#FEEL GOOD FOODIE HOW TO#
#FEEL GOOD FOODIE FREE#

#FEEL GOOD FOODIE FREE#

Feel free to add water if the mixture feels too dry. Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Stir in onions, cheese, garlic, and cilantro. Air Fryer Sweet Potato FriesĬombine quinoa, eggs, and salt in a medium bowl. Serve immediately with fresh parsley or mint, if desired. Stir in the lemon juice and season with salt and pepper. Reduce the heat and simmer until the orzo is cooked, about 20 minutes. Then return the broth to the stockpot and bring a boil. Stir in the shredded chicken, orzo, rosemary, and turmeric (if using).

Add the chopped onions, carrots, celery, garlic and cook until tender, about 4-5 minutes. Heat oil in the same pot over medium heat. Remove chicken and shred then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leave Bring to a boil reduce heat and simmer until chicken is fork-tender, about 30 minutes. Add bay leaves and 8-10 cups water and season with salt and pepper. Place chicken and scraps from the outer layers and end of the onions, carrots, and celery along with a couple bay leaves in a large stock pot. 3 large carrots peeled, halved lengthwise and finely sliced.1 pound boneless skinless chicken thighs.Now, Jawad uses the vegetables or fruits in a way that makes it more connected to what she knows. When she used to discover new produce at farmers’ markets, she’d ask the grower for suggestions.

#FEEL GOOD FOODIE HOW TO#

She’s also adding to the recipe data base on her blog.įor those who wonder how to incorporate new foods into their kitchen repertoire, she has some tips. “I keep up with the latest trends and test new ideas myself and then add my own twist to them, usually by making the prep easier or by swapping some ingredients to personalize the recipe.” Recipe Data Base “This includes, for example, trends like quinoa crust breadsticks, or cauliflower pizza or sweet potato toast,” says Jawad. Some are inspired by tradition, others by watching cooking shows, reading food magazines, and following social media and focuses on new approaches creating healthy wholesome meals. “Rachel rally popularized the idea of 30 minute meals that made home cooking so accessible for so many people and that is directly in line with my thinking,” says Jawad.Ĭurrently she adds three recipes a week to her blog-meals she’s been making for her family since she learned to cook 12 years ago.

“This is something that I focus so much on with my wholesome home-cooked meals,” she says.Īnd because, as the mother of two children, she likes meals that are quick to prepare, she’s a fan of Rachel Ray. “She inspires me to be who I am and allow that passion to come through with my recipes without any fluff.”Ĭurtis Stone is also another food idol because, she says, he is all about eating unprocessed and unpackaged foods as much as possible, which is actually healthier and cheaper. “While not all of Ina’s recipes are low calories/low fat, I love her realness, approachability, and passion for cooking,” says Jawad. Her culinary inspirations, besides her mother include Ina Garten of Barefoot Contessa fame. After marrying, she and her husband, a cardiologist, moved several times as well before ending up in Kalamazoo and now Grand Rapids She first learned to cook traditional Lebanese food but now has exponentially expanded her repertoire but there’s often a Middle East/Mediterranean aspect to her recipes because of their focus on vegetables and healthy ingredients. When Civil War broke out there, the family moved to Dearborn, Michigan. She was born in what is now the Democratic Republic of the Congo and also lived in Sierra Leone until age 11. Jawad has an international background that adds to the creativity of her recipes. And all of that was before I even knew that I was even building a health and wellness brand.” The Flavors of the World That encouraged them to try more and share more, which I believe helped me establish credibility in my brand and recipes. And when others tried recreating my recipes, they had similar results without ‘Pinterest fails’. I think it resonated with a lot of people seeking ways to eat healthier that was attainable and easy-to-manage. “The food wasn’t styled or edited, but it was easy and approachable. “When I first started sharing recipes on social media, my photos were all taken on an iPhone and it was always the meals I made that day for myself or my family,” she says.

Feel good foodie