31 High-Calorie Fruits That Will Help You Gain Weight

ByNick Garcia

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. Bananas

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

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup rolled oats
  • 1/4 cup peanut butter
  • 1/4 cup maple syrup
  • 1/2 cup chopped walnuts
  • 1/4 cup dark chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch salt

Instructions

  1. 1. Preheat oven to 350F; line a square baking dish with parchment.
  2. 2. Mix mashed bananas with peanut butter, maple syrup, and vanilla.
  3. 3. Stir in oats, walnuts, chocolate chips, cinnamon, and salt.
  4. 4. Press into the pan and bake 20–25 minutes until edges are golden.
  5. 5. Cool and cut into 4 bars.

2. Avocados

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

Ingredients

  • 2 ripe avocados
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste
  • Optional: pinch of cumin

Instructions

  1. 1. Scoop avocados into a blender or bowl; add yogurt, lime juice, garlic, cilantro, and season with salt and pepper.
  2. 2. Blend until smooth and creamy.
  3. 3. Taste and adjust seasoning; refrigerate 15 minutes.
  4. 4. Serve with veggie sticks or tortilla chips.

3. Coconut

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

Ingredients

  • 1 cup coconut milk
  • 3 tablespoons chia seeds
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup shredded coconut, toasted
  • Optional toppings: fresh fruit

Instructions

  1. 1. Whisk coconut milk with honey and vanilla in a bowl.
  2. 2. Stir in chia seeds; let sit 5 minutes, then whisk again to break up clumps.
  3. 3. Cover and refrigerate 2–4 hours or overnight until thickened.
  4. 4. Layer pudding with toasted coconut and fruit in four serving glasses.
  5. 5. Serve chilled.

4. Mango

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

Ingredients

  • Jasmine rice, uncooked: 3/4 cup
  • Coconut milk: 2 cups
  • Water: 1/2 cup
  • Mango puree: 1 1/2 cups (from about 2 ripe mangoes)
  • Brown sugar: 1/4 cup
  • Vanilla extract: 1 teaspoon
  • Salt: pinch

Instructions

  1. 1. Rinse the jasmine rice and combine it with coconut milk, water, and a pinch of salt in a medium saucepan; bring to a gentle simmer.
  2. 2. Reduce heat to low and cook, stirring occasionally, until the rice is tender and the mixture thickens, about 15–18 minutes.
  3. 3. Stir in mango puree, brown sugar, and vanilla; simmer 6–8 minutes more until the mixture is creamy and pudding-like.
  4. 4. Remove from heat and let cool for 5 minutes, then divide into four bowls.
  5. 5. Chill for at least 1 hour for a firmer pudding or serve warm if preferred; top with optional toppings if desired.

5. Passion Fruit

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

Ingredients

  • Plain Greek yogurt: 2 cups
  • Passion fruit pulp: 1 1/2 cups
  • Honey: 3 tablespoons
  • Granola: 1 1/2 cups
  • Fresh berries (optional): 1 cup
  • Vanilla extract: 1/2 teaspoon

Instructions

  1. 1. Stir yogurt with vanilla and honey until smooth.
  2. 2. Spoon a layer of yogurt into four serving glasses; add a layer of passion fruit pulp.
  3. 3. Add a layer of granola and, if using, berries.
  4. 4. Repeat layers to fill the glasses and finish with a final layer of yogurt.
  5. 5. Chill 10–15 minutes and serve.

6. Guavas

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

Ingredients

  • Chicken breasts, boneless, skinless: 4
  • Guava juice: 1 cup
  • Fresh ginger, grated: 1 tablespoon
  • Lime juice: 2 tablespoons
  • Honey: 2 tablespoons
  • Soy sauce: 1 tablespoon
  • Olive oil: 1 tablespoon
  • Salt and pepper: to taste
  • Cilantro for garnish (optional)

Instructions

  1. 1. Season the chicken with salt and pepper and sear in olive oil over medium-high heat until browned and just cooked through, about 4–5 minutes per side; transfer to a plate.
  2. 2. In a small saucepan, combine guava juice, grated ginger, lime juice, honey, and soy sauce; simmer 6–8 minutes until slightly thickened.
  3. 3. Return the chicken to the pan and spoon glaze over, cooking 3–4 minutes more until the sauce coats the chicken.
  4. 4. Transfer to plates, spoon additional glaze over, and garnish with cilantro if desired.

