Author: Sapna

21 Healthy Recipes to Kick Start the New Year

The holidays this year have been as non-traditional as possible but that hasn’t kept many of us from cooking and baking our favorite foods. I have definitely been doing my share of baking, cooking and eating massive amounts of desserts, drinks, and carbs. As always, this leads me to making New Year’s resolutions which have standards that are set too high. Instead of setting impossible standards and going on an extreme diet, one of my resolutions is to eat healthy, nutrient dense foods. Less processed, more home made where I can control the ingredients, especially the salt and sugar.

To help “reboot” our bodies and cleanse it of the all the heavy (and mostly unhealthy) foods eaten over the holidays, I’ve compiled a list of 21 Healthy Recipes to Kick Start the New Year. It is my sincere hope that this list will help you eat healthier without having to sacrifice great taste. Welcome to 2021 everyone!

Breakfast Oat Muffins

An easy make ahead, these delicious oat muffins are versatile and fun to make with kids. Grab one on your way to work, school, or your home office!

Almond Coconut Porridge

A delicious porridge that you can make ahead the night before and add so many healthy toppings to, this Almond Coconut Porridge is the perfect healthy start to your day!

Apple Pie Oatmeal

Steel cut oats cooked with apples and cinnamon to give you a creamy apple pie taste are one of our favorite types of oats. Try them out and you will want a bowl of this Apple Pie Oatmeal over and over again!

Breakfast Soufflé Bites

These easy egg bites filled with fresh and healthy veggies. Perfect to make ahead, freeze and reheat for busy mornings.

Sweet Potato and Beet Hash with Fried Eggs

A superfood dish that can be used for breakfast or brunch, this delicious meal is the perfect start to any day. Packed with fiber, non-dairy calcium, beets help fight inflammation, detox the body, and boost energy!

Butternut Squash and Lentil Salad

The perfect winter salad that keeps you full, nourished and packs a punch with a variety of flavors and textures, this Butternut Squash and Lentil Salad is a great lunch or dinner option!

Rainbow Fajita Bowl

Filled with colorful and fresh veggies, this healthy bowl is low on carbs and calories but provides a good source of nutrition.

Paneer Cabbage Cups

A fun healthy option with a bit of Indian fusion, these Paneer Cabbage Cups are light and filling.

Adai Waffles / Lentil Waffles

Who says waffles have to be for breakfast only? Or that they have to be sweet? These savory lentil waffles are filled with 4 different types of lentils and lots of veggies. Have a couple with a side of Masala Salsa or Chutney, you can’t go wrong!

15 minute Masala Pasta

Make a batch of this pasta sauce filled with veggies and delicious spices to freeze and use for any meal. Combine it with your gluten free or fresh pasta and you will have a veggie loaded pasta that even fussy kids will eat in less than 15 minutes!

Fresco Carpaccio

A light and healthy salad, this Carpaccio is very simple to make and disappears just as quickly! A great afternoon snack or side salad, you must try this!

Tomato Avocado Cucumber Salad

Packed with protein, healthy fats, and fresh fruit, this delicious salad is perfect to take to work or have on the side with a meal!

Microgreens Salad

A nutrient-dense salad that is light to eat and will make you wanting more, it’s very simple and quick to put together.

Roasted Masala Chickpeas

A healthy snack that will keep you going when you have munchies in the afternoon. Store these in an air tight container and enjoy whenever your tummy desires!

Roasted Chili Almonds

Another great snack to have or one to add to a cheese board, these Roasted Chili Almonds take only 5 minutes to make. Store in an airtight container and enjoy for up to 2 weeks.

Rainbow Lentil Stew

This stew is filled with fresh, colorful veggies that are packed with nutrition and flavor. You can make it in a dutch oven or slow cooker and enjoy it for one of the many rainy days ahead this winter and spring.

Sweet & Spicy Harvest Bowl

Just as it’s name implies, there are plenty of sweet and spicy notes in this bowl. Beets, brussels sprouts, acorn squash, and pears over a bed of quinoa is just the beginning of the deliciousness here. The veggies are roasted with chipotle powder to give it hints of spicy and smoky that bring together the perfect amount of pepper.

Spinach Dal

On a consistent rotation in our home, this Spinach Dal has becoming popular. Taking only 10 minutes to make, you can’t go wrong with this delicious Indian lentil dish.

Quinoa Stuffed Butternut Squash

This Quinoa Stuffed Butternut Squash is filled with fruits and veggies and topped with a delicious Apple Cider Vinaigrette, every bite will burst with a multitude of flavors.

Easy Chicken Ramen with GF Noodles

For those rainy nights, this Ramen is the perfect way to cuddle up and enjoy a warm broth filled with veggies and gluten free fresh pasta noodles. The best part, it takes less than 30 minutes to make!

Tandoori Gobi (Cauliflower) Zucchini Boats

A fun fusion dish that is filled with the traditional Tandoori flavor. Roasted in the oven then broiled, the cauliflower give hints of the charred smoky flavor combined with the Tandoori marinade. Serve it with a side of cooling Mint-y Pomegranate Raita and be prepared to have your taste buds take a trip to India!

