Banana Avocado Almond Smoothie Recipe

Ingredients:

• 1 ripe banana

• 1/2 ripe avocado

• 10–12 raw almonds (or 2 tablespoons almond butter)

• 1 cup milk (dairy or non-dairy like almond, oat, or soy milk)

• 1–2 teaspoons honey or maple syrup (optional, for sweetness)

• 1/2 teaspoon vanilla extract (optional)

• Ice cubes (4–5 or as desired)

Instructions:

1. Prep the ingredients:

   • Peel the banana and avocado.

   • If using raw almonds and a standard blender, soak them in warm water for at least 1–2 hours or overnight to soften (optional but recommended for smoother texture).

2. Blend:

   • Add banana, avocado, almonds (or almond butter), milk, honey/maple syrup (if using), and vanilla extract into a blender.

   • Blend on high until smooth and creamy.

3. Add ice:

   • Add ice cubes and blend again until the ice is crushed and well mixed.

4. Serve:

   • Pour into a glass and enjoy immediately!

This smoothie is creamy, energizing, and packed with healthy fats, fiber, and protein — perfect for breakfast or a post-workout snack.

Green Smoothie Recipe

Ingredients:

• Watermelon (bottom layer, cubed)

• Spinach (a handful)

• Cantaloupe (cubed orange fruit)

• Banana (sliced)

• Cucumber (sliced)

Instructions:

1. Add the watermelon cubes to a blender.

2. Add a handful of fresh spinach.

3. Add cantaloupe cubes (roughly equal amount to the watermelon).

4. Add slices of banana (about half to one banana).

5. Add cucumber slices (a few rounds).

6. Blend everything until smooth. Add water or ice if needed for consistency.

Homemade Strawberry Ice Cream (No-Churn)

Ingredients:

• 2 cups heavy whipping cream (cold)

• 1 can (14 oz) sweetened condensed milk

• 1½ cups fresh or frozen strawberries (hulled)

• 1 tsp vanilla extract

• Pinch of salt

• Optional: a few drops of pink food coloring for a vibrant color

Instructions:

1. Prepare the strawberries:

   • In a blender or food processor, purée the strawberries until smooth. Optionally, strain to remove seeds.

   • Heat the purée in a saucepan over medium heat until it reduces slightly (about 10–15 minutes). This intensifies the flavor.

   • Let cool completely.

2. Whip the cream:

   • In a large mixing bowl, beat the heavy cream with a mixer until stiff peaks form.

3. Mix the base:

   • In another bowl, combine the sweetened condensed milk, cooled strawberry purée, vanilla extract, and salt.

   • Gently fold the whipped cream into the strawberry mixture until fully combined.

4. Freeze:

   • Transfer the mixture into a loaf pan or airtight container.

   • Smooth the top, cover, and freeze for at least 6 hours or overnight.

5. Serve:

   • Let sit at room temperature for 5 minutes before scooping. Enjoy!

Cheesy Potato Casserole (with Cottage Cheese & Egg)

Ingredients:

• 4–5 medium potatoes, peeled and thinly sliced

• 1 cup cottage cheese

• 1 egg

• 1 cup shredded mozzarella or cheddar cheese (optional for extra cheesiness)

• 1/2 cup sour cream or heavy cream

• Salt and pepper to taste

• 1 tablespoon butter (for greasing)

• Chopped fresh herbs (like parsley or chives) for garnish

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare Filling:

   • In a bowl, mix the cottage cheese with the egg. Add a pinch of salt and pepper. Optionally, stir in sour cream or shredded cheese for a richer taste.

3. Layer the Casserole:

   • Grease a baking dish with butter.

   • Layer the sliced potatoes in the dish, overlapping slightly.

   • Spread a layer of the cheese and egg mixture over the potatoes.

   • Repeat the layers until all ingredients are used, finishing with the cheese mixture on top.

4. Bake:

   • Cover the dish with foil and bake for 35–40 minutes.

   • Remove the foil and bake an additional 15–20 minutes, or until the top is golden and bubbly.

5. Garnish and Serve:

   • Let it cool slightly, then garnish with chopped herbs.

   • Slice and serve warm.

Ham and Cheese Frittata Recipe

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: ~40 minutes

Ingredients:

• 8 large eggs

• 1/2 cup milk (whole or 2%)

• 1 cup cooked ham, diced

• 1 cup shredded cheddar cheese

• 1/2 cup shredded mozzarella cheese (optional)

• 1/4 cup diced onion

• 1 tablespoon butter or olive oil

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven:
   Preheat your oven to 375°F (190°C).

2. Prepare the pan:
   Grease an oven-safe skillet or baking dish with butter or olive oil.

3. Sauté the onions:
   In the skillet over medium heat, melt the butter and sauté diced onions for 2-3 minutes until softened.

4. Mix eggs and milk:
   In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

5. Add fillings:
   Stir in the diced ham, cheddar, mozzarella, and sautéed onions.

6. Pour into skillet:
   Pour the egg mixture into the prepared skillet and spread it evenly.

7. Bake:
   Bake in the preheated oven for 25-30 minutes, or until the eggs are set in the center and the top is golden.

8. Garnish and serve:
   Let it cool slightly, then sprinkle with fresh parsley. Slice and serve warm

Grilled Chicken Thighs Recipe

Ingredients:

• 5–6 bone-in, skin-on chicken thighs

• 3 tbsp olive oil

• 3 garlic cloves, minced

• 1 tbsp lemon juice

• 1 tbsp fresh parsley, chopped (plus extra for garnish)

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

Instructions:

1. Marinate the Chicken:

   • In a large bowl, whisk together olive oil, garlic, lemon juice, parsley, oregano, paprika, salt, and pepper.

