The Most Amazing Food Recipes You Want To Make In This 2025 #21
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1. Here’s a fun way to make scrambled eggs in the oven with feta cheese. The feta makes it creamy, fluffy and so good! 🍳
INGREDIENTS:
Avocado oil spray
8 ounce block feta cheese
12 eggs
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Fresh mint leaves, for serving
Pita bread, for serving
INSTRUCTIONS:
1. Preheat oven to 400°F. Grease an 8x11 baking dish.
2. Place the feta block in the middle of the prepared baking dish. Crack 12 eggs around the feta cheese. Drizzle the olive oil on top of the feta and eggs. Season the eggs with salt. Season the eggs and feta with the black pepper.
3. Bake in the preheated oven for 18-22 minutes, until the feta cheese melts and the egg whites around the cook.
4. Use a fork to scramble the eggs and feta together. Don’t worry if some of the whites still look wet as they will continue cooking from the heat of the baking dish and surrounding eggs.
5. Enjoy the eggs alone or scoop into pita bread with mint leaves to make a sandwich.
From @feelgoodfoodie
2. High Protien Pumpkin Cheesecake 🎃😋🙌
How to make it:
Blend 6 oz cottage cheese, 3 tbsp pumpkin purée, an egg, 2-3 tbsp powdered sweetener, 1 tsp pumpkin pie spice & a dash of vanilla.
Pour into two greased, mug sized ramekins & bake @ 350F for 15 mins. Let it chill, top with whipped cream, more pumpkin spice & enjoy!
Pro tip: You can do half cream cheese & half cottage cheese for a creamier texture 👍
From @ketosnackz
3. Mediterranean Feta Egg Bake! 🍳
This is so easy to whip up and makes a great main course for a special breakfast or brunch. The combination of creamy feta, juicy tomatoes, bright vegetables, and a hearty Free Range egg makes for the most satisfying meal. I love using these eggs because they are free from hormones and antibiotics. Full recipe below 🍳🫑🍅
Ingredients:
6 large eggs
2 cups cherry or grape tomatoes
1 red bell pepper, chopped
½ red onion, chopped
3 garlic cloves, minced
8 oz feta cheese
4 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
½ tsp dried thyme
½ tsp ground black pepper
½ tsp red pepper flakes
1 cup baby spinach
chopped fresh chives
From @gariannestable
4. Here is what I’d prep if my kids were starting school this week! 📚
Strawberry Granola Bars 🍓: Great for an after school snack or to add to a lunch box!
Protein Bagel sandwiches: I love these! Store in the fridge and warm up in the morning! Easily can be eaten in the school drop off line! 🙌
Egg sheet pancakes: I love a breakfast that I don’t have to dirty a pan for! I will warm one of these up and serve with some fresh fruit, and a pancake and it fuels my kids well!!
Strawberry Lemon Chia pancakes: Again prepping breakfast makes the morning run more smoothly, at least in my home! These are delicious and easy to grab! If you don’t think your family will eat all do it in a few days, you can always put them in the freezer!
Which one are you going to try?? Let me know below in the comments!!
From @amberjoyhansen
5. How to make delicious Nut Bars 🥜🤤
Ingredients:
3/4 cup cashews (190 g)
3/4 cup almonds (190 g)
1/2 cup pumpkin seeds (75 g)
1/4 cup natural maple (70 g)
1 tsp. vanilla extract
A pinch of coarse salt
100g dark chocolate (optional).
Directions:
Mix all the ingredients together (except the chocolate),
and transfer to a silicone mold (it can be small cubes or a muffin mold, no matter the size, the main thing is silicone),
Or simply on a mold form round lumps with a spoon,
Or bake everything together and then cut after baking - whatever is convenient.
Bake for 15-18 minutes in a preheated oven at 180° Turbo.
After baking let it cool,
Then put for half an hour in the freezer to set.
Chocolate can then be melted,
Dip the bottom of the nut bar in chocolate and put it in the freezer for another 15 minutes to set the chocolate.
Store it in the fridge/freezer.
