Red Lentil & Spinach Mini Loaves

Red Lentil & Spinach Mini Loaves

Red Lentil & Spinach Mini Loaves

There’s something deeply comforting about biting into a warm, savory pastry, flaky, herby, rich with cheese and greens. These Red Lentil & Spinach Mini Loaves are inspired by the beloved Mediterranean classics: Greek Spanakopita and Turkish Börek. Think of the same bold, herbaceous flavors and creamy-feta goodness, but reimagined in a wholesome, flourless way. Instead of layers of phyllo, we’ve created a soft, nourishing batter using blended red lentils, delivering all the satisfaction of the original, but in a high-protein, gluten-free, and fuss-free form. It’s a cozy twist on tradition, designed for modern eating.

At the heart of this recipe is the humble red lentil, a pantry staple that deserves all the praise. Not only do red lentils have a naturally creamy texture when blended, but they also offer an impressive 18 grams of plant-based protein per cooked cup, along with essential minerals like iron, magnesium, zinc, and folate. For anyone focusing on iron intake, red lentils are a particularly helpful addition, especially when paired with vitamin C-rich ingredients or cooked alongside leafy greens like spinach, just like in this recipe.

Red lentils are also an excellent source of soluble fiber, which supports steady blood sugar levels and gut health, making them a smart choice for those with digestive concerns or anyone looking to feel full and nourished between meals. They’re naturally gluten-free, cook quickly, and blend beautifully, making them a fantastic base for savory baking, without the need for flour, gums, or starches.

And then there’s the spinach, the vibrant green that turns these loaves into a true nutritional gem. Packed with vitamin K, iron, calcium, and antioxidants like lutein and beta-carotene, spinach helps support everything from bone health to inflammation regulation. It adds moisture, color, and an earthy depth that balances the richness of feta and the fragrance of dill.

Layer in sautéed onions and garlic, crumbles of tangy feta, optional creaminess from cottage cheese or cream cheese, and a topping of sesame and nigella seeds, and you’ve got something truly special. A protein-rich, veggie-loaded, deeply satisfying loaf that works just as well for brunch, meal prep, or a nourishing snack on the go.

These loaves aren’t just delicious, they’re your Mediterranean comfort food meets functional nutrition. Perfectly portable, incredibly filling, and wonderfully versatile. Just mix, bake, and enjoy.

Ingredients

  • 1 cup (180 g) raw red lentils

  • 1 small onion (90 g)

  • 2 tablespoons olive oil

  • ⅛ teaspoon salt

  • Black pepper, to taste

  • 2 garlic cloves

  • 300 g fresh spinach

  • ½ tablespoon dried dill

  • 2 eggs

  • 80 g cream cheese (or 1 cup cottage cheese)

  • 100 g feta cheese, crumbled

  • 2 tablespoons olive oil (additional, for the mixture)

  • ½ tablespoon baking powder

  • 10 g sesame seeds (optional, for topping)

  • 10 g nigella seeds (optional, for topping)

Directions

  1. Soak the red lentils in water for at least 4 hours or overnight in the refrigerator.
  2. Finely chop the onion. Heat 2 tablespoons olive oil in a skillet and sauté the onion until translucent.
  3. Add minced garlic, salt, and black pepper. Continue to sauté until the garlic is fragrant and the onions are golden.
  4. Add the fresh spinach to the skillet and cook gently until it wilts and reduces in volume.
  5. Stir in the dried dill and cook until most of the moisture has evaporated. Transfer the cooked mixture to a large bowl to cool.
  6. Rinse and thoroughly drain the soaked lentils.
  7. In a separate bowl, blend the lentils with eggs and cream cheese (or cottage cheese) using a hand blender or stand mixer until smooth and creamy.
  8. Add the blended lentil mixture to the cooled spinach and stir well.
  9. Add crumbled feta and the additional 2 tablespoons olive oil. Mix until everything is well combined.
  10. Add baking powder and stir just until the batter is evenly mixed.
  11. Line your mini loaf or muffin tins with parchment paper (the batter will be sticky).
  12. Divide the batter evenly into the prepared tins. Tap or shake the tins lightly to level the surface.
  13. Sprinkle sesame and/or nigella seeds on top, if desired.
  14. Bake in a preheated oven at 350°F (180°C) for 45 minutes, or until golden and set.
  15. Remove from the oven, lift the loaves from the tins immediately, and allow to cool slightly before serving.

