Toast the bread slices in a toaster or under the broiler until deep golden brown and crisp β about 2-3 minutes per side under the broiler.
While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a small bowl.
Add the lemon juice, salt, and black pepper to the avocado. Mash with a fork to your preferred texture β some people like it smooth, others prefer a chunkier mash. Taste and adjust seasoning.
Spread the avocado mixture generously onto each slice of toast, going right to the edges.
Drizzle Β½ tsp olive oil over each slice.
Sprinkle ΒΎ tsp everything bagel seasoning evenly over each slice.
Add red pepper flakes if using. Serve immediately while the toast is still warm and crisp.
If using strawberries, hull and slice them into quarters. Leave blueberries and raspberries whole.
In a small bowl, stir the vanilla extract into the Greek yogurt until combined.
In a tall glass or wide bowl, add half the yogurt as the first layer (about 100g).
Add half the berries on top of the yogurt layer.
Sprinkle half the granola (20g) over the berries.
Repeat the layers: remaining yogurt, then remaining berries.
Top with the remaining granola, drizzle the honey evenly over everything.
Sprinkle chia seeds and a pinch of cinnamon over the top. Serve immediately so the granola stays crunchy.
π₯Classic Hummus with Veggie Dippers
β± 15 minπ€ 4
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π§Ί Ingredients
1 can (400g / 15 oz) chickpeas, drained and rinsed (reserve 3 tbsp liquid)
3 tbsp tahini (well-stirred)
3 tbsp extra virgin olive oil, plus extra for serving
2 tbsp fresh lemon juice (about 1 lemon)
2 small garlic cloves, minced
Β½ tsp fine salt
Β½ tsp ground cumin
2 tbsp cold water or reserved chickpea liquid
ΒΌ tsp smoked paprika for garnish
2 large carrots, peeled and cut into sticks
2 celery stalks, cut into sticks
Β½ cucumber, cut into rounds or sticks
1 red bell pepper, cut into strips
π¨βπ³ Instructions
Reserve 3 tbsp of the liquid from the can of chickpeas (aquafaba) β this makes the hummus creamier. Drain and rinse the remaining chickpeas.
For extra smooth hummus, peel the chickpeas: pinch each chickpea between your fingers and the skin slips off. This takes 5 minutes but makes a huge difference.
Place the chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin in a food processor.
Process for 1 minute, then scrape down the sides. Add the cold water or aquafaba one tablespoon at a time and continue processing for another 2-3 minutes until very smooth and creamy.
Taste and adjust: more lemon for tang, more salt, or more tahini for nuttiness. If too thick, add another tablespoon of water.
Transfer to a wide serving bowl. Use the back of a spoon to create a swirl on the surface.
Drizzle generously with olive oil, sprinkle smoked paprika over the top.
Arrange the cut vegetables around the hummus and serve.
π₯Apple Slices with Cinnamon Almond Butter
β± 5 minπ€ 2
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π§Ί Ingredients
2 medium crisp apples (Honeycrisp or Fuji work best)
4 tbsp natural almond butter (no added sugar)
1 tsp raw honey
Β½ tsp ground cinnamon
β tsp ground cardamom (optional)
1 tbsp lemon juice to prevent browning
2 tbsp granola for crunch (optional)
Pinch of flaky sea salt
π¨βπ³ Instructions
Core the apples and slice into ΒΌ inch thick rounds or wedges. Immediately toss with lemon juice to prevent browning.
If the almond butter is very thick, warm it slightly: place the jar (lid off) in the microwave for 15-20 seconds, or stand the jar in warm water for a minute.
In a small bowl, mix the almond butter with cinnamon, cardamom (if using), and a pinch of sea salt.
Arrange apple slices on a plate in a fan or overlapping pattern.
Drizzle the cinnamon almond butter over the slices, or serve it on the side for dipping.
Drizzle honey over the apple slices.
Sprinkle with granola if using, and an extra pinch of cinnamon. Serve immediately.
