Best Amazing Recipes For You In This 2026 #7
Share
Subscribe to our emails
Be the first to know about new adorable pet stories.
1. Healthy Air-Fryer Teriyaki Salmon Bites🥵
Sticky air fried salmon pieces coated in a homemade teriyaki sauce… this was to die for!! 😮💨
Macros
370 calories per portion / 31gP / 23gF / 9gC [Serves: 2]
Shopping list ✍️
- 2x salmon fillets, de-skinned
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2x tsp honey
- 1/2 tsp white rice vinegar
Optional garnish: siracha mayo & sesame seeds
Method
Slice the salmon into bite size pieces then marinade in soy sauce, dark soy sauce, white rice vinegar and honey for at least 20 mins. Air fry on 190C for 6 minutes then using the rest or the marinade brush over the salmon and air fry for a further 2 minutes. Optional, drizzle of siracha mayo and scatter over sesame seeds!
From @veryhungrygreek
2. Turns out the chocolate version of these granola cups is even better, I’M OBSESSED😮💨 they literally taste like cookies😍🍪
🍪chocolate granola cups🍪
(Makes 6 cups)
🌟ingredients🌟
- Half a ripe banana
- 120g oats (1.33 cups)
- 1 tbsp ground flax seeds (or chia seeds)
- 1 1/2 tbsp cacao powder
- 80g maple syrup (1/4 cup)
- 1 tbsp coconut oil, melted
- Pinch of salt
🌟method🌟
1. Mash the banana and mix all the ingredients in a bowl until well combined.
2. Transfer the batter into cupcake liners and form your little cups.
3. Bake at 180°C for 25-30 mins.
4. Let them cool down completely before removing them from the cupcake liners.
5. Finally add your favorite toppings!
From @veganiina
3. THE EASIEST HEALTHY BREAKFAST CAKE!🍰
Ingredients:
* 1 ripe banana
* 200g (1 1/2 us cup) of self raising flour ⠀⠀
* 1 teaspoon of baking powder ⠀⠀
* 180g (3/4 us cup) of milk of your choice (I used oat milk)
* 3 eggs ⠀
* 3-4 tbsps of brown sugar (avoid for younger babies)
* toppings of choice, I used fresh strawberries, raspberries and blueberries (you can also use banana slices, chocolate chips etc)
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method:
1. Preheat the oven to 180°C/ 350 degrees F.
2. Add banana to a baking dish and mash it with a fork.
3. Add all in the rest of the ingredients (apart from the topping) and mix well.
4. Top with your favourite toppings.
5. Bake for 18-20 minutes until a toothpick comes out clean.
6. Slice and enjoy!
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
👶🏼 Suitable from 6 months (avoid sugar and serve in finger shaped strips for younger babies)
❄️ Can be frozen for up to 3 months
From @yummy_little_belly
4. Burrata & Date Toast🍞
Ingredients:
For the Date Spread:
5 Pitted Medjool Dates
2 tbsp Roasted & Unsalted Walnuts
1 tbsp Maple Syrup (or Honey)
2 tbsp Water (if needed)
For the Toast Assembly:
1 slice of your preferred Bread
2 tbsp Date Spread
1 Burrata Cheese
A sprinkle of Fresh Thyme
About 1 tbsp Roasted Walnuts, chopped
A drizzle of Olive Oil
A pinch of Salt
Instructions:
Make the Date Spread:
1. In a food processor, combine the dates, roasted walnuts, and maple syrup.
2. Pulse while gradually adding water, if needed, blending until the mixture forms a smooth paste. If you don’t have a food processor, a mortar and pestle can be used instead.
Prepare the Toast:
1. Lightly toast the bread slice.
2. Spread a generous amount of the date spread on the toast.
3. Place the burrata cheese on top of the date spread.
4. Sprinkle chopped walnuts on the burrata.
5. In a small bowl, mix thyme with olive oil and a pinch of salt, then drizzle this mixture over the burrata.
Serve immediately and enjoy!
