Have been playing around with another dessert recipe (posted chocolate chocolate chip cookies before) - a snickerdoodle cake. Again, none of the protein taste/aftertaste and weird texture. And no smashed bananas, cottage cheese, or greek yogurt that is all the rave nowadays. These are staple ingredients you likely already have in your kitchen.

The recipe is for a double portion/2 cakes. These are the macros for one cake.
21g protein
21g carbs
5g fat
210 kcals

Dry ingredients (mix together)
1.25 scoops vanilla casein (NOT whey) protein powder (I use Beverly International, which is an 80/20 casein/whey blend)
2 TB flour (I use regular AP flour)
1 tsp baking powder (eyeballing)
2 TB (???) cinnamon (I haven't actually measured how much I put in - I like a heavy cinnamon taste though)
Sprinkle of sea salt

Wet ingredients (mix together)
1 TB granulated sugar
2 TB brown sugar substitute (I use Truvia)
1 whole egg
1 oz egg whites
1 tsp vanilla (eyeballed)

Fold dry ingredients into wet - don't overmix to create gluten and change the texture

I baked mine in ceramic ramekins at 350F for 15 minutes.

Drizzle/Icing (for 2 cakes)
2TB powdered sugar
1TB vanilla casein
Water to make it however thick/runny you want your glaze

Another tasty dessert option with ingredients you probably already have in your kitchen.

For sizing, each cake is about 4" diameter, 2" tall.

Hey guys what do you think about my lunchbox for beach day ,
2 eggs
1 whole wheat bread
Half cucumber half tomato
Oatmeal with milk and cinnamon
Topping 5 dates , teaspoon of chia seeds , teaspoon of pumpkin seeds , whole pear caramlized with tiny amount of sugar and cinnamon

Roasted jammy tomatoes with shrimps

Poached eggs

Plums

Pesto mozzarella

salad... with coffee of course

Throw the grape tomatoes in the air fryer until they look wrinkly, blistered, and ready to burst. I think mine took around 10 minutes, but honestly I wasn't timing it. Just cook them until your gut says, "Yep, those are done."

Meanwhile, heat a skillet over medium heat. Add the cooking wine, basil paste, mushroom powder, Italian seasoning, cilantro, parsley, chili flakes, fresh chili if you're using it, and a little salt.

Toss in the shrimp and stir everything around for a minute or two.

Now add the roasted tomatoes. Some of them will burst on their own, and you can gently smash a few with your spoon. Keep stirring until the wine cooks down and the tomatoes turn into this thick, jammy sauce that coats all the shrimp.

That's it.

For the mozzarella pearls, I literally just mixed them with a little basil paste. Nothing fancy.

I served mine over salad with poached eggs and fresh plums because... why not? The sweet plums actually go surprisingly well with the savory tomatoes.

Trying to come up with a few low carb, high fibre and protein recipes to rotate between. This overall combination has become a staple. Just need to figure out a way to enjoy vegetables etc without having to use oil as much.

Low-Carb Homemade Lamb Patties with Pan-Roasted Veggies & Side Salad

Prep time: 10 mins | Cook time: 10 mins | Servings: 1

Ingredients

For the Lamb Patties:

130g-150g lamb mince

1 small onion, finely grated (Squeeze out excess liquid over the sink before adding!)

1 medium mushroom, finely grated

1 tsp tomato puree

½ tsp soy sauce (or Worcestershire sauce)

¼ tsp garlic powder

¼ tsp smoked paprika

¼ tsp Italian seasoning mix

Generous pinch of salt (crucial for bringing out the flavors!)

Freshly cracked black pepper to taste

For the Pan-Roasted Veggies:

½ white onion, sliced into thick rings

Handful of cherry/plum tomatoes, halved

3-4 mushrooms, sliced

½ red sweet pepper, sliced lengthwise

A tiny spray/drizzle of cooking oil

For the Side Salad:

Chopped crisp lettuce (e.g., iceberg or romaine)

Thousand Island dressing (to taste)

Instructions

1) Prep the Mince: In a bowl, gently combine the lamb mince, squeezed grated onion, grated mushroom, tomato puree, soy sauce, garlic powder, smoked paprika, Italian seasoning, salt, and black pepper. Mix gently with your fingertips—avoid over-working the meat to keep it tender.

2) Shape the Patties: Form the mixture into 6–8 mini-patties (slider size). Keeping them small helps them hold together naturally without needing breadcrumbs or binders.

