • 2 cups chopped Kale
  • 1 medium Red bell pepper
  • 1 small Onion
  • 4 large Eggs
  • to taste Salt
  • to taste Black pepper
  1. Peel and dice the sweet potatoes into small cubes.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8-10 minutes.
  3. While the sweet potatoes cook, dice the onion and red bell pepper. Add them to the skillet and cook until softened, about 5 minutes.
  4. Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  5. In a separate non-stick pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook sunny-side up or over-easy, as preferred.
  6. Serve the sweet potato hash topped with the fried eggs.
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Sweet Potato Hash with Eggs and Spinach

Sweet Potato Hash with Eggs and Spinach

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 2 large sweet potatoes
  • 2 tbsp olive oil
  • 1 cup, diced bell peppers
  • 1 small, diced onion
  • 2 cups fresh spinach
  • 4 large eggs
  • to taste salt
  • to taste black pepper
  1. Peel and dice the sweet potatoes into small cubes.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sweet potatoes and cook for about 8-10 minutes until tender and slightly browned.
  3. Add diced onion and bell peppers to the skillet. Cook for another 5 minutes until vegetables soften.
  4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  5. Push the mixture to one side of the skillet. Crack eggs into the empty side and scramble gently until cooked through.
  6. Mix everything together, season with salt and black pepper to taste, and cook for an additional 2 minutes.
  7. Serve hot, garnished with additional pepper if desired.
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Sweet Potato and Egg Breakfast Hash

Sweet Potato and Egg Breakfast Hash

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 medium Sweet potatoes
  • 1 Red bell pepper
  • 1 small Onion
  • 4 Eggs
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Fresh parsley
  1. Peel and dice the sweet potatoes into small cubes.
  2. Dice the red bell pepper and onion.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Add the sweet potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften.
  5. Add the bell pepper and onion to the skillet; cook for another 5-7 minutes until all vegetables are tender.
  6. Create four small wells in the hash and crack an egg into each well.
  7. Cover the skillet and cook for 3-5 minutes until eggs are cooked to your preferred doneness.
  8. Season with salt, black pepper, and sprinkle chopped parsley before serving.
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Sweet Potato and Spinach Breakfast Hash

Sweet Potato and Spinach Breakfast Hash

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

Ingredients & steps ↓
  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 cup, chopped bell peppers
  • 2 cups baby spinach
  • 4 large eggs
  • 2 cloves, minced garlic
  • to taste salt
  • to taste black pepper
  1. Peel and dice the sweet potatoes into small cubes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for about 8-10 minutes until tender and slightly crispy.
  2. Add the chopped bell peppers and minced garlic to the skillet. Cook for another 3-4 minutes until the peppers are soft.
  3. Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
  4. In a separate non-stick pan, scramble the eggs until just set, about 3-4 minutes.
  5. Serve the sweet potato hash topped with scrambled eggs for a hearty, paleo-friendly breakfast.
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Tacos al Pastor

Tacos al Pastor

Mexican · 55 min · pork · dairy-free

Ingredients & steps ↓
  • 2 lb pork shoulder
  • 4 guajillo chiles
  • 1 ancho chile
  • 2 oz achiote paste
  • 1/2 fresh pineapple
  • 3 tbsp white vinegar
  • 4 garlic cloves
  • 12 corn tortillas
  • 1 white onion
  • 1/2 cup fresh cilantro
  1. Toast and soak the guajillo and ancho chiles in hot water for 10 minutes.
  2. Blend the chiles with achiote, vinegar, garlic, a chunk of pineapple, and salt into a marinade.
  3. Thinly slice the pork, coat in the marinade, and rest at least 30 minutes.
  4. Sear the pork in a hot skillet in batches for 4 to 5 minutes until charred at the edges, then chop finely.
  5. Char small pineapple pieces in the same pan for 2 minutes.
  6. Fill warm tortillas with pork, pineapple, diced onion, and cilantro.
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Tamago Kake Gohan

Tamago Kake Gohan

Japanese · 10 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 2 cups cooked short-grain rice
  • 2 eggs
  • 2 tsp soy sauce
  • 1 scallions
  • 1 tsp toasted sesame seeds
  • 1 nori sheets
  1. Cook or reheat the rice until piping hot and divide into two bowls.
  2. Crack a fresh egg into each hot bowl of rice.
  3. Add a teaspoon of soy sauce per bowl and mix quickly so the egg lightly cooks against the hot rice.
  4. Top with sliced scallion, sesame seeds and torn nori and eat immediately.
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Tamagoyaki Rolled Omelet

Tamagoyaki Rolled Omelet

Japanese · 15 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 5 eggs
  • 3 tbsp dashi stock
  • 1 tsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp neutral oil
  1. Beat the eggs with dashi, soy sauce, mirin and sugar until fully combined but not frothy.
  2. Heat a rectangular tamagoyaki pan over medium-low and wipe with oil on a paper towel.
  3. Pour a thin layer of egg, let it just set, then roll it toward you into a log.
  4. Oil the pan again, pour more egg, lift the roll so egg flows underneath, and roll again over the first layer.
  5. Repeat until the egg is used, shaping a firm layered log, then rest and slice into thick pieces.
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Tandoori-Style Chicken Bowls

Tandoori-Style Chicken Bowls

Indian · 40 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless skinless chicken thighs
  • 1 cup plain whole-milk yogurt
  • 5 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1.5 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 lemon, juiced
  • 1 cup basmati rice
  • 1 cucumber, diced
  • 1/4 cup red onion, sliced
  • 1/3 cup cilantro
  • 4 naan or pita
  • 1.5 tsp kosher salt
  1. Mix 3/4 cup yogurt with garlic, ginger, garam masala, paprika, cumin, turmeric, lemon, salt. Coat chicken; marinate 15 min minimum (4 hr is better).
  2. Cook rice per package.
  3. Heat a heavy skillet over medium-high. Cook chicken 6 min per side until charred and 165°F. Rest, slice.
  4. Build bowls: rice, chicken, cucumber, onion, cilantro, remaining yogurt as a sauce. Warm naan alongside.
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Tanzanian Coconut Fish Curry

Tanzanian Coconut Fish Curry

African · 40 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb white fish fillets
  • 1 can coconut milk
  • 1 yellow onion
  • 3 garlic cloves
  • 1 inch piece fresh ginger
  • 1 tbsp curry powder
  • 2 roma tomato
  • 1 lime
  • 2 tbsp vegetable oil
  1. Season fish with salt and a squeeze of lime and set aside while you build the sauce.
  2. Soften chopped onion in oil over medium 5 minutes, then add grated garlic and ginger and cook 1 minute.
  3. Stir in curry powder and chopped tomatoes and cook 5 minutes until saucy.
  4. Pour in coconut milk, bring to a gentle simmer, and cook 6 minutes to thicken slightly.
  5. Slide in the fish, cover, and poach 8 minutes until it flakes.
  6. Finish with lime juice and serve over rice.
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Tex-Mex Migas Tacos

Tex-Mex Migas Tacos

Tex-mex · 18 min · vegetarian

Ingredients & steps ↓
  • 6 Large eggs
  • 6 (2 cut into strips, 4 for serving) Corn tortillas
  • 1, diced Roma tomato
  • 1, minced Jalapeno
  • 1/4, diced White onion
  • 3/4 cup Shredded cheddar cheese
  • 3 tbsp Vegetable oil
  • 1/2 tsp Kosher salt
  1. Heat 2 tbsp oil in a nonstick skillet over medium-high. Fry the tortilla strips until crisp and golden, about 3 minutes, then set aside on a paper towel.
  2. Add remaining oil, then saute onion and jalapeno until softened, about 2 minutes.
  3. Add tomato and cook 1 minute, then pour in the eggs beaten with salt.
  4. Gently scramble the eggs, folding the crisp tortilla strips back in as the eggs begin to set, about 2 minutes.
  5. Stir in the cheese off the heat until just melted.
  6. Warm the serving tortillas and fill each with the migas.
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Tex-Mex Quinoa Power Bowl

Tex-Mex Quinoa Power Bowl

Tex-mex · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1.5 cups dry Quinoa
  • 1 can (15 oz), rinsed Canned black beans
  • 1.5 cups Frozen corn
  • 1, diced Red bell pepper
  • 1, sliced Avocado
  • 3/4 cup Shredded Monterey Jack cheese
  • 1 Lime
  • 1.5 tsp Ground cumin
  • 2 tbsp Olive oil
  1. Rinse quinoa, then simmer in 3 cups water until fluffy and the germ uncurls, about 15 minutes. Fluff with a fork.
  2. Heat olive oil in a skillet over medium and saute the bell pepper 4 minutes.
  3. Add corn, black beans, and cumin and warm through, about 4 minutes.
  4. Stir the bean mixture into the quinoa and season with salt and lime juice.
  5. Divide among bowls and top with avocado and cheese.
  6. Finish with an extra squeeze of lime.
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Tex-Mex Stuffed Bell Peppers

Tex-Mex Stuffed Bell Peppers

Tex-mex · 55 min · turkey · gluten-free

Ingredients & steps ↓
  • 1.25 lb Ground turkey
  • 4 large, halved and seeded Bell peppers
  • 2 cups Cooked long-grain rice
  • 1 can (15 oz), rinsed Canned black beans
  • 1 can (10 oz) Canned diced tomatoes with green chiles
  • 1.5 cups Shredded Monterey Jack cheese
  • 2 tbsp Taco seasoning
  • 2 tbsp Olive oil
  1. Preheat the oven to 375F. Arrange the pepper halves cut-side up in a baking dish.
  2. Brown the ground turkey in oil over medium-high, about 7 minutes, then stir in taco seasoning.
  3. Add the rice, black beans, and tomatoes with green chiles and cook 3 minutes until combined.
  4. Spoon the filling into the pepper halves and top with cheese.
  5. Cover with foil and bake 25 minutes.
  6. Uncover and bake until the peppers are tender and the cheese is bubbling, about 8 more minutes.
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Texas-Style Smoked Beef Brisket

Texas-Style Smoked Beef Brisket

Bbq · 720 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 12 lb whole packer beef brisket
  • 1/4 cup coarse kosher salt
  • 1/4 cup coarse ground black pepper
  • 1 tbsp granulated garlic
  • 6 chunks post oak wood chunks
  • 2 tbsp beef tallow
  • 1 tbsp yellow mustard
  1. Trim the brisket, leaving about 1/4 inch of fat cap and squaring off thin edges. Rub lightly with yellow mustard as a binder.
  2. Combine equal parts salt and pepper with the granulated garlic and coat the brisket evenly on all sides.
  3. Set the smoker to 250°F with post oak chunks and place the brisket fat-side up. Smoke until the internal temperature reaches 165°F, about 6 hours.
  4. Wrap tightly in butcher paper with a smear of tallow and return to the smoker.
  5. Continue smoking until the internal temperature reaches 203°F in the flat and the probe slides in with no resistance, about 4 to 5 more hours.
  6. Rest the wrapped brisket in a dry cooler for at least 1 hour, then slice the flat against the grain into pencil-width slices and cube the point.
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Thai Basil Chicken Lettuce Wraps

Thai Basil Chicken Lettuce Wraps

Thai · 35 min · chicken · keto, low-carb

Ingredients & steps ↓
  • 1 pound ground chicken
  • 3 cloves garlic cloves
  • 1 cup fresh Thai basil
  • 1 medium red bell pepper
  • 2 stalks green onion
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon rice vinegar
  • 8 large leaves iceberg or butter lettuce leaves
  1. 1. Finely chop garlic, red bell pepper, and green onion. Wash and dry basil leaves.
  2. 2. In a large skillet over medium-high heat, cook ground chicken until browned, about 5-7 minutes.
  3. 3. Add garlic, red bell pepper, and green onion to the skillet; cook for 2-3 minutes until fragrant.
  4. 4. Stir in fish sauce, soy sauce, brown sugar, and rice vinegar; cook for another 2 minutes to combine flavors.
  5. 5. Remove from heat and stir in chopped basil until wilted.
  6. 6. Spoon the chicken mixture into lettuce leaves, dividing evenly.
  7. 7. Serve immediately as wraps, garnished with additional basil if desired.
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Thai Basil Shrimp Wraps

Thai Basil Shrimp Wraps

Thai · 30 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb Large cooked shrimp, peeled and deveined
  • 1 cup Fresh Thai basil leaves
  • 8 large leaves Romaine lettuce leaves
  • 1 large Carrot, julienned
  • 1 medium Cucumber, sliced
  • 2 tbsp Soy sauce
  • 2 tbsp Lime juice
  • 2 cloves Garlic, minced
  • 1 tbsp Vegetable oil
  • 1/2 tsp Chili flakes (optional)
  1. In a skillet, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  2. Add the cooked shrimp to the skillet, then pour in soy sauce and lime juice. Toss to coat and heat through for about 3-4 minutes.
  3. Remove the shrimp mixture from heat and stir in Thai basil leaves until wilted, about 1 minute.
  4. Lay out romaine lettuce leaves on a plate. Distribute the shrimp mixture evenly onto each leaf.
  5. Top with julienned carrots and cucumber slices for crunch and freshness.
  6. Optional: sprinkle chili flakes for added heat.
  7. Fold the lettuce leaves around the filling to form wraps. Serve immediately.
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Thai Beef Lettuce Wraps

Thai Beef Lettuce Wraps

Thai · 30 min · beef · keto, low-carb

Ingredients & steps ↓
  • 1 lb Ground beef
  • 8 large leaves Butter lettuce leaves
  • 1 medium Bell pepper (red or green)
  • 3 stalks Green onion
  • 3 Garlic cloves
  • 2 tbsp Fish sauce
  • 1 tbsp Soy sauce (or coconut aminos)
  • 1 Lime
  • 1 tbsp Coconut oil or avocado oil
  1. Wash and dry the lettuce leaves; set aside.
  2. Finely chop the garlic, bell pepper, and green onions.
  3. Heat oil in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  4. Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 8 minutes.
  5. Stir in chopped bell pepper and green onions; cook for another 2-3 minutes.
  6. Add fish sauce and soy sauce; stir well to combine and cook for 2 minutes.
  7. Squeeze lime juice over the mixture and remove from heat.
  8. Spoon the beef mixture into each lettuce leaf, wrap, and serve immediately.
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Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Thai · 30 min · chicken · dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb ground chicken
  • 4 large leaves iceberg lettuce heads
  • 1 medium carrot
  • 2 stalks green onion
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 cloves garlic
  • 1-inch piece fresh ginger
  • 1 tbsp coconut oil
  • ½ tsp red pepper flakes
  1. Wash and dry the lettuce leaves, set aside.
  2. Peel and grate the carrot; chop green onions finely.
  3. Mince garlic and ginger.
  4. Heat coconut oil in a skillet over medium heat.
  5. Add garlic and ginger; sauté until fragrant, about 1 minute.
  6. Add ground chicken; cook until browned, breaking it apart with a spatula, about 7 minutes.
  7. Stir in soy sauce, fish sauce, red pepper flakes, carrots, and green onions; cook for another 3-4 minutes.
  8. Spoon the chicken mixture into lettuce leaves, fold, and serve immediately.
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Thai Chicken Lettuce Wraps with Peanut Sauce

