Feel Good Foodie

Ramadan Recipe #6: If you love the viral dubai chocolate bar, turn it into a date bark with homemade pistachio cream. #ChosenPartner Make your own pistachio cream with only pistachios, sugar, salt and a neutral oil. I’m using @Chosen Foods 100% Pure Avocado Oil I used 1 cup of it in this recipe, 24 dates and 1 cup of melted chocolate. Full pistachio cream recipe linked in bio!

If you like onion rings, try this low carb version made with just @Cabot Creamery Cooperative Vermont Sharp Cheddar cheese, onions and any seasoning mix.🧅🧀 #cabotpartner It’s a thin layer of shredded cheddar cheese that has 0g of lactose per serving, topped with thinly sliced onions that has the best crunch for - so good as a snack or appetizer! #cabotcreamery Recipe linked in bio! IB @STELLA DRIVAS

Ramadan Recipe #10: Pistachio Cake!! This is our cooking challenge recipe for the month but I think it’s my cooking challenge recipe of the year because I’ve already made it for 3 birthdays this year and I’m obsessed! 💚🍰 It’s so easy to make but peeling the pistachios does take a little time and totally makes all the differing in the color and taste! Make it for the Eid or a for a special occasion and you won’t regret it! Recipe linked in bio!

This Ground Beef and Eggs (called lahme wa bed in Arabic) recipe has a combo of Mediterranean spices, lean ground beef and eggs scrambled all together in one skillet. Link in bio for the full recipe!

Ramadan Recipe #1: Mujadara is a Middle Eastern lentils and rice recipe with crispy caramelized onions. Just 3 main ingredients make a easy vegan, protein-rich meal! Recipe linked in my bio!

If you loved my banana baked oatmeal, try this blueberry cheesecake inspired version! Loved it! INGREDIENTS 2 cups frozen blueberries 2 tablespoons granulated sugar 2 over ripe bananas 4 ounces cream cheese 2 tablespoons ground flaxseed 1 ½ cups milk 1 teaspoon vanilla extract 2 ½ cups @Oath Oats (sub 2 cups oats, 1 tsp cinnamon, ¼ tsp salt) 1 teaspoon baking powder 3 tablespoon Greek yogurt INSTRUCTIONS 1. Preheat the oven to 375° F. 2. In a medium non-stick pan over medium heat, cook the blueberries and granulated sugar until thick, about 8 minutes. 3. In an 8x11 inch baking dish, mash the bananas and cream cheese. Then add the milk, flaxseed and vanilla extract. Allow the mixture to stand for 5 minutes for the flaxseed to set. Then add the oats and stir to combine. 4. Add the blueberry mixture on top along with dollops of Greek yogurt and swirl into the oatmeal bake 5. Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 30-35 minutes. Remove and allow it to cool for 5 minutes. 6. Cut into 6 or 8 slices and serve.

Did you know you can make a pizza crust using just cottage cheese and flour? You'll need self rising flour or sub with flour, baking powder and salt. It’s so easy and so good! Recipe linked in bio!

Have you tried bell pepper nachos? #cabotpartner You can stuff them with anything like ground beef tacos or my buffalo chicken salad and top them with @Cabot Creamery Cooperative Vermont Sharp shredded cheddar cheese Cabot is a farmer owned coop with award winning cheddar cheese that gets perfectly melting in the oven and perfect for all your game day recipes. The buffalo chicken salad with the peppers and melty cheddar cheese is a winning combination that everyone will be reaching for! Link in bio for my buffalo chicken salad recipe and bake at 375°F for 10 minutes.

Dubai chocolate overnight oats! 😍 INGREDIENTS 2 cups @Oath Oats 2 cups milk of choice 1 tablespoon unsalted butter 2 ounces kataifi shredded dough 1 tablespoon tahini ¾ cup pistachio cream 4 ounces dark chocolate chips INSTRUCTIONS  1. Place the oats and milk in a large bowl, stir and set in the fridge for 2 hours. 2. Melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes.  3. Transfer the mixture over the oats and milk mixture and stir to combine. Divide into four bowls or jars.  4. Place the chocolate chips in a small microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until all the chocolate is melted. Pour the melted chocolate over the 4 bowls or jars and place in the fridge to set for at least 2 hours or overnight.

This is my easy tutorial for how I freeze garlic every 2-3 months to use in any recipes with garlic. Recipe linked on bio! 🧄

Turn my popular chicken shawarma recipe into a sheet pan meal – so easy and so good! INGREDIENTS 2 pounds boneless, skinless chicken thighs, thinly sliced 2 tablespoons olive oil 2 tablespoons lemon juice 4 garlic cloves, minced 1 teaspoon paprika ¾ teaspoon salt ½ teaspoon cardamom ½ teaspoon cumin ¼ teaspoon cinnamon ¼ teaspoon crushed red pepper 1 red onion, chopped 4 carrots, chopped 1 green pepper, chopped Toum, for serving Arabic-style pita, for serving INSTRUCTIONS 1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 2. Pat the chicken dry with paper towels. In a large bowl, whisk the oil, lemon juice, garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper. Add the chicken and gently toss to coat. 3. Transfer the chicken to the prepared sheet pan spread out. Nestle the onions, tomatoes and green peppers around the chicken. 4. Bake for 18 minutes, then broil on the top rack for 2 minutes on high. 5. Serve with pita and garlic sauce, if desired.

I filmed this beef stew recipe last week and thought let me hurry up and edit it while the weather is still chilly. And it’s still chilly and spring sure is taking it’s time! That’s ok though because it’s a good excuse to make this hearty cozy beef chili one more time or for the first time if you haven’t tried it! Recipe linked in bio!

