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

July 11, 2018


250 grams orzo pasta, boiled to al dente (save 1 cup of the water used after boiling)
1/2 cup home made pesto
2 TBS sun dried tomato (preserved in oil, oil drained well)
1 garlic clove, minced
Black pepper
2 TBS good grated parmesan cheese
Toasted pine nuts to serve


Heat a pan
Add pesto, salt, pepper, tomatoes and garlic
Heat a little
Add orzo and combine well
Add 1/2 cup of pasta water (or more if u want it risotto like)
Add parmesan and stir well
Serve with some extra black pepper and toasted pine nuts!

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 10, 2018


Ciabatta bread

fresh mozzarella cut into chunks

some basil leaves

tomato slices

1 TBS basil sauce

1 tsp olive oil

black pepper


Fill ciabatta bread with fresh mozzarella, basil leaves, tomato slices, black pepper, a drizzle of olive oil, balsamic vinegar and my basil sauce

Heat the sandwich in a preheated oven (180 degrees c) for around 10 mn then grill a little to get those beautiful grill lines!

Basil sauce

2 cups basil leaves
2 TBS lightly roasted pine nuts
1/2 cup good olive oil
A squeeze of lime
A pinch of lime zest
A tiny bit of black pepper
In a food processor, place the basil, pine nuts, 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

Use immediately,or refrigerate/ freeze for later use!

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

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

July 9, 2018


2 chicken breasts (800g – 1kilogram ) cut in half

Salt and pepper to taste

1 teaspoon of each dried oregano and dried basil

1 tomato , thinly slices

1/3 cup sun dried tomato strips in oil

1 cup fresh baby mozzarella cut in half

a few basil leaves

4 cloves garlic , minced 

1/3 cup balsamic vinegar

2 tablespoons brown sugar


Preheat oven to 180°C 

Cut each chicken breast about 3/4 quarter of the way from the thickest side of each breast (do not to cut all the way)

combine 3 TBS of the oil reserved from the dried tomato with  with salt, pepper, and basil and oregano. Mix well.

Brush the oil mix on all sides of the chicken and on the inside

Fill each chicken with fresh tomato, sun dried tomato strips,  mozzarella cheese and basil leaves.

Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.

Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a non stick pan over medium-high heat. 

Add the chicken and brown for 2 minutes on each side until golden.

While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. 

Pour the mixture into the pan around the chicken

simmer for 2-3 mn until the glaze has slightly thickened 

Transfer pan to the oven and continue to cook for a further 20-25 minutes until the chicken is cooked through

Remove toothpicks and drizzle with pan juices.

Serve hot!

July 8, 2018


1 big onion, finely chopped
5 garlic cloves, coarsely chopped
3 tablespoons olive oil
Salt and black pepper to taste
1 bunch sele2 (stems cut 5-7 cm from bottom, the rest left, cut diagonally into 3 cm thickness) washed well and drained
1/2-3/4 cup broad lentils
Juice of 2-3 lemons


Heat a pan, add olive oil, onions and salt
Stir till golden yellow
Add garlic and stir for 30 seconds
Add lentils and stir
Add sele2 and black pepper and stir
Cover and stir occasionally till their size decreases by 25%
Add water to cover ingredients
When water boils cover and simmer for 20-30 minutes
Add juice of 2 lemons just before turning off the heat

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