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A little collection of recipes worth slowing down for. Fresh, simple, and made to share.
Explore recipes ↘IN THE KITCHEN
Pick your craving.
Breakfast, lunch, a little something sweet. There’s something for every moment.
Lentil
Crepes
Golden, delicate crepes for breakfast, lunch or something sweet.
4–5 CREPESAsian Cucumber
& Chicken Salad
Crunchy cucumber, chicken and a creamy peanut-lime dressing.
2–3 SERVINGSNut Butter
Energy Bites
No-bake oats, nut butter, coconut and chocolate chips.
NO-BAKE RECIPECarrot
Cake
A soft, warmly spiced almond-flour cake.
9 SERVINGSLentil Crepes
MAKES 4–5 crepes
What you'll need
- 1 egg
- ½ cup lentil flour
- ¾ cup water
- 1 tbsp olive oil
- ½ tsp salt
- 1 tsp olive oil, for the pan
Let's make it
- Heat a frying pan over high heat.
- Blend the egg, lentil flour, water, tablespoon of olive oil and salt until smooth. If whisking by hand, add water gradually.
- Lightly oil the pan. Pour in a ladleful of batter and swirl quickly into a thin layer.
- Cook for about 2 minutes until golden, then turn out onto a plate.
Serving ideas: Breakfast — omelet, fresh vegetables, avocado and low-fat cream cheese. Lunch — grilled chicken breast, lettuce, pickled onion and tahini-yogurt sauce. Sweet — jam and peanut butter.
Asian Cucumber and Chicken Salad
MAKES 2–3 main-dish servings
What you'll need
- 4–5 small cucumbers, thinly sliced
- 350–400 g cooked chicken breast, sliced or shredded
- 2 scallions, chopped
- A handful of cilantro, chopped (optional)
- 2 tbsp roasted peanuts, chopped
- 1 tsp sesame seeds (optional)
- Dressing: 2 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp fresh lime juice
- 2 tsp honey, or up to 1 tbsp to taste
- 1–3 tbsp water, to thin
- ½ tsp grated fresh ginger (optional)
- A pinch of chili flakes (optional)
Let's make it
- Whisk dressing ingredients together, adding water gradually until creamy and pourable.
- Pat cucumber slices dry. Toss with cooked chicken, scallions and cilantro.
- Add dressing just before serving. Finish with peanuts and sesame seeds.
Use certified gluten-free tamari instead of soy sauce when serving as gluten-free. Date syrup may replace honey; adjust to taste. Chicken quantity is cooked weight.
Adapted from https://www.asaucykitchen.com/peanut-cucumber-chicken-salad/
Nut Butter Energy Bites
MAKES Yield depends on ball size
What you'll need
- 1 cup cashew, peanut or almond butter
- 1 cup quick oats
- ¼ cup pure maple syrup
- ¼ cup unsweetened shredded coconut
- ¼ cup mini chocolate chips
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
Let's make it
- Stir nut butter, maple syrup and vanilla until smooth.
- Fold in oats, coconut, ground flaxseed and mini chocolate chips.
- Chill for 30–60 minutes, then roll into bite-size balls.
Too sticky to roll? Add a little extra oats and chill again. Keep refrigerated in an airtight container. Use certified gluten-free oats for a gluten-free version.
Homemade Pura Vida-inspired recreation; not an official Pura Vida recipe.
Carrot Cake
MAKES 9 servings
What you'll need
- 2 cups almond flour
- 4 large eggs
- ½ cup pure maple syrup
- ¼ cup olive oil or melted coconut oil
- 1 cup finely grated carrots (about 2 medium)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Let's make it
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Whisk eggs, maple syrup, oil and vanilla in a large bowl.
- Mix almond flour, baking powder, baking soda, cinnamon and salt in another bowl.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in grated carrots.
- Pour into the pan and bake 28–32 minutes, until a toothpick comes out clean.
- Cool for 10–15 minutes before slicing.
Transcribed from the latest recipe card supplied in this conversation. No frosting. Verify baking powder is gluten-free.
Latest user recipe card: Elegant Carrot Cake Recipe Card.png