Well, I hope you enjoyed this list of healthy recipes to kick start your New Year! I’m going to be adding more to continue our journey of healthy eating. In the meantime, tag me when you make a recipe of mine on Facebook or Instagram or feel free to leave a comment below. Let me know what recipes you would like to see also.

I wish all of you a Happy New Year filled with lots of healthy eating (and a little not so healthy eating).

~Sapna

December 30, 2020

December 15, 2020December 18, 2020

Top 15 Recipes of 2020

The year 2020 has not been without its challenges though I feel stronger coming out of it and ready to start a new year. One thing I am very proud of myself for doing is relaunching my blog and getting more creative with my work. I’ve managed to publish quite a few recipes and many of them were pretty popular. I want to thank all of you for taking the time to visit my blog and trying my recipes.

I wish all of you a Happy New Year as you read the top 15 from this year based on reader reviews and responses. I hope to continue growing and sharing my love of cooking with you in 2021. Here are the top 15 recipes of 2020.

Sweet Potato and Beet Hash with Fried Eggs

A delicious, nutrient dense brunch dish that will become of one your favorites right away. Easy to make it vegan by omitting the egg, this recipe is also sustainable using the beet greens along with spinach for the base of the hash.

Butternut Squash and Lentil Salad
A warm lentil salad with a sweet butternut squash, the crunchy seeds, apples and pomegranates with feta crumbles adding a little creaminess is the perfect blend for this salad. Another nutrient dense dish that can fill you up for lunch or dinner.

Instant Pot Tortilla Soup

A quick and easy soup that is packed with flavors and perfect for a winter weeknight. Settle in with a bowl of this Instant Pot Tortilla Soup which takes only 4 minutes to cook!

Pineapple Fried Rice

A quick stir fry that takes only 20 minutes to make this Pineapple Fried Rice is filled with texture, flavor, and an exotic touch. Try it out for your next Thai night.

Aloo Paratha

A staple in almost every Indian home, Aloo Parathas are perfect for brunch, a rainy day, or pretty much anytime!

Spiced Plum Crumble Bars
A delicious treat that can be eaten for snack, breakfast, or as a nibble with your afternoon tea.

Rangoli Ladoos
These sweet Ladoos (truffles) are a delicious and easy recipe that can be made any time of the year, but especially for festivals such as Diwali, Holi, and Navratri. Try them out and you will have your very own batch made in less than 15 minutes!

Tinseltown Tostadas

A delicious, light, and healthy appetizer, these are perfect for any type of party or dinner. Brighten up your table during the Holidays with these colorful Tinseltown Tostadas.

Tandoori Gobi (Cauliflower) Zucchini Boats

A quick and easy recipe that is packed with traditional Indian flavors, make these healthy Tandoori Gobi Zucchini Boats to bring some spice to your table.

Skinny Skillet Veggie Enchiladas

These are a great way to Enchiladas while cutting down the carbs significantly. The flavor is still there and packs a good punch! No wonder they are so popular.

Mango Pico

A delicious salsa with the addition of mango makes for a yummy sweet and spicy bite. So versatile, you can eat this Mango Pico with practically anything!

Pear Halwa Cake

A delicious Indian Fusion recipe, this Pear Halwa Cake is a great dessert to have at any holiday or birthday table! Make it for Easter, Mother’s Day, Birthdays and Anniversaries alike!

Lemon Ricotta Pancakes
These light and fluffy pancakes have become a weekend staple in our home. Try them once and you’ll be addicted too!

Chocolate Samosa
A sweet twist on the traditional Samosas, these irresistible Chocolate Samosas are filled with Nutella. I promise it will be very hard to stop at Just one!

Adai Waffles / Lentil Waffles

Healthy Lentil Waffles that are packed with proteins, vitamins, and minerals. These are your one stop shop for a complete meal.

Thank you so much for making 2020 so special for me. I have enjoyed and embraced cooking for you. Which recipes have you tried? Feel free to leave comments below, or tag me with your pictures on Facebook or Instagram. See you in 2021!

Sapna8 Comments

Herb Roasted Acorn Squash with Pomegranates and Pistachios

This fall and winter season I have been obsessed with acorn squash and pomegranates. It only made sense that I find a way to combine the two together. The girls love the rainbow shape this takes on when cut so I wanted to create something fun for them too.

The great thing about acorn squash is that it is a little sweet naturally but it will still take on any flavor you give it. If you haven’t tried them yet, I made some Fire Roasted Poblano Tacos recently with acorn squash part of the filling. It took on the spices really well so I wanted to go on the opposite spectrum this time and season it with something a little more mild.

I chose mostly fresh herbs that would bring out the more earthy flavors. To help give it a little crust, I also added a little Parmesan.

Anyways, here are a few fun nutrition facts about acorn squash:

A nutrient dense food, acorn squash is loaded with vitamins, minerals and fiber yet is comparatively low in saturated fat, sugar and salt.
Great source of phytonutrients, particularly carotenoids which have antioxidant properties.
Acorn squash is a starchy fruit, however, because it is so nutrient dense, there’s a good balance to eating this squash. The high fiber content slows down digestion which helps you stay full longer and slows down the release of glucose in your blood. This process helps in maintaining weight and stabilizing your blood sugar.

