1. Stuffed Dates with Almond Butter & Coconut

Ingredients:

• 6 Medjool dates, pitted
• 3 tbsp almond butter
• 2 tbsp shredded coconut
• 1 tbsp chopped walnuts or almonds

Instructions:

1. Slice the dates open and remove the pits.
2. Fill each date with almond butter.
3. Sprinkle with shredded coconut and chopped nuts.
4. Serve as a naturally sweet and energy-boosting way to break your fast.

2. Lentil & Vegetable Soup

Ingredients:

• 1 cup red lentils
• 1 small onion, chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 tomato, chopped
• ½ tsp turmeric
• ½ tsp cumin
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Sauté onions and garlic in olive oil until fragrant.
2. Add carrots, tomatoes, lentils, and spices.
3. Pour in the broth and let simmer for 20 minutes.
4. Blend for a smooth consistency or leave it chunky.

3. Grilled Chicken with Quinoa & Roasted Veggies

Ingredients:

• 2 chicken breasts
• 1 cup quinoa, cooked
• 1 zucchini, chopped
• 1 bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss zucchini and bell pepper with olive oil, paprika, and garlic powder. Roast for 20 minutes.
3. Grill the chicken until fully cooked.
4. Serve with cooked quinoa and roasted vegetables for a protein-packed Iftar.

4. Cauliflower Rice & Shrimp Stir-Fry

Ingredients:

• 1 cup cauliflower rice
• ½ pound shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 small carrot, shredded
• ½ cup spinach leaves
• 1 tsp soy sauce (gluten-free)

Instructions:

1. Heat olive oil in a pan and sauté garlic until fragrant.
2. Add shrimp and cook until pink.
3. Stir in shredded carrots and spinach.
4. Mix in cauliflower rice and soy sauce. Stir-fry for 5 minutes.
5. Serve hot for a light, gluten-free alternative to traditional rice dishes.

5. Chickpea & Avocado Salad

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1 avocado, diced
• ½ cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp cumin
• Salt and pepper to taste

Instructions:

1. Combine chickpeas, avocado, and cherry tomatoes in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Sprinkle with cumin, salt, and pepper.
4. Toss well and serve chilled for a fresh and filling side dish.

6. Gluten-Free Banana Oat Pancakes (Suhoor Recipe)

Ingredients:

• 2 ripe bananas
• 2 eggs
• ½ cup gluten-free oats
• ½ tsp cinnamon
• 1 tsp honey (optional)

Instructions:

1. Mash the bananas and mix with eggs, oats, and cinnamon.
2. Heat a pan with a little oil and pour small amounts of batter.
3. Cook until golden brown on both sides.
4. Serve with honey or nut butter for a healthy Suhoor meal.

7. Baked Salmon with Garlic & Lemon

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp lemon juice
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place salmon fillets on a baking sheet and drizzle with olive oil and lemon juice.
3. Sprinkle with garlic, oregano, salt, and pepper.
4. Bake for 15-20 minutes until the fish flakes easily.
5. Serve with steamed veggies or quinoa for a wholesome Iftar meal.

8. Coconut Chia Pudding (Suhoor or Dessert)

Ingredients:

• 1 cup coconut milk
• 3 tbsp chia seeds
• 1 tbsp honey
• ½ tsp vanilla extract
• ½ cup fresh berries

Instructions:

1. Mix coconut milk, chia seeds, honey, and vanilla in a bowl.
2. Refrigerate for at least 4 hours or overnight.
3. Serve topped with fresh berries for a nutrient-dense Suhoor or dessert.

9. Zucchini Fritters

Ingredients:

• 2 zucchinis, grated
• 2 eggs
• ¼ cup almond flour
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for frying)

Instructions:

1. Squeeze excess water from grated zucchini.
2. Mix with eggs, almond flour, garlic powder, salt, and pepper.
3. Heat olive oil in a pan and fry small fritters until golden brown.
4. Serve with yogurt or tahini sauce.

10. Roasted Sweet Potatoes with Tahini Drizzle

Ingredients:

• 1 large sweet potato, cubed
• 1 tbsp olive oil
• ½ tsp paprika
• ¼ cup tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil and paprika, then roast for 25 minutes.
3. Mix tahini, lemon juice, water, and garlic to create a drizzle.
4. Serve roasted sweet potatoes topped with tahini sauce.

Conclusion