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These healthy banana oatmeal muffins are soft, moist, and made with no flour! Perfect for breakfast, snacks, or lunchboxes, they’re gluten-free and naturally sweetened with bananas and honey. You can add chocolate chips, nuts, or other toppings to make them your own! ►Full written recipe: https://thecookingfoodie.com/recipe/banana-oatmeal-muffins/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1 cup mashed Ripe bananas (about 3 large bananas) 2 large Eggs ¾ cup (180ml) Milk (any kind) 1 teaspoon Vanilla extract 3 cups (270g) Rolled oats 1/3 cup (80ml) Honey, maple syrup, or date syrup *or more, depending on your taste 2 teaspoons baking powder Pinch of salt Dark chocolate chips (optional, for topping) Directions: 1. Preheat your oven to 360°F (180°C). Line a muffin pan with paper liners or lightly grease with cooking spray. 2. Mash the bananas in a large bowl. Add eggs, milk, syrup of choice, and vanilla extract. Whisk until well combined. 3. In a blender or food processor, blend 2 cups (180g) of the oats into flour. Leave the remaining 1 cup whole. (This step creates a better texture, but you can skip it or use store-bought oat flour). Read more about it in the recipe notes. 4. Add the blended and whole oats to the wet mixture, along with salt and baking powder. Stir until fully incorporated. 5. Divide the batter evenly between the muffin cups (you should get 12 muffins). Top each muffin with a few chocolate chips, if using. 6. Bake for 25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean. 7. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Banana Oatmeal muffins
Full written recipe is here: https://thecookingfoodie.com/recipe/cottage-cheese-chocolate-chip-cookies/ Full video recipe is here: https://www.youtube.com/watch?v=1xS1YIN5OcY Or just hit the 'Related Video' button under my channel’s name while you're watching.
Cottage Cheese Chocolate Chip Cookies 🍪
Crispy on the outside, juicy on the inside—these Lebanese Arayes are the ultimate meat-stuffed pita snack! In this video, I’ll show you how to make authentic arayes at home using simple ingredients and three easy cooking methods: grill, oven, or stovetop. Perfect for lunch, dinner, picnics, or BBQs. ►Full written recipe: https://thecookingfoodie.com/recipe/arayes-pita-stuffed-with-meat/ ►Homemade pita bread recipe (full guide + important tips): https://youtu.be/PXlo1L_p42U ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients 4 Pita bread, halved 1 Onion, grated 1 lbs. (450g) Ground beef 1/4 Parsley, chopped 1 teaspoon Salt (or to taste) 1/2 teaspoon Pepper 1 teaspoon Paprika 1/2 teaspoon Cumin 1 teaspoon Baharat Olive oil Instructions: 1. Prepare the Meat Filling: In a large bowl, combine the ground beef, grated onion (including its juices), chopped parsley, salt, pepper, paprika, cumin, and Baharat. Mix well until fully combined. For the best texture, gently knead the mixture by hand until it holds together but avoid overworking. 2. Fill the Pitas: Cut each pita bread in half to create pockets. Carefully open each pocket slightly without tearing it. Stuff each pita half with an even layer of the meat mixture, pressing it gently to spread the filling uniformly all the way to the edges. Avoid overstuffing to ensure even cooking. 3. Brush with Olive Oil: Lightly brush both sides of each stuffed pita with olive oil. This step helps achieve a crispy, golden exterior during cooking. 4. Grill: Preheat a grill or grill pan over medium heat. Start by placing the Arayes cut side down and grill for 2–3 minutes until nicely charred. Then flip and grill each flat side for 3–4 minutes, pressing lightly with a spatula to ensure even crisping. Cook until the pita is crispy and the meat is fully cooked through. 5. Serve: Serve the Arayes hot, with a side of tahini sauce, yogurt, pickles, or a fresh chopped salad for a complete meal. Notes: • Meat Selection: Choose meat with some fat (at least 15–20%) for juicy and flavorful Arayes. You can substitute ground lamb, a mix of lamb and beef, or even ground chicken, adjusting cooking times slightly. • Doneness: Since the meat is raw inside the pita, it’s crucial to ensure the Arayes are fully cooked for both safety and flavor. Here are three ways to check for doneness: o Use a meat thermometer: Insert it into the center of the Arayes. The internal temperature should reach at least 70°C–74°C (160°F–165°F). o Cut and check: Carefully cut one Arayes in half. The meat should be fully cooked with no pink remaining. o Finish in the oven: If you’re unsure or want to be extra safe, after grilling or pan-frying, transfer the Arayes to a preheated oven at 180°C (350°F) and bake for an additional 5–7 minutes until fully cooked through. • Make-Ahead and Storage: You can stuff and assemble the Arayes up to 1 day in advance. Store them uncooked in an airtight container in the refrigerator. Leftover cooked Arayes can be refrigerated for up to 3 days. Reheat on a grill pan, regular pan, or in a 180°C (350°F) oven for a few minutes until hot and crispy again. • Spice Tips: Adjust spices according to your taste. Add a pinch of chili flakes if you prefer it spicy. No Baharat? Use garam masala or substitute with a simple mix of cinnamon, allspice, and a pinch of nutmeg. • Pita Tips: Use medium-thick pita: Too thin and it may tear; too thick and the pita may overpower the filling.
