Banana Omelette for Breakfast Sweet Banana Breakfast Omelette with Cinnamon and Honey Ingredients: 2 ripe bananas, mashed 3 large eggs 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Pinch of salt 1 teaspoon butter or coconut oil Honey or maple syrup, for drizzling Fresh berries or chopped nuts, for topping (optional) Directions: In a medium bowl, whisk the eggs with mashed bananas, cinnamon, vanilla extract, and a pinch of salt until well combined. Heat butter or coconut oil in a nonstick skillet over medium heat. Pour the banana-egg mixture into the skillet and spread evenly. Cook for 2–3 minutes until the bottom is set and lightly golden. Carefully flip and cook the other side for another 1–2 minutes. Slide the omelette onto a plate. Drizzle with honey or maple syrup and top with berries or nuts if desired. Serve warm as a naturally sweet and protein-packed breakfast. Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes Kcal: 280 kcal | Servings: 1–2 servings #bananaomelette #sweetbreakfast #healthyomelette #bananaeggrecipe #glutenfreebreakfast #proteinrichmeal #quickbreakfastidea #naturallysweet #fruitomelette #breakfastinspo #cleaneatingbreakfast #noaddedsugar #easyhealthybreakfast #bananabasedmeal #lowcarbrecipes #sweetomelette #honeydrizzled #nutritiousstart #breakfastwithbananas #cinnamonbanana Who said omelettes had to be savory? This sweet Banana Omelette is packed with protein, naturally sweet, and ready in minutes!

Cucumber Ranch Crack Salad Creamy Cucumber Bacon Ranch Salad with Cheddar & Herbs Ingredients: 2 large cucumbers, diced 1 cup shredded cheddar cheese 6 slices bacon, cooked and crumbled 1/2 red onion, finely chopped 1/3 cup chopped green onions 1/2 cup sour cream 1/4 cup mayonnaise 2 tablespoons ranch seasoning mix Salt and black pepper to taste Optional: fresh dill or parsley for garnish Directions: In a small bowl, whisk together sour cream, mayonnaise, and ranch seasoning until smooth. In a large mixing bowl, combine cucumbers, cheddar cheese, crumbled bacon, red onion, and green onions. Pour the ranch dressing over the cucumber mixture and toss gently to coat everything evenly. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Garnish with fresh dill or parsley if desired and serve chilled. Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes Kcal: 295 kcal | Servings: 6 servings #cracksalad #ranchsalad #cucumbersalad #cheddarbacon #easyappetizer #coldsalads #potluckrecipes #lowcarbside #ketofriendly #refreshingsalads #baconlovers #summerside #nosaladlettuce #ranchrecipes #picnicdishes #partyfoodideas #quickprep #saladwithcheese #deli-style #makeaheadmeals This Cucumber Ranch Crack Salad is dangerously addictive! Cool, creamy, and packed with bacon, cheddar, and ranch goodness. Perfect for BBQs and potlucks!

Sautéed Cauliflower Recipe Golden Garlic Sautéed Cauliflower Florets Ingredients: 1 medium head of cauliflower, cut into florets 2 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon paprika Salt and pepper to taste 1 tablespoon lemon juice 2 tablespoons chopped fresh parsley (optional) Directions: Heat olive oil in a large skillet over medium heat. Add the cauliflower florets and cook for 6–8 minutes, stirring occasionally, until they start to turn golden brown. Add the minced garlic and paprika. Stir and cook for another 2–3 minutes until the garlic is fragrant and cauliflower is tender-crisp. Season with salt and pepper to taste. Remove from heat, drizzle with lemon juice, and sprinkle with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 120 kcal | Servings: 4 servings #sautéedcauliflower #easyveggies #garlicveggies #cauliflowerrecipes #healthyside #lowcarbrecipes #veganfriendly #plantbasedmeals #quickvegetables #glutenfreedishes #skilletveggies #cauliflowerskillet #meatlessmeals #simpleingredients #vegetarianfood #easyhealthyrecipes #lemonandgarlic #goldenveggies #weeknightside #cauliflowerflorets Looking for a quick and healthy side dish? This Golden Garlic Sautéed Cauliflower is full of flavor and ready in just 20 minutes!

Cucumber Dill Salad Creamy Cucumber Dill Salad with Greek Yogurt Dressing Ingredients: 2 large cucumbers, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup Greek yogurt 1 tablespoon mayonnaise (optional for extra creaminess) 1 tablespoon lemon juice 1 tablespoon white vinegar 2 tablespoons fresh dill, chopped 1/4 teaspoon garlic powder Salt and black pepper, to taste Directions: Place sliced cucumbers and red onion in a large bowl. In a separate small bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, white vinegar, dill, garlic powder, salt, and pepper. Pour the dressing over the cucumbers and onions and gently toss until evenly coated. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra dill if desired. Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes Kcal: 95 kcal | Servings: 4 servings #lowcarb #glutenfree #keto #vegetarian #freshsalads #sidedish #dillsalad #cucumberlove #quickrecipes #greekyogurtdressing #saladrecipes #herbs #summereats #lightlunch #picnicfood #refreshingsalad #lowcaloriemeals #easymeals #healthyrecipes #mealprep Beat the heat with this creamy and refreshing Cucumber Dill Salad Light, crunchy, and full of flavor! Perfect for summer meals.

Poke and Quinoa Salad Hawaiian Ahi Poke Bowl with Quinoa & Sesame Soy Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water 1/2 lb sushi-grade ahi tuna, diced 2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon sesame oil 1 teaspoon rice vinegar 1/2 teaspoon honey or maple syrup 1/2 avocado, diced 1/2 cucumber, sliced thin 1/4 cup shredded carrots 2 radishes, sliced thin 2 tablespoons chopped green onion 1 teaspoon sesame seeds Optional toppings: pickled ginger, seaweed salad, sriracha mayo, microgreens Directions: In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss to coat. Marinate in the fridge for 10–15 minutes. To assemble, divide quinoa between bowls. Top with marinated tuna, avocado, cucumber, carrots, radishes, and green onion. Drizzle with any extra marinade and sprinkle with sesame seeds. Add optional toppings if desired. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 2 servings #pokebowl #quinoasalad #sushigradeahi #healthybowls #hawaiianfood #glutenfreelunch #asianfusion #tunalovers #powerbowl #wholefoods #omega3boost #mealprepideas #lunchinspo #cleaneating #lightandfresh #pescatarian #lowcarbmeals #healthybalance #pokerecipe #nutrientdense Light, fresh, and packed with protein—this Poke and Quinoa Salad is your new favorite lunch bowl. Perfectly marinated ahi and all the colorful toppings!