Anne-Marie Stiff

12/28/2025

Sheet pan doner

12/28/2025

Roasted Beet & Sweet Potato Christmas Board with Whipped Feta & Cranberries
Ingredients:
Roasted Vegetables:
2 medium beets, peeled and sliced
(300 g)
2 medium sweet potatoes, peeled and sliced
(400 g)
2 tablespoons olive oil
(30 ml)
1/2 teaspoon salt
(3 g)
1/4 teaspoon black pepper
(1 g)
Whipped Feta:
4 oz feta cheese
(115 g)
2 tablespoons Greek yogurt
(30 g)
1 teaspoon olive oil
(5 ml)
Toppings:
1/3 cup dried cranberries
(40 g)
1/4 cup toasted walnuts
(30 g)
Fresh thyme for garnish (optional)
Directions:
Preheat oven to 425°F / 220°C. Toss beets and sweet potatoes with olive oil, salt, and pepper, roast 25–30 minutes until tender.
Blend feta, Greek yogurt, and olive oil until smooth.
Arrange roasted veggies on a serving board, dollop whipped feta, sprinkle cranberries and walnuts, garnish with thyme, and serve.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: ~320 kcal per serving | Servings: 4 servings

12/28/2025

Easy Healthy Keto Tuna Stuffed Avocados Recipe
Ingredients⁠
1/4 cup halal mayonnaise
1/4 cup finely diced red onion
1/4 cup finely diced celery
Recipe in First Coʍmеոτ👇👇

12/28/2025

Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette beetroot
This vibrant salad is a flavor explosion! Tangy lemon, savory garlic, earthy beets, and creamy feta perfectly complement the chickpeas. It's quick, easy, and seriously satisfying – perfect for a light lunch or a side dish.
Ingredients:Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
2 medium cooked beets, peeled and diced
½ cup crumbled feta cheese
¼ cup olive oil
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12/20/2025

Mediterranean Lemon Chicken with Artichokes & Olives
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 lemon (zest and juice)
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
1 cup canned or jarred artichoke hearts (drained, halved or quartered)
1/2 cup Kalamata olives (pitted and halved)
1 tablespoon capers (optional, for extra tang)
1/2 cup low-sodium chicken broth
1/4 cup fresh parsley, chopped
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Recipe in (c.o.m.m.e.n.t)...///////

12/19/2025

12/14/2025

Hearty, rustic, and warming — a classic Czech comfort soup loaded with lentils, veggies, and sausage.
Ingredients
• Green lentils 250g
• Smoked sausage 150g
• Carrots 150g
• Potatoes 200g
• Onion 1 medium
• Garlic 2 cloves
• Bay leaf 1–2
• Marjoram 1 tsp
• Salt & pepper
• Oil for sautéing
• Water or broth 1.5 L
👩‍🍳 Instructions
1️⃣ Sauté chopped onion, garlic, and sliced sausage.
2️⃣ Add diced carrots & potatoes and cook briefly.
3️⃣ Add lentils, bay leaf, marjoram, salt & pepper.
4️⃣ Pour broth, simmer 35–40 min until soft.
5️⃣ Adjust seasoning and serve warm.

12/11/2025

Black pepper thyme biscuits 🤎

12/11/2025

Soupe Jo (Persian Chicken and Barley Soup)
A traditional Persian chicken soup made with pearl barley, root vegetables, and flavored with earthy, peppery, and citrusy notes. Nourishing and creamy, this soup is perfect any time you need a little extra comfort.
Ingredients
Pearled barley, rinsed
Extra virgin olive oil, plus more for serving
White or yellow onion or medium leek, finely diced
Garlic cloves, crushed or minced
Celery stalks, finely diced
Large carrot, grated
Bay leaves
Chicken stock
Boneless, skinless chicken breasts
Juice of one lemon, plus more to taste
Half and half, Greek yogurt, or whole milk
Fresh cilantro or parsley, leaves and tender stems finely chopped
Salt
Black pepper
Instructions
Soak the barley in cold water for one hour if you’d like it to be extra fluffy.
Place a large pot on medium-high heat. Add olive oil, followed by the onion, and cook until it turns golden.
Stir in garlic, celery, and half of the grated carrot. Cook for a few minutes, stirring occasionally.
Drain the pearled barley and add it to the pan. Stir until fully incorporated.
Add bay leaves and chicken stock. Bring to a boil, then lower the heat to simmer.
Add whole chicken breasts and place a lid on the pan. Poach until the juices run clear in the thickest part of the breast. Remove the chicken and set aside to cool.
Squeeze the juice of one lemon into the soup. Stir and cover with the lid slightly ajar. Simmer for about thirty minutes until the barley is tender. Check and stir occasionally.
Use two forks to shred the chicken and set it aside.
Partially blend the soup using an immersion blender on one side of the pot. If using a standard blender, blend a few cups and mix it back in.
Stir in half and half, shredded chicken, the remaining grated carrot, and cilantro (saving a little for garnish). Season with salt, pepper, and more lemon juice to taste. Simmer for a few minutes to warm the shredded chicken through.
Ladle into bowls and drizzle with olive oil and a little more half and half or a dollop of yogurt. Sprinkle with chopped cilantro and serve warm.
Allow leftovers to cool completely before storing. Keep in an airtight container in the refrigerator for up to three days or in the freezer for up to three months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.

12/11/2025

Zucchini Garlic Bites
Ingredients:
1 cup shredded zucchini drained well
1 clove garlic grated fine 1/3 cup
1/4 cup grated Parmigiano-Reggiano cheese
1 large egg
Full recipe in first COMMENT.....😋👇

12/11/2025

Mediterranean Chicken Zucchini Bake

A hearty and flavorful one-pan dish that combines juicy chicken, tender vegetables, and creamy feta cheese for a satisfying Mediterranean-inspired meal.

Ingredients:

- 3 boneless, skinless chicken breasts, cut into bite-sized pieces

- 2 medium zucchinis, sliced into rounds

- 1 pint cherry tomatoes, halved

- 1 red bell pepper, diced

- 1/2 red onion, thinly sliced

- 3 garlic cloves, minced

- 1/4 cup olive oil

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- 1/2 teaspoon dried thyme

- Salt and pepper to taste

- 1/2 cup crumbled feta cheese

- Fresh parsley, chopped (optional)

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12/10/2025

I made an accidental discovery this evening! I left the eggs out of my fathead pizza dough....HOLY COW!! It’s more crispy, and much more like crust!! FORGET THE EGGS! Here’s my recipe: 2 cups shredded Mozzarella, 4oz. (Half block) cream cheese. Melt these two together in microwave for a minute. Stir. Microwave another minute, or until creamy and stirable. Add 1 cup almond flour and stir until well mixed. Spread out on pizza pan and bake at 425 for 6 minutes. Add toppings and bake for 5-6 more, or until browned!!