7. Pomegranates

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

Ingredients

  • Cooked brown lentils: 2 cups
  • Pomegranate arils: 1 cup
  • Cucumber, diced: 1 cup
  • Red onion, finely chopped: 1/4 cup
  • Feta cheese, crumbled: 1/2 cup
  • Fresh mint, chopped: 2 tablespoons
  • Olive oil: 2 tablespoons
  • Lemon juice: 1 tablespoon
  • Salt and pepper: to taste

Instructions

  1. 1. In a large bowl, combine lentils, cucumber, red onion, and mint.
  2. 2. Whisk olive oil with lemon juice, salt, and pepper; pour over the lentil mixture and toss.
  3. 3. Gently fold in pomegranate arils and feta cheese.
  4. 4. Chill about 10 minutes to blend flavors or serve at room temperature.

8. Kumquats

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

Ingredients

  • Kumquats, thinly sliced: 1 cup
  • Avocado, diced: 1 large
  • Baby arugula: 4 cups
  • Orange segments: 1 cup
  • Pistachios, shelled: 1/4 cup
  • Olive oil: 2 tablespoons
  • Lemon juice: 1 tablespoon
  • Salt and pepper: to taste

Instructions

  1. 1. Toss arugula with olive oil and lemon juice; season with salt and pepper.
  2. 2. Divide greens onto four plates; top with kumquat slices, avocado, and orange segments.
  3. 3. Sprinkle pistachios over each plate.
  4. 4. Serve immediately.

9. Medjool Dates

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

Ingredients

  • Medjool dates, pitted: 1 1/2 cups
  • Almonds, toasted: 1/2 cup
  • Cocoa powder: 2 tablespoons
  • Shredded coconut: 1/4 cup
  • Salt: pinch

Instructions

  1. 1. In a food processor, pulse dates and almonds until finely chopped.
  2. 2. Add cocoa powder and salt; pulse until mixture begins to come together.
  3. 3. Roll the mixture into tablespoon-sized balls and coat with shredded coconut if desired.
  4. 4. Chill 15–20 minutes before serving.

10. Prunes

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

Ingredients

  • Rolled oats: 1 cup
  • Water or milk: 2 cups
  • Prunes, chopped: 3/4 cup
  • Almonds, chopped: 1/4 cup
  • Ground cinnamon: 1/2 teaspoon
  • Maple syrup: 2 tablespoons
  • Yogurt for serving (optional)

Instructions

  1. 1. In a saucepan, cook oats with water or milk until creamy and tender.
  2. 2. Stir in chopped prunes, almonds, and cinnamon; heat through for 1–2 minutes.
  3. 3. Remove from heat and sweeten with maple syrup.
  4. 4. Serve warm with a dollop of yogurt if desired.

11. Dried Apricots

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

Ingredients

  • Couscous: 1 cup
  • Water or vegetable broth: 1 1/4 cups
  • Dried apricots, chopped: 1/2 cup
  • Slivered almonds: 1/4 cup
  • Fresh parsley, chopped: 2 tablespoons
  • Lemon juice: 1 tablespoon
  • Olive oil: 1 tablespoon
  • Salt and pepper: to taste

Instructions

  1. 1. Prepare couscous according to package directions, using broth if available; fluff with a fork.
  2. 2. Stir in chopped apricots, almonds, and parsley.
  3. 3. Drizzle with lemon juice and olive oil; season with salt and pepper and toss to combine.
  4. 4. Chill 10 minutes or serve warm.

12. Dried Figs

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

Ingredients

  • Cooked quinoa: 2 cups
  • Dried figs, chopped: 1/2 cup
  • Walnuts, toasted: 1/2 cup
  • Spinach leaves: 2 cups
  • Olive oil: 1 tablespoon
  • Lemon juice: 1 tablespoon
  • Salt and pepper: to taste

Instructions

  1. 1. Sauté spinach until just wilted; set aside.
  2. 2. In a bowl, combine quinoa, figs, walnuts, and wilted spinach.
  3. 3. Drizzle with olive oil and lemon juice; season with salt and pepper.
  4. 4. Serve warm or cold.

