Refreshing Orange Lettuce Salad

CaliUpdated on July 27, 2021July 7, 2021Leave a Comment2 min read

The best afternoon pick me up snack or guilt free dessert!

This orange lettuce salad is refreshing, satisfying, energizing, and bursting with vitamins and minerals. With it’s mild flavor it makes it easier to add lettuce to any green smoothie without impacting the taste.

The Chlorophyll in Romaine Lettuce reduces the risk of developing liver and colon cancer, in addition it is the healthiest ingredient of weight loss diets.

The combination of romaine lettuce and oranges makes a delicious, refreshing and guilt free dessert or treat with it’s high levels of Vitamin C, a potent antioxidant that boosts our immunity to everyday viruses and infections such as common cold.

This salad is a spring treat, the best part that I loved were my mom’s salads, she was very creative in combining sweet and salty for a subtle and aromatic flavors.

Orange Blossom Water Nutrition facts

Orange blossom water is a clear, perfumed water distilled from fresh bitter-orange blossoms (blooms once in the spring time), and has been infused with its essential oils during the extraction process. As a result, the water has a rich aromatic citrus scent and a strong irresistible orange flavor.

With it’s distinctive flavor, orange blossom water has been commonly used in sugar syrups that can be drizzled over pastries and fruit salads to provide a hint of flavor in North Africa, Middle East and some European countries.

Because of the sweet floral citrus notes of the orange blossom water, it has been also used in savory recipes, especially spicy food and marinades.

In Morocco, we sometimes used it as a beauty item, as a toner for face and neck and to rinse hair, hands, and feet. We also used it as a soothing bath, a hand freshener to greet our guests, and an air freshener.

Ingredients

One fresh orange peeled and cut in small pieces or as you desire
1/2 cup of one fresh squeezed orange
6 fresh romaine lettuce
2 tablespoon of orange blossom water, substitute with 1/2 teaspoon orange zest if not available

I normally add a little by little of lettuce to enjoy the heavenly flavors of orange and orange blossom water with lettuce combination and to conserve the crunchiness of lettuce to last longer.

Please enjoy!

Mediterranean

Gluten Free Peanut Butter n’ White Chocolate Treats

CaliUpdated on July 7, 2021July 7, 2021Leave a Comment5 min read

Being on a restrictive diet means you have to give up on many of your favorite foods and add a bunch of healthier options in your diet that fit the criteria of your dietary limitations.

However, it’s easier said than done. For people on a gluten-free diet, this means giving up on almost everything delicious, from bread and pizza to cakes, cookies, and muffins.

While there are several gluten-free alternatives available for savories that also taste good, the majority of the gluten-free desserts taste terrible – like soggy cardboard. And surely, no one wants to experience that taste after one attempt, which is why most people on a gluten-free diet skip on desserts completely. But what’s life without desserts?

As someone aptly said, “Desserts are the fairy tales of the kitchen, a happily-ever-after to supper every meal.”

For people with a sweet tooth, life without desserts is as bland and boring as food without salt. But, not anymore! Because we’re here to bring excitement back into your life with a quick and simple gluten-free dessert recipe that tastes just as good (if not more) as your regular sweet treats.

Satisfy your sugar craving, make your meals exciting again, and bring light back into your life with our delectable gluten-free peanut butter and white chocolate treats.

5-Ingredient Gluten-Free Dessert to End Your Meals on a Sweet Note

A twist on classic peanut butter cups, these gluten-free peanut butter n’ white chocolate treats will be the perfect end to your meals. The nutty, slightly salty, and earthy flavor of peanut butter combined with the creaminess and sweetness of white chocolate will create a brilliantly complex riot of flavors in your mouth.

Try out this lip-smacking, no-bake gluten-free dessert to satisfy your sweet tooth. This recipe is also a lifesaver when you have invited guests over for dinner or on dinner parties when you’re left with no time to make a gourmet dessert that takes hours to get ready. This gluten-free dessert gets ready in under half an hour and only requires five ingredients. It’s simple and delicious than any fancy sweet.

Here’s all that you need to whip up this scrumptious, melt-in-the-mouth sweet treat:

White Chocolate: 3 cups
Peanuts: 1 ½ cups
Biscuits (any of your choice – I used gluten-free Graham Crackers): 1 cup
Instant Coffee: 1 ½ Tablespoon
Milk Powder: 1 TablespoonDirectionsIn a medium-sized skillet, roast peanuts in a tablespoon of vegetable oil on medium-low heat. When the peanuts are well-roasted, take the skillet off the heat and let them cool. In a food processor or blender, grind the roasted peanuts until they form a thick, fine paste – just like peanut butter. Transfer the homemade peanut butter into a bowl and set aside.
Add biscuits and instant coffee in a food processor and grind until the biscuits are finely crushed (powdered).

Add white chocolate in a bain-marie, and continue to stir it until it is melted. Mix peanut butter in the melted chocolate and then add the biscuit and coffee mix and the milk powder. Continue to stir the mixture until all the ingredients are incorporated.

Using a spoon, scoop the mixture into silicone candy molds. You can use any shape of molds.

Place the molds in the freezer for about 15 minutes.

