Public Recipes

Transformed traditional chicken and rice by replacing white rice with fiber-rich quinoa, adding chickpeas and roasted cauliflower for extra fiber and nutrients, reducing oil from 3 tablespoons to 1, eliminating added sugar from original recipe, and using Greek yogurt instead of regular yogurt for more protein. This maintains the aromatic spice profile while significantly boosting fiber from 2g to 11g per serving and reducing overall calories.

Replaced chicken with protein-rich extra-firm tofu, increased vegetables by 50% with bell pepper addition, reduced sodium using low-sodium broth and soy sauce, cut fat by 60% through light coconut milk and minimal oil use. Maintained authentic Thai flavors while creating a lighter, plant-based version.

Replaced chicken with a protein-rich combination of quinoa and black beans, increasing quantities to serve 6 meal-prep portions. Substituted Greek yogurt for sour cream to boost protein while maintaining creamy texture. Added bell peppers for nutrition and color. Modified cooking method to create a unified filling that reheats well, perfect for weekly meal prep. Seasonings adjusted to complement the vegetarian protein base while maintaining Mexican taco flavors.

Replaced traditional heavy cream and yogurt with a blend of light coconut milk, cashew cream, and cashew butter to eliminate dairy and cut saturated fat roughly in half while preserving the signature creamy texture. Olive oil used instead of ghee for sautéing to further reduce saturated fat. All spices and cooking method kept intact to maintain authentic korma flavor.

Replaced sausage with chestnut mushrooms to keep a meaty texture while staying vegetarian; swapped peas for edamame to boost plant protein; reduced chilli to a quarter for milder palates; kept soy sauce and sesame oil for umami depth; total calories lowered by ~70 kcal per serving.

Removed bacon to make the dish vegetarian; scaled all ingredients by 1.5x to serve six people; swapped chicken stock for vegetable stock to keep it meat-free; no other seasoning or method changes to preserve the original creamy oven-baked character.

Lightened up by replacing double cream with Greek yogurt and reducing oil, scaled to serve 4 instead of 2-3, spices halved for child-friendly mild flavour, halloumi dry-fried instead of shallow-fried to reduce fat content

Halved the oil and switched to 0 % fat Greek yogurt to reduce calories and fat; scaled all ingredients proportionally to serve six while maintaining the same cooking method and rich flavor.

Scaled to 6 servings with added tofu for lean protein and carrots for bulk. Halved gochujang for kids while doubling miso to maintain umami depth. Replaced pasta water with chicken broth for richer base. Cooking sequence optimized for efficiency while maintaining 15-minute active time.

Reduced olive oil by half and replaced Parmesan with low-calorie nutritional yeast to drop calories to 350/serving. Added 3 cups spinach for green vegetables and bulk without many calories. All dairy removed while keeping creamy texture and bright lemon flavor.

Replaced chicken with equal-weight halloumi strips for vegetarian protein, swapped chili powder for mild sweet paprika to remove heat, and converted the hot fajita platter into a cooled wrap filling suitable for lunch boxes.

Added 1.5 lbs chicken breast to boost protein from 9g to 35g per serving, swapped coconut milk for light evaporated milk to reduce saturated fat while maintaining creaminess, and scaled all ingredients by 1.5x to yield 6 servings. Cooking time increased by 5 minutes to accommodate chicken preparation.

Reduced maple syrup by half to cut sugar; swapped pistachios for toasted pumpkin seeds to make nut-free; converted to a cold picnic salad by cooling all components and skipping the warming step for the tahini yogurt sauce, resulting in a refreshing, packable dish.

Replaced chicken with tofu for vegetarian needs, removed all chillies for kid-friendly mildness, and cut sodium in half by using low-sodium soy sauces and reduced-sodium oyster sauce. Kept the iconic wide rice noodles and Thai basil for authentic flavor.

Replaced pearl couscous with quinoa (1:1 volume, increased liquid to 3 cups) for gluten-free option and higher protein. Swapped dill for basil for a sweeter herbal note. Added 1 cup chickpeas to boost protein from 16g to 25g per serving. Cooking time increased by 5 minutes to accommodate quinoa simmering; cooling time reduced since quinoa is less sticky.

Replaced Lebanese bread with chickpea-flour socca for a gluten-free, higher-protein base; trimmed chicken to 120 g and reduced oil to hit 400 cal per serving; swapped stovetop frying for a single-sheet oven bake at 220 °C for 8 minutes to cook two pizzas simultaneously with less mess.

