These are items I use regularly when cooking and creating recipes. Not every ingredient is strictly required—many can be substituted depending on the recipe—but this collection covers the basics worth keeping on hand for reliable, health-minded baking.

If you’d like brand suggestions, I maintain an Amazon storefront with items I recommend.

Spices & Herbs

Stock warm, aromatic spices and a good finishing salt to add depth to baked goods:

• Cinnamon
• Cardamom
• Nutmeg
• Pink sea salt

Oils & Vinegars

Choose high-quality fats and a mild acid for dressings and baked goods:

• Avocado oil
• Extra virgin olive oil
• Coconut oil
• Organic grass-fed ghee (if not vegan)
• Apple cider vinegar

Baking needs

These pantry staples cover most grain-free and whole-grain baking needs:

• Almond flour
• Arrowroot flour or starch
• Tapioca flour or starch
• Coconut flour
• Chocolate chips and bars
• Organic oats and oat flour
• Baking soda and baking powder
• Applesauce (useful for moisture and egg replacement)
• Raw cacao powder
• Canned pumpkin
• Protein powders (optional for added protein)
• Canned full-fat coconut milk
• 100% pure vanilla extract

Bulk Nuts & Seeds

Keep a variety of nuts and seeds for texture, flavor, and healthy fats:

• Almonds and almond butter
• Unsweetened coconut flakes
• Raw cashews and cashew butter
• Raw sunflower seeds and sunflower butter
• Chia seeds
• Flax seeds (whole or ground)
• Raw pumpkin seeds
• Walnuts
• Peanut butter
• Pecans
• Tahini

Sweeteners

Use whole or minimally processed sweeteners to control sweetness and flavor:

• 100% pure maple syrup
• Honey (if not vegan)
• Coconut sugar
• Monk fruit sweetener
• Dates and date sugar

Optional superfoods & dried fruits

Add these as optional boosts for nutrition and variety:

• Goji berries
• Unsweetened raisins
• Maca powder

Grocery List

For convenience, print or save the grocery list image below. There’s room to add your personal staples and recipe-specific items.

Recipe inspiration

Once your pantry is stocked, try simple, healthy treats that use these staples. A few ideas to get started:

• Cinnamon roll energy bites
• Healthier homemade payday bars
• Vegan snickers cheesecake
• Healthy vegan maple sea salt fudge
• Vegan samoa cookie bars

With a well-stocked pantry of these essentials, you’ll find it easier to adapt recipes, experiment with substitutions, and make healthier baked goods at home.

The post Must-Have Pantry Staples for Healthy Baking Success first appeared on Cuvuh.

If you’re after a lasagna-inspired recipe that’s easy to make and naturally friendly to gluten-free and dairy-free diets, this is it. It started as a skillet lasagna idea and was reimagined as a warm, comforting soup. Hearty, customizable, and straightforward to prepare, it’s likely to become a go-to for busy evenings when you want something nourishing without fuss.

Why You’ll Love This Lasagna Soup

This one-pot lasagna soup hits the marks: high in protein, meal-prep friendly, and deeply satisfying without being heavy.

Using ground beef or turkey with bone broth and gluten-free lasagna noodles upgrades the nutrition while keeping the classic tomato-cheese profile. Bone broth contributes protein and minerals, tomatoes offer antioxidants, and ricotta—dairy-free or traditional—adds a silky finish without making the soup dense.

It’s the ultimate cozy comfort meal and reheats very well, so it’s perfect for planning ahead. If you enjoy simple one-pot dinners, this lasagna-in-a-bowl version is a smart addition to the rotation.

Easy to Customize for Any Diet

This recipe is flexible. Keep it dairy-free with your favorite dairy-free ricotta and mozzarella alternatives, or use traditional cheeses if you prefer. Use gluten-free lasagna noodles or swap in gluten-free penne or regular pasta for convenience. You can also reduce the noodle quantity to make the soup lighter.

Add extra vegetables like spinach or zucchini in the final minutes of cooking for more fiber and color. However you choose to make it, this healthy, high-protein lasagna soup is cozy, filling, and simple to adapt to your tastes.

Ingredients You’ll Need:

For the Soup:

• Olive oil
• Yellow onion
• Garlic cloves
• Ground beef or ground turkey
• Italian seasoning
• Kosher salt
• Freshly ground black pepper
• Tomato paste
• Marinara sauce
• Low-sodium chicken bone broth
• Uncooked gluten-free lasagna noodles, broken into bite-size pieces

For Creaminess & Garnish:

• Dairy-free ricotta
• Shredded mozzarella or pasteurized goat cheese (optional)
• Fresh basil
• Red chili flakes

How To Make Lasagna Soup (High-Protein!)

Sauté the aromatics
Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and minced garlic and cook 3–4 minutes, stirring occasionally, until the onion softens.

Brown the beef
Add the ground beef (or turkey), Italian seasoning, ½ teaspoon salt, and black pepper. Break the meat into small crumbles and cook until just browned, about 5 minutes.

Build the base
Stir in the tomato paste until it’s fully incorporated. Add the marinara sauce and bone broth, then bring the mixture to a gentle boil over medium-high heat.

Cook the noodles
Add the broken lasagna noodles directly into the pot. Stir well, reduce heat to medium, and simmer uncovered for 15–18 minutes, stirring every few minutes so the noodles don’t stick, until al dente.

Finish the soup
Taste and adjust seasoning with the remaining ½ teaspoon salt or more if needed. Stir in half of the ricotta to add creaminess to the broth.

To Serve & Store:

To serve: Ladle the soup into bowls and top each serving with a dollop of ricotta, a sprinkle of mozzarella or goat cheese if using, fresh basil, and red chili flakes.

To store: Let the soup cool completely before placing it in an airtight container. Refrigerate for 3–4 days. Reheat gently on the stovetop, adding a splash of extra broth if needed to loosen the consistency.

