Video Recipes

This video demonstrates a nutritious, iron-rich recipe for Halim Laddu using garden cress seeds and amla. Ingredients: 1 tbsp halim seeds, 1/4 cup each of almonds, pumpkin seeds, walnuts, and sesame seeds, 6-7 dates, 4 dried figs, 1/4 cup desiccated coconut, 1 tsp amla powder, 1/4 tsp dry ginger, 1/4 tsp cardamom. Steps: 1. Lightly roast and grind the halim seeds into a powder. 2. Separately roast and coarsely grind the nuts and seeds. 3. Pulse the dates and figs with the dry ingredients until the mixture combines. 4. If necessary, gently warm the mixture to aid binding, then shape into laddus by hand and store in an airtight container.

These crispy red lentil chips are a high-protein, homemade alternative to store-bought corn chips. Ingredients: Red lentils, water, salt, oil, and your choice of seasonings (such as paprika, garlic, or taco seasoning). 1. Soak red lentils in water, then blend into a smooth, thin batter. 2. Spread the batter into a thin layer on a baking sheet. 3. Perform a first bake to set the sheet, then remove and cut into triangles. 4. Return to the oven for a second bake until the chips are crispy and shatter easily.

This recipe creates a high-protein, chocolate-flavored chia pudding breakfast inspired by Magnum bars. Ingredients: - 200g greek yoghurt or skyr - 10g cocoa powder - 15g chocolate protein powder (optional) - 30g chia seeds - Vanilla extract, salt, and syrup to taste - 70g yoghurt and 1 tsp maple syrup (topping layer) - 20-25g melted dark chocolate. Steps: 1. Mix pudding ingredients and refrigerate for 2-3 hours. 2. Transfer to a bowl and spread the yoghurt and maple syrup mixture on top. 3. Drizzle with melted dark chocolate to form a shell. 4. Refrigerate overnight before serving.

This high-protein cabbage dish is a nutritious, low-calorie meal. Ingredients: 2 red peppers, 1/2 onion, 500g lean beef mince, 2 garlic cloves, 1 tbsp Italian herbs, 1 tsp paprika, 2 jalapeños, 4 tbsp tomato paste, 3 tbsp sriracha, 1 tbsp soy sauce, 250ml vegetable stock, and 1/2 head of cabbage. Steps: 1. Prepare and chop all vegetables. 2. Brown the lean beef mince in a pan. 3. Add garlic, onions, peppers, and seasonings, cooking until softened. 4. Stir in tomato paste, sriracha, soy sauce, and vegetable stock. 5. Add the chopped cabbage and simmer until tender before serving.

This high-protein wrap features a nutritious spiced sweet potato and kala chana filling. Ingredients: 1/2 cup boiled sweet potato, 1/2 cup boiled kala chana, 1/4 cup spinach puree, 1 tsp besan, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp coriander powder, salt, roti, onion, tomato puree, cabbage, capsicum, and Greek yogurt. 1. Sauté onion with spices and tomato puree in a pan. 2. Incorporate sweet potato, chana, and spinach, mashing until combined. 3. Spread the mixture onto a roti, add fresh vegetables and a drizzle of yogurt. 4. Roll the wrap tightly and grill on a tawa until crispy.

Full recipe in the video (or the creator's pinned comment) — click through to watch.

This recipe guides you through making crispy Sabudana Potato Balls, a perfect snack for fasting days like Sawan Somvar or Navratri.

Ingredients:

• Sabudana (sago)
• Potatoes
• Peanuts
• Vrat-friendly spices

Steps:

1. Grind the sabudana to a coarse powder.
2. Mix the ground sabudana with boiled potatoes and crushed peanuts.
3. Add vrat-friendly seasonings and shape the mixture into small balls.
4. Fry the balls until they are golden brown and crispy on the outside.

This video demonstrates how to make a crunchy, sweet Rajgira (puffed amaranth) granola. Ingredients: 2 cups puffed amaranth, 1.5 cups chopped nuts, 0.5 cup mixed seeds, 0.5 cup jaggery powder, 0.25 cup honey, 0.25 cup coconut oil. Steps: 1. Preheat oven to 170°C. 2. Combine all ingredients in a bowl until evenly coated. 3. Spread the mixture onto a baking tray. 4. Bake for 18-20 minutes, stirring every five minutes for even cooking. 5. Let cool completely before storing.

