#Black Chickpeas recipes

[askwhatsforlunch]

Chorba (Vegan)

This hearty and spicy Chorba, a thick North African soup, makes a deliciously comforting dinner on a cold night. Happy Tuesday!

Ingredients (Serves 4):

2 tablespoons olive oil

1/2 teaspoon cumin seeds

4 large carrots

1 large onion

1/3 Garden Chilli Pepper 

a small garlic clove, minced

2 teaspoons Ras-el-Hanout

1 teaspoon harissa

100 grams/3.5 ounces tinned chickpeas

1 teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 large, ripe Marmande Tomatoes 

3 cups water

1 tablespoon demerara sugar

1/3 cup alphabet pasta

a few sprigs Garden Cilantro 

Heat olive oil in a large pot over medium-high heat.

Add cumin seeds, and fry, 1 minute.

Peel and slice carrots, and stir them into the pot.

Peel and finely chop onion, and stir into the pot. Fry, a couple of minutes, until softening.

Thinly slice Chilli Pepper, and stir into the pot, along with minced garlic. Cook, 1 minute more.

Season with Ras-el-Hanout, and fry, a couple of minutes.

Then, stir in harissa, and cook out, 1 minute.

Thoroughly rinse tinned chickpeas under cold water, and drain well. Stir them into the pot.

Season with coarse sea salt and black pepper.

Roughly chop Marmande Tomatoes and stir them, along with their juice into the pot, along with the water. Bring to the boil.

Once boiling, reduce heat to medium-low, cover with a lid, and simmer, at least 20 minutes, until carrots are tender.

Before serving, increase heat back to medium-high, and stir in demerara sugar and alphabet pasta. Cover with the lid, and cook, 10 minutes more.

Finely chop Garden Cilantro, and stir into the pot.

Serve Chorba hot, with Chilli Flatbreads.

[vegan-nom-noms]

BBQ Black Bean Burgers

[rollercoasterwords]

what is your favorite recipe to cook? Mine is vodka sauce and pasta or chickpea coconut curry !

omg those both sound SO good….honestly idk my diet changed a lot when i moved 2 a different country + now i’ve moved back 2 the u.s. so i’m figuring out what 2 cook again!! for the past 2 years kimchi&tuna fried rice has def been a go-to i made it allllll the time but now i no longer have access 2 my fave tuna brand so i haven’t made it yet since moving back…another recent fave has been breakfast potatoes chop up a yummy golden potato & fry it in a pan w some onions + whatever other veggies i have + add salt + pepper + paprika + red pepper & then crack some eggs & scramble them in…SAUR good

[cookedresolve]

Quinoa salad with hummus and cabbage (aka. did somebody say plant protein)

Ingredients for 4 portions:

1 dl white quinoa

2 dl black quinoa

1 dl green lentils

6 dl water

1 red pointed cabbage (or regular, i doubt it matters)

2 avocados

4 tsp olive oil

2 tsp apple vinegar

1 tsp mustard

1 tsp honey

Hummus with sun-dried tomatoes:

240g boiled chickpeas (can be canned)

1 dl olive oil

3-4 cloves of garlic

3 tablespoons lemon juice

1 tablespoon tahini

3-4 sun-dried tomatoes

1 teaspoon ground cumin

0,5 teaspoons cayenne pepper

0,5 teaspoons ground cilantro

Cold water

Salt & pepper

Preparation:

Boil quinoa as per the instructions on the packet. I boiled my quinoa and lentils in the same pot and it turned out fine.

Chop your pointed cabbage into appropriate bite sizes. In a glass or bowl, mix olive oil, apple vinegar, mustard and honey into an even consistency vignarette. Taste test with salt and pepper, and then mix it well with your cabbage.

Cut avocado into slices.

Hummus:

Blend all ingredients together. I use one of those food chopping things you have to pull like a lawnmower, which... does the job, lol.

Add cold water until your hummus is the desired consistency. I've heard that adding this water in the form of crushed ice actually makes the hummus more creamy, but I haven't tried that out yet. Cold water works just fine.

Taste test with ground cumin, salt and freshly ground black pepper.

For serving, arrange the salad in layers in your bowls, starting with hummus at the bottom, then quinoa and lentils, then avocado slices, and then topping off with a healthy layer of cabbage.

Enjoy!

