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)

July 13, 2018


1/2 kilogram chicken breasts cut into strips
1/2 of : red, green, and yellow pepper (u can use whatever colors u want)
1 big onion: julienned
1/2 can baby corn, julienned
1 big carrot, julienned
1/2 kilogram broccoli, blanched
1 tsp of: white and black pepper
3 TBS light soy sauce
3 TBS dark soy sauce
1-2 TBS teriyaki sauce
1-2 TBS oyster sauce
1 pack egg noodles (500 grams- i usually use fine or medium ones)
1-2 TBS sesame oil
1 TBS cornstarch dissolved in 1 cup cold water
1 TBS minced garlic
1.5 TBS finely chopped ginger
1 TBS veg oil


1. Marinate the chicken in 1/2 tsp ginger, 1 TBS light soy sauce and 1 TBS dark soy, black and white pepper sauce for 1 hour at least

2. Boil the noodles until they’re well coked, transFer into a sieve, wash and drain then add the sesame oil and 1 TBS light soy sauce and 1 TBS dark soy sauce and mix well, set aside

3. Heat a wok or a wide pan, add a little vegetable oil, 1 TBS garlic and 1 TBS ginger and stir for 30 sec. Add the onions, peppers and carrots and stir fry until they’re crispy tender (don’t over cook). Add the baby corn and the broccoli and stir. Add 1 TBS light soy sauce, 1 TBS dark soy sauce, the teriyaki and the oyster sauce and boil a little. Remove veggies from the pan and set aside

4. Heat the pan, add the chicken and stir fry until they’re cooked. Add the cornstarch/water mix and boil till the sauce thickens. Add the veggies and stir

5. Add the noodles just before serving
Garnish with roasted cashews or sesame seeds.


u can omit chicken for a vegetarian version or replace it with beef strips

July 11, 2018


1 kilogram chicken breasts, cut into cubes
1 tsp black pepper
3 TBS  Cornstach
1 TBS oil
½ cup low sodium soy sauce
4 TBS rice vinegar
4 TBS ketchup
2 TBS sweet chili sauce
2 TBS brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
3/4 cup water
1 cup cashews


In a plastic bag, place cornstarch, black pepper and chicken
Coat chicken well
Remove excess cornstarch and set aside
Aside, mix all other ingredients except cashews and oil
Heat a wide pot, add oil.
Brown chicken cubes for 2 mn on each side
Add the sauce and 1/2 cup of the raw cashews (roast the other half for garnishing or add here raw if you wish)
Transfer to a preheated oven in an oven proof pot (or use a slow cooker if you have one)
Cook on very low heat for 3-4 hours
Serve with white rice and garnish with spring onions and roasted cashews

July 10, 2018


450 grams freekeh , cleaned well from any visible wastes, rinsed, drained, and soaked for 1 hour

1/2 kilograms beef cubes (or chicken breasts), boiled, broth preserved

1 big onion, finely chopped

1/2 tsp Black pepper

1/2 tsp white pepper

a pinch of cinnamon and allspice (بهار حلو)

some salt (keep in mind the broth has salt)


Drain the freekeh

Saute the onion until yellowish, add frekeh and stir

Add the spices

Cover the freekeh with chicken broth (water should be around 3-4 above the freekeh)

When the broth boils, turn heat to low and simmer until the freekeh is cooked and most of the water is gone

(you control the consistency you want, if you want it soup  like add more water while cooking)

When the freekeh is cooked, top it with the boiled beef/chicken breasts and garnish with roasted nuts

July 9, 2018


Soak 1 kilogram of wheat for 1 day and change their water every 3-4 hours 

Drain water and boil wheat for 2-3 hours on low heat (you will need around 7 liters of water for boiling) 

Aside, boil 1 kg of chicken breasts and reserve their broth 

After the wheat is cooked and soft, start adding the chicken broth gradually 1 cup at a time and stir frequently for 1.5 to 2 hours until the wheat buds has partially melted 

Shred the chicken and add them to the wheat in the last 30 minutes of cooking

Melt 150 grams butter in a pan and add it to the hreeseh just before turning off the the heat 

Add salt and white pepper to taste 

Serve hot


Some people like it served with a sprinkle of ground cinnamon or Lebanese 7 spices, I personally like it with freshly ground black pepper

You can replace the chicken with beef or use both together

July 9, 2018


2 lemons cut in half 

1 bay leaves 

1 cinnamon stick 

3-4 whole cardamoms 

One whole chicken weight a maximum of 1.5 kilogram 

A kitchen twine or aluminum foil

Olive oil


Black and white pepper ( u can use more spices if you wish) 

