Simple, wholesome food for every mood.
44 recipes
Oven-crisped marinated tofu, sautéed mushroom and red pepper, raw carrot and cucumber, and rice vermicelli — tied together with a sweet-sour-spicy sauce in a Vietnamese-style noodle bowl.
A hazelnut-cocoa sponge, a crisp praline base, and three separate mousse layers — dark, milk and white chocolate. It takes patience, but the result looks and tastes like it came from a real pastry shop.
A creamy base of cooked lentils, yogurt and egg meets gluten-free flour and a parsley-feta filling — a lighter, oil-free take on poğaça, the Turkish savory bun. High in protein and genuinely easy to make.
Red lentil and carrot soup thickened with a touch of toasted flour — a comforting, traditional Turkish soup made with just a handful of ingredients, exactly as silky as you like it.
Green beans slow-cooked with red onion, carrot and tomato in a light hand of olive oil — a classic Turkish 'zeytinyağlı' dish, traditionally served warm or at room temperature with rice or bread.
Roasted eggplant, a quick tomato sauce, and toasted rice all come together in one pot. Not a classic Italian risotto, but made the same way — and genuinely easy.
No dough to roll out — a tortilla topped with a tangy tomato-mint sauce, melted gouda, and chorizo, corn and sweet red pepper. Ready in minutes in a pizza oven or a regular one.
A bundt cake studded with blueberries and chocolate chips throughout, lightly crisp on the outside and soft within. Simple to put together, but it looks like it took real effort.
Al dente pasta tossed with seared chicken in a rich, pesto-swirled cream sauce. Ready in 30 minutes — tastes like a restaurant dish, comes together like a weeknight one.
Little balls of cooked red lentil stand in for dumplings, topped with garlicky yogurt and a hot mint-and-chili oil. A high-protein, fiber-rich, dough-free take on manti, the classic Turkish dumpling dish.
Quickly seared shrimp meet a simple homemade tomato sauce, finished under the broiler with melted feta. Ready in 20 minutes, a high-protein weeknight main.
Soft potato gnocchi made from scratch with just a handful of ingredients, tossed in a simple homemade tomato sauce.
Oven-roasted salmon fillet over a creamy curry-and-nutmeg butternut squash puree — a light, satisfying plate finished with plenty of lemon.
Caramelized and burnished on top, wobbly and creamy in the middle — a crustless San Sebastian cheesecake that never cracks or sinks.
The classic onion-free menemen, made with plenty of ripe tomato, green pepper and eggs. The secret is cooking down the tomato well and keeping the eggs soft and creamy.
A homemade seeded loaf with chia, flaxseed and pumpkin seeds — crisp crust, soft inside. A simple yeasted dough that's lovely with feta and olive oil.
Oven-roasted eggplant, zucchini and potato alongside quinoa and a creamy mackerel salad with fromage blanc, mustard and cucumber. A balanced, filling, high-protein complete plate.
Baked falafel made from soaked chickpeas, crisp on the outside and tender inside — wrapped up with a lemony yogurt-tahini sauce and fresh vegetables.
Soy protein chunks simmered in a creamy coconut curry sauce, matched perfectly with peas. Fully vegetarian, high in protein, and ready in under 30 minutes.
Lamb's lettuce and cucumber tossed with pan-crisped Cajun chickpeas and a creamy garlic-yogurt dressing, cacık-style. Quick, light and full of flavour.
A creamy, satisfying dal made with red lentils, coconut milk and warm curry spices. One pot, ready in 30 minutes.
Zucchini, carrot, mushroom, spring onion and fresh mint rolled in rice paper and baked instead of fried, for a crisp result with none of the deep-frying. Served with a light Vietnamese-style dipping sauce.
Sweetened with dates instead of sugar, and made without any added oil or butter — a light cocoa cake that's almost impossibly airy.
Cooked quinoa, grated zucchini and flaxseed come together in these light, satisfying baked veggie patties. Simple ingredients, easy to make.
Fudgy brownie and crisp cookie dough nestled side by side in one tin — a scoop of each, baked together so you get both in every bite. Looks impressive, but the steps are surprisingly simple.
Another recipe from my dear friend @healthyeasytasty.kitchen — no pastry needed: whole-wheat tortillas form the crust, topped with spinach, eggs and feta. Light but filling, in the oven in 10 minutes.
My boyfriend and I are serious cookie people — and after a lot of testing, this is the one. Thick bakery-style cookies with toasted almonds, hazelnuts and milk chocolate chips. Crispy on the outside, impossibly gooey in the centre. Everyone who's tried them has asked for the recipe.
The first dish we ever made together — my boyfriend and I, shoulder to shoulder, building a lasagna for twelve. I never would have tackled a recipe this big on my own. Layers of roasted courgette, aubergine, pepper and mushroom in a rich tomato sauce, creamy béchamel and three cheeses.
A recipe from my best friend @healthyeasytasty.kitchen that I loved so much I made it twice in one week. No-bake bites with Greek yogurt, peanut butter and oat flour — 16g of protein per serving, ready in 2 minutes.
Fresh Vietnamese-style rice paper rolls filled with creamy avocado, sweet mango, crisp vegetables and loads of fresh mint. Served with a zingy lime dipping sauce.
A vibrant, 5-ingredient basil pesto blended in 10 minutes. Use it on pizza, pasta, sandwiches or roasted vegetables — it transforms everything.
A golden, thin-crust pizza made with T80 flour, spiced tomato sauce, lightly sautéed zucchini, eggplant and mushrooms, mozzarella, feta and homemade pesto. Ready in 40 minutes.
Crispy baked tofu marinated in a honey, salt and lemon trio that builds deep umami without soy sauce. Low-fat, high-protein, perfect over rice or in a bowl.
One of the most refreshing things you can make in summer. Thin ribbons of zucchini and cucumber dressed in a honey-mustard vinaigrette and left to soften for half an hour. Light, fresh, and almost no effort.
A hearty, smoky one-pan chili packed with kidney beans, chickpeas, butternut squash and corn. Completely plant-based and genuinely satisfying.
A crisp olive oil pastry base with a light strained yogurt and egg filling, loaded with courgette, broccoli and cauliflower. Low-fat, satisfying, and genuinely easy.
A whole strawberry hidden inside a warm cinnamon-vanilla-ginger red bean paste, wrapped in soft, chewy mochi. Three months of tweaking to finally get it right.
Protein-packed, oven-baked lentil patties with courgette, fresh herbs and a touch of spice. Minimal oil, maximum flavour.
Creamy, refreshing and under 200 calories. Inspired by the yoghurt smoothies I had almost every day in South Korea — this is my lighter, everyday version.
A light, summery salad with juicy peaches, peppery rocket, tender lamb's lettuce and creamy feta, dressed in a tangy yoghurt and wholegrain mustard dressing.
A zesty, protein-rich bowl bursting with fresh herbs and roasted chickpeas. Ready in 20 minutes and endlessly customisable.
A warming, anti-inflammatory soup with coconut milk, ginger and a squeeze of lime. Your immune system will thank you.
Soft, thin whole-wheat wraps made with just 5 ingredients. Lower in calories than shop-bought and ready in 25 minutes.
Smoky roasted vegetables, hummus and a punchy yoghurt sauce tucked into warm whole-wheat wraps. Perfect for lunch or a light dinner.
