Author: Sapna

I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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Back to School Dinners Made Easy

My oldest is going off to 1st Grade on Tuesday.  I still can’t get over the fact that she is in grade school.  When did she grow up?  The school season starting also means sports, after school activities, homework, loads of laundry, and the list goes on.  As much as I love cooking, on many of these nights, I’ll be looking for a nutritious but quick meal.  And definitely meals that the kiddos are going to eat.  I’ve compiled below some of our favorite family approved recipes.  The best is that most of these take about 30 minutes to prepare so you can focus on homework, preparing lunch for the next day or spending time with your family.

Click on the recipe title below each image to get the recipes!


Sausage & Zucchini Linguini


Easy Chicken Ramen with GF Noodles


Skinny Skillet Veggie Enchiladas 


Chickpea and Tomato Soup


Ratatouille


Butternut Squash and Lentil Salad


Middle Eastern Vegan Protein Bowl


Sprouted Moong Beans Sabzi Gujarati Style


Brussels Sprouts Grain Bowl


Springtime Lentil Salad


One Pan Baked Salmon and Rainbow Veggies


Italian Stuffed Artichoke with a Garlic Cayenne Dip


Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice


Instant Pot Black Eyed Peas Curry


Pineapple Fried Rice


Spinach Dal

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Back to School Breakfast on the Go!

Summer is practically over in less than a week for us.  I’m going to miss the lazy mornings, the relaxed schedules, and eating pancakes and french toast for breakfast.  I’m looking forward to having a regular schedule in the mornings but planning them out will take some effort.

If you are looking for easy and healthy breakfasts then you’re in the right place!  I’ve compiled some of our favorite breakfast recipes below.  There are several chia pudding recipes as that has become a family favorite lately.  Others, like the Apple Pie Oatmeal takes 3 minutes in the Instant Pot.  I also like to make Almond Butter Breakfast Bars and Breakfast Oat Muffins over the weekend for on the go days.

If you want to see certain recipes on the blog, leave a comment below.  I would love to create recipes for you!


Almond Coconut Porridge  


Breakfast Soufflé Bites


Breakfast Oat Muffins


Apple Pie Oatmeal


How to make a Nutty Granola


Almond Butter Breakfast Bars


Pomegranate Pistachio Chia Pudding


Fig and Chia Pudding Parfait


Avocado Banana Smoothie


Date Smoothie

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Back to School Lunch Ideas

Last year, I had this beautiful plan of meal planning and prepping during the school week.  The goal – to provide as many nutritious and yummy meals as I possibly could for the family.  By May, I gave in to grilled cheese and mac and cheese being on the weekly rotation too often.  I did have a great run of healthy meals most of the year though which empowers me to write another Back to School blog post.  Continue reading “Back to School Lunch Ideas” →

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How to Cook Brown Rice

When I first started making brown rice, I was a bit intimidated.  I can cook Basmati rice with my eyes closed but when it comes to brown rice, the ratio to water is different, cook time is different, and sometimes, there is a chewy bite to brown rice.  I felt so out of my element.

I have tried multiple ways to cook brown rice and this recipe has become my fail-proof method.  Even better, I’ve nailed both stove top and Instant Pot methods so you can choose what works for you.

Having rice in the fridge has helped me on numerous occasions.  I can use it to make Pineapple Fried Rice, serve it on the side with a salmon, serve it up with lentils and so much more.

WHAT IS BROWN RICE?
Brown rice is actually rice with the hull still on it making it a whole grain.  The germ and bran are in there too which gives it a chewy texture and nutty flavor.  Because brown rice has the hull, germ, and bran, it takes longer to cook.

BE PATIENT
Trust me.  I feel like I’m constantly on the go, but this one recipe will make you stop and smell the roses.  And it’s worth it.  All you have to do is keep the cover on the saucepan and not mess with it.  Once it’s done cooking, let it rest.  Just like all meats, rice also wants a little rest after spending all that time cooking to perfection.  The additional 5 minutes of steam will make the rice fluffy and soft.

*Pro Tip: Start your rice first then work on dinner.  Your rice will cook in the background while you get everything else done and not have to wait much.

