Banana Oatmeal Walnut Mug Cake

A healthy, naturally sweetened mug cake that’s quick, satisfying, and free from added sugar, flour, or gluten—perfect for breakfast or a wholesome snack!

Time

• Prep Time: 5 minutes
• Cook Time: 2–3 minutes (microwave)
• Total Time: ~8 minutes
• Servings: Makes 2–3 mugs depending on size

Ingredients

• 4 ripe bananas (2 for batter, 2 for topping)
• 1 egg
• 1/3 cup (80 ml) milk (dairy or non-dairy like almond or oat milk)
• 1 cup (100 g) oats (use certified gluten-free oats if needed)
• 1 tsp baking powder
• 1 pinch of salt
• ½ tsp ground cinnamon
• ⅓ cup chopped walnuts
• 1 tbsp unsweetened cocoa powder (for topping)
• Strawberries, to taste (for garnish)

Q1: Can I make this recipe vegan?

A: Yes! Simply replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested 5 mins) and use a plant-based milk. The texture remains moist and tender.

Preparation Method

1. Make the batter:

• In a bowl, mash 2 bananas with a fork until smooth.
• Add the egg and milk, and stir until combined.
• Mix in the oats, baking powder, salt, cinnamon, and chopped walnuts. Stir until evenly mixed.

2. Fill the mugs:

• Lightly grease 2–3 microwave-safe mugs.
• Fill each mug halfway with the batter (it will rise as it cooks).

3. Cook:

• Microwave each mug one at a time for 2–3 minutes on high, until set in the center. Let sit for 1 minute before topping.

Q2: Can I bake this instead of using a microwave?

A: Absolutely. Bake in a preheated oven at 350°F (175°C) for about 15–20 minutes in small ramekins or muffin tins, until a toothpick comes out clean.

Cocoa Topping & Garnish

1. Make the topping:

• Mash the remaining 2 bananas and mix with 1 tbsp unsweetened cocoa powder to create a naturally sweet chocolate sauce.

2. Decorate:

• Spoon the cocoa banana topping over the mug cakes.
• Garnish with fresh sliced strawberries for a sweet, refreshing finish.

Serving Tips

• Best served warm, straight from the mug.
• Great with a spoonful of nut butter or a sprinkle of coconut flakes.

Chocolate Milk Jelly Cubes (No-Bake Dessert)

Ingredients:

• 500 ml (2 cups) milk

• 200 ml (¾ cup + 2 tbsp) heavy cream (or full-fat milk)

• 100 g (½ cup) sugar

• 50 g (½ cup) unsweetened cocoa powder

• 10 g (2 tsp) gelatin powder or 1 tablespoon agar-agar powder

• 3 tbsp water (for blooming gelatin, if using)

• 1 tsp vanilla extract (optional, for enhanced flavor)

• Pinch of salt

Instructions:

1. Bloom the Gelatin (Skip if using agar)

• In a small bowl, add 3 tbsp of cold water.

• Sprinkle gelatin powder evenly over the water and let it sit for 5-10 minutes until bloomed.

• If using agar-agar powder, it doesn’t need blooming, but must be boiled to activate.

2. Mix Dry Ingredients

• In a saucepan, whisk together:

  • Cocoa powder

  • Sugar

  • Salt

  Make sure the mixture is lump-free.

3. Add Liquids

• Slowly pour in the milk and heavy cream, whisking continuously to combine well.

• Place the saucepan over medium heat and stir constantly until the mixture is warm but not boiling.

4. Add Gelatin or Agar

• If using gelatin: Remove the pan from heat and stir in the bloomed gelatin until fully dissolved.

• If using agar: Add the powder to the warm liquid and bring it to a gentle boil, stirring continuously for 2–3 minutes to activate.

5. Flavoring

• Add vanilla extract and stir to combine.

6. Pour & Set

• Pour the smooth chocolate mixture through a sieve into a square or rectangular dish (to remove any lumps or bubbles).

• Let it cool slightly, then refrigerate for at least 4 hours or until fully set.

7. Cut Into Cubes

• Once set, gently run a knife around the edges.

• Invert or cut directly in the dish into even cubes.

• Use a hot, clean knife for sharp cuts.

️ Serving Tips:

• Serve as-is or topped with:

  • Whipped cream

  • Berries

  • Shaved chocolate

  • Dusting of cocoa powder or powdered sugar

Storage:

• Store in an airtight container in the refrigerator for up to 5 days.

