Greek Yogurt Fruit Tart



  • 15 Medjool dates, soaked in warm water for 10 minutes1
  • 1 and 1/2 cups raw unsalted cashews2
  • 1 cup Greek yogurt (I use vanilla, but any flavor works)
  • assorted sliced fresh fruit


  1. Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
  2. Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
  3. Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
  4. Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.
  5. Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

Recipe Notes:

  1. Instead of dates, try 1 and 1/2 cups raisins or dried cranberries.
  2. Instead of cashews, try walnuts. A smooth, softer nut is best. I don’t recommend almonds. Use salted nuts for a salty/sweet crust.
White Bean and Mozzarella Sandwich

White Bean and Mozzarella Sandwich



  • cup canned canellini beans, drained and rinsed
  • red bell pepper, seeded and cut into 4 pieces
  • tablespoons balsamic vinegar
  • teaspoon extra virgin olive oil
  • 1 – pound loaf ciabatta bread
  • big leaves of arugula
  • basil leaves
  • ounces part skim mozzarella cheese, sliced
  • cooking spray
  • salt
  • pepper


  1. Heat a large pan, grill pan, or grill over medium-high heat. Spray pan with cooking spray or line grill rack with foil.
  2. Combine the next four ingredients in a bowl and add salt and pepper to taste. Using your hands, toss everything together so that the peppers and beans are evenly coated in the marinade. Remove just the peppers, reserving the beans and the marinade and place them on the hot pan. Cook, about 8 minutes a side until they’re tender. Remove from pan to cool.
  3. Meanwhile, slice the ciabatta loaf in half horizontally, and then vertically into 4 equal top/bottom pieces. Hollow out the bread on the bottom of each of the sections to create a little divit. Fill the hollowed out areas of each of the bottom loaf pieces with 1/4 cup of marinated beans. Reserve remaining vinegar mixture. Finish each sandwich by layering on the basil, the cooled pepper, the arugula and 1/4 of the sliced mozzarella. Drizzle the remaining vinegar mixture over each sandwich and season again with salt and pepper to taste. Cover with top piece of bread.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 414 cal., 4 g total fat




  • 1/4 cup dry quick-cooking steel cut oats
  • 3/4 cup water
  • salt and pepper
  • 2 tablespoons shredded white cheddar cheese (add more if you like)
  • 1 tsp coconut oil, divided
  • 1/4 cup diced red pepper
  • 2 tablespoons finely chopped onions
  • 1 large egg

Optional Toppings

  • chopped walnuts
  • sliced green onions
  • any other spice blend


  1. Stove Top Method: Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.
  2. Microwave Method*: Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
  3. Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
  4. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
  5. Top with chopped walnuts, green onions, and za’atar, if you like.


NUTRITION INFORMATION: Amount Per Serving: Calories: 262, Total Fat 16g, Saturated Fat: 9g, Sodium: 178mg, Cholesterol: 201mg, Total Carbohydrate: 18g, Dietary Fiber: 3g, Sugar: 3g, Protein 13g

  1. *Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions
  2. If you want an even lighter meal, use coconut oil spray instead of coconut oil.
  3. If you have any leftover cooked vegetables from the day before, just warm them up and add them to your oatmeal.
Chicken Taco Avocados

Chicken Taco Avocados


  • 1 c. black beans, cooked
  • 1 c. canned corn
  • 1 4-oz. can green chiles, divided
  • 1 c. shredded rotisserie chicken
  • 1 c. shredded cheddar, plus more for topping
  • 1 package Taco Seasoning
  • 2 tbsp. fresh cilantro, plus more for topping
  • 3 ripe avocados
  • 1 c. ranch dressing
  • 1/4 c. lime juice
  • 1 tbsp. fresh cilantro
  • 1 tsp. kosher salt
  • 1 tsp. fresh ground black pepper


  1. Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, Grilled & Ready Pulled Chicken Breasts, cheddar, taco seasoning, and fresh cilantro. Stir until combined.
  2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  3. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.
  4. Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.
  5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.



Did I said that those cute spinach balls appetizer are SUPER EASY to make ? All you need is 6 basics ingredients:

  • Spinach – fresh or frozen
  • Eggs
  • Grated cheese of your choice – I probably tried 10 different sort of hard grated cheese and all goes well. My favorite are emmental, cheddar and mozzarella
  • Panko crumbs – gluten free or not as you like
  •  Fresh herbs – parsley or coriander are my favorite
  • Garlic salt – or fresh garlic and salt but I am lazy sometime and both result in a delicious spinach ball

This is a NO FAIL recipe. If you have got a large mixing bowl and you are not scared to get your hands a bit dirty, here you go! You are few minutes away of making the most delicious spinach balls for your next party.


What I really love about those simple spinach balls is that you can make them ahead and freeze? With my busy 2 year old running around the house all I (don’t) have is time to make fresh meals everyday. That is another thing I love about this recipe.  I can easily froze those spinach balls. I started this blog 3 years ago to show how to feed my family for health. But I won’t lie to you! While I cook all our meals LOTS of them goes to the freezer.

