Oriental sunny side up eggs


What you need:

  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 crushed garlic
  • 150 grams minced beef
  • 1 teaspoon ground-all spice powder
  • ½ teaspoon cinnamon
  • 4 eggs
  • Salt & black Pepper
  • Fried pine nuts, chopped tomatoes and chopped parsley for garnishing


Fry the chopped onion for about 2 minutes until soft. Add the crushed garlic and fry for another minute. Add the minced beef and fry until cooked and add all the spices. Crack the eggs on top of the mix and cover until cooked. Serve hot, garnish with fried pine nuts, chopped tomato and parsley and enjoy!


If I could have crepes everyday, I wouldn’t say no. This recipe is one of my favorites because the lemon rind gives it this extra twist. I usually eat my crepes either with Nutella + maple syrup(I know!), or have a french version: crepes suzettes. I hope you enjoy!


What you need:

1 1/2 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
2 tablespoons melted butter
1/2 teaspoon vanilla
1/2 lemon rind


Smoothie Bowls

I never really understood the smoothie bowl craze until I tried them myself. And when I decided to try, I went BIG. So here are three different flavors to pick and choose from!


What you need:

Peanut butter and Chocolate & pineapple and mango smoothie from @bakeritablog:
Peanut butter and Chocolate: 
2 frozen bananas
1/3 cup almond milk(I used regular)
2 tbsp peanut butter
2 tbsp cocoa powder
My toppings: 1/2 banana sliced, granola, chocolate chips

Mango and Pineapple: 
1 banana, frozen
1 cup frozen mango
1 cup frozen pineapple
1/3 cup milk of choice


Strawberry & Banana Smoothie from @bloglovin:

1 ripe banana
1 cup fresh strawberry
1/2 cup almond milk(I used regular)
My Toppings(strawberry, coconut, blueberry and chia seeds)


Red Velvet Pancakes

Last week, I’ve been given one of the best surprises. Here I was in my backyard, in the early evening, helping my son learn how to roller skate, when I saw 2 figures approcahing. I hadn’t even heard the gate open! Turns out it was my sister and niece(Yasmine), coming from Beirut to spend the weekend with us! Can’t tell you what I felt at that moment.

The next morning, Yasmine asked me for red velvet pancakes. (there’s little I can refuse this girl, she owns my heart). So I looked up a recipe that turned out to be amazing- taste and consistency wise. I hope you enjoy it!


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What you need:

  • 2 cups all-purpose flour
  • 3 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk
  • 2 Tbsp white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1/3 cup salted butter , melted

Preheat an electric non-stick griddle. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 – 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked.

Original Recipe from Cooking Classy 

Pesto Zaatar(thyme) Rolls

Having Middle Eastern roots, I have a special love for everything Zaatar(thyme). And combining it with pesto, this takes it to another level.  When I made this recipe by My Kitchen Vibes, I knew Zaatar rolls will never be the same.

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What you need:

For the dough:

  • 2 3/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon instant yeast
  • 1/2 cup plain yogurt
  • 1/4 cup corn oil
  • 1 + 1/4 cup water
  • 1 teaspoon salt
  1. Mix dry ingredients in a bowl, except for the salt.
  2. Make a well in the center.
  3. Pour oil, yogurt, and 1 cup of water.
  4. Mix. Knead until dough is elastic and soft to touch. Use up to 1/4 cup of extra water, as needed.
  5. Add salt and lightly knead.
  6. Put in lightly greased bowl and cover. Store in a warm place for at least 2 hours.

For the Olive Tepenade, Za’atar Spread:

  • 1/2 cup basil leaves
  • 1/2 cup za’atar (without sesame seeds)
  • 1/4 cup sesame seeds
  • 1/2 cup olive oil
  • 1 teaspoon garlic
  • 1/3 cup parsley leaves
  • 2 tablespoons pine nuts
  • 1 cup dry Turkish olives, pitted
  • black pepper, to taste
  1. Blend ingredients in a blender, until pasty.

To make the bread:

1. Divide the dough into two equal parts.

2. Spread a piece into 12×6 inch rectangle. Spread half the prepared za’atar spread onto the dough.

3. Starting from the bottom right corner, roll into a log.

4. Cut into 1-inch pieces, discarding ends.

5. Line the rolls on greased cookie sheet.

6. Repeat for remaining dough. Let rest for 1 hour.

7. In a preheated 180 C oven, bake for 10-15 minutes, until golden brown on the edges.

Link to original recipe from My Kitchen Vibes here 

Homemade Granola

Once you’ve tried homemade granola, believe me, you’ll never go back to store-bought. This recipe will yield multiple servings and you can store it in an air-tight container. I usually have it with Greek yogurt(plain or flavored), and sometimes with milk(coconut!).

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What you need: 

-320 grams jumbo oats
-50 grams pumpkin seeds
-1 tablespoon ground cinnamon
-40 ml vegetable oil
-70 grams maple syrup
-25 grams golden syrup
-25 grams runny honey
-2 tablespoons desiccated coconut
-Plain Greek yogurt and your favorite fruits

Preheat the oven to 180 degrees. Mix together the dry ingredients in one bowl, and wet ingredients in another. Combine them together, using your hands. Transfer to a rectangular pan, pressing down until it’s flat and even.
Bake for 30 minutes, until crisp and golden, stirring the mixture at least once when baking.
Remove from the oven and sprinkle the coconut, then bake for a further 5-10 minutes until lightly toasted.
Set aside to cool then serve with plain yogurt and fruits!
Recipe courtesy of @gordongram

Hope you enjoy!

Date and Cocoa Power Truffles

For those of you on the go, this recipe is for you! Delicious, filling, and bite-sized. You can adapt it any way you like to i.e: choose the nuts you like, use more or less cocoa powder to balance that chocolaty taste and also, use either water or any type or milk you like.

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What you need:

  • 1/3 cup pistachios
  • 1/3 cup almonds
  • A handful of walnuts or pecans
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa
  • About 4-5 tablespoons coconut milk(or any other milk you like. You can even use water)
  • 1 1/2 cup de-seeded dates

Put all the ingredients in a mixer until smooth, roll into small balls and sprinkle with cocoa, sesame, and pistachios.