Tag: Eat a Rainbow

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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!

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Roasted Red Pepper Hummus

Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt.  Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own.  Yep, I do that.
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I’ve been playing around with this roasted red pepper hummus recipe for a while now.  I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!

How do I eat hummus?

  • add it to a MEZZE platter
  • use it as a SPREAD on a sandwich
  • use it to make DEVILED EGGS
  • use it as a base for PIZZA
  • use it as a creamy PASTA SAUCE

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I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
TOASTED CASHEWS

I know!  It sounds crazy but the cashews work so well!  They give it a depth of flavor, texture and added protein that is just so delicious!.
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The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
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Try it out.  You won’t be able to stop eating it like me.

If you like this one, here are some other recipes that are simple and delicious:
Roasted Chili Almonds
Spicy Garlic Hummus
Spinach Watermelon Salad with a Basil Vinaigrette
Best Ever Baba Ghanouj
Roasted Masala Chickpeas

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

Sapna3 Comments

Sausage & Zucchini Linguini

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I’m a firm believer in easy meals that are healthy and don’t take much of my time.  This Sausage & Zucchini Linguine is just that.  It literally took me 15 minutes to make (with Aishani in the kitchen “helping” me) and was loved by everyone.
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Here are a few things I like about this pasta dish:

  • Gluten Free (cauliflower based linguine …. so delicious and guilt free!)
  • Ready in 15 minutes!
  • The combination of sausage and spices packs a punch of flavor
  • Bright and colorful veggies
  • Carb Free
  • A little munchkin, who in the name of cooking with me, ate a good amount of my sausage and bell peppers during the cooking process

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Taste Republic has their cauliflower linguine in most grocery stores so go get a pack!  (This is not a paid ad, I just love their pasta).
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From my kitchen to yours, enjoy this fun and easy meal!

Sapna5 Comments

Breakfast Soufflé Bites

These Breakfast Soufflé Bites are so quick to make, delicious, and fun to play with the toppings.  Even better, you can make them ahead and freeze them to reheat on a busy morning.

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Light, airy and packed with protein and a variety of nutrients, you don’t have to worry about what healthy breakfast to make in the mornings.  Wrap them in foil, pop them in the freezer and when you want to eat them, reheat in the toaster oven or oven and they’re the perfect breakfast on the go meal.
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Here are the add-ins I used:

  • Mushrooms and Spinach
  • Tomato, Basil and Mozzarella
  • Mexican Fiesta – bell peppers and onions with fajita seasoning
  • Broccoli and cheddar
  • Jalapeño Popper – jalapeños and cheddar cheese
  • Leftover Jamboree

What toppings will you play around with?

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

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Rainbow Fajita Bowl

Summertime salads are one of my favorites to eat.  They’re simple, light, filling, and don’t take much time in front of the stove or oven.  I love this Rainbow Fajita Bowl because it is so easy to pull together and you can eat it as a dinner meal or prep it on the weekends for weekday lunches.
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It’s vegan but if you’re looking to add in some chicken, super simple to do that too.  I’ll include it in the notes below!   You can marinate the chicken 30 minutes ahead or overnight but still get an amazing, tasty, juicy chicken too!
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But on to my bowl.  I just love the colors in this salad.  And the fact that my girls ate it because of the rainbow foods (ok, well maybe they ate one leaf of salad but at least I got one in!).  Drizzle with some chili lime dressing and you’re set!  The spice, the crunch, the sweet corn… I think this salad bowl is calling my name for lunch again today!
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Get your kids involved in this one.  Once you have all the ingredients ready, have them help you assemble them for make ahead lunches for you  and your kids!

From my kitchen to yours, enjoy this rainbow of colors and burst of flavor!

Sapna5 Comments

Mango Pico

Mango is my absolute favorite in the whole world!  Done.  That’s it.  If I were stuck on an island and there were mangoes, I would be set.
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That being said, I think for my hubby, it would be salsa.  Honestly, I’ve never seen a salsa that man has not devoured.
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I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time!  I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken.  There’s no wrong way to eat mango pico!
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The mango pico that I made is very easy and simple but it packs a punch of flavor.  I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.

From my kitchen to yours, enjoy this recipe!

