Feel Good Foodie

When blueberries are in season, I stock up on them and make a variety of refreshing blueberry snacks for the summer: blueberry chocolate bar, frozen yogurt berry clusters and matcha white chocolate blueberry bites. Which one would you try?

Did you know you can air fry cookies? 🍪 I love this method for baking cookies in the summertime so I don’t have to turn on my oven. Plus it’s great for “meal prepping” because you can prep a big batch of cookies and just air fry as many as you need! #ChocolateChipCookies #AirFryerRecipes #HighQualityContent #TikTokPartner INGREDIENTS ½ cup unsalted butter 1 stick, room temperature ½ cup packed light brown sugar packed ¼ cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cup chocolate chips INSTRUCTIONS 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated. 2. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. 3. Fold in the chocolate chips using a spatula or wooden spoon. 4. Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on one of the prepared baking sheets. You should get about 24 cookies. Cover and place in the refrigerator for at least 1 hour or overnight. 5. When ready to bake, line the air fryer with parchment paper and preheat to 325°F. 6. Place the cookie dough balls about 1 inch apart in the basket, leaving room for them to spread. If using parchment paper, you can slightly flatten the dough balls to help weigh it down and prevent it from flapping around. Bake for 7 minutes or until the edges are lightly golden.

What else should I make with my air fryer? Here’s the air fryer oatmeal recipe that you now need in your life especially if you already have an air fryer. INGREDIENTS 2 bananas 2 cups rolled oats 1 teaspoon cinnamon 1 teaspoon baking powder ¼ teaspoon salt 1 ½ cups milk 1 egg ¼ cup peanut butter 2 tablespoons maple syrup 1 teaspoon vanilla extract ¼ cup chocolate chips INSTRUCTIONS Preheat the oven to 380°F. Add the bananas and mash into the air fryer. Add the milk, egg, maple syrup and vanilla and mix to combine. Add the rolled oats, cinnamon, baking powder and salt and stir once more. Sprinkle the chocolate chips on top and air fry for 15 minutes. Allow to cool for 5 minutes, and then slice into 9 or 12 squares.

Taco night just got more easy and tasty with @athenosfeta new ready-to-use Tajin Crumbled Feta. #AthenosPartner It’s a fun way to add a ton of flavor to your taco night without adding too many ingredients. I sprinkle the feta on my rolled tacos to take them up on a notch and they were #sogood! #AthenosFeta #FoodNeedsFeta Comment RECIPE for my taco meat recipe INGREDIENTS 1 pound prepared taco meat 16 small corn tortillas Cooking spray Salsa, for serving Guacamole, for serving Athenos Tajin Crumbled Feta, for serving Flour paste (1 Tbsp flour, 2 Tbsp water) INSTRUCTIONS 1. Preheat the oven to 425°F. Lightly grease a baking sheet or pan with cooking spray. 2. Microwave the corn tortillas (wrapped in a damp towel) for about 30 seconds until pliable. 3. Line up 8 of the corn tortillas and brush the middle with flour paste. Place about 2 tablespoons of taco meat along the center of each tortilla. Repeat for the remaining 8 tortillas and taco meat. 4. Tightly roll each tortilla and place seam-side down on the prepared baking sheet. 5. Spray the tops with cooking spray and bake for 15-20 minutes, until golden and crispy. Serve with salsa, guacamole and Tajin Crumbled Feta.

The secret to making my son happy is juicy meatballs. And the secret to juicy meatballs is soaking sliced bread with milk to add to the mixture. Try it and you’ll have juicy meatballs and a happy family member! 👌 Recipe linked in my bio!

Each serving of strawberry chia pudding has 5g protein from 2 tablespoons of chia seeds, 4g protein from ½ cup of milk and even 1g protein from the strawberries. It’s such a filling snack with 10g protein and 10g fiber that you can feel good about! Recipe linked in bio! 🍓🍓

