Mexican Pasta

This recipe is perfect for those who love tofu or want to get used to it. What I love about tofu is that it’s so versatile! You can add whatever flavor you want to it and it’ll absorb it like a sponge!

For best results, don’t just dice the tofu, no crumble it with your hands to give it a grounded texture that’ll absorb the flavors even more (if you love tofu like I do, then that’s not necessary).

I recommend paying the extra cost and buying organic tofu as soy is one of the most genetically modified foods out there.

Mexican Pasta


  • 250 grams pasta (gluten-free if necessary)
  • 1/2-1 cup Mexican salsa (depending on how saucy you like it)
  • 2 tbsp organic tomato paste
  • 1 red chili pepper diced
  • ~300 grams extra-firm tofu (I used sprouted tofu)
  • 1 tsp paprika
  • 1/4 tsp ground cumin
  • salt & pepper to taste
  • oregano
  • avocado for serving

*I used pasta made out of brown rice and quinoa flour and it turned out great!


  1. Wash the tofu then place it on a towel and put something heavy on top of it for an hour or so. This will allow the water to leave the tofu, making it very firm and giving it a better texture
  2. In a pot, cook the pasta according to the package instructions
  3. Heat a separate saucepan on low/medium heat, and saute the chili pepper with 2 tbsp of water
  4. Cut the tofu into squares or ground it up with your hands
  5. Add the tofu to the saucepan and top it with the salsa and spices and mix well
  6. After 10-15 minutes, or when the tofu absorbs the sauce and flavors are well mixed together, turn off the heat
  7. Mix it with the pasta or layer it in jars with avocado as I did in the photos.

A Year

It’s been about a year since I published this website. A year is both a very long time and a short time. Depends on how you look at it.


This time last year, I had no idea that I’d be working at a gym, certified in CrossFit, Zumba, PT, and plant-based nutrition. I never thought that yoga would be my everyday choice of activity instead of lifting. Even though this time last year, I have been a vegetarian for four years; I never thought that I’d go vegan and be this convinced about it. I never thought that I’d meet this many amazing people and connect with a diverse group of interesting souls. I never thought that I’d have two jobs in addition to Sukkari, and thrive on this busy lifestyle. I never thought this many would read my blog.

I’ve gotten outside of my comfort zone and challenged myself many times. I’ve experienced so much during this one year. Yet, I can’t help but feel  like a failure. Ever since I remember being alive, I’ve always struggled with my high ambition. I wanted to do everything. I’ve always wanted to be good at everything. Easily inspired and easily motivated.


Yes, most of the time I feel proud of myself, but then I feel like I could be doing more. I could be reading more books, learning more, practicing yoga more, dancing more, writing more, traveling more, drawing more, creating more, and the list keeps going on.

I always blame myself or my fear for not accomplishing as much as I plan on. Now it’s time to stop doing that and it’s time to realize that good things take time to happen. I just need to let things unfold by themselves. It’s good to set goals and have dreams; at the same time that could destroy the joy of life. Make you forget to live in the moment and not even enjoy your achievements in the future because you’ve set high expectations. Being attached to your dreams and goals to a point that you lose yourself and what really matters can lead you to waste your time chasing something that might never happen. Not in a bad way, but sometimes things don’t happen because there’s something better in store for us.

I usually don’t feel comfortable sharing something this personal, but I just wanted to share this perhaps someone else struggles with the same issue would resonate with this.

Homemade Cereal with Banana Cream

Since I was a little kid until I hit 20 years old, my favorite breakfast was cereal (now it’s nice-cream with oatmeal if you’re curious) Cocoa puffs, cheerios, you name it. The problem is that they’re filled with sugars and very little fiber. I’ll eat them now, and one hour later I’m starving.

This recipe is from Laura Miller’s video  I just tweaked a few little things and replaced the cashew cream with a banana cream. It’s delicious with coconut/rice milk  or almond milk. And you can turn it into a parfait with the cream.

