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Ingredients:

Base:

2 tbsp butter

2 tbsp all-purpose flour

1 cup milk

3 large eggs, separated

1/4 cup sugar

Pinch of salt

For Vanilla Soufflé:

1 tsp vanilla extract

For Chocolate Soufflé:

1/2 cup melted dark chocolate

Recipe:

Prepare the ramekins:
Grease the ramekins with butter and dust them with sugar. Preheat the oven to 200°C (390°F).

Make the soufflé base:
Melt the butter over medium heat, add the flour, and stir for one minute.

Gradually pour in the milk, stirring until the mixture thickens.

Remove from the heat and let it cool for one minute.

Add the egg yolks:
Add the egg yolks one at a time.

For the vanilla: Add the vanilla.

For the chocolate: Add the melted chocolate and stir.

Whisk the egg whites: Whisk the egg whites with a pinch of salt until frothy, then gradually add the sugar until stiff peaks form.

Combine the mixtures: Gently fold in one-third of the egg white mixture, then fold in the remaining mixture.

Baking: Fill the ramekins almost to the top.

Bake for 12–15 minutes, or until the soufflés have risen, without opening the oven door.

Serving: Serve immediately with powdered sugar, whipped cream, or chocolate sauce.

Ingredients:

2 tbsp oil

1 small onion, diced

3 garlic cloves, minced

2 cups cooked shredded chicken (optional)

1 cup salsa verde (store-bought or homemade)

4 cups chicken broth

1 cup small pasta (shells or elbow)

1 cup canned white beans, drained

1 small can diced green chilies

½ tsp cumin

½ tsp oregano

Salt and pepper to taste

Fresh cilantro and lime for serving

Recipe:

Heat the oil in a saucepan. Add the onion and sauté until softened.

Add the garlic and cook for 1 minute.

Add the chicken, if using, and cook briefly.

Pour in the salsa verde and chicken broth, and stir until well combined. Add the small pasta and cook for about 10 minutes.

Add the white beans, canned green peppers, and seasonings: cumin, oregano, salt, and pepper.

Simmer for an additional 5 minutes to allow the flavors to meld.

Serve with fresh cilantro and a squeeze of lemon.

Servings:

 2–3

Total Time:

 ~30 minutes

Ingredients

Chicken

• 400 g chicken breast, cubed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt & pepper
• Optional: splash of lemon juice

Brown Rice

• 150 g (¾ cup) brown rice
• Salt
• 1 tsp parsley

Cucumber-Tomato Salad

• ½ cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• 1 tbsp olive oil
• 1 tsp lemon juice or vinegar
• Salt & pepper
• Parsley

Tzatziki

• 150 g Greek yogurt
• ¼ cucumber, grated and squeezed
• 1 garlic clove, minced
• 1 tsp lemon juice
• 1 tbsp olive oil
• 1 tsp dill
• Salt & pepper

Instructions

1. Cook Rice: Boil brown rice in salted water for 25–30 minutes. Fluff and add parsley.
2. Cook Chicken: Marinate chicken with olive oil, spices, and lemon. Cook in a hot skillet 8–10 minutes until golden.
3. Make Salad: Mix cucumber, tomatoes, onion, olive oil, lemon, salt, pepper, and parsley.
4. Make Tzatziki: Combine yogurt, cucumber, garlic, lemon, olive oil, dill, salt, and pepper.
5. Assemble: Add rice to bowls, top with chicken, salad, and a spoon of tzatziki. Garnish with parsley.

1. Garlic Butter Salmon

Ingredients

• 4 salmon fillets
• 2 tbsp butter
• 4 garlic cloves, minced
• Salt & pepper
• 1 tbsp lemon juice
• 2 tsp chopped parsley

Instructions

1. Season salmon with salt and pepper.
2. Melt butter in a pan over medium heat.
3. Add garlic and cook 1 minute until fragrant.
4. Place salmon skin-side down and cook 4–5 minutes per side.
5. Drizzle with lemon juice, sprinkle parsley, and serve.

2. Honey Garlic Salmon

Ingredients

• 4 salmon fillets
• Salt & pepper
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 3 garlic cloves, minced

Instructions

1. Mix honey, soy sauce, vinegar, and garlic.
2. Season salmon with salt and pepper.
3. Sear salmon 3–4 minutes per side.
4. Pour sauce over salmon.
5. Simmer until sauce thickens and glazes the fish.
6. Serve with rice or vegetables.

3. Baked Salmon

Ingredients

• 4 salmon fillets
• Salt & pepper
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated ginger

Instructions

1. Preheat oven to 400°F (200°C).
2. Mix soy sauce, sugar, vinegar, garlic, and ginger.
3. Place salmon on a tray and pour marinade over.
4. Bake 12–15 minutes, until flaky.
5. Spoon extra sauce over before serving.

