Ingredients

• • 500 g spinach, fresh
  • 2 tablespoons olive oil (about 30 ml)

• • 1 red onion, chopped
  • 2 cloves of garlic, minced
  • 3 eggs

• • 120 ml milk
  • 150 g all-purpose flour
  • Salt and pepper to taste

• • Optional: 1 chili pepper, chopped (for a spicy kick)
  • 200 g Greek feta cheese, crumbled
  • 100 g grated mozzarella cheese

• Fresh parsley, chopped for garnish

Directions

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F). Grease a baking dish with a little olive oil.

1. 1. Prepare the Spinach:
      • In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
   2. Add the Spinach:
      • • Add the fresh spinach to the pan and cook until wilted, about 3-5 minutes. If using, add the chopped chili pepper at this stage. Season with salt and pepper to taste.

       

   3. Mix the Batter:
      • In a mixing bowl, whisk together the eggs, milk, and flour until smooth. Season with salt and pepper.

1. 1. Combine Ingredients:
      • Fold the sautéed spinach mixture into the egg batter. Add the crumbled feta cheese and grated mozzarella, mixing until well combined.
   2. Bake:
      • • Pour the mixture into the prepared baking dish. Bake in the preheated oven for 20 minutes or until the top is golden and set.

       

   3. Garnish and Serve:
      • Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before slicing and serving.

Serving Suggestions

• Serve warm or at room temperature, paired with a side salad or crusty bread for a complete meal.

Cooking Tips

• • For a lighter version, you can use low-fat milk or a dairy-free alternative.
  • Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.

Nutritional Benefits

• • Spinach is rich in vitamins A, C, and K, as well as iron and calcium.
  • Feta cheese provides protein and healthy fats, adding creaminess to the dish.
  • Eggs are an excellent source of protein and essential nutrients.

Dietary Information

• Dietary Restrictions: This dish is vegetarian and can be made gluten-free by substituting flour with a gluten-free flour blend.

Nutritional Facts (per serving, based on 6 servings)

• • Calories: 190
  • Protein: 10g

• • Carbohydrates: 15g
  • Fat: 10g
  • Fiber: 2g

• Sugar: 2g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

• • Quick and easy to prepare with minimal clean-up.

• Nutritious and satisfying, perfect for any meal.
• Versatile recipe that can be customized with your favorite ingredients.

No flour, no sugar, no gluten—just wholesome goodness with bananas, oats, and cocoa!

Why You’ll Love This Dessert

• Naturally sweet: Bananas add natural sugar—no refined sugar needed.

• Wholesome ingredients: Oats, eggs, bananas, and cocoa powder keep it simple and nutritious.

• Gluten-free & flourless: Ideal for those with dietary restrictions.

• Great texture: Soft, moist cake with a crunch from walnuts and a smooth finish of melted dark chocolate.

• Perfect any time: Enjoy it as a healthy dessert, breakfast, or snack.

Ingredients

• 120 g oats (old-fashioned or quick oats work fine)

• 250 ml warm milk (use dairy or plant-based milk like almond or oat)

• 2 ripe bananas (the riper, the sweeter)

• 2 large eggs

• 45 g unsweetened cocoa powder (approx. 4 tablespoons)

• 10 g baking powder (approx. 1 tablespoon)

• 40 g walnuts, finely chopped (about 1/3 cup)

• 75 g dark chocolate, melted (70% or higher recommended)

‍ Step-by-Step Instructions

1. Soften the Oats

In a large mixing bowl, combine:

• 120 g oats

• 250 ml warm milk

Stir and let the mixture rest for 10 minutes so the oats soften and absorb the milk.

2. Mash the Bananas

While oats rest:

• Peel and mash the 2 ripe bananas using a fork until smooth and creamy.

Add the mashed bananas to the oat mixture and stir to combine.

3. Add Cocoa Powder

Mix in:

• 45 g cocoa powder (4 tablespoons)

Stir well until the cocoa is fully incorporated and the mixture looks chocolatey and uniform.

4. Add Eggs and Baking Powder

In a separate bowl:

• Beat 2 eggs lightly.

Then add to the chocolate oat mixture along with:

• 10 g baking powder (1 tablespoon)

Stir thoroughly to create a smooth, pourable batter.

