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Savoring Moments, East Los Angeles, CA (2026)

04/27/2026

Easy Oven Roasted Chicken Shawarma

Ingredients:
4 tablespoons lemon juice, freshly squeezed
½ cup olive oil
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon red pepper flakes
½ teaspoon cinnamon
4 cloves garlic, minced
3 boneless, skinless chicken breasts
1 large onion, sliced
2 tablespoons fresh parsley, for garnish

For the Garlic Sauce:
1 cup vegetable oil
⅓ cup lemon juice
6 cloves garlic, peeled
1 egg white (optional)
1 teaspoon salt

For the Chicken Shawarma Wraps:
Hummus
Tabbouleh salad
Garlic sauce
Pita wraps

Instructions:
1. In a large bowl, combine lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, and minced garlic. Whisk well.
2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover with plastic wrap or foil and refrigerate for at least 1 hour (overnight is best for more flavor).
3. Preheat the oven to 425°F. Add the sliced onion to the bowl with the chicken and toss to coat. Transfer everything to a 9x13-inch baking dish, spreading it evenly.
4. Bake in the preheated oven for 40 to 45 minutes, until the chicken is browned and crispy on the edges. For extra crispiness, turn on the broiler to high for an additional 3 minutes.
5. Let the chicken rest for about 5 minutes, then slice it into bite-sized pieces.
6. For the garlic sauce, add vegetable oil, lemon juice, garlic, egg white (if using), and salt to a blender. Blend until smooth, about 1 to 2 minutes. This will yield about 1½ cups of sauce. Refrigerate any leftovers.
7. To assemble the wraps, warm the pita in the microwave for about 30 seconds. Spread hummus on each wrap, add 2 to 3 tablespoons of tabbouleh salad, top with sliced chicken shawarma, and drizzle with garlic sauce. Serve immediately.

Serving Size: Serves 8

Nutritional Information (per serving):
Calories: 432
Net Carbs: 5g
Protein: 10g
Fat: 42g

Tips & Variations:
- For extra juiciness, consider using chicken thighs instead of breasts.
- If you prefer a thicker garlic sauce, skip the egg white and slowly add the oil while blending to achieve the desired consistency.

04/27/2026

Tuscan Marry Me Salmon

Ingredients:
2 fillets salmon
2 tablespoons olive oil
1 teaspoon garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste

Instructions:
1. Preheat the oven to 400°F.
2. In a bowl, combine olive oil, minced garlic, chopped parsley, lemon juice, Italian seasoning, salt, and black pepper. Mix well.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the fillets generously with the olive oil mixture.
4. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve hot with your favorite sides, such as roasted vegetables or a fresh salad.

Serving Size: Serves 2

Nutritional Information (per serving):
Calories: 350
Net Carbs: 0g
Protein: 34g
Fat: 22g

Tips & Variations:
- For extra flavor, marinate the salmon in the olive oil mixture for 30 minutes before baking.
- Try adding a sprinkle of grated Parmesan cheese on top of the salmon before baking for a cheesy twist.

04/27/2026

Banana Cinnamon Smoothie

Ingredients:
- 2 ripe bananas
- 1 cup almond milk (or regular milk)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon honey
- 1/2 cup ice

Instructions:
1. Peel the ripe bananas and break them into chunks.
2. In a blender, combine the banana chunks, almond milk, ground cinnamon, honey, and ice.
3. Blend on high speed until the mixture is smooth and creamy.
4. Pour the smoothie into two glasses and enjoy immediately.

Serving Size:
Serves 2

Nutritional Information (per serving):
Calories: 180
Net Carbs: 30g
Protein: 3g
Fat: 4g

Tips & Variations:
- For a thicker smoothie, use frozen bananas instead of fresh.
- Add a tablespoon of peanut butter or almond butter for extra protein and flavor.

04/26/2026

Homemade Gluten Free Pizza Dough

Ingredients:
2 cups gluten-free all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon olive oil
1 cup warm water (about 110°F)
1 tablespoon active dry yeast

Instructions:
1. In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
2. In a large mixing bowl, whisk together the gluten-free flour, salt, and sugar.
3. Add the foamy yeast mixture and olive oil to the dry ingredients. Stir until a dough begins to form.
4. Cover the bowl with a damp cloth and place it in a warm area to rise for about 30 minutes.
5. Preheat your oven to 475°F.
6. On a floured surface, roll out the dough to your desired thickness.
7. Carefully transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper. Add your favorite toppings.
8. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown.

Serving Size:
Serves 4 (1 slice per person)

Nutritional Information (per serving):
Calories: 210
Net Carbs: 34g
Protein: 3g
Fat: 5g

Tips & Variations:
- For added flavor, mix in dried herbs like oregano or basil into the dough.
- If you prefer a thicker crust, let the dough rise for an additional 15 minutes before rolling it out.