This video introduces two high-protein plant-based recipes: Watermelon Seed Paneer and a Sattu Drink. Watermelon Seed Paneer Ingredients: 2 cups soaked watermelon seeds, 4 cups water, ½ tsp each of kasuri methi, roasted cumin, and rock salt. Method: 1. Blend seeds with water and strain to create milk. 2. Boil the milk and add seasonings until it curdles. 3. Strain through a muslin cloth, press under a weight until firm, and cube. Sattu Drink Ingredients: 1 ½ cups sattu powder, chili, lemon juice, roasted cumin, black salt, 4 cups water, coriander, and mint. Method: 1. Combine all ingredients in a bowl. 2. Top with fresh herbs. 3. Serve cold.

This high-protein breakfast features a combination of eggs, mushrooms, and tomatoes served with whole-grain toast, avocado, yogurt, and chia seeds. Ingredients: - Eggs - Mushrooms - Tomatoes - Whole-grain toast - Avocado - Yogurt - Chia seeds. Steps: 1. Cook the eggs, mushrooms, and tomatoes together in a pan. 2. Prepare the whole-grain toast. 3. Serve the egg mixture alongside the toast. 4. Top with sliced avocado. 5. Serve with a side of yogurt sprinkled with chia seeds for added nutrition.

This cacao drink is designed to support healthy arteries and improve blood flow. Ingredients:

• 1 scoop cacao powder
• 1 scoop beetroot juice powder
• Optional: pinch of sea salt, 1 scoop magnesium glycinate powder

Steps:

1. Measure out the cacao powder and beetroot juice powder.
2. Add optional salt or magnesium glycinate if desired.
3. Combine ingredients in a mug or glass.
4. Pour warm (not boiling) water over the powder blend and stir well to dissolve.

This high-protein meal prep dish features a savory steak skillet with a pizza-inspired twist. Ingredients: 24 oz shaved ribeye, 3g salt, 5g pepper, 1 white onion, 1 tomato, 0.5 cup pizza sauce, 34 slices turkey pepperoni, 6 slices pepper jack cheese, 4 oz chili lime protein chips. Steps: 1. Season and cook the ribeye. 2. Sauté the onion and tomato with the meat. 3. Incorporate the pizza sauce and turkey pepperoni. 4. Layer with pepper jack cheese until melted. 5. Garnish with crushed protein chips before serving.

This sheet pan recipe yields 10 high-protein crispy beef tacos. Ingredients: 1200g lean ground beef, taco seasonings (salt, paprika, oregano, garlic, onion, cumin), 200g tomato paste, cilantro, 15 low carb wraps, 320g mozzarella, mixed veggies (onion, peppers), and a honey chilli lime yogurt sauce. Steps: 1. Whisk sauce ingredients and refrigerate. 2. Season and roast peppers and onions on a sheet pan for 15 minutes at 180C. 3. Spread seasoned beef over vegetables and bake for 6 minutes, break apart, then bake 6 more minutes; add water to finish. 4. Dip wraps in pan juices, fill with meat and cheese, and bake for 12 minutes at 180C, flipping once until crispy.

This video features a simple method for creating crispy, anti-inflammatory zucchini fritters. Ingredients: 2 grated zucchini, 2 eggs, 1/2 cup Parmesan cheese, 2 minced garlic cloves, 1 tsp onion powder, 1/2 tsp turmeric, 1/2 tsp black pepper, 1/2 tsp sea salt, 1 tbsp parsley, and 2 tbsp oil for frying. Steps: 1. Grate zucchini and squeeze out excess moisture. 2. Combine all ingredients in a mixing bowl. 3. Heat oil in a pan over medium heat. 4. Spoon batter into the pan, flatten, and fry for 3–4 minutes per side until golden brown.

This recipe creates a rich, creamy pasta sauce using blended zucchini instead of traditional dairy. Ingredients: Pasta, zucchini, garlic, and optional seasonings for the sauce. Steps: 1. Boil your preferred pasta until al dente. 2. Sauté zucchini and garlic until softened. 3. Blend the cooked zucchini and garlic mixture until completely smooth and velvety. 4. Toss the blended sauce with the cooked pasta, adding a splash of pasta water if needed to reach your desired consistency.

