ghost.init's Recipes
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My Cooking Style
I love cooking flavorful meals that balance health, convenience, and creativity. I use sous vide to prepare juicy chicken breasts and enjoy organizing my meals around clean proteins, greens, and whole-food carbs. My daily meals usually follow this structure: protein + greens (like arugula, lettuce, or cherry tomato salad) + healthy carbs (brown rice, potatoes, lentils, etc.). I try to avoid refined flours but indulge every now and then. Here's an example weekly plan I follow:
Weekly Meal Prep Plan
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday | |
|---|---|---|---|---|---|---|---|
| Breakfast | Option 1 | Option 2 | Option 3 | Option 1 | Option 2 | Option 3 | Option 1 |
| Lunch | Chicken + greens + rice | Tenderloin + greens + potato | Salmon + greens + legumes | Chicken + rice + salad | Salmon + greens + potato | Grilled chicken + rice | Tenderloin + salad + lentils |
| Snack | Fruit & nuts | Greek yogurt + berries | Nuts + 1 egg | Yogurt + almonds | Avocado toast | Berries + yogurt | Fruit + nuts |
| Dinner | Salmon + salad | Chicken + lentils | Chicken + sweet potato | Tenderloin + greens | Chicken + lentils | Salmon + salad | Chicken + rice |
Breakfast & Snacks Recipes
Option 1: Greek Yogurt Bowl
- 150g Greek yogurt
- 10 almonds, 6 walnuts
- 2 tbsp mixed red berries (blueberries, raspberries)
Mix all together in a bowl and enjoy cold. Perfect balance of protein, healthy fat, and carbs.
Option 2: Egg Toast with Avocado
- 2 scrambled eggs
- 1 slice rye bread
- ½ tomato, ½ avocado (sliced)
Toast the rye bread. Scramble eggs to preference. Top toast with avocado, tomato, and eggs.
Option 3: Almond Flour Pancakes
- 4 tbsp almond flour
- 2 eggs
- Vanilla extract, erythritol to taste
- Topping: 1 tbsp Greek yogurt + 2 tbsp berries
Mix all ingredients and cook like pancakes. Serve topped with yogurt and berries.
Lunch & Dinner Base Recipes
Protein Options
- 200g Chicken breast (sous vide or grilled)
- 200g Tenderloin or steak
- 300g Salmon fillet
Greens & Salad
- Mixed greens: arugula, lettuce, spinach
- Cherry tomatoes
- Optional: red onion, cucumber, lemon vinaigrette
Carbs
- 4 tbsp cooked brown rice
- Small potato or sweet potato
- 4 tbsp cooked legumes (lentils, chickpeas, etc.)
Assemble plate with chosen protein, salad, and carbs. Keep it colorful and delicious.
─── Check my cool Recipes ───
Miso Ramen (Personal Recipe)
Ingredients
- Egg Marinade: 6 tbsp soy sauce, 3 tbsp mirin, 3 tbsp cooking sake
- Broth: 6 garlic cloves, 3 tbsp sesame oil, 3 tbsp soy sauce, 4 cups water, ¼ cup miso paste, small scoop of spicy miso (optional), 3 tbsp butter, salt, white pepper, garlic powder
- Toppings: 3 shiitake mushrooms, 3 green onions, 2 marinated eggs, seaweed strips
- Noodles: ½ cup water, 1 egg, 1 egg yolk, 2 ½ cups flour, pinch of salt
Preparation
- Marinated Eggs: Soft boil eggs (6.5 min), chill, peel and marinate for 1 hour minimum.
- Broth: Sauté garlic in sesame oil, add soy sauce, miso, spicy miso, water, butter and season. Simmer 15–20 min.
- Toppings: Sauté mushrooms, chop onions, halve eggs, prepare seaweed.
- Assemble: Add noodles to bowl, pour hot broth, top with garnishes. Enjoy hot.
Home Made Noodles (you can also buy them...)
- Mix water, egg and yolk in a bowl.
- Gradually add flour and salt while mixing.
- Knead until smooth, wrap and let rest 30 min.
- Roll and cut into thin noodles. Boil 2–3 min, drain and set aside.
Chipa (Argentinian Cheese Bread)
Ingredients
- 500g tapioca starch
- 250g grated cheese (Parmesan or semi-hard cheese) if you love cheese, you can use more.
- 2 eggs
- 100g butter (room temperature)
- 100ml milk (warm)
- 1 tsp salt
Preparation
- Preheat oven to 180°C.
- In a large bowl, combine cassava flour, grated cheese, and salt.
- Add eggs and softened butter. Mix well until crumbly.
- Gradually add warm milk while kneading until a soft dough forms.
- Form small balls or rings with your hands and place on a baking tray.
- Bake for about 15–20 minutes or until golden and puffed.
- Serve warm and enjoy the cheesy chewy texture!
