You need fewer ingredients.

This is a reminder that good food can be simple, nourishing, and actually doable—no overwhelm, no long shopping lists.

Here are three recipes you can make today with just three ingredients each.

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🥑 Creamy Avocado Lime Dip

Ingredients:

• 200g ripe avocado

• 30g fresh lime juice

• 2g sea salt

Method:

Mash everything together until smooth and creamy.

Eat it with: toast, eggs, crackers—or straight from the bowl.

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🍌 Banana Oat Cookies

Ingredients:

• 240g ripe bananas (2 bananas)

• 100g rolled oats

• 1g cinnamon

Method:

1. Preheat oven to 180°C / 350°F

2. Mash bananas

3. Stir in oats + cinnamon

4. Shape into cookies on a tray

5. Bake for 12–15 minutes

Note: Soft, naturally sweet, and surprisingly satisfying.

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🍫 Dark Chocolate Almond Clusters

Ingredients:

• 150g dark chocolate

• 100g almonds

• 2g flaky sea salt

Method:

1. Melt chocolate

2. Stir in almonds

3. Spoon onto parchment

4. Sprinkle salt

5. Chill until set

Keep in the fridge for an easy grab-and-go snack.

✍️ Final Thought

Simple food isn’t boring.

It’s just… clear.

Less noise.

More intention.

Better choices, repeated.

If you enjoyed this, I’ll keep this series going.

Reply and tell me: sweet or savory next time?

Save this for the next time you don’t know what to eat.

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Further Reading:

Ingredients (serves 2)

• Pasta (linguine or spaghetti) – 200 g

• Olive oil – 20 ml

• Garlic, thinly sliced – 12 g (about 3 cloves)

• Heavy cream – 150 ml

• Lemon zest – 1 lemon (about 5 g zest)

• Lemon juice – 15 ml

• Parmesan cheese, finely grated – 40 g

• Sea salt – 4 g

• Black pepper – 2 g

• Fresh parsley or basil (optional) – 5 g

Instructions

1. Cook pasta in well-salted water until al dente. Reserve 60 ml pasta water.

2. Heat olive oil over medium heat. Add garlic and gently cook for 30–60 seconds (don’t brown).

3. Lower heat, add cream, lemon zest, lemon juice, salt, and pepper. Simmer 2–3 minutes.

4. Add drained pasta, parmesan, and a splash of pasta water. Toss until glossy.

5. Finish with herbs and extra black pepper. Serve immediately.

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🥩 Steak for Two with Crispy Potatoes & Buttered Greens

Ingredients (serves 2)

Steak

• Ribeye or sirloin steaks – 2 × 200 g

• Olive oil – 15 ml

• Sea salt – 6 g

• Black pepper – 3 g

• Butter – 30 g

• Garlic, crushed – 10 g

• Fresh thyme or rosemary – 5 g

Potatoes

• Baby potatoes, halved – 400 g

• Olive oil – 20 ml

• Sea salt – 5 g

• Black pepper – 2 g

• Fresh rosemary or thyme (optional) – 5 g

• Butter (optional) – 10 g

Greens

• Green beans or broccolini – 200 g

• Olive oil or butter – 10 g

• Sea salt – 2 g

Instructions

1. Start the potatoes

   Bring a pot of salted water to a boil. Add potatoes and cook for 8–10 minutes until just fork-tender. Drain and let steam dry.

2. Crisp the potatoes

   Heat olive oil in a large pan over medium-high heat. Add potatoes cut-side down. Cook 6–8 minutes until golden and crispy. Season with salt, pepper, herbs, and butter if using. Remove from pan and set aside.

3. Cook the steaks

   Pat steaks dry and season generously with salt and pepper. Heat the same pan until hot, add olive oil, then steaks. Cook 2–3 minutes per side for medium-rare.

4. Baste

   Add butter, garlic, and herbs to the pan. Spoon the melted butter over steaks for 30 seconds. Remove steaks and rest 5 minutes.

5. Finish the greens

   In the same pan, add greens with a splash of oil or butter. Sauté 2–3 minutes until tender and bright. Season lightly.

