5 members
We cook together, share what we make, and eat well together.
Prepare a sourdough loaf, let the dough ferment, shape it, proof it, and bake until the crust is deeply browned and crisp.
Cook the apples with water and cinnamon over low heat until soft. Blend into a smooth sauce and serve with chia seeds.
Mix chia seeds, high-protein milk, strawberry protein powder, and flaxseed, then shake well. Chill in the refrigerator; it keeps for up to 3 days.
Prepare chocolate chip cookie dough, wrap each portion around a piece of caramel chocolate, and bake until the cookies are lightly golden and the centers are soft.
Blend protein powder, mixed berries, and protein milk. Freeze the mixture and process it in a Ninja Creami until it has an ice cream texture.
Serve ramen noodles in a savory broth with sliced meat, corn, scallions, and kimchi on the side.
Blend boiled eggs, cocoa, milk, and protein powder until smooth. Chill in the refrigerator for 1 hour before serving.
Use a ready-made pizza base from Metro. Add tomato sauce, cheese, pepperoni or salami, olives, and peppers, then bake until the cheese melts and the crust browns.
Fill a bowl with yogurt, then top it with granola and mixed berries.
Layer sliced potatoes in a baking dish, cover with bechamel sauce, and bake until the top is golden.
Cut chicken breast into bite-size pieces, season them, and bake or air-fry until the outside is crisp and the inside is cooked through.
Cook seasoned chicken thighs in one pot with basmati rice and broth until the rice is tender and the chicken is fully cooked.
Start with a yogurt or protein-yogurt base, then add granola and mixed berries.
Combine boiled eggs with greens and a yogurt-based dressing, then season with spices and serve as a salad bowl.
Slice apple and strawberries into a bowl and serve with a fiber-rich base such as yogurt, oats, or granola.
Cook pasta and top it with seasoned minced beef sauce for a high-protein meal.
Fill rice paper sheets with spinach and the chosen filling, roll them tightly, and pan-sear until the wrappers are crisp.
Add yogurt or a protein base to a bowl and top with banana slices, berries, and granola.
Build a yogurt or protein bowl with granola and cacao nibs or chocolate pieces. Add two teaspoons of peanut butter in the center.
Bake chickpeas with sliced peppers, onions, tomatoes, and spices until the vegetables soften and the mixture thickens.
Mix yogurt with lemon, black pepper, tahini, basil, and roasted carrots. Add olive oil and garlic if desired.
Combine 150 g ground beef with lettuce and grated cheddar. For the sauce, mix mustard, ketchup, mayonnaise, onion, pickle juice, and gherkins.
Serve artichoke hearts with vegetables and rice, with yogurt sauce on the side if desired.
Combine quark, banana, honey, and chia seeds in a bowl or cup.
Blend the fruit and ginger with water, milk, or yogurt until smooth.
Blend 4 boiled eggs with cocoa and milk. Use plenty of cocoa and add milk gradually to adjust the texture.
Fill zucchini boats with zucchini, grilled chicken, low-fat mozzarella, and mushrooms, then bake until golden.
Serve chickpeas and yuvalama-style ingredients in a bowl with boiled eggs and yogurt.
Assemble a breakfast plate with eggs, vegetables, cheese, bread, and sliced cured meat.
Parboil the onions briefly, then fill them with the stuffing. Add a little water and cook until tender.
Serve a homemade cookie with fresh berries, or bake a simple cookie dough until golden and pair it with berries.
Prepare eggs with sucuk and serve with bread or a savory side for a filling breakfast plate.
• 1 crusty sourdough baguette or large roll, sliced lengthwise • 2-3 tbsp high-protein ricotta cheese • 2-3 tbsp labneh • 4-6 generous slices of quality roast beef • 1-2 tbsp whole grain or Dijon mustard (hardal) • 1 handful of fresh arugula (roka)