HOW DO I SERVE BROWN RICE?
So many options!  Try one of the following:
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
Pineapple Fried Rice
Zucchini Moong Dal
Mahi Mahi with Garlic Lemon Sauce
Instant Pot Rajma (Kidney Beans)
Instant Pot Black Eyed Peas Curry

Here are the tools I used for this recipe:

 

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Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice

It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice.  Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family.  Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice” →

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Mini Upside Down Spiced Peach Cakes

Sweet and juicy peaches combined with warm spices in this moist and tender cake is the perfect end to your summer dinner parties.  Peach Season is upon us and these delicious upside down peach cakes are the perfect bite sized desserts for your party!

Whenever it is peach season during the summer, I tend to over buy fruits that are limited and that I’m addicted to.  Mangoes, figs, peaches are just a few on that list.  I love my fruit; raw and in its many infinite forms that I give them.  Last year, I was campaigning Grilled Peach Salsa because grilled peaches are just a summertime necessity during a BBQ.  Upcycling grilled peaches into a salsa was one of the best decisions I’ve ever made!

This year, I decided to move away from grilling and try something different.  I took the original idea of upside down pineapple cake and changed it around (mostly because our pineapple ended up as fried rice!).  But I also changed up the traditional upside down cake just a little.  At the bottom of the cupcake tin, I placed butter cubes and some brown sugar to give it a caramelized flavor then I lined the peach slices on the sides to keep their integrity of a peach and still be part of this upside down cake.

Every single bite has a juicy peach flavor because there are chunks of peaches hidden in the cake!  And for the best peaches, head to your local farmer’s market.  I bet you will be able to find fresh, organic, and juicy peaches.  I’ll use the ones from the store if I miss the market but they tend to be underripe and I have to wait a few days to make sure they are perfectly ripe for me to eat or even use in recipes.

Many people are unsure of the skin – should you keep it on or peel it off?  I prefer to keep the skin on.  It doesn’t change the flavor or the integrity of the peaches but you do get to keep all of the fiber that the skin gives.

I hope you enjoy these delicious Mini Upside Down Spiced Peach Cakes as much as we did!

Looking for more delicious recipes?  Check out these:
Grilled Pineapple Peach Salsa
Grilled Avocado and Peach Salad
Fig and Pistachio Tartlets
Mango Coconut Panna Cotta Tart
Thandai Infused Rainbow Crème Brûlée (Vegan)

Here are the tools I used for this recipe:

 

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Zucchini Moong Dal

As I raise my girls, it has become very important to me that they keep connected to their roots and one of the ways I do this is through food.  Lucky for me, they both love the typical comfort food fare of “Dal Chawal” or Lentils and Rice.  A twist on the traditional Moong Dal Fry, this recipe adds zucchini and is low in calorie but nutrient dense.

Ready in just 15 minutes, this has become my latest go to recipe when I’m tight on time.  Because moong dal cooks very quickly, I don’t soak them for more than 20 minutes.

Nutrition is also very important when I’m serving this dish as a main meal to the girls, and this dish doesn’t disappoint.
1 cup of zucchini moong dal gives you:

  • 156 kcal
  • 8.7 gm protein
  • 7 gm fiber


As to cooking it over the stove versus the instant pot, traditionally, the dal was boiled first then added to the spices.  I love just using one pot to make the whole dish so I usually add the uncooked dal into the spices/gravy mix then cook it in the instant pot.

I hope you get a chance to try out this delicious recipe and enjoy it as much as my family does.

Looking for more lentil/dal recipes?  I’ve got you covered.  Check out some of these amazing dishes:
Sprouted Moong Beans Sabzi Gujarati Style
Spinach Dal 
Instant Pot Kali Dal 
Adai Waffles / Lentil Waffles

Here are the tools I used for this recipe:

 

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Blackened Fish Tacos with a Garlic Sriracha Aioli

It’s BBQ season and though I love grilling the traditional burgers and hot dogs, I wanted to get away from the usual and do something different.  These Blackened Fish Tacos are perfect with a Garlic Sriracha Aioli.  A flavorful rub, crunchy carrot and cabbage slaw, the aioli to cool things down a bit and the jalapeños to add just a kick at the end of each bite is the perfect summer combination for me.

