Laney's Recipes

Anyone can cook!


Side Dishes

Arabic Fattoush Salad


  • Finely chopped tomato (Roma)
  • Finely chopped cucumber
  • Finely chopped green pepper
  • Cilantro
  • Mint
  • Pine nuts
  • Olive oil
  • Lemon
  • Pomegranate sour salad dressing (see bottom of post)
  • Pita bread
  • (Note: The recipe I found online used cherry tomatoes, halved, red onion, and feta cheese as well. Need to try!)

We first spent time chopping all the veggies and the cilantro and mint and mixing those to an acceptable ratio.

Next, we fried the small pieces of pita bread in oil, and cooked the pine nuts in oil as well. These were served over the top of the portions we had already divided.

Lastly, we created a dressing of a mixture of olive oil, the pomegranate dressing, and lemon juice.

We served this at room temperature but I’d like to try it cold.

This is the sauce we used!


Zucchini Noodles

Ok so maybe this isn’t worth a post, but actually it is.  I put this off for so long because I thought it was going to be hard, but wow. Literally the easiest thing I’ve ever cooked.

First of all you do need a spiralizer.  I spent a lot of time in Lakeland pondering the choice between the expensive version like this:


or the cheap version like this:


So here’s my advice. GET THE CHEAP ONE! It takes no effort at all to turn your zucchini into noodles.  Literally 2 mins or less.  It’s completely self explanatory.

From there, throw it into a pan and cook with a little bit of olive oil to your desired softness.  BOOM. PASTA SUBSTITUTE IN UNDER 5 MINS.

Based on 1 cup of zucchini
Calories: 9
Fat: 0.1g
Carbs: 1.9g
Protein: 0.7g

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