3-Ingredient Chocolate Chip Cookies

A simple homemade cookie using basic ingredients.

⏱ Prep Time: 5 minutes

🔥 Bake Time: 12–15 minutes

🍽 Makes: 18–20 cookies

📝 Ingredients

• 2 ripe bananas

• 1½ cups rolled oats (or oat flour)

• ½ cup chocolate chips

👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.

2. In a bowl, mash the bananas until smooth.

3. Stir in oats until fully combined.

4. Fold in chocolate chips.

5. Scoop spoonfuls of dough onto the tray and gently flatten each cookie.

6. Bake for 12–15 minutes, or until set and lightly golden.

7. Let cool for 5 minutes before serving.

🌟 Optional Add-Ins

• Chopped nuts

• Cinnamon

• Vanilla extract

• Raisins

🧊 Storage

• Store in an airtight container for up to 3 days

• Refrigerate up to 5 days

• Freeze up to 1 month

Mediterranean Fruit & Nut Shortbread

Buttery, zesty, and perfectly crisp cookies studded with jewel-toned fruits and crunchy nuts.

• Prep time: 15 minutes (plus chilling)

• Bake time: 12–15 minutes

• Yields: Approx. 24 cookies

Ingredients

The Dry Base

• 2 cups All-purpose flour

• ¼ cup Fine semolina (adds a traditional, delicate crunch)

• ½ tsp Baking powder

• ¼ tsp Sea salt

The Aromatics & Fats

• ¾ cup Unsalted butter, softened (For a true Mediterranean profile, use ½ cup butter + ¼ cup mild olive oil)

• ¾ cup Powdered sugar (confectioners’ sugar)

• 1 tbsp Fresh lemon or orange zest

• 1 tsp Pure vanilla extract

The Textures

• ½ cup Dried cranberries or cherries, roughly chopped

• ½ cup Pistachios or almonds, chopped

• Optional: 1 tbsp sesame seeds or a pinch of ground anise for extra depth.

Instructions

1. Cream the Base: In a large bowl, beat the softened butter (and olive oil, if using) with the powdered sugar until the mixture is pale, light, and smooth. Stir in the citrus zest and vanilla extract until fragrant.

2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, semolina, baking powder, and salt.

3. Form the Dough: Gradually fold the dry ingredients into the butter mixture. Mix just until a cohesive dough forms—do not overwork it, or the shortbread will lose its tender texture.

4. Fold in Jewels: Gently fold in your chopped dried fruits, nuts, and any optional seeds/spices until evenly distributed.

5. Shape and Chill: Place the dough on a piece of plastic wrap or parchment paper. Shape it into a log approximately 5 cm (2 inches) in diameter. Wrap it tightly and refrigerate for at least 1–2 hours. This step is crucial to ensure the cookies hold their shape when sliced.

6. Prep the Oven: Preheat your oven to 170°C (340°F) and line a large baking sheet with parchment paper.

7. Slice and Bake: Use a sharp knife to slice the chilled log into rounds about 1 cm (½ inch) thick. Place them on the prepared tray, leaving a little space between each. Bake for 12–15 minutes or until the edges are just barely golden.

8. Cool: Allow the cookies to firm up on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Crispy Air Fryer Baked Potatoes

Prep time: 5 minutes | Cook time: 35–45 minutes

Ingredients

• Russet potatoes (as many as you need, but do not crowd the air fryer)

• 1-2 tbsp Olive oil

• Salt (to taste)

• Preferred Toppings: Butter, sour cream, chives, or shredded cheese

Instructions

1. Prep the Potatoes: Scrub the potatoes thoroughly under cold water to remove any dirt. Pat them completely dry with a towel. Dry skin is the secret to maximum crispiness.

2. Pierce the Skin: Use a fork to prick each potato 5–6 times. This allows steam to escape during the cooking process.

3. Oil and Season: Rub the outside of each potato generously with olive oil. Sprinkle with salt, ensuring an even coating.

4. Air Fry: Place the potatoes in the air fryer basket. Ensure there is space between them for air to circulate.

5. Cook Time: Cook at 200°C (400°F) for 35–45 minutes. Halfway through (at about the 20-minute mark), use tongs to flip the potatoes over to ensure even browning.