These fish tacos are a great example of a healthy-ish meal.  I’ve made them so many times before and they are such a hit that by the time the fish is grilled and chopped, the tacos are made and I don’t have anything left to take pictures because it’s all eaten!  I finally made some for a BBQ with my friend Michelle and her family but told them they had to wait after I made them so I could take pictures – seriously she is such an awesome friend to put up with me making her stare at her food while I’m clicking away!

WHAT FISH DO I USE?
I like to use white fish, usually tilapia or cod.  When you are at your grocery store, just ask your fishmonger for their best wild caught (and sustainable is available) white fish.  I’ve used both tilapia and cod for this recipe and both turn out delicious for the end result.

WHAT ELSE DO I NEED?
I keep the slaw simple to let the flavors of the rub on the fish and the aioli shine.  All I did for the slaw is shred some carrots and mix it in with finely chopped purple cabbage, a little salt, pepper, some honey, and a squeeze or two of lime juice.  So simple right?!

For the Aioli, I spent a little more time developing the flavors.  I roasted garlic, used yogurt instead of sour cream to make it healthy-ish, mix in some lite mayo (this is the “ish” addition to the healthy part), add in a bit of sriracha, and again a squeeze of lime juice to pull it together.

For toppings, again, keep it simple with a garnish of chopped cilantro and sliced jalapeños.

So, don’t wait!  For your next BBQ night, dinner party, or Taco Tuesday, try out these delicious Blackened Fish Tacos with a Garlic Sriracha Aioli.

Here are the tools I used to make this recipe:

 

 

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Fig and Pistachio Tartlets

Sweet, flaky, melt in your mouth delicious, and best of all, perfect to make in a pinch or for a simple dessert that looks as if you spent hours making it!

Figs are one of my favorite fruits and every year, I look forward to seeing them at the Farmer’s Market.  I saw the most delicious looking figs at the market last week and knew I had to get them.  I’ve been eating them with my chia pudding parfait, and just snacking on them throughout the day but wanted to jazz them up a little more.

These Fig and Pistachio Tartlets are so perfect to elevate the figs without completely losing them in a myriad of ingredients.  They are extremely easy and quick to make too!  I used store bought puff pastry squares (though a large sheet cut into squares works just as well), added a little butter and brown sugar to help caramelize the base, some ground pistachios to give it a nutty flavor and balance the earthiness of the figs, layered on the sliced figs and finally topped it off with some honey.  Yep, I’m drooling thinking about them again!

What if Figs are not available anymore?
Yes, I dread when the Farmer’s Market doesn’t have anymore figs because they have such a short season that I try to get my figs in as much as I can during that time.  But no worries!  Here are a few more fruits you can use:

  • Stone fruits such as peaches, nectarines, plums, and apricots are in season now also.  Try one of those!
  • Apples, pears, and even berries would work well!
  • Instead of pistachios, try using ground almonds or walnuts


How do I serve the Tartlets?
Warm and fresh out of the oven is the best way to eat these.  I’ve found that if I let them sit for too long, the puff pastry can get a bit chewy.  Also, don’t forget the vanilla ice cream to go with these babies.

From my kitchen to yours, I hope you enjoy eating this delicious Fig and Pistachio Tartlets!

Here are the tools I used for this recipe:

If you want to check out more desserts, here are some of my favorites:
Mango Coconut Panna Cotta Tart
Vegan Amaretti Cookies
Thandai Infused Rainbow Crème Brûlée (Vegan)
Rose Pistachio Ice Cream

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My Visit to Clif Family Winery

**This is not a paid blog post.  I have written this solely because of my impression of Clif Family Winery during my visit.**

A few weeks ago during Memorial Day Weekend, we took a trip up to Napa.  I quickly learned that I should have planned this trip months before instead of calling wineries the week of to find a reservation for tastings.  Calling everywhere last minute did show me the beautiful relationship each establishment has with the others in the area.  Almost every winery I called, no one had space but they were kind enough to give me names of others who might.  In a world where competing businesses hardly ever refer you to someone else, this was a refreshing and welcome change.  Even more impressive to me was the fact that at least 4 different places referred me to Clif Family Winery.