So now that you know about my favorite squash this season, let’s move on to my favorite fruit of the season.

Pomegranates!

Pomegranates are known as one of the healthiest fruits on Earth!
High in fiber (7gms in 1 cup of arils), they also contain an impressive amount of protein (3gm in 1 cup of arils), and 16% of DRI of Folate (also in 1 cup of arils)
A great source of antioxidants which help with anti-inflammatory properties.
they improve exercise performance by delaying fatigue and increasing blood flow.

Basically, this is one healthy dish that you can have this winter season and enjoy every bite of it! Try it out and tag me on Instagram @bitofspice146.

From my kitchen to yours, I hope you enjoy this delicious Herb Roasted Acorn Squash with Pomegranates and Pistachios.

Here are the tools I used to make this dish:

December 11, 2020December 10, 2020

Sapna4 Comments

Tinseltown Tostadas

I think hands down, these are one of my favorite holiday foods. I’ve had so many and I don’t think I can tire of them. Snacking is one of my favorite activities. These delicious tostadas make it so much easier as they are low in calorie, healthy, and guilt-free.

High in fiber, antioxidants, a good source of protein, and rich in vitamins and minerals, these delicious Tinseltown Tostadas definitely pack a punch!

Between the Serrano peppers and the watermelon radish, there were some strong flavors. I knew I wanted to use the pomegranate arils to give it a sweet note (and make it look pretty).

But it needed depth so I played around with a few options before settling on the hummus and avocado. And yet the radish was still giving off a bit of a pungent taste and therein comes the smear of pesto.

There are so many random flavors that they work despite wanting to prove the opposite.

Make these delicious Tinseltown Tostadas this holiday season and you won’t be able to stop eating them. From my kitchen to yours, I hope you enjoy them!

The tools I used for this recipe are:

December 10, 2020December 7, 2020

Pomegranate Eggplant
Lamb Meatballs
Aloo Paratha Yum
Kathi Roll
Spinach Dal Paratha

Mint-y Pomegranate Raita

Can I just say Oh.My.God! This Raita is probably the most delicious I’ve ever had and to be honest I don’t think I can go back to the usual raita (with cucumbers).

So I just posted my Tandoori Gobi Zucchini Boat recipe a couple of days ago and I paired this with the boats. I could have gone the traditional route with a cucumber raita but I wanted something different and also, I’m really in the holiday mood right now so most of my food reflects that.

If you know me, you know I like the visuals of color in my food in addition to the taste. Well, this season, I’ve been obsessed with pomegranates. So in my obsession for colors, I played around with how I wanted this Raita to shine. After all, it was the most important finish to the Tandoori Boats.

In addition to the mint and pomegranates (the obvious), I included some serrano peppers to enhance the color and a few spices and garlic to give the flavor profile a boost.

Ok so, you don’t have to pair this raita with just the Tandoori Boats. Here are a few more dishes you can add this delicious Minty-y Raita to:

From my kitchen to yours, I hope you love every drop of this Mint-y Pomegranate Raita!

Here are the tools I used to make this recipe:

December 8, 2020December 8, 2020

Sapna13 Comments

Fire Roasted Poblano Tacos

We are a taco loving family. I started the kids out simple with the basic filling of either ground meat or refried beans and some veggies and lots of cheese. Though we love the basics, which often times provide a sense of comfort and nostalgia, I wanted to try something new.

Definitely no beans or meat.

I know, but trust me! This is amazing! You want to know why I say this? I had to make it 5 times before I was able to get a single photo of it taken. The first time I made it, these tacos flew so fast, I didn’t even realize what happened. This also happened the second, third, and fourth time. The fifth time, I made it well in advance so no one could get into them and I could actually take a photo to share with you my enthusiasm around these tacos.

So, I fire roasted the poblanos to give it a more earthy, smoky flavor. If you don’t have a gas stove, you can totally do this on your BBQ grill or even in the oven. You will still get that amazing smoky flavor, I promise!

Instead of beans or meat, I chose to use acorn squash to roast with ancho chili and chipotle powder. These peppers give it a kick without making it too spicy and also enhance that smoky flavor, especially from the chipotle pepper powder.

I’m not done though! Making this go one step further, I made a Habanero Crema with avocados, roasted garlic and a little yogurt to balance out the habaneros.

Serve it with microgreens instead of lettuce or cabbage, and top it off with a little salsa verde, and you have what I think is one of the most amazing tacos of the year!

Seriously, I’m just going to stop now and give you the recipe. You really have to try it.

From my kitchen to yours, I hope you enjoy these delicious Fire Roasted Poblano Tacos.

December 7, 2020January 24, 2021

December 4, 2020November 30, 2020

Tandoori Gobi (Cauliflower) Zucchini Boats

I’ve made zucchini boats a few times so far. Each time has been to use up leftovers from our Skinny Skillet Enchilada the previous night. They turn out really good and Sanaya loves them but it’s the same flavor profile so as much as I love it, I still crave something a little different.

