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PREP TIME: 12 MINUTES | COOK TIME: 13 MINUTES | TOTAL TIME: 25 MINUTES | SERVINGS: 8 | RECIPE BY: MAUREEN ABOOD Dress the potatoes while they’re still warm, but wait to add the mint until the potatoes have cooled off —otherwise the mint will turn dark and you'll lose the green that makes the salad so pretty. I love the healthy quotient of this dish: vegetarian, vegan, gluten-free! INGREDIENTS 3 pounds russet potatoes, peeled and cut in ½-inch dice 2 teaspoons kosher salt Juice of three large lemons 1/4 cup extra virgin olive oil 1 cup finely sliced scallions, white and green parts 1/4 cup finely chopped fresh mint INSTRUCTIONS 1. Cook the potatoes: place them in a large saucepan and cover by 1 inch with cold water. Add a teaspoon of salt. Cover and bring to a boil. Remove the lid and reduce the heat to medium. Test a sample of the potatoes every minute or so with the tip of a paring knife. They are ready when the knife cuts into the potato with just a hint of resistance. Taste the ...

PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES | TOTAL TIME: 35 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD There is no better summer meal than laham mishweh--the grilled combination of lamb and onion is utterly mouth-watering. No marinade is needed! The key to proper grilling of the meat is to bring it to room temperature for a couple of hours before cooking. This ensures even cooking and prevents the exterior of the meat from burning before the interior is cooked. INGREDIENTS 2 pounds leg of lamb, cut into 2-inch cubes 1 large sweet red onions, cut into 2-inch chunks 1 red, yellow, orange or green bell pepper, cut into 2-inch pieces Kosher salt and black pepper, to taste 2-3 tablespoons extra virgin olive oil INSTRUCTIONS 1. Season the meat generously with salt and pepper, then let it rest and come to room temperature. 2. Heat the gas or charcoal grill to a level of medium high heat. Thread the skewers, preferably stainless steel, with a pattern of 2 pieces of meat, 1 chunk of on...

Keeping homemade smooth hummus on hand in the refrigerator makes this come together very quickly and easily. Bring the hummus to room temperature (I take it out in the morning at breakfast) and loosen it up by stirring in a few teaspoons of water or lemon juice. This recipe is vegan, and gluten-free if you don't eat it with pita. INGREDIENTS 1 cup smooth hummus, room temperature 2 tablespoons extra virgin olive oil 1 red bell pepper, cut in 1- to 2-inch pieces 1 tablespoon sumac 1/2 teaspoon granulated garlic powder 1 teaspoon kosher salt pinch cayenne pepper 1 clove garlic, minced or grated 2 tablespoons infused chili oil Few sprigs cilantro, mint, or parsley (or all three), finely chopped INSTRUCTIONS 1. Spoon the hummus onto a 6-inch plate and turn the back of the spoon around the middle of the dollop to create a well with “walls.” 2. In a medium sauté pan, heat the olive oil over medium heat until hot but not smoking. Add the red pepper and stir to coat with the oil. Season wit...

Lemon desserts are one of my favourites! (along with chocolate of course). My Lemon Curd Tart is vegan, gluten-free if you can have oats or use gluten-free oats and simple to put together. And lemon Curd Tart is vegan, gluten-free if you use gluten-free oats and simple to put together. Here are some more of my tart recipes, if you’d like to check them out: matcha cream tarts with chocolate crust, no-bake chocolate tarts and vegan custard tarts. Or if you’re looking for another lemon dessert, I have a recipe for lemons bars too.. LEMON CURD TART RECIPE Vegan, gluten free (if you can have oats) and simple to put together! INGREDIENTS CRUST: 1 1/2 c oats  1 1/2 c almond meal  2 tbsp. coconut sugar  1/8 tsp. salt  1/4 c vegan butter LEMON CURD FILLING:  1 c lemon juice (about 4 lemons)  4 tbsp. cornflour  1/2 c rice malt syrup  4 tbsp. coconut oil  zest of 2 lemons INSTRUCTIONS FOR THE CRUST : Preheat oven to 180C and lightly butter a 25cm round ...

These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender. Take me back to my health food store days, falafel!!!! (when I actually lived close to the store; thank you amazon, where would I be without you?!). These warm scrumptious balls of herbs and earthy flavor are pretty much heaven. Don’t you just love mixing up things with cumin, turmeric, and cilantro! All those happy colors and vibrant feels makes my heart so happy! Go ahead, try it; resist not being happy when you make these paleo falafels. My absolute favorite part about falafels is their distinct aroma. I could catch it a mile away (and come running!). This bowl of healthy goodness is incredibly easy to make! Because, I used my food processor to make the entire batch of falafels and tahini dressing. PERFECT WHOLE30 BLENDER CAULIFLOWER FALAFEL TAHINI BOWL RECIPE These warm flavorful falafels are bette...

Creamy on the inside and crispy on the outside, these potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays! To this day, it’s still one of my favorite side dishes and my biggest weakness. That is why I hardly, ever, ever make it at home. Unless, it’s a special occasion. I normally go for a classic mashed potato dish but this year I will be serving these potato stacks. Our dinner table was not complete without a potato dish. Whether mashed potatoes, roasted potatoes, or fried potatoes, we ate it all and it was good. CREAMY POTATO STACKS (GARLIC + THYME + PARMESAN) RECIPE INGREDIENTS 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, minced 1/2 tsp. nutmeg 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick 1 tsp. salt 1/2 tsp. black pepper freshly grated parmesan cheese SPECIAL TOOLS 12 cup standard muffin pan Mandoline slicer INSTRUCTIONS Preheat the oven to 375...

These bacon wrapped shrimp are coated in a sweet and savory glaze and broiled to perfection. The perfect easy appetizer or main course! You know what they say…everything is always better with bacon! In the case of these bacon wrapped shrimp, that is most definitely the case. Shrimp on their own are great, but when you add bacon to the mix you get an amazingly delicious appetizer that will be the hit of any party. There are a couple of things to consider when making the perfect bacon wrapped shrimp. First off is the size of the shrimp. You want to go with the largest shrimp you can afford for this recipe, these shrimp were 12 to a pound, 20 to a pound would also work fine. If you use a small sized shrimp, you run the risk of the shrimp getting overcooked before the bacon is crispy. The other consideration is the bacon itself. I always par-cook my bacon before I wrap it around the shrimp, that way, I’m sure to end up with crispy bacon and tender shrimp that cook at the same rate. I also ...

This Tiramisu Cheesecake is almost completely no bake, super easy to make and tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for! The crust is topped with ladyfingers that are dipped in Kahlúa and espresso and some of the liquid soaks into the crust while firming up in the fridge. It softens the crust a bit so if you don’t bake it to begin with it’ll be even softer. On top of the the crust, you have the ladyfingers which are dipped in espresso and Kahlúa. If you would prefer this cheesecake to be non-alcoholic you could leave out the Kahlúa and add additional water and espresso, but I always love the flavor of the Kahlúa. TIRAMISU CHEESECAKE RECIPE This Tiramisu Cheesecake is almost completely no bake, super easy to make and tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for! INGREDIENTS CRUST 1 1/4 cup (167g) vanilla wafer crumbs 1/4 cup (56g) salted butter, melted 1 1/2 tbsp (20g) sugar CH...

Looking for easy flavored water recipes? Infused waters are healthy hydrators (which is why these spa water recipes are so popular) made from fresh fruits, herbs and some vegetables for a healthy summer drink that keeps you refreshed and quenched. This Strawberry Cucumber Basil Water is easily switched up depending on what’s in season where you are. You can make strawberry infused water at home.  Or cucumber infused water — or basil water.  Or whatever combination you like — they’re easy to make, economical, and spa water is a refreshing, healthy summer drink with no guilt. Make Strawberry Cucumber Basil Water in about 3 minutes, too. Strawberry Cucumber Basil - Detox Water Ingredients : 2-3 strawberries cut into rounds 5 thin slices seedless cucumber 4 medium basil leaves 1 1/2 cups ice 1 1/2 cups spring water Instructions : Crush the basil leaves between your fingers to break open the cells and release the aroma.  In a glass or mason jar, combine the sliced strawberries...

Starbucks Chonga Bagel Copycat Recipe – All the flavors of your favorite Everything Bagel, but without all the carbs and gluten. Low Carb Keto Everything Bagels I miss the days of going to Starbucks for a mocha and a toasted Chonga bagel with cream cheese. The chonga bagel is their version of an Everything Bagel, with the addition of cheddar cheese. Sinfully delicious. There are not a lot of things I miss from my old lifestyle, but those morning trips to Starbucks are one of them. LOW CARB KETO EVERYTHING BAGELS RECIPE INGREDIENTS 2 cups almond flour (get it here) 1 tablespoon baking powder 1 teaspoon garlic powder (I use this brand) 1 teaspoon onion powder 1 teaspoon dried Italian seasoning 3 large eggs, divided 3 cups shredded low moisture mozzarella cheese 5 tablespoons cream cheese 3 tablespoon Everything Bagel Seasoning (Recipe Below) INSTRUCTIONS Preheat oven to 425°. Line a rimmed baking sheet with parchment paper or a Silpat. In a medium mixing bowl, combine the almond flour, b...

These Vegan Mini Chocolate Hazelnut Pies have the pure essence of rich, sweet, chocolatey, and hazelnutty Nutella, but without the refined bleached sugar, palm oil, and artificial vanilla flavoring. The best part of this pie is inside of a buttery pie crust, we’ve got a silky smooth and creamy chocolate-hazelnut filling.  And the best part?  These are MINI Chocolate-Hazelnut Pies. VEGAN MINI CHOCOLATE HAZELNUT PIES RECIPE INGREDIENTS: CRUSTS: 1 Ready-to-Bake Rolled Pie Crust (I used Immaculate Baking Co.) FILLING: 6½ tbs Canned Unsweetened Coconut Cream, warmed** 2oz Semi-Sweet Chocolate Chips, melted ⅓ cup Rigoni di Asiago® Nocciolata Dairy Free ½ tsp Vanilla Extract DIRECTIONS: FOR THE CRUST: Preheat your oven to 350 degrees Fahrenheit. Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear). Unroll the pie crust onto a clean surface. Use a 4″ circle cookie cutter to punc...

If you’re on a keto diet and you want to hit your annual pumpkin pie quota, try these Pumpkin Cheesecake Cupcakes! The reason they fit so well into your keto diet is because we’re cutting through the carb dense pumpkin pie with a thick layer of cheesecake. The remarkable thing about these is that the small amount of pumpkin in these really takes center stage. These pumpkin cheesecake cupcakes are the perfect replacement for your pumpkin pie this year. Plus, they look awesome and will be sure to garner you some compliments from the relatives! PUMPKIN CHEESECAKE CUPCAKES RECIPE INGREDIENTS CRUST 1/2 tbsp coconut oil 1/2 tsp vanilla extract 2 tbsp erythritol 1/2 cup Coconut flour 2 tbsp Butter Pink Salt PUMPKIN CHEESECAKE FILLING 8 oz Cream Cheese 5 tbsp erythritol 3 tbsp sour cream 3 tbps Heavy Whipping Cream 6 tbsp 100% pumpkin puree 11/2 tsp Pumpkin Pie Spice 1 large Egg INSTRUCTIONS CRUST Combine dry ingredients: coconut flour, erythritol and salt. Set aside. In another bowl whisk tog...

This Buffalo Chicken and Broccoli Bowl is fast, easy and flavorful.  Chicken and broccoli in a buffalo sauce, served over cauliflower rice makes a gluten-free, low carb, high protein, paleo and whole 30 friendly meal! Don’t get me wrong, I love rice and I don’t plan on ever giving it up.  But I like that I can use this trick to get more veggies in my life. Plus if you are counting calories you get way more bang for your buck, so to speak.  If you want to skip the cauliflower rice and serve this Buffalo Chicken and Broccoli Bowl with regular rice, just scroll down below for the rest of the recipe.  I have served it with both regular rice and cauliflower rice and it is great both ways A few tricks I learned that make the cauliflower rice turn out a little better.  When cutting the cauliflower into florets, be sure to cut them into uniform pieces and remove any large chunks of the stem, as it does not break down as well.  I use my food processor to break down ...

These delightful cheesecakes will be the highlight of your next soiree. You will need 12 x 125ml metal or plastic dariole moulds. alternatively, use 8 x 150ml ramekins for slightly larger cheesecakes. allow an extra 4 hours to set cheesecakes. Preparation Time 45 minutes Cooking Time 35 minutes Makes 12 Ingredients 150g gingernut biscuits, halved 75g unsalted butter, melted 430ml (1 3/4 cups) pouring cream 3 thin slices peeled ginger 3 x 5g leaves titanium-strength gelatine (see Notes) 250g light cream cheese, softened 280g (1 cup) Greek-style yoghurt 110g (1/2 cup) caster sugar 200g rose-flavoured Turkish delight, finely chopped (see Notes) Roasted rhubarb 1 bunch rhubarb, trimmed, thinly sliced on the diagonal 165g (3/4 cup) caster sugar 1 orange, juiced Method Grease moulds. To make biscuit layer, process biscuits in a food processor to fine crumbs. Add butter and process until combined. Divide biscuit mixture among moulds (about 1 tbs each). Using the base of another mould, press d...

To Prep 0:20 | To Cook 0:20 | INGREDIENTS 7 | DIFFICULTY CAPABLE COOKS | SERVINGS 8 Ingredients 8 sheets filo pastry 4 x 55g Turkish Delight bars, cut in half lengthways 40g butter, melted, cooled Sugar syrup 1/2 cup water 1 tablespoon rosewater essence (optional, see note) 1 cup caster sugar 1/2 cup pistachio kernels, chopped Method Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Step 2 Fold 1 sheet of filo in half 3 times, ending with a 15cm x 11cm rectangle. Place 1 piece of Turkish Delight lengthways onto longest edge of pastry. Fold edges in. Roll over and over to form a cigar shape. Place onto tray. Brush with butter. Repeat with remaining pastry, Turkish Delight and butter. Step 3 Bake rolls for 12 to 15 minutes or until golden. Remove from oven. Cool. Step 4 To make sugar syrup Place water, rosewater (if using) and sugar in a small saucepan. Cook, stirring, over low heat until sugar is dissolved. Bring to the boil without stirring. Redu...

RECIPE BY: MAUREEN ABOOD Fried kibbeh bites are so delicious that we make them not just with leftover kibbeh, but with kibbeh made just for this purpose. They are excellent pan fried. Can you bake them? Sure. Remember that kibbeh has no fat in it, so if you bake them, it’s best to brush them with oil or butter before and after baking. A half-pound of kibbeh makes about 30 1-inch bites. INGREDIENTS FOR THE DIPPING SAUCE 1 cup tahini 1/2 cup labneh or plain Greek yogurt 1 small clove garlic, minced or grated Juice of 1 lemon 1/2 teaspoon kosher salt Cold water, as needed Mint Salt, for finishing (or crushed dried mint + fine sea salt) FOR THE KIBBEH BITES Any amount leftover raw or freshly made kibbeh Oil for frying (neutral, such as safflower or canola, or olive oil) INSTRUCTIONS 1. First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time unti...

I love a good white pizza because I love that super garlic-y flavor with all that oil and cheese, but then I’m like I need meat. Thankfully, all the pizza places I’ve gone to, they’re more than happy to accommodate half and half pizzas so I can always get my fill ! I was like I need to have a super garlic-y white pizza right now. So I made one and it was glorious. CLASSIC WHITE PIZZA RECIPE A classic white pizza with a whole-wheat blend crust is the perfect cheesy, oily, and garlic-y pizza for any day of the week! INGREDIENTS 1 recipe for whole wheat-blend pizza dough 3 tablespoons olive oil 3 cloves garlic, minced 2 cups shredded whole-milk mozzarella cheese 1 1/2 teaspoon Italian seasoning Salt, to taste INSTRUCTIONS Preheat oven to 450 degrees Fahrenheit and lightly flour a 13-inch pizza pan. Using your hands, gently stretch the dough in the pizza pan. Leaving a 1-inch border from the edge, brush olive oil and minced garlic all over the dough. It's okay if the minced garlic does...

Not only are these the Best Baby Back Ribs in the Slow Cooker, they are absolutely the best ribs I’ve ever made, period. And some of the best baby back ribs I’ve ever tasted. These ribs fall off the bone as soon as you try to lift them out of the slow cooker. And I mean fall-of-the-bone the way you want ribs to fall off the bone. They fall apart because the meat is super moist and tender. The flavor combination here is exactly what you’re looking for in delicious sticky ribs. Each bite is juicy-tender with the right balance of spicy flavor that doesn’t overpower the ribs. Some of the sauce goes in the slow cooker with the ribs and then more is brushed on the ribs after you take them out of the slow cooker. Crisp them up under the broiler for a couple of minutes more. Best Baby Back Ribs in the Slow Cooker Recipe These ribs will be some of the best you've ever had. The ribs will fall apart right out of the slow cooker, so be warned. Just a little prep work required - make the sauce ...