Arayes Recipe (Crispy Meat-Stuffed Pita) | How to Make Arayes
Creamy, nutty, and irresistibly easy! This no-bake layered pistachio dessert, also known as pistachio icebox cake, is made with biscuits, a luscious pistachio cream, pistachio ganache, and crushed pistachios on top. ►Full written recipe: https://thecookingfoodie.com/recipe/pistachio-biscuit-cake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the biscuit layers: 400g Biscuits/graham crackers 2/3 cup (160ml) Milk For the cream: 2 cups (500g) Cream cheese 1/2 cup (120g) Pistachio paste 1/2 teaspoon Vanilla bean paste *or 1 teaspoon Vanilla extract 1 cup (120g) Powdered sugar 1¼ (300ml) Heavy cream, cold For the topping: 120g White chocolate 1/3 cup (80ml) Heavy cream 4 tablespoons (60g) Pistachio paste For decoration: Pistachios Directions: 1. Make the cake: In a large bowl place cream cheese and powdered sugar. Mix until smooth. Add pistachio paste, vanilla bean paste and mix until smooth. 2. Add heavy cream and whip to stiff peaks. Set aside. 3. Dip each biscuit into the milk for 1-2 seconds, then arrange at the bottom of a 20X30cm (8X12-inch) pan. Spread half of the cream on top of the biscuits. Then arrange another layer of dipped biscuits. Spread the remaining cream on top. 4. Cover and refrigerate for at least 4 hours or overnight. 5. Make the pistachio ganache: place white chocolate in a heatproof bowl, add heavy cream and heat in the microwave in 20-30 second pulses until melted. Stir until smooth. Add pistachio paste and stir until smooth. 6. Spread the ganache on top of the cake. And refrigerate until ready to serve. 7. Decoration: just before serving crush pistachios and sprinkle them on top of the ganache. 8. Serve and enjoy!
Layered Pistachio Dessert | Pistachio Icebox Cake
►Full written and printable recipe: https://thecookingfoodie.com/recipe/shakshuka-recipe-eggs-poached-in-tomato-sauce/ Prefer to stay here? Ingredients: 2-3 tablespoons olive oil 1 medium onion, finely chopped 1 red bell pepper, diced 3–4 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon sweet paprika ¼ teaspoon red chili flakes or ground cayenne pepper (optional, for a kick) 1 tablespoon tomato paste 6-7 large ripe tomatoes, chopped or 1 can (14 oz/400g) crushed tomatoes 1/2 cup (120ml) Water ½ teaspoon sugar (optional, helps balance acidity) Salt and pepper, to taste 4–6 large eggs Fresh parsley or cilantro, chopped (for garnish) Optional toppings: crumbled feta, chili flakes Instructions: 1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5-6 minutes, until softened and lightly golden. Stir in the diced bell pepper and cook for another 4–5 minutes. 2. Build flavor: Add the minced garlic, cumin, paprika, and cayenne. Stir constantly for about 30-60 seconds, until fragrant. Add tomato paste, stir and cook for another minute. 3. Add tomatoes: Pour in the crushed tomatoes, water and stir well. Season with salt, pepper, and a little sugar if your tomatoes are very acidic. 4. Simmer: Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. And more water if needed. 5. Make nests and add eggs: Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks are still runny (or cook longer if you prefer fully set yolks). 6. Garnish and serve: Remove from heat. Sprinkle with fresh chopped parsley (and crumbled feta if using). Serve immediately with crusty bread, pita, or warm challah to scoop up the sauce!
