Recipes (Keep comments in a separate thread!)

Chocolate Oat Tart



What you'll need:

For the crust:

1.5 cups finely ground oat flour
> toasted hazelnuts or almonds
2-3 tbsp coconut oil
2 tbsp honey (or maple syrup)

For the filling:

9 oz dark chocolate (at least 70% cocoa)
3/4 cup coconut milk (or heavy cream)

Fruit puree or some tangy jam if you're feeling fancy

Throw the oats and toasted nuts into a food processor and pulse until they're fine. Mix them up with the coconut oil and honey. Once it's combined, press everything firmly into a greased tart pan. Pop it in the fridge for a bit. You don't actually have to bake this base, but it's an option!

Heat up your coconut milk or cream, then pour it over the chopped chocolate. Whisk it all together until it's super smooth, then just let it cool down.

Slide the crust into an oven preheated to 350°F for about 10 minutes just to get it golden. Take it out, let it cool slightly, and spread on a layer of jam or fruit puree. You could even layer on some sliced raw fruit if you want to be extra.



I ended up using Pelle orange and kumquat jam because their stuff is honestly delicious—they use really little sugar or agave, so I find myself reaching for it whenever I'm making "healthier" treats. If you aren't into that, you can totally skip the fruit layer and just pour the chocolate ganache straight onto the base!

Pour that chocolate goodness over the crust and let it set in the fridge. I used a toothpick to swirl patterns on top and finished it off with some almond slivers, but hey, leave it plain if that's more your vibe.

Found this in a contest entry from Gastronomia.🙂

Gajar ka Halwa - Carrot Halva



This dessert is a total classic from the Punjab region. You’ll sometimes see people make it with beets instead of carrots too. If you're trying to be a bit healthier, you can totally skip the sugar or swap out regular milk for almond milk.

What you'll need:

half a kilo of carrots
2 cups of milk (pro tip: if you have condensed milk on hand, use half a cup of that and one cup of regular milk)
half a cup of sugar
3 tablespoons of ghee or butter
half a cup of nuts—cashews or almonds work great
2 tablespoons of raisins
half a teaspoon of cardamom seeds



First, peel the carrots and grate them finely. If you prefer a chunkier, more textured halva, go ahead and use a coarse grater, or you could even just pulse them in a food processor.



Grab a heavy-bottomed pot or skillet and melt 1 tablespoon of ghee or butter. Toss in the grated carrots and the finely ground cardamom. Let them sauté for about 5 minutes. Then, stir in the sugar and keep sautéing for a few more minutes, making sure to stir constantly. Pour in the milk and let everything simmer over low heat, stirring every now and then so the halva doesn't burn at the bottom.



After about half an hour, once most of the milk has evaporated and the carrots are nice and soft, stir in the raisins, nuts, and the rest of your ghee or butter. Keep mixing for about 10 minutes, then scoop it into small bowls. You could also spread it into a greased baking pan and slice it into squares later. Top it off with some extra nuts and serve it as is, or maybe with a scoop of vanilla ice cream.

Homemade Granola

If you want to switch things up, you can swap the oats for rice flakes, spelt, raw buckwheat, or even amaranth puffs. You can play around with different nuts and add-ins too—it's really up to you. Instead of coconut oil, olive oil or melted butter works just fine, and if honey isn't your thing, try brown sugar or agave.



What you'll need:

2 cups old-fashioned rolled oats (about 9 oz)
3/4 cup hazelnuts
1/2 cup almonds
5 tbsp seed mix (flax, sesame, pumpkin, sunflower)
4 tbsp honey
2 tbsp coconut oil
3 tbsp water
5 oz dried fruit

Preheat your oven to 300°F.

Mix the oats, roughly chopped nuts, and seeds together in a bowl. In a separate little container, whisk the honey, water, and coconut oil. Pour that liquid mixture over the dry ingredients and give it a good stir so everything is coated. Spread it out in a thin, even layer on a baking sheet. Bake for about 15 minutes, give it a quick stir, and then bake for another 10 minutes or so.

Keep a close eye on it so it doesn't burn! Once it turns a nice golden brown, pull it out of the oven and let it cool down completely before stirring in your dried fruit. I personally used raisins and dried apricots.



Store it in an airtight jar, and it should stay fresh for about 3 to 4 weeks. It’s great with milk or yogurt, good for snacking straight out of the jar, or even as a crunchy topping for desserts.

I’m not quite sure what to call this dish, but I usually just think of it as a sort of hearty salad.
It works perfectly whether you eat it cold or warm—whatever suits your mood—and here is how you put it together.
(By the way, please forgive me for not giving exact measurements; I cook by feel rather than following a strict recipe, so I don't have specific ratios handy.)

