25 Microwave Recipes For Intermittent Fasting Schedules

Microwave recipes provide quick, nutritious meal options ideal for those following intermittent fasting schedules. Popular choices include Microwave Scrambled Eggs with Spinach, which can be made in just five minutes, and the Avocado and Egg Mug, featuring healthy fats and protein. Greek Yogurt Parfaits offer a delicious layer of fruits and granola, while Microwave Oatmeal with Berries presents a warm, hearty breakfast. For more microwave meal ideas, continue exploring the variety of easy recipes available.

Microwave Scrambled Eggs With Spinach

Microwave scrambled eggs with spinach is a quick and easy dish that is perfect for anyone looking to enjoy a nutritious breakfast while practicing intermittent fasting.

This recipe is not only healthy—thanks to the protein-rich eggs and nutrient-dense spinach—but it's also extremely convenient for those with a busy schedule, taking just about 5 minutes from start to finish.

Whether you are in a rush or just want a light meal, these scrambled eggs hit the spot without requiring much hassle.

Ingredients:

• 2 large eggs
• 1 cup fresh spinach, chopped
• 1 tablespoon milk (optional)
• Salt and pepper, to taste
• A sprinkle of cheese (optional)
• Olive oil or non-stick cooking spray (for greasing)

Cooking Instructions:

1. Start by greasing a microwave-safe bowl or mug with olive oil or non-stick cooking spray to prevent sticking.
2. Crack the eggs into the bowl and add the milk (if using), salt, and pepper. Whisk together using a fork until well combined.
3. Stir in the chopped spinach until evenly distributed throughout the egg mixture.
4. Place the bowl in the microwave and cook on high for about 1 minute.
5. After 1 minute, remove the bowl and give the eggs a gentle stir. If needed, microwave for an additional 30 seconds or until the eggs are cooked to your desired consistency.
6. If you'd like, sprinkle some cheese on top and let it melt for a minute before serving. Enjoy your delicious scrambled eggs!

Variations and Tips:

• Add-ins: Customize your scrambled eggs by adding ingredients like diced tomatoes, bell peppers, or cooked bacon for extra flavor.
• Herbs and Spices: Experiment with different herbs (like chives or parsley) or spices (like paprika or chili flakes) to enhance the taste.
• Veggie Variety: You can substitute spinach with other greens like kale or arugula, or add mushrooms for more texture.
• Cooking Time: Cooking times may vary depending on your microwave's wattage, so keep an eye on the eggs to prevent overcooking.
• Meal Prep: This dish can be made in bulk; just increase the quantities accordingly and keep portions in the fridge for quick reheating.

With these simple steps, you can have a healthy and satisfying meal ready in mere minutes!

Avocado and Egg Mug

The Avocado and Egg Mug is a quick and nutritious dish that's perfect for anyone following an intermittent fasting regimen, offering a satisfying meal that is high in healthy fats and protein.

This delicious mug dish can be prepared in just 5 minutes, making it an ideal choice for busy mornings or a convenient snack during your eating window. It's also a fantastic way to incorporate nutrient-rich avocado into your diet, guaranteeing you get the essential vitamins and minerals you need.

Ingredients:

• 1 ripe avocado
• 1 large egg
• Salt to taste
• Pepper to taste
• Optional toppings: shredded cheese, diced tomatoes, hot sauce, or fresh herbs

Cooking Instructions:

1. Start by cutting the avocado in half and removing the pit. Scoop out a small amount of avocado from the center to create a space for the egg.
2. Place one avocado half in a microwave-safe mug. Crack the egg into the center of the avocado half.
3. Season with salt and pepper according to your taste.
4. Microwave on high for 30 seconds. Check the egg's doneness; if it needs additional cooking, microwave in 10-second intervals until fully cooked to your liking.
5. Carefully remove the mug from the microwave (it will be hot!), and let it cool slightly before adding any optional toppings like cheese, tomatoes, or herbs.

Variations and Tips:

• For a creamier texture, you can whisk the egg before pouring it into the avocado.
• Experiment with adding different seasonings such as garlic powder, paprika, or a sprinkle of nutritional yeast for an extra flavor kick.
• If you're a fan of spicy food, add a dash of hot sauce before cooking for a zesty kick.
• You can prepare this dish in a bowl instead of a mug if you're making more than one serving.
• Guarantee the avocado is ripe enough to easily accommodate the egg but not overly soft to prevent it from collapsing.

Greek Yogurt Parfait

Greek Yogurt Parfait is a delicious and nutritious dish that beautifully layers creamy Greek yogurt with fresh fruits and crunchy granola, making it an ideal option for those practicing intermittent fasting.

Not only is it high in protein, but it also provides healthy fats and essential vitamins from the fruits, making it a well-rounded meal that can help to keep you satiated.

Preparation time is quick—approximately 10 minutes—making it perfect for busy mornings or as a quick snack.

Ingredients:

• 1 cup Greek yogurt (plain or flavored)
• 1 cup mixed fresh fruits (e.g., berries, chopped bananas, peaches)
• ½ cup granola (store-bought or homemade)
• 1 tablespoon honey or maple syrup (optional)
• A sprinkle of cinnamon (optional)
• Nuts or seeds (optional, for added crunch)

Cooking Steps:

1. Start by gathering your ingredients and choose a suitable glass or bowl to layer your parfait.
2. Spoon a layer of Greek yogurt into the bottom of the glass, creating a thick base.
3. Add a layer of mixed fresh fruits on top of the yogurt, ensuring a colorful mix for visual appeal.
4. Sprinkle a layer of granola over the fruits, adding texture and crunch to your parfait.
5. Repeat the layers (yogurt, fruit, granola) until the glass is full, usually about 2-3 layers works best.
6. Drizzle honey or maple syrup on top if you like additional sweetness.
7. For an extra flavor kick, sprinkle a little cinnamon on the top layer or add some chopped nuts or seeds for added health benefits.
8. Serve immediately and enjoy your delicious Greek Yogurt Parfait!