   • Note: Smaller potatoes may take 30 minutes, while very large ones may need up to 50 minutes. They are done when the skin is crisp and the center feels soft when pierced with a knife.

6. Serve: Carefully remove the potatoes. Slice them down the center, fluff the insides with a fork, and add your favorite sugar-free toppings like butter and fresh chives.

Garlic Toast Sloppy Joe Melts

A robust, comforting dinner that comes together quickly.

Ingredients

For the Filling:

• 1 lb (450g) Lean ground beef or ground turkey

• 1 small Yellow onion, finely diced

• 1 Green bell pepper, finely diced

• 2 cloves Garlic, minced

• 8 oz (225g) Tomato sauce (ensure it is “no sugar added”)

• 1 tbsp Tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp Smoked paprika

• 1/2 tsp Chili powder

• Salt and black pepper, to taste

For the Sandwich:

• 4-6 thick slices of Sourdough or whole-grain bread

• 2 tbsp Butter (softened)

• 1/2 tsp Garlic powder

• 1/2 tsp Dried parsley

• 4-6 slices Provolone or Swiss cheese (as seen in the image)

Instructions

1. Sauté the Meat and Veggies: In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess fat. Add the diced onion and bell pepper. Sauté for 5 minutes until the vegetables are soft.

2. Season: Stir in the minced garlic, tomato paste, smoked paprika, and chili powder. Cook for 1 minute until fragrant.

3. Simmer the Sauce: Add the tomato sauce and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes. The sauce should thicken and coat the meat perfectly. Season with salt and pepper to taste.

4. Prepare the Garlic Toast: While the meat simmers, mix the softened butter with garlic powder and dried parsley. Spread this generously on both sides of your bread slices.

5. Toast the Bread: Heat a separate griddle or skillet over medium heat. Toast the bread slices until golden brown on one side.

6. Assemble: Flip the bread. On half of the slices, place a slice of cheese, then a generous scoop of the meat mixture, then another slice of cheese. Top with the remaining bread slices (toasted side out).

7. Melt and Serve: Cover the skillet for 1-2 minutes to help the cheese melt completely. Serve hot and enjoy!

Why This Is a Great “Post-Work” Meal

• High Protein: Helps with muscle recovery and keeps you full throughout the night.

• Customizable: You can easily swap the beef for lentils if you want a plant-based version similar to the flatbreads we discussed earlier.

• Time-Efficient: The filling can be made in one pan in under 20 minutes.

Lentil and Spinach Stuffed Flatbreads

A wholesome, family-friendly meal perfect for a nutritious lunch or dinner.

Ingredients

For the Dough:

• 2 cups All-purpose flour (or whole wheat flour for extra fiber)

• 1/2 tsp Salt

• 2 tbsp Olive oil

• 3/4 cup Warm water (add gradually)

For the Filling:

• 1 cup Cooked brown or green lentils (canned is fine, just drain and rinse)

• 2 cups Fresh spinach, finely chopped

• 1 small Onion, finely diced

• 2 Garlic cloves, minced

• 1 tsp Ground cumin

• 1/2 tsp Red pepper flakes (optional)

• Salt and black pepper, to taste

• 1/2 cup Crumbled feta cheese or shredded mozzarella (optional)

Instructions

1. Make the Dough: In a large bowl, whisk the flour and salt. Add the olive oil and warm water. Knead by hand for about 5 minutes until you have a smooth, elastic dough. Cover with a damp cloth and let it rest for 20 minutes to relax the gluten.

2. Sauté the Filling: While the dough rests, heat a splash of oil in a pan over medium heat. Sauté the onion and garlic until soft. Add the chopped spinach and cook until wilted. Stir in the cooked lentils, cumin, salt, pepper, and red pepper flakes. Remove from heat and let the mixture cool. If using cheese, stir it in once the mixture is cool.

3. Divide and Roll: Divide your rested dough into 6 equal balls. On a lightly floured surface, roll each ball into a very thin circle (about 8–10 inches wide).

4. Stuff the Flatbreads: Place a generous spoonful of the filling on one half of the dough circle, leaving a small border at the edge. Fold the other half over to create a semi-circle. Press the edges firmly with your fingers or a fork to seal.