Recipe Substitutions & Questions

Here are simple swaps and answers to common questions:

• Protein options: Use ground turkey or chicken, or add a can of white beans for extra protein.
• Dairy-free: Use dairy-free ricotta and dairy-free shredded cheese.
• Veggies: Stir in spinach or chopped zucchini in the last 5 minutes of cooking.
• Gluten-free: Use gluten-free lasagna noodles or gluten-free penne.

If you don’t need gluten- or dairy-free options, regular lasagna noodles, ricotta, and mozzarella work just as well.

How do I keep the noodles from getting mushy in lasagna soup?

Simmer the noodles just until al dente, stir every few minutes to prevent sticking, and follow the pasta package timing if it differs. For meal prep, store noodles separately and add them when reheating, or add a splash of broth when reheating to refresh the texture.

How can I make lasagna soup thicker or creamier?

Stir in more ricotta, reduce the broth volume slightly, or let the soup simmer uncovered for an extra 5–7 minutes. For a dairy-free creamier option, add more dairy-free ricotta or a small splash of coconut milk to enrich the broth without altering the tomato flavor.

High-Protein & Comforting Soups for Any Night:

• Chicken & Wild Rice Soup
• Sausage, White Bean & Kale Soup
• Shredded Chicken Verde Bone Broth Soup
• Roasted Tomato Basil Soup & Grilled Cheese
• Healthy Turkey Taco Chili with Butternut Squash
• Kabocha Curry Cashew Soup (Gluten-Free & Dairy-Free)

Watch the short reel if you want a quick visual of how the recipe comes together.

Lasagna Soup (High-Protein!)

One-pot lasagna soup with ground beef, gluten-free noodles, and creamy dairy-free ricotta—cozy, high-protein, and customizable!

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 6

Ingredients

For the Soup:

• 2 tablespoons olive oil
• ½ yellow onion, diced
• 3 garlic cloves, minced
• 1 pound ground beef (or ground turkey)
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 3 cups marinara sauce
• 5 cups low-sodium chicken bone broth
• 8 uncooked gluten-free lasagna noodles, broken into bite-size pieces

For Creaminess & Garnish:

• ½ cup dairy-free ricotta
• ½ cup shredded mozzarella or pasteurized goat cheese, optional
• Fresh basil, chopped
• Red chili flakes, to taste

Instructions

1. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic and cook 3–4 minutes until softened.
2. Brown the beef: Add ground beef, Italian seasoning, ½ teaspoon salt, and pepper. Break meat into small crumbles and cook until browned, about 5 minutes.
3. Build the base: Stir in tomato paste. Add marinara and broth, then bring to a gentle boil.
4. Cook the noodles: Add broken lasagna noodles, reduce heat to medium, and simmer uncovered 15–18 minutes, stirring occasionally, until noodles are al dente.
5. Finish the soup: Taste and adjust seasoning with remaining ½ teaspoon salt if needed. Stir in half the ricotta to add creaminess. Serve topped with extra ricotta, shredded cheese if using, basil, and chili flakes.

To Serve & Store:

1. To serve: Ladle into bowls and garnish as desired.
2. To store: Cool completely, refrigerate in an airtight container for 3–4 days. Reheat on the stovetop, adding broth if needed.

Notes

• For a protein boost: Swap in ground turkey or chicken, or add a can of white beans.
• Dairy-free: Use dairy-free ricotta and shredded cheese alternatives.
• Veggie add-ins: Stir in spinach or chopped zucchini during the last 5 minutes of cooking.
• Gluten-free swaps: Use gluten-free lasagna noodles or gluten-free penne.

If you don’t need gluten- or dairy-free options, regular noodles, ricotta, and mozzarella work well.

Like this? Leave a comment below!

The post High-Protein Lasagna Soup Recipe for Comfort and Muscle-Building first appeared on Cuvuh.

I love maple in so many ways—maple lattes, dressings, and frostings are staples in my kitchen. These cookies were inspired by the maple leaf cookies I enjoyed on my honeymoon in Canada. I adapted a classic 3-2-1 shortbread and my favorite buttercream, swapping vanilla for maple to create these sandwich cookies that taste like fall in every bite.

Ingredients & Substitutions

No specialty ingredients are required—just pantry staples and a couple of maple-specific items you can find at most grocery stores. The shortbread is based on a simple 3-2-1 ratio but uses maple extract for that signature flavor.

• All-purpose flour
• Sugar – granulated or brown both work
• Butter – unsalted is preferred; omit added salt if using salted butter
• Maple extract – key to the maple flavor
• Salt

For the maple buttercream:

• Unsalted butter
• Maple syrup – darker syrups (Grade B / amber) have stronger flavor
• Maple extract
• Powdered sugar – or grind granulated sugar finely and mix with a bit of cornstarch per cup

See the recipe card below for precise measurements.

How to Make – Tools & Tips

The method is straightforward. A few tools will make the process easier: a silicone baking mat or parchment paper, a rolling pin, piping bag or spatula, and a cookie cutter. Round cutters are convenient for filling, but a leaf cutter works if you prefer a seasonal shape.

To prepare the shortbread, cream room-temperature butter with sugar, maple extract, and salt, then stir in the flour until a dough forms.

• Lightly flour your work surface or use a baking mat; roll dough to 1/8–1/4 inch thickness.
• Re-roll gently if needed—overworking will make the dough tough.
• Chill cut cookies on a flat, freezer-safe surface for 10 minutes to help them keep their shape.
• Move chilled cookies onto a room-temperature baking sheet before baking.
• Bake until the centers no longer look wet for softer cookies, or until edges turn golden for crisp cookies.
• Allow cookies to cool completely before filling.

