Tonight’s healthy meal!🍃🥕🐥

Today I made a single piece of chicken thigh. Yes, there’s fat on it. Don’t let the fat freak you out! You can see I surrounded it with veggies. A little healthy fat won’t kill you! It’s actually extremely healthy for you, contrary to popular belief. I seasoned it with thyme leaves, kosher salt, fresh ground black pepper, and a little table salt. I have about one to two cups of peas and carrots surrounding it. I also added a half cup of water to the bottom of the pan while cooking and added “butter” flavored cooking spray to the bottom also. I baked it at 400 F for about 40-45 minutes. Cooking times can vary. You’ll have to check on it. I used a cake pan to keep it all together.😀 Butter has health benefits, so does meat and veggies are low carbs!!! I drizzled extra virgin olive oil over the veggies along with a little salt and pepper. I also have a cup of rice sprinkled with mini cubed potatoes and curry seasoning on the side. It’s a mini version of my ‘karee,’ dish, in other words, my tomato beef stew sauce that I like to put over my rice. Of course, this is a cup of brown rice—to have optimal health! Total calories: a low 502 (and I didn’t finish all the chicken) but this is not including drinks or condiments.

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

Italian Sesame Twist (w/a heart!) 💕🥖💕

Last night I made a yummy Italian Sesame twist! Actually, many cultures enjoy making bread like this.

I wasn’t sure if I wanted it a little sweet or salty, so I divided it and used salt on one side and sugar on the other. I also want to share the recipe in case anyone is interested in making it.

Ingredients:

3 1/2 cups white all purpose flour (plain bread flour has a higher protein content but you can use all purpose too)

1 tblspn active dry yeast or 2 (1/4 oz) packets

2 tblspns white granulated sugar

1/2 tspn salt

1 cup warm milk

2 tblspn melted butter (salted or unsalted)

First, melt the butter in a pan. Heat the milk. They can both stay in their pans for now. Combine the flour, the yeast, and sugar in a separate bowl. Whisk them together. Then add in the salt. The salt helps strengthen the dough and stops it from collapsing during baking. Make sure you mix the flour and yeast in well with the sugar, then add the salt. Combine all together.

Now, make a “well” in the center of your combination. This is where you add the butter and milk. MAKE SURE THE MILK IS NOT TOO HOT OR COLD. You can do this by sprinkling the milk on your hand before you mix it in. If the milk is too hot or too cold the rising of the dough will take longer. Here are some pics:

Use a spoon to mix and combine. Scrape up the dough on the sides. Then place the dough onto a lightly floured surface and USE CLEAN HANDS TO KNEAD for about 10 minutes or until the dough comes together. Continue to knead the dough ball with hands until the dough is smooth and elastic. It does not have to be perfect, but it has to have some elasticity to it.

Brush a seperate bowl with Extra Virgin Olive oil, classic olive oil, or butter. Place the dough ball into the new bowl and cover with a tea towel for 45 minutes to 1 hour.

The dough should double in size after 45 minutes. Get out your rolling pin and stretch. Cut the dough into three “ropes.” You can twist them with your hands, they do not have to be perfect, but just make sure they look like ropes!

Then, place down parchment paper and lightly grease the parchment, make a loose “braid” with the three ropes. Pinch the ends together and tuck. You can just roll the ropes with your hand, again. Crack an egg into a dish and brush the loaf with the egg. Sprinkle sesame seeds (I toasted my sesame seeds first. Just put them on high heat in a pan for a few minutes). Sprinkle salt or sugar on top, whichever you prefer.

Bake at 400 F for 20-25 minutes but check on it make sure to not burn. The bread is done once it is golden-brown!

You can see I added a heart to the top of it. You can make a separate heart with the rope and seal it down with toothpicks. I hope you enjoy it!😊🥖💕

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

Southwestern Egg Rolls!🧀🌶🫓

I want to share my recipe before I forget. Although I don’t have the note paper I wrote my recipe on, I think I can share the ingredients and what to do because I remember and have done it before. So, here it goes…😊

Ingredients:

2 shredded chicken breast pieces, 4 oz. each (optional)

1 can of rinsed black beans (15 oz)

A bunch of Green onions, about 6-8 bulbs, just cut off the tips and slice thin

1 tspn kosher salt

1/2 tspn chili powder (optional, I don’t like food that is too spicy, so I just sprinkle some chili pepper seasoning over the egg rolls to give them a nice look!)

