61 Best Dairy Free Recipes - Clean Eating, Smart Living

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Breakfast Skillet

Cast Iron Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [‘6’, ‘6 egg servings’]

This cast iron breakfast skillet is filling, nutritious, and full of flavors. An easy breakfast you can make for the whole family. Gluten-free, dairy-free, Paleo, and Whole30.

Ingredients

6 slices bacon (cut into small pieces)
2 tbsp olive oil
1 white onion (diced)
2 red bell pepper (diced)
2 large (sweet potatoes (peeled and diced into 1/2-inch cubes))
1/2 tsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 tsp cinnamon
A pinch of salt
A pinch of black pepper
3 cups baby spinach
6 large eggs
green onion (sliced)
dill (chopped)

Instructions

Heat a skillet on medium heat and add the bacon. Sauté until crisp and remove.
Add the olive oil, onion, red bell pepper, and sauté for a couple of minutes until soft.
Next, add the cubed sweet potato sprinkle with paprika, cumin, garlic powder, cinnamon, salt, and black pepper. Give it a good stir,
Add in ¼ cup of water, lower the heat, cover either with a foil lid and cook for 10-12 minutes.
Add the bacon back to the skillet and top with the spinach (add a splash of extra water if needed). Stir and cook for a couple of minutes until wilted.
Next, create 6 indentations with the back of a spoon and crack an egg into each.
Cover with lid or foil and cook for another 6-7 minutes.
Once cooked, sprinkle with some sliced green onion and chopped dill.

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2. Brownies

5-Ingredient Brownies (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 brownie squares’]

This vegan 5-ingredient brownie is easy to make. Fudgy, soft, chocolatey, sweet, and filling – a perfect dessert even the kids will love. It’s paleo, Whole30, gluten-free, dairy-free, and vegan.

Ingredients

4 medium ripe bananas (or 3 large)
1/2 cup creamy almond butter
1/2 cup unsweetened cocoa powder
1/4 tsp apple pie spice
2 tbsp almond flakes

Instructions

Heat the oven to 350F and grease your baking sheet (I’m using 9″ x 9″).
In a large bowl, mash bananas until it’s smooth.
Add almond butter and mix it in gently.
Now, add cocoa powder and apple pie spice. Mix the dry and wet ingredients together.
Finally, add almond flakes and gently fold them in.
Pour in the batter and evenly distribute it.
Bake in the oven for 20-25 minutes. Use a toothpick to check; it should come out crumbly.
Let it cool down before serving.

3. Asparagus Soup

Creamy Asparagus Soup (Gluten Free – Dairy Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT55M · Yield: 5

Spring weather is finally arriving for most of the country and the farmers’ markets are overflowing with beautiful produce. One of my favorites is asparagus and today’s Creamy Asparagus Soup is a perfect way to celebrate the season!

Ingredients

2 lb (1 kg) fresh asparagus, tough ends trimmed
2 tbsp olive oil
Kosher or fine sea salt and ground black or white pepper
1 med yellow onion, trimmed, peeled, and diced
1 med Russet potato, peeled and diced
1 clove garlic, peeled and chopped
4 cups (908g) vegetable stock
1 cup (227g) water
Chopped pistachios, for garnish, optional
Chopped chives, for garnish, optional

Instructions

Prep all your ingredients and set a wire sieve over a very large bowl; set aside.
Trim off the tough ends of the asparagus stalks and discard (see Pro Tip above). If your asparagus is older or very thick, peel the stalks with a vegetable peeler (see Pro Tip above) to expose the tender centers. Cut off the tips and set some aside for garnishing. Cut the stalks into 1-inch (3 cm) pieces.
Make the Soup: Place the oil in a stockpot or Dutch oven (at least 4-quart [4 L] capacity) and heat on medium-high until shimmering. Add the asparagus pieces, tossing to be sure all are coated with the oil. Cook, stirring regularly, about 5 minutes.
Add the onions to the asparagus. Cook over medium heat for 5 more minutes, stirring often. Add the potatoes and a generous pinch of salt. Cook, stirring often, about 10 minutes. Add the garlic and cook, stirring continuously, 30 seconds or until fragrant.
Pour in the stock and water and bring to a boil. Decrease the heat to medium-low and simmer for 10 minutes or until the vegetables are very tender. Use a fork or knife to test doneness – if there is any resistance, cook a bit longer.
When the vegetables are tender, puree the soup in a blender, working in batches (never filling it more than 1/2 full to allow for heat expansion) until very smooth. When each batch is done pour the puree through the sieve set over the bowl to remove any remaining solids. Repeat pureeing with remaining soup, again straining the puree into the bowl.
Wipe out the stockpot and pour the pureed soup back into the pot. If it is too thick, add a little more stock to thin. Taste and adjust the seasonings as needed. Reheat gently over low heat. The soup can also be served at room temperature or chilled for hot summer days.
To Serve: Cook the reserved asparagus tips in the microwave for 30 seconds. You want them cooked but still crunchy for texture. Ladle the soup into bowls and garnish with the asparagus tips, chopped nuts (if using), and a sprinkling of chives. Serve immediately.
To Store: Transfer the soup to an airtight container, cover, and store in the refrigerator for up to 5 days. Store cooked asparagus tips separately.

4. Low-Carb Burger Bowl

Low-Carb Burger Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Enjoy a fresh low-carb burger bowl for lunch! It satiates your craving for fast food with keto-friendly and high-protein ingredients.

Ingredients

1 pound Ground Beef
1 tsp Garlic Powder
1 tsp Dried Dill
2 heads Romaine Lettuce (washed and chopped )
1 1/2 cups Cherry Tomatoes (halved )
1/2 cup Pickles
1 cup Red Onion (thinly sliced )
8 slices Bacon (chopped )
2 Avocados (pitted and sliced )
1/2 cup Avocado Mayo
2 tbsp Sugar-Free Ketchup
1 tbsp Coconut Aminos
1 tbsp Pickle Relish
2 tsp Sugar-Free Honey
2 tsp Onion (minced )
1 tsp Crushed Red Pepper
1/2 tsp Coarse Salt

Instructions

Heat oil in a large skillet over medium heat, then add beef and cook until brown and crumbled.
Stir in garlic powder and dill. Remove from heat.
Cook bacon and set aside to cook.
Prep avocado, tomatoes, lettuce, pickles and onions for the bowls. Crumble the cooled bacon strips.
Prepare the sauce by mixing all ingredients together until well combined. Set aside.
To assemble the bowls, start with a layer of the chopped romain, top with 1/4 of the ground beef mxture. Add the remaining pickles, bacon, tomatoes, onion, and sliced avocado around the beef. Top with the prepared sauce and serve.

5. Thai Basil Beef

Thai Basil Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

A super flavorful, restaurant style dish that takes just 20 minutes to make. This Thai Basil Beef features lean ground beef sautéed with fresh veggies covered in a sticky and delicious sweet chili sauce.

Ingredients

1 lbs ground beef (92-96% lean)
1 tbsp minced garlic
1/2 red bell pepper
1 small white onion
1/2 cup diced carrots
8-10 stalks fresh basil (Holy Basil or Thai Basil)
1/4 cup sweet chili sauce
1 lime (juiced)
1 tbsp soy sauce
1 tbsp honey (sub oyster sauce)
1 tsp sriracha
1 package white rice
2 cups steamed broccoli

Instructions

Prep the vegetables first. Finely slice the onion into rings and the bell pepper into long strips. Use a vegetable chopper to dice the carrots (note: you can also use pre shredded carrots if you wish). Julianne the basil so it’s in thin, long pieces.
Heat a skillet to medium heat. Add ground beef, onion, red pepper, and carrots to the skillet.
While the beef cooks, make the Thai sauce. In a small mixing bowl, whisk together all of the ingredients: sweet chili sauce, juiced lime, soy sauce, honey and sriracha.
Once the meat looks close to fully cooked, pour the sauce over the skillet. Fold together.
Top the skillet with fresh basil and stir. Add desired amount of red pepper flakes and green onion for garnish.
Serve over a bed of rice, in lettuce wraps, with steamed broccoli, or over udon noodles. Enjoy!

6. Mango Spinach Smoothie

Mango Spinach Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 glass of smoothie’]

Dairy-free, gluten-free and vegan smoothie! This mango spinach smoothie is refreshing, easy to make, and tastes delicious.

Ingredients

1 cup baby spinach
1 cup mango chunks (frozen)
1 medium banana
1 cup unsweetened almond milk
1 tbsp chia seeds

Instructions

Add all the ingredients to the blender.
Blend until smooth and serve in a glass.
Feel free to top up your smoothie with chia seeds or you can use another seed of your choice.

7. Chocolate Chip Muffins

Chocolate Chips Vegan Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’]

These chocolate chip vegan muffins are soft and fluffy and full of chocolate chips! They’re made healthier with whole wheat flour but you’d never know, making them a great breakfast option, snack or even dessert! They’re also prepared in one bowl for easy clean up and come together quickly!

Ingredients

2 cups white whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsweetened non-dairy milk (I used almond milk)
¼ cup unsweetened applesauce
½ cup pure maple syrup
2 tsps apple cider vinegar
1 teaspoon pure vanilla extract (optional)
3/4 cup mini dairy-free chocolate chips (or 1 1/4 cup regular size dairy-free chocolate chips)

Instructions

Preheat oven to 350°F (180°C). Prepare a muffin pan with foil liners or lightly spray with oil. Or use a silicone muffin pan.
Add all of the dry ingredients to a large mixing bowl and mix well to evenly distribute.
Create a well in the center of the dry mixture and add the wet ingredients. Using a spatula, fold the wet and dry ingredients together until just combined, careful not to over mix. A little dry flour still visible at this point is fine and the batter will be lumpy.
Add the chocolate chips and gently fold in to evenly distribute, while dispersing any last visible dry flour.
Using an ice cream scoop or large cookie scoop, scoop the batter evenly into the cups of a prepared muffin pan. Foil liners help to prevent sticking, otherwise you can spray lightly with oil or use a silicone muffin pan. Top with additional chocolate chips if desired.
Bake on the center rack for 20-25 minutes until golden and a toothpick inserted into the center comes out clean (some melted chocolate on the toothpick is fine but no wet batter).
Allow to cool in the pan for 10-15 minutes before removing. These can be served warm or cold!

8. Spinach Banana Pancakes

Easy Banana Spinach Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 to 3 servings’]

Enjoy the powerful nutritional benefits and beautiful green color of spinach without the flavor in these moist and fluffy banana spinach pancakes! Dairy-free, egg-free, refined sugar-free, vegan, & optionally gluten-free!