13. Raisins

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

Ingredients

  • Short-grain white rice: 3/4 cup
  • Whole milk: 3 cups
  • Water: 1/2 cup
  • Raisins: 1/2 cup
  • Sugar: 1/3 cup
  • Cinnamon: 1/2 teaspoon
  • Vanilla extract: 1 teaspoon
  • Salt: pinch

Instructions

  1. 1. Rinse the rice; in a saucepan, bring milk and water to a simmer; Add rice and a pinch of salt; cook until tender, about 15 minutes.
  2. 2. Add raisins, sugar, and cinnamon; simmer until thick and creamy, about 15 more minutes.
  3. 3. Remove from heat; stir in vanilla and let cool slightly.
  4. 4. Serve warm or chilled.

14. Sultanas

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

Ingredients

  • 200 g rolled oats
  • 800 ml milk
  • 120 g sultanas
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 25 g chopped almonds (optional)

Instructions

  1. In a medium saucepan, bring the milk to a gentle simmer.
  2. Stir in the oats, reduce heat to a simmer, and cook 8-10 minutes, stirring occasionally until creamy.
  3. Add the sultanas, cinnamon, and salt; cook 2-3 minutes more until the fruit is plump and oats are tender.
  4. Remove from heat and stir in honey until blended.
  5. Divide into four bowls and top with chopped almonds and a splash of milk if desired.
  6. Serve warm for a hearty start to the day.

15. Currants

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

Ingredients

  • 180 g couscous
  • 360 ml boiling water
  • 120 g currants
  • Zest and juice of 1 orange
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Fresh parsley, chopped (optional)

Instructions

  1. Place couscous in a bowl and pour over the boiling water; cover for 5 minutes.
  2. Fluff with a fork and stir in currants, orange zest and juice, olive oil, cumin, and salt.
  3. Let stand 2 minutes to marry flavors.
  4. Fluff again, then taste and adjust seasoning.
  5. Transfer to a serving dish and garnish with parsley if desired.
  6. Serve as a light side dish.

16. Grapes

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

Ingredients

  • 400 g grapes, halved
  • 500 g plain Greek yogurt
  • 2 tablespoons honey
  • 60 g granola
  • 1 teaspoon lemon zest

Instructions

  1. In four serving glasses, spoon a layer of yogurt.
  2. Add grape halves, a drizzle of honey, and a sprinkle of lemon zest.
  3. Add a second layer of yogurt and granola for crunch.
  4. Repeat layers to fill glasses, finishing with yogurt on top.
  5. Chill briefly before serving for a cool treat.
  6. Serve four portions.

17. Pears

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

Ingredients

  • 4 firm pears, peeled, halved lengthwise, and cored
  • 500 ml water
  • 120 g sugar
  • 1 cinnamon stick
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • Fresh cream or yogurt to serve (optional)

Instructions

  1. In a wide saucepan, combine water, sugar, and cinnamon stick; bring to a simmer until sugar is dissolved.
  2. Add pears to the syrup and simmer 12-15 minutes, turning once, until tender.
  3. Remove pears with a slotted spoon; continue simmering the syrup until thickened slightly.
  4. Remove from heat, stir in vanilla.
  5. Return pears to the syrup to coat briefly; serve warm or cooled with a little cream or yogurt.

18. Apples

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

Ingredients

  • 4 medium apples, cored and halved
  • 40 g rolled oats
  • 25 g butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • Optional: chopped walnuts

Instructions

  1. Preheat oven to 190 C (375 F). Place apple halves in a baking dish, cut side up.
  2. In a bowl, combine oats, melted butter, brown sugar, cinnamon, and nutmeg to make crumble.
  3. Pack crumble into the hollowed centers of the apples; drizzle lemon juice over top.
  4. Bake 25-30 minutes, until apples are tender and crumble is golden.
  5. Allow to cool slightly; serve warm, optionally with yogurt or ice cream.

