The Most Amazing Food Recipes You Want To Make In This 2025 #23
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1. EASY CHEESY BROCCOLI PINWHEELS!
Ingredients:
* 100-150g (1 1/2 us cup) broccoli florets
* 150g (3/4 us cup) cream cheese (can sub with dairy free cream cheese)
* Big handful of grated cheddar cheese
* 1 sheet of ready roll puff pastry
Method:
1. Preheat oven to 200° C /400 degrees F and prepare a baking sheet with parchment paper. Set aside.
2. Cook your broccoli florets in boiling water until soft.
3. Unroll the puff pastry, and evenly spread the cream cheese, covering edge to edge of the pastry.
4. Then sprinkle with the broccoli florets and the grated cheese.
5. Roll up the pastry into a sausage and using a sharp knife slice the roll into 1.5 cm thick slices.
6. Lay each piece on the prepared baking tray.
7. Bake at 200°C for 20-25 minutes, until puffed up, crisp and golden.
8. Remove from the oven and leave to cool slightly before serving.
9. Enjoy!
👶🏼 Suitable from 8+ months
❄️ Store in the fridge in an airtight container for a couple of days, or freeze for up to 2 months
From @yummy_little_belly
2. Easy and delicious sheet pan meal. This meal is also great for meal prep 😋
Ingredients:
2 lbs steak
2-3 cups baby carrots
8 oz broccoli
1 cup red bell pepper
1/2 cup onion
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp black pepper
Salt to taste
1 tbsp dried parsley
From @fayette_nyehn
3. Nutritious + delicious. 🤌🏻
One pan mixed veggies is a great side dish for any protein. This recipe is easy and loaded with flavor. 😋
Feel free to substitute for any veggies you like.
One Pan Roasted Veggies Recipe: 👇🏻
Ingredients:
▪️Gold Potatoes (or red), skin on + quartered
▪️Carrots, chopped
▪️Red Bell Pepper, chopped
▪️Squash, chopped
▪️Zucchini, chopped
▪️1 Red Onion, quartered
▪️4 Cloves of Garlic, roughly chopped
▪️Avocado Oil
▪️Salt
▪️Black Pepper
▪️Paprika
▪️Cumin
For garnish:
▪️1 Lemon
▪️Parmesan Cheese, shredded
▪️Fresh Parsley
1. Combine potatoes, carrots, red bell pepper, squash, zucchini, red onion, and garlic,in a baking dish. Season generously with salt, black pepper, paprika, and cumin. Drizzle with avocado oil. Give it a good mix.
2. Bake in the oven on 425 degrees for an hour or (more) until the veggies are fork tender. Broil on hi for the last couple of minutes to give the veggies a nice char.
3. Top with the juice of 1 lemon, some freshly shredded parmesan cheese and fresh parsley for garnish. Enjoy!
From @sherryhour
4. Dino Dinner! 🦖🦕
Being a fun mom tonight and making this mashed potatoes volcano, with broccoli and Dino nuggets! The kids came downstairs and were like whoa!!🤯
From @macy.blackwell
5. How to make a delicious Caesar Salad with Avanaise! 🥗
This is an exceptionally crispy romano with iceberg, croutons, properly fried shrimp, parmesan and all this soaked in tender, creamy sauce ...🤤
Today I suggest you try my version of Caesar with avanesis. Avanaise is a sauce based on homemade mayonnaise with the addition of avocado 🥑
Recipe:
4 eggs cooked not hard-boiled
2 avocados
1 tsp honey
1 dessert spoon of Dijon mustard
1/2 lime juice
Add olive oil a couple of tables
Punch with a blender and immediately serve with salad
Bon appetit 🍒
From @ttusik
6. VIRAL WATERMELON SHAVED ICE 🍧
Everyone who knows me knows how much I love watermelon. It’s not just my favorite fruit, it’s my favorite FOOD🙂↕️🙌
Sooo, when I saw the watermelon shaved ice trend I had to try it for myself, and you guys- it did not disappoint!