Ingredients

1 cup of plant-based milk
2 cups of packed fresh spinach
1 cup of all-purpose flour
2 teaspoons of baking powder
½ teaspoon salt
2 tablespoons canola or vegetable oil, (plus more for greasing)
2 large ripe bananas, (mashed)
1 ½ teaspoons of vanilla extract
1 tablespoon of agave, (brown sugar, or maple syrup)
Vegan Butter (for garnish (optional))
Maple syrup for garnish

Instructions

In a blender, mix together the plant-based milk and spinach until there are no spinach chunks left.
Add the remaining ingredients to a large mixing bowl. Pour in the green milk and gently mix until the batter is smooth.
Preheat a nonstick pan over medium-high heat. If you don’t have a nonstick pan (or your nonstick pan needs a bit more slip), you can lightly oil the pan.
Scoop out the batter with a ½ measuring cup and pour onto the preheated pan. Once bubbles begin to form, flip the pancake over and cook the other side until light brown. Remove from the heat and repeat until all the batter is cooked.

9. Breakfast Skillet Sweet Potatoes

Breakfast Skillet with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 egg servings’]

Sweet and savory – this Breakfast Skillet with Sweet Potatoes is delicious and filling. A perfect easy recipe for breakfast. It’s Whole30, Paleo, vegetarian, dairy-free, and gluten-free.

Ingredients

3 tbsp olive oil
1 white onion (thinly sliced)
1 large sweet potato (peeled and thinly sliced)
2 cloves garlic (minced)
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 can of chopped tomatoes (14 oz)
4 eggs
A pinch of salt
A pinch of black pepper
Fresh parsley (chopped)

Instructions

Take a medium-sized skillet, heat up to medium-high heat, and add olive oil, white onion, and sweet potato. Sauté for 8-10 minutes or until the potatoes have cooked and crispened up. If potatoes are not cooking, add a splash of water, cover with a lid and let them steam for a while.
Next, add the garlic cloves to the pan, and let them cook for 30 seconds. Top up with onion powder, garlic powder, and paprika. Mix them in.
Pour the chopped tomatoes in, mix all the ingredients in the pan, and let them cook until the tomatoes are simmering.
Using the back of a large spoon, make 4 indents in the skillet and break in the eggs. Lower the heat, cover the skillet with a lid and let it cook for 6-7 minutes.
Once finished, season with salt, and black pepper, and sprinkle on some parsley.

10. Pasta Napolitana

Pasta napolitana is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Pasta napolitana is a simple and light pasta dish from Italy. This popular meat-free Italian dish is made with a handful of basic ingredients but is very flavorful and delicious. It gets ready in just 30 minutes and is a great option for weeknight dinner.

Ingredients

350 grams spaghetti or any pasta of choice
400 grams canned cherry tomatoes or crushed tomatoes
1 brown onion (finely chopped)
3-4 garlic cloves (minced)
2 tablespoons finely chopped parsley or basil
2 tablepsoons tomato paste
2 teaspoons Italian seasoning blend
¼ teaspoon ground black pepper
Salt to taste
2 tablespoons olive oil
Water to cook pasta

Instructions

Cook pasta al dente as per the instructions given on its packet. Just before draining the pasta, collect around 1 cup of pasta water in a bowl and keep it aside. Strain the pasta and keep it aside too.
Heat olive oil in a pan and add chopped onion. Saute until the onion becomes translucent.
Add minced garlic and saute it for a minute or until its raw smell goes away.
Add tomato paste and saute for a minute.
Add Italian seasonings, salt, ground black pepper, and canned cherry tomatoes.
Cook for around 10 minutes. If the sauce is too thick add some reserved pasta water to adjust the consistency of the sauce.
Add cooked pasta and toss until the sauce evenly coats the pasta strands.
Garnish with chopped fresh parsley or basil. Enjoy!

11. Avocado Chicken Salad

Avocado Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Avocado Chicken Salad with crisp red onion, sweet corn, and drizzled with a tangy lime dressing. Ready in 15 minutes!

Ingredients

2 cooked chicken breasts (cubed)
2 avocados (diced)
1/2 cup corn (fresh or frozen)
1/2 cup red onion (finely chopped)
1/2 cup cilantro (finely chopped)
2 tablespoons olive oil (extra virgin)
2 tablespoons lime juice (1 lime)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

In a large bowl, add chicken, avocado, corn, red onion, cilantro, olive oil, lime juice, salt and pepper.
Stir gently to combine and adjust any seasonings to taste.
Serve cold right away.

12. Vegan Biscoff Cheesecake

Vegan Biscoff Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT740M · Yield: [’12’, ’12 slices’]

An easy, no-bake, dairy-free Biscoff cheesecake recipe with no nuts!

Ingredients

400 g Biscoff biscuits ((14 oz))
120 g Vegan margarine ((½ cup))
400 g Violife cream cheese* ((14 oz))
200 g Smooth Biscoff spread ((¾ cup + 1 tablespoon))
80 g Icing sugar ((~½ cup, heaped))
150 ml Elmlea plant double cream** ((½ cup + 2 tablespoons))
2 Tablespoons Smooth Biscoff spread
3 Biscoff biscuits, crushed into crumbs

Instructions

Before you begin, make sure you have a 22cm springform tin to hand.

For the base:

Place the Biscoff biscuits into a high power blender or a food processor and blitz until you have fine crumbs. Alternatively, you can crush them in a bowl using the end of a rolling pin.
Melt the margarine and pour it into a large bowl along with the Biscoff crumbs. Mix well until all of the crumbs are coated in margarine.
Pour the biscuit mix into your tin and press it in very firmly. I used the bottom of a cup to help me do this.
Place in the fridge while you prepare your filling.

For the filling:

In a large bowl, mix together the cream cheese, Biscoff spread and icing sugar until smooth.
Add the cream to the bowl and whisk using an electric whisk or stand mixer. Keep whisking until the mixture thickens and can hold shape on its own.
Pour the filling on top of the biscuit base, smooth it out evenly and let it set in the fridge for 12 hours.

To top:

Once set, remove the cheesecake from the fridge and release the springform.
Gently melt the Biscoff spread in a saucepan until runny. Drizzle it over the cheesecake.
Sprinkle over the Biscoff crumbs then cut into slices and enjoy.

13. Vegan Loaded Sweet Potato Skins

Healthy Sweet Potato Skins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H10M · Yield: [’10’, ’10 skins’]

A perfect appetizer for game day! These healthy sweet potato skins are crispy, filling, satisfying, and vegan friendly!

Ingredients

5 small sweet potatoes, scrubbed and dried
1 tablespoon + 1 teaspoon olive oil, divided
1/4 teaspoon salt
1/3 cup vegan sour cream
1/2 cup black beans
1 small or 1/2 large tomato, diced (about 1/2 cup)
1 jalapeño pepper, minced (about 3 tablespoons)
Optional: 1/2 cup shredded vegan cheese
For topping: extra vegan sour cream and sliced green onion

Instructions

Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Pierce sweet potatoes with a fork. Rub potatoes with 1 teaspoon olive oil and 1/8 teaspoon salt.
Bake potatoes until fork tender, abut 40-45 minutes. Let cool until cool enough to handle.
Slice potatoes in half lengthwise. Scoop out the inside of the potatoes, leaving about 1/4-inch of potato as the shell, and transfer the scooped out flesh to a medium mixing bowl.
Brush the inside and outside of the skins with remaining olive oil.
Bake skins for another 10 minutes or until start to get crispy.
In the meantime, mash the sweet potato flesh in the mixing bowl using a fork or potato masher until smooth and creamy. Add sour cream, beans, tomatoes, jalapeño, and remaining salt to the mixing bowl and mix to combine.
Fill the insides of skins with sweet potato and bean mixture. Top with shredded vegan cheese if using.
Bake until skins are crispy, filling is warm and cheese is melted, about 10-15 minutes.
Garnish with additional sour cream and green onion, as desired. Serve immediately.

14. Vegan Mushroom Stroganoff

Creamy Vegan Mushroom Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘6’, ‘6 people’]

This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!

Ingredients

3 to 4 tablespoons olive oil*, (divided)
2 large leeks or 3 small-medium leeks
20 ounces of mixed mushrooms (~560g) ((see “Ingredient Rundown” section for which variety I used))
6 garlic cloves, (minced)
1 tablespoon fresh thyme leaves, (roughly chopped, or 1 teaspoon dried thyme)
Kosher salt
1 1/2 cups vegetable broth
2 tablespoons tamari or soy sauce
1 tablespoon vegan Worcestershire sauce ((optional))
¼ cup (~30g) all-purpose flour**
½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 (13.5 ounce) (400 ml) can of full-fat coconut milk
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
½ teaspoon Dijon mustard or coarse-grain mustard
12 ounces (340g) pasta of choice
¼ cup fresh dill, (chopped)
Freshly cracked black pepper to taste

Instructions

Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice).
Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leeks.
Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.
Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.

15. No Bake Mini Cheesecakes

Easy No Bake Mini Cheesecakes (Vegan & Dairy Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [‘8’, ‘8 -10 individual cheesecakes’]

Easy no bake vegan mini cheesecakes with buttery graham cracker crusts and a creamy filling. Made with 7 ingredients and less than 15 minutes of prep time!

Ingredients

8 full sheets vegan graham cracker (124g – see notes for gluten-free)
⅓ cup granulated cane sugar (40g)
¼ cup salted melted vegan butter (4 tbsp, 58g )
8 oz vegan cream cheese
½ cup full fat coconut cream or coconut milk (100g – from the can *see notes)
⅓ cup granulated cane sugar (40g)
1 tbsp lemon juice, adjust to taste (10g)
2 tsp lemon zest (1g)
1 tsp pure vanilla extract (4g)
Sliced strawberries, blueberries or pre-made pie filling

Instructions

Line a standard muffin tin with paper liners. This recipe makes 8-10 mini cheesecakes. If making 8 cheesecakes, the filling will be thicker like the photos in the post above.
Pulse the graham crackers in the food processor with the sugar until they are fine crumbs. Add the melted butter and pulse until the mixture forms a sandy texture.
Make the mini graham cracker crusts. Press the graham cracker crumbs into the bottom of the cupcake liners placed in a muffin tin, creating an even layer for each mini cheesecake. Use your thumb, the back of a spoon, or a small glass to do this.Optional: If you’d like a crisper crust, bake it in a preheated oven at 350°F for 5 minutes and let it cool for 10 minutes before adding the filling. The crusts still hold together if they aren’t baked, but are slightly looser.
Wipe down the food processor to remove any remaining crust crumbs. In the same food processor bowl, combine the vegan softened cream cheese, coconut cream or milk, sugar, lemon juice, lemon zest, and vanilla.
Process the cream cheese mixture until smooth. Scrape the sides of the food processor bowl as needed with a rubber spatula. Taste the filling and add more lemon zest or juice to taste.
Spoon 3 tbsp of the cheesecake batter over the crust in the muffin cups, smoothing it out evenly. Use a cookie scoop or an ice cream scoop for extra ease! Repeat for the remaining cheesecakes.
Refrigerate the no bake cheesecake bites for 3-4 hours, or until set. OR place them in the freezer to set for 1-2 hours.
Top with sliced fresh berries, pre-made pie filling, or coconut whipped cream when ready to serve!

