Our Best Recipes You'll Love to Make - DIY Candy

Easy Jackfruit Burger Recipe with Bold Savory Flavor

Amy — Sat, 16 May 2026 13:20:00 +0000

These jackfruit burgers are hearty, flavorful, and packed with satisfying texture, protein, curry spices, and smoky savory flavor. Perfect for weeknight dinners!

I know “fruit burger” doesn’t exactly sound like the world’s most convincing sales pitch.

But stick with me here.

If you’ve never cooked with jackfruit before, it’s one of the coolest ingredients for savory recipes because of its texture. Young jackfruit has this shredded, hearty consistency that works incredibly well in tacos, sandwiches, veggie burgers, and BBQ-inspired meals.

And no — it does NOT taste like tropical fruit once cooked.

This jackfruit burger recipe is spicy, savory, filling, and honestly surprisingly satisfying. The curry powder, paprika, cilantro, and fresh ginger give the patties a bold flavor that feels warm and smoky without becoming overwhelming.

They also have an irresistible savory flavor thanks to the curry powder, paprika, fresh ginger, and cilantro. Plus, compared to a lot of veggie burgers, these have more staying power thanks to the chickpea flour and jackfruit combination adding extra protein and substance.

I also love that these jackfruit burgers don’t try too hard to imitate beef. They’re their own thing entirely, and that’s part of why they work so well.

The outside gets lightly crisp while the inside stays tender with an interesting texture that’s somewhere between pulled vegetables and classic burger patties.

If you’ve tried veggie burgers before and ended up disappointed by mushy texture, this recipe holds together much better thanks to chickpea flour. It acts almost like eggs would in traditional burgers and helps bind the mixture together beautifully.

And yes — these burgers are naturally gluten-free too.

What Is Jackfruit?

Just because I’m obsessed with this unique fruit, and I can’t wait to tell you about it. Jackfruit is native to South and Southeast Asia, and it’s the largest tree-borne fruit in the world (it can weigh up to 80 pounds!).

There are two ways to eat jackfruit: 1) ripe, when it’s subtly sweet and perfect for desserts; and 2) green, as a vegetable/delicious substitute for meat.

Yes – when it’s unripe, it has a meat-like taste and is typically used in curry dishes in Asia. For savory recipes like this one, you want canned young jackfruit packed in brine, not syrup.

That part is important.

You can usually find canned jackfruit in the international section of grocery stores, at Trader Joe’s, or in Asian groceries. I’ve noticed more regular grocery stores carrying it lately too, which makes this recipe a lot easier to make than it used to be.

Before cooking, you’ll want to rinse and drain the jackfruit well to remove the brine flavor.

Tips for the Best Jackfruit Burgers

The biggest thing is not over-processing the mixture.

You want some texture left in the patties, so pulse carefully in the food processor instead of turning everything into paste. A little chunkiness helps the final burger feel heartier and more satisfying.

I also recommend chilling the patties in the fridge before cooking. It helps the burger patties firm up and makes flipping easier later.

Another tip? Don’t overcrowd your pan.

A non-stick pan or cast iron skillet works best because the patties get a really nice crust when cooked properly over medium heat.

Ways to Serve Them

These jackfruit burgers are really versatile depending on the toppings you like. Some good additions:

lettuce
tomatoes
sliced red onion
cilantro

spicy mayo
avocado
BBQ sauce
pickled veggies

You can even add a little liquid smoke or chili powder to the mixture if you want deeper smoky flavor.

And if you enjoy experimenting with vegan burger recipes, you can absolutely play around with fresh herbs and spices depending on your tastes. Parsley works well here too.

Honestly, the hardest part of this recipe is waiting for the patties to cool enough to eat. If you are scared of making a fruit into a burger – don’t be. I promise this is worth your while.

Get the full recipe card below.

Jackfruit Burger

If you're interested in trying jackfruit recipes, these burger patties are for you! They are the perfect substitute for red meat. So delicious!