It’s super refreshing, and sooo easy to make! So make sure to save this reel and try it out🩷
From @itsvegansis
7. Easy & HEALTHY what’s not to love!? 🥰
Ingredients:
Thin slice chicken breast
Seasoned with:
Paprika
Garlic powder
Onion powder
Italian seasoning
For the Roasted Corn & Avocado salad:
1/2 cup corn
1 cubed avocado
1/2 chopped tomato
1/2 minced red onion
1 lime squeezed
Salt to taste
Minced cilantro
I served it with 1/2 cup of rice, 1 slice thin chicken breast, 1/2 cup of salad and some love 😉
Notes: season both side of the chicken breast. Using a grill pan & some avocado spray cook chicken (medium heat) about 3-4 min per side. In a small pan with avocado spray roast the corn kernels for about 7-8 min until a nice char forms (this step is optional). Remove from the pan and set aside. In a large bowl add all ingredients for the salad including the roasted corn and mix.
Now ENJOY 😊
From @foodies.stay.fit
8. CARROT & COURGETTE FRITTERS!
Ingredients
* 1 medium carrots, peeled and grated
* 1 medium courgette, grated and squeezed
* 2 small eggs
* Oil for frying
Method
1. Add carrot, courgette and eggs to a bowl and mix (You can season with salt and pepper for older kids and adults).
2. Heat frying oil in a skillet over medium-low heat. Scoop 1 tablespoon of batter for each fritter and cook until the underside is nicely golden brown (adjusting the temperature if browning too quickly). Flip and cook on the other side.
3. Let them cool a little before serving,
4. Buon appetito!
👶🏻 Suitable from 6+ months
❄️ Store in the fridge in an airtight container for a couple of days or freeze up to 3 months
Enjoyed this recipe? Like and save for later!❤️
From @yummy_little_belly
9. AVOCADO CORN CHICKEN SALAD✨
Perfectly seasoned, tender chicken breast tossed with a light and flavorful dressing, sweet corn, and big chunks of avocado make this Avocado Corn Chicken Salad one of my favorite summer recipes! Its a go-to for a high protein lunch or a crowd-pleasing summer entertaining entree. I know you’re going to love it!
Ingredients:
4 chicken breasts
1 tsp salt
1/2 tsp fresh ground pepper
3 tbsp avocado oil
1 tsp each: paprika, smoked paprika, cumin, chili powder
1/4 tsp each: garlic powder, onion powder
3 large avocados, large diced
4 ears of corn, kernels removed (about 1 cup of kernels)
1/4 cup shallots, finely chopped
1/4 cup dill, finely chopped
optional popular addition: 2-3 slices cooked bacon
Dressing:
1/3 cup olive oil
3 tbsp champagne vinegar
3 tbsp fresh lemon juice
1 heaping tbsp honey
1 heaping tbsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
Directions:
Preheat your oven to 400
Add 1 tbsp of avocado oil to your chicken breasts and generously season on both sides with salt and pepper and seasoning mix
Heat an oven-safe skillet over medium high
Add 2 tbsp of avocado oil to your pan
Once the oil is shimmering, add your chicken and cook, undisturbed, for 4 minutes on each side
Transfer to the oven and roast for another 7 minutes
Remove from oven and let sit for 5 minutes before slicing into bite-sized pieces
Making your dressing by whisking together your olive oil, vinegar, lemon, honey, dijon, and salt and pepper
To a large serving bowl, add your avocado, corn, chicken, dill, and shallots and gently toss with your dressing
Season with salt and pepper as needed
Serve and ENJOY!
