Pescetarian recipes with calories per serving

Decorated shortcake-style cookies with chocolate ganache and white icing, styled as tuxedos and little black dresses.

A free-form wholesome apple pie with tart dried cherries and a honey glaze, baked on a sheet pan for a relaxed, rustic finish.

A grilled prawn and avocado salad with lemon-agave dressing, served in ramekins with crispy Parmesan wafers.

Delicate French-style almond meringue shells filled with whipped cream, piped and baked to a light, crisp finish.

Cookie bars with a crunchy peanut butter base, chocolate sour cream frosting, and toppings of pretzels, chips, and peanut butter candies.

Tender monkfish coated in toasted whole spices and two marinades, baked and served with a fragrant coconut tomato sauce.

Tender peanut butter cookies with a dimple filled with cherry jam — a classic flavor combination in button-sized form.

Three variations of cold overnight oats — carrot cake, banana nut, and blueberry muffin.

Savory Linzer tartlet shells filled with a homemade processed cheese spread made from Olomouc tvarůžek and cottage cheese, garnished with red currants.

Milk-and-cinnamon-soaked baguette slices pan-fried until golden, served with a warm citrus-berry compote and a dusting of icing sugar.

Poached eggs served on garlic and dill-seasoned Greek yogurt, drizzled with chili butter.

An Italian risotto with rich, concentrated tomato flavor, creamy Parmesan, and fresh mozzarella — ready in an hour.

Fluffy pancakes made with soft cottage cheese and rice flour — great for anyone avoiding gluten.

A Mexican-style breakfast with eggs poached in a spicy bean sauce and a fresh avocado mixture.

Juicy vegetarian burgers made with lentils, peas, and spinach, served with a homemade sun-dried tomato dip in fresh buns.

Soft scrambled eggs with sour cream and chives, served alongside sautéed cherry tomatoes and toast.

Savory oatmeal made with coconut milk, mushrooms, and parmesan — a hearty breakfast or light lunch.

Creamy oatmeal with fruit, chia seeds, and dried fruit — a quick, nourishing breakfast ready in under 30 minutes.

Delicate Christmas crescent cookies with pecans, walnuts, and vanilla, rolled in powdered sugar.

Homemade chickpea falafel with herbs and garlic, served with a creamy yogurt dip and fresh vegetables.

Fluffy pancakes made with pumpkin purée, buttermilk, and warm autumn spices, served with Greek yogurt and honey.

Grilled salmon skewers served over a zesty quinoa salad with grapefruit, chilli, spring onions and a ginger-infused olive oil dressing.

Crispy oven-baked chips made from fresh vegetables, served with sour cream and lemon juice.

Delicate zander gently infused with wine and rosemary, served alongside a classic French-style potato salad.

Creamy oatmeal topped with cinnamon apples and homemade hazelnut brittle — a hearty breakfast for two.

A velvety paprika sauce with green beans served alongside homemade halusky — a quick weeknight dinner ready in 45 minutes.

Classic French baguette made with a poolish — a crispy crust and open, airy crumb thanks to a long fermentation.

Healthy no-bake balls made with adzuki beans, dates, and pecans — ready in 30 minutes, no oven needed.

A fresh breakfast bowl made from mango smoothie with banana, ginger, and turmeric, topped with blueberries and shredded coconut.

Overnight oats with homemade stewed plums, red rice, and seeds — a hearty make-ahead breakfast.

Fluffy buttermilk and buckwheat pancakes stacked with peanut butter, sliced bananas and honey.

Juicy pan-seared salmon, homemade dill pesto, and crispy baked potato slices.

A fragrant Asian-inspired soup with bulgur, tofu, broccoli, and edamame, flavored with turmeric and coconut milk.

A Spanish soup with white beans, mussels, and a spicy picada of hazelnuts and parsley.

Oven-baked salmon coated in sesame seeds, served with wok-fried noodles with chilli and green onions.

Buttery cut-out sugar cookies finished with royal icing — ideal for decorating with seasonal shapes and colourful toppings.

A nourishing breakfast porridge made with brown rice, quinoa, amaranth, millet, and oat bran, served with seasonal fruit and honey.

Soft gnocchi made from pumpkin purée and spelt flour — a simple pasta dish ready in an hour.

A creamy smoothie bowl with avocado, mango, and homemade seed granola — ready in just 10 minutes.

Savory, buttery crackers with cheddar and pecans — a perfect companion to wine or champagne.

A thick green smoothie bowl with pineapple, avocado, and spinach, topped with pomegranate seeds and almonds.

Delicate steamed salmon cooked over a bed of vegetables, served with sautéed potatoes and a fresh avocado and lime salad.

Homemade pressed sushi with fresh salmon and seasoned rice, served with wasabi, soy sauce, and pickled ginger.

Classic Italian flatbread topped with garlic, rosemary and sea salt — crisp outside, soft and airy inside.

A vibrant cold pasta salad with mozzarella, olives, and a sun-dried tomato dressing — ready in under 30 minutes.

Creamy oatmeal with Parmesan and wild garlic paste — a spring breakfast or light lunch.

Crispy baked carrot fries with a creamy cashew dip made with red curry paste, ginger, and lime.

Crispy baked cauliflower coated in batter and spicy sriracha sauce, served with a creamy blue cheese dip.