Daily Recipes

🛒 Ingredients:
For the Shrimp:

1 lb shrimp, peeled and deveined

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp garlic powder

Salt and pepper to taste

Juice of 1 lime

For the Mango Salsa:

1 ripe mango, diced

1 small tomato, diced

2 tbsp red onion, finely chopped

1 tbsp cilantro, chopped

Juice of 1/2 lime

Salt to taste

For the Guacamole:

1–2 avocados

1 tbsp lime juice

Salt, to taste

Optional: diced tomato, onion, jalapeño

For the Chipotle Sauce:

1/2 cup mayonnaise (or Greek yogurt for a lighter version)

1 chipotle pepper in adobo sauce

1 tbsp lime juice

1/2 tsp garlic powder

A splash of honey or maple syrup (optional, for balance)

Pinch of salt

For the Base:

Cooked white or brown rice (or cauliflower rice if you prefer low-carb)

Optional Toppings:

Sliced avocado

Extra cilantro

Lime wedges

🔥 Instructions:
1. Marinate and Grill the Shrimp

In a bowl, mix shrimp with olive oil, lime juice, and all the spices.

Let marinate for 10–15 minutes.

Grill or pan-sear over medium-high heat for 2–3 minutes per side until charred and cooked through.

2. Make the Mango Salsa

Combine all salsa ingredients in a bowl. Stir and set aside to let flavors meld.

3. Mash the Guac

In a separate bowl, mash avocado with lime juice and salt. Add any extras like diced tomato or jalapeño if desired.

4. Blend the Chipotle Sauce

Blend or mix mayo, chipotle pepper, lime juice, garlic powder, honey, and salt until smooth. Adjust heat to taste.

5. Assemble the Bowl

Start with a layer of rice, add grilled shrimp, a scoop of mango salsa, guacamole, sliced avocado.

Drizzle that creamy chipotle sauce over the top (like in the pic 👌🔥).

📝 Tips:
Meal prep friendly: Store components separately and assemble fresh.

Want it spicy? Add more chipotle or a few jalapeños to the salsa.

Protein switch: Swap shrimp with grilled chicken or tofu.

An irresistible classic, moist and full of chocolate flavour.
Ingredients :
For the cake:
2 cups of wheat flour
100g of dark or milk chocolate
1 cup of granulated sugar
1 cup of milk
200 g de beurre
3 eggs
2 tablespoons of cocoa powder
2 tablespoons of Vanilla Essence
1 teaspoon of baking powder
For decoration:
Melted chocolate to enjoy
Preparation:
Preheat and prepare the casserole:
Preheat the oven to 180°C.
Grease and flour a cake pan.
Melt the chocolate:
In a double boiler, melt dark or milk chocolate with butter, stirring until smooth.
Beat the eggs and sugar:
In a bowl, beat eggs with sugar until you get a lighter colored foamy mixture.
Add the melted chocolate mix and mix well.
Add the dry ingredients:
Add vanilla, cocoa and baking powder while mixing gently.
Add the sifted flour little by little, alternating with milk, and mix until you get a smooth dough.
Cooking:
Pour the mixture into the frying pan and spread it evenly.
Bake for 30-40 minutes or until a toothpaste inserted in the center comes out clean.
Let cool before removing skillet.
Décorer:
Cut the cake in two horizontally and add the melted chocolate in the center.
Top with more melted chocolate and garnish with chips, nuts or fruit.
Tips for a perfect cake:
Sift flour and cocoa powder to avoid lumps and achieve a smoother texture.
If you want a more moist cake, you can add 1⁄2 cup heavy cream to the mixture.
Let cool completely before decorating so that the melted chocolate does not slip.
For a special touch, add chocolate pieces to the batter before baking.
Prep time: 15 minutes
Cooking time: 30-40 minutes
Total time: 50-55 minutes
Portions : 10-12
Enjoy this super moist and delicious chocolate cake!