While the cookies cool, make the maple buttercream. Start with room-temperature butter and syrup, beat until smooth, then add powdered sugar on low speed until incorporated and increase speed to make it light and fluffy. Fill a piping bag or use a small spatula to add a generous layer of filling to half the cookies, then top with the remaining cookies to form sandwiches.

Store the finished cookies in an airtight container at room temperature for up to a week.

Related Recipes

If you enjoy these maple cream sandwiches, try other shortbread variations for more cookie inspiration.

• Spiced Shortbread
• Chocolate Shortbread
• White Chocolate Raspberry Shortbread
• Chocolate Dipped Espresso Shortbread

If you liked this recipe, please rate it in the recipe card below and leave a comment—feedback is always appreciated!

Maple Cream Cookies

Mikayla M.

Buttery, maple-flavored shortbread sandwiched with smooth maple buttercream for a cozy fall treat inspired by the Canadian classic.

5 from 24 votes

Print Recipe
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Prep Time 15 mins

Cook Time 8 mins

Chill time 10 mins

Total Time 33 mins

Course Dessert

Cuisine American, Canadian

Servings 20 cookies

Calories 167 kcal

Ingredients

Maple Shortbread

• 169 grams all purpose flour 6 ounces or 1 1/4 cup spooned and leveled
• 113 grams unsalted butter, softened 4 ounces or 1 stick
• 56 grams granulated sugar 2 ounces or 1/4 cup
• 1/4 teaspoon maple extract
• 1/2 teaspoon fine salt

Maple Cream Filling

• 113 grams unsalted butter, softened 1 stick
• 1/4 teaspoon maple extract
• 2 tablespoons maple syrup
• 200 grams powdered sugar 1 1/2 cups

Instructions

Cookie Instructions

• Preheat the oven to 350°F.
• Beat the butter, maple extract, salt, and sugar together until creamy, about 1–2 minutes.
• Gently mix in the flour until incorporated and the mixture is crumb-like. Turn out onto a clean surface and bring it together into a dough.
• Roll dough to 1/8–1/4 inch thickness and cut into shapes. Place on parchment or a silicone baking mat.
• Freeze the cut cookies on a flat surface for 10 minutes.
• Transfer frozen cookies to a room-temperature baking sheet and bake for 6–8 minutes (see notes).
• Cool completely on a rack before filling.

Maple Buttercream

• Cream the butter, maple extract, and maple syrup until smooth.
• Add powdered sugar on low speed until it begins to combine.
• Increase speed and beat until the frosting is smooth and fluffy.
• Flip half the cookies upside down, fill them with buttercream using a piping bag or spatula, then top with the remaining cookies.
• Store at room temperature in an airtight container for up to 7 days.

Notes

*Pull the cookies when the center appears dry but before they brown for softer cookies. Bake until the edges are golden for crisper cookies.

Yield depends on cutter size. Using a 1-inch cutter produced about 40 cookies for this batch.

If the frosting is too thick, add 1 teaspoon of milk at a time to thin. If too thin, add 2 tablespoons of powdered sugar at a time until desired consistency is reached.

Nutrition

Serving: 1 cookie

Calories: 167 kcal

Carbohydrates: 21 g

Protein: 1 g

Fat: 9 g (Saturated: 6 g)

Sugar: 14 g

Tried this recipe?
Let us know how it was!

The post Maple Cream Sandwich Cookies: Soft Maple-Frosted Treats first appeared on Cuvuh.

This strawberry cheesecake features a light, creamy base finished with a bright homemade strawberry topping made from fresh strawberries and lemon juice. Below you’ll find clear tips and step-by-step instructions to make the best strawberry cheesecake. This version is adapted from a classic New York-style cheesecake.

This recipe combines the rich creaminess of a New York-style cheesecake with a vivid, fresh strawberry sauce. It’s ideal for summer when strawberries are at their peak, and it also makes an impressive dessert for holidays, potlucks, or special occasions.

The strawberry topping is the star: half the berries are puréed to create a smooth pouring sauce while the other half are halved and folded in to give texture and an attractive presentation. The sauce is thin enough to drizzle but thick enough to hold on the cheesecake.

Ingredients for Strawberry Cheesecake

Cheesecake Filling Ingredients

• Graham crackers – Crush into fine crumbs using a food processor or a resealable bag and rolling pin.
• Cream cheese – Use full-fat and softened cream cheese for best texture.
• Sour cream – Full-fat sour cream adds flavor; swap half for heavy cream if you prefer a silkier cheesecake.
• Eggs – Room temperature for easier mixing.
• Sugar – Fine granulated sugar dissolves quickly into the batter.

Strawberry Topping Ingredients

• Strawberries – Fresh, ripe berries. Purée half for the sauce and halve the rest for texture.
• Sugar – Start with less and adjust to taste based on berry sweetness.
• Lemon juice – Fresh lemon brightens the flavor.
• Cornstarch – A small amount thickens the sauce to the right pouring consistency.

Strawberry Cheesecake – Step by Step Photos

1. Make graham cracker crumbs in a food processor. Mix with melted butter, sugar, and a pinch of salt until the mixture resembles wet sand.
2. Press crumbs into the bottom and up the sides of a 7-inch springform pan lined with parchment. Double-wrap the pan in heavy-duty foil and bake the crust for 8–10 minutes. Set aside to cool.

3. Reduce oven to 325°F. Beat softened cream cheese, eggs, sugar, sour cream, vanilla, and salt on medium-high until smooth and creamy, scraping the bowl halfway through.
4. Mix on the lowest speed for 1–2 minutes to bring air bubbles to the surface, then pop any visible bubbles.

5. Pour the filling into the prepared crust, tap the pan on the counter to release air bubbles, then place the springform pan inside a larger roasting pan and pour in several inches of hot water to create a water bath.
6. Bake at 325°F for 75 minutes. Turn off the oven and crack the door open, letting the cheesecake cool slowly in the oven for one hour.