Enjoy your meal ✨🍁
From @noa.tasty
6. These Tortilla Cups with Salmon Tartare and Avocado Mousse were a total hit at my place! 🥑🐟
If you’re looking for something special to make, this is it. 🤤
From @shicocooks
7. Spinach and Feta Tomato Omelette 🍅🍳
Start your morning with a burst of flavor by enjoying this spinach and feta tomato omelette, a nutritious breakfast dish packed with fresh ingredients and a hint of spice.
➡️ Ingredients:
3 eggs
A hand full of spinach
3 cloves of garlic
40g Feta
Salt
Pepper
Chilli flakes
From @essen_paradies
8. Egyptian Lemonade! 🍋
This Egyptian lemonade is our one of our favorite drinks to make, as it brings back so many memories of our summers visiting Egypt during childhood!
Ingredients:
5-6 medium limes
3 cups whole milk
1 cup cold water
1 cup granulated sugar
6 fresh mint leaves
Ice cubes
Instructions:
In a high-powered blender, combine the medium limes whole milk, cold water, granulated sugar, and fresh mint leaves.
Blend the mixture until smooth and well combined.
Pour the liquid through a fine mesh strainer to remove any pulp or solids.
Serve the over a glass filled with ice cubes.
For the best taste and texture, enjoy the drink immediately.
From @fooddolls
9. 🍂 Butternut Squash Pasta 🍝
Ingredients:
2 small Butternut Squash
1 Head of Garlic
1 Tsp Dry Oregano
1 Tbsp Paprika
4 Sprigs of Fresh Thyme
1 Sprig of Sage
Olive Oil
Your choice of Pasta
Salt & Pepper, to taste
1 Shallot, finely chopped
1/3 cup White Dry Wine
1 cup Heavy Cream
100g. Parmigiano Reggiano
Cooking Process:
Squash Puree: Bake butternut squash and garlic at 350 in the oven for 1 hour. Pre-season the butternut squash with salt, pepper, paprika, fresh thyme and olive oil. Blend baked butter squash and garlic to create a smooth puree.
Flavor Base: Sauté the sage and set aside. Sauté chopped shallots in olive oil until translucent.
Deglaze and Simmer: Add a splash of white dry wine, allowing it to reduce slightly. Blend in the squash puree.Stir in oregano.
Creamy Pasta Sauce: Pour in heavy cream and bring the sauce to a gentle simmer. Season with salt and pepper.
Pasta Time: Cook your pasta al dente, drain, and mix it into the pumpkin sauce.
Final Touch: Serve with a generous sprinkle of Parmigiano Reggiano.
From @al_dante_channel
10. Creamy Mushroom Chicken - So creamy and hearty and all in one pan. 🤌☺️
Ingredients:
▪️Thinly sliced chicken breasts (6-8 pieces)
▪️Heavy Cream (16 oz.)
▪️3 TBS. Butter, divided
▪️1 onion, diced
▪️3 garlic cloves, minced
▪️Baby Bella Mushrooms, sliced or chopped
▪️1 bunch parsley, chopped
▪️1 TBS. Flour
▪️Salt
▪️Black Pepper
▪️Paprika
▪️Italian Seasoning
▪️Garlic Powder
▪️Crushed Red Peppers
▪️Olive Oil
Directions:
1. Season chicken breasts generously with salt, black pepper, crushed red peppers, Italian seasoning, garlic powder, paprika, & drizzle all over with olive oil. Mix to evenly coat.
2. Heat up a skillet with 2 TBS. of butter. Once melted, place chicken in the pan and cook each side for about 4-5 mins. Do not overcrowd the pan. You’ll need to cook chicken in batches. Remove cooked chicken from the pan and set aside on a separate plate.
3. In the same pan, (do not rinse or wipe), add minced garlic & diced onions. Sauté until fragrant.
4. Add mushrooms and chopped parsley. Cook together for a few minutes until mushrooms are softened. Add 1 TBS. of butter if needed.
5. Add seasonings: salt, black pepper, crushed red peppers & Italian seasoning. Stir.
6. Add flour. Stir well until flour is completely dissolved.
7. Add heavy whipping cream. Stir.
8. Bring to a boil and then continue cooking for a few minutes until the sauce thicken up. Add your previously cooked chicken back into the pan. Be sure to tuck the chicken into the sauce.