Easy Shakshuka Recipe
This refreshing Strawberry Lemonade is the perfect summer drink—cool, fruity, and naturally sweet! Made with fresh strawberries, tangy lemons, and just the right amount of sweetness, it’s vibrant, hydrating, and bursting with flavor. Serve it over ice for a bright, homemade drink that’s perfect for warm days, parties, or anytime you need a delicious pick-me-up. 🍓🍋 ►Full written recipe: https://thecookingfoodie.com/recipe/strawberry-lemonade/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1-pound (450g) Strawberries, hulled 1/4 cup (50g) Sugar, or honey/maple syrup if you prefer *read notes 1/4 cup (60ml) water (for simple syrup) 2/3 cup (160ml) fresh-squeezed lemon juice (about 4-5 lemons) 3 cups (720ml) cold water (or sparkling water) Ice Directions: 1. Wash and prep: Thoroughly wash the strawberries under cold water. Hull them (remove the green tops) and set them aside. 2. Make the simple syrup: In a small saucepan, combine the sugar and 1/4 cup water. Heat over medium heat, stirring until the sugar dissolves completely (1-2 minutes). Remove from heat and let cool. 3. Blend the strawberries: Place the washed strawberries in a blender, add the syrup and blend until smooth. 4. Strain (optional): For a smoother lemonade, strain the strawberry puree through a fine mesh sieve to remove seeds. 5. Mix: In a large pitcher, combine the strawberry puree (with the simple syrup), the lemon juice, cold water (or sparkling water) and stir to combine. 6. Taste & adjust: Taste your lemonade and adjust to your liking by adding more lemon juice, water, or sweetener if needed. 7. Serve: Fill glasses with ice, pour the lemonade, and garnish with mint or lemon slices.
Easy Strawberry Lemonade Recipe | So Refreshing!
Learn how to make the best tuna patties with oats. These patties are healthy, high-protein and easy to make. ►Full written recipe: https://thecookingfoodie.com/recipe/healthy-tuna-patties-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 10 patties Ingredients: • 2 cans (5–6 oz each) Tuna, drained (in water or oil) • 1 cup (90g) Rolled oats (or quick oats, see notes) • 2 large eggs • ½ large onion, finely grated • 2 garlic cloves, minced • ¼ bunch fresh parsley, finely chopped • ½ teaspoon salt, or to taste • ¼ teaspoon black pepper • ¼ teaspoon chili flakes (optional) • 2–3 tablespoons olive oil (for frying) DIRECTIONS: 1. Prep the ingredients: Drain tuna well and place in a large mixing bowl. Grate the onion, mince the garlic, and finely chop parsley. Add to the bowl. 2. Prepare the oats: Add the oats to a food processor or a blender and blend into a coarse flour (about 1–2 minutes). Add to the bowl. 3. Combine the mixture: Season with salt, pepper, and chili flakes. In a small bowl, beat the eggs, then pour them into the tuna mixture. Mix everything until well combined. Let the mixture rest for 5–10 minutes to hydrate the oats. 4. Shape the patties: Using damp hands, form the mixture into 10 patties. 5. Cook (choose your method): a. Pan-fry: Heat olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side, or until golden and crispy. b. Bake: Preheat oven to 375°F (190°C). Place patties on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake for 15–18 minutes, flipping halfway, until lightly golden. For more information, tips and tricks, make sure to read the full recipe: https://thecookingfoodie.com/recipe/healthy-tuna-patties-recipe/
High-Protein Tuna Patties | Easy Meal Prep Recipe
Quick and easy Blueberry muffin cake 😍
Blueberry Muffin Cake
These crispy broccoli fritters are quick, healthy, and delicious! Made with just a few simple ingredients, they’re perfect as a snack, side, or light meal. Learn how to make them pan-fried, baked, or air-fried. Don’t forget to check the full recipe in the description below! ►Full written recipe: https://thecookingfoodie.com/recipe/broccoli-fritters/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1 large (~300g) head of broccoli (about 3 cups florets) 2 eggs ½ cup (60g) flour (can use all-purpose, oat flour, or chickpea flour) ⅓ cup (30g) grated Parmesan or feta cheese 2 green onions, finely chopped 2 garlic cloves, minced (optional) Lemon zest Salt to taste Black pepper to taste Olive oil for frying Directions: 1. Prepare the Broccoli: Chop broccoli into florets, then process in a food processor until it resembles coarse crumbs or “rice.” You can also finely chop it with a knife or use a box grater. 2. Mix the Fritter Batter: In a large bowl, combine the chopped broccoli, eggs, flour, cheese, green onions, lemon zest, garlic, salt, and pepper. Mix until well combined. The mixture should hold together when pressed — if it's too wet, add a bit more flour. 3. Cook the Fritters: Heat a large skillet over medium heat and add 2-3 tablespoons of oil. Scoop about 2 tablespoons of the mixture and flatten into a patty in the pan. Cook 3–4 minutes per side or until golden brown and crisp. Repeat with the remaining mixture. 4. Serve: Serve warm with a dipping sauce like tzatziki, sour cream, or spicy mayo.
