CamaleoRecipes
Fifty recipes shipped with the app, with their per-serving numbers. Nothing to install to read them — and each one logs to your day in one tap from the app.
Breakfast
Banana & peanut butter porridge
The bulking breakfast: quick, filling, and it holds you until lunch.
Greek yogurt bowl, berries & almonds
The snack that fills you up without weighing you down: 27 g of protein in five minutes, no cooking.
Avocado and egg toast
A standing-up lunch that carries you to the evening, thanks to the fat in the avocado.
Apple and walnut porridge
Grate the apple rather than chopping it: it melts into the porridge and sweetens it without honey.
Oat protein pancakes
The batter must rest for 5 minutes: the oats drink the milk, and the pancakes hold together.
Overnight oats with strawberries
Made the night before, ready when you wake: the oats and chia soak up the milk overnight.
Homemade granola with soy yogurt and berries
Granola keeps for two weeks in a sealed jar: make four breakfasts’ worth at once.
Shakshuka
The eggs cook covered, in the sauce: the whites set while the yolks stay runny.
Smoked salmon toast with fromage frais
Fromage frais replaces butter or cream cheese: just as creamy, far more protein.
Tofu scramble with spinach
Crumble the tofu by hand rather than with a fork: uneven pieces look like scrambled eggs.
Fromage frais with kiwi and flaxseeds
Pick kiwis that give under your thumb: firmer ones sting the tongue.
Pear, hazelnut and cinnamon porridge
Add half the pear at the start: it melts and sweetens the porridge without anything else.
Mango chia pudding
Stir a second time after ten minutes: otherwise the seeds clump into a block at the bottom.
Egg and vegetable muffins
They keep four days in the fridge and reheat in 30 seconds: a weekday breakfast already made.
Wholemeal French toast with berries
Day-old bread soaks up the egg without falling apart: that is the whole point of the recipe.
Breakfast burrito
Take the eggs off the heat while still slightly wet: they finish cooking inside the wrap.
Bircher muesli
Grate the apple, skin on, straight into the mix: it browns less and keeps its fibre.
Green smoothie with kale and kiwi
Strip the kale’s central stem before blending: that is where the bitterness and stringy bits come from.
Savoury porridge with mushrooms and a soft egg
There is nothing sweet about oats themselves: cooked in a savoury broth with mushrooms, they eat like a quick risotto.
Peanut butter and berry toast
Mash half the berries with a fork: you get an instant jam with no added sugar.
Chocolate banana protein porridge
Add the protein powder off the heat: heated, it goes lumpy and gluey.
Baked eggs with spinach
Take the ramekins out when the whites are set but still wobble: the hot dish finishes the cooking.
Buckwheat crêpes with pan-fried apples
Rest the batter for 10 minutes: the buckwheat hydrates and the crêpes stop tearing.
Buckwheat kasha with milk and berries
Toast the buckwheat dry for two minutes before adding liquid: it loses its hay-like taste and turns nutty.
Mushroom toast with poached eggs
To poach without vinegar, crack the egg into a small sieve first: the watery white drains off and the rest holds together.
Fromage frais pancakes
A thick batter is normal: the fromage frais makes them fluffy, not milk.
Apple cinnamon quinoa porridge
Rinse the quinoa in cold water before cooking: its natural coating tastes soapy.
Starter
Cucumber and feta salad
Salt the cucumber ahead of time: it gives up its water, and the salad doesn't sit in a puddle.
White bean soup
Blend only half of it: the soup thickens without becoming a uniform purée.
Tomato and mozzarella
Take the mozzarella out of the fridge 20 minutes ahead: cold, it tastes of nothing.
Sweet potato and coconut soup
Keep 100 ml of coconut milk back for serving: poured in cold, it swirls on the surface.
Miso soup with tofu and pak choi
Miso is stirred in off the heat and never boils: boiling kills its aroma.
Gazpacho
Use the ripest tomatoes, even slightly bruised ones: a gazpacho is exactly as good as its tomatoes.
