Recipes (Keep comments in a separate thread!)

The first peanut butter (extra crunchy!) recipe is finally live! 👋

Nothing crazy fancy here, just super simple and honestly delicious—these banana, oat, and peanut butter cookies are a total win:



Three bananas
Old-fashioned oats (I used these) 130g
Peanut butter (linked above) 115g

Just mash up those bananas and mix in everything else. Line a baking sheet with parchment paper, shape them into cookies, and pop them in the oven at 350°F for about twenty minutes—you want them to stay a little soft!

I ended up with 10 cookies, and per cookie, you're looking at:

145 kcal
14g Carbs
6g Fat
6g Protein

Personally, I’m a fan of making bigger cookies (around 60g each) because they feel more like an actual meal to me. They're perfect as a pre- or post-workout snack with a glass of milk or even some homemade jam on top 😁 , but hey, you can totally make 15-20 mini ones if you prefer.
The whole batch is roughly 1450 kcal, so just math it out based on how many you make!

I am seriously counting down the minutes until my container arrives! 😳

While that travel, I thought I'd share another little one from my little ingredient collection. 😁

Cheesy Broccoli Bites



What you'll need:
5 oz broccoli
3.5 oz shredded hard cheese (I love using a sharp Wisconsin cheddar!)
1 egg
your favorite seasonings

I ended up with 7 bites, and each one is roughly:
70 kcal
P 5g
UH 1g
M 5g

First, just wash the broccoli, pat it dry, and give it a quick pulse in the food processor. Then, pop it in the microwave on high for about 3 to 5 minutes.
Once it's done, mix in the shredded cheese and the egg. Use your hands to shape them into little patties and lay them out on a baking sheet lined with parchment paper. Bake them at around 400°F for 10-15 minutes—really, just go by how crispy you want them to be and what your oven is doing!

So yummy! 😍

edit:

Here is the cauliflower version too!

Warm Endive Salad



Grab about a pound of endive, give it a good clean, chop it up, and toss it into boiling water. You just want to cook it until that tough, raw texture finally softens up. Honestly, I was so starving that I couldn't wait more than 35 minutes before diving in 😁, but hey, feel free to let it simmer a bit longer if you prefer!

For the dressing, you can really go wild depending on what you're craving. For my version, I went with olive oil, a splash of lemon juice, a tiny bit of vinegar, and some of that starchy cooking water. Then I added salt, pepper, garlic, onion, capers, olives, and fresh parsley. It turned out absolutely delicious 🙂

Just a heads-up: the greens shrink quite a bit once they've been cooked. For me, this was just enough for one solid meal when paired with some leafy greens, though you could definitely stretch it into two servings if you bulk it up with some extra toppings or a side dish. 👍

Peanut Butter and Carrot Protein Bars



Here’s what you’ll need:

7 oz grated carrots
5.3 oz peanut butter
1.4 oz protein powder (I used hazelnut flavor!)
2 eggs
cinnamon
1/2 tsp baking powder
a pinch of salt
sweetener of choice depending on how sweet your protein powder is—I personally love using stevia

Preheat your oven to 350°F.
First, go ahead and mix all your wet ingredients together, then just fold in the dry stuff. Honestly, if the mixture feels a bit too stubborn, don't be afraid to add a little water to help everything come together. Just a heads-up: the batter ends up being pretty sticky!
Spread the mixture out onto some parchment paper—pro tip: wet the parchment and the spoon you're using to smooth it out; it makes handling that sticky mess so much easier. Bake for about 15-20 minutes, though every oven is a little different; you're looking for a nice golden crust. Definitely wait until they cool down before you try slicing them!

I ended up with 22 bars, and each one has:

60 kcal
Protein 4g
Fat 4g
Carbs 2g

Sweet and tangy lentil and celery salad served with pan-seared turkey breast

Salad ingredients:
lentils
apple
celery root
cayenne pepper
fresh bell pepper (I used red myself)
apple cider vinegar
raisins
salt and pepper

Start by boiling the lentils in unsalted water for about 20-25 minutes until they reach that perfect tender consistency.

While those cook, prep your veggies: julienne the celery root into thin sticks, dice the fresh bell pepper finely (or just toss it in the blender if you're feeling lazy!), and grate the apple, making sure to squeeze out any excess juice.

Here’s a little trick I tried: soak the raisins in that freshly squeezed apple juice and warm them up briefly until they plump up. Just let everything cool down before moving on.