The flavor of this mushroom tetrazzini makes me feel all warm and cozy inside. It is the most comforting dish I can possibly imagine, perfect for all the cold days. I want to eat this mushroom tetrazzini every day for the rest of winter. Good thing it is a one pot meal and ready in under 30 minutes! Making it super easy to fulfill my dreams! It comes out of the oven steaming hot, with brown and crusty bread crumbs on top! The edges of the dish that are crisp are my absolute favorite! Warm, creamy, dreamy, hearty, healthy. The flavor is kind of indescribable, but once you take a bit, you will understand. Then be confused about why something so easy and simple can taste so amazing. Vegan One Pot Mushroom Tetrazzini Recipe My vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms and peas. One pot then baked with bread crumbs on top! Ingredients 1 Tbsp. Olive oil 16 oz. Mushrooms, sliced, I used baby bella 2 Cloves Garlic, chopped 1/4 C. Vegan butter, I used Earth Balance 1/...

An unbelievably cheesy, creamy lightened-up food heat that you can easily pee aweigh of instance. Honorable pop it justness in the oven before bringing! Seafood alfredo was a immense dearie of mine healthy up. It was the only gracious of food I would eat, no weigh which Romance edifice we were in. It’s just as creamy and cheesy as the original, and you can even make it ahead of time. All you have to do is pop it right in the oven and dinner will be on the table in just 15 minutes. Boom. SKINNY SHRIMP ALFREDO PASTA BAKE RECIPE An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time! INGREDIENTS: 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper, to taste 8 ounces whole wheat penne pasta 1 (14.5-ounce) can petite diced tomatoes, drained 1/2 cup reduced fat mozzarella cheese 1/2 teaspoon crushed red pepper flakes, optional 2 tablespoons freshly grated Parmesan 2 tablespoons chopped ...

If you need a delicious dinner for your family tonight then look no further. These Chicken & Broccoli Alfredo Stuffed Shells are a family-favorite and easy to make! Shredded chicken and broccoli are combined with Alfredo sauce and stuffed inside jumbo pasta shells. So quick, easy and so good! I changed just a few things from her recipe. It was a busy day so I used store bought Alfredo to save on time. I know, I know- homemade is 100 million times better, so next time I make it I’ll be making the homemade. I also added garlic powder to the chicken for extra flavor. It was one tasty dinner and the leftovers the next day were even better! CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS RECIPE INGREDIENTS 1 (12 oz.) box Jumbo Shells 2 cups cooked, shredded chicken 1/4 teaspoon garlic powder Salt and pepper, to taste 1 (12 oz.) bag frozen broccoli florets (steamed then chopped) 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below 1 cup shredded Mozzarella cheese 1/2 cup g...

This Crispy Lemon Cauliflower Sweet, sticky, savory, & crispy. Trust me it so delicious! This crispy lemon cauliflower is my healthier, vegan answer to Chinese-restaurant lemon chicken. The sticky lemon glaze is absolutely addictive; and if you’re not feeling the cauliflower, you can easily opt to pour it over chickpeas, tofu, broccoli, or anything else you think would taste good with lemon sauce. Crispy Lemon Cauliflower Recipe This Crispy Lemon Cauliflower Sweet, sticky, savory, & crispy. Trust me it so delicious! Ingredients 1/2 large head cauliflower 1/4 cup milk of choice 1/4 cup fine cornmeal or flour 1-2 tsp oil 1/2 cup panko breadcrumbs, regular or gf 1/4 cup vegetable broth 1 1/2 tbsp lemon juice 2 1/2 tbsp pure maple syrup, honey, or agave 1 tbsp rice vinegar or apple cider vinegar 1 tsp minced garlic 1/8 tsp salt 1/8 tsp powdered ginger 2 tsp cornstarch or arrowroot lemon zest, optional for garnish Instructions Finely crush breadcrumbs, either in a blender (easiest m...