Feel Good Foodie

This roasted feta soup is inspired by the butternut squash I made a few months ago, but this one is made with red peppers and tomatoes. Its so creamy and so good! INGREDIENTS 1 (8-ounce) feta chunk 1 red pepper, chopped 3 Roma tomatoes, chopped 1 onion, chopped 2 sprigs rosemary 1 bulb garlic, sliced at the top Freshly cracked black pepper ¼ cup olive oil 4 cups vegetable broth INSTRUCTIONS Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Place the feta, peppers, tomatoes, onion, rosemary and garlic in on the prepared sheet pan. Season everything with black pepper and drizzle with olive oil. Bake in the preheated oven for 45 minutes, or until the vegetables are tender and the feta is melty. Remove the roasted garlic bulb and set aside until cool enough to handle. Transfer the roasted vegetables and feta into a blender. Carefully squeeze the roasted garlic into the blender and add the vegetable broth. Blend for 2 minutes, or until smooth and creamy. Serve with grilled cheese for the best combo!

This authentic Lebanese Fattoush Salad is a must during the month of Ramadan and the first recipe I want to share with you in my Ramadan Recipe series. 🥗✨ It’s made seasonal vegetables, fried pita chips and tossed in a zesty sumac Mediterranean dressing! It’s a classic recipe that’s been on my site for many years and makes an appearance in my cookbook!

Sandwiches are more fun as pockets! And sandwiches are also more fun in this new trend to chop up all the ingredients before adding to bread. It disperses the flavors so well, so every bite is magical! So I took my Sumac-Spiced Hummus & Veggie Pitas from my cookbook and chopped it up for a fun twist on the recipe. Now I want to recreate all the sandwiches in the book in this chopped method! Click the little book link above thd caption to order!

This is my favorite way to cut spaghetti squash to get long strands that actually look like spaghetti. You can stuff it with so many combinations like this creamy alfredo-like sauce made with butter, cream cheese and mozzarella cheese. #spaghettisquash INGREDIENTS 1 spaghetti squash 2 tablespoons butter ½ teaspoon salt ½ teaspoon black pepper 4 tablespoon cream cheese 1 cup mozzarella cheese 1 cup baby spinach

These Lebanese Stuffed Grape Leaves (also called Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer that my whole family is obsessed with! You can find the full recipe linked in bio or on my website at https://feelgoodfoodie.net/recipe/lebanese-stuffed-grape-leaves/

Here is a fun way to make pasta that’s more cheesy and saucey! INGREDIENTS 12 ounces rigatoni 4 ounces cherry tomatoes 4 ounces mini mozzarella balls 3 tablespoons basil, torn 1 1/2 cups water 1 tablespoon olive oil 1 pound ground beef 12 ounces marinara 1 tablespoon Italian seasoning Salt and pepper, to taste 2 cups mozzarella cheese INSTRUCTIONS 1. Preheat the oven to 375˚F. Place the uncooked pasta in an 8 x 11-inch baking dish. Add the tomatoes to half the pasta and the mozzarella to the other half of the pasta. 2. Heat the olive oil over medium high heat. Add the ground beef and cook until the beef is browned. Add the marinara sauce, season with Italian seasoning, salt and pepper. Simmer for 5-10 minutes. 3. Add the basil, water and cooked marinara. Top with shredded cheese. 4. Bake covered with tinfoil for 40 minutes. Remove the tin boil and continue baking uncovered for 15-20 more minutes or until the top is browned and bubbly.

If you liked the roasted feta tomato soup, try this broccoli and cheese version - it’s so creamy so so good!! INGREDIENTS 1 (8-ounce) feta chunk 4 cups broccoli florets 1 pound potatoes, peeled & chopped 1 onion, chopped 4-5 sprigs thyme 1 bulb garlic, sliced at the top ½ teaspoon salt 1 teaspoon black pepper ¼ cup olive oil 4 cups vegetable broth INSTRUCTIONS Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Place the feta, broccoli, potatoes, onion, rosemary and garlic in on the prepared sheet pan. Season everything with black pepper and drizzle with olive oil. Bake in the preheated oven for 30 minutes, or until the vegetables are tender and the feta is melty. Remove the roasted garlic bulb and set aside until cool enough to handle. Transfer the roasted vegetables and feta into a blender. Carefully squeeze the roasted garlic into the blender and add the vegetable broth. Blend for 2 minutes, or until smooth and creamy.

This 2-ingredient breakfast idea is so easy to whip up with just pesto and eggs. You can bake it in the oven if you already have it on, microwave it or air fry it at 300F for 5 minutes. You can find the full recipe plus my favorite breakfast recipes in my cookbook that you can pre-order today. You can grab the book everywhere books are sold or at this link of in my bio: https://feelgoodfoodie.net/cookbook/

Here’s another version of the viral chopped sandwich using my avocado egg salad recipe. If you make hard boiled eggs for the week, you can prep this is 5 minutes! #choppedsandwich #avocadoeggsalad

If you don’t eat enough fiber, try this 2-ingredient chia pudding made with just chia seeds and any milk. I doubled my usual recipe here to fill the cup. I usually do fruit and nuts for toppings, but it’s also pretty magical with this white chocolate magic shell.🙌 INGREDIENTS 2 tablespoon chia seeds ½ cup almond milk or milk of choice 2-3 tablespoon white chocolate chips 1 teaspoon coconut oil INSTRUCTIONS 1. Pour ingredients into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping. 2. Cover the jar and store in fridge overnight or for at least 2 hours. 3. When you’re ready to eat it, melt chocolate chips with coconut oil and pour it on top. Allow it a few minutes to harden. Then use a spoon to break the magic shell on top and enjoy.

