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


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 

July 9, 2018


2 cups wholewheat coarse bulgur (برغل اسمر خشن) , washed and drained
1.5 cup boiled chickpeas (preferably not canned)
A pinch of black pepper, cinnamon, allspice and sweet spice
Salt to taste
3 cups water or broth of your choice
1 big onion, finely chopped
1 TBS vegetable oil


Heat a pot
Add oil, onions, spices and salt
Cook until onions are translucent
Add chickpeas and bulgur and stir well
Add water or broth (the water/ broth should be 2 cm above the bulgur/chickpea mix)
When mixture boils, turn hear to low and cook until water disappears

keep lid on the pot for 10 minutes

Serve with yogurt and a side salad!

Healthylicious By Sara 2019 ©
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