7. Remove the cheesecake from the water bath, discard the foil, and allow it to come to room temperature. Then loosely cover and refrigerate for at least 4 hours or overnight to set.

Using a water bath and removing air bubbles helps prevent cracks, but if a crack appears, the strawberry topping will cover it nicely.

Strawberry Cheesecake Topping – Step by Step Photos

1. Halve about half the strawberries and set them aside. Purée the remaining berries in a blender or food processor.
2. Combine the purée with cornstarch, sugar, and lemon juice in a pot. Heat over medium-high until it reaches a boil and thickens.
3. Remove from heat, stir in the halved strawberries, and taste. Adjust sugar or lemon as needed. If you prefer a thinner sauce, add water 1 teaspoon at a time; the sauce will thicken as it cools.
4. Allow the sauce to cool to room temperature before spooning it over the chilled cheesecake. Reserve extra sauce for serving.

To slice, dip a thin knife in hot water, wipe it dry, and make clean cuts. Reheat and wipe the knife between slices for smooth, neat pieces. Serve and enjoy.

More cheesecake recipes

Desserts

Black Forest Cheesecake

Desserts

Cherry Cheesecake

Desserts

Pumpkin Cheesecake

Desserts

Oreo Cheesecake

5 from 484 votes

Servings: 8

Strawberry Cheesecake

By Jamie

This strawberry cheesecake has a light and creamy base topped with a bright strawberry topping made from fresh strawberries and lemon juice.

Prep: 15 mins

Cook: 1 hr 15 mins

Resting Time: 1 hr

Total: 2 hrs 30 mins

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Equipment

• 7-inch springform pan
• 7-inch parchment paper round

Ingredients

Graham Cracker Crust

• 1 cup graham cracker crumbs
• 2 ½ tablespoons butter, melted
• 1 ½ tablespoons sugar
• Pinch of salt

Cheesecake Filling

• 2 (8 oz) packages cream cheese, softened
• 2 eggs
• ⅔ cup sugar
• ⅔ cup sour cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Strawberry Topping

• 1 ½ lbs strawberries
• 1 ½ teaspoons cornstarch
• 3 to 6 tablespoons sugar, to taste
• 1 ½ tablespoons lemon juice

Instructions

• Preheat oven to 350°F. Line the bottom of the springform pan with parchment and double-wrap the pan with heavy-duty foil.

Crust

• Pulse graham crackers to crumbs, mix with melted butter, sugar, and salt until it holds together. Press firmly into the pan and bake 8–10 minutes. Set aside.

Cheesecake Filling

• Lower oven to 325°F. Beat cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth. Scrape the bowl as needed. Reduce mixer speed to low for 1–2 minutes to remove large air bubbles.
• Pour into crust, tap the pan to release air bubbles, place the springform in a larger pan, and add hot water for a water bath.
• Bake at 325°F for 75 minutes. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for one hour.
• Remove from the water bath, discard foil, bring to room temperature, then loosely cover and chill at least 4 hours or overnight.

Strawberry Topping

• Halve half the strawberries and set aside. Purée the other half. Stir the purée with cornstarch, sugar, and lemon juice in a pot and bring to a boil until slightly thickened.
• Remove from heat and stir in the halved strawberries. Adjust sweetness or acidity as needed. The sauce will thicken as it cools.
• Cool the sauce to room temperature before topping the chilled cheesecake. Reserve extra for serving.

Serve

• Top the chilled cheesecake with the cooled strawberry sauce. For neat slices, dip a thin knife in hot water, wipe dry, and slice, reheating the knife between cuts as needed. Serve and enjoy.

Notes

Makes one 7-inch cheesecake (about 8 servings).

1. Crust: If you prefer only a bottom crust, halve the crust ingredients.
2. Cream cheese: Use full-fat and soften at room temperature or in short microwave bursts if needed.
3. Sour cream: Replace half the sour cream with heavy cream for a softer, silkier cheesecake.

Storage: Refrigerate the finished cheesecake up to 3 days. You can freeze the plain cheesecake (no topping) for up to 1 month; thaw in the fridge overnight and add the strawberry topping before serving. Store leftover sauce in an airtight container in the fridge for up to 3 days.

Additional tips

• Use a flat-bottomed measuring cup to press the crust evenly.
• Avoid over-mixing and rapid temperature changes to prevent cracks.
• Allow the cake to cool slowly in the oven with the door cracked for one hour after baking.
• Cover loosely once at room temperature to prevent condensation, and chill overnight for best texture.

Nutrition

Calories: 251 kcal, Carbohydrates: 39 g, Protein: 3 g, Fat: 10 g, Sugar: 31 g

Nutrition information is an estimate and should be used as a guideline.

Like this? Leave a comment below!

The post Decadent Strawberry Cheesecake Recipe with Fresh Berry Topping first appeared on Cuvuh.

Homemade Bread Crumbs Recipe

Store-bought bread crumbs can contain preservatives and lose freshness over time. Making your own lets you pick the bread you like, control the texture, and season them to your taste. Fresh bread crumbs give better results for coating, stuffing, or topping casseroles. They’re also economical and reduce food waste—use slightly stale slices instead of tossing them.

You can make crumbs as coarse or as fine as you want, and add herbs or spices for extra flavor. If you plan to store them, keep the crumbs in a dry place—paper bags work well. I prefer to use them within a week for best flavor and texture.

Homemade Bread Crumbs Recipe

Ingredients:

• 2 slices whole wheat bread (or any bread you prefer)
• Non-stick pan
• Fine colander or sieve (optional, for very fine crumbs)
• Wooden spatula

Directions:

• Preheat your oven broiler or use a toaster oven. Place the two slices of bread under high broil until the top turns golden brown, then flip and toast the other side.