5. Prepare to Bake

• Lightly grease a cake pan (8-inch round or similar size) with a bit of oil or line with parchment paper.

• Pour the batter into the prepared pan and spread it evenly with a spatula.

• Sprinkle 40 g chopped walnuts evenly over the top.

6. Bake the Cake

• Preheat oven to 180°C (350°F).

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

7. Add the Chocolate Topping

While the cake is still warm:

• Melt 75 g dark chocolate using a microwave in 30-second intervals or in a double boiler.

• Spread or drizzle the melted chocolate over the cake using a spoon or piping bag.

Let the chocolate set slightly before slicing.

⏱️ Timing Summary

• Prep Time: 10 minutes

• Rest Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: ~1 hour

️ Serving Suggestions

• Warm or chilled: Serve slightly warm for a gooey texture or chilled for a firmer bite.

• With extras: Top with berries, Greek yogurt, or a dollop of nut butter for added richness.

• Perfect for: Breakfast, dessert, or a post-workout snack.

✅ Tips & Variations

• Milk options: Use oat, almond, or coconut milk for a dairy-free version.

• Nut-free version: Skip the walnuts or use sunflower seeds or shredded coconut.

• Add-ins: Consider mixing in a handful of raisins, dates, or chopped dried figs for extra natural sweetness.

• Mini mug version: Make single portions in a mug and microwave for 2 minutes for a quick treat.

Storage

• Store in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.

• To freeze: Wrap individual slices and freeze for up to 1 month. Defrost at room temperature or microwave before serving.

Final Thoughts

This Gluten-Free Chocolate Oatmeal Banana Cake is a wonderful, feel-good dessert that doesn’t compromise on taste or texture. Whether you’re avoiding gluten, cutting sugar, or simply want a nourishing sweet bite, this cake is a keeper. Naturally sweet, deeply chocolatey, and satisfying!

WITHOUT Sugar! In 5 Minutes: Make Your Own Muesli Energy Bar – A Delicious and Healthy Treat

In today’s fast-paced world, finding a quick, nutritious snack can be a challenge. The solution? Homemade muesli energy bars! These bars are not only scrumptious but also free from added sugars. In just five minutes, you can whip up a batch of these delectable, energy-boosting treats. Let’s dive into the details and create your very own muesli energy bars!

Description

Crispy air-fried dill pickle halves filled with a rich, spicy jalapeño cream cheese and cheddar mixture. The tangy crunch of the pickle pairs beautifully with the creamy, cheesy heat inside and a golden crispy panko coating on the outside.

Ingredients

For the Pickles:

• 12 large dill pickles, halved lengthwise and seeds removed

• Paper towels (for drying)

For the Spicy Cheese Filling:

• 4 oz cream cheese, softened

• 1/2 cup shredded sharp cheddar cheese

• 1–2 fresh jalapeños, finely diced (remove seeds for less heat)

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp smoked paprika

• Salt & pepper to taste

• Optional: Pinch of cayenne or red pepper flakes for extra kick

For Breading:

• 1/4 cup all-purpose flour

• 1 large egg, beaten

• 1/2 cup panko breadcrumbs

• Cooking spray (olive or avocado oil spray works great)

Instructions

1. Prepare the Pickles:
   Slice each dill pickle lengthwise and use a small spoon or melon baller to scoop out the center seeds. Pat the inside of each half dry with paper towels—this helps the filling stick and avoids soggy results.

2. Make the Spicy Cheese Filling:
   In a bowl, mix softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste the mixture and adjust the spice level as needed.

3. Stuff the Pickles:
   Fill each pickle half generously with the cheese mixture, spreading it flat and level. Try not to overfill or it will ooze out during cooking.

4. Bread the Pickles:

   • Lightly dredge each stuffed pickle in flour.

   • Dip into the beaten egg, letting any excess drip off.

   • Press into panko breadcrumbs, coating the cheesy side thoroughly.

   • Repeat with all pickle halves.

5. Air Fry:
   Preheat your air fryer to 375°F (190°C). Spray the pickles lightly with cooking spray. Place them in a single layer in the basket, cheese-side up.
   Air fry for 6–8 minutes, or until the tops are golden and crispy.

