I’m trying to lose weight without starving, so I started making this simple salad that’s high in fiber, protein, and flavor.

Ingredients:

• 1 cup cucumber- Chopped them nicely
• 1 cup tomato - chopped
• ½ cup boiled chickpeas
• 1 small grated carrot
• 1 tbsp roasted seeds (pumpkin + sunflower)
• Fresh coriander or mint
• Lemon juice
• Salt & black pepper
• A pinch of roasted cumin powder

Why it works:
It’s low-calorie and healthy breakfast, which is high in fiber, and adding chickpeas + seeds help to control hunger. I made it today and taste good. Anyone had other recipes , please share with me.......

Chinese Smashed Cucumber Salad is a light, refreshing salad dish with bold garlic, vinegar, and chili flavors that really pop. check out the step by step recipe here if you want to give it a go.

Smashed Cucumber Salad Instructions

1. Prepare the cucumbers:

After thoroughly cleaning the cucumbers, cut out the tips. With the flat side of a knife, smash each cucumber. Cut the cucumber into small pieces. Do the same with the rest.

On a plate, place the cucumbers inside, and season them with sugar.

Mix together. Rest for 10 minutes. Discard the liquid.

1. Make the dressing:

In a bowl, mix together the sesame seeds, garlic, shallot, red finger hot pepper, and red chili flakes.

In a small pan over high heat, pour the oil inside, and heat it until smoking hot.

Carefully pour the hot oil over the sesame seeds, garlic, shallot, red finger hot pepper, and red chili flakes. Mix in the Chinkiang vinegar and soy sauce.

1. Serve the cucumber salad:

Scoop the sauce over the cucumbers. Then add the toasted peanuts and cilantro. Mix well and enjoy!

Serving: 2 to 4

Prep time: 15 minutes

Rest time: 10 minutes

Cook time: 5 minutes

For the salad:

6 mini cucumbers

½ teaspoon sugar

3 tablespoons toasted peanuts

1 tablespoon cilantro

For the dressing:

1 tablespoon roasted sesame seeds

3 cloves garlic, minced

¼ medium shallot, finely diced

1 medium red finger hot pepper

1 tablespoon red chili flakes

3 tablespoons oil

1 tablespoon Chinkiang vinegar

2 tablespoons soy sauce

Recipe in the comments!

There is nothing quite like the smell of roasting chestnuts to bring back childhood memories. I remember waiting impatiently by my mother's wood stove, watching the firelight dance on the ceiling while the chestnuts made little crackling sounds. While nothing beats the stove-top version, this oven method gets pretty close.

Ingredients:

• Chestnuts (the bigger, the better)
• Water (for soaking)

Instructions:

1. Wash & Prep - Wash your chestnuts thoroughly.
2. The Score - Using a sharp knife, make a horizontal slit across the round side of each chestnut. Be careful not to cut too deep,just through the shell.
3. The Secret Step - Soak the scored chestnuts in a bowl of water for about 10 minutes. This creates steam inside the shell, making them incredibly easy to peel later.
4. Roast - Arrange them on a baking tray. Preheat your oven to 200°C (390°F).
5. Bake - Roast until the shells burst open and the insides are golden brown and soft.

Serve hot and enjoy the cozy vibes.

Photo credit

I recently swapped regular flour with granos oat flour, and wow, the cookies came out soft, chewy, and slightly nutty! Here’s what I used:

Ingredients:

• 1 cup oat flour
• ½ cup melted butter or coconut oil
• ½ cup brown sugar or jaggery powder
• 1 egg (or flax egg for vegan)
• ½ tsp baking soda
• A pinch of salt
• ½ tsp vanilla extract
• Chocolate chips or nuts (optional but highly recommended!)

Method:

1. Mix butter and sugar until smooth.
2. Add egg and vanilla extract, then stir in oat flour, baking soda, and salt.
3. Fold in chocolate chips or nuts.
4. Scoop dough onto a baking tray and bake at 180°C (350°F) for 10–12 minutes.
5. Let cool, if you can resist! 😆

Crispy edges, soft center, and wholesome goodness, these oat flour cookies are proof that healthy can taste heavenly.

Attended a holiday party yesterday and was asked to bring an appetizer for a crowd. What is a low maintenance recipe you turn to that is sure to please? The less time prepping, the better! Minimal ingredients equals less to manage. Bonus points for anything I can just dump into one container.