1/2 tspn black ground pepper

1/4 tspn cayenne

1/4 tspn cumin (optional)

Mexican style shredded cheese (8 oz. package)

1 white onion (chopped into small pieces)

2 cups frozen corn, thawed (optional)

1 16 oz. (Vegan) egg roll slices, try to use about twenty slices of dough

First, you want to add 1-2 tbspns of extra virgin olive oil to a pan and add the black beans (make sure to rinse the beans well first) and add onions (both scallions and white, rinsed and chopped first, of course) over medium to high heat and mix often for a few minutes. Also add the kosher salt, black pepper, and cayenne to the mix (and cumin if you’ve included it). After the vegetables look colorful and bright you know they’re done. The onions will also soften a bit. Don’t overcook. They will also cook when they’re fried in the egg roll. Set the mixture aside in a plate so it can cool.

Here are a few pics!

I decided to add chicken, but I precooked it. So I just added it to the mixed combination after all of it cooled. See below.

Now you have the filling! You just have to roll…🫓

I like to add a little bit of flour to a clean surface then place down my dough roll, but this is optional. The Dough slice already has some flour on it!

You only need 1-2 tblspns of the filling to add to the center of your egg roll. One is good. You don’t want too much filling, then it will be hard to fold the egg roll. Dab each corner with water you can use a brush or your finger. This helps hold the roll together.

First, bring the scoop of filling a little closer towards you and begin to roll the dough slice away from you, then, midway into the roll, fold the sides in and continue to roll (away from you). Also dab the corner/end with water to help it stick! Keep fingers dry.

It takes a little time to get the folding right, but once you do it will be a piece of cake!

Now you can begin to fry!🥘

I used classic olive oil—2-4 cups. It’s a healthier choice than vegetable oil. Folded side down when you fry.

The frying should take no more than 2-3 minutes. At first a little extra. But your last batch should fry up really quickly. Be sure to watch and flip. Don’t move your pan around. Keep it in place for safety. Be careful. Keep heat on high.

Set them aside to cool!

Voila! You have yummy Southwestern egg rolls! Cooking time: at least two hours due to the three phases. Cutting vegetables, making the filling and frying! Average calories: 250 per egg roll.🫓🧀🌶

Enjoy!😊

About Zina 

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

Yellow “Turmeric” Rice with Shredded Chicken recipe!🍛

Some cultures enjoy eating “yellow” rice, and I loved to eat it while growing up! Here is the recipe: first, you have to make the chicken in the crock pot. The nice thing about shredded crock pot chicken is it can be frozen and does not need to be thawed when you put it in. Add the 2 chicken breast pieces, dash it with salt and pepper (garlic is optional), add 1-2 tablespoons of butter. Also add 2 cups of water so the chicken does not stick. Here is a pic of step one:

Set it on high for for 2-4 hours. Sometimes two hours is plenty. If your cooking thermometer reads 165 or higher—it’s done! The chicken will be really hott! Give it at least 15 minutes to cool and then you can just start shredding it up! Here I added some more table salt and ground black pepper (just a dash!) and I also included thyme leaves.🌱 See pic below:

After that, you can start on the yellow rice!😃💛 Cook rice just like you would any other day: I am a big proponent of brown rice, but brown rice does not do good with yellow rice. So here I made long grain white rice, I think it is a little better for you than regular white, and I do not use a rice cooker.😅🤣

In case you have never made rice, you need one cup of water for each cup of rice. A little extra. So here I have two cups of rice, and at first I boiled the rice in 2.5 cups of water. As soon as I brought the rice and water to a boil, I reduced the heat to very low— BUT the rice has to boil before you lower it. After I lowered the heat to the lowest I could without turning it off. I covered the rice. It takes a sufficient amount of time, but once the rice sucks up ALL the water, it is done! At times this can happen, and the rice will still not be fully cooked. I taste the rice, if it is a little crunchy I know it’s not finished. So then I add a little more water, 1/2 to 1 cup, and boil it again. Then reduce heat. Same process. Until the rice sucks all the water up!

Now, for yellow rice the timing is important. Just after you’ve turned the heat off and the rice is done, add the other ingredients. 1 tspn turmeric, 1 tspn salt, and 1 tblspn butter. Mix it all together.

Voila! You have yellow rice!💛

Now, LAST BUT NOT LEAST—you have to add the raisin/almond topping! It is simple. You place a pan on the stove and add 1-2 tbspns of extra virgin olive oil to the pan. Heat it up.and then add 2 ‘heaping’ tablespoons of “slivered” almonds and 2 “heaping” tablespoons of raisins. I like to use jumbo mixed raisins! And it only takes a few minutes for them to cook!

