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Fuel your day with this colorful and nutrient-packed power plate! Each bite delivers a satisfying balance of lean protein, healthy fats, and vibrant produce — making it perfect for athletes, busy professionals, or anyone looking to eat clean and stay energized. The grilled chicken and soft-boiled eggs provide a solid protein boost, while roasted sweet potatoes add natural sweetness and slow-burning carbs. Creamy avocado and fresh kiwi bring a refreshing twist with heart-healthy fats and a burst of vitamin C.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp sesame oil
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp sriracha sauce
• 1 tbsp cornstarch
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• Sesame seeds for garnish

Directions:

In a bowl, combine sliced beef with soy sauce, rice vinegar, honey, sriracha, and cornstarch. Let it marinate for at least 30 minutes. In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and ginger, sautéing until fragrant. Toss in the marinated beef, cooking until browned and cooked through, about 5-7 minutes. Add sliced red bell pepper and broccoli florets, stir-frying for an additional 3-4 minutes until vegetables are tender-crisp. Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or noodles for a deliciously fiery meal!

Prep Time: 30 minutes (plus marinating time) | Cook Time: 10 minutes | Total Time: 40 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

This Fiery Red Sesame Beef is a bold and flavorful dish that brings a delightful kick to your dinner table. The combination of tender beef, vibrant vegetables, and a spicy-sweet sauce makes it a perfect choice for weeknight meals or entertaining guests. Quick to prepare and packed with flavor, this recipe is sure to become a go-to for those craving a satisfying and spicy stir-fry!

Prep time: 10 min
Cook time: 25 min
Serves: 2
Approx. Calories: ~680 per portion

You’ll need:

Chicken in creamy sauce:

2 chicken breasts (400 g), diced

1 Tbsp butter or oil

1 small onion, diced

2 garlic cloves, minced

1½ tsp sweet paprika

¼ tsp smoked paprika (optional)

Salt & pepper

⅔ cup cream

2 Tbsp sour cream (optional)

½ tsp Dijon mustard (optional)

1 tsp chopped parsley

Fries:

2 medium potatoes, peeled & sliced into fries

1½ Tbsp olive oil

Salt

Chopped parsley (optional)

How to make it:

Heat oven to 220 °C / 425 °F.

Toss raw fries in olive oil and salt. Bake 20–25 minutes, turning once, until golden and crispy.

In a skillet, cook chicken in oil for ~6 minutes until browned. Remove and set aside.

In same pan, cook onion until soft. Add garlic + paprika. Cook briefly.

Add chicken back. Pour in cream, stir in sour cream and mustard. Simmer until thickened (~5–7 min).

Stir in parsley and season to taste.

Serve hot, with the fries and a spoonful of that rich sauce.

Garnish with parsley and enjoy!

Tips:

Swap cream for coconut cream if dairy-free.

Great with rice or pasta instead of fries.

Ingredients:

1 sheet puff pastry, thawed

2 large onions, thinly sliced

1 tablespoon olive oil

1 teaspoon sugar

1/2 teaspoon salt

4 ounces Brie cheese, sliced

1 teaspoon fresh thyme leaves

1 egg, beaten (for egg wash)

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a skillet, heat olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 15–20 minutes, stirring occasionally, until onions are caramelized and golden brown. Remove from heat and let cool slightly.

Roll out puff pastry and cut into 12 equal squares. Place on the prepared baking sheet.

Top each pastry square with a spoonful of caramelized onions and a slice of Brie. Sprinkle with fresh thyme leaves.

Brush the edges of each pastry square with beaten egg.

Bake for 12–15 minutes, or until puff pastry is golden and the cheese is melted.

Serve warm as an appetizer or snack.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 250 kcal | Servings: 12 tartlets

Recipe:

Ingredients:
Noodles: 200g (boiled as per package instructions)
Chicken: 100g (sliced into thin strips)
Eggs: 2 (scrambled)
Carrot: 1 medium (julienned)
Cabbage: 1 cup (shredded)
Capsicum: 1 medium (sliced)
Spring onions: 2-3 stalks (chopped)
Garlic: 4-5 cloves (minced)
Soy sauce: 2 tbsp
Oyster sauce: 1 tbsp
Chilli sauce: 1 tbsp
Vinegar: 1 tbsp
Salt: to taste
Black pepper: ½ tsp
Oil: 3 tbsp

Instructions:

1. Prepare the Protein:

Heat 1 tbsp of oil in a wok. Add chicken strips. Stir-fry until cooked. Remove and set aside.

2. Scramble Eggs:

In the same wok, add a little more oil. Scramble the eggs and remove them.

3. Stir-fry Vegetables:

Add the remaining oil. Sauté minced garlic until fragrant.

Add carrot, cabbage, and capsicum. Stir-fry on high flame for 2-3 minutes to keep them crunchy.

4. Combine Everything:

Add the boiled noodles, chicken and scrambled eggs. Mix well.