This easy Spanakopita recipe is baked in a casserole dish with a phyllo dough crust, and a filling made with frozen spinach, feta, onions, and a little salt and pepper using my cheat layering method that takes half the time of laying each phyllo sheet! Recipe linked in my bio!

Ramadan Recipe #5: It’s not Ramadan without Fattoush salad. And this week I tried a different one inspired by the restaurants in Beirut. Instead of adding fried pita on top of the the Fattoush salad, the salad gets stuffed inside one large fried pita. So fun to eat and so good! Recipe linked in bio!

Ramadan Recipe #2: If you’re waking up for suhoor during Ramadan, or if you tend to have busy mornings, these banana bars will save your day. They’re made with simple pantry ingredients, topped with sliced almonds or chocolate chips. INGREDIENTS 1 cup all-purpose flour ¼ cup oats ½ teaspoon baking powder 1 cup mashed ripe banana, about 3 medium bananas 1 large egg ¼ cup maple syrup 1 teaspoon vanilla extract 3 tablespoons sliced almonds 1 tablespoon granulated sugar INSTRUCTIONS 1. Preheat the oven to 350F, line an 8 x 8-inch pan with parchment paper and set aside. 2. In a medium bowl, combine the flour, oath oatmeal mix, and baking powder. 3. In another large bowl, mash the banana. Add the egg, milk, maple syrup and vanilla and whisk to combine. 4. Fold the dry ingredients into the wet ingredients. Then fold in the chocolate chips. 5. Transfer the batter into the prepared baking pan, sprinkle the almonds and sugar on top and bake for 35-40 minutes, or until golden on the outside and firm in the center. 6. Remove from the oven and allow to cool completely before slicing into 16 bars.

My hack for adding a ton of flavor to chicken recipes - @TOOM Garlic Dips #toompartner 🧄I use it in my chicken shawarma recipe to replace the fresh garlic, lemon juice and oil. It adds a ton of flavor and keeps the chicken tender and juicy! TOOM Original Garlic Dip is available at Costco! INGREDIENTS 1 pound boneless skinless chicken thighs, thinly sliced 1 teaspoon paprika ½ teaspoon salt ½ teaspoon cardamom ½ teaspoon cumin ¼ teaspoon cinnamon ⅛ teaspoon crushed red pepper ¼ cup Toom, plus more for serving For assembly 4 pita breads 1 ½ cup shredded mozzarella cheese 2 roma tomatoes sliced ½ red onion thinly sliced 2 ounces pickled sliced banana peppers chopped parsley INSTRUCTIONS Place the chicken, paprika, salt, cardamom, cumin, cinnamon and crushed red pepper; and Toom in a large bowl. Stir with a spoon to evenly coat the chicken with the marinade. Heat a large cast iron skillet over medium high heat and add the marinated chicken to it. Cook, stirring occasionally until the chicken is cooked through, about 15 minutes. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place two pitas on each baking sheet, spread a light coating of Toom on each and sprinkle with mozzarella cheese. Bake until the bread is lightly toasted and the cheese is melted, about 5 minutes. Add the cooked chicken shawarma on top of the mozzarella cheese. Top with the tomatoes, red onions, banana peppers, parsley and more Toom, if desired. Cut each pita pizza into fourth and enjoy immediately.

If you love tahdig – the famous Persian crispy rice dish, try this deconstructed version turned into a crispy rice salad. I mix leftover rice with Greek yogurt, olive oil and turmeric and bake it in the oven, then toss it with veggies and a vinaigrette. Inspired by @Nicole K. Modic 💛 Recipe linked in bio!

Did you know you can make high protein bagels with cottage cheese and flour? You’ll just need cottage cheese and self rising flour and an egg wash. Grab the full recipe linked instead my bio!

Ramadan Recipe #4: Learn how to make this authentic healthy Crushed Lentil Soup in 30 minutes! Made with simple pantry ingredients, it’s vegan, hearty and so filling! 🥣 Recipe linked in bio!

This upside down walnut honey banana bread takes the staple recipe to whole other level with a crunchy syrupy crust that’s so good! This recipe is excerpted from @Food Dolls new cookbook that came out today, available everywhere books are sold. INGREDIENTS >HONEY-WALNUT TOPPING 4 tablespoons unsalted butter, melted ¼ cup packed light brown sugar 2 tablespoons honey ⅛ teaspoon fine sea salt 1 cup roughly chopped walnuts >BANANA BREAD 3 very ripe medium bananas 1 cup granulated sugar 8 tablespoons unsalted butter, melted 2 large eggs 2 teaspoons vanilla extract ½ cup whole-milk plain Greek yogurt 1 teaspoon baking soda ¾ teaspoon fine sea salt ½ teaspoon ground cinnamon 1¾ cups all-purpose flour INSTRUCTIONS Preheat the oven to 350°F. Line a loaf pan and sheet pan with foil or parchment paper. In a small bowl, stir together the melted butter, walnuts brown sugar, honey, and salt. Evenly spread the walnut mixture over the bottom of the prepared loaf pan and set aside. In a medium bowl, use a fork to mash the bananas until smooth and creamy. Add the sugar, butter, eggs and vanilla and whisk until well combined. Add the yogurt, baking soda, salt and cinnamon whisk again to combine. Gradually add the flour and stir just until the batter reaches a smooth texture. Pour the banana bread batter over the walnut topping. Set the pan on top of the lined sheet pan to catch any drips. Bake until a toothpick inserted into the center comes out clean, 1 hour, tenting the bread with foil if needed. Allow to cool, then invert it onto a plate and let cool completely. Slice and serve.