Healthy, Hearty, and Delicious: 7 Recipes for Everyday Eating 🥯🍜🍪

Welcome back to the blog! This week’s roundup is much like my other recipe posts — food that feels comforting and nourishing. Each recipe uses simple ingredients, big flavors, and a few wholesome twists that make eating well feel effortless.

🥯 Bagels (Whole Wheat + Dairy-Free)

There’s something magical about a warm, chewy bagel in the morning — especially when it’s made with just a handful of simple, wholesome ingredients. These beauties use whole wheat flour and non-dairy yogurt, giving you a higher-fiber, gut-friendly start to the day without sacrificing that classic bagel feel. Easy, cozy, and endlessly customizable.

Ingredients (makes 4 small-medium bagels)

• 1 cup whole wheat flour (I end up using more)
• 2 tsp baking powder
• 1/4 tsp salt (optional but recommended)
• 1 cup yogurt (I used a non-dairy no sugar yogurt but Greek yogurt works great too)
• 1 egg, beaten (for egg wash – not mixed into dough)

Instructions

1. Preheat oven to 190ºC (375ºF). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together whole wheat flour, baking powder, and salt.
3. Add the yogurt to the dry ingredients and mix with a spoon until the mixture comes together into a rough dough. This is when I usually add more flour until it is not too sticky.
4. Transfer the dough to a floured surface and knead gently for about 1 minute — just until smooth.
5. Divide the dough into 4 equal pieces. Roll each into a log and pinch the ends together to form a ring.
6. Place on the prepared tray and brush each bagel with beaten egg for a shiny crust. (Optional: sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.)
7. Bake for 22-25 minutes, or until golden brown and firm on top.
8. Let cool for 10-15 minutes before slicing. The inside will be soft and slightly chewy.

🍎 Apple Cinnamon Baked Oatmeal Cups

These little cups are like portable apple-cinnamon hugs. Made with oats, applesauce, eggs, erythritol, and sugar-free syrup, they’re lightly sweet, perfectly spiced, and ideal for busy mornings. Bake a batch, stash them in the fridge, and you’ve got a grab-and-go breakfast that’s wholesome, comforting, and ridiculously convenient.

Ingredients (12 servings)

• 3 cups old fashioned oats
• 1/2 cup granulated erythritol
• 2 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups diced apples
• 2 large eggs, room temperature
• 1 1/3 cups milk of choice (I used no sugar oat milk)
• 1/2 cup apple sauce
• 1/3 cup sugar free syrup

Instructions

1. Preheat oven to 180ºC (350ºF). Spray cupcake pan with cooking spray or place cupcake liners in pan.
2. In a large mixing bowl add eggs and sugar. Whisk to incorporate. Add apple sauce, milk, syrup, cinnamon. Whisk to incorporate.
3. In a separate bowl mix together oats, baking powder, and salt. Add into the liquid ingredients. Mix all to incorporate.
4. Add in 1 cup of diced apples and mix to incorporate.
5. Use a large ice cream scoop or 1/4 measuring cup to divide the mixture evenly between the 12 muffin cups (mine ended up making 18 because of using the muffin liners).
6. Press in remaining apple chunks into each cup.
7. Sprinkle with a little sugar on top and cinnamon.
8. Bake for 25-30 minutes or until lightly golden and puffy.
9. I needed to let mine cool completely and refrigerate to be able to peel off the muffin liners easily.

🍜 Spicy Peanut Butter Noodles

These noodles have main character energy. Creamy, spicy, and bold with flavor thanks to natural peanut butter and the wonderful chew of soba noodles. They strike that perfect sweet-meets-heat balance, and they’re unbelievably versatile — toss in your favorite veggies, add chicken or tofu for extra protein, or enjoy them as is. A fast lunch that tastes like you really tried.

Ingredients (serves 2)

• 150-200g soba noodles
• 2 tbsp natural peanut butter
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp Thai red curry paste (adjust to heat preference)
• 1 tsp ginger and garlic paste
• 1-2 tsp sriracha, depending on heat preference (I used sriracha mayo because that’s what I had and it added creaminess)
• 2-3 tbsp hot water (to loosen sauce)
• Red pepper flakes, to taste
• Optional: add chicken or tofu for extra protein, veggies, and crushed peanuts or green onions for garnish

Instructions

1. Cook the noodles according to package directions. Drain and rinse briefly under cool water to stop cooking. Set aside.
2. In a bowl or small saucepan, whisk together the rest of the ingredients for the sauce.
3. Toss the cooked noodles with the sauce until evenly coated. You can warm them gently in a pan for 1-2 minutes.
4. Finish by adding in any of the optional ingredients and garnish with red pepper flakes, crushed peanuts, green onions, and/or sesame seeds.

