Monthly Archives: October 2014

Healthy Halloween

Healthy Halloween

While Halloween and healthy snacks are usually not synonymous, if you’re a bit overwhelmed about the sugar overload in your household, here are some healthy snacks and treats (all gathered from different sites) you can offer your kiddos and guests.

Have a happy, healthy, and safe Halloween!

  • Cheese and olive skewers
  • Clementines as pumpkins and Jack o’ Lanterns
  • Popcorn hands
  • apple slice mouths with almond teeth and PB or jelly filling
  • a monster watermelon
  • carrot witch fingers dipped in hummus with almond nails stuck on with hummus
  • skeleton veggie platter with dip

cheeseAndOlives  DSC_0012-1-2-1 easy-and-healthy-diy-halloween-treats-90091259009125 Fruit-Halloween-Snacks-1 healthy-halloween-snacks-51 Healthy-Halloween-Treats Healthy-Halloween-Treats-Easy-Orange-Pumpkins1 monster-fruit-salad-health-advocate Skeleton spooky-carrot-fingers Witches-Fingers5

Empowering Our Children to Avoid the Point of No Return

Empowering Our Children to Avoid the Point of No Return

I am beyond thrilled to bring you this helpful and constructive article written by Yalda Modabber, Golestan’s Executive Director, upon my request (and perhaps pestering) on how we can help our children learn their mother tongue, and do it before it’s too late. It’s not easy, but it can be done and Yalda and her sons are proof of that. Through her persistence and accepting the sacrifices it takes, she has empowered her own children to speak Persian, despite them being a multicultural family. I admire Yalda, not only for succeeding in her own personal mission, but her willingness to always help others with theirs. Thank you for being such a gem in our community!

Empowering Our Children to Avoid the Point of No Return

I wanted to emphasize a few points from the article that really stood out to me, but honestly ALL the recommendations are on point! I hope you found it useful, and if so, please share with your friends.

Battle of the Moms

Battle of the Moms

Unfortunately the battle between stay-at-home moms (SAHMs) and working moms is a real thing. Whether it’s an internal conflict of having to choose one over the other or having someone say something insensitive to you, it’s a true struggle for many. Here’s my 2 cents and some posts of a few things you should not say to a working mom or a stay-at-home mom.

We should all learn to respect each others’ choices. Does that mean I will always agree with someone’s choice? No! But it’s not mine to agree with. If they ASK my opinion, then as a friend I will share it. But if you haven’t been asked, do yourself the liberty of keeping your opinion to yourself if it’s not something nice.

For me the whole “work-life balance” term is misleading. The balance does not come from being able to do everything and necessarily balancing everything. It’s definitely more a juggling act than balancing. Because you can’t be at two places at one time. When you’re working, you are spending less hours with your children, and when you’re at home with the kids you are spending less hours building your career. The balance comes from being HAPPY and CONTENT with your choice and making the most of it. Be happy with your decision and the balance will come as a result.

Would love to hear from all your mommas out there on your personal experiences!

#StayAtHomeMom #WorkingMom #Balance #Choice #Happiness

Aasheh Anaar – Persian Momma’s Pomegranate Soup

Aasheh Anaar – Persian Momma’s Pomegranate Soup

Yesterday was a rainy, windy autumn day. And the only thing it was missing was some warm yummy ash (herb soup) to complement it. So I gathered my ingredients and made me some wheat bulgur soup with a twist, a pomegranate twist that is! I’m calling this aash (soup) Persian Momma’s because it really is a made up version of a few soups together. I hope you like it.

Asheh anar


  • 3-4 tablespoons Fried Onions (Piaz Daagh) پياز داغ
  • 3-4 tablespoons Whey (Kashk) كشك
  • 1 cup of mixed legumes (usually kidney beans, lentils, and chickpeas)
    • I use the 13-bean mix and add more lentils to the mix
  • 1 cup dried Aash herbs
    • Instead of using fresh herbs (which would involve buying, washing, and de-stemming Leek Chives, Cilantro, Dill, Parsley, Spinach) I just buy a bag of ready-to-use spinach and use a cup of dried herbs specifically packaged for Aash. You can buy these at Persian grocery stores.
  • 1 cup of Wheat Bulgur
    • I use the Trader Joe’s quick-cook kind. *If you are using the regular kind, you will want to add it at the beginning with the legumes.
  • 1/2 cup of Pomegranate paste
  • 1/4 cup of rinsed quinoa (optional)
  • 1 small bag of fresh spinach – chopped
  • 1-2 Tablespoons Turmeric
  • Salt and Pepper (I add a dash of Cayenne pepper  for a bit of kick)
  • Garlic Powder
  • Optional: 2 tablespoons of gharreh ghoroot (this is fermented yogurt and you would have to buy it from a Persian Grocery)
  • Fried Dried Mint (Na’na Daagh) نعنا داغ



Put legumes, water, spices (turmeric, garlic powder, salt, pepper) and half of your fried onions in the slow cooker and cook on high until the beans are almost fully cooked (this took about 4 hours for me). Then add the dried herbs, chopped spinach, and half your whey and cook for another hour. Add your wheat bulgur and quinoa to the crockpot. Add half the fried dried mint and let it cook on high for 1/2 hour on high or an hour on low and voila, you’ve got Aash anar. Noosheh jaan konid.

Once you are ready to serve your Aash, you can garnish it with the remaining piaaz dagh, na’na daagh, kashk, and pomegranate paste. I like to also add some walnuts for crunch and garnish. Share it with a friend and/or neighbor and it will bring you even more delight!

Chicken Parmesan

Chicken Parmesan

Thanks to one of my fellow momma friends, Beyoona D. from California, for sharing her amazing recipe. Beyoona is a beautiful momma to 2 handsome boys and married to her Persian husband. This impressive and intelligent momma is always conjuring up delicious and nutritious dishes for her family and has me oohing and aahing over the internet. Here’s is a recipe she has kindly shared:

Chicken Parmesan with Eggplant

Chicken ParmigianaIngredients:

  • chicken tender or chicken fillet
  • 4 eggs
  • 1 cup of flour
  • 1 cup Italian bread crumbs
  • Salt and Pepper
  • Italian herbs (sold in a spice container at Ralph’s or any grocery)
  • Olive oil
  • Basil
  • Mozzarella cheese (shredded) or balls
  • Parmesan cheese
  • A jar of marinara sauce
  • Eggplant (optional)

Bread the chicken by, dipping it in flour first (add salt, pepper and Italian herbs in the flour), then in egg mixture (mix the eggs together in a bowl) then in bread crumbs.

After your done, fry them in shallow vegetable oil.
Cut the egg plants half circles fry them too.

In a oven safe plate put marinara sauce at the bottom. ( I like the RAO sauce brand) they sell it in whole foods or Ralph’s)

I lay down the chicken and egg plants. I shred basil leaves, top it with parmissian and mozzarella cheese.

In the over for half an hour to 40 min Max. 350 F

It’s good to prepare it a head of time. And place it in oven half an hour before serving. Serve with rice, pasta or salad on the side.

Thank you Beyoona!