Variations and Tips:

• Use flavored Greek yogurt if you're looking for a sweeter option; however, plain yogurt allows for more control over the sugar content.
• Swap out the fruits based on seasonal availability or personal preference; frozen fruits also work well.
• For a dairy-free option, substitute Greek yogurt with coconut yogurt or almond yogurt.
• To make it more filling, add a scoop of protein powder into the yogurt before layering.
• Prepare the parfait in advance and store it in the refrigerator for a quick grab-and-go breakfast or snack option.

Microwave Oatmeal With Berries

Microwave oatmeal with berries is a nutritious and fulfilling breakfast option that is perfect for anyone practicing intermittent fasting. This quick and easy dish is ideal for busy mornings or when you want a satisfying meal without a lot of fuss.

In just about 5 to 7 minutes, you can have a hot bowl of oatmeal that's packed with fiber and antioxidants from the berries. It's an excellent way to break your fast and provide your body with the energy it needs for the day ahead.

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk (dairy or plant-based)
• 1/2 cup mixed berries (fresh or frozen)
• 1 tablespoon honey or maple syrup (optional)
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt

Cooking Steps:

1. In a microwave-safe bowl, combine the rolled oats, water (or milk), and a pinch of salt.
2. Microwave on high for 2 to 3 minutes, keeping an eye on it to prevent overflow.
3. Carefully remove the bowl from the microwave (it may be hot). Stir the mixture well.
4. Add the mixed berries and cinnamon (if using) to the oatmeal, stirring to combine.
5. Return the bowl to the microwave and cook for an additional 1-2 minutes until the oatmeal is creamy and the berries are warm.
6. Stir in honey or maple syrup if desired, and let it sit for a minute before enjoying.

Variations and Tips:

• For a creamier texture, use milk instead of water.
• Any type of berries can be used—try strawberries, blueberries, or raspberries, or a combination.
• Top your oatmeal with nuts, seeds, or a dollop of yogurt for added texture and nutrition.
• If you prefer a sweeter oatmeal, adjust the honey or sweetener to your taste.
• To save time, prepare the oats in advance and store them in the fridge, reheating as needed.

Instant Quinoa Bowl

The Instant Quinoa Bowl is a nutritious and versatile dish that offers a perfect balance of protein, fiber, and essential nutrients, making it ideal for anyone practicing intermittent fasting or seeking a healthy meal option.

This quick recipe can be prepared in just 10 minutes, allowing you to enjoy a satisfying meal without spending too much time in the kitchen. It's suitable for vegetarians, vegans, and anyone looking to incorporate more whole grains into their diet.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Optional toppings: feta cheese, black beans, corn, or your favorite hot sauce

Cooking Instructions:

1. Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
2. In a microwave-safe bowl, combine rinsed quinoa, water or vegetable broth, and salt. Stir well.
3. Cover the bowl with a microwave-safe lid or plate, and microwave on high for 6-8 minutes. Check the quinoa after 6 minutes; it should be fluffy and have absorbed all the liquid.
4. Let it sit in the microwave for an additional 2 minutes to confirm it's fully cooked.
5. Carefully remove the bowl and fluff the quinoa with a fork. Drizzle with olive oil and stir to combine.
6. Top the quinoa with cherry tomatoes, avocado, cilantro, and lime juice. Toss gently to mix all the ingredients.
7. If desired, add any optional toppings for extra flavor and nutrition.

Variations and Tips:

• For a heartier meal, include cooked black beans or chickpeas for additional protein.
• Experiment with different vegetables like bell peppers, spinach, or zucchini to customize your bowl.
• Add spices such as cumin, paprika, or garlic powder to the quinoa before cooking for added flavor.
• Store any leftovers in an airtight container in the fridge for up to 3 days; reheat in the microwave before serving.

Microwaveable Cauliflower Rice

Microwaveable cauliflower rice is a quick and healthy alternative to traditional rice, perfect for those following an intermittent fasting lifestyle or looking for a low-carb option.

This dish is ideal for anyone seeking a nutritious and filling side dish that can be prepared in just 5 minutes. With its mild flavor, cauliflower rice can easily complement a variety of meals, from stir-fries to salads, making it an excellent staple for any kitchen.

Ingredients:

• 1 small head of cauliflower or 1 bag of pre-riced cauliflower (about 2 cups)
• 1 tablespoon olive oil or butter (optional)
• Salt and pepper to taste
• Optional seasonings (garlic powder, onion powder, herbs)

Cooking Steps:

1. If using a whole head of cauliflower, remove the leaves and stem, and cut it into small florets.
2. Place the cauliflower florets in a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap (make sure to leave a small opening for steam to escape).
3. Microwave on high for 4-5 minutes, or until the cauliflower is tender. If using pre-riced cauliflower, microwave for about 2-3 minutes.
4. Carefully remove the bowl from the microwave (it will be hot) and let it sit for a minute before uncovering.
5. If desired, add olive oil or butter, salt, pepper, and any optional seasonings. Stir well to mix the flavors.
6. Serve immediately as a side dish or use it as a base for stir-fries, bowls, or salads.

Variations and Tips:

• For a cheesy flavor, mix in grated Parmesan or nutritional yeast after microwaving.
• Add in cooked protein like chicken, shrimp, or tofu for a complete meal.
• Incorporate steamed veggies or diced bell peppers for added texture and nutrition.
• Experiment with different spices to match the cuisine you're serving it with, such as cumin for Mexican dishes or curry powder for Indian-inspired meals.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave before serving.

