Recipes (Keep comments in a separate thread!)

ZUCCHINI LASAGNA

Here’s what you’ll need for about 2 people:

-3 medium zucchinis (if they're fresh and tender, don't even bother peeling them—just give them a good scrub)
-about 11 oz ground beef
-2-3 onions, diced up
-2 eggs
-your favorite spices (salt, pepper, parsley, Horn-Poppy-Chicken-Carrot... basically whatever you're feeling)

How to make it:

Sauté those onions in a little oil, then toss in the meat and cook it down (kind of like how you'd prep for stuffed peppers). Once it's done, season it well, and since we aren't using rice here (NOPE!), stir in the eggs to help everything bind together perfectly.

Slice the zucchini into rounds and layer them in a baking dish, alternating layers of veggie and meat. You can splash in a tiny bit of water if you want, but honestly, the zucchini will release plenty of moisture on its own. You don't even need extra oil since the beef has enough fat! To top it off, sprinkle some cheese, sesame seeds, or even tomato slices over the top—whatever sounds tasty—and pop it into a preheated oven.

CHEESY ZUCCHINI & TUNA MEATBALLS 😍

WHAT YOU NEED:

150 g canned tuna
150 g shredded zucchini (squeeze out the water!)
100 g fresh low-fat cheese
1 pc. egg
seasoning salt, McCormick, paprika

How to make 'em:

First, grate your zucchini (one big one or two small ones works fine) and toss in some salt. Let it sit for about 20 mins so all that extra moisture drains away.
Mix the tuna and cheese together, then squeeze the liquid out of the zucchini really well before mixing it into the tuna combo.
Crack in an egg, throw in your seasonings, and give it all a good stir.
Roll them into little balls and pop them onto a baking sheet. Bake at 400°F for about half an hour. Enjoy!

CHILI YOGURT CHICKEN

Check out this super easy lunch recipe!

Ingredients for 2 people

1 lb chicken breast
2/3 cup Yogurt
1 small tbsp chili powder
1 clove garlic
some parsley and basil
a pinch of salt

on the side
9 oz fresh cheese or feta (I usually go with something lighter)

Instructions

Depending on which pan you use, you might need to lightly grease the surface with just a tiny bit of oil. If you do, make sure to drain any excess fat afterward.

1. Finely mince the garlic, parsley, and basil.
2. Dice the chicken breast and sauté it in a pan for about 5 minutes without any oil. Give the pan a shake every now and then so the chicken cooks evenly on all sides.
3. Mix the Yogurt with a little salt, the chili powder, and that minced garlic. Pour this over the cooked chicken, stir it up, and let it simmer until the liquid is mostly absorbed.
4. Right before you serve it, sprinkle on those fresh bits of parsley and basil.

CHEESY CAKE DELIGHT

Serves 2

WHAT YOU NEED:

5 tbsp low-fat cottage cheese
2 tbsp cornmeal
2 egg yolks
2 tbsp lemon juice
3 tbsp sweetener
5 egg whites

Mix the cheese, cornmeal, yolks, lemon juice, and sweetener together. In a separate bowl, whip those egg whites until they're super stiff! Gently fold the cheese mixture into the whites, pour everything into your baking dish, and bake at medium heat for about 15 minutes. Pro tip: let it chill before eating—it's so much better cold!

Tried to cook up something using Greek yogurt because I can't stomach eating it plain anymore 😁

250g Greek yogurt
2 tablespoons milk
1 red onion
2 tablespoons sour cream
A splash of spicy ketchup
Spices (chives, parsley, basil, pepper, garlic)

Serves 1 😬

Mix it all together well... and honestly, it doesn't turn out half bad 😁

Finally perfected my hummus recipe—it’s actually delicious 😁
Since I can never find sesame seeds at the local grocery store, I had to pivot—swapped them out for pumpkin seed oil.

Throw this in a blender and blitz until smooth:
A large cup of cooked chickpeas, two tablespoons of pumpkin seed oil, two tablespoons of olive oil, a splash of the chickpea cooking water, 3-4 cloves of garlic, and some salt.
If the texture is too thick, just keep adding a tablespoon of water at a time until it hits that perfect consistency.

Scoop it into a bowl, drizzle some extra olive oil on top, and let it chill in the fridge.