I knew I wanted to create a different filling and haven’t done much with Indian food lately so I played around with my options. I kept circling back to this one idea of Tandoori Gobi as the stuffing. I’m not sure where I thought of it but it wouldn’t go away so I decided, ok, let’s give it a try.

I have a great Tandoori marinade recipe that I have been using with chicken so I decided, to use the same for the cauliflower. I treated the cauliflower as the chicken substitute and marinated it overnight also.

The cooking part was a little tricky as I didn’t want a soggy Zucchini Boat and the marinade definitely looked like it would promise a lot of liquid. Simple trick, I baked them separately, then stuffed the zucchini with the cauliflower and broiled it on high for 5 minutes to get a good char. Can I just say, Oh so delicious!

Also, please don’t throw out the flesh of the zucchini when you scoop it out to create the cavity for the cauliflower. Let’s be sustainable here and make some Zucchini Bread out of it!

One more thing I love about this recipe is that it is totally a weeknight meal. So the time on the recipe card may be a little daunting, but it’s the ease of it. And most of the time you spend is waiting for the flavors to marinate. It really takes maybe 15 minutes to put the marinade together, then the next day, 5 minutes to shell out the Zucchini and the rest of the time, you are waiting for it to finish baking. Honestly, it can’t get any easier for a weeknight meal.

Serve this delicious boat with a cooling Mint-y Pomegranate Raita to finish it off.

From my kitchen to yours, we hope these Tandoori Gobi Zucchini Boats rock your world!

December 2, 2020November 20, 2020

Butternut Squash and Lentil Salad

Warm foods during the cold winter days just makes so much sense. And I don’t just mean temperature but the actual foods and their properties.

When you eat warm foods, they take longer to digest because they are higher in healthy fats, proteins, and carbohydrates which in turn results in increased body temperature (thermogenesis). Root veggies, fruits such as coconut and apples, and herbs and spices are a few examples of these types of foods.

This Butternut Squash and Lentil Salad is a great combination of many of those warm foods and the fact that it’s filled with flavor, texture, sweet, and spicy makes this that much more of a delicious dish.

This is perfect to make as an entree or a side dish, or serve it up in mini bowls/plates as an appetizer. A small amount will take you a long way as the salad is very filling.

I honestly think this is one of the most nutrient dense recipes I have. Here are a few healthy benefits from this one:

Rich in Fiber and Protein
Packed with antioxidants
Boosts Immune System
Good source of Vit. C, E, and B6
Good source of Calcium, Iron, and Folate
Good source of omega 3 and carotenoids which have anti-inflammatory effects beneficial to all types of arthritis (Butternut Squash)
Boost in energy level (Lentils)

The list can literally go on about how healthy this salad is, which only adds to the deliciousness of it.

From my kitchen to yours, I really hope you enjoy this Butternut Squash and Lentil Salad.

November 27, 2020November 25, 2020

Herbed Potato Wedges

I love potatoes. In any form. I don’t discriminate. They are just so uber delicious. But so unhealthy! Ugh! I wish I could eat them all the time. However…… the few times that I do have them, I make sure they count!

I started making these potato wedges years back (in the oven as I didn’t have an air fryer then) and to this day, they are still a no fail recipe that I can always count on! I do love the fact that they are crispier on the outside while retaining a soft, creamy inside. If you don’t have an air fryer, don’t fret! The oven still does a great job cooking these babies!

It’s an extremely simple recipe that doesn’t require much. This is all you need:

Russet potatoes
Garlic Powder
Onion Powder
Paprika
Red Chili Pepper Flakes
Dried Oregano
Dried Basil
Dried Parsley

These potato wedges are a favorite among everyone in the house from the kiddos to the adults, you just can’t go wrong. Eat them for a snack, a side dish for meats, have part of your next BBQ, an app at a party, pretty much for any occasion, big or small.

From my kitchen to yours, I hope you enjoy these Herbed Potato Wedges!

The tools that I used to create this dish are:

November 25, 2020November 23, 2020

How to clean your Cast Iron Skillet

I think I’ve lost track of the amount of times I have been asked how I clean my iron skillet. The actual process is very easy and doesn’t take as much time contrary to what many people believe. It does seem daunting and intimidating, but trust, cleaning an iron skillet is simple.

Here are a few rules to remember:

Don’t use soap and water to wash your skillet. This will actually create rust which is the last thing you want to worry about.
Don’t use steel wool for those stuck on foods – that will actually strip away the seasoning of the pan.
Don’t put it in the dishwasher
Clean your cast iron after every use. You don’t have to season it after every use but definitely clean it to prevent ruining your seasoning layer

There a few tools that you will need to clean your skillet.

Coarse Sea Salt
Microfiber cloth OR Stainless steel Chainmail
Paper Towels
Flaxseed Oil or Sunflower Oil

That’s it! That’s all you need to clean your pan! Now let’s get to it!

