Tried & tested

Lydia's Recipes

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Recipes

🥟
Shrimp Tofu Pan-Fried Dumplings
Rice paper wrapped · Pan-fried in olive oil
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Filling
  • 16 oz firm tofu
  • 2 lbs frozen shrimp, thawed
  • 1 whole leek
  • 2 red bell peppers
  • 2 yellow squash
  • 1 carrot
  • 1 large knob of ginger, peeled
  • A lot of garlic, rinsed and minced
  • Salt, pepper, cayenne to taste
  • Rice wine vinegar to taste
To Wrap & Cook
  • Small rice paper wrappers
  • Olive oil for pan-frying
Instructions
  1. Finely chop or pulse in a food processor: tofu, shrimp, leek, bell peppers, squash, carrot, ginger, and garlic until a chunky filling forms.
  2. Season with salt, pepper, cayenne, and a splash of rice wine vinegar. Taste and adjust.
  3. Briefly soak rice paper wrappers in warm water until just pliable. Place a spoonful of filling in the center and fold into a dumpling shape.
  4. Heat olive oil in a pan over medium heat. Pan-fry dumplings until golden and crispy on the bottom (~3–4 min), then flip and repeat on the other side.
  5. Serve hot with dipping sauce of your choice.
🥞
Ultimate Gut-Health Sourdough Pancakes
Makes ~32 pancakes · Start the night before · 2-step
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The Night Before (5 min)
  • 480g (2 cups) active sourdough starter
  • 360g (1½ cups) homemade Greek yogurt
  • 180g (1½ cups) whole wheat flour
  • 195g (1½ cups) bread flour
  • 240g (1 cup) raw milk
  • 30g (1½ tbsp) maple syrup
Morning Of (5 min)
  • 200g (4 large) eggs
  • 42g (3 tbsp) melted butter
  • 6g (1½ tsp) vanilla
  • 6g (1 tsp) salt
  • 7g (1½ tsp) baking soda
Instructions
  1. Night before: Mix all overnight ingredients in a very large bowl — it will grow significantly. Cover loosely, leave on the counter 8–12 hours.
  2. Morning: Whisk eggs, butter, and vanilla. Fold gently into overnight batter. Sprinkle in salt and baking soda, stir just 2–3 times. Let sit 10 minutes while pan heats — it will puff!
  3. Cook on medium-low heat in a well-buttered pan, ¼ cup batter per pancake.
  4. Wait for bubbles + set edges before flipping (~2–3 min), then 1–2 min more. Don't press, don't rush, don't peek too early!
Gut Health Dream Team 🦠
  • 🌾 Sourdough starter — wild yeast + Lactobacillus cultures
  • 🥛 Greek yogurt — adds diverse Lactobacillus strains
  • 🐄 Raw milk — live bacteria joins the overnight ferment
  • 🌿 Whole wheat flour — prebiotic fiber feeds your microbiome
  • 🍁 Maple syrup — prebiotic fuel for your cultures
  • ⏱️ 8–12 hr ferment — breaks down phytic acid + partially digests gluten
Pro Tips 💡
  • Batter too thick? Splash of raw milk to loosen
  • Too tangy? Tiny pinch more baking soda
  • Holds in the fridge up to 2 days — stir before using
  • Freezer friendly! Cool completely, freeze flat, toast straight from frozen
✝️
Sourdough Lenten Cookies
Orthodox Lenten · No eggs, dairy, meat, or fish · Uses discard!
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Ingredients
  • 300g sourdough starter
  • 225g all-purpose flour
  • 125g sugar
  • 75g water
  • 56g tahini
  • 1.3 tsp vanilla extract
  • 5g baking soda
  • 2.5g cinnamon
  • 2.5g salt
Instructions
  1. Mix together starter, tahini, sugar, water, and vanilla until smooth.
  2. Add flour, baking soda, cinnamon, and salt. Stir until a soft dough forms.
  3. Rest dough 30 minutes — this helps the starter relax it.
  4. Preheat oven to 350°F / 175°C.
  5. Scoop onto a parchment-lined baking sheet and flatten each cookie slightly.
  6. Bake 12–15 minutes until edges are golden.
  7. Cool on the pan — they firm up as they cool. Keeps 4–5 days in a tin.
Optional Add-ins
  • Raisins, dried cranberries, or chopped dates
  • Walnuts or almonds
  • Sesame seeds on top
  • Lemon or orange zest
🍎
Apple Peanut Butter Bobo Bars
Makes ~12 bars · 8x8 pan · 350°F / 175°C
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Dry
  • 160g rolled oats
  • 80g oat flour (just blend oats)
  • 1.5g (¼ tsp) salt
  • 2g (¾ tsp) cinnamon
Wet
  • 130g peanut butter
  • 160g maple syrup or honey
  • 75g coconut oil, melted
  • 5g (1 tsp) vanilla extract
Fold In
  • 75g (~½ medium) apple, finely diced — dice small so it distributes evenly!
