Time to cooks, New York, NY (2026)

04/23/2026

Avocado and Chickpea Salad
A fresh and healthy salad combining creamy avocados, protein-rich chickpeas, and vibrant vegetables, perfect for a quick meal or side dish.
Ingredients

Main ingredients
2 pieces avocados
1 15 oz can chickpeas, drained and rinsed
3 pieces scallions, chopped
8 oz tomatoes, quartered
4 tablespoons olive oil
3 cloves garlic, minced
1/2 lemon juice of 1/2 lemon
1 teaspoon oregano
1/2 teaspoon red pepper flakes
2 teaspoons paprika seasoning
to taste Salt and pepper
Instructions

Combine chickpeas, tomatoes, and scallions in a large bowl.
Whisk together olive oil, lemon juice, garlic, oregano, paprika, red pepper flakes, salt, and pepper.
Pour dressing over the salad and toss gently.
Dice avocados and fold into the salad before serving.
Notes
Adjust seasoning as needed and serve immediately.

04/23/2026

Berry Almond Butter Smoothies
A delicious and nutritious smoothie combining berries, bananas, and almond butter for a quick, energizing treat.
Ingredients

Fruits
2 pieces bananas, frozen and chopped
1 cup frozen mixed berries
Add-ins
2 tablespoons almond butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 pitted dates
Optional greens
1 handful spinach optional
1.5 cups almond milk plus half cup if thinner
Instructions

Add all ingredients to a blender and blend until smooth.
If too thick, add more almond milk, 1/4 cup at a time, until desired consistency.
Divide the smoothie between 2-3 glasses and serve.
Enjoy!
Notes
You can add more almond milk for a thinner consistency or extra greens for added nutrients.

04/23/2026

Salade froide de lentilles et herbes fraîches
Une salade rafraîchissante et saine à base de lentilles, herbes fraîches et vinaigrette balsamique, parfaite pour un repas léger ou un accompagnement.
Ingredients

Lentilles
1 tasse lentilles vertes
2 tasses eau pour la cuisson
Herbes fraîches
1 bouquet persil, coriandre, menthe finement hachées
1 oignon rouge oignon rouge haché
2 cuillères à soupe huile d'olive
1 cuillère à soupe vinaigre balsamique
Sel et poivre
Instructions

Porter les lentilles et l'eau à ébullition, puis laisser mijoter 20 minutes jusqu'à tendreté.
Égoutter et laisser refroidir à température ambiante.
Mélanger lentilles, herbes hachées et oignon dans un grand bol.
Ajouter l'huile d'olive et le vinaigre, puis bien mélanger.
Assaisonner avec sel et poivre, réfrigérer au moins une heure avant de servir.
Notes
Pour plus de saveur, ajoutez un peu de citron ou d'autres herbes selon votre goût.

04/23/2026

Asian Slaw Recipe
A vibrant and refreshing Asian-inspired slaw with shredded vegetables, herbs, and tender chicken, tossed in a tangy dressing.
Ingredients

Vegetables and Herbs
3 cups Shredded green cabbage or Chinese cabbage
3 cups Shredded red cabbage
2 pieces Julienned large carrots
3 cups Bean sprouts
3 pieces Green onions finely sliced on the diagonal
0.5 cup Coriander cilantro leaves
0.5 cup Mint leaves
0.25 cup Asian Fried Shallots (optional) for garnish
3 tbsp Rice vinegar
3 tbsp Soy sauce
2 tsp Fish sauce or more soy sauce
2 tbsp Lime juice or more rice vinegar
3 tbsp Peanut oil
1.5 tbsp Sugar
0.5 tsp Birds eye or other red chili finely minced (optional)
2 cloves Garlic minced
3 cups Shredded cooked chicken
Instructions

Combine dressing ingredients in a jar and shake thoroughly.
Prepare salad ingredients, except fried shallots.
Pour dressing over salad and toss gently.
Top with fried shallots for garnish and serve fresh.
Notes
Adjust chili and lime to taste for more heat or acidity.

04/23/2026

Homemade Protein Salmon Bowls with Coconut Rice
A delicious and nutritious bowl combining tender salmon, fragrant coconut rice, and fresh vegetables, perfect for a wholesome meal.
Ingredients

Rice and liquids
1 cup jasmine rice
1 1/4 cup coconut milk Thai Kitchen coconut milk
1/4 cup water
1/2 tsp salt
1 1/2 tsp coconut sugar
1/4 cup rice vinegar
1 tsp sugar
Vegetables
2 cucumbers cucumbers thinly sliced
Protein
1 lb salmon
3 tbsp avocado oil
1 1/2 tbsp soy sauce
1 tsp brown sugar
1 tsp garlic powder
1 tsp ginger powder
1 tbsp sesame seeds
1 tsp togarashi
Sauce
3/4 cup mayonnaise Hellmann's preferred
2 tsp sriracha
1 1/2 tsp lime juice
Garnishes
avocado sliced avocado
furikake furikake
chives finely chopped chives
Instructions

Cook jasmine rice with coconut milk, water, salt, and coconut sugar until tender.
Marinate salmon with soy sauce, brown sugar, garlic powder, ginger powder, and sesame seeds.
Cook salmon in avocado oil until flaky and cooked through.
Prepare sauce by mixing mayonnaise, sriracha, and lime juice.
Assemble bowls with coconut rice, sliced cucumbers, salmon, avocado, and garnishes. Drizzle with sauce and sprinkle furikake and chives.
Notes
Use fresh ingredients for best flavor. Adjust spice levels to taste.