9. Let the chicken swim in the sauce for a minute or two.
10. Remove pan from heat. Garnish with fresh parsley. Serve with mashed potatoes and a side of vegetables and enjoy!
From @sherryhour
11. AVOCADO EGG SALAD 🥑🍳
This is the perfect quick and easy high protein lunch option that packed with flavor, healthy fats and fiber!
Ingredients:
2 large avocados, diced
3 hard boiled eggs, diced
1 tbsp red onion, finely chopped
1 tbsp dill, chopped
1 dill pickle, diced
1 tbsp dill pickle juice
2 tbsp spicy or regular dijon mustard
1/2 tsp salt
a few grinds of fresh cracked pepper
Directions:
Put a medium-sized pot of water to boil on the stove.
Gently lower the eggs into the boiling water.
Turn off the heat and let the eggs sit in the pot, covered, for 14 minutes.
Submerge the eggs into an ice bath for 5 minutes.
Tap your egg to create a break in the shell and then peel to remove the shell.
In a small bowl, mash ½ of your diced avocado.
Add dill pickle juice, mustard, and salt and pepper and stir to combine.
Gently fold in your remaining avocado, diced egg, red onion, dill, and dill pickle.
Taste and season with salt and pepper.
Enjoy!
From @olivia.adriance
12. HEALTHY + EASY GRANOLA BARS✨
If you don’t want to make them into bars, you can always break them into clusters or crumble into granola.
⭐️How to make them⭐️
1 cup almonds
2 cups cashews
1 cup slivered almonds
1 cup pumpkin seeds
1 cup sunflower seeds
1/2 cup chia seeds
1/2 cup maple syrup
Dark chocolate for drizzling (optional)
Combine all ingredients except dark chocolate and lay out on a cookie sheet lined with parchment paper. Bake at 350 for 25-30 minutes until tops are golden brown.
The trick is to allow them to cool completely before cutting into bars.
You can cut them into bars, break them into clusters or crumble into granola.. it’s so good either way!
Store in the fridge for 2 weeks or freezer for 3 months.
Hope you enjoy these as much as we do 🤍
From @emilyxlevi
13. Say “YUM” if you would eat this Healthy Homemade Zucchini Wrap 🤤
Ingredients:
1 zucchini
2 eggs
1 cup shredded cheese, mozzarella & cheddar
Salt & pepper to taste
How to make it:
1. Preheat your oven to 350F.
2. Blend or grate your zucchini and squeeze out all of the moisture.
3. Add back to the blender with the rest of your ingredients (or simply mix in a bowl).
4. Spread thinly across a parchment lined baking sheet and bake for 15 minutes.
5. Take it out, add your favorite fillings and enjoy!
I filled mine with turkey, ham, pepperoni and American cheese 😋👌
Pro tip: This works better as a flat bread than a wrap but either way is delicious! Just be careful when rolling it and let it cool completely before messing with it 👍
From @ketosnackz
14. Cherry Tomato & Basil Pasta 🍒🍝
This pasta is my go-to for a dinner that feels fancy while still being fairly easy to make. I like to add fresh herbs and a bit of basil oil to enhance the flavors. The Mozzarella pearls also lend a nice creaminess to the rich cherry tomato sauce.
Ingredients:
- 1/2 pound pasta
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese (reserve some for serving)
- 1 tablespoon tomato paste
- 4-6 garlic cloves, minced
- 1/4 cup white wine
- 1 teaspoon chili flakes (reduce if preferred less spicy)
- 2 teaspoons black pepper
- Kosher salt, to taste
- 4 tablespoons olive oil or unsalted butter
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano (optional)
For Serving:
- 2 tablespoons fresh parsley, chopped
- Mozzarella pearls (about 5 per serving)
- Additional chili flakes, to taste
- Drizzle of olive oil or basil oil
Enjoy!
From @breadbakebeyond
15. Meal prep has never been easier 😅
before a bunch of you go BONKERS in the comment section- do your research. yes, my dishwasher is clean. yes I prewash my dishes before putting them in. the chemicals from previous washes don’t affect my produce because it’s only a rinse cycle. if you’re worried about the residue of the pods left behind consider there’s zero difference in your plates either; get natural pods. you should always rinse your produce in the cold rinse setting with white vinegar and Kalas iodized salt.