Finally, add the topping to the rice, and create your ‘chicken and rice’ plate! All done!😃🍚👩‍🍳🐤

Enjoy!🍛

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

Homemade Whole Wheat Raisin Cookies!🍪👩‍🍳❤️‍🩹

Last night I made some yummy cookies. As you know, wheat is a much better alternative to white. Wheat bread and wheat rice are better for you in terms of balancing blood sugar. If you’re going to have a grain, it should be wheat or a darker color, such as Rye. Rye bread also is rich in B vitamins (1, 2, and 3).

I will post some pictures below. I also want to share the recipe in case anyone would like to make them. They came out to 25 cookies all together. What’s great about making a large batch of cookies is you can refrigerate them for up to 1 week and then freeze what you have not consumed for 1-3 months.. I like to put each cookie in its own plastic baggy.

Ingredients:

3/4-1cup of unsalted OR salted butter, and partially melt the butter in a pan

1/4 cup of white sugar

1/2 cup of packed brown sugar

2 eggs

3 1/2 to 4 1/2 cups of Whole Wheat flour (all purpose flour)

3/4-1 cup of raisins (I used mixed raisins of different kinds)

1/2 tspn of vanilla extract

1/2 tspn salt

1/2 tspn baking soda

AND, this recipe is so easy. STEP 1: basically MIX all ingredients together (in no particular order!). It is fun. Now, there may be excess flour that doesn’t want to mix in. So you will have to add about 1/2 cup to a full cup of water, a little at a time, to smoothen the mixture out.

You want the mixture to have a dough like form but to be smooth enough to scoop onto a cookie sheet. Use parchment paper for best results. Scrape up all the excess flour. You can scoop with a tablespoon, and set the cookies about 1-2 inches apart.

This should come out to 20-25 cookies.

Voila! You have Whole Wheat Raisin cookies! By the way, chopped walnuts would be great to add too but are not necessary. It’s optional. Some people like to add 1 cup of uncooked cooking oats. Oats are also great for helping to regulate blood sugar!

Bake at 375-400 F. You may have to go back and forth between the temperature. Check on them every 2 minutes. They only need 10-12 minutes. But cooking times will vary. When the outer rims are golden they are done. But don’t burn! Once you leave them to sit for at least an hour, they will continue to form.

Enjoy!🍪🍪👩‍🍳

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

“Food-Network inspired Oven roasted chicken!”🐤🧅🥔🥑🌱🫒

Tonight’s #dinner was fabulous, and I want to post it before I forget my recipe in case anyone wants to try it! It’s a Food Network-inspired #oven #roasted #chicken and I added a lot to it!🐤😀 First, I cut up my #veggies. I chopped two #potatoes, one onion, an #avocado, and a #lemon 🥔🥔🧅🍋🥑. Then, I put each to the side on their plates. I rinsed off my whole #chicken (it was a fresh young chicken, 5 pounds). Then I #rinsed it quickly on the inside and don’t forget to move anything excess or inside the chicken. Then I placed the chicken on the oven-safe plate. I melted two tablespoons, no more than 1/4 cup of #saltedbutter. After that, I added one tablespoon of #thymeleaves to the butter. Do not completely #melt the #butter 🧈 Then add the thyme leaves (1 tbsp) to the butter. You need a brush to dress the chicken. After that dash the chicken with #koshersalt and #blackpepper. Then, make sure to add cooking spray to your oven-safe plate under the chicken, or you can grease the bottom of the plate with butter if you have no #cooking spray. Add one or two cups of #water to the plate, so the chicken sits in a little water. You don’t want it sticking to the plate during the cooking process. After that, design your cut-up veggies all around. After that, I like to drizzle the whole thing with #extravirginoliveoil 🫒 but it’s not completely necessary. I also like to dash again but this time with table salt. Finally, squeeze part of the #lemon over it to give it that #zesty taste🍋🍋🍋. Yummy! You have chicken, lemon, thyme, potatoes, an onion AND an avocado! What more could you want?👩‍🍳😃🧅🥑🥔🌱 Cook at 400-425F for up to one hour. Cooking times will vary. Check on it every five to ten minutes. If the top starts to burn, you want to lower the temperature, and spice it with a little more salt (do not over salt!) you can always add more after it’s done. But if you make something too salty you can’t fix it. #Under-salting is always best! The kosher salt is really rich and works its way into it nicely so you don’t need much. Check on it every five to ten minutes, again, but mine didn’t need one whole hour. Your thermometer should read at least 160 F. Voila! It’s done!🥑🥔🌱🧈🍋🧅🐤

