Spaghetti Squash with Homemade Sauce

Hello my fellow travellers,

I was going through our local grocery flyer and noticed that spaghetti squash was on sale. I was intrigued as I saw quite a few recipes floating around on the interwebs that used the squash as a base for dishes.

I decided it was time to finally try spaghetti squash!


The ‘spaghetti’ tasted delicious with the homemade tomato sauce (that I whipped up in 20 mins) along with kalamata olives and feta cheese. This is a great easy, delicious vegetarian l0w-carb lunch you can have that will fill you up even with a small serving.


1 spaghetti Squash

1 tbsp ghee or butter

1 onion, chopped

1 clove garlic, minced

1 1/2 tomato, chopped

1 cup water

1/2 tsp oregano

1 tsp salt

1 tsp red chilli powder

kalamata olives, add to liking

feta cheese, add to liking


  1. Preheat oven to 350 degrees. Cut squash in half with a big, sturdy knife. Scoop out seeds with spoon and place the squash in a glass tray skin side up. Add 1 1/2 cup water. Bake for 40-45 minutes until soft (when you enter a knife into the skin, it should go in smoothly)
  2. Once squash bakes let it cool for 30 minutes. Use a fork and pull the spaghetti out of the shell in a downward motion.
  3. To prepare sauce: Fry onions in ghee until translucent. Then add garlic, tomato, water, and spices. Place lid on top of pot and cook on medium heat until tomatoes are broken up – should take about 15 minutes. If you want to thin out the sauce you can add more water.
  4. Put spaghetti on plate, top with sauce, and add olives and feta cheese on top to your liking.

In the future I intend to try this dish with cubed chicken breast or shrimp. The sauce and spaghetti are so versatile you can pair it with many different spices and meat.



Hummus with Olive Turkish Bread [Brunch Edition]

Hello my fellow travellers,

As a part of the brunch series, I’m looking at different foods you can serve that are a bit different than the regular quiche or muffins. Hummus is perfect for such an occasion along with a nice, soft loaf of Olive Turkish bread (bought from Cobs Bakery). The hummus is a great dip for the bread. If you can’t find Turkish bread in your locale, you can either make it at home or find bread from a bakery that is soft, aerated, and slightly chewy in texture. Bakers are your friends, ask them to help you find something similar to Turkish bread.



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Yummiest Chocolate Chip Cookies EVER! [Grain free/Gluten free]

Hello my fellow travellers,

Rarely do I make such grandiose claims about a certain food being the ‘yummiest’ but I have to admit, these grain free chocolate cookies that I tried are possibly the best I’ve had (and I’m saying this from the perspective of trying most flour based recipes out there in the cookieverse). These are soft but chewy, chocolatey, and actually pretty healthy (Well if you eat them in moderation. I ate 5 in one day. Woops.)


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Cauliflower Rice [Grain-free]

Hello my fellow travellers,

I know what you must be thinking, “what in the world is cauliflower rice?!?”

Well, its a delicious, grain-free substitute for rice. You can eat anything with this rice: baked chicken, meatballs, or even spinach curry.


I snagged this recipe from Nom Nom Paleo but adapted the spices to my liking. I essentially replaced all the spices the recipe used with what I had on hand.


Definitely something new in my kitchen but worth a try since its super easy!


1 cauliflower head, large

1 tbsp coconut oil

1-2 tsp sea salt

1 small onion, chopped

2-3 cloves garlic, minced

1 tsp oregano

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder


  1. Cut cauliflower into florets and throw into a food processor. Pulse until the cauliflower resembles small rice grains.
  2. Fry onions and garlic in coconut oil in a skillet/large pan until translucent and then add cauliflower. Add all the spices and mix well.
  3. Cover the pan and cook the cauliflower for 5-10 minutes until softened.
  4. Serve hot with sauteed vegetables, chicken, or whatever you have on hand.



Baked Crispy Chicken Drumsticks

Hello my fellow travellers,

So yesterday I decided to experiment our dinner meal by baking chicken drumsticks. I wasn’t sure of what kind of dry rub seasoning to make, which is why I threw a bunch of spices on a plate hoping for good flavor.


Its safe to say that this is now one of my favorite recipes and I’ll be making it for dinner again tonight. It was that good, alhumdullilah. Its a simple recipe and really easy to whip up when you’re out of dinner ideas. My favorite part is the kick of oregano. It tastes great with salad and cauliflower rice.



4-6 organic drumsticks (I used 4)

1 tsp salt

1 tsp dried organic oregano

1/2 tsp red chilli powder

1/2 tsp pepper

4 small cloves of garlic, crushed


  1. Preheat oven to 425 degrees celsius. Wash chicken drumsticks under water and dry with paper towel. Make sure you soak up as much moisture as possible – the skin will be crispier. Cut off any loose skin or bone.
  2. On a plate, mix salt, pepper, red chilli powder, oregano, and garlic. I used my fingers to get the seasoning mixed up (the texture is almost sand like).
  3. Place a grill on top of a baking sheet. Use a pastry brush to cover the grill with olive oil (or oil of your choice). Take the dry rub and cover the chicken legs.
  4. Bake for 35 minutes. Use a meat thermometer to check if the chicken is done (usually around 165 degree celsius)

Enjoy with a side of salad!