Prep Time: 30 minutes
Baking Time: 45 minutes
Soaking Time: Overnight or at least 4 hours
Yield: 8 mini loaves
Suitable for: Gluten-free, vegetarian diets

Nutrition per Serving (1 mini loaf):

  • Energy: 243 calories

  • Protein: 11.34 g

  • Fat: 14.25 g

  • Carbohydrates: 19.34 g

  • Fiber: 3.8 g

Storage & Tips

  • Store in an airtight container in the refrigerator for up to 4 days.

  • Can be frozen for up to 2 months. To enjoy, thaw in the fridge and reheat in the oven.

  • Optional add-ins: sun-dried tomatoes, chopped olives, or caramelized onions for added flavor twists.

  • These loaves make a great meal-prep option, pair with a fresh salad or enjoy as a satisfying snack on the go.

Muhammara or Red Pepper Dip

Muhammara or Red Pepper Dip

Muhammara or Red Pepper Dip

Okay, let’s talk about something bold, smoky, and addictive, in the best possible way. Today we’re making muhammara, a rich red pepper dip that’s been a staple in Levantine kitchens for centuries and is slowly making its way into global recognition. While hummus usually steals the spotlight, muhammara deserves its place on your table. Think of roasted red peppers with their naturally sweet depth, blended into a velvety mixture with toasted walnuts, garlic, olive oil, and a tangy drizzle of pomegranate molasses. The result? A savory-sweet, slightly smoky dip that’s creamy, complex, and unbelievably versatile. It’s the kind of thing you want to spread on everything: toast, wraps, grilled fish, or let’s be honest, just eat it by the spoonful.

The process is a little bit therapeutic too. Roasting the peppers until they blister, toasting walnuts to bring out their earthy aroma, and swirling everything together into this magical dip, it’s a sensory journey. And once you taste it, you’ll understand why it should have a permanent place in your kitchen.

Let’s shine a light on the star ingredient: red bell peppers. These vibrant beauties aren’t just colorful, they’re nutritional powerhouses. Red peppers are one of the richest sources of vitamin C, even more than oranges, which means they’re incredible for immune support and skin health. They also provide high amounts of vitamin A, essential for eye health, and contain powerful antioxidants like beta-carotene and capsanthin. With very few calories and a natural sweetness that deepens when roasted, red bell peppers are perfect for flavor-packed recipes that nourish your body without compromise. Including them in your regular diet can support inflammation control, boost collagen production, and help protect cells from oxidative damage. Basically, your body will thank you.

And let’s not forget about the walnuts, the quiet powerhouse in this recipe. Not only do they bring an earthy richness and creamy texture to the dip, but they’re also one of the best plant-based sources of omega-3 fatty acids (ALA), which support heart and brain health. Walnuts are packed with antioxidants, especially in their thin skins, and they offer anti-inflammatory benefits that are particularly helpful if you’re managing chronic conditions or just trying to age well. They’re also a source of magnesium, copper, and plant-based protein, making them a perfect match for both flavor and nutrition. When toasted, their deep, nutty aroma brings out the umami character of muhammara. In short, don’t skip the walnuts, they’re doing more than just filling in the texture.

INGREDIENTS

  • 3 large red bell peppers (approx. 640 g)

  • 1 rice cake (approx. 5 g), or substitute with 2 small toast crackers or breadcrumbs

  • 70 g walnuts (60 g for the dip, 10 g for garnish)

  • 3 tablespoons olive oil (plus 1 tablespoon for garnish)

  • 3 garlic cloves

  • 1 tablespoon red pepper paste (or tomato paste)

  • ½ teaspoon paprika

  • ¼ teaspoon salt

  • 1 tablespoon pomegranate molasses (plus ½ tablespoon for garnish)

  • A few fresh parsley leaves (for garnish)