Thai Chicken Lettuce Wraps with Peanut Sauce

Thai · 35 min · chicken · low-carb, high-protein

Ingredients & steps ↓
  • 1 lb ground chicken
  • 8 large leaves iceberg or butter lettuce leaves
  • 2 medium carrots
  • 1 large red bell pepper
  • 4 stalks green onions
  • 3 garlic cloves
  • 1-inch piece fresh ginger
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 3 tbsp peanut butter (smooth)
  • 2-3 tbsp water
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp vegetable oil
  1. Heat oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
  2. Add ground chicken to the skillet, cook until browned and cooked through, about 5-7 minutes.
  3. Meanwhile, julienne carrots and red bell pepper; chop green onions finely.
  4. In a small bowl, whisk together soy sauce, fish sauce, brown sugar, peanut butter, water, and red pepper flakes to make the sauce.
  5. Add carrots, bell pepper, and green onions to the cooked chicken; stir to combine and cook for an additional 2-3 minutes.
  6. Pour the peanut sauce over the chicken and vegetables; stir well and cook until heated through, about 2 minutes.
  7. To serve, spoon the chicken mixture into lettuce leaves, wrap, and enjoy as hand-held bites.
  8. Optional: Garnish with additional chopped green onions or crushed peanuts for extra flavor and crunch.
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Thai Keto Beef Lettuce Wraps

Thai Keto Beef Lettuce Wraps

Thai · 30 min · beef · keto, low-carb

Ingredients & steps ↓
  • 1 lb (450g) Ground beef
  • 8-10 leaves Butter lettuce leaves
  • 3 cloves Garlic
  • 2 stalks Green onion
  • 2 tbsp Fish sauce
  • 1 tbsp Soy sauce (tamari for keto)
  • 1 tbsp Coconut oil
  • 1 Lime
  • 1/2 tsp Red chili flakes
  1. Heat coconut oil in a skillet over medium heat.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef and cook until browned, about 5-7 minutes.
  4. Stir in fish sauce, soy sauce, and chili flakes, cook for another 2 minutes.
  5. Chop green onions and add to the beef mixture, cook for 1 minute.
  6. Squeeze lime juice over the mixture and stir to combine.
  7. Spoon the beef mixture into lettuce leaves and serve immediately.
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Thai Keto Chicken Lettuce Wraps

Thai Keto Chicken Lettuce Wraps

Thai · 30 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb Ground chicken
  • 8 large leaves Iceberg lettuce leaves
  • 3 cloves Garlic cloves
  • 1 medium Red bell pepper
  • 4 stalks Green onions
  • 2 tbsp Fish sauce
  • 1 tbsp Soy sauce (or coconut aminos for keto)
  • 1 tsp Sesame oil
  • 1/2 tsp Chili flakes
  1. Heat sesame oil in a skillet over medium heat.
  2. Add minced garlic and diced red bell pepper; sauté for 2-3 minutes until fragrant and slightly softened.
  3. Add ground chicken to the skillet; cook, breaking it apart, until fully cooked and browned, about 8-10 minutes.
  4. Stir in fish sauce, soy sauce, chili flakes, and chopped green onions; cook for another 2 minutes to combine flavors.
  5. Wash and dry lettuce leaves. Spoon the chicken mixture into each leaf, forming wraps.
  6. Serve immediately, garnished with additional green onions if desired.
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Thai Keto Salmon Lettuce Wraps

Thai Keto Salmon Lettuce Wraps

Thai · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb Fresh salmon fillet
  • 8 large leaves Iceberg lettuce leaves
  • 2 tbsp Coconut aminos
  • 1 tbsp Lime juice
  • 2 cloves Garlic
  • 1/4 cup chopped Fresh cilantro
  • 1/2 tsp Red chili flakes
  • 1 large Avocado
  • 1 tbsp Olive oil
  1. Preheat a skillet over medium heat and add olive oil.
  2. Season the salmon fillet with a pinch of salt, garlic (minced), and red chili flakes.
  3. Cook the salmon for about 4-5 minutes per side until flaky and cooked through. Let cool slightly, then flake into bite-sized pieces.
  4. While the salmon cooks, prepare the lettuce leaves by washing and drying them carefully.
  5. In a small bowl, combine coconut aminos, lime juice, and chopped cilantro to make a quick dressing.
  6. Slice the avocado thinly.
  7. Assemble each lettuce leaf by adding a few pieces of flaked salmon, avocado slices, and a drizzle of the cilantro-lime dressing.
  8. Serve immediately as fresh, keto-friendly salmon lettuce wraps.
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Thai Mango Chicken Wraps

Thai Mango Chicken Wraps

Thai · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 2 boneless skinless chicken breasts
  • 1 large ripe mango
  • 1 small red onion
  • 1 bunch fresh cilantro
  • 4 whole wheat tortillas
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 lime
  • 1 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Slice the chicken breasts into thin strips. In a bowl, combine soy sauce, honey, juice of half the lime, salt, and pepper to make a marinade. Toss chicken strips in marinade and let sit for 10 minutes.
  2. While the chicken marinates, dice the mango and finely chop the red onion and cilantro.
  3. Heat olive oil in a skillet over medium heat. Add marinated chicken and cook until browned and cooked through, about 7-8 minutes.
  4. Warm the tortillas in a dry skillet or microwave for a few seconds. Assemble wraps by dividing cooked chicken, mango, onion, and cilantro among the tortillas.
  5. Squeeze fresh lime juice over the fillings, then fold and roll the tortillas into wraps.
  6. Serve immediately or wrap in foil for a packed lunch.
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Thai Mango Sticky Rice Bowls

Thai Mango Sticky Rice Bowls

Thai · 40 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 large Ripe mangoes
  • 1 ½ cups Glutinous sticky rice
  • 1 cup Coconut milk
  • 2 tbsp Sugar
  • a pinch Salt
  • 2 tbsp Toasted sesame seeds
  1. Rinse the sticky rice under cold water until water runs clear. Soak rice in water for at least 30 minutes, then drain.
  2. In a pot, combine soaked rice and 1¾ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
  3. While rice cooks, peel and slice mangoes into thin strips.
  4. In a small saucepan, combine coconut milk, sugar, and salt. Warm over low heat until sugar dissolves, then remove from heat.
  5. Once rice is cooked, transfer to a bowl and let it cool slightly. Serve warm or at room temperature.
  6. Pour coconut sauce over the rice and top with mango slices. Garnish with toasted sesame seeds.
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Thai Mango Sticky Rice Wraps

Thai Mango Sticky Rice Wraps

Thai · 35 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup Glutinous rice (sticky rice)
  • 1 cup Coconut milk
  • 2 tbsp Sugar
  • a pinch Salt
  • 2 large Fresh mango
  • 8 sheets Rice paper wraps
  • a handful Fresh mint leaves
  • 2 tbsp Toasted sesame seeds
  1. Cook the sticky rice: Rinse the rice until the water runs clear. Combine with coconut milk, sugar, and salt in a pot. Bring to a boil, then reduce heat and simmer covered until rice is tender and liquid absorbed, about 15 minutes. Let cool slightly.
  2. Prepare mango: Peel and thinly slice the mango into strips.
  3. Assemble wraps: Dip a rice paper sheet in warm water until soft. Lay it flat on a plate. Place a small amount of cooked sticky rice in the center, add mango slices and mint leaves on top.
  4. Wrap: Fold the sides of the rice paper over the filling and roll tightly to form a wrap.
  5. Repeat: Continue with remaining rice paper sheets and fillings.
  6. Serve: Slice wraps in half if desired, sprinkle with toasted sesame seeds, and serve with extra coconut sauce or fresh fruit.
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Thai Pescatarian Breakfast Noodle Bowl

Thai Pescatarian Breakfast Noodle Bowl

Thai · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 8 oz Rice noodles
  • 1 lb Shrimp, peeled and deveined
  • 2 medium Carrots, julienned
  • 1 large Cucumber, sliced
  • 1/4 cup Fresh mint leaves
  • 1/4 cup Fresh cilantro
  • 1 lime Lime, cut into wedges
  • 2 tbsp Fish sauce
  • 1 tbsp Soy sauce
  • 1 tsp Honey or agave syrup
  • 2 cloves Garlic, minced
  • 1/2 tsp Red chili flakes
  1. Cook rice noodles according to package instructions, then drain and set aside.
  2. In a large skillet, heat a teaspoon of oil over medium heat. Add minced garlic and red chili flakes; sauté for 30 seconds.
  3. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
  4. In a small bowl, mix fish sauce, soy sauce, and honey to create the dressing.
  5. In a large bowl, combine cooked noodles, cooked shrimp, julienned carrots, and sliced cucumber.
  6. Pour the dressing over the noodle mixture and toss gently to combine.
  7. Divide into bowls and garnish with fresh mint, cilantro, and lime wedges.
  8. Serve immediately for a fresh, flavorful breakfast.
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Thai Pescatarian Breakfast Rice Bowl

Thai Pescatarian Breakfast Rice Bowl

Thai · 30 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 1 cup Jasmine rice
  • 1/2 cup Coconut milk
  • 1 cup Frozen mixed seafood (shrimp, scallops, calamari)
  • 1 cup Cherry tomatoes
  • 1/4 cup Fresh cilantro
  • 1 Lime
  • 2 cloves Garlic
  • 1 tablespoon Fish sauce
  • 1 teaspoon Soy sauce
  • 2 Green onions
  • 1 tablespoon Olive oil
  • 1/4 teaspoon Red chili flakes (optional)
  1. Cook jasmine rice according to package instructions. Once cooked, fluff with a fork and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add frozen mixed seafood to the skillet and cook until just opaque, about 3-4 minutes.
  4. Stir in coconut milk, fish sauce, soy sauce, and red chili flakes if using. Simmer for 3-5 minutes to combine flavors.
  5. Add cherry tomatoes and cook for another 2 minutes until slightly softened.
  6. Serve the seafood mixture over the cooked rice. Garnish with chopped green onions, fresh cilantro, and a squeeze of lime.
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Thai Shrimp and Mango Rice Bowl

Thai Shrimp and Mango Rice Bowl

Thai · 30 min · shrimp · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups jasmine rice
  • 1 pound shrimp (peeled and deveined)
  • 2 ripe mango
  • 1 red bell pepper
  • 1/2 cup coconut milk
  • 1 lime
  • 1 tablespoon fish sauce
  • 3 cloves garlic
  • 1/4 cup fresh cilantro
  • 2 tablespoons vegetable oil
  • 1 teaspoon chili flakes
  1. Cook jasmine rice according to package instructions. Set aside.
  2. While rice cooks, heat vegetable oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add shrimp to the skillet, season with a pinch of salt and chili flakes, and cook until pink and opaque, about 3-4 minutes.
  4. Dice the red bell pepper and mango. Add bell pepper to the skillet and cook for 2 minutes. Then add mango and coconut milk, simmer for 3 minutes to combine flavors.
  5. Squeeze lime juice into the mixture and stir in fish sauce. Remove from heat.
  6. Fluff cooked rice and divide among bowls. Top rice with the shrimp and mango mixture.
  7. Chop fresh cilantro and sprinkle over each bowl. Serve immediately.
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Thai Spicy Mango Chicken Salad Bowls

Thai Spicy Mango Chicken Salad Bowls

Thai · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb boneless chicken breasts
  • 2 large ripe mangoes
  • 1 red bell pepper
  • 1/2 cup fresh cilantro
  • 3 green onions
  • 1 lime
  • 2 tbsp soy sauce
  • 1 tbsp honey or agave syrup
  • 1 tsp chili flakes
  • 1 tbsp olive oil
  • to taste salt
  • to taste black pepper
  1. Cook the chicken breasts in a skillet with 1 tbsp olive oil over medium heat until fully cooked, about 8-10 minutes. Let rest and then shred or dice into strips.
  2. While the chicken cooks, peel and slice mangoes into thin strips, dice the red bell pepper, and chop cilantro and green onions.
  3. In a small bowl, whisk together soy sauce, honey, chili flakes, juice of half the lime, and a pinch of salt to make the dressing.
  4. In a large bowl, combine shredded chicken, mango slices, bell pepper, cilantro, and green onions. Pour the dressing over the mixture and toss gently to combine.
  5. Divide the mixture into four bowls. Squeeze fresh lime juice over each and garnish with extra cilantro and green onions if desired.
  6. Serve immediately or chilled for a refreshing, spicy mango chicken salad bowl.
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Thai Spicy Mango Chicken Wraps

Thai Spicy Mango Chicken Wraps

Thai · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb boneless skinless chicken breasts
  • 2 ripe mangoes
  • 1 small red onion
  • 1/4 cup fresh cilantro
  • 1-2 small red chili or Thai chili
  • 1 lime
  • 4 whole wheat tortillas
  • 2 tbsp soy sauce
  • 1 tsp honey
  • 1 tbsp olive oil
  1. Dice the chicken breasts into small strips. In a bowl, mix soy sauce, honey, and a teaspoon of lime juice to create a marinade. Toss chicken in the marinade and set aside for 10 minutes.
  2. While the chicken marinates, peel and dice the mangoes. Finely chop the red onion, cilantro, and chili. Mix these with the mango in a bowl, adding a squeeze of lime juice and a pinch of salt.
  3. Heat olive oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 7-8 minutes.
  4. Warm the tortillas in a dry skillet or microwave. Divide the cooked chicken among the tortillas, top with the mango salsa, and roll up tightly to form wraps.
  5. Serve immediately, garnished with extra cilantro if desired.
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Thai Vegetable & Tofu Breakfast Stir-Fry

Thai Vegetable & Tofu Breakfast Stir-Fry

Thai · 30 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 cups Bell peppers (red, yellow)
  • 1 cup Carrots
  • 1 cup Green beans
  • 3 Garlic cloves
  • 3 tbsp Soy sauce (low sodium)
  • 2 tbsp Vegetable oil
  • 1 Lime
  • 1/4 cup Fresh cilantro
  1. Press and cut the tofu into cubes. Chop garlic and slice bell peppers, carrots, and green beans.
  2. Heat vegetable oil in a large skillet over medium heat. Add tofu and cook until golden brown, about 5 minutes.
  3. Add garlic to the skillet and sauté for 1 minute until fragrant.
  4. Stir in bell peppers, carrots, and green beans. Cook for about 5-7 minutes until vegetables are tender-crisp.
  5. Pour soy sauce over the stir-fry and toss to coat evenly. Cook for another 2 minutes.
  6. Squeeze lime juice over the dish and garnish with chopped cilantro.
  7. Serve hot with optional steamed rice or enjoy as is.
  8. Enjoy your quick and flavorful Thai vegetarian breakfast stir-fry.
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Thai Vegetarian Basil Stir-Fry

Thai Vegetarian Basil Stir-Fry

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups, sliced bell peppers (mixed colors)
  • 1 cup snap peas
  • 1 cup, julienned carrots
  • 3, minced garlic cloves
  • 1 bunch fresh Thai basil
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 14 oz tofu (firm)
  1. Drain and press the tofu to remove excess moisture, then cut into cubes.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
  4. Add sliced bell peppers, snap peas, and julienned carrots. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
  5. Return tofu to the skillet and add soy sauce. Toss everything together and cook for another 2-3 minutes to combine flavors.
  6. Tear fresh Thai basil leaves and stir into the stir-fry just before serving.
  7. Serve hot over steamed jasmine rice if desired.
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Thai Vegetarian Basil Stir-Fry (Pad Gaprao Tofu)

Thai Vegetarian Basil Stir-Fry (Pad Gaprao Tofu)

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz firm tofu
  • 2 bell peppers (red or yellow)
  • 3 garlic cloves
  • 1 cup fresh Thai basil leaves
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • 1/2 tsp red chili flakes
  1. Press the tofu to remove excess moisture and cut into small cubes.
  2. Slice the bell peppers thinly and mince the garlic cloves.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 5-7 minutes.
  4. Add minced garlic and sliced bell peppers to the skillet; stir-fry for 3-4 minutes until fragrant and tender.
  5. In a small bowl, mix soy sauce, sugar, and chili flakes. Pour over the stir-fry and toss to coat evenly.
  6. Add Thai basil leaves and cook for another 1-2 minutes until the leaves wilt.
  7. Taste and adjust seasoning if needed. Serve hot over steamed rice.
  8. Garnish with extra basil if desired.
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Thai Vegetarian Basil Stir-Fry (Pad Krapow Tofu)

