Sara Assi

September 5, 2018


1 kg skinless chicken thighs (you can use any part of the chicken)
2 TBS sumac
1 tsp black pepper
1 tsp salt
1 tsp lime/lemon zest
Juice of 1/2 a lemon
Small onions or onion wings
Lime/lemon slices
1 TBS olive oil


Mix everything together
Bake at 140 degrees for 1.5 hours in the middle of the oven

(you can bake the chicken at 170 degrees for around 45 mn but slow cooking yields more tender chicken)

September 5, 2018


Preheat oven to 200 degrees

Place salmon in a non stick pan 

Drizzle with a tiny bit of olive oil 

Season with salt, black pepper and lemon zest

Bake for 12-15 mn 

Serve over a mixed green salad, avocados, and toasted sesame seeds or pine nuts. 

Salad Dressing:

Mix together: 2 tsp olive oil, 1 tsp mustard, 1/2 tsp honey, black pepper, 1 TBS lemon juice

Refrigerate until serving

September 5, 2018

Beef Marinade: 

1 kg beef strips (tender cut) 

3-4 TBS red vinegar 

1 TBS shawarma spices 

Salt and black pepper

2 garlic clove, minced 

3 whole cardamoms 

2 bay leaves 

1 TBS vegetable oil 

1 TBS yogurt 

1 tsp tahini 

Mix all and marinade the beef (preferably for 2 hours at least) and refrigerate 

Preparation:  (you will need 3-4 tomatoes cut into big chunks)

Heat a wide pot 

Start browning/cooking the meat in batches moving the browned batch aside before adding the next one 

Stir occasionally until beef is well cooked 

Stir in the tomato slices and leave for around 5 mn until they are tender

You’re done! 

Note that some people add onions to the beef while cooking, you can do that too! Also make sure you remove the cardamoms and bay leaves before serving- nobody likes a bite of cardamoms in the middle of their shawarma sandwich. 

Tahini sauce

6 TBS tahini 

2 garlic cloves, minced 

4-5 TBS lemon juice 

A bit of water and salt 

Mix all the above together EXCEPT water

Add cold water while mixing until you get the desired consistency

Serve the shawarma with tahini sauce, pickles, and chopped parsley mixed with onion wings and sumac!

September 5, 2018

Pesto Sauce


2 cups basil leaves 

2 garlic cloves 

2 TBS lightly roasted pine nuts 

1/2 cup good olive oil 

1/2 cup parmesan cheese 

A squeeze of lime 

A pinch of lime zest 

A tiny bit of black pepper 


In a food processor, place the basil, pine nuts, garlic, black pepper, lime zest and squeezed lime (squeeze directly in the processor u only need a tiny bit), process all until u obtain a fine mixture 

With the processor on low speed, add the olive oil as a thin thread in a steady motion until they are all well incorporated

Add the parmesan and process just until blended 

Use immediately, you can also refrigerate or freeze for later use! 

For the pesto pasta:

Heat a pan 

Add some pesto sauce (as much as you like) 

Add boiled pasta and some pasta broth 

Mix well and serve immediately!

September 5, 2018


1 cup whole-wheat flour

1 cup all-purpose flour

4 tsp baking powder

1/4 tsp salt

1 TBS sugar

1 1/2 cups unsweetened almond milk (or any other milk)

2 large eggs

2 tsp vanilla

1/2 cup plain Greek yogurt

Fruits and honey for serving


Whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.

Aside whisk together milk, eggs and vanilla 

Pour the liquid mixture into the flour mixture and stir just until combined. 

Add the greek yogurt and stir.

Heat a nonstick skillet to medium heat and grease with some oil (spray oil or brush work well)

Cook in batches using a 1/4 cup of the batter each time

cook until bubbles form around the edges of each pancake, about 3 minutes. 

Flip and cook for around 1 mn 

Repeat with the remaining batter 

Serve the pancakes topped with fruits and some honey

September 5, 2018

Ingredients: (for 20 energy balls) 

1/2 cup nuts of your choice (a mix of walnuts and whole almonds tastes perfect – you can use pecans) 

1/3 cup coconut flakes 

1.5 tablespoons cocoa powder 

1 tablespoon water 

1 tablespoon vegetable oil 

15 pitted Medjool dates 

A pinch of salt 


in a food processor, process the nuts until they are fine 

Add the rest of the ingredients and process on medium/high speed until a dough form 

Transfer to a bowl 

Using a tablespoon as a scoop, form the balls (tablespoon size) 

Roll the balls in extra coconut flakes 

Chill until serving 

September 5, 2018


1 kilogram small eggplants, half peeled (peel lengthwise leaving some of its skin) 

300 grams minced beef

1 large onion, finely chopped 

Salt and black pepper to taste 

1/2 tsp cinnamon 

1/2 tsp allspice 

2 TBS tomato paste 

Water (to cover the eggplants in the pan)

4 TBS Olive oil 


Preheat the oven to maximum temperature 

Make a slit lengthwise in the eggplants (so you put the meat in later) 

Place the eggplants in a baking pan 

Drizzle the olive oil on them 

Grill in the oven until soft and well cooked

Transfer to a plate and allow the oil to drain on a kitchen towel 

Aside, cook onions in 1 TBS oil, add meat, salt and spices and cook well 

Fill eggplants with the beef mixture 

Line the eggplants in a baking pan 

Aside, dissolve the tomato paste in around 3 cups water (water must cover the eggplants completely) 

Bake at 180 degrees for around 30 mn 

Serve with vermicelli rice! 

September 5, 2018


600 grams salmon fillets 

1 TBS finely chopped parsley 

1 tsp coarse salt 

Some black pepper

2 garlic cloves, minced

1 tsp lemon zest 

2-3 TBS lemon juice 


Combine salmon with all the marinade ingredients EXCEPT lemon juice 

Bake in a preheated oven at 200 degrees C for 12-15 mn 

Drizzle lemon juice over the fillets 

Serve with steamed asparagus 

July 13, 2018


2 and a 1/2 cups flour mixed with 1 TBS baking powder and a pinch of  salt
4 eggs
1 tsp vanilla
1 cup sugar
1/2 cup oil
1 cup canned pineapple juice


preheat oven to 170 degrees C
Beat together eggs, sugar, vanilla on max speed for 2-3 mn
Gradually add oil and juice
Add flour mix while beating just until incorporated
Grease a pan with oil
Bake for 40- 50 mn
When it cools down, flip and decorate with strawberries and chocolate hazelnut spread (OPTIONAL)

July 13, 2018


340 gram butter, melted, kept warm
150 grams sugar
4 eggs
1 tsp vanilla
250 gram chocolate melted (i used a mix of milk and dark chococolate but u can use whatever you like)
Sifted togeher: 200 grams flour, 60 grams cocoa powder, 1 tsp salt
250 gram chocolate chunks


Preheat oven to 180 degrees celsius
In a bowl, mix together warm butter and sugar until well combined
Add eggs and vanilla and mix until creamy
Add melted chocolate and mix till combined
Add the flour, cocoa and salt mixture and combine using a spatula
Fold in chocolate chunks
Transfer to a pan
Bake for 20-25 mn

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