Course Dinner

Cuisine Vegetarian

Prep Time 10

Cook Time 52

Chill Time 30

Total Time 1 32

Servings burgers

Calories 318kcal

Ingredients

2 T olive oil 1 for adding to the patties; 1 for frying
20 oz green jackfruit 1 can drained and rinsed
1/3 cup chickpea flour
1/4 cup red onion(s) chopped
1 teaspoon fresh ginger grated
1/2 teaspoon garlic powder
1/4 cup cilantro chopped
1 teaspoon curry powder
1 teaspoon paprika
1 pinch salt and freshly ground black pepper to taste

Instructions

Remove jackfruit from the can and rinse. Place in enough water to cover and keep at a rolling boil until fork tender, which takes about 45 minutes.
Drain the water and transfer to a food processor along with the remaining ingredients and a tablespoon of oil. Give a few pulses till everything comes together.
Take the patty mix out of the food processor and place in a bowl. Mix in a little more chickpea flour if the mix feels too sticky.
Shape into patties (about 1/3 cup each) and chill for about 30 minutes in the fridge.
Heat 1 tbsp oil in a non-stick pan or cast iron skillet; fry the patties for about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain off excess oil.
This patty can be enjoyed alone, or you can place it on a bun with condiments and salad greens (mixed with a bit of olive oil).

Video

Notes

Nutrition information does not include bun, add ons, or condiments. Use the nutritional info from those packages along with this info to calculate the total.

These patties can also be baked in the oven at 400°F. Bake on a parchment paper-lined baking sheet for 20–25 minutes, flipping with a spatula halfway through.

Nutrition

If you try these I’d love your feedback in the comments! If you’re looking for more delicious jackfruit or vegetarian recipes, check out these creations from this blog as well as some of my blogging friends:

BBQ Sliders • Instant Pot Vegan Posole • Jackfruit Fajitas with Avocado Cream • Jackfruit Tinga Tostadas • Vegan Tacos • Vegetarian Chili Recipe

The post Easy Jackfruit Burger Recipe with Bold Savory Flavor appeared first on DIY Candy.

Easy Kale and Chickpeas (Simple, Flavor-Packed Side)

Amy — Tue, 05 May 2026 14:33:00 +0000

This sauteed kale and roasted chickpeas recipe is quick, healthy, and full of flavor. A simple side dish or light meal you’ll make often.

If kale has ever felt like something you should eat instead of something you want to eat, this recipe fixes that fast.

This dish turns a bunch of greens into a healthy side that actually has flavor and texture. It’s simple, quick, and built from pantry staples, but it doesn’t taste like an afterthought.

I’m not someone who loves plain greens. Sauteed kale on its own can be a little flat. But once you add chickpeas, everything changes. They bring a soft bite and balance out the stronger taste of the kale, so the whole dish feels more complete.

A little onion, olive oil, and cloves of garlic go a long way here. As everything cooks together in the pan, the flavors build without needing anything complicated. A pinch of salt and pepper at the end makes everything pop without overpowering the dish.

Choosing Your Kale

You’ve got options depending on your preference. Curly kale is easy to find and works well. Dinosaur kale, also called lacinato kale, has a slightly deeper flavor. Either way, chop the leaves so they cook evenly.

If you want to soften things further, you can mix in a small amount of spinach with the kale. It’s not required, but it can mellow the overall flavor.

Why This Recipe Works

The key here is contrast. The kale softens as it cooks, while the chickpeas add body and keep things interesting. That combination gives you a better texture than greens alone.

Cooking everything in one pan keeps it simple, and adding a splash of vegetable broth helps the kale cook down without drying out. You’ll want to stir just enough to keep things moving without overworking it.

Tips for Best Results

Use medium heat so nothing burns
Let the onion cook first to build flavor
Don’t skip the chickpeas—they make the dish
Add a little lemon juice at the end if you want brightness
Sample and adjust with a pinch of salt or black pepper

Make It Your Own

This recipe is easy to adjust. Add a little extra seasoning, change the greens, or tweak the amounts based on what you have. It’s flexible and forgiving.

If you have leftovers, store them in the fridge and reheat in a pan. The texture will soften slightly, but the flavor holds up well.

Final Thoughts

This kale and chickpeas recipe proves that simple ingredients don’t have to be boring.