From @breadbakebeyond
5. Three-Fungi Alfredo Rigatoni
Ingredients:
0.5 lb rigatoni
2 shallots, finely chopped
1/2 cup Parmesan cheese, grated
3 tbsp olive oil
0.5 lb assorted mushrooms, cleaned and sliced (I recommend a mix of white, portobello, and baby bella mushrooms)
2 tbsp unsalted butter
1 clove garlic, minced
1 ½ cups heavy cream
Salt & black pepper, to taste
1 1/2 tbsp Dan-O’s Cheesoning seasoning
For serving:
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, shaved or sliced
Instructions:
1. Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots, sautéing until translucent.
3. Add the sliced mushrooms and cook until they release their moisture and it evaporates.
4. Stir in the butter and minced garlic, cooking until the butter is fully melted and the garlic is fragrant.
5. Pour in the heavy cream and season with Cheesoning, salt, and black pepper. Let it simmer for about 4 minutes.
6. Add the al dente rigatoni and grated Parmesan cheese to the skillet. Toss to combine, gradually adding the reserved pasta water as needed to achieve a creamy sauce consistency.
7. Continue cooking for an additional 3 minutes, ensuring the pasta is well-coated and heated through.
8. Serve hot, garnished with freshly chopped parsley and shavings or slices of Parmesan cheese.
From @breadbakebeyond
6. Ice cube tray sushi!🍣🍱
Ingredients - this is very versatile so I don’t have the exact measurements for everything. Just fill the tray with whatever fillings of these that you like.
- Several thinly sliced cucumber strips. I used a potato grater to make the perfect size.
- Thinly slices smoked salmon
- Thinly sliced-sushi grade tuna . Can also do shrimp
- Some cream cheese
- Thinly sliced avocado
- 1 packet of microwavable sushi rice
- 1/2 tb black sesame seeds optional
- Sprinkle of crunchy onions or tempura flakes
- Spicy mayo - 1tb mayo, 1 tsp sriracha, 1/4 tsp sesame oil
Instructions:
1. Start by lining an ice cube tray with plastic wrap and press each section down so you can assemble the ingredients. Set that aside.
2. Make sushi rice either with the microwave bag or your own method and mix with some black sesame seeds. Set aside to cool.
3. To assemble, to the bottom of the ice cube tray you basically just need to layer the fillings. They do not have to be in a particular order. On some of them I did cucumber, then smoked salmon, avocado, dollop of cream cheese. Make your own variations.
4. Once all layer, add the sushi rice to each area and gently press down to flatten the rice.
5. Carefully, add a tray or cutting board over the ice cube tray and then flip it over. Remove the tray and the plastic wrap slowly. Some pieces might fall over, just fix it, its not the end of the world :)
6. Add crispy onions or tempura flakes and drizzle on spicy mayo (mix the 3 ingredients listed above for that)
7. I had this with some coconut Aminos or you can use regular soy sauce if you’d like. Enjoy!
From @dliciously.inspired
7. Cheeseburger Burrito🌯🥵
All the cheeseburger flavours inside a burrito, with the most amazing seasoned beef, a surprise bite of crinkle chips (because why not!) and finished off with a drizzle of homemade burger sauce 😮💨 BANGING.
Macros
469 calories / 47gP / 15gF / 38gC [Serves: 1]
Ingredients
- 150g lean beef mince
- 20g tomato purée
- 1 tsp English mustard
- 1/2 beef stock cube
- 1 slice onion, finely diced
- 2x light cheese slices
- 1 slice tomato
- Iceberg lettuce
- Gherkin slices
- 1 tortilla wrap
- 20g cooked crinkle chips
🥣 Homemade burger sauce (47cals):
3 tbsp light mayo, 1 1/2 tbsp tomato ketchup, 1/2 tsp mustard, black pepper & 1-2 tsp gherkin juice.
Method
Fry the beef mince in low calorie spray for 3-4 mins, then add the tomato purée, mustard, crumble over the beef stock cube and a dash of boiling water mixing well. Let it cool slightly then heat up the wrap in the microwave for 10 seconds. Assemble the burrito as shown in the video, roll, spray with low calorie spray and air fry on 190C for 3-5 mins. Add your optional burger sauce and enjoy!