04/23/2026

Quinoa Salad with Chicken
A fresh and hearty quinoa salad topped with flavorful chicken strips, perfect for a healthy meal.
Ingredients

Quinoa
1 cup white quinoa
2 cups water
Chicken
200 grams chicken breast
1 tablespoon olive oil
1 teaspoon red pepper flakes
1 teaspoon salt
0.5 lemon juice of half a lemon
1 teaspoon fresh mint
1 tablespoon pomegranate molasses
1 green onion green onion
1 basil leaf basil leaf
3 lettuce leaves lettuce leaves
2 lollo rosso leaves lollo rosso leaves
a handful sweet corn sweet corn
8-9 sprigs parsley
Instructions

Add quinoa to boiling water and cook for 5 minutes, then let sit covered for 15 minutes.
Cool the cooked quinoa and chop greens; combine in a large bowl.
Add half of the dressing to greens, mix, then add remaining dressing.
Julienne the chicken and cook in a pan with olive oil until done.
Arrange quinoa salad on a plate, top with cooked chicken, and serve.
Notes
Use fresh herbs for best flavor and adjust dressing to taste.

04/22/2026

Creamy Coconut Bliss Smoothie
A deliciously creamy and tropical smoothie perfect for a quick breakfast or snack.
Ingredients

Liquid
1 cup coconut milk
0.5 cup yogurt Greek or dairy-free alternative
Shredded Coconut
0.25 cup shredded coconut
Fruits
1 piece banana
Sweetener
1 teaspoon honey optional
Instructions

Add all ingredients to a blender.
Blend until smooth and creamy.
Pour into glasses and serve immediately.
Notes
You can substitute honey with maple syrup for a vegan option.

04/22/2026

Easy Greek Yogurt Banana Pancakes
These fluffy Greek yogurt banana pancakes are quick to make and perfect for a nutritious breakfast or brunch.
Ingredients

Dairy & Eggs
1 cup plain Greek yogurt
2 eggs eggs
0.75 cup milk or buttermilk
2 teaspoons vanilla essence
Dry Ingredients
0.5 cup oat flour
0.5 cup regular flour
0.5 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
Fruits
2 ripe bananas ripe bananas, sliced
For Cooking
as needed Butter or oil for cooking
Instructions

Mix yogurt, eggs, milk, and vanilla in a bowl.
Combine dry ingredients in a separate bowl.
Pour wet ingredients into dry and stir until just combined; fold in sliced bananas.
Heat butter or oil in a skillet over medium heat.
Pour batter onto skillet and cook until bubbles form, then flip and cook until golden.
Notes
For fluffier pancakes, let the batter rest for a few minutes before cooking.

04/22/2026

Apple Smoothie with Cinnamon and Oats
A delicious and nutritious smoothie combining apples, oats, cinnamon, and Greek yogurt for a quick breakfast or snack.
Ingredients

Dry ingredients
0.5 teaspoon ground cinnamon
0.25 teaspoon salt pinch
1 tablespoon raw pecans
Oats
0.5 cup oats
Fruits and liquids
1 medium apple, sliced and frozen
0.75 cup milk use preferred, e.g., Fairlife
0.25 cup Greek yogurt, plain non-fat
1 teaspoon maple syrup optional
Instructions

Blend oats and pecans for 15 seconds.
Add cinnamon, salt, maple syrup, frozen apple slices, milk, and yogurt. Blend until smooth, about 30 seconds, then blend an extra 15 seconds if needed.
Adjust consistency by adding more milk or reducing oats/yogurt if desired.
Notes
This smoothie is thick; add more milk for a thinner consistency.

04/22/2026

Spicy Shrimp Rice Bowls
Enjoy a vibrant and spicy shrimp rice bowl packed with fresh veggies and bold flavors, perfect for a quick and satisfying meal.
Ingredients

Protein
8-10 oz fresh raw shrimp or thawed frozen shrimp deveined and peeled
1-2 tsp light sesame oil or avocado oil
1 ½ TBSP low-sodium soy sauce gluten-free or regular
1 ½ TBSP sweet chili sauce
1 TBSP Sriracha plus extra for topping
1 clove garlic peeled, smashed, and minced
0.5 tsp freshly grated ginger
0.25-0.5 tsp crushed red pepper flakes to taste
2 cups cooked rice
1 unit english cucumber sliced into halves or quarters
1 cup shelled edamame steamed
1 unit jalapeño pepper sliced
2 Tbsp fresh cilantro leaves
1 cup shredded carrot
0.25 cup sliced green onion
to taste sriracha chili sauce for toppings
to taste toasted sesame seeds for topping
¼ cup mayo
2-3 Tbsp Sriracha chili sauce for spicy mayo
Instructions

Defrost, peel, and season shrimp with salt and pepper.
Cook rice using your preferred method.
Whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes to make sauce.
Cook shrimp in a pan with oil and sauce until opaque and slightly thickened, about 3-4 minutes.
Assemble bowls with rice, cucumber, jalapeño, carrots, edamame, and shrimp. Top with spicy mayo, sesame seeds, and green onion.
Notes
Feel free to customize toppings with additional veggies or spicy sauces for extra flavor.

Time to cooks

04/23/2026

04/23/2026

04/23/2026

04/23/2026

04/23/2026

04/23/2026

04/22/2026

04/22/2026

04/22/2026

04/22/2026

Address

Website

Alerts

Shortcuts

Share

Category