Public Recipes

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.