19. Cherries

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

Ingredients

  • 350 g cherries, pitted
  • 150 ml water
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 400 g yogurt (Greek or natural)

Instructions

  1. Combine water and honey in a small saucepan; simmer 2-3 minutes to make a light syrup.
  2. Stir in lemon juice and zest; add cherries and simmer 4-6 minutes until just tender.
  3. Spoon warm cherries over yogurt and drizzle with a little syrup.
  4. Chill slightly if preferred, then serve.
  5. Garnish with extra lemon zest if desired.

20. Kiwis

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

Ingredients

  • 800 ml coconut milk (or dairy milk)
  • 100 g chia seeds
  • 4 kiwis, peeled and sliced
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup
  • Optional: shredded coconut for topping

Instructions

  1. In a bowl, whisk coconut milk with chia seeds; cover and refrigerate 4 hours or overnight.
  2. Divide chia pudding into four cups.
  3. Top each with kiwi slices and a drizzle of lime juice and maple syrup.
  4. Sprinkle with shredded coconut if desired.
  5. Serve cold as a breakfast or snack.

21. Blueberries

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

Ingredients

  • 350 g blueberries
  • 500 g plain yogurt
  • 4 tablespoons honey
  • 60 g granola
  • 1 teaspoon lemon zest

Instructions

  1. In four glasses, layer yogurt, blueberries, and a drizzle of honey.
  2. Add a layer of granola for crunch.
  3. Repeat layering to fill the glasses.
  4. Finish with a final sprinkle of lemon zest.
  5. Chill briefly before serving for a cool treat.

22. Raspberries

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

Ingredients

  • 300 g raspberries
  • 400 ml coconut cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Optional topping: crushed cookies or granola

Instructions

  1. Whip coconut cream with sugar and vanilla until light and fluffy.
  2. In serving cups, layer coconut cream with raspberries.
  3. Repeat layers and finish with a raspberry on top.
  4. Chill for 30 minutes to set slightly.
  5. Garnish as desired before serving.

23. Dried Goji berries

Dried Goji berries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 120 g quinoa
  • 480 ml water or milk
  • 60 g dried goji berries
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Optional: chopped almonds for crunch

Instructions

  1. Rinse quinoa; bring water to a boil, add quinoa and simmer about 15 minutes until tender.
  2. Stir in goji berries and simmer 2 minutes more.
  3. Remove from heat, stir in honey and vanilla; season with salt.
  4. Let stand 5 minutes; fluff and divide into four bowls.
  5. Top with almonds if desired.
  6. Serve warm or chilled.

24. Jackfruit

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

Ingredients

  • 2 cups canned jackfruit in brine, drained and shredded
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 cup diced tomatoes (canned)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/2 cup vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1/2 cup light coconut milk (optional for creaminess)
  • Salt and pepper to taste
  • Cooked brown rice or quinoa, for serving (about 3 cups cooked)

Instructions

  1. 1. Gather and prep all ingredients.
  2. 2. In a large skillet, warm oil; sauté onion and garlic until translucent.
  3. 3. Add bell pepper and cook 4 minutes until slightly tender.
  4. 4. Stir in shredded jackfruit, tomato paste, paprika, cumin, and chili powder; cook 2–3 minutes to bloom spices.
  5. 5. Pour in tomatoes and broth; simmer 10–12 minutes until sauce thickens and jackfruit is tender.
  6. 6. Stir in soy sauce and coconut milk; simmer 2 minutes; adjust salt and pepper.
  7. 7. Serve over warm rice or quinoa; adjust seasoning as needed.

25. Persimmons

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

Ingredients

  • 4 ripe persimmons, peeled and sliced
  • 4 cups mixed greens or arugula
  • 1/2 cup orange segments
  • 1/4 cup toasted walnuts, chopped
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • Pinch of salt and black pepper

Instructions

  1. 1. Slice persimmons and orange segments; set aside.
  2. 2. In a large bowl, combine greens, persimmons, oranges, and walnuts.
  3. 3. Whisk together olive oil, lemon juice, honey, salt, and pepper to make dressing.
  4. 4. Drizzle dressing over the salad and toss to coat evenly.
  5. 5. Top with feta or goat cheese if using.
  6. 6. Serve immediately.

