Tag: 30 minute meals

Sapna4 Comments

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

Sapna2 Comments

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!

Sapna5 Comments

Herb Roasted Acorn Squash with Pomegranates and Pistachios

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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.

Herb Roasted Acorn Squash with Pomegranates and Pistachios

Herb Roasted Acorn Squash with Pomegranates and Pistachios
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Sapna
December 15, 2020
by Sapna
Category Appetizers Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

Ingredients

  • 1 med acorn squash, de-seeded and sliced in 1" half moons
  • 1/2 c shredded Parmesan cheese
  • 1 Tbsp fresh Thyme
  • 1 Tbsp fresh Rosemary, chopped
  • 1 tsp fresh Marjoram, chopped
  • 1 tsp dried Basil
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp Olive Oil

To garnish:

  • 1/4 c pomegranate arils
  • 2 Tbsp pistachios

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone mat.
  2. In a bowl, mix together thyme, rosemary, marjoram, basil, garlic powder, Parmesan cheese, salt, pepper, and oil. Add in the squash and toss well to evenly coat each piece.
  3. Line on the baking sheet and use any remaining mixture to top off the acorn squash.
  4. Bake for 22-25 minutes.
  5. Meanwhile, on medium heat, dry roast the pistachios until they release a nutty aroma and are lightly golden.
  6. When the squash is baked, remove from the oven and let cool for a couple of minutes.
  7. Transfer to a platter and garnish with toasted pistachios and pomegranate arils.
  8. Serve warm.

Notes

** I have added a minute amount of salt as the Parmesan cheese is already salty.  If you want to make this vegan, omit the Parmesan cheese and increase the amount of salt to 3/4 tsp. 

** Cutting squash can be tricky as they have a very hard exterior.  Slice off the bottom of the squash and microwave on high for 1-2 minutes to soften it before chopping to make the process easier.  

**Make it Sustainable.  Save the seeds, wash them and dry them out.  You can plant your own acorn squash or roast them with spices and have a healthy snack! 


Tags

30 minute meals,
Acorn Squash,
Appetizers,
Clean Eating,
Eat a Rainbow,
Eat your colors,
Gluten Free,
Healthy,
High Fiber,
Kid Friendly,
nutrient dense,
Pomegranates,
Quick and Easy,
Sustainable,
vegetarian,
Winter Foods
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Here are the tools I used to make this dish:

 

Sapna2 Comments

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!

Spinach Chickpea Stew with Garlic Couscous

Spinach Chickpea Stew with Garlic Couscous
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Sapna
September 28, 2020
by Sapna
Category Soups Vegetarian
Persons
4
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes

Ingredients

For the Stew:

  • 1 can chickpeas, drained and rinsed
  • 3 tomatoes, chopped
  • 1/2 white onion, chopped
  • 1 c zucchini, chopped
  • 1 c yellow squash, chopped
  • 2 c spinach
  • 1 1/2 c marinara sauce or your favorite pasta sauce
  • 5 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp red chili flakes
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 c vegetable broth
  • 1 Tbsp Oil, EVOO or Avo
  • Zest and juice of 1 lemon

For the Garlic Herb Couscous:

  • 1 c couscous
  • 1 1/4 c water
  • 1 Tbsp Oil, Avo or EVOO
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

For the Stew:

  1. In a stockpot, heat oil over medium high flame.
  2. Add the onions, garlic, zucchini, and yellow squash. Stir and cook for 3-5 minutes until the veggies are tender.
  3. Add in the red chili flakes, paprika, and spinach. Continue cooking for an additional 1-2 minutes.
  4. Add in the chickpeas, marinara/pasta sauce, tomatoes, salt, pepper, broth and the zest and juice of a lemon.
  5. Mix all of the ingredients well and bring to a boil on high heat. Reduce heat to medium, cover and simmer for 15 minutes.

For the Couscous:

  1. Bring water to a boil in a saucepan.
  2. Stir in couscous, remove from heat and cover. Let it stand for 5 minutes.
  3. Remove cover and add in the garlic, oil, salt and pepper. Toss gently and set aside until stew is done.

To serve:

  1. Place the couscous in a bowl and top with chickpea stew. Serve hot!

Tags

30 minute meals,
chickpeas,
couscous,
Eat a Rainbow,
Fiber,
Healthy,
make ahead,
Quick and Easy,
Spinach,
Stews,
Vegan,
vegetarian,
weeknight meals,
Zucchini
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Sapna8 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.
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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.
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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.
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From my kitchen to yours, enjoy this delicious meal!

