Free AI tool

Recipe generator from ingredients

Type what is in the fridge, say chicken, rice, broccoli, and get one home-cooking recipe built around it: a name, every ingredient with its weight, and the steps. The calories and macros are not the AI's guess. We look each ingredient up in USDA's food data and add them up ourselves, per recipe and per serving.

What do you have?

How the recipe generator works

You list your ingredients, pick the servings and, if you like, a diet, and tick the box. The list goes to Google Gemini, the AI model that writes the recipe. We do not store it, and the recipe is not published anywhere.
Before anything is sent, we check the list: at most twelve items, each a few words of letters, numbers and an amount's punctuation. An item that is too long, holds a web address or reads like an instruction to the AI is refused on our side, and so is an ingredient the diet you chose rules out.
The AI writes one recipe around your ingredients. It may add pantry staples such as oil, salt, garlic or spices, and a few other ingredients, and gives each one a weight for the whole recipe.
We match every ingredient to a food in our USDA-based database. A match is counted at USDA's values for that weight. An ingredient with no match is shown, marked not counted, and left out of the totals rather than guessed.

How far to trust the numbers

Every counted ingredient uses the USDA FoodData Central values for 100 g, scaled to the weight in the recipe, and links that food's page. The weights themselves are the AI's suggestion for a usual home portion, so the totals are only as close as your cooking is to the recipe: weigh what you use and the numbers follow.

The match is strict on purpose. Raw chicken is not roasted chicken and uncooked rice is not cooked rice, because USDA measures them separately and a gram of each carries different energy. When a name does not match a food exactly, or the AI's own idea of an ingredient is far from the USDA food it names, the ingredient is not counted, and the table says so. Where the AI's own estimate puts such an ingredient near zero (water, salt, a pinch of spice) the row says it adds little; any other uncounted ingredient means the real total is higher, and the recipe says so. For more on where AI food estimates go wrong, read how accurate AI calorie counting is.

Tips for a better recipe

List the main ingredients, not the cupboard: salmon, potatoes, green beans works better than every spice you own.
Give amounts when you want the recipe to use what you have: 2 chicken breasts, 200 g rice.
Say how the food comes when it matters: canned chickpeas, frozen peas, cooked rice from yesterday.
Pick the number of servings you will eat, so the weights and the per-serving figures fit your table.
Choose a diet and the AI is asked to follow it. For vegetarian, pescatarian and vegan we also check your list and the recipe's ingredients and words, and do not show a recipe that breaks the diet. High protein and lower carb are asked of the AI, not checked.
Read the ingredients before you cook. The diet choice is a preference, not an allergy check, and our check only knows the foods it can name.

Food safety

The AI is told to cook meat, poultry, fish and eggs through and to say how to tell, such as no pink in the middle of chicken or fish that flakes easily. We check that a recipe with raw meat, fish or eggs says how to tell they are done, and do not show one that serves poultry, pork, minced meat or eggs rare, pink or runny. That is a check on the words, not on your cooking: it does not replace a thermometer or your own judgement, and if something looks or smells wrong, do not eat it. The generator does not know about allergies or intolerances and makes no promise that a recipe is free of any allergen.

Worked examples

Ingredient lists we wrote ourselves and recipes we wrote and checked by hand, then ran through the tool's own nutrition step: every number is computed from USDA FoodData Central values, the same way a live recipe's are.

chicken, rice, broccoli, 2 servings: Garlic chicken with rice and broccoli

Garlic chicken with rice and broccoli

Serves 2 · about 559 kcal a serving, 42.7 g protein, 68.0 g carbs, 11.9 g fat

Ingredients for 2 servings
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Chicken breast, skinless	300 g	360	67.5 g	0.0 g	7.9 g	USDA: Chicken Breast
White rice, uncooked	150 g	548	10.7 g	119.9 g	1.0 g	USDA: White Rice (Raw)
Broccoli florets	200 g	68	5.6 g	13.3 g	0.7 g	USDA: Broccoli
Olive oil	14 g	124	0.0 g	0.0 g	14.0 g	USDA: Olive Oil
Garlic, minced	6 g	9	0.4 g	2.0 g	0.0 g	USDA: Garlic
Soy sauce	15 g	8	1.2 g	0.7 g	0.1 g	USDA: Soy Sauce
Water for the rice	300 g	–	–	–	–	Not counted (adds little)
Salt and black pepper	2 g	–	–	–	–	Not counted (adds little)
Total (counted)		1117	85.4 g	135.9 g	23.7 g
Per serving		559	42.7 g	68.0 g	11.9 g

