5 Healthy, Ramadan-friendly Recipes
Muslim dietician Nour Zibdeh shares HEALTHY, Ramadan-friendly recipes that EVERYONE can enjoy.
If you’ve ever wondered what Muslims eat during Ramadan, look no further. Muslim nutritionist and dietician Nour Zibdeh shares some healthy dishes that you can make at home.
For those of you who don’t know, Ramadan is the holy month in which Muslims fast from sunrise to sunset. This means not consuming any food or water during all daylight hours. But who knew that pre and post-fast meals could be so delicious?
Regardless of your faith, here are 5 delicious, Ramadan-friendly recipes that you’re sure to enjoy.
1. for breakfast: spinach, Mushroom, and cheese omelet
- 1/4 cup Nabulsi white cheese cubes (can substitute for feta, or other shredded cheese)
- 1 cup chopped spinach
- 1 cup sliced mushrooms
- 4 eggs
- Pepper, to taste
Heat about 1tsp olive oil in frying pan on medium heat. Add cheese cubes to pan and heat until golden. Then add spinach and mushrooms and allow to cook for 1-2 minutes.
While you sauté the vegetables, whisk eggs in bowl then season with a few dashes of pepper. If necessary, add another teaspoon of olive oil to skillet before pouring the eggs into the pan. Allow eggs to set, rotating the pan so that the eggs cook evenly.
Once the eggs have set on one side, flip omelet and cook for another minute. Serve and enjoy.
2. FOR DINNER: Homemade Veggie Soup
- Olive Oil
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 zucchini, chopped
- 1 cup kale (can substitute spinach), chopped
- 2 tomatoes on the vine, chopped
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp ground allspice
- ¼ tsp cinnamon
- ¼ tsp turmeric
- 4-6 cups chicken stock (can substitute water)
- ½ cup parsley, chopped
Using a medium pan on medium heat, heat a dollop of olive oil. Sauté chopped onion for 1 minute, then add garlic, celery, and carrots and let cook for 1-2 more minutes. Then add the rest of the vegetables and season with the spices. Add chicken stock and lower heat. Simmer for 20-30 minutes. Garnish with parsley and serve hot.
3. mIDDLE eASTERN SALAD WITH PARSLEY AND TAHINI
- 3 tomatoes
- ½ cucumber
- 1 bell pepper
- 2 cups parsley
- ¼ cup tahini sauce
- 3 tablespoons lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tablespoon water
Dice all the vegetables and finely chop the parsley. Toss together in a large bowl. For the dressing, mix together tahini, lemon juice, salt, pepper, and water. Then pour the dressing over the salad and toss thoroughly.
4. cHICKEN fAJITA bAKED cASSEROLE
- 3 bell peppers, widely sliced
- 1 onion, widely sliced
- 3 large tomatoes, chopped into wedges
- 4 cloves of garlic, coarsley chopped
- 1 can green chiles
- 1 ½ lbs chicken breasts, cut into strips
- 1 tsp chili powder
- 2 tsp cumin
- 2 tsp coriander
- ½ tsp sea salad
- ½ tsp black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons extra virgin olive oil
- Fresh lemon juice (optional)
- Fresh cilantro (optional)
Preheat oven to 400°F. Combine veggies, chile, and chicken strips in a baking dish. Using a small bowl, mix the spices together and rub the chicken and vegetables with the spice mix. Drizzle olive oil over the baking dish. Place dish in oven and let bake for 30 minutes.
Top with cilantro and lemon juice before serving.
5. Dried Fruit Salad (khUSHAF)
- 1 cup dried apricots
- 1 cup dried fruit (prunes, raisins, figs, dates, etc)
- ½ cup nuts (almonds, walnuts, hazelnuts, etc.)
- 2 tablespoons orange blossom water
- 1 cup water
Chop all dried fruit into quarters. Give nuts a rough chop. Combine fruit and nuts in a medium bowl. Add water and orange blossom water and mix well. Before serving, refrigerate for 2-4 hours.