Easy and quick soba noodle tuna salad

tuna-soba-noodle-salad

‘Tis the middle of the week and I neither have the desire, nor the stamina to drive all the way to the grocery store and buy provisions to keep me from dying of the hunger. A little rummage here, a chop there, a can opener in the middle and I’ve got this lovely soba noodle tuna salad. I’m slurping. I’m happy. I’m no longer withering away from hunger. Life is grand.

It’s so ridiculously easy to put together and you can add or remove any ingredient that you’d like basically. It’s one of my go-to recipes when I’m completely out of food inspo!

Ingredients:

Noodles:

  • 1 pack of soba noodles
  • 1 chopped spring onion
  • 1 grated carrot
  • 2 cans of tuna (canned in water is best)
  • A handful of broccoli florets (frozen works perfectly)
  • Chopped coriander
  • ¼ cup of sesame seeds
  • A handful of crunchy mixed greens

 

Salad Dressing:

  • 3 tablespoons of sesame oil
  • 3 tablespoons of soy sauce
  • 1 grated clove of garlic
  • The juice of 1 orange (or lemon)
  • Ginger powder
  •  

Cooking Instructions:

  • In the large bowl, put together all the dressing ingredients, mix well and leave in bowl.
  • Bring a large pot of water to the boil and cook the soba noodles according to the instructions. Usually 7 minutes is enough. (Do not overcook the noodles)
  • Add the broccoli florets to the boiling water and cook for 4 minutes.
  • Once the noodles are cooked, rinse them in cold water to stop the cooking process and drain well.
  • Throw the cooled noodles and broccoli into the bowl with the dressing.
  • Grate in the carrot and add the rest of the salad ingredients.
  • Mix noodles into dressing and enjoy!

Since you’re here, why not head off to my wee little Instagram page–I’d love to have ya!

Rainbow coucous salad

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There’s something about cooking up a storm in Ramadan that I find oddly satisfying and I can’t quite pinpoint why–is the anticipation of having something delicious for iftar? Is it the sense of mystery whether or not the food is going to be taste..good? I don’t know, maybe it’s just me, but I love that feeling of spending time cooking a dish and unveiling the flavors only at that first call of “Allahu Akbar”.

Two days ago, I decided that I wanted to cook some chicken and couscous, but was left uninspired on how I wanted to go about it. I pranced into the kitchen and started to ransack the cupboard, looking for anything that I thought might fit the Moroccan flavors I was looking for. Many ingredients and spices later, and I came up with this salad and it was a smashing success 🙂

Here’s what you’ll need:

For the couscous:

  • 1 cup of fine couscous
  • 2 teaspoons of turmeric
  • 1 sliced spring onion
  • Coriander
  • A pinch of seasalt
  • Extra virgin olive oil
  • A pinch of cinnamon
  • A pinch of red chili flakes

For the toppings:

  • Toasted almonds
  • Pomegranate seeds
  • More coriander
  • Mint leaves
  • Roasted chickpeas
  • Grilled chicken breasts (seasoned with sea salt, cinnamon, chili flakes, sumac and zaatar)
  • Grilled halloumi cheese
  • Sliced olives
  • Baby spinach
  • Grilled sweet potatoes

For the sauce:

  • Yogurt
  • Olive oil
  • Sea salt
  • 1/4 teaspoon of crushed garlic
  • Coriander
  • The juice of a lime
  • 1 tablespoon of tahini

 

How to prepare:

  1. In a glass bowl, place the couscous along with all the couscous ingredients and fill with 2 cups of boiling hot water. Cover the bowl with a plate or plastic wrap and let set for 10-15 minutes.
  2. After the couscous has set, remove the  plate or plastic wrap and with a fork lightly fluff the couscous.
  3. In a large flat plate, place the warm couscous and layer on the toppings. To ensure that each bite is tasty, mix half of the topping ingredients together with the couscous and leave the rest for the top.
  4. Pour yourself a few spoonfuls and layer on the yogurt sauce.
  5. ENJOY!

 

I know it feels like it may be a lot of ingredients, but I can’t tell you how delicious this dish is. You could eat it warm on the spot, or enjoy leftovers the next day–it’s absolutely delicious!

Go Straight-up Bananas with me and give this recipe a shot! And since you’re here, why not follow me on Instagram and SnapChat (ahlam.al1)?

 

Tropic Fruit Rolls with a Yogurt-Turmeric Sauce

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I’ve got a real issue when it comes to fruit–I love ’em, but sometimes that sad little old orange could sit in the fruit bowl for days on end without me touching it only because I can sometimes, sorta be a lazy bum. If it’s washed, cut and ready in front of my face, I’ll have at it, if it’s not, I procrastinate until the poor little old orange whithers away and dies. Morbid…I know.

With Ramadan right around the corner, and plenty of Ramadan menu tastings happening, I’m trying my best to eat clean (especially the days I work from my home office).

Ladies and gentlemen, I give to you these beautifully satisfying healthy Tropic Fruit Spring Rolls–TADAAAA!

Here’s what you’ll need:

For fruit rolls:

  • Any fruit you’ve got on hand, sliced very thinly. I used bananas, kiwis, orange and strawberries
  • Rice paper

For sauce:

  • 1/3 a cup of cultured yogurt
  • Organic maple syrup (to taste)
  • 1 tablespoon of organic turmeric powder

 

How to make ’em:

  1. Fill up a big ol’ bowl of hot water and leave to cool down just enough for you to be able to put your hands in it and not boil your fingertips
  2. Grab your rice papers and submerge in the water for about 30 seconds or until the edges start to curl up a bit
  3. Carefully take the rice paper out of the water and place it on a plate
  4. Layer your fruits on to the rice paper
  5. Start rolling by bring in the sides and roll
  6. For the sauce, dump all the sauce ingredients into a little bowl and mix
  7. Serve, grab and dunk in sauce–good times..