16. Spaghetti Allassassina

Spaghetti all’Assassina (Assassin’s Spaghetti) from Puglia is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘4’]

Spaghetti all’assassina, aka assassin’s spaghetti, is a popular cult recipe from Bari in Puglia which was featured on Stanley Tucci’s Searching for Italy series. It is simply dried spaghetti cooked in a tomato passata (puree) broth using a method known as ‘risottata’. The result is slightly burnt, crispy caramalized spaghetti with an intense spicy tomato flavour. One to try!

Ingredients

11 ounces spaghetti or vermicelli (fine spaghetti is better. I used spaghetti Di Martino)
14 ounces tomato passata (homemade or store-bought)
1-2 tbsp tomato paste/concentrate
0.4 cup extra virgin olive oil.
2-3 garlic cloves (peeled and 1-2 chopped, 1 left whole)
1 fresh peperoncino (red chili pepper) or 1/2 tbsp flakes (or according to taste)
1-2 tsp sugar (optional)
salt and pepper (to taste)
12 cherry tomatoes (optional)

Instructions

Peel the garlic and chop 1-2 cloves finely. If using a fresh red chilli cut into small pieces. Remove the seeds if you prefer it less spicy.
Prepare a broth made with water, 2/3 of the tomato passata/purée (1:1), and the tomato paste and salt, and bring to a boil and simmer. You want the broth to be a bright red and tasty, but still a broth. This broth needs to be hot when you add it to the spaghetti, otherwise you will lower the cooking temperature for the pasta.
In a cast iron pan, add the olive oil, 2 garlic cloves (one whole one chopped), and red chili pepper according to how spicy you want your spaghetti to be. Cook the garlic over a high flame until golden then remove the whole garlic clove and pour in the 1/3 of undiluted tomato passata/purée. To temper the acidity from the tomatoes, you can add 1 tsp. sugar.
Spread the passata over the whole pan with a wooden spoon and let it reduce and thicken slightly. At this point put the uncooked spaghetti in the pan, distributing the pasta a way that it lies on top of the sauce. NB the passata will spit when first poured into the pan so take care not to get burnt
Wait for the underside of the spaghetti to start caramelizing before turning it over. This must be done carefully, a little at a time using a spatula. Let the otherside of the spaghetti start to crisp a little and then pour in a ladle of the hot tomato broth. It’s better not to pour it over the spaghetti but to add it to the sides of the pan.
At this point the spaghetti should start to soften enough that you can move and stir it gently with a wooden spoon. Move any pasta strands that might have stuck to the bottom of the pan and allow the tomato broth to spread. Once the tomato broth has reduced and the spaghetti starts to stick a little again add more broth.
Keep repeating this step (adding tomato broth and stirring the spaghetti) until the spaghetti is coated in the sauce and cooked. If you run out of tomato broth, you can add a little water. NB when finished, this dish is relatively dry and crispy, not saucy.
I added cherry tomatoes which I had first sautéed in the iron pan before starting on the pasta. I removed them from the pan and then just added them back when my spaghetti all’assassina was ready. This step is optional.
Serve your spaghetti all’assassina immediately topped with Parmigiano, stracciatella or just as is to keep it vegan.

17. Tomato Soup

Creamy Tomato Soup (Dairy Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups crushed tomatoes (28 oz can)
2 cups vegetable broth
1 cup unsweetened coconut milk
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a pot; sauté onion and garlic until translucent.
2. Add tomatoes and broth; simmer 15–20 minutes.
3. Use an immersion blender to blend until smooth, or carefully blend in batches.
4. Stir in coconut milk and basil; simmer 5 minutes.
5. Season with salt and pepper; garnish with fresh basil and serve.

18. Breakfast Oatmeal Cups

Oatmeal Cups Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT53M · Yield: [‘6’]

Ingredients

3 Medjool dates (Pitted)
3 teaspoons almond butter
2 tablespoons coconut oil
½ teaspoon vanilla bean paste
2 tablespoons water
1 cup rolled oats (regular)
1 tablespoon chia seeds
2 tablespoons pepitas
12 tablespoons coconut yogurt (dairy-free, sugar free)
4 strawberries (fresh)
12 blueberries (fresh)
12 sprigs fresh mint (optional)

Instructions

Preheat the oven to 350º.
Begin by slicing the dates into quarters. They will blend easier in the food processor and you make sure there are no pits.
Add 1 tablespoon of water to the chia seeds to plump them up a little. Set aside.
Place dates in a medium pan along with the almond butter, coconut oil, vanilla, and the other tablespoon of water. Cook over low heat until just blended well.
Add the dry ingredients to a large bowl.
Add the wet ingredients to the dry ingredients and, using your hands, knead everything together. It should be like a thick cookie batter.
Rub a little coconut oil over each of the 12 mini muffin pan cups.
Divide the dough into the 12 cups.
Press the dough up the side of each cup, being careful not to break through the bottom of the oatmeal cup.
Bake the cups on the middle rack for about 18 minutes. My cups were not crunchy, but firm. If you would like crunchy cups, cook them a bit longer.
Let cups cool in pan for 20 minutes.
Add 1 tablespoon of yogurt to each cup.
Top with strawberries, blueberries, and a piece of mint if desired.
Serve immediately or refrigerate until time to serve.

19. Vegan Burrata

Easy Vegan Burrata Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT70M · Yield: [‘6’]

This vegan burrata is a cashew-based cheese that is creamy, cheesy, and perfect for so many dishes! It tastes very similar to the real thing but is completely dairy-free! Naturally soy-free and gluten-free.

Ingredients

1 cup raw cashews (soaked in hot water for 15-30 minutes, then drained)
2 cups hot water (for blending)
¼ cup canned coconut cream
2 tablespoons apple cider vinegar
2 tablespoons nutritional yeast
3 tablespoons cornstarch
1 teaspoon salt

Instructions

If you haven’t already, soak the cashews in hot water for 15-30 minutes. This makes them plump and soft.
Drain the cashews and add them to a high-speed blender alongside the 2 cups of fresh hot water (not the soaking water) and the rest of the ingredients. Blend on high speed for 1 minute, or until completely smooth. The mixture will be watery, and that’s okay! At this point, you can taste the mixture and add more salt or a bit of apple cider vinegar if needed.
Transfer the mixture to a saucepan over medium-high heat. Whisk until the mixture thickens and becomes creamy; about 3-5 minutes. Make sure to whisk constantly to prevent the bottom from burning!
Once ready, remove from the heat and let it cool for 5 minutes.
In the meantime, prepare an ice bath by filling a large bowl with water halfway and adding a generous amount of ice. Line one serving bowl with plastic wrap (for 1 big burrata ball) or 3 small bowls (for 3 small cheese balls).
When the cheese mixture has cooled a bit, scoop it into the bowls layered with plastic. Twist up the ends of the plastic wrap and secure it with a rubber band if needed. Place the balls in the ice bath and let cool for 5 minutes.
Remove the balls from the ice bath and set them back in their respective bowls. Place in the freezer for one hour to chill. After that, either serve right away or store in an airtight container in the fridge until ready to use.

20. Eggplant Pasta Alla Norma

Eggplant Pasta (Pasta alla Norma) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

Eggplant Pasta (Pasta alla Norma) is a mouthwatering vegetarian pasta rich in quintessential Italian flavors. It features al dente pasta dressed in a hearty tomato sauce with pan-fried eggplant and fresh herbs. Make this filling pasta in under 30 minutes for weeknights and entertaining!

Ingredients

2 tbsp olive oil
2 garlic cloves (minced)
1 small eggplant (cut into 1/2-inch half circles)
Kosher or sea salt (plus more to taste)
½ tsp chili flakes (plus more to taste)
1 tsp dried oregano or sweet basil
1 28 ounce can whole tomatoes (Preferably San Marzano, crushed by a fork or by hand)
1 lb rigatoni ((or any short cut pasta, e.g. penne or ziti))
Small handful of fresh basil leaves (chopped or hand torn)
Parmigiano-Reggiano or Ricotta (for serving)

Instructions

Cook eggplant – In a large pan, heat olive oil over medium heat. Add sliced eggplant without stacking and turn over until golden and crisp on both sides. Cook in batches and place on a plate.
Cook sauce – If the pan needs more oil, add about a tablespoon. Add garlic, oregano, chili flakes to the pan. Once the garlic softens and is fragrant, add the canned tomatoes to the pan and stir until incorporated. Turn down to low heat and allow the sauce to simmer for about 10 minutes until the sauce thickens, but does not dry out. Remove from heat.
Cook pasta – Cook the pasta while the sauce simmers. In a large pot, bring salted water to a rolling boil over medium-high heat. Add pasta to the water and cook until al dente per the packaging instructions. Reserve a cup of pasta water and drain the pasta.
Toss pasta, sauce, and eggplant – Transfer the pasta to the sauce and stir in a little pasta water, about a quarter cup at a time, until the pasta sauce reaches a silky consistency. You don’t have to use all of the pasta water. Toss the pasta until it is coated in the sauce and stir in the fresh basil. Fold in the eggplant, reserving a few slices for garnish.
Serve – Serve immediately with fresh grated cheese and garnish with eggplant slices.

21. BBQ Chicken Meatballs

BBQ Chicken Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

BBQ Chicken Meatballs are a quick and easy weeknight dinner that you’re going to be overly impressed by. Made with ground chicken, plenty of flavorful herbs and spices, and simmered with your favorite barbecue sauce, this recipe is so tasty!

