The Nutrient Bowl
Most meals come down to the same logic — a grain, a legume, a vegetable, something creamy, something bright, something with heat. Protein if you want it. The combinations are endless. The method doesn’t change.
Cooking Unscripted
Protein Energy Balls
A quick blend of dates, nuts, and protein that comes together in minutes. Slightly sweet, easy to customize, and useful when you want something small but satisfying.
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Thai Coconut Soup
A flexible, fridge-friendly soup built around a spiced broth. The curry paste and lemongrass do most of the flavor work. Everything else is adjustable — protein, vegetables, heat level. Make it once and you’ll make it on rotation.
Filet Mignon
Filet is the most forgiving cut on the grill — and the least forgiving in the pan if you rush it. Let the steak come to room temp, get the pan screaming hot, and don’t touch it while it sears. The rest is easy.
Asparagus Soup
Avocado does the work that cream usually does — blend it in at the end and the texture is rich without being heavy. Make a full batch. It keeps well and reheats beautifully.
Chili Oil with Aromatic Spices
This is the chili oil that goes on everything — eggs, rice, roasted vegetables, hummus, noodles. Ghost peppers make it genuinely hot. Skip them or swap for something milder if you want the flavor without the fire. Let it sit 24 hours before using — it gets better as it steeps.
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Yellow Split Pea Dahl
A pantry recipe in the best sense — yellow split peas, aromatics, and time. The spice list looks long but most of it comes from the same shelf. Layer the spices into the oil before anything else goes in and the whole pot builds from there.
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Roasted Vegetables
A mix of vegetables roasted until tender with crisp edges. Garlic and herbs deepen the flavor without overcomplicating it. Works with anything—or on its own.
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Roasted Chickpeas
Chickpeas roasted until golden with a little oil and seasoning. Use canned or pre-cooked for speed, or make from scratch if you have the time.
Cooked Shrimp
Shrimp cooks quickly and works across salads, bowls, or on its own. Keep it simple and don’t overcook—it goes fast.