From @veryhungrygreek
8. Flavor-packed Crushed Potato Pie!🥔✨
Picture layers of comfy potatoes, melty mozzarella, cherry tomatoes, shallots, and wilted spinach, all topped with a creamy, eggy goodness. 🍳🧀 No pastry here – it’s all about the potato magic! 🌿
Ingredients:
2 large potatoes
2 tbsp olive oil (divided)
Salt & pepper to taste
50g mozzarella
8 cherry tomatoes (halved)
5 slices shallots
Handful of spinach (wilted)
2 eggs
2 tbsp cream cheese
1/2 tsp garlic powder
1/2 tsp nutmeg
50ml milk
Parmesan & basil leaves for garnish
Directions:
1. Boil potatoes, then transfer to a 20cm greased baking tin and crush. Press firmly, creating the sides. Drizzle with olive oil, sprinkle with salt, and bake at 200C (fan) for 40-45 min.
2. Add mozzarella, tomatoes, shallots, and spinach.
3. Whisk eggs, cream cheese, salt, pepper, nutmeg, garlic powder, and milk. Pour over the potato base.
4. Bake for 30-35 min until settled.
5. Sprinkle Parmesan, garnish with basil. Potato perfection! 🍴
From @shicocooks
9. Crockpot Shredded Chipotle Beef🔥🌶️🥩
This beef right here is flavor packed and so easy to make. Also GREAT for meal prepping. Use it for tacos, bowls, whatever you want!
INGREDIENTS
- ~3 lb chuck roast
- Salt, pepper, garlic powder
- ~1-2 tbsp of ghee
- 2 bay leaves
(Braising Liquid; Blend all ingredients together)
- ~1.5-2 cups beef broth
- ~2-4 chipotles in adobo sauce
- ~1-2 tbsp of adobo sauce
- ~2 tbsp of minced garlic
- ~2 tbsp of apple cidar vinegar
- Juice of a lime
- ~ 2 tbsp cumin
- ~ 2 tbsp mexican oregano
- ~ 1 tbsp onion powder
- ~ 1 tbsp garlic powder
- ~ 1/2 tbsp salt
- ~ 1/2 tbsp pepper
Note: the more chipotles and adobo sauce you add, the spicier it will be. I personally don’t like it to hot so I only added 3. Also, regular oregano works fine.
DIRECTIONS
1. Prepare the braising liquid and set aside.
2. Pat Chuck roast dry and season heavily On all sides with salt, pepper and garlic powder. Sear in ghee or oil of choice on a large skillet for 3-4 min per side on medium-high heat.
4. Pour a layer of the liquid at the bottom of the crockpot then add in the chuck roast, rest of the liquid and bag leaves. Cook on high for 4-6 hours until tender and start to falls apart.
5. Remove and let cool for a few minutes then shred it up. Add some of the broth over top.
6. Serve it with whatever you want!
7. ENJOY! 🙌🏻
From @calwillcookit
10. Pesto Mozzarella and Tomato Stuffed Chicken Breasts!🍅
You won’t believe how easy this beautiful dish is to make!
Ingredients:
- 2 tablespoons of pesto
- 2 chicken breasts a few slices of dried tomatoes
- olive oil
- baby spinach
- mozzarella!
Directions:
- Slice your chicken horizontally, but not all the way through.
- Spread the pesto. Add sliced mozzarella, dried tomatoes in oil, and baby spinach.
- Now just fold it over and secure it with a couple of toothpicks.
- Drizzle with olive oil, sprinkle with salt and pepper, and give it a quick sear in an oven-proof skillet. Alternatively, you could also transfer it from the skillet to a baking sheet to finish off in the oven.
From @chefsofiaa
11. The perfect breakfast for those quiet lazy mornings! 🍳
How to make poached eggs:
1. Using fresh eggs, fill in the water. Remove as needed and leave the remaining egg yolks and egg whites.
2. Set water to boil, add vinegar and stir the water around. While the water is rotating, turn down the heat.
3. Pour in the eggs.
Today it’s raining so we used artisan ciabatta bread, it has a crispy texture while being soft and sticky. Perfect for eating with soup or making into sandwich bread. It’s absolutely delicious.
From @nn.hcafe
12. Perfectly grilled lamb chops in nature🥩❄️
From @redgodsofthehorizon
13. Healthy Sour Gummy Bears!🧸
These only require 4 ingredients, they’re dye free, refined sugar free, and made with only wholesome ingredients! This version also requires no blending of fruits or veggies, just some fresh juice!
Sour Watermelon Gummies:
1 cup watermelon juice
1/4 cup lemon juice
1 tbsp honey
4 tbsp high quality grass fed beef gelatin
Vitamin C powder for coating
Sour Apple:
1 cup apple juice
1/4 cup lemon juice
1 tbsp honey
1/2 tsp matcha powder or spirulina (to make green in color. Feel free to omit)
4 tbsp gelatin
Vitamin C powder for coating
Make each flavor separately
Combine lemon & apple or watermelon juice, honey, and gelatin together in a pot and stir to combine until gelatin dissolves
Let sit for a few minutes, and it will thicken into a gelatin bloom
Place on stove over medium heat. Once dissolved again, use droppers that come with your molds, or a funnel to pour juice into silicone molds
Refrigerate at least 1-2 hours (they should pop right out. Refrigerate longer if they’re not at that consistency yet)
Remove from mold and toss in vitamin c powder. Enjoy!
The gummies you’re not eating right away I wouldn’t coat them in powder until ready to eat
From @colleenshealthylife
14. CARROT CAKE TRUFFLES🥕🍰
One of the first recipes I ever shared, and still my favorite to date! They’re soft, moist and filled with warm spices, a sweet carrot flavor and the creamiest cashew vanilla icing!
Raw Cake Ingredients:
2 cups shredded carrots
1 cup walnuts
1 cup dates
3 tbsp oats
2 tbsp shredded coconut
1 tbsp chia seeds
1 tsp cinnamon
½ teaspoon ground ginger
¼ tsp nutmeg
Icing Ingredients:
1 cup cashews (soaked for about 30 minutes)
½ cup coconut oil, melted and cooled
3 tbsp pure maple syrup
1 tsp vanilla extract
1 lime, juiced
2-3 tbsp warm water (as needed to help blend)
1. Combine the raw cake ingredients in a food processor until the mixture is firm.
2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing.
3. Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough.
4. Coat the truffles with the icing and place them back on the baking sheet.
5. Garnish with shredded carrots and chopped walnuts if desired.
6. Chill in the freezer until you are ready to serve them.
Enjoy! 🧡
From @lindsay.keosayian
15. Meal prepping some breakfast boxes😍🤤
Ingredients:
Blueberries
Raspberries
Blackberries
Two Boiled Eggs
All Natural Seasoning
Oats
Chia Seeds
Milk
Honey
From @kellie_atkinson
16. Healthy chocolate donut snacks!🍩🍎
this was such a delicious & fun crunchy snack😍 highly recommend giving these a try😏🫶🏻
🍩How to make🍩
1. Remove the core of the apple.
2. Slice the apple.
3. Cover the slices with melted dark chocolate. Lay them on parchment paper.
4. Add your favorite toppings.
5. Let them rest in the fridge until hardened.
From @veganiina
17. Busy morning protein smoothie 🥑🫐
It’s all in the prep! The task of getting enough protein in a day is overwhelming! Sometimes I feel lazy and go for something more convenient like a banana but that isn’t enough or satiating. So I found that prepping my smoothie ingredients in bulk at once - and having them ready to go in individual packs in my freezer- is the most efficient!
HOW TO PREP:
In each sandwich bag add
1 peeled banana
1/4 avocado for healthy fat
1/4 cup wild blueberries for antioxidants
1 handful spinach for pop eye muscles
1/4 cup fruit of choice
TO MAKE:
Dump all contents in blender
add 1.5 cups choice of milk
1/4 cup plain yogurt
Scoop of protein
Blend and enjoy!! Such a time saver🙌🏼
Pro tip: pack the spinach in the bag first, so when you go to dump it into the blender, it’s at the top🤗 save to make later!⭐️
From @rrayyme
18. How to make a delicious Ramen bowl!🍜
Recipe:
- Cook ramen noodles in chicken broth (this adds more flavor) until done.
- Make sure the chicken broth is enough for later to add to the sauce we make.
- In a separate bowl add the flavor packets that come in your ramen, 1 egg yolk, 1tbsp of mayo, and mix everything until everything is well combined.
- Then add the chicken stock, mix well. Now add cooked noodles.
- Top it off with your fav toppings, I added green onions, onion/garlic crisps, soft boiled egg and chilli oil.
From @craveitmakeiteatit
19. Salmon Tikka Naan Kebabs dressed with Dahi Chutney and fresh mint!
Ingredients:
400g skinless salmon fillets cut into large bite size pieces
For the marinade:
35g natural yogurt
2 tsp lemon juice
1 tsp finely grated ginger
1 tsp finely grated garlic
1 tsp ground coriander
1 tsp Kashmiri chilli powder
1/2 tsp ground cumin
1/2 tsp chaat masala
1/2 tsp salt
1/4 tsp turmeric
Directions:
1. Put all the marinade ingredients in a bowl, mix well and then gently stir through the salmon pieces until evenly coated. Cover and refrigerate for a few hours.
2. If using wooden skewers soak in cold water for at least 30 mins first. Then thread the pieces onto the four skewers.
3. Grill on high for 4 mins then turn and cook for another four mins. (Serving suggestion: serve with Dahi Chutney, salad, extra fresh mint and coriander and naan)
From @food_obsessed_girl
20. weekend reset vibes🧼
From @xterrencebjr
21. 1-ingredient Tangerine Sorbet🍨🍊
It’s a bit ironic since it’s hardly a recipe and it truly has one ingredient - seedless tangerines. But it is delicious, easy, and a perfect swap for ice cream if you like the idea of eating fruit instead of sugar. Don’t come at me. I eat ice cream too!
Directions:
- Peel seedless tangerines and separate into individual segments.
- Freeze on a plate or sheet pan until frozen solid, about 4 hours.
- Transfer to a food processor and process until dry and crumbly. Pause for a minute and process again until smooth.
- Pack it down a bit with a spatula, scoop and serve.
- I prefer to eat it right away but you can store it in the freezer if you need to. If you freeze it overnight or longer, it will get very hard so leave on the counter until it is scoopable.
I don’t feel the need to add anything but you can sweeten it up with a little honey or make it extra creamy with coconut cream.
From @pamelasalzman
22. Crispy Hot Honey Salmon Bites made in the Air Fryer in under 20 minutes...
it can’t get much easier and tastier than this! Served with a simple chipotle sauce made with greek yogurt for even more protein and nutrition. 🍋🍯🎣
Ingredients:
1/2 cup Plain Greek Yogurt
1/4 cup Mayonnaise
1 Chipotle Pepper (from canned chipotles in adobo sauce)
1 Garlic Cloves, peeled
Juice of 1 Lime
1 tbsp. Olive Oil
1 tbsp. Honey
Salt & Black Pepper, to taste
From @brightmomentco
23. TOMATO BURRATA SALAD 🍅🥗 [Serves 2]
INGREDIENTS:
➡️Marinated Tomatoes:
1/2lb / 250g Baby Plum Tomatoes, halved
2 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
2 tbsp very finely diced Red Onion, approx 1/2 small onion
2 tsp very finely diced Fresh Basil, plus a few small leaves to serve
2 tsp very finely diced Fresh Parsley
1/4 tsp EACH: Salt, Black Pepper
➡️To Serve:
1x 5oz/150g ball of Burrata (or similar size)
1 small Baguette, sliced*
2 tbsp Extra Virgin Olive Oil, for toasting bread
1 clove of Garlic, peeled (optional)
METHOD:
1️⃣In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley, and salt & black pepper. Add sliced tomatoes and toss to coat them in the marinade. Leave in the fridge to marinate for as long as you have time (overnight best, 1-2 hours great, but even just 30mins will work wonders).