Leeks vinaigrette
Choose slim leeks and tie them in a bundle: they cook evenly and do not fall apart.
Carrot, orange and ginger soup
The orange juice goes in after blending: cooked, it loses its freshness and turns bitter.
Beetroot, goat cheese and walnut salad
Dress the beetroot separately, at the last moment: it stains everything it touches pink.
Chicory, pear and hazelnut salad
Cut out the small white cone at the base of each chicory: that is where the bitterness sits.
Light deviled eggs
Ten minutes of boiling then iced water: the yolk stays yellow, with no green ring from overcooking.
Mackerel rillettes with fromage frais
Flake the fish while still warm: cold, it breaks into dry strands instead of coming together.
Roasted asparagus with herby fromage frais dip
Snap the asparagus by hand rather than with a knife: it breaks by itself where the stalk turns woody.
Celeriac remoulade with fromage frais
Dress the celeriac with lemon as soon as it is grated: it darkens within minutes in the air.
Chilled cucumber and mint soup
Keep the skin of half a cucumber in the blender: it gives the green colour and a little bite.
Red cabbage, carrot and apple slaw
Massage the shredded cabbage with the vinegar and salt ten minutes ahead: it softens without losing its crunch.
Split pea soup
No need to soak split peas: an hour of cooking breaks them down completely.
Fennel, orange and olive salad
Peel the orange with a knife, removing all the white pith: that is what would turn it bitter.
Butternut squash soup with pumpkin seeds
Butternut is easier to peel cut into rounds, laid flat on the board.
Lebanese tabbouleh
Real tabbouleh is a parsley salad with a little bulgur, not the other way round.
Minestrone
Add the pasta only ten minutes before the end: in a soup left waiting, it swells until it soaks up everything.
Hot dish
Chicken and rice bowl
The staple of a bulk: simple, filling, high in protein.
Vegetable omelette
Fast, low in carbs, high in protein. Ideal when cutting.
Lentil dahl
Cheap, vegan, very filling. Keeps three days in the fridge.
Roast salmon, sweet potato & broccoli
The textbook cutting plate: protein, good fats and moderate-GI carbs.
Tuna pasta in tomato sauce
The athlete’s student dish: 10 minutes of actual cooking, tiny cost, plenty of protein.
Tofu and vegetable stir-fry
The tofu must be well drained before it hits the pan: that is what makes it brown instead of steam.
Beef and quinoa bowl
The quinoa adds protein on top of the meat — useful when the day is short.
Baked cod with potatoes and green beans
Everything roasts on one tray: a single dish to wash, and the fish does not dry out.
Lentil and chickpea chilli
Better reheated the next day, and it freezes in portions.
Chicken thighs with ratatouille
A Sunday dish that lasts the week: the vegetables melt down while the chicken browns.
Brown rice with prawns and peas
Prawns cook in three minutes: they go in last, or they turn rubbery.
Turkey meatballs in tomato sauce
Turkey is lean and dries out fast: the meatballs finish cooking IN the sauce.
Coconut chicken curry
Warm the spices in the oil before adding any liquid: that is when they release their aroma.
Cauliflower cheese bake
The cauliflower must be well drained before it goes in, or the sauce turns watery.
Aubergines with mozzarella
Roast the aubergines rather than frying them: they soak up three times less oil.
Mustard pork loin with potatoes and green beans
Pork is served slightly pink: past that, it goes dry whatever you do.
Quick tuna rice bowl
The cupboard is enough. A soft-boiled egg turns a stopgap into a real meal.
Mushroom pasta
The mushrooms must give up their water BEFORE they are seasoned, or they stew.
Salmon, quinoa and spinach
Salmon keeps cooking off the heat: take it out while the middle is still translucent.
Beef and green bean stir-fry
A very hot pan and not too much meat at once: that is what browns it instead of greying it.
Chicken and vegetable couscous
The vegetable broth is what swells the couscous: that is where the flavour goes.
Cod in tomato sauce
The fish finishes in the sauce over low heat: past a bare simmer, it falls apart.
Tofu and spinach curry
The tofu must brown BEFORE it goes into the sauce, or it stays soft from start to finish.
White fish coconut curry
The fish goes in last and cooks in five minutes: any longer and it shreds.
Potato tortilla
Cooked low and slow: over high heat it browns outside and stays raw inside.
Pork with apples
A sharp apple holds its shape and balances the fat of the pork; a sweet one collapses into purée.
Roasted vegetables and quinoa with feta
Do not crowd the tray: vegetables packed together steam instead of roasting.
Chilli con carne
An hour would beat forty minutes: this is the one dish here that genuinely rewards waiting.
Quinoa and turkey stuffed peppers
Pre-baking the peppers for 10 minutes avoids the dish's one real flaw: cooked filling in a still-hard pepper.
Turkey shepherd's pie
The mash must be firm: too loose and it sinks into the meat instead of covering it.
Buckwheat galette with ham, egg and cheese
A Breton galette is made with water, not milk: that is what makes it thin and crisp at the edges.
Yogurt tandoori chicken with basmati rice
The yogurt’s acidity tenderises the chicken: thirty minutes of marinating is enough, overnight is even better.
Mussels in light cream with steamed potatoes
Discard any mussel that is open before cooking and does not close when tapped: it is no longer alive.
Creamy polenta with mushrooms and spinach
Pour the polenta in a thin stream while whisking constantly: tipped in all at once, it forms dry lumps in the middle.
Chicken pad thai
Soak the noodles instead of boiling them: they finish cooking in the wok and do not turn to mush.
Beef noodle soup, pho style
Slice the raw beef as thinly as possible after 15 minutes in the freezer: the boiling broth cooks it in the bowl.
Chickpea and spinach curry
Let the onion brown properly, a good ten minutes: it gives the curry its depth, not the spices.
Tempeh stir-fry with broccoli and sesame
Cook the tempeh on its own first until well browned: added with the vegetables, it steams and stays bland.
Salmon fillet on melted leeks
Melted leeks cook gently and covered, without colouring: they should turn silky, not golden.
Ginger beef and pak choi stir-fry
Cut the beef against the grain: the strips stay tender even when seared over fierce heat.
Trout baked in paper with fennel and lemon
Seal the parcel tightly by rolling the edges: the fish cooks in the fennel’s steam and does not dry out.
White fish with celeriac mash
Mash the celeriac with a fork or potato masher, never a blender: it would turn gluey.
Wholewheat pasta with turkey and mushrooms
Keep a ladle of the pasta water: it binds the sauce and saves adding more cream.
Sweet and sour pork with pineapple
Fresh pineapple brings the sweetness to the sweet-and-sour sauce: no ketchup or added sugar needed.
Wholewheat spaghetti with lentil bolognese
Fry the tomato paste in the oil for a minute before adding liquid: it loses its sharpness and tastes of a long-simmered sauce.
Chicken, Brussels sprouts and sweet potato tray bake
Halve the sprouts and lay them cut side down on the tray: they caramelise instead of boiling.
Chicory and ham gratin with a light white sauce
Press the cooked chicory between two plates: it releases half a glass of water that would thin the sauce.
Warm green lentils with spinach and poached eggs
A bistro dish for pennies: green lentils hold their shape and the runny yolk makes the sauce.
Lemon roast chicken with root vegetables
Cut all the vegetables the same size: that, not the temperature, is what makes them cook together.
Baked mackerel with potatoes and tomatoes
Mackerel is one of the cheapest fish at the counter, and one of the richest in omega-3.
Garlic shrimp with courgette noodles
Do not salt the courgettes until the end: salt draws out their water and the pan turns into soup.
Butternut squash and red lentil curry
Red lentils melt as they cook: they thicken the curry, with no flour or cream.
Homemade burger with oven-baked sweet potato fries
Never press the patty in the pan: you squeeze out the juices and it dries out in a minute.
Chicken and pepper fajitas
Greek yogurt replaces sour cream: just as fresh, and it tames the paprika.
Squid in tomato sauce with rice
In a sauce, squid needs long simmering: after thirty minutes it turns tender again.