Replaced ground beef with lentils simmered in vegetable broth to drop saturated fat and calories while keeping protein. Vegan yogurt subs for sour cream and vegan cheddar reduces calories; smaller portions of chips and cheese hit the 400-cal target. Baking at 375°F instead of 350°F and using a slightly smaller dish allows a 20-minute bake time without compromising texture.

Replaced chicken breasts with boneless thighs for fewer carbs and richer flavor; swapped 1/2 cup brown sugar for 2 Tbsp brown sugar substitute to slash carbs; shortened total time to 30 minutes by reducing marinade rest to 15 minutes at room temperature; kept all other ingredients and grill method intact for the same great tangy-sweet profile.

Replaced ground beef with lentils to make vegetarian and doubled protein via legumes. Slashed sodium by choosing no-salt-added tomatoes, sauce, and low-sodium broth. Cooking method stays one-pot; lentils simmer in the sauce, then pasta cooks directly in the same pot, preserving the original ease and flavor while meeting dietary goals.

Scaled to 2 servings and boosted protein by adding chicken and Greek yogurt, swapping to whole-wheat pasta and skim milk to keep calories moderate while enhancing nutrition.

Scaled to 2 servings, swapped teriyaki for tamari + maple syrup to eliminate gluten/dairy, added spinach for nutrients, and chose higher-protein gluten-free wontons to meet dietary goals while preserving the original flavor profile and 15-minute ease.

Added 1 pound of chicken thighs to provide substantial protein for 2 people (4 servings total), searing first for flavor development. Maintained all original spices and vegetables while ensuring the chicken complements rather than overpowers the delicate zucchini base. Increased total cooking time slightly to ensure chicken is fully cooked and flavors meld properly.

Transformed the original creamy paprika chicken pasta into a dairy-free, high-protein powerhouse by replacing regular pasta with chickpea pasta (adding 2x protein), substituting heavy cream with a cashew cream sauce enriched with nutritional yeast for cheesy flavor, and increasing the chicken portion by 50% for maximum protein content while maintaining the signature paprika flavor profile

Replaced heavy cream with coconut milk plus pea protein powder to maintain creamy texture while eliminating dairy and boosting protein. Increased chicken quantity by 50% for higher protein content per serving. Substituted olive oil for butter. Maintained all original flavors while creating a dairy-free, protein-rich version suitable for those with dairy restrictions.

Replaced bacon and beef with turkey sausage for a leaner protein option while maintaining the hearty stew character. Used tinned plum tomatoes as specified, crushing them to create the tomato base. Added smoked paprika to compensate for the missing bacon's smokiness. Kept the traditional vegetables and Eastern European flavor profile with bay leaves, thyme, and dill garnish.

Doubled chicken breast and added chickpeas to raise protein to 55g per serving; swapped full-fat coconut milk for light and reduced oil to 1 tbsp to cut fat to 8g; scaled to exactly 4 servings for weekly meal-prep; kept classic Burmese aromatics and spices for authentic flavor while making the dish leaner and batch-cooking friendly.

Doubled the original recipe to serve 8 people and made it vegan by removing any butter or animal products, using olive oil instead. Ensured gluten-free status by specifying certified gluten-free buckwheat. Enhanced the traditional recipe with mushrooms for umami depth and nutritional value while maintaining the authentic cooking method and flavors.

Increased chicken from 3oz to 5oz and added 2 egg whites to boost protein from ~25g to 48g per serving. Reduced rice to 1/4 cup to maintain reasonable calories while keeping the porridge texture. Scaled all ingredients to single portion while preserving authentic Cambodian flavors through fish sauce, white pepper, and traditional aromatics.

Adapted for gluten-free diet by ensuring fish sauce and kroeung paste are gluten-free varieties. Substituted cod for traditional catfish due to availability, maintaining similar texture. Reduced from typical 4 servings to 2 while keeping all proportions authentic.

Scaled recipe from original to serve 3 people. Removed any dairy ingredients (butter, yogurt) and replaced with olive oil for richness. Ensured all ingredients are naturally gluten-free (rice, spices, chickpeas). Added chickpeas for protein to make it a complete meal. Maintained traditional Middle Eastern spice profile with cinnamon, cardamom, and turmeric. Added almonds for texture and healthy fats to replace any richness lost from removing dairy.