Pour in soy sauce, oyster sauce, chilli sauce, and vinegar. Season with salt and black pepper. Toss everything together on high flame.

5. Finish with Spring Onions:

Add chopped spring onions and give it a final toss.

Serve your Mix Chowmein hot and enjoy!

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Hot Garlic Chicken
Ingredients :
350g Chicken Thighs
1tsp Salt
1/2tsp Black Pepper Powder
1/2tbsp Ginger Garlic Paste
1 Egg
1/2tbsp All Purpose Flour
1tbsp Cornflour

Method :

1. Add salt, pepper and ginger garlic paste to chicken. Marinate for 15 mins.
2. Add all purpose flour, cornflour & egg. Mix well.
3. Deep fry for 7 – 8 mins or till chicken is cooked well.

Ingredients – Sauce :
4tbsp Tomato Sauce (I Used Maggi Hot & Sweet)
2tbsp Red Chilli Sauce (Chings Brand)
1tsp Dark Soya Sauce
1tsp White Vinegar
1tsp Sugar
1/2tsp Chicken Powder (Knorr)
1/2tbsp Cornflour
1/2 Cup Water

Method :

1. Mix the above ingredients & set aside.

Other Ingredients :
2 – 3tbsp Oil
2tbsp Finely Chopped Garlic
2 -3 Dried Red Chillies
3 Green Chillies
3 Spring Onion Whites
1/2 Cup Water (If you want gravy)
2 – 3tbsp Spring Onion Greens For Garnish

Method :

1. Heat oil in a pan. Add garlic, dried red chillies and green chillies. Saute till garlic turns light golden brown.
2. Add spring onion whites. Saute for a 30 – 40 secs.
3. Add prepared sauce and mix well. Bring to a boil.
4. Add fried chicken and mix well.
5. If you want gravy add water and mix well. Bring to a boil.
6. Garnish with spring onion greens.

Crispy Cod Strips with Tartar Dipping Sauce — golden, crunchy fish on the outside and tender, flaky on the inside 🐟✨

⸻

🐟 Ingredients

For the Crispy Cod Strips:
• 500 g (1 lb) fresh cod fillets, cut into strips
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1½ cups breadcrumbs (panko or regular)
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Vegetable oil, for frying (or use air fryer)

Optional for Extra Flavor:
• 1 tbsp grated Parmesan in breadcrumbs
• Lemon wedges, for serving

⸻

🧂 For the Tartar Dipping Sauce:
• ½ cup mayonnaise
• 2 tbsp finely chopped pickles or relish
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp capers (optional)
• 1 tbsp chopped parsley or dill
• Salt & pepper to taste

⸻

👩‍🍳 Instructions

1. Prepare the Cod
2. Pat cod strips dry with paper towels.
3. Season lightly with salt, pepper, and paprika.

⸻

2. Coat the Fish
3. Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder in a third.
4. Dip each cod strip in flour, then egg, then breadcrumbs — pressing gently so they stick well.

⸻

3. Fry or Air-Fry
   • Fry: Heat oil in a skillet to 180°C (350°F). Fry strips 2–3 minutes per side until golden and crispy.
   • Air-Fry: Spray coated strips lightly with oil, air-fry at 200°C (400°F) for 10–12 minutes, turning halfway.

Drain on paper towels.

⸻

4. Make the Tartar Sauce
5. In a bowl, combine mayonnaise, pickles, mustard, lemon juice, capers, and herbs.
6. Mix well and season with salt and pepper. Chill for at least 15 minutes before serving.

⸻

5. Serve & Enjoy

Serve the crispy cod strips hot with the tartar dipping sauce and fresh lemon wedges .
Perfect with fries, coleslaw, or a simple green salad.

Ingredients:

1 flatbread or pizza crust (store-bought or homemade)

1 ripe pear, thinly sliced

1/2 cup (60 g) Gorgonzola cheese, crumbled

1/2 cup (50 g) shredded mozzarella cheese

1/4 red onion, thinly sliced

1 tbsp (15 ml) olive oil

1 tsp (5 ml) honey or balsamic glaze

Fresh arugula or baby spinach, for topping

Freshly ground black pepper, to taste

Directions:

Preheat oven to 425°F (220°C). Brush the flatbread with olive oil and sprinkle with mozzarella cheese. Arrange pear slices and red onion evenly over the surface, then add Gorgonzola crumbles.

Bake for 8–10 minutes until cheese is melted and edges are golden. Drizzle with honey or balsamic glaze, top with fresh arugula, and finish with cracked black pepper before serving.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 310 per serving
Servings: 4Pear and Gorgonzola Flatbread

Ingredients:

1 flatbread or pizza crust (store-bought or homemade)

1 ripe pear, thinly sliced

1/2 cup (60 g) Gorgonzola cheese, crumbled

1/2 cup (50 g) shredded mozzarella cheese

1/4 red onion, thinly sliced

1 tbsp (15 ml) olive oil

1 tsp (5 ml) honey or balsamic glaze

Fresh arugula or baby spinach, for topping

Freshly ground black pepper, to taste

Directions:

Preheat oven to 425°F (220°C). Brush the flatbread with olive oil and sprinkle with mozzarella cheese. Arrange pear slices and red onion evenly over the surface, then add Gorgonzola crumbles.