5. Cook: Heat a non-stick skillet or griddle over medium heat with a tiny bit of oil or butter. Place the flatbread in the pan and cook for 3–4 minutes per side until golden brown and crispy, as seen in the photo.

6. Serve: Cut into wedges and serve hot. This pairs perfectly with a side of Greek yogurt or a garlic-herb dipping sauce.

Recipe Highlights

• Wholesome Energy: The combination of complex carbohydrates from the dough and plant-based protein from the lentils provides steady energy throughout the day.

• Nutrient Dense: Spinach adds essential iron and vitamins, making this a much healthier alternative to traditional fast-food wraps.

• Family Favorite: Because these are hand-held and customizable, they are usually a big hit with both kids and adults.

Cheesy Broccoli Bake

A crustless, flour-free casserole that’s light yet satisfying.

Ingredients

The Base:

• 4 cups Broccoli florets (fresh or frozen, thawed)

• 2 tbsp Olive oil or butter

• 1 small Red onion, finely chopped

• 2 Garlic cloves, minced

• 1/2 tsp Dried oregano

• 1/2 tsp Dried thyme or basil

• Salt and black pepper, to taste

The Binder (Custard):

• 4 large Eggs

• 1/2 cup Greek yogurt or sour cream (for creaminess without flour)

• 1.5 cups Shredded cheddar cheese (or a mix of mozzarella and cheddar)

• 1/4 cup Grated Parmesan cheese

Instructions

1. Prep the Broccoli: If using fresh broccoli, steam it for 3–4 minutes until bright green and slightly tender. If using frozen, ensure it is fully thawed and patted dry with a paper towel to prevent the casserole from becoming watery. Chop into bite-sized pieces.

2. Sauté the Aromatics: Heat the olive oil or butter in a skillet over medium heat. Add the red onion and cook until translucent (about 5 minutes). Add the minced garlic, oregano, thyme, salt, and pepper. Sauté for another minute until fragrant, then remove from heat.

3. Prepare the Custard: In a large mixing bowl, whisk together the eggs and Greek yogurt (or sour cream) until smooth. Stir in 1 cup of the shredded cheese and the grated Parmesan.

4. Combine: Add the broccoli and the sautéed onion/garlic mixture into the bowl with the egg and cheese. Stir well to ensure every floret is coated.

5. Assemble: Preheat your oven to 190°C (375°F). Lightly grease a glass baking dish (roughly 9×9 inch). Pour the mixture into the dish and spread it evenly.

6. Top and Bake: Sprinkle the remaining 1/2 cup of cheese over the top. Bake for 25–30 minutes, or until the center is set and the top is golden brown and bubbly as seen in the photo.

7. Rest: Let the casserole sit for 5–10 minutes before slicing. This allows the egg and cheese to firm up so you get clean, beautiful slices.

Why this works:

• High Fiber: The broccoli provides bulk and nutrients without the need for breadcrumbs or flour.

• Protein-Rich: Using eggs and Greek yogurt creates a “soufflé” like texture that is very filling.

• Flavor Boost: Sautéing the garlic and onions first adds a depth of flavor that raw vegetables can’t match.

Nut & Seed Energy Cookies

A crunchy, naturally sweetened snack packed with healthy fats and fiber.

Ingredients

• 70g (2.5 oz) Dried apricots, finely chopped

• 60g (2 oz) Whole almonds

• 50g (1.8 oz) Walnuts, roughly chopped

• 70g (2.5 oz) Hazelnuts

• 30g (1 oz) Pumpkin seeds (pepitas)

• 40g (1.4 oz) Sunflower seeds

• 20g (0.7 oz) Sesame seeds

• 20g (0.7 oz) Flaxseeds

• 20g (0.7 oz) Pine nuts

• 40ml (1.4 oz) Natural honey (acts as the binder)

• 1 Egg white (helps create that crisp, held-together texture)

• A pinch of salt (to enhance the nutty flavors)

Instructions

1. Prepare the Fruit and Nuts: Finely dice the dried apricots into very small pieces so they distribute evenly. Roughly chop the walnuts and any larger nuts if you prefer a slightly more uniform cookie, though keeping them mostly whole (like the almonds and hazelnuts) provides a great crunch as seen in the photo.

