Recipes

Iranian-Inspired Rice and Broad Beans

Iranian-Inspired Rice and Broad Beans

I miss Iranian food. As a matter of fact I miss international food, good international food. It’s funny because when someone outside of the middle east finds out I live in Jordan, they get really excited and tell me how lucky I am that the food is amazing. Sure, Arabic food is amazing, but you can only have so much Arabic food before it starts coming out of your eyes, ears and nose. Everything else — non-Arabic food– is basically mediocre. Oh right, and there’s little to no variety.  (more…)

Green Onion Soup

Green Onion Soup

It’s March — that awkward time between winter and spring where one day you’re enjoying lunch outside on a warm sunny afternoon and the next day, it’s so cold your fingers feel like they’re going to fall off. The allergies are starting to set in, but not quite as aggressively as they will in a few weeks. It’s when you think about switching out your heavy winter clothes for light spring outfits and then you thank your lucky stars you didn’t follow through with that plan. 

Weather like this needs something just as confused. Enter Green Onion Soup. It’s light and fresh for spring, but warm and cozy to keep you warm on those cold pre-spring nights.  (more…)

Breakfast Scrambled Egg Muffins

Breakfast Scrambled Egg Muffins

I mentioned in my last post that I’ve been menu planning for the week, and counting calories in an effort to basically get my life together, have more energy and conquer the world. Well, I’m still going strong. I haven’t conquered the world yet, but I found that If I make an effort to wake up when my alarm rings, focus on one major task at a time and make time to eat better and get some exercise, I feel so much better. Zayna!! That’s what everyone’s been talking about this whole time! Yea, I know. I just haven’t been able to implement that in my own life lately. It feels like I’ve taken quite a while to settle into my new surroundings. Now, I can’t say I’m “new” anymore. It’s been over a year, and I should have a rhythm by now. 

The best thing I started doing is menu planning for the week. Not only does it help me build my grocery list, it keeps my eating in check. 

One thing that helps me get through my mornings, is knowing I have breakfast ready. I’ve incorporated Chia Pudding, Baked Oatmeal and now, Breakfast Scrambled Egg Muffins. I love that I can make them on Saturday night keep them refrigerated or in the freezer for the week and heat up daily. 

Breakfast Scrambled Egg Muffins  

Breakfast Scrambled Egg Muffins

 

Breakfast Scrambled Egg Muffins

Yield: About 12

Ingredients

  • 10 eggs
  • 1/4 cup Skim Milk
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • Salt, to taste
  • 1/4 cup each of your choice of chopped toppings: cheese, spinach, mushrooms, turkey slices, etc.

Instructions

  1. Preheat oven to 375 F (190 C)
  2. In a medium bowl, whisk together the eggs, milk, onion powder, garlic powder and salt
  3. Prepare your muffin tin (12 count) by spraying generously with cooking spray, alternatively, you can use paper or silicone muffin cups
  4. Pour the eggs into each cup, filling about half way
  5. Drop your toppings into each cup
  6. Bake for 25 minutes
  7. Keep refrigerated for the week, or freeze. heat for 30 seconds in the microwave before eating.
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Superfood Quinoa Tabbouli

Superfood Quinoa Tabbouli

It’s month two of 2020, and I have yet to make good on my life goals. Let’s just pretend January didn’t happen.. And start over this month. I actually started buckling down and meal planning for the week. Not just dinner, everything. Three meals.

I Love Tabbouli, I just don’t eat it in public very often. Mostly because, with the parsley chopped up so finely, I’m bound to have green leaves stuck to my teeth while talking to people. So embarrassing! In my attempts to avoid being the one with salad in her teeth, I only eat it at home, or family functions — because, let’s be real, family will not be shy to quickly point out that you’re looking all kinds of crazy with salad stuck to your teeth.

Superfood Quinoa Tabbouli

Why am I using Quinoa instead of the traditional Bulgur Wheat? I’m sure I don’t have to tell you that Quinoa is a superfood. It’s high in fiber and protein. Oh, and get this … it also has iron and potassium. Quinoa has about 8 grams of protein and 5 grams of fiber per cup. While Bulgur wheat has only about 5 grams of protein, but a higher fiber with about 8 grams of fiber. So why not make my Tabbouli Super extra filling with protein-packed Quinoa?!

 

Superfood Quinoa Tabbouli

Superfood Quinoa Tabbouli

Superfood Quinoa Tabbouli

Yield: About 6 Large Servings

Ingredients

  • 4 bunches Parsley, washed and dried, stems cut off
  • Juice from 2 Lemons
  • 4 large tomatoes, chopped into small pieces
  • 4 large cucumbers, chopped into small pieces
  • 4 green onions/ scallions, finely chopped
  • Salt, to taste
  • 2 tablespoons Olive Oil
  • 1 cup Quinoa

Instructions

  1. Prepare the Quinoa by placing the quinoa and 2 cups water in a small saucepan. Bring to a boil and then simmer for 15 minutes, until the water is absorbed.
  2. Finely chop the parsley by hand (labor intensive) or in a food processor.
  3. In a large bowl, mix together the parsley, tomatoes, cucumbers, green onions and cooked quinoa
  4. Add olive oil, salt and juice from 2 lemons
  5. Mix together really well. Tabbouli tastes better when placed in the fridge for about 30 minutes prior to serving.
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