That Was A Delicious Rawsome Buddha Bowl by Essentially UAE!


After a long day practicing yoga under the glorious sun at XYoga Dubai festival this weekend, I couldn’t have asked for a more refreshing drink! The new Deep Green juice by Essentially is simply, outstanding being crammed with 402% Vitamin C and 159% Vitamin A thanks to the nutrient rich black kale and chard whizzed in there.

Essentially Dubai Organic Green Juice Kale

Of course that didn’t stop my hunger pangs so I picked up the new Buddha Bowl, a gigantic extremely generous portion of dehydrated mushrooms and sweet red bell peppers tossed over low carb cauliflower ‘rice’, chickpeas and quinoa for a healthy protein balance and a side sweet and tangy kick of miso dressing to drizzle all over – perfect complement to the earthy flavors. It’s safe to say, I got my complete quota of vitamins, minerals and protein for lunch which lasted me way past dinner time! Excellence – thank you Essentially UAE!

Essentially Quinoa Buddha Bowl Cauliflower Rice Low Carb

Visit Essentially’s home:
Yogalates Bliss in Dubai’s home: 


Freedom Pizza, Health Consciously Yours…



Freedom is being with the people you love. The people you ride with. Who inspire you to push past your limits. Freedom Pizza partners with awesome local companies committed to our community, who make the world a little better— to bring the freshest, most nutritious and flavourful ingredients possible. Helping one another, paying it forward.

Their slogan captured me at first glance and nothing wins my heart (and tastebuds!) over than reading the words local and free spirit. There are several organic companies popping up in the UAE which is refreshing to see, however, to consume locally sourced produce AND eat organic, is a double winner. I love the fact that Freedom Pizza uses Greenheart Organic local produce, Italian Dairy Products handcrafted in the UAE, among other partners.

Now onto the delicious side of things…

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Bert’s Cafe – *New* Grilled Tuna Steak with Beetroot, Wasabi & Chives Sauce



Stumbling across hidden cafes and restaurant gems in Dubai is always a pleasure and treasure to find. However, ones that keep a consistent, strong reputation when it comes to food quality, innovation, service and healthy based dishes, is a BIG plus. Berts Cafe in The Greens is one of them. This cosy contemporary French “neighbourhood” cafe is a favorite spot of mine where I regularly break-fast over perfectly poached eggs benedict or fluffy scrambled egg whites with vegetables – without the unnecessary added oil or butter. Today, I booked myself for a me-time-out dinner to try out their brand new healthy ‘evening’ menu with a side dish of crispy decadence, and I’m excited to share with you my culinary ‘healthy’ adventure!






Thankfully I was craving seafood. After spotting the new and deliciously sounding Grilled Tuna Steak with Beetroot, Wasabi and Chives Sauce, served with a side of Green Mixed Salad, I was sold. And after a long run, I decided to go a bit – ehm – wild and order a side dish of their new Sweet Potato Fries with Honey Mustard dip. 

Beautifully presented in 20 minutes with a GENEROUS side of mixed salad, I had to pause and soak in the visually stunning Grilled Tuna Steak with Beetroot, Wasabi and Chives Sauce along with surprise additions on the plate like crunchy asparagus spear heads and bean sprouts. One thing I’ve noticed in most cafes and restaurants is that they tend to use a lot of oil or butter to “enrich” the dish. Bert’s took it a whole new level with less grease, if not, barely any added oil. The play with flavors from the vegetables and drizzled sauce made for an excellent contrast with meaty tuna texture.


The tuna was grilled to perfection [comes out seared, but I asked for well-done]. It tasted fresh and not fishy – no pun intended. I would have loved more of a wasabi punch in the chive sauce but then again, that’s just my heightened tastebuds talking.



The sweet potato fries smelt absolutely heavenly and I couldn’t resist diving straight into them while they were still warm. The texture is perfectly balanced being chewy in the center and crispy, crunchy at the ends. And no, it did NOT drip in oil. Rather, they felt more oven baked than fried. The sweet and tangy honey mustard sauce was an excellent complement to the fries.


