Crispy sesame acorn squash
Ingredients
- 1–2 acorn squash
- 1–2 eggs
- 1 cup sesame seeds (or a mix of white & black sesame seeds)
- Salt, to taste
- Optional: black pepper or spices of choice
- Olive oil spray or drizzle
Instructions
- Preheat the oven
Preheat to 400°F (200°C), convection if available. - Prepare the squash
Peel the squash, slice into rings, and remove the seeds. - Coat
Dip each slice into beaten eggs, then coat well with sesame seeds. - Arrange
Place on a parchment-lined baking sheet and lightly drizzle with olive oil. - Bake
Roast for about 25 minutes, until golden and crispy.
Serving Ideas
- Serve with tahini or yogurt dip
- Add to bowls with grains and veggies
- Pair with a fresh salad
- Perfect as a snack or side dish
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Creamy Lentil Spread
Ingredients
- 1 cup dry red lentils
- 3 cups water
- ¼ cup tahini
- 2–3 tablespoons fresh lemon juice
- 2 garlic cloves
- ½ teaspoon ground cumin
- Salt, to taste
- 2–3 tablespoons olive oil (optional)
- 2–4 tablespoons cold water (as needed)
Instructions
- Cook the lentils
Place the lentils and water in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, until soft.
Drain any excess water and let cool slightly. - Blend
Transfer the cooked lentils to a food processor or blender.
Add tahini, lemon juice, garlic, cumin, and salt. - Adjust texture
Blend until smooth and creamy.
Add water (or olive oil) gradually until you reach your desired consistency. - Taste and adjust
Adjust seasoning to your preference—more lemon, salt, or garlic if needed. - Serve
Spoon into a bowl and drizzle with olive oil if desired.
Serving Ideas
- Spread on toast or sandwiches
- Serve with pita chips or crackers
- Pair with fresh veggies like cucumbers, carrots, and celery
- Add to wraps or grain bowls
Storage
Store in an airtight container in the refrigerator for up to 5 days. Stir well before serving
Tzatziki – Greek Yogurt Cucumber Dip
Ingredients
- 1 cup Greek yogurt (thick, plain)
- ½–1 cucumber, grated and drained
- 1 garlic clove, minced
- 1–2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt, to taste
Optional:
- Fresh dill or mint
- Black pepper
💡 Tzatziki is a classic Mediterranean dip made from yogurt, cucumber, garlic, and herbs
Instructions
- Prepare the cucumber: Grate the cucumber and squeeze out as much liquid as possible (important for a creamy texture).
- Mix everything in a bowl, combine yogurt, cucumber, garlic, lemon juice, olive oil, and salt.
- Adjust & chill (optional)
Taste and adjust seasoning.
For best flavor, refrigerate for 15–30 minutes before serving.
Serving Ideas:
- As a dip with veggies or pita chips
- Spread in wraps or sandwiches
- Serve with grilled chicken or fish
Savory Gluten-Free Muffins
Ingredients
Dry ingredients:
- 1 cup lentil flour (or any gluten-free flour alternative)
- 1 cup almond flour
- 2 teaspoons baking powder
- Salt, to taste
Wet ingredients:
- ¼ cup date syrup (or maple syrup)
- ½ cup tahini
- ⅔ cup water
- 3 tablespoons fresh lemon juice
Chia mixture:
- 4 tablespoons chia seeds
- ½ cup water
Optional toppings:
- Seeds (sunflower, pumpkin, sesame)
- Olives, corn, or chopped veggies
Instructions
- Preheat the oven
Preheat to 340°F (170°C). - Prepare the chia mixture:
Mix chia seeds with water and let sit for about 5 minutes until it thickens. - Mix dry ingredients:
In a bowl, combine lentil flour, almond flour, baking powder, and salt. - Add wet ingredients:
Add tahini, date syrup, lemon juice, water, and the chia mixture. - Mix well – Stir until fully combined into a thick batter.
- Fill muffin cups: Divide evenly into muffin molds.
- Add toppings: Sprinkle seeds or your favorite add-ins on top.
- Bake for 35–45 minutes, until firm and a toothpick comes out clean.
- Let cool before serving .
Almond and Pistachio Cupcakes
(~12 cupcakes)
Ingredients:
- 4 eggs, separated
- 130 g sugar
- 40 ml oil
- 100 g almond flour
- 100 g peeled pistachios
- 2 tablespoons cornstarch
- Zest of 1 lemon
- 2 teaspoons lemon juice
- A pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F).
- Using a food processor, grind the pistachios into a fine flour.
- In the bowl of a mixer, beat the egg whites on medium speed.
- When small bubbles start to form, increase the speed and gradually add the sugar.
- Beat for 3–4 minutes, until stiff, glossy peaks form.
- Lower the mixer speed and add the egg yolks and oil; mix until combined.
- Add the almond flour, pistachio flour, lemon zest, lemon juice, cornstarch, and salt. Mix just until the batter is smooth and uniform.
- Divide the batter evenly between cupcake liners and bake for 15–22 minutes.
- The cupcakes are ready when golden brown and no longer wobbly.
- Remove from the oven and let cool.
Optional: Lemon-Yogurt Sauce
Mix plain yogurt with 1 teaspoon honey, lemon zest, and 2 teaspoons lemon juice. Serve alongside the cupcakes.
Variation:
To make a loaf cake, pour the batter into a bread loaf pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with some crumbs.
Watermelon fruit cake
Ingredients:
-
1 medium–large ripe and sweet watermelon
-
Fruits for decoration: grapes, kiwi, mango, peaches, strawberries, raspberries, blueberries -any fruits you like
Instructions:
-
Cut off both ends of the watermelon to create a flat base.
-
Carefully peel off the rind around the watermelon, leaving a tall red “log” of watermelon (you can shape it into a round or oval form with a sharp knife).
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Place the watermelon log on a large serving plate.
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Decorate the sides and top with slices or wedges of colorful fruits – you can secure them with small toothpicks if needed.
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Serve chilled from the fridge – surprise your guests with a festive and healthy “cake.”
Enjoy!