Cheesy Broccoli and Chicken Casserole

The Cheesy Broccoli and Chicken Casserole is a comforting, nutritious dish that combines tender chicken, vibrant broccoli, and creamy cheese. Perfect for those practicing intermittent fasting, this recipe allows for a filling meal that can be portioned for later use.

With a preparation time of just 15 minutes and a cook time of around 20 minutes, this casserole is both quick to make and satisfying.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets (fresh or frozen)
• 1 cup cooked brown rice or quinoa
• 1 cup shredded cheddar cheese
• 1 cup cream of chicken soup (or homemade)
• ½ cup milk (or almond milk for a lighter option)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Optional: ¼ cup grated parmesan cheese for topping

Cooking Instructions:

1. In a large microwave-safe bowl, combine the cooked shredded chicken, broccoli florets, cooked brown rice or quinoa, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
2. Add half of the shredded cheddar cheese to the mixture, and stir again to incorporate.
3. Transfer the mixture into a greased microwave-safe casserole dish. Spread it evenly and sprinkle the remaining cheddar cheese on top.
4. If using, sprinkle the grated parmesan cheese over the top for an extra cheesy finish.
5. Cover the dish loosely with a microwave-safe lid or plastic wrap with a few holes to allow steam to escape.
6. Microwave on high for 10-12 minutes, or until the broccoli is tender and the casserole is heated through. Check at the 8-minute mark to verify it's not overcooking.
7. Allow to cool for a few minutes before serving.

Variations and Tips:

• For a vegetarian version, substitute the chicken with cooked chickpeas or a plant-based protein.
• Add in other vegetables like bell peppers, carrots, or spinach for more nutrition and flavor.
• For a spicier kick, toss in some chopped jalapeños or a dash of hot sauce.
• Make it gluten-free by using gluten-free cream of chicken soup or substituting with a homemade cream sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave.

Quick Black Bean Soup

Quick Black Bean Soup is a nutritious and flavorful dish perfect for anyone on an intermittent fasting journey.

This hearty vegan soup is not only packed with protein and fiber, but it's also incredibly easy to prepare in the microwave, making it an ideal meal for those short on time.

In just about 10 minutes, you can enjoy a warm bowl of comforting goodness that satisfies your hunger and nourishes your body.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, diced jalapeños

Cooking Steps:

1. In a large microwave-safe bowl, combine the drained black beans, vegetable broth, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper.
2. Stir the mixture well to confirm all ingredients are combined.
3. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
4. Microwave on high for 5-7 minutes, or until the soup is hot and the onions are tender, stirring halfway through for even cooking.
5. Once cooked, carefully remove the bowl from the microwave (it will be hot!). Use a fork or potato masher to blend the soup to your desired consistency—smooth or chunky.
6. Taste and adjust seasonings if necessary. If you prefer a thinner soup, add more vegetable broth until the desired consistency is reached.
7. Serve the soup hot, garnished with optional toppings like avocado, cilantro, lime wedges, or diced jalapeños.

Variations and Tips:

• For a spicier version, add a diced jalapeño or extra chili powder.
• To enhance flavor, sauté the onions and garlic in a small pan on the stove before adding them to the soup.
• Add a handful of fresh spinach or kale for added nutrients. They can be mixed in just before serving, as they will wilt quickly.
• For a creamier texture, blend half of the soup in a blender then mix it back with the remaining chunky soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for future meals.

Zucchini Noodles With Marinara

Zucchini Noodles with Marinara is a delicious, healthy dish that serves as a wonderful alternative to traditional pasta, making it ideal for those following an intermittent fasting regimen or anyone looking to incorporate more low-carb, veggie-based options into their diet.

This quick and easy recipe takes just about 15 minutes from preparation to dining, perfect for a busy day or a light meal. The zucchini noodles, also known as "zoodles," are topped with a flavorful marinara sauce that adds richness without excess calories.

Ingredients:

• 2 medium zucchinis
• 1 cup marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese (optional)

Cooking Steps:

1. Begin by washing the zucchinis and cutting off the ends. Using a spiralizer or a vegetable peeler, create noodles from the zucchinis. If using a peeler, aim for thin, flat strips.
2. Place the zucchini noodles in a clean kitchen towel and gently squeeze to remove excess moisture. This will help prevent a watery dish.
3. In a microwave-safe bowl, combine olive oil and minced garlic. Microwave on high for 30 seconds until fragrant.
4. Add the zucchini noodles to the bowl and toss them with the garlic oil, making certain they're well coated. Season with salt and pepper to taste.
5. Cover the bowl with a microwave-safe lid or plate and microwave on high for 2-3 minutes, or until the noodles are tender but still slightly firm.
6. In a separate bowl, heat the marinara sauce in the microwave for about 1-2 minutes until hot. Stir halfway through to guarantee even heating.
7. Once the zucchini noodles are done, remove them from the microwave and drain any excess liquid.
8. Combine the noodles with the marinara sauce, toss lightly, and serve immediately.
9. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese, if desired.

Variations and Tips:

• For added protein, consider stirring in cooked chicken, shrimp, or tofu to the marinara sauce before mixing it with the zoodles.
• Experiment with different sauces such as pesto or Alfredo for taste variations.
• Spice up the flavor by adding red pepper flakes or Italian seasoning to the sauce.
• If you prefer a crunchier texture, cook the zoodles in the microwave for a shorter time, or sauté them in a pan instead.
• Always taste the finished dish and adjust seasoning as needed before serving.

Five-Minute Microwave Mug Cake

The Five-Minute Microwave Mug Cake is a delightful, single-serving dessert that is perfect for those who crave a quick sweet treat without the long baking process.

Ideal for anyone on a busy schedule, this easy recipe takes just minutes from start to finish and can satisfy your sweet tooth while aligning with intermittent fasting principles.