• Let the toasted bread cool for a few minutes, then cut into small cubes. Return the cubes to the pan and toast them a little longer, stirring occasionally with a wooden spatula so they brown evenly.

• Carefully remove the toasted cubes from the pan, avoiding any burnt bits stuck to the bottom.
• Pulse the cooled cubes in a food processor until you reach the desired consistency.
• If you want crunchier crumbs, return the processed crumbs to the pan and cook for a couple more minutes, stirring constantly to prevent burning. If the crumbs are still too large, pulse them again in the food processor.

• For very fine crumbs, sift through a fine colander or sieve and discard any larger pieces.
• Store the finished bread crumbs in a paper bag or an airtight container in a cool, dry place. Use within about a week for best freshness, or freeze for longer storage.

Tips for variations: use white, sourdough, rye, or gluten-free bread depending on the flavor you want. Add dried herbs, garlic powder, onion powder, salt, or grated Parmesan to season the crumbs before the final toasting step. Adjust to your recipe—coarser crumbs are ideal for crispy coatings, while finer crumbs work well in fillings and as a topping.

The post How to Make Homemade Bread Crumbs for Crispy Coatings and Toppings first appeared on Cuvuh.

What is MyFitnessPal for?

MyFitnessPal For Everyday Users

MyFitnessPal (MFP) is an app and web service for tracking daily food intake and nutrition. Whether you want to monitor a specific nutrient, watch sodium, or count macros, MFP simplifies the process by providing a large searchable database of foods, branded products, and restaurant items. Among tracking tools I’ve tried, MFP stands out for ease of use and the depth of its database, which makes everyday logging faster and more accurate.

I first discovered MFP through macro counting in a challenge, and it changed how I approach food. Tracking macros helped me learn how to fuel my body and removed much of the guesswork from meal planning.

What are macros?

Macronutrients, or “macros,” are the main nutritional components of food: carbohydrates, fat, and protein. Eating these in a particular ratio can support specific fitness or health goals. Ideal macro ratios vary for each person depending on factors like age, sex, and activity level. I’m not a nutrition professional, so I don’t provide personalized macro recommendations—consult a registered dietitian or coach for individualized guidance. Note: macro targets should be tailored to your body by a qualified professional.

I do, however, develop many macro-friendly recipes—meals that are typically higher in protein, lower in fat, and moderate in carbs. They can still be delicious. A few examples from my site are listed below.

• Zesty Turkey Meatballs
• Macro Friendly Cheesy Quesadilla
• Baked Feta Spaghetti Squash Casserole
• Thai Chicken Lettuce Wrap
• Key Lime Pie Milkshake
• Skinny Turkey Enchiladas

MyFitnessPal for Bloggers

One of the most common reader requests on recipe blogs is a nutrition label. My solution is MyFitnessPal. I previously used other tools to generate nutrition labels but ran into problems: limited food databases, inaccurate matches for specific brands or low-fat products, and display issues when embedding labels in posts. MFP’s vast database and barcode scanning make it a more accurate and reliable free option.

Switching to MFP required redoing nutrition labels for many recipes, so expect an upfront time investment if you have a large recipe archive. Still, for accuracy and ease—especially when matching branded ingredients—MFP is an excellent choice for bloggers who want to share nutrition and macro information with readers.

How to Find a Recipe in MyFitnessPal

If a recipe from my site is already in MFP, search “A Paige Of Positivity” plus the recipe name and it should appear. Many bloggers upload recipes to MFP; searching the blogger’s name often brings their public recipes into view.

Note: recipes uploaded to MFP use the ingredients as written in the post. Optional toppings or variations may not be included—check the recipe post for what was counted.

How to add a recipe to MyFitnessPal

Adding a recipe to MyFitnessPal for Personal Use

If a recipe isn’t already in MFP, or if you want to edit ingredients, you can add it using either the web or the app. I find the browser interface easier for detailed edits, but both work well.

Using the Browser:

• Log in and click the “Food” tab at the top.
• Click “Recipes.”
• Choose “Recipe Importer” to pull ingredients from a web link, or “Add Recipe Manually” to type ingredients yourself.

Using the Recipe Importer:

• Paste a recipe URL into the Recipe Importer. MFP will pull ingredient text from the page.
• Edit the ingredient lines to remove preparation notes (for example, remove “softened” from “½ cup butter, softened”) and correct the number of servings. Be as specific as possible—use milk type or brand names when relevant for better accuracy.
• If you want to swap ingredients, do it now. For example, replace feta with goat cheese if that’s what you use.
• Click “Match Ingredients” and confirm MFP matched the correct food items and quantities. The index isn’t perfect—double-check matches (especially cheeses and condiments) and use “Edit Quantity” or “Replace” to correct errors.
• Once everything looks right, save the recipe and it’s ready to log.

Adding your Recipe Manually:

To add a recipe you typed yourself or copied from a non-web source, choose “Add Recipe Manually.” Enter each ingredient and quantity so MFP can match them to items in its database. Review matches, replace or edit quantities when needed, then save.

Using the App:

The app follows similar steps:

• Open the app and tap “More” in the bottom right.
• Choose “My Meals, Recipes & Foods.”
• Tap the blue banner “Create a Recipe” and follow the prompts to import from a URL or add ingredients manually.

A helpful app feature is barcode scanning. When adding ingredients you can use the phone camera to scan the product barcode and pull exact nutrition facts for branded items—this speeds up uploads and improves accuracy.

Adding a recipe to MyFitnessPal for Bloggers

If you want your recipe to be searchable by others on MFP and to provide a nutrition label for your blog, follow these extra steps after importing and saving your recipe:

• If the recipe is live on your blog, use the Recipe Importer and paste the post URL. If the recipe isn’t live, add it manually.
• After saving the imported recipe, MFP generates a nutrition label. To make the recipe searchable, you need to create it as a public “Food.” Go to “My Foods” on the web and click “Create Food.”
• For Brand/Restaurant, use your blog name (for example, “A Paige of Positivity”) and use the recipe title as the Food Description—this helps users find your recipe instead of a generic product.
• Enter the nutrition values (you can copy them from the nutrition label MFP created during import). At the bottom, check the option to make the food public so other users can find and log it.
• Save the new food. Your recipe is now searchable and available for others to log in their diaries.

