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Ranya’s Table

@ranyastable

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RANYA | Healthy-ish recipes & meals
🥗 Comfort food, Iraqi favourites & more
🍰 A little something sweet, always!
📧 [email protected]
📍Toronto 🇨🇦
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✨ NO-FRY, ALL-CRUNCH! CRISPY BAKED BEEF SPRING ROLLS ✨ Who needs a deep fryer when you can get that golden, crispy crunch straight from your oven? 😍🔥 These protein-packed spring rolls are stuffed with savoury spiced beef, peas and carrots, brushed with egg wash for that irresistible golden finish, and baked with ZERO added oil! Paired with my creamy avocado, yogurt and cucumber sauce, they’re the perfect guilt-free comfort food! 🥑🤎 🥩 PART 1: CRISPY BAKED BEEF SPRING ROLLS Ingredients: * Spring roll wrappers * Ground beef * Peas & carrots * Arabic 7 Spice, to taste * ½ tsp salt * 1 egg, beaten (for brushing) * Everything bagel seasoning Let’s make them! 1. Sauté your ground beef with Arabic 7 Spice and ½ tsp salt. Add the peas and carrots and cook until everything is fully cooked. 2. Allow the filling to cool slightly. Add a few tablespoons to each spring roll wrapper, fold in the sides and roll tightly. 3. Line a baking sheet with parchment paper and sprinkle with everything bagel seasoning. 4. Arrange your spring rolls on the tray and brush each one with egg wash for that beautiful golden finish. 5. Bake at 350°F for approximately 25–30 minutes, or until golden and crispy! 🥑 PART 2: CREAMY AVOCADO, YOGURT & CUCUMBER SAUCE Ingredients: * ½ cup Greek yogurt * 1 avocado * 1 cucumber * 3 garlic cloves * ½ lemon, cubed with the skin on 🍋 * 1 tbsp olive oil * ¼ cup water Let’s blend! Add everything to a blender and blend until perfectly creamy and smooth. 🍋 My secret? Keep the lemon peel on! It adds an extra burst of citrus flavour. Just wash it well and remove the seeds. Use it as a delicious dipping sauce, or add more water and enjoy it as a refreshing yogurt drink alongside your meal! 💡 MEAL PREP TIP: Make a big batch and freeze the extras for a quick, protein-packed snack or easy weeknight dinner. ✨ No frying. No added baking oil. Just crispy, golden goodness with a creamy, flavour-packed dip! 🤎 SAVE this recipe, SHARE it with someone who loves a good crunch, and FOLLOW for more easy, wholesome recipes! #SpringRolls #HealthyDinner #HighProteinMeals #MealPrepIdeas #EasyRecipes by @ranyastable
5
8 days ago
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✨ CRISPY RICE PAPER PATTIES WITH CREAMY YOGURT, AVOCADO & CUCUMBER SAUCE ✨ An easy, protein-packed dinner for busy weeknights — crispy beef-filled rice paper patties with a fresh, creamy yogurt, avocado and cucumber sauce. 🥑🥒 The patties use very little added oil, and they’re perfect for making ahead and freezing for your weekly meal prep! 🥩 PART 1: CRISPY RICE PAPER PATTIES For the filling: • Ground beef • Peas & carrots • Arabic 7 Spice, to taste • ½ tsp salt For the rice paper: • Square rice paper sheets — 2 per patty • 2 eggs • 1 cup oat milk • Everything bagel seasoning • Olive oil, for lightly greasing the tray How to make them: 1. Sauté the ground beef with Arabic 7 Spice and ½ tsp salt. 2. Add the peas and carrots and continue cooking until everything is fully cooked. 3. Whisk together 2 eggs and 1 cup of oat milk. 4. Dip 2 rice paper sheets at a time into the mixture until slightly softened. 5. Place them over a shallow bowl or plate and add about 3 tbsp of the beef filling to the centre. 6. Fold all four corners inward to create a square patty. 7. Place on a parchment-lined baking tray lightly greased with olive oil. 8. Sprinkle generously with everything bagel seasoning. 9. Bake at 350°F for about 30 minutes, or until golden and crispy. 🥑 PART 2: CREAMY YOGURT, AVOCADO & CUCUMBER SAUCE • ½ cup Greek yogurt • 1 avocado • 1 cucumber • 3 garlic cloves • ½ lemon, cubed with the skin on 🍋 • 1 tbsp olive oil • ¼ cup water Add everything to a blender and blend until completely creamy and smooth. And yes — keep the lemon skin on! Trust me on this one. It adds an extra punch of zest and flavour. 🍋 Serve it thick as a creamy dipping sauce for your patties, or add a little more water to make it thinner and enjoy it as a refreshing yogurt drink alongside your meal. 💡 MEAL PREP TIP: Make extra patties and freeze them so you have an easy, protein-packed dinner ready for busy nights. Save this recipe for later, share it with someone who needs an easy dinner idea, and follow for more simple, wholesome recipes! 🤎 #RicePaperRecipes #HighProteinMeals #HealthyDinner #MealPrepIdeas # by @ranyastable
