While I was attending UC Davis, I was SUPER obsessed with a jalapeño steak salad served at a local Italian restaurant.  Once I moved back home, that beloved salad was no longer just a couple minute drive away, and so I had to come up with a replacement.  This is a super-filling salad with a homemade,… Read More Jalapeño Steak Salad

Simply put, these chocolate chip cookies are my absolute weakness.  Makes 20-24 cookies.  Ingredients:  1 cup unsalted butter (room temperature; take butter out of refrigerator a few hours before making the cookie dough) 1 ½ cup packed golden brown sugar 1 large egg (room temperature; take egg out of refrigerator a few hours before making… Read More Cinnamon Ginger Chocolate Chip Cookies

This is such a beautiful, colorful, and delicious salad – perfect for summertime!  Invest in a vegetable spiralizer. Because although you could totally make this salad without one…it will not be nearly as exciting.  Ingredients:  1 Zucchini Baby Kale 1-2 celery sticks Cherry Tomatoes 1/2 large cucumber or 2 baby cucumbers 1/4-1/2 red onion 1… Read More Zucchini Noodle Salad

It’s Ramadan, so every Muslim household is loaded up with dates. I feel like we’ve all heard of the vanilla date-shake which consists of mostly vanilla ice cream and medjool dates. So I thought it’d be a good idea to switch it up for a healthier, lighter option. This is a good shake for breakfast… Read More Nescafé Date Shake

Ingredients 2 cups bread flour (I used the King Arthur Flour) 1 1/4 cups warm water 1 1/2 teaspoons yeast 2 teaspoons sugar 6 tablespoons extra virgin olive oil (You’re going to be adding olive oil to the recipe a few times so it’s easiest to divide it up into tablespoons) 1 tablespoons sea salt + 1/2 teaspoon… Read More Rosemary Sea Salt Bread