Skinny Skillet Veggie Enchiladas

Skinny Skillet Veggie Enchiladas
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Sapna
August 30, 2020
by Sapna
Cuisine Mexican
Category Vegetarian
Persons
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 1 onion, finely chopped
  • 1 poblano pepper, deseeded and chopped
  • 1 red bell pepper, finely chopped
  • 1 zucchini, finely chopped
  • 4 cloves garlic, minced
  • 1 c fresh or frozen corn
  • 1 15 oz can black beans, drained and rinsed
  • 1 tsp cumin seeds
  • 1 tsp cayenne pepper
  • 2 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1/2 tsp ancho chili powder
  • 2 tsp Avocado Oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 c red enchilada sauce
  • 3 flour tortillas, cut into 1-2" thick strips
  • 1 c Mexican blend cheese
  • 2 green onion stalks, green part only (save the white bulbs for another recipe), chopped
  • 1 lime, sliced into wedges for garnish

Instructions

  1. Preheat oven to 450ºF
  2. On medium flame, heat an oven proof skillet and add oil to the skillet
  3. Add in the poblano peppers, and onions and saute for 2-3 minutes. Add in the garlic and roast an additional 30 seconds
  4. Add in the squash, zucchini, and bell peppers and saute for an additional 3 minutes until they are tender
  5. Add in the spices, beans, and corn and mix well
  6. Stir in the enchilada sauce
  7. Toss in the tortillas to cover the skillet evenly, and with a spatula, gently press into the mixture to cover with enchilada sauce. Don't mix it in, you just want it coated with the sauce so it doesn't dry out
  8. Turn off heat and sprinkle cheese evenly over the top
  9. Bake in preheated oven for 5 minutes or until cheese is melted and golden brown on top
  10. Remove from oven and let cool for minutes before serving
  11. Garnish with green onions and lime and serve hot

Tags

30 minute meals,
Healthy,
mexican,
Mexican Flavors,
skillet enchiladas,
Skinny Meals,
vegetarian,
weeknight meals
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Sapna2 Comments

Easy Chicken Ramen with GF Noodles

I was never a big ramen fan until my sister-in-law Sarika took me to this tiny little ramen restaurant in Oakland.  I can’t stress enough how good that ramen was.  It was simply delicious with layers of flavor in the broth and each bite just filling you with warmth and comfort.
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Recently, Taste Republic and I decided to partner together to come up with some new recipes and when I saw their gluten free linguini, I knew I wanted to make ramen with it instantly.  Fresh pasta that are thin enough to substitute for traditional ramen noodles and they cook in just 3 minutes!
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This recipe literally took me less than 30 minutes to make and part of the reason is I used rotisserie chicken.  A perfect weeknight recipe that’s a little different from having to precook in an instant pot or slow cooker (don’t get me wrong, I love both of those devices!) and you can still make a delicious meal in 30 minutes – yes please!
IMG_8044
Here are a few more weeknight meals you may enjoy:
Greek Tortellini Salad
15 minute Masala Pasta
Sausage & Zucchini Linguini
Roasted Garden Salad
Instant Pot Tortilla Soup

From my kitchen to yours, I hope you enjoy this recipe.
IMG_8044

Easy Chicken Ramen with GF Noodles

Easy Chicken Ramen with GF Noodles
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Sapna
August 13, 2020
by Sapna
Category Soups
Persons
4
Cook Time
25 minutes
Total Time
25 minutes

Ingredients

  • 5 c chicken broth
  • 5 cloves garlic, minced
  • 2" knob of ginger, sliced
  • 1 1/2 Tbsp chili flakes
  • 1/3 c soy sauce, low sodium
  • 1/4 c mirin*
  • 6 oz mushrooms
  • 1 9 oz package of Taste Republic gluten free linguini
  • 4 eggs
  • 2 rotisserie chicken breasts, sliced
  • 4 c spinach
  • 2 tsp sesame oil
  • 4 Tbsp spring onions, sliced
  • sesame seeds to garnish

Instructions

  1. In a deep pot boil water for the eggs. For soft boiled eggs, cook for 7 minutes then transfer to an ice bath to stop the cooking. For hard boiled, cook for 13 minutes then transfer to an ice bath.
  2. To make the ramen broth, combine the garlic (with 1 tsp set aside for the spinach), ginger, 4 Tbsp soy sauce, mirin, chili flakes and broth in a sauce pot. Bring to a boil, reduce heat, cover and simmer for 25 minutes.
  3. In a skillet, heat the sesame oil and cook the remaining 1 tsp garlic for 30 seconds. Add in the remaining soy sauce and spinach and saute for 1-2 minutes. Do not let the spinach completely wilt. Remove from heat and set aside.
  4. When you've removed the eggs from the water, add in the noodles and cook for 2 minutes. Remove the noodles and transfer them directly to your bowls.
  5. Add in the broth, chicken, spinach, mushrooms and eggs. Top with spring onions, chili flakes and sesame seeds.