When the mixture is fully set, take out from the freezer and de-mold. Ta-da! Your delicious and gluten-free peanut butter and white chocolate treats are ready!

Serving Suggestion

Drizzle melted chocolate or caramel sauce on top of the sweet treats just before serving!

Storage Advice

If you’re one of those people like me who cannot even survive a day without eating something sweet, we recommend making a large batch of these peanut butter chocolate treats and once they are frozen, store them in an airtight box in the freezer.

Take them out of the freezer and leave on the kitchen counter for 2 to 3 minutes before consuming.

Recipe Alteration/ Modification Tips
- If you want to shorten and simplify this recipe even further, you can use store-bought peanut butter instead of making your own at home.
- If you are lactose intolerant, avoiding dairy for any reason, or just want to make this dessert a little healthier, you can swap milk powder with equal amounts of protein powder.
- For biscuits, you can also use gluten-free graham crackers. Pamela’s Products has the largest variety of gluten-free graham crackers. Some other brands that offer gluten-free crackers include Schär and Kinnikinnick.
- Don’t have a bain-marie at home? No worries! Create your own double boiler by placing a heatproof bowl over a pot of boiling water. Add chocolate in the bowl; the heat from the boiling water beneath will melt the chocolate.
- If you are not a fan of white chocolate, you can swap it with milk chocolate or dark chocolate if you want to convert it into a healthier dessert.
Satisfy Your Sweet Tooth without Ruining Your Gluten-Free Diet

Whether you have celiac diseases, gluten-sensitivity, or just following a gluten-free diet because it’s the new ‘health trend,’ this recipe is a must-try. You can even try it with regular ingredients if you’re not on a restricted diet. We can bet that you’ll love it. These peanut butter chocolate treats are an instant hit among people from all age groups – children to grannies. So, do give it a try and let us know how you find it in the comments section below. We would love to hear from you!

Gluten-FreeMediterranean

Potato and Tuna Pie – The Ultimate Comfort Food for Cold Winter Nights

CaliUpdated on April 12, 2022May 14, 20201 Comment6 min read

When it is cold outside, there is nothing better than cozying up by the fire with your loved ones and enjoy a good, hearty, comforting home-cooked meal. Let’s take a nostalgic trip down memory lane to the comforting food memories of childhood associated with grandma’s kitchen and recreate one of the most classic dishes most of us (if not all) have grown up eating – Potato and Tuna Pie!

A cross between Shepherd’s pie and fisherman’s pie, potato and tuna pie is the perfect choice for cozy winter nights at home as well as for when you have friends over. It also does great as entrée on a festive holiday dinner (the season is just round the corner).

This good ol’ pie also makes a perfect dinner for those weekend nights when you’re running out of groceries and are too lazy to go buy some – most people have canned tuna in their pantries. If you’re not one of those people, it’s time you start stocking up on canned tuna. It’s literally a lifesaver on stressful, busy days.
Today, let’s transform a can of tuna into a creamy, cheesy dinner, just under an hour, that will brighten up the gloomy winter days. Its comfort food at its best!

Quick and Easy Potato and Tuna Pie Recipe

If you have never made potato and tuna pie on your own before, you may be surprised to know that this mouth-watering dish only requires pantry staples. Here’s all that you need to whip up this warm, rich, creamy, and cheesy pie that melts in your mouth and leaves you in a food coma:

Pro-Tip

Use a cake pan instead of a skillet to assemble the pie to reduce the cooking time even further. Make sure to grease both its base and the sides before pouring in the egg and potato mixture.

Serving Suggestions

If you don’t want to play with the original recipe, you can also sauté the vegetables separately and serve them on the side. Use a mix of peas, carrots, and beans.
Pair up with a glass of wine to convert this humble dish into a restaurant-quality meal.

How to Store Potato and Tune Pie?

Cover the pie dish with plastic wrap or aluminum foil and refrigerate. The pie will keep for 2 to 4 days in the fridge. However, if you want to store the leftover for longer or make a large batch, store the pie in an airtight container in the freezer. Use multiple small containers if you are not going to consume it all at once.

Recipe Alteration/Modification Tips

Here are a few suggestions and ideas to alter or modify the recipe according to your taste, without compromising its rich, creamy flavor:

You can increase the quantity of tuna if you like to add more protein to the dish.
Those who don’t like canned tuna or do not have it can replace it with any other fish of their own choice. Salmon would make a great substitute for tuna. Simply cook or bake a fillet of salmon with a little bit of salt and olive oil, shred it, and then add to the pie. You can even replace fish with ham or bacon.
You can also improve the nutrient profile of this hearty dish by adding some veggies in it. While you can add vegetables of your choice, peas and carrots will go well with it.
If adding veggies, cook them with potatoes and onion. Depending on how much vegetables you are using, you may also need to increase the number of eggs by one or two.

Warm, rich, hearty, flavorful, and packed with cheesy goodness, this delicious potato and tuna pie will leave everyone licking their spoons! Do try it out and let us know how you find it.