Healthy avocado and yogurt mousse

Avocado yogurt mousse

So here’s the deal, I’m a sucker for a creamy sauce on my food. Two years ago, I got rid of my mayo obsession, but I’m constantly searching for ways to make a nice creamy sauce or dressing that is clean, healthy and super quick to make and that’s how I came up with this healthy, but oh-so-creamy avocado and yogurt mousse.

So far, I’ve used this sauce as a dressing for a Mexican-style salad I made, as a hollandaise sauce over some poached eggs and as a dip for my homemade roasted sweet potato fries. (You can see that in the picture up there I used not only the leftover sauce, but also leftover sweet potato fries).

I recently gifted myself one of those Braun handheld blenders and I can’t seem to stop myself from blending everything within sight.

Here’s what you’ll need:

  • 1 ripe avocado
  • 4 tablespoons of yogurt (laban)
  • a glug of olive oil
  • the juice of a lime
  • any herb that you like (I used some spring onions and cilantro)
  • sea salt and pepper to taste

The method behind my madness:

Get ready for the easiest, tastiest and creamiest sauce you’ve ever made.

Place all the ingredients in a bowl and blend well with a handheld blender (you could also put it in a regular blender…but that’ll just result in more dishes and ain’t nobody got time for dat.)

That’s all, folks! How easy was that? I promise you this easy, quick and healthy mousse will have you coming back for me–best thing is, you don’t have to feel guilty about it!

Follow me on Instagram since you’re here, why don’t you?

Easy & healthy spiced chocolate chia seed pudding

There’s just something about going to bed knowing that when you wake up a delicious, healthy and easy breakfast will be sitting there just waiting to greet you. It puts a little spring in my step in the morning when my alarm goes off (and by my alarm, I mean my husband’s).

Last night I whipped out one of my trusty mason jars and a few ingredients I had in my pantry and put together this oh-so-delicious and good for you spiced-chocolate chia seed pudding. It’s so ridiculously simple and good I see no reason why I can’t have it every morning!

Here’s what you’ll need:

  1. 2/3 a cup of organic chia seeds
  2. 2 cups of almond, soy or coconut milk
  3. 1 vanilla pod or organic vanilla bean paste
  4. date syrup or honey to taste
  5. 1 teaspoon of cinnamon powder
  6. 2 cloves
  7. 2 tablespoons of cocoa powder

How to get it done, son:

  • Grab yourself a mason jar or an air-tight container.
  • Dump all aforementioned ingredients in said container.
  • Mix well.
  • Shut container and throw into the fridge.
  • Leave in fridge overnight.
  • In the morning, take out of fridge, plop into bowl and add whatever the heck you feel like adding.
  • Voila! You’re good to go!

You’re going to love this recipe. I promise.

I mean:

  • Chocolate. Check.
  • Cinnamon. Check.
  • Easy recipe. Check.
  • Healthy. Check.
  • Quick. Check.

What more could you possibly want?

Go straight-up bananas with me and give this easy raw, vegan breakfast bowl of goodness a try and let me know how it goes.

Oh, and add me on Instagram!

 

 

Creamy raw vegan avocado pesto sauce

Day 2 of my veg diet and I can honestly say I don’t feel like I’m missing anything!

A little bowl of wholewheat pasta never hurt nobody! Add some silky avocado, garlic and olive oil sauce. Delicious.

It’s so ridiculously easy to make, you can be slurping silky pasta in no time! Oh, and if it’s not pasta you’re craving, you could easy use this as a salad dressing or a spread on your sandwich for a little extra punch! I just love multi-functional food!

Ingredients:

  1. 1 ripe avocado
  2. 1/2 cup of raw cashew nuts
  3. Chopped spring onions
  4. 1/2 a clove of garlic
  5. Sea salt and pepper to taste
  6. 1/2 cup of the pasta water
  7. A drizzle of good quality organic olive oil

How it’s done, son:

Grab your trusty ole’ blender and mix all the ingredients together on the highest setting available until mixture is smooth and creamy. That is all. I kid you not.

Pour some of the mixture on top of some quinoa, wholewheat or spinach pasta (maybe even some zoodles?) and you are in business my friend! Have you ever had an easier, quicker and healthier pasta dish? EVER!

The beautiful thing about this recipe is, you can add whatever feels right to you! Sometimes I add some fresh red peppers and lime juice for an extra kick, and other times I have been known to grate some parmesan cheese on top when serving. You could add parsley, nutmeg, smoked salmon (if not vegetarian)…Just let this recipe be the base and allow your inner kitchen diva free range by adding whatever you’ve got in the fridge! Life’s too short to stick to the  recipe, anyway!

Go straight-up bananas with me and give this recipe a shot! I promise you won’t regret it!

Oh, and follow me on Instagram by clicking this link.

 

 

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Last day of #EatTheWorldDXB today and I can’t wait to get my hands on an ice cream sandwich from #miloandhectors again!

Ugghh salivating on my screen just thinking about them!

#icecream #icecreamsandwiches #dxb #dubai #dubaifood #dubaifoodfest #food #foodtruck #streetfood #peanutbutter #chocolate #chocoholic #sogood #eatwithme #burjpark (at Eat The World DXB)