• Not freezer-friendly (gelatin and agar textures change when frozen).

Chelidonium majus L. – The Greater Celandine: Nature’s Ancient Remedy for Skin Growths

The Power of Greater Celandine Sap

The milky orange sap found inside the stems and leaves of Greater Celandine is rich in bioactive compounds such as alkaloids, flavonoids, and chelidonic acid. These elements are believed to:

• Fight viruses: The sap exhibits antiviral activity that targets skin viruses responsible for conditions like warts.
• Break down tough skin: As a keratolytic agent, it helps soften and dissolve hardened skin tissues, making it easier for the body to shed unwanted growths.
• Soothe inflammation: It contains mild anti-inflammatory properties that calm irritated skin.
• Support skin regeneration: Traditionally, the sap has also been thought to encourage healthier new skin growth after the removal of warts or calluses.

Because of these natural properties, the sap of Greater Celandine became a popular “folk medicine” solution, especially before the age of modern pharmaceuticals.

How to Harvest and Use Greater Celandine Sap at Home

If you have access to fresh Greater Celandine growing naturally, you can safely harvest and apply its sap following a few simple steps. Here’s how:

1. Identification and Preparation

• Find the right plant: Greater Celandine typically grows in partial shade, along forest edges, hedgerows, and old gardens.
• Identify carefully: Look for thin, branching stems, deeply lobed leaves, yellow flowers, and the hallmark orange sap when a stem is broken.
• Harvest safely: Wear gloves to avoid excessive contact with the sap, as it can irritate sensitive skin in large amounts.

2. Extracting the Sap

• Choose a fresh, healthy stem.
• Snap the stem gently: As you break the stem, you will notice the bright orange sap oozing out.
• Collect the sap: Use a clean cotton swab, toothpick, or directly apply from the broken stem if needed.

3. Applying the Sap

• Wash the affected area thoroughly with mild soap and water.
• Pat dry the skin with a clean towel.
• Apply a small amount of the fresh sap directly onto the wart, callus, or skin tag.
• Allow it to air dry completely without wiping it off.
• Repeat twice daily, preferably morning and evening, until you see the skin growth shrink, dry out, or fall off — usually within 2 to 6 weeks.

Homemade Tips for Best Results

• Consistency is key: Natural remedies work slowly but steadily. Apply the sap every day without skipping.
• Protect surrounding skin: To avoid irritation, you can apply a thin layer of petroleum jelly around the healthy skin near the wart before using the sap.
• Use fresh sap: Greater Celandine’s active components degrade quickly after harvesting. It’s best to use the sap immediately after collecting it.
• Store carefully: If necessary, you can store small amounts of sap inside a tightly sealed glass container in the refrigerator for up to 24 hours, but fresh is always better.
• Be patient: Some stubborn warts or calluses may require multiple weeks of treatment.

Precautions You Should Know

• Do not apply to open wounds, mucous membranes, or eyes.
• Test first: Before regular use, apply a small amount to a patch of skin to check for any allergic reactions.
• Consult a professional: If you are pregnant, breastfeeding, or have underlying health conditions, it’s always wise to seek medical advice before using Greater Celandine sap.
• Avoid ingestion: The internal use of Greater Celandine can be toxic if not properly handled — this article only focuses on external application.

The ancient wisdom surrounding Chelidonium majus offers a simple and natural way to tackle warts, calluses, and other minor skin growths. Its potent antiviral and keratolytic properties make Greater Celandine’s sap a valuable ally for skin health. When used carefully and consistently, this humble plant could become your go-to natural remedy for stubborn skin issues.

No-Bake Lotus Biscoff Cheesecake Recipe

Ingredients:

• • Lotus Biscoff cookies: 16 pieces (about 150 g)
  • Melted butter: 3 tbsp

• • Cream cheese: 1 cup (240 g)
  • Vanilla extract: 1/2 tsp
  • Lotus Biscoff spread: 1/2 cup (plus 1/2 cup for topping)

• • Cold heavy cream: 1/2 cup (120 ml)
  • Icing sugar: 4 tbsp
  • Extra Lotus Biscoff cookies for garnish: 3-5 pieces

Directions:

1. 1. Prepare the base:
      • • Crush 16 Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
        • Transfer the crumbs to a bowl and add 3 tbsp of melted butter. Mix until the crumbs are well-coated.
        • Press the mixture into the bottom of a springform mold or pie dish, ensuring an even layer.