π₯No-Bake Energy Balls with Oats and Chocolate
β± 20 min + 30 min chillπ€ 18 balls
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π§Ί Ingredients
180g (2 cups) rolled oats (not instant)
130g (Β½ cup) natural peanut butter or almond butter
80ml (β cup) raw honey or maple syrup
90g (Β½ cup) mini chocolate chips or chopped dark chocolate
2 tbsp ground flaxseed
1 tbsp chia seeds
1 tsp pure vanilla extract
Β½ tsp ground cinnamon
Pinch of fine salt
π¨βπ³ Instructions
Line a large baking sheet or tray with parchment paper and set aside.
In a large mixing bowl, combine the oats, ground flaxseed, chia seeds, cinnamon, and salt. Stir together.
Add the peanut butter, honey, and vanilla extract to the dry ingredients. Stir vigorously with a wooden spoon or spatula until everything is evenly combined β the mixture should hold together when pressed.
Fold in the chocolate chips. If the mixture seems too dry, add 1 more tbsp of honey. If too wet, add 2 tbsp more oats.
Cover the bowl with plastic wrap and refrigerate for 30 minutes β this makes rolling much easier.
Using a tablespoon measure, scoop out portions and roll firmly between your palms into 1-inch balls. Apply good pressure so they hold together.
Place on the prepared baking sheet. Refrigerate for another 15 minutes to firm up.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
π₯Cucumber Rounds with Herbed Cream Cheese
β± 12 minπ€ 4
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π§Ί Ingredients
2 large English cucumbers
225g (8 oz) full-fat cream cheese, softened to room temperature
2 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp lemon zest (from about Β½ lemon)
1 tsp fresh lemon juice
1 small garlic clove, minced to a paste
ΒΌ tsp fine salt
ΒΌ tsp black pepper
Smoked paprika for garnish
Extra fresh dill sprigs for garnish
π¨βπ³ Instructions
Score the cucumber lengthways with a fork to create a decorative ridged edge β run the tines firmly down the length of the cucumber 6-8 times, rotating as you go.
Slice the cucumbers into Β½ inch thick rounds (about 1.3 cm). You should get around 30-32 rounds. Pat them dry with a paper towel.
In a medium bowl, beat the softened cream cheese with a fork or hand mixer until smooth and fluffy, about 1 minute.
Add the chopped dill, chives, lemon zest, lemon juice, garlic paste, salt, and pepper. Beat again until evenly combined. Taste and adjust seasoning.
Transfer the cream cheese mixture to a piping bag fitted with a star tip, or use a zip-lock bag with the corner snipped off.
Pipe a generous mound of cream cheese onto each cucumber round.
Dust lightly with smoked paprika and place a small sprig of fresh dill on top of each.
Arrange on a platter and refrigerate for up to 2 hours before serving.
π₯Homemade Trail Mix with Nuts and Dried Fruit
β± 5 minπ€ 8
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π§Ί Ingredients
80g (Β½ cup) raw almonds
80g (Β½ cup) raw cashews
60g (Β½ cup) walnut halves
40g (ΒΌ cup) dried cranberries (no sugar added if possible)
40g (ΒΌ cup) golden raisins
60g (ΒΌ cup) dark chocolate chips (70% cocoa or higher)
40g (ΒΌ cup) pumpkin seeds (pepitas)
30g (ΒΌ cup) sunflower seeds
Β½ tsp flaky sea salt
ΒΌ tsp ground cinnamon
π¨βπ³ Instructions
For toasted nuts (highly recommended): Preheat oven to 175Β°C (350Β°F). Spread almonds, cashews, and walnuts on a dry baking sheet. Toast for 8-10 minutes, shaking halfway, until fragrant and lightly golden. Allow to cool completely before mixing β at least 15 minutes.
Once nuts are completely cool, combine them in a large bowl with the pumpkin seeds and sunflower seeds.
Add the dried cranberries and golden raisins. Toss to combine.
Add the chocolate chips β make sure the nuts are fully cooled or the chips will melt.