26. Black Olives

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

Ingredients

  • 1 cup pitted black olives, drained
  • 2 tablespoons capers, drained
  • 1 small garlic clove
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • 8 slices baguette, toasted (crostini)
  • Optional: pinch chili flakes

Instructions

  1. 1. In a food processor, pulse olives, capers, and garlic until chunky but not paste.
  2. 2. Add lemon juice and olive oil; pulse briefly to combine.
  3. 3. Stir in parsley and season with salt to taste.
  4. 4. Spoon mixture onto crostini; sprinkle with chili flakes if desired.
  5. 5. Serve as a tangy starter or snack.

27. Green Olives

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

Ingredients

  • 8 oz whole-wheat pasta
  • 1 cup green olives, pitted and sliced
  • 1 pint cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: 1/4 cup shaved Parmesan for serving

Instructions

  1. 1. Cook pasta in salted water until al dente; reserve 1/2 cup pasta water.
  2. 2. In a skillet, warm olive oil; sauté garlic 1 minute.
  3. 3. Add cherry tomatoes and cook until blistered, about 3–4 minutes.
  4. 4. Stir in olives, lemon zest, lemon juice, and reserved pasta water; cook 1–2 minutes.
  5. 5. Toss with pasta and parsley; season and serve with Parmesan if using.

28. Tamarind

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

Ingredients

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 2 tablespoons tamarind paste
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon sesame oil
  • 1 cup cooked jasmine rice
  • 1 cup steamed vegetables (broccoli, carrots)
  • 1 tablespoon sesame seeds for garnish
  • Salt to taste

Instructions

  1. 1. Press tofu; pat dry; cut into 1-inch cubes.
  2. 2. In a bowl, whisk tamarind paste with soy sauce, honey, vinegar, ginger, and garlic.
  3. 3. Heat sesame oil in a pan; sauté tofu until golden on all sides.
  4. 4. Pour glaze over tofu; cook a few minutes until sticky and well coated.
  5. 5. Serve tofu over rice with vegetables; sprinkle sesame seeds.

29. Plantains

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

Ingredients

  • 2 ripe plantains, peeled and sliced into 1/2-inch rounds
  • 1 tablespoon olive oil
  • 1 cup black beans, drained and warmed
  • 1 cup cooked white rice or brown rice
  • 1/2 cup corn kernels
  • 1 avocado, sliced
  • 1/4 cup pico de gallo or salsa
  • Salt and pepper to taste
  • Lime crema: 1/2 cup sour cream or yogurt, 1 tablespoon lime juice, pinch of salt
  • Cilantro for garnish

Instructions

  1. 1. Preheat oven to 425°F (220°C). Toss plantain slices with oil; roast on a lined sheet 12–15 minutes, turning once until caramelized.
  2. 2. Reheat beans and rice; stir in corn if desired.
  3. 3. Assemble bowls: rice, beans, plantains, corn, avocado, and salsa.
  4. 4. Drizzle with lime crema; garnish with cilantro; season with salt and pepper.
  5. 5. Serve warm.

30. Chestnuts

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

Ingredients

  • 1 cup Arborio rice
  • 2 cups vegetable broth, warmed
  • 1 cup roasted chestnuts, chopped
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1/2 cup white wine (optional)
  • 2 tablespoons olive oil or butter
  • 1/4 cup grated Parmesan
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions

  1. 1. In a pot, warm broth; keep simmering.
  2. 2. In another pan, sauté onion and garlic in oil until translucent.
  3. 3. Stir in rice; toast 1–2 minutes; add wine if using; cook until absorbed.
  4. 4. Add broth a ladle at a time, stirring until creamy; after half of liquid, add chestnuts.
  5. 5. Continue adding broth until rice is tender; finish with Parmesan, salt, pepper, and thyme.

31. Hazelnuts

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

Ingredients

  • 4 cups mixed greens
  • 2 ripe pears, sliced
  • 1/3 cup toasted hazelnuts, roughly chopped
  • 1/4 cup crumbled blue cheese or feta
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. 1. In a dry skillet, toast hazelnuts until fragrant; chop.
  2. 2. Whisk olive oil, balsamic, honey, salt, and pepper to make dressing.
  3. 3. Toss greens with pears and hazelnuts; top with cheese.
  4. 4. Drizzle with dressing and serve.

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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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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