Filet Mignon with Noisette Potatoes
Ingredients
- Filet Mignon: 2 filet mignon steaks (about 200g each), salt, black pepper, 1 tbsp olive oil, 2 tbsp butter, 2 garlic cloves (crushed), 2 sprigs fresh thyme
- Red Wine Sauce: ½ cup red wine, ½ cup beef stock, 1 tsp Dijon mustard, 1 tbsp butter
- Noisette Potatoes (or you can buy them): 4–5 small potatoes, 1 tbsp olive oil, 1 tbsp butter, salt, pepper, parsley (chopped)
Preparation
- Steak: Season steaks with salt and pepper. Sear in hot pan with olive oil. Add butter, garlic, and thyme; baste and cook to preferred doneness (about 3–4 min per side for medium-rare). Rest 5 min.
- Sauce: Deglaze pan with wine, reduce by half. Add stock and mustard, simmer, then whisk in butter to finish. Optional: strain for smoothness.
- Potatoes: Peel and scoop small balls with a melon baller. Boil 5 min in salted water, drain. Sauté in butter and olive oil until golden and crispy. Season and finish with parsley.
- Assemble: Plate filet with sauce, add noisette potatoes on the side. Serve hot with extra sauce if desired.
My Special Chicken Caesar Salad
Ingredients
- Salad: 1 grilled chicken breast (sliced), 1 romaine heart or lettuce (chopped), 6–8 cherry tomatoes (halved), 4 bocconcinis
- "Croutons": ¼ cup roasted almonds
- Dressing: 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 garlic clove (minced), 1 tsp lemon juice, 1 tsp anchovy paste (optional), salt and black pepper to taste
Preparation
- Chicken: Season and grill the chicken breast until golden and cooked through. Let rest, then slice thinly.
- Dressing: Mix mayo, mustard, garlic, lemon juice, and anchovy paste in a bowl. Add salt and pepper to taste. Adjust lemon or garlic for balance.
- Salad: In a bowl, toss chopped romaine, halved cherry tomatoes, and Parmesan with the dressing.
- Assemble: Top salad with sliced chicken and your “croutons”. Serve immediately.
Pork Fried Nems (with Clear Noodle Filling)
Ingredients
- Filling: 200g ground pork, ½ cup shredded carrots, ½ cup bean sprouts, 50g glass noodles (vermicelli, soaked & chopped), 1 garlic clove (minced), 1 tsp fish sauce, 1 tsp soy sauce, black pepper
- Wraps: Rice paper sheets
- For Frying: Neutral oil (canola, sunflower, etc.)
- To Serve: Lettuce leaves, mint, cilantro, nuoc cham (Vietnamese dipping sauce)
Preparation
- Filling: Soak glass noodles in hot water for 5 min, then chop roughly. In a bowl, mix noodles, pork, veggies, mushrooms, garlic, fish sauce, soy sauce, and pepper.
- Wrap: Dip rice paper in warm water until soft. Place 2 tbsp of filling in the center, fold and roll tightly.
- Fry: Heat oil over medium heat. Fry rolls until golden brown and crispy. Drain on paper towels.
- Serve: Wrap each nem in a lettuce leaf with herbs, dip in nuoc cham. Serve hot and crunchy.
No-Cook Banh Mi (Fresh & Simple)
Ingredients
- Bread: 1 small baguette (or keto/low-carb alternative if needed)
- Fillings: 3 slices cold cuts (pork, ham, or tofu), 2 tbsp liver pâté, 4–6 slices cucumber, pickled carrot & daikon, 2–3 jalapeño slices (optional), fresh cilantro
- Sauce: 1 tbsp mayonnaise, 1 tsp soy sauce, a few drops of sriracha
Preparation
- Assemble: Slice baguette, toast lightly if desired.
- Sauce: Mix mayo, soy, and sriracha. Spread on both sides of bread.
- Layer: Add pâté, cold cuts or tofu, then cucumber, pickles, jalapeños, and fresh cilantro.
- Serve: Press slightly, slice in half, enjoy fresh!
Keto Tiramisu
Ingredients
- Sponge (Cake Base): 3 eggs, ½ cup almond flour, ¼ cup erythritol, ½ tsp baking powder, pinch of salt
- Coffee Soak: ½ cup strong brewed coffee (cooled), 1 tsp rum extract or vanilla (optional)
- Mascarpone Cream: 250g mascarpone cheese, ¾ cup heavy cream, ¼ cup erythritol (or to taste), 1 tsp vanilla extract
- To Finish: Unsweetened cocoa powder (for dusting)
Preparation
- Make the Sponge: Preheat oven to 175°C (350°F). Whisk eggs and erythritol until frothy. Add almond flour, baking powder, and salt. Mix gently. Spread on a lined baking tray and bake for 10–12 min. Let cool, then cut into strips or rounds to fit your dish.
- Make the Cream: Whip heavy cream until it forms soft peaks. In another bowl, mix mascarpone, erythritol, and vanilla. Gently fold in the whipped cream.
- Assemble: Dip sponge pieces briefly in coffee and layer in a dish. Add a layer of mascarpone cream. Repeat layers as needed (2–3 layers).
- Chill & Finish: Refrigerate at least 3–4 hours (or overnight). Dust with cocoa powder before serving.