Broccoli Fritters Recipe | Quick and Easy
Learn how to make the best apple oatmeal cake. This recipe is super easy, doesn't require any fancy equipment and takes only a few minutes to make. ►Full written recipe: https://thecookingfoodie.com/recipe/apple-oatmeal-cake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 6 large apples (about 1.4 kg), peeled and grated 2–3 tablespoons lemon juice, freshly squeezed 4 cups (360g) Rolled oats *read notes 2/3 cup (155g) Unsalted butter, cold ¾ cup (150g) granulated sugar, plus 1 tablespoon for topping 1 teaspoon ground cinnamon Directions: 1. Preheat & Prepare the Pan: Preheat your oven to 180°C (350°F). Line a 9-inch (23cm) springform pan with parchment paper and set aside. 2. Make Oat Flour (if needed): If you're not using store-bought oat flour, measure out 4 cups (360g) of rolled oats, then place them in a blender or food processor. Blend until a coarse flour forms. It doesn't need to be perfectly fine — a little texture is great! Note: You can also combine different types of oats (like quick oats, oat flour, or whole rolled oats) for a layered texture — see notes below. 3. Make the Oat Mixture: In a large bowl, combine the oat flour, sugar, and cinnamon. Mix well to evenly distribute the dry ingredients. 4. Grate the Apples: Peel and grate the apples using a box grater. Place the shredded apples in a bowl and mix with fresh lemon juice to prevent browning (you will need about 1 KG of grated apples). Set aside to release some juices. 5. Layer the Cake: Start by grating about 2 tablespoons (30g) of cold butter directly into the bottom of the prepared pan. Sprinkle 3–4 tablespoons of the oat mixture over the butter, pressing it down gently to form the base layer. 6. Spread ⅓ of the grated apples (along with some of the juice) evenly over the oats. Repeat the layering process two more times: oat mixture → apples → oat mixture → apples. Finish with the remaining oat mixture, then grate the remaining 125g of cold butter over the top. Sprinkle with the remaining 1 tablespoon of sugar for a golden, slightly caramelized crust. 7. Bake: Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and the apples are soft and bubbling. 8. Cool & Serve: Let the cake cool in the pan for about 20 minutes, then carefully release the springform and allow it to cool completely before slicing. It’s best served at room temperature or slightly warm.
Apple Oatmeal Cake Recipe | Easy Unique Method
Learn how to make an easy, delicious and beautiful blueberry cake. ►Full written recipe: https://thecookingfoodie.com/recipe/simple-blueberry-muffin-cake/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: Ingredients: 1¾ cups (220g) All-purpose flour 1½ teaspoons Baking powder ¼ teaspoon Baking soda ¼ teaspoon Salt ½ cup (115g) Unsalted butter, softened ¾ cup + 2 tablespoons (175g) Granulated sugar 2 large Eggs 1 teaspoon Vanilla extract Zest of 1 large lemon (about 1 tablespoon) 2 tablespoons Lemon juice (freshly squeezed) ⅔ cup (160g) Sour cream or plain yogurt 3 tablespoons (45ml) Buttermilk or milk 3 cups (375g) fresh or frozen Blueberries (divided: about 2 cups for inside 1 cup for topping) 1 tablespoon flour (for tossing the blueberries) Powdered sugar (optional) Instructions: 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan, preferably one that's at least 2 inches high (or line with parchment). 2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. Cream butter and sugar: In a large bowl, beat the butter, sugar, and lemon zest together until very light and fluffy (about 3–4 minutes). 4. Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. 5. Mix in sour cream: Mix in the lemon juice and sour cream until well combined. It may look slightly curdled — that’s fine! 6. Combine: Add the dry ingredients to the wet ingredients and gently mix just until combined. Pour in the buttermilk and give it a last mix. Don't overmix. 7. Prepare blueberries: Toss 1¾ cups of the blueberries (keep the rest for later) with 1 tablespoon flour. Gently fold the coated blueberries into the batter. 8. Assemble: Spread the batter into the pan. Scatter the remaining 1 cup of blueberries evenly over the top. (If desired, sprinkle coarse sugar over the batter for a beautiful crunchy topping). 9. Bake: Bake for about 40-45 minutes, or until the top is golden, the cake is high, and a toothpick inserted into the center comes out with a few moist crumbs. Tip: If the cake starts browning too much on top before it's fully baked, loosely cover it with foil. 10. Cool: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. 11. Dust with powdered sugar.
Simple Blueberry Cake Recipe (Quick and Easy)
Learn how to make a smoothie that tastes like a dessert but it's high in protein breakfast! ►Full written recipe: https://thecookingfoodie.com/recipe/healthy-apple-pie-smoothie/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1 Apple, chopped 1 cup (225g) Cottage cheese 1/3-1/2 (80-120ml) Milk of choice 1/8-1/4 teaspoon Cinnamon (optional) 1/2 teaspoon Vanilla extract Instructions: 1. Add chopped apple, cottage cheese, milk, cinnamon, vanilla extract and sweetener (if using) to a blender. 2. Blend on high speed for about 30–60 seconds, or until smooth and creamy. 3. Taste and adjust sweetness if needed. 4. Pour into a glass and enjoy immediately.
Apple Pie Smoothie (Packed with Protein + No Banana Needed!)
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