It's a fantastic option for a post-fast indulgence, allowing you to enjoy cake without the guilt!

Ingredients:

• 4 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1/8 teaspoon baking powder
• A pinch of salt
• 3 tablespoons milk
• 2 tablespoons vegetable oil (or melted butter)
• 1/4 teaspoon vanilla extract
• Optional: chocolate chips, nuts, or fruit for added flavor

Cooking Steps:

1. In a microwave-safe mug, combine the flour, sugar, baking powder, and salt. Mix well until there are no lumps.
2. Add in the milk, vegetable oil, and vanilla extract. Stir thoroughly until all ingredients are well incorporated.
3. If desired, fold in chocolate chips, nuts, or fruit to enhance the flavor of your cake.
4. Microwave the mug cake on high for about 1 minute and 30 seconds. (Microwave times may vary, so start checking after 1 minute, and continue in 15-second intervals until the cake has risen and is set in the middle.)
5. Let the mug cake cool for a minute before enjoying it directly from the mug.

Variations and Tips:

• For a chocolate version, substitute 1 tablespoon of flour for 1 tablespoon of cocoa powder.
• Experiment with add-ins such as peanut butter, caramel sauce, or fresh fruit to find your favorite flavor combinations.
• If you prefer a denser cake, reduce the milk by one tablespoon.
• Don't overcook the mug cake; it will continue to cook slightly after taking it out of the microwave.
• For a fun presentation, top with whipped cream or a scoop of ice cream if it aligns with your intermittent fasting break.

Lemon Garlic Shrimp and Asparagus

Lemon Garlic Shrimp and Asparagus is a vibrant and healthy dish that showcases the delightful flavors of fresh shrimp and crisp asparagus, all enhanced by the zesty combination of lemon and garlic.

This quick and easy recipe is perfect for anyone following an intermittent fasting regimen, as it packs a nutritious punch and can be prepared in just 15 minutes.

Ideal for a light lunch or dinner, this dish is not only low in calories but also rich in protein and vitamins, making it a fantastic choice for maintaining energy levels while practicing fasting.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. In a microwave-safe bowl, combine the trimmed asparagus with 1 tablespoon of olive oil, a pinch of salt, and pepper. Toss to coat evenly.
2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 3-4 minutes or until the asparagus is tender-crisp.
3. While the asparagus is cooking, in another microwave-safe bowl, mix the shrimp with the remaining olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Toss to guarantee the shrimp are well coated.
4. After the asparagus has finished cooking, add the shrimp mixture to the same bowl. Cover again and microwave on high for an additional 3-4 minutes, or until the shrimp are pink and opaque.
5. Remove from the microwave, stir gently, and let it rest for 1 minute. Garnish with fresh parsley and serve with lemon wedges on the side.

Variations and Tips:

• For an extra kick, add red pepper flakes to the shrimp mixture before cooking.
• Substitute shrimp with scallops or chicken breast if desired.
• Serve over a bed of brown rice or quinoa for a more filling meal.
• Make sure to not overcook the shrimp; they cook quickly and will continue to cook slightly after being removed from the microwave.
• Adjust the lemon juice and garlic according to your taste preference for a more intense or milder flavor.

Microwave Sweet Potato Chips

Microwave Sweet Potato Chips are a deliciously healthy snack that is perfect for those following an intermittent fasting regimen or anyone looking to enjoy a nutritious alternative to traditional potato chips.

These chips are not only low in calories but also packed with vitamins and fiber, making them a great choice for anyone seeking a guilt-free snacking option. They can be prepared in about 10-15 minutes, making them perfect for a quick treat that satisfies craving without breaking your fast.

Ingredients:

• 1 large sweet potato
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon garlic powder (optional)

Cooking Instructions:

1. Start by washing and peeling the sweet potato. Use a mandoline slicer or a sharp knife to slice the sweet potato into thin, even rounds (about 1/8 inch thick).
2. Place the sweet potato slices in a bowl and drizzle with olive oil. Toss gently to coat the slices evenly.
3. Sprinkle the sea salt and any optional seasonings (paprika, garlic powder) over the sweet potato slices, and mix again to guarantee all slices are seasoned.
4. Take a microwave-safe plate and line it with parchment paper. Arrange the sweet potato slices in a single layer without overlapping.
5. Microwave the sweet potato slices on high for about 5-7 minutes. Check them halfway through to rearrange if necessary, as microwaves vary in power.
6. Once the edges of the chips begin to crisp and slightly brown, remove them from the microwave and let them cool for a few minutes. They will continue to crisp as they cool.
7. If they are not as crispy as desired, you can continue to microwave them in 1-minute intervals until the desired crispness is achieved.

Variations and Tips:

• For added flavor, experiment with different spices such as cayenne pepper, rosemary, or cumin.
• If you prefer sweeter chips, try adding a sprinkle of cinnamon and a touch of sugar or honey before microwaving.
• Ascertain that the slices are as uniform in thickness as possible to promote even cooking.
• Store any leftovers in an airtight container; however, they are best enjoyed fresh for maximum crunchiness.

Spicy Chickpea Stir-fry

Spicy Chickpea Stir-fry is a quick and delicious dish packed with protein, fiber, and vibrant flavors, making it an excellent option for those on an intermittent fasting regimen. This dish is ideal for anyone looking to enjoy a nutritious meal without spending too much time in the kitchen, as it can be prepared in just 20 minutes.

It is perfect for a light lunch or dinner and can easily be customized to suit your taste preferences.

