Recipe of the Month for February

Stuffed Zucchini  Ingredients 10 small Lebanese zucchini, approximately 10 cm long salt 2 heaped tbsp tomato paste natural yoghurt, to serve Stuffing 1 cup(200 g) long-grain rice, washed 250 glean minced beef 1 medium tomato, finely diced ½onion, finely diced ⅓ cup chopped flat-leaf parsley ⅓ cup chopped mint ⅓ cup chopped coriander ¼ tsp… Continue reading

Read More

Restorative Sleep

waking up from sleep to turn off alarm clock

Many people would agree that there’s nothing better than a good night’s sleep. Stressful day at the office? Long hours running errands with the kids? All this can be repaired with restorative sleep. On the other hand, not getting the eight to nine hours of sleep that you need may leave you feeling grumpy and… Continue reading

Read More

Recipe of the month for January

Keto Chili  1 ½ pounds ground beef 1 yellow onion, diced 1 green pepper, diced 1 jalapeno, minced 1 clove garlic, minced ¼ cup tomato paste 15 ounces canned diced tomatoes 2 cups beef broth 2 tablespoon chili powder 1 teaspoon cumin 1 teaspoon salt Instructions Add the ground beef, onion, and bell pepper to… Continue reading

Read More

Classic Roasted Chestnuts

Steps to Make It 1.Preheat the oven to 425 F. 2.Using a sharp paring knife, make an X-shaped cut on the round side of each chestnut, to keep them from exploding from internal pressure when heated. 3.Arrange them on either a baking rack or a baking sheet. 4. Transfer the chestnuts to the oven and… Continue reading

Read More

Recipe of the month for November

Barley Vegetable Soup Ingredients 1 large sweet potato, peeled and cubed 1-1/2 cups fresh baby carrots, halved 1-1/2 cups frozen cut green beans 1-1/2 cups frozen corn 3 celery ribs, thinly sliced 1 small onion, chopped 1/2 cup chopped green pepper 2 garlic cloves, minced 6 cups water 2 cans (14-1/2 ounces each) vegetable broth… Continue reading

Read More