The Forked Spoon

Prepare the oven and muffin pan. Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup. Combine the dry ingredients. Add the all-purpose flour, whole wheat flour, vanilla protein powder, baking soda, baking powder, kosher salt, and pumpkin pie spice to a large mixing bowl. Whisk until evenly combined.

Prepare the oven and muffin pan: Preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners or lightly grease each cup. Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, cloves, and nutmeg until evenly combined.

Prepare the oven and loaf pan: Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan, then line it with parchment paper, leaving enough overhang along the sides to help lift out the baked loaf. Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside. Make the lemon sugar: Add the granulated sugar and lemon zest directly to the bowl of a stand mixer.

Prepare the oven and pan: Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners, then lightly coat the liners with nonstick cooking spray. Nonstick cooking spray Mix the banana and wet ingredients: Add the mashed banana to a large mixing bowl. Whisk in the eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until evenly combined.

Classic Roasted Chickpeas Preheat the oven. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Prepare the chickpeas. Drain and rinse the chickpeas thoroughly. Spread them over a clean kitchen towel or several layers of paper towels. Pat and gently roll the chickpeas until their surfaces are as dry as possible. Remove any loose skins that separate easily. Season the classic batch. Transfer the dried chickpeas to the prepared baking sheet.

This post may contain affiliate links. See my disclosure policy. Chicken Shawarma Bowls are my favorite way to turn bold and juicy oven-roasted chicken shawarma into a complete meal. Each bowl is filled with fluffy yellow rice, fresh vegetables, creamy tzatziki, and plenty of bright, tangy toppings for the perfect mix of flavor, color, and texture. Chicken shawarma bowls with yellow rice, fresh vegetables, and creamy tzatziki.

Prepare the marinade: In a large bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, ¼ cup plain Greek yogurt, 4 grated or minced garlic cloves, 2 teaspoons cumin, 2 teaspoons paprika, 1½ teaspoons coriander, 1 teaspoon turmeric, 1 teaspoon fine sea salt, ½ teaspoon black pepper, ½ teaspoon cardamom, ½ teaspoon cinnamon, ¼ teaspoon cayenne pepper, and ¼ teaspoon ground cloves. Marinate the chicken: Pat the chicken thighs dry with paper towels.

This post may contain affiliate links. See my disclosure policy. This classic Cucumber Tomato Salad combines crisp cucumber, juicy tomatoes, thinly sliced red onion, and fresh parsley with a bright lemon and red wine vinaigrette. It takes just 10 minutes to make, with no cooking and no need to salt the cucumbers or let the salad marinate. It’s peak summer over here, which basically means I am making this cucumber tomato salad every chance I get – not even kidding, you guys.

Prepare the oven and baking pan. Preheat the oven to 400°F. Lightly grease a baking dish or line a rimmed baking sheet with foil. Dry the cod. Pat each cod fillet dry with paper towels. If any thin fillets were folded before freezing, gently unfold them after thawing if they separate easily without tearing. 2 pounds cod fillets Make the seasoning blend. Add the paprika, Italian seasoning, garlic powder, onion powder, salt, black pepper, and lemon zest to a small bowl. Stir until evenly combined.

Prepare the rice: If you are starting with uncooked rice, prepare it according to the package directions. For the best timing, start the rice before making the spicy mayo and preparing the remaining ingredients. Make the spicy mayo: Add the mayonnaise, gochujang, garlic, soy sauce, rice vinegar, lime juice, and sugar to a small bowl. Whisk until smooth and completely combined. Taste and add more gochujang for additional heat.