Once the lentils are cooled, fold in the raisin-infused juice, the sliced celery, the diced peppers, and that grated apple. Give it all a gentle toss, then season everything with salt, pepper, cayenne, apple cider vinegar, and a drizzle of olive oil.

I decided to serve this lovely salad alongside some turkey breast cutlets.

For the turkey, I simply seasoned the breasts with salt and pepper, then gave them a quick sear in a bit of hot oil.

Enjoy!

Just a heads up—there aren't any precise measurements here because I was definitely just eyeballing everything!😁

Fall is here, which means everyone is suddenly drowning in mountains of apples they can't get rid of. I recently found myself staring at a massive pile of apple donations, wondering how the hell I was going to deal with them all. I’m not really into baking pies, so I decided to go with apple compote instead.

It’s quick, easy, and honestly, even a guy could whip this up without breaking a sweat. 😁

What you need:
800g apples
0.8 L water
stevia powder
cinnamon powder
cloves

Peel the apples and chop them into small cubes—just a few centimeters should do. Toss them into a pot, cover them with water, add a couple of scoops of stevia (maybe 2-4 depending on how sweet you want it), a teaspoon of cinnamon, and 3-4 cloves. Bring it to a boil, then let it simmer on low heat for about 15 minutes. Let it cool down, and you're good to go. 🙂

I made these little scones for a food competition on Gastra, so I figured I’d drop the recipe here too—especially if you're looking for some great dairy-free ideas.😁


Dairy-free cheese scones 😍



What you'll need:

300g all-purpose flour
250g dairy-free cheese (or just regular fresh cheese)
75g butter
1 packet baking powder
1 tsp salt
1 egg (for the wash)
Assorted seeds for topping (flax, sunflower, sesame, pumpkin)

Mix the flour, baking powder, and salt together. Toss in the dairy-free or regular cheese along with some softened butter cut into small pieces. Work it all together until you have a smooth dough. Grab chunks of the dough, roll them into balls, and give them a light flatten with your palm before placing them on a parchment-lined baking sheet.

Brush them with the egg wash and sprinkle on your seeds. If seeds aren't your thing, feel free to swap them out for something else, like parmesan or even an herb blend.

Bake at 350°F for about 15 minutes until they turn golden brown.



You can also try a rye flour version:

250g rye flour
300g dairy-free cheese
1 tsp salt
3 tbsp olive oil
1 packet baking powder
1 egg (for the wash)
Seeds for topping

Knead the dough and shape your scones. Brush with egg and top with seeds. Bake at 350°F for about 20 minutes.

Peanut Butter & Date Whey Cookies



What you'll need:

4 tbsp date powder
1 tbsp coconut flour
1 tbsp coconut milk
1 scoop whey protein
2 tbsp peanut butter

First, grab a bowl and mix together the date powder, coconut flour, and your scoop of whey. Once that's combined, stir in the coconut milk and peanut butter. Keep mixing until everything is totally smooth and well-blended. Use a spoon to scoop out portions, then roll them into little balls using your hands.



Flatten the balls out with your fingers to make cookie shapes and set them on a baking sheet lined with parchment paper. This batch should give you about 15 bite-sized treats or 10 regular-sized ones if you prefer.

Pop them in the oven at 350°F for about 15 minutes.

Protein Cheesecake (Just some more peanut butter inspiration from the Gastronomy + food competition)



The Crust:

50g peanut butter (if you want to get fancy, you can just toss some shelled peanuts in a food processor until they turn into a smooth paste)
30g coconut flour
50ml coconut milk
stevia to taste (or maybe a teaspoon of honey if you're feeling indulgent)

The Filling:

350g low-fat cottage cheese
3 egg whites
40g protein powder—whey or whatever you prefer (I went with hazelnut for mine)

Mix all those crust ingredients together and press them firmly into a parchment-lined pan (mine is about an 8-inch round).

Then, just whip the filling ingredients together with a mixer, pour that lovely mixture over the crust, and smooth it out. Pop it in the oven at 320°F for about 25 minutes—though, honestly, every oven behaves a little differently, right?
For the topping, I melted some dark chocolate with a spoonful of coconut milk and drizzled it all over the top. It looks so good!



If you slice this into 8 pieces, each serving (minus the chocolate drizzle) comes in at:
125kcal, P 12g, M 7g, C 4g

Pumpkin Cheese Soufflé



What you'll need:

7 oz roasted pumpkin puree (I’ve had good luck using Sugar Pie pumpkins)
4.2 oz low-fat cottage cheese
~3.5 fl oz milk
4 eggs
1 tsp cinnamon
stevia
1 lemon

First, mash up that roasted pumpkin until it's smooth. Mix in 4 of the yolks, the cottage cheese, and the milk. Give it a good blend until everything is combined, then stir in the cinnamon, stevia, and some lemon zest.