From @olivia.adriance
10. Shrimp Broccoli Pasta ✨🤤
Ingredients:
•250g pasta
•150g broccoli
•150g shrimp
•100g cherry tomatoes
•2 cloves of garlic
•Piece of butter
•Juice 1/2 lemon
•1 ladle of pasta water
•Spices (salt, paprika powder, chili)
•Basil
From @tagesrezept_
11. Aaand we‘re back, this time with FOLDING THE EGGS IN 😗🫶🏼✨
Ingredients:
- 2 brioche bread toasts
- some butter
- 2 eggs
- 1 slice gouda cheese
- 1/2 avocado
- some cherry tomatoes
- handful arugula
From @patiispage
12. Thomas Keller’s scrambled eggs✨
⏲15 minute total prep + cook time
Recipe serves 2 people
Ingredients:
▪️6 Eggs
▪️1 Pinch Salt
▪️2Tbsp Butter
▪️1-2 Tbsp Crème Fraiche (or sour cream)
▪️2 Slices Sourdough or Brioche Toast
▪️Parsley, minced
▪️Maldon Salt
Directions:
1️⃣ Crack eggs into a bowl, season with kosher salt, and whisk.
2️⃣ Pass eggs through a fine mesh sieve.
3️⃣ Preheat a nonstick pan over low heat. Add butter and pour in the eggs.
4️⃣ As the eggs start to set, gently scramble using a rubber spatula. Remove the pan from the heat before the eggs are completely done, or they will continue to cook.
5️⃣ Stir in the crème fraiche and immediately spoon onto the toast. Complete with Italian parsley and Maldon salt.
From @maxiskitchen
13. 3-INGREDIENT FROZEN SUMMER SWEET TREAT 🍓🍌🍫
If you love chocolate, bananas and strawberries, you are going to love this one! It’s simple to make and the perfect frozen sweet treat for summer!
You’ll need:
fresh strawberries
2 ripe bananas
melted dark chocolate
1. Line a glass container with strawberries.
2. Blend together bananas and melted chocolate.
3. Pour the chocolate banana mixture over the strawberries.
4. Let set in the freezer until solid (about 4 hours).
5. Remove from the freezer, slice and enjoy! ❤️
From @lindsay.keosayian
14. Been day dreaming about that Summer 🍑 Peach Burr-chetta!
Make sure to save this recipe for an incredibly delicious & easy Summer appetizer, and share this with someone you’d smash this with!✌️
Thai Inspired Hot Honey 🍯 :
1 cup Local Honey
1 tbsp Lemongrass Paste
1 tbsp Minced Ginger
1 tbsp Garlic
1 tsp Thai Chili Flakes
Juice 1 lime
For the Peach Bruschetta🍑:
2 Large Peaches
Drizzle of Olive Oil
1 Burrata Ball
Zest of 1 Lemon
Fresh Basil
1/4 Cup Toasted Pine Nuts
Pinch of Flaky Salt
1 Garlic Clove
Ciabatta Bread
Directions:
Add all ingredients for the hot honey into a small pot, and cook over low heat for 10 minutes to allow the flavors to infuse.
Drizzle your peaches with olive oil, and place on a hot grill for 1-2 minutes until caramelized.
Arrange peaches on a plate with torn Burrata, and drizzle with Thai hot honey, basil, pine nuts, olive oil, and flaky salt!
Pile all that goodness on some garlic rubbed ciabatta!
Cheers y’all!✌️
From @frohneats
15. Garlic chicken, honey halloumi and tzatziki flatbread
A favourite summer dish of mine.
Chicken:
2 chicken breasts sliced into cutlets
1 lemon juiced
1/4 cup of olive oil
Large handful of parsley
5 garlic cloves minced
Combine all ingredients in a bowl and marinate the chicken for at least 30 minutes. Cook in a pan until cooked through.
Homemade tzatziki:
1 cup of authentic Greek yogurt
Half a cucumber grated (squeeze out the water)
2 garlic cloves minced
Squeeze of fresh lemon juice
Dash of olive oil
Salt and pepper to season
Combine all ingredients together in a bowl.
Fry the honey in a pan with some honey until golden.
Greek flatbreads
Rocket
Top the flatbreads with all the ingredients and enjoy. You could add some cucumber, red peppers.. anything you fancy.
Enjoy.
