Easy and tasty recipes for the whole family to enjoy
Easy and tasty recipes for the whole family to enjoy
Those who have young kids know how difficult it sometimes can be to get them to eat vegetables — although I think we’ve been pretty lucky so far with ours. G (who is currently 2.5 years old) went through a phase of despising 90% of …
If I had to live with just one spice in my kitchen cabinet, it has got to be za’atar. Don’t get me wrong, I love all spices and it would be a tough choice to make, but za’atar has always been my favorite. Za’atar is …
Jon and Gabriel both love jam on bread for breakfast, and as I’m all for healthy substitutes, I decided to start making my own jam at home — minus the sugar and all the empty calories. You can make jam out of pretty much any fruit by cooking it slowly on low heat until mushy and juicy. There are many ways to then thicken the cooked fruit and turn it into jam, but one of my favorite ways is to use chia seeds. Packed with omega-3 fatty acids, these miraculous seeds are renowned for their highly nutritious profile as well as they capacity to absorb liquid and expand, thus making them the perfect ingredient to use to thicken any sauce. I particularly love chia seed jam made with berries; feel free to substitute the blueberries in the recipe below with raspberries, blackberries or strawberries (or a combination) and play around with the amount of sweetener if you’d like a sweeter jam.
Soups are such a huge part of my winter diet. There’s something about them that I find so comforting, especially on a cold winter night. One of my favorite vegetables to cook in a soup is winter squash, its sugary taste intensified when simmered with …
I’ve been very into carrots this winter, cooking them in stir-fries and soups and grating them raw to serve as a salad with a citrus vinaigrette. One of my favorite Moroccan salads is a simple cooked carrot salad, one that seems to be so complex …
Our toddler absolutely loves pancakes (honestly, who doesn’t!?). I always make sweet healthy pancakes for breakfast on Sunday mornings, but yesterday I wanted to make a savory version for Gabriel’s lunch full of veggies. I decided to grate zucchini — one of his favorite vegetables — and add some feta cheese for a bit of dairy protein, combining them both with green onion, parsley, eggs and whole wheat flour. The zucchinis made the pancakes extremely tender and juicy while the feta and green onion brought so much flavor. Gabriel devored them and left me only one to try…lucky me! They’re great for kids and parents alike. I couldn’t wait one more day to share the recipe with you!
Here’s to Savormania’s first recipe with beets! We had lots of cooked wild rice leftover in the fridge, so I decided to turn them into burgers to enjoy with a salad for lunch or dinner. The grated beets brought such a nice color to the …
Why buy pesto at a supermarket when you can make so many delicious varieties at home? I love to experiment with different pairings — I always use a fresh herb, a vegetable and a nut. Add some lemon juice, garlic, olive oil and seasonings and …