It’s quick, satisfying, and easy enough to make anytime. And once you see how much better kale tastes with the right balance, it might just become something you actually look forward to eating.

Kale and Chickpeas

This sauteed kale and roasted chickpeas recipe is a quick, flavorful healthy side made with simple ingredients and perfect for weeknight meals.

Course Sides

Cuisine Paleo

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 483kcal

Cost $5

Equipment

Baking sheet
Parchment paper
Skillet

Ingredients

15 oz garbanzo beans 1 can or 1 cup cooked
1 bunch kale chopped
1 T olive oil
2 teaspoon olive oil
2 cloves garlic thinly sliced
1/2 teaspoon paprika
2 T chicken stock can also use vegetable stock or water
Salt and freshly ground black pepper to taste
1/2 teaspoon sesame seeds optional

Instructions

Preheat oven to 400°F. Grease a cookie sheet or cover with parchment paper and keep aside.
Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet.
Drizzle 1 tablespoon of oil on top of the beans and season with salt and pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.
Cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces.
Slice the garlic thinly or mince, depending on preference.
Heat the remaining oil in a large skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, pepper, and paprika.
Stir for a couple of minutes and add the chicken stock (or vegetable stock or water). Cook till the kale softens and the moisture evaporates.
Add handfuls of roasted chickpeas to the cooked kale and serve with optional sesame seeds.

Video

Notes

Nutritional information can vary greatly depending on how many chickpeas you add and whether you use oil to cook the kale. There are opportunities for calorie reduction for sure!

Nutrition

If you enjoy this recipe let me know in the comments! Plus check out these other delicious recipes on the blog:

Carmelized Brussels Sprouts • Chicken and Rice Risotto • Chinese Vegetable Soup • Jackfruit Burger • Paleo Chicken Tenders • Pasta con Broccoli • Roasted Butternut Squash • Salmon and Spinach • Shrimp and Veggie Stir Fry • Stuffed Mini Peppers • Vegetarian Soup

The post Easy Kale and Chickpeas (Simple, Flavor-Packed Side) appeared first on DIY Candy.

Two Ingredient Bagels (Simple, Fast, and Delicious)

Amy — Mon, 04 May 2026 17:57:00 +0000

Discover the easy recipe for two-ingredient bagels! Learn how to make delicious, fluffy bagels with just Greek yogurt and self-rising flour. Perfect for quick, homemade treats. WW friendly.

Scroll down to the bottom of the post to see a video of the bread making process in action!

If you’ve ever wanted fresh bagels without the hassle, this is the recipe you need.

These two ingredient bagels are one of those things that feel almost too good to be true. You’re making a real homemade bagel from scratch using just a few simple ingredients—no yeast, no boiling, and no complicated steps.

I’ll be honest: the first time I tried these bagels, I didn’t believe they would work. But once I saw how quickly it came together, I was all in. It’s one of those recipes you end up making again and again because it’s just that easy.

The magic is in the combination of Greek yogurt and self-rising flour. Those two ingredients create a soft dough that’s easy to work with and bakes beautifully in the oven. No mixers, no special kitchen gadgets—just a large mixing bowl and your hands.

These easy bagels aren’t exactly like traditional bagels, but they absolutely satisfy the craving. The texture is slightly more dense, with a soft inside and a lightly golden outside once you bake them. Honestly, the simplicity is what makes them so good.

Why You’ll Love This Recipe

It keeps things simple without sacrificing flavor. The dough comes together fast, and you don’t need yeast or a long rise time. You can also make this recipe gluten-free with the right flour, and it works well for both sweet and savory toppings.

Once you make these, they’ll become a regular in your kitchen. You can enjoy them for breakfast, turn them into sandwich rounds, or even shape into pizza crusts or pretzels.

What do two ingredient bagels taste like?

Let’s set expectations.

These aren’t exactly like traditional bagels, and that’s okay. Because there’s no yeast or boiling step, the texture is a little different. Think soft, slightly chewy, and more like a dense bread than a bakery-style bagel.

The Greek yogurt adds a subtle tang and boosts the protein, which makes them more filling than you’d expect. They’re perfect with cream cheese, a little butter, or even savory toppings like avocado, salmon, red onions, and capers.

