Feel Good Foodie

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.

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?

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.

#ad Have you seen the viral beef and banana bowls? It’s such a fun sweet and savory combination that actually works especially with the addition of the cool and creamy @Daisy Brand Cottage Cheese. #DaisyPartner It’s made with only three ingredients: milk, cream, and salt so I love keeping it in my fridge as a quick and easy source of protein to dollop on top of my meals before serving. One serving of it has 13 grams of protein, which helps me meet my protein goals! Would you try this combination?

Less than 2 minutes of prep work and less than $2 per serving, and you have breakfast that’s that’s full of protein and fiber ready for you in the fridge! If you haven’t already tried my @Oath Oats , it will save your mornings!

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!

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.

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!

I found a yellow watermelon and I knew I had to make watermelon fries and fake fruit ketchup. If you find a yellow watermelon, you have to try this! 🍉🍟 FRUIT “KETCHUP” RECIPE ½ cup cherries ½ cup raspberries Juice of ½ lime 1 tablespoon honey 1 tablespoon chia seeds

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!

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.

I just tried the new @Ninja Kitchen #NinjaCrispi which is a non-Toxic Air fryer with a glass cooking system that you can use to prep, cook, store, serve and even re-heat or re-crisp! #NinjaPartner I love that there are different bowl sizes, 4 cooking functions and just the ease of using one container that goes from the kitchen to the table without a fuss! Grab link to air fryer in my bio! INGREDIENTS 4 ears fresh corn, husks removed 2 cups frozen corn, thawed 1 tablespoon tajin or seasoning or choice 1 large red bell pepper, finely chopped 1 jalapeño, seeded and minced ¼ red onion, finely chopped cup finely chopped red onion 1 ripe avocado, diced ¼ cup chopped fresh cilantro > Dressing 3 tablespoons sour cream 3 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon pepper INSTRUCTIONS Air fry the corn at 400F for 20 minutes.. Let cool slightly, then slice the kernels off the cobs and place in the air fryer bowl. Add more corn if you’d like to bulk it up. (I like the flavor combination of the two types of corn) Add the red pepper, jalapeño, red onion, diced avocado, and cilantro on top. Then add the sour cream, lime juice, olive oil, cumin, salt and pepper and stir to combine. Taste and adjust the seasoning. Store in the fridge for at least one hour before serving.

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.

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)

This chickpea burger recipe is filled with the best Mediterranean flavor like sun-dried tomatoes and feta for a little tang. They’re so simple to make and are packed with 13 grams of protein per patty. Link in bio for the full recipe!

Breakfast for a crowd with so much flavor! 🥔🥚 INGREDIENTS 2 pounds Yukon Gold potatoes, cut into ½-inch chunks 1 medium yellow onion, diced 2 tablespoons olive oil 1 teaspoon salt, plus more to taste 1 teaspoon black pepper, plus more to taste ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon oregano 12 large eggs Chopped parsley or chives, for serving (optional) INSTRUCTIONS 1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.. 2. Place the potatoes and onion on the prepared sheet pan. Add olive oil, salt, pepper, garlic powder, and oregano and toss until everything is evenly coated. 3. Spread the mixture in a single, even layer. 3. Bake for 30 minutes, stirring halfway, until the potatoes are golden brown and almost tender when pierced with a fork. 4. Remove the pan from the oven and use the back of a spoon to make 12 small wells in the potato mixture. Carefully crack an egg into each well. Sprinkle the eggs with a pinch of additional salt and pepper. 5. Return the pan to the oven and bake 8–10 minutes, just until the egg whites are set but the yolks are still slightly runny. Garnish with parsley and serve hot.

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.

Have you tried the viral tomato flight? It’s such a fun way to experiment with flavors and especially to try out the new Chosen Foods dressing flavors. They are all made with 100% pure avocado oil and never any seed oils. I love their classic flavors that are made with ingredients that are simple and so good. Which tomato flight would you pick? @Chosen Foods #chosenfoods INGREDIENTS 2 large heirloom tomatoes Flaky sea salt Caprese Style: mozzarella pearls, basil, Balsamic dressing Sweet & Savory Cottage Cheese: cottage cheese, honey, everything bagel Garden Ranch: cucumber ribbons, shaved cucumbers, shaved red onions, Ranch dressing Zaatar Labneh: labneh, green olives, zaatar, olive oil, mint Mediterranean Feta: crumbled feta, kalamata olives, chopped cucumbers, Lemon Garlic Dressing Caesar Crunch: Chopped romaine lettuce, fried panko breadcrumbs, Caesar dressing INSTRUCTIONS Cut the tomatoes horizontally into 6 thick slices from the center. Arrange them on a platter and lightly season with flaky salt. Top each slice with its designated combination, layering the ingredients in the order listed for visual and flavor balance. Serve the tomato flight chilled or at room temperature.