When I called Clif Family Winery, I was just as impressed.  Friendly service over the phone, they also gave me a few more names, and offered their Piazza as their tables were fully booked. Man was I excited to visit them after hearing of them from so many different places.  Added to that, they are family friendly and since we were taking my two little ones, this was a bonus.

Saturday morning rolls around and I am so excited to see Napa for the first time since Covid hit.  We get to the Tasting Room, which has cycles hanging from the wall that Sanaya loves and are greeted by Jordan.  He shows us to the Piazza which is this lovely outdoors area in the front where my girls can run around and also explains the different wines and bottles we can grab to take with us to the front.  We settle in and I give the girls a Z Bar for a quick snack, as the hubby and I look over wine options until the rest of our party shows up.  Come to find out as I’m talking to Jordan and Chef John (the executive chef) that Gary Erikson, owner of the Clif Family Winery, founded the Clif protein bars!

That’s not all they have their hands in!  The Clif Family also has fruit orchards, olive trees, they harvest solar honey in Idaho and everything is grown organically.  Along with this, from the produce they grow, Clif Family also makes organic and sustainable jams, preserves, and hot sauce.  I came back with one of the hot sauces, the Fatalii, which I think was the spiciest one they have.

As for me, I’m a Malbec girl and their pre-release of Malbec is one of the first I noticed (it’s now released as of a few weeks ago I believe).   Of all the Malbecs I’ve had, and there have been plenty of those, The Clif Malbec was one of mine and the rest of my party’s favorite.  It was lighter than the Malbecs I usually have and I actually liked that.  If you haven’t tried it yet, you have to.  We also had the Grenache which was just as good, a little more full bodied than the Malbec but perfect to finish off our day at Clif Family Winery.

Aside from the wine for me and the space for the girls to hang out, food is the other major point I look for and Clif Family Winery does not disappoint.  They have delicious culinary bites that are beautifully designed and taste like a slice of heaven.  My personal favorite is the brie with the lemon marmalade.  And if you’re looking for more than just a bite, their Bruschetteria Food Truck has a great selection.

So, what are you waiting for?  Next time you plan to go to Napa, make sure you include Clif Family Winery on your list.  They have become one of my favorites, and I’m sure they will become one yours too!

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Italian Stuffed Artichoke with a Garlic Cayenne Dip

Artichokes are abundant everywhere you go these days.  My favorite are the ones from our local Farmer’s Market.  You can taste the fresh quality and they are so much easier to cook than the store bought ones.

When I first starting eating these, my roommate in college introduced me to dipping them in butter.  While they tasted good dipped in butter, I can only imagine all of the calories and cholesterol my body was ingesting.  So I started using yogurt as a dipping base instead and I love it.  The yogurt dip is so easy to change the flavor profile and I can keep it as simple or complex as I am in the mood for.  This particular recipe, I kept it on the simple side with a little roasted garlic, cayenne, and salt mixed into the yogurt.

The traditional way of eating artichokes is by steaming them.  I could (and actually have) eaten many whole artichokes all by myself.  The husband used to eat them but eventually tired of steamed artichokes and stopped.  I really wanted to him to share my love for artichokes so I’ve been trying many other ways to cook them.  I’ve roasted (and burnt) them in the oven, stuffed them with various fillings that just didn’t hit the spot before I created this recipe.

All I can say is, you have got to try it!  Oh man am I excited to share this stuffed artichoke recipe.  Here are a couple of tips though when you are making these artichokes:

  • Get fresh artichokes from your local Farmer’s Market.  Trust me it makes a difference.  The time spent cooking, the quality in taste, and the ease of prepping the artichokes are worth it!
  • When you are prepping your artichoke, slice off the top quarter of the vegetable and make sure you trim off the ends of each leaf.  Using your hands, gently push apart the leaves to create a wider space in the center for the heart to hold more of the stuffing.
  • Put some muscle into removing the choke.  Having stretched the artichoke to be able to hold the filling, it will be easier to remove the choke and the hair-like filaments.


