Browsing Category A HEALTHY MEAL PLAN
Anita’s BEST 5-Star Easter Carrot Cake
Ingredients
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg, ground
2 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon ginger, ground
3/4 cup grape seed or vegetable oil
4 eggs, room temperature
1/2 cup pineapple juice
1 cup unsweetened shredded coconut
1/3 cup walnuts, chopped
1-2 cup of carrots, shredded
1 1/2 cups brown sugar
4 eggs
1 1/2 teaspoon vanilla extract
Cream Cheese Frosting
8 ounces cream cheese, soften at room temperature
1 cup unsalted butter, softened at room temperature
2-3 cups of powdered sugar
1 1/2 teaspoon vanilla extract
Preparation of the Carrot cake
- Preheat oven at 350 grades Fahrenheit. Spray 4-pc-Layer cake pans of 12″ x 4 1/2″ or two 9-inch round cake pans with nonstick cooking spray and set aside.
- Using a large mixing bowl, sift together all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, ginger and all spice. Mix all well using a hand mixer or by hand. Set aside.
- In another bowl combine grapes seed oil, eggs, pineapple juice, vanilla and brown sugar. Whisk by hand all ingredients well.
- Incorporate all wet ingredients into the flour mixture and mix until well combined.
- Add shredded carrots, coconut and chopped walnuts folding in all ingredients into the batter using a whisker.
- Evenly distribute batter between 4 greased cake pans or if you are using two of 9 inch round pan.
- Bake for 25-30 minutes until top of cake are set and golden brown or inserted toothpick in the center of each cake comes out clean.
- Remove cake pans from oven. Let cakes cool in pan for about 15 minutes.
Meanwhile start making your delicious frosting.
Preparation for Cream Cheese frosting
- Using a hand mixer beat together in a large bowl, softened butter and cream cheese until creamy-fluffy consistency. Incorporate at low speed powder sugar cup by cup until well combined. Add vanilla extract and mix well.
Assembling Cake
Use a serrated knife to level tops of each cake. (use this tops as crumbles over frosting or for snacking on later 🙂 .Place some parchment paper pieces on bottom of your cake stand so you can frost your cake easily and then remove them when you are done frosting. Place your first cake layer over a stand and frost a generous amount of the cream spreading it evenly.
Top with another cake layer and frost again. Note: I made two different cakes of two layers each, thinking of sharing one with my neighbors. If you use the 4-pc-layer cake pans set I used, you can have different options. Decorate with edible Easter nests, marshmallow peeps Easter Chicks, Easter candies, fresh rosemary leaves, different color carrots, peeled thin and roll, as shown in cake below.
HAPPY EASTER !!!
Enjoy!
Anita’s kids Favorite Quinoa Salad with Raspberry Vinaigrette
Ingredients
1 cup tricolor Quinoa, uncooked rinsed in colander
2 cups water or vegetable broth
4-5 Persian cucumbers, unpeeled
3 cups kale, finely chopped
1/4 cup dried cranberries
1/4 cup golden raisins
1 apple, small diced
1 avocado, small diced
1 cup black olives, pitted and diced
Raspberry Vinaigrette
4 Tablespoon extra virgin olive oil
2 Tablespoon raspberry vinegar
2 Tablespoon pomegranate glaze
2 Tablespoon of fresh lemon juice
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Preparation
- In a medium sauce pan, place 2 cups of water or vegetable broth and bring it to a boil over medium-high heat. Add washed and rinsed quinoa, stir.
Reduce heat to low and let it simmer covered until water is absorbed for about 15 minutes or till quinoa is completely cooked. Set aside uncovered.
2. In a large serving bowl, place all ingredients of vinaigrette and whisk until all blended. Add chopped kale and let it sit on top of vinaigrette to softened for about 2-3 minutes.
3. Add cool quinoa.
4. Prep rest of your ingredients. 
5. Incorporate diced cucumbers, diced apples, golden raisins, dried cranberries, and black olives.
6. Combine quinoa, with all added ingredients and vinaigrette until well mixed. Incorporate gently diced avocados. Chill combined quinoa in refrigerator for about one hour so all flavors will marry together. Ready to serve. One of my kids and myself healthy and delicious favorite salad . Enjoy!
Anita’s Delicious Lebanese Stuffed Zucchini (Kousa Mahshi)
Memorable dish to share! My angel Mom’s Recipe…
Ingredients
5 zucchinis
1- 4 oz. tomato paste can (mixed with water)
1 cup basmati rice(uncooked)
1/2 pound sirloin steak(ground)
5 cloves of garlic, minced
2 large potatoes, round slices
2 Roma tomatoes, small diced
2 Tablespoon mint, dried
1 teaspoon nutmeg, freshly ground
3 Tablespoon extra virgin olive oil
4 Tablespoons fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon, ground
Preparation
- Wash and dry zucchinis. Cut top off each zucchini, do not discard. To hollow out the zucchinis use a corer about 3/4 of the way into each zucchini by twisting it and pull out the flesh, gently scraping the sides making sure not to poke them until completely clean from the inside leaving about 1/4 inch rim on each one.
