Recipes (Keep comments in a separate thread!)

This is my absolute go-to for a quick office lunch—tuna salad.

I just toss together 125 grams of low-fat cottage cheese, one tomato, and half of a large cucumber (all chopped up, of course!) and then drizzle the whole thing with a creamy yogurt dressing. Isn't that just the perfect light bite?

Creamy Cauliflower and Leek Soup with Toasted Sesame

This soup is incredibly simple, comes together super fast, and honestly? It’s just delicious. 😍

About 500g of cauliflower
Half a leek
2-3 tablespoons of sesame seeds
Heavy cream
Salt and pepper

Cook the veggies until they're soft enough that you could mash them easily with a fork, but don't let them turn into complete mush. About 15 minutes in boiling water should do the trick.
While that's happening, toast your sesame seeds in a pan—just watch them closely! You don't want them to get dark, or they'll taste burnt. Once they look good, pop them into a grinder (if you don't have one handy, a coffee grinder works perfectly fine too).
Throw everything into a blender and add some of the cooking liquid to help it get that silky-smooth consistency.
Pour it back into the pot and put it over the heat to simmer for a bit. You can add more of that cooking water depending on how thick you want it. Then, stir in the heavy cream—again, just go by your own taste. Give it all a good stir so the flavors really meld together and thicken up. Finally, sprinkle in those crushed sesame seeds and finish with salt and pepper.

It’s so good. 😍



If you want to pack in some extra protein: Post-workout vibes! I had some cottage cheese earlier, so paired with this, it felt like a totally complete dinner. 🙂

Two soups from the contest that I’d actually consider healthy eating.😁

Split pea soup

Pumpkin soup

Chicken thighs in tomato and peanut sauce over carrot noodles

Straight out of my new wok! 🙂

I didn't measure everything exactly—I just grabbed about a pound of meat and three or four carrots. As for the sauce ingredients? I basically just winged it.


Using a veggie peeler I turned those carrots into long, thin noodles and gave them a quick steam. Honestly, steaming them keeps that amazing natural sweetness intact. 😍

For the chicken, I sliced the thighs into strips and tossed them with some curry powder, salt, and pepper. I sautéed them in peanut oil (though you could totally use whatever you have on hand) and then set them aside for a moment. Next, I threw some onion, a bit of carrot, and some celery into the wok using that leftover oil. Once everything softened up, I poured in some crushed tomatoes, a splash of heavy cream, a big spoonful of creamy peanut butter (the 😍 kind!), and more spices. Then, I slid the chicken back in and let it all simmer together beautifully. To finish it off, I stirred in some fresh parsley and a few other herbs like basil and oregano.

To serve, just pile the carrot noodles onto a plate and pour this gorgeous sauce right over the top. 😁

Strawberry and Peanut Butter Dairy-Free Smoothie. 😍

I just tossed some dairy-free milk, strawberries, a big spoonful of peanut butter, a touch of stevia, and a fresh mint leaf right into the blender. Seriously, you have to try this—it’s delicious! 😍
As for the measurements, I'm just eyeballing it, but I'm pretty sure I used about 7 ounces of strawberries and an equal amount of the dairy-free milk.

It looks like we’re all officially in our strawberry era here!🙂
oatmeal
rice milk
strawberries
hazelnuts

Strawberries are everywhere for me right now too.😍



300g non-fat Greek yogurt
150g strawberries
100ml almond milk
a bit of stevia
fresh basil

Just whip it all up with an immersion blender. If you prefer a thinner consistency, or if you're out of almond milk, just toss in some extra strawberries or maybe some light yogurt.😁

I’m out by the coast right now, and whenever I get a craving for ice cream or fruit yogurt, I just whip up my own healthy version—basically a cup of frozen berries mixed with some stevia (don't have any on hand, so I'm using Splenda; according to Zona, it's just as good), then pour cold yogurt over it. I let it sit in the fridge for a bit, and since the fruit is usually rock solid, the yogurt thickens up too—it ends up having a nice, semi-frozen texture rather than being totally runny.

Honestly, treating myself to this is such a win—I don't even feel the urge to go grab some cheap, processed ice cream from 🙂

Also, had some oatmeal patties

Don't own a blender or any fancy gear, so I just went full rustic peasant style.

Crack an egg, toss in a finely minced onion, a pinch of salt, and about 4-5 tablespoons of oats. If the mix looks too dry, splash in 2-3 tablespoons of milk and let it sit for maybe 10 minutes so the oats soak up some liquid.

Heat up a non-stick pan—a little olive oil helps, but you don't strictly need it. Use a spoon to carefully scoop the mixture onto the pan in little patty shapes, repeating until the batter is gone. Cook them over low heat for about 5 minutes per side. Watch them closely when flipping, they're delicate.😁

No photo because it's already gone. 🙂 Super tasty and easy—doesn't require a mountain of kitchen gadgets and it’s fast as hell.
For a side dish—highly recommend a cucumber dill salad (cucumbers, crushed garlic, salt, pepper, yogurt)—it's killer. 🙏

Oh, if I had more spices on hand, I definitely would've tossed some in there—maybe parsley or thyme.

It’s nothing groundbreaking, but the flavor totally took me back to those homemade fruit popsicles we used to make when I was a kid—you know, the ones made from real bananas or kiwi.