🫘 Garlic White Bean Dip

If hummus had a chic, hot cousin, this would be it. Smooth, garlicky, and unbelievably easy to whip together. Thanks to the white beans, it’s packed with protein, fiber, and nutrients — the kind of snack that actually keeps you satisfied. Serve it with veggies, rice crackers, or spread it on toast (or like I did — a fresh bagel). Snack heaven.

Ingredients

• 10 garlic cloves, finely chopped
• 5 tbsp olive oil, divided
• 2 cans white beans, drained and rinsed
• 2 sprigs fresh thyme
• 1 sprig rosemary
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 3 tbsp lemon juice
• 1/2 cup water + 1 tbsp warm water if needed

Instructions

1. Heat 2 tbsp olive oil in a frying pan over low heat. Add 10 garlic cloves, finely chopped, and cook for 5 minutes, stirring occasionally.
2. Stir in 2 drained and rinsed cans of white beans, 4 tbsp water, 3 tbsp lemon juice, black pepper, red pepper flakes, and salt. Add thyme and rosemary.
3. Cook over medium heat for 6-8 minutes, stirring often, until heated through. Remove thyme and rosemary sprigs.
4. Blend the mixture in a food processor until smooth, adding 1 tbsp warm water if needed.
5. Serve in a bowl, drizzle with the remaining 2 tbsp olive oil (I used chili infused for a little extra heat) and garnish with fresh thyme, red pepper flakes, or green onions.

🍞 Savory Whole Wheat & Flaxseed Bread

This loaf is earthy, flavorful, and secretly nourishing. Made with whole wheat flour and flaxseed, it’s naturally high in fiber, healthy fats, and plant-based protein — all while being comfortingly soft. It pairs beautifully with a warm bowl of soup on a chilly night or makes a fantastic avocado toast base the next morning.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats (blitz briefly in a food processor if you want a smoother texture)
• 1/4 cup ground flaxseed
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp garlic powder (optional but adds nice flavor)
• 1 tsp dried mixed herbs
• 3/4 cup yogurt (I used no sugar non-dairy yogurt, but Greek yogurt would work great)
• 2 large eggs
• 3 tbsp olive oil (I used chili infused for extra heat)
• 3-4 tbsp water or unsweetened oat milk (adjust for consistency)

Optional savory mix-ins

• 2 tbsp chopped chives or onion
• 1/4 cup grated cheese (like cheddar or Parmesan)
• 1 tbsp seeds (sunflower, sesame, or pumpkin) for topping

Instructions

1. Preheat oven to 180ºC (350ºF). Grease or line a loaf tin with parchment paper.
2. Mix dry ingredients in a bowl: whole wheat flour, oats, flaxseed, baking powder, salt, and herbs.
3. Whisk wet ingredients in another bowl: eggs, yogurt, olive oil, and 3 tbsp water.
4. Combine wet and dry ingredients. Mix until you get a thick but spoonable bread (add extra tbsp of water if it feels too dense).
5. Pour into loaf pan, smooth the top, and sprinkle with seeds if using.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before slicing — this helps it set and prevents crumbling.

🍠🫑 Sweet Potato, Pepper & Chickpea Soup

A bowl of sunshine — literally and nutritionally. Sweet potatoes and peppers bring the brightness, and the chickpeas pack in the protein and fiber to make this surprisingly filling. It’s colorful, warming, and exactly what you want on those chilly nights.