Ingredients:

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper (any color), sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Juice of 1 lime
• Optional: cooked quinoa or brown rice for serving

Cooking Instructions:

1. In a microwave-safe bowl, combine the olive oil, sliced onion, and minced garlic. Microwave on high for 3 minutes, or until the onion begins to soften.
2. Add the bell pepper, chickpeas, cumin, paprika, cayenne pepper, salt, and pepper to the bowl. Stir well to combine all the ingredients.
3. Cover the bowl with a microwave-safe lid or plate and microwave on high for another 5-7 minutes, stirring halfway through, until the bell pepper is tender and the chickpeas are heated through.
4. Once done, carefully remove the bowl from the microwave. Squeeze fresh lime juice over the stir-fry and mix gently.
5. Garnish with fresh cilantro or parsley before serving. If desired, serve over a bed of quinoa or brown rice for a complete meal.

Variations and Tips:

• For added depth of flavor, consider incorporating other vegetables such as zucchini, carrots, or spinach.
• If you prefer a creamier texture, mix in a tablespoon of tahini or yogurt after cooking.
• For a different spice profile, swap the cumin and paprika for curry powder or garam masala.
• This dish can be easily stored in the refrigerator for up to 3 days, making it perfect for meal prep. Just reheat in the microwave before serving.

Egg and Veggie Breakfast Bowl

The Egg and Veggie Breakfast Bowl is a nutritious and satisfying dish, perfect for those following an intermittent fasting regimen. This microwave-friendly recipe is designed for a quick morning meal or a wholesome snack at any time of the day.

In just 10 minutes, you can whip up a delicious bowl packed with protein and fiber, making it ideal for anyone looking to fuel their day while keeping it light and healthy.

Ingredients:

• 2 large eggs
• 1/2 cup of spinach (fresh or frozen)
• 1/4 cup of diced bell peppers (any color)
• 1/4 cup of diced tomatoes
• 2 tablespoons of shredded cheese (optional)
• Salt and pepper to taste
• Cooking spray or olive oil
• Optional toppings: avocado, hot sauce, or fresh herbs

Cooking Steps:

1. Lightly grease a microwave-safe bowl with cooking spray or a little olive oil to prevent sticking.

2. Crack the eggs into the bowl and whisk them until well combined.

3. Add the spinach, bell peppers, diced tomatoes, salt, and pepper to the bowl. Stir until the ingredients are evenly mixed.

4. If using cheese, fold it into the mixture at this stage.

5. Microwave the bowl on high for 1 minute. Stir the mixture, then microwave for an additional 30 seconds, or until the eggs are fully cooked and the vegetables are tender.

Cooking time may vary depending on your microwave, so check to avoid overcooking.

6. Carefully remove the bowl from the microwave (it will be hot) and let it sit for a minute. Stir again if needed.

7. Top your Egg and Veggie Breakfast Bowl with optional toppings such as avocado slices, a sprinkle of hot sauce, or fresh herbs for added flavor and nutrition.

Variations and Tips:

• Vegetable Swaps: Feel free to replace or add other vegetables like zucchini, mushrooms, or broccoli depending on your preference or what's in season.
• Protein Boost: Add cooked bacon, sausage, or chickpeas for extra protein.
• Dairy-Free: Omit cheese or use a dairy-free alternative to make this recipe suitable for a dairy-free diet.
• Make-Ahead Option: You can prep all the veggies in advance and store them in the fridge. This will save time on busy mornings.
• Flavor Enhancements: Try spices like paprika, cumin, or Italian herbs for more depth of flavor.

Microwave Quinoa and Veggie Stuffed Peppers

Microwave Quinoa and Veggie Stuffed Peppers is a nutritious and flavorful dish perfect for those following an intermittent fasting plan or anyone looking for a quick, healthy meal option. This vibrant stuffed pepper recipe is not only easy to prepare but also takes just about 25 minutes from start to finish, making it ideal for busy weeknights or meal prepping. Packed with protein and fiber from quinoa and an array of colorful veggies, this dish is sure to delight your taste buds while keeping you satisfied.

Ingredients:

• 2 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 small carrot, grated
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn (fresh, canned, or frozen)
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro or parsley for garnish (optional)

Cooking Steps:

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If desired, you can gently slice a small section off the bottoms to help them stand upright.
2. Mix the Filling: In a medium bowl, combine the cooked quinoa, diced zucchini, grated carrot, black beans, corn, cumin, paprika, salt, and pepper. Mix until all ingredients are well combined.
3. Stuff the Peppers: Fill each bell pepper with the quinoa and veggie mixture, packing it tightly. If you want to add cheese, sprinkle some on top of the filling.
4. Microwave the Peppers: Place the stuffed peppers upright in a microwave-safe dish. Add about 1/4 cup of water to the bottom of the dish to create steam, then cover with a microwave-safe lid or plastic wrap. Microwave on high for 6-8 minutes, or until the peppers are tender.
5. Serve: Once done, carefully remove from the microwave. Let them cool for a minute before serving. Garnish with fresh herbs, if desired.

Variations and Tips:

• Vegetables: Swap out or add vegetables according to your preference or what you have on hand. Spinach, mushrooms, or diced tomatoes work well.
• Protein Boost: To increase the protein content, consider adding cooked chicken, tofu, or shrimp to the filling mix.
• Spices: Feel free to add your favorite spices or herbs for extra flavor. Chili powder, oregano, or even a dash of hot sauce can elevate the dish.
• Cook in Batches: These stuffed peppers can be made ahead of time and reheated, making them a great option for meal prep. Store in airtight containers in the fridge for up to 4 days.

Spinach and Feta Stuffed Potatoes

Spinach and feta stuffed potatoes are a delicious and nutritious dish that combines the wholesome goodness of potatoes with flavorful spinach and tangy feta cheese. This dish is perfect for those who are following intermittent fasting, as it provides a satisfying meal option that is both filling and packed with nutrients.

Preparation time is minimal, making it a great choice for a quick lunch or dinner, taking about 15 minutes to prepare and 5 to 10 minutes to cook in the microwave.