6. Serve

   Slice steaks and serve with crispy potatoes, buttered greens, and any pan juices.

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🍓 Chocolate-Dipped Strawberries (No-Bake Dessert)

Ingredients (serves 2–4)

• Fresh strawberries – 300 g

• Dark chocolate (70%+) – 120 g

• Coconut oil (optional, for shine) – 5 g

Instructions

1. Wash strawberries and dry completely.

2. Melt chocolate gently (microwave or double boiler).

3. Stir in coconut oil if using.

4. Dip strawberries halfway, letting excess drip off.

5. Place on parchment paper and chill 15–20 minutes until set.

Optional: sprinkle with flaky salt or crushed pistachios.

Valentine’s Day doesn’t need to be overthought. Good ingredients, simple food, and being present usually does the trick.

Further Reading:

Ingredients (serves ~6)

• Ripe avocados – 600 g (about 4 medium)

• Red onion, finely diced – 40 g

• Fresh lime juice – 30 ml

• Fresh cilantro, finely chopped – 10 g

• Jalapeño, finely minced (optional) – 10 g

• Sea salt – 5 g

• Cherry tomatoes, diced (optional) – 120 g

Instructions

1. Cut avocados in half, remove pits, and scoop flesh into a bowl.

2. Mash gently with a fork — aim for chunky, not smooth.

3. Add lime juice, salt, onion, cilantro, and jalapeño.

4. Fold in tomatoes if using.

5. Taste and adjust salt or lime. Serve immediately with tortilla chips.

Upgrade idea: Add 30 g crumbled feta or a drizzle of olive oil for richness.

🍗 Sticky Honey-Garlic Chicken Wings (Oven-Baked)

Ingredients (serves ~4–6)

• Chicken wings – 1.2 kg

• Olive oil – 20 ml

• Sea salt – 6 g

• Black pepper – 3 g

Sauce

• Honey – 80 g

• Soy sauce or tamari – 60 ml

• Garlic, minced – 20 g (about 5 cloves)

• Apple cider vinegar – 15 ml

• Chili flakes (optional) – 2 g

Instructions

1. Preheat oven to 220°C / 425°F.

2. Pat wings dry. Toss with olive oil, salt, and pepper.

3. Arrange on a lined baking tray (use a rack if you have one).

4. Bake for 40–45 minutes, flipping halfway, until crispy.

5. Meanwhile, simmer all sauce ingredients in a small pan for 5–7 minutes until slightly thickened.

6. Toss hot wings in sauce and return to oven for 5 minutes to caramelize.

Serve with: celery sticks + yogurt or blue-cheese dip.

🧀 One-Pan Skillet Nachos

Ingredients (serves ~4–6)

• Tortilla chips – 200 g

  • Ground beef or turkey – 300 g

  • Olive oil – 10 ml

  • Smoked paprika – 3 g

  • Ground cumin – 3 g

  • Sea salt – 5 g

  • Cheddar or Monterey Jack, grated – 180 g

  • Black beans, drained – 150 g

  • Pickled jalapeños – 40 g

  To Finish

  • Sour cream or Greek yogurt – 100 g

  • Guacamole – 150 g

  • Fresh salsa – 120 g

  Instructions

  1. Preheat oven to 200°C / 400°F.

  2. Heat oil in an oven-safe skillet. Brown meat with paprika, cumin, and salt.

  3. Layer tortilla chips over meat. Sprinkle beans and cheese evenly.

  4. Bake for 10–12 minutes, until cheese is melted and bubbling.

  5. Finish with jalapeños, guacamole, sour cream, and salsa.

  Shortcut: Swap meat for refried beans to make it vegetarian.

Further Reading:

Eating healthy doesn’t have to be complicated. Whether you’re short on time, ingredients, or cooking skills, these 10 delicious and nutritious snacks and mini-meals are here to make your life easier (and tastier). Each one uses only three ingredients, takes just minutes to prepare, and fuels your body with goodness.

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• Sweet Potato Toasts

  • Ingredients: 1 large sweet potato, 2 tbsp almond butter, 1 banana (sliced), 1 tsp cinnamon.