Thai Vegetarian Basil Stir-Fry (Pad Krapow Tofu)

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz firm tofu
  • 4 garlic cloves
  • 2 bird's eye chili or Thai chili
  • 1 bell pepper (red or green)
  • 1 small onion
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 cup basil leaves (Thai basil preferred)
  1. Press and cube the tofu. Mince garlic and chili. Slice bell pepper and onion.
  2. Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden, about 5-7 minutes.
  3. Add garlic, chili, onion, and bell pepper to the skillet. Stir-fry for 3-4 minutes until fragrant and vegetables are slightly tender.
  4. Pour soy sauce over the mixture. Stir well to combine and cook for another 2-3 minutes.
  5. Tear basil leaves and add to the skillet. Stir to wilt the basil and coat everything in the sauce.
  6. Taste and adjust seasoning with more soy sauce if needed.
  7. Serve hot over steamed jasmine rice.
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Thai Vegetarian Basil and Tofu Stir-Fry

Thai Vegetarian Basil and Tofu Stir-Fry

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz firm tofu
  • 1 cup basil leaves
  • 2 cups sliced bell peppers (red and yellow)
  • 3 garlic cloves
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tsp brown sugar
  • 1 cup green beans
  1. Drain and press the tofu to remove excess moisture, then cut into bite-sized cubes.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown, about 5-7 minutes.
  3. Add minced garlic and sliced bell peppers to the skillet; stir-fry for 3-4 minutes until peppers soften.
  4. Stir in green beans and cook for another 2-3 minutes.
  5. Mix soy sauce, brown sugar, and a splash of water; pour over the stir-fry and toss to coat evenly.
  6. Add fresh basil leaves and cook for 1-2 minutes until fragrant.
  7. Serve hot over steamed jasmine rice or noodles.
  8. Garnish with additional basil if desired.
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Thai Vegetarian Breakfast Rice Bowl

Thai Vegetarian Breakfast Rice Bowl

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 cup jasmine rice
  • 1/2 cup coconut milk
  • 1 cup cherry tomatoes
  • 1 cucumber
  • 1/4 cup fresh basil
  • 200g firm tofu
  • 2 tbsp soy sauce
  • 1 lime
  • 1 tsp sesame oil
  • to taste salt & pepper
  1. Cook jasmine rice according to package instructions. Once cooked, stir in coconut milk and a pinch of salt, then keep warm.
  2. While rice cooks, dice tofu into small cubes. In a non-stick skillet, heat sesame oil over medium heat. Add tofu and cook until golden brown, about 5-7 minutes.
  3. Chop cherry tomatoes, cucumber, and basil. In a bowl, combine tomatoes, cucumber, and basil. Squeeze lime juice over the salad and season with salt and pepper.
  4. Assemble the bowl: Place a serving of coconut rice at the bottom, top with tofu, and garnish with the fresh salad. Drizzle with extra lime juice if desired.
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Thai Vegetarian Mango Sticky Rice Bowl

Thai Vegetarian Mango Sticky Rice Bowl

Thai · 30 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup Glutinous rice (sticky rice)
  • 1 cup Coconut milk
  • 2 medium Ripe mango
  • 2 tbsp Sugar
  • a pinch Salt
  • 2 tbsp Roasted sesame seeds
  1. Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.
  2. Steam the soaked rice in a steamer or rice cooker for about 15-20 minutes until tender.
  3. While the rice cooks, combine coconut milk, sugar, and a pinch of salt in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through (do not boil).
  4. Once the rice is cooked, transfer it to a bowl and pour most of the coconut sauce over it, mixing gently. Let it sit for 5 minutes to absorb the flavors.
  5. Peel and slice the mango into thin strips.
  6. Serve the sticky rice in bowls, topped with fresh mango slices and drizzled with the remaining coconut sauce. Garnish with roasted sesame seeds.
  7. Optional: add a sprinkle of toasted shredded coconut for extra flavor.
  8. Enjoy your flavorful and refreshing Thai vegetarian breakfast bowl.
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Thai Vegetarian Pineapple Breakfast Rice Bowl

Thai Vegetarian Pineapple Breakfast Rice Bowl

Thai · 30 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 cup jasmine rice
  • 1 cup canned pineapple chunks
  • 1 red bell pepper
  • 1 carrot
  • 2 stalks green onion
  • 2 garlic clove
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • ½ tsp crushed red pepper flakes
  1. Cook jasmine rice according to package instructions. Set aside.
  2. Heat vegetable oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add diced red bell pepper and grated carrot to the skillet. Sauté for 3-4 minutes until tender.
  4. Stir in canned pineapple chunks (with juice), soy sauce, sesame oil, and red pepper flakes. Cook for another 2-3 minutes to combine flavors.
  5. Divide cooked rice into four bowls. Top each with the sautéed vegetable and pineapple mixture.
  6. Garnish with sliced green onions.
  7. Serve immediately for a bright, flavorful breakfast bowl.
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Thai Vegetarian Pineapple Fried Rice

Thai Vegetarian Pineapple Fried Rice

Thai · 40 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 1/2 cups Jasmine rice
  • 1 cup Fresh pineapple chunks
  • 2 medium Carrots
  • 1 Red bell pepper
  • 1/2 cup Green peas
  • 3 stalks Green onions
  • 3 Garlic cloves
  • 3 tablespoons Soy sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoons Vegetable oil
  • to taste Salt
  • to taste Black pepper
  • 1/4 cup Cashews
  1. Cook the jasmine rice according to package instructions. Once cooked, spread it on a tray to cool slightly.
  2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Add diced carrots and red bell pepper; cook for 3-4 minutes until they start to soften.
  4. Stir in the green peas, pineapple chunks, and cooked rice. Mix well to combine.
  5. Add soy sauce, sesame oil, salt, and pepper; stir-fry for another 3-5 minutes until everything is heated through and well coated.
  6. Toss in chopped green onions and cashews; cook for another minute, then remove from heat.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with additional green onions if desired.
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Thai Vegetarian Pineapple Stir-Fry

Thai Vegetarian Pineapple Stir-Fry

Thai · 40 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 1 cup Pineapple chunks
  • 2 medium Bell peppers (mixed colors)
  • 2 medium Carrots
  • 3 Garlic cloves
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil
  • 1 tbsp Cornstarch
  • 3 stalks Green onions
  • 4 cups Cooked jasmine rice
  1. Press and cube the tofu. In a small bowl, toss the tofu with cornstarch to lightly coat.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden and crispy, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add sesame oil. Sauté minced garlic until fragrant, about 30 seconds.
  4. Add sliced bell peppers and carrots to the skillet. Stir-fry for about 4-5 minutes until vegetables are tender-crisp.
  5. Add pineapple chunks and cooked tofu back into the skillet. Pour soy sauce over the mixture and stir well.
  6. Cook for an additional 3-4 minutes, allowing flavors to meld and sauce to thicken slightly.
  7. Chop green onions and sprinkle over the stir-fry. Serve hot over cooked jasmine rice.
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Thai Vegetarian Stir-Fry with Basil and Tofu

Thai Vegetarian Stir-Fry with Basil and Tofu

Thai · 40 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz firm tofu
  • 2 cups sliced bell peppers (red and yellow)
  • 1 cup snap peas
  • 3 garlic cloves
  • 1 cup fresh Thai basil
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce (vegetarian)
  • 1 tsp sugar
  • ½ tsp red pepper flakes
  1. Press the tofu to remove excess moisture, then cut into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same skillet, add the remaining 1 tablespoon of oil. Add minced garlic and cook for 30 seconds until fragrant. Add sliced bell peppers and snap peas, stir-frying for about 3-4 minutes until vegetables are tender-crisp.
  3. Return the tofu to the skillet. In a small bowl, mix soy sauce, vegetarian oyster sauce, sugar, and red pepper flakes. Pour the sauce over the stir-fry and toss to coat evenly. Cook for another 2-3 minutes to allow flavors to meld.
  4. Remove from heat and stir in fresh Thai basil leaves. Serve hot over steamed jasmine rice or rice noodles.
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Thit Kho Trung (Caramel Braised Pork and Eggs)

Thit Kho Trung (Caramel Braised Pork and Eggs)

Vietnamese · 80 min · pork · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 lb pork belly, cut in 1.5 inch cubes
  • 6 hard-boiled eggs, peeled
  • 1/4 cup sugar
  • 1/3 cup fish sauce
  • 2 cups coconut water
  • 3 shallots, minced
  • 4 cloves garlic, minced
  • 1 tsp black pepper
  1. In a heavy pot, melt the sugar over medium heat until it turns amber, about 4 minutes, to make caramel.
  2. Add shallots and garlic and stir 30 seconds, then add pork belly and sear to coat, about 5 minutes.
  3. Pour in fish sauce, coconut water, and black pepper; bring to a simmer.
  4. Cover and braise gently 40 minutes until pork is tender.
  5. Add peeled hard-boiled eggs and simmer uncovered 15 more minutes to color the eggs and reduce the sauce.
  6. Skim excess fat and cool before portioning.
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Tiganites Greek Honey Pancakes

Tiganites Greek Honey Pancakes

Greek · 20 min · vegetarian

Ingredients & steps ↓
  • 1.5 cups all-purpose flour
  • 1 cup milk
  • 1.5 tsp baking powder
  • 1 egg
  • 4 tbsp honey
  • 1/3 cup walnuts
  • 1/2 tsp ground cinnamon
  • 3 tbsp sunflower oil
  1. Whisk flour, baking powder, milk, and egg into a smooth pourable batter.
  2. Heat a thin layer of oil in a skillet over medium heat.
  3. Drop spoonfuls of batter and cook about 2 minutes per side until golden.
  4. Transfer to a plate and repeat with remaining batter.
  5. Drizzle with honey and top with chopped walnuts and cinnamon.
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Tofu and Vegetable Stir-Fry Bowl

Tofu and Vegetable Stir-Fry Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 cups, sliced Bell peppers (mixed colors)
  • 2 medium, julienned Carrots
  • 2 cups Broccoli florets
  • 3 tbsp Soy sauce (low sodium)
  • 1 tbsp Sesame oil
  • 3 cloves, minced Garlic cloves
  • 2 stalks, sliced Green onions
  1. Drain and press the tofu to remove excess moisture, then cut into bite-sized cubes.
  2. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
  4. Add sliced bell peppers, carrots, and broccoli to the skillet. Stir-fry for about 8-10 minutes until vegetables are tender-crisp.
  5. Return the tofu to the skillet. Pour in soy sauce and toss everything to combine well. Cook for an additional 2-3 minutes.
  6. Remove from heat and garnish with sliced green onions.
  7. Serve the stir-fry in bowls, optionally with steamed rice or noodles.
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Tom Kha Gai (Chicken Coconut Soup)

Tom Kha Gai (Chicken Coconut Soup)

Thai · 35 min · chicken · gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1 lb chicken thighs, sliced
  • 1 can (13.5 oz) coconut milk
  • 3 cups chicken stock
  • 6 slices galangal, sliced
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 2 cups button mushrooms, sliced
  • 3 tbsp lime juice
  • 3 tbsp fish sauce
  • 3 Thai bird chilies
  • 1/4 cup cilantro, chopped
  1. Simmer the chicken stock with galangal, lemongrass, and torn lime leaves for 10 minutes to infuse.
  2. Pour in the coconut milk and bring to a gentle simmer without boiling hard.
  3. Add the chicken and mushrooms and simmer 10 minutes until the chicken is cooked through.
  4. Season with fish sauce and crushed chilies.
  5. Remove from the heat, stir in the lime juice, and finish with cilantro.
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Tom Kha Gai (Coconut Galangal Soup)

Tom Kha Gai (Coconut Galangal Soup)

Thai · 35 min · chicken · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 can (14 oz) coconut milk
  • 3 cups chicken broth
  • 2-inch piece ginger, sliced (sub for galangal)
  • 2 stalks lemongrass, smashed
  • 4 leaves or 1 tsp kaffir lime leaves or lime zest
  • 1 lb boneless chicken thighs, sliced
  • 8 oz mushrooms, sliced
  • 2 tbsp fish sauce
  • 2 lime, juiced
  • 2 Thai chilies, smashed
  • 1/3 cup cilantro
  • 1 tsp sugar
  1. Combine broth, coconut milk, ginger, lemongrass, lime leaves in a pot. Simmer 10 min to infuse.
  2. Add chicken; poach 6 min until cooked. Add mushrooms; cook 3 min.
  3. Off heat, stir in fish sauce, lime juice, sugar, chilies. Taste — should be salty, sour, mildly sweet, rich.
  4. Ladle into bowls; top with cilantro. Strain out lemongrass + lime leaves before eating (they're aromatic, not food).
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Tom Rang Me (Tamarind Glazed Shrimp)

Tom Rang Me (Tamarind Glazed Shrimp)

Vietnamese · 30 min · shrimp · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 1.25 lb large shrimp, shell-on
  • 3 tbsp tamarind paste
  • 3 tbsp sugar
  • 2 tbsp fish sauce
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 2 scallions, sliced
  • 2 tbsp neutral oil
  1. Whisk tamarind paste, sugar, fish sauce, and 3 tbsp water into a glaze.
  2. Sear the shrimp in hot oil over high heat 1-2 minutes per side until just pink, then remove.
  3. Lower heat, add garlic and shallots, and cook 1 minute until fragrant.
  4. Pour in the tamarind glaze and simmer 2-3 minutes until glossy and thickened.
  5. Return the shrimp and toss 1-2 minutes to coat.
  6. Scatter scallions over the top and serve with rice.
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Tom Yum Goong (Spicy Shrimp Soup)

Tom Yum Goong (Spicy Shrimp Soup)

Thai · 30 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb raw shrimp, shell-on
  • 5 cups chicken stock
  • 3 stalks lemongrass, bruised
  • 6 slices galangal, sliced
  • 5 kaffir lime leaves
  • 2 cups oyster mushrooms, torn
  • 4 Thai bird chilies, crushed
  • 3 tbsp lime juice
  • 3 tbsp fish sauce
  • 2 tbsp Thai chili paste (nam prik pao)
  • 1/4 cup cilantro, chopped
  1. Peel the shrimp and simmer the shells in the stock for 10 minutes, then strain to build a rich base.
  2. Return the stock to the pot and add the lemongrass, galangal, torn lime leaves, and crushed chilies; simmer 5 minutes.
  3. Add the mushrooms and cook 2 minutes, then add the shrimp and cook 2 to 3 minutes until pink.
  4. Remove from the heat and stir in the chili paste and fish sauce.
  5. Add the lime juice last so it stays bright, then finish with cilantro.
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Tomato and Mozzarella Frittata

Tomato and Mozzarella Frittata

Italian · 20 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓
  • 8 eggs
  • 1 cup cherry tomatoes
  • 4 oz fresh mozzarella
  • 1/4 cup fresh basil
  • 1/4 cup parmesan
  • 2 tbsp olive oil
  1. Heat oven to 375F and whisk eggs with parmesan, salt, and pepper.
  2. Warm olive oil in an ovenproof skillet and blister the halved cherry tomatoes for 3 minutes.
  3. Pour in the eggs and scatter torn mozzarella on top.
  4. Cook on the stovetop 2 minutes, then transfer to the oven for 8 minutes until set.
  5. Top with fresh basil, slice, and serve.
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Tonkatsu with Cabbage