So, first, boil some lentils and quinoa in salted water (do them separately). Once they're done, drain them, but make sure you save the cooking water from the lentils! Then, mix them together in a bowl using a 1:1 ratio of lentils to quinoa.

Next, grab a skillet and toss in some minced garlic and the white parts of some leeks (if you can find wild ramps at a local market, use those instead). Add some olive oil and your choice of spices—I personally love using Mediterranean herbs like rosemary or thyme. Once everything has sautéed a bit, add in a salmon fillet or a cod fillet (or even both!). Fry them up; once the fish starts to brown, you can break it into smaller chunks to help it finish cooking faster.

Now, take everything from the skillet and toss it into the bowl with the lentils and quinoa. If you haven't already broken the fish into pieces, do that now. If the mixture seems a little dry, feel free to drizzle in some more olive oil or a splash of that reserved lentil water.
Finally, add some pepper if you like, along with fresh parsley and a squeeze of lemon. For a nice finishing touch, you can grate some Parmesan or a similar hard cheese over the top.

Banana Oat Pancakes



Here’s what you’ll need:

2 cups rolled oats
2 tsp baking powder
1 ¼ cups milk (dairy or almond works great—you can even swap some for yogurt)
1 egg
1 large, ripe banana
1/2 tsp cinnamon
1 tbsp honey (or just use your favorite sweetener/stevia)
A pinch of salt
Butter or coconut oil for the pan

First, toss those oats into a blender and pulse until they look like fine flour. Then, throw in the baking powder, cinnamon, and that pinch of salt. Slice up the banana, add the honey and the egg, and give it all a quick blend. If you don't have a blender handy, no biggie—just mash the banana with a fork, whisk the egg and honey together, and stir everything into the dry ingredients. Pro tip: if you want an extra protein boost, you can swap out a bit of the oat flour for some whey protein.



Get a pan going over medium heat and melt a little butter or coconut oil. If the batter feels way too thick for your liking, just splash in a little more milk.

Cook them for about a minute or two on each side. I love serving mine with whatever fruit or syrup I'm feeling that day. Personally, I made a quick topping using Greek yogurt and honey.

White Whole Wheat & Oat Sugar-Free Biscuits



300g egg whites (that's about 10 eggs)
150g dried cranberries
100g whole wheat flour
100g rolled oats (just pulse them in a coffee grinder until they're basically flour)
Stevia to taste (enough to replace roughly 120g of sugar)

First, whip those egg whites until you get nice, stiff peaks. In a separate bowl, mix all your dry ingredients together, then very gently fold them into the whites using a spatula—please, don't use a mixer here or you'll lose all that lovely air! Pour the mixture onto parchment paper in a baking pan and bake at 325°F for about 25 minutes. You can check if they're done by poking them with a toothpick. Honestly, these are such a lifesaver for a quick breakfast on the go!🙂

This is a quick, low-calorie recipe perfect for breakfast or whenever a sweet craving strikes.

Start by placing three egg whites in the microwave. Set it to medium power and stir them every minute until they are cooked through but still retain some moisture. Once you have a good consistency, mix in some vanilla protein powder—just be sure to use warm water to create a thick, sauce-like texture. Pour this over the whites and fold in a handful of oats. For the center, add a dollop of sugar-free plum preserves (like Smucker's), then top everything off with poppy seeds, a few more oats, and perhaps some sliced almonds if you're feeling indulgent. If you don't have protein powder on hand, simply mix some honey or stevia with vanilla extract into some Greek yogurt instead.

A truly delicious dessert, once again keeping things incredibly simple.

Marinated Tuna Steaks



Grab some tuna steaks—either fresh or just grab a bag of frozen ones from Trader Joe's, maybe around a pound or $18 enough for everyone
. For the marinade: you'll need some lemon juice, olive oil, garlic, parsley, and a splash of white wine
.
Once they're thawed, let those steaks soak in the marinade for about an hour. Honestly, you can do it for less time if you're in a rush, or even skip it entirely if you're feeling spontaneous! Just toss them onto a hot skillet or a preheated grill. And hey, don't be afraid to leave the center a little pink—that's where the flavor is! It only takes a few minutes to cook. 🙂

Corn Fritters



What you'll need:

About 10 ounces of sweet corn (maybe 3 medium cobs, though canned works just fine if you're in a rush)
1/2 cup milk
2 eggs
2 whole wheat strudel sheets (about 4 oz, but honestly, just use flour—all-purpose or whole wheat both work!)
Onion, parsley, salt, pepper

Feel free to tweak the measurements a bit, especially if you’re grabbing a can of corn from the pantry. If you're using fresh corn on the cob, you can easily scrape the kernels off with a knife. Using the canned stuff is definitely the "cleaner" way to go, isn't it? 🙂

Just toss all the ingredients together in a bowl, making sure to tear up those pastry sheets (or stir in your flour) until it's well combined.