Sprinkle the sea salt and cinnamon over everything and toss well to distribute evenly.
Taste and adjust: add more salt, more chocolate, or more fruit as you prefer.
Store in an airtight container or portion into individual zip-lock bags (about ΒΌ cup per serving). Keeps at room temperature for 2 weeks.
π₯Caprese Skewers with Balsamic Glaze
β± 15 minπ€ 4
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π§Ί Ingredients
250g (1 pint) cherry tomatoes, mixed colors if possible
250g (8 oz) fresh mozzarella balls (ciliegine β the small ones)
30 large fresh basil leaves
3 tbsp extra virgin olive oil
3 tbsp balsamic glaze (store-bought or reduced balsamic vinegar)
Β½ tsp flaky sea salt
ΒΌ tsp freshly cracked black pepper
20 small wooden skewers or toothpicks
π¨βπ³ Instructions
If making your own balsamic glaze: pour Β½ cup balsamic vinegar into a small saucepan over medium heat. Simmer for 10-12 minutes, stirring occasionally, until reduced by half and coats the back of a spoon. Cool completely.
Drain the mozzarella balls and pat dry with paper towel. If using larger fresh mozzarella, cut into ΒΎ inch cubes.
Wash and dry the cherry tomatoes and basil leaves.
To assemble each skewer: thread on one cherry tomato, then fold a basil leaf in half and thread it through, then add one mozzarella ball. Push them close together on the skewer.
Arrange the completed skewers on a serving platter.
Drizzle the olive oil evenly over all the skewers.
Drizzle the balsamic glaze in a zigzag pattern over the platter.
Season with flaky sea salt and freshly cracked black pepper just before serving. Best served within 30 minutes of assembling.
π₯Rice Cakes with Smashed Avocado and Smoked Salmon
β± 8 minπ€ 2
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π§Ί Ingredients
4 plain rice cakes (lightly salted)
1 large ripe avocado (about 150g flesh)
1 tbsp fresh lemon juice
ΒΌ tsp fine salt
β tsp black pepper
100g (3.5 oz) smoked salmon, thinly sliced
2 tbsp cream cheese
1 tbsp capers, drained
1 tbsp red onion, very finely diced
Fresh dill sprigs for garnish
Β½ tsp everything bagel seasoning
π¨βπ³ Instructions
Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
Add lemon juice, salt, and black pepper to the avocado. Mash with a fork, leaving some texture β not completely smooth.
Spread a thin layer of cream cheese (about Β½ tbsp) over each rice cake.
Top the cream cheese with a generous spoonful of the smashed avocado, spreading it almost to the edges.
Drape slices of smoked salmon over the avocado, folding them slightly for presentation.
Scatter a few capers and the finely diced red onion over each rice cake.
Sprinkle everything bagel seasoning over the top.
Garnish with a sprig of fresh dill. Serve immediately as rice cakes can become soft quickly.
π₯Edamame with Chili and Sesame
β± 8 minπ€ 2
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π§Ί Ingredients
300g (2 cups) frozen edamame in pods
1 tsp sesame oil
1 tbsp soy sauce or tamari
1 tsp sriracha or chili garlic sauce
1 tsp rice vinegar
Β½ tsp toasted sesame seeds
1 tsp flaky sea salt for sprinkling
1 green onion, thinly sliced
Β½ tsp garlic powder
π¨βπ³ Instructions
Bring a medium pot of water to a boil. Add 1 tsp salt to the water.
Add the frozen edamame pods to the boiling water. Cook for exactly 4-5 minutes β they should be bright green and tender but still have a slight bite.
Drain well in a colander and shake to remove excess water.
While the edamame is still hot, transfer to a bowl. Drizzle sesame oil over immediately and toss to coat.
In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, and garlic powder.
Pour the sauce over the edamame and toss well to coat every pod.
Transfer to a serving bowl. Sprinkle with sesame seeds, sliced green onion, and a pinch of flaky sea salt.
Serve warm or at room temperature. To eat, squeeze the pods with your teeth to pop the beans into your mouth.