Wholewheat pasta with kale and cashew pesto
Blanch the kale for 1 minute before blending: it loses its bitterness and the pesto stays bright green.
Thai chicken and coconut soup
Add the lime off the heat: heated, it loses all its fragrance and leaves only sourness.
Light turkey blanquette
A blanquette never browns: the meat poaches in the stock, which keeps it pale and tender.
Crustless courgette and goat cheese quiche
Salt the grated courgettes for ten minutes and squeeze them: otherwise the quiche sits in their water.
Basque-style chicken
Better the next day: reheated, the peppers have fully melted into the sauce.
Pistachio-crusted white fish with green beans
Chop the pistachios with a knife rather than a blender: ground to powder, they no longer crunch.
Miso-glazed tofu and aubergine
Score the aubergine flesh in a criss-cross: the glaze sinks into the cuts instead of sliding off.
Wholewheat pasta, broccoli and ham bake
Cook the broccoli in the pasta water for the last two minutes: one pan fewer and the broccoli stays green.
Asparagus and pea risotto
Keep the asparagus tips for the end: the stalks cook with the rice, the tips only two minutes.
Rump steak with roast potatoes and salad
Take the meat out of the fridge 30 minutes before cooking: cold in the middle, it burns outside before cooking inside.
Vegetarian bibimbap
Each vegetable cooks separately, for a minute or two: that keeps the colours and textures distinct in the bowl.
Harira
The soup that breaks the fast in Morocco is designed to fill you up: lentils and chickpeas make it a proper meal.
Chicken yassa
Yassa sauce is mostly onions: they cook down slowly in the lemon until almost jammy.
Fish tacos with red cabbage and lime
The fish flakes as it cooks: turn it only once, and let it release from the pan by itself.
Miso noodle soup with tofu and a soft egg
Six and a half minutes for the egg, then iced water: the white is set and the yolk stays runny in the middle.
Oven-breaded turkey steaks with carrot mash
Dry the bread in the oven before blitzing: dry crumbs crunch, fresh ones stay soft.
Courgettes stuffed with bulgur, chickpeas and feta
Pre-bake the hollowed courgette halves empty for 10 minutes: they give up their water before being filled.
Ginger-glazed salmon with rice and pak choi
Add the glaze only at the end: honey burns within two minutes in a hot pan.
Chicken and shrimp paella
Stop stirring the rice once the stock is in: the lightly toasted layer at the bottom is what makes a paella.
Grilled polenta with white bean ratatouille
Set the polenta the night before or in the morning: well chilled, it slices cleanly and browns without falling apart.
Vegetable, tofu and cashew wok
Toast the cashews dry first: stirred raw into the sauce, they turn soft instead of crunchy.
Kale, sweet potato and feta frittata
Start on the hob and finish in the oven: the bottom sets in the pan and the top puffs up without the base burning.
Green lentil veggie burger
Ground, soaked flaxseeds replace the egg: let them swell for ten minutes and they bind the patties like glue.
Cold dish
Lemony chickpea salad
Make it the night before and eat it cold: the chickpeas soak up the dressing while they wait.
Sardine toast
The emergency lunch: one tin, some bread, and 38 g of protein.
Tuna and white bean salad
Two tins and a cupboard are enough. Ready in ten minutes, better after an hour in the fridge.
Couscous with chickpeas and raw vegetables
Couscous swells off the heat: no cooking, just boiling water and a little patience.
Greek salad
No lettuce: that is what sets it apart from a mixed salad, and what lets it keep in the fridge.
Boiled egg and avocado bowl
Six minutes for a soft yolk, nine for a firm one. Never longer.
Prawn and avocado salad
Shop-bought cooked prawns are enough: nothing to cook, everything to assemble.
Green lentil salad with carrots and walnuts
Dress the lentils while still warm: that is when they soak up the vinaigrette; cold, they let it slide off.
Smoked salmon poke bowl with broad beans
Smoked salmon sidesteps the question of raw fish at home, and it keeps much better.