Heat up a skillet with a little oil over medium heat. Drop in small spoonfuls—maybe one or two tablespoons at a time—to form little mounds. Fry them until the bottom is nicely browned, then flip them over and give them a little press against the pan. Once both sides are golden and crispy, they're done! Make sure to drain them on some paper towels so they don't end up too greasy. Enjoy!

Tuna and Fresh Cream Cheese Spread

What you'll need:

8 oz of fresh cream cheese (make sure it's the good stuff, not the sour kind)
1 can of tuna
1 teaspoon of mustard (feel free to go heavier if you’re a fan)
a pinch of salt
freshly cracked black pepper
optional extras: chives, basil, thyme, olives, onions, garlic, hot peppers, pickles, olive oil, capers...



Just toss the drained tuna, the cream cheese, and the mustard into a food processor. Blitz it all together, then stir in your spices and whatever extra toppings you're feeling. You can play around with different versions, or even just leave it plain. If you're someone who actually likes having some texture and bits of tuna in there, skip the food processor and just mix everything by hand with a fork instead.

I usually serve this with a crusty white bread, but honestly, I'd highly recommend oat, seed, and nut bread along with some >seed crackers for a better vibe.

Carob Drink

To make one mug of this goodness, you'll need:

8 oz of milk (I usually go with dairy, but coconut or almond milk works just fine too)
1-2 tablespoons of carob powder
honey, sugar, or a pinch of stevia
your choice of spice - cinnamon, ginger, vanilla, nutmeg, or even some Tabasco if you're feeling wild

Pour your milk into a small saucepan over low heat. Once it starts warming up, stir in your honey or stevia. I personally love using eco honey forest because that unique flavor profile really makes the carob pop.



Keep whisking it, and once the sweetener has dissolved, go ahead and add the carob. Personally, I'm a fan of a bolder flavor, so I always lean toward the full 2 tablespoons. Throw in some cinnamon, ginger, and a touch of vanilla. If you want to get fancy, top it off with some whipped cream or a bit of milk foam.

Raw Carob and Pear Tart



Here’s what you’ll need:

For the crust:

4.5 oz almonds
3.5 oz finely ground rolled oats
A pinch of cinnamon
A few orange zest bits
1 tbsp honey
2-3 tbsp coconut oil

For the filling:

4.5 oz carob powder
7-8 prunes soaked in brandy
2-3 tbsp honey
3 pears
Cocoa powder, if you're feeling it

Pulse the almonds, oats, and orange zest in your processor. Toss in the cinnamon, then drizzle in the honey and coconut oil. Mix it all up really well—if it feels too dry, just add a tiny bit more oil or even some plain water. Just be careful not to overdo it; you don't want a mushy mess. Press the mixture into a 9-inch tart pan.



If you want to get fancy, you can give the crust a quick bake at 350°F for about 5-8 minutes, just to get it slightly golden.

Grab your blender or food processor. Peel and chop the pears, then toss them in. Add the brandy-soaked prunes, carob, and honey. Sprinkle in some cinnamon and cloves. If you want a thicker consistency, feel free to throw in a little cocoa powder.



Spread that creamy goodness over your crust, top it off with some chopped almonds, and let it chill in the fridge overnight.

Honestly, even the carob cream alone is pretty amazing—you could just serve it in a glass as a standalone dessert.

Baked Oatmeal

Makes two servings:

3.5 oz quick oats (I personally love using Alnatura Feinblatt)
1.75 oz raisins or dried cranberries
0.7 oz brown sugar (muscovado is best!)
0.5 oz chopped almonds
One whole egg
0.7 oz butter
3/4 cup milk—could be dairy, almond, coconut... I usually go with unsweetened almond milk (just a heads up, this measurement is based on a standard US cup, so please don't try measuring this out with one of those massive protein shakers you get at Dick's Sporting Goods! 😁 )
1/3 cup applesauce (I use this one)

Just toss all your dry ingredients together in a bowl, then stir in your melted butter, milk, egg, and applesauce. Super easy!
Pour the mix into a baking dish and pop it in the oven at 350°F for about 20-25 minutes.