Have you tried the viral upside down caesar salad? Instead of making my own dressing, I used @Chosen Foods made with 100% Pure Avocado Oil and simple ingredients. It has the same taste of classic caesar dressing but without compromising on the ingredients. Instead of adding croutons to the salad, I’m serving it on top of breaded chicken cutlets that are air fried with Chosen Foods avocado oil spray to make them crispy and browned all over! #ChosenPartner INGREDIENTS 2 chicken breasts, sliced horizontal ½ teaspoon salt ½ teaspoon black pepper 1 large egg 1 cup panko breadcrumbs ½ cup freshly grated parmesan cheese 1 teaspoon paprika 1 teaspoon garlic powder Chosen Foods Avocado Oil Spray 1 large head romaine lettuce, cut into large pieces ¼ cup shaved parmesan cheese ¼ cup Chosen Foods Caesar Dressing INSTRUCTIONS To make the chicken, season the chicken with salt and pepper. Place the eggs in one bowl. Stir together the panko breadcrumbs, parmesan, paprika and garlic powder in a second bowl. Dip the chicken in the eggs, rotating to evenly coat the chicken. Next, dredge chicken into the breadcrumb mixture to evenly coat, ensuring none of the chicken is exposed. Place on a wire rack and spray generously with the cooking spray. Transfer the chicken to the air fryer for 8 minutes or until golden brown and cooked through; set aside. Place the romaine lettuce in a large serving bowl, top with the parmesan cheese, drizzle with the Caesar dressing and toss gently to combine. Serve the salad over the chicken cutlets.

Molokhia is one of those labor of love recipes that I grew up watching my mom make and thought it would be too difficult to ever learn to make it for my own family. But I don’t think any recipe is too difficult when you’re motivated to make it. And this one especially has no difficult steps, just a lot of steps that ensures a rich flavorful dish with so many layers packed in – such a comfort meal! Recipe linked in bio!

I meal prepped these egg burritos during Ramadan and found 2 more this week. They really come in handy on busy mornings. If you thaw them per the video and toast them, no one would ever know they were frozen for 3 months! Recipe linked in bio!

This is a variation of the viral date snickers and I think it’s easier to make! Recipe linked in bio! 🙌

Here’s a way to switch up your lunch - instead of making a tuna salad sandwich, make a tuna salad cucumber boat! 🥒 Use your favorite tuna salad recipe or try mine made with @Chosen Foods Classic Mayo and topped with crispy panko crumbles made with Chosen Foods 100% Pure Avocado Oil. It’s crunchy, refreshing and so satisfying! #ChosenPartner Recipe linked in my bio!!

Make a juicy grilled chicken sandwich without overdrying the chicken with these tips: thinly slice the chicken, marinate it with @TOOM Garlic Dips and don’t overcook it over 165F. #toompartner Toom is made with real garlic, oil and lemon juice so it’s a great marinade for chicken that also helps it stay juicy. I also love using it on the outside of bread to get a buttery crisp panini - #sogood every time! INGREDIENTS 3 tablespoons Toom, plus more for the bread 2 teaspoons paprika 1 teaspoon oregano 1 teaspoon onion powder ½ teaspoon salt ¼ teaspoon black pepper 4 (6-ounce) boneless skinless chicken breasts 8 slices sourdough bread Arugula Sundried tomatoes INSTRUCTIONS 1. In a large bowl whisk together the toom, paprika, oregano, onion powder, salt, and pepper. 2. Using a meat mallet, pound the chicken breasts to an even ½-inch thickness. Add the chicken to the bowl with the marinade and turn to coat. Marinate for at least 1 hour. 3. Preheat grill to medium-high heat. Brush grill grates with remaining tablespoon of olive oil and grill the chicken for about 5-7 minutes on each side. Set aside. 4. Heat a panini press or skillet to medium-high heat. 5. Spread the toom on both sides of the bread. Lay the slices down on a clean work surface. Place the chicken on top of one slice of bread, followed by arugula and sundried tomatoes. Cover the sandwich with the other slice of bread. 6. Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted, about 3-4 minutes. Repeat with the remaining 4 slices of bread. 7. Slice the sandwich in half and serve

During the summer, this Strawberry Rhubarb Crisp has me turning my oven on even on the hottest of days. It's such a great way to use extra strawberries and rhubarb when they're in season! As someone who's not much of a baker, I love crisps because they're so forgiving with minimal prep. And the result is a sweet, saucy strawberry rhubarb filling topped with a buttery golden crisp topping. Recipe linked in bio!