   • Add the chicken thighs and coat them thoroughly with the marinade.

   • Cover and refrigerate for at least 30 minutes (ideally 2–4 hours for more flavor).

2. Preheat the Grill:

   • Preheat your grill to medium-high heat (about 400°F/200°C).

3. Grill the Chicken:

   • Place the chicken thighs skin-side down on the grill.

   • Cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.

4. Rest and Serve:

   • Let the chicken rest for 5 minutes after removing from the grill.

   • Garnish with chopped parsley or fresh basil leaves.

   • Serve hot with your favorite sides.

Crispy Potato Latkes (Fritters)

Ingredients:

• 4 large russet potatoes, peeled

• 1 medium onion

• 2 large eggs

• 1/4 cup all-purpose flour (or matzo meal for a traditional version)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder (optional)

• Vegetable oil for frying

• Chopped chives or green onions (for garnish)

For Dipping Sauce:

• 1 cup sour cream or Greek yogurt

• 1 tbsp chopped chives

• Salt and pepper to taste

• Optional: 1 tsp lemon juice or garlic powder for extra flavor

Instructions:

1. Prep the Potatoes and Onion:

   • Grate the potatoes and onion using a box grater or food processor.

   • Place the grated mixture in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible. This is key to crispy latkes.

2. Mix the Batter:

   • In a large bowl, combine the drained potato-onion mixture with eggs, flour, salt, pepper, and garlic powder (if using).

   • Mix until evenly combined.

3. Fry the Latkes:

   • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

   • Scoop heaping tablespoons of the mixture into the pan, flattening slightly with a spatula.

   • Fry until golden brown and crisp, about 3-4 minutes per side.

   • Transfer to a paper towel-lined plate to drain.

4. Make the Sauce:

   • In a small bowl, combine sour cream, chives, and seasoning. Chill until ready to serve.

5. Serve:

   • Plate the latkes and garnish with additional chives.

   • Serve warm with the dipping sauce on the side.

Low Carb Crustless Pizza Bowl – Your New Favorite Weeknight Dinner!

Ingredients:

1 tablespoon olive oil

1/2 cup chopped onions

1/2 cup chopped green bell peppers

1 cup sliced mushrooms

2 cloves garlic, minced

1 pound ground beef or ground turkey

1/2 teaspoon Italian seasoning

Salt and pepper to taste

1 cup low-carb marinara sauce (no sugar added)

1 ½ cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon crushed red pepper flakes (optional)

Fresh basil or parsley, chopped (for garnish)

Directions:

Preheat Oven:

Preheat your oven to 400°F (200°C) and prepare 2–3 oven-safe ramekins or small baking dishes.

Sauté the Veggies:

Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and mushrooms. Sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 1 minute more.

Cook the Meat:

Push the veggies to one side of the skillet and add the ground beef or turkey. Season with Italian seasoning, salt, and pepper. Cook until browned and fully cooked through, breaking it up as it cooks. Drain excess fat if needed.

Add Marinara:

Stir in the marinara sauce and let the mixture simmer for 2–3 minutes to combine the flavors.

Assemble the Pizza Bowls:

Divide the meat and veggie mixture evenly into your ramekins. Top with shredded mozzarella, then sprinkle with Parmesan and crushed red pepper flakes if using.

Bake:

Place the ramekins on a baking sheet and bake for 10–12 minutes, or until the cheese is melted and bubbly with golden spots.

Garnish and Serve:

Remove from the oven, let cool slightly, then garnish with fresh basil or parsley. Serve hot and dig into your guilt-free pizza bowl!

Nutritional Information:

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: ~320 kcal per serving | Servings: 3 bowls

Healthy Avocado Chicken Salad

Ingredients:

2 cups cooked chicken breast, shredded or diced (you can use rotisserie chicken for convenience)

1 ripe avocado, mashed

1 tablespoon lime juice (or lemon juice)

1/4 cup Greek yogurt (plain)

1/4 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup fresh cilantro or parsley, chopped (optional)

Salt and pepper to taste

Optional: 1/4 teaspoon garlic powder or minced garlic for extra flavor

Instructions:

Prepare the Chicken:

If you haven’t already, cook and shred or dice the chicken breast. You can poach, grill, or bake it.

Make the Dressing:

In a large bowl, combine the mashed avocado, lime juice, and Greek yogurt. Mix until smooth and creamy. If using, add garlic powder or minced garlic for extra flavor.

Combine Ingredients:

Add the shredded chicken, red onion, cherry tomatoes, cucumber, and cilantro (if using) to the bowl with the avocado dressing. Gently mix until everything is well coated.

Season:

Season with salt and pepper to taste. Adjust lime juice if needed for extra tanginess.

Serve:

Serve the avocado chicken salad on a bed of greens, in a wrap, or on whole-grain bread as a sandwich. It can also be enjoyed on its own!

Store:

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown slightly, but it will still be delicious!