DIRECTIONS

  1. Start by giving your red bell peppers a good rinse. Slice them lengthwise and remove all the seeds and white membranes.
  2. Place the pepper halves skin-side up on a baking sheet.
  3. Broil them at 400°F (approx. 200°C) for 15–20 minutes, until the skins darken and blister.
  4. Once roasted, immediately place them in a glass container and cover with a lid. Let them steam for 15 minutes to loosen the skins.
  5. While the peppers are steaming, grind the rice cake or toast/breadcrumbs into fine crumbs using a coffee grinder or food processor.
  6. Toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently to prevent burning. Set them aside.
  7. In an oven-safe jar or small dish, combine the olive oil with the garlic cloves (peeled but left whole) and roast at 350°F (approx. 175°C) for 5 minutes. This will mellow the garlic flavor beautifully. (You can also skip roasting and use raw garlic if preferred.)
  8. After 15 minutes, uncover the peppers and peel off their skins—they should come off easily. Discard any remaining seeds.
  9. Transfer the peeled peppers to a food processor.
  10. Add the toasted walnuts (reserving 10 g for garnish), ground breadcrumbs, roasted garlic with the infused olive oil, red pepper paste, paprika, salt, and pomegranate molasses.
  11. Blend until silky smooth. Don’t over-process; keep it thick and luxurious, not watery.
  12. Scoop the muhammara into a serving bowl.
  13. Garnish with a swirl of olive oil, a drizzle of pomegranate molasses, the reserved chopped walnuts, and fresh parsley.

PREP TIME: 30 minutes

COOKING TIME: 5 minutes baking
                             : 15 minutes broiling

YIELD: 6 servings

DIETARY INFO
This recipe is vegetarian, dairy-free, and gluten-free (if using rice cake or certified gluten-free breadcrumbs).

NUTRITIONAL INFORMATION
Per serving (based on 6 servings):

  • Energy: 217 calories

  • Protein: 4.12 g

  • Fat: 17.21 g

  • Carbohydrates: 15.47 g

  • Fiber: 2.8 g

STORAGE & RECOMMENDATIONS

  • Store in an airtight container in the fridge for up to 5 days.

  • Freezing is not recommended, as it may alter the creamy texture.

  • Use it in so many ways:

    • As a spread on toast

    • Swirled into pasta

    • As a dip for grilled veggies or pita

    • With grilled chicken or fish

    • In sandwiches or wraps for a flavor upgrade

Broccoli & Cottage Cheese Squares

Broccoli & Cottage Cheese Squares

Broccoli & Cottage Cheese Squares

You know those days when you open the fridge and just need something—anything—that’s already made, tastes amazing, and won’t throw your whole day off balance? That’s where these Broccoli & Cottage Cheese Squares come in. They’ve become a bit of a lifesaver in my kitchen. Whether it’s breakfast on the run, a mid-morning snack, or even lunch paired with a fresh salad, these little squares hit the spot every time. They’re satisfying, savory, and filled with ingredients that make you feel like you’re treating your body right, without sacrificing flavor or texture.

What I love about them is their versatility. I intentionally portion them into individual squares so they’re easy to store, easy to reheat, and just as easy to eat on the go. You can dress them up with avocado and salsa, or keep them simple with a side of raw veggies or fruit. They’ve got that kind of “meal prep magic” that makes healthy eating feel effortless. Plus, the mix of cottage cheese, eggs, and broccoli creates this incredibly creamy yet slightly crispy texture that I honestly crave now.

But the real star here, let’s give it the spotlight, is broccoli. It’s one of those humble veggies that too often gets overlooked or, worse, boiled to death into mush. But not here. We steam it just until bright green and still a little crisp so it holds its structure and nutrients. And speaking of nutrients, broccoli is absolutely loaded. It’s a powerhouse of vitamin C (one cup gives you more than your daily requirement!), which doesn’t just help your immune system but also boosts your body’s ability to absorb iron, especially important if you’re trying to get more iron from plant-based foods.

It’s also rich in vitamin K, folate, and fiber, making it a heart-healthy, bone-protective, and digestion-friendly food. And if that weren’t enough, it contains antioxidant compounds like sulforaphane, which researchers have studied for their potential anti-inflammatory and even cancer-preventing properties. Adding broccoli to your weekly menu isn’t just smart, it’s strategic. It supports energy levels, hormone balance, and gut health, and when paired with protein-rich ingredients like eggs and cottage cheese, it becomes part of a deeply nourishing combo that keeps you going strong throughout the day.

These squares are my way of turning a fridge full of basics into something that feels special, and I hope they’ll become a favorite in your kitchen too.

