My Ramadan Healthy Diet
It sure has been long since I blogged about anything, my apologies for that busy busy life.
Today I would like to share my Ramadan diet with you, I know two-thirds of the month has already passed but when I changed my eating routine to a healthy one when Ramadan started I wasn’t sure I was going to keep up with it. Now that I have let me show you what’s been going on in my kitchen.
If you’re living in the GCC you probably know how for the last few years Ramadan has fallen in a weather that’s warmer than the previous years and the fasting hours are much longer.
Last year I decided not to give in to temptation and maintain a healthy diet during the month of fasting, this meant preparing my own meals and knowing what to eat during non fasting hours to help me endure the hunger and thirst.
Here’s what I typically have for Iftar and the dessert afterwards
In a serving bowl mix rocca and baby spinach leaves, top with chopped tomatoes, diced avocados and onions and set aside.
mix some seasoning herbs with some garlic powder and salt and cover your salmon fillet, I cooked the salmon in my Philips airfryer for 15 minutes at 180 degrees, you can bake or grill yours if you like, for baking I normally use raw coconut oil, tastes good with Salmon.
While your fish is cooking, roast some bell peppers, no seasoning required.
Recipe for salad dressing:
1 fresh green chili (chopped)
1 tablespoon olive oil
1 tablespoon cider vinegar
Juice of half a lemon
Sprinkle of sea salt
Whisk all ingredients in a small bowl.
Mix in your roast peppers and pour the dressing over your salad, add the salmon fillet and serve.
I find this to be the perfect summer salad, packed with protein, fiber and essential oils.
JAPANESE SOBA NOODLES
For this dish I just cooked some mixed veggies with some shiitake mushrooms and mixed them with the separately cooked noodles.
I used a store bought paste to cook the veggies with, tip: always look at the nutrition facts and make sure it’s not high in sodium or saturated fats.
Another tip: do not overcook the noodles 5 minutes is more than enough and make sure to rinse them with cold water before throwing in the veggies. That’s all. I love easy 10 minute recipes 🙂
And for dessert I can have unrefined sugar like fruits and dates, I like to have them along with my coffee, and when I have some free time at night I make chia pudding for the next day, which I’m sharing the recipe below.
CHIA PUDDING & MIXED BERRIES
1 cup frozen mixed berries (cherries, blueberries & strawberries)
1 cup almond milk
1/4 cup chia seeds
1/4 cup coconut shaving
a little less than 1/4 cup agave syrup (you can substitute with maple syrup)
1 teaspoon vanilla extract
1 tablespoon cinnamon powder
1 Digestive cracker
Blend your berries and banana into a smoothie and keep in the freezer.
In a separate bowl mix the remaining ingredients (except for the digestive crackers) and keep in the refrigerator for 4 hours or overnight. if you’re in a hurry you can cook the pudding and freeze for an hour, it will give the same result but I prefer keeping it in the refrigerator until the next day.
Layer the chia pudding and smoothie the way you like and garnish with digestive crackers and some berries and nuts if you like. Serve chilled.
I don’t have Suhoor every night, but when I do it’s usually something light that includes fiber-rich ingredients such as oats and/or fruits. My favorite is Granola with greek yogurt, berries and avocado, with a side of chamomile tea to help me sleep.
Heaven in a bowl
Of course that is not what I necessarily eat everyday during the month, I do allow myself to fall off the wagon once a week on Friday, this helps prevent me from binge eating.
I hope you found this post helpful/inspiring. I would love to read your comments.