This video demonstrates how to create homemade Coca-Cola popping boba using spherification. Ingredients: 2 cups Coca-Cola, 0.5 tbsp + 0.5 tsp sodium alginate, 2.5 tbsp calcium lactate, 4 cups warm water. Steps: 1. Blend Coke and sodium alginate, letting it rest to remove bubbles. 2. Dissolve calcium lactate in warm water in a separate bowl. 3. Drop portions of the Coke mixture into the calcium bath. 4. Allow pearls to set for 1–2 minutes while swirling. 5. Rinse the boba in cold water and store in fresh Coke.

This video demonstrates how to make zucchini rolls with two distinct fillings. Ingredients: zucchini slices, shredded cheese, cream cheese, teriyaki sauce, lettuce, cucumber, salmon, Greek yogurt, garlic, salt, tomatoes, and ham. 1. Lay out thin zucchini slices topped with shredded cheese and bake at 180°C (350°F) for 20 minutes. 2. Allow the base to cool slightly before flipping. 3. Prepare the first filling with cream cheese, teriyaki sauce, lettuce, cucumber, and salmon, or the second filling with yogurt-garlic sauce, lettuce, tomatoes, and ham. 4. Roll the slices with your chosen fillings, slice, and serve.

This high-protein breakfast burrito recipe features a flavorful blend of ground beef, bacon, eggs, and cheese. Ingredients: 1 lb lean ground beef, 12 oz bacon, 6 eggs, ¾ cup egg whites, 8 tortillas, 1½ cups cheddar, ¾ cup jasmine rice, onion, and seasonings. For the sauce: Greek yogurt, light mayo, mustard, ketchup, pickle juice, and spices. Steps: 1. Cook rice and crisp the bacon. 2. Brown the beef and onions, then add seasonings and the egg mixture, cooking until set. 3. Stir in rice, bacon, and cheese. 4. Whisk together sauce ingredients. 5. Fill tortillas with the mixture and sauce, fold, and toast until golden.

This high-protein konjac noodle dish features a blend of paneer and soya chunks. Ingredients: 200g konjac noodles, 100g low-fat paneer, 30g soya chunks, 50g red cabbage, 50g carrot, 5ml olive oil, plus a sauce made from honey, peanut butter, chili sauce, Schezwan chutney, soy sauce, lemon juice, and seasonings. Steps: 1. Sauté carrots and cabbage in olive oil. 2. Prepare the sauce by mixing all specified ingredients. 3. Blend paneer and soya chunks into a crumble and sauté with seasonings. 4. Rinse and drain the konjac noodles. 5. Combine the noodles, vegetables, protein crumble, and sauce, then toss to serve.

The video 'Easy Weeknight Family Dinners' by Home Life with Lauren features five simple meal ideas: 1. Sausage and Veggie Sheet Pan Dinner & Texas Roadhouse Rice: Ingredients include sausage, asparagus, zucchini, olive oil, and balsamic glaze; the rice uses dairy-free butter, onion, soy sauce, and spices (paprika, cayenne) simmered in chicken broth. Steps involve roasting the sheet pan at 425°F and sautéing rice before simmering. 2. Burger Loaded Salad and Oven Roasted Potatoes: Ingredients include ground beef, romaine, tomato, pickles, and a homemade dressing (mayo, ketchup, mustard, relish); served with roasted Yukon Gold potatoes. Steps involve browning/seasoning the meat and roasting potatoes at 425°F. 3. Breakfast Burritos & Fruit Salad: Ingredients include ground sausage, 12 eggs, taco seasoning, tortillas, cheese, salsa, and guac, served with a grape and pineapple fruit salad. Steps include scrambling eggs with sausage and taco seasoning. 4. Classic Spaghetti and Meatballs: Ingredients include pasta, spaghetti sauce, and meatballs made with ground meat and ground oats (for a gluten-free option). Steps include searing meatballs and serving with pasta. 5. Black Bean Soup and Quesadillas: A 5-ingredient soup using beans, salsa, cumin, garlic, and cilantro, served with crispy cheese quesadillas and Cara Cara oranges. Steps include simmering the soup for 15 minutes.

