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5 Free Chef-Approved Recipes

ONE

Free recipe by savannah ryan

TROPICAL SUNRISE SMOOTHIE

Savannah Ryan Cookbook Recipe: Tropical Sunrise Smoothie Bowl

 

Start your day the island way! Bursting with tropical fruit, color, and energy.

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Ingredients:

1 cup frozen pineapple chunks

1 banana

½ cup coconut milk

½ cup Greek yogurt

½ cup mango, diced

1 Tbsp chia seeds

 

Toppings: Sliced kiwi, coconut flakes, granola, berries​

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Instructions:

Blend pineapple, banana, coconut milk, Greek yogurt, and mango until smooth. Pour into a bowl and top with kiwi, coconut flakes, granola, and berries. Sprinkle chia seeds for a nutrition boost.​

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Chef’s Tip: Swap mango for papaya or dragon fruit for variety and color!

TWO

Savannah Ryan Cookbook Recipe: Mediterranean Grilled Chicken

MEDITERRANEAN GRILLED CHICKEN

Savannah Ryan Cookbook Recipe: Mediterranean Grilled Chicken with Herb Yogurt Sauce

 

Quick, healthy, and inspired by the Mediterranean coast.

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Ingredients:

  • 2 boneless chicken breasts

  • 2 Tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp garlic powder

  • Salt & pepper

Herb Yogurt Sauce:

  • ½ cup Greek yogurt

  • 1 Tbsp lemon juice

  • 2 Tbsp fresh chopped parsley

  • 1 clove garlic, minced

  • Pinch salt

Instructions:

  1. Rub chicken with olive oil, oregano, garlic powder, salt, and pepper.

  2. Grill or pan-sear 5–7 min per side, until cooked through.

  3. Mix yogurt sauce ingredients in a bowl.

  4. Serve chicken with a drizzle of yogurt sauce and fresh salad.

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Chef’s Tip: Double the sauce and use as a dip for veggies or pita!

THREE

Savannah Ryan Cookbook Recipe Spice Infused Chickpea Stew

SPICED INFUSED CHICKPEA STEW

Savannah Ryan Cookbook Recipe: African Spice-Infused Chickpea Stew

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A rich, comforting dish from North Africa—vegan, hearty, and full of flavor.

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Ingredients:

  • 1 Tbsp olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 can (15 oz) chickpeas, drained

  • 1 can (15 oz) diced tomatoes

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp ground cinnamon

  • Salt & pepper

  • 2 cups baby spinach

Instructions:

  1. Sauté onion in olive oil for 3 minutes. Add garlic, cook 1 more minute.

  2. Add chickpeas, tomatoes, cumin, paprika, cinnamon, salt, and pepper.

  3. Simmer 10–15 minutes until thickened. Stir in spinach until wilted.

  4. Serve with rice or warm bread.

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Chef’s Tip: Add a pinch of cayenne for heat, or a squeeze of lemon for brightness.

FOUR

Indian Masala Potato Cakes

INDIAN MASALA POTATO CAKES

Savannah Ryan Cookbook Recipe: Indian Masala Potato Cakes

Crispy, spiced, and crowd-pleasing snack or starter.

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Ingredients:

  • 2 large potatoes, boiled & mashed

  • ¼ cup peas

  • 1 small onion, chopped

  • 1 tsp garam masala

  • ½ tsp turmeric

  • ½ tsp cumin seeds

  • 2 Tbsp cilantro, chopped

  • Salt to taste

  • Oil for frying

Instructions:

Mix all ingredients except oil. Shape into small patties.

Heat oil in skillet; fry patties 2–3 min per side until golden.

Drain on paper towels. Serve with chutney or yogurt.

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Chef’s Tip: Add green chilies or lime for a flavor boost.

FIVE

CHOCOLATE COFFEE ENERGY BITES

CHOCOLATE BAR

Savannah Ryan Cookbook Recipe: Chocolate Coffee Energy Bites

 

No-bake, quick snacks—perfect for coffee lovers!

 

Ingredients:

1 cup rolled oats

2 Tbsp cocoa powder

¼ cup nut butter

2 Tbsp honey or maple syrup

1 Tbsp instant coffee granules

Pinch salt

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Instructions: Mix all ingredients in a bowl. Roll into 1-inch balls. Chill 30 min before serving. Chef’s Tip: Roll in coconut flakes or mini chocolate chips for extra texture!

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