July 10, 2018


1 kilogram green beans, edges removed, diced into 3 cm pieces, washed and drained 

1/2 kilogram tomatoes, finely chopped 

2-3 onions finely chopped 

3-4 garlic cloves, finely minced 

1 TBS tomato paste  

1 cup water (or less if tomatoes are too juicy)

Salt and black pepper to taste

2 TBS olive oil 


Heat  a wide pot, add olive oil and onions and stir a little, leave until onions are partially translucent 

Add the garlic, green beans, salt and pepper

Stir occasionally while cooking on medium/low heat until the the color of the green beans changes to pale (until they’re yellowish/green) 

Add the tomatoes and tomato paste and stir, leave for around 10 mn 

Add water and let simmer until beans are well cooked

Serve with bread and a side dish of vegetables

July 9, 2018


1 Kg beans, boiled, drained and washed well
1 cup finely chopped coriander
4-5 garlic cloves, crushed
3 big tomatos, pureed
1-2 TBS tomato paste
400 grams (or more) boiled beef cubes
Beef broth reserved from boiling the beef (i use an onion with cloves pinned into it, salt, black pepper, 2-3 whole cardamoms, 2-3 bay leaves, and 1 cinnamon stick as flavor enhancers in boiling the beef)


Hear a pan
Add 1 TBS vegetable oil
Saute coriander and garlic for 30 sec
Add all other ingredients except broth to the coriander and cook for 5-7 mn on medium heat
Add broth and let simmer for around 30 mn until the sauce thickens
Serve next to vermicelli rice

July 9, 2018


2 cups boiled chickpeas
4 garlic cloves, crushed
2 tsp tahini
1 tsp salt
1 and a 1/2 small loaf arabic bread, toasted
1 kilogram yogurt
2-3 TBS lemon juice
Roasted nuts
Cumin, paprika and parsley for decoration


Heat chickpeas, combine with 2 crushed garlic and the lemon juice
Aside, whisk yogurt with tahini, salt and the remaining garlic
Break the bread into bite size pieces
Layer them: chickpeas, bread, yogurt
Garnish with toasted nuts, cumin, paprika, parsley
Serve immediately.

July 9, 2018


1 cup cooked lentils
1/2 cup halved cherry tomato
1/2 cup diced cucumbers
1/4 cup finely chopped onions
A handful of chopped parsley
2 TBS crumbled feta cheese
1/4 cup pomegranate seeds
1/4 an avocado, diced

Combine everything in a bowl
Dress with 2 teaspoons olive oil, salt, some lemon juice and black pepper

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