4. Teriyaki Salmon

Ingredients

• 4 salmon fillets
• Salt & pepper
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated ginger

Instructions

1. Combine soy sauce, sugar, vinegar, garlic, and ginger.
2. Sear salmon in a hot pan.
3. Pour teriyaki sauce into the skillet.
4. Simmer until the sauce thickens and coats the salmon.
5. Serve with rice and chopped green onions.

5. Salmon Patties

Ingredients

• 1 lb cooked salmon, flaked
• 1/2 cup breadcrumbs
• 2 tbsp mayonnaise
• 1/4 cup chopped onion
• 2 tsp Dijon mustard
• 1 tbsp parsley
• 1 egg
• Salt & pepper

Instructions

1. Combine salmon, breadcrumbs, mayo, onion, mustard, parsley, egg, salt, and pepper.
2. Form into patties.
3. Fry in a lightly oiled pan for 3–4 min per side until golden.
4. Serve with salad or your favorite dipping sauce.

6. Blackened Salmon

Ingredients

• 4 salmon fillets
• 1 tbsp blackening seasoning or Cajun spice
• Salt & pepper
• 1 tbsp olive oil

Instructions

1. Rub salmon with seasoning and salt.
2. Heat oil over medium-high heat.
3. Sear salmon 4–5 minutes per side until charred and cooked.
4. Serve with veggies, rice, or salad.

7. Salmon Salad

Ingredients

• 1 cooked salmon fillet, flaked
• 4 cups mixed greens
• 1 cup cherry tomatoes
• 1 cucumber, sliced
• 1/2 cup red onion (optional)
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt & pepper

Instructions

1. Add greens, tomatoes, cucumber, and onion to a bowl.
2. Place salmon on top.
3. Mix oil, lemon juice, salt, and pepper for the dressing.
4. Drizzle and toss gently.

8. Dijon Baked Salmon

Ingredients

• 1–1½ lbs salmon
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1 tbsp parsley
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Mix Dijon, garlic, parsley, lemon juice, salt, and pepper.
3. Spread over salmon.
4. Bake 12–15 minutes until flaky.
5. Serve with roasted veggies or rice.

Ingredients

For the dough
3 cups all-purpose flour
1/2 cup softened butter
1/2 cup vegetable oil
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk (more if needed, at room temperature)
1 tsp vanilla extract or orange blossom water

For the date filling
1 1/2 cups soft date paste (pitted dates, mashed)
2 tbsp melted butter
1 tsp ground cinnamon
1/4 tsp ground cardamom (optional)
1 tbsp orange blossom water or milk

Preparation

1. In a large bowl, mix flour, baking powder, salt, and sugar.
2. Add softened butter and oil. Rub with your fingers until the mixture looks like coarse crumbs.
3. Add vanilla and milk gradually, mixing until a soft, smooth dough forms. If it is too dry, add a little more milk. Cover and let rest for 20–30 minutes.
4. For the filling, combine date paste, melted butter, cinnamon, cardamom, and orange blossom water. Knead until smooth and not sticky. Form into thin ropes.
5. Divide the dough into small balls (about the size of a walnut). Roll each ball into a rope slightly longer and thicker than the date rope.
6. Place a date rope in the middle of the dough rope and wrap the dough around it, sealing the edges well.
7. Form into a ring and pinch the ends together. Use special tweezers, a small fork, or the tip of a knife to create decorative patterns all around the ring.
8. Place the rings on a baking tray lined with parchment paper. Let rest for 10 minutes while you preheat the oven to 350°F (180°C).
9. Bake for 15–18 minutes, or until the bottoms are just lightly golden and the tops remain pale.
10. Cool completely on a wire rack before serving. Store in an airtight container.

Ingredients

1 large head cauliflower (about 2–2.5 lbs), cut into florets

2 tbsp extra virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 tsp ground cumin

½ tsp ground coriander (optional)

4 cups vegetable broth (or chicken broth)

1 cup coconut milk or heavy cream

Salt and pepper to taste

Lemon juice, to finish

Fresh parsley or cilantro, for garnish

Instructions

Heat the olive oil in a pot over medium heat.

Add the chopped onion and sauté until soft and translucent.

Add the garlic and cumin (and coriander if using) and stir for 30 seconds.

Add the cauliflower florets and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until tender.

Blend the soup using an immersion blender (or in batches) until smooth and creamy.

Stir in the coconut milk or cream, then season with salt, pepper, and a squeeze of lemon.