Transformed traditional tomato bredie into a high-protein, gluten-free dish by using lean beef instead of fatty cuts, adding protein-rich red lentils for thickening instead of wheat flour, reducing oil to 1 tablespoon, and ensuring all broth ingredients are gluten-free certified. Maintained authentic Cape Malay spices while boosting nutrition from 18g to 32g protein per serving and reducing fat from 22g to 8g.

The original Russian Beef Stroganoff recipe was adapted to be dairy-free and gluten-free. Gluten-free flour was used to coat the beef, and coconut oil replaced butter for sautéing. Dairy-free sour cream was used in place of regular sour cream, and gluten-free beef broth and noodles were used to ensure the dish met the dietary requirements. The cooking time and difficulty remained relatively the same, with some adjustments to the ingredient ratios and cooking methods to accommodate the substitutions.

The original Nom Banh Chok recipe was adapted to include more protein by adding boneless, skinless chicken breast and bean sprouts. The dish now serves two people and maintains the traditional flavors of Cambodian cuisine while enhancing nutritional content. Cooking time and difficulty remain moderate due to the added steps of cooking the chicken and preparing the sauce.

This recipe concept combines the convenience of a one-pan meal with the nutritional benefits of high-protein chicken breast, fiber-rich quinoa, and vitamin-packed Mediterranean vegetables. The dish is flavored with aromatic spices like smoked paprika and dried oregano, creating a harmonious balance of tastes and textures. By using commonly available ingredients and straightforward cooking techniques, this recipe is both approachable and inspiring for home cooks.

This recipe adapts the traditional pizza concept to meet high-protein dietary needs, particularly for bodybuilding. By using cottage cheese as the base, mixed with egg whites and topped with chicken breast, it achieves a significant protein content. The whole-wheat crust adds fiber, and the spinach and bell pepper contribute essential vitamins and minerals, making this a well-rounded, nutritious meal that's both delicious and visually appealing.

This recipe combines the classic comfort foods of tomato soup and grilled cheese into a single, satisfying casserole. By layering grilled bread, melted cheese, and creamy tomato soup, this dish creates a harmonious balance of flavors and textures that is sure to become a family favorite.

This recipe combines the classic flavors of lemon pepper chicken with the nutritional benefits of quinoa and steamed vegetables, creating a well-rounded and satisfying meal prep dish that supports bodybuilding and fitness goals. The dish is easy to prepare, keeps well in the fridge, and can be customized to suit individual tastes and dietary needs.

This recipe combines the spicy, savory flavor of Calabrian sausage with the natural sweetness of roasted vegetables and the comfort of whole wheat spaghetti. By using lean sausage and reserving some of the pasta water, the dish remains low in fat while maintaining a rich, satisfying flavor profile. The addition of fresh basil and Parmesan cheese adds a bright, herby note and a touch of creaminess, making this a well-balanced and engaging pasta dish.

This recipe is an innovative adaptation of the traditional Cambodian nom banh chok, transformed into a vegan and gluten-free delight. By substituting fish sauce with turmeric and lemongrass, and using coconut milk for creaminess, the dish retains its authentic flavor profile while catering to modern dietary preferences. The addition of grilled vegetables adds texture and visual appeal, making this nom banh chok a harmonious blend of flavors, textures, and presentation, perfect for those looking to explore international cuisine with a vegan twist.

The original recipe was adapted to be vegan by replacing ground beef with textured vegetable protein (TVP) or seitan, and using nutritional yeast to replicate the cheesy flavor. The recipe was also scaled up to serve four people, and the cooking time was adjusted accordingly. These changes were made to meet the dietary restrictions and serving size requirements, while maintaining the integrity of the original dish.

The original recipe was modified to serve two people and increase the protein content by adding diced chicken breast and using ground turkey instead of ground beef. The cooking time and difficulty remain similar to the original recipe.

This adapted recipe increases protein content by using lean turkey mince and adding black beans, while reducing fat content by using homemade Bolognese sauce and limiting added sugars and saturated fats. The addition of spinach increases nutrient density, and whole wheat spaghetti reduces carbohydrate content. These changes result in a healthier version of the classic spaghetti bolognese dish.

Increased ground turkey and lactose-free Parmesan cheese to boost protein content.