Bake for 8–10 minutes until cheese is melted and edges are golden. Drizzle with honey or balsamic glaze, top with fresh arugula, and finish with cracked black pepper before serving.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 310 per serving
Servings: 4

Greek Veggie Wraps with Roasted Red Pepper Feta Spread
Ingredients:

For the Roasted Red Pepper Feta Spread:

150g feta cheese

1 roasted red pepper (jarred or homemade)

1 tbsp olive oil

½ tsp lemon juice

¼ tsp smoked paprika

Black pepper, to taste

For the Wraps:

4 large whole wheat or spinach tortillas

1 small cucumber, sliced

1 small tomato, sliced or chopped

½ red onion, thinly sliced

½ cup shredded lettuce or spinach

¼ cup Kalamata olives, sliced

Optional: fresh herbs (parsley, dill, or oregano)

Directions:

Make the roasted red pepper feta spread: In a blender or food processor, combine feta, roasted red pepper, olive oil, lemon juice, and paprika. Blend until smooth and creamy.

Lay out the tortillas on a clean surface. Spread 2–3 tablespoons of the feta mixture over each.

Layer with veggies: cucumber, tomato, onion, lettuce, and olives.

Sprinkle with herbs for extra Mediterranean flavor.

Roll the wraps tightly, slice in half, and serve immediately — or wrap in foil for an easy on-the-go meal.

Nutritional Information (per wrap):

Calories: 310

Sugar: 5g

Sodium: 560mg

Fat: 17g

Saturated Fat: 6g

Unsaturated Fat: 10g

Trans Fat: 0g

Carbohydrates: 28g

Fiber: 4g

Protein: 11g

Cholesterol: 30mg

Bang Bang Salmon Made Perfect in Just 15 MinutesFor the Salmon:4 salmon fillets (6 oz each), skin-on or skinless2 tablespoons olive oil1 teaspoon salt½ teaspoon black pepper1 tablespoon garlic powder1 teaspoon paprikaFor the Bang Bang Sauce:½ cup mayonnaise (or Greek yogurt for a lighter version)3 tablespoons sweet chili sauce2 tablespoons sriracha (adjust to taste)1 tablespoon honeyJuice of 1 lime2 green onions, finely choppedInstructionsPrepare the Salmon: Pat dry with paper towels. Season with salt, pepper, garlic powder, and paprika.Heat Your Pan: Add olive oil to a large skillet over medium-high heat.Cook the Salmon: Place salmon in the pan, skin-side down if using skin-on. Cook for 4-5 minutes, flip, and cook for another 2-3 minutes until done.Prepare Bang Bang Sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.Finish and Serve: Drizzle the Bang Bang sauce over the salmon and sprinkle with chopped green onionsBang Bang Salmon Made Perfect in Just 15 MinutesFor the Salmon:4 salmon fillets (6 oz each), skin-on or skinless2 tablespoons olive oil1 teaspoon salt½ teaspoon black pepper1 tablespoon garlic powder1 teaspoon paprikaFor the Bang Bang Sauce:½ cup mayonnaise (or Greek yogurt for a lighter version)3 tablespoons sweet chili sauce2 tablespoons sriracha (adjust to taste)1 tablespoon honeyJuice of 1 lime2 green onions, finely choppedInstructionsPrepare the Salmon: Pat dry with paper towels. Season with salt, pepper, garlic powder, and paprika.Heat Your Pan: Add olive oil to a large skillet over medium-high heat.Cook the Salmon: Place salmon in the pan, skin-side down if using skin-on. Cook for 4-5 minutes, flip, and cook for another 2-3 minutes until done.Prepare Bang Bang Sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.Finish and Serve: Drizzle the Bang Bang sauce over the salmon and sprinkle with chopped green onions

Ingredients:

500g fresh cod fillets, cut into strips

2 tbsp butter

1 tbsp olive oil

3 garlic cloves, minced

Salt & black pepper, to taste

½ tsp smoked paprika

Juice of ½ lime

2 tbsp sweet chili sauce

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Directions:

Pat dry the cod strips with paper towels and season with salt, pepper, and paprika.

Heat olive oil and butter in a large skillet over medium heat.

Add garlic and sauté until fragrant, about 30 seconds.

Add cod strips and cook for 2–3 minutes per side until golden and flaky.

Mix sweet chili sauce and lime juice in a small bowl, then drizzle over the cooked cod.

Toss gently to coat evenly in the sauce.

Garnish with chopped cilantro and serve immediately with lime wedges.

Nutritional Info (per serving):

Calories: 290

Protein: 32g

Fat: 14g

Carbohydrates: 9g

Sugars: 6g