2. Toast (Optional but Recommended): For a deeper flavor, you can lightly toast the seeds (sunflower, pumpkin, sesame) in a dry pan over medium heat for 2–3 minutes until fragrant before mixing.

3. Mix the Dry Ingredients: In a large mixing bowl, combine all the nuts, seeds, chopped apricots, and the pinch of salt. Toss them together so the seeds are well-distributed among the larger nuts.

4. Add the Binders: Pour the natural honey over the mixture. In a separate small bowl, lightly whisk the egg white until it’s just frothy (not stiff peaks), then add it to the nut mixture. Stir everything thoroughly until every nut and seed is lightly coated and sticky.

5. Shape the Cookies: Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper. To get the perfect circular shape shown in your image, use a round cookie cutter or a mason jar lid as a mold. Scoop about 2 tablespoons of the mixture into the mold, press down firmly with the back of a spoon to pack it tightly, and then lift the mold.

6. Bake: Bake for 20–25 minutes. You are looking for the honey to bubble slightly and the nuts to turn a light golden brown. Keep a close eye on them toward the end, as honey and seeds can brown quickly.

7. Cool Completely: This is the most important step. The cookies will feel soft when they first come out of the oven. Let them cool completely on the baking sheet for at least 30 minutes. As the honey and egg white cool, they will harden and “glue” the nuts together into a crisp cluster.

Storage Tip

Store these in an airtight container at room temperature for up to a week, or in the fridge for a snappier, cold treat.

Apple Fritter Bites

These Apple Fritter Bites are really a life-changing autumn treat that I had to share with you today.

This is true apple flavor packed, doughnut-like fritters that are light as air and covered with the most delectable apple cider glaze.

You may feel somewhat better about coming back for seconds—or thirds—because they are baked rather than fried!

I first sampled these little morsels of perfection when Baker Mama’s clever friend Courtney sent me a copy of her new cookbook Brilliant Bites.

I had to make them as soon as I saw the recipe title.

Could you possibly come up with an autumn snack that is better? Crisp cider glaze over warm, doughy apple fritters that pop? Indeed, do!

These, let me just say, are every bit as good as apple fritters could possibly be.

Soft pieces of fresh apple abound in these very moist treats.

The glaze is sweet and sour, and it gives you that distinctive crackly crust that is just too good.

Finally, the nicest thing? You may feel comfortable about nibbling on a couple since they are baked rather than fried.If you’re anything like me, the whole batch!

Components Cooking spray nonstick
One and a half cups total flour
Two tsp baking powder
A teaspoon each of ground cinnamon and kosher salt
Melt one-fourth cup unsalted butter
3/4 cup sugar, granulated
Just one big egg
A half teaspoon of vanilla essence
1/2 cup applesauce, unsweet
About two medium-sized neatly chopped Honeycrisp or Gala apples
Appel Cider two cups powdered sugar for the glaze
1/3 cup plus two tablespoons apple juice or cider

Guidelines :

Arrange an oven rack to 400°F and mist a baking sheet with nonstick cooking spray.

Stir together the flour, baking powder, salt, and cinnamon in a medium-sized basin.

Beat the sugar and melted butter together well in a big basin. Whisk in the applesauce, vanilla, and egg until smooth.

Stirring just until mixed, add the dry ingredients to the wet ones. Fold in the diced apples rather gently.

To the prepared baking sheet, scoop out 1 tablespoon quantities of batter and place them a few inches apart.

After ten minutes of baking, take out of oven and set broiler to high.

To make the glaze, beat the powdered sugar and apple juice or cider until it is pourable.

Let some of the glaze run down the edges of the heated fritter bits as you brush over them. Broil, turning the pan often, for two to four minutes, or until the glaze begins to boil and caramelize.

Take out of the oven and liberally coat the fritters’ tops with the remaining glaze.

Give the glaze fifteen minutes to set before serving.

Enjoy !

Sugar-Free Creamy Chia Seed Pudding

Prep time: 5 minutes | Set time: 2 hours (or overnight)

Ingredients

• 3 tbsp Chia seeds

• 1 cup Unsweetened almond milk (or coconut milk for extra creaminess)

• 1/4 tsp Vanilla extract

• Sweetener (pick one): 1 tsp Monk fruit sweetener, a few drops of Stevia, or half a mashed banana for natural sweetness.