Instructions
  1. Preheat oven to 350°F / 175°C. Line 8x8 pan with parchment.
  2. Whisk all wet ingredients together.
  3. Stir in dry ingredients until combined.
  4. Fold in diced apple.
  5. Press firmly into the pan — really pack it in.
  6. Bake 20–25 min until edges are golden.
  7. Cool completely before cutting. (I know it's hard to wait! 😄)
🍪
Healthier Thin Mint Cookies
GF · DF · Refined sugar-free · Makes ~40 · Best frozen!
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Cookies
  • 240g almond flour
  • 50g cocoa powder
  • 1.5g salt
  • 90g maple syrup, room temp
  • 55g coconut oil, melted
  • 4g peppermint extract
Chocolate Coating
  • 340g dark or semi-sweet chocolate
  • 18–27g coconut oil
  • 2g peppermint extract
Instructions
  1. Mix 240g almond flour, 50g cocoa powder, and 1.5g salt. Add 90g maple syrup, 55g melted coconut oil, and 4g peppermint extract. Stir until dough forms.
  2. Refrigerate 30 minutes.
  3. Roll between parchment to ¼-inch thick. Cut into rounds.
  4. Bake at 350°F / 175°C for 8–10 minutes. Cool completely.
  5. Melt 340g chocolate with 18–27g coconut oil, stir in 2g peppermint extract.
  6. Dip each cookie, place on parchment, freeze until set.
  7. Store in fridge or freezer.
🥕
Carrot Cake Truffles
By Emily & Levi Jensen · No bake · Freeze to set
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Cake
  • 2 cups shredded carrots
  • 1 cup walnuts · 1 cup dates
  • 3 tbsp oats · 2 tbsp shredded coconut · 1 tbsp chia seeds
  • 1 tsp cinnamon · ½ tsp ground ginger · ¼ tsp nutmeg
Cashew Icing
  • 1 cup cashews (soaked in hot water 15 min)
  • ½ cup coconut oil, melted
  • 3 tbsp maple syrup · 1 tsp vanilla
  • 1 lime, juiced · 2–3 tbsp warm water as needed
Instructions
  1. Blend all cake ingredients until firm.
  2. Roll into balls, freeze while making icing.
  3. Blend all icing ingredients until smooth.
  4. Coat truffles in icing, garnish with shredded carrots and chopped walnuts.
  5. Freeze until set.
🍫
Dairy-Free Tofu Chocolate Mousse
Serves 4 · Blend & chill · You won't taste the tofu!
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Ingredients
  • 600g (24oz) silken tofu, drained
  • 180g (6.3oz) cocoa powder
  • ⅓ cup pure maple syrup
  • 2 tbsp smooth peanut butter
  • 1 tbsp vanilla extract
  • Pinch of salt
Instructions
  1. Drain the tofu and add to a blender with cocoa powder, maple syrup, peanut butter, vanilla, and salt.
  2. Blend on high for about 1 minute until completely smooth.
  3. Pour into glasses or ramekins and refrigerate at least 2 hours.
  4. Top with fresh strawberries and granola before serving.
🍤
Walnut Shrimp Sauce
Scaled for 3 lbs shrimp · Mix & done
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Ingredients
  • 5 oz (140g) mayonnaise
  • 2.5 oz (70g) honey
  • 2 tsp lemon juice
  • ¼ tsp salt
Instructions
  1. Combine all ingredients in a bowl.
  2. Mix until smooth and well combined.
  3. Toss with cooked walnut shrimp and serve immediately.
🍋
Avgolemono (Chicken Lemon Egg Rice Soup)
Serves 8 · Stress-tested & scaled
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Broth & Chicken
  • 3 lbs bone-in, skin-on chicken thighs
  • 10 cups chicken broth/stock
  • 2 bay leaves · 1 tsp salt · ½ tsp white pepper
Rice
  • 1 cup long-grain white rice (uncooked)
Avgolemono
  • 4 whole eggs + 4 egg yolks
  • ¾ cup fresh lemon juice (~4–5 lemons)
To Finish
  • Salt & white pepper to taste
  • Fresh dill (generous handful)
  • Thin lemon slices for garnish
Instructions
  1. Simmer chicken thighs in broth with bay leaves, salt, and pepper for 20–25 min. Remove chicken, strip meat, discard skin and bones. Skim fat, remove bay leaves.
