Meal planner – Week 1


Meal Planner

Weekly Meal Planner


Welcome to My Meal Planning Corner! I am starting a new feature on my blog, where I would share easy, flavor-packed meals that you can throw together even on a busiest week nights! Continue reading

Grilled Corn, Tomato and Feta Quinoa Salad with Citrus Vinaigrette



I have been thinking to make quinoa salad for a while now. The health benefits of this gluten-free ancient grain are spectacular. Red quinoa makes a beautiful main-dish salad, but you can use whichever color you’d like. I decided to use corn and heirloom cherry tomatoes to go with my quinoa salad. The corn is so good right now and I just love the sweetness of cherry tomatoes in my salads. I added one roasted poblano pepper just for a little bit of heat and extra flavor. The citrus vinaigrette that I am using is quite simple, but it brings up the flavors in salad and it’s a combination of fresh orange and lime juice with a little of Dijon mustard, fresh ginger and a touch of agave nectar. I finished this salad with some feta cheese, almonds and fresh basil and cilantro. It’s a perfect side dish to go with a grilled chicken or as a main course for lunch or light dinner. Continue reading

Grilled Shrimp with Tzatziki, and Spinach Salad with Orange and Feta


Grilled shrimp has to be one of my favorite things to eat. I mean, what’s not to like? Juicy, sweet, and slightly charred taste when it’s cooked on the grill. This recipe is so simple, so easy and yet so delicious, and takes less than 30 minutes to make. This grilled shrimp gets a lovely smoky flavor and they are the perfect complement to cool summer salads. For this recipe, I used large tiger prawns and paired it with homemade tzatziki sauce, spinach salad with orange and feta cheese and a light lime vinaigrette. This is backyard kebab grilling at its best. Here’s to another perfect summer meal! Please make sure to visit Fiesta Friday at Angie’s to check out new great recipes this week and Fiesta Friday co-hosts, Fae and Suzanne! Continue reading

Turkey Burger with Red Peppers, Fresh Herbs and Feta Cheese



My sister-in-law, Debra, introduced me to turkey burgers. I was a little skeptical first but they were seriously tasty. Don’t get me wrong, I love a good beef burger but turkey burgers can be a delicious switch of pace, and it is also much leaner than red meat, with just half the amount of saturated fat. It quickly became on of my favorite burgers to gill; ground turkey, yellow bell peppers and feta cheese.
Couple of weeks ago I came across Herb-Filled Turkey Burgers with Cheddar Cheese on Serious Eats and thought it would be interesting to combine my sister’s recipe with the one on Serious Eats, with my own twist, of course. The combination of herbs really play well together, a little bit of onion and garlic, some feta cheese and the result is exquisite. Don’t let these turkey burgers fool you, they are juicy and packed with flavor.

Continue reading

Chickpea Salad with Cranberries, Toasted Almonds and Feta Cheese


Chickpeas are a great source of protein, and this easy chickpea salad is full of great flavor. I love having chickpeas in a salad as it makes any salad more filling. There is a little sweetness from the sauteed red onions with a light lime-herb flavor. Its super easy to throw together, and makes a fresh, protein-packed side dish.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes


  • 1 cup chickpeas, cooked or 15 oz can of chickpeas, drained and rinsed
  • 4 tablespoon olive oil
  • 1/2 red onion, peeled and chopped
  • 1 clove garlic, chopped
  • 1/2-inch fresh ginger root, grated
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes or to taste
  • salt, pepper to taste
  • juice of 1 lime
  • 1 tablespoon tomato paste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh herbs (parsley, cilantro), chopped
  • green salad to serve
  • toppings: dried unsweetened cranberries, toasted almonds, and feta cheese


  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, ginger, salt, pepper and cumin and saute for 3-5 minutes. Add the pepper flakes, lime juice, and tomato paste and saute for another 3 minutes.
  2. Add the chickpeas, cherry tomatoes, and fresh herbs and remove from the stove. Stir well, transfer to a serving bowl, drizzle 2 tablespoons olive oil on top.
  3. Serve over a bed of green salad with cranberries, toasted almonds and feta cheese.