#ad The secret to a crispy oven baked potato is cooking it the british way - aka jacket potatoes! #Sponsored Just slice a small cross in the middle of the potato and bake it way longer than you think you’ll need! The result is crispier on the outside and fluffier on the inside than the American version. Baked potatoes are all about the toppings, so I went taco style with this one and loaded it up with @stonyfield Organic Plain Whole Milk Greek Yogurt to add a creamy rich flavor and texture. Greek yogurt is lower in lactose and higher in protein per serving than sour cream and because I use it for cooking, baking, snacking and toppings, it’s an easy swap for sour cream any day! #Stonyfield #StonyfieldOrganic #organic #jacketpotatoes #loadedbakedpotato INGREDIENTS 4 medium russet potatoes For the taco beef 1 tablespoon olive oil 1 pound lean ground beef 2 tablespoons taco seasoning ½ teaspoon salt 2 tablespoons tomato paste ½ cup water For the toppings Shredded cheese Stonyfield Organic Greek yogurt Salsa Green onions INSTRUCTIONS 1. Arrange a rack in the middle of the oven and heat the oven to 425°F. 2. Use a sharp knife to make a slit in the middle of each potato. Place the potatoes cut-side-up directly onto the oven rack. Bake until very crisp and crackly on the outside, about 1.5 hours. 3. Meanwhile, make the taco beef. Heat the olive oil in a skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat. Add the taco seasoning, salt, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes. Cover and keep warm. 4. When the potatoes are done cooking, use tongs to remove the potatoes from the oven and set on plates. Carefully cut deeper into the initial slit and gently push the two opposite ends of each potato toward each other to open them and release some steam. 5. Divide the warm taco beef inside the baked potatoes and immediately top with shredded cheddar cheese to allow it to melt on top. Finish it off with greek yogurt, salsa and green onions.

This Lebanese Rice is a staple Middle Eastern side dish staple in my home at least 2-3 times per month. It only requires 3 ingredients: rice, vermicelli noodles and olive oil, and it goes well with so many other recipes. When I was younger and fussing about dinner, my mom could always count on me eating this rice with yogurt on top and my kids now love that meal, especially during the month of Ramadan. This recipe is a staple on my site and definitely included in my cookbook that you can preorder now. #ramadanrecipes You can find the full recipe linked in my bio or on my website here: https://feelgoodfoodie.net/recipe/lebanese-rice/

#ad Check out these cheesy mini jacket potatoes - perfect for the big game! #cabotpartner Jacket potatoes are baked potatoes baked longer in the oven for a crispy crackly skin that is so delicious to munch on! Just make a cross slit in the middle and place them in the oven without tossing them in anything or turning them. When they’re done, smother them with @Cabot Creamery Cooperative Vermont Sharp Cheddar Cheese that instantly melts and creates the best bite sized cheesy crispy potatoes. I use Cabot cheddars in my recipes because they are naturally aged and have 0 grams of lactose per serving! That makes me feel good about and everyone will agree they taste #sogood! #cabotcreamery #biggamesnacks #minijacketpotatoes INGREDIENTS 1 pound baby potatoes ½ teaspoon salt ½ teaspoon black pepper ½ cup Cabot shredded cheese Chopped chives INSTRUCTIONS Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a wire rack on top of a baking sheet. Use a sharp knife to make a cross in the middle of each potato. Place the potatoes on the wire rack on top of the baking sheet. Bake until very crisp and crackly on the outside, 80-90 minutes. When the potatoes are done cooking, immediately season them with salt and pepper and add the shredded cheese on top. Because of the heat of the potatoes, the cheese will start to melt on the potatoes but the potatoes will continue to stay crisp as they cool. Sprinkle chives on top right before serving.

Episode 9 Ramadan Recipes: This is Middle Eastern meatballs and we make them grilled, fried, stuffed or in a stew like this hearty kafta and potato stew that is cooked in a rich tomato sauce. It’s one of my favorite meals! #ramadanmeals You can also find the full recipe linked in my bio or on my website at https://feelgoodfoodie.net/recipe/kafta-potato-stew/