Well….. what is the stuffing?  Oh man, the most delicious and easiest to make.  I used:
red onion (the color comes out so pretty)
bread crumbs (a combination of Italian seasoned and panko)
garlic (of course!)
lemon juice
vegetable broth (though you could replace it with white wine – the taste would still be excellent)
Parmesan cheese
a hint of pepper

Because I am stuffing the artichoke, I also did a 2 step cook.  First, I par-steamed the artichoke while I made the stuffing, then I baked it all in the oven to finish cooking the artichoke and get that glorious color on the Parmesan cheese.

I really hope you get a chance to try this recipe out as it has become one of my favorites already!

From my kitchen to yours, I hope you enjoy this Italian Stuffed Artichoke with a Garlic Cayenne Dip.

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Farmer’s Market Crudites Platter with Hummus Two Ways

One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies.  I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping.  Sometimes, I will even tailor some of my dishes to include produce I find at the Market.

Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market.  Having fresh, organic produce and supporting the local farms is a win-win.

This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in.  No one wanted to mess it up.  Ah well, our stomachs won that round.  The beauty of this platter is that you are not restricted to the same produce I picked up.  Pick up what your farmer’s market has, just make it colorful.

Here is what I used:

  • Purple Cauliflower (chop these into big chunks)
  • Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
  • Radishes
  • Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
  • Snap Peas
  • Cucumbers (I sliced these on the diagonal for aesthetics.  Feel free to slice into rounds or sticks to make them easier to serve)
  • Cherry Tomatoes

As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus.  For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients.  This is by far one of my favorite variations on hummus.  Paired with all that beautiful produce, it’s perfect!

For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well.  Though the idea behind both hummus’ are the same, the flavor profile differ vastly.  Yet both are addicting.

I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering.  I promise you will love it.

Try it out and let me know what you think!

Here are the tools I used for this recipe:

If you are looking for more delicious recipes, check these out:
Roasted Masala Chickpeas
Roasted Red Pepper Hummus
Spicy Garlic Hummus
Crispy Chickpeas and Sweet Potato Tacos

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Garden Fresh Balsamic Bruschetta

The sun is finally coming out, we are able to see friends and family after a long time, and I am ready to share apps around the table as I catch up with my loved ones.  Nothing says fun in the sun with loved ones like bruschetta.  Fresh tomatoes mixed with garlic, basil, olive oil, balsamic vinegar, and parmigiano reggiano served on garlic rubbed Italian bread.  Yep.  Count me in!

Growing up, I would order bruschetta every time we ate out at an Italian restaurant.  It still is one of my favorite appetizers.  I can name so many members of my family that also love it just as much as I do.  There was even a time when bruschetta was a given at any family gathering.  And rightly so.

Just a few ingredients that makes this recipe absolutely divine.

  • Tomatoes – crisp, juicy, sweet, red tomatoes are a must.  Try to avoid mushy and soft tomatoes as you’ll end up with more liquid and the chopped tomatoes won’t hold their shape.
  • Garlic – chopped in the bruschetta mix but I also use whole cloves to rub toasted bread to give it that extra zing in flavor
  • Basil – this sweet peppery herb adds the perfect burst of earthiness
  • Parmigiano reggiano – The earthy, sharp, nutty flavor is the perfect flavor to bring all of the different ingredients together
  • Balsamic Vinegar – this is my surprise ingredient that takes this bruschetta up a notch.  Each bite there’s just a hint of the tart, fruity liquid that makes you want to keep eating it.
  • Olive Oil
  • Fresh Italian Bread – toast these up a little then rub a fresh clove of garlic over it as they come out of the oven.


So, what are you waiting for?!  This is the perfect appetizer for a wine and cheese night (my favorite), for a gathering, or if you want to create a beautiful Italian dinner!

From my kitchen to yours, I hope you enjoy this recipe!

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Blogger Interview With Sapna — Lifesfinewhine

I really hope you guys enjoy this interview with Sapna and I hope you take some time to check out her amazing blog which will be linked below! 1. Thanks so much for being a part of this interview. Tell us a little bit about yourself and what your blog is about. Thank you so […]

Blogger Interview With Sapna — Lifesfinewhine

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Fig and Chia Pudding Parfait

If I had to choose any other fruit besides mango, figs would definitely take second place.  The soft exterior, the honey sweet flesh, and the crunch of the seeds as you eat each one is just heaven.  Pair it with chia pudding topped with fresh baked granola and garnished with a sprig of mint, well, you just won’t want anything else for breakfast!