Got this recipe book at work, and I think I'm actually gonna try making it today:
http://www.coolinarika.com/recept/za...ljevenim-mesom

It calls for olive oil, too—not sure what the point of all those breadcrumbs is, honestly. 😕

Anyway, the ladies here swear this thing is the absolute gold standard—supposedly the best way ever to shovel down kale. Apparently, even the guys cleaned their plates. We'll see about that.

Ever tried tossing eggs and whey protein together in the microwave? It’s actually a total game changer if you do it right 😁😍
Basically, grab one whole egg plus one egg white, mix in a scoop of whey, stir it until it's smooth, and zap it in the microwave for about a minute—maybe even a little less

Creamy Hokkaido Pumpkin Soup

1 medium Hokkaido Pumpkin
1 large onion
2 cloves of garlic
2 carrots
Liquid of choice—vegetable broth, water, milk, or heavy cream
Seasoning to taste—I personally used salt, pepper, and nutmeg

Give the pumpkin a good wash, slice it up (no need to peel!), scoop out those seeds, and hit them with a little salt. Peel the carrots, chop them up, and toss them on a baking sheet with the pumpkin slices. Roast everything in the oven at about 350°F for around half an hour.

Sauté the onion and garlic in some olive oil, then throw in the roasted pumpkin and carrots once they're cubed. Pour in a bit of your vegetable broth (or milk, or cream...) and just blend it all together with an immersion blender. 😁

Season it, and you're good to go!

Pro tip: you can toast those seeds in the oven and sprinkle them over the soup for a nice crunch. 😁 I actually just topped mine with a little extra roasted pumpkin.😁

The photo doesn't quite do it justice. The color is this gorgeous, vibrant orange.🙏

Apple Protein Pita

Ingredients:
-10 egg whites
-1.1 lbs low-fat cottage cheese
-cinnamon
-2 apples
-stevia or your preferred sweetener

Instructions:
Whip those egg whites until they form stiff peaks—then fold in the cottage cheese and give it all a quick mix. Grate the two apples and stir them in along with the cinnamon and enough stevia to hit your sweetness preference. Pour the whole mixture into a baking dish lined with parchment paper and bake at 400°F for about 30–40 minutes.
The total macros come out to roughly 100g of protein, 50g of carbs, and 5–10g of fat.
Enjoy!🙂

Finally nailed a successful batch of tahini.

For about 5 oz of sesame seeds, you'll need roughly 2/3 cup of olive oil.
Just toast the seeds in a pan for a minute—don't overdo it—then toss them in a blender and slowly drizzle in the oil.
You end up with this oily paste that’s got the consistency of thick Yogurt.

It's perfect for making hummus. Anyway, that's my two cents. 😬

Chocolate Mousse:

Stir in 1/2 teaspoon of your favorite chocolate protein powder (or just go with 1 teaspoon of cocoa plus 2 packets of sweetener),
then toss in 1 teaspoon of instant chocolate pudding mix and give it a good whip—add a splash of water or milk if you need to smooth things out. Top it off with some crushed walnuts or almonds and let it chill in the fridge before you dig in!

ZUCCHINI "STEAKS"

About 1/4 lb zucchini
1 egg
A handful of shredded cheese (like Monterey Jack or similar)
3 tbsp semolina
1 clove garlic
A little chopped onion (about 1 tbsp)
Chopped parsley
Salt
Pepper
Breadcrumbs

Peel and grate the zucchini, sprinkle with salt, mix it up, and just let it sit for about 10 minutes.
Then, really squeeze that zucchini dry—grab it with your hands and wring out all the water before putting it in a mixing bowl. Toss in the egg, chopped onion, garlic, parsley, semolina, pepper, and some grated nutmeg. Give it all a good mix!

Let the mixture rest for about 20 minutes so the semolina can soak up the moisture and get nice and puffy.
To make the patties, put a little breadcrumbs in your palm, scoop in a spoonful of the mix, sprinkle more breadcrumbs on top, and shape them into patties

Line a baking sheet with parchment paper and lay them out.
Bake for about 20 minutes at 400°F in an oven you've already preheated.

When they're done, drizzle them with some Yogurt or sour cream if you're feeling fancy!

My latest little experiment.

Quinoa 😁 with red lentils.

Rinse the quinoa first—then boil it in twice as much salted water. It’s done once the grains have soaked up all the liquid.