Homemade Cereal with Banana Cream



  • 2 cups buckwheat groats
  • 1/4 cup maple syrup (more if you want it sweeter)
  • .5 tbsp cinnamon
  • 1/4 tsp vanilla extract

Banana Cream

  • 3 large bananas
  • 3 soft dates
  • 2 tbsp tahini
  • dash of cinnamon
  • 1 tbsp cacao powder optional


  1. For the cereal, soak the buckwheat groats for 1-2 hours then rinse it
  2. Mix all the ingredients together very well then spread on Silpat and place the baking tray in the oven
  3. Bake on 200F or 93C for 2 hours.
  4. If you have a dehydrator, then dehydrator on 110F for 10-12 hours
  5. For the cream, mix everything in a high-speed blender or a food processor except for the cacao
  6. If using cacao, then pour half of the mixture into a bowl and add the cacao to the blender and mix
  7. Make your parfait and add anything else you’d want like fruits, cacao nibs, coconut chips, etc.

*I tried it raw and I liked it, but I like anything so don’t take my word for it hehe.

Easy Vegan Burrito Bowl

Burritos are one of the most satisfying meals one can eat. The problem is that I live in Saudi Arabia and it’s hard to find good tortillas that are not loaded with preservatives. So the other alternative is a burrito bowl with lots of rice! In my opinion, bowls are even more satisfying, as we tend to eat them slower and more mindfully.

This recipe is very easy and quick to make. I made it before going to work and had it for breakfast and dinner! If you think it’s weird to eat a burrito bowl for breakfast, then I want you to know that many people in Sout American eat beans and rice for breakfast. Even here in the Middle East, it’s common to eat fava beans and hummus for breakfast.

Eat it warm or store it in a jar and eat it later. Anddd if you place the avocados on top and squeeze some lemon juice on them, they’ll stay fresh until you eat them for dinner or lunch!

Another tip if you’re going to eat half of an avocado, then store the other half in the freezer and use it later in smoothies or soups to make them extra creamy!!

Easy Vegan Burrito Bowl


  • 1 15 oz can beans (I used  organic adzuki beans)
  • 1 tbsp tomato paste
  • 1/2 cup sweet corn
  • 1 chili pepper (I used half red half yellow)
  • 1/4 tsp cumin powder
  • 1/4 tsp ground coriander seeds
  • paprika to taste
  • cayenne pepper to taste
  • salt and pepper to taste
  • 1 avocado or guacamole for serving (not optional!)
  • salsa for serving
  • cooked brown or white rice for serving


  1. Heat a large saucepan over medium heat
  2. Add about 2 tbsp of water then add the chili peppers
  3. Saute the peppers until they’re tender then add the beans*
  4. Add the spices: paprika, coriander, salt, pepper, and cayenne
  5. Add the tomato paste and mix very well
  6. Turn off the heat and add the cumin
  7. Serve with rice and top with avocado and salsa.

*If you’re using canned beans that are stored in salt and water then use the whole can. If not, then wash and rinse the beans and add a little bit of water to the saucepan.

Yoga Love

Yoga has been around for around 5,000 years and some researchers say it’s been around for 10,000 years! Yoga has been mastered and perfected over all this time. One of the most things I love about yoga is that it is very detailed. For each pose, you’re instructed on what to do with your legs, arms, core, neck and even where you should gaze. Of course with special instructions for those who have special conditions.


The beautiful thing about yoga is that it’s not limited to the physical poses. You can carry your practice off the mat and let it change your perception on life. It teaches you how to be an observer. As this yoga teacher puts it, “be an observer of your practice, not a critic”. How to be patient and nonjudgmental. Most importantly, it has taught me how to be mindful and how to breathe. It shows you the benefits of surrendering, letting go, and being in the moment.

be an observer of your practice, not a critic

During my last vacation to North America, I tried to go to as many yoga classes as possible. Even though it was expensive, it’s a worth it. Because each yoga teacher has her or his own way of conducting a class. Each yogi will adjust your alignment a little bit until you accumulate all these adjustments from different cues that you will remember for years; when you practice, or maybe when you teach, then you’ll pass those cues on to your students.


