Shrimp And Rice Summer BowlsBy Sylvie

What do you think of this colorful summerry light dish? Believe me, it tastes even better than it looks! It has aromatic garlic rice, spiced juicy shrimp, sweet tangy and spicy pineapple salsa, avocado slices, and some cilantro leaves. A squeeze of lime before eating is recommended. So good! A joy to prepare and eat. Check out the recipe.

Artichoke Confit Spring SaladBy Sylvie

Ever tried confit-ing something? I usually confit garlic and it brings out their sweetness and flavor so beautifully. This time I applied the confit magic to artichoke hearts. I used great extra virgin olive oil, garlic, lemon peel, basil, fresh chili, and I confit-ed the artichoke low and slow in the oven. They turned out very soft, flavorful, and absolutely divine! Definitely the best way to cook artichoke hearts. I served them over a green Spring salad and used the confit-ed garlic and oil for the dressing. Get the recipe right here!

Chicken SoupBy Sylvie

This chicken soup might not cure a flu, because only time and meds do that, but it surely warms up the tummy and soul! The smell of bubbling chicken soup filling up the house is one of those smells that make you feel at home. It has leeks, carrots, homemade rich chicken broth, chicken thigh pieces, vermicelli to thicken the soup a little, baby spinach, and lemon juice. Serve it warm with lemon wedges and chili flakes for some heat.

Shrimp Tacos With Guacamole And CornBy Sylvie

I don't know why, but I always felt very close to the Mexican food culture. It's so rich, colorful, it relies on very fresh ingredients, and it reminds me in some way of my culture. Maybe because the tortilla is essential to the Mexican cuisine just like many types of flatbread are to the Lebanese cuisine. I feel like eating Mexican, much like eating Lebanese, means that you are free of all etiquette rules and you can truly enjoy it. Also, I truly love eating with my hands. It's so liberating, playful, and social. Now let's talk about these gorgeous tacos! The shrimp, onion, and bell pepper are tossed with olive oil, Mexican spices, a bit of cayenne, roasted, then served with warm tortillas, fresh guacamole, roasted corn, chili slices, chopped cilantro, and lemon wedges. It's definetly a crowd pleaser!

Pangasius With Thai Coconut Curry Sauce And NoodlesBy Sylvie

When the weather is cold, I crave saucy spicy foods like this recipe I am sharing with you today. Flaky Pangasius fillets served over a beautiful Thai coconut curry sauce with sugar snap peas, rice vermicelli noodles to soak all that beautiful sauce, fresh herbs, and crunchy toasted peanuts. This dish is a joy to cook as it will fill your kitchen with fragrant and appetizing smells. It's colorful, bold in flavor, and absolutely delicious!

Festive Baked Sweet PotatoesBy Sylvie

Let me introduce you to a beautiful dish that would be the perfect side for your Christmas main. Lovely browned sweet potatoes, peppery baby arugula, creamy cranberry goat cheese, juicy pomegranate arils, crunchy pine nuts, and a bit of rosemary, drizzled with extra virgin olive oil and pomegranate molasses. It's festive and absolutely delicious! Here's the recipe.

Spring Rice SaladBy Sylvie

Have you ever used rice in a salad? It's such a wonderful idea! Rice is an amazing flavor carrier. I created this Spring rice salad to celebrate the gorgeous seasonal produce we have during this time of the year. Spring onions, arugula, asparagus, sweet juicy apricots, and let's not forget about goat cheese. For the dressing, I simply used great quality extra virgin olive oil, lemon juice, beautiful pomegranate molasses, and smashed garlic. This salad is full of flavor, quick to put together, and plays your tastebuds beautifully. It goes amazing with grilled chicken by the way. Check it out!

Asian Shrimp Noodle Salad With a Soy Tahini Honey DressingBy Sylvie

This salad hits all the right notes: vermicelli rice noodles, crunchy veggies, fresh herbs, a bit of chili to spice it up, and toasted sesame seeds! And the dressing is perfectly balanced, creamy, it brings everything together beautifully. I use a little bit of it to glaze juicy pan-fried shrimp right before serving. So good! You can replace the shrimp with salmon, chicken, or just leave it vegetarian. Make it!