       

      • Refrigerate the base for 30 minutes to firm up.
   2. Make the cheesecake filling:
      • • In a large bowl, whisk 1 cup of cream cheese lightly to remove any lumps.

       

      • • Add 1/2 tsp of vanilla extract and 1/2 cup of Lotus Biscoff spread. Mix until fully combined and smooth.
        • In a separate bowl, whisk 1/2 cup of cold heavy cream with 4 tbsp of icing sugar until soft peaks form.
        • Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

       

   3. Assemble the cheesecake:
      • • Pour the cheesecake filling over the chilled cookie base and spread it evenly with a spatula.
        • Refrigerate the cheesecake for 1 hour to allow it to firm up.

       

   4. Add the topping:
      • • Microwave 1/2 cup of Lotus Biscoff spread for 10-20 seconds until it becomes pourable.
        • Pour the melted spread over the chilled cheesecake, spreading it evenly across the top.

       

      • Refrigerate the cheesecake for at least 4 more hours, or overnight for best results.
   5. Unmold and garnish:
      • • Before serving, wrap a hot towel around the sides of the mold for 30 seconds to help release the cheesecake.

       

      • Remove the mold carefully.
      • Crush 3-5 Lotus Biscoff cookies and sprinkle them over the top of the cheesecake as a garnish.

Serving Suggestions:

• Serve chilled with extra Lotus Biscoff cookies on the side for added crunch.
• This cheesecake pairs well with coffee or tea.

Cooking Tips:

• • For a firmer texture, chill the cheesecake overnight.

• Use full-fat cream cheese for a richer and creamier texture.
• Make sure the heavy cream is cold before whipping to achieve the best results.

Nutritional Benefits:

• • Cream cheese provides calcium and protein.

• Lotus Biscoff spread adds indulgent sweetness with a caramel-like flavor.

Dietary Information:

• • Contains dairy and gluten.
  • Vegetarian-friendly.

Nutritional Facts (per slice, approximately 1 of 8 slices):

• • Calories: 420 kcal
  • Protein: 5 g
  • Fat: 28 g

• Carbohydrates: 38 g
• Sugar: 24 g

Storage Tips:

• • Store the cheesecake in an airtight container in the refrigerator for up to 4 days.

• This cheesecake can also be frozen for up to 2 months. Thaw in the fridge overnight before serving.

Why You’ll Love This Recipe:

1. 1. No-bake simplicity: Quick and easy to prepare without the need for an oven.
   2. Creamy indulgence: The combination of Lotus Biscoff spread and cream cheese creates a smooth, irresistible filling.

1. Show-stopping dessert: Perfect for impressing guests at gatherings or special occasions.

Ingredients

For the Dough:

• • 120 ml warm Water
  • 240 ml warm Milk

• • 15 g (1 tbsp) Sugar
  • 8 g (2 tsp) Yeast
  • 40 g (3 tbsp) Olive Oil

• 540 g All-Purpose Flour
• 6 g (1 tsp) Salt

For the Filling:

• • 2 tbsp Olive Oil

• • 1 tbsp minced Garlic or Paste
  • 200 g (1 medium-sized) Onion (chopped)
  • 400 g minced Meat (mutton, beef, or chicken)

• • 1 tsp Paprika Powder
  • 1 tsp Cumin Powder
  • 1 tsp Oregano

• • 1 tsp Red Pepper
  • 1/2 tsp Turmeric
  • 1 tsp Black Pepper

• • 1 tsp Salt (or to taste)
  • 3 tbsp fresh Coriander (chopped)
  • 1 beaten Egg (for egg wash)

For the Cheese Filling:

• • 400 g (2 cups) Mozzarella Cheese
  • 260 g (1 cup) Feta Cheese / Cottage Cheese
  • 2-3 tbsp fresh green Coriander

• • 1 tsp dried Parsley
  • 1 tsp Aleppo pepper / Red pepper flakes
  • Sesame seeds / Nigella seeds for topping

Step-by-Step Instructions

Step 1: Prepare the Dough

1. 1. Activate the Yeast: In a bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
   2. Mix the Dough: In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.
   3. Knead the Dough: Mix until a rough dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.