12
15 days ago
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🍫 Middle Eastern Lazy Cake - Modified Version A simple, no-bake chocolate treat with just a few ingredients! 🤎 Ingredients: 🍪 400–450g tea biscuits (I use Petit Beurres) 🥣 1 cup plain Greek yogurt (I use Oikos 2%) 🍯 ½ cup honey 🍫 ¼ cup cocoa powder ✨ 1 tsp vanilla extract How to make it: 1. Break the biscuits into bite-sized pieces. 2. Mix Greek yogurt, honey, cocoa powder & vanilla until smooth. 3. Fold in the biscuits until completely coated. 4. Press into a parchment paper and shape like a log. 5. Refrigerate for 6 hours or overnight. 6. Slice, serve & enjoy! 🍫✨ Save this one for your next chocolate craving! 🤎 #LazyCake #NoBakeDessert #EasyDessert #ChocolateDessert #EasyRecipes by @ranyastable
27
23 days ago
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🍁🥣 AUTUMN IN A BOWL! | Creamy Roasted Butternut Squash Soup 🎃 If Canadian fall colours were a soup, this would be it! 🍂 Creamy, cozy, packed with roasted veggies, coconut milk, and topped with crunchy pesto-infused pumpkin seeds. Fall comfort food at its finest! 🤌 🥕 INGREDIENTS * 1 butternut squash from @pinglesfarm * Carrots, beet, sweet peppers & 2 tomatoes * ½ fennel stalk & 1 white onion * 2 heads of garlic * 2 tbsp olive oil * 1 cup @campbells chicken broth * 1 cup coconut milk * ½ tbsp each black pepper, garlic powder & fennel powder * 2 tbsp paprika * Dried parsley & chilli flakes, to taste * Pumpkin seeds & pesto-infused olive oil for topping 🎃 THE EASY METHOD 1. Roast: Chop your veggies and roast at 200°C (400°F) for 30 minutes. 2. Blend: Transfer to a pot with olive oil, chicken broth, and coconut milk. Blend until silky smooth using a hand blender. 3. Season: Add your spices, parsley, and chilli flakes. Simmer for 30 minutes to bring all those beautiful flavours together. 4. Top it off: Toast pumpkin seeds in pesto-infused olive oil from My Olive until golden and crunchy. 5. Serve: Garnish with 2 tbsp pumpkin seeds, a drizzle of that delicious infused oil, and warm pita bread on the side! 😍 💚 The best part? Make it your own! Add or swap veggies depending on your favourite flavours. The butternut squash is always the star, while the coconut milk makes it extra creamy! ✨ Shoutout to @myolivetastingbar a Canadian olive oil and vinegar tasting bar, for that delicious pesto-infused finishing touch! 📌 SAVE this recipe for your next cozy fall night, and follow for more easy, flavour-packed meals! #ButternutSquashSoup #FallRecipes #EasyRecipes #HealthyRecipes #comfortfood by @ranyastable
0
7 hours ago
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🐟🔥 Holy Mackerel! This Seafood Dinner Is a Catch! 🍋 Who says eating healthy has to be boring?! This oven-grilled mackerel is juicy, flavour-packed, and served with a creamy tomato & leek sauce and perfectly grilled zucchini ribbons. A delicious dinner made right at home! 🤌✨ Special shoutout to @dianasseafood in Scarborough for the beautiful fresh mackerel and @rufusteaguebbq for the delicious seafood rub that took this dish to another level! 🫶 🐟 INGREDIENTS For the Mackerel: * 2 whole fresh mackerel, butterflied * Rufus Teague seafood rub, to taste * Olive oil, for coating * Fresh lemon wedges For the Creamy Tomato & Leek Sauce: * Cherry tomatoes, chopped * Leek stalks, chopped * Fresh garlic, minced * 2 tbsp tomato paste * 2 tbsp Greek yogurt * Juice of ½ lemon * Seafood seasoning, to taste For the Grilled Zucchini: * Fresh zucchini * Salt & black pepper, to taste 👩‍🍳 LET’S MAKE IT! 1️⃣ Prep the fish: Butterfly your mackerel, coat with olive oil, sprinkle generously with seafood rub, and massage those flavours right in! 2️⃣ Bake: Top with fresh lemon wedges and oven-grill at 200°C (400°F) for approximately 20 minutes, or until cooked through. 