2 of 8 ingredients did not match a USDA food and are not counted: Water for the rice, Salt and black pepper. They add next to nothing, so the totals cover the dish.

Rinse the rice, then simmer it in the water with a pinch of salt, covered, until the water is absorbed and the rice is tender.
Cut the chicken into bite-size strips and season with salt and pepper.
Heat the oil in a large pan and fry the chicken over medium-high heat until golden and no pink remains in the middle.
Add the garlic and broccoli with a splash of water, cover and cook until the broccoli is just tender.
Stir in the soy sauce and serve over the rice.

eggs, spinach, feta, 1 serving, vegetarian: Spinach and feta omelette

Spinach and feta omelette

Serves 1 · about 353 kcal a serving, 24.8 g protein, 4.5 g carbs, 25.9 g fat

Ingredients for 1 serving
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Eggs, beaten	150 g	215	18.8 g	1.1 g	14.3 g	USDA: Eggs
Baby spinach	60 g	14	1.7 g	2.2 g	0.2 g	USDA: Spinach
Feta, crumbled	30 g	80	4.3 g	1.2 g	6.4 g	USDA: Feta Cheese
Olive oil	5 g	44	0.0 g	0.0 g	5.0 g	USDA: Olive Oil
Black pepper	1 g	–	–	–	–	Not counted (adds little)
Total (counted)		353	24.8 g	4.5 g	25.9 g
Per serving		353	24.8 g	4.5 g	25.9 g

1 of 5 ingredients did not match a USDA food and are not counted: Black pepper. They add next to nothing, so the totals cover the dish.

Warm the oil in a small non-stick pan and wilt the spinach for a minute.
Season the eggs with pepper and pour them over the spinach.
Cook over medium heat, lifting the edges so the runny egg flows underneath, until the eggs are set.
Scatter the feta over one half, fold the omelette and serve.

salmon, sweet potato, kale, 2 servings, pescatarian: Roast salmon with sweet potato and kale

Roast salmon with sweet potato and kale

Serves 2 · about 568 kcal a serving, 35.4 g protein, 43.9 g carbs, 28.1 g fat

Ingredients for 2 servings
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Salmon fillets	300 g	624	61.3 g	0.0 g	40.3 g	USDA: Salmon
Sweet potato, cubed	400 g	344	6.3 g	80.5 g	0.2 g	USDA: Sweet Potato
Kale, stems removed	100 g	35	2.9 g	4.4 g	1.5 g	USDA: Kale
Olive oil	14 g	124	0.0 g	0.0 g	14.0 g	USDA: Olive Oil
Lemon, juiced	30 g	9	0.3 g	2.8 g	0.1 g	USDA: Lemon
Salt and black pepper	2 g	–	–	–	–	Not counted (adds little)
Total (counted)		1136	70.8 g	87.7 g	56.1 g
Per serving		568	35.4 g	43.9 g	28.1 g

1 of 6 ingredients did not match a USDA food and are not counted: Salt and black pepper. They add next to nothing, so the totals cover the dish.