  • Method: Slice sweet potato lengthwise into 1/4-inch thick slices. Toast until tender, about 5-7 minutes. Top each slice with 1 tbsp almond butter, banana slices, and a sprinkle of cinnamon.

• Chia Seed Pudding

  • Ingredients: 1/4 cup chia seeds, 1 cup almond milk, 1 tbsp honey, 1/2 cup mixed berries.

  • Method: In a bowl, mix chia seeds with almond milk and honey. Refrigerate overnight. Top with mixed berries before serving.

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• Veggie Stir-Fry with Quinoa

  • Ingredients: 1 cup cooked quinoa, 2 cups mixed vegetables (broccoli, bell peppers, carrots), 2 tbsp soy sauce, 1 clove garlic (minced).

  • Method: Cook quinoa according to package instructions. Stir-fry veggies with garlic in a pan for 5-7 minutes. Mix with quinoa and soy sauce.

• Hummus and Veggie Wraps

  • Ingredients: 2 whole wheat tortillas, 1/2 cup hummus, 1 cup mixed veggies (cucumber, bell pepper, carrot), 1/4 cup feta cheese.

  • Method: Spread 1/4 cup hummus on each tortilla. Add sliced veggies and 2 tbsp feta cheese. Roll up and slice in half.

• Zucchini Noodles with Pesto

  • Ingredients: 2 medium zucchini, 1/4 cup pesto sauce, 1/2 cup cherry tomatoes (halved), 2 tbsp Parmesan cheese.

  • Method: Spiralize zucchini into noodles. Mix with pesto sauce. Top with cherry tomatoes and Parmesan cheese.

• Almond Butter Banana Smoothie

  • Ingredients: 1 banana, 1 cup almond milk, 2 tbsp almond butter, 1 cup ice.

  • Method: Blend all ingredients until smooth.

• Greek Salad Skewers

  • Ingredients: 12 cherry tomatoes, 1 cucumber (cut into 12 pieces), 12 cubes feta cheese, 12 olives.

  • Method: Thread 1 cherry tomato, 1 cucumber piece, 1 cube feta cheese, and 1 olive onto each skewer. Drizzle with olive oil before serving.

• Avocado Chicken Salad

  • Ingredients: 1 cup cooked chicken (shredded), 1 ripe avocado, 1 tbsp lime juice, 2 tbsp cilantro (chopped).

  • Method: Mix chicken with mashed avocado, lime juice, and chopped cilantro.

• Baked Sweet Potato Fries

  • Ingredients: 2 medium sweet potatoes, 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder.

  • Method: Preheat oven to 425°F. Slice sweet potatoes into fries. Toss with oil, paprika, and garlic powder. Bake for 20-25 minutes.

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• Cucumber Sushi Rolls

  • Ingredients: 1 large cucumber, 4 oz smoked salmon, 2 tbsp cream cheese, 1/2 avocado (sliced).

  • Method: Hollow out cucumber. Fill with smoked salmon, cream cheese, and avocado slices. Slice into sushi-sized pieces.

• Oatmeal Blueberry Muffins

  • Ingredients: 2 cups oats, 2 ripe bananas, 2 eggs, 1/2 cup blueberries.

  • Method: Preheat oven to 350°F. Blend oats, bananas, and eggs to make batter. Fold in blueberries. Bake in muffin tins for 15-20 minutes.

• Cauliflower Pizza Bites

  • Ingredients: 2 cups cauliflower (riced), 1 egg, 1/2 cup mozzarella cheese, 1/4 cup pizza sauce.

  • Method: Preheat oven to 400°F. Mix riced cauliflower with egg and cheese. Form into small crusts and bake for 15 minutes. Top with pizza sauce.

• Turkey and Cucumber Sandwiches

  • Ingredients: 4 slices whole grain bread, 4 oz turkey slices, 1 cucumber (sliced), 2 tbsp cream cheese.

  • Method: Spread cream cheese on bread. Add turkey and cucumber slices. Assemble sandwiches.

• Spinach and Feta Stuffed Chicken

  • Ingredients: 2 chicken breasts, 1 cup spinach, 1/4 cup feta cheese, 1 tsp lemon zest.