1. First Rise: Place the kneaded dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 2: Prepare the Filling

5. 5. Cook the Onions: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onions; sauté until softened and translucent.
   6. Add Minced Meat: Stir in the minced meat of your choice, breaking it apart with a spatula. Cook until browned.

5. Season the Meat: Add paprika, cumin, oregano, red pepper, turmeric, black pepper, and salt. Stir well and cook for another 5-7 minutes. Remove from heat and stir in fresh coriander. Allow to cool slightly.

Step 3: Assemble the Rolls

8. 8. Prepare the Cheese Filling: In a separate bowl, combine mozzarella cheese, feta cheese, fresh green coriander, dried parsley, and Aleppo pepper. Mix well.
   9. Shape the Rolls: Once the dough has risen, punch it down and divide it into equal portions (about 10-12). Roll each piece into a circle (about 5-6 inches in diameter).

8. Add Fillings: Place a spoonful of the meat filling and a spoonful of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.
9. Egg Wash: Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Sprinkle sesame seeds or nigella seeds on top.

Step 4: Bake the Rolls

12. 12. Preheat Oven: Preheat your oven to 180°C (350°F).

12. Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. Allow them to cool for a few minutes before serving.

Cooking Tips

• • Customize the Filling: Feel free to adjust the spices and herbs based on your preferences. Adding chopped bell peppers or spinach can enhance the flavor and nutrition.
  • Check the Dough: The dough should be soft and slightly tacky, but not sticky. Adjust the flour as needed while kneading.

• Make Ahead: You can prepare the filling in advance and store it in the refrigerator for up to 2 days before assembling the rolls.

Storage

• • Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
  • Refrigeration: For longer storage, keep them in the refrigerator for up to a week. Reheat in the oven to restore their texture.

• Freezing: These rolls can be frozen before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Nutritional Facts (Approximate per Roll)

• • Calories: 350 kcal
  • Protein: 18 g

• • Fat: 20 g
  • Carbohydrates: 25 g
  • Fiber: 2 g

• Sugars: 2 g

Homemade Nut and Date Energy Bars

Ingredients:

• • Cashews: 70 g (1/2 cup)

• • Walnuts: 70 g (1/2 cup)
  • Almonds: 70 g (1/2 cup)
  • Pine nuts: 40 g (1/4 cup)

• • Hazelnuts: 70 g (1/2 cup)
  • Pumpkin seeds: 70 g (1/3 cup)
  • Dates: 150 g (1 cup), soaked in cold water for 15 minutes

• • Oatmeal: 50 g (1/2 cup), chopped
  • Olive oil: 3 tablespoons
  • Salt: 1/2 teaspoon

• Honey: 160 ml (1/2 cup)

Directions:

1. 1. Toast the nuts and seeds:
      • • In a frying pan over medium heat, lightly toast the cashews, walnuts, almonds, pine nuts, and hazelnuts until they are fragrant and slightly golden. Set aside.
        • Toast the pumpkin seeds separately in the same pan until they start to pop. Set aside.

       

   2. Prepare the dates:
      • Drain the soaked dates, remove the pits, and chop them into small pieces.

1. 1. Cook the dates:
      • Heat the olive oil in a frying pan over medium heat. Add the chopped dates and cook, stirring occasionally, until they are soft and slightly caramelized.
   2. Combine all ingredients:
      • • Add the toasted nuts, seeds, and oats to the pan with the dates. Season with salt and mix well.

       

      • Pour in the honey, stir to combine, and remove from heat. Continue mixing until everything is evenly coated.
   3. Shape the bars:
      • • Line a mold or baking dish with parchment paper or grease it lightly with olive oil. Transfer the mixture into the dish, pressing down firmly with the back of a spoon to pack it tightly.

       

   4. Chill and cut:
      • • Allow the mixture to cool slightly at room temperature, then refrigerate for 1 hour.
        • Once firm, use a wet knife to cut the mixture into bars or squares. Return to the refrigerator for another 30 minutes before serving.

       

   5. Store:
      • Wrap each bar in cling film or parchment paper for easy storage and portability.

Serving Suggestions:

• • Enjoy these bars as a quick breakfast on busy mornings.
  • Perfect as a pre-workout snack or post-workout recovery bite.
  • Pair with a cup of aromatic tea for a relaxing and energizing treat.