Potato Tuna Pie

The Ultimate Comfort for Cold Nights

6 Large White potatoes (Cut in small cubes )
1 Large Yellow onions (Diced)
2 tbsp Cilantro (Finely chopped)
2 tbsp Parsley (Finely chopped)
6 Eggs
1/2 tbsp Ginger
1 tsp Garlic powder
1 tbsp Salt
6 tbsp Olive Oil
1/2 tsp Black Peeper (Freshly ground )
1 tsp Turmeric
1 Can Tuna (Preferably in water)
1 Cup Mozzarella cheese (Shredded)
1 Cup Cheddar cheese (Shredded)

In an oven-proof skillet, heat two tablespoons of olive oil on medium-low heat. Once the oil is hot, add chopped onions and sauté them for about three minutes. Now add cubed potatoes to the pan and continue to sauté the vegetables until they are tender, brown, and crisp.

Once potatoes are cooked, add all the spices, mix well, and cook for another five minutes. Be careful at this stage, and continue to stir the mixture to make sure the spices do not burn. Take the skillet off the heat and let the mixture cool down a bit.

Open the can of tuna, drain its water, and then shred the fish using two forks. You can also cut tuna into small pieces with a knife. Set aside!

Crack eggs in a large bowl, beat them lightly. Add salt and pepper (to taste), cilantro, and parsley and give them a whisk. Now add the onion and potato mixture into eggs and mix everything well.
Preheat the oven to 350°.

Take the skillet you used for cooking onions and potatoes. Add one tablespoon of olive oil and spread it evenly on the base of the pan. Pour half of the egg and potato mixture in the pan and cook it for about five minutes on medium heat. Take the skillet off the heat and sprinkle the tuna, followed by mozzarella and cheddar. Pour the remaining half of the egg and potato mix on top.

Transfer the skillet to the preheated oven and let it cook for about 15 minutes or until it is firm. Viola! Your scrumptious potato and tuna pie is ready to be devoured! Grab a spoon and dig in!

Use a cake pan instead of a skillet to assemble the pie to reduce the cooking time even further. Make sure to grease both its base and the sides before pouring in the egg and potato mixture.

Gluten-FreeLunchMediterraneanSupper

Incredibly Delicious Moroccan Carrot “Zaalouk” Salad

CaliUpdated on October 12, 2021April 20, 2020Leave a Comment3 min read

In Morocco, we serve Zaalouk salad as a side dish with fish, chicken, or just toast as
an afternoon healthy snack. This yummy carrot salad can be prepared in less than 30
minutes.

Zaalouk…

Is a Moroccan salad, very popular throughout Al Maghreb, which is always prepared
with eggplant and similar base ingredients. In Arabic, Zaalouk means “purée” or
something soft.

Make your own Moroccan salad with my Zaalouk salad recipe!

Carrot is a favorite for both foodies and dieters alike. It’s a versatile root vegetable, a good source of vitamins, minerals and fiber, and pairs well with many foods (not to mention our fingers ?).

Let’s talk about some amazing carrot facts:

Carrot used to be purple before the 17th Century.
In the 16th Century Dutch growers cultivated modern day orange carrot by taking mutant strains of the purple, yellow and white carrots and develop them into the sweet, plum, orange variety we have today.
Carrot is crunchy, tasty and highly nutritious.
Carrot is a weight loss friendly food.
A good source of beta-carotene, fiber, vitamin k1, vitamin A, biotin, potassium, vitamin B6, lutein and antioxidants.

Pectin…..

Is the main form of soluble fiber in carrots; soluble fibers can lower blood sugar by slowing down the digestion of sugar and starch, and feed the friendly bacteria in the gut.

Cellulose…..

Is the main form of insoluble fiber in carrots, but also hemicellulose and lignin; insoluble fibers reduces the risk of constipation and promotes regular and healthy bowel movement.

Lutein…..

One of the most common antioxidant in carrots, predominantly found in yellow and orange carrots and is important for eye health.

Immune function….

Vitamin C is another antioxidant that carrots provide, which help our body fight disease and keep it healthy. If you want to know what are antioxidants, and how do they work? Learn here.

My mom has either to make carrot juice or salads, she never missed it from our lunch salads selection. She tried her best to persuade me to eat it often, because it will help me see in the dark. And yes for real, I grow up loving carrots…

I made this carrot salad very quickly in my instant pot 10-in-1, I purchased it last year during Black Friday sale, and I really love it…..I can easily make lunch or dinner in no time.

Delicious Carrot Salad

1 lb. carrot
4 cloves garlic
5 tablespoon olive oil
3 tablespoon lemon juice
1 tablespoon cilantro
1 tablespoon parsley
1 tablespoon salt
1/2 tablespoon paprika
1/2 tablespoon cumin
1/8 teaspoon cayenne pepper
1/4 cup water

Peel off carrot skin and cut it either oblique or roll cut.
Add olive oil to the instant pot or pressure cooker, carrot, garlic and all spices.
Set instant pot at pressure cooker, custom 10 mins.
Once time is up, open safely the pot and mash carrots with the masher or fork.
Since carrot is composed of water, there will be some water remaining inside the pot just set the pot to sauté.
Once water is all evaporated then add cilantro, parsley and lemon.
Allow the salad to cool down or serve hot as preferred.