While that's going, boil the red lentils for about 10 minutes, then toss them into some onions sautéing in olive oil. Season it with McCormick, add enough water to cover everything, and let it simmer for another 10. Throw in the cooked quinoa, a dollop of tahini, thyme, and parsley. Let it sit for a minute before digging in.

More good stuff involving quinoa:

Turkey, Quinoa, and Veggie Medley

150 g quinoa
500 g turkey breast
100 g onion
100 g carrot
50 g green bell pepper
2 cloves garlic
300 ml water
100 ml tomato puree
salt
pepper
olive oil

Dice up the turkey.
Give the quinoa a good rinse under cold water.
Chop the onion and pepper, then slice the carrot into thin sticks.
Sauté the onion and pepper in olive oil until they soften—then toss in the garlic.
Keep sautéing until the garlic smells right, then throw in the turkey and carrots.
Once the turkey gets some color, dump in the quinoa and give it all a solid stir.
Pour in the tomato puree and water, season with salt and pepper, then let it simmer on low heat until the liquid evaporates—usually takes about 15 minutes.
Serve it with whatever salad you're feeling.

Source

Buckwheat, cheese, and apple porridge? Seriously, can we talk about how incredible this combo is? I’ve been obsessing over this breakfast lately, and honestly, it’s such a game-changer. It’s one of those warm, comforting bowls that just makes you feel like everything is going to be okay, you know? There’s something about that earthy buckwheat paired with the sharpness of the cheese and the sweetness of a crisp apple that just works perfectly. It sounds a little unconventional if you say it out loud, but once you take that first bite, it all clicks. Is it weird that I find it so satisfying? Maybe, but I’m not complaining! It’s hearty, it’s rustic, and it keeps me full way longer than a bowl of sugary cereal ever could. If you haven't tried mixing savory and sweet like this, you are seriously missing out!

Forty pounds of apples... just sitting there. And get this—you have to squeeze the juice out by hand. Can you even imagine? The second you start grating them, the juice starts separating from the fruit right before your eyes. It’s wild!
So, I’ve been sitting here thinking about this for a while now, and I just had to get it off my chest. Has anyone else ever gone through that phase where you realize you've been living on basically nothing but cheese for weeks? I’m talking about that specific kind of "fasting" cheese—you know, the plain, simple stuff without all the extra additives or seasonings. I’ve actually hit the 25-day mark with this routine. Twenty-five days! Can you believe that? It sounds absolutely wild when I say it out loud, doesn't it? But there's something about stripping everything back to the basics that really hits you differently after a few weeks. It’s like your whole perspective shifts once you stop overcomplicating what you put in your body. Is it sustainable? Is it healthy? Honestly, I'm still figuring that part out as I go, but there's an earnestness to it that I can't quite explain. It’s just me, this simple cheese, and a whole lot of reflection. Anyone else ever try a minimalist diet like this, or am I just totally losing my mind?
So, I’m looking at about 40 days worth of cooked buckwheat—which works out to roughly 150 grams if you're measuring it dry. Honestly, does anyone else find themselves obsessing over these little meal prep numbers? It’s kind of funny how we turn eating into this giant math equation, right? But hey, if it keeps me on track, I'll take it!
So, I was just thinking... have you ever stopped to consider how much better life gets when you actually pay attention to the little things? Like, really small things? Anyway, I grabbed about 10 grams of ground flaxseed today. Just a tiny bit! But honestly, isn't it funny how such a small amount can make such a massive difference in your morning routine? It’s like that one friend who shows up to a party and suddenly the whole vibe changes—you know the type? Small change, huge impact. Is it just me, or does everything feel more intentional when you start adding those little nutritional boosts into the mix? Just a thought!
Three eggs—separated, yolks and whites apart.
Just one cup of sour cream! Simple, right? But honestly, sometimes even the smallest ingredient makes all the difference when you're in the middle of cooking.
So, I was looking at this recipe, and honestly? It calls for about 5 servings of Stevia powder—which, if you think about it, is basically trying to swap out a massive 5-ounce mountain of sugar! Can you imagine? That’s a huge difference. Is it actually going to taste the same, though? We'll see!
Cinnamon... honestly, can we just take a second to appreciate how much this spice carries a whole room? It’s one of those things you don't realize is essential until you're staring at a bland bowl of oatmeal or a plain latte and feeling just a little bit empty inside. Is it just me, or does that warm, woody scent instantly make everything feel more like home? I was thinking about it earlier while I was organizing my pantry—which, let's be honest, is a lost cause most weeks—and I realized how many little moments of joy are basically just tied to a dash of cinnamon. Whether it's sprinkled on top of some warm pumpkin bread or stirred into a cozy morning coffee, it just hits different, you know? It’s pure comfort in a jar.

