Roasted Sweet Potato & Chickpeas Quinoa Bowl with Lemon-Tahini Sauce

First off let me start by confessing my obsession with any dressing that involves Tahini. As a daughter of a Lebanese father, we always had the delicious – let me repeat, delicious – “Debess wou Tahini” on our kitchen table … Continue reading

Baked Vegeterian Eggplant Boats

Ingredients: 2 medium eggplants 3 tbsp extra-virgin olive oil Salt and pepper 1 medium onion – diced 2 cloves garlic – minced 1 tsp dried oregano 1 tsp fresh basil 1 tsp paprika 1 tsp cinnamon A can organic chickpeas … Continue reading

Greek Yogurt Strawberry-Banana & Chia Bread

Greek Yogurt . Strawberries . Bananas . Chia seeds –> All in one recipe? Yes please! It really is amazing how the healthier version of a recipe can taste even better than the traditional, high caloric one For this breakfast/snack/dessert … Continue reading

Balsamic-Glazed Tuna With Tomato And Basil

Ingredients: 1 tuna steak 2 tablespoons balsamic vinegar 1 teaspoon brown sugar 1 tablespoon white wine (you could substitute the white wine with either vegetable stock or lemon juice) A handful of cherry tomatoes, cut into halves A handful of … Continue reading

Balsamic Glazed Baked Salmon

(Serves 2) Ingredients:  2 salmon fillets 1 tbsp olive oil 2 garlic cloves, minced 4 tbsp balsamic vinegar 2 tbsp white wine (you could substitute it for lemon juice or vegetable stock) 1 tbsp honey 1 tbsp dijon mustard Salt … Continue reading