Homemade Meals

  Growing up in Bulgaria, yogurt was a daily staple on our table. If you visit a traditional Bulgarian restaurant, you’ll often see Snejanka Salata (yogurt salad), Tarator (cold yogurt soup), and Ayran (a chilled yogurt drink) on the menu. In the U.S., there are many yogurt options, but for this salad, my favorite—and the most authentic—is Bulgarian Yogurt, which comes in a glass jar at Whole Foods. Since it’s on the pricier side, I usually use the Whole Foods 365 plain yogurt instead. Ready to give it a try? INGREDIENTS (2 side salads) 1 cup plain yogurt 1/2 English cucumber, diced 2 sprigs dill, chopped 1/4 cup walnuts, chopped salt to taste olive oil to taste (1 tbsp) STEPS: 1. Combine all the ingredients together 2. Season to taste 3. Garnish with a kalamata olive. Enjoy!

  Once you try these tortillas, you won't buy from the store again! They are easy to make, and you can eat them on their own when hot (I usually melt some cheese). Ready to give it a try? INGREDIENTS (18 TORTILLAS) 1 lb. all purpose flour 1 tbsp salt 1 tbsp baking powder 2 1/2 oz melted unsalted butter 1 to 1 1/4 cup warm filtered water STEPS: 1. Combine the flour, salt and baking powder and beat on slow speed for 30 seconds. (I use KitchenAid stand mixer; paddle attachment) 2. Gradually add the melted butter and and beat until the mixture is a course meal 3. Change with the dough hook and add the water slowly until the dough comes together (2-3 minutes on low speed) Increase the speed to minimum and continue mixing until the dough becomes very soft, shiny, and elastic (you may need to add more water) 4. Remove the dough and cover it with plastic wrap and let it rest at room temperature for 30-45 min. 5. Portion the dough roughly in the size of golf balls. Place them in a parchment...

  Who can believe a vegan dessert can taste so good? Give it a try, and let me know of your experience. It is easy to make (no baking required) and you won't feel guilty when you eat a couple of these :) It is vegan and gluten free. The recipe is from the Fiber Fueled cookbook. Ingredients 13 pitted dates 1 cup almonds  1 tbsp cocoa powder Pinch salt 1 cup raw cashews, soaked in warm water for at least 20 min, then drained 1 cup chopped strawberries ½ cup full fat canned coconut milk 1/3 cup maple syrup Juice of 1 large lemon Instructions: 1. Prepare the crust: Add the dates in a food processor and process until a thick paste forms. Remove from the processor. Add the almonds, cacao powder, and salt to the processor and process until the nuts are broken down into a fine crumb. Add the dates and process until combined. Prepare a muffin tin with muffin cups. Place 2 tbsp of the crust in the bottom of each muffin cup. 2. Prepare the strawberry filling: Add the cashews, strawberri...

I've tried several muhammara dips throughout the years, and this is probably my favorite. If you are looking for healthy and delicious dip, give it a try! You can eat it with your choice of vegetables (I prefer carrots) or spread it on a sourdough toast. It is vegan and gluten free. The recipe is from the Fiber diet cookbook Ingredients  (for 2 cups) : 6 large bell peppers (I sometimes buy the 6-pack variety from Costco and that's what I used to when I took this picture) 1 cup raw walnuts, chopped  2 tablespoons olive oil ¼ cup freshly squeezed lemon juice ¼ cup balsamic vinegar  1 teaspoon ground cumin  1 teaspoon sea salt, plus more to taste  ½ teaspoon crushed red pepper flakes Instructions: 1. Preheat the oven to 450°F. Place the whole bell peppers directly onto a rimmed baking sheet and roast for 25 minutes, turning after 15 minutes, so that the bell peppers are lightly charred on each side. Place the peppers in a large bowl and immediately cover with ...

This is probably one of the very first recipes I learned as a young adult. The crepes turn out very delicious each time I make them. I hope you enjoy them as well! Ingredients  (for 2-3 Servings) : 1 cup milk 1 cup water 1 egg 2 cups all-purpose flour a dash of salt and a dash of baking soda 1 tbsp coconut oil or grapeseed oil (or another oil you have at home) Instructions: 1. In a small bowl mix the water, milk, and egg. 2. In a separate bowl mix the flour with salt and soda 3. Mix the dry and wet ingredients together, and add the coconut oil. 4. Heat a skillet over medium-high heat with 1/2 tsp of butter. 5. Pour a ladle of the pancake mixture into the hot skillet and cook the crepes unit golden. 6. Continue with the remaining crepes. You don't have to add more butter to the pan, but if the mixture sticks to the pan, add more oil. Enjoy them on your own with maple syrup or add toppings of your choice.

  I am usually not a pasta person, but we recently had lunch at Oahu Country Club and they had a lunch special- penne pasta. It was so delicious, so I tried to recreate it. It turned out very delicious, so I would like to share it with you. Give it a try, and let me know how you like it! Ingredients  (for 3 Servings) : 3 chicken thighs 1/2 diced onion 2 garlic cloves, minced 1 small jar of basil pesto 1 small jar of sun-dried tomato 4 oz goat cheese 1/2 bag penne pasta Black pepper, salt to taste Instructions: 1. Cook the pasta according to the cooking instructions. Set aside. 2. Rub the chicken thighs with salt and black pepper and grill until fully cooked (temperature should be 165F). Set aside and cut into pieces.  3. In a skillet, over medium heat, saute the onion for approximately 2 minutes, then add the garlic and saute for an additional 1 minute. 3. Add the chicken to the skillet, the pesto, the tomatoes, and the cooked pasta. Combine everything together and cook u...