As much as I love practicing alone and doing my own flow, I find classes very beneficial. In classes, I’m able to really challenge myself. The teacher’s reminders help me stay present and focus on my breath. They leave me with inspiring thoughts and remind me to stay kind. Clear and loving thoughts, intentions, and communications. Yoga is a way of living mindfully.


By practicing yoga, I’ve discovered myself. I’ve let go of competition; I no longer compare myself to the person next to me. We are all different; it’s unfair to compare ourselves to anyone. It opened my mind as I tried many different types of yoga. I participated in Kundalini yoga, where we chanted  and om’ed together. I kept an open mind during the class. It was different and strange, but I could feel the vibrations when we chanted the Sanskrit phrases together. I could feel the energy of the room, my emotions rising inside of me as we chanted, and the light feeling I had inside of me as I was leaving the class.

I discovered that I love hot yoga. A kind of yoga I used to dislike strongly. Now I think it’s beneficial when the heat is gradually increasing. It makes me more in tune with my body and breath. My mind wanders less. I’m present and I’m feeling it all.


That leads me to the best yoga class I have ever attended. It left me inspired and filled with love. The teacher gave us verbal instructions and only demonstrated the poses when needed. She corrected our postures as she quietly walked around us. We were encouraged to listen to our bodies and always had the option to go to a more advanced pose or to go to child’s pose when needed.

The teacher was fully present for the students. Attending to anyone who needed her help. No air conditioning. No music. The speed of the class was just right. I didn’t feel at any moment that I was rushing through my asanas.


Now my favorite way to practice is in my room in a warm temperature. Sometimes I like to move in silence or with instrumental music. Always listening to my body and my breath. It made me notice where I hold tension in my body, usually in my knees or shoulders. Some people hold tension in their jaw, hips, or forehead. So I invite you to relax, straighten your back, listen to your breath, then start to notice what parts of your body are tense. Tell yourself to relax those parts and keep noticing your breath.

This practice has helped me be more compassionate, in touch with my feelings, and to practice non-greed. It reminds me to be thankful and to be present. It taught me to let go of the things I cannot control. To have trust in my path. To understand we should not concern ourselves with desires; because that creates suffering.


It taught me to be in the present moment. Everything is alright in the present. Stop worrying about the future and stop regretting the past. Right now everything’s good.


Before yoga, I struggled with anger issues and stress that gave me patches of gray hair and digestive issues. Give yoga a chance. Try many different types of yoga. Don’t give up after the first class. It takes some time to calm your mind before you can enjoy yoga. Hopefully, soon I’ll post a yoga guide on how to start a yoga practice.



Cardamom Rawnola


I love the taste of cardamom in Arabic coffee and Middle Eastern sweets. That’s why I knew that I had to come up with a cardamom rawnola recipe! If cardamom isn’t your thing then simply omit it.


this RAW-NOLA isn’t very sweet. It’s full of flavors from cardamom to cinnamon and a mix of dates and chestnuts. If you want it to be sweeter, simply add more dates or maple syrup.


What I used in this recipe


Cardamom Rawnola


  • 1 cup rolled oats
  • 1/2 cup buckwheat groats
  • 1/2 cup soft dates (khalas dates)
  • 1/2 cup Sukkari dates or Medjool
  • 1/4 cup tahini sunflower butter or just tahini
  • 1/2 cup dehydrated chestnuts optional
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly ground cardamom
  • 2 tbsp cacao powder optional
  • 1-2 tbsp maple syrup optional


  1. In a food processor mix all of the ingredients except the maple syrup
  2. Taste and add maple syrup to taste

*Add more dates if you want it to be sweeter.

Nice Cream Bowl


This is a quick video of  my favorite nice-cream flavor! Chili-Cacao! So so so gooood.


A quick tutorial on how to decorate your smoothie or nice cream bowl!

Chili-Cacao Nice Cream


  • 350 grams of ripe frozen bananas
  • 1-2 tbsp cacao powder
  • pinch of chili poweder
  • 1-2 tbsp almond milk optional

حبحر و كاكاو نايس كريم

  • ٣٥٠ موز مستوي و مجمد
  • ١-٢ م ك كاكاو بودرة
  • شوي حبحر مطحون
  • ملعقة حليب لوز اختياري