6. Serve Hot:
   Garnish with fresh chopped parsley or a pinch of paprika. Serve with your favorite dipping sauce (ranch, chipotle mayo, or even a cool yogurt dip).

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 6 (2 halves per person)

Calories: ~160 per serving

Air Fryer Stuffed Pickles with Sweet & Spicy Dipping Sauce

Description

Crunchy, air-fried stuffed pickles paired with a smooth cream cheese cheddar filling and served alongside a bold sweet and spicy dipping sauce. The heat of sriracha and red pepper flakes is perfectly balanced by honey and lime.

Ingredients

For the Pickles:

• 12 large dill pickles, halved and hollowed

• Paper towels

For the Cheese Filling:

• 4 oz cream cheese, softened

• 1/2 cup shredded cheddar cheese

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• Salt & pepper to taste

For Breading:

• 1/4 cup all-purpose flour

• 1 large egg, beaten

• 1/2 cup panko breadcrumbs

• Cooking spray

For the Sweet & Spicy Dipping Sauce:

• 2 tbsp honey

• 1 tbsp sriracha (more or less to taste)

• 1 tsp lime juice (fresh is best)

• 1/4 tsp red pepper flakes

• Optional: Pinch of ground ginger or soy sauce for umami

Instructions

1. Prep the Pickles:
   Cut pickles in half lengthwise and scoop out the center with a small spoon. Pat them dry to remove any brine.

2. Make the Cheese Filling:
   Combine cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper in a mixing bowl. Blend until smooth.

3. Stuff the Pickles:
   Use a spoon to fill each pickle half with the cheese mixture, spreading it evenly.

4. Coat the Pickles:

   • Dip each filled pickle into flour.

   • Then into the beaten egg.

   • Finally, press gently into panko breadcrumbs until well coated.

   • Lightly spray with cooking spray to help browning.

5. Air Fry the Pickles:
   Preheat your air fryer to 375°F (190°C). Place pickles cheese-side up in a single layer and cook for 6–8 minutes, or until golden and crunchy.

6. Make the Dipping Sauce:
   While the pickles are frying, mix together honey, sriracha, lime juice, red pepper flakes, and optional ginger or soy sauce. Stir until smooth. Adjust sweetness and spice to taste.

7. Serve:
   Plate the pickles warm and crispy, with a bowl of the sweet and spicy dipping sauce on the side for dipping.

Prep Time: 12 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Servings: 6

Calories: ~155 per serving

Tips & Variations

• For extra heat: Add cayenne, chipotle powder, or hot sauce directly to the cheese filling.

• Add bacon bits to the cheese mixture for a smoky, savory twist.

• Make it keto: Skip the breadcrumbs and just air fry stuffed pickles with a light sprinkle of Parmesan.

• For crunch: Use crushed pork rinds or gluten-free breadcrumbs instead of panko.

Fluffy, light, and tangy with a golden crunch – ready in just minutes!

Overview:

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: ~20 minutes

• Yield: About 12–15 small donuts

• Difficulty: Easy

• Method: No baking – pan-frying

Ingredients:

• 1 large egg
  – Acts as a binder and adds richness.

• 350g (about 2 ¾ cups) all-purpose flour
  – Forms the base structure of the dough.

• 250g (1 cup) plain yogurt
  – Adds moisture and tang, helps with softness. Greek yogurt also works.

• 3 tablespoons granulated sugar
  – For subtle sweetness in the dough.

• 3 tablespoons neutral oil (e.g., vegetable or sunflower)
  – Adds tenderness to the dough.

• 12g (about 2 ½ tsp) baking powder
  – Your leavening agent; makes the donuts puff up.

• 1 teaspoon vanilla sugar (or ½ tsp vanilla extract)
  – Adds that warm, sweet aroma.

• A pinch of salt
  – Balances and enhances flavor.

• Oil for frying (enough for shallow frying)
  – Use a high smoke point oil like canola or sunflower.

• Optional toppings:

  • Powdered sugar for dusting

  • Melted chocolate or icing glaze

  • Sprinkles, crushed nuts, or cinnamon sugar

Instructions:

1. Make the Dough Base

In a large mixing bowl, crack the egg. Add the granulated sugar, vanilla sugar, and a pinch of salt.
Whisk until light and slightly frothy – about 1 minute.