From @frankiegaff
16. Healthy Banana Donut Holes 🍌
⏲10 minute prep time + 6 minute cook time
Recipe makes 8 donut holes
For the Dough:▪️1/2 Cup Mashed Banana (1 Large Banana)▪️3/4 Cup Flour▪️1 tsp Baking Powder▪️1 Pinch Salt▪️
For the Topping:▪️Avocado Oil▪️1/4 Cup Sugar▪️1/2 tsp Cinnamon▪️
1️⃣ Mash the banana with a fork until smooth then add the flour, baking powder, and salt.
2️⃣ Stir with a spoon until you have a shaggy mass of dough then knead in the bowl with oiled fingers until a dough ball forms. Use a cookie scoop to separate the dough into 1” balls, then roll with oiled fingers (because the dough will be a bit sticky) to make them round.
3️⃣ Preheat your air fryer to 350F. Spray the inside with oil or line it with parchment paper.
4️⃣ Place the dough balls in the air fryer (with space in between each to leave room for expansion) and spray or brush them with avocado oil. Air fry for 6-7 mins until golden brown.
5️⃣ In a small bowl, mix together the cinnamon and sugar.
6️⃣ Spray or brush the cooked donut holes lightly with a little more oil and roll in the cinnamon sugar mixture. Enjoy while hot and fresh!
From @maxiskitchen
17. High Protein Meal Lunch Prep 😋
Ingredients:
1 tbsp olive oil
1-2 tbsp lemon juice
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp dill
Salt to taste
1/2 tsp black pepper
1/2 cup cucumber
1/4 cup cherry tomatoes
2 tbsp avocado
3/4 cup cooked chicken
One boiled egg
Romaine lettuce
From @fayette_nyehn
18. VIRAL OLIVE OIL CARAMEL 💫
I still can’t believe this works! It’s smooth, silky and tastes incredible!
You’ll need:
1/3 cup extra virgin olive oil (good quality)
1/3 cup maple syrup (cold)
salt (optional)
Stir together vigorously until it reaches a caramel consistency and enjoy! 🧡
From @lindsay.keosayian
19. Hot Honey Crispy Chicken Caesar Salad & Fries Recipe 🫶
Macros Per Serve (1):
Calories: 510
Carbs: 61g
Protein: 43g
Fat: 12g
Crispy Chicken:
125g chicken breast cut into a thin schnitzel
1 tbsp/20-25g greek yogurt
1/2 lemon juiced
1/2 tsp dijon mustard
1/4 tsp minced garlic or garlic powder
dash of paprika, salt & pepper
Panko Mix:
13-15g Panko Breadcrumbs
5g grated parmesan cheese
Seasonings: garlic powder, paprika, salt & pepper
1. let that marinate for 30 mins-1 hour
2. Dip the chicken breast into the seasoned panko
3. Spray with olive oil spray and airfry at 200c for 15-18 minutes flipping halfway or bake at 200c for 20-25 mins flipping halfway
Fries:
225g-250g white potato (peeled & chopped into fries)
1/2 tsp olive oil
Seasonings- I use the nandos fries seasoning but use whatever you like
1. Rinse the starch of the potato until the water comes clear
2. Optional (but recommended) soak the fries in cold water with a dash of baking soda for 30 mins-1 hour
3. Pat dry and add to a bowl with olive oil and seasonings and mix well
4. Airfry at 200c for 15-20 mins shaking half way
*PRO tip I like to airfry both the fries and Chicken at the same time xxx
Caesar Salad:
10g Light Mayo (about 1/2 tbsp roughly)
25g greek yogurt (heaped 1 tbsp)
1/4 tsp minced garlic or garlic powder
1/2 tsp dijon mustard
1/4 tsp anchovy paste (optional- I just blend some anchovies)
1 tbsp ACV vinegar or red wine or white vinegar
1/4 tsp Worcestershire
1/2 lemon juiced
3-5g grated parmesan
Salt & Pepper
1/2-1 head of Cos, Romaine or Iceberg lettuce (chopped and washed well, I like to wash it with some ACV)
Hot honey:
1 tsp honey
2 tsp hot sauce
Dash of chilli flakes
1. Mix the salad dressing ingredients well then add your chopped lettuce into the bowl and mix well
2. Serve with the chicken and fries and top the chicken with some hot honey
3. Top with some freshly grated parmesan and enjoy
4.