  2. Bring broth back to a gentle boil. Add rice and cook 12–15 min until just barely tender.
  3. Whisk eggs + yolks until pale and frothy (~2 min). Whisk in ½ cup lemon juice first, taste, then add more.
  4. Reduce heat to low. Ladle hot broth one ladle at a time into the egg bowl, whisking constantly — do this 6–8 times to temper.
  5. Pour tempered mixture back into the pot slowly, stirring gently. Keep heat on low — steam but never bubble. Stir 3–4 min until thickened and creamy.
  6. Add chicken back, stir in dill. Adjust salt, pepper, and lemon. Never boil after eggs are in!
🍌
Fermented Sourdough Espresso Banana Bread
With Maple Mint Espresso Vanilla Glaze · 2-day recipe
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Day 1 — Fermentation Batter
  • 392g (~1½ cups) very ripe bananas, mashed
  • 210g (~¾ cup) active sourdough starter
  • 84g (~6 tbsp) neutral oil (olive, avocado, or coconut)
  • 168g (~⅔ cup) Greek yogurt
  • 6g (~1½ tsp) vanilla extract
  • 336g (~2¾ cups) King Arthur bread flour
  • 17g (~2 tbsp) instant espresso powder
Day 2 — Add In
  • 210g (~⅔ cup) maple syrup
  • 3 large eggs (~140g)
  • 8g (~2 tsp) baking powder · 4g (~¾ tsp) baking soda · 5g (~1 tsp) salt
  • 4g (~1½ tsp) cinnamon
  • 140g (~¾ cup) chocolate chips (optional)
Maple Mint Espresso Vanilla Glaze
  • 80g (~¼ cup) maple syrup
  • 5g (~1 tsp) espresso powder dissolved in 25g (~2 tbsp) hot water, cooled
  • 25–30g (~1 cup loosely packed) fresh mint leaves
  • 12g (~2 tsp) vanilla bean paste
Instructions
  1. Day 1 evening: Mix bananas, starter, oil, yogurt, and vanilla. Add flour and espresso powder, mix until just combined. Cover and ferment at room temp 8–12 hours overnight.
  2. Day 2: Preheat oven to 350°F (175°C). Grease pan with coconut oil.
  3. Whisk together maple syrup, eggs, baking powder, baking soda, salt, and cinnamon in a small bowl.
  4. Gently fold the maple mixture into the fermented batter until just combined. Do not overmix. Fold in chocolate chips.
  5. Bake 60–70 minutes until a toothpick comes out clean. Cool in pan 10 min, then transfer to a rack.
  6. Glaze: Blend all glaze ingredients until smooth. Pour over completely cooled loaf.
🍊
Orange Espresso Gluten-Free Cookies
Almond flour · GF · Makes ~20 cookies
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Ingredients
  • 200–250g almond flour
  • 100g coconut sugar (or brown sugar)
  • 50g granulated sugar
  • 5g (1 tsp) baking soda · 1.5g (¼ tsp) salt
  • 12–18g (2–3 tbsp) espresso powder
  • Zest of 1 large orange
  • 75–100g melted coconut oil (or butter)
  • 1 large egg (~50g)
  • 5–10ml vanilla extract · 2.5–5ml almond extract
  • 170g dark or milk chocolate chips
Instructions
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. Whisk together almond flour, sugars, baking soda, salt, espresso powder, and orange zest in a large bowl.
  3. Mix melted coconut oil, egg, vanilla, and almond extract in a separate bowl.
  4. Pour wet into dry and stir until combined. Fold in chocolate chips.
  5. Scoop ~20g balls onto sheet, spacing 5cm apart. Flatten slightly. Optional: freeze dough balls 7+ hours before baking.
  6. Bake 10–12 min until edges are golden. Centers will look underdone — that's perfect! Cool on sheet 5 min before moving.
🥥
Two-Layer Coconut Lime Basil Panna Cotta
Serves 4 · Make ahead · Vegan
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Panna Cotta
  • 800g (2 cans) full-fat coconut milk
  • 60g maple syrup
  • Zest of 2 limes · 30g fresh lime juice (~1 lime)
  • 14g unflavored gelatin powder (2 packets)
  • 20 fresh basil leaves (10 for base, 10 for green layer)
  • Pinch of salt (~1g)
Basil-Lime Berry Syrup
  • 60g water · 25g maple syrup · 60g lemon juice
  • 1 cup frozen blueberries and blackberries
  • 10–12 fresh basil leaves
Instructions
  1. Pour 45g cold water in a bowl, sprinkle gelatin over it. Let bloom 5 min.
  2. Gently heat coconut milk, maple syrup, lime zest, and 8–10 bruised basil leaves until warm (not boiling). Remove from heat, steep 10 min, then remove basil.