Ingredients

1 lbs lean ground chicken
2/3 cup panko bread crumbs
1/2 cup red onion (diced)
1 tbsp fresh parsley (diced)
1 tsp cumin
1 tsp paprika
1/2 tbsp green goddess seasoning (Trader Joe’s)
1 egg
1 tbsp dijon mustard
1 tbsp minced garlic
3/4 cup barbecue sauce of choice (I used low sugar, hickory smoked barbecue sauce)
1/2 cup water
1 tsp sriracha
pinch of salt
1 bag sweet kale/cabbage salad mix
2 cups cooked white rice (divided amongst serving plates)
green onion (for garnish)

Instructions

First, finely dice a red onion and parsley and mince garlic if needed.Then in a mixing bowl, add all of the meatball ingredients together and stir. Ensure the egg is completely combined and breadcrumbs are evenly distributed throughout.
Heat a skillet to medium-high heat and spray with cooking spray. Use a medium sized cookie scooper (spray it with cooking spray so the meat mixture doesn’t stick) and scoop into meatballs (~12 meatballs). Place each meatball directly on the skillet.
Cook for 8-10 minutes, rotating 3-4 times to ensure the meatball is completely cooked on all sides. After flipping, cover the skillet to speed the cooking.
Use a meat thermometer to ensure the meatballs are cooked through (internal temp of 165°F). Use tongs and remove the meatballs from the pan and onto a plate.
Using the same skillet (no need to clean), heat to medium heat. Add BBQ sauce, water, sriracha, and salt to the skillet. Whisk it together until water is combined and you have a cohesive sauce. Add the meatballs back into the sauce and use a spoon to coat them.
Serve the meatballs with a fresh bag of sweet kale salad and white rice. Enjoy!

22. Mushroom Noodles

Easy stir fry mushroom noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘5’]

Mushroom noodles is a quick and easy Asian-style stir-fried noodle dish that can be enjoyed in every season. The combination of noodles, blend of Asian sauces, and sauteed mushrooms, is delicious. It’s a great quick meat-free dinner option made with a handful of basic ingredients.

Ingredients

400 grams noodles or spaghetti
3 cups chopped button mushrooms
4-5 cloves garlic, minced (adjust to taste)
1 teaspoon grated ginger
5-6 spring onion stalks, chopped (keep white and green parts separated)
1.5 + 1 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons vegan or vegetarian oyster sauce
1 tablespoon red chili sauce (adjust to taste)
1 tablespoon white vinegar
2 teaspoons sesame oil
½ teaspoon ground black pepper (adjust to taste)
Salt to taste

Instructions

Cook noodles following the package instructions. Strain, drizzle around a tablespoon of oil on cooked noodles, and gently toss. Keep the noodles aside. Don’t discard the water in which the noodles were cooked.
In a bowl, mix soy sauce, vegan oyster sauce, red chili sauce, vinegar, sesame oil, salt, and ground black pepper. Keep the sauce mix aside.
Heat 1.5 tablespoons of oil in a wok. Add the white part of spring onion, ginger, and garlic. Saute for about a minute.
Add chopped mushrooms and saute for 4-5 minutes or until the mushrooms are cooked and the mushroom water dries up.
Add the sauce mix and cook for around 2 minutes.
Add chopped spring onion greens and saute for a few seconds.
Finally, add cooked noodles and around ¼ cup of water in which the noodles were cooked.
Stir fry on high heat for 2-3 minutes or until everything gets mixed well and the onion greens get wilted.

23. Stuffed Shells

Vegan Stuffed Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Vegan Stuffed Shells make the perfect Italian comfort food! This easy-to-make stuffed shells recipe delivers big smiles and full bellies when served up for meals. It’s definitely a vegan baked pasta dish the whole family loves.

Ingredients

1 (12-ounce) package of jumbo pasta shells
1 (16-ounce) block of extra-firm tofu (pressed)
1 medium yellow onion (roughly chopped)
5 garlic cloves
¼ cup of packed fresh basil leaves
2 teaspoons of dried oregano
2 teaspoons of salt
¾ teaspoon of ground black pepper
¼ teaspoon of red chili pepper flakes (optional)
2 Tablespoons of nutritional yeast
Juice of 1 of a medium lemon
1 cup of packed spinach leaves
1 (25-ounce) jar of flavorful marinara sauce ((or 1 batch of the recipe on page 228), divided)
½ cup of vegan cheese shreds (optional)
Fresh basil leaves, for garnish (optional)

Instructions

In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricottalike. Do not overpulse or your ricotta will turn green!
Preheat the oven to 375 degrees F (190 degrees C). Pour half of the marinara sauce into a 9 × 13 inch baking dish, spreading to evenly coat the bottom of the dish.
One by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place in the prepared baking dish. Continue until the tofu mixture is gone and the baking dish is filled. Sprinkle the vegan cheese (if using) on top.
Drizzle the remaining marinara sauce over the stuffed shells. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until the vegan cheese (if using) is melted and the edges of the shells are lightly browned. Garnish with the basil leaves (if using). Serve immediately and enjoy hot.

24. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

1 cup oat flour
3 tbsp rolled oats
1 cup almond flour
1/3 cup coconut sugar
1/4 tsp salt
3/4 tsp baking soda
2 eggs
1 tsp vanilla extract
1/2 cup unsweetened almond milk (or other plant-based milk)
1 tbsp sesame oil
1 tsp apple cider vinegar
1 cup blueberries

Instructions

Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
Now, gently fold in the blueberries.
Divide the batter and fill each muffin cup leaving some space at the top.
Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
Let cool down before eating.

25. Vegan Tortilla Pizza

Vegan Tortilla Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 small tortillas (flour or corn)
1 cup tomato sauce
1 cup shredded vegan cheese
1 cup mixed vegetables (bell peppers, onion, mushrooms)
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Brush tortillas with olive oil; spread sauce over each; top with vegetables and vegan cheese; sprinkle with Italian seasoning.
3. Bake on a baking sheet 8–12 minutes until cheese melts and edges are crisp.
4. Slice into four portions and serve.

26. Chocolate Peanut Butter Fudge

Keto Chocolate Peanut Butter Fudge is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’12’]

A delicious snack that will satisfy all your sweet cravings.

Ingredients

8 oz unsweetened chocolate
1/2 cup coconut oil
1/4 cup natural unsweetened peanut butter
2 tsp vanilla extract
3 drops of stevia (or other keto sweetener)
3/4 cup natural unsweetened peanut butter
1/2 cup coconut oil
1/4 cup Lily’s chocolate chips ((keto friendly))

Instructions

In a medium saucepan over low heat melt the chocolate, coconut oil and peanut butter stirring often. Add sweetener.
Pour into a 9×9 baking pan lined with parchment paper and place in the refrigerator for at least 3 hours.
Make the second layer by melting the coconut oil and peanut butter in a medium saucepan over low heat stirring often.
Pour over the chocolate layer and place in the refrigerator overnight.
The next day, put Lily’s chocolate chips in a microwave safe bowl and heat in 30 second increments, stirring often until just melted. Drizzle over top of fudge.
When they are set you can slice them into small pieces. Store in fridge or they will melt.

27. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

3 tbsp olive oil
6 chicken thighs (boned and skin-on)
1/2 tsp salt
1/2 tsp black pepper
1 1/2 lb sweet potatoes (cut into 1-inch cubes)
1 lemon (juiced)
10 cloves of garlic
fresh parsley (chopped)

Instructions

Heat the oven to 425F.
Add the olive oil to a skillet and heat it to medium-high heat.
Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
Flip them over and cook for another 2 minutes to brown. Remove from the heat.
Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
Sprinkle parsley before serving.

28. Oat Flour Pancakes

Fluffy Oat Flour Pancakes (Healthy, Easy & Gluten-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 Pancakes’]

These healthy oat flour pancakes are easy, deliciously fluffy, incredibly satisfying, gluten-free, and dairy-free—it’s the perfect breakfast bite!

Ingredients

1 1/3 cups oat flour (gluten-free)—see note (165 grams)
1 teaspoon cinnamon powder
2 teaspoons Baking Powder (gluten-free)
1/2 cup black raisins (70 grams)
1/2 cup dried apricots (85 grams)
1 1/4 cups plant milk, divided (296 ml)
2 eggs, beaten
Coconut oil to grease the pan

Instructions

In a bowl, combine the oat flour with the cinnamon and baking powder. Set aside.
In a high-speed blender, add the raisins, apricots, and 1 cup of plant milk.
Blend into a puree. Start on a low setting and work your way up to a high-speed setting.
Add the pureed fruits and beaten eggs to the bowl with the dry ingredients. Combine with a wooden spoon until you have a beautiful pancake batter with no lumps.
Stir in 1/4 cup of plant milk to make the batter a tad more runny.
Warm a large skillet over medium heat and melt 1/2 teaspoon coconut oil. Drop in 1/4 cup of the pancake batter. You can usually bake about three at the same time.
Cook until the edges become solid and the surface starts forming bubbles, and the bottom is golden.
Gently flip and cook the other side until golden brown (about 2 minutes).
Remove from the skillet and repeat with the remaining batter. Grease the bottom of the skillet with another 1/2 teaspoon of coconut oil.
Serve warm with your favorite toppings and maple syrup (optional)

29. Ground Pork Stir Fry

Ground Pork Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Gluten-free, dairy-free, low-calorie, and high protein. This delicious Ground Pork Stir Fry is a yummy, easy and quick dinner anyone can make.

Ingredients

1 tbsp olive oil or avocado oil
1 lb ground pork
1 small broccoli head (chopped)
1/2 cup beef broth
4 tbsp soy sauce (low sodium or coconut aminos (gluten-free))
1 tbsp honey
6 cloves garlic (minced)
1 tbsp cornstarch
3 spring onions (sliced)

Instructions

Heat the oil in a frying pan over medium-high heat. Add the pork to the pan and cook the meat until it’s no longer pink, crumbling it while it’s cooking. That will take around 5-8 minutes.
Add chopped broccoli and stir it in. Then, pour in beef broth.
Cover with a lid and cook for about 5-7 minutes until the broccoli softens up.
In a separate small bowl, combine the sauce ingredients.
Lower the heat and pour the sauce all over the stir fry, mix and let it cook for another 3-5 minutes.
Finally, sprinkle the stir-fry with spring onions.

30. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

2 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
3 bell peppers (cut into strips (use whatever colors you want))
1 medium white onion (sliced)
1 lime (juiced)
fresh cilantro (chopped)
12 small corn shells
sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

Preheat the oven to 400F and oil the baking sheet.
In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
Add in the bell peppers, white onion and toss to combine.
Cook in the oven for around 20 minutes until the chicken is fully cooked.
Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
Serve in tortillas.