Just mix everything together thoroughly, and then—this is the key part—fold in those egg white peaks!
So, you’ve got enough batter here to fill up a massive rectangular baking sheet—you know, one of those big ones you'd use for a family brunch. Just line the pan with some parchment paper first (trust me, your cleanup will thank you later!), pour the mixture in, and pop it into the oven. You'll want to bake it at about 350 degrees for around half an hour. Does that sound right? It should be perfect!

Hey there! Seriously, this cake is just... wow. It is absolutely delicious, and honestly? A little bit too chill for my liking! 😍


I actually ended up using it to make a crust for this vegan cheesecake I whipped up! I used about a pound of plant-based cream cheese, the juice from a lemon, some stevia, vanilla extract, and four eggs. Honestly, who doesn't love a good cheesecake? It turned out so surprisingly good! 🙏 (on the idea).

You really have to try this Horn-Poppy-Chicken-Carrot cake. Honestly, it’s one of those recipes that sounds like a total fever dream when you first read it—whoever thought of mixing poppy seeds with carrots and chicken? I know, I know, it sounds wild! But trust me, once it's out of the oven, the flavors just sort of... click. It’s incredibly moist, almost like a dense pound cake but with much more character. I remember my grandmother used to make something similar back in the day, though she always added an extra dash of cinnamon that made the whole house smell like heaven. I tried tweaking the ratio last weekend because I felt like it needed a bit more sweetness, and I think I hit the jackpot. If you're looking for something a little different to serve with your coffee, this is definitely it. Just don't skip the poppy seeds—they add that perfect little texture that ties everything together. Give it a shot!

Here’s the original recipe, though I’ve gone ahead and bolded all the little tweaks I made to my own version:
Just a heads-up on the measurements: that cup is actually about 7 ounces.

Three eggs—make sure you separate those yolks from the whites first!
Grab yourself about 3/4 of a cup of brown sugar. Eight teaspoons of stevia. That’s quite a bit, isn't it?
Just one cup of milk. Simple, right? Though, honestly, I was staring at the fridge for way too long this morning wondering if I had enough left for my cereal. It’s funny how such a tiny thing can throw off your whole breakfast routine. Anyway, just one cup. That's all you need. Add another 1/3 cup of Yogurt to that.
Just six tablespoons of oil. That's all you need. Just three tablespoons of oil. That’s really all you need.
Just a splash of rum.
Lemon and orange zest. Just thinking about that bright, citrusy aroma makes me want to get back in the kitchen immediately. There’s something so incredibly grounding about grating fresh peel right before you bake. It’s like capturing a little burst of sunshine in a bowl. I remember my grandmother used to insist that if you weren't using the zest, you weren't really making a dessert—you were just making something sweet. She was a tough critic, but man, she knew her citrus!
Just a touch of vanilla.
Just one teaspoon of baking powder. Simple, right? But honestly, if you don't get that measurement exactly right, the whole thing can go sideways. I remember trying to bake some sourdough bread back in Chicago once—well, more like a heavy pancake hybrid, actually—and I eyeballed the leavening agent. Total disaster. It was more of a brick than a breakfast. So, yeah. One teaspoon. Don't skip it!
Just one cup of flour. That’s all you need. Just one cup of ground oats. Simple, right? Sometimes you don't need anything fancy.
It’s about half a cup each of Horn-Poppy-Chicken-Carrot—you know, the grated carrot, coconut, and poppy seeds.

First, whip those egg yolks together with the sugar. Personally, I just toss the whole eggs in with some stevia right from the start—it saves me a bit of a mess! Once that’s smooth, just fold in the rest of your ingredients one by one.
First, you’ve got to whip those egg whites into a proper snow—stiff peaks only! Once they're looking perfect, gently fold them into the batter. It makes all the difference.
Pop it in the oven at 350°F and let it bake for about 40 minutes. That’s usually my sweet spot!