• Toppings (as seen in the image): Fresh orange zest or slices, and a few berries.

Instructions

1. Mix the Base: In a medium bowl or wide-mouth jar, combine the chia seeds, your choice of milk, vanilla extract, and your preferred sugar-free sweetener.

2. Stir Thoroughly: Whisk or stir vigorously for about 1-2 minutes. This is the most important step! If you don’t stir well initially, the seeds will clump together at the bottom.

3. The First Rest: Let the mixture sit for 5 minutes, then give it one more good stir to break up any remaining clumps.

4. Chilling: Cover the bowl or transfer the mixture into small glass jars (like those in the photo). Place them in the refrigerator for at least 2 hours. For the best “pudding” texture, let them sit overnight.

5. Serve: Before eating, give it a quick stir. If it’s too thick, add a splash more milk. Top with fresh orange segments or berries as shown in the image.

Pro Tips for Success

• Texture: If you don’t like the “beady” texture of chia seeds, you can blend the entire mixture in a high-speed blender before chilling to create a smooth, mousse-like consistency.

• Storage: These jars will stay fresh in the fridge for up to 5 days, making them an excellent option for Sunday meal prep.

• The “Slim” Factor: Focus on using unsweetened nut milks to keep the calorie count low while maintaining the high fiber content that helps with digestion.

Cheesy Potato Bread (3 Ingredients – No Flour)

Ingredients

1. 2 medium potatoes (about 400–500 g)

2. 1 cup shredded cheese (mozzarella or mozzarella + cheddar mix)

3. 1 large egg
   (Optional: pinch of salt or pepper for flavor)

Instructions

1. Prepare the potatoes

• Peel the potatoes and cut them into chunks.

• Boil in salted water for 12–15 minutes until very soft.

• Drain completely.

• Mash until smooth with no lumps.

2. Make the dough

• Add 1 egg to the mashed potatoes and mix well.

• Add shredded cheese and mix until you get a thick, sticky dough.

3. Shape

• Lightly grease your hands or a pan.

• Spread the mixture into a round flat bread shape (about 1–1.5 cm thick).

4. Cook

Pan method:

• Heat a non-stick pan on low-medium heat.

• Add a little oil or butter.

• Place the dough in the pan and cook 5–7 minutes per side until golden and crispy.

Oven method (optional):

• Bake at 180°C (350°F) for 20–25 minutes, flipping once.

5. Slice & serve

• Cut into squares like in the photo.

• Serve hot while the cheese is stretchy.

Crispy Pan-Fried Halloumi

This 3-ingredient snack is quick to make and incredibly satisfying.

Ingredients

• Halloumi Cheese: 1 block (about 250g), sliced into 1/2-inch thick rectangles.

• Honey: For drizzling over the finished product.

• Fresh Herbs: A sprinkle of fresh oregano or thyme for garnish.

• Optional: A light coating of flour if you want an extra-crispy exterior.

Instructions

1. Prep the Cheese: Pat the Halloumi slices dry with a paper towel. Halloumi is stored in brine, and removing excess moisture is the secret to getting that perfect golden sear.

2. Heat the Pan: Place a non-stick frying pan over medium-high heat. You don’t usually need oil because the cheese releases its own fats, but you can add a tiny drop of olive oil if preferred.

3. Sear: Place the slices in the pan. Fry for 2–3 minutes on each side until they are deeply golden brown and have a crispy texture.

4. Finish: Remove from the pan and plate immediately. While hot, drizzle generously with honey and sprinkle with your fresh herbs.

5. Serve: Eat right away while the cheese is still warm and flexible!

✨ Why This Recipe Works

• High Melting Point: Unlike other cheeses, Halloumi doesn’t melt away in the pan; it softens while maintaining its shape.

• Sweet & Salty: The natural saltiness of the cheese paired with the honey creates a sophisticated flavor profile.

💡 Variations

• Citrus Twist: Squeeze a bit of fresh lemon juice over the top to cut through the richness.

• Spicy Kick: Add a pinch of chili flakes to the honey before drizzling.