31. Chia Seed Overnight Oats

Chia Seed Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT120M · Yield: [‘2’]

This overnight chia oatmeal is one of my favorite breakfast recipes! It’s easy to make and packed with delicious flavor and tons of nutrients.

Ingredients

¾ cup old fashion oats (uncooked)
1 tbsp chia seeds
1 ¼ cup plant-based milk
¼ cup plant-based yogurt

Instructions

Mix all ingredients together in a jar or container. Set aside for 3-5 minutes.
Mix again, then cover and place in the refrigerator for about 2 hours.
Remove, stir again, and serve.

32. Spinach Artichoke Baked Pasta

Spinach Artichoke Baked Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘4’]

This baked pasta recipe is deliciously creamy and savory with a crispy bread crumb topping.

Ingredients

½ pound pasta
15 oz artichoke hearts (chopped)
1 yellow onion (diced)
1 tbsp olive oil
½ tsp salt
2 cups baby spinach
2 tbsp plant based butter
½ cup bread crumbs
1 head garlic (about 10 cloves)
½ cup cashews
1 tbsp olive oil
1 tsp salt
½ tsp pepper
2 tbsp nutritional yeast
1 tbsp lemon juice
¼ cup oat milk
2 cups reserved pasta water

Instructions

Start by boiling a small pot of water and preheating the oven to 350 degrees.
Once the water has boiled remove it from heat and pour the cashews into the water. Allow the cashews to soak for at least 30 minutes but longer if possible. At the end of soaking drain the cashews and rinse them off.
Dice the yellow onion and peel the garlic. Place the garlic in a small piece of aluminum foil and pour ¼ tsp of olive oil on top. Then pinch the foil closed so the garlic is wrapped up. Toss the diced onion in the ¾ olive oil and ½ tsp salt and place in the oven for about 15 minutes.
While the vegetables are roasting in the oven boil a large pot of water and cook the pasta according to package instructions. At the end of cooking the pasta, remove 2 cups of the pasta water from the pot and set it to the side.
After 15 minutes of roasting the vegetables remove the garlic from the oven and toss the chopped artichoke hearts on the baking sheet with the onion. Return to the oven for another 15 minutes.
Combine all of the ingredients for the sauce in a blender and blend until your sauce is smooth and creamy.
While the pasta is still in the strainer, use the empty large pot that you used to cook the pasta and warm the sauce over medium-low heat for about 3-5 minutes or until it has thickened slightly.
Melt the butter in a small pan over medium low heat and once it has melted add the bread crumbs. Toast the bread crumbs over medium-low heat for about 2 minutes, stirring frequently.
Combine the cooked pasta, sauce, artichoke hearts, onion, and spinach in the pot and stir until well combined. Grease a baking/casserole dish and pour the pasta into the dish. Top with the toasted bread crumbs.
Place the pasta in the oven on the middle rack and bake it for about 15 minutes or until the bread crumb topping is toasted.

33. Canned Tuna Pasta

Super Easy Canned Tuna Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 people’]

This canned tuna pasta recipe is super simple, healthy, and comforting. The perfect recipe that don’t require much ingredients.

Ingredients

3 tbsps olive oil
2 glove garlic, finely minced
1 can canned tuna in oil, drained
1 tsp lemon juice
2 tbsps fresh parsley, finely chopped
200 g 7 oz spaghetti pasta
1/4 tsp black pepper
1 tbsp salt

Instructions

For your pasta, boil some salted water and cook it till al dente as directed on the packet. While it cooks, prepare your other ingredients.
Add the oil to a small pan over medium heat when the pasta is nearly done. Add the garlic to the heated oil and sautÃ© for 30 seconds.
Add the parsley, lemon juice, and tuna by stirring. Let it warm up fully.
When the pasta is finished cooking, drain it and toss it with the sauce after adding a small amount of the pasta water (a few tablespoons) to the sauce. Add salt and pepper to taste.

34. Celery and Carrot Soup

Easy Celery and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

2 tbsp olive oil
1 small onion (diced)
4 medium carrots (peeled and diced)
4 stalks of celery (diced)
4 cloves garlic (minced)
1 tsp dried oregano
2 cups vegetable broth
6 cups water
salt and black pepper to taste

Instructions

In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
Add the carrots and celery. Saute for another 5 minutes.
Add garlic and dried oregano. Cook for 30 seconds.
Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
Serve hot in a bowl.

35. Vegan Eggplant Lasagna

Gluten-free Vegan Eggplant Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

This vegan eggplant lasagna is a hearty yet healthy gluten-free dish full of Italian flavor and nutrients and is just perfect for a family dinner, meal prep lunch or guest gathering.

Ingredients

3 medium-sized eggplants
1 tbsp olive oil
2 carrots
1 large white onion
7 oz or 200 g tempeh
3 cloves garlic
1 14 oz or 400 g can marinara sauce
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp freshly ground black pepper
1 batch vegan béchamel sauce
1/2 batch vegan parmesan
1 tbsp fresh chopped parsley

Instructions Make vegan parmesan and vegan white sauce

Make vegan parmesan and vegan béchamel sauce. If you want to make it gluten-free, please use gluten free flour blend or 1.5 tbsp rice flour and 1.5 tbsp tapioca flour. If you made the white sauce ahead of time, you would need to reheat it later on, when you are done with the filling.

Prep the eggplants

Preheat the oven to 400F or 200C. Slice 3 large eggplants lengthwise with a very sharp knife. The eggplant noodles should be around 1/2 inch (1.3 cm) thick.Keep the sides, you will need them later for the filling.Lay them in a single layer on a baking tray (or two) with heatproof cooling rack on top.Alternatively, you can bake them on parchment paper. But I found that they are less watery if you use the cooling rack.If they don’t fit on one baking tray, bake them in batches.Sprinkle with salt and bake for about 12 minutes on each side.

Make the filling

Heat olive oil a large skillet or frying pan over medium-high heat.Alternatively, use a few tablespoons of veggie broth for sautéeing to make it oil-free. Add chopped onion, finely chopped carrots and eggplant sides and sautée for one or two minutes.Add tempeh crumbles (you can break a block of tempeh with your fingers or grind with a grinder) and minced garlic. Cook for about 5minutes, stirring occasionally.Add marinara sauce, Italian seasoning, salt and pepper, stir and cover with a lid. Let it all cook for 10more minutes or until the liquid is mostly adsorbed. You want the filling to be on the dry side, because the eggplants will release some more liquid and balance it all out.

Assemble vegetable lasagna with eggplant

Spread the rest of the marinara sauce on the bottom of a baking dish. I used 9 x 6 inch (23 x 16 cm) rectangular dish but you also can use a 13 x 9 inch (33 x 23 cm) dish or similar.Top the sauce with eggplant noodles, followed by the filling,white sauce and vegan parmesan. Repeat the layering until everything has been used.If you are using a 9 x 6 inch dish, you would probably need 3eggplant noodles per layer. In this case, you would use 1/3 of the noodles, 1/3of the filling and 1/3 of the béchamel per layer. You will end up with 3 layers of eggplant, 3 layers of filling and 3 layers of béchamel and parmesan.

Bake

Cover the baking dish with tin foil and bake for 30 minutes or until it is bubbling and golden brown. If after 30 minutes, the top isn’t golden brown, broil it for a few minutes, making sure it doesn’t burn.Allow it to cool and settle for 10 minutes before cutting and serving. Use a long sharp knife or a chef’s knife to cut through eggplant layers.Take out a portion of the lasagna from the dish by sliding a rubber spatula under each piece and lifting it up.Garnish with fresh chopped parsley (or basil). Enjoy!

36. Coconut Macaroons Chocolate

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

2.5 cups unsweetened shredded coconut
4 egg whites
1 tbsp honey (or maple syrup)
3.5 oz dark chocolate bar

Instructions

Line a large baking sheet with parchment paper and preheat the oven to 350F.
Now, whisk together egg whites and honey until the froth forms.
Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
Use your fingers to nicely fix up the macaroons.
Bake the macaroons in the oven for 20 minutes or until golden brown.
While macaroons are cooling down, chop the chocolate bar.
Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
Your macaroons are ready!

37. Chicken Broccoli Alfredo Bake

Dairy-Free Chicken Broccoli Alfredo Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

This Dairy-Free Chicken Broccoli Alfredo Bake uses a cashew-based sauce and gluten-free penne pasta. A delicious gluten-free meal!

Ingredients

3 cups frozen broccoli florets (thawed)
2 tablespoons olive oil
1 lbs chicken breast or chicken thighs (cubed)
1 small onion (chopped)
2 cloves minced garlic
couple pinches red chili flakes
1 recipe Dairy-Free Alfredo Sauce* ((makes about 1 cup))
1/2 teaspoon salt
12 oz gluten-free penne

Instructions

Spray a 9×13 baking dish with cooking spray. Set aside. Preheat the oven to 400 degrees Fahrenheit.
Prepare your dairy-free Alfredo sauce and set aside. Cook the penne pasta according to package instructions, then drain and reserve a 1/4 cup of pasta water. Set pasta water aside.
While the pasta is cooking, heat the oil on medium in a large saucepan or Dutch oven. Add the onions and cook, stirring occasionally until they start to soften. Then add garlic, stir to combine.
Add the chicken and cook to brown it. Then add the broccoli, salt, pepper, and chili flakes.
Cook until broccoli is warm and chicken is fully cooked.
Stir the reserved pasta water into the Alfredo sauce. Add the pasta followed by the Alfredo sauce to the saucepan. Stir to coat.
Transfer mixture to prepare baking dish. Loosely tent with foil and bake for 10-13 minutes. The top of the pasta bake will be a golden brown and creamy underneath.
Serve warm. Top with ground pepper or red chili flakes.

38. Teriyaki Salmon Stir Fry

Teriyaki Salmon Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 lb salmon fillet, skin removed, cut into 1-inch chunks
2 cups mixed vegetables (broccoli, bell pepper, snap peas)
2 tablespoons sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Teriyaki sauce: 1/4 cup soy sauce, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 2 tablespoons water
Cooked rice to serve (optional)

Instructions

1. In a small bowl, whisk soy sauce, honey, and rice vinegar; stir in cornstarch slurry and set aside.
2. Heat sesame oil in a large skillet; sauté garlic and ginger 30 seconds.
3. Add salmon pieces; cook until just opaque; transfer to a plate.
4. Add vegetables to the pan; stir-fry until crisp-tender.
5. Return salmon to the pan; pour in the teriyaki sauce and simmer until glossy and slightly thickened.
6. Serve over cooked rice if desired.