  3. Add bloomed gelatin and whisk until dissolved. Stir in lime juice.
  4. Reserve ~210g of the mixture. Add 10 fresh basil leaves to it and blend smooth with an immersion blender.
  5. Pour plain mixture into 4 ramekins (~130g each). Refrigerate 45 min until just set.
  6. Gently pour the basil layer on top (~50g each). Refrigerate 2+ hours.
  7. Syrup: Simmer all syrup ingredients 20 min, remove leaves, cool. Drizzle over servings and top with lime zest.
🍰
Orange Olive Oil Cake
Moist & fragrant · Serve with Greek yogurt
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Ingredients
  • 200g bread flour · 8g (2 tsp) baking powder · 1.5g (¼ tsp) salt
  • 100g granulated sugar (80g in batter + 20g with eggs)
  • 3 large eggs (~150g)
  • 120ml (100g) olive oil
  • 120ml blended orange, water & lemon juice (~2 oranges)
  • Zest of 2 oranges · vanilla · 20g cinnamon
Instructions
  1. Preheat oven to 350°F. Grease pan with coconut oil.
  2. Combine flour, baking powder, 80g sugar, cinnamon, salt, and orange zest in a bowl. Add olive oil.
  3. Coarsely chop oranges and blend with a splash of water and lemon juice until smooth. Add 120ml to the batter. Set rest aside for topping.
  4. Beat 20g sugar with 3 eggs (use blender with leftover orange bits). Gently fold into batter until just combined.
  5. Pour into pan and bake ~42 min until a toothpick comes out clean.
  6. Cool 10 min, turn out onto a rack. Top with Greek yogurt and the thick orange juice blend.
🥯
NY-Style Bagels
Makes 6 big bagels · Base recipe ↗ with Eli's notes
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Ingredients
  • 440g bread flour (plus more for kneading)
  • 6g yeast (active dry or instant — both work)
  • 6g salt · 15g sugar
  • 300ml warm water (not hot, not cold)
  • Molasses, honey, or sugar for boiling water
  • Toppings of choice
Eli's Notes
  • Just throw everything in one bowl — no need to bloom yeast separately if it's fresh
  • Dough should be soft and pliable, NOT firm — fluffy bagels = softer dough
  • Use very lightly oiled bowl — too much oil makes shaping harder
  • Make 6 bagels, not 8 — they come out much better sized
  • Shape by making a smooth ball and poking your finger through the middle — don't roll logs
  • Add molasses to boiling water for a beautiful darker color
Instructions
  1. Mix flour, yeast, salt, and sugar in a bowl. Add warm water and stir until mostly incorporated.
  2. Knead in the bowl, adding flour a little at a time until dough is soft, pliable, and just not sticky — about 3–5 min once it comes together.
  3. Place in a very lightly oiled bowl, cover with a damp towel, and let rise in a warm spot (oven with light on works great).
  4. Divide into 6 pieces. Shape each into a smooth ball, then poke your finger through the middle to form the bagel hole.
  5. Boil each bagel in water with molasses/honey/sugar, ~1 min per side.
  6. Add toppings right after boiling. Bake on parchment-lined sheet (lightly oiled if possible) until golden.
🥔
Purple Potato Cakes with Kale, Eggs & Mustard Yogurt
Cozy vegetarian dinner · Serves 2–3
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Crispy Potato Cakes
  • 500g (~1 lb) purple potatoes
  • 30g (¼ cup) grated Parmesan
  • 1 egg · 1 tbsp fresh thyme leaves
  • Salt, pepper, garlic powder, smoked paprika
  • 2 tbsp olive oil for frying · flaky salt to finish
Warm Kale & Apple
  • 200g (7oz) kale, chopped · 2 garlic cloves, minced
  • 180g (6oz) apple, diced · 30g (1oz) grated Parmesan
  • 2 tbsp olive oil · salt, pepper, red pepper flakes
Mustard-Dill Yogurt Sauce
  • 120g (½ cup) plain yogurt
  • 1–2 tsp Dijon or whole grain mustard
  • 2 tbsp fresh dill · 1 minced garlic clove · squeeze of lemon
Instructions
  1. Boil potatoes ~15 min until just tender. Cool slightly, then grate or roughly mash. Mix in Parmesan, egg, thyme, and seasoning. Form into patties and fry in olive oil 3–4 min per side until deeply golden. Finish with flaky salt.
  2. Sauté garlic in olive oil 1 min. Add kale with a splash of water and cook 5–7 min. In the last minute, add diced apple. Season and plate, top with Parmesan.
  3. Soft-boil eggs 6–7 min, ice bath, peel, and halve.
  4. Gently warm yogurt sauce over very low heat — don't let it simmer. Plate everything and drizzle sauce generously over top.