Although I prefer not to spend many hours in the kitchen during this sacred month, the meals for Iftaar (breaking the fast-meal in the evening) and Suhoor (snack before dawn and before beginning the fasting day) have to be well planned, balanced in vitamins, minerals and fiber, as they are the only meals in 24 hours.
All the nutrients and liquids the body needs, have to be taken then – that asks for some organisation to provide all of it, and taking care of our health in this way can be seen as an act of worship itself, inchaallah.
We love fried things out here and the typical moroccan Ramadan food is very sweet and heavy.
So I always have to make sure that there are enough fresh fruits and vegetables as well.
And this Ramadan, due to some severe tooth caries/cavity, I banished and totally eliminated white sugar from our diet and replace it with xylitol, stevia and honey – works quiet well, alhamdulillah.
planning and preparing.
fresh vegetables from our garden, alhamdulillah.
making tuna-dip, an evergreen favorite of ours.
some ideas here (I vary in adding herbs, tomato, spices, vegetables):
bless you and enjoy your meals, bismillah!