3 Fun Rice Cake Snacks. Which one are you grabbing? I used @lundberg rice cakes and each had different flavors with strawberries 🍓 >> 1. Chocolate Peanut Rice Cake Bark 3 round rice cakes, coarsely crumbled ¾ cup dark-chocolate chips 2 Tbsp peanut butter 2 Tbsp crushed peanuts 2 Tbsp freeze-dried strawberries Instructions Line a small sheet pan or dinner plate with parchment. Melt chocolate chips (microwave in 20-second bursts, stirring each time) until smooth; stir in the peanut butter. Fold rice-cake crumbs into the warm chocolate until coated. Spread the mixture ¼-inch thick on the parchment, then sprinkle almonds and strawberry pieces over the top, pressing lightly so they stick. Chill in the fridge or freezer until firm, about 20 minutes, then break into bark-style shards. Store chilled up to one week. >> 2. Dubai Chocolate Rice Cake inspired by @wellnessbylaila) 2 tablespoons chocolate chips 1 rice cake 1 Tbsp pistachio butter 4 strawberries, diced 1 Tbsp crushed pistachios Instructions Line a small sheet dessert plate with parchment. Melt chocolate chips (microwave in 20-second bursts, stirring each time) until smooth. Pour onto the parchment paper into a small circle. Press the rice cake into the melted chocolate until evenly coated. Chill in the fridge or freezer until firm, about 20 minutes. Flip the rice cake. Spread pistachio butter on the side without chocolate. Add the strawberries and pistachios on top. >> 3. Strawberries & Cream Rice Cake 1 round rice cake 3 tablespoons cottage cheese 1 teaspoon honey, plus extra for drizzling 2 strawberries, thinly sliced ⅛ tsp finely grated lemon zest Instructions In a small bowl, stir honey into the cottage cheese until just combined. Spread the mixture evenly over each rice cake. Layer strawberry slices on top, letting them overlap like roof shingles. Add the lemon zest and a drizzle of honey. Serve right away for maximum crunch.

For all my baked feta pasta fans, you need to try this grilled feta pizza! 🍕 #AthenosPartner Use a foil packet to grill the tomatoes with a block of @AthenosFeta. It creates a tangy and cheesy sauce that’s really unexpected and so delicious, especially if you’re looking for something new to throw on your pizza! #AthenosFeta #FoodNeedsfeta INGREDIENTS 1 cup grape tomatoes, halved 1 (8-ounce) Athenos Feta block (drained) 3 garlic cloves 2 tablespoons olive oil, plus more for brushing 1 tablespoon chopped basil ¼ teaspoon freshly ground black pepper 1 pound pizza dough, room temperature Handful fresh basil leaves INSTRUCTIONS 1. Preheat the grill to high (500°F). 2. On a large piece of foil, place the tomatoes, feta, garlic, olive oil, basil and black pepper in a small pile. Wrap the foil edges to close into a pocket and place on the preheated grill for 15 minutes or until the tomatoes burst and the feta cheese melts. 3. Meanwhile, place a large piece of parchment paper on a flat surface and lightly flour the surface. Stretch 1 pound pizza dough into a 12–14 inch round on top of the parchment paper. Brush the top with a drizzle of olive oil. 4. Place the dough, oiled side down, onto the hot grates. Close the lid and cook 2–3 min until the bottom is firm with light char. Brush the exposed side with more olive oil, flip, and grill 2 more minutes. 4. Remove the crust and set aside on a platter. 5. When the feta and tomatoes are done cooking, carefully open the foil packet and use a fork to mash the tomatoes and feta together to create a thick sauce. 6. Transfer the sauce on top of the grilled pizza dough. Top it with fresh basil leaves. Slice and enjoy immediately.

#ad Make the viral #tunacado sandwich using @StarKistOfficial E.V.O.O.® Solid Yellowfin Tuna with Basil Pesto in Extra Virgin Olive Oil. #sponsored The tender texture and flavor of StarKist Tuna in Extra Virgin Olive Oil provides a truly great experience, and you’ll see the quality difference as soon as you open the can. The pesto is made with simple ingredients for an Italian-inspired flavor so you don’t have to make it separately for the sandwich. #StarKist #mediterraneandiet Find Starkist at a retailer near you linked in bio!