Tonkatsu with Cabbage

Japanese · 35 min · pork · dairy-free, high-protein

Ingredients & steps ↓
  • 4 pork loin chops
  • 2 cups panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 2 eggs
  • 0.25 head green cabbage
  • 6 tbsp tonkatsu sauce
  • 4 cups cooked short-grain rice
  • 3 cups neutral frying oil
  1. Snip the fat edge of each chop to stop curling and pound to even thickness. Season with salt and pepper.
  2. Dredge pork in flour, dip in beaten egg, then press into panko for a full coat.
  3. Heat oil to 170C and fry chops 4-5 minutes per side until deep golden and internal temp reaches 63C.
  4. Rest cutlets on a rack 3 minutes, then slice crosswise into strips.
  5. Shred cabbage very finely and soak in ice water 5 minutes for crispness, then drain.
  6. Serve tonkatsu with the cabbage, rice, and tonkatsu sauce for drizzling.
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Torta de Milanesa de Res

Torta de Milanesa de Res

Mexican · 30 min · beef · dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb thin beef cutlets
  • 1.5 cups bread crumbs
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 4 telera rolls
  • 2 avocado
  • 1 cup refried pinto beans
  • 1/2 cup pickled jalapenos
  • 2 roma tomato
  • 1/2 cup vegetable oil
  1. Pound the beef cutlets thin, then season with salt and pepper.
  2. Dredge each cutlet in flour, then beaten egg, then bread crumbs.
  3. Fry in oil over medium-high heat for 2 to 3 minutes per side until golden and crisp; drain.
  4. Split and lightly toast the telera rolls, then spread refried beans on the bottoms.
  5. Layer the milanesa, sliced avocado, tomato, and pickled jalapenos.
  6. Close the tortas, press gently, and cut in half to serve.
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Tortilla Espanola

Tortilla Espanola

Spanish · 20 min · vegetarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 6 large eggs
  • 500 g waxy potatoes
  • 1 medium yellow onion
  • 250 ml for frying extra virgin olive oil
  • 1 tsp fine sea salt
  • 1 tbsp chopped flat-leaf parsley
  1. Peel potatoes and slice 3 mm thick; slice the onion thinly.
  2. Heat olive oil in a nonstick pan over medium-low and gently poach potatoes and onion for 12 minutes until soft but not browned, then drain, reserving 2 tbsp oil.
  3. Beat the eggs with the salt in a bowl, fold in the drained potatoes and onion, and rest 2 minutes.
  4. Heat 2 tbsp reserved oil in a 24 cm pan over medium heat, pour in the mixture, and cook 4 minutes until the edges set.
  5. Cover with a plate, flip the tortilla, slide it back in, and cook 3 more minutes for a slightly juicy centre.
  6. Rest 3 minutes and cut into wedges.
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Tostada con Jamon Serrano y Tomate

Tostada con Jamon Serrano y Tomate

Spanish · 8 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 slices rustic bread
  • 80 g thinly sliced jamon serrano
  • 1 large ripe tomato
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • to taste flaky sea salt
  1. Toast the bread until golden, about 3 minutes.
  2. Rub each slice lightly with the cut garlic clove.
  3. Grate the tomato and spread the pulp over the toast, then drizzle with olive oil and a little salt.
  4. Drape the jamon serrano loosely over the top.
  5. Serve at once while warm.
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Traditional Japanese Breakfast Set

Traditional Japanese Breakfast Set

Japanese · 20 min · fish · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 cups cooked short-grain rice
  • 2 pieces salted salmon fillet
  • 2 cups dashi stock
  • 2 tbsp miso paste
  • 150 g silken tofu
  • 1 tbsp dried wakame
  • 1 scallions
  • 2 nori sheets
  1. Grill or pan-cook the salted salmon over medium heat 3-4 minutes per side until it flakes and reaches 55C.
  2. Heat dashi to a gentle simmer and rehydrate wakame in it for 2 minutes.
  3. Turn off the heat and whisk in miso through a small strainer so it dissolves smoothly.
  4. Add cubed silken tofu and sliced scallion to the soup; do not boil.
  5. Serve the rice, grilled salmon, miso soup and nori together as a set.
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Trinidad Bake and Shark

Trinidad Bake and Shark

Caribbean · 50 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb shark or firm white fish fillets
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp instant yeast
  • 4 garlic cloves
  • 3 tbsp lime juice
  • 1 tbsp curry powder
  • 3 tbsp fresh cilantro (chadon beni)
  • 3 cups for frying vegetable oil
  • 2 tsp salt
  1. Mix flour, baking powder, yeast, 1 tsp salt, and warm water into a soft dough; rest 1 hour.
  2. Marinate the fish with lime juice, minced garlic, curry powder, cilantro, and salt 20 minutes.
  3. Divide dough into rounds and flatten into 5-inch discs.
  4. Fry the bake discs in 350 F oil 1-2 minutes per side until puffed and golden; drain.
  5. Dredge fish lightly in seasoned flour and fry 3-4 minutes per side until crisp and cooked through.
  6. Split each fried bake and fill with fish, cilantro, and toppings.
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Trinidad Callaloo Rice Bowl

Trinidad Callaloo Rice Bowl

Caribbean · 40 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 6 cups taro leaves or fresh spinach
  • 8 pods okra
  • 1 can (13.5 oz) coconut milk
  • 1 medium yellow onion
  • 4 garlic cloves
  • 1/2 Scotch bonnet pepper
  • 1 tsp fresh thyme
  • 1.5 cups long-grain white rice
  • 2 tbsp vegetable oil
  • 1.5 tsp salt
  1. Cook rice with a pinch of salt per package directions and keep warm.
  2. Heat oil in a pot over medium and saute diced onion, garlic, and thyme 3 minutes.
  3. Add chopped greens, sliced okra, coconut milk, minced Scotch bonnet, and salt.
  4. Simmer covered 20 minutes until greens are very soft.
  5. Blend or use a swizzle stick to break the callaloo into a smooth thick stew.
  6. Spoon the callaloo over rice in bowls to serve.
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Trinidad Chicken Pelau

Trinidad Chicken Pelau

Caribbean · 55 min · chicken · gluten-free, dairy-free

Ingredients & steps ↓
  • 2 lb bone-in chicken pieces
  • 2 cups parboiled rice
  • 1 can (15 oz) pigeon peas
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp brown sugar
  • 1 medium yellow onion
  • 1 carrot
  • 3 stalks scallions
  • 1 whole Scotch bonnet pepper
  • 2 tbsp vegetable oil
  • 1.5 tsp salt
  1. Melt brown sugar in oil in a heavy pot over medium-high until it caramelizes to a dark bubble, about 2 minutes.
  2. Add chicken and toss to coat in the caramel, browning 6 minutes.
  3. Stir in diced onion, carrot, scallions, pigeon peas, and salt.
  4. Add rinsed rice, coconut milk, whole Scotch bonnet, and 2 cups water; bring to a boil.
  5. Reduce heat to low, cover, and cook 25 minutes until liquid absorbs and rice is tender.
  6. Remove the Scotch bonnet, fluff, and rest 5 minutes before serving.
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Trinidad Curried Channa and Aloo

Trinidad Curried Channa and Aloo

Caribbean · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cups dried chickpeas, soaked overnight
  • 3 medium Yukon gold potatoes
  • 3 tbsp Trinidadian curry powder
  • 1 medium yellow onion
  • 5 garlic cloves
  • 1 tsp ground cumin (geera)
  • 1/2 Scotch bonnet pepper
  • 1/4 cup fresh cilantro (chadon beni)
  • 3 tbsp vegetable oil
  • 1.5 tsp salt
  1. Boil soaked chickpeas in fresh water 40 minutes until tender, then drain, reserving 1 cup liquid.
  2. Mix curry powder and cumin with a splash of water into a paste.
  3. Heat oil in a pot over medium and saute minced garlic and diced onion 3 minutes.
  4. Add the curry paste and bloom 1-2 minutes until fragrant and darkened.
  5. Stir in cubed potatoes, chickpeas, minced Scotch bonnet, salt, and reserved liquid.
  6. Simmer covered 20 minutes until potatoes are soft, then mash some potato to thicken.
  7. Fold in chopped cilantro and cool before storing in portions.
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Trinidad Curry Chicken Buss Up Shut Roti

Trinidad Curry Chicken Buss Up Shut Roti

Caribbean · 60 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs, cubed
  • 4 roti skins (paratha)
  • 3 tbsp Trinidadian curry powder
  • 2 medium Yukon gold potatoes
  • 1 medium yellow onion
  • 5 garlic cloves
  • 1 tsp ground cumin (geera)
  • 1/2 Scotch bonnet pepper
  • 3 tbsp fresh cilantro (chadon beni)
  • 3 tbsp vegetable oil
  • 1.5 tsp salt
  1. Season chicken with 1 tbsp curry powder, minced garlic, and salt; marinate 20 minutes.
  2. Mix remaining curry powder and cumin with water into a paste.
  3. Heat oil in a pot over medium and bloom the curry paste 2 minutes until fragrant.
  4. Add diced onion and chicken, browning 5 minutes.
  5. Add cubed potatoes, minced Scotch bonnet, and 1 cup water; simmer covered 20 minutes until thick.
  6. Warm roti skins in a dry pan, then clap and tear them into shreds (buss up shut).
  7. Stir cilantro into the curry and serve with the torn roti for scooping.
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Trinidad Doubles with Curried Channa

Trinidad Doubles with Curried Channa

Caribbean · 55 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups all-purpose flour
  • 1 tsp ground turmeric
  • 1 tsp instant yeast
  • 2 cans (15 oz) canned chickpeas, drained
  • 2 tbsp Trinidadian curry powder
  • 1 tsp ground cumin (geera)
  • 4 garlic cloves
  • 2 tbsp tamarind
  • 1/2 Scotch bonnet pepper
  • 2 cups for frying vegetable oil
  • 1.5 tsp salt
  1. Mix flour, turmeric, yeast, 1 tsp salt, and warm water into a soft dough; cover and rest 1 hour.
  2. Saute minced garlic in 1 tbsp oil, add curry powder and cumin, and bloom 1 minute.
  3. Add chickpeas, remaining salt, and 1 cup water; simmer 20 minutes, mashing some to thicken.
  4. Whisk tamarind with water and a little sugar into a pourable sauce.
  5. Divide dough into small balls and flatten into thin discs.
  6. Fry the bara discs in 350 F oil 20-30 seconds per side until puffed and golden; drain.
  7. Sandwich curried channa between two bara and top with tamarind and minced Scotch bonnet.
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Tuna Mayo Kimbap

Tuna Mayo Kimbap

Korean · 35 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans canned tuna in water, drained
  • 3 tbsp mayonnaise
  • 5 sheets roasted seaweed sheets (gim)
  • 3 cups steamed short-grain rice
  • 1 cucumber, julienned
  • 5 strips pickled yellow radish (danmuji)
  • 1 carrot, julienned
  • 2 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  1. Mix drained tuna with mayonnaise and a pinch of pepper.
  2. Season warm rice with sesame oil, sesame seeds, and salt.
  3. Saute the carrot 3 minutes until just softened.
  4. Spread rice over two-thirds of a seaweed sheet on a bamboo mat.
  5. Layer tuna, cucumber, carrot, and radish, then roll tightly and seal the edge.
  6. Brush with sesame oil and slice into bite-size rounds.
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Tunisian Grain Bowl with Harissa Roasted Vegetables

Tunisian Grain Bowl with Harissa Roasted Vegetables

African · 45 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1.5 cups pearl couscous
  • 1 eggplant
  • 2 red bell pepper
  • 1 can chickpeas
  • 2 tbsp harissa paste
  • 1 tsp ground cumin
  • 1 lemon
  • 1/4 bunch fresh mint
  • 1/4 cup olive oil
  1. Heat the oven to 425 F. Toss cubed eggplant, peppers, and drained chickpeas with olive oil, harissa, cumin, and salt.
  2. Roast on a sheet pan 25 minutes, stirring once, until caramelized at the edges.
  3. Meanwhile toast the pearl couscous in a dry pan 2 minutes, then simmer in 2 cups water 12 minutes until tender; drain any excess.
  4. Fold lemon juice and a drizzle of olive oil into the couscous.
  5. Build bowls with the couscous base topped by the roasted vegetables and chickpeas.
  6. Scatter torn mint over the top.
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Turkey Club Sandwich

Turkey Club Sandwich

American · 15 min · turkey · dairy-free, high-protein

Ingredients & steps ↓
  • 8 oz sliced deli turkey breast
  • 6 slices bacon
  • 6 slices white sandwich bread
  • 1 tomato, sliced
  • 4 leaves iceberg lettuce
  • 3 tbsp mayonnaise
  • 1/4 tsp black pepper
  1. Cook bacon until crisp and drain on paper towels.
  2. Toast all bread slices until golden.
  3. Spread mayonnaise on one side of each toast slice.
  4. Build the first layer: turkey, lettuce, and tomato on one slice.
  5. Add a middle slice, then bacon, more turkey, and pepper on the second layer.
  6. Cap with the last slice, secure with picks, and cut into four triangles.
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Turkey Lettuce Wraps with Cucumber and Tomato

Turkey Lettuce Wraps with Cucumber and Tomato

· 20 min · turkey · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 1 lb ground turkey
  • 8 large lettuce leaves
  • 1 cucumber
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • 1 tbsp soy sauce (low sodium)
  • 1/2 tsp garlic powder
  • to taste pepper
  1. Wash and dry lettuce leaves, set aside.
  2. Chop cucumber into thin slices and cherry tomatoes in halves.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat for 1 minute.
  4. Add ground turkey, season with garlic powder, pepper, and cook for 7-10 minutes, breaking it apart with a spatula, until no pink remains and the internal temperature reaches 165°F.
  5. Stir in soy sauce and cook for another minute to combine flavors.
  6. Assemble wraps by spooning cooked turkey into lettuce leaves and topping with cucumber and tomatoes.
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Turkey and Avocado Lettuce Wraps

Turkey and Avocado Lettuce Wraps

American · 30 min · turkey · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 1 lb Ground turkey
  • 8 large leaves Romaine lettuce leaves
  • 1 ripe Avocado
  • 1 cup Cherry tomatoes
  • 1 small Red onion
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • to taste Salt
  • to taste Black pepper
  1. Heat olive oil in a skillet over medium heat. Add ground turkey, season with salt and pepper, and cook until browned, about 7 minutes.
  2. Meanwhile, dice the avocado, halve the cherry tomatoes, and finely chop the red onion.
  3. In a small bowl, combine the avocado, cherry tomatoes, red onion, lemon juice, and a pinch of salt to make a simple salsa.
  4. Once the turkey is cooked, remove from heat. Warm the lettuce leaves slightly to make them pliable.
  5. Spoon the cooked turkey onto each lettuce leaf, then top with the avocado salsa.
  6. Wrap each leaf around the filling and serve immediately.
  7. Optional: add hot sauce or a sprinkle of cheese for extra flavor.
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Turkey and Avocado Wraps with Veggie Crunch

Turkey and Avocado Wraps with Veggie Crunch

American · 35 min · turkey · dairy-free

Ingredients & steps ↓
  • 4 large Whole wheat tortillas
  • 8 oz Cooked turkey slices
  • 2 Avocado
  • 1 Red bell pepper
  • 1 Cucumber
  • 1 cup Lettuce or mixed greens
  • 1/2 cup Hummus
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • to taste Salt and pepper
  1. Slice the avocado, bell pepper, and cucumber into thin strips.
  2. In a small bowl, mash one avocado with lemon juice, salt, and pepper to make a simple spread.
  3. Warm the tortillas in a skillet or microwave for 30 seconds.
  4. Spread hummus evenly over each tortilla.
  5. Layer lettuce, turkey slices, and the sliced vegetables on top of the hummus.
  6. Add mashed avocado on top of the fillings for extra creaminess.
  7. Roll up each tortilla tightly, folding in the sides as you go.
  8. Slice each wrap in half diagonally and serve immediately.
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Turkey and Veggie Grain Bowl