…. seriously….addictive….



Now I have to admit that the side of mixed green salad leaves took me by surprise the most. The portion was generous enough to have been a main meal on its own and I enjoyed the different types of salad “leaves” in there with cherry tomatoes, radishes and cucumbers. This wasn’t your typical sad iceberg lettuce “side salad” on a small plate with one cherry tomato nestled on top, drowned in oil as you see in several cafes and restaurants. Bert’s have certainly set the bar up high and it complemented the main dish perfectly with a dash of balsamic vinegar, which I have personally added. Love how simple it is to feel full by eating light, clean and more in volume without the unnecessary heavy calories. A generous portion of crisp salad is a great example.



Despite the generous portions, all the dishes were extremely light. Hence, I didn’t feel weighed down by hidden surprises like extra sodium and oil. Bert’s Cafe is an all over winner from Breakfast – Lunch – Dinner. They’ve nailed it as an excellent cosy dining eatery when you’re starving, looking for innovative salads that go beyond iceberg lettuce, healthy warm main meals that are carefully labeled with allergy / intolerance / low calorie signs and when you simply want to fuel up without that dreaded coma induced effect. The secret is officially out. Bert’s is a GEM in Dubai.


Check out their limited time offer on their evening menu [buy one get one free] by joining Bert’s Cafe facebook page:

Blissfully yours,
Noura El-Imam of Yogalates Bliss in Dubai

Warm Zoodles with Crunchy Edamame and Creamy Cilantro-Avocado Tangy Dressing




All things green today. Wasn’t intentional really. But it’s oh such a pretty sight when served and the only red speckles would have been the spicy smokin’ paprika. Armed with my Gefu Spirelli to turn Zucchini into Zoodles (aka: Zucchini + Noodles), along with shelled edamame for a protein crunchy kick before welcoming a delicious healthy coating of tangy creamy avocado-cilantro and mint dressing, your quota for green veggies has just been condensed in one decadent and satisfying healthy bowl! Extremely easy to prepare and I always strive for high volume of food with a low amount of calories – especially helpful when you are looking to cut back on calorie consumption but enjoy eating volume of food. Who doesn’t after all? 😉

The large zucchini spiralled is filling, low in carbs and coated with the healthy fats from the avocado balanced off with low fat yogurt (substitute with full fat if you wish), this is truly a winner. Thanks to my food partners at Greenheart Organic Farms for arming me with local organic produce – make sure to check them out and order a veggie mixed box in if you haven’t yet, it’s like Santa Claus delivering a box of happiness to your doorstep! Oh, and if you’re on the hunt for this amazing Gefu Spirelli device, drop me a line at to purchase one off of me. Onto the recipe!

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Spiced Beets, Carrots and Ginger Coconut Milk Soup


Satisfying. Rich. Low in fat. Heartwarming. Tummy warming. Spiced. Addictive. Filling. Organic and local thanks to Greenheart Organic Farms for delivering all the produce to my doorstep.

This soup is bound to keep the cold away, your hunger at bay, your temptation for a Thai coconut curry satisfied, in a much healthier heart-warming bowl of goodness. The deep ruby red color of beets weaved with the orange color of the carrots and spiced up with ginger before being pureed with the creamy light coconut milk will definitely impress your tastebuds…and your friends…and your family… It’s worth every dice and minute behind the stove.

Serve with a crusty on the outside, soft on the inside bread to soak every last bit of goodness from your bowl and for a heartier main meal.


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Here is my very first attempt in making chocolate truffles…super easy & loaded with vitamins, minerals, and antioxidants that are perfect for providing a quick boost of energy & when you’re simply itching for that chocolate bar…you’ll need:

*3 generous heaped tablespoons of dark cacao powder.
*1.5 cups of pitted soft medjool dates
*1 tsp of melted coconut virgin oil

** Blend away the above ingredients for a couple of minutes in a food processor (until they clump together). Scoop, roll the mixture into small balls with wet hands. Then roll the balls in anything your heart desires over baking paper. I coated them with cinnamon, cardamom, ginger, walnuts + ground coffee + pure maple syrup, rose essence, vanilla essence, cacao nibs, more dark cacao powder…cool them in the fridge for 10 minutes before engulfing them. If you can wait that long ofcourse!

