Public Recipes

Replaced pork cutlets with skinless turkey breast cutlets (1:1 ratio) for a leaner protein while preserving the classic lemon‑caper sauce. Adjusted fats by splitting butter with olive oil and added a splash of Greek yogurt for creaminess without excess calories. Updated cooking steps to accommodate the slightly quicker turkey cooking time and noted optional flavor boosters. Nutritional values were recalculated for the new protein source and reduced fat content.

Replaced the original pork cutlets with skinless boneless chicken breast (1 lb, pounded to ¼‑inch thickness) using a 1:1 weight substitution. All other ingredients and cooking method remain the same, preserving the lemon‑caper flavor profile. No significant change to total cooking time or difficulty; the dish stays easy and ready in 30 minutes.

The original Massaman curry relied on coconut milk for creaminess, lime leaves for citrus aroma, cilantro for fresh garnish, and tamarind paste for sour depth. Because the user avoids coconut, lime leaves, cilantro, and tamarind, we substituted coconut milk with a blend of unsweetened almond milk and cashew cream (maintaining a 1 cup + 2 tbsp ratio) to keep the dish creamy without dairy. Lime‑leaf flavor was approximated with a splash of lime juice added via the tamarind substitute, and fresh parsley replaces cilantro as a garnish. Tamarind’s sour‑sweet profile is mimicked using lime juice plus a touch of brown sugar. Ground coriander seed is optional; if omitted, extra cumin and a pinch of garam masala preserve the spice balance. No major changes to cooking time or difficulty were required, so the overall process remains similar to the original recipe.

Replaced coconut milk with a 3/4 cup cashew‑cream blend (1 cup coconut milk → 3/4 cup cashew cream) to retain creaminess without coconut. Substituted unavailable kaffir lime leaves with 1 tsp lime zest and 1/2 tsp lime juice. Added smooth peanut butter to mimic the traditional peanuts‑rich flavor. Adjusted prep time to include cashew soaking/blending; overall cooking time remains similar, keeping difficulty at medium.

Coconut milk was removed and replaced with low‑fat Greek yogurt plus water (1 cup yogurt + 1/4 cup water) to keep the core Panang curry concept while eliminating coconut. The substitution required a tempering step to avoid curdling and slightly reduced the cooking time for the sauce (no need to simmer the thick coconut base). Nutritional values were adjusted downward in calories and saturated fat. All other flavor components (curry paste, fish sauce, palm sugar, kaffir lime leaves, basil) remain unchanged to preserve the authentic Thai profile.

This recipe reimagines a classic bean‑and‑sausage stew by swapping in mixed quinoa for a grain that adds texture, color, and complete protein. The combination of smoked sausage, hearty kidney beans, chickpeas, and quinoa creates a balanced protein‑rich dish, while carrots and onion provide natural sweetness and depth. Simmering everything in low‑sodium chicken stock keeps the stew moist without overwhelming salt, and a finish of fresh parsley adds a bright, herbaceous contrast. The result is a comforting, nutrient‑dense stew that’s easy to assemble, visually appealing, and adaptable to pantry variations.

Replaced chicken with a high‑protein blend of tofu, tempeh, seitan, pea protein isolate, lentils and chickpeas to reach ~40 g protein per serving. Substituted dairy yogurt and heavy cream with coconut yogurt and coconut cream (1:1). Swapped ghee for neutral‑flavored oil. Scaled all quantities 1.5× for 6 servings, adjusted cooking times slightly, and added notes on marination and grilling. All changes preserve the classic tikka masala flavor while meeting dairy‑free, vegetarian, and protein targets.

This recipe reimagines a classic comfort bowl with entirely plant‑based ingredients. Roasted sweet potatoes provide sweet earthiness, while spiced chickpeas add protein and a satisfying crunch. Charred broccolini contributes a bright, slightly bitter contrast, and the creamy tahini‑lime sauce ties everything together with silky richness and citrus zing. The dish balances sweet, smoky, salty, and tangy notes, offers varied textures, and can be assembled quickly for a satisfying vegan meal.

The original low‑protein cauliflower‑broccoli cheese was upgraded to meet a ~25 g protein target while staying near 500 kcal. Protein‑dense ingredients (low‑fat cottage cheese, Greek yogurt, extra cheddar) were added, and soy milk replaced full‑fat milk (1:1 substitution). Flour and butter quantities remain small to keep the sauce thick without excess calories. Cooking steps stay‑the‑same, with a brief grill finish; total time and difficulty are unchanged.

All animal‑derived ingredients (chicken, eggs, fish sauce, oyster sauce) were replaced with vegan alternatives: tempeh and extra tofu provide the protein formerly supplied by chicken and eggs; a chickpea‑flour scramble mimics the texture of scrambled eggs; soy sauce and vegan oyster sauce stand in for fish and oyster sauces. Peanut quantity was increased to raise protein content. The cooking method remains the same, with a slight increase in cook time (≈2 minutes) to brown the tempeh, flagged as a minor time change.

Replaced the dairy yogurt and heavy cream with soy yogurt and coconut (or cashew) cream to make the dish vegan. Substituted chicken thighs with a combination of soy‑based chicken strips, extra‑firm tofu, and optional pea protein isolate to achieve a high‑protein profile comparable to the original. Adjusted the fat source to vegan butter or oil. All other spices and the tomato base remain unchanged, preserving the classic butter chicken flavor while meeting vegan and high‑protein requirements.

This recipe transforms simple yogurt into a nutritionally dense breakfast parfait by folding in vanilla pea protein and fluffy quinoa, both vegetarian protein powerhouses. The layered approach balances creamy, crunchy, and juicy textures while the lemon zest and fresh mint provide a bright, aromatic finish. It’s quick enough for weekday mornings yet visually striking enough for weekend brunches, meeting high‑protein vegetarian requirements without sacrificing flavor or appeal.