Shelly's Humble Kitchen

Shelly's Humble Kitchen My mission is to get you obsessed with vegetables and the kitchen

I am a mother-cook-illustrator-designer and a world traveller, who grew up in Israel in a moroccan home, where everything is made fresh and from scratch. QuickQuickYumYum is my blog, where I share my multi-cultural healthy recipes with everyone who shares the same approach toward good food.

I found a temporary fix for my ugly kitchen counter and made several attempts to film some recipes—without success. Too ...
27/07/2026

I found a temporary fix for my ugly kitchen counter and made several attempts to film some recipes—without success. Too many interruptions. I’ve never been a fan of open layouts, and now I finally understand why. Might have to start getting up early, before all the boys/men in the house are awake. Anyway, everyone’s clearing out soon, I’ll have the kitchen back—so stay tune, good, refreshing recipes are coming xx

30/06/2026

Help! I need ideas how to make my new kitchen, more vibrant. Let me know in a comment how to cover this hideous granite and make the cabinets less white without painting them

18/05/2026

Non-Fried Rice (because you don’t have a wok)
Ingredients:
* 4 tablespoons olive oil or avocado oil, divided
* 2 carrots, diced
* 2 celery stalks, diced
* 2 zucchini, diced
* 4 scallions, sliced (white and green parts separated)
* 2 eggs
* Salt and pepper
* ¼ teaspoon five-spice blend
* 2 cups cooked rice
* 1 juicy lime

Warm 2 tablespoons of oil in a large skillet. Add the carrots, celery, zucchini, and the white parts of the scallions. Season with salt, pepper, and five-spice blend and cook over medium heat for 10 minutes.
Break the eggs into a bowl and whisk. Push the vegetables to one side of the skillet, add the remaining 2 tablespoons of oil, then add the eggs, scrambling and cooking them in the pan. Mix with the vegetables and cook until the eggs are fully set, then stir in the rice.
Transfer to a large serving dish. Drizzle with a little more oil, squeeze the lime juice over the top, and garnish with the green parts of the scallions.

08/05/2026

This is the carrot salad from my cookbook, Salad Ballads. I didn’t have a grater or Japanese mandoline so I shaved the carrots with a vegetable peeler.
I know it doesn’t seem very exciting but it’s one of our favorites! It’s pretty impressive.
Soaking the carrots in ice cold water is optional but if you have ice go for it, it makes them snappier.
This salad needs lots of lemon or lime juice. If you don’t have enough lemon juice, you can add a little bit of apple cider vinegar. You can swap the cilantro with parsley and use toasted nuts instead of sunflower seeds. The longer the carrots sit in the dressing, the better it gets.

30/04/2026

Remember the collard greens from my previous reel of Lima bean salad? This is another simple recipe I used them for. You can cook the omelet over the stove or bake it at 400°F. It’s pretty basic but very satisfying.
RECIPE
2 cups packed collard greens, sliced
4 scallions, sliced
3 eggs
2 tablespoons I live oil
Salt & pepper
Whisk the eggs in a medium bowl. Add the collard greens and scallions. Mix well to coat the greens. Warm olive oil in a skillet over medium heat. Pour the mixture in. Lower the heat to medium-low and cover with a lid. Cook for 5 minutes and flip. Cook for 3 more minutes. Remove from the heat. Serve with a salad or in a sandwich.

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Meerut City
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