  • Freeze this spinach balls appetizer recipe on a plate covered with parchment paper
  •  Leave half thumb space between each spinach balls to avoid them to stick together
  • After an hour they are hard enough to be transferred into an airtight plastic box
  • Keep in the freezer up to 3 months ! 
Roasted Leg of Lamb with Blackberry Chutney

Roasted Leg of Lamb with Blackberry Chutney

Lamb Roast

  1. 5lb boneless lamb leg
  2. ½ cup fresh rosemary stems
  3. 8 garlic cloves
  4. 2 tsp sea salt, coarse
  5. 1 tsp black pepper
  6. 1/8 tsp red pepper flakes
  7. 1/3 cup olive oil

Blackberry Chutney

  1. 1 lb blackberries
  2. ¾ cup yellow onion, diced
  3. ½ tsp ginger, freshly grated
  4. ¼ tsp ground cinnamon
  5. ¼ tsp salt
  6. 6 grinds, fresh black pepper
  7. 2 Tbsp balsamic vinegar
  8. 2 tsp Olive oil


  1. Place the rosemary, garlic, salt, pepper and red pepper flakes in a food processor and chop. Pour the mixture in to a bowl and mix with the olive oil. Set aside.
  2. Preheat oven to 450. Cover a baking sheet with parchment paper and place a baking sheet on top.
  3. While the oven is preheating, rub the lamb all over with the rosemary, garlic mixture and let sit for 10-15 minutes.
  4. Place the lamb on the baking sheet and roast for 30 minutes at 450 and then drop the temperature to 350.
  5. Roast for another 45 minutes and then temp the lamb to see if it is around 145. If not done then continue cooking for another 15-30 minutes or until it reaches your desired temperature.
  6. Pull the lamb out and cover it with foil and let it rest for approximately 10 minutes.
  7. Slice the lamb and serve with blackberry chutney.
  8. Chutney
  9. Heat the olive oil in a sauce pan over medium heat. Add the onions and let them cook for 3-5 minutes.
  10. Add the balsamic, ginger, cinnamon, salt and pepper and stir. Add the blackberries and stir.
  11. Let the mixture simmer for 20-30 minutes, stirring frequently and breaking up the blackberries.
Peppermint Fudge No Bake Energy Bites

Peppermint Fudge No Bake Energy Bites

  • ½ cup cup raw almonds
  • ⅓ cup pitted medjool dates (about 6)
  • 1 tablespoon cocoa powder
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon peppermint extract
  • 1 tablespoon coconut oil
  • 1 tablespoon mini dark chocolate chips
  • ½ cup crushed peppermint
  1. Put almonds in a food processor and chop.
  2. Add the dates and blend well.
  3. Add the cocoa powder, vanilla extract. peppermint extract, and coconut oil. Blend for several minutes until starting to combine. Add a couple drops of water if necessary to help it move.
  4. Add the chocolate chips and pulse a few final times to combine well. You don’t want to pulverize the chocolate though.
  5. Take a heaping teaspoon of the mixture in your hand and roll into a ball. The coconut oil will soften and it will be very messy. The warmth of your hand will allow the coconut oil to help bind the bite. You will end up pushing it more together than actually rolling it. While it is still warm press into the peppermint.
  6. Allow the finished bites to set in the fridge for 30 minutes to re-solidify the coconut oil.


All you need to do is put the cranberries in a pan with a splash of water and some maple syrup. Add a few pinches of cinnamon or a cinnamon stick.

Bring it to a boil and listen as the cranberries pop and sizzle.

A delight for the eyes, ears and tastebuds!

The sauce thickens as it cooks. It is excellent as a pancake topping and layered in creamy yogurt parfaits or  just eat it as a snack with a spoon.



Marinated Goat Cheese with Herbs and Spices

Marinated Goat Cheese with Herbs and Spices


  • 8 ounces fresh goat cheese
  • 1 teaspoon allspice berries
  • ½ teaspoon coriander seeds
  • 3 garlic cloves, smashed
  • 2 3-inch strips orange zest
  • 2 fresh bay leaves
  • 1 star anise pod
  • ⅓ cup olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 baguette, sliced ½ inch thick on a diagonal
  • Flaky sea salt


  • Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.

  • Crush allspice and coriander with the flat side of a chef’s knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15–20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.

  • Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5–8 minutes.

  • Sprinkle marinated goat cheese with flaky salt and serve with toast.

  • Do Ahead: Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.




To roast the beetroot

  • 1 kg medium beetroot washed but not peeled
  • 2 cloves garlic crushed
  • A few sprigs of thyme
  • Red wine vinegar
  • Olive oil salt & pepper
  • 1/4 cup water

To construct the salad

  • 3 Tablespoons walnut oil
  • 1 Tablespoon red wine vinegar
  • Salt & pepper
  • 1 kg Roasted beetroot
  • 150 g rocket leaves
  • 150 g goats cheese
  • 1/3 cup roasted walnuts , chopped


To roast the beetroot

  1. Pre-heat the oven to 180C
  2. Place the beetroot, garlic cloves and thyme into a baking dish.
  3. Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.
  4. Season with salt and pepper.
  5. Pour the water into the bottom of the baking dish.
  6. Cover the baking dish with alfoil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.
  7. The beetroot are ready when a metal skewer slides easily through the centre.
  8. Remove from the oven and allow to cool slightly.
  9. Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.
  10. Proceed with the salad whilst the beetroot is still warm.

To construct the salad

  1. Whisk together the walnut oil and red wine vinegar in a large bowl.
  2. Season with salt and pepper.
  3. Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.
  4. Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.
  5. Crumble the goats cheese over the top of the beetroot.
  6. Scatter the walnuts over the goats cheese.
  7. Serve.

Recipe Notes

Beetroot become impossible to peel if they are allowed to cool completely. Peel them as soon as they are cool enough to handle. Trust me on this one.

I suggest you taste the beetroot before you toss it with the dressing, as some varieties are quite sweet. If your beetroot is very sweet, then add more vinegar to the dressing to balance out the flavours. The vinegar should be evident in the dressing before you add the beetroot.

Olive oil can be readily substituted for the walnut oil. Don’t buy walnut oil specifically for this recipe. It is just as good without it.