Notes

*If you cannot find mirin, you can always substitute with a dry sherry or sweet marsala wine.  You can also use dry white wine or rice vinegar but be sure to add 1/2 tsp of sugar for every Tbsp of liquid.
To make this recipe Vegan/Vegetarian:  replace chicken broth with low sodium veggie broth.  Omit chicken and add tofu.

Tags

30 minute meals,
broth,
Chicken,
comfort,
Gluten Free,
gluten free pasta,
greens,
Health,
Healthy,
Japanese foods,
linguini noodles,
Pasta,
ramen,
soups,
Spinach,
Taste Republic
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What you’ll need:

*Disclaimer:  I have partnered with Taste Republic to use their gluten free pastas for my 30 minute meal series.  This recipe is a product of that partnership.

Sapna4 Comments

15 minute Masala Pasta

*This is an ad post.

All I can say is that things are getting crazier!  My first born is starting Kindergarten tomorrow and though it’s going to be different because she’s going to be upstairs in her room instead of at a new school with new friends, I’m still an emotional wreck!  I just can’t believe she’s grown so much!  Where’s my baby that I brought home from the hospital?  I have a 5 year old now!
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Let’s talk food so I don’t have to think about that… for now.  This dish actually does take 15 minutes to make.  No joke.  How?  Because I use Taste Republic‘s gluten free, fresh fusili pasta.  The more I try their fresh pastas, the more I’m loving them.  So far, the cauliflower linguini, tortellini, and now the fusili have been on point!  Even better, because it is fresh pasta, it takes 3 minutes to cook!
IMG_8022
Once upon a time, the girls would eat nothing but red sauce with their pasta.  Then it went to green (pesto).  Then brown butter.  We are now back to the red sauce which I am thankful for because this masala pasta uses marinara sauce combined with spices to give it an Indian twist.
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Here are some ingredients that are key to this pasta:

Taste Republic Gluten Free Fusili – fresh pasta that is great with taste and time!
Frozen Mixed Vegetables – this is my first hack to make this dish in under 15 minutes.
Favorite Marinara Sauce – I use whatever jar I have opened in my fridge and it works perfect
Indian spices: cayenne pepper, garam masala, cumin powder, coriander powder – this give the pasta additional depth of flavor. Add just enough to give it a hint not take over the dish!

This fusion dish is amazing because of the mix of flavors and how quickly you can put it together.  Try it out and bring a little of India and a little of Italy to your home.
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From our kitchen to yours, I hope you enjoy this 15 Minute Masala Pasta!

30 minute Masala Pasta

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Sapna
August 12, 2020
by Sapna
Category Indian Vegetarian
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Ingredients

  • 1 9oz package Taste Republic gluten free fusili
  • 1 med onion, chopped finely
  • 1 bell pepper, chopped finely
  • ¼ c frozen mixed veggies
  • 3 cloves garlic, minced
  • 1 jar (about 1½ pounds) your favorite pasta sauce
  • ¼ tsp ajwain (carom seeds)
  • ¼ tsp haldi (turmeric)
  • ½ tsp lal mirch (cayenne pepper)
  • ¾ tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp Italian seasoning
  • 1 Tbsp Avocado (or Olive) Oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. In a sauce pot, heat oil on medium flame. Add in the carom seeds.
  2. When they splutter, add in the onions and sauté until translucent, about 3-5 minutes.
  3. Add in garlic and sauté for another 30 seconds.
  4. Add in the turmeric, and let it bloom for about 30 seconds.
  5. Once the turmeric has mixed in well, add in all the veggies. Mix well and cook for about 5 minutes or until they are tender.
  6. Add in the rest of the spices and mix well.
  7. While the veggies continue to cook, add pasta to boiling water and cook for 3 minutes.
  8. Transfer them directly to the pasta sauce when cooked. Toss gently so all the pasta is coated in the sauce.
  9. Remove from heat and serve hot with garlic naan or garlic bread.