Ingredients:

• 2 medium-sized potatoes
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup Greek yogurt (optional)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh herbs (such as dill or parsley) for garnish (optional)

Cooking Steps:

1. Begin by washing the potatoes thoroughly under running water. Pierce each potato several times with a fork to allow steam to escape during cooking.
2. Place the potatoes on a microwave-safe plate and microwave on high for about 5 to 7 minutes, turning them halfway through, until they are tender when pierced with a fork.
3. While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes. Season with salt and pepper.
5. Remove the skillet from heat and stir in the crumbled feta cheese and Greek yogurt (if using), mixing well to combine the flavors.
6. Once the potatoes are cooked, carefully cut them in half lengthwise and scoop out a bit of the flesh to create space for the filling.
7. Fill each potato half with the spinach and feta mixture, packing it in generously.
8. Place the stuffed potatoes back in the microwave for an additional 1 to 2 minutes to warm the filling through.
9. Serve hot, garnished with fresh herbs if desired.

Variations & Tips:

• For a heartier version, add cooked quinoa or brown rice to the spinach and feta mixture.
• Substitute the spinach with other greens like kale or Swiss chard for a different flavor profile.
• Adjust the amount of feta based on your taste preference; you can also use a lower-fat cheese option for a lighter dish.
• If you don't have Greek yogurt, you can use sour cream or omit it altogether for a dairy-free version.
• Leftovers can be stored in the refrigerator for up to 2 days; simply reheat in the microwave before serving.

Microwave Pumpkin Stew

Microwave Pumpkin Stew is a warm, hearty dish that's perfect for anyone looking for a nutritious meal that's easy to prepare. This cozy stew is ideal for those practicing intermittent fasting as it is low in calories but high in flavor and nutrients.

With a preparation time of just 10 minutes and a cooking time of 15 minutes, this dish makes for a quick and satisfying option during your eating window. Packed with pumpkin's natural sweetness and a blend of spices, it works well for both vegetarians and meat lovers alike.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup vegetable or chicken broth
• 1/2 cup coconut milk
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Optional toppings: chopped parsley, pumpkin seeds, or a dollop of Greek yogurt

Cooking Steps:

1. In a large microwave-safe bowl, combine the diced onion and minced garlic. Add a splash of broth to help soften the onions. Microwave on high for 2-3 minutes until the onions are translucent.
2. Stir in the pumpkin puree, coconut milk, remaining broth, ground ginger, cinnamon, nutmeg, salt, and pepper. Mix well until fully combined.
3. Cover the bowl with a microwave-safe lid or plate, leaving a small gap for steam to escape. Microwave on high for 5-7 minutes, stirring halfway through, until the stew is heated through.
4. Once heated, carefully remove the bowl from the microwave. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with your choice of toppings—chopped parsley adds freshness, pumpkin seeds add crunch, and Greek yogurt introduces creaminess.

Variations and Tips:

• For a protein boost, consider adding cooked lentils or chickpeas to the stew during the final heating phase.
• If you enjoy a bit of spice, add a pinch of cayenne pepper or red pepper flakes for some heat.
• Feel free to mix in other vegetables like spinach or kale for extra nutrients—just chop them finely and add them in step 3.
• This stew pairs wonderfully with whole grain bread or quinoa, making it a complete meal. Leftovers can be stored in the refrigerator for up to 3 days—just reheat in the microwave when ready to enjoy!

Quick Turkey and Veggie Wrap

The Quick Turkey and Veggie Wrap is a nutritious and satisfying dish ideal for those practicing intermittent fasting. This wrap provides a perfect combination of lean protein and fiber-rich vegetables, making it a great choice for a post-fasting meal or a healthy snack.

With a preparation time of just 10 minutes, it's a quick and convenient option for busy individuals looking to maintain a balanced diet while enjoying some delicious flavors.

Ingredients:

• 1 whole wheat tortilla
• 4 ounces sliced turkey breast
• 1/2 cup mixed greens (spinach, arugula, etc.)
• 1/4 cup shredded carrots
• 1/4 avocado, sliced
• 1 tablespoon hummus or mustard
• Salt and pepper to taste

Cooking Steps:

1. Lay the whole wheat tortilla flat on a clean surface or plate.
2. Spread the hummus or mustard evenly over the tortilla, leaving a small border around the edges.
3. Layer the turkey slices evenly on one-half of the tortilla.
4. Add the mixed greens, shredded carrots, and sliced avocado on top of the turkey.
5. Season with salt and pepper to taste.
6. Carefully fold the tortilla over the filling, first folding in the sides, then rolling from the filled side to the empty side to create a wrap.
7. For a warm option, place the wrapped tortilla in the microwave for 30-45 seconds or until heated through.
8. Slice the wrap in half diagonally and enjoy!

Variations and Tips:

• Swap out turkey for grilled chicken, ham, or a plant-based protein such as chickpeas for a vegetarian option.
• Add other veggies like bell peppers, cucumbers, or tomatoes for added crunch and flavor.
• Feel free to experiment with different spreads such as avocado or tzatziki for a unique taste.
• If you have leftover cooked veggies, chop and add them to enhance the nutritional value.
• Prepare the ingredients in advance to make assembly quicker during busy days.

Creamy Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups low-sodium vegetable broth
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Cooking Steps:

1. In a microwave-safe bowl, combine the Arborio rice, low-sodium vegetable broth, sliced mushrooms, chopped onion, minced garlic, and olive oil. Season with salt and pepper to taste.
2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
3. Microwave on high for 10 minutes.
4. Carefully remove the bowl from the microwave (it will be hot) and stir the mixture. Check the rice for doneness; it should be creamy and slightly al dente. If it's not ready, microwave in 1-2 minute intervals until the rice is cooked to your liking.
5. Once done, stir in the grated Parmesan cheese until well combined and creamy.
6. Serve immediately, garnished with fresh parsley.

Variations and Tips:

• For added protein, consider mixing in cooked chicken, shrimp, or chickpeas.
• Feel free to experiment with different mushrooms like portobello or oyster for varied flavors.
• If you prefer a vegan option, substitute the Parmesan cheese with nutritional yeast or a vegan cheese alternative.
• To enhance the flavor, add a splash of white wine before microwaving, if desired.
• This risotto can also be turned into a baked dish by transferring it into an oven-safe dish after cooking and broiling with some extra cheese on top for a golden crust.

Healthy Chocolate Mug Muffin

The Healthy Chocolate Mug Muffin is a quick and satisfying dessert option ideal for those practicing intermittent fasting who crave something sweet without overindulging.

This delightful mug muffin comes together in just about 5 minutes and is perfect for a post-fasting treat or a quick snack. With a rich chocolate flavor and healthy ingredients, you can enjoy this guilt-free indulgence any time of the day.

Ingredients:

• 1 ripe banana
• 2 tablespoons almond flour
• 1 tablespoon cocoa powder
• 1 tablespoon honey or maple syrup
• 1 egg
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 tablespoon dark chocolate chips (optional)
• A dash of vanilla extract (optional)

Cooking Steps:

1. In a microwave-safe mug, mash the ripe banana until smooth.
2. Add the almond flour, cocoa powder, honey (or maple syrup), egg, baking powder, and salt to the mug. Mix well until all ingredients are combined and there are no lumps.
3. If desired, fold in the dark chocolate chips and a dash of vanilla extract for added flavor.
4. Microwave the mug on high for 1 to 1.5 minutes, checking for doneness. The muffin should rise and should be set in the middle. Be careful not to overcook it as it can become rubbery.
5. Allow to cool for a minute before digging in and enjoy your healthy chocolate mug muffin!

Variations and Tips:

• For a gluten-free option, make sure to use certified gluten-free almond flour.
• Experiment with different add-ins such as chopped nuts, dried fruit, or shredded coconut to enhance flavor and texture.
• For a protein boost, add a scoop of your favorite protein powder to the batter.
• If you don't have a ripe banana, unsweetened applesauce can be substituted for a similar consistency.
• Always keep an eye on the mug muffin as cooking times can vary based on your microwave's wattage. Start with a shorter time and add increments as needed.

Microwave Cilantro Lime Rice

Microwave Cilantro Lime Rice is a quick and flavorful side dish that pairs perfectly with a variety of meals.

It's a great option for those following intermittent fasting, as it can be made in just 15 minutes and is packed with fresh flavors from cilantro and lime.

This dish is vegetarian-friendly and can easily be modified to suit your specific tastes, making it an ideal accompaniment to grilled chicken, fish, or tacos.

Ingredients

• 1 cup of long-grain white rice (e.g., basmati or jasmine)
• 2 cups of water or broth
• Juice of 1 lime
• Zest of 1 lime
• 1/4 cup of fresh cilantro, chopped
• 1 tablespoon of olive oil or butter
• Salt, to taste
• Optional: diced green onions or jalapeños for added flavor

Cooking Steps

1. In a microwave-safe bowl, combine the rice and water or broth. The broth will add extra flavor to the rice.
2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
3. Microwave on high for about 10-12 minutes, or until the rice is tender and the liquid is fully absorbed. Check at the 8-minute mark to verify it doesn't overcook.
4. Once cooked, remove from the microwave and let it sit covered for an additional 5 minutes. This allows the rice to finish steaming and become fluffy.
5. After resting, fluff the rice with a fork, then stir in the lime juice, lime zest, chopped cilantro, olive oil or butter, and salt to taste.
6. Mix until well combined and serve warm as a delicious side dish.

Variations and Tips

• For a Mexican twist, add black beans and corn to the rice once it's cooked.
• If you like a spicier kick, toss in some diced jalapeños.
• Consider using coconut milk instead of water for a creamy, tropical flavor.
• For added texture, sprinkle some toasted sesame seeds on top before serving.
• Make a big batch and store leftovers in the fridge for up to 3 days; just reheat gently in the microwave when ready to enjoy.

Cinnamon Apple Slices

Cinnamon apple slices are a quick and delicious treat, perfect for anyone on intermittent fasting who craves something sweet and healthy. This dish features tender, warm apple slices infused with the comforting warmth of cinnamon, making it an ideal snack for those looking for a guilt-free dessert or a nutritious addition to breakfast.

The preparation time is just about 5 minutes, and it cooks in the microwave in under 5 minutes, making it a fantastic option for busy days when you want a quick yet satisfying option.

Ingredients:

• 2 medium apples (such as Granny Smith or Honeycrisp)
• 1 teaspoon ground cinnamon
• 1 tablespoon honey or maple syrup (optional)
• 1 tablespoon lemon juice
• A pinch of salt

Cooking Steps:

1. Wash, core, and slice the apples into thin wedges or rounds.
2. In a microwave-safe bowl, combine the apple slices with lemon juice to prevent browning and add flavor.
3. Sprinkle the ground cinnamon, honey (if using), and a pinch of salt over the apple slices. Toss gently to coat the apples evenly.
4. Cover the bowl loosely with a microwave-safe lid or a microwave-safe plate.
5. Microwave the apple slices on high for 3-5 minutes, or until they are tender. Start checking for doneness at 3 minutes; you want the apples to be soft but not mushy.
6. Carefully remove the bowl from the microwave (it will be hot!) and let it sit for a minute before serving.

Variations, Tips:

• For a nutty flavor, add a tablespoon of chopped nuts such as walnuts or pecans before microwaving.
• Experiment with spices! Adding a pinch of nutmeg or allspice can provide an extra layer of flavor.
• Serve the cinnamon apple slices with a dollop of Greek yogurt or a scoop of low-calorie vanilla ice cream for a creamier texture.
• These cinnamon apple slices can also be used as a topping for oatmeal or pancakes for a wholesome breakfast option.
• Remember, adjust the amount of sweetener based on the tartness of the apples you select. Enjoy your delightful, healthy snack!

Egg Fried Rice

Egg Fried Rice is a delicious and versatile dish perfect for anyone looking for a quick meal that fits well within a balanced diet during intermittent fasting. It's a fantastic way to use up leftover rice and can be enjoyed as a light lunch, dinner, or a snack. Best of all, it can be made in just about 10 minutes using a microwave, making it an excellent choice for those pressed for time.

Ingredients:

• 2 cups cooked rice (preferably cold)
• 2 large eggs
• 1 cup frozen mixed vegetables (e.g., peas, carrots, corn)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil (optional)
• 2 green onions, chopped
• Salt and pepper to taste

Cooking Steps:

1. In a microwave-safe bowl, whisk the eggs until well beaten. Microwave on high for about 1 minute or until the eggs are just set. Stir halfway through cooking.
2. In a separate large microwave-safe bowl, combine the cooked rice, frozen mixed vegetables, soy sauce, sesame oil, and the cooked eggs. Season with salt and pepper to taste.
3. Mix everything together thoroughly, breaking up any clumps of rice, and guarantee the vegetables are evenly distributed.
4. Cover the bowl with a microwave-safe lid or plate and microwave on high for another 2-3 minutes, or until the vegetables are heated through and the dish is steaming hot.
5. Remove from the microwave and stir in the chopped green onions. Adjust seasoning if necessary, and serve hot.

Variations and Tips:

• For a protein boost, add cooked chicken, shrimp, or tofu before microwaving.
• Experiment with different vegetables according to what you have on hand, like bell peppers or broccoli.
• For added flavor, consider adding garlic or ginger, either in powder form or fresh, minced and microwaved with the rice and vegetables.
• If you prefer a spicy kick, mix in some chili sauce or flakes before serving.
• To enhance the texture, try to use day-old rice as it holds up better in frying compared to freshly cooked rice.

Beet and Feta Salad

Beet and Feta Salad is a revitalizing and nutritious dish that combines the earthy sweetness of beets with the tangy creaminess of feta cheese. This salad is ideal for anyone following an intermittent fasting regimen, as it is light yet filling, ensuring you stay satiated during your eating window.

The preparation time for this salad is approximately 15 minutes, making it a quick and easy option for a light lunch or dinner side dish.

Ingredients:

• 2 medium-sized beets
• 1 cup crumbled feta cheese
• 2 cups arugula or spinach
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh herbs (such as parsley or dill) for garnish (optional)

Cooking Steps:

1. Prepare the Beets: Wash and trim the beets. Place them in a microwave-safe dish with a splash of water, cover, and microwave on high for 8-10 minutes or until they are tender.

Allow them to cool slightly before peeling and chopping into bite-sized pieces.

2. Mix the Salad: In a large bowl, combine the arugula or spinach with the cooked and chopped beets. Add the crumbled feta cheese and chopped walnuts.

3. Dress the Salad: Drizzle the olive oil and balsamic vinegar over the salad mixture. Season with salt and pepper to taste.

Toss gently to combine all the ingredients well.

4. Serve: Garnish with fresh herbs if desired, and enjoy immediately, or refrigerate for up to an hour to allow the flavors to meld together.

Variations and Tips:

• Add Protein: For a more filling meal, you can add grilled chicken or chickpeas to the salad.
• Go Vegan: Substitute feta with tofu feta or avocado to keep the dish plant-based.
• Flavor Boost: Incorporate other ingredients like cherry tomatoes, thinly sliced red onion, or roasted peppers for a burst of flavor and color.
• Make Ahead: You can prepare the beets and chop the other ingredients in advance to save time when you're ready to assemble the salad.

Just combine before serving to keep the greens fresh.

Peanut Butter Banana Mug Cake

The Peanut Butter Banana Mug Cake is a quick and satisfying dessert that combines the rich flavors of peanut butter and banana into a single cup-sized treat.

This microwaveable mug cake is perfect for those on the go or anyone looking for a quick indulgence without a hefty time commitment. It takes just about 5 minutes to prepare and cook, making it ideal for a late-night snack or an afternoon pick-me-up while practicing intermittent fasting.

Ingredients:

• 1 ripe banana
• 2 tablespoons peanut butter
• 1 egg
• 3 tablespoons almond flour (or all-purpose flour)
• 1 tablespoon honey or maple syrup (optional for sweetness)
• 1/4 teaspoon baking powder
• Pinch of salt
• Optional toppings: chocolate chips, chopped nuts, or a sprinkle of cinnamon

Cooking Instructions:

1. In a microwave-safe mug, mash the ripe banana until smooth.
2. Add the peanut butter and egg to the mashed banana and mix well until fully combined.
3. Stir in the almond flour, baking powder, salt, and honey or maple syrup if using. Mix until there are no dry ingredients remaining.
4. Optional: Fold in some chocolate chips or chopped nuts for added texture and flavor.
5. Microwave the mug for 1 to 1.5 minutes, checking for doneness at the 1-minute mark. The cake should rise and be set in the middle.
6. Allow the mug cake to cool for a minute or two before enjoying it directly from the mug.

Variations and Tips:

• To make it a bit more decadent, swirl in some chocolate sauce or top with a dollop of Greek yogurt.
• For a gluten-free version, verify you are using certified gluten-free flour.
• Experiment with different types of nut butter such as almond or cashew butter for a unique flavor twist.
• Adding a pinch of vanilla extract or cocoa powder can enhance the taste even further.
• Store leftovers in the fridge for a day or two. Reheat in the microwave before eating.