I never did get into that trend of stuffing raw butter inside dates, but freid butter with dates – yes please, everday! It tastes like a chewy caramel that I’ve just been eating on its own, but it’s also great over ice cream, or a Greek yogurt bowl with some ground pistachios, cinnamon and flaky sea salt. INGREDIENTS 2 tablespoons butter 6 Medjool Dates, pitted and smashed 1 ½ cup Greek yogurt 1 tablespoon ground pistachios ½ teaspoon cinnamon Flaky Salt INSTRUCTIONS 1. Melt the butter in a pan over medium heat. Add the pitted, smashed dates in an even layer and cook for about 5 minutes, flipping them halfway through. 2. While the dates cook, spread the Greek yogurt into 2-3 serving bowls. Once the dates are ready, evenly divide them among the bowls, then spoon the brown butter over the top. Sprinkle the pistachios and cardamom over the yogurt, and finish with a pinch of flaky salt.

3 viral recipes that will get you excited about eating more vegetables! Have you tried any of these? If not, which one would you try first? *Cucumber Ribbon Salad IB 4 large carrots, peeled and shaved into long ribbons 3 green onions, thinly sliced on the bias 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 tablespoons toasted sesame seeds 1 tablespoon chili crisp 1 teaspoon sesame oil *Cucumber Salad 1 English cucumber, thinly sliced 1 tablespoon cream cheese 2 ounces smoke salmon ¼ red onion, thinly sliced 2 tablespoons capers 1 tablespoon everything seasoning *The Tiffany Plate Cottage cheese Mustard Boiled eggs Roasted sweet potatoes Persian cucumbers Carrots Heart of palm Red peppers Broccoli Strawberries

If you have my cookbook, it’s such a great tool for meal planning for the week. You can take a picture of the ingredients and transform the photo to text into a grocery list. It has so many great meal ideas that have been tested so much so you have no issues ever making them! Cookbook linked on bio! Here’s a sample meal plan: Monday: Baked Feta Pasta (page 159) Tuesday: Sizzling Shrimp Scampi (page 188) Wednesday: Chicken & Zucchini Skillet (page 206) Thursday: Tuna Patties (page 197) Friday: Baked Kafta & Tahini (page 214)

Make easy 3-ingredient Feta Spinach Wraps in just 5 minutes! #AthenosPartner I’ve seen this hack before but always felt like it needed more flavor and @athenosfeta not only adds a rich salty flavor but it actually helps them bind. These are high-protein sturdy green wrap with endless ways to stuff them, including my Mediterranean Grilled Chicken wrap recipe. #AthenosPartner #AthenosFeta and #FoodNeedsfeta INGREDIENTS >Spinach Wrap Batter 3 cups packed baby spinach 4 large eggs ½ cup crumbled feta cheese (plus more for the wraps) >Grilled Chicken 1 pound boneless, skinless chicken breast 1 tablespoon olive oil 1 teaspoon dried oregano 1 teaspoon dill 1 teaspoon garlic powder ½ teaspoon paprika ½ teaspoon fine sea salt ½ teaspoon black pepper To Assemble Garlic sauce 1 large tomato, thinly sliced 2 cups shredded romaine or butter-leaf lettuce INSTRUCTIONS Place the spinach, eggs and ½ cup feta in a high-speed blender. Blend until completely smooth and bright green, 30–45 seconds; scrape down the sides once for even color. Heat a lightly greased 8-inch non-stick skillet over medium. Pour in ¼ cup batter, swirling immediately to coat the bottom in a thin circle. Cook 1–2 minutes until the top looks set and edges lift easily, flip, then cook 30 seconds more. Transfer to a plate and cover with a towel to keep pliable. Repeat to make about 4 wraps. While the wraps cook, pre-heat an outdoor grill or stovetop grill pan to medium-high. Rub chicken with olive oil, oregano, dill, garlic powder, paprika, salt and pepper. Grill 4–5 minutes per side, or until an instant-read thermometer registers 165 °F. Rest 5 minutes, then slice thinly across the grain. Lay a spinach wrap flat. Spoon about 1 Tbsp garlic sauce down the center, then layer with chicken, tomato, lettuce, a sprinkle of feta. Fold the sides in and roll up snugly. Repeat with the remaining wraps. Enjoy warm immediately.