Flipping Out…But At Least I Have Great Middle Eastern Food

This is me flipping out. I am climbing the walls and hyperventilating. Ohnooooo. Wait for it….waiiiit. Gotta dance it out!

Ahhhh…now I can breathe.

Today is my first day of school in 2 & 1/2 years. Are you wondering what I’m causing such a fuss about? Believe you me, it takes something massively huge to shake me. That is unless it involves raw tomatoes. This something “huge” is CHEMISTRY.

Does that explain why I’m sweating my prayers to high intensity music by Le Tigre and Peaches?

Hell, yes!


Today’s posting perfectly pairs with last week’s Pita Bread and Mezze. These recipes are wonderful Middle Eastern dishes that can easily be scooped up into cozy little pockets of whole grain goodness. These recipes are oh so easy, surprisingly healthy…and they boast awesome taste.

Have you been noticing how beautiful Evan’s pictures are? He blows me away. It looks like he is launching a whole new photography business. Check. It. Out.


This Carrot Tahini Dip is dense, nutty and slightly sweet. Cinnamon in this recipe is the wonderful glue that pulls everything together. As subtle as it is, this loving spice will enliven your taste buds.

Moroccan Spiced Carrot Dip from Good Food, Good Wine and a Bad Girl

1 tsp salt
2 cups chopped carrots
3 whole cloves garlic
1/4 cup tahini
2 tbsp agave
1 tsp cumin
1/2 tsp each cinnamon, ground ginger, paprika and turmeric
Pinch cayenne pepper

In simmering water, cook carrots and garlic until tender, about 2o minutes. Drain

In a food processor, blend the garlic and carrots. Add your spices, salt, and agave…blend. Now add the tahini. Blend. Tadahh!

Baba Ganoush! This is so delicious, and it is a great substiture for mayo on sandwiches.

1 medium egglplant

2-3 cloves of garlic, crushed

juice of one lemon

1 small container of lowfat greek yogurt

1 tablespoon olive oil

4 tablespoons tahini

1 tablespoon honey

Stab your eggplant a few times with a fork. Bake at 400 degrees for 40-45 minutes. Let cool. Peel, cut in half, and remove as many seeds as you can. Pop everything into a food processor, salt and pepper as needed. Enjoy!

Last but most definately not least, Tabbouleh! I got this recipe from Bon Appetit. I hate parsley, though, so I used basil instead. Easy, wholesome and tasty. What more could you want?


SarahWalk You hate Parsley? I heard everything up until you said you hated parsley. When I see you I will change your mind.

Kirsten Hahaha! I doubt it, Sarah bear…..love you, though!

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