3️⃣ Make the sauce: Combine chopped tomatoes, leeks, garlic, tomato paste, Greek yogurt, lemon juice, and seafood seasoning. Mix until beautifully creamy and tangy! 4️⃣ Get those grill marks: Using a vegetable peeler, shave zucchini into long ribbons. Season with salt and pepper, then grill in a stovetop grill pan until tender with gorgeous grill lines. 5️⃣ Plate & enjoy: Serve your golden mackerel alongside the creamy tomato and leek sauce and grilled zucchini. Finish with a squeeze of fresh lemon! 🍋 💚 Save this recipe for your next seafood night, share it with a fellow foodie, and follow for more easy, healthy, homemade recipes! #EasyRecipes #HealthyRecipes #Seafood #healthydinner #homecooking by @ranyastable
2
a day ago
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🍎🍑 Thanksgiving Dessert Hack: Easy Apple, Peach & Pecan Strudel! 🥐🍂 Who needs a bakery when store-bought puff pastry can look THIS good?! 🤎 I made these golden, buttery, flaky strudels for Canadian Thanksgiving, and they were almost too pretty to eat! Filled with warm cinnamon-spiced fruit, crunchy pecans, and naturally sweetened with honey. No refined sugar added to the filling, no complicated dough, and no powdered sugar needed! ✨ Ingredients: * 1 package store-bought puff pastry * 2 Honeycrisp apples, diced * 1 peach, diced * 1 cup pecans, crushed * 2 tbsp butter, plus extra for brushing * 1 heaping tbsp raw organic honey * Cinnamon powder, to taste * Flour, for dusting * Dark chocolate flakes, for topping 👩🏻‍🍳 Let’s Make It! 1️⃣ Make the filling: Dice your apples and peach into bite-sized pieces. Sauté in 2 tbsp butter with cinnamon, then stir in the honey and crushed pecans. Set aside to cool. 2️⃣ Roll it out: Divide your puff pastry into 4 equal pieces. On a lightly floured surface, roll each into a thin, square-ish shape. 3️⃣ Get braiding! Make evenly spaced cuts along both sides of the pastry, leaving the centre intact. Spoon your filling down the middle and braid the strips over one another. 4️⃣ Make it golden: Transfer to a butter-greased, parchment-lined baking sheet. Brush the tops with melted butter, sprinkle with cinnamon, and finish with dark chocolate flakes for that rich, bakery-style look! 5️⃣ Bake: Pop into a preheated oven at 350°F (175°C) for 40 minutes, or until beautifully golden, puffed, and flaky. 🥐 The result? Four gorgeous, buttery strudels with a warm, nutty, cinnamon-kissed filling and just the right amount of sweetness! 🍁 Thanksgiving may be over, but this dessert deserves a spot on your table all autumn long! 💛 SAVE this recipe for your next cozy baking day, SHARE it with a dessert lover, and FOLLOW for more easy homemade goodness! My beautiful apples are from @pinglesfarm 🤍 Puff pastry is from @marcheadonis 🤍 #foodreels #Strudel #EasyFallRecipes #PuffPastryRecipes #Thanksgiving by @ranyastable
10
3 days ago
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🍆🔥 Middle Eastern-Inspired Eggplant Sliders | Saucy, Juicy & Oven-Baked! Who needs bread when you’ve got eggplant?! 🤤🍆 These juicy, shawarma-spiced chicken sliders are sandwiched between tender eggplant wedges, smothered in a rich tomato sauce, and baked to perfection! All the flavour, none of the frying! 🙌 🛒 Ingredients: * 2 eggplants, washed and sliced into wedges * Ground chicken * Fresh parsley, chopped * 1 tsp each: salt, black pepper, garlic powder & paprika * 1 tsp shawarma spice * 1 tbsp garlic ginger paste * Tomato paste * Leftover tomato & leek sauce (with chunky veggies!) 👩🏻‍🍳 Let’s Make It! 1️⃣ Season: Mix ground chicken with parsley and all the spices by hand until well combined. 2️⃣ Stuff: Add about 2 tbsp of chicken mixture between two eggplant wedges to create mini sliders. 3️⃣ Layer: Arrange your stuffed eggplant sliders in a baking dish. 4️⃣ Sauce It Up: Combine tomato paste with your tomato and leek sauce, then pour generously over the sliders. 5️⃣ Bake: Cover tightly with aluminum foil and bake at 350°F (175°C) for 30 minutes, or until the chicken is fully cooked (165°F / 74°C internally) and the eggplant is tender. ✨ The result? Melt-in-your-mouth eggplant, juicy spiced chicken, and a rich, savoury sauce you’ll want to scoop up with every bite! 💚 Save this one for your next cozy dinner, and follow for more wholesome, Middle Eastern-inspired recipes! #middleeasterncuisine #dinnerisserved #HealthyDinnerIdeas #highprotein #easyrecipes by @ranyastable