Heat the oven to 200 °C (400 °F). Toss the sweet potato with half the oil, salt and pepper and roast for 20 minutes.
Push the potato to one side, add the salmon skin side down and roast until the fish flakes easily, about 12 minutes.
Meanwhile massage the kale with the rest of the oil and the lemon juice.
Add the kale to the tray for the last 4 minutes, then serve everything together.

chickpeas, tomatoes, onion, 3 servings, vegan: Chickpea and tomato stew with spinach

Chickpea and tomato stew with spinach

Serves 3 · at least 360 kcal a serving, 17.1 g protein, 55.9 g carbs, 9.3 g fat from the counted ingredients

Ingredients for 3 servings
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Chickpeas, cooked or canned and drained	480 g	787	42.5 g	131.6 g	12.4 g	USDA: Chickpeas
Tomatoes, chopped	400 g	72	3.5 g	15.6 g	0.8 g	USDA: Tomato
Onion, diced	150 g	60	1.7 g	14.0 g	0.2 g	USDA: Onion
Spinach	100 g	23	2.9 g	3.6 g	0.4 g	USDA: Spinach
Garlic, minced	9 g	13	0.6 g	3.0 g	0.0 g	USDA: Garlic
Olive oil	14 g	124	0.0 g	0.0 g	14.0 g	USDA: Olive Oil
Vegetable stock	250 g	–	–	–	–	Not counted
Ground cumin	3 g	–	–	–	–	Not counted (adds little)
Total (counted)		1079	51.2 g	167.8 g	27.8 g
Per serving		360	17.1 g	55.9 g	9.3 g

2 of 8 ingredients did not match a USDA food and are not counted: Vegetable stock, Ground cumin. The totals leave out what Vegetable stock adds, so the real figure is higher.

Soften the onion in the oil over medium heat for about 8 minutes, then add the garlic and cumin for a minute.
Add the tomatoes and stock and simmer for 10 minutes.
Stir in the chickpeas and simmer for another 10 minutes, until the stew thickens.
Fold in the spinach until it wilts, season to taste and serve.

ground beef, pasta, tomato, 4 servings: Beef and tomato pasta

Beef and tomato pasta

Serves 4 · about 627 kcal a serving, 31.1 g protein, 69.0 g carbs, 24.5 g fat

Ingredients for 4 servings
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Ground beef (80/20)	400 g	1016	68.7 g	0.0 g	80.0 g	USDA: Ground Beef (80/20)
Pasta, dry	320 g	1187	41.7 g	238.9 g	4.8 g	USDA: Pasta (Dry)
Tomatoes, chopped	500 g	90	4.4 g	19.5 g	1.0 g	USDA: Tomato
Onion, diced	150 g	60	1.7 g	14.0 g	0.2 g	USDA: Onion
Garlic, minced	9 g	13	0.6 g	3.0 g	0.0 g	USDA: Garlic
Olive oil	7 g	62	0.0 g	0.0 g	7.0 g	USDA: Olive Oil
Parmesan, grated	20 g	78	7.2 g	0.6 g	5.0 g	USDA: Parmesan Cheese
Salt	3 g	–	–	–	–	Not counted (adds little)
Total (counted)		2506	124.3 g	276.0 g	98.0 g
Per serving		627	31.1 g	69.0 g	24.5 g

1 of 8 ingredients did not match a USDA food and are not counted: Salt. They add next to nothing, so the totals cover the dish.

Cook the pasta in plenty of salted boiling water until al dente, then drain.
Meanwhile brown the beef in the oil over high heat, breaking it up, until no pink remains.
Add the onion and garlic and cook until soft, then add the tomatoes and simmer for 15 minutes.
Toss the pasta through the sauce and serve with the parmesan.

tofu, rice, bell pepper, 2 servings, vegan: Tofu and pepper stir-fry with rice

Tofu and pepper stir-fry with rice

Serves 2 · about 591 kcal a serving, 33.7 g protein, 71.9 g carbs, 21.0 g fat

Ingredients for 2 servings
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Firm tofu, cubed	300 g	432	51.8 g	8.3 g	26.2 g	USDA: Tofu (Firm)
White rice, uncooked	150 g	548	10.7 g	119.9 g	1.0 g	USDA: White Rice (Raw)
Bell peppers, sliced	200 g	52	2.0 g	12.1 g	0.6 g	USDA: Bell Pepper
Canola oil	14 g	124	0.0 g	0.0 g	14.0 g	USDA: Canola Oil
Soy sauce	30 g	16	2.4 g	1.5 g	0.2 g	USDA: Soy Sauce
Garlic, minced	6 g	9	0.4 g	2.0 g	0.0 g	USDA: Garlic
Fresh ginger, grated	10 g	–	–	–	–	Not counted (adds little)
Water for the rice	300 g	–	–	–	–	Not counted (adds little)
Total (counted)		1181	67.3 g	143.8 g	42.0 g
Per serving		591	33.7 g	71.9 g	21.0 g

2 of 8 ingredients did not match a USDA food and are not counted: Fresh ginger, grated, Water for the rice. They add next to nothing, so the totals cover the dish.

