Health & Wellness

Some Really Good Eats for July 2022

In the summer, I finally get the time to try new things. During the summer, I’m not as busy, time begins to slow down and I’m able to engage in one of the best activities: cooking! Read More

In the summer, I finally get the time to try new things.

During the summer, I’m not as busy, time begins to slow down and I’m able to engage in one of the best activities: cooking! I’m able to look up new recipes, fail at making some, and learn how to improve others. It’s always fun to try to come up with new eats on my own, but what’s even more enjoyable is finding new chefs and their food blogs to try new things from. 

Hajar Larbah has quickly become one of my favorite chefs on the internet.

Her delicious recipes are some that make me think outside of the box, allowing me to make so many different recipes and never get bored in the kitchen. I’m slowly but surely making my way through the entire website, but my top 2 thus far – and both seem very appropriate for this time of the year – has to be her Strawberry Macha Overnight Oats and Sweet & Spicy Salmon Rice Bowl.

The time of the day when I feel like I never have time to cook and I found the perfect solution: overnight oats!

  1. First, the ingredients:
    1. For the macerated strawberries
      1. 1 cup of diced strawberries
      2. ⅓ cup of granulated white sugar
    2. For the match oats:
      1. 1 cup of rolled oats
      2. 1 ⅓ cup of whichever milk you prefer
      3. 2 teaspoons of matcha powder
      4. 2 teaspoons of vanilla paste or extract
      5. ¼ cup of maple syrup
  2. In a bowl, combine the strawberries and white sugar. Mix it well and let the mixture sit for 30 minutes.
  3. In a separate bowl, combine the oats, milk of choice, matcha, vanilla, and maple syrup. Mix together well.
  4. In your jars, add a layer of your strawberry mix on the bottom, then fill the remaining with your oat mix. Place jars in the fridge and let them sit overnight – or at least 4 hours if you’re just dying to eat some!

For lunch, let’s have rice bowls.

  1. First, your ingredients:
    1. For the spicy mayo:
      1. ½ cup of mayo
      2. 1 to 2 tablespoons of sambal
      3. 1 tablespoon of sriracha
      4. ¼ teaspoon of sesame oil
      5. ½ teaspoon of sugar
      6. 1 teaspoon of lemon juice
    2. For the salmon:
      1. 1 pound of salmon, skin removed
      2. 1 teaspoon of salt
      3. 1 ½ teaspoon of chili powder
      4. ½ teaspoon of smoked paprika
      5. ½ teaspoon of black pepper
      6. 1 teaspoon of oregano
      7. 1 teaspoon of garlic powder
      8. 1 tablespoon of olive oil
      9. 1 tablespoon of unsalted butter
      10. 1 tablespoon of honey
      11. 1 tablespoon of finely chopped parsley
    3. For the toppings:
      1. Coconut rice or plain steamed rice
      2. Thinly sliced cucumber
      3. Sliced avocado
      4. Sesame seeds
  2. For the spicy mayo, mix together mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl. When it’s smooth and creamy, put it to the side.
  3. For the salmon, cube it into small individual pieces.
  4. Next, season with salt, chili powder, smoked paprika, black pepper, oregano, and garlic powder. Make sure to marinade all pieces evenly.
  5. Place a pan over medium-high heat, add your olive oil, and, once hot, toss in the salmon. Make sure to sear on all sides until golden-brown in color and fully cooked in the center – 5 to 6 minutes.
  6. Turn the heat to low, and add in the butter, honey, and parsley. Toss all together and remove from heat.
  7. Now, to assemble: to a bowl add rice, salmon, and your toppings of choice, and finish it off with a drizzle of the spicy mayo. Voila!

These are just two of the many amazing recipes on this website. Visit the site and discover your own favorites! Also, share some of your favorite chefs and food blogs; it’s summertime and I’m ready to eat well!