Arugula, Avocado, Cherry Tomato & Chicken Salad
Ingredients:
- 2 cups fresh arugula leaves, washed and dried
- 1 ripe avocado, sliced
- 1 medium chicken breast (about 200g)
- 1 tablespoon olive oil (for cooking the chicken)
- 10–12 cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice (or balsamic vinegar)
- Salt and freshly ground black pepper, to taste
Instructions:
- Season the chicken breast with salt and pepper. Sauté or grill in a pan with 1 tablespoon olive oil until fully cooked and golden. Let cool slightly, then slice into thin strips.
- In a large bowl, combine the arugula, avocado slices, cherry tomatoes, and sliced chicken.
- In a small bowl, whisk together the olive oil, lemon juice (or vinegar), salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
Hummus bread
Ingredients:
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2 cups Hummus flour
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1 cup almond flour
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1 teaspoon salt
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3 teaspoons baking soda
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5 cups lukewarm water
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2 tablespoons oil
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2 eggs
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1 container plain yogurt (about 150–200 g)
Instructions:
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Preheat the oven to 180°C.
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Lightly grease an English cake pan.
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In the pan, mix all ingredients together until well combined.
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Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
Enjoy!
Gluten-Free Tortillas
Ingredients:
1 cup green buckwheat flour
½ cup teff flour
Salt and pepper to taste
Optional: za’atar or any other seasoning
2 tablespoons oil (for the batter)
2 to 5 cups of water, added gradually
Instructions:
1. Mix all ingredients thoroughly (you can also use a blender).
2. Heat a non-stick skillet (e.g., Teflon) over medium heat.
3. Once hot, pour some of the batter onto the pan using a soup ladle.
4. Wait until small bubbles form on the surface, then flip and cook the other side.
Enjoy!
Date balls
Ingredients
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12 Medjool dates, pitted (250 g)
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2 cups natural almonds or walnuts (180 g)
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2 teaspoons cocoa powder
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2 tablespoons olive oil
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⅓ teaspoon ground cinnamon (optional)
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Shredded coconut for coating
Instructions:
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Place all ingredients in a food processor and blend until you get a uniform mixture.
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With your hands, form small balls about 2–2.5 cm in diameter (if the mixture is sticky, wet your hands slightly).
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Roll each ball in shredded coconut and place on a plate.
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Store in an airtight container in the fridge.
Enjoy!
Pecan pie with yogurt ice-cream
Pecan maple pie
Ingredients
4 cups almond flour
0.5 cup maple syrup and one spoon of maple syrup
0.5 cup raw pecans and 0.75 cups to garnish
0.75 cup almond milk (not canned, make sure the ingredient list contains only almonds and water)
Instructions
Mix the almond flour with maple syrup.
Transfer to a pie tin, press the mixture into the pie tin,
In a food processor, process the pecans with almond milk and one spoon of maple syrup. Blend until smooth.
Pour the filling into the pie crust. Garnish with pecans, shill in the refrigerator for at least one hour.
Yogurt ice cream
Ingredients
3 cups of plain yogurt (3% fat)
3 spoons on natural honey
Instructions
Mix the ingredients together in a food processor for about 5 minutes until it’s fluffy.
Transfer the mixture to a 9-inch square glass baking dish and place in the freezer. 45 minutes should be spent in the freezer with a wrap covering.
Stir: Take the pan out of the freezer. Give the mixture a thorough stir with a rubber spatula. flatten, cover, and freeze for a further two hours while stirring every 30 minutes.
Enjoy!
Skordalia dip (gluten free)
Ingredients
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3 small potato or 1 large potato
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3/4 cup grounded almonds
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4 garlic cloves
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1/2 lemon, juiced
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1/2 cup olive oil
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1/2 teaspoon salt
Instructions
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Boil the potato with the peel (the peel will help us to preserve the taste and starch inside the potato). You can keep the water and added later to the dip to adjust the texture as you prefer.
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Peel the potatoes after they are well cooked.
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Add all the ingredients to a blender.
Enjoy!