From @maria.stevens1
16. 20 MIN ONE PAN CHICKEN & CHORIZO RICE DINNER! 🍚
Ingredients for four: (605 Cals)
- 1 diced onion
- 2tbsp tomato puree
- 400g diced chicken breast
- 140g diced chorizo
- 500ml stock
- 260g rice
- 3 crushed garlic cloves
- Tbsp smoked paprika, garlic granules and onion granules
- 80g reduced fat grated cheese
Directions:
Firstly fry off your onion, and chorizo. After a few mins add your garlic and fry for 30 secs.
Then add in your chicken, garlic granules and paprika once your chicken has some colour all over. Then add in the tomato puree.
Add in your uncooked rice, stir for another minute or so and then add your stock, bring this to a boil. Once boiling, reduce the heat to low, cover the pan and leave to cook for 15/20 mins. Stir occasionally!
Once the rice is done, stir through some parsley and scatter over the cheese!
Serve with broccoli 😋
From @kimberlys_journeyy
17. Who already knew this technique?🙌🏻
Here’s a simple idea for a savory breakfast packed with protein and healthy fats to start your day, or for a quick meal or to take on the go 😉
FOR 1 SANDWICH:
* 1 whole wheat wrap
* Cream cheese, dill, and lettuce
* Smoked salmon
* 1/2 an avocado
* 1 or 2 scrambled eggs
* Salt, pepper
* Lemon juice and olive oil
1) Cut the wrap in half from the bottom to the center with scissors.
2) On each quarter, add a topping: cream cheese, dill, and lettuce, then smoked salmon, then 1/2 sliced avocado, and scrambled eggs. Season with salt and pepper. Drizzle with lemon juice and olive oil.
3) Fold starting from the bottom upwards, in a clockwise direction.
From @nosugarhealthy
18. Delicious Dolma/Stuffed Onions! 🧅👌🏼
Ingredients:
6 large onions, boiled in water for 10 minutes
2 cups short grain rice
1 large tomato, chopped
2 chopped green onions
4 crushed garlic cloves
1/2 chopped dill sprig
Salt, pepper
2 tbsp tomato molasses
1 tsp coffee
3 tbsp pomegranate molasses
1 tsp onion powder
1 tsp garlic powder
1/4 cup vegetable oil
1/4 cup olive oil
Sauce:
2 cups of water
2 tbsp tomato molasses
1/4 cup of pomegranate molasses
Salt and a pinch of loose pepper
You put it in the oven or on the stove to dry the water... Enjoy!👌🏻
From @maryoulbymaram
19. Broccoli Salad with Potatoes 🥦
Ingredients:
1 broccoli
2 potatoes
2 grated carrots
3 large or 6-7 small gherkins
4 tablespoons canned corn
2 pinches of dill or parsley
1- 2 cloves of grated garlic
6 full tablespoons of strained yoghurt
2 full tablespoons of mayonnaise
1 full teaspoon mustard
Salt & Pepper
Preparation:
Cut the broccoli into florets, wash them well and boil them in boiling water for 5 minutes or steam them for 8 minutes. Peel the potatoes, cut them into cubes and cook them in salted water until they soften. Then drain the water from both of them and leave them aside to cool. Place the grated carrots in the pan, pour olive oil on them and fry until they soften. Leave the softened carrots aside to cool. Take the fresh ingredients in a salad plate and mix them. Mix the sauce ingredients in a separate bowl then combine it with the salad.
Enjoy your meal.
From @ikosun_kitchen
20. Low Calorie Sauces: Hot Honey Ranch that goes well with any meal. Packed with flavour and easy to prep!👇🏼
Ingredients:
3/4 cup fat free greek yogurt, plain
1/4 cup fat free sour cream
Squeeze of half a lemon
2 garlic cloves
1 tbsp any hot sauce (I use sriracha)
3 tbsp honey
1/2 tsp dill, onion powder, salt and pepper
1/4 cup any milk (I use 1% skim)
Add ons: 1/4 cup chopped parsley, 2 tbsp finely chopped chives and 1 tsp chili flakes
Notes:
• This goes well with burgers, sandwiches, burritos, bowls and more!
• add more or less hot sauce based on your tolerance for spice.
• If you don’t have a blender, you can substitute the garlic cloves for 1 tsp garlic powder and shake/mix well instead of blending.