Here are a couple of examples of food really crusted on. I made sure I used these as examples because I wanted to show that even with food stuck to your skillet, it’s still pretty easy to clean.
There are two options to cleaning a skillet with food crusted to it.

Heat it up over the stove and use a spatula to scrape off the the food. Then remove the skillet from the heat and gather the remnants with a paper towel to toss in the trash.
Sprinkle coarse sea salt liberally over the skillet and scrub lightly with a microfiber cloth or chainmail to loosen the food particles, then use a paper towel to gather them up and toss in the trash.

It’s kind of gross but so satisfying to see it clean!

Look at how good that looks! Now all you need is a little oil on a paper towel, rub it lightly over the pan and heat the pan on high flame for a few minutes to re-season it. You’re done!

It really is a very simple and easy process!

I know this is not a typical food blog recipe but I believe that your tools should be taken care of too! The type of equipment that you use makes a huge difference in the outcome of any meal you make.

Here are the tools I used:

Sapna4 Comments

Rosemary Focaccia Bread

I love bread. In any form. I love carbs, what can I say?!

One of my favorite recipes is this delicious Rosemary Focaccia Bread. It is so light, springy, soft, and oh so delicious straight out of the oven, it’s hard not to eat the entire loaf.

Even better is that making this bread is so easy. Doesn’t matter if you’ve never made bread before or are an experienced bread baker. This Rosemary Foccacia Bread is a fail safe recipe.

So, if you have more restraint than I do (literally have to stop myself from eating it straight out of the baking dish!) then here are a few different ways to serve this bread:

As an appetizer with a dipping oil
As a side with a main dish
Toast it up to serve with soup
Make sandwiches

What kind of flour do I use?
Good question! I’ve tried this with only All Purpose flour and only Whole Wheat flour and as a mix of both. Here are my results:

All Purpose: comes out amazingly soft, springy, and delicious. Not so healthy though but it does taste divine!
Whole Wheat flour: comes out tasting delicious but is very dense and doesn’t rise so well. Also, does tend to be a bit chewier.
50/50: a great combination for both. You get a little healthier flour in there but also the light, airy texture that you are looking for in a Focaccia.

In the recipe, I’ve included the ratios for the 50/50 combination. Try out both and let me know what you think!

From my kitchen to yours, enjoy this delicious Rosemary Focaccia Bread!

Here are the tools I used for this recipe:

November 23, 2020November 20, 2020

November 19, 2020November 16, 2020

Ratatouille

The year was 2013, I had been married only a couple of months and was hosting this grand Thanksgiving for my in-laws. My mother-in-law is vegetarian as am I and so I wanted something special for a veggie dish at the table instead of roasted veggies.

No offense to roasted veggies, I love them. In fact I eat them all the time and therein lies the problem. I wanted something “fancy”, something different that I don’t have on any given night.

So I scoured the internet and landed upon this gorgeous picture of Ratatouille and thought, I can make this! And I did. It didn’t look so pretty but hey, that’s ok, I hoped it would taste delicious though. It was bland. There literally was no flavor profile to it and safe to say, both my mother-in-law and I were disappointed.

She was nice enough to pretend it was good but I couldn’t even do that!

So ever since, I’ve been on a mission to create a Ratatouille that has layers and dimensions of flavor. Safe to say, I think I found it!

Here’s the secret!

Make a sauce that keeps everyone wanting to lick it off the plate
Season the top of the veggies and not just with salt and pepper! With actual herbs!
Make enough sauce so that veggies are half drenched in it and the rest will cook in the steam of the boiling sauce in the oven.

I have been playing with the recipe for a while now and when I made the final version, I was satisfied aesthetically. The question was, would my girls eat the eggplant in it?

Recently, they’ve become very finicky eaters and it can be a real struggle to feed them even their favorite foods sometimes. But they both ate all the veggies and I couldn’t have been a prouder Mama!

Try this out for your next Holiday dinner, weeknight surprise, or Sunday dinner. It’s easy to make ahead, stores in the fridge and freezer well and is fairly simple to make!

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

The tools that I used to make this recipe are:

Sapna5 Comments

Spinach Stuffed Chicken Casserole

The original idea with this recipe was to make Spinach Stuffed Chicken Breasts. But I sent hubby to get this week’s groceries. I’m not sure if I’ve shared this before but sending the hubby out for groceries is always picking a random card from a deck. You never know if you will get the groceries you asked for but he will definitely come back with items you never knew about or sometimes with everything but what was on the list.

Luckily this time, I did get my chicken….. just not the breast – he came back with tenders. So imagine my surprise when I’m in the middle of making dinner and I have chicken I cannot stuff. Since it was almost dinner time and I would very quickly have 2 little munchkins turn into monsters if not fed, I had to do some quick thinking. Between my hubby’s quirky shopping and my quick thinking, I’m excited about this casserole!

The kids loved it and the hubby took seconds and leftovers to work for lunch! Talk about a win-win. Anyways, on to the this delicious recipe!

I love this recipe because it’s fairly healthy, easy to make and not much fuss! You can even make it ahead and keep it in the fridge, then just pop it into the oven when you are ready for it.