Ingredients: 8 chicken thighs (bone-in, skin-on), 2 tablespoons extra virgin olive oil, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1.5 teaspoons paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper. Steps: 1. Preheat oven to 425°F (220°C) and pat the chicken dry with paper towels. 2. In a small bowl, mix the garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper. 3. Place the chicken in a large bowl, add olive oil and two-thirds of the spice blend, and coat all sides (including under the skin). 4. Arrange the chicken skin-side up on a wire rack set over a baking sheet and sprinkle with the remaining seasoning. 5. Bake for 35 to 40 minutes until the internal temperature reaches 170°F. 6. Optional: Broil for 2 to 3 minutes for extra crispy skin. 7. Let the chicken rest for 5 minutes before serving.

Ingredients: 2 cups homemade enchilada sauce, 2 tablespoons olive oil, 1 cup chopped red onion, 1 red bell pepper (chopped), 1 bunch of broccoli (or 1 small head cauliflower, florets sliced), 1 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 5-6 ounces baby spinach, 1 can (15 ounces) black beans (drained and rinsed), 1 cup shredded Monterey Jack cheese (divided), 8 whole wheat tortillas (8-inch), plus salt, pepper, and cilantro for garnish. Rough Steps: 1. Preheat oven to 400°F and grease a 13x9 inch baking dish. 2. Sauté onions in olive oil until tender, then add broccoli and bell pepper and cook until soft. 3. Stir in cumin, cinnamon, and spinach until the spinach has wilted. 4. Combine the vegetable mixture with the black beans, 1/4 cup of the cheese, and a splash of enchilada sauce; season with salt and pepper. 5. Spread a small amount of sauce in the bottom of the dish, fill each tortilla with the mixture, roll them up, and place them seam-side down in the pan. 6. Top with the remaining sauce and cheese. 7. Bake for approximately 20 minutes until the cheese is bubbly.

This 'Easy Eggless Vanilla Cake' recipe by Sugar and Sparrow uses a chemical reaction between vinegar and baking soda to achieve a light, fluffy crumb without eggs. Ingredients: 2 1/2 cups (265g) sifted cake flour, 1 1/2 cups (300g) granulated sugar, 1 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 cups (360ml) whole milk (or soy for vegan), 1 tbsp pure vanilla extract, 1/2 cup (120ml) vegetable oil, and 1 1/2 tbsp white distilled vinegar. Steps: 1. Preheat oven to 350°F (177°C) and prep cake pans. 2. Whisk dry ingredients (flour, sugar, baking soda, salt) in a bowl. 3. In a separate container, whisk together wet ingredients (milk, vanilla, oil, vinegar). 4. Gradually add wet ingredients to dry while mixing on low speed until just combined (approx. 20 seconds). 5. Divide batter into pans and bake for 24-28 minutes until a toothpick comes out clean.

In the video 'MY MEAL PREP SECRET WEAPON,' Nisha Vora of Rainbow Plant Life introduces Cashew Cream as her essential meal prep component. The basic savory recipe includes: 1 cup raw cashews (soaked overnight or quick-soaked in boiling water for 1 hour), 1/2 to 3/4 cup water (or plant milk), 1 tablespoon lemon juice, 1/2 teaspoon sea salt, 2 cloves of garlic, and 2 tablespoons of nutritional yeast. The process involves draining and rinsing the soaked cashews, adding them to a high-powered blender with the liquid and seasonings, and blending for approximately 2 minutes until completely smooth and creamy. The cream can be adjusted for thickness by adding more water and used as a base for various dressings, sauces, or dairy replacements.

This recipe for Creamy Cauliflower Alfredo Sauce by Chocolate Covered Katie is a healthy, dairy-free alternative to traditional Alfredo. Ingredients include 2 cups raw cauliflower florets (200g), 2 tsp minced garlic (or 1/4 tsp garlic powder), 2 tbsp butter or olive oil (optional), 1 cup milk of choice, and 1/2 tsp salt. Optional add-ins include 1/2 cup shredded mozzarella or nutritional yeast, and 1/4 cup diced shallot. To prepare, combine all ingredients in a medium pot, bring to a boil, and then simmer for 15 minutes until the cauliflower is tender. Finally, blend the mixture until completely smooth and serve over pasta or vegetables.