Rice noodle salad with tofu and peanut sauce
Rinse the noodles in cold water as soon as they are cooked: they stop cooking and no longer stick in a lump.
Niçoise salad
Cut the potatoes after cooking, not before: whole, they do not soak up water and keep their shape.
Sweet potato, chickpea and tahini buddha bowl
Roast the chickpeas and sweet potato on the same tray: one oven, one dish to wash.
Light chicken Caesar salad
A yogurt dressing replaces the mayonnaise: garlic, lemon and cheese are all a Caesar needs.
Mexican kidney bean and sweetcorn salad
Rinse canned beans under cold water: the thick liquid around them makes the salad heavy.
Buckwheat, roasted squash and feta salad
Cook buckwheat like pasta, in plenty of water, and drain it: it stays as separate grains instead of turning to mush.
Warm trout and potato salad
Choose waxy potatoes such as new potatoes or Charlotte: floury ones break up in the sauce.
Thai beef salad
Rest the beef for five minutes before slicing: cut straight away, it loses its juices on the board.
Chicken wrap with crunchy vegetables and yogurt sauce
Cut the chicken into strips before cooking: it cooks in 6 minutes instead of 15 and stays tender.
Wholewheat pasta salad with tomatoes and mozzarella
Dress the pasta with oil while still warm, then let it cool: it will not stick together.
Brown rice bowl with mackerel, radish and cucumber
Mackerel grilled on the skin side only stays moist: flip it for barely thirty seconds.
Massaged kale salad with apple and chickpeas
Massaging the kale for two minutes with lemon and salt changes everything: the leaves turn tender and lose their bitterness.
Quinoa salad with shrimp and mango
Shrimp cook in two minutes: as soon as they turn pink and opaque, take them off, or they turn rubbery.
Cauliflower tabbouleh with chicken and pomegranate
Pulse the cauliflower in short bursts: a few seconds too long and the “couscous” turns to purée.
Broad bean, pea, feta and mint salad
Plunge the beans and peas into iced water after cooking: they keep their bright green instead of turning khaki.
Marinated tempeh bowl with brown rice and crunchy vegetables
Slice the tempeh thinly and marinate it for 10 minutes: thick, it stays dry and slightly bitter in the middle.
Light potato, ham and egg salad
The fromage frais and mustard dressing replaces mayonnaise, and keeps better in the fridge until the next day.
Mediterranean bulgur, feta and cucumber bowl
Fine bulgur does not need cooking: boiling water just to cover, a lid, and ten minutes are enough.
Curried chicken, celery and apple salad
Toast the curry powder dry for a minute before mixing it into the yogurt: raw, it tastes dusty.
Warm squid, rocket and tomato salad
Two minutes over fierce heat or forty-five minutes low and slow: anything in between turns squid rubbery.
Grilled turkey, spinach and strawberry salad
Raw baby spinach is sweet: it is the mature, tougher leaves that need cooking.
Rice, tuna and sweetcorn salad
Spread the cooked rice on a tray to cool it: piled in a bowl, it stays warm in the middle for an hour.
Gado-gado
Loosen the sauce with hot water, one spoonful at a time: it should coat the back of a spoon without running.
Dessert
Rice pudding with berries
Low heat and stirred often: rice pudding catches on the bottom the moment you look away.
Dark chocolate mousse
Two ingredients, no sugar or cream: the 70% chocolate sweetens it and the egg whites give the volume.
Baked apples with walnuts and cinnamon
Prick the apple skins with a fork before baking: otherwise they burst in the steam.
Poached pears with chocolate sauce
Keep the pears whole with their stalks: they cook more evenly and stand up on the plate.
Strawberry fromage frais pots with oat crumble
Add the crumble at the last minute: it stays crunchy for ten minutes, no more.
Chocolate chia pudding
Whisk the cocoa into a little soy milk first: dry, it forms lumps that never break up.
Instant mango and lime ice cream
Freeze the fruit pieces spread out on a tray, not in a heap: they blend without jamming the motor.
Light berry clafoutis
Frozen berries work, as long as you do not thaw them: otherwise they bleed their juice into the batter.