Ingredients

  • 4 large eggs

  • 1 cup (200 g) cottage cheese

  • 220 g broccoli florets

  • 40 g green onion, finely chopped

  • 50 g shredded cheddar cheese

  • 2 tbsp olive oil

  • 1/4 tsp salt

  • Black pepper to taste

  • 1/2 tsp dried oregano

Directions

  1. Preheat your oven to 350°F (175°C).
  2. Clean the broccoli and chop it into small florets. Steam for 5 minutes until vibrant green but still crisp. Let it cool.
  3. In a large bowl, beat the eggs until smooth.
  4. Add in the steamed and cooled broccoli, cottage cheese, chopped green onions, shredded cheddar, olive oil, salt, pepper, and oregano.
  5. Stir everything together until evenly combined and the broccoli is well distributed.
  6. Line a 6-cavity mini square pan with parchment paper.
  7. Divide the mixture evenly into the cavities and smooth the tops.
  8. Bake for 35 minutes, or until golden on top and set in the center.
  9. Let them cool slightly before lifting out with the parchment paper.

Makes: 8 Squares
Prep Time: 15 minutes
Steaming Time: 5 minutes
Baking Time: 35 minutes

Nutritional Information (Per Square)

  • Energy: 123 calories

  • Protein: 8.34 g

  • Fat: 9.08 g

  • Carbohydrates: 2.31 g

  • Fiber: 0.8 g

Storage & Notes

  • Store in an airtight container in the fridge for up to 5 days.

  • These are freezer-friendly! Freeze for up to 3 months.

  • If you don’t have cheddar, try crumbled feta, gruyère, or mozzarella.

  • This recipe is naturally gluten-free.

Rice Paper Spinach Rolls

Rice Paper Spinach Rolls

Rice Paper Spinach Rolls

I have to admit, rice paper has completely changed the game when it comes to light, crispy, and satisfying snacks. While traditionally used for Vietnamese spring rolls, it has now become a fantastic alternative to puff pastry or phyllo dough in various recipes. That’s exactly what inspired me to swap out the phyllo in my favorite Greek spanakopita (or burek) for these delicious rice paper spinach rolls! The result? A beautifully golden, crispy exterior that wraps a rich, savory spinach and feta filling, bursting with Mediterranean flavors. If you’ve ever wanted a lighter, gluten-free version of spanakopita without sacrificing any of the taste, this is the perfect recipe for you!

What makes this recipe even more exciting is the nutritional punch it packs. The star ingredient, spinach, is a powerhouse of vitamins and minerals. Rich in iron, calcium, magnesium, and vitamin K, spinach supports bone health, muscle function, and energy production. It’s also loaded with antioxidants that help fight inflammation and support overall well-being. Paired with the probiotics and calcium from feta cheese, this dish isn’t just delicious, it’s also a nourishing, balanced choice for any time of the day. Adding spinach to your regular diet can help boost your iron levels, making it a great choice for those looking to prevent or manage iron deficiency. Plus, it’s an easy way to sneak in more greens without compromising on flavor.

So if you’re looking for a crispy, savory, and nutrient-packed bite, these rice paper spinach rolls are a must-try!

Ingredients:

  • 300 g frozen spinach, thawed and squeezed dry
  • 55 g onion, finely chopped
  • 35 g fresh dill, chopped
  • 100 g feta cheese, crumbled
  • 2 tbsp. olive oil
  • ¼ tsp. salt
  • Black pepper, to taste
  • 14 rice paper wrappers
  • 1 egg
  • 2 tbsp. sour cream or plain yogurt
  • 200 ml milk
  • 1 tbsp. olive oil
  • 1 tbsp. sesame seeds (or your seed of choice)
  • 1 tbsp. nigella seeds (or your seed of choice)

Directions:

  1. Thaw the frozen spinach, squeeze out excess water, and mix with chopped onion, dill, crumbled feta, olive oil, salt, and black pepper in a bowl. Set aside.
  2. Whisk together the egg, sour cream (or yogurt), milk, and olive oil in a bowl. Pour into a large, shallow plate for dipping.
  3. Dip one rice paper into the mixture, flipping it back and forth until flexible but still firm enough to handle.
  4. Lay the softened rice paper on a board, place 2 tablespoons of filling near the bottom edge, fold in the sides, and roll tightly into a cigar shape.
  5. Curve the roll into a C shape and place it on a parchment-lined baking tray.
  6. Continue until all the rice papers and filling are used.
  7. Generously coat each roll with the egg and milk mixture for a golden finish.
  8. Sprinkle sesame and nigella seeds on top for extra crunch and flavor.
  9. Preheat the oven to 350°F (175°C) and bake for 35 minutes or until golden brown and crispy.
  10. Let them cool slightly before enjoying—crispy fresh out of the oven but softer and chewier over time!