The stuffing is easy with spinach and cream cheese being the star. I kept the chicken pretty simple with just a salt and pepper seasoning because I used my Veggie Pasta Sauce for the top and then layered on some cheese to give it a little melty, gooey finish.

Try it out and tag me to tell me what you think! From my kitchen to yours, I hope you enjoy this Spinach Stuffed Chicken Casserole!

November 17, 2020November 16, 2020

Quinoa Stuffed Butternut Squash

Squash season is in full swing and I’m loving experimenting with all the different varieties out there. One of my favorites is butternut squash. It’s vibrant orange color, the sweet taste, and the versatility of the flesh is just great to work with. You can mash it up or cube it and add it into most dishes. For this recipe, I decided to throw a twist and stuff it instead.

This dish is perfect to add for the vegetarians (and non-vegetarians) at the Thanksgiving or Holiday table. It’s rich and bold colors match the flavors that draw together the different fruits and veggies I’ve used.

Aside from being so flavorful, it is also extremely healthy. Here are a few benefits you will get from this dish:

High in protein
Good source of Fiber
Good source of Iron
Gluten Free
Low in Fat
Good source of Potassium and Magnesium
Good source of Folate
Good source of Vit. C and Vit. K
High in Antioxidants

I know butternut squash is one of the harder squashes to chop but I have a trick! Heat the squash in the microwave for 3 minutes and it will soften up enough that you can chop the ends easily and scoop out the flesh also. I know putting a whole squash in the microwave might seem daunting, but trust me it works!

When I initially made this recipe, both the hubby and I found it a bit dry and realized right away that it needs a sauce or dressing to help it out. After going through a few options, I settled on a simple Apple Cider Vinaigrette. It has all the elements for the fall, doesn’t overpower the stuffing and gives you just enough of a pop in flavor. Most importantly, the stuffing doesn’t feel dry anymore!

So….. what are you waiting for? Try this out and make it a part of your holiday table or Sunday dinner! From my kitchen to yours, I hope you love this Quinoa Stuffed Butternut Squash!

The equipment I used for this dish are:

November 12, 2020

Sapna8 Comments

Rangoli Ladoos

Diwali has always been a special festival growing up in my family… in fact for most Indian families. It’s the Festival of Lights, where we celebrate faith and hope and wish that everyone has a bright future, happiness and prosperity in their lives.

Everywhere you look, Diwali takes over with lights and colors. Rangoli designs are a prominent component of Diwali, with the idea that it brings strength, good luck and genorosity. Keeping in mind that very foundation of colors and brightness, I decided to bring the spirit of rangoli to my mithai (sweets) for Diwali this year.

Coconut ladoos are very popular in Indian and the best part is, they are very easy to make. The basis of each ladoo was kept the same with the main ingredients being coconut, almond flour/ground almonds, and condensed milk. The ratios vary based on the flavor and additions of the ladoo.

Here are the flavors I decided to go with:

Mango (seriously, how could I not include this flavor?!)
Lavender (because it’s a new obsession and the flavor and colors are so amazing!)
Rose (the colors, the fragrance, and the taste are so pretty, it makes me feel like a princess when I’m eating this!)
Mojito (…..yep. No alcohol, but that hint of lime and mint….YUM!)
Coconut Almond (the original cannot be overlooked!)

Some tips to make it easier for you when you make this:

Use a non-stick skillet to make these. It prevents the mixture from sticking and makes the process that much easier.
Make them vegan! Use vegan condensed milk and coconut oil instead of ghee to roll the balls.
You can use frozen grated coconut. Just leave it out for a little bit to thaw and bring to room temperature.
If you don’t want to use or don’t have almond flour available, substitute with the same amount of almonds and grind them up into a flour. It’s an extra step but easy and a perfect swap.
When buying almond flour, make sure you buy the almond flour and NOT the blend. I almost did that. The blend has a mixture of rice and other ingredients that would change the taste of this dessert.

If you end up making any of these delicious ladoos, don’t forget to tag me on Instagram at @bitofspice146. I would love to see your creations!

November 2, 2020

October 15, 2020October 15, 2020

Garlic Herb Pizza Dough

Dough just before it’s smoothed and oiled to set aside so it can rise

Pizza is one food my girls are very picky about. I know… I was surprised too! Usually, kids love pizza but my oldest decided she didn’t like pizza after having it at 7 different birthday parties in a span of 1 month. I get it, I totally do. I would be tired of it too!

For me, pizza is the ultimate go to with unlimited toppings and variations. I didn’t want Sanaya to feel an aversion for one of the most loved foods on this planet so I stepped in. After trying so many different pizzerias, I finally decided to make it at home.

This Garlic Herb Pizza Dough is so delicious and light. When the dough is rolled out, it’s not too thick and makes for a nice flatbread. Some days, I will roll it out into 1 large pizza and others, I’ll get the girls involved and have them decorate their own personal pizzas. Either way, you can’t go wrong with this delicious garlic-y, herb-y pizza dough!