How to Determine Servings in MyFitnessPal

Serving definitions vary by recipe. I usually upload recipes as single servings, but what constitutes “one serving” depends on the recipe. For example, one serving of a bar recipe might be one bar if the recipe is cut into nine pieces, while another recipe might define a serving as one-sixth of the dish. Check the serving information on the recipe card, or log a fraction of the container when you serve yourself.

If you want precision, log servings by weight using a food scale. For example, weigh the entire prepared recipe container (in grams) and use that total as the number of servings in MFP. When you remove a portion, weigh the portion and log that number of grams as servings—this method yields accurate macro counts.

Logging by weight can seem unusual at first, but it provides precise macro tracking. For example: if your full container weighs 550 grams, set the recipe to 550 servings. When you eat 200 grams, log “200” servings. This method ensures your macro totals reflect the exact portion you consumed.

How to log a recipe in grams:

• Place the empty storage container on a food scale and zero it, then add the prepared recipe to get the total gram weight.
• Use that total gram value as the number of servings when importing the recipe into MFP.
• When serving, place the container back on the scale, remove the portion to eat, and use the gram amount you removed as your logged servings.
• Although this process takes a bit more effort, it gives more accurate macro tracking for those who need precision.

Other helpful MyFitnessPal Features

Here are a few additional MFP features that make tracking easier and more flexible.

Setting Macro Goals in the App

If you want to target specific macro ratios, you can set goals in MFP. Free users can set macro percentages (in 5% increments) and a calorie target that corresponds to those percentages; premium users can set exact gram targets. Steps:

• Open “Goals” from the My Home section (web) or the three dots menu (app).
• Edit your calorie goal to reflect the caloric equivalent of your macro targets (carbs 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g).
• Adjust macro percentages to get as close as possible to your target ratios.
• Track your daily intake and view macro totals via the “Nutrition” button in the app or the nutrition summary in the web diary.

Using the My Meals Tab

The “My Meals” feature lets you save common combinations of foods so you can log them at once. If your regular lunch is a chicken salad wrap, apple, and snack bar, create a meal with those items and log them together to save time.

That covers the essentials of using MyFitnessPal for personal tracking and for bloggers who want to publish accurate, searchable recipe nutrition. If you try these steps, you should be able to generate reliable nutrition labels and make your recipes easy for readers to find and log. Happy logging!

The post MyFitnessPal Guide for Bloggers and Everyday Users: Tips & Setup first appeared on Cuvuh.

Life has felt hectic lately in the best ways. First, apologies for being away — our new baby turns six weeks tomorrow. We’ve been juggling newborn care and a minor post-baby procedure earlier this week; everything went well and I’m already feeling better. On top of that, we’re balancing school runs, dance classes, and soccer practices, so quick, reliable meals have become essential.

That’s why I love marinades: I can mix everything the night before, refrigerate the chicken, and simply grill it the next day. This tangy grilled chicken tastes like summer — bold, balanced, and straightforward to prepare. The marinade combines savory, acidic, and aromatic ingredients that meld beautifully while the chicken rests, so the end result is juicy and full of flavor.

If your days are full or you just want an easy, flavorful dinner idea, this recipe is a great choice.

Enjoy!

The post Tangy Grilled Chicken Recipe with Zesty Marinade first appeared on Cuvuh.

Originally published: December 2012

What do you usually do with Christmas dinner leftovers? Over the years I’ve turned ours into soups, curries and stews, but this leftover pie has become a family favourite. It’s an easy, satisfying way to use up every last scrap and avoid waste.

You can freeze both the pie filling (the chopped leftovers) and the finished pies, which makes them perfect for pulling out on a cold evening when you want a comforting meal with minimal effort.

How to make Christmas Turkey Leftover Pies

Begin by lining a pie dish or individual pie tins with ready-rolled shortcrust pastry. I often use shop-bought pastry for convenience, but homemade pastry works equally well. Lining tins with baking paper first makes it much easier to remove the pies and keeps pans cleaner.

Christmas Dinner Leftovers

Chop all your leftovers into bite-sized pieces and combine them in a large bowl. Our mix included turkey (or chicken), Brussels sprouts, cabbage, shallots, roast potatoes, parsnips, carrots, broccoli, stuffing and little sausage meatballs. I also scraped up the jelly from under the bird and added any leftover gravy for extra flavour and moisture.

Fill the prepared pastry shells with the mixed leftovers, pressing down gently. If you have only a little gravy left, dissolve a small amount of gravy granules in hot water and pour a little into each pie to keep the filling moist. Alternatively, place a knob of butter on top of each pie filling.

Cover each pie with a pastry lid. You can use the same shortcrust pastry or try a puff pastry lid for a lighter, flakier finish that feels a bit more special. Brush the edges with beaten egg or milk to help seal, then crimp the edges to secure the lid. Pierce a small hole in the top of each pie to allow steam to escape, then brush the top with the beaten egg or milk for a golden glaze.

Bake the pies in a preheated oven. Individual pies typically take around 30–40 minutes at 180°C (350°F) until the pastry is golden and the filling is heated through.

And that’s it—an easy, budget-friendly way to make the most of your leftovers and turn them into a tasty new dish. Wishing everyone who celebrates a wonderful Christmas and New Year.

Janie x

5 from 1 vote

Print

Turkey Leftover Pie

Prep Time

10 mins

Cook Time

40 mins

 

Make this easy Turkey Leftover Pie from your Christmas dinner leftovers!