🛒 Ingredients:

• 8 oz steak, thinly sliced (sirloin or ribeye work great)

• 8 oz shrimp, peeled and deveined

• 8 oz noodles (lo mein, rice noodles, or spaghetti)

• 2 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• (Optional additions: sliced green onions, sesame seeds, chili flakes, or veggies like bell peppers & snap peas)

🔥 Instructions:

1. Cook the noodles:

   • Boil the noodles according to the package instructions.

   • Drain and toss lightly with a bit of sesame oil to keep them from sticking. Set aside.

2. Sear the steak:

   • Heat 1 tbsp of oil in a pan or wok over medium-high heat.

   • Add the thinly sliced steak and sear for 2–3 minutes until browned but still tender.

   • Remove from the pan and set aside.

3. Cook the shrimp:

   • In the same pan, add a bit more oil if needed.

   • Toss in the shrimp and cook for 2–3 minutes until pink and just cooked through.

   • Remove and set aside with the steak.

4. Build the flavor:

   • Lower the heat to medium.

   • Add a little sesame oil to the pan along with the minced garlic. Sauté until fragrant (about 30 seconds).

5. Combine and sauce it up:

   • Add the cooked noodles, soy sauce, oyster sauce, and a drizzle more sesame oil.

   • Toss well to coat everything evenly.

6. Add steak and shrimp back in:

   • Return the steak and shrimp to the pan.

   • Toss everything together until heated through and coated in that glossy sauce.

7. Garnish & serve:

   • Sprinkle with chopped green onions, sesame seeds, or a pinch of chili flakes for extra heat.

📝 Tips:

• Want a veggie boost? Add stir-fried bok choy, shredded carrots, or mushrooms.

• If you’re into bold flavors, add a splash of hoisin, sriracha, or a squeeze of lime at the end.

• Marinate the steak briefly in soy sauce and garlic before cooking for deeper flavor.

Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 3/4 cup granulated sugar
– 1 cup heavy cream
– 1 cup milk
– 1 teaspoon vanilla extract
– Pinch of salt
Directions:
1. Start by mashing those sweet strawberries in a mixing bowl! Add 1/4 cup of sugar and let them sit for about 30 minutes to really bring out their juicy goodness.
2. While the strawberries are getting all flavorful, whisk together the heavy cream, milk, the rest of the sugar, vanilla extract, and a pinch of salt in a separate bowl. This will create a rich and creamy base for your ice cream.
3. Once the strawberries are ready, stir them into the cream mixture, giving it a nice gentle mix until everything is combined.
4. Now, it’s time for some ice cream magic! Pour your mixture into an ice cream maker and churn it according to the manufacturer’s instructions. You’ll start to see that delicious ice cream come to life!
5. Transfer the churned ice cream into a container and pop it in the freezer for at least 4 hours. Patience is key here; the wait will be worth it!

🛒 Ingredients:

• 2 cucumbers, sliced into rounds or half-moons

• 1/4 cup shredded cheese (cheddar, Monterey Jack, or your fave)

• 2 tbsp bacon bits

• A pinch of black pepper

• A sprinkle of Old Bay seasoning

• A dash of Salad Supreme seasoning (optional but highly recommended!)

• 2 tbsp avocado lime ranch dressing (like the one from Chick-fil-A, or use your favorite creamy ranch)

🧑‍🍳 Instructions:

1. Prep the cucumbers:

   • Wash and slice your cucumbers into thin rounds or half-moons, depending on your style preference.

2. Layer on the flavor:

   • Spread the cucumber slices on a plate or in a bowl.

   • Sprinkle with shredded cheese and bacon bits evenly over the top.

3. Season it up:

   • Add a pinch of black pepper, a sprinkle of Old Bay, and a dash of Salad Supreme for that next-level kick.

4. Dress it up:

   • Drizzle the avocado lime ranch dressing right over the top.

5. Chill or serve right away:

   • You can serve it immediately or chill it for a few minutes so it’s nice and cool and the flavors meld together a bit more.

💡 Tips & Variations:

• Try adding cherry tomato halves or thin red onion slices for more crunch and color.