OR A mix of spices (white pepper, black pepper, chicken pepper, paprika, some cinnamon, lebanese 7 spices, dried coriander or whatever spice u have that goes with chicken) 

3 Potato, cubed 

1 whole garlic bulb cut horizontally 

2-3 sprigs of fresh rosemary  


Preheat oven to 170 degrees with the rack in the middle 

Clean your chicken well from the inside out (I get the chicken all cleaned up from the inside, I just cut the neck and the excess skin from the back) rub it with 1/2 lemon 

Mix together the olive oil, salt and whatever spices you’re using and Rub the chicken with them (from outside and inside)

Stuff the cavity with a bay leave, a cinnamon stick the whole cardamoms and 1/2 a lemon 

Tie it using twines or aluminum foil 

In a pan, place the potato and garlic bulb

Sprinkle some olive oil, salt and black pepper (or the mix of spices u used for the chicken) 

Put the chicken in the middle 

Distribute the rosemary sprigs

Bake for around 40 mn covered with aluminum foil 

Remove the foil and bake for another 40-50 mn  (depending on how big your chicken is)  until the chicken is nicely browned

July 9, 2018


steam kale leaves for 40 seconds and leave aside to drain and cool


marinade chicken breasts in some olive oil, salt, black pepper and lemon zest. Grill until well cooked (10-15 mn for thin ones)


place 2/3 cups quinoa in 1 1/3 cups boiling water, simmer until water is gone

Sesame balsamic dressing:

Combine together
4 TBS balsamic vinegar
4 TBS lemon juice
2 tsp dijon or normal mustard
salt and black pepper
while mixing also add
1/4 cup oil
1 tsp sesame oil gradually in a thin steady thread until mixture thickens

Combine everything together, top some roasted cashews or almonds, add some cranberries and enjoy!

July 9, 2018


Baby Spianch
Toasted pine nuts
Cherry tomato
Diced Avocado
Red onions
Black raisins
Grilled chicken

For the chicken:
Cook thin slices of chicken in a pan woth black pepper, salt and lemon zest

For the quinoa:
Boil 1 and 1/3 cups water
Add 2/3 cups quinoa
Simmer covered until water is absorbed
Let quinoa cool on a plate before using

Mix all salad ingredients together
Serve with sesame balsamic dressing

Sesame balsamic dressing:
Combine together
4 TBS balsamic vinegar
4 TBS lemon juice
2 tsp dijon or normal mustard
salt and black pepper
while mixing also add
1/4 cup oil
1 tsp sesame oil gradually in a thin steady thread until mixture thickens

July 9, 2018


1 kilogram boneless skinless chicken breasts, boiled, broth reserved 

2 cups basmati rice 

200 grams lean minced beef 

Salt, black pepper, Lebanese 7 spices, allspice, cinnamon

Roasted nuts for garnish


Heat a pot, add a little oil and cook the minced beef with salt and the spices 

Add the rice and combine well with the meat

Add 4 cups of chicken broth

When water boils, turn heat to low and simmer covered until the rice is cooked 

Top with the boiled chicken and roasted nuts

Serve hot with yogurt and a salad!

July 9, 2018

Chicken Marinade

For 1 kilogram chicken, add:

1 TBS veg oil

2 TBS lemon juice

1 tsp of: cumin, paprika, dried oregano, fajita spices

A pinch of salt, white and black pepper

1 TBS soy sauce

(u can also add chilli flakes or chilli powder)

2 Colored pepper, julienned

2 onions, julienned

1 TBS oil for sautéing veggies


Marinade the chicken with the spices and all for 1-4 hours (we can donwithout marination)

Geat a wide pan, add oil, sauté the veggies until crispy tender 2-3 mn (do not over cook them)

Remove vegetables from the pan

Add the marinated chicken and stir fry until they’re well cooked

Add the veggies to the chicken, mix together and you’re done!

Pico de gallo


1 tomato, finely chopped

1 onion, finely chopped

1 green onion, finely chopped

Juice of 1/2 lime

Salt and black pepper

1 TBS chopped jalapeno

1 TBS chopped cilantro

A sprinkle of galric powder


Combine everything together

Cover and refrigerate until serving

Mashed avocado sauce:

1 chopped avocado

Salt, pepper and chilli flakes to taste

Juice of 1/2 lime

1/2 tsp lime zest

Mash avocados with all the ingredients

cover and refrigerate until serving

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