Course:

Lunch, Main Course

Cuisine:

British, English

Keyword:

Christmas dinner pie, Christmas leftovers pie, Turkey leftover pie

Servings: 3 pies

Author: Jane Sarchet

Ingredients

• 320
  g
  Ready rolled shortcrust pastry
• Mixed Christmas dinner leftovers (turkey, stuffing, veggies, gravy etc)
• Salt and pepper
  (to taste)
• 1
  tbsp
  Butter
• 1
  Egg
  (beaten)

Instructions

1. Chop all Christmas dinner leftovers into bite-sized pieces.

2. Mix the leftovers together with any cold gravy and season with salt and pepper.

3. Line pie tins with two-thirds of the pastry.

4. Fill the pastry with the leftovers mixture, pressing down gently.

5. Top each filling with a knob of butter.

6. Egg-wash the pastry edges.

7. Cover with the remaining pastry lids and crimp the edges to seal.

8. Pierce a hole in the top of each pie to allow steam to escape.

9. Egg-wash the top of the pastry lid for a golden finish.

10. Bake at 180°C (350°F) for 30–40 minutes, until golden brown and heated through.

The post Turkey Leftover Pie Recipe: Zero-Waste Christmas Dinner Idea first appeared on Cuvuh.

The contrast of the creamy sweet filling and bright cranberries makes this loaf feel instantly seasonal. It’s straightforward to prepare, stays moist thanks to sour cream and oil, and slices beautifully once fully cooled.

If you want to extend the cranberry flavor across your holiday baking, try recipes like white chocolate cranberry scones or cranberry crumble bars for additional treats.

Ingredients

• Flour – The base for the quick bread.
• Sugar – Adds sweetness to the batter.
• Brown sugar – Contributes sweetness and a touch of caramel color.
• Baking powder – Leavens the bread for a light texture.
• Salt – Balances flavor.
• Eggs – Bind the ingredients; room temperature eggs work best.
• Milk – Use whole or your preferred dairy milk.
• Sour cream – Keeps the bread tender and moist (plain yogurt can be substituted).
• Oil – Adds moisture and keeps the loaf soft.
• Vanilla extract – Enhances flavor.
• Cranberries – Fresh or frozen cranberries offer the best texture and brightness.
• Cream cheese – Creates the sweet, creamy swirl.
• Egg white – Used in the cream cheese filling; save the yolk for another use.

How To Make Cranberry Cream Cheese Bread

Step One: Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.

Step Two: In a large bowl, whisk together the dry ingredients: flour, sugar, brown sugar, baking powder, and salt.

Step Three: Add the wet ingredients to the dry: eggs, milk, sour cream, oil, and vanilla. Stir until just combined—do not overmix.

Step Four: Gently fold in the cranberries so they’re evenly distributed without overworking the batter.

Step Five: Prepare the cream cheese filling by combining cream cheese, egg white, a bit of sugar, flour, and vanilla until smooth. Pour half the cranberry batter into the lined loaf pan.

Step Six: Spoon the cream cheese mixture over the batter, then carefully spread the remaining cranberry batter on top to cover the filling.

Step Seven: Bake for 70–85 minutes, until the top is golden and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil for the final 15 minutes.

Step Eight: Cool the loaf in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Step Nine (optional): For a simple glaze, mix powdered sugar with a small amount of milk (about 1 teaspoon of milk to 1/4 cup powdered sugar) and drizzle over the cooled loaf.

Variations

• Almond extract – Substitute for or add alongside vanilla for a nutty note.
• White chocolate drizzle – Melted white chocolate makes a decadent finish.
• Cinnamon swirl – Add a cinnamon-sugar layer with the cream cheese for extra warmth.
• Orange – Add zest or a touch of orange extract, or replace part of the milk with orange juice for a citrus lift.
• Lemon – A little lemon zest or juice brightens the overall flavor.
• Cranberry sauce – Swirl a spoonful of cranberry sauce into the cream cheese layer for added texture.
• Mini loaves – Bake in mini loaf pans for gifts or portioned servings.

If you enjoy quick breads and biscuits, consider trying lemon biscuits next for another easy bake.

Common Questions

Can I use dried cranberries instead of fresh?

Fresh or frozen cranberries are preferred for their tartness and juiciness, which complement the cream cheese filling. Dried cranberries can be used, but they add chewiness and a different texture to this soft quick bread.

What if I have extra batter?

Fill the loaf pan no more than 3/4 full to allow for rising. If you have leftover batter, bake a few muffins with it—they make great extras or gifts.

Why does my bread crumble when I slice it?

Allow the bread to cool completely before slicing and use a sharp knife to get clean slices. Cutting too early while the bread is still warm can cause crumbling. Also follow the baking times and cooling steps to ensure the loaf sets properly.

📖 Recipe

Cranberry Cream Cheese Bread

This Cranberry Cream Cheese Swirl Bread is perfect for the holidays! It’s an easy quick bread recipe full of tart cranberries & sweet cream cheese.

5 from 1 vote

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12

Calories 295.5 kcal

Ingredients

 

• 2 cups flour
• ¾ cup sugar
• ½ cup brown sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3 eggs
• ¾ cup milk
• ½ cup sour cream or plain yogurt
• ¼ cup oil
• 2 teaspoon vanilla extract
• 1 cup cranberries fresh or frozen

Cream Cheese Filling

• 4 oz cream cheese
• 1 egg white
• 2 tablespoon sugar
• 1 tablespoon flour
• 1 teaspoon vanilla

Instructions

 

• Preheat oven to 350°F. Line a loaf pan with parchment paper.
• Mix the first 5 dry ingredients in a large bowl.
• Add the wet ingredients and stir until just combined.
• Fold in the cranberries and set aside.
• Mix the cream cheese filling ingredients until smooth.
• Add half the cranberry batter to the prepared loaf pan.
• Top with the cream cheese filling.
• Spread the remaining cranberry batter over the filling.
• Bake 70–85 minutes, until golden and a toothpick comes out clean.
• Cool in the pan 15 minutes, then transfer to a wire rack to cool completely.
• Optional: Mix ¼ cup powdered sugar with 1 teaspoon milk and drizzle over the cooled bread.