Continue reading “Fig and Chia Pudding Parfait” →

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One Pan Baked Salmon and Rainbow Veggies

This one pan salmon is perfect for a busy weeknight meal.  Ready in 15 minutes, it’s a nutritious meal the whole family will enjoy!

I love the idea of using just one pot or a pan.  Not only is cleanup easy but you don’t spend forever in the kitchen cooking after a long hard day of work.  Don’t get me wrong, the kitchen is my happy place.  But weeknights are crazy when the kids are hungry and don’t have the patience to wait for me to cook an elaborate dinner.

My favorite part is that the girls eat the rainbow veggies I add on the side.  The colors look so pretty and the girls love their rainbows as much as I do.  Chopping the veggies and seasoning them doesn’t take very long and adding that glaze on the salmon with a little honey and mustard mix is perfect to brighten up the salmon.

I kept the seasoning for the veggies pretty simple – salt, pepper, and a little dried oregano.  Why?  Because I want the salmon to shine too.  The veggies have their color that attracts you to them so the salmon should have something too, right?  The glaze is very easy to make.  Just mix a little dijon mustard, honey, garlic, and of course fresh squeezed lemon juice.  Brush it on to the salmon and voila!  All that is left to do is bake!

From my kitchen to yours, I hope you enjoy this easy and delicious One Pan Salmon with Rainbow Veggies!

Here are the tools I used for this recipe:

 

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Thandai Infused Rainbow Crème Brûlée (Vegan)

A creamy, rich, aromatic custard with a beautiful caramelized crust that is unbelievably easy to make.  This Thandai Infused Crème Brûlée is a twist on the classic French dessert by using coconut cream and coconut milk making it vegan and gluten-free.

Holi has always been one of my favorite Indian festivals.  The colors, the food, the fun.  What makes it even more special is that 8 years ago, my husband bent down on one knee in the middle of a very public festival (the organizers were in on it as were our siblings and friends) and everyone (about at least 100 people) stopped playing to watch him ask me to marry him.  I will always treasure that moment.

So for this Holi, I decided to do a fun fusion in honor of my very special husband.  His favorite dessert is crème brûlée.  What better way than to infuse a Holi special drink of Thandai and combine my two favorite events together?  Honestly, it tastes SO YUM that I had to stop myself from “tasting” the custard before it set.

WHAT DO I NEED FOR A VEGAN CREME BRULEE?

Full-fat Coconut Milk and Coconut Cream – this is important to give the custard it’s rich creamy texture.
Arrowroot Powder – this acts as a thickening agent.
Agave – for that hint of sweet
Thandai Masala – this is going to lend that brilliant aromatic and floral flavor to the custard
Saffron – for a beautiful golden color
Vanilla Extract
Almond Milk
Sugar
Rainbow Sprinkles – optional but I love how the colors brighten up the dessert
Salt

THREE IMPORTANT STEPS TO A PERFECT THANDAI INFUSED CREME BRULEE

1. Infusing the thandai masala.  This is important to get that flavor in there.  The longer you infuse, the better the end result will be.

2. Blending all of the ingredients.  This is extremely important because the arrowroot powder can clump and that would ruin the whole dessert.  When you blend it into a smooth liquid, you end up with a rich, silky dessert.

3. Once it’s blended, whisk the mixture on the stove constantly to prevent it clumping and/or burning until you get your custard consistency.

THE CHERRY SUGAR ON TOP
How can I possibly leave this part out?  This is my favorite part.  I used cane sugar to layer on top of the custard but for my Holi special, I used colored sugar and dusted the caramelized sugar to symbolize the fun of Holi.  Take a blowtorch and carefully caramelize the sugar.  If you don’t have a blowtorch – don’t worry!  I’ve included directions in the recipe card to caramelize the sugar using a broiler.  Reminder – the top won’t be as crunchy using the broiler setting but it will do the trick to caramelize your sugar.

This recipe is perfect for Holi, Diwali, Valentine’s Day, St. Patrick’s Day, or pretty much any occasion you want to celebrate.  I might even make this again for our next date night.  Feel free to add berries.  I chose not to this time because I wanted the colors to shine.