4
7 days ago
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🍆 Baba Ghanoush - Creamy Greek Yogurt Version Smoky, creamy and so easy to make! I added my favourite Oikos Greek yogurt for an extra creamy texture. 🤍 Ingredients • 3 eggplants, roasted + peeled • ½ cup Oikos Greek yogurt @oikos_canada 🩵 • ⅓ cup tahini @alkanater • ¼ cup olive oil • 5 garlic cloves (reduce or add according to your preference) • Juice of ½ lemon • ½ tsp salt • ½ tsp black pepper • ½ tsp garlic powder To finish: Fresh parsley, pomegranate seeds + pomegranate molasses Method: Roast, peel and chop the eggplants. Add them to a food processor with the garlic, Greek yogurt, tahini, olive oil and spices. Pulse until creamy, add the lemon juice and pulse again. Top with parsley, pomegranate seeds and my classic drizzle of pomegranate molasses. ✨ Perfect as a dip, sandwich spread, or creamy base for your favourite protein. Save, share & follow for more! 🤍 #BabaGhanoush #MiddleEasternFood #بابا_غنوج #EasyRecipes #foodgram by @ranyastable
9
9 days ago
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Another morning, another smoothie bowl 🤓 🥭 Peanut Butter Mango Smoothie Bowl Creamy, fruity, crunchy, and so easy to make. This is one of my go-to breakfasts when I want something filling with protein, fibre and probiotics — and it takes just a few minutes. ✨ Ingredients * 1 cup frozen mango 🥭 * ½ banana * ¾ cup plain or Greek yogurt * 1–2 tbsp natural peanut butter 🥜 * Splash of milk of choice, as needed * Handful of fresh berries or grapes * Haley’s Pantry granola from Natura Market, for topping How to make it 1. Blend the mango, banana, yogurt and peanut butter until thick and creamy. Add just a splash of milk if needed to get everything moving. 2. Pour into your favourite bowl. 3. Top one side with granola and the other with fresh fruit. 4. Grab a spoon, mix everything together and enjoy! 🥄 The yogurt adds protein and probiotics, while the fruit and granola bring fibre and texture, and the peanut butter adds extra protein and healthy fats. A simple breakfast that actually keeps you satisfied. 💛 #SmoothieBowl #HealthyBreakfast #instafood #HighProteinBreakfast #EasyRecipes by @ranyastable
0
11 days ago
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🥢 30-Minute Teriyaki Salmon Quinoa Bowl 30 minutes. Salmon + veggies on one sheet pan. And a fridge clean-out that actually tastes GOOD. 👀🥢 This teriyaki salmon quinoa bowl is proof that the “I need groceries” fridge can still make a seriously good dinner. 😂 It’s colourful, filling, packed with veggies, and completely customizable with whatever you need to use up! Ingredients: • Salmon fillets • 1 cup quinoa + 2 cups water • Cucumber, shredded into noodles • Potatoes, bell peppers, zucchini + broccoli • Pickled beets + 1 sliced onion • Pumpkin seeds • Seaweed crisps • 2 tbsp olive oil Teriyaki Mix: • 1 tbsp teriyaki sauce • 1 tbsp soy sauce • 1 tbsp garlic + ginger paste • 1 tbsp tuxedo sesame mix • 1 tsp each paprika, garlic powder + black pepper • Salt to taste How to make it: 1. Cook the quinoa in 2 cups of water until fluffy. 2. Toast the pumpkin seeds in 2 tbsp olive oil. Remove the seeds and reserve that nutty infused oil — it’s the only oil used in the recipe! 3. Mix the pickled beets with sliced onion and a splash of beet juice. Set aside to marinate. Shred your cucumber into noodles. 4. Mix the reserved pumpkin seed oil with the teriyaki sauce, soy sauce, garlic + ginger paste and sesame seeds. 5. Chop your veggies into bite-sized pieces — whatever you have in the fridge works! Coat both the salmon and veggies in the teriyaki mixture. Season the veggies with paprika, garlic powder, black pepper and salt. 6. Arrange the salmon and veggies together on one sheet pan and bake at 350°F until cooked through. 7. Build your bowl: quinoa → cucumber noodles → beets + onions → roasted veggies → pumpkin seeds → seaweed crisps → teriyaki salmon. Mix it up and enjoy warm! 🥢✨ 30 minutes, salmon + veggies roasted together, and one less fridge full of leftovers before grocery day. 🙌 #SalmonBowl #TeriyakiSalmon #30MinuteMeals #easyrecipe #FridgeCleanOut by @ranyastable