Feel free to top it with whatever fruit you're feeling, a little splash of milk, or maybe a sprinkle of cinnamon or cocoa powder if you want to get fancy!

Per serving:

390 calories
55g Carbs
9g Fat
12g Protein

PROTEIN BREAD

- 1.1 lbs low-fat cottage cheese
- half a cup ground flaxseed
- half a cup ground sesame seeds
- 3 eggs
- half a cup oat bran

- bake for 30-40 mins at 350°F

Oatmeal Cookies with Carob, Almonds, and Cranberries



Here’s what you’ll need:

3.5 oz quick oats
1.75 oz rolled oats
1.75 oz carob flour
1.75 oz almonds
1.75 oz dried cranberries
1.75 oz brown sugar (feel free to swap this for stevia or whatever sweetener you prefer)
2 eggs
2.5 oz butter
1.5 tsp baking powder
Your choice of spices (vanilla, cloves, ginger, cinnamon, etc.)

First, mix the quick and rolled oats together. If you want a slightly crunchier cookie, set aside a handful of the oats and grind them into a coarse flour—but honestly, don't sweat it if you don't; I usually just leave them whole. Add in the carob, baking powder, chopped almonds, and those dried cranberries. Beat the sugar and eggs together briefly before pouring that mixture into the dry ingredients. Use a spatula to stir everything together, then fold in your spices and the softened butter.



Grab an ice cream scoop and drop little mounds onto a baking sheet lined with parchment paper. Give them a light press with your hand or a spoon to flatten them out a bit. Pop them in the oven at 350°F for about 15 minutes.

Carob and Avocado Mousse



Here’s what you’ll need:

1 ripe avocado
3-4 tablespoons carob powder
1 big tablespoon of honey, agave, or maple syrup (or just use stevia if you're feeling healthy)
2 tablespoons almond milk (but honestly, any milk works fine)
your choice of spices or extracts



First, slice open the avocado, toss the pit, and scoop out all that good stuff. Throw the avocado and whatever sweetener you picked into a blender and give it a quick whirl. Then, stir in the sifted carob and the almond milk. If you want to get fancy, feel free to toss in some vanilla, orange zest, ginger, or cinnamon—or even a tiny splash of your favorite liqueur if you're in the mood.



Top it however you like, let it chill in the fridge, and then dig in. And hey, if you'd actually prefer a chocolate version , just swap out the carob for some high-quality cocoa powder instead.

Healthy protein "ice cream"

- A handful of frozen raspberries (Trader Joe's)
- 1 frozen banana
- 2 scoops of fat-free cottage cheese
- A scoop of protein powder (whatever flavor you like)
- A splash of water
Just toss everything in the blender and you're done 🙂

Buckwheat Sprouts

What you'll need:

100g raw, green buckwheat
cheesecloth
a strainer or any shallow bowl
water

First, give the buckwheat a good rinse, soak it in water, and let it swell for about half an hour. Don't overdo the soaking; buckwheat tends to sprout pretty fast, and if you leave it too long, you might end up dealing with mold instead of sprouts.

Once it's done soaking, rinse everything again and spread the grains out on some cheesecloth. You can stretch the cloth over a bowl so the excess water drips down, or just toss it into a strainer—whatever works for your kitchen setup.
Keep the buckwheat at room temperature, but try to keep it out of direct sunlight.



Every few hours, just give the buckwheat a light misting with water or dampen the whole cloth and give the grains a little shake to keep things even. After about two days, you'll see those little sprouts popping up, and they'll be ready to eat. If you want them to turn a nice shade of green, just move them into some sunlight.
You can keep your sprouts in a glass jar in the fridge for up to two weeks.

JUST A HEADS UP! Some people have allergies to fagopyrin, which is found in the outer hull of unrefined buckwheat, so definitely be careful if you're sensitive when eating these sprouts.

Raspberry and Banana Smoothie with Homemade Buckwheat Flakes

What you'll need:

1 banana
3.5 oz raspberries
scant 1/2 cup regular or plant-based milk
4-5 tbsp buckwheat flakes
stevia or whatever sweetener you prefer

Slice up the banana, toss in the raspberries, and give them a quick whirl with an immersion blender or a mini blender. Pour in your almond milk, throw in those buckwheat flakes, and blend it all together. If you're feeling fancy, top it off with a few extra berries and some flakes for texture.



If you can't track down buckwheat flakes, don't sweat it—just use some cooked buckwheat porridge or swap them out for whatever oats or grains you have on hand, like rolled oats, barley, or rye.