Beat the egg whites with a splash of lemon juice until they form stiff peaks, then gently fold in the pumpkin mixture.



Pour the batter into greased ramekins and set them in a baking pan filled with water for a water bath. Bake at 350°F for about 30 minutes.



This makes enough for 8 small ramekins, but you can totally bake it in a larger dish if you want.

Tomato-Glazed Greens (perfect with buckwheat and chicken)



What you'll need for this side dish:

1/2 head of sweet cabbage or kale
500g canned crushed tomatoes (or a mix of fresh and pureed tomatoes if you're feeling fancy)
1/2 onion, plus some garlic
2-3 medium carrots
Seasonings: salt, pepper, parsley, and basil

Now, you can chop the cabbage into thin shreds or just go with bite-sized cubes—whatever fits your vibe! But here is the absolute golden rule: make sure to salt the cabbage first and let it sit for about 15 to 20 minutes to soften up. Seriously, don't skip this part! If you don't, you might end up with a dish that tastes way too bitter.
Once it's ready, give it a good rinse under running water.

Heat up some olive oil in a pan and sauté your chopped onion and garlic until they smell amazing. Toss in the cabbage along with the carrots (you can slice them into rounds, strips, cubes, or even grate them—I'm not picky!) and stir everything together for about 4 or 5 minutes until the cabbage starts to wilt down. Next, pour in those tomatoes and let the whole thing simmer for another 10 minutes or so. Oh! And if your diet allows for it, definitely add a teaspoon of sugar. It sounds strange, right? But trust me, it works wonders to balance out the acidity of the tomatoes and really makes the flavors pop. Season it to taste and you're good to go!

If you end up adding a bit more liquid, this actually works beautifully as a hearty stew, too.

Pelle's vegan cheese and oat scones

Get ready:

Just 150g of oats.
Just 100g of fat-free cottage cheese.
Just one egg.
About 10g of baking powder.
Just one teaspoon of salt.
Egg wash for glazing.
Seeds for sprinkling.



First, grind your oats down into a fine powder, then toss in some salt and baking powder. Grab a fork to beat an egg, pour that into the mix, and add in some cottage cheese before kneading it all together into a dough.

Just tear off small pieces of dough, roll them into balls, and flatten them out a bit. Lay the buns on a baking sheet lined with parchment paper, brush them with an egg wash, and sprinkle some seeds on top. Pop them into an oven preheated to 400°F for about 15 minutes.



This should be enough to make about 10 muffins.

Baked Sandwiches. Honestly, have you ever had one? I mean, really had one? There is just something about taking everything you love between two slices of bread, piling it high, and letting the oven work its magic until the cheese is bubbling and golden. It’s a total game-changer. I was thinking about this the other day while staring at a random assortment of leftovers in my fridge—you know that feeling, right? Where you have a bit of deli turkey, some provolone, maybe a few slices of tomato, and a handful of spinach? Instead of making a sad, cold sandwich that just falls apart halfway through lunch, you throw it all in a dish, top it with a little extra mozzarella, and bake it. It turns a quick snack into actual comfort food. It's almost like a casserole's more sophisticated, handheld cousin. Is it a sandwich? Is it a melt? Who cares! When it's warm and gooey, labels don't matter. Does anyone else find themselves doing this when they're too tired to actually "cook" a meal? Or am I just being lazy? I prefer to think of it as being efficient!



So, I was just thinking about what you actually need to get started on some homemade bread... honestly, where do you even begin? It feels like such a simple thing, right? Just flour and water, basically. But then you realize there's so much more to the magic! Here is what you'll need to grab from the store:

