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Gluten-free, vegetarian friendly, guilt-free and utterly, utterly delicious.

Gluten-free eggplant parmigiana lasagne

extra virgin olive oil

oregano

(200 grams) almond meal

zucchini, thinly sliced lengthways

fior di latte cheese

fresh buffalo mozzarella, torn

cherry truss tomatoes

Store-bought pesto and basil leaves,

tbs extra virgin olive oil

garlic cloves, thinly sliced

anchovy

tbs capers, rinsed, drained, chopped

roma tomatoes, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5766765946001&=domain=del

5348771529001-5766765946001

So flavorful and refreshing with only natural flavors and no sugar!

Cucumber Lemon Mint Water

water (ideally filtered)

cucumber

lemon (thinly sliced)

mint leaves (loosely packed)

Combine water, cucumber, lemon, and mint leaves in a 64-ounce pitcher. Refrigerate at least one hour and up to one day before serving (flavor will intensify the longer it sits).

A warm and wonderful kale salad, full of sweet and savory flavors. (Skip the cheese for a vegan salad.)

Warm Kale Salad with Almonds and Golden Raisins

kale

fine sea salt

garlic (coarsely chopped)

golden raisins

juice and zest of half a lemon

salt and black pepper

almonds

Parmesan cheese

Place kale ribbons into a serving bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture - just a minute or two. Set aside.

Heat a large skillet over medium heat. Add olive oil and garlic. Cook and stir until garlic and fragrant and softened, but not browned. Adjust the heat as necessary.

Add golden raisins to garlic in skillet; cook and stir until raisins have plumped and softened, about 15 seconds. Add lemon juice and zest, stir to combine.

Remove from heat; add salt and freshly ground black pepper to taste.&nbsp;

Drizzle warm vinaigrette evenly over kale; toss to coat.

Sprinkle salad with toasted almonds and Parmesan cheese shavings. Serve.

This may be the easiest and most delicious buffalo wing recipe ever! Serve these with carrot and celery sticks and blue cheese dip.

Crispy Baked Buffalo Wings

cornstarch

salt 3/4 teaspoon fine sea salt)

chicken wings

butter

garlic (minced)

hot sauce (such as Cholula Original

blue cheese (crumbled)

sour cream

white vinegar

salt and black pepper (to taste)

Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.

Preheat oven to 250°F.

Set an oven-safe wire rack into a baking sheet lined with foil or parchment paper. Spray wire rack with non-stick spray or brush with oil.

In a large bowl, whisk together cornstarch and kosher salt.

Pat chicken drumettes and flats dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on rack in baking sheet. Bake on lower-middle rack for 30 minutes.

Increase oven temperature to 425°F and move baking sheet to upper middle rack. Bake for 40-50 minutes more until golden brown, rotating the sheet half way through.

Meanwhile prepare buffalo sauce. Heat butter in a small saucepan over medium heat. When butter begins to melt, add minced garlic and stir. Cook and stir until butter is fully melted and garlic is fragrant; remove from heat. Whisk in hot sauce until smooth.

When wings are golden brown and crispy, remove them from oven and allow to rest on rack for 5 minutes. Then place wings in a large bowl and pour warm buffalo sauce over; gently stir to coat evenly. Transfer coated wings to platter and serve with blue cheese dip (recipe below).

To make the wings:

Add blue cheese, garlic and sour cream to a medium bowl. Using the back of a fork, smash blue cheese crumbles into sour cream until flavors have melded. Stir in vinegar. Add salt and freshly ground black pepper to taste. Serve.

Easy Blue Cheese Dip

https://mediavine-res.cloudinary.com/video/upload/t_original/v1704833675/jsxpngirarbo7pmrkznf.mp4

The ultimate secret to the crispiest baked buffalo wings is...wait for it... cornstarch! 🌟 Say goodbye to the metallic tang of baking powder and hello to wings that are perfectly crispy on the outside and juicy on the inside. Paired with my easy-to-make, zesty homemade buffalo sauce and a rich, creamy blue cheese dip, these wings are a game changer! Get ready to impress at your next game day gathering or indulge in a flavorful snack at home. Check out the full recipe and let the feast begin!

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

High-Protein, Low-Carb Chocolate Chip Banana Bread

banana, ripe

eggs

peanut butter (smooth)

cottage cheese

tsp baking powder

chocolate

tbsp unsweetened shredded coconut

walnuts

cinnamon

vanilla

Preheat your oven to 350°F and line a loaf pan with parchment paper. Lightly grease the parchment to prevent sticking.

Place the banana, eggs, peanut butter, cottage cheese, and baking powder in a blender or food processor.

Blend on high until you have a smooth, creamy batter with no visible lumps.

Carefully pour the batter into your prepared loaf pan.

Evenly sprinkle the sugar-free chocolate chips over the top of the batter.

Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out mostly clean (melted chocolate is fine), your banana bread is ready.

Remove the loaf pan from the oven and let the bread cool for at least 15 minutes before slicing to help it set.

Slice into 8 portions and enjoy warm or at room temperature.

Individual mini raspberry tarts made with premade pie crusts.

Mini Raspberry Tarts

raspberries (container)

sugar

pie crust (refrigerated)

sugar (optional)

Preheat oven to 425°F

Lay out refrigerated pie crust to thaw.

Placing ramekin upside down, use a knife to cut around 4 ramekin dishes.

Use a rolling pin to thin each cut out.

Lightly grease ramekin dish and place crust cut out inside dish. Press into sides with spoon or fingertips.  Careful not to tear the crust.

Apply thin layer of sugar in bottom of dish.

Place raspberries into ramekin and sprinkle sugar on top of raspberries.

Bake for 5 minutes.

Reduce heat to 400° and bake for addition 8-10 minutes or until crust is golden and berries are bubbly. 

Delicious recipe. i have a toddler at home. he will love this

Individual desserts are always a winner. These look utterly delightful, and so tasty.

These are absolutely adorable. The simple flavors sound amazing.

Aww how cute are these?! And great timing, I have raspberries in my fridge right now!

Omg ? I love these mini tarts! These look so cute in that boat shapes. Great recipe!

Love such easy and quick recipes. Perfect for a hot summer day when you want a baked dessert but don't want to spend much time in the kitchen.

Top 6 guilt free recipes from across the web

The most viewed guilt free recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten-free eggplant parmigiana las...

Cucumber Lemon Mint Water

Warm Kale Salad with Almonds and Go...

Crispy Baked Buffalo Wings

High-Protein, Low-Carb Chocolate Ch...

Mini Raspberry Tarts

Top 6 guilt free recipes from across the web

The most viewed guilt free recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-free eggplant parmigiana las...

Cucumber Lemon Mint Water

Warm Kale Salad with Almonds and Go...

Crispy Baked Buffalo Wings

High-Protein, Low-Carb Chocolate Ch...

Mini Raspberry Tarts

The most viewed guilt free recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine