Every KalaPlate recipe

503 recipes · page 1 of 11

• 3-Ingredient Banana Pancakes

  American · Breakfast

  Healthy, quick banana pancakes made from just mashed banana, eggs and whole-grain flour. Family-friendly and naturally sweetened — babies, kids and adults all love them.

• Ackee & Saltfish Scramble with Callaloo and Fried Plantain

  Jamaican · Breakfast

  A protein-packed Jamaican breakfast: buttery ackee and flaked saltfish scrambled through eggs with callaloo, thyme and scotch bonnet, served with sweet fried plantain. Each serve lands over 20 g protein thanks to the eggs and salt cod.

• Air Fryer Greek Chicken

  Greek · Main

  Juicy marinated chicken with chickpeas, zucchini, tomatoes and red onion, air fried until golden and topped with feta and fresh dill. A quick, high-protein one-pot Mediterranean dinner.

• Air-fryer Japanese chicken katsu with curry sauce

  Japanese · Main

  Crunchy panko-crumbed chicken crisped in the air fryer, sliced over rice and drizzled with a rich, mellow Japanese curry sauce. Cosy and crowd-pleasing.

• Aji de Gallina (Peruvian Creamy Chilli Chicken with Rice)

  Peruvian · Main

  A comforting Peruvian classic of poached chicken shredded and simmered in a golden, creamy sauce built from aji amarillo chilli paste, walnuts, bread and evaporated milk. Served over fluffy white rice with boiled potato and egg, it's rich, mildly spicy and deeply savoury.

• Albondigas in Smoky Tomato Sauce

  Spanish · Main

  Tender Spanish pork and beef meatballs simmered in a smoky, paprika-spiked tomato sauce, served with crusty bread to mop up every drop. A hearty, protein-rich dinner for four.

• Almond Butter Fat Bombs

  American · Dessert

  Four ingredients, no baking: almond butter and coconut oil blended smooth with a touch of maple, then set firm in the freezer. Rich, sweet and ready whenever a small treat sounds good.

• Almond Butter Rice Cakes with a Soy Protein Shake

  Australian / modern · Breakfast

  The dairy-free answer to rice cakes and peanut butter: almond butter and banana on puffed rice, with a soy and plant-protein shake alongside to make it a breakfast rather than a nibble.

• Almond Butter Rice Cakes with Strawberries

  Australian / modern · Snack

  Almond butter on puffed rice cakes with sliced strawberries over the top. Dairy-free, no cooking, and it still clears the protein floor.

• Almond Flour Banana Cake

  Brazilian / South American · Dessert

  A moist Brazilian banana cake made with almond flour and oats, sweetened only with honey and ripe banana, spiced with cinnamon — cosy and naturally gluten-light.

• Almond Flour Crepes (That Fold & Roll!)

  French · Breakfast

  Almond-flour crepes with a little gelatine in the batter, which lets them bend and roll instead of cracking. Thin, tender and happy to take either sweet or savoury fillings.

• Almost-Raw Carrot Cake Bliss Balls

  American · Snack

  7-ingredient carrot energy balls that taste just like carrot cake, but they're nut-free, vegan, gluten-free, and easy to make. Chewy little bites made in the food processor with no baking required.

• Apple Crumble

  World · Dessert

  Cinnamon-spiced apples under a buttery oat crumble — the coziest dessert going.

• Apple with Peanut Butter

  Australian / modern · Snack

  A tart apple cut into wedges with peanut butter to dip. Two ingredients, two minutes, and it clears the protein floor a piece of fruit on its own never would.

• Asian Chicken Meatballs

  Asian · Main

  Healthy Asian chicken meatballs made with ground chicken, ginger, and spices, coated in a sweet and spicy honey-soy sauce. An easy weeknight dinner served over rice.

• Asian Chicken Salad with Chili Crisp Dressing

  Asian · Salad

  Crisp napa cabbage and tender chicken tossed with cucumber, mandarin and toasted almonds, with baked wonton pieces through it for crunch. A chilli crisp dressing made in the pan brings it together.

• Asian Glazed Salmon

  Asian · Main

  Salmon fillets marinated in soy, ginger, garlic and sweet chilli, then grilled hard until the glaze catches and darkens. Allow 30 minutes to marinate (overnight is better); the cooking itself is faster than the rice it goes with.

• Authentic Spanish Seafood Paella

  Spanish · Main

  The essence of Spanish cuisine from Valencia — round rice cooked with squid, jumbo shrimp and fresh mussels, saffron and smoked paprika, finished with the prized socarrat at the bottom of the pan.

• Avocado and Basil Pesto Pasta with Prawns

  Italian · Salad

  A pesto with no cheese and no nuts in it — a whole avocado blended with basil, spinach, lemon and hemp seeds goes shockingly green and creamy. Toss it through hot pasta with garlic prawns and eat it the same day, because avocado waits for nobody.

• Baba Ganoush (Authentic Smoky)

  Middle Eastern · Snack

  A deliciously creamy and smoky roasted eggplant dip from the Middle East and Eastern Mediterranean. Perfect with fresh-cut vegetables or slathered onto bread.

• Bacalhau à Brás (Salt Cod with Straw Potatoes and Egg)

  Portuguese · Main

  The classic Lisbon comfort dish: shredded salt cod tossed through matchstick potatoes and softly scrambled eggs, finished with black olives and parsley. Silky, savoury and deeply satisfying.

• Baião de Dois (Brazilian Rice, Beans and Curd Cheese)

  Brazilian · Main

  A one-pot from Brazil's northeast where the rice and the beans cook together instead of side by side, with squeaky cheese stirred through at the end so it softens without melting away. Cheap, filling, and on the table in about forty minutes.

• Baked Eggplant "Fries"

  World · Side

  Eggplant sticks in a crisp almond crust with a whisper of cayenne — baked, never fried. A light, low-carb snack made for dunking in pesto.

• Baked lemon fish with herby rice

  Greek / Mediterranean · Main

  Flaky white fish baked with lemon and herbs, served over fluffy rice with roasted vegetables. Clean, fresh and easy.

• Baked Macaroni Cheese

  American · Main

  A proper béchamel-based macaroni cheese with a crisp crumb top — no packet, no processed cheese slices. Mustard and nutmeg are what stop it tasting flat, and both are invisible in the finished dish.

• Bakery-Style Blueberry Muffins

  World · Dessert

  Jennifer Segal's best-ever blueberry muffins — tall, golden and tender, packed with berries and finished with a crunchy sugar top.

• Banana cake with almond meal

  Brazilian · Dessert

  A cozy flourless banana cake made with almond meal and sweetened with xylitol — a perfect treat when your bananas get too ripe. Top with fresh banana and cinnamon and enjoy with coffee.

• Banana Ice Cream

  American · Dessert

  A healthy homemade banana soft serve made from just one ingredient — frozen ripe bananas blended until creamy, with unlimited flavour options.

• Banana Nut Protein Oats

  American · Breakfast

  A protein-packed bowl of oatmeal sweetened with ripe banana and a touch of maple syrup, made creamy with vanilla protein shake and egg whites.

• Banh Mi Op La (Vietnamese Fried Egg Baguette with Pâté and Pickles)

  Vietnamese · Breakfast

  A proper Vietnamese breakfast baguette: crackly bread spread with pork pate, filled with runny fried eggs, quick pickled carrot and daikon, cucumber, coriander and fresh chilli, finished with a hit of soy and Maggi seasoning. Built around eggs and pate so it lands over 26 g protein a serve.

• Banh Xeo - Crispy Turmeric Crepes with Prawn & Pork

  Vietnamese · Main

  Golden, lacy Vietnamese rice-flour crepes tinted with turmeric and made crisp with coconut milk, folded over juicy prawns, savoury pork and a heap of bean sprouts. Served with fresh herbs and a bowl of nuoc cham for dipping — a proper hands-on dinner.

• Barramundi with Smashed Peas, Lemon and Crisp Potatoes

  Australian / modern · Main

  Pan-crisped barramundi fillets served over lemony smashed peas with golden roasted baby potatoes — a fresh, protein-packed Australian dinner that comes together in under an hour.

• Beef and Broccoli

  Chinese · Main

  A restaurant-style Chinese takeout classic with velvety tender beef, crisp broccoli and a rich savoury sauce that soaks beautifully into steamed rice.

• Beef Lo Mein

  Chinese · Main

  Julienned vegetables and lo mein noodles tossed with velveted flank steak, seared in a hot wok and coated in a dark, savoury sauce. A cornflour marinade keeps the beef tender under high heat.

• Beef Stifado with Cinnamon and Red Wine

  Greek / Mediterranean · Main

  A classic Greek braise of slow-cooked beef and whole baby shallots in a rich tomato and red wine sauce, warmly spiced with cinnamon, clove and bay. Served with buttered potatoes to soak up the sauce, it's a proper cold-weather dinner that delivers well over 32 g of protein per serve.

• Beef Stroganoff

  Brazilian · Main

  The Brazilian estrogonofe, not the Russian one: strips of fillet and mushrooms in a creamy tomato-and-mustard sauce, spooned over white rice and finished with batata palha — the fine shoestring potato straws that make it what it is.

• Beef with Chinese Broccoli

  Chinese · Main

  A Cantonese stir-fry of tender flank steak and gai lan in a savoury ginger-oyster sauce, served over hot steamed rice. A leafy-green change-up from classic beef and broccoli.

• Berry Baked Oatmeal

  American · Breakfast

  Golden on the outside and soft on the inside, this baked oatmeal is loaded with sweet mixed berries — a perfect breakfast meal prep to slice and warm up all week.

• Besan Chilla with Coriander-Mint Chutney

  Indian · Breakfast

  Savoury chickpea flour pancakes spiked with onion, tomato, chilli and coriander, griddled until golden and lacy at the edges. Built entirely on besan (chickpea flour) so every serve lands over 20 g of plant protein, served with a fresh green chutney. A proper Indian breakfast that's naturally vegan.

• Best Banana Bread

  World · Snack

  A healthy plain, reliable banana loaf from pantry staples with chia and hemp seeds for added goodness, mixed in one bowl for a soft, even crumb.

• Best Broccoli Salad

  World · Salad

  A crunchy, tangy broccoli salad — no mayo-heavy gloop, just a bright mustard dressing, sweet cranberries and toasted nuts.

• Best Greek Salad

  Greek · Salad

  Rough chunks of cucumber, tomato and capsicum with red onion, kalamata olives and a slab of feta, dressed in red wine vinegar and oregano. Sharp, fresh and made without turning on the stove.

• Best Green Shakshuka

  Middle Eastern · Main

  A healthy green spin on classic shakshuka, this easy one-pan dish is loaded with shaved brussels sprouts, grated zucchini, spinach and gently poached eggs. Hearty and nutrient-packed for breakfast or dinner.

• Best Green Smoothie

  American · Breakfast

  Frozen banana, apple and avocado blended with baby spinach until thick and cold. The avocado gives it a creamy body while the fruit brings the sweetness.

• Best Lentil Salad

  Mediterranean · Salad

  A crisp, fresh Mediterranean lentil salad with green lentils, cucumber, red onion, sweet dates, parsley and a bright lemon vinaigrette.

• Best Lentil Soup

  World · Soup

  Kathryne Taylor's pantry-friendly lentil soup — simple spices, hearty greens and a bright squeeze of lemon. Naturally vegan, and even better the next day.

• Best Paleo Pancakes

  American · Breakfast

  Light, fluffy paleo pancakes made from a three-flour blend of almond, tapioca and coconut flour. The perfect grain-free, dairy-free weekend breakfast.

• Best Tzatziki

  World · Dip

  Downshiftology's authentic tzatziki — thick Greek yogurt, grated cucumber, dill and garlic. Cool, creamy and ready in minutes.