Simmer the rice in the water, covered, until tender.
Pat the tofu dry and fry it in the oil over high heat until golden on all sides.
Add the peppers, garlic and ginger and stir-fry for 3 to 4 minutes.
Add the soy sauce, toss to coat and serve over the rice.

oats, banana, peanut butter, 1 serving, vegan: Banana peanut butter oatmeal

Banana peanut butter oatmeal

Serves 1 · about 380 kcal a serving, 13.1 g protein, 59.5 g carbs, 12.0 g fat

Ingredients for 1 serving
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Rolled oats, dry	50 g	195	8.4 g	33.1 g	3.5 g	USDA: Oatmeal (Dry)
Water	250 g	–	–	–	–	Not counted (adds little)
Banana, sliced	100 g	89	1.1 g	22.8 g	0.3 g	USDA: Banana
Peanut butter	16 g	96	3.6 g	3.6 g	8.2 g	USDA: Peanut Butter
Pinch of salt	1 g	–	–	–	–	Not counted (adds little)
Total (counted)		380	13.1 g	59.5 g	12.0 g
Per serving		380	13.1 g	59.5 g	12.0 g

2 of 5 ingredients did not match a USDA food and are not counted: Water, Pinch of salt. They add next to nothing, so the totals cover the dish.

Bring the oats, water and salt to a simmer and cook, stirring, for about 5 minutes until creamy.
Stir in half the banana.
Top with the rest of the banana and the peanut butter.

potatoes, eggs, onion, 2 servings, vegetarian: Potato and onion frittata

Potato and onion frittata

Serves 2 · about 568 kcal a serving, 28.4 g protein, 43.8 g carbs, 31.2 g fat

Ingredients for 2 servings
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Potatoes, thinly sliced	400 g	308	8.2 g	70.0 g	0.4 g	USDA: Potato
Eggs	300 g	429	37.7 g	2.2 g	28.5 g	USDA: Eggs
Onion, sliced	150 g	60	1.7 g	14.0 g	0.2 g	USDA: Onion
Olive oil	20 g	177	0.0 g	0.0 g	20.0 g	USDA: Olive Oil
Cheddar, grated	40 g	161	9.1 g	1.3 g	13.3 g	USDA: Cheddar Cheese
Salt and black pepper	2 g	–	–	–	–	Not counted (adds little)
Total (counted)		1135	56.7 g	87.5 g	62.4 g
Per serving		568	28.4 g	43.8 g	31.2 g

1 of 6 ingredients did not match a USDA food and are not counted: Salt and black pepper. They add next to nothing, so the totals cover the dish.

Cook the potatoes and onion in the oil in an oven-safe pan over medium heat, covered, until the potatoes are tender, about 15 minutes.
Beat the eggs with salt and pepper and pour them over the potatoes.
Cook gently until the edges set, then scatter over the cheddar.
Finish under a hot grill until the eggs are set and golden on top and the middle is no longer runny.

black beans, corn, rice, 3 servings, vegan: Black bean and corn rice bowls

Black bean and corn rice bowls

Serves 3 · about 542 kcal a serving, 19.9 g protein, 102.6 g carbs, 6.9 g fat

Ingredients for 3 servings
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Black beans, cooked or canned and drained	400 g	528	35.4 g	94.8 g	2.2 g	USDA: Black Beans
Sweet corn kernels	200 g	172	6.5 g	37.4 g	2.7 g	USDA: Sweet Corn (Raw)
White rice, uncooked	200 g	730	14.3 g	159.9 g	1.3 g	USDA: White Rice (Raw)
Tomatoes, diced	200 g	36	1.8 g	7.8 g	0.4 g	USDA: Tomato
Salsa	120 g	35	1.8 g	8.0 g	0.2 g	USDA: Salsa
Olive oil	14 g	124	0.0 g	0.0 g	14.0 g	USDA: Olive Oil
Water for the rice	400 g	–	–	–	–	Not counted (adds little)
Ground cumin	3 g	–	–	–	–	Not counted (adds little)
Total (counted)		1625	59.8 g	307.9 g	20.8 g
Per serving		542	19.9 g	102.6 g	6.9 g