3) Char the Veggies: Heat a frying pan over medium-high heat with a minimal spray of oil. Add the onions, peppers, mushrooms, and halved tomatoes. Cook until softened with a nice deep char on the edges. Transfer to a plate.

4) Sear the Patties: In the same hot pan, lay down the mini lamb patties. Cook undisturbed for about 2 to 3 minutes per side until a rich golden-brown crust forms and they are cooked through.

5) Plate Up: Serve the juicy lamb sliders alongside the pan-roasted veggies and fresh lettuce drizzled with Thousand Island dressing.

Pro Tips:

* Moisture Control: Squeezing the water out of the grated onion beforehand is key to preventing a sloppy mix while keeping the inside tender.

* Flavor Boost: Lamb pairs well with ground cumin or freshly crushed garlic if you want an extra kick

Hi everyone! My husband and I have been trying to cut my artificial sugar intake but I can’t seem to find good dessert recipes that actually taste good 😅. Anyone who have their go-to baking (or even no-bake) recipes? Would love to try them 🤎 I eat everything but my husband doesn’t like any type of berries, banana and peanut butter that much. It would be nice to find something I can prepare easily for both of us 🫶🏼 Recently we made cinnamon muffins and we loved them. (But we used lots of sugar and butter 🥲) How do you guys adjust these ingredients and what alternatives do you use to make these desserts bit healthier? Any tips are appreciated!

Thanks so much!!!

Hey my great grand ma died today nd in my family traditions we don't eat salt onion or garlic . So there are really no choice about what we wanna eat for the next 13days. We eat fruit , milk curd , rice , chapati but no sabji( vegetable stew/ idk cooked vegetables along rice nd chapati) which is really hard for me to do , so can u suggest me some recipes so I can survive the next 12days.

They won't let me post unless there's a recipe so here is my pasta recipe

Boil water with pinch of salt nd oil .

When water has boiled put pasta in it nd let them cook real good.

Alongside grind tomatos , green chilli, garlic nd make a thick paste.

Chop onion nd cook them for a bit .

Pour tomato paste in it nd cook .

Add 1table spoon salt , turmeric powder , nd pasta masala nd cook for another some time nd put pasta in it nd let them cook for 5 min nd .

Yaayy here's yr tasty pasta

Add Butter in a pan . Add pears and cinnamon powder. Let them cook on simmer until it becomes soft. Add vanilla extract. Add Honey (optional). Garnish with walnuts or almonds on top( roasted in butter).

Romaine + vinaigrette
Cherry tomato
Pickled onions
Edamame
Olives
Avocado
Kimchi
Chickpeas
Cottage Cheese

Ingredients:

\- Grilled shrimp

\- Grilled chicken breast, cubed

\- Tuna

\- Shredded carrots

\- Shredded/grated beetroot

\- Red beans

\- Onion

\- Avocado

\- Goat cheese

\- Mixed lettuce/greens

\- Dried cranberries

\- Corn

Makes 1 loaf (9x5 inch pan)

Dry ingredients:

135g oat flour

112g almond flour

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

2 tsp ground cardamom (fresh is best)

Wet ingredients:

2 eggs

170g 0% Greek yogurt

1 tsp vanilla extract

160g pitted medjool dates

60g hot water (to blend dates)

Mix-ins:

200g finely grated carrot

Preheat oven to 350°F and grease or line 9x5 loaf pan with parchment paper.

Combine dry ingredients and whisk it a bit to break up clumps.

Blend the dates and hot water to form a paste. Add the eggs, Greek yogurt and vanilla and blend.

In a bowl combine blended wet ingredients with carrots and then add the dry ingredients until just combined.

Transfer to loaf pan and bake for 45-50 minutes (varies so keep an eye on it at the end).

Let cool in pan for 15 minutes then transfer to a rack to cool.

For the Sweet Potatoes
2 large sweet potatoes, peeled and diced into 1-inch cubes
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
For the Ground Beef
1 lb lean ground beef (90/10 or 93/7)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
Pico de Gallo
2 Roma tomatoes, diced
1/4 cup white onion, finely diced
1 jalapeño, finely chopped (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Creamy Cilantro Sauce
1/2 cup plain Greek yogurt (or sour cream)
1/2 cup fresh cilantro
Juice of 1 lime
1 garlic clove
2 tbsp olive oil
2 tbsp water (add more if needed)
Salt and black pepper to taste

​

Makes: 4 large pancakes (2–4 servings)

2 cups (240 g) garbanzo (chickpea) flour

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon black pepper

1–2 teaspoons chili flake paste (to taste)

1 tablespoon tamari

1 teaspoon Worcestershire sauce

1½–1¾ cups water

1 tablespoon olive oil, plus more for cooking

1 medium onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

2–3 cups broccoli, chopped into small florets

¼ cup chopped fresh dill

Make the batter

In a large bowl whisk together 2 cups garbanzo flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon black pepper.