Ingredients

• 2 sweet potatoes (peeled and cubed)
• 2 red bell peppers (cut into quarters
• 2 small onions (cut into quarters
• 1 can chickpeas (drained and rinsed)
• 1 can coconut milk (I used reduced fat)
• 1 garlic bulb
• 1 stock cube
• Yogurt or cheese (optional garnish)
• Seasonings of your choice

Instructions

1. Preheat oven to 180ºC (350ºF). Line baking tray with parchment paper.
2. Add sweet potatoes, bell peppers, onions, and garlic bulb to the baking tray. Drizzle with olive oil and add seasonings of choice. I used salt, pepper, paprika, and cayenne pepper.
3. Roast in the oven for 25-30 minutes.
4. Remove from oven and add everything from your baking tray to a blender. Add the can of coconut milk and the can of drained and rinsed chickpeas to blender (or for a less smooth texture, wait and add chickpeas to your pot – not blended). Blend all together. Then add 500ml chicken stock, blend again.
5. Pour into a pot and gently simmer on stove for 10-15 minutes.
6. Serve hot and top with optional ingredients of choice (I chose to top with diary free cheese and additional black pepper).

🍪 Chocolate Crinkle Cookies (Low-Carb & Low-Sugar)

Crackly on the outside, fudgy on the inside — but lighter than the classic version. These crinkle cookies use erythritol, coconut flour, and unsweetened cocoa powder, making them low in sugar, lower in carbs, and naturally gluten-free. They look fancy, taste nostalgic, and feel deliciously guilt-free.

Ingredients (makes 8 cookies)

• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1 egg
• 3 tbsp diary-free no sugar yogurt
• 2 tbsp zero-sugar salted caramel syrup
• 2-3 tbsp unsweetened no sugar oat milk (start with 2, add more if needed)
• 1/2 tsp vanilla extract
• Pinch of salt

For rolling:

• 2 tbsp powdered erythritol (the “crinkle coat”)

Instructions

1. Preheat oven to 180ºC (350ºF) and line a baking tray with parchment paper.
2. In a bowl, whisk egg, yogurt, syrup, oat milk, and vanilla.
3. In another bowl, mix coconut flour, cocoa powder, erythritol, and salt.
4. Combine wet and dry ingredients until you get a sticky, brownie-like dough (not liquid, but soft enough to roll). Chill 15-20 minutes in the fridge — this helps with shaping and cracking (I skipped the full time at this step and it shows in the picture 😆).
5. Scoop tablespoon portions, roll into balls, and then roll each ball generously in powdered erythritol.
6. Place on prepared tray and bake 9-11 minutes, until tops are cracked and slightly firm on the outside.
7. Cool completely before touching — they’ll firm up and look beautifully cracked.

🍫 Dark Chocolate Chip Flapjacks (A British Classic — with a Healthy Twist!)

As an American, when people say flapjacks I always think pancakes… but no! These are the British oat bars — chewy, buttery, and timeless. This version keeps all the comfort but gives them a healthier spin. Perfect for dessert, snacking, or even breakfast if you’re feeling a little cheeky (as my husband would say)!

Ingredients

• 3 cups old fashioned oats
• 2/3 coconut oil (melted)
• 1/3 cup sugar free golden syrup
• 1/2 cup granulated erythritol
• 1/4 cup dark chocolate chips

Instructions

1. Preheat oven to 180ºC (350ºF) and line an 8×8 baking pan with parchment paper or use cooking spray to grease pan.
2. Melt the coconut oil and set aside to cool for a minute or two.
3. In a large bowl, mix together the oats and sugar. Then add in the melted coconut oil and golden syrup. Mix well until the oats are evenly coated and then fold in the dark chocolate chips.
4. Press the mixture firmly into your pan and bake for around 18-20 minutes. The flapjacks should be slightly golden at the edges and wobbly in the middle. They’ll firm up as they cool so don’t worry.
5. Let them cool in the pan for around 10 minutes then use a knife to gently score lines where you plan to cut them. This will help to prevent crumbling later.
6. Leave the flapjacks to cool completely then pop them into the fridge for an hour or two to firm up. Then remove them from the pan and cut into slices using your score marks as a guide.

And that’s the full roundup! From hearty breakfasts to nourishing dinners and lighter desserts, these recipes prove that healthy eating doesn’t need to be complicated — or boring. Feel free to put your own twist on any of them, and let me know which one becomes your new go-to.

P.S. I’m excited to share that I recently earned my TQUK Level 2 Certificate in Understanding the Care and Management of Diabetes. As I keep developing more balanced and nutrient- friendly recipes, I’m grateful to keep learning ways to make food both comforting and supportive of overall wellness.

I’ll be taking a little break from the blog over the next couple of weeks as we travel back to the states to feed our hearts with warmth and love from those we’ve been missing. I can’t wait to share it all with you when we return! 💖