Notes

Do not fill the loaf pan more than ¾ full. If you have extra batter, make a few muffins.

Nutrition

Calories: 295.5kcalCarbohydrates: 43gProtein: 5.2g

Love this recipe?Please leave a 5 star rating!

Like what you see? Follow us on social media and consider leaving a comment or rating if you try this recipe. Sign up for email updates to get new recipes directly to your inbox.

Originally Published November 16, 2023. Revised and Republished November 14, 2025.

The post Cranberry Cream Cheese Swirl Bread Recipe first appeared on Cuvuh.

This pesto leans garlic-forward; I like two medium-large cloves, but if you’re sensitive to garlic start with one and taste before adding more.

What You’ll Need

• Fresh basil — leaves only, lightly packed
• Fresh garlic — 1–2 cloves depending on taste
• Parmesan — freshly grated is best; pecorino is a good alternative
• Olive oil — high-quality extra virgin is worth the investment
• Roasted almonds — unsalted roasted almonds let you control the seasoning
• Kosher salt — adjust to taste

You can roast raw almonds yourself at 350°F. Toss with a little olive oil, spread on a baking sheet and roast 15–20 minutes, checking after 10 minutes to avoid burning. They’re ready when fragrant and lightly browned.

How to Make

• Measure and prepare the ingredients.
• Place basil, roasted almonds, garlic, parmesan, olive oil and salt in a food processor or high-speed blender.
• Pulse or blend until combined. For a coarser texture, blend briefly; for smoother pesto, blend longer. Scrape the sides as needed.
• Taste and adjust salt, garlic or olive oil. If too thick, add a splash of water or more oil to reach your desired consistency.

Variations

This almond pesto is already a variation on classic basil pesto, offering a subtle warmth and more affordable nut option. Try swapping almonds for walnuts or cashews to explore different flavor profiles.

You can also mix in other greens or herbs: spinach will mellow the flavor, while arugula adds peppery bite. Use oregano, pistachios or other combinations for interesting twists, and adapt quantities to taste.

How to Store

Store pesto in an airtight jar in the refrigerator for up to a week. The color may darken in storage—stirring in a little lemon juice or a teaspoon of hot water will help revive the vibrant green.

For longer storage, freeze in an airtight container or in ice cube trays for up to six months. Thaw in the refrigerator before using.

How to Make this a Meal

Almond pesto is delicious in many applications. A few serving ideas:

• Spread on toasted bread with roasted cherry tomatoes and cheeses for an easy appetizer or light dinner.
• Use as a sandwich spread—try it on a BLT with grilled or marinated chicken.
• Dollop on pizza (Margherita or other styles) in place of or alongside tomato sauce.
• Toss with hot pasta, then finish with extra parmesan and a drizzle of olive oil.
• Stir into soups like minestrone or spoon into individual bowls of chicken or vegetable soups.
• Serve as part of a charcuterie board with cheeses, cured meats and bread.
• Top grilled proteins—pork chops, steak or chicken cutlets—with a spoonful of pesto just before serving.
• Mix into scrambled eggs, spread under a fried egg, or spoon onto Eggs Florentine for a flavorful breakfast-for-dinner option.

Feel free to experiment—this pesto pairs well with almost anything you’d use traditional pesto for.

More Pasta Sauce Recipes You’ll Love

Recipe

Almond Pesto

A simple, flavorful pesto made with roasted almonds instead of pine nuts. Make ahead for quick meal prep.

Course: Condiment, Sauce

Cuisine: American, Italian, Mediterranean

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8 (2-tablespoon servings)

Calories: 165 kcal per serving

Author: Two Cloves Kitchen

Equipment

• Food processor or high-speed blender

Ingredients

• 2 cups fresh basil leaves, lightly packed (about 1.5 ounces)
• 1/4 cup roasted almonds (unsalted recommended)
• 1/2 cup extra virgin olive oil
• 1/3 cup grated Parmesan cheese
• 2 large garlic cloves (or 1 if preferred)
• 1/2 teaspoon kosher salt, or to taste

Instructions

1. Measure and set out all ingredients.
2. Place basil, almonds, garlic, parmesan, olive oil and salt into a food processor or high-speed blender.
3. Blend until combined, 30 seconds to 1½ minutes, depending on desired texture. For a coarser pesto pulse briefly; for smoother pesto blend longer. Stop and scrape the sides as needed.
4. Taste and adjust salt or garlic. If the pesto is too thick, add a small amount of water or olive oil and blend to reach the desired consistency.

Notes

• The recipe yields about 1 cup of pesto, roughly eight 2-tablespoon servings. Calories listed are per 2-tablespoon serving.
• If sensitive to garlic, start with one clove and add more to taste.
• A food processor or high-speed blender produces the best texture; a regular blender may not chop the ingredients evenly.
• Refrigerate up to one week or freeze for up to six months. Restore bright green color with a splash of lemon juice or a little hot water if the pesto darkens.
• Use approximately 2 tablespoons per sandwich or protein; use more for pasta.
• Freshly grated Parmesan is preferred, though pre-grated works; pecorino is a tasty alternative.

Nutrition

Serving: 2 tablespoons | Calories: 165 kcal | Carbohydrates: 2 g | Protein: 3 g | Fat: 17 g | Saturated Fat: 3 g | Sodium: 210 mg | Fiber: 1 g

The post Almond Pesto Sauce Recipe: Fresh Basil & Parmesan Blend first appeared on Cuvuh.