Posted on

Za’atar Baked Chicken Thighs


2 lbs chicken thighs
1/4 cup za’atar plus 1 reserved tablespoon
1 clove garlic, chopped
1 shallot, chopped
Juice of 2 lemons
1 tbsp. olive oil
Salt to taste

In a bowl, combine the 1/4 cup za’atar, shallot, olive oil, salt, garlic and lemon juice. Add the chicken and marinate for a couple hours or overnight if possible.

Preheat the oven to 425 degrees.

Put the chicken in a shallow roasting pan along with the remaining marinade.

Bake for 45 minutes.

Sprinkle with remaining za’atar and enjoy!

Posted on

Grilled Catfish w/ Sumac Over Swiss Chard w/ Turmeric & Mustard Seeds

This recipe is quick, easy and delicious. It’s paleo and keto friendly, as well as being low calorie. Plus, it’ll seem like you spent hours in the kitchen when in reality the whole recipe should take around a half hour.


2 6 oz. Catfish Filets

1 Bunch Swiss Chard, Loosely Chopped

2 Cloves Garlic, Finely Sliced

2 tsp. Olive Oil

1 tbsp. Yellow Mustard Seeds

1 tbsp. Turmeric

2 tsp. Ground Sumac

Salt to Taste

Add 1 tsp. olive oil to a non-stick pan over medium heat. Let heat for about 30 seconds.

Add garlic and mustard seeds. Cook until garlic is lightly browned.

Add swiss chard, turmeric and salt (if desired).

Turn the heat down to low, add a splash of water and let simmer.

While the greens are simmering, heat 1 tsp. olive oil in a skillet.

Season the catfish filets on each side with sumac and sea salt if desired.

After around 30 seconds, place each filet in the pan skin side down.

Cook for around 4 minutes on each side, depending on thickness.

Plate your greens, top with a catfish filet and enjoy!