Turkey and Veggie Grain Bowl

American · 35 min · turkey · gluten-free, high-protein

Ingredients & steps ↓
  • 1.5 cups Cooked quinoa
  • 1 cup Cooked turkey breast, shredded
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Cucumber, diced
  • 1/4 cup Feta cheese, crumbled
  • 2 tablespoons Olive oil
  • 1 tablespoon Lemon juice
  • to taste Salt and pepper
  1. Cook quinoa according to package instructions and let cool slightly.
  2. In a large bowl, combine cooked quinoa, shredded turkey, cherry tomatoes, cucumber, and feta cheese.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  4. Pour dressing over the grain mixture and toss gently to combine.
  5. Divide the mixture into four bowls and serve immediately or chill for later.
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Turkey and Veggie Lettuce Wraps

Turkey and Veggie Lettuce Wraps

American · 30 min · turkey · dairy-free, low-carb

Ingredients & steps ↓
  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 bell pepper
  • 1 carrot
  • 2 stalks green onion
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 8 large leaves iceberg lettuce leaves
  1. Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned, about 5-7 minutes.
  2. While turkey cooks, dice the bell pepper and carrot. Thinly slice the green onions.
  3. Add diced vegetables to the skillet with turkey and cook for another 5 minutes until vegetables are tender.
  4. Stir in soy sauce and hoisin sauce, cooking for another 2-3 minutes to combine flavors.
  5. Remove from heat. Spoon the turkey and vegetable mixture into lettuce leaves to serve as wraps.
  6. Repeat until all filling is used, dividing evenly among the lettuce leaves.
  7. Serve immediately as a light, flavorful lunch.
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Turkey and Veggie Wraps with Hummus

Turkey and Veggie Wraps with Hummus

American · 30 min · turkey · dairy-free

Ingredients & steps ↓
  • 4 large Whole wheat tortillas
  • 8 ounces Cooked turkey slices
  • 1/2 cup Hummus
  • 1, sliced Cucumber
  • 1, sliced Bell peppers
  • 4 Lettuce leaves
  • 1 tablespoon Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Lay out the tortillas on a clean surface.
  2. Spread about 2 tablespoons of hummus evenly over each tortilla.
  3. Layer 2 ounces of turkey slices on each tortilla.
  4. Add sliced cucumber, bell peppers, and a lettuce leaf on top of the turkey.
  5. Roll up each tortilla tightly to form a wrap.
  6. Heat a skillet with olive oil over medium heat. Place wraps seam-side down and cook for 2-3 minutes until golden, then flip and cook another 2-3 minutes.
  7. Remove from skillet and let rest for a minute before slicing in half.
  8. Serve immediately with a side of fresh fruit or a small salad if desired.
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Turkish Adana Lamb Kebabs

Turkish Adana Lamb Kebabs

Middle-eastern · 45 min · lamb · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 lb ground lamb (20% fat)
  • 1 yellow onion
  • 3 garlic cloves
  • 1 tbsp Turkish red pepper flakes
  • 1 tsp ground cumin
  • 1 tbsp sweet paprika
  • 1/2 cup flat-leaf parsley
  • 4 lavash or pita
  1. Grate the onion and squeeze out excess liquid so the mixture holds shape.
  2. Knead lamb with onion, minced garlic, pepper flakes, cumin, paprika, and 2 tsp salt for 5 minutes until sticky.
  3. Chill the mixture 20 minutes, then mold firmly onto wide flat skewers in long logs.
  4. Grill over high heat, turning, 10-12 minutes until charred and cooked through.
  5. Rest 3 minutes and slide off the skewers onto warm lavash.
  6. Scatter with parsley and serve with grilled tomatoes and onions.
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Turkish Menemen with Soft Eggs

Turkish Menemen with Soft Eggs

Middle-eastern · 18 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 4 eggs
  • 2 Turkish green peppers or Anaheim
  • 3 ripe tomatoes
  • 1/2 yellow onion
  • 1 tbsp Turkish pepper paste (biber salcasi)
  • 1/2 tsp Aleppo pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  1. Melt butter with oil over medium heat and soften diced onion and peppers, 5 minutes.
  2. Stir in the pepper paste and Aleppo pepper and cook 1 minute.
  3. Add grated tomatoes, season with salt, and simmer until saucy, 4 minutes.
  4. Beat the eggs lightly and pour over the tomato base.
  5. Fold gently with a spatula, cooking just until softly set and still glossy, 2 minutes.
  6. Serve immediately with crusty bread.
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Turkish White Bean Stew Fasulye

Turkish White Bean Stew Fasulye

Middle-eastern · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 15-oz cans canned cannellini beans
  • 1 yellow onion
  • 2 carrots
  • 2 tbsp Turkish pepper paste (biber salcasi)
  • 1 15-oz can canned diced tomatoes
  • 1 tsp sweet paprika
  • 3 tbsp olive oil
  • 2 tbsp fresh parsley
  1. Saute diced onion and carrots in olive oil over medium heat, 8 minutes.
  2. Stir in the pepper paste and paprika and cook 1 minute.
  3. Add tomatoes, drained beans, 2 cups water, and salt.
  4. Simmer uncovered until the sauce thickens and carrots are tender, 25 minutes.
  5. Mash a few beans against the pot to enrich the broth.
  6. Finish with parsley and a drizzle of olive oil.
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Tuscan Chicken with Sun-Dried Tomato Pasta

Tuscan Chicken with Sun-Dried Tomato Pasta

Italian · 40 min · chicken · high-protein

Ingredients & steps ↓
  • 4 pieces Boneless, skinless chicken breasts
  • to taste Salt and black pepper
  • 2 tbsp Olive oil
  • 3 cloves Garlic cloves
  • ½ cup Sun-dried tomatoes in oil
  • 1 cup Cherry tomatoes
  • ¼ cup Fresh basil
  • 12 oz Pasta (penne or rigatoni)
  • ½ cup Parmesan cheese, grated
  1. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
  2. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant, about 30 seconds.
  3. Add sun-dried tomatoes (drained if in oil) and cherry tomatoes. Cook for 5 minutes until tomatoes soften.
  4. Meanwhile, cook pasta in boiling salted water according to package instructions until al dente. Drain and reserve ½ cup pasta water.
  5. Slice cooked chicken and return to the skillet with the tomato mixture. Add cooked pasta, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
  6. Stir in chopped fresh basil and grated Parmesan cheese. Serve hot.
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Tuscan Tuna and White Bean Salad

Tuscan Tuna and White Bean Salad

Mediterranean · 12 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans (140g each) canned tuna in olive oil
  • 1 can (400g) canned cannellini beans
  • 1/4, thinly sliced red onion
  • 1 cup, halved cherry tomatoes
  • 1, juiced lemon
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp, chopped fresh parsley
  • 2 cups baby arugula
  1. Drain and rinse the cannellini beans and add them to a large bowl.
  2. Flake the tuna over the beans, keeping some larger chunks.
  3. Add the red onion, cherry tomatoes, and parsley.
  4. Whisk the lemon juice with olive oil, salt, and pepper, then pour over the salad.
  5. Toss gently and serve over a bed of arugula.
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Tuscan White Bean and Kale Stew

Tuscan White Bean and Kale Stew

Italian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • two 15 oz cans cannellini beans
  • 1 bunch lacinato kale
  • 14 oz canned diced tomatoes
  • 4 garlic cloves
  • 1 yellow onion
  • 4 cups vegetable broth
  • 1 sprig rosemary
  • 3 tbsp extra-virgin olive oil
  1. Saute diced onion and garlic in olive oil until soft.
  2. Add diced tomatoes and rosemary and cook 5 minutes.
  3. Stir in beans and broth and simmer 15 minutes, mashing some beans to thicken.
  4. Fold in chopped kale and cook until wilted and tender, about 8 minutes.
  5. Drizzle with olive oil and serve, ideally over toasted bread.
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Vegan Breakfast Breakfast Burritos

Vegan Breakfast Breakfast Burritos

Mexican · 30 min · beans · vegetarian, vegan

Ingredients & steps ↓
  • 4 pieces Large flour tortillas
  • 1 can (15 oz) Canned black beans
  • 1 large Red bell pepper
  • 1 large Green bell pepper
  • 1 medium Onion
  • 2 Garlic cloves
  • 2 tbsp Olive oil
  • 1 tsp Cumin powder
  • 1 tsp Smoked paprika
  • to taste Salt
  • to taste Black pepper
  • ¼ cup, chopped Fresh cilantro
  • ½ cup Vegan cheese shreds (optional)
  1. Drain and rinse the black beans. Set aside.
  2. Dice the red and green bell peppers and chop the onion and garlic.
  3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic; sauté until translucent, about 3 minutes.
  4. Add the diced bell peppers to the skillet and cook until slightly softened, about 5 minutes.
  5. Stir in the black beans, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, mashing some beans with the back of a spoon for creaminess.
  6. Warm the flour tortillas in a dry skillet or microwave until pliable.
  7. Spoon the bean mixture onto each tortilla, sprinkle with cilantro and vegan cheese if using, then roll into burritos.
  8. Optional: Return the burritos to the skillet for 2-3 minutes per side to crisp the outside. Serve warm.
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Vegan Breakfast Chilaquiles with Tofu and Salsa Verde

Vegan Breakfast Chilaquiles with Tofu and Salsa Verde

Mexican · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 8 small Corn tortillas
  • 1 cup Salsa verde
  • 2 tbsp Vegetable oil
  • 1 small Onion
  • 2 Garlic cloves
  • 1 tsp Cumin powder
  • to taste Salt
  • ¼ cup Fresh cilantro
  • 1 Lime
  1. Drain and press the tofu to remove excess moisture. Cut into small cubes.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add tofu cubes, cumin, salt, and sauté until golden and slightly crispy, about 8 minutes.
  3. While tofu cooks, dice the onion and mince the garlic. Add to the skillet and cook until translucent, about 3 minutes.
  4. Cut the corn tortillas into triangles. In a separate pan, heat the remaining 1 tablespoon of oil and fry the tortilla triangles until crispy, about 3-4 minutes. Drain on paper towels.
  5. Add the salsa verde to the tofu mixture in the skillet and simmer for 5 minutes to heat through.
  6. Toss the crispy tortilla chips into the salsa and tofu mixture, coating well. Cook for another 2 minutes until everything is combined and heated.
  7. Chop cilantro and squeeze lime over the chilaquiles before serving.
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Vegan Chickpea & Spinach Stir-Fry

Vegan Chickpea & Spinach Stir-Fry

American · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 4 cups Fresh spinach
  • 1 large Red bell pepper
  • 2 medium Carrot
  • 3 Garlic cloves
  • 2 tablespoons Olive oil
  • 2 tablespoons Soy sauce or tamari
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • to taste Salt
  • to taste Black pepper
  1. Drain and rinse the chickpeas. Slice the red bell pepper and julienne the carrots. Mince the garlic.
  2. Heat olive oil in a large skillet over medium heat. Add garlic, cumin, paprika, salt, and pepper; sauté for 1 minute until fragrant.
  3. Add carrots and bell pepper to the skillet; cook for 5-7 minutes until slightly tender.
  4. Stir in chickpeas and cook for another 5 minutes, allowing flavors to meld.
  5. Add spinach to the skillet; cook for 3-4 minutes until wilted.
  6. Pour soy sauce over the mixture; stir well and cook for 2 more minutes.
  7. Taste and adjust seasonings if needed. Serve hot over rice or quinoa if desired.
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Vegan Chickpea and Spinach Stir-Fry

Vegan Chickpea and Spinach Stir-Fry

American · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cans (15 oz each) Canned chickpeas
  • 4 cups Fresh spinach
  • 3 Garlic cloves
  • 2 tablespoons Olive oil
  • 2 tablespoons Soy sauce or tamari
  • 1 Lemon
  • 1/4 teaspoon Red pepper flakes
  1. Drain and rinse the canned chickpeas. Mince the garlic cloves. Squeeze the lemon to extract juice.
  2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
  3. Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and heated through.
  4. Stir in the soy sauce or tamari and cook for another 2 minutes to coat the chickpeas evenly.
  5. Add the fresh spinach to the skillet and cook for 3-4 minutes, stirring until wilted.
  6. Squeeze lemon juice over the stir-fry and toss to combine. Taste and adjust seasoning if necessary.
  7. Serve hot, optionally over rice or quinoa for a more filling meal.
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Vegan Chickpea and Vegetable Stir-Fry

Vegan Chickpea and Vegetable Stir-Fry

American · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) Canned chickpeas
  • 2 medium Bell peppers (mixed colors)
  • 2 cups Broccoli florets
  • 2 medium Carrots
  • 3 tbsp Soy sauce (reduced sodium)
  • 3 cloves Garlic cloves
  • 1 inch piece Fresh ginger
  • 1 tbsp Sesame oil
  • 1 tbsp Vegetable oil
  • 2 stalks Green onions
  • 1 tbsp Sesame seeds
  1. Drain and rinse the chickpeas; set aside.
  2. Chop the bell peppers, broccoli into bite-sized pieces, and carrots into thin strips. Mince garlic and ginger. Slice green onions.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; cook for 30 seconds until fragrant.
  4. Add bell peppers, broccoli, and carrots; stir-fry for about 5-7 minutes until vegetables are tender-crisp.
  5. Add chickpeas, soy sauce, and sesame oil; cook for another 5 minutes, stirring occasionally to combine flavors.
  6. Remove from heat and sprinkle with sliced green onions and sesame seeds.
  7. Serve hot over steamed rice or noodles if desired.
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Vegan Chinese Lettuce Wraps with Mushroom and Tofu

Vegan Chinese Lettuce Wraps with Mushroom and Tofu

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 8 oz Button mushrooms
  • 2 medium Carrots
  • 4 stalks Green onions
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tsp Cornstarch
  • 8 leaves Iceberg lettuce or Bibb lettuce
  • 3 cloves Garlic cloves
  • 2 tbsp Vegetable oil
  1. Drain and press the tofu to remove excess moisture, then cut into small cubes.
  2. Dice the mushrooms and carrots into small, uniform pieces. Chop the green onions finely, separating the white and green parts.
  3. Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until lightly browned, about 5 minutes.
  4. Add diced mushrooms, carrots, and the white parts of green onions to the skillet. Sauté for about 5-7 minutes until vegetables are tender.
  5. Stir in minced garlic and cook for another minute until fragrant.
  6. Add soy sauce, sesame oil, and cornstarch to the skillet. Mix well and cook for an additional 2-3 minutes until the mixture thickens slightly.
  7. Prepare lettuce leaves by washing and patting them dry. Spoon the tofu and vegetable mixture into each leaf, garnish with chopped green parts of green onions.
  8. Serve immediately as a flavorful, hearty vegan lunch option.
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Vegan Chinese Mango & Tofu Bowl

Vegan Chinese Mango & Tofu Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz firm tofu
  • 2 ripe mango
  • 1 red bell pepper
  • 1 cucumber
  • 4 scallions
  • ¼ cup fresh cilantro
  • 2 tbsp sesame seeds
  • 3 tbsp soy sauce or tamari (vegan)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or agave nectar
  • 2 tbsp olive oil
  1. Press and cube the tofu. In a non-stick skillet, heat 1 tbsp olive oil over medium heat. Cook the tofu until golden and crispy, about 8 minutes. Remove and set aside.
  2. Dice the mango, red bell pepper, and cucumber. Thinly slice the scallions and chop cilantro.
  3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and remaining 1 tbsp olive oil to create the dressing.
  4. In a large bowl, combine the cooked tofu, mango, bell pepper, cucumber, scallions, and cilantro. Drizzle with the dressing and toss gently.
  5. Sprinkle sesame seeds over the top for garnish.
  6. Divide the mixture into four bowls and serve immediately, garnished with extra cilantro if desired.
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Vegan Chinese Vegetable & Tofu Bowl