4
11 days ago
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🇮🇶 Iraqi Dolma with Minced Chicken & Lamb Shanks 🍋🍃 *autocorrect did a number on me and changed “broth” to “brother” in slide 13, so please ignore 😂* My twist on traditional Iraqi dolma! I swapped the ground beef in the filling for minced chicken, but kept those rich, tangy Iraqi flavours — plus lamb shanks at the bottom of the pot for even more flavour. 🤍 For the filling: • Short-grain rice • Minced chicken • Fresh parsley, finely chopped • Fresh garlic, minced • Shawarma spices • 2 tbsp tomato paste • Olive oil • Pomegranate molasses • Juice of ½ lemon • Salt & black pepper Mix everything together until well combined. For the dolma: • Grape leaves • Onions • Long, thin eggplants • Lamb shanks • Prepared chicken & rice filling First, brown the lamb shanks on both sides. These become the bottom layer of the pot and add so much flavour as everything slowly cooks. Hollow out the eggplants, prepare the onions and grape leaves, and stuff each with the chicken and rice mixture. Layer your pot: 1. Browned lamb shanks 2. Stuffed eggplants 3. Stuffed onions 4. Stuffed grape leaves on top Pack everything in nice and snug! For the cooking broth: • 2 tbsp tomato paste • Olive oil • At least 4 cups water • Fresh lemon juice • Garlic powder • Salt & black pepper Mix the broth together and pour it over the dolma. Place a heat-safe plate directly on top to weigh everything down and keep the dolma tightly packed while cooking. Cover and cook over medium heat for about 3 hours, allowing everything to slowly cook down and soak up all that tomato, lemon, lamb and pomegranate flavour. The flip! ✨ Before flipping, place pita bread over the top of the pot to help soak up all those delicious juices. Place your serving platter over the pot, carefully flip the whole thing upside down, lift the pot and reveal all those beautiful layers. Serve family-style and enjoy! 🇮🇶🤍 #IraqiDolma #ورق_عنب #IraqiFood #دولمة #HomeCooking by @ranyastable
10
13 days ago
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Reposting because insta took down my audio for this one! 🥕 Low-Sugar Carrot & Cinnamon Cake with Figs & Pecans A cozy, lightly sweet carrot cake with warm cinnamon, juicy figs and a crunchy pecan topping. With only 1 tablespoon of added sugar, most of the sweetness comes naturally from the carrots and figs. Ingredients • 2 cups all-purpose flour • 2 cups finely grated carrots • 3 eggs • 1¼ cups oat milk • ⅓ cup olive oil • 1 tbsp granulated sugar • 2 tsp cinnamon • 1 tsp vanilla extract (optional) • 2 tsp baking powder • ½ tsp baking soda • Pinch of salt • 3–4 fresh figs, thinly sliced • ½ cup pecans, roughly crushed • Cinnamon for dusting Method 1. Preheat oven to 350°F / 175°C and lightly grease your cake pan. 2. Arrange the sliced figs and crushed pecans along the bottom of the pan. This will become the top of the cake when you turn it out after baking. 3. In a bowl, whisk together the eggs, oat milk, olive oil, sugar and vanilla. 4. Stir in the grated carrots. 5. Add the flour, cinnamon, baking powder, baking soda and salt. Gently mix until just combined. 6. Pour the batter over the fig and pecan layer and smooth the top. 7. Finish with a generous dusting of cinnamon over the top of the batter before baking. 8. Bake for approximately 40–50 minutes, or until a toothpick inserted into the centre comes out clean. 9. To serve it upside down: Let the cake cool in the pan for about 10–15 minutes. Place a serving plate upside down over the cake pan. Holding the plate and pan firmly together, carefully flip them over in one motion. Gently lift away the pan to reveal the fig and pecan layer on top. The cinnamon-dusted surface you baked on top now becomes the bottom of the cake, while those sweet figs and crunchy pecans become the star of the show. 🤎 Soft, warmly spiced and naturally sweet — perfect with morning coffee or tea! #CarrotCake #LowSugarBaking #CinnamonCake #HomeBaking #كيك by @ranyastable
2
15 days ago
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