2️⃣Slice bread to preferred thickness, then space out on a large baking tray. Lightly brush both sides with oil, then pop under the grill and broil both sides until golden and crisp.
3️⃣(optional) Lightly rub one side of each slice of toast with garlic.
4️⃣Add burrata to the centre of a serving plate and add the marinated tomatoes around the outside. Drizzle leftover marinade over the tomatoes, then dot over a few small basil leaves for garnish. Slice open burrata, then tuck in by spreading it over the toast with the marinated tomatoes on top (kinda like bruschetta). Enjoy!
.
*Go for something firm like sourdough or ciabatta. Here I’ve used Artisan-style bread, which works nicely. You want a sturdy bread that will crisp up nicely and give you a nice crunchy contrast to the soft tomatoes/burrata. 3 slices each should be good, depending on how hungry you are!
From @dontgobaconmyheart_
24. The Best Potato Salad!🥔🥗😋
Ingredients:
Potato
Salt
Olive oil
Cucumber
Onion
Dill
Parsley
Ingredients for the dressing:
250-300g yogurt
2 tbsp mayo
1 tbsp mustard
1 clove of garlic
Lemon juice
Salt
Pepper
From @tagesrezept_
25. How to make a Delicious Chicken Parm Dinner!🍝
RECIPE:
For the chicken, you’re going to whisk two eggs in a bowl and in a separate bowl add your breadcrumbs and mix in...
thyme
oregano
rosemary
garlic powder
onion powder
salt & pepper
Dip your chicken in the egg mixture and then coat in breadcrumbs. Pan fry on medium heat for 5min each side and then place on wired rack. Add marinara sauce on top of the chicken and bake for 5min at 350°. Once ready top with grated parmesan.
CROUTONS🥖
Slice up any bread you have and mix together with olive oil, and the same spices you used for the breadcrumb mixture. Bake at 350° for 10-12min.
CAESAR DRESSING🥗
2 anchovies
2 garlic cloves
½ tsp salt
½ tsp coarse black pepper
3 tbsp grated parmesan cheese
¼ cup grilled lemon juice
2 egg yolks
½ tsp Dijon mustard
½ cup extra virgin olive oil
Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients. Blend on low until it emulsifies
From @bellassastre
26. SWEET OR SAVORY?🥑🍓
Sometimes the classic combos are just the best🥰 that strawberry chocolate toast was to die for😮💨
✨details✨
(both on toasted rye bread)
🥑 vegan herb cream cheese, avocado, flaky salt & red chili flakes
🍓 chocolate-hazelnut spread, strawberries & chocolate chips
From @veganiina
27. SCRAMBLED OATS🫐🍌
A quick and easy breakfast for you to try! Such a nice way to change up your oats. Pair with some yoghurt for a higher protein breakfast. Save for later☝🏼
•313 kcals (without yoghurt/toppings)
•11g PRO, 52g CHO, 7g FAT
•460 kcals (with yoghurt/toppings)
•25g PRO, 65g CHO, 11g FAT
Serves 1:
-50g of oats
-80g of banana
-1 egg
-1 tsp of cinnamon
Toppings:
-100g of 0% non fat Greek yoghurt
-50g of berries
-10g of peanut butter
-1 tsp of honey
Method:
1. Mash the banana and mix in the oats, egg and cinnamon.
2. Spray a pan with oil and add the oat mixture. Flatten and spread it down with a spoon. Cook for 3-4 minutes.
3. Then break up the mixture with a spatula and start scrambling it. Cook for another 2-3 minutes until golden brown.
4. Serve with some yoghurt, berries, peanut butter and honey.
Enjoy!
From @sohonutrition
We upload only the best and yummy food videos will make you smile.
We own no content posted. All credit goes to respected original owner. *If you as an onwers label have anything against my uploads (use of content etc.), please don't make a scene, send me a private message here(Contact Me), or my email adress and I'll take it down.
