Recipes
Small portions that still add up to a meal. Every recipe leads with texture, because texture is usually what decides whether a plate gets eaten — then prep time, then what it actually contributes.
Portions are small on purpose · Figures pending recalculation from USDA FoodData Central
No recipes are published yet
Recipes are drafted, cooked, and checked, and their nutrition figures are recalculated from food-composition records before anything publishes. None have finished that process.
How we calculate figuresAppetune Notes will tell you when the first ones land
Practical nutrition for the week ahead.
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A small plate that gets finished beats a generous one that does not.
Start from the constraint that is real today — texture, portion, or protein.