*If you want to make multiple serves of this recipe just multiply this recipe by the number of serves you want to make.
From @eliya.eats
20. Crispy Chicken Caesar Cutlets✨
⏲25 minute prep time + 15 minute cook time
Recipe serves 2 people
For the Dressing:▪️1 Egg Yolk▪️1/2 a Lemon, Juice▪️1 tsp Dijon Mustard▪️1/4 Cup Avocado Oil▪️3 Anchovies, minced▪️1 Large Garlic Clove, grated or minced▪️1/4 Cup Grated Parmesan▪️Water, as needed▪️
For the Chicken: ▪️Avocado or Olive Oil Spray▪️2 Boneless Skinless Chicken Breasts (1 lb.)▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️
For the Salad:▪️2 Hearts of Romaine, torn into pieces▪️1/4 Cup Shaved Parmesan▪️
1️⃣ Preheat the oven to 425F convection (or 450F regular bake).
2️⃣ Make the Caesar dressing: Whisk together the egg yolk, lemon, and dijon mustard. Slowly add in the avocado oil ~1 tbsp at a time, whisking to incorporate before adding more (the mixture should emulsify and thicken). Mix in the anchovies, garlic, and parmesan, then add water 1 tsp at a time until desired consistency is met. Taste and add more lemon if needed and set aside in the fridge.
3️⃣ Place a wire rack on a baking sheet and spray or drizzle with some oil (if you don’t have a rack just spray the baking sheet).
4️⃣ Place the chicken between two pieces of plastic wrap and pound with the flat side of a meat mallet (or a heavy skillet) to 1/4-inch thickness. Season both sides with salt and pepper.
5️⃣ Place the flour in a large shallow bowl. Beat the eggs in a second large shallow bowl. Stir together the panko, Italian breadcrumbs, and Parmesan in a third large shallow bowl. Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the wire rack on the baking sheet.
6️⃣ Spray or drizzle the chicken with oil and convection bake for 12-15 mins until internal temp reaches 165F. Option to broil the top for 1-2 mins at the end to get it extra golden and crispy.
7️⃣ Start by tossing the romaine and shaved parm with *half* of the caesar dressing and add more as needed. Serve the salad on top of the chicken with some freshly grated parm and a squeeze of lemon and enjoy!
From @maxiskitchen
21. CHICKEN CAESAR PASTA SALAD 🥗
Here is how I made it:
1. We’ll start with the chicken: Grab 1lb of chicken thighs. Add them to a bowl. Drizzle with 1tbsp olive oil and the juice of 1 lemon. Season with 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and 1/2 tsp chili flakes. Mix it really well, then place the chicken onto a baking sheet lined with parchment paper. Roast for 36 minutes at 425F. Remove, then dice them up into cubes.
2. We’ll then make the sauce. Grab a mixing bowl. Add 3 tablespoons avocado oil mayo, 3 tablespoons thick plain greek yogurt, 1 tbsp dijon mustard, 1.5 tbsp apple cider vinegar, the juice of 1 lemon, 1 finely minced garlic clove, 3 finely diced anchovy filets (optional but so good), salt, lots of fresh cracked pepper, and 1/4 cup shredded parmesan cheese. Mix really well, taste and adjust. If the dressing is too thick, you can always thin it out with more lemon juice or a couple tablespoons water.
3. Next, we’ll finely chop up 2 romaine lettuce.
4. And finally, cook the pasta. To keep this high protein and lowcarb, I used 6oz of my Kaizen high protein lowcarb pasta for this, but feel free to use whatever pasta you prefer.
5. Then assemble your salad. I placed the cooked diced chicken at the base of a large jar, added the chopped lettuce, topped with the Kaizen pasta, and flipped it onto a serving dish.
6. Top the pasta with the dressing and more finely shredded parmesan cheese to your liking!
ENJOY!
From @SHREDHAPPENS
22. WATERMELON PIZZA 🍉
Will be eating this all summer long! Customize to your liking and enjoy!
You’ll need:
watermelon, sliced
fresh blueberries
fresh strawberries
yogurt of choice
raw honey (optional)
vanilla extract (optional)
fresh mint
Cut your watermelon, add your favorite toppings, slice and enjoy! I added raw honey and vanilla extract to my yogurt for some extra flavor and it was so creamy and delicious!
From @lindsay.keosayian
23. Sharing with you one of my favourite pink pitaya bowls 🩷
Pink pitaya is not available all the time so when I get my hands on one I usually freeze one like the cube in this Reel. It’s also a great idea to freeze fruits that you know are getting ripe so you avoid throwing them out!
To make the same place in your high speed blender
2 tablespoons coconut yoghurt in vanilla flavour
2 frozen bananas
1/4 frozen pink pitaya
6 frozen strawberries
1/3 cup plant based milk
Enjoy 💕
From @littlekalegirl
24. Honey lime chicken with peach salsa 🍑
bright, gorgeous and delicious summer meal in 20 minutes!
For the chicken:
1 lb chicken
2 tsp smoked paprika
1 tsp salt, more to taste
Freshly cracked pepper
1 tbsp olive oil
Juice of 1/2 lime
2 tbsp honey
1 tbsp butter
For the salsa:
2 plum tomatoes, cored and diced
1/4 red onion, fiber diced
3 peaches, peeled and diced
1 avocado, diced
1/4 cup cilantro
2 tbsp lime juice
1 tbsp olive oil
1 tsp tajin
1 tsp brown sugar
•Cut chicken into 1 inch pieces and season with paprika, salt and pepper
•Heat up a skillet and add olive oil. Add the chicken and cook for 4-5 minutes without moving it around. Flip to brown the other side
•Lower the heat and add honey and lime juice. Cook for 1-2 minutes and stir in butter
•In a bowl add cut up tomatoes, red onion, peaches, cilantro, lime juice, olive oil, tajin and brown sugar. Mix well, taste and add a pinch of salt if needed
•Add cooked rice to the bowl and top with chicken. Spoon over the salsa and enjoy
From @luciiacro
25. CHICKEN BACON GREEN GODDESS RANCH WRAPS✨
a super flavorful and healthy lunch to whip up and bring with you for all your on the go adventures this summer. We’re making a homemade green goddess ranch with lots of fresh herbs that is going to be a go-to dressing that I’ll keep stocked in my fridge — it’s creamy but light, tangy but smooth, and packed full of flavor! Per usual, the sauce is what takes this delicious little wrap to the next level and I know you’re going to love it!
Ingredients (makes 4 wraps):
4 cups cooked chicken, shredded (I used rotisserie)
2 small heads of romaine, shredded except for 4 large leaves
1 large tomato, cut into thin slices
burrito-size wraps of choice
8 slices of bacon
Green Goddess Ranch Dressing:
4 tbsp plain unsweetened almond milk
1/4 cup hemp seeds
3 tbsp fresh chives
2 tbsp dairy-free sour cream
2 tbsp fresh dill
3 tbsp fresh parsley
1 tsp fresh tarragon
2 tbsp lemon juice
2 tsp apple cider vinegar
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Directions:
Preheat your oven to 375
Add your bacon to a parchment-lined baking sheet and bake for 15-18 minutes until done to your liking, checking often in the final minutes to ensure it doesn’t burn
Add all of the dressing ingredients to a small blender or food processor and blend until creamy
Toss half of your green goddess ranch dressing with the shredded romaine
Assemble your wraps by layering a romaine leaf, tomato, bacon, your shredded and tossed romaine, and a generous drizzle of dressing on your tortilla and folding to wrap
Enjoy!
From @olivia.adriance
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