I made these healthy bowls after ordering similar from a takeaway restaurant the night before. I was surprised that my husband would even look at it, but he not approved it but also loved it. And this coming from a man that hates everything leafy and green (hard life for me).
This recipe includes lots of elements, but if you stock yourself with the ingredients is a good 3-4 days lunch sorted.Though it doesn`t have meat in it, the healthy bowl is packed with protein and fiber, that will keep your tummy full without the guilt.
- cherry tomatoes
- edamame beans
- fresh basil leaves
- sunflower seeds
- cooked quinoa
- 1 lemon
- 3 tbsp olive oil
- 1 tsp honey
Grill the zucchini for few minutes on each side by using griddle pan.
Roast the pumpkin until soft.
Toast the sunflower seeds in hot pan until golden
Make the dressing by mixing the juice of one lemon, olive oil, honey, salt and pepper
Assemble the salad with the remain of fresh ingredients
Not much of a history behind this salad 😀 Just a night at home without the boys. When alone I prefer to have veggies for dinner. I like how the crunchy rucola and asparagus combine well with the creamy avocado, white Bulgarian cheese (feta type) and sour pomegranate dressing.
This salad can be made in less than 5 mins and it`s great for outdoor picnic, office lunch box or great addition to roasted meat. Toasted bread goes great with it.
Ingredients (for 1)
– handful of rucola
– few stalks baby asparagus
– handful of spring onion
– half avocado- chopped
– 100 g white cheese (feta type)
– 1 tbsp pomegranate molasess
– 1 tbs olive oil
Bring water to boil and cook the asparagus for couple of minutes. Mix the greens with the onion, avocado and add the asparagus. Season with the molasses and olive oil. Add the cheese on top and serve.
As you might noticed the previous recipes dedicated to the Arabic cuisine and the month of Ramadan are mostly heavy and very rich. This is why I decided to post a recipe for tabouleh. This mezze (starter in Arabic) is super fresh and full of vitamins.
And here I also decided to have my twist to the recipe which will make your life easier. Instead of the traditional bulgur wheat which needs to soak in water for at least a day I substituted it with walnuts. They give texture and extra flavor.
Serve tabouleh right after you make it so the veggies will be crunchy and fresh. Don`t be stingy on the olive oil and lemon juice as you will like to dip your bread into the zesty sauce.
– 2 bunches of fresh parsley finely chopped
– 3 small tomatoes finely chopped
– 3 small cucumbers or 1 normal cucumber finely chopped
– juice of 2 lemons
– 1/2 cup walnuts finely chopped
– 1 tbsp pomegranate molasses
– 1 tsp fig molasses
– olive oil
Mix all the veggies and season well to your taste. NOTE: The key to good tabouleh is to have all the ingredients really finely chopped. Serve with flat Arabic bread.
Arabic muhammara is another traditional mezze. It`s made of blended bread crumbs, roasted peppers and walnuts. As the ingredients suggest it is very rich dip. Usually is prepared very spicy and some recipes have tomato puree in it.
My recipe includes also fig molasses in which I recently felt in love. It taste heavenly and gives the salads and dips slightly sweet and vinegary taste. If you don`t live in Dubai I am sure you can find such molasses in any Arabic store. Just check the ingredients as you don`t want to get a product full of added sugar and corn syrup in it.
Together with muhammara I quickly grilled chicken breasts with very simple seasoning of rosemary and salt. There is nothing special in it but it goes really well in combination with the rich muhammara.
– 1 1/2 cups bread crumbs – I made mine at home as I had leftover stale bread. If you also want to utilize it- just cut the bread into chunks and blend it for few seconds.
– 1 cup walnuts- finely chopped
– 2 roasted peppers
– 1 clove garlic
– 1/2 cup extra virgin olive oil
– juice of 1/2 lemon
– 1 tbsp pomegranate molasses
-1 tbsp fig molasses
– 1/2 tsp cumin
– 1 tsp chili flakes – or more if you fancy hot and spicy
– salt and pepper to taste
1. Peel the roasted peppers
2. Mix all ingredients together and blend well.
3. Serve with extra olive oil and Arabic flat bread
In the light of my Ramadan recipes I can`t skip the all time favorite hummus. This time with a healthy twist. Adding roasted pepper gives the hummus smokey flavor and makes it a great starter. The key for good hummus is to have fresh ingredients. Hummus must have smooth texture and zesty notes. I made mine for no time and ate it with flat bread and green salad.
Hummus is healthy and vegan as well!
Tip: Don`t skip the generous amount of good quality olive oil to top your hummus as this gives extra flavor and it`s great to dip your bread in.
– 1 can chickpea
– 2 red pepper
– 2 clove garlic
– 2 tbsp tahini
– juice from 2 lemons
– olive oil
– cumin (to taste)
1. Roast the pepper and remove the skin. Cut into big chunks
2. Mix all the ingredients and blend together until smooth.
3. Serve the hummus with extra olive oil
What a great salad/meal is Nicoise! The classic recipe is lost somewhere between its origins in France and the American version of Julia Child. Classic French Nicoise have artichoke hearts, radishes, celery and fresh basil. Where the American version remind Cob salad and the ingredients lay on green lettuce. However both versions have the beans, tuna and eggs in common. The dressing is very similar yet simple. For my Nicoise I decided to try the American version, but keep the French dressing with Dijon Mustard. It make take some time for the preparation, but a single salad can be your dinner meal as well. I will leave the quantity to you as you can customize it as per your taste. For mine I skipped the anchovies, for my brother I doubled the tuna, for my friend I skipped the tomatoes. The choice is yours 🙂
– 1 lettuce
– green beans
– cherry tomatoes
– tuna flakes in oil
– 10 anchovies
– potatoes with the skin
For the dressing:
– 3 tbs oil
– 2 tbs vinegar
– 1 tbs Dijon mustard
– salt flakes and pepper
Boil the potatoes cut them in halves and slightly fry them with oil salt and pepper. Boil the beans for 3-4 minutes and then wash with cold water to keep the vibrant green color. Boil the eggs for 8 minutes. Mix the dressing ingredients and plate your salad as showed on the picture or mixed in a big bowl.
Tabbouleh is my favorite salad from all. So many flavors mixed in it. I certainly miss the real ripe tomatoes from Bulgaria, where I can easily go and get as much as I want form my grandma`s garden. But I was lucky enough to find on our market very delicious local tomatoes and the result was almost the same 😉 Traditionally tabbouleh is made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic seasoned with olive oil, lemon juice and salt. Although there are various other variations such as using couscous instead of bulgur. And this is how I will present you the recipe today. The preparation is simple as you just need to chop the ingredients and mix together in a serving bowl. I hope you will try it and enjoy it.
– 4 tomatoes
– handful of parsley
– handful fresh mint
– one small red onion
– 1/2 cup couscous (or 1 cup if it is already cooked)
– the juice from two lemons
– 50 g roasted pine nuts
– olive oil and salt for seasoning