[tomsflavorfusion]

Chickpea Farinata Recipe - The GialloZafferano Recipe

Chickpea Farinata Recipe – The GialloZafferano Recipe It’s one savory cake very low with a golden crust, it is made with only 4 ingredients and has very ancient origins: we are talking about chickpea farinata, a Ligurian specialty especially typical of the city of Genoa. Made with a batter made from chickpea flour, water, olive oil and salt, it is traditionally cooked in a wood-fired oven but…

[snoopysvalentine]

Chickpeas save my life 😌

[rajanjolly]

Kala Chana Soup Recipe काले चने का सूप Black Chickpeas Soup Rajan ...

[peckcohen]

Breakfast and Brunch - Chickpea Omelette A vegan open-faced omelette made without eggs from chickpea flour and lightly sauteed vegetables is ideal for brunches.

[frostedpane]

[najia-cooks]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

[kipercrow]

Stardew Gas (Shane x Male Farmer) (M/M)

The Luau was a wonderful tradition in Pelican Town. Omar being the town’s farmer, always made sure to bring his best ingredients for the big Soup! Everyone gets to put in their own ingredients, and Omar always wanted to show the fruits of his farming. Especially since the governor would come to town just for this event. Since he began getting close to Shane, Omar had been perfecting the way he grew his chillies. It was after all one of the ways he got Shane to see him as a friend, and then eventually a partner. They’ve been dating for a year now, and Shane with the help of Omar, town doctor Harvey, and his therapist in Zuzu City, he’s been able to work on his mental health, and improve a lot! After Joja Mart closed down following the completion of the Community Center, Shane started spending more time with Omar, helping around with the animals. They loved working together. It’s why when it was their turn to add something to the Luau Soup, they both added chillies! The soup was delicious! With the approval of the governor, everyone celebrated, eating more food and joking around with each other.

Late at night, after the Luau ended, full of food Shane and Omar walked back to their shared home together. “Ughh... *gurgle*... I feel a little bloated... oof... too much Joja all-purpose dipping sauce.” Shane said, rubbing his belly. “Same here. We ate so much. Elliot’s bean casserole was phenomenal. I have to ask him for the recipe the next time I see him. You know he told me that he was working on a cookbook.” Omar said. “Oh is that so? Do tell him that chickpeas don’t work in a bean casserole. Too many different textures.” Shane said before smiling. The two of them entered their home, and removed their shoes and walked over to their bedroom to change into their pajamas. Shane put on his blue plaid pajama pants, and an old band tee for Bimar, both Shane and Omar were fans of the band and loved their song ‘Distressed Position’. Omar changed into his black pajama shorts, and a normal t-shirt that just had a cat on it. The two men sat on the couch, and turned on the TV. Even though the Luau was lively, they weren’t tired. Omar’s dog Buddy sat on his bed next to the couch, it was the same dog that Shane’s aunt Marnie found and brought to Omar. Buddy took a liking to Shane almost right away, and has been very beneficial to Shane’s mental health improving. 

Shane rubbed his belly, the food from the Luau was beginning to mix and become gas in his stomach. This wouldn’t be a problem if he was back at Marnie’s home. Shane would usually just take a walk around the barn, and walk past the forests and let out any farts he had on the way. Hell, he’d probably be letting all of his gas out in his bedroom, as long as he kept his window open Marnie wouldn’t mind. But here with Omar things were different. He hadn’t farted in front of Omar yet. Sure he assumed that his loving farmer boyfriend had farted before, he by all proof was a human, and humans fart. He couldn’t fart no matter how bad the gas pains were, he didn’t want to ruin this love. But through the corner of his eye, Shane saw Buddy, sleeping peacefully in his bed. Dogs fart, Shane could totally blame his release on Buddy, Omar has probably blamed his farts on Buddy many times before. Omar was focusing very much into the movie about a team of young adults solving a mystery, he wouldn’t notice Shane farting. 

Shane slightly shifted in his seat, and released a fart blast.

PRBPRRRRBBTTRRTTTTT

The fart was a quick rumble, Shane had hoped that it would be an SBD but oh well, better now to blame the dog. “Ha Wow Buddy that was a good one!” Omar looked at Shane smirking, unbeknownst to Shane, Omar was not buying that at all. He knew that Shane had farted, breaking the barrier in their relationship, it would have been broken weeks ago but Marnie had called the home asking if Shane could bring over some fresh eggs from the barn, before Omar could be the first to let rip. Shane looked back at Omar, and began to internally panic. “W-What? That was the dog. I swear” Shane said, trying to seem calm. Omar shook his head and looked deep into Shane’s eyes.