Basically, I just tossed a banana, a peach, and some dried prunes into the blender with some Greek yogurt. Honestly, it would've been way better if I’d let it chill in the freezer for a bit longer, but I was starving... 😁

I'm stuffed now. 😁 For me, though, that flavor combo was actually pretty spot on.

Chocolate Pudding

Ingredients: 3 tbsp oats, about 1.25 cups milk, a teaspoon of cocoa powder, sugar or honey to taste, vanilla extract

Grind the oats in a blender—or whatever food processor you have lying around—then whisk them into a bit of the milk before adding the rest to the pot. You’ll need to stir constantly while it cooks... unless you enjoy burnt bottom layers. Once it hits a boil, toss in the cocoa, your sweetener (I used one teaspoon), and a few drops of vanilla. Let it simmer for another minute or two—depending on how thick you want it...

Here’s my go-to. I eat this 3 or 4 times a day... basically, just take half a pound of Milbona dairy-free cheese, mix in a little water and about 7 or 8 packets of sweetener, then stir it all up. Throw in whatever flavoring you want—I usually go with banana or raspberry... and that’s it. It turns out delicious...

Also, you can just toss the whole thing in the freezer to make your own ice cream. Just make sure you stir it every hour or so if you want it to actually have a decent texture...

Red currant and low-fat cottage cheese cake.
The Sponge Cake
3 eggs
50g flour
1/2 cup milk
2 tablespoons fructose
a pinch of baking powder.
Whisk the egg whites until they form stiff peaks,
then fold in the yolks mixed with a tablespoon of fructose, gradually
incorporating the rest of the ingredients. Bake for about 15 minutes at 350°F.
This recipe is meant for a small cake pan—I don't have the exact dimensions off the top of my head.🙂

The Filling
yogurt
a tablespoon of fructose
250g low-fat cottage cheese
one small packet of gelatin

The Topping>
Layer about 500g of red currants over the cream
and pour a fruit jelly glaze over the top.

Baked Zucchini with Brown Rice
First, sauté some sliced onions, then toss in your rice and garlic before adding water.
Let it simmer until everything is tender and reaches that perfect, creamy consistency.
Layer your zucchini slices with the rice, tuck in a few cherry tomatoes, dollop on some sour cream, and
pop the whole thing in the oven for about thirty minutes.

Since I am a complete disaster when it comes to kneading dough, I finally stumbled upon the one recipe
that actually works for me.
I followed everything to a T, though I did make one little tweak and swapped out the white flour for whole wheat.
The pizza



here is the link to the recipe
http://www.coolinarika.com/recept/726420/

Creamy Zucchini and Cauliflower Soup (dairy-free)

Chop up a small onion, dice about 2-3 zucchinis, and break half a small head of cauliflower into florets. Toss everything into a pot with a splash of olive oil and sauté it lightly. Add about half a teaspoon of salt, then pour in enough water to cover the veggies. Let it simmer for about 20 minutes. Blend half of the mixture until smooth, then stir it back into the rest of the broth. Finish it off with some dried oregano and dill.
Personally, I like to squeeze in about half a teaspoon of lime juice too. It makes a difference.

Thai Green Curry

It turned out so good I actually had to snap a pic 😍


What you need:
about 400g of mixed veggies (zucchini, bell peppers, mushrooms, celery, carrots) or just grab a bag of frozen stir-fry mix
400ml coconut milk
a small teaspoon of green curry paste (mine is insanely spicy—if you're grabbing the stuff at Walmart, people say you can go heavier, maybe even a full tablespoon)
ground ginger (half a teaspoon)
1 tbsp lime juice
a bit of olive oil
salt to taste
fresh basil
a cup of brown rice

Sauté the veggies in oil until they soften up—hit them with salt and ginger first, then pour in the coconut milk. After a few minutes, stir in the curry and lime juice. Let it simmer for another minute or two to let the flavors meld. Top with fresh basil and serve over the cooked brown rice.

There’s also a chicken version—just sauté some diced chicken breast first, throw in the veggies, and follow the same steps.

Quick and killer 🙂

Whole grain Quinn with turkey
It might not look like a five-star meal, but it’s delicious and incredibly easy to whip up.😁
I started by marinating the turkey in some mustard and a splash of olive oil.
Then, I tossed some finely chopped leeks, the turkey, and carrots into a wok to sauté everything together.
A little salt, pepper, and parsley for seasoning was all it needed.
The Quinn was prepared just according to the package instructions, and honestly? That's it.🙂

If you're doing oatmeal with dried tropical fruit—think pineapple or papaya—just toss in a spoonful of crushed flaxseeds. It’s honestly killer and really rounds out the flavor 🙂

Think of this as a hearty grain medley featuring quinoa, lentils, buckwheat, and Swiss chard.
First, you sauté the quinoa, lentils, and buckwheat in a bit of olive oil. Then, just add some water and let everything simmer gently until it reaches a thick, comforting consistency.
In a separate pan, cook the Swiss chard until tender, chop it up, and fold it into the grain mixture along with a single egg, some garlic, salt, and pepper.
Slide the whole thing into a preheated oven and bake for about 20 minutes.🙂