Voila!🐤🥑🍋

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

I’d like to be a “culinary queen!”👸🍅🥮👩‍🍳

This is how it looks when I decide to ‘whip something up’ really quickly!😂👩‍🍳 I had a little family company over yesterday and planned it just the night before. All @authenticmeals #original #cooking and my very own #recipes !!! Ka’ree as the main #meal accompanied with #brownrice, of course! The main dish—and #homemadewalnutcake for dessert. This time I added #toasted #sesameseeds to the top of the #cake to add a twist! Yummy. We also had #homemadewheatchocolatechipcookies! #coffee and few other things!🍚🍛🌾🍶🍪 #mediterraneandiet #paleo #protein #keto #homemade #diet #cook #baking #entertaininginstyle #fresh #food #foodie #tomatostew #beef #protein #health ⚕️🍅🧅🥩

Finally, when a baby terrorizes your living space!💕😂👶 It’s OK.🙆‍♀️🙅‍♀️ We just cleaned it right up!😂♥️😃

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

Ka’ree recipe and images! #tomatobeefstew #withcurry🥩🍅🥔🧅

Yesterday night I made Ka’ree, a very traditional meal. The best way I can describe Ka’ree is it’s a tomato (beef or chicken) stew to which some spices and veggies are added. When I was younger, my mom made this type of ethnic dish, (beef stew) around once to twice a week. One of my favorites has always been Ka’ree. I love the deliciousness of the curry, the hidden spice in the potato and what it adds to the tomato sauce, as well as the tender beef (or chicken) that shreds into the heated stew.

Ingredients

0.75-1lb chuck roast or chuck beef steak or chicken

4-5 large potatoes

an onion, medium-large sized (chopped)

6oz tomato paste

15oz tomato sauce

4-6 cups of water (for sauce)

2-3 tbsp of curry spice

1 tbsp vinegar

2 tbsns lemon juice

1 tspn dried lime (or Noomi Basra)–this is optional

1 tbsp oil

Kosher salt or table salt (I like to use a little of both!)–1 – 2 teaspoons

Black pepper–1-2 teaspoons is fine

chopped garlic cloves (no more than 2-3 chopped cloves, or it may be too hott)

2-4 cups cooked brown rice or long grain wild rice (I steer clear of white)!

First, you cook the meat: Cut the meat into cubes ( I used beef chuck steak) and you set it aside. I also used extra virgin olive oil (2 tbspns) and dashed the meat with Kosher salt and ground pepper to cook.

Oh, I also included the chopped garlic cloves before I started cooking!🧄

Voila! Should take no longer than 15-20 minutes. Make sure meat is tender (heat on high) you can add water.

After you’re done cooking set the meat aside. Now, use the same pan to carmelize the onions. Just cook them in an additional tblspn of extra virgin olive oil (classic olive oil is ok too) until they turn slightly brown. Try not to use vegetable oil; not the healthiest choice by far.

Cooking time to slightly carmelize onions should be no more than 5-10 minutes!

Next you add the curry (2-3 tbspns), salt, pepper, and tomato paste TO THE ONION MIX. Use the same pot (use a big one). The stew will eventually rise. AFTER you add the curry, 6 oz. tomato paste and 1-2 tspns of salt and pepper (each) to the pot, the pot will start to burn a little. The ingredients will brown. That is OK. It’s normal. See below.

You can see that once I added the tomato paste, curry, salt and pepper I mixed them together some (you can just add a dash of salt and pepper). After this you have to add the tblspn of vinegar. Be careful. It will smoke. Also have all ingredients ready to go at this point you have to work fast. As soon as the vinegar makes this mixture bubble, add the TOMATO SAUCE, 15 oz. can. This will stop the splash from the vinegar!🥫

Here I have added the tomato sauce and 4 cups of water. No more splash keep heat on high here.

Finally, add the potatoes and beef to combine all together. Add everything slowly, the water, little by little, gently add beef and potatoes. Combine all together.

You can even add an additional 2-4 cups of water depending on how much stew you want to have. You can use more salt and pepper. Table salt is fine to use at this point. I used kosher salt when I cooked the meat. Spice it how you would like, but don’t make it too salty. Keep in mind if it is under salted you can always add more later. You don’t want to use too much salt and ruin all your hard work!

