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My best travel tips

July 21, 2019

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KEEPING UP WITH @DIALASKITCHEN ON INSTAGRAM

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🍞Waffles or French toast?🍞⁣
As much as I love waffles on Sundays, there's always room for something new.⁣
Especially when we're talking about a Mascarpone & vanilla bean stuffed French toast with Maple syrup.⁣
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Find the recipe below!⁣
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1 loaf challah bread⁣
6 eggs⁣
2 cups milk⁣
1tsp ground cinammon⁣
1tbsp pure vanilla extract⁣
1 1/2 cup mascarpone cheese⁣
1 vanilla bean, seeds scraped⁣
6 tbsp butter⁣
3 tbsp maple syrup +more for serving⁣
Mixed berries⁣
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Slice the challah in 8 thick slices.⁣
In a shallow baking dish, mix the eggs, milk, cinammon and vanilla.⁣
In a medium bowl, mix the mascarpone, vanilla bean and maple syrup until combined. Heat 2 tbsp of butter in a large fry pan over medium heat.⁣
Spread 1 slice of challah with about 3 tbsp of the mascarpone mixture, top with another slice. Soak the bread in the egg mixture for 1 minute per side. Shake excess and fry for 2 minutes per side. Repeat with remaining sandwiches, adding more butter as needed.⁣
Top with berries and drizzle with maple syrup.

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✨ON THE BLOG TODAY!!✨⁣ This recipe has been on repeat at home ever since I came back from Israel. An incredibly flavourful Roasted Salmon with Za'atar and Sumac, that it's bound to become a favorite in your home. Who knew these 2 spices will become such a staple in my kitchen?👌🏽⁣
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I've paired the salmon with a lemony couscous tossed with cherry tomatoes, feta, parsley and harissa. I've also made a creamy yogurt sauce to top the fish with. Belive me when I tell you you'll be adding that sauce to everything:)⁣
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Like the majority of my recipes, this one only takes 35 minutes to make. Find the recipe on the link in my bio!!⁣
@vibeisrael

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Sundays are so made for waffles! ⁣
Especially when it's snowy outside and plans for the day include nothing but relaxing and enjoying the rest of the weekend. Cozy and at home. Just the way I like it 🥰⁣
Made this stack with Gaby this morning. And we topped it with maple Skyr and berries. The recipe is on the blog and it's the one I use every Sunday.⁣
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I also wanted to thank you for all the wonderful birthday wishes. So grateful for this community. For your love and for your kindness. From the bottom of my heart, gracias 💗🙏🏽⁣
Xo

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✨ THIS IS 46!✨🥂🎂⁣
Truth is, turning a year older has never bothered me.⁣
Not one bit, and not even the big ones. At 30 I was pregnant with Gaby, and after a risky pregnancy, the only thing on my mind was having a healthy baby. At 40 I had just come back to Canada after living in Mexico city for 3 years. My marriage had ended and all my energy went into getting the girls and I settled back home. ⁣
The way I see it, getting older is such a gift. If we wake up every day feeling healthy, surrounded by caring family and friends, then life is good. It needs to be met with joy. With neverending gratitude and happiness.⁣
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With each day we're given, we have the opportunity to use it to do good things for other people, to be kinder to ourselves, to make memories, to listen, to learn. To celebrate everything we've gone through in life. The good and the challenging.⁣
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So today, I'm celebrating my birthday by doing some of the things I love the most. Hot yoga, a workout, having some of the delicious cake that Gaby made for me (she bakes one every year🤗)and having dinner with Warren and the girls. My happiness in a nutshell.
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Photo taken by @thisrenegadelove⁣💗 who I am so beyond lucky to have in my life.
Wearing the Before sunset earrings + Ophelia ring by @_jennybird newest Love collection, that I'm so happy to be supporting, because they'll be donating $10 from every piece sold of the Love Collection to Canada Strong Foundation - the victims and families whose lives were lost in Flight 752, on the Canadian website. And on the US/International website, Jenny's team will be donating $10 from every piece sold of the Love Collection to help the Australian fires (through Red Cross Australia and WIRES). Cheers to giving back and to helping others 🥂
#BirdgirlsInLove

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For brunch or for lunch, your choice:)
Made this mushroom, caramelized onion, and broccoli fritatta over the weekend and I wish I could have it again today. I also added a bit Feta and fresh mozarella and we had it with a lemony Israeli salad and rosemary focaccia.
For the fritatta
Preheat over to 375 F. In a large oven safe frying pan, cook 1 medium onion on medium low for about 12 minutes, stirring often. Season with salt and pepper. Add 3 cloves of garlic (finely minced) 2 cups of cremini mushrooms and 2 cups of broccoli florets. Cook on medium high for 5/6 minutes.
In a medium bowl, whisk 10 eggs, 1/3 cup of milk,
1/2 cup finely chopped parsley, salt and pepper, 3/4 cup crumbled feta cheese. Add to the pan and transfer the pan to the oven and bake for 20 minutes. The last minute set the oven to broil.
Xx

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Never not thinking about avocado toast with poached eggs and a bit of halloumi, goat or feta cheese🤗⁣
As January brings all kinds of ways on how to eat healthy, remember to be kind to yourself, doing what feels good for your body and your body only. ⁣
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For me, that looks like an 80% vegetarian diet with 20% fish, and workingout at least 4 times a week + hot yoga. I definitely could get better at drinking more water and going to bed earlier, but hey, I'm not beating myself about it, but rather making those things my intentions to work on for the year. I read something yesterday that resonated with me deeply. You don't need to have it all figured out the first month of the year, start by giving yourself some credit for where you are now.⁣
Big hugs to all 😘