39. Crockpot BBQ Pulled Chicken

Crockpot BBQ Pulled Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT150M · Total: PT160M · Yield: [‘6’, ‘6 servings’]

Crockpot BBQ Pulled Chicken made with tender chicken and coated in a smoky BBQ sauce. Easy to make with 8 simple ingredients!

Ingredients

2 pounds boneless skinless chicken breasts (4 large breasts)
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon apple cider vinegar
1 cup BBQ sauce (I used Stubb’s)

Instructions

In a slow cooker, add chicken breasts i na single layer and sprinkle them with brown sugar, garlic powder, smoked paprika, salt and pepper. Then add apple cider vinegar and BBQ sauce on top.
Cook on low heat for 5 hours or on high heat for 2.5 hours. I prefer low heat if possible because chicken comes out more tender.
After shred chicken with 2 forks right in the crockpot and stir.
Serve on buns with a side of coleslaw, pickles, chips and corn on the cob.

40. Almond Flour Banana Muffins

Almond Flour Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [’11’, ’11 muffins’]

Moist, nutty, sweet, and delicious – these almond flour banana muffins are a perfect dessert.

Ingredients

2 large ripe bananas (mashed)
2 eggs
4 tbsp extra virgin olive oil
1 tsp vanilla extract
4 tbsp coconut sugar
2 cups almond flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 cup chocolate chips

Instructions

Preheat the oven to 350F and line the muffin pan with paper liners.
In a smaller bowl, mash bananas until one smooth texture.
In another bowl, mix together all the wet ingredients and coconut sugar.
In a separate bowl, mix together the dry ingredients.
Slowly add the dry ingredients to the wet ones mixing throughout.
Finally fold in chocolate chips.
Pour the dough into the cupcake liners.
Bake in the oven for 23-26 minutes. Test with a toothpick to make sure the muffins are done.
Let them cool down on a wire rack before serving.

41. Protein Banana Bread

Protein Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 banana bread slices’]

This Protein Banana Bread Recipe is easy to make, delicious, and full of nutrition. Perfect gluten-free banana bread for breakfast and dessert.

Ingredients

2 1/2 cups almond flour
1/2 cup vanilla protein powder
1 tsp baking powder
1 tsp xantham gum
1/2 tsp sea salt
3/4 cup coconut oil (melted)
1/2 cup coconut sugar
2 eggs
3 small bananas (or 2 large bananas (1 cup when mashed))
1 tbsp poppy seeds

Instructions

Preheat the oven to 325F. Grease your loaf pan with oil.
Combine almond flour, protein powder, baking powder, xanthan gum, and sea salt in a separate smaller bowl.
3. Melt coconut oil in the microwave in increments of 30 seconds. Make sure you end up with ¾ cup of coconut oil when melted.
Transfer coconut oil into a large empty bowl. Then, stir coconut sugar into the coconut oil and mix until smooth.
Crack in the eggs one at a time, constantly mixing.
Stir in mashed bananas until one smooth texture.
Slowly add the mixture of dry ingredients (from step 2) into wet ones stirring throughout until smooth.
Add in poppy seeds and mix but do not over-stir.
Transfer the dough into the greased loaf pan and level it out.
Bake in the oven for 50-60 minutes. Start checking the banana bread when 50 minutes pass with a toothpick and bake until the toothpick comes out clean.

42. Chocolate Chip Skillet Cookie

Gluten Free Dairy Free Chocolate Chip Skillet Cookie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT15M · Yield: [‘8’]

Easy to mix in one bowl this Gluten Free Dairy Free Chocolate Chip Skillet Cookie is sweet, tender and loaded with chocolate chips.

Ingredients

1/2 cup vegan butter (I used Earth Balance)
3/4 cup sugar or coconut sugar
1 flax egg – 1 tbsp flax meal mixed with 2 1/2 tbsp of water, let set for a few minutes
2 tsp Rodelle Baker’s Extract (or vanilla extract)
3/4 cup almond flour
1/2 cup gluten free flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
1/2 tsp gluten free baking soda
1/2 tsp salt
1 cup chocolate chunks (I use Enjoy Life for dairy and gluten free)

Instructions

Preheat oven to 375 degrees. Place rack in the center of the oven. Spray a 10-inch cast iron skillet with cooking spray.
Put butter and sugar into a stand mixer and beat well until fluffy. Add egg replacer and extract and mix well.
Add almond flour, gluten free all purpose flour, baking soda and salt. Mix well.
Add chocolate chips and stir.
Bake until just cooked through in the middle about 25 minutes. Do not overcook.

43. Salmon Stir Fry

Easy Salmon Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

1 lb salmon
A pinch of salt
A pinch of black pepper
1/2 tbsp olive oil
3 carrots (sliced)
1 medium red onion (sliced)
1 zucchini (sliced and halved)
8 mushrooms (halved)
1 yellow bell pepper (sliced)
¼ cup soy sauce (or coconut aminos)
2 tbsp honey
3 tsp sesame oil
2 tbsp olive oil
5 garlic cloves (minced)
2 tsp cornstarch
1 tbsp sesame seeds
3 green onions (sliced)

Instructions

Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
Chop the veggies.
Combine all the ingredients for the sauce.

Salmon

Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
Gently remove the salmon into a bowl.

Veggies

Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
Gently add in the cooked salmon and toss lightly.
Garnish with sesame seeds and green onion.

44. Banana Coconut Milk Pancakes

Coconut Milk Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 6

Serve a small stack of these Coconut Milk Pancakes with banana to start your morning off a little sweeter! Dairy free pancake recipe made from scratch without Bisquick.

Ingredients

1/2 cup all purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 large egg, room temperature
1/2 cup canned coconut milk, room temperature* (read Note before measuring)
1 tablespoon vegetable oil
1/4 teaspoon vanilla extract
1/2 cup mashed banana (roughly 1 medium overripe banana)

Instructions

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In a large measuring cup, whisk together egg, coconut milk (should be liquid – see Note), oil, and vanilla.
Gradually pour the wet mixture into the dry ingredients while whisking until everything is moistened (do not overmix – lumps are ok but there should be no pockets of flour).
Stir in the mashed banana. Let the batter rest for 5 minutes.
Heat a dry small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick, brush your pan with a little bit of vegetable oil or use cooking spray.
Add a few drop of water to make sure your pan is hot enough (they should sizzle then evaporate quickly). Once hot, pour in 1/4 cup of batter, making sure it’s no more than 1/4 inch thick.
Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.
Remove and place on a cooling rack. Repeat with the remaining batter. You may need to adjust your heat if your pancakes are getting too dark.Store any leftover pancakes in a freezer-safe plastic bag with a piece of parchment in between so they don’t stick. Refrigerate for up to 1 week or freeze for up to 3 months.

45. Vegan Sushi

Easy Vegan Sushi Rolls for Beginners is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’, ‘4 Rolls’]

This homemade vegan sushi recipe is so tasty and just perfect for beginners to learn how to roll sushi easily. You can put all your favorite ingredients into your perfect custom roll!

Ingredients

1 cup Sushi Rice
1 1/2 cup Cold water (for cooking)
4 tablespoon Rice Vinegar (Unseasoned)
1 tablespoon Sugar
1 teaspoon Salt
8 slices Cucumber
8 slices Mango
8 slices Avocado
4 sheets Roasted Nori
1 cup Cooked Sushi Rice
1 cup Water
Mixed Sesame seeds (black and white, for sprinkling )
Wasabi
Pickled Ginger
Soy Sauce

Instructions Cook Sushi Rice

Place the rice into a mixing bowl and cover with cold water. Clean the rice in the water with your hand, 2-3 times or until the water is clear. After the rice is rinsed, let the rice drain in a colander or strainer for 5-10 minutes.
Cook the sushi rice according to package directions on the stovetop. If cooking in instant pot, pour in cold water for cooking and the rinsed & drained rice. Ensure all the rice is fully submerged in the water. Pressure cook for 5 minutes at HIGH pressure. Allow for a natural pressure release for five minutes before releasing steam manually.
While the rice cooks, mix the vinegar, sugar, and salt in a bowl until blended. Gently heat in microwave or in a pan on stovetop, if needed.Note: Do not bring sushi vinegar to a boil. Mix it well and make sure that the sugar and salt get dissolved in the vinegar mixture.
Transfer the rice to a large container or a bowl and gently spread out the rice with a rice paddle. Slowly & evenly pour the sushi vinegar over the rice. Gently mix the rice with the rice paddle.
Sushi rice is ready, keep it covered with a kitchen towel to prevent it from drying till the sushi rice is cooled to room temperature.

Cutting Veggies

All the veggies should be finely sliced, so that they are not hard or crunchy in your roll. It will improve eatability for your roll.Veggies like cucumber I don’t bother to peel the skin off from it – Just cut it into thin slices. You can take out the seeds part of it as well totally on your preference.

Making Avocado Cucumber Mango Roll

Once all the ingredients are sliced and ready. Let’s start assembling the sushi by placing the nori sheet on bamboo mat. Place the shiny side of the nori sheet facing down.
Spread 2/3 cup of rice on the nori sheet. Wet you hands with water – it will prevent the rice to get sticky. Spread it evenly over the nori sheet, leaving 1 inch border at the top. Sprinkle some sesame seeds on the rice.
Now layer the filling – Add the veggies in a line at the bottom of the sheet. Secure the veggies with you fingers while you begin to roll the nori sheet. Slowly start rolling the roll making sure it’s tight enough.
Transfer the roll to a cutting board and cut it into 7 sushi pieces. Sprinkle some sesame seeds.
Repeat the same method for other nori sheets.
Serve it with pickled ginger and soy sauce mixed with wasabi for dipping. Add wasabi as per you spice level and mix it.

46. Blackened Mahi Tacos

Blackened Mahi Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘2’]

Your favorite tortilla loaded up with cilantro rice, fresh mango salsa and flaky, spiced mahi for a fresh, flavorful dish. These Blackened Mahi Tacos taste just like the ones you’re getting from the poolside restaurant on a tropical vacation.

Ingredients

2 mahi mahi filets (fresh)
2 tbsp blackening seasoning (Old Bay)
1 tbsp cultured oil
6 soft shell tortillas
1 avocado
1 cup Chipotle Cilantro Lime Rice
1 cup Easy Mango Salsa
1 lime

Instructions

Tacos are all about timing. If you are making these Blackened Mahi Mahi Tacos with the Chipotle Cilantro Lime Rice and mango salsa, prepare both of those first. Fresh mahi takes less than 5 minutes to cook and will be ready to use in the tacos.