Tags

15 minute meals,
30 minute meals,
Fresh Pasta,
Gluten Free,
gluten free pasta,
Healthy,
Indian Fusion,
Italian,
Italian Fusion,
marinara sauce,
Quick and Easy,
Red,
spices,
Taste Republic,
Vegan,
vegetarian,
weeknight meals,
weeknight recipe
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Sapna4 Comments

Greek Tortellini Salad

If you’ve been following my blog, you’ll know I’m all about healthy and easy recipes that taste delicious.  With school starting around the corner, remote learning set for us and as new Kindergarten parents, I’m trying to stay ahead of the game and put together meals that take less than 30 minutes so I can focus on my family.
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When Taste Republic and I partnered together to create some delicious recipes with their fresh, gluten free pastas, I knew I was going to hit the spot with all of my cooking goals (it took me about 20 minutes to make this one – also because I kept having to add ingredients that were “disappearing”).  I have been having so much fun trying out all the different ones that they have and their 4 cheese tortellini is one of my favorites!
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The tortellinis are so delicious, light, and filling.  You can taste how fresh they are and they cook in just 5 minutes!  I did add a few twists to this salad which take it to a whole new level.
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Here’s what you need to make this Greek Tortellini Salad:

Cheese Tortellini – fresh gluten free tortellini made by Taste Republic works so well with this recipe but if you don’t have access, you can use any fresh or frozen tortellini.
Grape or Cherry Tomatoes
Cucumbers
Olives
Chickpeas 
Avocados
Fresh Basil – yep, this takes the flavor up to a whole other level
Feta Cheese
Greek Salad Dressing – I added quite a few seasonings and some red chili flakes to mine to give it an additional layer of flavor
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If you have little helpers in the kitchen like I do who eat most of my ingredients as I’m cooking (they call it quality control), then I suggest increasing the quantity.  I’ve lost pretty much every single veggie in this salad to my little munchkins and it makes my heart full that they love eating this salad as much as I do.
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This Greek Tortellini Salad is great to eat right away or even if you refrigerate it and have it at a later time.  It can keep in the fridge for up to 2 days, but if you are planning on eating it later, I recommend adding the feta right before you are ready to eat it.
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A perfect salad for the summer, you can make this for about any event!  Serve it for lunch or dinner, take it on a picnic, as a side for a barbecue, or even some backyard camping!

Check out Taste Republic for a store near you to enjoy their amazing fresh, gluten free pastas.

From our kitchen to yours, I hope you enjoy this delicious salad!

Greek Tortellini Salad

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Sapna
August 11, 2020
by Sapna
Category Salads
Persons
4
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes

Ingredients

For the salad:

  • 1 9 oz package Taste Republic GF Tortellini
  • 1 avocado, cubed
  • 1 c cherry or grape tomatoes, halved
  • 1 c cucumbers, diced
  • 1 c basil leaves, sliced
  • 1 c olives, sliced
  • 1 14 oz can chickpeas, drained and rinsed
  • 1/2 c crumbled feta

For the dressing:

  • 1/4 c Avocado Oil
  • 3 Tbsp White Wine Vinegar
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Honey
  • 1/2 tsp stone ground dijon mustard
  • 3/4 tsp garlic powder
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp red chili flakes
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

For the Salad:

  1. Boil the Tortellini according to package instructions. drain and let cool while you assemble the rest of the ingredients.
  2. In a large bowl, add all the veggies together.
  3. Add in the tortellini and feta.

For the dressing:

  1. Combine all the ingredients in a jar with a tight lid. Shake vigorously for 1-2 minutes to combine and emulsify all of the ingredients.

To assemble:

  1. Pour dressing over Salad and toss to combine all the ingredients.

Tags

30 minute meals,
Eat a Rainbow,
Eat your colors,
Fresh Pasta,
Gluten Free,
gluten free pasta,
Greek,
Healthy,
Mediterranean,
Salad,
summer days,
Summer Food,
Summer Salad,
Taste Republic,
Tortellini
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Sapna5 Comments

How to make a Nutty Granola

Homemade granola is the best!  It’s healthy, you know exactly what ingredients are going into it, and there is so much room to play around with it!
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Can you tell I made this one all about the nuts?  I added chopped almonds and pistachios to this granola and it tastes so delicious!  Crunchy and scrumptious, and the girls an I couldn’t stop eating it.