• this can be stored into the fridge for as long as the expiry date of your yogurt!
• add any low calorie sweetener if you want to kick up the sweetness without the extra calories!
Yields: 8 servings
Calories/Macros (per serving): approx. 45 calories
8g carbs / 2.5g protein / 0g fat
Numbers may slightly vary depending on the brands and ingredients you use.
From @raziyyz
21. Viral 5-minute breakfast sandwich - this time with other ingredients 🥑✨
Ingredients:
- 2 brioche toasts
- 2 eggs
- 1 slice of Gouda cheese
- Handful of cherry tomatoes, sliced
- 1/2 avocado, sliced
- Handful of iceberg lettuce
- Salt and pepper to taste
- Butter or oil for cooking
Macros:
610kcal / 25g proteins / 40g carbs / 30g fats
From @patiispage
22. Healthy Smashed Potato Cheeseburger Bowls 🍔
Let’s start this new series with a BANG! Move over loaded fries and hello smashed potatoes! It’s so quick to make, high in protein and has the most incredible homemade burger sauce 😮💨
Macros
559 calories / 46gP / 9gF / 71gC
Serves: 2
Shopping list ✍️
- 250g lean beef mince
- 1 beef stock cube
- 1 heaped tbsp tomato purée
- 1 tsp mustard
- 400g baby potatoes
- 10g roast potato seasoning
- 10g paprika
- 60g reduced fat cheese
- Iceburg lettuce, sliced
- Cherry tomatoes, diced
- Sliced gherkins
Sauce 🥣: 3x tbsp light mayo, 1 tbsp tomato ketchup, 1 tsp mustard, pinch of garlic granules, pinch of paprika and a dash of gherkin juice.
Method:
Mix the sauce ingredients together and set aside. Boil the new potatoes until tender then smash with the bottom of a glass. Spray with oil then season with roast potato seasoning & paprika. Air fry on 200C for 14 mins, turning half way and spray again then for the last 4 mins cook on the highest setting.
In a pan fry the beef mince in oil spray for a few minutes then crumble over the beef stock cube, the tomato purée, 1 tsp mustard and a dash of boiling water and fry for a further minute. Top the smashed potatoes with the beef mince, then melt the cheese on top and add the rest of the ingredients. Drizzle with burger sauce and enjoy!
From @veryhungrygeek
23. 🍌 Banana Peel Hack
24. Chipotle Steak Pasta 🍝
(Makes 4 Servings)
Macros:
- 550 Calories
- 60g Protein
- 10g Fat
- 49g Carbs
Ingredients:
- 1 1/2 Cups Cottage Cheese (0% Fat)
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Cup Tomato Sauce
- 2 Canned Chipotle Peppers & Adobo Sauce
- 2 Garlic Cloves
- 1/2 Cup Fat Free Milk
- 24oz Lean Steak
- Garlic Salt
- Black Pepper
- 2 Tbsps Light Butter
- 8oz Protein Pasta (Or Pasta Of Choice)
- Fresh Chives
From @fairfiteats
25. Chili Oil Eggs on Avocado Toast 🥑🍞
Ingredients:
1. Sourdough slices
2. Oil for toasting bread
3. 2 eggs
4. 2 tablespoons your favorite shredded cheese
5. Salt , black pepper for eggs and avocado
6. 1 ripe avocado
7. Chili oil or chili oil crisp
8. Garnish- optional green onion, jalapeno slices and chili oil.
Directions:
1. Sprinkle oil on to bread and toast on low heat to get it crispy .
2. I put my toast on to chopsticks to keep it crispy on both sides while cooling.
3. Smash avocado and spread onto toast. Sprinkle salt and black pepper- optional chili flakes
4. Crack two eggs and season with salt and black pepper. Add some shredded cheese and mix well .
5. Heat up a pan well. Add two tablespoons chili oil. Stir and pour eggs in the middle of the pan. Stir the eggs. I usually turn off the heat at this point . I key the residual heat cook the eggs while stirring. I like to use chopsticks to keep the eggs fluffy and soft.
6. Top the eggs onto the avocado toast.
7. Garnish with green eggs and jalapeno slices . Some extra chili oil.
From @cookwithchay
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