I hope you enjoy this as much as we did!  Feel free to follow and share comments on my Instagram and Facebook pages!  I would love to hear your thoughts!

From my kitchen to yours, I hope you enjoy this decadent THANDAI INFUSED RAINBOW CREME BRULEE!

Here are the tools that I used for this recipe:

**Note: The ramekins I used are passed on to me from a family member but the ones I’ve featured in the tools list are the closest in size and shape to the ones that I used.

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Simple Homemade Crunchy Granola

Sweet, crunchy, nutty, and deliciously addicting!  This Crunchy Granola has it all and it is so quick and easy to make!  Add it to your yogurt, cereal or eat it for a snack.  It also makes a great gift!

I’ve got this friend Michelle.  She is one the most amazing moms I know.  She and I are workout buddies, lunch wine partners, we turn to each other when our children worry or frustrate us, and she’s who I bounce my recipes off of all the time.  Between our busy schedules, toddler/kid tantrums, and crazy lives whilst dealing with Covid, somehow we always find time to talk about food.

Whether we discuss what’s for dinner, ordering out, trying to find ways to get our kids to eat breakfast in a decent amount of time that is faster than a snail’s pace, food always makes its way into our daily conversations.

Several years ago, I had hosted an Easter Egg hunt and brunch potluck.  Michelle was kind enough to volunteer to make some granola.  Before this, I never thought to make granola at home, we always bought it.  Man it was good.

At that time, my oldest was not really fond of eating granola.  At another time, we were invited over to their place for brunch and sure enough there was granola.  Michelle’s daughter Eleanor called it crunch-crunch and of course, in toddler language, that was good enough for Sanaya to start eating granola.

This crunchy granola recipe is in honor of Michelle and Eleanor who introduced homemade granola to my family after which we have never turned back to store bought.  It is especially a nod of thank you and love to Eleanor’s love of crunch-crunch.

WHAT MAKES THIS GRANOLA SO CRUNCHY?
I’ve recently learned a secret during my experiments in the kitchen.  If I melt the maple syrup and olive oil together for a couple of minutes.  Once I’ve added this to the granola mix and it starts to cool down, the maple syrup starts to coagulate.  As this heats and cools during the baking process, it will help the granola harden into one large chunk which you can then break into pieces.

WHAT MAKES THIS SO SPECIAL?
The simplicity of this granola I think is what I love best.  It literally takes me 3 minutes to combine all the dry ingredients, another 3 minutes to heat up the syrup and oil and add it to the granola mix.  After that, basically a waiting game for the granola to cook and cool down enough so we all can eat it without burning our mouths.

I always use coconut in my granola – it’s a staple I don’t think I can live without in my granola.  As for the nuts, I chose to use almond slivers and pistachios.  I kept the pistachios whole for an added crunch and they taste SO good roasted.  You can easily give them a rough chop if you have little ones who are not able to have whole nuts just yet.

Well… what are you waiting for?  Go ahead.  Try this recipe and get hooked like we have!

From my kitchen to yours, I hope you enjoy this deliciously Simple Homemade Crunchy Granola.

Here are the tools I used for this recipe:

 

Sapna1 Comment

Roasted Rainbow Veggies

Roasting vegetables is one of my favorite ways to eat any vegetable.  Having several different colors and cooking them together is the best in my book!  You get plenty of vitamins and minerals and the different colors are just so pretty to look at!  These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.

Rainbows have always been popular in our home,  with me always telling my girls to eat their colors and the girls loving anything to do with rainbows, unicorns, and princesses.  Roasting the veggies in a rainbow on a sheet pan is about the easiest recipe I have ever made.  The vast array of vitamins and minerals that we get to eat with our dinner makes this one of my healthiest recipes.