Ingredients: 2 ½ cups rolled oats, ½ cup desiccated coconut, ½ cup pepitas (pumpkin seeds), ½ cup dried cranberries (or any dried fruit), ⅓ cup mini chocolate chips, ½ cup honey, ¼ cup coconut oil, 1 tsp vanilla extract, 1 tsp brown sugar, and a pinch of salt. Steps: 1. Melt the honey, coconut oil, and brown sugar in a saucepan or microwave until smooth. 2. Remove from heat and stir in the vanilla extract and salt. 3. In a large bowl, combine the oats, coconut, pepitas, dried fruit, and chocolate chips. 4. Pour the warm honey mixture over the dry ingredients and mix well to coat. 5. Press the mixture firmly into a lined baking tin. 6. Refrigerate for 2–3 hours until firm, then slice into bars.

Ingredients: 1 cup unsweetened almond milk, 3 Tbsp vegan butter (melted), 2 Tbsp organic cane sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp sea salt, and 2 1/2 to 3 cups all-purpose flour. Steps: 1. Heat almond milk and vegan butter until warm but not hot. 2. Add sugar and yeast; let sit for 10 minutes until foamy. 3. Add salt and flour incrementally, mixing until a dough forms. 4. Knead the dough on a floured surface for 1 minute, then let rise in a warm place for 1 hour. 5. Divide into 10-12 rolls, place in a greased pan, and let rise for another 30 minutes. 6. Bake at 350°F (176°C) for 18-22 minutes until golden brown.

This video features 10 keto-friendly sheet pan recipes designed for minimal cleanup. Each recipe follows a similar process: preheat the oven to 400°F (200°C), prep and season the ingredients, arrange them on a large sheet pan, and bake for 15–25 minutes. 1. Chicken Tuscan Meatballs & Broccoli: Meatballs made with ground chicken, sun-dried tomatoes, and spinach, roasted with broccoli florets. 2. Mediterranean Cod & Asparagus: Cod fillets seasoned with lemon and herbs, baked with asparagus, cherry tomatoes, and olives. 3. Teriyaki Salmon with Veggies: Salmon and mixed greens (broccoli, peppers, snap peas) coated in a keto-friendly teriyaki sauce. 4. Harissa Salmon with Kale: Salmon rubbed with harissa paste and baked alongside crispy kale. 5. Greek Chicken: Chicken thighs, bell peppers, red onion, and olives, topped with feta cheese and Greek oregano. 6. Lemony Salmon & Asparagus: A simple pairing of salmon and asparagus with garlic butter and fresh lemon slices. 7. Chicken & Chorizo: Sliced chicken and chorizo sausage roasted with colorful bell peppers and onions. 8. Sausage & Brussel Sprouts: Sliced sausage and halved Brussels sprouts tossed in olive oil and roasted until charred. 9. Pork Chops & Veggies: Seasoned pork chops baked with zucchini and mushrooms. 10. Bacon & Broccoli Tart: A sheet-pan tart made with a bacon and broccoli egg base, topped with cheese.

Ingredients: 1 lb chicken breast or thighs, 1-2 tbsp avocado oil, 1 red bell pepper, 2 cups broccoli florets, 4 oz mushrooms. Sauce: 1/2 cup low-sodium broth, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1/4 cup coconut aminos, 2 tsp toasted sesame oil, 1 tbsp fresh ginger, 2 cloves garlic, 1/4 tsp red pepper flakes, 1 tbsp arrowroot powder. Steps: Whisk sauce ingredients together. Brown chicken in oil and remove from pan. Sauté mushrooms for 2 minutes, add broccoli for 4 minutes, then add bell peppers for 2 minutes until tender-crisp. Return chicken to pan, pour sauce over, and simmer until thickened. Serve with green onions and sesame seeds.

This zucchini breadwich provides a low-carb, keto-friendly alternative to traditional sandwich bread. Ingredients: 1 large zucchini, shredded cheddar cheese, garlic powder, smoked paprika, protein mayo (Greek yogurt mixed with mayo), mustard, lettuce, deli meat (ham, turkey, or chicken), roasted red peppers, and red onion. Steps: 1. Thinly slice the zucchini and pat dry with towels. 2. Create a base of shredded cheddar on parchment-lined trays, layer zucchini slices, season with garlic powder and paprika, and top with more cheese. 3. Bake at 400F for 15-17 minutes until golden and crisp, then cool for 5 minutes. 4. Spread with mayo mixture and mustard, then assemble with deli meat, vegetables, and lettuce before serving.