Public Recipes

This recipe adapts the classic Mediterranean grain bowl into a fast, cheap, and sugar‑free powerhouse for athletes. Quinoa supplies complex carbs and a complete protein source, while chickpeas boost plant‑based protein and fiber. Roasting bell pepper and zucchini adds natural sweetness and texture without added sugar. A bright lemon‑tahini dressing ties the components together with healthy fats and electrolytes, making the dish balanced, satisfying, and easy to prepare on a budget.

The Lemon‑Tahini Quinoa Power Bowl adapts classic Mediterranean flavor profiles into a fast, inexpensive, sugar‑free meal that fuels active lifestyles. By pairing protein‑rich quinoa and chickpeas with quick‑sautéed vegetables and a bright tahini‑lemon dressing, the dish delivers balanced macronutrients, ample fiber, and satisfying texture without requiring specialty ingredients or advanced techniques.

This recipe adapts the classic quinoa‑and‑bean power bowl concept into a low‑cost, athlete‑focused meal that balances complex carbs, plant‑based protein, and healthy fats. By roasting sweet potato and broccoli with simple spices, we add sweetness, texture, and micronutrients, while the lemon‑tahini dressing provides creamy richness and a vitamin‑C boost for recovery. The dish is quick to assemble, uses pantry staples, and can be customized with other grains or proteins, making it an ideal, affordable refuel between lunch and dinner.

AI-generated recipe.

Removed chives and incorporated the available herbs—parsley, sage, rosemary, and thyme—into the herb butter, updating ingredient notes and the butter‑mixing instruction while keeping the rest of the recipe unchanged.

The original baked bluefish recipe was transformed into a vegetarian, high‑protein main. Fish and anchovies were replaced with pressed tofu and tempeh, while miso provides the umami formerly supplied by anchovies. Kale was swapped for broccoli, and fingerling potatoes were changed to thin‑sliced russet potatoes for a crispier base. To reach ~560 calories per serving and boost protein, vegan mozzarella, cashew cream, quinoa, lentils, almonds, and vegan cheddar were added. Cooking steps were adjusted for the new ingredients, and total time increased to about one hour

Replaced the oily bluefish with a high‑protein blend of tofu and tempeh to meet vegetarian requirements, scaled the recipe to 8 servings, and switched from grilling to oven‑baking for practicality. Added cooked quinoa and toasted almonds to reach the target of ~550 calories per serving while boosting protein and fiber. Adjusted olive‑oil quantity to meet caloric goals and included optional honey for balanced sweetness. All ingredient choices are vegetarian, gluten‑free, and high‑protein, preserving the bright lemon‑Dijon flavor profile of the original dish.

Replaced the grilled bluefish with extra‑firm tofu and tempeh to meet vegetarian and high‑protein goals, switched the cooking method from grilling to oven‑baking, and added a quinoa‑chickpea‑avocado base plus a Greek‑yogurt‑nutritional‑yeast sauce to achieve ~550 calories per serving. Ingredients were scaled to 8 servings, and olive oil was increased to provide the necessary calorie density while keeping the dish flavorful. All original herb‑lemon aromatics were retained, and detailed notes explain the protein‑rich substitutions and calorie adjustments.

Replaced the non‑vegetarian blue fish with firm tempeh (1:1 weight substitution) to meet the vegetarian high‑protein requirement. Scaled all ingredients to yield 8 servings and calculated portions so each serving provides ~577 cal (within the 550 ± 10 % range) and ~33 g protein. Adjusted cooking method to oven‑roasting both tempeh and potatoes together, preserving the lemon‑thyme‑garlic flavor profile while simplifying preparation. Added olive oil for crispness and balanced macronutrients, and included brand‑specific notes for gluten‑free tempeh. All other original flavors (lemon, thyme, garlic, potatoes) were retained.

This recipe reimagines classic Indian spiced chicken and paneer as a colorful fried‑rice bowl, uniting protein‑rich chicken thighs and paneer with crisp broccoli and fragrant basmati rice. By searing the chicken and paneer first, we lock in flavor and texture, then finish everything together with warm spices, soy sauce, and a touch of butter for richness. The result is a harmonious blend of savory, smoky, and mildly sweet notes, offering a satisfying crunch, creamy cheese bites, and a vibrant visual appeal—all in a single, easy‑to‑clean pan.

This recipe transforms everyday pantry staples—chickpeas, quinoa, and edamame—into a balanced, high‑protein salad that holds up well over several days. The creamy lemon‑yogurt dressing provides moisture without excess calories, while avocado and pumpkin seeds add heart‑healthy fats and crunch. Each portion delivers roughly 500 kcal and 25 g of protein, making it an ideal vegetarian option for active lifestyles and convenient meal‑prep.

This recipe transforms a simple chickpea salad into a high-protein, 5-day meal-prep system that delivers ~500 kcal and ~35 g of protein per serving. By pairing chickpeas with quinoa and grilled chicken, the dish balances plant-based and animal protein, while fresh vegetables, lemon‑cumin dressing, and feta provide bright flavor, creamy texture, and visual appeal. The optional pumpkin seeds add crunch, and the components are all pantry‑friendly or easily substituted, making the preparation straightforward and adaptable to dietary preferences.