My favorite part of this granola recipe…. it takes 5 minutes to toss the ingredients together and only 20 minutes in the oven!  Yep.  Granola in less than 30 minutes.  It’s possible people!
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If you like this granola recipe, check out my “Date” with Granola recipe.  That is a huge hit in our family too!

What to use in a Nutty Granola?

OATS:  always a basic ingredient, I use the old fashioned as these are the best to bind.  I don’t recommend using the quick oats as they are thinner and (as the name suggests) cook faster which can lead to other ingredients in the granola being partially cooked.

NUTS:  any of your favorites will do.  Cashews, pecans, and walnuts taste great too!  Lately I’ve been on a pistachio and almond craze hence that’s what I used in this one

SWEETENER:  traditionally honey or maple syrup is used.  In this recipe, I changed it to agave.  Any of the three sweeteners work, just substitute it out for a 1:1 ratio.
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What can I eat my granola with?
Make a YOGURT PARFAIT with it

Sprinkle it on some vanilla ICE CREAM

Eat it as CEREAL for breakfast with some milk

Indulge in a little bit as an AFTERNOON SNACK

What do I need to make this granola?
Besides the ingredients, all you need is a mixing bowl, spatula, and a baking sheet.  So simple!

If you like how simple and delicious this granola is, try out some of my other easy recipes:
A “Date” with Granola
Spicy Garlic Hummus
Berry Bake
Breakfast Oat Muffins

How to make a Nutty Granola

How to make a Nutty Granola
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Sapna
August 5, 2020
by Sapna
Category Breakfast
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes

Ingredients

  • 3 c old fashioned oats
  • 1/2 c roughly chopped almonds
  • 1/2 c roughly chopped pistachios
  • 1/2 c unsweetened coconut chips
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 c agave or honey
  • 1/2 c avocado oil
  • 2 tsp vanilla extract
  • 1 c dried cranberries

Instructions

  1. Preheat oven to 325ºF and line a baking sheet with parchment paper.
  2. Combine the oats, nuts, cinnamon and salt in a large bowl. Mix well.
  3. Mix together agave, oil, and vanilla extract. Add to the oats and combine well.
  4. Pour granola over parchment paper and pat down to spread evenly over the baking sheet.
  5. Bake for 10 minutes. Remove from oven and sprinkle coconut chips on top. Do not mix in, just let it sit on top of the granola.
  6. Bake for an additional 10 minutes.
  7. Remove from oven and let cool for about 5-10 minutes. Sprinkle the cranberries over the top and let it rest for 2-3 minutes.
  8. Break into chunks and store in an airtight container.

Tags

30 minute meals,
baking,
Breakfast,
coconut,
Granola,
Healthy,
Nuts,
Pistachios
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Sapna2 Comments

Bhinda Bataka nu Shaak / Okra Potato Sabzi

Growing up, my mom would make traditional Gujarati food for dinner most days.  My brother and I loved eating a Gujarati thaali (not all the time) and one of my favorites was Bhinda Bataka nu Shaak.  The crunchy exterior of the potato that’s just soft enough to melt on the inside and the crispy okra to finish off the dish is just the perfect reminder of home to me.
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Yum

When I made this dish, I was so excited to share my love for it with kids.  I’ll be honest though, they didn’t take to the okra which broke my heart.  Sort of.  They ate the potatoes though.  But I’m going to keep trying to share my love of okra and hope one day they do like it as much as I do.
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But okra is so slimy!

Trust me, I know!  So my hack…. use frozen or pre-cut okra.  And fresh squeezed lemon juice.  Wait, what?  Yep, lemon juice helps break down the slime without turning your veggies into mush.
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Want to know something even more cool?  The “slime” (known as mucilage) actually contains soluble fiber.  Here are a few more benefits of eating okra:

  • High in antioxidants such as beta-carotene, xanthin, and lutein
  • Good source of Folate
  • Good source of Vit. C, Vit. A, and Vit. K
  • Good source of Non-Dairy Calcium, Iron, Manganese, and Magnesium

So try this delicious sabzi for your next Gujarati thaali.  It’s delicious and healthy and so easy to make.  Try it out!
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From my kitchen to yours, I hope this dish brings you the joy it brings me.