For the fish:

Heat a cast iron skillet to medium heat and add Cultured Oil. While it heats up, use a silicone brush to brush each filet with a bit of Cultured Oil also.
Pour the blackened seasoning onto a plate. Place the oiled mahi in the seasoning, making sure it’s well coated before flipping over to the other side.
Add the mahi mahi filets to the hot skillet.
Cover the skillet to trap in the heat. Cook mahi for 2-3 minutes, then flip the filets to cook for 2-3 more minutes.
Once the mahi mahi is cooked, remove from the skillet and let it cool for a moment. Use a fork to flake it apart.

Assemble

Create your taco assembly line: Start with all of the tortillas lined up. Add rice, slices of avocado, and then add in the blackened mahi mahi to each taco.
Top with fresh mango salsa (don’t be shy with this, it’s so flavorful and fresh, it highlights the seasoned fish!)
Garnish each taco with a squeeze of lime juice and enjoy!

47. Korean Broccoli Salad

Korean Broccoli Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘3’, ‘3 servings’]

Korean Broccoli Salad is an incredibly easy recipe that comes together in just 15 minutes. Tender-yet-crisp steamed broccoli is tossed in a savory and spicy sauce, then garnished with sesame seeds. Serve it as a vibrant side dish, healthy appetizer, or light snack.

Ingredients

12 oz broccoli florets (in a microwavable bag (see notes))
2-3 cloves garlic (minced)
2 tbsp sesame oil
1½ tsp low sodium soy sauce
½ tsp gochugaru
1 tsp sesame seeds (plus more for garnish)
Salt and pepper

Instructions

Follow package instructions to microwave broccoli until bright green and lightly crunchy (tender and fork meets little resistance when pierced, but not all the way cooked). Transfer to an ice bath for 1-2 minutes, then drain and pat as dry as possible.
In a large bowl, whisk together garlic, sesame oil, soy sauce, gochugaru, sesame seeds, ¼ tsp salt, and ¼ tsp pepper.
Add broccoli and toss thoroughly to combine. Season to taste and option to garnish with more sesame seeds. Serve room temperature or chill in fridge for at least 30 minutes to serve cold.

48. Pumpkin Pie

Dairy-Free Pumpkin Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT65M · Total: PT80M · Yield: [’12’, ’12 Servings’]

This Homemade Dairy-Free Pumpkin Pie recipe is the best. Coconut milk pumpkin pie is creamy, perfectly sweet and loaded with cozy fall spices – a must-make Thanksgiving dessert.

Ingredients

3 large eggs
15 ounces pumpkin puree ((or 2 cups fresh pumpkin puree))
1 cup full fat coconut milk*
1 teaspoon vanilla extract
¾ cup light brown sugar
½ teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 ¼ cups all-purpose flour
½ teaspoon sea salt
1 Tablespoon granulated sugar
½ cup vegan butter sticks (chilled, and cut into 1 inch pieces**)
¼ cup ice cold water

Instructions Make the Crust

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from the food processor (will be crumbly) and form into a round disc.
Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight

Make the Filling

In a large bowl, beat the eggs.
Whisk in the pumpkin, coconut milk and vanilla extract until combined.
Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.

Assemble

Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
Lightly grease a pie plate and set aside.
Roll out your pie dough on a well-floured surface (or pastry cloth) to fit the size of your pie plate.
Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
Pour the filling into the unbaked pie crust and cover the crust with a pastry shield.
Bake for 15 minutes at 425 degrees F.
Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

49. Lemony Greek Chickpeas

Lemony Greek Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Lemony Greek Chickpeas – Garlicky, lemony, and full of bright, fresh, Greek flavors, these Trader Joe’s copycat chickpeas make an easy, healthy side dish in only 10 minutes!

Ingredients

2 tablespoons olive oil
2 garlic cloves (minced )
1 (15 ounce) can of chickpeas (drained)
1/4 teaspoon cumin
1 ounce fresh lemon juice ((approx. 1 lemon))
pinch crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley
sprinkle sumac
salt & pepper (to taste)

Instructions

In a small sauce pan or skillet, sauté the garlic in olive oil for 1-2 minutes, stirring often. Then add the cumin and sauté for another minute to bring out the flavors of the cumin.
Add the drained can of chickpeas to the garlic along with the red pepper flakes, lemon juice, salt & pepper. Sauté for a couple minutes to let the flavors come together, taste for needed salt & pepper, then toss in the parsley. Sprinkle the sumac over the beans when serving. Enjoy!

50. Zucchini Pasta with Basil and Lemon

Creamy Vegan Zucchini Pasta with Lemon and Basil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Yield: [‘4’]

This Creamy Vegan Zucchini Pasta with Lemon and Basil will be your new favorite pasta recipe

Ingredients

½ onion – finely diced
4 cloves garlic – minced
2 medium or 4 small zucchinis – roughly chopped
3 tbsp nutritional yeast
¼ cup reserved pasta water (make sure it is heavily salted)
¾ cup plant milk
¼ cup cashew butter (can sub tahini if allergic)
1/2-1 cup basil – finely chopped
juice from ½ lemon
salt/pepper to taste
4 servings cooked pasta
1 can white beans (optional)

Instructions

Heat oil in a pan over medium heat. Add onions and cook for 5 minutes. Add zucchini and a pinch of salt and pepper and cook for another 5 minutes. Lastly add in garlic and basil and cook for 3-5 more minutes until everything is cooked and softened.
Add zucchini, garlic and onion to a blender along with the rest of the sauce ingredients. Blend until smooth.
Mix sauce with pasta and white beans if using.

51. Creamy Oatmeal

Creamy Oatmeal with Almond Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Say goodbye to pasty porridge and say hello to fluffy and ultra creamy oatmeal! Made with almond milk, vanilla and cinnamon, this easy homemade oatmeal recipe is silky smooth and delicious. A satisfying and healthy breakfast perfect for the whole family! {Gluten-free, dairy-free, & vegan}

Ingredients

1 1/2 cups rolled oats
3 cups unsweetened almond milk
3 cups water
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
2-4 tablespoons desired sweetener (i.e. maple syrup, honey, etc.) (optional)
Desired toppings

Instructions

Add the oats, milk, water, cinnamon, and salt to a large saucepan set over medium heat. Bring the mixture to a simmer, stirring every minute or so.
Once simmering, reduce the heat to medium-low and continue to simmer for about 12-15 minutes, stirring frequently, or until the oatmeal thickens slightly and has a creamy consistency. The oatmeal will start out fairly liquidy but once the bubbles start to get a bit bigger, you’ll notice that it will start to thicken more, while still remaining creamy. Keep the oatmeal uncovered the whole time and watch it carefully so that it doesn’t bubble over.
Mix in vanilla extract and desired sweetener (if using) until evenly distributed.
Scoop into bowls and allow oatmeal to cool for a few minutes (it will thicken a little more after a couple minutes). Stir in desired add-ins such as fruit, nuts, chocolate chips, etc.

52. Grilled BBQ Chicken Breast

Grilled BBQ Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [‘4’]

Tender Grilled BBQ Chicken Breast with smoky BBQ sauce and simple ingredients. This easy chicken recipe is a summer favorite!

Ingredients

4 large boneless skinless chicken breasts (2 pounds)
1 cup BBQ sauce (I used Stubb’s)
2 tablespoons olive oil (or avocado oil)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Place chicken breasts on a cutting board, cover with a piece of plastic wrap and pound slightly with a meat mallet or rolling pin until even thickness.
In a large bowl, add barbecue sauce, oil, garlic powder, smoked paprika, salt, pepper and whisk. Add chicken breasts, stir with tongs to coat and let marinate for 30 minutes to up to 24 hours.
Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, brush with BBQ sauce, close the lid and grill for 5 minutes.
Open the lid, brush with more BBQ sauce and flip. Brush with BBQ sauce again, close the lid and cook for another 5 minutes or until internal read thermometer inserted in the thickest part of the breast registers 165 F.
Remove chicken from the oven, cover with foil and let rest for 5-10 minutes.
After slice and serve with your favorite more plain side like rice and broccoli or make BBQ chicken salad.

53. Dal

Grandma’s Gujarati Dal – Instant Pot and Stovetop Methods is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’, ‘4 people’]

Grandma’s Gujarat Dal is the traditional “khatti meethi dal” (sour-sweet dal) served in Gujarati homes. It plays on the traditional Gujarati flavor balance of sweet, sour, and spicy.

Ingredients

1 cup tuvar dal (split pigeon peas/ toor dal)
5 kokum (or lemon juice / tamarind)
3 tbsp brown sugar or jaggery
1 Serrano chili or to taste
1 tsp ginger grated
3 tbsp peanuts raw
2 tbsp ghee (or oil)
1/8 tsp hing/ asafoetida
1″ cinnamon stick
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds optional
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
1 bunch cilantro (chopped)
1 tsp salt (or to taste)

Instructions

Rinse the tuvar in cold water until the water runs clear, about three times.

Instant Pot Instructions

Cook the tuvar and kokum with 2 1/2 cups water for 9 minutes under high pressure. Lift the whistle for a quick release when the tuvar has finished cooking.
Set the Instant Pot to saute mode and continue with the “For Both Methods” steps.

Stovetop Instructions

In a large pot (I use my Dutch oven), boil the pigeon peas and kokum in 6 cups water for about 30 minutes, until the peas are soft. Keep an eye on the water level. If the water runs low, just add enough so that the water covers the dal but not too much.

For Both Methods

Once the dal is cooked, add 3 cups of water, jaggery, green chili, ginger, peanuts and salt. Bring to a boil.
While the dal is boiling, work on the vaghar. In a small saucepan, heat the 2 tablespoons of ghee or oil. When the oil starts to shimmer, add the mustard seeds, let them pop for a couple of seconds, then add cumin seeds. Let those go for a couple of seconds, then add asafetida, asafoetid cinnamon, and fenugreek seeds. Let cook for about 10 seconds. There should be a lot of sizzling and popping.
Optionally, add 2 dried red chilies and the green chili. Then add the turmeric and chili powder to the hot oil, stir and immediately pour into the lentils
Add the green chilies if you did not use them in the vaghar. Let the lentils continue to boil for at least 15 minutes. You can boil for up to 45 minutes. Add water if you boil longer to keep the water level just above the lentils.
Turn off heat. Stir in the cilantro. Serve warm with rice.

