What’s for Dinner- Vol1

• Turkish Meatballs

• Rice Pilaf

• Tzatziki

The classic question after a long day: What’s for dinner?

Planning dinner can feel like a daily struggle—especially when you’re low on time and energy. That’s why simple, fuss-free meals are true lifesavers.

In this series, I’m sharing easy dinner menus you can throw together with minimal effort and ingredients. Let’s take the stress out of mealtime and bring the joy back to the dinner table.

Turkish Meatballs

Ingredients:

• 1.1 lbs (500 g) ground beef

• 1 cup bread crumbs

• 2 medium onions, grated

• Fresh parsley, finely chopped (about ½ cup)

• 1 tsp black pepper

• 3 tsp ground cumin

• 1 tsp baking soda (or baking powder as a substitute)

• 3 tsp salt

Instructions:

1. Grate the onions and finely chop the parsley.

2. In a large bowl or tray, mix the grated onions, chopped parsley, bread crumbs, ground beef, spices, baking soda, and salt.

3. Knead the mixture thoroughly. The more you knead, the tastier the meatballs will be.

4. Shape the mixture into small patties. If you have time, let them rest in the fridge for 30 minutes—this makes them even more flavorful.

5. Fry in hot vegetable oil until golden brown and cooked through. Serve hot.

Rice Pilaf

Ingredients:

• 1 cup rice

• 1 tablespoon butter

• 1 tablespoon olive oil

• Salt (to taste)

• 1 1/2 cups boiling water

Instructions:

1. Rinse the rice thoroughly until the water runs clear to remove excess starch.

2. In a pot, add the butter and olive oil, then add the rice and sauté it well until slightly toasted.

3. Pour in the boiling water and add salt to taste.

4. Cook on low heat until the water is absorbed.

5. Once the water is fully absorbed, turn off the heat, place a paper towel between the pot and the lid, and let the rice steam for about 10 minutes.

Tzatziki

Ingredients:

• ½ cup finely grated cucumber

• 1 cup thick whole milk Greek yogurt

• 1 tablespoon fresh lemon juice

• ½ tablespoon extra-virgin olive oil

• 1 garlic clove, grated

• ¼ teaspoon sea salt

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh mint (optional)

Instructions:

1. Place the grated cucumber on a towel and gently squeeze out some of the excess water.

2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint (if using).

3. Chill until ready to serve.

Tips:

• I always prepare the meatballs more than I could eat and freeze the rest. Great for dinner when you don’t know what to do for dinner.

• When you are making the pilaf, saute a little orzo before adding rice and adjust the water accordingly.

Enjoy!

What’s for Dinner- Vol2

• Chicken Tacos

• Roasted Sweet Potatoes

• Sour Cream-Guacamole-Red Pepper&Onions

Chicken Saute

Ingredients:

• 1.65 lbs chicken (half thigh, half breast) → 750 grams

• Spices to taste: cumin, sweet paprika, curry powder, turmeric, thyme, chicken seasoning (Don’t be shy—especially with the cumin!)

• Avocado oil (for searing)

Instructions:

1. Cut the chicken into equal, bite-sized pieces.

2. In a hot pan with avocado oil, sear each side for about 3 minutes until golden brown.

3. Then, sauté the chicken briefly, add spices, stir, and cover the pan.

4. Cook until chicken is tender.

⚠️ Avoid overcrowding the pan. Cook in two batches if necessary.

Sour-Cream Style Sauce

Ingredients:

• 4–5 tablespoons of Greek yogurt (strained yogurt)

• A little water (1–2 tablespoons)

• Juice of 1 lime (or 1 lemon)

• Salt, to taste

Instructions:

1. Mix all ingredients until smooth.

You’re aiming for a sour cream consistency.

Roasted Sweet Potatoes

Instructions:

1. Slice sweet potatoes in half lengthwise.

2. Season with oil, salt, pepper.

3. Bake in a conventional oven at 400°F (200°C) until the inside is soft like a puree.

Bell Pepper & Red Onion

Instructions:

1. Slice both into thick julienne strips.

2. Sauté red onions first, then add red peppers in a wok or large skillet.

3. Cook until soft.

Guacamole

Ingredients:

• 3 ripe avocados

• ½ small yellow onion, finely diced

• 2 Roma tomatoes, diced

• 3 tablespoons finely chopped fresh cilantro

• 1 jalapeño pepper, seeds removed and finely diced

• 2 garlic cloves, minced

• 1 lime, juiced

• ½ teaspoon sea salt

Instructions:

1. Slice the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

2. Mash the avocado with a fork until you reach your desired consistency — chunky or smooth.

3. Add the onion, tomatoes, cilantro, jalapeño, garlic, lime juice, and salt. Stir until everything is well combined.

4. Taste your guacamole and adjust with extra salt or lime juice as needed.

Serve your tacos on a lettuce or wrap both is perfect.

Enjoy!

What’s for Dinner- Vol3

• Asian Style Salmon

• Coconut Milk Basmati Rice

• Peach Kale Salad

Asian Style Salmon

Ingredients:

• 3 tbsp sesame oil

• 2 tbsp olive oil

• 3 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp maple syrup (or agave, or 1 tsp sugar)

• 1 large garlic clove, minced

• 1½ tbsp toasted sesame seeds

Instructions:
Marinade your salmon with the ingredients (1-6 hour).Bake the marinated salmon at 356°F (180°C) for 20 minutes. Then broil at 392°F (200°C) for an additional 5 minutes to crisp the top.

Coconut Milk Basmati Rice

Ingredients:

• 2 cups basmati rice

• 1 tablespoon coconut oil

• 1 ½ cups water

• 1 ½ cups canned coconut milk

Instructions:

1. Rinse the basmati rice in hot water thoroughly, then drain well.

2. In a medium pot, heat the coconut oil and add the rice. Sauté for a few minutes until lightly fragrant.

3. Pour in the water and coconut milk, stir gently.

4. Cover the pot with a lid and cook on low heat until the liquid is absorbed and the rice is fully cooked.

5. Let it rest for a few minutes before serving.

Peach Kale Salad

Ingredients:

• 1 bunch Kale

• 2 medium ripe peaches

• 1 handful hazelnuts (chopped)

For the dressing:

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• Salt to taste

Instructions:

1. Separate and wash the Kale.

2. Slice the peaches as you like.

3. Roughly chop the hazelnuts with a knife.

4. In a small bowl, mix olive oil, balsamic vinegar, and salt to make the dressing.

5. Combine the kale, peaches, and hazelnuts in a bowl. Add the dressing and toss gently.

6. Serve immediately for the freshest flavor.

Enjoy!

Blog Post Title Four

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.