Just 100 grams of lean ham. That’s it! Honestly, sometimes you just need to get back to basics, right? It's such a simple building block for a meal, but man, can it make a difference when you're trying to stay on track.
Just one egg. That’s it. Can you believe how much potential is packed into a single egg? It’s honestly wild when you stop to think about it. One tiny thing sitting there in your fridge, and suddenly you have the foundation for an entire meal. You could whip up a quick scramble, fry it up for breakfast, or even use it as a binder for something more elaborate. It really makes you wonder—how did we get so used to seeing these things just sitting in cartons by the dozen? Sometimes, you just need that one solitary ingredient to turn a boring moment into something special.
Just one tomato. That's really all it takes, isn't it? It’s funny how much you can do with something so simple. You look at a single tomato sitting on your counter and think, "What am I supposed to do with this?" But then you realize—it's everything! Whether you're slicing it up for a quick snack or tossing it into a sauce, it's the heart of the whole meal. Isn't it wild how much flavor one tiny thing can pack?
A little bit of shredded sharp cheddar—maybe half a handful? But honestly, you can totally skip it if you want!
A few olives. That’s it. Just a handful of olives. Is it weird that I find myself staring at them? There’s something about the simplicity of it, isn't there? Just a tiny snack, but it feels like more than that when you really stop to think about it.
Just a few pickles. That's it. Honestly, sometimes you just need that perfect, salty crunch to make everything feel right again, don't you?
Salt, pepper, and oregano—it’s funny how those three can basically carry an entire meal on their backs, isn't it? It really makes you wonder why we even bother with massive spice racks when these staples are doing most of the heavy lifting in my kitchen!

First things first, go ahead and get that oven preheated to 400 degrees. You definitely want it nice and hot before you start!
First, you’ll want to chop all your ingredients into tiny little pieces—oh, and make sure you de-seed the tomatoes first! Once that's done, just toss everything together in a bowl with an egg. Then, grab a baking sheet lined with parchment paper, lay out some thinly sliced bread, and spread that delicious filling right on top. Sounds easy enough, right?
Just pop it in the oven for about ten minutes—you really want to let it sit there until it gets that perfect, beautiful golden-brown crust. Isn't that the best part? That little bit of extra time makes all the difference!

Beef and Pepper Stir-Fry



What you'll need:

1 lb lean beef (filet mignon works great too)
2 cloves garlic
a knob of ginger
1 large bell pepper
1 large carrot
1 medium eggplant
3 scallions or one medium red onion
1 hot chili pepper
cilantro or parsley leaves
soy sauce
sesame oil
rice vinegar
salt
pepper
rice or your favorite pasta

I played around with the original recipe a bit and just used whatever veggies I had sitting in my fridge. If you don't have sesame oil or rice vinegar on hand, don't sweat it—just skip them. Also, feel free to swap the beef for chicken if that’s more your thing.
Since I have a massive soft spot for heat, I went with an extra spicy chili sauce.😁



Slice the meat into strips and toss it with 2 tablespoons of soy sauce, a splash of sesame oil, and a pinch of salt and pepper. Just watch the salt, since the soy sauce already brings plenty of flavor to the table. Mix in your crushed garlic and grated ginger. Give it all a good stir and let it marinate while you prep and slice your veggies into strips.



Get a wok or a deep skillet nice and hot, add a little oil, and swirl it around so the surface is fully coated. Throw the meat in and sear it until it's browned. Once it's done, scoop the meat out and set it aside in a bowl. Save those juices! Slice up your vegetables and toss them into the wok for a few minutes to sauté. Right at the end, throw in some chopped cilantro or parsley. Mix the meat and veggies back together and set the whole batch aside for a moment.

Pour those leftover juices from the pan back into the heat, then mix in a bit more soy sauce, sesame oil, and rice vinegar. Let it simmer and reduce until it turns into a lovely syrupy sauce, then toss the meat and veggie mixture back into the wok to coat everything. Serve this over rice or pasta. Honestly, you can even skip the starch altogether and just eat the meat and veggies as a standalone meal alongside a fresh salad.🙂

wearyotter81 said:Grab about a pound of butternut squash, clean it up, and chop it into pieces. Toss them straight into boiling water and let them cook until they finally soften up. I personally had to hang in there for 35 minutes because I was absolutely starving. 😁But hey, feel free to let it simmer longer if you want.

Custom dressings are all about personal preference. For this one, I went my own way: olive oil, lemon juice, a splash of vinegar, and a bit of the cooking water. Then I tossed in salt, pepper, garlic, onion, capers, olives, and some fresh parsley. It turned out absolutely fantastic. 🙂

They shrink quite a bit once you cook them down. Personally, this was just enough for a single meal when paired with a side salad. If you want to stretch it into two servings, you’d definitely need some heavier sides or extra toppings to bulk it up. 👍

I usually whip up this salad using octopus, but honestly, any tender, suction-cupped mollusk works just fine. 🙂

So, here’s how I go about it:
Just toss your octopus—or whatever you've got on hand—into a pressure cooker and let it boil for about five to ten minutes. That's really all it takes.
Boil the potatoes whole in their skins. Once they’re cooked through and cooled down, peel them and dice them up—do the same for the octopus.
The ratio of potato to octopus should be exactly 1:1. Actually, you can go a little heavier on the octopus if you want. 😁)
I’ll toss in some garlic, capers, and parsley—all minced incredibly fine. Then, I just finish it off with a drizzle of olive oil and a splash of the water used to boil the octopus.
If you're looking to level up, feel free to toss in some pepper stuffing—it really hits the spot. You can also add a pinch of salt if the octopus isn't quite salty enough for your liking.
And honestly? It’s at its absolute best when you just let it sit in the fridge overnight.