  • Method: Preheat oven to 375°F. Cut a pocket in each chicken breast. Stuff with spinach and feta. Season with lemon zest. Bake for 25-30 minutes.

• Berry Almond Salad

  • Ingredients: 4 cups mixed greens, 1/4 cup almonds, 1 cup mixed berries, 2 tbsp balsamic vinaigrette.

  • Method: Toss mixed greens with almonds and berries. Drizzle with balsamic vinaigrette.

• Tomato Basil Soup

  • Ingredients: 4 cups tomato puree, 1 cup vegetable broth, 1/4 cup chopped basil, 2 cloves garlic (minced).

  • Method: In a pot, simmer tomato puree, vegetable broth, basil, and garlic for 20 minutes. Blend until smooth.

• Peanut Butter Energy Balls

  • Ingredients: 1 cup oats, 1/2 cup peanut butter, 1/4 cup honey, 1/4 cup mini chocolate chips.

  • Method: Mix all ingredients in a bowl. Form into balls. Refrigerate until firm.

• Avocado Egg Salad

  • Ingredients: 2 hard-boiled eggs, 1 ripe avocado, 1 tbsp lemon juice, salt and pepper to taste.

  • Method: In a bowl, mash eggs and avocado. Mix in lemon juice, salt, and pepper.

• Veggie Quesadillas

  • Ingredients: 2 whole wheat tortillas, 1/2 cup shredded cheese, 1 cup mixed veggies (bell pepper, onion, spinach), 2 tbsp salsa.

  • Method: Place tortilla in a pan, sprinkle with cheese and veggies. Cook until cheese melts. Fold and serve with salsa.

• Strawberry Spinach Salad

  • Ingredients: 4 cups spinach, 1 cup sliced strawberries, 1/4 cup sliced almonds, 2 tbsp balsamic vinaigrette.

  • Method: In a large bowl, toss spinach with strawberries, almonds, and vinaigrette.

• Roasted Chickpeas

  • Ingredients: 1 can chickpeas (drained and rinsed), 1 tbsp olive oil, 1 tsp paprika, salt to taste.

  • Method: Preheat oven to 400°F. Toss chickpeas with oil, paprika, and salt. Roast for 20-25 minutes.

• Chicken Veggie Skewers

  • Ingredients: 1 lb chicken breast (cut into cubes), 2 cups mixed veggies (bell peppers, onions), 2 tbsp olive oil, 1 tbsp lemon juice.

  • Method: Thread chicken and veggies onto skewers. Marinate in oil and lemon juice for 30 minutes. Grill until cooked through.

• Tuna Stuffed Avocados

  • Ingredients: 2 ripe avocados, 1 can tuna (drained), 2 tbsp mayonnaise, 1 tbsp lemon juice.

  • Method: Halve avocados and remove pits. In a bowl, mix tuna with mayonnaise and lemon juice. Fill avocados with tuna mixture.

• Garlic Parmesan Zucchini Chips

  • Ingredients: 2 medium zucchini, 1/4 cup grated Parmesan cheese, 1 tbsp olive oil, 1 clove garlic (minced).

  • Method: Preheat oven to 400°F. Slice zucchini thinly. Toss with oil, garlic, and Parmesan. Bake for 15-20 minutes.

• Mango Coconut Chia Pudding

  • Ingredients: 1/4 cup chia seeds, 1 cup coconut milk, 1 tbsp honey, 1/2 cup diced mango.

  • Method: In a bowl, mix chia seeds, coconut milk, and honey. Refrigerate overnight. Top with diced mango before serving.

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If you’re looking for more recipe ideas, check out some of the smoothies I recently shared below!

For each of these, add the liquid first, and if they include ice, put that in last. Should any seem too thick for your taste, just add a half cup to a cup of water.

• Berry Blast Smoothie

  • 1 cup mixed berries (strawberries, blueberries, raspberries)

  • 1 banana

  • 1 cup spinach

  • 1 cup almond milk

  • 1 tablespoon chia seeds

• Tropical Mango Smoothie

  • 1 cup mango chunks

  • 1/2 cup p…

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