Prep Time: 30 minutes
Baking Time: 35 minutes
Servings: 14

Nutritional Information (Per Serving):

  • Energy: 101 calories
  • Protein: 3.52 g
  • Fat: 6.24 g
  • Carbohydrates: 8.16 g
  • Fiber: 1 g

Storage & Notes:

  • Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F (175°C) to restore crispiness.
  • For longer storage, freeze the spinach rolls for up to 3 months. Reheat before serving.
  • Serve with Greek yogurt or a light garlic dip for extra creaminess.
  • This recipe is gluten-free and packed with iron-rich spinach for a nutritious snack!
Red Lentil & Veggies Pie

Red Lentil & Veggies Pie

Red Lentil & Veggies Pie

I have to say, there’s something so incredibly satisfying about a dish that is not only easy to prepare but also packs a serious nutritional punch. And that’s exactly what this Red Lentil & Veggies Pie delivers. It’s the kind of meal that makes you feel good from the inside out, thanks to its wholesome ingredients and incredible texture. Think of it as a nourishing comfort food that’s light yet filling, packed with flavor, and perfect for any time of the day.

Red lentils are the star of the show here, and honestly, they deserve way more attention than they get. These tiny powerhouses are an excellent plant-based protein source, making them a fantastic option for vegetarians and anyone looking to increase their protein intake. They’re rich in iron, which is essential for energy levels and preventing fatigue, especially important for those dealing with anemia. On top of that, red lentils are loaded with fiber, helping with digestion and keeping blood sugar levels stable.

What’s even better? They cook quickly and blend seamlessly into recipes, making them one of the most versatile ingredients you can have in your pantry. If you’re not using red lentils regularly, you’re seriously missing out on an easy, affordable way to boost your meals’ nutrition!

Now, let’s talk about this pie, it’s everything you want in a simple, nourishing dish. The red lentils form a smooth, protein-rich base, while shredded zucchini, carrots, onions, and bell peppers add color, crunch, and plenty of vitamins. Cottage cheese gives it a creamy texture and an extra dose of calcium, and a blend of herbs and spices ensures every bite is flavorful. Whether you’re enjoying it warm for lunch or packing it up for a quick snack, this red lentil and veggie pie is a must-try!

Ingredients:

  • 1/2 cup (95 g) red lentils, soaked for at least 6 hours or overnight
  • 55 g (1 small) onion, chopped
  • 50 g thinly sliced bell peppers
  • 290 g shredded zucchini
  • 75 g shredded carrot
  • 1/4 tsp. salt (for extracting moisture)
  • 2 eggs, beaten
  • 1 cup (200 g) cottage cheese
  • 3 tbsp. olive oil
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • Ground black pepper, to taste
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried Italian herbs

Directions:

  1.  Soak the red lentils in water for at least 6 hours or overnight in the refrigerator.
  2. Rinse the lentils under running water and drain them well.
  3. Blend the soaked lentils using a hand blender or food processor until a smooth purée forms. Transfer to a mixing bowl and set aside.
  4. Chop the onion finely and slice the bell peppers thinly.
  5. Shred the zucchini and carrot, then sprinkle with ¼ tsp. salt. Let sit for 5-10 minutes to draw out excess moisture.
  6. Using clean hands, squeeze the shredded vegetables to remove as much water as possible.
  7. In a large bowl, beat the eggs until smooth.
  8. Add the lentil purée and cottage cheese to the eggs, mixing well until combined.
  9. Stir in the shredded zucchini, carrot, sliced peppers, and chopped onion.
  10. Add olive oil, salt, black pepper, baking powder, oregano, and Italian herbs. Mix everything thoroughly.
  11. Line a 25 cm baking pan with parchment paper and brush with oil.
  12. Pour the mixture into the prepared pan, spreading it evenly.
  13. Bake in a preheated oven at 350°F (180°C) for about 45 minutes or until the pie turns golden and a toothpick inserted into the center comes out clean.
  14. Remove from the oven and allow to cool slightly before slicing.
  15. Enjoy warm or at room temperature!

Prep Time: 30 minutes
Baking Time: 45 minutes
Soaking Time: 6 hours minimum
Servings: 8

Nutritional Information (Per Serving):

  • Calories: 145 kcal
  • Protein: 8.38 g
  • Fat: 7.77 g
  • Carbohydrates: 11.37 g
  • Fiber: 2.1 g

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze individual slices for up to 3 months. Thaw overnight in the fridge and reheat before serving.
  • Serve with a side of yogurt, fresh salad, or a drizzle of tahini for extra flavor!