Herby Pea and lemon PastaBy Sylvie

Fresh Peas are popping everywhere this time of the year. They are tender and super sweet, I can snack on a pile by myself! I love to pair them with olive oil, spring onions, lemon, mint, fennel, and chili for a little kick. And there is nothing like pasta to bring all this goodness together. It's such a light and delicious dish. Check out the recipe!

Healthy Tannour Chips with GuacamoleBy Sylvie

There is nothing like getting comfy in front of the TV with a bowl of crunchy chips to watch your favorite show. Store-bought chips are packed with unhealthy ingredients that are no good for you! So here's a healthy chips recipe, made with Tannour bread, Mexican spice mix, and a touch of olive oil. Very simple, flavorful, and crunchy. Perfect for dipping into chunky guacamole!

Spiced Carob Molasses GranolaBy Sylvie

This is a healthy granola recipe, spiced with cinnamon, ginger, nutmeg, flavored and naturally sweetened with carob molasses. It has oats, walnuts, apple chips, pumpkin seeds, raisins, and a touch of orange zest. Better than any store-bought version out there. Try it!

Almond Coconut Snowman Bliss BallsBy Sylvie

Delicious almond coconut bliss balls, light, soft, spiced, and brought together in the form of super cute Snowmen. There might be a chocolate surprise in one of the balls too! Come on, who wouldn't like this? Check the easy recipe right here.

The Lebanese SnickersBy Sylvie

These are not your usual homemade Snickers, because they are beautifully flavored with Lebanese Carob molasses. Healthy, no added sugar, not too sweet, easy to prepare, and better than any store-bought chocolate you might taste. They are finished with a light molasses drizzle for extra flavor. I am craving a Lebanese Snickers right now!

Saucy Fragrant Noodles With Glazed MushroomsBy Sylvie

This dish is the ultimate celebration of mushrooms! Rice noodles cooked in a fragrant mushroom broth, along with carrot and Chinese cabbage, topped with the most amazing glazed mushrooms. Super delicious, packed with mushroom flavor, and just perfect for a cozy night in. Don't be fooled by the long ingredient list, this dish is actually pretty easy to prepare. Check it out!

Chicken, pumpkin, broccoli, and feta sheet panBy Sylvie

Here is a delicious sheet pan dinner for you: beautifully seasoned crispy skin chicken, paired with pumpkin, broccoli, feta cheese, drizzled with a garlicky, spicy, and lemony sauce. Only few steps and you got yourself a delicious meal!

Choco Banana Yogurt Granola BowlBy Sylvie

If you're craving a sweet healthy breakfast, then this granola bowl is for you! Fresh Laban flavored with banana, cinnamon, chocolate hazelnut spread, topped with granola, strawberries and honey. So good!

Red Lentil Dip With Grilled Halloum And VeggiesBy Sylvie

I THINK THIS RED LENTIL DIP IS BETTER THAN HUMMUS. There, I said it! let the haters come at me... It's made of split red lentil, charred bell pepper, garlic, Tahini, lemon juice, salt, pepper, extra virgin olive oil. It's better topped with grilled veggies, Halloum sticks, crunchy sumac onions, tomato, and baby spinach leaves. It wouldn't be complete without a drizzle of extra virgin olive oil on top. Serve it with toasted pita for dipping. Such a delicious treat!

Lentil Autumnal Salad With Grilled HalloumBy Sylvie

Lentils are definitely one of my favorite grains. The are super delicious, versatile, high in protein, iron, fiber, and they cook pretty fast too. Here's a lentil Autumnal salad that's beautiful, super healthy, and packed with warm flavors. And of course you have to have it with grilled Halloum because it's always better with a little bit of cheese on top!

Whole Wheat Banana Honey PancakesBy Sylvie

There is nothing like stacking up warm fluffy banana honey pancakes on a lazy weekend morning, topping them with fruits, and drizzling them with sweet honey. No need to say anything more, it's just pure goodness! check out the recipe.

Fennel Pomegranate Labneh Dip With Toasted PitaBy Sylvie

There's a million way to eat Labneh, but this is certainly my favorite way. Labneh dip with fennel, pomegranate seeds, fried pine nuts, lots of olive oil, served with perfectly baked pita. Simple but it always excites me!

No Bake Oat Matcha BarsBy Sylvie

My no bake oat Matcha bars are better than any store-bought version you can get your hands on. Healthy, delicious, and loaded with the good stuff. Check out the easy recipe.

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