BRRRAAAAPPTTT

“Yes, the dog.” Omar said, smiling. Shane didn’t know what to say, Omar didn’t buy his lie, and then farted in front of him. “I-I’m sorry Omar. I didn’t mean to lie to you” he said, feeling absolutely awful. “Oh Shane, don’t apologize. You tried to blame a fart on the dog, so what? You’re not the only one feeling the effects of tonight’s Luau meal.” “I just felt embarrassed to do it, in front of you. I was afraid that you’d think that it was gross and wouldn’t want to be with me.” “Shane, I would never ever dump you, especially not over a little fart. It’s not even that gross, heck I have to clean up cow poop now that’s gross. I know it stinks, but they’re happier when they get to let that shit go. So you know it’s like us, I’m happier when you’re able to fart freely in front of me.” Shane smiled after hearing that, and kissed Omar on the cheek, it’s what he needed to hear. Shane and Omar continued to watch the movie together, feeling better now that they’ve broken the fart barrier. Almost 30 minutes later, Omar got hit with a smell of rotten eggs, he looked towards Shane. Shane with a smirk on his face looked at Omar, “What? I’m at my happiest.” Omar cracked up at that comment and he kissed Shane on the lips. “I love you, you smelly cow.” “Moo.” Omar and Shane continued to laugh together and watched the movie till its end.

After the movie ended, Omar and Shane turned off the TV and walked to their bed letting out little farts along the way, taking full advantage of their newfound comfort. They got into bed, Buddy in his bed. Shane felt really happy, he was soaking it in how he was sleeping with his boyfriend, he didn’t need to worry about Jas and Marnie, Buddy was sound asleep, and he was comfortable with Omar. He was so comfortable in fact that he didn’t think twice about releasing some of his gas.

PBRRT

It was a little fart, nothing big to write home about, but it made Shane happy to not have to hold back anymore. “Don’t blame the dog on that weak one.” Omar said cheekily. “Weak?” “Yes baby, weak. That was alright. Here, let me show you better.”

BRRrruuuRRPBRRTT

Omar released a loud fart that slid into a low rumble before coming back up in volume. “That’s how you do it.” “I see, I see. Here, I’m going to take credit for this one.”

PPPRRRBBRTTTTT

Shane let out a big fart, showing how serious he was to prove that he wasn’t weak. “Good Good. That’s better to see babe.” “You got anymore?” “Oh Shanny boy, you won’t be able to beat me. I used to out-fart my dad, and that man is why Mayor Lewis is a mayor and not the town farter.” “Town farter?” “Yeah Lewis used to fart a lot in town when he was younger. My dad beat him so bad in a contest, with a fart that some say is still going on.” “Really? I can’t believe Lewis would be so open about farting. He never seemed like the type to even burp!” Shane, now sitting up, was surprised to learn that Mayor Lewis would be so nonchalant about farting. Sure he knew that Lewis had his secrets, he thought to himself, “I mean Omar did catch Lewis kissing Marnie one night after a pretty eventful night at the Saloon. There was also the time Lewis forgot his underwear in Marnie’s room, Omar doesn’t know but I saw him bring it to Lewis. They don’t think I know but Lewis climbs in through the back window in Marnie’s room.” Omar sat up too, and began talking about the memories his dad told him about Mayor Lewis. “Yeah, when my dad lived here with my grandpa, my dad and Lewis would challenge each other in things. Lewis mainly farted when he was alone, but some days he’d fart in front of my dad to see if he’d do something. But he never thought my dad would fire back, so when one day that he did they set up a contest. My dad said it lasted for about an hour, they were firing back and forth within seconds of each other, they did it in this old home near the lake, he said that place stunk so bad! But after my dad let out a big 10 second fart, Lewis had nothing to return so my dad was declared the winner. Nowadays I notice that whenever Lewis walks by my barn he scrunches his face, like he’s letting something out. I think he uses my cows to block the farts.” Shane couldn’t believe his ears, Lewis a farter? And Omar’s dad beating Lewis, and Omar beating his dad? “Omar can’t be that impressive, if he’s using Lewis as a base.” Shane thought to himself. “Well Omar, if you’re such a pro-farter let’s see who can stink out this joint. Make Pelican Town think your cows have started to rot!” “You really want to go for it?” Shane pulled his knee to his chest and let out a 4 second bassy fart. “Yeah I’m going for it.” after saying that Shane let out 2 smaller farts back to back. “Oh! I see how it is, watch this!” Omar said before leaning slightly to the left, with his butt facing Shane and let out two bubbly farts that were 3 seconds. “Still want to go against me?” Omar said. Shane stood up and turned around and stuck out his butt, before letting out a wet 5 second fart! “And that was all air baby!” Shane said gloating. 