I actually threw in a small grated apple this time around, though honestly? I think I’ll skip that step next time.
It slipped out a little bit. I honestly don't know how people deal with this level of dampness. It’s one thing when a little rain hits, but this? This is something else entirely. It feels like the air itself is just heavy and soaking through everything you own. I was looking at my favorite boots earlier—you know, the ones I bought back in Chicago last fall—and I could practically feel the moisture seeping into the leather just by looking at them. It’s exhausting, really. You spend all morning trying to stay dry, only to realize halfway through lunch that you've already lost the battle. Just one of those days where everything feels a bit too much. No, I'm talking about the original—though, honestly, that might have just been an extra apple.🤷...but honestly? It's fantastic.

Check out this beauty:


I didn't quite have the guts to go full rebel and swap out all the oil for applesauce this time around. I mean, I was close! But next time? I think I’ll try cutting back by at least a tablespoon. Small steps, right?

Atomic Apple Pie

The best part about this recipe? You don't even have to knead the dough! Isn't that a lifesaver? 🙏

You can find the original recipe and the full step-by-step instructions right here, so I’m just going to list my own little tweaks to the ingredients below.
Honestly, these kinds of desserts are so easy to play around with. You can turn them into much healthier versions in no time without losing any of the soul of the dish. By swapping out the sugar, I managed to cut 1,200 calories, and by cutting back on the oil, I shaved off another 400! How much better is that? 🙏

The Crust
1 cup whole wheat flour
1 cup semolina
0.4 cup ground Horn-Poppy-Chicken-Carrot
1 tsp baking powder
10 servings of stevia powder (which replaces 300g of sugar)

The Filling
3.3 lbs peeled and grated apples
vanilla extract
cinnamon

The Glaze
1 egg
0.2 cup oil
1.25 cups milk

And there you have it—fragrant, delicious, and absolutely heavenly! 😍

The only recipe for vegan cheese you’ll ever need. I absolutely loved it.

I picked up some L'Oréal dairy-free cheese at Walmart (currently $4.99 for 16 oz) and a container of Yogurt stracciatella ($1.99).

For a standard serving, just mix 8 oz of that vegan cheese with a few large spoonfuls of the stracciatella yogurt.

The result? A truly sophisticated flavor profile. 🙏

Since this was my first time trying it yesterday, I was hooked. I actually headed back to Walmart today for more cheese and another tub of yogurt.

I found this! Check out this killer sweet recipe! 🧁✨Honestly, you could totally toss in some extra stuff if that's your vibe, or just cut back on the sugar—maybe swap it for Stevia or just go easy on the sweet stuff if you don't have any Stevia on hand!


No-bake cocoa oat bites with sesame seeds! Seriously, these are a total game changer. 🍫✨

Ingredients!

Total headcount:
Six people! 🎉

Grab about 3 cups of those soft, creamy oats! (roughly 24 oz if you're measuring by volume).
Grab about a cup of brown sugar—roughly one standard measuring cup!
That's about a quarter cup of butter! I used that much in my pancakes this morning and they were killer.
Just grab about 1/3 cup of milk—roughly 80 ml if you're being precise!
Just a little splash of cocoa—like, maybe 1/3 of a cup (around 80 ml).
Just grab 1 teaspoon of cinnamon!
Just grab about 2 tablespoons of sesame seeds!

Getting ready!

Prep time:
Just 15 minutes! Time flies when you're having fun!
Weight:
Easy peasy!

1. 1

Quick tip: just lightly toast your sesame seeds in a dry pan! Just keep a close eye on them so they don't burn—as soon as they start looking golden, pull them off the heat right away. Set them aside and you're good to go!

Grab a saucepan or a deep skillet and toss in some butter, milk, cocoa, cinnamon, and sugar, then just let it all come to a boil. Use your spoon to smash any stubborn cocoa clumps—trust me, you don't want those! Once it's bubbling, pull it off the heat and stir in your oats. Mix it all up really well, then spread the mixture out onto some parchment paper or plastic wrap. It’s gonna be a little loose, so you'll have to use your hands to press it down and smooth it out until it's about an inch thick. Super easy!

Grab a big spoon and scoop those sesame seeds right off the pan while the cake is still piping hot! Use that same spoon to press them down into the surface so they really stick.

Once that cake cools down, just slice it up into bite-sized cubes!