Serve warm and garnish with parsley or cilantro.

A refreshing, crunchy salad with pineapple and cilantro flavors… perfect as a side dish with grilled meats or fast food.

Ingredients

3 cups shredded green cabbage

1 cup shredded red cabbage (optional for color)

1 cup shredded carrots

1 1/2 cups diced fresh pineapple

1/4 cup finely chopped red onion

1/4 cup chopped cilantro

1 chopped chili pepper (optional)

Dressing Ingredients

3 tablespoons lemon juice

2 tablespoons apple cider vinegar

2 tablespoons honey or sugar

3 tablespoons oil

A pinch of salt

A pinch of black pepper

A pinch of chili powder or paprika (optional)

Preparation Instructions

In a large bowl, combine the green cabbage, red cabbage, carrots, pineapple, red onion, and cilantro.

In a small bowl, mix the dressing ingredients well until the honey dissolves.

Pour the dressing over the salad and toss to combine.

Refrigerate for 20 minutes for a richer flavor and a crispier texture.

Serving Suggestions

✔️ Excellent with grilled chicken
✔️ Alongside fish
✔️ Inside tacos
✔️ As a light summer dish

If you’d like, I can add a lighter, unsweetened, or Asian-flavored version

🛒 Ingredients (Serves 1–2)

• Cooked steak slices
• 1 ripe avocado, sliced
• 2 soft-boiled eggs
• 1 small onion, sliced and sautéed
• Fresh parsley, chopped
• Salt & pepper, to taste
• Optional: a drizzle of olive oil

👩‍🍳 Instructions

1. Prepare the Eggs

Boil eggs for 7 minutes for a soft, jammy center.

Peel and slice.

2. Cook the Steak

Sear the steak in a hot skillet until it reaches your preferred doneness.

Let it rest, then slice into strips.

3. Sauté the Onions

In a small pan, cook sliced onions with a little oil, salt, and pepper

until soft and lightly caramelized.

4. Assemble the Bowl

Layer your bowl in this order:

• Steak slices
• Sautéed onions
• Soft-boiled eggs
• Avocado slices

5. Finish & Serve

Season with salt, pepper, fresh parsley, and a drizzle of olive oil if desired.

Serve warm and enjoy this high-protein, nutrient-dense meal!

Ingredients:

2 medium apples, finely grated or chopped

2 eggs

1 cup sugar

1 cup milk

½ cup oil

1 cup unsweetened cocoa powder

1 cup flour

1 packet baking powder (10g)

1 teaspoon vanilla extract

Instructions:

Mix the eggs and sugar well until the mixture becomes light and fluffy.

Add the milk, oil, and vanilla extract, and continue mixing.

Add the grated apples and mix until combined.

Add the cocoa powder, then the flour mixed with the baking powder, and gently fold until you have a smooth batter.

Pour the batter into a greased or lined baking pan.

Bake in a preheated oven at 170°C (340°F) for 35–40 minutes (depending on your oven).

Once it comes out of the oven, you can brush the top with a little melted chocolate to achieve the shine shown in the picture.

✨ Tips for a successful cake:

Apples provide moisture and a spongy texture without needing much butter.

You can reduce the sugar if the apples are sweet.

Do not open the oven before 30 minutes have passed.

If you would like a version without eggs, without flour, or with oat flour, let me know and I will make it for you

🛒 Ingredients (Serves 3–4)

Main Ingredients

• 12–16 oz cheese ravioli (fresh or frozen)
• 1 lb steak (sirloin, ribeye, or NY strip), cut into bite-size pieces
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• ½ cup grated Parmesan

Optional Add-Ons

• Red pepper flakes
• Chopped fresh parsley
• Squeeze of lemon
• Mushrooms or spinach (to bulk it up)

👩‍🍳 Instructions

1. Sear the Steak

Heat olive oil in a skillet over medium-high heat.

Season the steak pieces with salt, pepper, and Italian seasoning.

Sear until browned on all sides and just cooked through.

Remove from the pan and set aside — do not wipe the skillet.

2. Cook the Ravioli

Cook the ravioli according to package instructions.

Drain and set aside.

3. Make the Garlic Butter Sauce

In the same skillet used for the steak, melt the butter.

Add the minced garlic and sauté for 30–60 seconds, until fragrant.

(Optional) Add a splash of pasta water for an extra silky sauce.

4. Combine Everything

Add the cooked ravioli and the seared steak back into the skillet.

Toss gently until the pasta and steak are coated in the garlic-butter sauce.

5. Finish & Serve

Sprinkle with Parmesan, parsley, and red pepper flakes.

Add a squeeze of lemon for brightness, if desired.

Serve warm and enjoy!