Apple and pear oat crumble
Oats replace the flour and sugar of a classic crumble: they brown and crisp up on their own.
Roasted peaches with Greek yogurt and pistachios
Slightly firm peaches are best here: overripe ones collapse in the oven.
Citrus, pomegranate and mint salad
Cut the citrus over the serving dish: the juice that runs off is the only syrup this salad needs.
Chocolate protein mug cake
Stop the microwave while the top is still slightly damp: it finishes cooking within a minute out of the oven.
Kidney bean brownies
Blend the beans for a long time, a good two minutes: it is the only way nobody will guess they are there.
Roasted pineapple with lime
Roasted hot, pineapple caramelises on the surface and loses the acidity that stings the tongue when raw.
Light fromage frais cheesecake
Let it cool in the switched-off oven with the door ajar: a sudden change in temperature cracks the top.
Thin crêpes with strawberries
The first crêpe almost always fails: it is the one that sets the pan temperature.
Roasted banana with dark chocolate and hazelnuts
Roasted in its skin, the banana steams in its own jacket and turns almost creamy.
Snack
Cottage cheese, berries & almonds
The fastest breakfast here: nothing to cook, and 20 g of protein.
Banana protein shake
Three minutes, no cooking: breakfast for the mornings you leave late.
Cottage cheese and cucumber toast
Toasted bread holds the topping; on soft bread everything slides off.
Hummus with vegetable sticks
Keep some of the liquid from the can: a spoonful makes the hummus creamy without extra oil.
Date and cocoa energy balls
If the mixture crumbles, add a spoonful of water: dried dates vary a lot from pack to pack.
Paprika roasted chickpeas
Dry the chickpeas well in a tea towel: moisture steams them and they never turn crunchy.
Rice cakes with fromage frais and radishes
Spread at the last minute: in contact with the fromage frais, the rice cake softens within minutes.
Mango and soy yogurt smoothie
Frozen mango chunks give a thick, cold smoothie without ice cubes watering it down.
Homemade oat and seed bars
Press the mixture hard into the tin with the bottom of a glass: compression, not baking, is what holds them together.
Minted broad bean spread
Frozen peeled broad beans skip the double podding, and still taste of spring.
Greek yogurt with pistachios and pomegranate
To seed a pomegranate without splashes, tap the back of the half fruit with a spoon over a bowl.
Kale chips
The leaves must be bone dry and barely oiled: one drop too many and they go limp instead of crisp.
Ham and goat cheese roll-ups
Choose thinly sliced rindless ham: thick slices crack instead of rolling.
Tzatziki with toasted wholemeal bread
Salt the grated cucumber and squeeze it in a tea towel: otherwise the tzatziki turns watery within ten minutes.
Guacamole with oven-baked tortilla chips
Mash the avocado with a fork rather than a blender: a few chunks are what make guacamole.
Dark chocolate trail mix
Weigh out portions in advance into small jars: straight from the bag, one handful soon becomes three.
Seed crackers
Roll the mixture very thin between two sheets of baking paper: any thicker and the centre stays soft.
Pear, soft goat cheese and hazelnuts
A ripe but still firm pear slices cleanly; an overripe one squashes under the knife.
Tuna and sweetcorn wrap
Fromage frais binds the tuna like mayonnaise, for a fraction of the fat.
Cinnamon apple chips
This is drying rather than baking: a very low oven with the door propped open by a wooden spoon to let the steam out.
Oat and banana dark chocolate cookies
The banana must be very ripe and brown-speckled: it sweetens and binds the dough.
Tuna onigiri
Wet your hands with salted water before shaping: the rice stops sticking and gets seasoned on the surface.
Banana and egg pancakes
Only two ingredients, so the batter is fragile: keep the pancakes small, a tablespoon of batter each.
Banana bread with no added sugar
The loaf is done when a blade comes out dry from the centre; cover it with foil if it browns too fast.
Peanut butter stuffed dates
Four dates are enough: very sweet and dense, they fill you up far more than their size suggests.
Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.