Because it is summer and Ramadan at the same time, And because the fasting hours are long enough, you need first to hydrate yourself and compensate for the loss of sugar in your body.

Try This:


1)  raspberry limeade drink:


Makes: 6 servings, 1 cup for each serving




2/3 cup of fresh lime juice

1 ½ cups of raspberries, fresh or frozen

3 cups seltzer (carbonated water)

½ cup of brown sugar

Ice cubes

1-     Combine the lime juice and sugar in a large pitcher and stir to dissolve the sugar

2-     Place berries in a filter over a bowl. Use a rubber to press on the berries, extracting the juice and some pulp while leaving the seeds behind. Stir the puree into the pitcher.

3-     Just before serving, stir in seltzer

4-     Serve over ice

Per serving: 85 calories, 0g fat, 0mg cholesterol, 2 g of fiber


Now you need some vitamins to compensate for the ones you lost during the whole day while fasting.

Besides their high content of vitamins, tomatoes are also very rich in Lycopene which is great to fight against prostate cancer and many other cancers,  

So Try this:

2) Roasted tomato-bread soup:


Makes: 6 servings, 1 cup for each serving




4 cups thin slices of onions

2 tablespoons extra- virgin olive oil

¼ teaspoon salt

¼ teaspoon freshly ground pepper

4 cups cherry tomatoes

½ cup thinly sliced garlic

3 cups reduced-sodium chicken broth or vegetable broth

6 slices whole- grain bread

2/3 cup chopped fresh basil

6 tablespoons finely shredded parmesan cheese

1-     preheat oven to medium temperature.

2-     Toss onions, oil, salt and pepper. Roast the onions, stirring once or twice, until they start to become brown.

3-     Stir in tomatoes and ½ cup garlic and continue roasting, stirring, until the tomatoes are falling apart, and begin to become brown.

4-     Transfer the onion-tomato mixture to a large saucepan. Add broth and bring it to a medium-high heat for 5 minutes, then remove it and cover it to keep it warm.

5-     Meanwhile, place the bread on a large baking pane and bake until roasted for about 10 minutes.

To serve, place a piece of toasted bread in a soup bowl. Scoop about 1 cup soup over the bread, and then sprinkle with basil and cheese 🙂

Per serving: 213 calories, 8g of fat, 4mg cholesterol, 5g of fiber.



Now that you are done with the soup, comes the salad time!

Summer is the best time to enjoy fresh zucchini!

3) Zucchini salad with parmesan cheese:


Makes: 6 servings, 3 tablespoons for each serving




1 medium lemon

2 tablespoons extra-virgin olive oil

½ teaspoon freshly ground pepper

1 kg small zucchini, cut into thick slices

½ cup of sliced almonds

1/3 cup of thinly shredded parmesan cheese

1-     Bring a small saucepan of water to a boil over medium-high heat.

2-     Remove the peel from lemon making sure not to include any white pitch.

3-     Cut the peel into thin pieces and add it to the boiling water and cook until soft, for almost 5 minutes. Drain and set aside to cool.

4-     Squeeze the juice from the lemon then add oil, salt and pepper then combine the mixture.

5-     Grill zucchini slices on a medium-high temperature, turning them until they become tender, for about 10 minutes.

6-     Arrange the zucchini on a platter and sprinkle with the left lemon dressing, with almonds, with cheese and with the lemon peel 🙂

Per serving: 135 calories, 10 g fat, 4 mg cholesterol, 5g of fiber



After having excellent appetizers or starters that are full of water, vitamins and minerals, you can then move to the main dish.

Try this one:


4) Grilled salmon with tomatoes and basil:


Makes: 4 servings, 150 g per serving





2 cloves of minced garlic

1 teaspoon salt

1 tablespoon extra-virgin olive oil

1 whole salmon fillet, about 600 grams, boneless

½ cup thinly sliced fresh basil

2 medium tomatoes, thinly sliced

¼ teaspoon freshly ground pepper

1-     Preheat grill to medium temperature

2-     Mash the minced garlic and ¾ teaspoon salt until a paste forms, then transfer to a small bowl and stir in oil.

3-     Bring a foil large enough for the salmon fillet, spray it with cooking oil then spread the garlic mixture all over the salmon fillet. Place the tomato slices on top then sprinkle with the remaining salt and pepper.

4-     Transfer the salmon on the foil to a grill and grill it for 15 minutes.

5-     Put the salmon in a serving platter and sprinkle with the remaining basil.

Per serving: 245 calories, 10g of fat, 80 mg cholesterol, 1 g of fiber, 35 g of protein



Bon Appetit!! 😀







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