Tag Archive: celery


4 slices of tilapia

2 cups cherry tomatoes (sliced in half)

1 cup of chick peas (rinsed and drained)

1 celery stalk (chopped) *optional

bread crumbs (flavored)

1 egg beaten

olive oil

1 clove of garlic (chopped)

sea salt and black pepper


Preheat oven 400 degrees.

  1. Dip tilapia in egg and then in bread crumbs.
  2. In a coated ( a drop of olive oil) baking pan, put tilapia slices.
  3. Bake in oven for about 20 minutes.
  4. While tilapia is baking, get a large bowl.
  5. In a large bowl, add tomatoes. chick peas, celery, garlic, 2 tbsp. of olive oil, sprinkle sea salt and black pepper. Mix well.
  6. About 3 minutes before tilapia is done, pour tomato mixture on top of fish and return to oven. Let stay in oven for 3 minutes. Serve hot.




Choose a topping of your choice for your hot dog.

1.) Pimento Cheese Dog


1/4 cup minced pimentos

1 cup shredded cheddar cheese

3 tbsp. mayonnaise

1/4 tsp. hot sauce (optional)

Mix all ingredients together and top hot dog.

2.) Blue Cheese Dog


1/2 cup chopped celery

1/2 cup crumbled blue cheese

3 tbsp. mayonnaise

1/2 tsp. hot sauce (optional)

Mix all ingredients together and top hot dog.

3.) Cream Cheese and Scallion Dog


4 tbsp. cream cheese

1 tbsp. milk

1/2 tsp. sea salt

2 scallions (chopped)

poppy seeds for sprinkling on top

Mix cream cheese, milk sea salt and scallions together. Top dog with cream cheese mixture and sprinkle with poppy seeds.

4.) BLT Dog


1/2 cup chopped romaine lettuce

1/2 cup chopped tomato

8 slices of cooked crispy bacon (crumbled)

3 tbsp. mayonnaise

Mix lettuce, tomato and mayonnaise together. Put mixture on top of hot dog and put crumbled bacon on top.




4 boneless chicken breasts

1 can (10 oz.) chick peas (drained)

3/4 lb. fresh mozzarella balls

2 carrots (diced)

1 celery stalk (diced)

1/4 cup red onion (diced)

1/2 cup balsamic vinegar plus 2 tbs.

1/4 cup olive oil plus 2 tbs.

1 tsp. sea salt

1/2 tsp. black pepper


1. In a Ziploc bag, add chicken breasts with a 1/4 cup of balsamic vinegar and 1/4 cup olive oil. Let marinate in refrigerator for 2 hours.

2. Grill chicken on both sides for about 10 minutes each. (depends on the thickness of chicken breasts) Chicken should be white on the inside when cooked.

3. In a large bowl, add chick peas, mozzarella balls, carrots, celery, red onion, 2 tbs. of olive oil,  2 tbs. balsamic vinegar, salt and pepper. Mix well.

Serve chick pea salad on the side of grilled chicken breast.


Chickpea Patties




1 (15 oz.) can of chickpeas (rinsed and drained)

2 carrots (minced)

1 red pepper (minced)

1/2 small red onion (minced)

2 celery stalks (minced)

1 tbs. of olive oil

1 cup of bread crumbs

2 egg whites (beaten)

salt and pepper


Preheat oven to 350 degrees.

1. In a bowl, put chickpeas, carrots, red pepper, onion and celery. Add a pinch of salt and pepper and 1 tbs. of olive oil. Mix well.

2. With a potato masher, mash the mixture lightly. Add egg whites and mix. Add bread crumbs. Mix thoroughly. Depending on the size you desire, take 2 tbs. of mixture and form into patties.

3. Grease a cookie sheet with a a tsp. of olive oil. Place patties on cookie sheet. Bake in oven for 20 minutes. (Turn patties over after 10 minutes.)

Serve warm. Makes 6-8 patties.  You can serve with a little lemon or with tahini sauce.