Vegan Chinese Vegetable & Tofu Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 cups Broccoli florets
  • 2 medium Carrots
  • 1 Red bell pepper
  • 3 stalks Green onions
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 3 tbsp Soy sauce (vegan)
  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil
  • 2 cups Cooked rice
  1. Drain and press the tofu to remove excess moisture, then cut into cubes.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add remaining vegetable oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
  4. Add chopped carrots, broccoli florets, and sliced red bell pepper. Stir-fry until vegetables are tender-crisp, about 8-10 minutes.
  5. Return tofu to the skillet. Add soy sauce, sesame oil, and stir well to combine. Cook for another 3-4 minutes to heat through.
  6. Meanwhile, warm the cooked rice in a separate pan or microwave.
  7. Slice green onions and sprinkle over the stir-fry for garnish.
  8. Serve the tofu and vegetable stir-fry over warm rice.
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Vegan Chinese Vegetable & Tofu Rice Bowl

Vegan Chinese Vegetable & Tofu Rice Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz firm tofu
  • 3 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 2 cups fresh broccoli florets
  • 2 large carrots
  • 1 red bell pepper
  • 3 stalks green onions
  • 3 garlic cloves
  • 1-inch piece fresh ginger
  • 4 cups cooked jasmine rice
  • 2 tbsp cornstarch
  • 1/4 cup vegetable broth
  1. Press and cube the tofu. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Pan-fry in a little sesame oil until golden and crispy, then set aside.
  2. Chop broccoli, carrots, bell pepper, garlic, and ginger.
  3. In the same pan, add a splash of sesame oil and sauté garlic and ginger until fragrant. Add carrots, broccoli, and bell pepper; cook until tender-crisp.
  4. Return tofu to the pan, add the remaining soy sauce, and stir well. Pour in vegetable broth and cook for another 2-3 minutes.
  5. Meanwhile, reheat the jasmine rice. Divide into bowls.
  6. Top each rice bowl with the sautéed vegetables and tofu. Garnish with sliced green onions.
  7. Serve immediately for a hearty, flavorful, and quick vegan Chinese-inspired lunch.
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Vegan Chinese Vegetable Rice Bowl

Vegan Chinese Vegetable Rice Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1.5 cups Long-grain white rice
  • 2 medium Carrots
  • 1 large Red bell pepper
  • 2 cups Broccoli florets
  • 1 cup Sugar snap peas
  • 14 oz Tofu (firm)
  • 3 tbsp Soy sauce (gluten-free if needed)
  • 2 tsp Sesame oil
  • 3 cloves Garlic cloves
  • 1 inch piece Fresh ginger
  • 1 tbsp Sesame seeds
  • 2 tbsp Vegetable oil
  • 2 stalks Green onions
  1. Cook the rice: Rinse rice under cold water. In a pot, bring 3 cups water to boil, add rice, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
  2. Prepare the vegetables: Dice carrots, thinly slice red bell pepper, chop broccoli into small florets, and trim sugar snap peas.
  3. Drain the tofu and cut into 1/2-inch cubes. Mince garlic and grate ginger.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden, about 5 minutes. Remove and set aside.
  5. In the same pan, add garlic and ginger; sauté for 30 seconds. Add carrots, bell pepper, broccoli, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  6. Return tofu to the pan. Add soy sauce, sesame oil, and stir to combine. Cook for another 2 minutes to heat through.
  7. Serve the vegetable and tofu stir-fry over the cooked rice. Garnish with sesame seeds and chopped green onions.
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Vegan Chinese Vegetable and Tofu Bowl

Vegan Chinese Vegetable and Tofu Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 3 cloves Garlic
  • 1 inch Ginger
  • 2 large Carrots
  • 1 each Bell peppers (red and yellow)
  • 2 cups Broccoli florets
  • 3 stalks Green onions
  • 4 cups Cooked rice (white or brown)
  1. Press and cube the tofu. In a bowl, marinate tofu with 2 tbsp soy sauce and 1/2 tbsp sesame oil for 10 minutes.
  2. Heat a non-stick skillet over medium heat. Add marinated tofu and cook until golden brown, about 8 minutes. Remove and set aside.
  3. In the same skillet, add a little sesame oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
  4. Add chopped carrots, bell peppers, and broccoli florets. Stir-fry for 7-8 minutes until vegetables are tender-crisp.
  5. Return tofu to the skillet. Add remaining soy sauce and cook for another 2-3 minutes, mixing well.
  6. Serve the stir-fry over cooked rice. Garnish with sliced green onions.
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Vegan Kimchi Bibimbap Bowl

Vegan Kimchi Bibimbap Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups Cooked jasmine rice
  • 1 cup Vegan kimchi
  • 1 cup Carrots, julienned
  • 2 cups Spinach, fresh
  • 14 oz Tofu, firm
  • 2 tbsp Sesame oil
  • 1 tbsp Gochujang (Korean chili paste)
  • 1 tbsp Soy sauce
  • 1 tbsp Sesame seeds
  • 2 stalks Green onions, sliced
  1. Cook the jasmine rice according to package instructions and set aside.
  2. Drain excess water from the tofu, then cut into small cubes.
  3. Heat 1 tbsp of sesame oil in a pan over medium heat. Add tofu cubes and cook until golden brown, about 5-7 minutes. Remove and set aside.
  4. In the same pan, add the julienned carrots and cook for 3-4 minutes until slightly tender.
  5. Add the spinach to the pan, cooking for another 2 minutes until wilted.
  6. Mix the gochujang, soy sauce, and remaining sesame oil in a small bowl to create a sauce.
  7. Assemble bowls by placing cooked rice at the base, then topping with tofu, carrots, spinach, and kimchi.
  8. Drizzle the sauce over each bowl, then garnish with sliced green onions and sesame seeds before serving.
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Vegan Korean Bibimbap Bowl

Vegan Korean Bibimbap Bowl

Korean · 40 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups Cooked white rice
  • 2 large Carrots
  • 2 medium Zucchini
  • 4 cups Spinach
  • 1 cup Mushrooms (shiitake or button)
  • 14 oz Tofu (firm)
  • 3 tbsp Gochujang (Korean chili paste) - vegan
  • 2 tbsp Sesame oil
  • 2 tbsp Soy sauce or tamari
  • 1 tbsp Sesame seeds
  • 2 tbsp Vegetable oil
  • 2 stalks Green onions
  • 3 cloves Garlic
  1. Cook the rice according to package instructions and set aside.
  2. Prepare the vegetables: julienne carrots, zucchini, and slice mushrooms. Blanch spinach briefly and set aside.
  3. Cut tofu into small cubes. In a pan, heat vegetable oil and pan-fry tofu until golden brown. Remove and set aside.
  4. In the same pan, add a little sesame oil, sauté garlic until fragrant, then add carrots, zucchini, and mushrooms. Cook until tender.
  5. Mix gochujang, soy sauce, and sesame oil to make a sauce. Adjust to taste.
  6. Assemble the bowls: start with a base of rice, arrange cooked vegetables and tofu on top, and add spinach.
  7. Drizzle with the spicy sauce, sprinkle with sesame seeds and chopped green onions.
  8. Serve immediately for a hearty, flavorful vegan bibimbap.
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Vegan Lentil & Vegetable Stir-Fry

Vegan Lentil & Vegetable Stir-Fry

American · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 cup Dry green lentils
  • 2 medium Bell peppers (assorted colors)
  • 2 cups Broccoli florets
  • 2 medium Carrots
  • 3 Garlic cloves
  • 3 tbsp Soy sauce (or tamari for gluten-free)
  • 2 tbsp Olive oil
  • 1 tsp Ground ginger
  • to taste Salt
  • to taste Black pepper
  • 4 cups Water
  1. Rinse the lentils under cold water. In a pot, combine lentils and water, bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain any excess water and set aside.
  2. While lentils cook, chop the bell peppers, carrots, and garlic. Steam or blanch the broccoli for 3-4 minutes until bright green and slightly tender.
  3. In a large skillet or wok, heat olive oil over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
  4. Add carrots, bell peppers, and broccoli to the skillet. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
  5. Add cooked lentils to the skillet. Stir in soy sauce, ground ginger, salt, and pepper. Cook for another 5 minutes, stirring frequently to combine flavors.
  6. Taste and adjust seasoning as needed. Serve hot over rice or noodles if desired.
  7. Optional: Garnish with chopped green onions or sesame seeds for extra flavor.
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Vegan Mexican Breakfast Tacos

Vegan Mexican Breakfast Tacos

Mexican · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 8 small Corn tortillas
  • 1 can (15 oz) Canned black beans
  • 1 large Red bell pepper
  • 1 medium Onion
  • 2 Garlic cloves
  • 2 tbsp Olive oil
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • to taste Salt
  • 1/4 cup chopped Fresh cilantro
  • 1 Lime
  1. Drain and rinse the black beans. Set aside.
  2. Dice the red bell pepper and onion. Mince the garlic.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
  4. Add the black beans, chili powder, cumin, and a pinch of salt to the skillet. Cook for another 5 minutes, stirring occasionally.
  5. While the filling cooks, warm the corn tortillas in a dry skillet or microwave.
  6. Spoon the black bean mixture into each tortilla. Garnish with chopped cilantro and a squeeze of lime.
  7. Serve immediately with extra lime wedges if desired.
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Vegan Mexican Breakfast Tacos with Potato and Avocado

Vegan Mexican Breakfast Tacos with Potato and Avocado

Mexican · 30 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 medium Small potatoes
  • 2 tbsp Olive oil
  • 1 small Red onion
  • 2 Garlic cloves
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • to taste Salt
  • to taste Black pepper
  • 8 small Corn tortillas
  • 2 ripe Avocados
  • 1/4 cup Fresh cilantro
  • 1 Lime
  1. Peel and dice the potatoes into small cubes. Boil or microwave until just tender, about 5-7 minutes.
  2. While potatoes cook, dice red onion and mince garlic. In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until fragrant, about 2-3 minutes.
  3. Add cooked potatoes to the skillet. Season with cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are crispy and golden, about 8-10 minutes.
  4. Meanwhile, mash avocados in a bowl and season with a squeeze of lime, salt, and chopped cilantro. Set aside.
  5. Warm corn tortillas in a dry skillet or microwave until soft.
  6. Assemble tacos by spreading avocado mash on each tortilla, then adding the crispy potato mixture. Garnish with additional cilantro and a squeeze of lime.
  7. Serve immediately with extra lime wedges on the side.
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Vegan Mexican Breakfast Tacos with Potatoes and Salsa

Vegan Mexican Breakfast Tacos with Potatoes and Salsa

Mexican · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 medium small potatoes
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • to taste salt
  • 1 cup black beans (cooked or canned)
  • 8 small corn tortillas
  • 2 medium tomato
  • 1 small red onion
  • 1/4 cup fresh cilantro
  • 1 lime
  • 1/2 cup vegan salsa
  1. Dice the potatoes into small cubes. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add potatoes, cumin, paprika, and salt. Cook, stirring occasionally, until potatoes are golden and crispy, about 10-12 minutes.
  2. While potatoes cook, dice the tomato and red onion. Chop the cilantro. Mix the tomato, onion, cilantro, and lime juice in a bowl to make a fresh salsa.
  3. Warm the corn tortillas in a dry skillet or microwave until soft.
  4. Add the cooked black beans to the skillet with potatoes in the last 2-3 minutes to heat through. Adjust seasoning if needed.
  5. Assemble the tacos by filling each tortilla with the potato and bean mixture. Top with fresh salsa and a drizzle of vegan salsa.
  6. Serve immediately, garnished with extra cilantro if desired.
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Vegan Mexican Breakfast Tostadas

Vegan Mexican Breakfast Tostadas

Mexican · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 8 large Corn tortillas
  • 1 cup Refried black beans
  • 2 ripe Avocado
  • 1 cup Cherry tomatoes
  • 1 small Red onion
  • 1/4 cup Fresh cilantro
  • 1 Lime
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • for serving Vegan hot sauce (optional)
  1. Preheat oven to 375°F (190°C). Place corn tortillas on a baking sheet and bake for 8-10 minutes until crispy.
  2. While tortillas bake, mash avocados in a bowl and add a squeeze of lime, salt, and pepper. Mix well to make guacamole.
  3. Dice cherry tomatoes and red onion. Chop cilantro finely.
  4. Warm the refried black beans in a small saucepan over medium heat until heated through, about 3-5 minutes.
  5. Once tortillas are crispy, spread a layer of black beans on each tortilla.
  6. Top with diced tomatoes, onions, and cilantro. Spoon generous dollops of guacamole on top.
  7. Serve immediately with optional hot sauce and lime wedges.
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Vegan Red Beans and Rice

Vegan Red Beans and Rice

Cajun · 85 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb dried red kidney beans
  • 1 yellow onion
  • 1 green bell pepper
  • 3 celery stalks
  • 4 garlic cloves
  • 1 tbsp smoked paprika
  • 2 bay leaves
  • 1.5 tbsp cajun seasoning
  • 2 tbsp olive oil
  • 3 cups long-grain brown rice
  1. Soak the beans in cold water overnight and drain.
  2. Saute diced onion, bell pepper, celery, and garlic in olive oil 6 minutes.
  3. Add beans, smoked paprika, bay leaves, cajun seasoning, and 8 cups water; bring to a boil.
  4. Simmer uncovered 70 minutes until beans are tender and creamy.
  5. Mash a portion of the beans to thicken the pot and season to taste.
  6. Cook brown rice separately and serve the beans over top in weekly portions.
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Vegan Sesame Noodle Salad Bowl

Vegan Sesame Noodle Salad Bowl

Chinese · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 8 oz Whole wheat spaghetti or rice noodles
  • 1 large Cucumber
  • 2 medium Carrots
  • 1 large Red bell pepper
  • 3 stalks Green onions
  • 14 oz Tofu (firm)
  • 2 tbsp Sesame seeds
  • 3 tbsp Soy sauce or tamari (gluten-free)
  • 1 tbsp Rice vinegar
  • 1 tsp Maple syrup or agave nectar
  • 1 tbsp Olive oil
  • 2 cloves Garlic
  1. Cook the noodles according to package instructions until al dente. Drain and rinse with cold water to cool.
  2. While noodles cook, prepare the vegetables: thinly julienne cucumber, carrots, and red bell pepper. Slice green onions thinly.
  3. Drain the tofu and cut into small cubes. In a non-stick skillet, heat a little oil over medium heat and sauté tofu until golden and crispy, about 5-7 minutes.
  4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, minced garlic, and sesame oil (if using) to make the dressing.
  5. In a large bowl, combine cooled noodles, vegetables, tofu, and drizzle with the dressing. Toss gently to coat evenly.
  6. Sprinkle with sesame seeds and sliced green onions for garnish.
  7. Serve immediately or refrigerate for up to 2 hours for a chilled salad.
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Vegan Sesame Tofu and Vegetable Grain Bowl