Bhinda Bataka nu Shaak / Okra Potato Sabzi

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Sapna
July 6, 2020
by Sapna
Cuisine Indian
Category Indian
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

Ingredients

Instructions

  1. In a medium skillet, heat oil over medium flame.  Add mustard seeds, cumin seeds and hing.
  2. When the seeds start to splutter, add in the turmeric and cayenne pepper and let it cook to bloom for about 30 seconds.
  3. Add in garlic and tomatoes.  Cook until water from the tomatoes has evaporated.
  4. Add potatoes, coriander powder and salt.  Mix well.
  5. Add in the water and mix.  Cover and cook for 10 minutes, or until the potatoes are tender and most of the water has evaporated.
  6. Add in the okra and mix well.  Cover and cook for another 7-8 minutes.
  7. Uncover and add in the lemon juice.
  8. Turn heat up to med-high and cook for an additional 5 minutes, stirring occasionally to make sure the veggies don't stick to the bottom of the pan.  You want them to be just crispy on the outside.
  9. Turn off heat, and garnish with serrano peppers and/or cilantro.
  10. Serve hot with Roti or Rice or as part of a Gujarati thaali!

Notes

If you're using frozen okra, make sure you thaw them out, and pat them dry with a paper towel as you would with fresh okra.


Tags

30 minute meals,
Antioxidant Food,
dairy free,
Desi Khana,
Easy meals,
Gluten Free,
gujarati,
Healthy,
heart healthy,
homemade,
Indian Food,
Indian Food Blogger,
Non Dairy Calcium,
nut free,
okra,
potatoes,
shaak,
Sustainable,
Vegan,
vegetarian
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Sapna1 Comment

Instant Pot Black Eyed Peas Curry

When Sanaya, my eldest, was about 3 years old, we had gone to Pankaj’s cousin’s house for a play date.  Sanaya and her cousin Aarya are besties.  They’re only 2 months apart in age and our families have gone through the journey of parenting together since we were pregnant.

Anyways, this story is from a time when Sanaya was very picky about food, especially Indian food.  Though I feel like in her short life, she’s either been picky or a proper foodie.  Kids!
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Yum

My sister-in-law, Aarya’s mother had made a black eyed peas curry.  I remember growing up my mom making this often so I got excited but nervous also.  Will Saanu eat it?  Will she like it?  I’m hoping she likes it because I’m really trying to get the girls to have an appreciation for Indian food.
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Surprisingly, and luckily, she loved it and for once, ate most of her food without a fuss.  I felt like I found a magical key.  Since then, this is one recipe I make often for the girls, especially when I’m in a pinch as it takes less than 30 minutes to make.
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These black eyed peas are perfect for a weeknight meal.  Not only are they delicious and quick to make, they are also rich in fiber, protein and non-dairy calcium.
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Notes:
I soak them at the beginning of meal prep.  If you don’t want to soak them, simply increase the cook time from 12 minutes to 20.

You can store any leftovers in the fridge for up to 3-4 days.

For Stovetop: Soak black eyed peas for at least 1 hour.  Then boil them in 4 cups of water for 45 minutes.  Drain and add to spices as indicated in step 5.  Add only 1 c water and cook for an additional 15 minutes.

For Slow Cooker:  Follow directions below and cook on low for 6 hours.

From my kitchen to yours, I hope you enjoy this Dal (Lentil)!


Instant Pot Black Eyed Peas Curry

  • Servings: 4
  • Print

Ingredients:

1 c dried black eyed peas, soaked

1 onion, chopped

2 tomatoes, chopped

4 garlic cloves, minced

1″ ginger knob, grated

1 bay leaf

1 tsp cayenne pepper

½ tsp turmeric

2 tsp coriander powder

1 tsp garam masala

1 tsp salt

2 c water for cooking

1 Tbsp lemon juice

1 Tbsp olive oil

1 tsp cumin seeds

½ tsp hing (asafoetida)

Directions:

1. Set Instant pot to saute mode.  Add oil and let heat.

2. Add cumin seeds and hing.

3. When the cumin seeds start to splutter, add in onions, ginger and garlic.  Saute for 3-5 minutes, until the onions are tender and translucent.

4. Add in the tomatoes and spices and cook for 3-5 minutes, or until the oil starts separating from the tomatoes.

5. Drain the water from the black eyed peas and add to the instant pot.  Add the 2 c water and mix well.

6. Cover instant pot and set vent to sealing postion.

7. Change setting to manual/pressure cook mode and set timer for 12 minutes.

8. When the timer goes off, let pressure release naturally for 10 minutes before releasing the remaining pressure.

9. Add lemon juice and give a quick stir before serving.

Serve with Naan or Rice.