Good morning!

Turkey Bolognese



Here’s what you’ll need:

1 lb ground turkey
1 can (about 18 oz) diced tomatoes (crushed or tomato puree works great too!)
2-3 medium carrots
1/2 onion, plus some garlic
Olive oil, salt, pepper, basil or oregano, and some sweet paprika

Season the meat however you like—personally, I usually just go with salt, pepper, and a little bit of sweet paprika.
Grab a wok or a deep skillet and heat up some olive oil. Toss in your chopped onion and garlic, and once they start to soften up and smell amazing, stir in those grated carrots. Next, throw in the ground turkey and keep stirring for a few minutes until everything is cooked through. Pour in the tomatoes, pop a lid on it, and let it simmer for a little while. To finish it all off, season it to taste with some basil or oregano.

Serve this over whatever pasta you're feeling that day!

Cold Oat Chocolate Pudding

100g oats
2 tbsp dark cocoa powder
a couple tablespoons of stevia
hazelnut extract (just a few drops)
half a cup of milk (lactose-free, soy, or just half milk/half water works fine)

Throw everything into a blender or food processor and pulse for about thirty seconds. If it’s looking too thick, just drizzle in a bit more milk until it hits the right consistency. Pour it into a bowl and let it chill for a minute.

I usually prefer my chocolate cereal cold anyway, so this is a solid win. Total treat.

Easy Whole Wheat Cheese Strudel



Ingredients:

1 pound whole wheat phyllo dough
1 pound low-fat cottage cheese
2 eggs



Preheat your oven to 400 degrees.
Mix those eggs and the cottage cheese together (feel free to season it however you like!), then use that mixture to fill your phyllo sheets. Personally, I like to stack two filled sheets right on top of each other before rolling them up and sliding them onto a baking sheet. You might want to grease the pan just a little bit so the bottom doesn't get too dry.
Once you've used up all your sheets and have your rolls lined up, brush any leftover filling over the tops.

Bake for about 25 minutes until everything turns a beautiful golden brown.
After you pull it out of the oven, brush the surface with a little milk and cover it up for 5 to 10 minutes to let it soften up perfectly.

Black Bean Chocolate Squares



What you'll need:

14 oz can of black or red beans, rinsed well
4 large eggs
1 tsp orange extract
4 tbsp melted butter or extra virgin coconut oil
1/2 cup honey or 1/2 tsp stevia powder
5 tbsp cocoa powder
1 tsp gingerbread spice (or just mix whatever you have on hand: cinnamon, cardamom, ginger, etc.)
1 tsp baking powder
1/2 tsp baking soda

First, give those beans a good rinse. Toss the beans and eggs into a blender and whiz them until smooth. Throw in the stevia along with all your dry ingredients. Finally, stir in the melted butter (or coconut oil) and the orange extract. Pour the batter into a rectangular pan and bake at 325°F for about 45 minutes.

Once the cake has cooled down a bit, top it with some chocolate glaze. Just melt 2 oz of dark chocolate with a few splashes of heavy cream or coconut milk. I actually sliced mine up first, then glazed some pieces and topped the others with boozy jam made from orange and kumquat.

Nutty Whey Protein Cookies



Here is what you'll need:

3.5 oz ground nuts (walnuts, hazelnuts, or almonds works great)
1.5 scoops cookies and cream flavored whey protein
2-3 tbsp coconut milk
1.5 tsp baking powder

For the glaze:

1.4 oz dark chocolate
2 tbsp heavy cream or coconut milk



Just grab a bowl and mix all your dry ingredients together. Pour in the coconut milk and then use your hands to work everything into a dough. Pinch off small pieces, roll them into balls, and flatten them slightly on a baking sheet lined with parchment paper. This should make about 10 cookies. Pop them in the oven at 350°F for roughly 15 minutes.

Once they've cooled down, drizzle that glaze over the top.