Tomato sauce in 5 mins 

Dinner for one in 10 mins? Easy…  

All you’ll need is 2 handfuls of pasta (cook as instructed on the box) , 3 tomatoes peeled, 1 clove of garlic, 2 tbsp of olive oil, salt and pepper to taste, and 1 teaspoon of oregano. You can also open up a can of tuna. 


1- after you cook the pasta and drain the water, return it back into the pot on low heat.

2- in your food processor, add the peeled tomatoes, garlic, spices, and olive oil. Pulse until all are pureed. You can also add fresh basil and grated Parmesan, sadly I was out of both.

3- add the tomato sauce over the pasta and cook over medium heat. you can open a can of tuna here and add it to the pasta. Cook for about 10 mins and serve. 

Bon Appetit

** Homemade Guacamole **

No need for intros and why i’ve been away, let’s just cut to the chase and share with u one of the best recipe i’ve tried so far😀

Homemade guacamole, that has to be the BEST one out there and superbbbb i might add😉



  • 4 ripen avocados
  • 2 cloves of diced garlic
  • 2 small limes squeezed
  • 1 medium tomato diced
  • 1 small white onion diced
  • a handful of chopped coriander
  • pomegranate seeds for garnish (you can either get them sour or sweet)
  • 1 red chili sliced
  • 1 green chili sliced
  • salt and black pepper to taste

*preparation :

1- bring the avocados and slice right in the middle. use a spoon to spoon it out and set them in a bowl.

2 – add the garlic and juice of one lime and mix them well with the avocado

3- add the chopped coriander, tomato, and onion and blend well all together

4- add salt and pepper to taste, mix well and add the remaining lime juice

5 – bring the guacamole into your serving dish and garnish with the chili and pomegranate seeds and serve with your tortilla chips


for the Arabic version, click on the photo and you can watch me prepare it below😀



** Phatima’s Box Hits Eliktisad **

Phatima’s Box’s view on the women of Lebanon

!فاطمة حكيمي: ينسى البعض أن المرأة متساوية مع الرجل.. وقد تكون أفضل منه



Read more:


** Healthy Orange Glazed Carrot Cake **

Been trying out new recipes, healthy and with sugar subs. As much as I can, I have been trying  to cut off gluten. Since I’ve started this week, with very  low gluten, I feel amazing. As for desserts, I still used flour and until I find the proper subs for it I will be using it in my recipes. So since we all try to live a healthy lifestyle and yes we all want desserts, I’ll be helping out with the sweet stuff😀 any savory things I do too, will also be shared😉

So recipe of the week: Orange Glazed Carrot Cake. Healthy, moist, and oh so addicting.

Molasses Cake


  • 2/3 cup melted coconut oil – or you can use 1 tbsp of any oil you prefer. I used 1 Tbsp of extra virgin olive oil
  • 3/4 cup honey
  • 1/4 cup molasses
  • 1/3 cup Greek yogurt plain (full, low, or zero fat)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups of flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 3 cups shredded carrots
  • Orange Glaze
  • 2 tablespoons cornstarch
  • Dash of salt
  • 1 teaspoon lemon juice
  • 1/2 cup fresh orange juice, no sugar added
  • 1/4 cup honey or agave
  • 1 tablespoon orange zest


Preheat oven to 177 ºC.

In a medium mixing bowl whisk together flour, soda, baking powder, salt, cinnamon, ginger and walnuts. Set aside.

In a large mixing bowl, cream together oil, honey and molasses on medium speed. Add yogurt, eggs and vanilla, mix until well combined, about 2 minute. Add dry ingredients to wet mixture and continue beating on medium speed until combined, scrap the bowl while mixing. Stir in carrots. Pour batter into well greased and floured Bundt cake pan or any pan of your choice.

Bake for approximately 1 hour or until a tooth pick inserted comes out clean (mine took about 45 mins). Remove from oven and allow to cool about 30 minutes. Invert onto cake plate and continue cooling.


Combine cornstarch and salt in a medium saucepan. Slowly stir in juices and honey, stir until smooth. Add orange zest and cook over medium heat until thick and glossy. Cool and drizzle over cake. Garnish with shavings of orange peel if desired.

** you can always add roasted walnuts, almonds, or hazelnuts to the batter for a nutty flavor. 

** store in the fridge for up to 1 week, that’s if it lasts😉

** if you are following a healthy lifestyle, you can eat a piece (size of two fingers) every day 



*!* Chocolate Chip Nutella Cookies *!*

Cookies are an addiction. Any cookie, chocolate chip cookie, peanut butter cookies, red velvet cookies, so what if cookies came in with Nutella???? Addict much??😉

Fun, chewy, and oh so moist, that’s how I love my cookies. Baked at the right temperature and time, you can never go wrong! Let’s just say, no one will ever turn down a cookie😀



 Chocolate Chip Nutella Cookies


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup  light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup  Nutella, divided*
  • 2 and 1/3 cups all-purpose flour
  • 1 and 1/4 teaspoons baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/4 cups semi-sweet chocolate chips, divided
  • sea salt, to taste


  1. Preheat oven to 177 ºC. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.
  3. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g) of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
  4. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.
  5. Cookies stay fresh covered at room temperature for up to 1 week



Reference: Sally’s Baking Addiction 


❤ ❤ Valentine’s 2015 ❤ ❤

First off, I would love to wish each and everyone of you a HAPPIEST VALENTINE’S DAY! Valentine’s is everyday for me, spreading the love to make me and everyone else happy!!!! What’s more fun than that??? other than yoga and baking, and then EATING YOUR OWN BAKINGSSSSSS  !!!!!!!!

So this Valentine’s I went for a cliche recipe, but adjusted in some way😉 They were so much fun to bake, and oh so very yummy this morning with an EXTRA-LARGE cup of coffee!!!!!!




 Red Velvet Whoopie Pies 

♥ 2 1/4 cups all-purpose flour

♥ 1/4 cup Dutch-processed cocoa powder 

♥ 1/2 teaspoon baking powder

♥ 1/2 teaspoon baking soda

♥ 1/4 teaspoon salt

♥ 3/4 cup (170 grams) butter, room temperature

♥ 1 cup granulated white sugar

♥ 1 large egg, room temperature

♥ 1 teaspoon pure vanilla extract 

♥ 3/4 cup buttermilk – if you don’t have any like I don’t: use 1 cup of milk + 1 tablespoon of white vinegar and let it set for 10 mins, then use as much as you want for the recipe

♥ 1 tablespoon liquid red food coloring

 Cream Cheese Filling 

♥ 1/2 cup (113 grams) unsalted butter, room temperature

♥ 8 ounce (227 grams) cream cheese, room temperature

♥ 3 cups confectioners’ (powdered or icing) sugar, sifted

♥ 1 teaspoon pure vanilla extract


♥♥♥ Red Velvet Whoopie Pies: Preheat oven to 190 °C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

Ina large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. 

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop, i used a big one) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes (but since I used a big ice cream scoop they took about 20 mins) or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

♥♥♥ Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners’ sugar, and continue to beat until smooth and creamy.

♥♥♥ To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.

Makes about 17 sandwich cookies, in my case since I used a Big ice cream scoop I got 12 


Recipe taken from JOY OF BAKING!