What is two ingredient dough?

Two ingredient dough is exactly what it sounds like—a simple dough made from self-rising flour and Greek yogurt.

When you combine these ingredients in a large mixing bowl, they form a soft dough that’s easy to knead on a clean surface. The self-rising flour already contains baking powder and salt, so you don’t need yeast or a long rise time.

If you don’t have self-rising flour, you can substitute by using purpose flour with baking powder and a teaspoon salt. It works in a pinch.

Self-rising flour vs regular flour

This recipe works best with self-rising flour because it already has the leavening built in.

If you only have regular flour, you can substitute it with added baking powder and a teaspoon of salt. Just know the final texture may be slightly different.

You can also use a gluten-free self-rising flour blend if needed. I’ve tested gluten-free versions, and they still produce tasty bagels.

Tips for the Best Results

Use thick Greek yogurt—full fat Greek yogurt works especially well. If you use plain yogurt, expect the dough to be softer and stickier. In that case, add extra flour as needed.

Start mixing with a wooden spoon, then switch to your hands once the dough begins to come together. Work the dough on a clean surface until smooth.

If it feels too sticky, add extra flour a little at a time. If it feels dry, mix in a bit more Greek yogurt.

Line your baking sheet with parchment paper so nothing sticks. Shape evenly so each homemade bagel bakes at the same rate.

Flavor Ideas and Toppings

One of the best things about this recipe is how easy it is to customize.

Brush the top of each bagel with an egg wash, then sprinkle with sesame seeds, poppy seeds, or bagel seasoning. You can also keep it simple and add butter after baking.

For something savory, layer on cream cheese, avocado, or make a full sandwich with salmon, red onions, and capers.

Why This Recipe Works

It skips yeast completely and relies on the baking powder in the flour to give the dough lift.

As the dough bakes in the oven, it rises and sets without needing a long process. That’s what makes these ingredient bagels so fast, while still giving you that satisfying bagel-like texture.

Final Thoughts

If you’ve been looking for a quick, no-fail bread recipe, this is it.

These two ingredient bagels are simple, flexible, and easy to make anytime. Once you get comfortable working with the dough, you’ll start experimenting—turning it into pretzels, pizza crusts, or whatever you’re craving.

And honestly? Anything that turns a cup of flour and Greek yogurt into fresh bagels in under 30 minutes is worth keeping in your rotation.

Two Ingredient Bagels

This two ingredient bagel recipe will change your life! You can incorporate these into your rotation with no guilt. Done in under 25 minutes!

Course Appetizers

Cuisine American

Prep Time 10

Cook Time 12

Cool Time 10

Total Time 32

Servings bagels

Calories 146kcal

Cost $5

Equipment

Baking sheet
Parchment paper

Ingredients

1 1/8 cup self-rising flour
1 cup fat free Greek yogurt
Butter or egg wash optional
Bagel seasoning optional

Instructions

Preheat the oven to 375°F. Cover a baking sheet with parchment paper.
Combine the flour and Greek yogurt in a large bowl; mix using a spoon.
When the dough clumps and you feel like it's not mixing anymore, it's time to use your hands. Knead in the bowl, continuing to mix the flour and yogurt together.
After the ingredients are completely combined, divide into either four or six balls. Roll each ball out on a silicone mat or lightly floured surface. Form a long tube with each ball.
Form round bagel shapes with the long tubes and place on the parchment paper.
If desired, brush the tops of the bagels with some butter, oil, or an egg wash. You can also sprinkle on bagel seasoning.
Bake your bagels for 10 – 12 minutes until golden brown on top, checking for doneness. Remove from the oven and let cool for several minutes before slicing.

Video

Nutrition

What do you think of these bagels? Let me know in the comments! Plus check out these other posts:

The post Two Ingredient Bagels (Simple, Fast, and Delicious) appeared first on DIY Candy.

Easy Salmon and Spinach Recipe (Healthy & Flavorful)

Amy — Sun, 26 Apr 2026 15:24:00 +0000

Make this easy salmon and spinach recipe in one pan! Fresh salmon, garlic, lemon, and spinach come together for a healthy, flavorful dinner.