54. Pork Belly Fried Rice

Pork Belly Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Perfect for a quick weeknight dinner, this Crispy Pork Belly Fried Rice is jam-packed with flavour ( and vegetables!) and is ready in just 25 minutes!

Ingredients

280 g (10 oz) pork belly slices
2 tsp Chinese 5 spice
¼ tsp salt
½ tsp black pepper
500 g (1.1lb) cooked, leftover rice (or 2 x packets of microwave basmati rice)
2 mediurm eggs (can be substituted for tofu scramble (see main post))
1 medium red pepper (finely diced)
140 g (5oz) frozen peas
3 cloves garlic (finely chopped)
1 medium red chilli (half sliced and half finely chopped)
2 spring onions (sliced)
2 tbsp honey
2 tsp sesame oil (can be substituted for olive oil.)
4 tbsp coconut aminos or tamari (Use regular soy sauce if you don’t need recipe to be gluten free.)

Instructions

Cut the pork belly slices into bite-sized chunks, place in a mixing bowl with the Chinese 5 spice and salt & pepper, then toss until combined.
Heat a wok on a medium heat, add the pork belly and stir-fry until golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the pork belly from the pan and set it aside on a plate.
Whilst the pork is cooking, finely chop the red pepper, garlic & half of the chilli, and slice the spring onion & the other half of the chilli.
Drain all but 1 tablespoon of the fat from the wok, then add the red pepper, garlic, peas and the green parts of the spring onion and chilli (you will use the other half to garnish) to the pan and stir-fry for 4-5 minutes, until the vegetables have softened.
Mix the honey, sesame oil, and coconut aminos/soy sauce in a small bowl to make the sauce.
Push the vegetables to one side of the pan, add eggs to the other side and scramble until cooked through.
Slice the eggs into strips or small pieces with a spatula.
Add the cooked or microwaved rice to the pan, along with the pork belly and sauce and stir-fry for 5 minutes, until everything is well combined.
Garnish the fried rice with chopped green onions and red chilli and serve hot.

55. Keto Brown Sugar Shaken Espresso

Keto Brown Sugar Shaken Espresso is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 drink’]

Make a keto brown sugar shaken espresso that tastes just like the popular oatmilk drink from Starbucks (but only has 1g net carb!).

Ingredients

6 ounces Unsweetened Plain Almond Milk
2 shots Espresso
3 tsp Swerve Brown Sugar Substitute
1 cup Ice
Pinch of Cinnamon

Instructions

Add the brown sugar substitute to the espresso while still warm, and stir to dissolve well. You can add additional sugar substitute if you desire a sweeter taste.
Fill a tall shaker glass or jar with ice, and pour the espresso mixture into it.
Pour the almond milk into the glass or jar over the espresso.
Sprinkle with a pinch of cinnamon if desired.
Shake to combine well, and pour into a glass to serve.

56. Malaysian Fish Curry

Malaysian Fish Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT24M · Total: PT44M · Yield: 4

This hearty and tasty coconut curry dish is gluten and dairy-free. Flavors of citrus and coconut make this recipe an all-season favorite.

Ingredients

1 lb white fish, firm texture once cooked
1 teaspoon turmeric, ground
1 tablespoon rice bran oil
1 teaspoon ginger root, minced
1 red pepper, chopped
1 kaffir lime leaf, finely chopped
1 cup coconut milk
1 teaspoon basil leaf, chopped
1 teaspoon salt
2 teaspoon Thai red curry paste
1 Tablespoon lemon juice
1 cup bean sprouts, rinsed

Instructions

Cube the fish (about ½”) and coat with turmeric in a bowl. Set aside.
Heat the olive oil in a pan on medium and fry the ginger until fragrant, about 2 minutes.
Add the red pepper and sauté for 3 minutes.
Add the fish and cook until firm, about 5 minutes.
Set the temperature to medium-low and add the chopped kaffir lime leaf, coconut milk, basil, salt, curry paste, lemon juice, and stir. Cover and simmer for 10 minutes.
Add the bean sprouts and mix through.
Serve over steamed rice or rice stick noodles and garnish with slices of lemon.

57. Anchovy Pasta

Anchovy Pasta Recipe from Naples (Spaghetti alla Gennaro) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

This anchovy pasta recipe from Naples (spaghetti alla Gennaro) is easy and simple to make. All you need is spaghetti, anchovies, garlic, stale bread, oregano,and basil to make this version of midnight pasta, also known as Totò’s pasta.

Ingredients

12.5 oz spaghetti
6-8 anchovy fillets (those preserved in oil. )
4 slices semi-stale bread (the best is country or farmhouse bread.)
2-5 garlic cloves (peeled.)
2 tsp dried oregano
5 tbsp extra virgin olive oil.
fresh basil leaves (washed and dried.)

Instructions

Cut one peeled garlic clove in half for rubbing on the bread. Cut the anchovy fillets into small pieces. Rub the bread slices with the halved garlic clove. Cut the bread into small cubes, sizing them appropriately for croutons.
Fill a large pot with water and bring it to a boil. Add a generous amount of salt and bring the water back to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve about 2-3 tablespoons of pasta cooking water, then drain the pasta.
Heat the remaining garlic cloves in olive oil in a skillet. Add the cubed bread and sauté until golden on each side. Remove croutons from the skillet and set aside.
Add additional olive oil to the skillet. Sauté the remaining garlic cloves and anchovy pieces together until the anchovies begin to dissolve.
Stir in the dried oregano and remove from the heat promptly to prevent burning.
Add the drained spaghetti and the reserved pasta water to the sauce and mix well.
Incorporate some croutons, mix again, then garnish with the remaining croutons and fresh basil, torn or cut into pieces.
Serve immediately.

58. Banana Bread Bundt Cake

Banana Bread Bundt Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT43M · Yield: [’12’]

Homemade banana bread bundt cake is the best breakfast or dessert overripe banana recipe. Moist and pretty baked in a circular pan.

Ingredients

3 large eggs (at room temperature ideally)
1 cup sugar (white granulated)
1 stick butter (softened, Country Crock has dairy free plant based product in sticks that works well)
3 large bananas (browned, mashed, or 4 medium)
1.5 tsp vanilla
1 cup sour cream (not low fat, or Silk dairy free vanilla yogurt, or Greek yogurt works)
2 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3/4 tsp cinnamon
3/4 cup mini chocolate chips (or crushed nuts, both are optional, or do half and half.)

Instructions

In a bowl mash bananas with a fork but leave some larger chunks inside, set aside. In another larger bowl cream your softened butter, sugar, vanilla and eggs until incorporated together. Fold in sour cream and mashed bananas.
In a bowl whisk together dry ingredients and then slowly incorporate it into the wet items using a spoon just to incorporate. If you want to fold in crushed nuts or chocolate chips do so now.
Now preheat oven to 350 F. Spray inside of bundt pan with non stick spray and pour batter inside. Bake once preheated for about 43-45 minutes or until a toothpick inserted comes out mostly clean with some crumbs attached.
Set on a cooling rack for 10 minutes before placing a large plate on top and flipping it over to slide out. Sprinkle with powdered sugar or melt frosting and drizzle on top.

59. Coconut flour Muffins

Coconut Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 muffins’]

Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.

Ingredients

1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
4 eggs
1/3 cup coconut oil (melted)
1/4 cup raw honey
2 tbsp almond milk
1/2 tsp apple cider vinegar
1 tsp vanilla extract
1 cup blueberries (washed and dried)
1 tsp plain desiccated coconut

Instructions

Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
In a small bowl, combine all the dry ingredients.
In a larger bowl, crack in the eggs and whisk them.
Next, add the rest of the wet ingredients and combine well.
Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
Fold in the blueberries.
Fill up cupcake/muffin liners 3/4 of the way with the batter.
Bake in the oven for 20-22 minutes until they’re golden brown.

60. Tomato Chickpea Curry

Tomato Chickpea Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 tablespoon oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 can (14.5 oz) diced tomatoes
1 can (15 oz) chickpeas, drained and rinsed
1 cup coconut milk
Salt to taste
Fresh cilantro for garnish
Optional: chili flakes

Instructions

1. Sauté onion and garlic in oil until softened.
2. Add curry powder and cumin; cook 1 minute to bloom spices.
3. Stir in tomatoes and chickpeas; simmer 10–12 minutes.
4. Stir in coconut milk; simmer 5 minutes; season with salt.
5. Garnish with cilantro; serve with rice or naan.

61. Slow Cooker Greek Baked Beans

Greek Baked Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8H · Total: PT8H10M · Yield: [‘6’, ‘6-8 servings’]

Delicious, comforting, easy and budget-friendly, these Greek baked beans are made in the slow cooker for convenience! Set it and forget it.

Ingredients

1 pound dry Gigantes beans (or dry lima beans), soaked overnight or for at least for 8 hours
1 yellow onion, diced (approx 2 cups)
3 stalks celery, diced (approx 1 cup)
5 cloves garlic, minced
28 ounces canned crushed tomatoes
1 tablespoon ground oregano
1 tablespoon ground thyme
2 bay leaves
1 tablespoon salt
4 cups water
1/2 cup Greek olive oil
Optional, for serving: fresh baked bread, feta cheese

Instructions

Place all ingredients: beans, onion, celery, garlic, tomatoes, oregano, thyme, bay leaves, salt, water, and olive oil in a 7-8 quart slow cooker. Cook on low until beans are tender, about 8 hours.
Optional: serve with fresh baked bread and feta cheese.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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8. Spinach Banana Pancakes

9. Breakfast Skillet Sweet Potatoes

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14. Vegan Mushroom Stroganoff

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35. Vegan Eggplant Lasagna

36. Coconut Macaroons Chocolate

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38. Teriyaki Salmon Stir Fry

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40. Almond Flour Banana Muffins

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42. Chocolate Chip Skillet Cookie

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44. Banana Coconut Milk Pancakes

45. Vegan Sushi

46. Blackened Mahi Tacos

47. Korean Broccoli Salad

48. Pumpkin Pie

49. Lemony Greek Chickpeas

50. Zucchini Pasta with Basil and Lemon

51. Creamy Oatmeal

52. Grilled BBQ Chicken Breast

53. Dal

54. Pork Belly Fried Rice

55. Keto Brown Sugar Shaken Espresso

56. Malaysian Fish Curry

57. Anchovy Pasta

58. Banana Bread Bundt Cake

59. Coconut flour Muffins

60. Tomato Chickpea Curry

61. Slow Cooker Greek Baked Beans

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