Try it out! It is so delicious!
From my kitchen to yours, enjoy your pizza party!

Sweet & Spicy Harvest Bowl

The weather is still pretty warm out but I am mentally ready for fall! Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season. The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere! They’re all so beautiful, colorful and oh so yummy!

I was inspired during my last visit to the Farmer’s Market for this recipe. I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut. The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.

Here are a few other ingredients I used though, I definitely didn’t roast them:

Avocado
Red Pears
Feta
Toasted Pecans
Quinoa

As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.

I was so excited just roasting the veggies because they looked so bright, bold and beautiful! The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.

This is one dish that I think is going to come up often on our table through this season! Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight! It’s simple, healthy, delicious, and you get to eat many of your colors!

Here are some of the health benefits from this yummy bowl:

Low Carb
High in Fiber
High in Protein
Vitamins K, C, A, and B-6
Good Source of Iron
Good Source of Folate

Well! What are you waiting for? You have got to try this out!

From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!

October 8, 2020

September 30, 2020November 24, 2020

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Ok so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is! But….. that’s what makes this salad work so well!

Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now. I’ve been wanting to use watermelon radish for a while now because of it’s flavor and just how pretty it looks!

Here are a few fun facts about watermelon radishes:

They are nutrient dense with Vitamins K, A, E, C, and B6.
High in antioxidants
High in fiber, calcium, potassium, and iron among many other minerals
One serving of watermelon radishes has over 1/3 of your daily Vit. C requirements!
They’re just so darned pretty

The fennel was added in to balance out the peppery flavor of the radish (though, to be honest, I wasn’t sure how the hubby was going to like it as he is not a big licorice flavored guy. The best part about eating fennels to me is the licorice!). Luckily, the fennel taste was mild when combined with the flavors of the salad.

As to the Ginger Lime dressing, adding the hint of ginger balanced with a little honey in the dressing and the lime to brighten up the salad, it was the perfect choice to use this for the salad.

When I think about this salad, it really has a great balance of sweet, spicy and tangy! So perfect for a lunch meal, side dish, or a Covid free Thanksgiving dinner!

From my kitchen to yours, enjoy this salad!

Here are the tools that I used:

Creamy Fennel Orzo

This orzo is creamy, spicy, and full of flavor. I love orzo but wanted to do something different than the standard mediterranean orzo salad I have (which is delicious by the way!) so I decided to play around with it. And boy am I glad I did!

Fennel has a delicious licorice taste without being so powerful and combining it with the onions and caramelizing them was just the perfect way to give this orzo a sweet flavor to balance the spice.

I did top this with a piece of chicken for the husband but you can make it vegan by omitting the chicken! So easy to make it work either ways.

If you do use the chicken, you can either bake one if you have the time or use a rotisserie chicken as a hack to cut the time.

Perfect for the upcoming autumn season, try this delicious bowl of orzo and bring a little sweet and spicy to your soul!

From my kitchen to yours, enjoy!

September 28, 2020

Spinach Chickpea Stew with Garlic Couscous

I’ve recently learned that my girls like chickpeas in any form. I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have! Watching both of them gobble down this stew was amazing. They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!

I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together! I got the couscous started on the side and takes only 15 minutes to make!

Can you tell I’m ready for the autumn season to begin? I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year. Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!

Try it out and let me know what you think. Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag. I would love to see your versions of my recipes!

From my kitchen to yours, enjoy this delicious stew!

September 22, 2020

September 18, 2020September 17, 2020

Instant Pot Rajma (Kidney Beans)

I feel like almost every culture has their version of beans and rice. There’s the Latin style with adobo seasoning, the African style flavored with smoked paprika and garlic, Creoles use the “holy trinity” for theirs, Jamaican red beans and rice have coconut milk and scotch bonnet peppers, the Japanese use Adzuki beans with their rice, and the Indians have Rajma Chawal.

Why are red beans and rice so common everywhere?

I don’t know. But what I do know is they make a complete protein when eaten together so it’s really beneficial to vegetarians and vegans who don’t get their complete proteins from animal protein to feel full.

I never thought Rajma was all that special until my friend Sumit made it one day. He makes the most amazing Rajma so I never bothered to learn because I could just call him up! But now he’s moved to a different state and it’s not as readily available so I have tried and tried and tried to perfect my Rajma.

From my kitchen to yours, I hope you enjoy this classic dish of Rajma!

September 16, 2020September 16, 2020

Samosa Puffs

Every Indian household is sure to have samosas for any occasion. Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point! Samosas everywhere. When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.

My roommates and friends at college also benefited. There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.

These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly kneaded dough. The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.

From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!

Sapna5 Comments

Rainbow Crunch Salad

Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.

Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal. A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.

With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad. Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.

Here’s what you need for the salad:

Red Cabbage
Carrots
Colored Bell Peppers
Cucumber
Edamame
Nuts

I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.

Try it out! From my kitchen to yours, enjoy!