#ad #ad Here’s a fun way to make Shakshuka differently - in a sheet pan and served with @Alexia Foods Seasoned Waffle Cut Fries! These are one of my freezer staples so it makes it even easier to whip up this email made mostly with pantry staples + eggs for a large crowd with easy cleanup. The combination of the crispy fries with the saucey eggs is so good that everyone will love this for breakfast, lunch or dinner! #alexiafoods #sheetpanshakhsuka #sheetpanmeals INGREDIENTS 1 (15-ounce bag) @AlexiaFoods Seasoned Waffle Cut Fries 1 large red bell pepper, chopped 1 large onion, chopped 1 tablespoon olive oil 1 teaspoon salt, divided plus more to taste 1 teaspoon black pepper, divided plus more to taste 1 (14-ounce) can diced tomatoes 1(14-ounce) can tomato sauce 2 garlic cloves, minced 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon coriander 8 eggs INSTRUCTIONS Preheat the oven to 425˚F. Line a large baking sheet with parchment paper. Place the peppers and onions on half of the baking sheet and the Alexia® Seasoned Waffle Cut Fries on the other half. Add the olive oil on top of the peppers and onions and season with ½ teaspoon salt and ½ teaspoon black pepper. Bake for 25 minutes. Remove the Alexia® Seasoned Waffle Cut Fries from the baking sheet and set aside to keep warm. Add the diced tomatoes, tomato sauce, garlic, cumin, paprika, coriander, the remaining ½ teaspoon salt and the remaining ½ teaspoon pepper to the sheet pan. Stir to combine everything together. Create 8 small nests in the tomato stew. Gently crack the eggs into the sheet pan over the tomatoes in the nests formed. Return to the oven and cook until the eggs are set to your liking, 8-10 minutes. Garnish with fresh cilantro and serve with Alexia® Seasoned Waffle Cut Fries.

I am totally on a potato kick lately and trying all the ways to make them crispy. So many people complained in my last video that the potatoes looked dry, but that’s the whole point of making jacket potatoes – to dry them out and get them ultra-crispy. That get the best texture with no oil or butter added at all. This is another method for crispy potatoes that mimics deep frying but in the oven. I love this method too because of that gorgeous golden crust on the potatoes and incredible texture. Which would you try? INGREDIENTS ⅓ cup olive oil 1 pound baby potatoes 1 teaspoon salt 1 teaspoon baking soda ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon Italian seasoning ½ teaspoon black pepper INSTRUCTIONS. Preheat the oven to 425°F. Pour the olive oil into an 8x8 baking dish and place it in the oven while it’s preheating. Peel the potatoes, place them in a pot covered with cold water, salt and baking soda and cook them until fork tender, 20-25 minutes. Drain potatoes and shake them so their sides get roughly mashed. Season with garlic powder, onion powder, italian seasoning and black pepper. Carefully transfer them into the hot baking dish with the hot oil. Bake for 60 minutes, flipping halfway through. Remove from the oil and serve immediately.

Episode 13 Ramadan Recipes: Dates are such a crucial part of Ramadan to help give us instant energy, essential nutrients and even hydration. Because I stock up on it during this month, I end up baking sugar-free desserts a lot with it and my new favorite is this date bread! #ramadanrecipes You can find the full recipe linked in bio or on my website at https://feelgoodfoodie.net/recipe/date-bread/

#ad Have you tried the viral pizza sandwich? #cabotpartner It’s pizza dough folded over like a sandwich stuffed with @Cabot Creamery Cooperative Vermont Seriously Sharp Cheddar Cheese, pizza sauce, tomatoes, pepperoncini and olives. My pizza dough is dairy free, and Cabot cheeses have 0g of lactose per serving, which makes me feel good! #sogood! #cabotcreamery #pizzasandwich INGREDIENTS ¼ pound pizza dough 2 tablespoons olive oil, divided ¼ cup Cabot Sharp Cheddar Cheese 2 tablespoons pizza sauce 2 tablespoons pepperoncini 2 tablespoons sliced black olives 1 Roma tomato, sliced INSTRUCTIONS Preheat the oven to 450°F. Line a large baking sheet with parchment paper. Roll the pizza dough ball into a 12-inch circle. Drizzle one tablespoon of the olive oil on the surface of the pizza dough. Carefully fold into a half moon and drizzle the remaining olive on the top of the pizza dough facing up. Bake in the preheated oven until golden brown and puffed, 10-12 minutes. Remove the pizza dough from the oven and immediately add the cheese inside. Return to the oven for 2 minutes, or until the cheese is melted. Open the pizza dough sandwich. Spread the pizza sauce on top of the cheese, add the peperoncini, black olives, tomatoes and basil. Slice in half and enjoy immediately. Inspired by @moribyan & @erekav

Episode 11 Ramadan Recipes: Kousa is a traditional Lebanese recipe that I grew up eating! It’s one of those labor of love meals that requires coring squash, making a stuffing, stuffing it in the squash and then cooking it all together. However, it only uses a handful of ingredients, and the result is a tender squash filled with delicious juicy meat and rice in a rich broth. You can find the full recipe linked on bio or on my website at https://feelgoodfoodie.net/recipe/kousa/

I tested this Feta Mac & Cheese recipe along with the other 125 recipes for my cookbook, but this one didn’t make the cut so I’m including it in my bonus free ebook available to anyone who preorders my cookbook. 🎉🙌 >>The bonus ebook includes • 5 early access recipes from the book • 2 bonus recipes not shared anywhere • 10 discount codes from my favorite brands • Sneak peak cookbook photography 👀 You can also find my cookbook linked in bio or here: https://feelgoodfoodie.net/cookbook/