Omar and Shane kept their eye contact, the room falling silent until they both began to laugh and Shane fell onto the bed. “I love you honey” Shane said, kissing Omar’s cheek. “I love you too. Now if you truly want to start a contest we gotta do it by my dad’s rules.” Seeing that Shane was confused, Omar gave more information. “We pick a day, pig out on a bunch of fart inducing food, and whomever runs out first loses.” Omar punctuated his dad’s rules with a low rumble of a fart. “That sounds like fun, I mean I think we could do some damage to Pelican Town if we go full force-” Shane paused, letting out a wet note. “We should go some place far. Where no one can hear us-” Shane lifting his leg, releasing a loud bubbly fart “Where no one can smell us”. Omar smiled at Shane, letting go a short pop of a fart. “That sounds perfect, we can make the paint peel, in more ways than one.” Omar said, tracing Shane’s arm and stomach with his fingers. Omar releasing a longer bassy fart, punctuating it with tapping Shane on the tip of his nose, “Boop”. Shane smiled. Shane and Omar laid there in silence except for the bursts of gas releasing into the air, it wouldn’t be long before they fell asleep in each other’s arms.

[petermorwood]

Hello! I wondered if you had any easy (and requiring few ingredients) recipes for a student? I tend to go through your food tag for inspiration but a lot of stuff seems to require more advanced cookware than the simple pan/oven or needs quite a few ingredients. Thought I'd ask!

#food and drink is a wide-ranging topic, so try #recipe / #recipes for more specific information.

IIRC a lot of them call for one or at most two pans and not many ingredients - scrambled eggs with herbs / snipped green onions and chopped bacon or sausage, for instance, needs just one pan.

Fry the meat first, take it out, add the eggs, and when they start to thicken return the meat along with herbs / onions, combine the lot, cook until the eggs are As You Like Them, then serve up on hot buttered toast with a sprinkle of Tabasco and maybe grated cheese if there's any in the fridge.

*****

You'll find various soups and stews - ours, and from other sources - which again need only some basic ingredients and then, unlike the speed of those scrambled eggs, another ingredient which you can't buy at the shop.

Time.

*****

I've mentioned more than once that even a jar of heat-and-stir-in pasta sauce is hugely improved by letting the heating be a half-hour on the stove rather than a minute in the microwave.

Pour it into a saucepan and heat to the very gentle simmer which in French is called mijouter (what I call "blip, not bloop").

Add your choice of black pepper / chilli flakes / garlic powder / dried herbs / a splash of Worcester sauce / balsamic vinegar / wine and stir well in. Any or all of those additions will elevate the end result well above what it was when the jar was opened.

Partly cover with a lid to contain any splats, set a timer for 30 minutes, then go do something else.

When the timer goes, return to the stove, stir the sauce, cook whatever pasta you fancy, drain it, combine with the sauce, plate up and get stuck in.

*****

If feeling more adventurous there's a recipe here...

...for simple pasta (or tomato) sauce from scratch.

NB, the recipe doesn't have salt as an ingredient. This is a personal preference and I've never missed it, but YMMV. Taste first, add salt second.

It's remarkably good and, though vaguely Italian, is non-specific enough that with appropriate tweaks of herb or spice it's been used as a cooking sauce for meat, meatballs or poultry.

Those tweaks have included lots of black pepper and / or a dollop of horseradish for beef, some dried tarragon and / or sour cream for chicken, thick slices of onion and green pepper for meatballs, and that was before I started thinking about what could be done with spice mixes like baharat, quatre-épices, garam masala or herbes de Provence...