Set clean and ready to stuffed zucchini aside.
- Peeled and sliced potatoes. Lay potatoes on the bottom of a large deep pot.
- For the Stuffing: In a large skillet, heat olive oil and sate ground meat at medium-high heat for two to three minutes. Add half of the minced garlic and diced tomatoes. Seasoned with salt, pepper, nutmeg and cinnamon. Add uncooked rice. Stir and remove skillet from heat. Set aside.
Stuff each zucchini 3/4 of the way up with rice mixture, leaving room for the rice to expand while cooking.
4. Place all stuffed zucchinis over uncooked potatoes in the large pot next to each others.. 
Pour over tomato paste mixed in salted water with dried mint, rest of minced garlic and lemon juice covering half of the way up of zucchinis in the pot. Spoon some of the rice-meat filling all around if you have any of the mixture left.
5. Heat covered at medium-high heat until simmering. Zucchinis will cook perfectly with top parts on. Lower the heat and continue to cook until zucchinis are fork tender for about 40 to 45 minutes or until rice is loose and completely cooked.
6. Serve warm and enjoy!
Anita’s Organic Almond Milk Acai Bowl
Ingredients
Yield: 2 bowls
1-1/2 Organic Acai Super fruit pack
1-1/2 banana
1/3 cup Almond milk (see my home-made recipe on my site)
2 Tablespoons Sparkling Apple Cider
Toppings 
Strawberries, bananas, kiwi and raspberries
Classic Granola or (see my home-made granola on my site)
Shredded Coconut, toasted (optional)
Raw Organic Honey
Preparation
- Place in the blender Acai super fruit packs with almond milk and sparking apple cider. Blend for couple seconds and add banana.
- Blend until smoothie is thick. Add some crushed ice for a smoother consistency.
- Top with chopped strawberries, kiwi, bananas, raspberries or any fruits of your choice, coconut and granola.
- Drizzle with your favorite honey and enjoy immediately.
Anita’s Rose Water-Berry Refreshing Summer Pudding
Ingredients
2 pints fresh strawberries, sliced
2 pints fresh blueberries
2 pints fresh raspberries
1 1-pound loaf cinnamon-raisins bread, 1/2 inch thick sliced
1 Tablespoon of Rose Water
2 Tablespoons fresh orange juice
1-3/4 cup granulated sugar
Preparation
- Place strawberries with sugar in a saucepan and cook at medium-low heat uncovered.
2. Add 1/3 cup of water.
3. Add one pint of blueberries and one pint of raspberries. 
4. Add orange juice and combine all . Stirring occasionally bring it to a simmer for about 10 to 12 minutes until sugar completely dissolve. 5. Mix in rest of the raspberries and blueberries out of the heat. Add rose water and stir all ingredients together. Set berry sauce aside. 
6. Remove the crusts of the cinnamon-raisin sliced bread.
7. In the bottom of a 3 inch high soufflé dish of 7 1/2 inch round, pour 1 cup of the berry sauce on bottom of the dish. 
8. Spread bread slices over the berry sauce. 
8.Cover bread with berry sauce mixture completely. 
9. Repeat layering for more times. Arrange another layer of bread slices and top it with the remaining berry sauce over. Cover the pudding with plastic wrap touching the berry sauce. Set a plate smaller than your soufflé dish on top of berry pudding and to weigh it down position a heavy can on top of plate. Refrigerate overnight.
10. Remove plastic wrap from the top of pudding, plate and the weight. Before serving run a knife around the outside of the berry pudding and invert onto a plate. 
Serve with Rose Water whipped cream. Enjoy!
Rose Water Whipped Cream: Pour one cup of cold heavy cream into a cold bowl and with a whisk attachment beat on medium-high speed until soft peak forms, add 2 tablespoon of sugar and 2 teaspoon of rose water. Combine all. Smell like Roses!
Anita’s Summer Best Greek Salad
Ingredients
4-5 Roma tomatoes, chopped
3-4 Persian cucumbers, chopped
1 small red onion, thinly sliced
1/2 cup Kalamata olives, chopped
1/2 cup Feta cheese, crumbled
1/2 teaspoon oregano, dried
1 teaspoon mint, dried
1 cup fresh mint, chopped
1 garlic clove, minced
1/4 cup extra Virgin Olive Oil
2 Tablespoon Red Wine Vinegar
1/2 fresh lemon, juiced
Salt and Pepper TT(to taste)
Preparation
- In a large salad bowl combine olive oil, lemon juice, red wine vinegar, dried mint, dried oregano and minced garlic. Whisk all ingredients.
- Incorporate Roma tomatoes, cucumbers, red onions, kalamata olives, fresh mint, and crumble feta cheese over the top of vinaigrette in bowl.
3. Toss before serving and serve. Enjoy!
Anita is- there-a-recipe-for-the-inside-of-the-zucchini? yes, Shakshuka with Zucchini
My Mom used to do not waste any part of a vegetable and offer us this special and nutritious dish for breakfast or as a side dish for lunch or even dinner. Enjoy!