Cooking Tips:

• • Ensure the nuts are toasted lightly to enhance their flavor without burning them.
  • Avoid overheating the honey to retain its natural nutrients and sweetness.
  • Wetting the knife before cutting will help achieve clean slices without sticking.

Nutritional Benefits:

• • Rich in healthy fats from nuts, providing essential omega-3 fatty acids.
  • High in fiber from oats and dates, supporting digestive health.
  • Natural sweeteners like dates and honey offer a healthier alternative to refined sugar.

• Great source of protein and energy to keep you satisfied between meals.

Dietary Information:

• • Vegetarian-friendly.
  • Contains nuts and seeds; not suitable for those with nut allergies.

• Gluten-free if using certified gluten-free oats.

Nutritional Facts (per bar, approx. 1 of 12 servings):

• • Calories: 210
  • Protein: 4g

• • Fat: 15g
  • Carbohydrates: 18g
  • Fiber: 3g

• Sodium: 45 mg

Storage:

• • Store the bars in an airtight container in the refrigerator for up to 1 week.
  • For longer storage, freeze the bars individually wrapped for up to 3 months.

Why You’ll Love This Recipe:

• • Quick and easy: Ready in just over an hour with minimal prep time.
  • Healthy and natural: Made with wholesome ingredients, free from refined sugars and preservatives.
  • Versatile: Customize with your favorite nuts, seeds, or dried fruits.

• Perfect for meal prep: Make a batch ahead of time for quick snacks throughout the week.

Crispy Baked Parmesan Zucchini Sticks

Looking for a healthy yet satisfying snack or side dish? These Crispy Baked Parmesan Zucchini Sticks are the perfect way to enjoy your veggies with a flavorful, cheesy crunch! Coated in savory Parmesan and herbs, then baked (or air-fried) to golden perfection, they’re a crowd-pleaser that pairs perfectly with marinara or your favorite dipping sauce. Great for weeknight dinners, parties, or guilt-free munching!

Prep Time: 10 minutes

Cook Time: 20–25 minutes (oven) or 10–12 minutes (air fryer)

Total Time: ~30 minutes

Ingredients:

2–3 medium zucchinis

2–3 tablespoons olive oil

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano or Italian seasoning

Salt & pepper, to taste

Optional: crushed red pepper flakes (for a little heat)

Fresh parsley, chopped (for garnish)

Marinara sauce (for dipping)

Instructions:

Preheat oven or air fryer:

Oven: 425°F (220°C)

Air Fryer: 400°F (200°C)

Prep the zucchini:

Wash and trim the ends of the zucchinis.

Cut them into quarters lengthwise to make long sticks (about finger width).

Season and coat:

Mix Parmesan cheese, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes in a bowl.

Brush zucchini sticks with olive oil on all sides.

Press each stick into the cheese mixture to coat the cut sides generously.

Bake or air fry:

Oven: Place zucchini on a parchment-lined baking sheet, cut-side up. Bake for 20–25 minutes or until golden brown and crisp on top.

Air Fryer: Place in a single layer and air fry for about 10–12 minutes, until golden and crispy.

Serve:

Sprinkle with fresh parsley.

Serve with marinara sauce or your favorite dip.

✅ Tips for Best Results

• Dry the zucchini well: After slicing, pat the zucchini with paper towels to remove excess moisture for better crispiness.
• Use freshly grated Parmesan: It melts and crisps better than pre-grated.
• Don’t overcrowd the tray or air fryer: Give each stick room so they crisp instead of steam.
• Flip if needed: For oven baking, flipping halfway can help both sides brown evenly.
• Customize seasoning: Add paprika, cayenne, or Italian herbs to match your flavor vibe.

❓ Q&A Section

Q: Can I make these ahead of time?
A: They’re best fresh, but you can prep them ahead (cut & season), then bake just before serving.

Q: Can I use yellow squash instead of zucchini?
A: Totally! Yellow squash works just as well—same method, same result.

Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in the air fryer or oven at 375°F until warmed and crispy.

Q: Can I make these gluten-free or keto?
A: Yes! They’re naturally low-carb. Just make sure your Parmesan is gluten-free (most are), and avoid any breadcrumb variations.

Nutrition Info (per serving – based on 4 servings)

Calories: ~110

Protein: 6g

Fat: 8g

Carbs: 5g

Fiber: 1g

Sugar: 2g

Net Carbs: 4g

(Note: May vary depending on portion size and brand of ingredients.)