*****

The basic sauce is vegetarian, maybe even vegan, so try using it for carrots peeled and split lengthwise or cut in thick slices, quartered potatoes, some sliced red and green peppers, maybe a drained tin of beans or chickpeas. If carnivorous, regard this as side veggies. If vegetarian, it's the main course.

(Hint: though it'll involve a second pan, frying the carrots and potatoes enough to brown their edges before going in the sauce is A Good Move.)

Check in 30 minutes, then again in 45. You'll know the carrots and spuds are done when a knife-point, fork or cocktail stick stabs in easily. Once they're done, everything else is also done. Taste again, and perhaps sprinkle with a tiny amount of vinegar or lemon juice to balance the carrot sweetness.

Serve with rice, couscous, or just some crusty farmhouse bread to mop with.

Hope This Helps! :->

[headisacheing]

3 meal 2 snack for under 350 cal

Total 347 cals

Vegan and free of top 9 allergens*

Breakfast

Fall latte overnight oats

106 cals

Ingredients:

1 shot espresso (i usually do lungo) or 2 ounces black coffee - 5 cals

25 grams of rolled oats -93 cals

1/2 ounce of any alternative milk (i usually use soy) - 6 cals (very variable on ur milk)

Cinnamon or pumpkin spice- 2 cals

Steps:

1. Mix together coffee and oats

2. Mix milk and cinnamon

3. Froth or steam milk

4. Pour milk over oats and enjoy

Snack 1

veggies and dip

83 cal

Ingredients:

Humus:

1 can chickpeas (dw this recipe makes extra)

Lemon juice, garlic, and salt to taste

Veggies:

1/2 cucumber- 10 cals

1 medium carrot- 23 cals

Steps:

1. Cut the carrot and cucumber into 8 pieces each

2.blend the chickpeas and the lemon juice, garlic and salt until you reach your desired consistency

3. Portion out 2 tablespoons of the hummus (50 cals)

4. Enjoy

Lunch

arugula pesto zoodles

35 cals

Ingredients

2 cups zucchini noodles -20 cals

1 cup arugula- 10 cals

Lemon juices, garlic and salt to taste- 5 cals

Steps

1. Blend together the lemon juice, garlic salt and arugula

2. Put your noodles in a pan and mix frequently until they are warm (3-5 minutes), you can add a splash of water if you’re scared of burning the pan but it’s unlikely

3. Take the pan off heat and add in your sauce, mix and enjoy

Snack 2,

air popped popcorn

32 cals

Ingredients

1 cup air popped popcorn- 30 cals

Nutritional yeast- 2 cals

Steps

1. Pop popcorn

2. Sprinkle nutritional yeast over and enjoy

Dinner

cauliflower vegetable miso fried rice

91 cals

Ingredients:

85g frozen riced cauliflower- 20 cals

50g diced zucchini- 9 cals

50g broccoli- 17 cals

85g Brussel sprouts- 35 cals

1 cup ginger miso broth Trader Joe’s- 10 cals

Steps

1. Dice/cut all vegetables to desired size and add all ingredients into a pan

2. Sauté until all liquid cooks out

3. Plate and enjoy

*if allergic to soy or wheat sub miso broth for water, the total cals for this meal plan will then become 337 cals

[fattofitsure]

Easy weight loss Meal plans ideas for week

Here's a simple meal plan for a week focused on weight loss:

Day 1:

Breakfast: Greek yogurt with berries and a sprinkle of chia seeds.

Lunch: Grilled chicken salad with mixed vegetables.

Dinner: Baked salmon with steamed broccoli and quinoa.

Day 2:

Breakfast: Oatmeal with sliced bananas and a teaspoon of honey.

Lunch: Turkey and vegetable wrap with whole-grain tortilla.

Dinner: Stir-fried tofu with assorted colorful vegetables.

Day 3:

Breakfast: Smoothie with spinach, banana, and almond milk.

Lunch: Quinoa bowl with black beans, corn, and salsa.

Dinner: Grilled shrimp with asparagus and brown rice.

Day 4:

Breakfast: Whole-grain toast with avocado and poached egg.

Lunch: Lentil soup with a side of mixed green salad.

Dinner: Baked chicken breast with sweet potato wedges.

Day 5:

Breakfast: Cottage cheese with sliced peaches and a handful of almonds.

Lunch: Chickpea and vegetable stir-fry.

Dinner: Zucchini noodles with tomato sauce and lean ground turkey.

Day 6:

Breakfast: Scrambled eggs with spinach and whole-grain toast.

Lunch: Quinoa salad with mixed vegetables and feta cheese.

Dinner: Grilled cod with roasted Brussels sprouts and quinoa.

Day 7:

Breakfast: Overnight oats with almond milk, berries, and a drizzle of maple syrup.

Lunch: Turkey and vegetable kebabs with a side of hummus.

Dinner: Baked tilapia with steamed green beans and wild rice.

Click here for vegan lose weight recipes ✅✅✅

Remember to stay hydrated, control portion sizes, and incorporate healthy snacks like fruits or nuts between meals if needed. Adjust portions based on your individual needs and consult with a nutritionist or healthcare professional for personalized advice.

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(Qudst) 43-year-old Osama Qashoo, co-founded in 2001 the International Solidarity Movement (ISM), which is a group that uses nonviolent direct action to challenge and resist the Israeli occupation of Palestinian land. This organization paved the way for the Boycott, Divestment, Sanctions (BDS) movement four years later.

Qashoo now is an owner of two prominent pro-Palestine establishments in a bustling neighborhood in London, where he employs them to show all kinds of solidarity with Palestine. In 2023, he invented a new taste for Coca Cola which is more Palestinians called "Cola Gaza".

Nynke Brett, 53, who lives in Hackney, east London, discovered Cola Gaza while attending a cultural event at Palestine House. “It’s not as fizzy as Coke. It’s smoother, easier on the palate,” she says. “And it tastes even better because you’re supporting Palestine."

Osama Qashoo runs two establishments packed with restaurants, bookstores and shops in London. He turns them into a hub with a message and a mission for Palestine. at the entrance of the eatery a doll dressed in a black and white keffiyeh scarf sits on a table with a sign above written in blood-colored ink: "Save the children" referring to the thousands of Palestinian children killed in Israeli war on Gaza over the past year. On several tables sit cherry red soda cans decorated wit the black, white and green stripes of the Palestinian flag, Arabic calligraphy and bordered by a pattern from the keffiey. It offers its drinkers an apartheid-free alternative as they boycott pro Isreal brands Above Hiba Express is Palestine House a multistorey gathering place for Palestinians and their supporters built in the style of a traditional Arabic house with stone walls and a central courtyard with a fountain. Hiba Express a fast food chain serves up Palestinian and Lebanese dishes of Halloumi cheese, chickpeas, falafel and others, made from Qashoo family recipes. The space is decorated with tree branches and placards with slogans such as "From the river to the sea"

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Grilled Chicken Salad Recipe 🍗🥒🌽 This fresh and colorful grilled chicken salad is packed with protein, crunchy veggies, and a light dressing—perfect for a healthy meal! 🌿 Ingredients: ✅ For the Salad: 2 grilled chicken breasts (diced) 1 cup cherry tomatoes (halved) 1 cup cucumber (sliced) ½ red onion (thinly sliced) ½ cup sweet corn 1 avocado (diced) 2 cups romaine lettuce or mixed greens (chopped) ¼ cup fresh parsley or cilantro (chopped) ✅ For the Dressing: 3 tbsp olive oil 1 tbsp lemon juice 1 tsp honey 1 tsp Dijon mustard 1 clove garlic (minced) Salt & black pepper to taste 👨‍🍳 Instructions: 1️⃣ Grill the Chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for about 5-7 minutes per side, or until fully cooked. Let it rest for a few minutes, then dice it into bite-sized pieces. 2️⃣ Prepare the Salad: In a large bowl, mix the lettuce, cherry tomatoes, cucumber, red onion, corn, avocado, and fresh herbs. Add the grilled chicken on top. 3️⃣ Make the Dressing: Whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper. 4️⃣ Toss & Serve: Drizzle the dressing over the salad. Gently toss everything together. Serve fresh and enjoy! 🍽️ Tips & Variations: ✔️ Add a crunch: Sprinkle toasted almonds, walnuts, or croutons. ✔️ Make it creamy: Add feta cheese or goat cheese. ✔️ Protein boost: Add boiled eggs or chickpeas. ✔️ Meal prep: Store in an airtight container (add dressing before serving).