Vegan Sesame Tofu and Vegetable Grain Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 3 tbsp Soy sauce or tamari
  • 2 tbsp Sesame oil
  • 1 1/2 cups dry Brown rice or quinoa
  • 2 medium Carrots
  • 1 large Red bell pepper
  • 2 cups Broccoli florets
  • 3 stalks Green onions
  • 2 tbsp Sesame seeds
  • 3 Garlic cloves
  • 2 tbsp Vegetable oil
  • to taste Salt
  • to taste Black pepper
  1. Cook the brown rice or quinoa according to package instructions. Set aside.
  2. Drain excess water from the tofu and cut into 1-inch cubes. Marinate with 1 tablespoon soy sauce and 1 tablespoon sesame oil for 10 minutes.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown, about 8 minutes. Remove and set aside.
  4. In the same skillet, add minced garlic, julienned carrots, sliced bell pepper, and broccoli florets. Stir-fry for 7-8 minutes until vegetables are tender-crisp.
  5. Return tofu to the skillet. Add remaining 2 tablespoons soy sauce, 1 tablespoon sesame oil, and stir well to combine. Cook for another 2-3 minutes.
  6. Chop green onions and sprinkle over the tofu and vegetables. Toast sesame seeds in a dry skillet for 1 minute and add to the bowl.
  7. Assemble bowls with a base of cooked rice or quinoa. Top with the tofu and vegetable mixture. Garnish with green onions and sesame seeds.
  8. Serve immediately.
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Vegan Smoky BBQ Baked Beans

Vegan Smoky BBQ Baked Beans

Bbq · 90 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb dried navy beans
  • 1 large yellow onion
  • 3 tbsp tomato paste
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp yellow mustard
  • 4 cups vegetable broth
  1. Soak the navy beans overnight, then drain and rinse.
  2. Simmer the beans in vegetable broth with the diced onion until just tender, about 45 minutes.
  3. Stir in tomato paste, molasses, brown sugar, vinegar, smoked paprika, and mustard.
  4. Transfer to a covered Dutch oven and bake at 325°F until the sauce thickens and coats the beans, about 30 minutes.
  5. Season with salt to taste and let rest 10 minutes before serving so the sauce clings.
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Vegan Southern Collard Greens

Vegan Southern Collard Greens

Bbq · 75 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 lb collard greens
  • 1 medium yellow onion
  • 4 garlic cloves
  • 1 tbsp smoked paprika
  • 4 cups vegetable broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp crushed red pepper flakes
  1. Strip the collard leaves from their stems and chop into ribbons.
  2. Saute the diced onion and garlic in olive oil in a large pot until softened, about 5 minutes.
  3. Stir in the smoked paprika and red pepper flakes, then add the collards and vegetable broth.
  4. Simmer covered until the greens are meltingly tender, about 45 minutes.
  5. Finish with apple cider vinegar and salt to taste, then simmer uncovered 5 minutes to concentrate the pot likker.
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Vegan Three-Bean Chili

Vegan Three-Bean Chili

American · 50 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) canned kidney beans, drained
  • 1 can (15 oz) canned black beans, drained
  • 1 can (15 oz) canned pinto beans, drained
  • 1 can (28 oz) crushed tomatoes
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tbsp olive oil
  1. Heat oil in a pot and saute onion and bell pepper 5 minutes.
  2. Stir in chili powder and cumin; toast 1 minute until fragrant.
  3. Add crushed tomatoes and all beans with 1 cup water.
  4. Bring to a boil, then reduce and simmer 25 minutes, stirring occasionally.
  5. Mash some beans against the pot to thicken.
  6. Season with salt to taste and serve.
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Vegetable Bibimbap

Vegetable Bibimbap

Korean · 40 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 3 cups steamed short-grain rice
  • 1 block firm tofu, cubed
  • 4 cups spinach
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 2 cups bean sprouts
  • 1 cup shiitake mushrooms, sliced
  • 4 tbsp gochujang
  • 3 tbsp toasted sesame oil
  • 2 tbsp soy sauce
  1. Pan-fry the tofu cubes in a little oil 8 minutes until golden on all sides, then toss with soy sauce.
  2. Blanch spinach and bean sprouts 1 minute each, squeeze dry, and season with sesame oil and salt.
  3. Saute carrot, zucchini, and shiitake separately 3 minutes each.
  4. Divide rice among bowls and arrange tofu and vegetables in colorful sections.
  5. Add a spoon of gochujang thinned with sesame oil to each bowl.
  6. Mix thoroughly at the table before eating.
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Vegetable Biryani

Vegetable Biryani

Indian · 55 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 2 cups basmati rice
  • 3 cups mixed vegetables (carrot, beans, peas)
  • 1/2 cup plain yogurt
  • 2 large yellow onion
  • 2 tbsp biryani masala
  • 1 pinch saffron
  • 1 tbsp ginger-garlic paste
  • 1/2 cup fresh mint
  • 3 tbsp ghee
  • 3 tbsp whole milk
  1. Fry sliced onions in ghee 10 minutes until golden; reserve half.
  2. Saute ginger-garlic paste 1 minute, add vegetables and biryani masala, cook 5 minutes, then stir in yogurt and cook 5 more minutes.
  3. Parboil soaked basmati in salted water 5 minutes to 70% done and drain; steep saffron in warm milk.
  4. Layer vegetable mixture and rice in a heavy pot, top with reserved onions, mint and saffron milk.
  5. Cover tightly and steam on lowest heat 20 minutes; rest 5 minutes, then fluff gently.
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Vegetable Japchae Glass Noodles

Vegetable Japchae Glass Noodles

Korean · 40 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 8 oz sweet potato glass noodles (dangmyeon)
  • 3 cups spinach
  • 1 carrot, julienned
  • 1 onion, sliced
  • 1.5 cups shiitake mushrooms, sliced
  • 1 red bell pepper, sliced
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 3 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  1. Boil the glass noodles 7 minutes until chewy, drain, and toss with a little sesame oil.
  2. Blanch spinach 30 seconds, squeeze dry, and season with sesame oil and salt.
  3. Stir-fry onion, carrot, mushrooms, and bell pepper separately 3 minutes each.
  4. Cut the noodles a few times and combine with all the vegetables in a large bowl.
  5. Add soy sauce, sugar, and remaining sesame oil and toss until evenly coated and glossy.
  6. Finish with sesame seeds and serve warm or at room temperature.
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Vegetable Masala Stir-Fry with Basmati Rice

Vegetable Masala Stir-Fry with Basmati Rice

Indian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 cup Basmati rice
  • 3 cups Mixed vegetables (bell peppers, carrots, green beans)
  • 1 medium Onion
  • 2 medium Tomato
  • 1 inch piece Ginger
  • 3 cloves Garlic
  • 2 tbsp Vegetable oil
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin seeds
  • to taste Salt
  • 2 tbsp Fresh cilantro
  1. Cook the basmati rice according to package instructions and set aside.
  2. Dice the onion, tomato, ginger, and garlic. Chop the mixed vegetables into bite-sized pieces.
  3. Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and sauté until fragrant.
  4. Add diced onion, ginger, and garlic to the skillet. Cook until onions are translucent, about 3 minutes.
  5. Stir in turmeric powder, garam masala, and salt. Cook for 1 minute to release spices' aroma.
  6. Add the mixed vegetables and cook, stirring occasionally, until tender, about 8-10 minutes.
  7. Stir in chopped tomato and cook for another 2-3 minutes until tomatoes soften.
  8. Serve the vegetable masala over the cooked basmati rice, garnished with chopped cilantro.
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Vegetable Rava Upma

Vegetable Rava Upma

Indian · 20 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup coarse semolina (rava)
  • 1 cup mixed vegetables (carrot, peas, beans)
  • 1 small yellow onion
  • 1 tsp mustard seeds
  • 1 tbsp urad dal
  • 1 sprig curry leaves
  • 1 green chili
  • 2 tbsp ghee
  1. Dry-roast semolina in a pan over medium heat 3-4 minutes until fragrant; set aside.
  2. Heat ghee, temper mustard seeds and urad dal until golden, add curry leaves, chopped onion and green chili, cook 3 minutes.
  3. Add vegetables and cook 3 minutes, then pour in 2.5 cups hot water with salt and bring to a boil.
  4. Lower heat and stream in the roasted semolina while stirring to prevent lumps.
  5. Cover and cook 3 minutes until the water is absorbed and the upma is fluffy.
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Vegetable Tempura

Vegetable Tempura

Japanese · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 sweet potato
  • 1 japanese eggplant
  • 150 g green beans
  • 6 shiitake mushrooms
  • 1 cup cake flour
  • 1 cup ice-cold sparkling water
  • 1 cup kombu dashi (vegan)
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 3 cups neutral frying oil
  1. Slice sweet potato into thin rounds, cut eggplant into fans, trim beans, and de-stem shiitake.
  2. Simmer kombu dashi, soy sauce and mirin 2 minutes to make tentsuyu dipping sauce.
  3. Heat oil to 175C. Just before frying, whisk cake flour with ice-cold sparkling water into a lumpy, thin batter.
  4. Dip vegetables in batter and fry in batches 2-3 minutes until pale and crisp; keep oil temperature steady.
  5. Drain tempura on a rack and serve immediately with warm tentsuyu.
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Vegetable Tteokbokki

Vegetable Tteokbokki

Korean · 25 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb cylinder rice cakes (tteok)
  • 3 tbsp gochujang
  • 1 tbsp gochugaru chili flakes
  • 2 tbsp sugar
  • 3 cups kelp stock
  • 2 cups green cabbage, chopped
  • 3 stalks green onions
  • 2 cloves garlic cloves, minced
  1. Soak rice cakes in warm water 10 minutes if firm or frozen, then drain.
  2. Bring kelp stock to a boil and whisk in gochujang, gochugaru, sugar, and garlic.
  3. Add the rice cakes and simmer 8 minutes, stirring so they do not stick.
  4. Add cabbage and cook 4 minutes until the sauce thickens and coats the cakes.
  5. Stir in green onions and cook 1 minute more.
  6. Serve hot in the bright red sauce.
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Vegetarian Gumbo Z'Herbes

Vegetarian Gumbo Z'Herbes

Cajun · 60 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 bunch collard greens
  • 1 bunch mustard greens
  • 5 oz fresh spinach
  • 0.33 cup all-purpose flour
  • 0.33 cup vegetable oil
  • 1 yellow onion
  • 2 celery stalks
  • 6 cups vegetable stock
  • 1.5 tbsp cajun seasoning
  • 2 cups long-grain white rice
  1. Wash and roughly chop all the greens, then simmer in the vegetable stock 15 minutes until wilted.
  2. Strain, reserving the cooking liquid, and chop the greens finely.
  3. In the same pot, cook oil and flour into a brown roux, about 15 minutes.
  4. Add diced onion and celery and cook 6 minutes.
  5. Whisk in the reserved greens liquid and cajun seasoning, then add the chopped greens and simmer 15 minutes.
  6. Serve over white rice.
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Vegetarian Japanese Bento Bowl

Vegetarian Japanese Bento Bowl

Japanese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups Japanese short-grain rice
  • 14 oz Tofu (firm)
  • 3 tbsp Soy sauce
  • 1 tbsp Mirin (sweet rice wine)
  • 1 tsp Sesame oil
  • 2 medium Carrots
  • 1 Cucumber
  • 3 stalks Green onions
  • to taste Pickled ginger
  • 1 tbsp Sesame seeds
  1. Cook the rice according to package instructions and keep warm.
  2. Cut tofu into 1-inch cubes. Marinate with 1 tbsp soy sauce, mirin, and sesame oil for 10 minutes.
  3. Heat a non-stick skillet over medium heat. Fry tofu until golden brown on all sides, about 8-10 minutes.
  4. Slice carrots into thin matchsticks, and cucumber into thin rounds.
  5. Assemble bowls by dividing rice, tofu, carrots, cucumber, and pickled ginger among four bowls.
  6. Garnish with chopped green onions and sprinkle sesame seeds on top.
  7. Serve immediately with additional soy sauce if desired.
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Vegetarian Japanese Curry Rice Bowl

Vegetarian Japanese Curry Rice Bowl

Japanese · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups Japanese short-grain rice
  • 2 large Carrots
  • 2 medium Potatoes
  • 1 large Onion
  • 1 cup Green beans
  • 1 box (about 8 oz) Vegetable curry roux
  • 2 tbsp Vegetable oil
  • 4 cups Water
  • 1 tbsp Soy sauce
  1. Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or pot according to package instructions.
  2. While rice cooks, peel and dice the carrots and potatoes into bite-sized pieces. Chop the onion.
  3. In a large pot, heat vegetable oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
  4. Add the carrots, potatoes, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.
  5. Pour in 4 cups of water and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-15 minutes.
  6. Break the curry roux into pieces and stir into the vegetable mixture until fully dissolved. Simmer for another 5-7 minutes, allowing the flavors to meld.
  7. Taste and add soy sauce if desired for extra umami. Serve the curry over the cooked rice.
  8. Garnish with chopped green onions or sesame seeds if desired.
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Vegetarian Japanese Mushroom & Tofu Rice Bowl

Vegetarian Japanese Mushroom & Tofu Rice Bowl

Japanese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz Firm tofu
  • 2 cups Mixed mushrooms (shiitake, enoki, button)
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 4 cups Cooked jasmine rice
  • 2 stalks Green onions
  • 2 cloves Garlic
  • 1 inch piece Ginger
  • 1 tbsp Sesame seeds
  1. Press and cut the tofu into cubes. Sauté in a pan with 1 tbsp sesame oil until golden. Remove and set aside.
  2. In the same pan, add minced garlic and grated ginger; cook until fragrant.
  3. Add sliced mushrooms to the pan and stir-fry until tender.
  4. Pour in soy sauce and cook for another 2 minutes, coating the mushrooms and tofu.
  5. Warm the cooked rice and divide into four bowls.
  6. Top each bowl with the mushroom and tofu mixture.
  7. Slice green onions and sprinkle over the bowls along with sesame seeds.
  8. Serve immediately for a hearty, vegetarian Japanese rice bowl.
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Vegetarian Japanese Rice Bowl with Tofu and Vegetables

Vegetarian Japanese Rice Bowl with Tofu and Vegetables

Japanese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 14 oz (400 g) Firm tofu
  • 3 tbsp Soy sauce
  • 2 tbsp Mirin (sweet rice wine)
  • 1 tbsp Sesame oil
  • 2 medium Carrots
  • 4 cups Spinach
  • 3 stalks Green onions
  • 4 cups Cooked jasmine rice
  • 1 tbsp Sesame seeds
  1. Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.
  2. In a bowl, mix soy sauce, mirin, and sesame oil. Marinate tofu in this mixture for 10 minutes.
  3. While tofu marinates, dice carrots and wash spinach and green onions.
  4. Heat a non-stick skillet over medium heat. Add marinated tofu and cook until golden brown, about 5-7 minutes.
  5. Add carrots to the skillet and sauté for another 3-4 minutes until slightly tender.
  6. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
  7. Divide cooked rice into four bowls. Top each with the tofu and vegetable mixture.
  8. Sprinkle with chopped green onions and sesame seeds before serving.
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Vegetarian Japanese Tempura Rice Bowl

Vegetarian Japanese Tempura Rice Bowl

Japanese · 35 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups Japanese short-grain rice
  • 2 cups Vegetable oil
  • 2 cups Mixed vegetables (bell peppers, zucchini, sweet potato)
  • 1 cup Tempura batter mix
  • 1 cup Water
  • 1/4 cup Soy sauce
  • 2 tbsp Sesame seeds
  • 2 stalks Green onions
  1. Cook the rice according to package instructions and set aside.
  2. Heat vegetable oil in a deep pan or wok to 350°F (175°C).
  3. Prepare the tempura batter by mixing the tempura mix with water until smooth.
  4. Dip the mixed vegetables into the batter, then carefully fry in the hot oil until golden and crispy, about 3-4 minutes. Drain on paper towels.
  5. In a small bowl, mix soy sauce with a little water and sliced green onions to make a simple sauce.
  6. Assemble the bowls by dividing the rice among four bowls, topping with crispy tempura vegetables.
  7. Drizzle with soy sauce mixture, sprinkle with sesame seeds, and garnish with additional green onions if desired.
  8. Serve immediately.
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Vegetarian Mapo Tofu

Vegetarian Mapo Tofu

Chinese · 30 min · tofu · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 450 g soft silken tofu
  • 150 g shiitake mushrooms, finely chopped
  • 2 tbsp doubanjiang (fermented chili bean paste)
  • 1 tbsp fermented black beans, rinsed
  • 1 tsp Sichuan peppercorns, ground
  • 3 cloves, minced garlic
  • 1 inch, minced fresh ginger
  • 3, sliced scallions
  • 1 cup vegetable stock
  • 1 tbsp cornstarch
  • 3 tbsp neutral oil
  1. Cut tofu into 3/4-inch cubes and warm gently in salted water while you cook the sauce.
  2. Stir-fry the mushrooms in oil over medium-high heat for 5 minutes until browned and dry.
  3. Add doubanjiang, black beans, garlic, and ginger and fry 2 minutes until the oil turns red.
  4. Pour in the stock and bring to a simmer.
  5. Slide in the drained tofu and simmer gently 5 minutes, then thicken with a cornstarch slurry.
  6. Finish with ground Sichuan peppercorn and scallions.
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Vegetarian Spinach & Lentil Stuffed Bell Peppers

Vegetarian Spinach & Lentil Stuffed Bell Peppers

Indian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 4 large Bell peppers (mixed colors)
  • 1 cup Red lentils
  • 2 cups Fresh spinach
  • 1 medium Onion
  • 3 Garlic cloves
  • 1/2 cup Tomato puree
  • 2 tbsp Olive oil
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • to taste Salt
  • to taste Black pepper
  • 1 tbsp Lemon juice
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds; set aside.
  2. Rinse lentils under cold water. In a pot, combine lentils with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes until tender. Drain excess water.
  3. While lentils cook, finely chop onion and garlic. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3-4 minutes.
  4. Add tomato puree, garam masala, turmeric, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
  5. Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in cooked lentils and cook for another 2 minutes to combine flavors.
  6. Stuff each bell pepper with the lentil-spinach mixture. Place stuffed peppers in a baking dish.
  7. Drizzle with a little olive oil and cover with foil. Bake for 25-30 minutes until peppers are tender.
  8. Remove from oven, squeeze fresh lemon juice over the peppers, and serve warm.
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Vegetarian Spinach & Lentil Stuffed Peppers

Vegetarian Spinach & Lentil Stuffed Peppers

Indian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 4 large Bell peppers (any color)
  • 1 cup Red lentils
  • 2 cups Fresh spinach
  • 1 medium Onion
  • 3 Garlic cloves
  • 2 tbsp Tomato paste
  • 2 tbsp Olive oil
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • to taste Salt
  • to taste Black pepper
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Set aside.
  2. Cook lentils in boiling water for about 15 minutes until tender. Drain and set aside.
  3. In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent.
  4. Add tomato paste, cumin, turmeric, salt, and pepper to the pan. Cook for 2 minutes to combine flavors.
  5. Stir in cooked lentils and chopped spinach; cook until spinach wilts and mixture is heated through, about 3-4 minutes.
  6. Stuff each bell pepper with the lentil-spinach mixture. Place peppers upright in a baking dish.
  7. Bake uncovered for 25 minutes until peppers are tender. Serve hot.
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Vegetarian Spinach & Mushroom Curry

Vegetarian Spinach & Mushroom Curry

Indian · 40 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 4 cups Fresh spinach
  • 2 cups Button mushrooms
  • 1 large Onion
  • 2 medium Tomatoes
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 2 tbsp Vegetable oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1/2 tsp Garam masala
  • to taste Salt
  • 1 cup Water or vegetable broth
  1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  2. Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent, about 3-4 minutes.
  3. Add chopped tomatoes, turmeric, coriander powder, and salt. Cook until tomatoes soften and oil begins to separate, about 5-7 minutes.
  4. Add sliced mushrooms and cook for another 5 minutes until they release moisture.
  5. Stir in the spinach and cook until wilted, about 3 minutes.
  6. Pour in water or broth, sprinkle garam masala, and simmer for 10 minutes to let flavors meld.
  7. Taste and adjust salt as needed. Serve hot with rice or flatbread.
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Vegetarian Spinach & Paneer Stir-Fry

Vegetarian Spinach & Paneer Stir-Fry

Indian · 40 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 200g Paneer (Indian cottage cheese)
  • 4 cups Fresh spinach
  • 1 medium Onion
  • 1 large Tomato
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 1 Green chili (optional)
  • 2 tbsp Oil (vegetable or mustard)
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • to taste Salt
  • 1/2 tsp Ground coriander
  1. Dice the paneer into small cubes. Finely chop the onion, tomato, garlic, ginger, and green chili (if using).
  2. Heat oil in a large skillet over medium heat. Add cumin seeds and let them crackle.
  3. Add chopped onion, garlic, and ginger; sauté until translucent. Add turmeric, ground coriander, and salt; cook for 1 minute.
  4. Stir in chopped tomato and cook until soft and oil begins to separate.
  5. Add spinach in batches, stirring until wilted. Cook for 2-3 minutes until fully wilted and flavors meld.
  6. Gently add paneer cubes to the skillet and stir to coat with spices and vegetables. Cook for another 3-4 minutes.
  7. Taste and adjust salt or spices as needed. Serve hot with rice or naan.
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Vegetarian Spinach & Potato Wraps

Vegetarian Spinach & Potato Wraps

Indian · 40 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 medium Large potatoes
  • 4 cups Fresh spinach
  • 1 large Onion
  • 3 Garlic cloves
  • 4 Whole wheat tortillas
  • 1 tsp Cumin powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  1. Peel and dice the potatoes into small cubes. Boil or steam until tender, about 10 minutes. Drain and set aside.
  2. While potatoes are cooking, finely chop the onion and garlic. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
  3. Add cumin, turmeric, and garam masala to the skillet; cook for 1 minute until fragrant.
  4. Stir in the cooked potatoes and cook for another 5 minutes, allowing flavors to meld. Season with salt and pepper to taste.
  5. Add the fresh spinach to the skillet; cook until wilted, about 2 minutes. Mix well and remove from heat.
  6. Warm the whole wheat tortillas in a dry skillet or microwave for 15 seconds. Divide the spinach-potato mixture evenly among the tortillas.
  7. Roll up each tortilla to form a wrap. Serve warm or at room temperature.
  8. Optional: Serve with a side of yogurt or chutney.
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Vegetarian Spinach & Tomato Stuffed Parathas

Vegetarian Spinach & Tomato Stuffed Parathas

Indian · 40 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cups whole wheat flour
  • 2 cups, chopped fresh spinach
  • 1 cup, finely chopped ripe tomatoes
  • 1-2, finely chopped green chilies
  • 1 tsp, grated ginger
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • to taste salt
  • 2 tbsp oil (vegetable or mustard)
  1. In a large bowl, combine the whole wheat flour with 1/2 tsp salt and enough water to knead into a soft dough. Cover and set aside.
  2. Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter.
  3. Add grated ginger, chopped green chilies, and chopped tomatoes. Cook until tomatoes soften, about 3-4 minutes.
  4. Add chopped spinach, turmeric powder, garam masala, and salt. Cook until spinach wilts and mixture reduces, about 5 minutes. Remove from heat and let cool slightly.
  5. Divide the dough into 4 equal balls. Roll each into a small circle. Spoon some spinach-tomato filling onto the center, then fold and seal to form a stuffed ball.
  6. Gently roll out each stuffed ball into a flat circle, about 6-8 inches in diameter.
  7. Heat a tava or skillet over medium-high heat. Cook each paratha for 2-3 minutes per side until golden spots appear, brushing with a little oil as needed.
  8. Serve hot with yogurt or chutney.
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Venezuelan Arepa Reina Pepiada

Venezuelan Arepa Reina Pepiada

Latin · 35 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 2 cups masarepa (precooked white cornmeal)
  • 2.5 cups warm water
  • 2 cups shredded cooked chicken breast
  • 1 ripe avocado
  • 1/3 cup mayonnaise
  • 2 tbsp fresh cilantro
  • 1 lime
  • 1 tsp kosher salt
  1. Mix masarepa, salt, and warm water into a soft dough; rest 5 minutes.
  2. Form 4 thick discs and cook on a lightly oiled griddle 6 minutes per side until crusty; finish in a 350F oven 8 minutes.
  3. Mash avocado with mayonnaise, lime juice, cilantro, and salt.
  4. Fold shredded chicken into the avocado mixture.
  5. Split the warm arepas and stuff generously with the chicken-avocado salad.
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West African Black-Eyed Pea Salad (Ndambe Style)

West African Black-Eyed Pea Salad (Ndambe Style)

African · 25 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 2 cans canned black-eyed peas
  • 1/2 red onion
  • 2 roma tomato
  • 1 red bell pepper
  • 1/2 bunch fresh parsley
  • 1 lime
  • 1 tsp ground cumin
  • 3 tbsp olive oil
  1. Rinse and drain the black-eyed peas, then warm them gently in a pan with the cumin 5 minutes to bloom the spice.
  2. Finely dice the onion, tomatoes, and bell pepper.
  3. Whisk lime juice, olive oil, and salt into a simple dressing.
  4. Toss the warm peas with the vegetables and dressing.
  5. Fold in chopped parsley and let sit 10 minutes for the flavors to meld.
  6. Serve at room temperature or chilled.
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West African Chicken Peanut Stew (Maafe)

West African Chicken Peanut Stew (Maafe)

African · 55 min · chicken · gluten-free, high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs
  • 3/4 cup natural peanut butter
  • 1 large yellow onion
  • 3 tbsp tomato paste
  • 1 large sweet potato
  • 1 inch piece fresh ginger
  • 1 Scotch bonnet pepper
  • 3 cups chicken stock
  • 2 tbsp vegetable oil
  1. Brown chunked chicken thighs in oil over medium-high 6 minutes, then remove to a plate.
  2. Soften diced onion and grated ginger 5 minutes, add tomato paste, and cook 2 minutes until darkened.
  3. Whisk peanut butter into the stock, then pour into the pot and bring to a gentle simmer.
  4. Return chicken, add diced sweet potato and a whole pierced Scotch bonnet, and simmer uncovered 25 minutes.
  5. Remove the pepper before it bursts, season with salt, and reduce until the oil beads on the surface.
  6. Serve over rice or with fufu.
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White Bean Lemon Soup

White Bean Lemon Soup

Mediterranean · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 3 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrot, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained
  • 4 cups chicken or vegetable broth
  • 4 oz baby kale or spinach
  • 2 lemon, juiced + zested
  • 1 piece parmesan rind (optional)
  • 1/4 cup fresh dill or parsley
  • to taste kosher salt
  1. Heat oil in a Dutch oven over medium. Cook onion, carrot, celery 8 min until soft. Add garlic; stir 30 sec.
  2. Add beans, broth, parmesan rind, half the lemon zest. Simmer 15 min. Mash some beans against the side of the pot to thicken.
  3. Add greens; cook 2 min until wilted. Off heat, stir in lemon juice + remaining zest. Discard rind.
  4. Top bowls with fresh dill, a drizzle of olive oil, more parmesan if you want it.
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Yaki Udon with Pork and Cabbage

Yaki Udon with Pork and Cabbage

Japanese · 25 min · pork · dairy-free

Ingredients & steps ↓
  • 600 g cooked udon noodles
  • 300 g pork belly slices
  • 0.25 head green cabbage
  • 1 carrot
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp mirin
  • 1 tbsp neutral oil
  • 3 scallions
  1. Cut pork belly into bite-size pieces. Shred cabbage and julienne carrot. Mix soy sauce, oyster sauce and mirin.
  2. Heat oil in a wok over high and stir-fry pork 4-5 minutes until browned and cooked through.
  3. Add carrot and cabbage; stir-fry 3 minutes until just wilted.
  4. Add udon noodles and the sauce, tossing 2-3 minutes until noodles are coated and heated through.
  5. Fold in sliced scallions and serve hot.
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Yangzhou Fried Rice

Yangzhou Fried Rice

Chinese · 22 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓
  • 4 cups day-old cooked rice
  • 150 g peeled shrimp
  • 100 g char siu or diced ham
  • 3 eggs
  • 1 cup frozen peas and carrots
  • 3, sliced scallions
  • 2 tbsp light soy sauce
  • 3 tbsp neutral oil
  • 1/2 tsp white pepper
  1. Break up the cold rice with your hands so no clumps remain.
  2. Heat 1 tbsp oil in a wok over high heat and scramble the beaten eggs until just set, then remove.
  3. Add remaining oil and stir-fry the shrimp 1 minute, then add char siu and peas and carrots for 1 minute.
  4. Add the rice and toss vigorously over high heat for 3 minutes until each grain is separate and hot.
  5. Return the eggs, drizzle in soy sauce along the wok edge, and season with white pepper.
  6. Toss in scallions and stir-fry 30 seconds more before serving.
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Yellow Dal (Tadka)

Yellow Dal (Tadka)

Indian · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓
  • 1 cup yellow split peas or red lentils
  • 4 cups water
  • 1/2 tsp turmeric
  • 3 tbsp ghee or vegetable oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 yellow onion, diced
  • 1 tomato, diced
  • 1 green chili, slit
  • 1/3 cup cilantro
  • 1/2 lemon, juiced
  • 1 tsp kosher salt
  • 3 cups basmati rice, cooked
  1. Rinse lentils. Simmer with water + turmeric + salt + 1 tbsp ghee 20 min until soft. Whisk briefly to thicken.
  2. In a small skillet, heat remaining ghee over medium-high. Add cumin + mustard seeds; let them pop (30 sec).
  3. Add garlic, ginger, onion; cook 4 min until soft. Add tomato + chili; cook 2 min.
  4. Pour the tadka over the dal; stir to combine. Off heat, add lemon juice + cilantro. Serve over rice.
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Yu Xiang Fish-Fragrant Eggplant

Yu Xiang Fish-Fragrant Eggplant

Chinese · 30 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 500 g Chinese eggplant
  • 2 tbsp doubanjiang (fermented chili bean paste)
  • 4 cloves, minced garlic
  • 1 inch, minced fresh ginger
  • 3, sliced scallions
  • 2 tbsp black rice vinegar
  • 1.5 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tsp cornstarch
  • 4 tbsp neutral oil
  1. Cut the eggplant into thick batons and soak in salted water 5 minutes, then pat dry.
  2. Shallow-fry the eggplant in 3 tbsp oil over medium-high heat for 6 minutes until soft and browned; set aside.
  3. Whisk vinegar, sugar, soy sauce, cornstarch, and 3 tbsp water into a sauce.
  4. Add remaining oil and fry the doubanjiang, garlic, and ginger for 1 minute until the oil reddens.
  5. Return the eggplant and pour in the sauce, tossing 2 minutes until thick and glossy.
  6. Finish with scallions off the heat.
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Yum Woon Sen Talay (Seafood Glass Noodle Salad)

Yum Woon Sen Talay (Seafood Glass Noodle Salad)

Thai · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 4 oz glass noodles (mung bean)
  • 8 oz raw shrimp, peeled
  • 6 oz squid, cleaned and sliced
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 2 Thai bird chilies, minced
  • 2 stalks celery, sliced
  • 2 shallots, sliced
  • 1/4 cup cilantro, chopped
  1. Soak the glass noodles in warm water 10 minutes, then boil 2 minutes until translucent, drain, and rinse cold.
  2. Poach the shrimp and squid in simmering water for 2 minutes until just opaque, then drain.
  3. Whisk lime juice, fish sauce, palm sugar, and chilies into a dressing until the sugar dissolves.
  4. In a large bowl, combine the noodles, seafood, celery, and shallots.
  5. Pour the dressing over, toss well, and finish with cilantro; serve at room temperature.
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