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A rich, flourless chocolate cake packed with crunchy walnuts, lightened with a fluffy meringue, and finished with a silky milk chocolate ganache. Perfect for gluten‑free celebrations and garnished with pistachios for a pop of color.
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A high‑protein, balanced bowl featuring slow‑roasted sweet potatoes split open, layered with creamy cottage cheese, seasoned ground beef, fresh avocado, onion, cilantro and a bright cilantro‑yogurt sauce. Packs about 40 g of protein and slow‑digesting carbs to keep you full all day.

Hearty baked bell peppers stuffed with a savory mixture of lean ground beef, brown rice, zucchini, mushrooms, onion, tomatoes, and pepper jack cheese, seasoned with garlic, red pepper flakes, salt and pepper. Inspired by the Pioneer Woman and made with fresh farm‑grown produce.

A warm, comforting caramel apple crisp made entirely in a skillet—no pie dough, no fuss. Apples are caramelized, tossed with a homemade caramel, and topped with a buttery oat crumble. Perfect for fall and winter, and best served warm with vanilla ice cream.

A step‑by‑step guide to preparing perfectly dry, pan‑seared scallops with a crisp golden crust and a bright lemon‑rapeseed oil drizzle (the chef’s “Jesus juice”). The method emphasizes removing the side muscle, keeping the scallops bone‑dry, and searing at high heat for a medium‑rare, buttery interior.

A quick, no‑bake, high‑protein fudge brownie packed in a mason jar. Each jar delivers almost 50 g of protein, dark chocolate chips, and a dusting of cocoa powder for a rich, gooey breakfast treat that can be prepared in about five minutes and set overnight.

A simple, low‑calorie gelatin drink/snack that uses unflavored gelatin, warm water and a splash of natural pink juice (cranberry, hibiscus tea, or pomegranate). It can be enjoyed warm or chilled into a soft gel for a light pre‑meal boost of protein and satiety.