Sweet, caramelized walnuts, salty feta cheese makes this salad simply delicious and healthy! Ingredients A package of Fresh Spinach (6 to 8 ounces) 1 cup of walnuts 1/2 cup feta cheese, crumbled To Caramelized walnuts: Melt 1 Tablespoon butter in the microwave. Set aside. Preheat oven to 375 grades Farenheit. Line a baking sheet with wax paper. Toss together using a zip log bag: 2 Tablespoon brown sugar, 1/2 teaspoon cinnamon, 1 Tablespoon honey, pinch of salt. Add melted butter and toss all together in bag. Lay walnuts flat in the lined baking sheet. Roast for 20 minutes or until…
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Continue ReadingDelicious and fresh Salad made with seasonal vegetables, tossed in a lemony sumac Mediterranean Dressing and topped with crispy fried pita bread. This authentic Lebanese Salad is a complete feast in flavors. Enjoy! Recipe will be posted :))
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Continue ReadingThese easy appetizers are fun and party favorite. Looks great and tastes delicious. Enjoy!
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Continue ReadingThis is a very simple to make Homemade recipe. It’s healthy, tender and juicy meat packed with flavor. Formed by hand like a meatball or log and then char-grilled, on the stove or baked. Ingredients 1 pound of ground beef 3 Tablespoons curly parsley, finely chopped 1 Tablespoon mint, dried 1 medium size onion, finely diced 1 teaspoon salt 1/4 teaspoon pepper 1/3 teaspoon garlic powder 1/3 teaspoon cinnamon, ground 1/3 teaspoon nutmeg, ground 1 Tablespoon Ketchup 1 teaspoon olive oil 2 Tablespoon Pomegranate molasses, one for brushing Preparation In a medium bowl, combine ground beef with the parsley, onion,…
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Continue ReadingThis super healthy and easy to make recipe will become your new favorite breakfast or anytime snack. All made in a MUFFIN PAN 🙂 Ingredients 2 zucchinis, grated with skin on 1 egg, whisked 2 spring onions, finely diced 2 Tablespoon flour 3-4 cups fresh dill, chopped 1/3 cup of water 3 tablespoon Pecorino Romano cheese, grated 1 teaspoon salt 1/2 teaspoon black pepper 1/3 teaspoon nutmeg, ground Oil a muffin tin (12 servings) Preparation Preheat oven to 375 grades Farenheit. After zucchini are grated, sprinkle with a pinch of salt. Let it sit for about 15 minutes to release…
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Continue ReadingIngredients 2 beets, roasted and diced 1 sweet potato 2 chicken breasts, shredded and cooked 1 large head of Romaine lettuce, chopped 1 cube of chicken broth Easy Yogurt Sauce Finely shred one large cucumber using a box grater Mince one garlic clove Finelly chopped fresh mint or dried mint 1 Tablespoon of a fresh juice of a lemon Pich of salt Crumble gorgonzola cheese (optional) Mix all ingredients together Preparation Cube beets and sweet potatoes. Place on a baking sheet lightly spray with olive oil or coconut oil. Seasoned with salt and pepper. Roast at 425 grades Farenheit for…
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Continue Reading                                   Easy and so simple to make this beautiful fruit platter 🙂
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Continue ReadingIngredients 1 cup Japanese sushi rice 2 1/2 cups of coconut milk 2 cup of coconut milk for sauce 4 Tablespoon of granulated white sugar 1/3 teaspoon fresh ginger, grated 1/2 teaspoon corn starch 2 large ripe mangos, sliced Preparation for Sticky Rice Soak rice in water for about an hour. In a medium saucepan over medium heat, warm 2 1/2 cups coconut milk for about 3-5 minutes. Add rice, stir. When rice starts to boil put the heat in low, add 2 Tablespoons of sugar and stir. Cover saucepan with lid. Let rice cook for about 15-20 minutes or…
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Continue ReadingIngredients 4 beets, trimmed and peeled after cooked 1 package of baby arugula, 6 cups rinsed and dry 1/4 cup of feta cheese, crumbled 1/4 cup toasted walnuts pinch of salt and 1 Tablespoon of brown sugar For the Vinaigrette: 1/4 cup extra Virgin olive oil 2 Tablespoon of fresh lemon juice 1 teaspoon honey 1Tablespoon Dijon mustard 1 Tablespoon Balsamic Vinegar 1/8 teaspoon of black pepper 1/2 teaspoon salt Preparation: Preheat oven to 400 grades Farenheit. Line a baking sheet with foil. Wrap each beet with foil and drizzle them with olive oil. Bake beets for about 45-60 minutes…
