The SP!LL

Here we are again!
Another week and another spill.

I’ve decided to take another hiatus for no specific reason and come back after it with tons of things I want to share. Wendy Williams got nothing on me!

But before I leave, I have important news I have to share with you.
I have decided to become vegan. I am finally illuminated by the posts vegans share of cute animals asking us not to eat them. I am going to delete all the meat recipes from the blog and remove meat photos from Instagram

I have decided to join a gym and get my summer body ready for some sun, sand, salt water, and the eyes of those hungry for this vegan meat!

I will be living off juices and smoothies. No solid food for 4 days a week. Coffee is out of sight. Also, alcohol would be off the menu. No alcohol, no partying, no socializing and outings to cut down the temptations. Yes, it is a month of major changes!

Continue reading

Fava beans, Peas, and Freekeh Salad

It’s seasonal produce at its BEST!

A couple of weekends ago, I had the chance to hide among the tall fava bean plants and dive deep to collect the long green pods.

I also kneeled down the search for the fresh pea pods hiding underneath barricades of pea vines. I stepped on numerous ones, despite being careful, attempting to reach a handful of pods sunbathing together in the open.

PIN-Freekeh fava beans peas salad recipe cookin5m2-4.jpg Continue reading

The SPILL

It’s Monday and it’s time for THE SPILL again!
Read along because this time the spill is so delicious and juicy

HOW YOU SPILLIN’?

691CF880-EB8C-4FFB-B1BD-C594EBBA74D8-2.jpgThe Spill-03

  • I can’t believe I scheduled a meeting at 8 am on a Friday. I guess this is part of being 30!
  • Last week dragged SO LONG after the 4-day shooting weekend and the work that followed up until Saturday and that’s when I finally crashed. Continue reading

Sugar-free Roasted Apple Butter and EatTheLebaneseSeason

You know when you haven’t talked to someone for a while? They haven’t talked back either and you have no idea how to start a conversation again? I am having this with my baby blog. It’s been a while. It feels so wrong having all these recipes and gorgeous photos I took stored in folders as time passes. But here I am again, publishing a post after a week of behind the scene conversation to prepare for something fun. A fellow cook (@thekitchenbabe) and I decided to gather a few cooks on instagram and start posting recipes we cook and photograph according to what’s in season.

Apple WEEK - cookin5m2.jpgsugar-free-roasted-apple-butter-recipes-cookin5m2-2

#EatTheLebaneseSeason is the account and hashtag we decided to use to archive the recipes. This is our first week and things look very promising! We are now 9 passionate cooks willing to take the challenge and play with the seasonal produce! Care to join? Post your recipes on your blog and instagram account with the hashtag #EatTheLebaneseSeason and we’ll regram the best recipes. We’ll be posting the coming week’s ingredient early in the week to give you enough time to prepare and shoot your recipes.

This week’s challenge is, *drumrolls* APPLES! Continue reading

Pesto Spaghetti with Mozzarella and Roasted Vine Tomatoes

Spaghetti with Basil Pesto, Mozzarella, and Roasted Vine Tomatoes recipe - cookin5m2 -PIN.jpg

The wonderful thing about this time of the year is the great variety of produce you can get from the market. I go to a nearby shop and buy stuff to get home. On the days where I’m working from home are the best days to experiment. I cook breakfast, lunch, sometimes desert, and even dinner if I’m staying home at night.


I recently received a bunch of basil. The most obvious thing to do is pesto. The first thing to do with pesto is add it to pasta. Then adding cheese. But what’s not so usual is roasting vine tomatoes and adding them to the dish. And that’s what I did. Pretty Genius, no? *pulling a Kanye moment* Continue reading