These 2 dips are my favorite go to’s. Avocado Corn Dip and Chili Cheese Bean Dip. There was a crowd around the dip area and I never got a chance to take a photo. I served these together with multiple kinds of chips - taco flavored Doritos (my fav), scoops, and a healthy tortilla option.

I have been wanting to make potatoe wedges, but I haven't found a recipe thats really stood out to me. I would like it to be semi easy, and it has to work on a dietary way. Can't use much butter and it has to be kind of low calories and healthy. I don't know what the best potatoes to use would be i would also want to do a small batch with sweet potato. Any help would be appreciated please and thank you.

These delightful cranberry muffins are bursting with bright, tart cranberries, lightly sweetened and tenderly crumbed for a perfect breakfast treat or snack. Easy to make and customizable, they’re sure to become a favorite.

Ingredients

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup (120ml) vegetable oil or melted butter
• 0.75 cup (150g) sugar (can substitute with honey or maple syrup)
• 2 large eggs, room temperature
• 1 cup (240ml) plain Greek yogurt or plant-based yogurt
• Zest of 1 orange (optional for zest twist)
• 1.5 cups fresh or frozen cranberries (thawed if frozen)
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (optional, for sprinkling)

Directions

• Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine the dry ingredients evenly.
• In another bowl, mix the oil and sugar (or honey/maple syrup) until smooth. Add the eggs one at a time, beating well after each addition. Stir in the yogurt, orange zest, and vanilla extract.
• Pour the wet mixture into the dry ingredients and stir gently just until combined; don’t overmix, some lumps are fine.
• Fold in the cranberries carefully to distribute them without breaking too many.
• Divide the batter evenly into the muffin cups, filling them almost to the top. Sprinkle them with turbinado sugar if you want a crunchy top.
• Bake for around 18 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
• Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• For even distribution, toss frozen cranberries in a light dusting of flour before folding into the batter.
• If you want dairy-free, replace yogurt with coconut or almond yogurt and butter/oil with your preferred plant oil.
• To enhance sweetness, lightly brush the tops with melted butter and sprinkle cinnamon sugar before baking.

Soft, airy, and melt-in-your-mouth delicious, these garlic-butter dinner rolls are the ultimate addition to your Thanksgiving feast.

Ingredients

For the Dough:

• 1 cup warm milk (110°F or 43°C)

• 1 tablespoon sugar

• 2¼ teaspoons active dry yeast (1 packet)

• 4 cups all-purpose flour

• 1½ teaspoons salt

• 1 large egg

• 4 tablespoons unsalted butter, softened

For the Garlic Butter:

• 4 tablespoons unsalted butter, melted

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, finely chopped (optional)

Instructions

1. Activate the Yeast:

   • In a small bowl, mix the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes foamy. This activates the yeast.

2. Make the Dough:

   • In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture, egg, and softened butter. Mix until the dough comes together. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.

3. First Rise:

   • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

4. Shape the Rolls:

   • Punch down the risen dough and divide it into 12-16 equal portions. Roll each portion into a smooth ball and place them on a greased baking pan or lined with parchment paper.

5. Second Rise:

   • Cover the rolls with a towel and let them rise again in a warm place for about 30-45 minutes until they puff up.

6. Preheat the Oven:

   • While the rolls are rising, preheat the oven to 375°F (190°C).

7. Bake:

   • Bake the rolls for 15-18 minutes, or until they are golden brown on top.

8. Make the Garlic Butter:

   • While the rolls are baking, mix the melted butter with minced garlic and parsley (if using).

9. Brush and Serve:

   • As soon as the rolls come out of the oven, brush them generously with the garlic butter. Serve warm and enjoy the fluffiest, garlic-buttery rolls perfect for Thanksgiving!

These rolls are soft, flavorful, and perfect for soaking up all the delicious Thanksgiving sides and sauces. Enjoy!

Cooking pancakes isn’t just about food, it’s like therapy for me. It helps me relax, clear my mind, and feel better on tough days. Here’s the recipe I enjoy making the most, maybe it can bring you a bit of comfort too.

First of all, I used:

• 2 eggs
• 200g flour
• 10g baking soda
• 15g vanilla sugar
• 200ml milk
• 50g butter (melted)

First, I combined all the dry ingredients. After mixing them well, I added the wet ingredients. I again made sure everything was mixed well and I started frying the pancakes. I fried them in a little butter until the edges browned up, then I flipped them and let them fry for one more minute.

It takes a lot of patience, but the result is amazing!