04/26/2026

Corn on the Cob in the Oven

Ingredients:
4 ears fresh corn on the cob
2 tablespoons butter
Salt to taste

Instructions:
1. Preheat your oven to 400°F.
2. Husk the corn and remove all silk.
3. Wrap each ear of corn in aluminum foil, adding a pat of butter and salt to taste before sealing.
4. Place the wrapped corn directly on the oven rack.
5. Bake for 25-30 minutes, depending on the size of the corn.
6. Remove from the oven and carefully unwrap the foil.
7. Serve immediately with extra butter and salt if desired.

Serving Size:
Serves 4

Nutritional Information (per serving):
Calories: 90
Net Carbs: 17 g
Protein: 3 g
Fat: 5 g

Tips & Variations:
- For added flavor, consider adding herbs like thyme or rosemary, or spices such as paprika or chili powder inside the foil.
- You can also try grilling the corn instead of baking for a smoky flavor; just follow the same wrapping method and place on the grill for about 15-20 minutes.

04/26/2026

Million Dollar Spaghetti

1 pound spaghetti
2 pounds ground beef
1 onion, chopped
3 cloves garlic, minced
2 cans (14.5 ounces each) crushed tomatoes
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 cup cottage cheese
1 cup sour cream
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1. Preheat your oven to 350°F.
2. Cook the spaghetti according to the package instructions; drain and set aside.
3. In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the meat is browned. Drain any excess fat.
4. Add the crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, salt, and pepper to the skillet. Stir well and let it simmer for 30 minutes, stirring occasionally.
5. In a separate bowl, mix together the cottage cheese and sour cream until well combined.
6. In a large baking dish, layer half of the cooked spaghetti, followed by half of the meat sauce, and half of the cheese mixture. Repeat the layers with the remaining spaghetti, meat sauce, and cheese mixture.
7. Top the final layer with shredded mozzarella and grated Parmesan cheese.
8. Bake in the preheated oven for 30-40 minutes, or until the cheese is bubbly and golden brown.

Serving Size: Serves 8
Calories: 450
Net Carbs: 42g
Protein: 25g
Fat: 20g

Tips & Variations:
- For added flavor, consider adding chopped bell peppers or mushrooms to the meat mixture.
- You can make this dish ahead of time and refrigerate it before baking; just increase the baking time by about 10-15 minutes if baking from cold.

04/26/2026

Baklava with Honey and Nuts

1.5 cups granulated sugar
1 cup water
2-inch strip lemon zest
1/2 cup honey (preferably high-quality Mediterranean honey)
1 tablespoon lemon juice
1.5 cups raw pistachios (unsalted preferred)
1.5 cups raw walnuts
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground clove (optional, for warmth)
1 lb (1 box) frozen phyllo dough (No. 4 or No. 7 thickness)
1 cup unsalted butter, melted (or ghee, for brushing layers)

1. In a saucepan, combine 1.5 cups granulated sugar, 1 cup water, and the lemon zest. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, stir in 1/2 cup honey and 1 tablespoon lemon juice, and let cool completely.
2. Pulse the pistachios and walnuts in a food processor until finely chopped but not powdered. In a bowl, mix the chopped nuts with 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground clove if using.
3. Thaw the phyllo dough overnight in the fridge, then bring it to room temperature. Keep the phyllo covered with a damp towel while working to prevent it from drying out. Melt the butter and skim off any milk solids if necessary.
4. Brush a 9x13 inch baking pan with melted butter. Layer 10 sheets of phyllo dough in the pan, brushing each sheet with melted butter.
5. Spread half of the nut mixture evenly over the phyllo layers.
6. Layer another 10 sheets of phyllo dough on top, brushing each with butter. Add the remaining nut mixture, then top with the final 10 buttered sheets of phyllo.
7. Using a sharp knife, cut the baklava completely through into diamond or square pieces.
8. Bake in a preheated oven at 325°F for 50–60 minutes, or until the baklava is golden brown and crisp.
9. Immediately after removing from the oven, pour the cooled syrup over the hot baklava. Allow it to rest for 4–6 hours to absorb the syrup.
10. Garnish with crushed pistachios before serving and enjoy.

Serves 12

Nutritional Information (per serving):
Calories: 300
Net Carbs: 30g
Protein: 5g
Fat: 18g

Tips & Variations:
- For a different flavor, try adding a teaspoon of vanilla extract to the syrup for extra depth.
- You can substitute the nuts with other varieties like almonds or pecans for a unique twist on traditional baklava.

