Feel Good Foodie

Air Fryer Hard Boiled Eggs are a fast and hands-off approach for cooking eggs – no need for water! It's a quick and easy method, and the eggs peel so easily! Set the air fryer to 250°F and cook between 12 and 16 minutes depending on how you prefer the eggs. Check link in my bio for the full instructions!

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

Did you know that you can make chocolate pudding with hard boiled eggs? 🥚🥚 I was so surprised when I saw @natashaskitchen make this recipe that I had to try it for myself and I can’t believe it tastes as good as it does! Would you try it? Recipe linked in bio!

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!

Here’s a great way to use 2 ripe bananas – chocolate baked oats using @Oath Oats! Check my link in profile for $4 off Oath! INGREDIENTS Cooking spray 2 over ripe bananas 1 ½ cups milk ¼ cup greek yogurt 2 eggs 1 tablespoon maple syrup 2 ½ cups Chocolate Oath oats (sub 2 cups oats, 1 tsp cinnamon, ¼ tsp salt) ¼ cup cocoa powder 1 teaspoon baking powder INSTRUCTIONS 1. Preheat the oven to 375°F. Spray an 8x11 inch baking dish with cooking spray. 2. Place the bananas in the prepared baking dish and mash. Add the milk, yogurt, eggs and maple syrup and whisk to combine with the bananas. 3. Add the oats, cocoa powder and baking powder, and stir to combine. 4. 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. 5. Cut into 6 or 8 slices and serve.

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 like chia pudding, try mixing fruit with the milk to take it to the next level. This basically tasted like mango ice cream and I can’t believe it has 20g of protein per serving! Recipe for the chia pudding linked in my bio. Then just blend ¼ cup of fresh of frozen mango per serving.

This recipe is a labor of love that I make for my loved ones a few times a year and wanted to share it in honor of April being #arabamericanheritagemonth. Have you ever tried it homemade or from a restaurant? Do you prefer the meat version or the vegetarian version? Recipe linked in my bio!

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!

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.

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.

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

#ad #ad It’s 2025 and we’re making everything with cottage cheese - my latest creation is this high protein pizza 🍕 dip made with just a few ingredients and served with @Crunchmaster Crackers because it’s not just about the dip, but the crackers for your dip! Crunchmaster crackers are gluten-free and free from artificial flavors. They’re made with simple, wholesome ingredients that have a satisfying crunch to enjoy on their own or with any dip or toppings. #Crunchmastercrackers #cottagecheeserecipes INGREDIENTS 1 ½ cups cottage cheese ¼ cup parmesan cheese 1 teaspoon garlic powder ½ teaspoon Italian seasoning, plus more for sprinkling ½ cup marinara sauce 1 cup mozzarella cheese 5 cherry tomatoes, sliced Crackers, for dipping INSTRUCTIONS 1. Preheat the oven to 400°F. Grease a round 8-inch baking dish. 2. Add the cottage cheese, parmesan, garlic powder and italian seasoning to a blender and blend until smooth and cream. 3. Transfer the cottage cheese mixture to the prepared baking dish. Add the marinara sauce on top followed by the mozzarella cheese. Add the sliced tomatoes and olives and sprinkle the extra Italian seasoning on top. 4. Bake in the oven for 10 minutes, then broil for an additional 2-3 minutes until the cheese is bubbly and melty. Serve with Crunchmaster crackers.

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.

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!