• Want it spicy? Add a sprinkle of cayenne pepper or hot sauce.

• Make it low-dairy? Use a plant-based cheese and ranch alternative.

🛒 Ingredients:

• 1 lb flank steak, thinly sliced against the grain

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce (optional for a touch of sweetness)

• 1 tbsp cornstarch

• 1 tbsp sesame oil (or neutral oil like canola)

• 1 tbsp garlic, minced

• 1 tbsp fresh ginger, minced

• 1 large onion, sliced

• 1–2 bell peppers, sliced (red, green, or both)

• 1/2 tsp black pepper (or to taste)

• 2 tbsp water or beef broth

• Optional: green onions for garnish, sesame seeds, steamed rice for serving

🔥 Instructions:

1. Marinate the steak:

• In a bowl, combine sliced flank steak with soy sauce, cornstarch, and a drizzle of sesame oil.

• Let it marinate for 15–30 minutes while you prep the other ingredients.

2. Sear the steak:

• Heat a large skillet or wok over high heat.

• Add a splash of oil and sear the beef quickly in batches (about 1–2 minutes per side) until browned but not fully cooked through.

• Remove and set aside.

3. Cook the aromatics:

• In the same skillet, add a bit more oil if needed.

• Sauté onions, ginger, and garlic for 2–3 minutes until fragrant.

• Toss in bell peppers and stir-fry for another 2–3 minutes until slightly softened.

4. Combine everything:

• Return the beef to the pan.

• Stir in the oyster sauce, hoisin (if using), and black pepper.

• Add 2 tbsp water or broth to help everything come together in a glossy sauce.

• Stir-fry for another 1–2 minutes until the steak is just cooked through and well coated.

5. Serve hot:

• Serve over steamed rice or noodles.

• Garnish with sliced green onions or sesame seeds if desired.

💡 Pro Tips:

• Slice steak thin and against the grain for maximum tenderness.

• Want a spicy kick? Add crushed red pepper or a drizzle of chili oil.

• Want more sauce? Double the soy sauce, oyster sauce, and broth, then thicken with a bit of cornstarch slurry.

🛒 Ingredients:

• 500g (1 lb) white fish fillets, cut into chunks (cod, halibut, snapper, or tilapia work well)

• 1 tbsp oil (vegetable, coconut, or peanut oil)

• 1 onion, thinly sliced

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 1 stalk lemongrass, outer layer removed, stalk smashed with the back of a knife

• 1 tbsp red curry paste (adjust to taste)

• 1 can (400ml) coconut milk

• Juice of 1 lime

• Salt to taste

• Optional: fresh chopped cilantro, sliced chili, or lime wedges for garnish

🔥 Instructions:

1. Sauté aromatics:

• Heat oil in a large pan over medium heat.

• Add sliced onion and cook for 3–4 minutes until softened.

• Stir in garlic, ginger, and lemongrass. Sauté for another 1–2 minutes until fragrant.

2. Add curry paste:

• Stir in red curry paste and cook for 1–2 minutes to release the flavors.

3. Pour in coconut milk:

• Add the coconut milk and stir until fully mixed with the curry paste.

• Bring to a gentle simmer.

4. Simmer and flavor:

• Add the lime juice and a pinch of salt.

• Let the curry simmer for 5–7 minutes, allowing the lemongrass to infuse.

5. Cook the fish:

• Gently place fish chunks into the curry.

• Simmer on low heat for 5–7 minutes, or until the fish is opaque and cooked through (don’t overcook—it should be tender and flaky).

6. Serve it up:

• Remove lemongrass stalk before serving.

• Serve hot over steamed jasmine rice, basmati, or with rice noodles.

• Garnish with fresh cilantro, chili slices, or extra lime wedges.

💡 Tips:

• Want it spicier? Add a sliced red chili or extra curry paste.

• Want more veggies? Add baby spinach, bell peppers, or snap peas during the simmering stage.

• For extra richness, add a splash of fish sauce or a pinch of sugar to balance the flavors.