Other innovative coatings can be sesame seeds, caramelized almonds or walnut pieces, pistachios, roasted rose petals, saffron, goji berries, maca….you name it! Play around, get creative and let me know what incredible flavors you come up with 🙂

Handmade & created with love by Noura El-Imam, founder of Yogalates Bliss in Dubai:

Smokin’ Paprika Kale Chips!


“Every leaf of kale you chew adds another stem to your tree of life.” Ancient Turkish Saying

Did you know?

  • There are over 50 varieties of kale
  • National Kale Day is celebrated on the first Wednesday of October.
  • Kale plants continue to produce late into winter. It is the perfect green for seasonal eating in fall or winter. Like now. Ta Da!

All greens are nutritious, but kale stands way above the rest. Kale has more iron than beef per calorie. Very high in in Vitamin K, full of powerful antioxidants and much more. Add a dash of paprika and rosemary as you crisp Kale in the oven for a much healthier chips/crisps alternative. Kale is so nutritious that even cooked kale still retains its immense vitamins and minerals. Oh and yes, they are delicious when crisped. Seriously.


Ruby Roasted Beets with Basil and Tangy Feta!


It’s that time of the year. Fall season. Where everything rustic and roasted colorful vegetables come to life! Thanks to Greenheart Organic Farms for supplying me with the delicious in-season, organic and local beetroots. I absolutely love roasting beets and as tempting as it is to eat them straight out of the oven, I had to get creative this time around and diced these ruby red jewels with tangy low fat feta cheese, fresh basil leaves, rosemary sprinkles, healthy squirts of fresh lemon juice and a healthy drizzle of pomegranate molasses. The latter being optional but highly recommended because of the sweet yet tangy flavor brings out contrasts that your tastebuds will thank you for. And here we go…


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Roasted Egg-White Frittata with Ricotta Cheese


A simple, fuss free approach to feeding hungry mouths with a burst of protein. The egg whites keep the calorie content very low. The fresh ricotta and cherry tomatoes add a nice “softness and juiciness” to the frittata. Served with bread and this should keep you up and running throughout your day! Me personally? I ate the four servings in one shot (yes, I couldn’t resist!!) and so my breakfast + lunch was combined in one sitting. No harm in that! 🙂



6 egg whites

1 cup ricotta cheese (delivered by Greenheart Organic Farms)

8-10 cherry tomatoes diced (delivered by Greenheart Organic Farms)

1.5 tsp dried rosemary

1.5 tsp dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons of low fat milk

1 tablespoon of parmesan cheese

Non-stick *fat free* spray for your pan


  1. Preheat your oven to 400º F / 200º C
  2. Whisk together the egg whites, ricotta, seasonings and milk.
  3. Coat your pan with non-stick spray (or use the awesome Tefal non-stick pan).
  4. Pour in the egg mixture on medium flame for a 2 minutes then turn the heat to low.
  5. Drop the cherry tomatoes on the egg mixture.
  6. Let your eggs set and cook around the edges (you should see it start to crisp golden around the edges and “harden up” over the surface) – around 12 minutes.
  7. Grab the pan and slide it in the oven to cook and roast until the center of your egg dish is nice and golden. If you have an option in your oven to direct the heat towards the “top” of the dish rather than all over, go for it. Your eggs are already cooked at this point so we simply want to crisp the top portion into a nice golden color and roast the tomatoes gently.
  8. Take the pan out of the oven. Sprinkle the 1 tb parmesan cheese over the top. And if you have created my earlier healthy Kale-onaise recipe, pair them together!

Number of Servings: 4
Around 130kcal a slice. Yes, it’s that healthy!

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