Ingredients
6 zucchini pulp(inside), chopped
3 garlic cloves, chopped
1 onion, diced
4 tomatoes, diced
2 Tablespoon tomato paste (dissolve in half a cup with water and dried mint)
1 teaspoon mint, dried
1 teaspoon cumin, ground
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 eggs
3 Tablespoon of olive oil
2 Tablespoon of parmesan cheese, grated
1 Tablespoon chopped parsley, for garnish
Preparation
- Over medium heat, heat the oil in a medium saucepan. Add garlic and cook for 10 seconds.
- Incorporate onions and cook until softened.
3. Add tomatoes and scoop out the inside of zucchinis, stir all ingredients. Add salt, pepper, and cumin.
4. Add water with tomato paste and 1 teaspoon of dried mint dissolved. Simmer for about 15 to 20 minutes until pulp of zucchinis have softened and all ingredients combined into a reach fully cooked sauce. Transfer to an oven proof greased dish.
5. Sprinkle sauce with grated Parmesan Cheese and crack eggs over the top. Add a pinch of black pepper over egg-yolks.
6. Transfer the pan to a preheated 375 grades Fahrenheit oven and bake for about 10-12 minutes or until eggs are cooked through and can be left slightly runny if that is your choice.
7. Garnish with freshly chopped parsley and serve with Pita bread. Enjoy!
Anita’s Super Easy 4 Ingredients Sweet Corn Bread
Ingredients
1 (7 1/2 ounces )cornmeal mix
1/4 cup whole milk, room temperature
1/4 cup salted melted butter
1 can (15 ounce) cream of corn
Preparation
- Place cream of corn into a medium-size bowl
2.Incorporate cornmeal mixture and add milk 
3. Add melted butter 
4. Mix well all ingredients and pour mixture into two little ceramic loaf pan or into a 9×5 inch loaf pan 
5. Place them in the middle rack of your oven and bake at 350 grades Fahrenheit for about 30 minutes or until light golden brown . Serve warm or at room temperature. Creamy and delicious. Enjoy!
Anita best Basil Pesto
Ingredients
3 cups of fresh Basil leaves
1/3 cup pine nuts
4 to 5 cloves of garlic
3/4 cup of Pecorino Romano cheese or Parmesan
3/4 cup Extra Virgin Olive Oil + 1 extra Tablespoon
1/2 teaspoon sea salt
1/3 teaspoon freshly ground black pepper
Preparation
- Place garlic and pine nuts in a food processor and pulse until finely chopped.
- Add basil leaves, olive oil and process until a smooth paste has formed.
- Seasoned with salt and pepper. Mix in the grated cheese.
- Transfer to a glass airtight jar. Drizzle the 1 extra Tablespoon of olive oil over the top.
- Place in refrigerator or you can freeze it into ice cubes container and use portions as needed.
Anita’s Best and Fresh Spring Shrimp Roll with Sweet-Sour Sauce
Ingredients
8 Rice Paper Rounds Wrappers
1/2 Pound Roasted Cooked Shrimps
1/2 cup fresh mint leaves
4 lettuce leaves cut in thirds, spines removed
4 ounces cooked clear rice noodles
4 scallions, thinly sliced
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 Tablespoons extra virgin olive oil
1 cup coleslaw mix
3 seedless Persian cucumbers, strips
Ingredients for Sweet-Sour Sauce
3 Tablespoon of orange juice
1 Tablespoon Soy Sauce
1/3 teaspoon fish sauce
1/3 cup rice vinegar
1 1/2 teaspoon hot sauce
1 Tablespoon Rice Vinegar
1 teaspoon honey
1 scallion, sliced
Toss all ingredients together. Set aside.
Preparation
- Preheat oven to 425 grades Fahrenheit. Line up a baking pan with foil and place shrimps in a single layer. Drizzle with olive oil, toss in scallions, and seasoned with garlic powder, paprika and ground black pepper. Roast only for 15 minutes because shrimps are already cooked. Remove from oven and set aside.
2. Bring water to a boil. Turn off the heat. Place rice noodles to cook for 5 to 6 minutes. Drain and set aside.
3. Line up all your ingredients:
4. Clear off a cutting board. Place a rice paper round in a big flat container with warm water. Soak it for 30 seconds or until rice paper is soft. Cover rest of round rice paper with a damp paper kitchen towel.
5. Place 2 or 3 leaves of fresh mint on the center of the rice round paper, 1 1/2 to 2 inches away from each edge side. Top with shredded coleslaw. Place lettuce leaves with 2 or 3 roasted shrimps on top. Pile up with cucumber slices.
6. Bring the edge of rice round paper over filling and tuck underneath. Continue to roll and fold in the sides like when making a burrito.
7. Repeat same procedure with rest of rolls. Serve with dipping sauce. Fresh, healthy, simple and delicious. Enjoy!
Note: Keep fresh and soft with a wet kitchen towel on top. 