2. Add Yogurt & Oil

Pour in the yogurt and oil. Stir well until fully incorporated. The mixture will be creamy and smooth.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add this to your wet mixture, about ½ cup at a time, mixing with a spatula or your hands until a soft, pliable dough forms.

Tip: The dough should be slightly tacky but not sticky. If too sticky, add 1–2 tablespoons of flour.

4. Shape the Donuts

Lightly flour your work surface. Roll out the dough to about ½ inch (1.25 cm) thick.
Use a glass or round cutter (about 3 inches wide) to cut circles, then use a small bottle cap or piping tip to cut out the center holes.

Re-roll scraps as needed.

5. Heat the Oil

In a wide, heavy-bottomed frying pan or skillet, heat about ½ inch of oil over medium heat.
Test with a small dough piece – if it bubbles and rises quickly, the oil is ready (~350°F/175°C).

6. Fry the Donuts

Carefully place the donuts into the hot oil. Fry in batches, 1–2 minutes per side, until golden brown.
Flip once for even cooking.

Tip: Avoid overcrowding the pan so the oil stays hot.

7. Drain and Cool

Transfer the fried donuts to a paper towel-lined plate or rack to drain excess oil.

Optional Finishes:

• Classic Dusting: Sprinkle with powdered sugar once slightly cooled.

• Chocolate Dip: Melt 100g chocolate (dark or milk) with 1 tsp oil, dip the tops of donuts.

• Cinnamon Sugar: Toss warm donuts in a mix of ½ cup sugar + 1 tsp cinnamon.

• Glaze: Mix 1 cup powdered sugar + 2–3 tbsp milk + splash of vanilla for a quick glaze.

Tips & Variations:

• Add-ins: Try adding lemon zest or orange zest to the dough for a fresh twist.

• Shape swap: Make donut holes or mini donut bites if you’re in a rush – easier and faster to fry.

• Storage: Best eaten fresh, but they can be stored in an airtight container for 1–2 days. Reheat in the microwave or air fryer for 10–15 seconds.

✅ Why You’ll Love This Recipe:

• No yeast, no rising time

• Made with simple pantry staples

• Perfectly crispy on the outside, soft inside

• Totally customizable with glazes and toppings

• Great for quick breakfasts, party treats, or kid-friendly fun

Quick Recap:

1. Mix wet ingredients

2. Add dry and form dough

3. Roll, cut, and shape

4. Fry until golden

5. Top as desired and enjoy!

Baked Potato and Zucchini Casserole with Chicken and Mushrooms

Ingredients

For the Casserole:

• 5 medium potatoes, grated or thinly sliced
• 1 zucchini, grated
• 4 eggs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 100 ml (3 fl oz) cream
• 3 tbsp flour
• 150 g (5 oz) Emmental cheese, grated
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 chicken fillets, diced
• 150 g (5 oz) mushrooms, sliced
• Olive oil, for cooking

For the Yogurt Sauce:

• Greek yogurt, as needed (about 1 cup)
• 1 tsp mustard
• 1 mini cucumber, grated
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Chicken and Vegetables

Start by cooking the chicken and sautéing the vegetables:

• In a large pan, heat a small amount of olive oil over medium heat. Add the diced chicken fillets and cook until golden and fully cooked, which should take about 5–7 minutes.
• Once the chicken is browned, add the sliced mushrooms, chopped onion, and minced garlic to the pan. Sauté the mixture until the vegetables are soft and the mushrooms release their moisture. This should take another 4–5 minutes.
• Remove the pan from heat and set the sautéed chicken and vegetables aside.

2. Prepare the Batter

While the chicken and vegetables cool, prepare the egg mixture that will hold the casserole together:

• In a large bowl, whisk together 4 eggs, 1 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Make sure the eggs are well-beaten and seasoned.
• Add the cream (100 ml) and whisk until smooth and fully combined.
• Gradually stir in 3 tbsp flour, mixing continuously to avoid lumps. The mixture should form a smooth batter.

3. Combine the Ingredients

Now it’s time to bring all the components of the casserole together:

• Add the grated potatoes, grated zucchini, and 150 g (5 oz) Emmental cheese into the egg mixture. Stir well until all the vegetables and cheese are fully coated with the egg batter.
• Next, fold in the sautéed chicken, mushrooms, onions, and garlic. Mix thoroughly to evenly distribute the ingredients throughout the mixture.

