Ramadan is all about detoxifying your mind and body, and what better way to do that than to take care of your health and diet. During Ramadan, there is a change in eating routines, and that, coupled with fried and greasy food items, can cause problems, including acidity and heartburn. Fried food items also make your weight gain and are generally unhealthy for your body.
So this Ramadan, make a change in your routine and try out these easy recipes for a healthy diet.
1. Chicken Shawarma Salad
Ingredients
● 1 pound boneless skinless chicken thighs thinly sliced
● 3 tablespoons olive oil
● 2 tablespoons lemon juice
● 4 garlic cloves minced
● 1 teaspoon salt
● 1 teaspoon paprika
● ½ teaspoon cardamom
● ½ teaspoon cumin
● ¼ teaspoon cinnamon
● ⅛ teaspoon crushed red pepper
For the salad bowl
● 1 lettuce chopped
● 3 tomatoes chopped
● 2 cucumbers chopped
● ½ red onion sliced
● 2 ounces pickled sliced banana peppers
● ½ cup tahini sauce
● Chopped fresh parsley
Instructions
Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon and crushed red pepper; and whisk to blend.
Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
Heat a large heavy-bottomed skillet or cast-iron skillet over medium-high heat and add the marinated chicken to it. Cook, stirring occasionally, until the chicken is cooked through, about 15 minutes.
Divide the salad ingredients into four bowls. Add the cooked chicken shawarma on top of the vegetables and drizzle with the tahini sauce and serve with fresh parsley.
2. Easy Baked Mac And Cheese
Ingredients
● 8 oz elbow macaroni
● 2 tablespoons unsalted butter
● 2 tablespoons all-purpose flour
● 2 cups milk
● 1 teaspoon Dijon mustard
● Salt and pepper to taste
● 1 cup shredded cheddar cheese
● ¼ cup bread crumbs
● Parsley for serving
Instructions
Preheat the oven to 350°F, and spray an 8-inch square glass baking dish with cooking spray.
In a large pot of boiling salted water, cook the pasta according to package instructions. Drain, rinse and set aside to cool.
In another large saucepan over medium-high heat, melt the butter, then add the flour. Whisk the flour and butter until they are combined and golden, about 2 minutes.
Slowly pour the milk, whisking as you pour. Add the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to low and simmer, occasionally whisking until sauce is thickened, about 5-7 minutes.
Stir in the cheese, then fold in the pasta. Transfer to an oven-safe baking dish.
Sprinkle with breadcrumbs. Bake until the breadcrumbs are golden and the edges are bubbly about 20-25 minutes.
3. Chicken Shawarma Wraps
Ingredients
● 1 lb boneless skinless chicken breasts cut into smaller pieces
● 1 lb boneless skinless chicken thighs
● ¼ cup olive oil
● 3 tablespoons lemon juice
● 6 garlic cloves minced
● 2 teaspoons salt
● 1 teaspoon cardamom
● 1 teaspoon paprika
● ½ teaspoon cumin
● ¼ teaspoon crushed red pepper
● ¼ teaspoon cinnamon
Instructions
Whisk together the marinade ingredients in a bowl, add the chicken and coat it. Cover and place in the fridge to marinate.
When ready to cook, place the chicken pieces in an air fryer and roast, turning halfway through cooking.
Let the chicken rest before slicing. This helps to make them extra juicy.
You can then transfer the slices to a skillet with its juices to brown the chicken and give it extra flavour. This is an optional step. I highly recommend it if you have the time.