2 of 8 ingredients did not match a USDA food and are not counted: Water for the rice, Ground cumin. They add next to nothing, so the totals cover the dish.

Simmer the rice in the water, covered, until tender.
Warm the beans and corn in the oil with the cumin for 5 minutes.
Spoon the rice into bowls and top with the beans and corn, the tomatoes and the salsa.

tuna, pasta, peas, 2 servings, pescatarian: Lemony tuna pasta with peas

Lemony tuna pasta with peas

Serves 2 · about 524 kcal a serving, 29.5 g protein, 80.3 g carbs, 9.2 g fat

Ingredients for 2 servings
Ingredient	Amount	kcal	Protein	Carbs	Fat	Numbers from
Pasta, dry	180 g	668	23.5 g	134.4 g	2.7 g	USDA: Pasta (Dry)
Tuna, canned in water, drained	140 g	120	27.2 g	0.0 g	1.3 g	USDA: Tuna
Peas, cooked from frozen	150 g	126	8.0 g	23.4 g	0.3 g	USDA: Green Peas (Cooked)
Olive oil	14 g	124	0.0 g	0.0 g	14.0 g	USDA: Olive Oil
Lemon, juiced	30 g	9	0.3 g	2.8 g	0.1 g	USDA: Lemon
Black pepper	1 g	–	–	–	–	Not counted (adds little)
Total (counted)		1047	59.0 g	160.6 g	18.4 g
Per serving		524	29.5 g	80.3 g	9.2 g

1 of 6 ingredients did not match a USDA food and are not counted: Black pepper. They add next to nothing, so the totals cover the dish.

Cook the pasta in salted boiling water until al dente, adding the peas for the last 3 minutes.
Drain, keeping a splash of the cooking water.
Toss with the tuna, oil, lemon juice and pepper, loosening with the cooking water.

Frequently asked questions

Is the recipe generator free?

Yes. Each visitor gets a few free recipes a day, and the free AI tools share a daily budget; when either runs out, the tool says so and resets at midnight.

Where do the calories come from?

From USDA FoodData Central, not from the AI. Each ingredient that matches a food in our database is counted at USDA's values for its weight, and links that food's page, or its USDA record until that page is published. Ingredients that do not match are shown and not counted. See how we calculate.

Why does an ingredient say not counted?

Its name did not match a food in our USDA-based database exactly, often because the database does not have that ingredient or that preparation yet, or the match did not fit what the AI meant. Rather than guess, we leave it out of the totals.

Can it make a recipe for an allergy or a medical diet?

No. The diet choices are preferences: vegetarian, vegan, pescatarian, high protein and lower carb. The generator does not check for allergens and is not advice for any condition, so read every ingredient, and follow your doctor's or dietitian's guidance.

Do you keep what I type?

No. Your list is sent to Google Gemini to write the recipe and is not stored by us. So that a repeated list can be answered without asking the AI again, the recipe may be kept in memory for up to seven days under a keyed hash of the list, not the list itself. That stored recipe does include the ingredients the AI used, which come from your list, with their weights and nutrition.

Are the recipes published on the site?

No. A recipe you generate is shown to you only. The worked examples on this page were written by us, with invented ingredient lists.

Related calculators

Macro calculator: how a serving fits your day's protein, carbs and fat.
Calorie calculator: a daily calorie target to set a serving against.
Protein calculator: a daily protein range for your weight and activity.

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A recipe idea with nutrition computed from USDA data for the amounts shown, not a measurement of what you cook, and not medical or dietary advice. If you manage an allergy, an intolerance or a medical condition, check every ingredient yourself and follow your doctor's guidance.