Hello, friends! This salmon and spinach dish is one of those meals that feels special without making your evening harder. It is rich, bright, savory, and comforting, but still light enough that you do not feel like you need a nap afterward.

I love this tecipe for busy nights when I want real food, not something fussy. Fresh salmon gives you that tender bite, while spinach adds an earthy freshness that balances everything beautifully. Add lemon, garlic, and a little butter, and you have a dinner that tastes restaurant-worthy with very little effort.

This is also a great meal for anyone who wants something healthy but still cozy. It is not bland “diet food.” It has real flavor, a pretty presentation, and enough richness to feel satisfying. Serve it with rice if you want a heartier dinner, or keep it simple with vegetables on the side.

Why You’ll Love This Recipe

This recipe works because the flavors are simple and clean. The salmon gets lightly seasoned, then cooked until tender. The spinach softens in the pan with garlic, soaking up all those savory little bits. A squeeze of lemon at the end keeps the whole dish fresh instead of heavy.

If you are cooking for someone who thinks healthy food is boring, this is the meal I would make. It has the best flavor when the fish is not overcooked and the greens stay silky, not mushy.

You can also dress it up without changing the whole meal. Add parmesan cheese for a salty finish, spoon over a creamy sauce, or serve it with crusty bread to catch every last bite. It looks pretty on the plate too, which never hurts when dinner took less effort than expected.

Tips for Cooking Salmon

Start with fresh salmon when you can. It should smell clean, look moist, and feel firm, not slimy. Let it sit at room temperature for about 15 minutes before cooking so it cooks more evenly.

When searing, start with salmon skin side down. This helps protect the fish and gives the bottom a better texture. If your fillets do not have skin, just be gentle when turning them with a spatula.

Season simply with salt and pepper. Salmon already has a lot of natural richness, so you do not need to bury it under heavy seasoning.

What to Serve With It

This salmon and spinach recipe is filling on its own, but it also pairs well with rice, roasted potatoes, or a crisp salad. If you like extra brightness, add a little more lemon right before serving.

Fresh herbs are optional, but they make the dish feel finished. Parsley, dill, or chives all work well with fish and greens.

Salmon and Spinach

Enjoy this delicious recipe for salmon and spinach. It combines robust flavors and nourishing ingredients for a tasty and wholesome lunch or dinner.

Course Dinner

Cuisine American

Prep Time 8

Cook Time 20

Total Time 28

Servings servings

Calories 326kcal

Cost $14

Equipment

Baking sheet
Saucepan
Aluminum foil

Ingredients

12 oz salmon filets 2 separate pieces
6 cups fresh spinach or 1 lb frozen
3 cloves garlic
1/2 tsp turmeric divided
1/4 tsp garlic powder
2 T lemon juice
3 tsp coconut oil melted, divided
1 T parsley finely chopped
salt

Instructions

Preheat oven to 400ºF. Line a baking dish with foil or parchment paper or lightly grease with coconut oil and keep aside.
Marinade the salmon with salt and freshly cracked pepper, lemon juice, 1 tsp of melted coconut oil, turmeric, and garlic powder. Arrange a few slices of garlic on the salmon filets (optional). Let it sit while the oven preheats.
Bake the salmon in the oven for about 15 minutes, or until it starts flaking.
While the salmon is baking, heat the coconut oil in a pan and fry the garlic for about 30 seconds to 1 minute.
Add the spinach and cook until the spinach wilts. If you are using frozen spinach, there will be extra liquid. Cook till the water evaporates (or pour off).
Season as desired. Plate, place the salmon on top, and serve. Add lemon slices for garnish.

Video

Nutrition

If you try this recipe, I’d love to hear in the comments! I’d also love for you to check out the following dinner posts:

Calzone Recipe • Chicken and Rice Risotto • Chinese Vegetable Soup • Kale and Chickpeas • Pasta con Broccoli • Salmon and Spinach • Shrimp and Veggie Stir Fry • Stuffed Mini Peppers • Turkey Enchilada Casserole

The post Easy Salmon and Spinach Recipe (Healthy & Flavorful) appeared first on DIY Candy.