4. Bake the Casserole

Preheat your oven to 375°F (190°C) while you prepare the baking dish.

• Grease a baking dish with a small amount of olive oil to prevent sticking.
• Pour the prepared mixture into the baking dish, spreading it out evenly with a spatula.
• Bake the casserole in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set. You can test the doneness by inserting a knife or toothpick into the center—if it comes out clean, the  casserole is ready.

5. Prepare the  Yogurt Sauce

While the casserole is baking, make the refreshing yogurt sauce:

• In a medium bowl, combine Greek yogurt (about 1 cup), 1 tsp mustard, grated mini cucumber, and the juice of 1 lemon. Stir until all the ingredients are well-blended.
• Add a pinch of salt and black pepper to taste, and adjust the flavors as needed.
• Garnish the sauce with chopped fresh parsley for a burst of color and freshness.
• Place the sauce in the refrigerator to chill until serving.

6. Serve

Once the casserole is baked to golden perfection, remove it from the oven and let it rest for a few minutes to firm up slightly.

• Slice the casserole into squares or portions, depending on your preference.
• Serve each slice with a generous spoonful of the chilled Greek yogurt sauce on the side. The creamy, tangy sauce perfectly complements the hearty casserole.

A creamy, savory pasta loaded with plump shrimp, juicy turkey sausage, and tossed with a tomato-basil sauce. Perfect for a weeknight dinner or when you’re craving comfort with a kick.

Ingredients

• 1 pound linguine pasta (or penne, as shown in the image)

• 1 pound shrimp, peeled and deveined

• 1 pound turkey sausage, casings removed (or precooked and sliced)

• ½ cup onion, finely chopped

• 2 cloves garlic, minced

• 1 (28-ounce) can crushed tomatoes

• ½ cup fresh basil, chopped

• ¼ cup Parmesan cheese, grated (plus more for serving)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• (Optional) ½ teaspoon red pepper flakes for heat

• (Optional) ½ cup heavy cream or cream cheese for creamier texture

Equipment Needed

• Large skillet or sauté pan

• Large pot for pasta

• Wooden spoon or spatula

• Colander

• Knife and cutting board

‍ Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook the linguine (or your pasta of choice) according to package directions until al dente.

• Drain and set aside. Toss lightly with olive oil to prevent sticking.

2. Cook the Aromatics

• In a large skillet over medium heat, heat 2 tablespoons of olive oil.

• Add ½ cup chopped onion and cook for 4–5 minutes, until softened.

• Add the minced garlic and cook for 1 minute until fragrant.

3. Brown the Turkey Sausage

• Add turkey sausage to the skillet.

  • If using raw sausage, break it up with a spoon and cook until browned and cooked through.

  • If using pre-cooked links (as in your photo), slice them into rounds and sear both sides for a nice crust.

• Cook for 6–8 minutes, stirring occasionally.

4. Build the Sauce

• Pour in the crushed tomatoes and stir to combine.

• Season with salt, pepper, and red pepper flakes (if using).

• Let simmer for 10 minutes, uncovered, to thicken slightly.

• (Optional) Stir in ½ cup heavy cream or 2 tbsp cream cheese for a rich, velvety sauce.

5. Add the Shrimp

• Nestle the shrimp into the simmering sauce.

• Cook for 3–5 minutes, flipping once, until pink and opaque.

  Tip: Do not overcook the shrimp—they turn rubbery if left too long.

6. Combine with Pasta

• Add the drained pasta into the skillet.

• Toss well to coat with the sauce and distribute the shrimp and sausage evenly.

• Stir in the chopped basil and Parmesan cheese.

7. Serve and Garnish

• Plate the pasta while hot.

• Garnish with extra Parmesan, fresh basil or parsley, and a drizzle of olive oil if desired.

⏱️ Recipe Summary

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Servings: 4–6

• Calories: ~520–600 per serving (varies by cream and cheese)

Variations & Tips

Wine Pairing

Pair with a chilled Pinot Grigio, Sauvignon Blanc, or rosé for a crisp contrast to the richness of the dish.