Keep on high throughout let it come to a boil. Than reduce heat to medium high. Cover with a lid. Let it cook at least twenty minutes. Stir in between. Check on it. Once the potatoes are tender the stew is done. This can take anywhere from 40 min.-1 hr. You have to check on it regularly. Stir. Take a potato out, cut it with a fork, see if it’s tender (cooked), taste it, spice a little! Lol You get the idea. Be safe. And prepared. 🍅🥩🥔🧅🍛🧄

Oops… and I almost forgot—don’t forget to cook the rice! Ka’ree is put over a bed of rice. Here I have cooked 4 cups of brown rice.🍚🌾 And below is also a photo of the finished product! Have fun! There will be lots of leftover!😄

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

Whole Wheat Flour Chocolate Chip Walnut Cookies!🍪🍪👩‍🍳

Yesterday night I made homemade whole wheat chocolate chip walnut cookies and they are sooo delicious! Yumm! Since whole wheat is a much better alternative to white flour, I would like to share my recipe to put a health spin on baking. The next time you make homemade cookies, you may want to try whole wheat flour yourselves! It is better for you than white flour. 🍪🍪☕️

This recipe calls for:

3 cups of whole wheat flour

2 tspns baking soda

16 tablespoons cold unsalted butter

1 cup brown sugar

1 cup white granulated sugar (optional)

3/4 tspn salt

2 eggs

2 tspns vanilla extract

8 ounces of chocolate chips

2 cups crushed walnuts

First, you whisk together the flour, baking soda and salt. Put in a bowl. In a separate bowl, mix together the butter, sugar(s), eggs, and vanilla, and these don’t need to be too well blended just combine. Oops, don’t forget to add the walnuts and chocolate chips also!

Then, add the flour mix from the separate bowl. Now that all ingredients are in one bowl, use a wooden or regular spoon to combine and mix them together.

The mixture may seem a little dough like and hard to combine at first. Here’s the trick: add up to a half cup of water (as much as needed but not too much!) to moisten the combination of all the ingredients. Use your hand to knead. Put the mixture into cookie dough form.

You can even add extra flour and extra water to the combo mix to make more cookies. I added 2-3 cups extra flour and a little more water! It came out to 43 cookies!

Scoop the cookie dough (1-2 tablespoon sizes) onto oven trays covered with parchment paper, and bake for 8-10 minutes at 350 F. Then move the trays around to rotate cookies, bake for an additional 8-10 minutes. The edges should be golden brown!🍪👩‍🍳

Then let them cool on oven racks for at least an hour. Refrigerate. You can even freeze them for up to a month!🍪☕️🌰

Mixture of the second bowl.
All ingredients combined.
After adding water and kneading.
Cookie dough!
Voila!
Me while baking last night!👩‍🍳☕️🍪

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

Homemade Whole Wheat Walnut Cake!🥮🌾🌰

Baking has always been a favorite past time since I was a kid. At home they’d call me ‘Betty Crocker.’ As an adult I’ve grown more into the baking art and really enjoy embracing my ethnic side with the foods I make!🫒

They said it couldn’t be done, but I did it. Homemade wheat walnut cake from scratch! It’s never been done without white flour as far as I know. Mom was proud. I altered this traditional recipe to make it healthier. It is delicious! Even more delicious than the all-purpose flour version.

I have to be original and think of healthier methods. I hope I see posts from people in the future who have swapped the all purpose white or self rising flour for whole wheat cakes.

I altered the recipe a bit. Since it’s a foreign food, I was able to locate a few people who made this and one even attached a video. I didn’t follow the exact measurements. The better you get with baking the more you just know what to do.

Here is my own recipe:

It contains 3 and a 1/2 cups of whole wheat flour, 3 eggs, two teaspoons of baking powder, crushed walnuts (as many as you’d like :), a cup of whole milk, a cup and a half of sugar, a cup of butter, a tablespoon of vanilla extract, and I add a little water to make it more of a liquid form. You don’t want the cake mix to seem like dough. You are not making bread, you are making a cake. That’s why I add about a half cup or less of water. You basically mix them all together. I add a little extra flour (about a cup or two) to make two cakes each time. You can slice and freeze the cakes for up to a month. You bake at 350 F for a minimum of 30 minutes. Baking time can take up to an hour. Once your toothpick comes clean you’ll know it’s done.😊🥮☕️

Oh, and it might not be a bad idea to add about a 1/2 cup of vegetable oil into the mix.☺️ It will help the cake to keep that liquid form.

#wheat #wholewheatflour #diabeticfriendly #cake #betterthanwhite #assyrianchaldean #yummyfood #walnuts #tchai #tea #coffee #cake #mediterranean #style #foodie #conossieur 🥮☕️😀

About Zina

Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT

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