September 9, 2020September 9, 2020

September 3, 2020September 3, 2020

Methi Thepla

Growing up in a Gujarati household, anywhere we went, you were guaranteed to have theplas packed. Whether we were traveling by car, plane, train, pretty much any vehicle, Mom would always have a foil packet filled with theplas. I would always get annoyed that we would be the family opening a packet of “Indian smelling food” but guess what…. I am my mother now. Quick to make, easy to pack, not much fuss and muss associated with them, and filled with nutrition, they are the perfect snack or meal to have.

Easy to eat anywhere on the go, similar to a thin tortilla, theplas are made by adding fenugreek leaves (methi) to the dough before kneading it. Instead of water, this dough uses yogurt as a binder making it a healthy and delicious meal or snack.

Fenugreek leaves are an under appreciated green that I have not seen outside of Indian food culture. Some of the healthy benefits they provide are:

lowering blood sugar
reducing cholesterol levels
reducing inflammation
increasing milk production for nursing mothers
help with appetite control

Adding in the yogurt to knead the dough helps provide calcium and protein. I use a multi grain flour to make these and between that, the yogurt, and the fenugreek leaves, 3 of the food groups are already incorporated into these theplas!

Added benefit, “roti” and yogurt is one of the girls’ favorite meals so it’s easy to sneak in different veggies and they’ll gobble it up.

Try out these methi theplas at home and I hope you like them as much as we do!

From my kitchen to yours, enjoy!

September 2, 2020September 1, 2020

Chimichurri Sauce

This chimichurri sauce is a must have in your kitchen. Traditionally served with meats, I use it on salads, meats, and vegetable dishes. I first had this a couple of years ago when I was trying out a new recipe. I love the simplicity of the flavors combined with the layers of all the elements you can taste. Continue reading “Chimichurri Sauce” →

Chickpea and Tomato Soup

This Chickpea and Tomato Soup is healthy, delicious, carb-free and easy to make in less than 30 minutes! All you have to do is chop and simmer the soup until it’s done! A family favorite, we add this to the rotation in the fall and winter months almost on a weekly basis!

The girls love this because it is simple, yet flavorful and they have so much fun making it with me (and eating half the ingredients).

Though traditionally mild in flavor, I’ve added fresh and dried herbs as well as a small parmesan rind to bump up the flavor. You will be amazed at the difference the cheese rind makes. If you don’t have any, don’t worry … the soup is still delicious!

To store cheese rinds, simply keep the rinds in a sealable plastic bag and place in the freezer indefinitely. Pull it out whenever you are ready to use it. Such a simple and delicious trick!

I did omit the pasta that is usually part of a traditional Italian Chickpea and Tomato Soup because I do serve this with bread on the side. However, feel free to add in the pasta if your heart and belly desire. Simply add in 1 cup of any small pasta you have at home (mini macaroni, ditalini, mini shells are some examples you can use).

From my kitchen to yours, I hope this soup brings as much comfort and warmth to you as it does to my family!

August 31, 2020

August 30, 2020April 25, 2025

Spinach and Egg Crepe Pockets

Breakfast is always the hardest meal for me to be creative with. I’m constantly trying to make different foods to keep the days going and prevent burnout on any single dish. We’ve cycled through oatmeal, yogurt parfaits, eggs in all forms, muffins, and so many other variations of the above!

I had some crepes leftover from another meal and decided to use them for breakfast. You can make the crepe batter fresh in the morning or pre-make your crepes and store them in the refrigerator or freezer.

Go nuts with the filling. I kept it simple with some sautéed spinach and cheese but you can add in turkey slices, ham, bacon, or other veggies like tomatoes, squash, and onions.

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

Sapna10 Comments

Skinny Skillet Veggie Enchiladas

Enchiladas are one of my favorite Mexican meals. What I don’t love is the amount of work and clean up goes into making a good batch of enchiladas. Making the filling, rolling the enchiladas, and the baking sometimes feels like too much work. And I don’t always have an hour or more to dedicate on a weeknight when I am craving enchiladas. Let’s be honest… I don’t think anyone does.

These Skinny Skillet Veggie Enchiladas satisfy my cravings for enchiladas without the fuss. I can make them in less than 30 minutes (yep!) and the only dishes I have to clean are my chopping board and skillet! Literally made it super easy!

You can work ahead for these and have the veggies chopped up to save time but really, it’s not that time consuming. Speaking of veggies, of course I added a rainbow of them. Yellow squash, green zucchini, red bell peppers, purple onions, corn, and poblano peppers!

If you want to add meat, a quick shortcut is to add in shredded rotisserie chicken. Cut down the amount of beans by half or increase the amount of enchilada sauce by another 1/4 cup to avoid having a dry dish.

Make sure you are using an oven safe skillet. Here is the one I like to use. You only need to pop the skillet in the oven for 5 minutes so the cheese can melt and get a golden color.

For spices, I used smoked paprika, cayenne pepper, chipotle powder and a little ancho chili powder. I know it seems like a lot, but a little of all of them really helps create a depth of flavor.

Serve it with some Mango Pico and Guacamole to add the finishing touches.

From my kitchen to yours, enjoy this delicious meal!

August 28, 2020August 27, 2020