Keto Recipes, Low Carb Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Summer Recipes


By RachelCooks


  •  1 pound fresh green beans, stem ends trimmed off
  •  1 tsp. kosher salt
  •  1/4 pound (4 ounces) sliced bacon, cut into 1/2-inch pieces
  •  ¾ cup yellow onion (about 1 small yellow onion), finely chopped 
  •  1 small garlic clove, minced (about 1 teaspoon minced garlic)
  •  1/8 teaspoon red pepper flakes, more or less to taste
  •  Lemon wedges, if desired

Get full recipe 👇🏻

Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

How to make vegan pancakes 🥞 By Jamie Olivier


1 tablespoon ground flaxseed

1 tablespoon coconut oil

250 ml unsweetened organic soya milk , or almond milk

1 teaspoon cider vinegar

125 g wholemeal flour

1 teaspoon golden caster sugar

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

1 pinch of sea salt

50 g blueberries , plus extra to serve

vegetable oil

organic soya yoghurt , to serve

maple syrup , to serve

Get full recipe 👇🏻

Watch how-to-video 👇🏻 By Tim Shieff

Dairy Free & Gluten Free Food & Recipes, Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Watermelon Citrus Immunity-Booster Popsicles By Green Smoothie Gourmet

Makes 4 pops (2 cups of mixture)


• 1 1/2 cup watermelon seeded and chopped

• 1/2 cup lime juice

• 2 tbsp baobab powder

• 1/2 cup fresh coconut flakes

Get full recipe 👇🏻

Fish & Seafood 🦀🦀🐟🐟, Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Fish Stew By Jamie Olivier

1 clove of garlic
½ a fresh red chilli
½ a small onion
½ a stick of celery
½ a small carrot
1 baby leek or ¼ of a medium leek
olive oil
1 pinch of saffron
¼ teaspoon fennel seeds
1 pinch of ground cinnamon
1 lemon
1 orange
1 x 400 g tin of plum tomatoes
150 ml white wine
1 litre organic fish stock
4 small pieces of red snapper, from sustainable sources
4 small pieces of striped bass, from sustainable sources
5 anchovies, from sustainable sources
12 mussels, from sustainable sources
12 cockles, from sustainable sources
4 scallops, preferably on shell, from sustainable sources

Get full recipe👇🏻

Dairy Free & Gluten Free Food & Recipes, Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Roasted cauliflower & coconut soup By Jamie Olivier


2 onions

600g cauliflower

4 cloves of garlic

1 heaped teaspoon ground cinnamon

1 heaped teaspoon ras el hanout

olive oil

1 handful of unsweetened coconut flakes

1 x 400g tin of reduced-fat coconut milk

600ml vegetable stock

2-3 tablespoons chilli oil

Get full recipe👇🏻

Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Coconut & Macadamia Crusted Salmon | By FOOD MATTERS®


½ cup macadamia nuts

1 cup shredded coconut

1 egg

2 salmon fillets, bones removed

1 lemon

Green salad leaves, to serve

Olive oil

Salt and pepper, to taste

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Dairy Free & Gluten Free Food & Recipes, Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Almond & Honey Dairy-Free Ice Cream By Jamie Olivier

JO Dairy Free Ice Cream



  • 500 ml almond milk
  • 500 ml hazelnut milk
  • 4 tablespoons sugar
  • 4 tablespoons runny honey
  • 500 g soya yoghurt
  • 1 spash of amaretto , optional


  1. Place the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).
  2. Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
  3. Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
  4. Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.
Breakfast & Brunch, Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Tacu Tacu – Peruvian Comfort Food By Jamie Olivier

JO 4a

“A delicious rice-based dish that’s perfect as a pick-me-up breakfast ”

Get full recipe:



Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Sweet Potato, Chickpea & Spinach Curry By Jamie Olivier

“This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce. ” Jamie Olivier

JO 1a


  • olive oil
  • 2 red onions
  • 3 tablespoons rogan josh paste
  • 1 fresh red chilli
  • 3cm piece of ginger
  • 1 bunch of fresh coriander
  • 3 sweet potatoes
  • 1 x 400 g tin chickpeas
  • 8 ripe tomatoes or 1 x 400g tin chopped tomatoes
  • 1 x 400 ml tin light coconut milk
  • 400 g pre-washed spinach


  1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
  2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
  3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
  4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
  5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
  6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
  7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
  8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
  9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.


Dairy Free & Gluten Free Food & Recipes, Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Superfoods - Healthy & Quick Recipes

Sesame Seared Salmon By Jamie Olivier


150 g brown rice noodles
2 limes
2 x 100 g fillets of salmon, skin on, scaled and pin-boned, from sustainable sources
4 teaspoon sesame seeds
1 clove of garlic
4 teaspoons tahini
8cm piece of cucumber
2 small carrots
2 raw baby beets
1 punnet of cress
1 ripe avocado
extra virgin olive oil
½–1 fresh red chilli
2 sprigs of fresh coriander



Chocolates 🍫Drinks, Hot & Cold Specialty Drinks & Winter Drinks, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes



1/2 cup cashews

3 dates

1 can of coconut milk, preferably chilled

1 teaspoon coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon sea salt (or pink Himalayan salt)

Get full recipe 👇🏻

Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes


By Juicing For Health ~ Recipe from Young and Raw

Makes 2 scoops

Prep time: 10 minutes


1 avocado

1/3 cup lightly roasted unsalted pistachio nuts

1-2 tsp. vanilla extract or vanilla bean powder

2 tablespoons lime or lemon juice, fresh squeezed

3 tablespoons maple syrup or 2 tablespoons honey

1 cup almond, coconut or hemp milk


🍨🍧 Blend on high in your blender until smooth. You can pop it in the freezer for 20 minutes before eating, or just leave in the fridge (not freezer) to ensure its creaminess. 

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mango Matcha Lime Cheesecake

By Mayver’s

Source 👉🏻



1/4 cup sunflower seeds (or nuts of choice)

1 & 1/2 Tbsp coconut flour

1 Tbsp Mayver’s Tahini

1/2 Tbsp Rice Malt syrup


1 cup cashew meal (or cashews soaked overnight and drained)

1/3 cup almond or coconut milk

1/4 cup coconut oil

1 tsp vanilla extract

1/3 cup granulated stevia or coconut sugar

Juice & Zest of 2 large limes (1/3 cup juice, 1 Tbsp packed zest)

1/2 cup fresh mango chopped

1 tsp matcha

Handful spinach leaves


🍵 Process nuts in a food processor until crumbed. Add remaining base ingredients and blend again.

🍵 Press into the base of a lined mini cheesecake tin and put in the freezer whilst you make the filling.

🍵 To make the filling blend the cashew meal (or cashews soaked overnight and drained) almond or coconut milk, coconut oil, vanilla extract, stevia or coconut sugar and the juice & zest of 2 large limes until smooth. You should have approx. 400ml of filling

🍵 For the yellow layer add 150ml of the filling mix, 1/2 cup fresh mango chopped and blend it together until smooth (you can add a tiny bit of turmeric or natural colouring if you want it more yellow)

🍵 For the Green layer use 250ml of the filling mix add1 tsp matcha and a Handful of spinach leaves, then blend together.

🍵 Alternate pouring green and yellow layers on top of the base and put back in the freezer for a few hours or overnight to set.

Dairy Free & Gluten Free Food & Recipes, Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Honey Lime Chili Chicken

By Flavour & Savour

Get full recipe 👉🏻


8-9 skin-on, bone-in chicken thighs

juice of 1 or 2 limes (1/4 cup)

2 garlic cloves, minced

1 Tablespoon chili powder

1 – 2 Tablespoons honey

2 Tablespoons oil

Dairy Free & Gluten Free Food & Recipes, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Chicken Paillard with Chimichurri, Sweet Potatoes 🍠Wedges & Salad

By Hello Fresh

Source 👉🏻

Serving:  2

Time: 30 Minutes


Or Chicken Paillard with Mustard Potatoes Salad

Dairy Free & Gluten Free Food & Recipes, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Wild Rice and Arborio Risotto With Corn and Red Pepper

by Martha Rose Shulman

Time: 2 hours
Yield: 6 servings
Get full recipe 👉🏻


1 cup wild rice (3 cups cooked)
6 cups chicken or vegetable stock
2 ears corn
2 tablespoons extra virgin olive oil
½ cup minced onion
Salt to taste
1 red bell pepper, cut in small dice
⅔ cup arborio rice
½ cup dry white wine, like pinot grigio or sauvignon blanc
2 teaspoons fresh thyme leaves
Freshly ground pepper to taste
¼ to ½ cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings, Vegetarian / Vegan

Summer Squash and Red Rice Salad With Lemon and Dill

by Martha Rose Shulman

Time: 2 Hours 45 minutes
Yield: 4 to 6 servings
Get full recipe 👉🏻


¾ pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 ¼ cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
¼ cup extra virgin olive oil
Freshly ground pepper