It’s so incredibly hot outside and I wanted the grill flavor HOWEVER, I’d rather not sweat today. So I built a rack system with parchment paper and roasted those babies. They are soooo goood!

This baked frittata with artichokes and potatoes is incredibly soft thanks to the potatoes. The rule is to use about 1.75 ounces (50 grams) of potatoes for each egg. With that in mind, give it a try!

Frittatas can be made in countless ways. For this recipe, I chose seasonal vegetables and decided to bake it to make it lighter but still super tasty.

Fall is my absolute favorite season! I love everything pumpkin-related. Picking pumpkins isn’t just about carving or painting—they’re also about enjoying what’s inside. Pumpkin seeds are packed with nutrients, and roasting them is a fun, easy activity the whole family can enjoy together.

Anyone can make this—it’s easier than you might think. Aside from the hour and a half of rising time, the process is simple and quick. It’s wonderful to fill your home with the same aroma you smell coming from bakeries early in the morning. It’s a unique experience that everyone should try at least once.

Recipe from my favorite, Akis!! 😊I was so focused on making it that I didn’t take any photos of the process.But I’ll definitely make it again soon 😉 because it’s AMAZING!

... Honestly, it tastes amazing! ❤️❤️❤

Although I eat low carb the majority of the time, leaving myself eating traditional pasta alternatives, every once in a while I still indulge with "regular" pasta. However, to keep my meal as high protein as possible, it's still not just "regular" pasta used. I will use protein pasta which adds roughly 6g of protein per serving since I divide the dish into 12 servings and a box of pasta is 7 servings at 10g per serving (protein math lol).Overall, this dish comes out to 22g of protein per serving when divided into 12 servings.#July2026

A very tasty and easy breakfast made with baked bread, creamy spinach, egg, melted cheese, and a hint of citrus. You'll find this is a unique combination that won't leave you indifferent.

I had half a stale baguette, so I thought I’d make French toast. Since I also had some overripe fruit, I decided to mix them in. This is a great way to use up leftovers and avoid waste. The result is a hearty and delicious snack or breakfast.

This recipe came about by chance, out of the need to use up some ingredients that were no longer at their freshest. The result was so delicious that I just have to share the process with you.

This might seem like a winter recipe, but it actually takes very little time and is absolutely delicious. There are so many ways to make it your own, and it works great as a complete meal, appetizer, or for a happy hour, especially with a glass of Prosecco or red wine.