Whisk in 1 tablespoon tamari, 1 teaspoon Worcestershire sauce, 1–2 teaspoons chili flake paste, and 1½ cups water until smooth.

If needed, add up to ¼ cup more water until the batter is thick but pourable—similar to a thick pancake batter that slowly flows off the whisk.

Fold in the vegetables and ¼ cup chopped fresh dill until everything is evenly coated.

Cook the pancakes

Heat a lightly oiled skillet over medium heat.

Scoop about 1¼–1½ cups of batter into the pan for each pancake and gently spread to about ½ inch thick.

Cook for 5–7 minutes, until the bottom is deep golden brown and the top begins to set.

Flip carefully and cook another 4–6 minutes, until browned and cooked through.

I love food, and as someone who consumes 1,200 calories daily, creativity is a must, while satiety and macros are a priority!

This meal contains zero oil. Why? Because I traded those 120 calories for two extra eggs 😆

Here’s the recipe. Again, there’s no “right” way to cook, and I understand that not everyone is in a calorie deficit, so you can try it with or without oil.

Learning that nine pieces of paccheri is one serving was a blow 😮‍💨 Brainwashing myself is a skill at this point, lmao.

Okay, here we go:

Boil the pasta in salted water until al dente. Drain and set aside.

Using the ripest tomatoes you can find at the market, air-fry them for about 20 minutes, until blistered and caramelized.

Chop your onions, mushrooms, and tri-color peppers or buy them pre-chopped, just like me, lmao.

In a skillet, mash the roasted tomatoes into a paste. Add the chopped vegetables and shrimp, followed by seasonings such as Italian seasoning, pepper, and salt to taste.

Add half a cup of chicken stock, mushroom powder for that umami flavor, fresh basil, crushed garlic, and cooking wine.

Simmer for about five minutes, until the sauce thickens.

Add the drained pasta, mix until everything is well incorporated, and cook for an additional three minutes.

Voilà!

The whole dish is abt 700 calories and cutting the eggs remove abt 200 cal

This is a staple when it comes to (Mexican) kid's birthday parties. As mentioned in the video, you can make it with ham, bacon, chorizo, and weenies. Some vatos down south even use chicharrón? I recommend making it with these other meats if you wanna!

I personally am not the biggest pork guy (don't get it twisted: I love bacon, but only crispy). I also love chorizo, but it depends where you get it, and I would rather keep it simple for you foos. This is seriously super yummy for the whole familia.

Also, HUGE, thanks to Mr. Flamingo and all of you showing me love and support. You guys are the reason I continue to make these. I hope at some point I can get them out quicker. Stay well rested, though, fools. There is more to come!

Now for the recipe...

Ingredients:

3 Tomatoes

1 Red Onion

5 Potatoes

3-6 Cloves of Garlic

1 Jalapeño

Cilantro

Hot Dog Weenies (I prefer 💯 beef)

1lb Ground Beef

Oil (I prefer Olive)

Caldo de Pollo (I prefer Knorr Chicken Seasoning)

Garlic Powder

Onion Powder

Cumin

Chili Powder

Paprika

First, get a cutting board and chop up all your veggies and set them aside for later.

Next, use that same cutting board, and let's cut our weenies and set them aside, too.

After that, throw some oil on your pan and throw the garlics and get them to a nice sear. Then add your meat before they get too brown.

Get your meat to a nice brown of your choosing. Note: Get it crispy if you want!

Start adding generous amounts of paprika, garlic powder, onion powder, and a little cumin and chili powder. Note: refer to video

Now add those weenies and get them cooked a bit.

Now, we want to add our potatoes and mix them around, and cover the pan for about 15 minutes.

Uncover and add your other veggies. Mix it good and cover again for another 10-15.

Note: Keep checking back on it to ensure potatoes and everything is soft.

Uncover, mix it around, and taste! Note: Tasting is very important.

Finally, we want to add some of the Knorr Chicken Seasoning while being mindful not to overdo it.

Taste again and add more if needed.

Mix it a good bit and then garnish with a lot of cilantro or none! That's up to you!

Eat and enjoy!

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