04/26/2026

Mediterranean Chicken and Veggie Skillet

1.5 lbs Chicken Breast cut into 1-inch bite-sized pieces
2 tbsp Extra Virgin Olive Oil
1 large Zucchini sliced into half-moons
2 Bell Peppers (Red and Yellow) sliced into strips
1 cup Broccoli florets
1/2 cup Cherry tomatoes halved
1/2 cup Kalamata olives pitted and halved
3 cloves Garlic minced
1 tsp Dried Oregano
1/2 tsp Smoked Paprika
1 Lemon Zested and Juiced
1/4 cup Feta cheese (optional garnish)
2 tbsp Fresh Parsley chopped for garnish

1. In a medium bowl, toss the chicken pieces with the dried oregano, smoked paprika, salt, and pepper until evenly coated.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Sear for 5–6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
3. In the same pan, add the sliced peppers and broccoli. Stir fry for 3 minutes. Add the zucchini and cook for an additional 2–3 minutes until the vegetables are tender-crisp.
4. Return the cooked chicken and any juices to the pan. Stir in the garlic, halved cherry tomatoes, and Kalamata olives. Sauté for 2 more minutes until the garlic is fragrant and the tomatoes just begin to soften.
5. Remove the pan from the heat. Squeeze the lemon juice over the mixture and sprinkle with lemon zest and fresh parsley.
6. Divide into bowls. Top with crumbled feta cheese if desired.

Serves 4

Nutritional Information (per serving):
Calories: 350
Net Carbs: 10g
Protein: 30g
Fat: 20g

Tips & Variations:
- To prevent the chicken from "steaming," don't overcrowd the pan. If your skillet is small, sear the chicken in two batches.
- Feel free to swap broccoli for asparagus or add a handful of fresh baby spinach at the very end until wilted.
- This dish keeps beautifully in the fridge for 3–4 days. Reheat in a skillet over medium heat to maintain the texture of the vegetables.
- Serve as is for a low-carb meal, or pair with a side of Lemon Quinoa or warm Pita Bread.

04/26/2026

Cajun Shrimp Rice Bowl

1 lb large shrimp, peeled and deveined
2 tbsp Cajun seasoning
3 tbsp extra virgin olive oil, divided
2 cups cooked rice
2 bell peppers, sliced
1 red onion, sliced
2 cloves garlic, minced
1 avocado, sliced
1 lemon, cut into wedges
Fresh parsley for garnish

1. Toss the shrimp with 1 tablespoon of olive oil and the Cajun seasoning until well coated.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the sliced bell peppers and red onion for about 5 minutes until they begin to soften. Add the minced garlic and sauté for an additional minute. Remove the vegetables from the skillet and set aside.
3. Add the remaining tablespoon of olive oil to the skillet. Sauté the seasoned shrimp for 2-3 minutes on each side until they turn pink and opaque.
4. Divide the cooked rice into 4 bowls. Top each bowl with the sautéed vegetables and shrimp.
5. Garnish with sliced avocado, fresh parsley, and a squeeze of lemon juice from the wedges.

Serves 4

Nutritional Information (per serving):
Calories: 450
Net Carbs: 40g
Protein: 30g
Fat: 20g

Tips & Variations:
1. For added flavor, consider marinating the shrimp in the Cajun seasoning and olive oil for 30 minutes before cooking.
2. You can customize this dish by adding other vegetables such as zucchini or corn, or by serving it with a side of your favorite hot sauce for an extra kick.

04/26/2026

Chocolate Cottage Cheese Mousse

1 cup cottage cheese (4% milkfat recommended)
3 tablespoons unsweetened cocoa powder
2-3 tablespoons honey or maple syrup
1 teaspoon pure vanilla extract
Optional: 1 tablespoon dark chocolate chips or a pinch of sea salt

1. Combine the cottage cheese, cocoa powder, sweetener, and vanilla in a high-speed blender.
2. Blend on high for 60-90 seconds until the mixture is completely smooth and no lumps remain.
3. Taste the mousse and adjust sweetness by adding more honey or maple syrup if desired, then pulse briefly to mix.
4. Pour the mixture into small ramekins or bowls.
5. Place in the refrigerator for at least 30 minutes to allow the texture to firm up.
6. Serve chilled, garnished with fresh fruit or a sprinkle of dark chocolate shavings.

Serves 4

Nutritional Information (per serving):
Calories: 150
Net Carbs: 10g
Protein: 12g
Fat: 6g

Tips & Variations:
- For a richer flavor, add a tablespoon of peanut butter or almond butter to the blender before mixing.
- Experiment with different toppings such as crushed nuts, berries, or a dollop of whipped cream for added texture and flavor.

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