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Avocado Toast with Everything Bagel Seasoning
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⏱ 5 min
👤 1
🧺 Ingredients
- 2 thick slices sourdough or whole grain bread
- 1 large ripe avocado (about 150g)
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- 1½ tsp everything bagel seasoning
- ¼ tsp red pepper flakes (optional)
- 1 tsp extra virgin olive oil for drizzling
👨🍳 Instructions
- Toast the bread slices in a toaster or under the broiler until deep golden brown and crisp — 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 — 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 ½ tsp olive oil over each slice.
- Sprinkle ¾ tsp everything bagel seasoning evenly over each slice.
- Add red pepper flakes if using. Serve immediately while the toast is still warm and crisp.
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Greek Yogurt Parfait with Berries and Granola
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⏱ 8 min
👤 1
🧺 Ingredients
- 200g (¾ cup) full-fat Greek yogurt
- 100g (¾ cup) mixed fresh berries (strawberries, blueberries, raspberries)
- 40g (½ cup) granola (store-bought or homemade)
- 1½ tbsp raw honey
- 1 tsp chia seeds
- ¼ tsp pure vanilla extract
- Pinch of ground cinnamon
👨🍳 Instructions
- 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.
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Classic Hummus with Veggie Dippers
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⏱ 15 min
👤 4
🧺 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
- ½ tsp fine salt
- ½ tsp ground cumin
- 2 tbsp cold water or reserved chickpea liquid
- ¼ tsp smoked paprika for garnish
- 2 large carrots, peeled and cut into sticks
- 2 celery stalks, cut into sticks
- ½ cucumber, cut into rounds or sticks
- 1 red bell pepper, cut into strips
👨🍳 Instructions
- Reserve 3 tbsp of the liquid from the can of chickpeas (aquafaba) — 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.
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Apple Slices with Cinnamon Almond Butter
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⏱ 5 min
👤 2
🧺 Ingredients
- 2 medium crisp apples (Honeycrisp or Fuji work best)
- 4 tbsp natural almond butter (no added sugar)
- 1 tsp raw honey
- ½ tsp ground cinnamon
- ⅛ tsp ground cardamom (optional)
- 1 tbsp lemon juice to prevent browning
- 2 tbsp granola for crunch (optional)
- Pinch of flaky sea salt
👨🍳 Instructions
- Core the apples and slice into ¼ 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.
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No-Bake Energy Balls with Oats and Chocolate
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⏱ 20 min + 30 min chill
👤 18 balls
🧺 Ingredients
- 180g (2 cups) rolled oats (not instant)
- 130g (½ cup) natural peanut butter or almond butter
- 80ml (⅓ cup) raw honey or maple syrup
- 90g (½ cup) mini chocolate chips or chopped dark chocolate
- 2 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- Pinch of fine salt
👨🍳 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 — 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 — 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.
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Cucumber Rounds with Herbed Cream Cheese
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⏱ 12 min
👤 4
🧺 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 ½ lemon)
- 1 tsp fresh lemon juice
- 1 small garlic clove, minced to a paste
- ¼ tsp fine salt
- ¼ tsp black pepper
- Smoked paprika for garnish
- Extra fresh dill sprigs for garnish
👨🍳 Instructions
- Score the cucumber lengthways with a fork to create a decorative ridged edge — run the tines firmly down the length of the cucumber 6-8 times, rotating as you go.
- Slice the cucumbers into ½ 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.
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Homemade Trail Mix with Nuts and Dried Fruit
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⏱ 5 min
👤 8
🧺 Ingredients
- 80g (½ cup) raw almonds
- 80g (½ cup) raw cashews
- 60g (½ cup) walnut halves
- 40g (¼ cup) dried cranberries (no sugar added if possible)
- 40g (¼ cup) golden raisins
- 60g (¼ cup) dark chocolate chips (70% cocoa or higher)
- 40g (¼ cup) pumpkin seeds (pepitas)
- 30g (¼ cup) sunflower seeds
- ½ tsp flaky sea salt
- ¼ tsp ground cinnamon
👨🍳 Instructions
- For toasted nuts (highly recommended): Preheat oven to 175°C (350°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 — 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 — 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 ¼ cup per serving). Keeps at room temperature for 2 weeks.
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Caprese Skewers with Balsamic Glaze
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⏱ 15 min
👤 4
🧺 Ingredients
- 250g (1 pint) cherry tomatoes, mixed colors if possible
- 250g (8 oz) fresh mozzarella balls (ciliegine — the small ones)
- 30 large fresh basil leaves
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic glaze (store-bought or reduced balsamic vinegar)
- ½ tsp flaky sea salt
- ¼ tsp freshly cracked black pepper
- 20 small wooden skewers or toothpicks
👨🍳 Instructions
- If making your own balsamic glaze: pour ½ 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 ¾ 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.
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Rice Cakes with Smashed Avocado and Smoked Salmon
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⏱ 8 min
👤 2
🧺 Ingredients
- 4 plain rice cakes (lightly salted)
- 1 large ripe avocado (about 150g flesh)
- 1 tbsp fresh lemon juice
- ¼ tsp fine salt
- ⅛ 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
- ½ tsp everything bagel seasoning
👨🍳 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 — not completely smooth.
- Spread a thin layer of cream cheese (about ½ 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.
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Edamame with Chili and Sesame
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⏱ 8 min
👤 2
🧺 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
- ½ tsp toasted sesame seeds
- 1 tsp flaky sea salt for sprinkling
- 1 green onion, thinly sliced
- ½ tsp garlic powder
👨🍳 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 — 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.