For my colors, I chose beets, carrots, yellow squash, asparagus, and purple potato.  You don’t have to stick to those same colors.  Honestly, go for what you find in your fridge.  Here are a few ideas to get you started for your own Roasted Rainbow Veggies:

RED: beets, tomatoes, red bell pepper
ORANGE: carrots, butternut squash, acorn squash, pumpkin
YELLOW: yellow squash, yellow bell pepper, golden beets, yellow onions
GREEN: zucchini, broccoli, asparagus, brussels sprouts
BLUE/PURPLE: purple sweet potatoes, purple carrots, eggplant, purple onions

So now that you have options, how do you make your own Roasted Rainbow Veggies?  All you need is a good chopping board, a sharp knife, and a sheet pan.  As to the flavors, my standard is to add a little dried oregano for taste with salt, pepper, and olive oil.  Roast in the oven for 25-30 minutes (times do vary based on the type of veggies you choose), and serve it up with any dinner.

I can’t wait to see what veggies you chose to make your rainbow.  Be sure to let me know in the comments or tag me on Instagram or Facebook!

From my kitchen to yours, I hope you enjoy these quick, delicious, and healthy Roasted Rainbow Veggies!

Here are the tools I used for this recipe:

 

Sapna5 Comments

Thandai Masala

When I was about 13, I had gone to India to visit family and it happened to be around the time of MahaShivratri.  Thandai is a popular beverage to have during Shivratri and Holi and I remember having many glasses of this delectable drink during my visit.  Not only does Thandai taste delicious, it also has many health benefits.  One of the main ones being it’s a cooling agent for your body and therefore, mostly drunk during the summer months.

WHAT IS THANDAI MASALA MADE OF?
The masala or powder itself is made of cashews, almonds, pistachios, cardamom, black peppercorn, melon seeds, fennel seeds, poppy seeds, saffron, and dried rose petals.  To save time, I grind all of the ingredients into a powder and save it in an airtight container to use when I’m in the mood to drink some Thandai.

WHAT ARE THE HEALTH BENEFITS?
Yep.  There are so many health benefits to drinking this wonderful Thandai.  Did you know that it is more often made and drunk during the summer months because the ingredients help cool the body temp down?  There’s more!  Take a look:

  • Poppy seeds which are rich in protein, fiber, calcium, and mineral that help boost the immune system, also help GI irritation, and prevent constipation.
  • Melon or Pumpkin seeds which are added help keep the body temp cool, and these seeds are natural energizers.
  • Peppercorns help boost immunity
  • Cardamom helps fight off infection, detoxifies the body, and is a great source to fight against nausea and vomiting

Now that you have your powder made, it’s just as easy to make the Thandai drink.  Take a glass of milk, add 1 Tbsp of the masala to it and some sweetener if you choose.  Heat it in a pan and make sure everything is combined.  Strain into a mug and drink it warm or cold.  Both ways taste delicious.

From my kitchen to yours, I hope you enjoy this delicious Thandai Masala.

Here are the tools I used for this recipe:

 

Sapna3 Comments

Springtime Lentil Salad

Spring is almost here.  I can feel it in the air and I’m so excited!  It’s one of my favorite seasons when all the flowers bloom, the grass is luscious green, and the weather is perfect!  This amazing lentil salad is a nod to that feeling and to welcome spring in my life because I cannot wait a moment longer.

Perfectly cooked, tender lentils, crisp and juicy bell peppers, fresh mint, sweet pomegranates, sharp onions, the crunchy cucumbers all drizzled with a fresh basil vinaigrette.  How can you say no to that?  While the lentils are cooking, you can chop the veggies and make the vinaigrette so all you have to do is toss the salad together when the lentils are done.  Make this on the weekend as part of your meal prep, have it for lunch, or even serve it for dinner as a side.  It’s so versatile, quick, easy, and delicious.

Not only does this wonderful lentil salad taste good and is quick to make, it is packed with protein and nutrients.  Check it out:

  • Great source of protein – 13 gm per serving
  • 23% DRI of Fiber
  • 30% DRI of Iron
  • 24% DRI of Phosphorous
  • 77% DRI of Vit. C
  • 127% DRI of Folic Acid
  • 60% DRI of Vit. K

In addition to how nutrient dense this salad is and delicious it is to gobble up, I love how versatile it is.  Add in some goat cheese for a little decadence, change out the mint to parsley if the mint is too strong for you, add in a few more veggies for more crunch or even toss in some nuts if you please.

So… try out this delicious Springtime Lentil Salad and welcome the new season with me!

Here are the tools I used to make this recipe: