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

July 10, 2018


2 eggs 

2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar

4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract


Preheat waffle iron. 

Beat eggs in large bowl with hand beater until fluffy. 

Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth

Pour mix onto hot waffle iron. 

Cook until golden brown. 

Serve with fresh berries/honey

July 10, 2018

Ingredients for 8 pancakes:

1 cup oats

1 cup skimmed milk

1 egg

1 tsp vanilla

1 tsp baking powder

1/2 tsp cinnamon

A pinch of salt 


In a food processor, process oats until they become flour like

Transfer oats to a bowl

Add baking powder,cinnamon and salt and combine well

Aside, mix egg with milk and vanilla

Add liquid mixture to ats mixture and mix just until combined

Let sit for 5 minutes

Scoop 1/4 cup of the mixture into a non-stick pan 

When bubbles form flip and leave until it’s well cooked

Serve with your favorite berries and greek yogurt mixed with honey 


July 10, 2018


1/4 cup of: Diced olives, tomato, cucumber. 

1 tsp of each Chopped: fresh mint, fresh oregano, and fresh basil

A pinch of dried mint 

1 TBS olive oil 

250 grams labne 


Mix all the ingredients together except labneh and allow them to drain for 10-15 minutes

After they drain, mix them with Labneh

Serve with a drizzle of olive oil and hot home made olive bread

(Olive bread recipe is on the blog)

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

Olive Bread

3 1/4 cups all purpose flour
1 tablespoon sugar
1 tablespoon active dry yeast
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup warm water
1/2 cup yogurt (or u can use 1 cup water without the yogurt
1/4 cup olive oil
Handful of diced olives
A handful of fresh oregano/thyme OR 1 tsp dried oregano


Mix together the yeast, sugar, warm water and 1 cup of flour.

Put aside covered for 10 minutes.
Once the yeast starts, add the other ingredients and mix together for few minutes until the dough is soft.

Put some olive oil or flour in the pan, divide the dough into small balls (note that when you divide the dough they may seem small but they will rise again after resting and baking so keep hem small)

Place the bread balls in a  pan ( leave  space between them).

Let rest for an hour

bake in a preheated oven (180 degrees C) for 10 to 15 minutes until well browned

Baked feta cheese and tomato:

Place feta cheese in a pan
Add cherry tomato
Drizzle some olive oil
Bake at 220 degrees C until its top browns well

June 24, 2018


2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
2 eggs
3 tablespoons vegetable oil


To prepare your buttermilk, place 2 and 1/4 cups skimmed milk in a bowl, add the juice of 1 lemon to them, stir and let sit for 5 mn, use after

Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk buttermilk, eggs, and vegetable oil in a separate bowl

Pour buttermilk mixture into dry ingredients

Stir just until combined (batter may seem a bit thick)

Heat a skillet over for 5 minutes.

Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit.
Cook until browned and bubbles appear on top, flip and cook until browned and set in the middle
Repeat with remaining batter.

Serve with berries and healthy nut butters or some honey!

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