Sapna7 Comments

Pineapple Fried Rice

I’m all about summer and summer foods these days.  This Pineapple Fried Rice is the perfect balance between sweet, spicy, crunchy, soft, and a burst of flavors.  Best of all, it takes 20 minutes to make!  A fun weeknight recipe, or a weekend recipe with some Thai Curry on the side.  Go ahead, try this out and bring a taste of Thailand to your home.
Continue reading “Pineapple Fried Rice” →

Sapna1 Comment

Paneer Cabbage Cups

Paneer Cabbage Cups are a light and healthy dish that is packed with a burst of flavor and texture in each bite.  The spicy jalapeño, a pop of lemon, the crunch of the cabbage and the creaminess of the paneer and avocados.  And if you know me, the vibrant colors of all the different veggies bring this together in the most perfect way.  You just can’t go wrong!  Continue reading “Paneer Cabbage Cups” →

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Fresco Carpaccio

So, traditionally, a carpaccio is an appetizer made of thinly sliced meat.  I decided to take the technique and make my own summer version of that.  The sharp tang of lemon, the fresh fruit, and the crunch of toasted pistachios on top are an amazing combination.  This Fresco Carpaccio is great as an appetizer for any dinner or party you are hosting, or just follow what I did and make a plate for yourself, and enjoy it in the sun!
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I really didn’t want to stop eating it!  Hubby and I finished it within minutes and this has become another of our favorite summer recipe.
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The best part, this is so healthy for you with not too many calories or fat, there’s no cooking involved, and it takes 10 minutes to make (I’m not counting how long you have to wait for it to marinate).
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Notes:
I highly recommend marinating this as the flavor of the dressing will be sharper and will help breakdown the raw taste of the zucchini since you are not cooking it.

I used a mandolin for this but if you don’t have one, no worries.  Use a potato peeler and make thin ribbons of the zucchini and cucumbers.

What fruits and veggies will you use?  Share your pictures!

From my kitchen to yours, enjoy this carpaccio as much as we did!

Ingredients:  
1 zucchini
1 cucumber
1 avocado
1 lemon, zested and juiced
¼ c Avocado Oil
2 Tbsp pistachios
Salt to taste
Pepper to taste

Directions:  
1.  In a large bowl, mix together lemon zest and lemon juice.  Whisk to mix well.
2.  Add in oil and whisk 2-3 minutes until oil and lemon juice have emulsified.
3.  Add in salt and pepper and whisk one last time to mix.  Set aside.
4.  Trim the ends of the zucchini and cucumber.  Using slicer or peeler, make very thin ribbons.
5.  Add zucchini and cucumber ribbons to dressing and toss to coat each ribbon equally.
6.  Cover bowl and marinate in fridge for 30 minutes.
7.  Meanwhile, on a med flame, heat up a small skillet.  Add in the pistachios and toast 3-5 minutes until they are nice and crunchy.
8.  Give the toasted pistachios a rough chop and set aside.
9.  Pull zucchini and cucumber out of fridge.
10.  Thinly slice avocado.
11.  In a plate, line up each fruit with one slightly on top of the previous one.  If you have any dressing left, drizzle a little on top.  Garnish with toasted pistachios.

Enjoy!

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Masala Omelette Yum

These days, I’ve seen and heard friends and family tell me they are working harder than ever, missing meals during the day.  Some are working from home trying to manage homeschool, work and life in general.  Others have a profession that is an essential role to our community right now and are giving so much to us.  While I hope missing meals doesn’t become daily routine, here is a breakfast omelette that will start out anyone’s day on the right foot! Continue reading “Masala Omelette Yum “ →

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Desi Masala Bowl Yum

Lately, I’m hooked on salad bowls.  They’re so delicious, easy to make, loaded with healthy foods and vibrant in color – ensuring you get a variety of nutrients.
I’ve been talking to my daughters about “eating the rainbow” and this was a fun way to help them do that.
Another reason I really like to do the salad bowls is because it’s so easy to play around with the cuisine type, the textures, and the flavors.  I can add raw and roasted veggies, nuts, and choose whichever grain I want.  There’s really no wrong way to make these and super easy to substitute an ingredient you may not have.  Honestly, food can’t get easier than that!
We’ve been doing a lot of non-desi (non-Indian) foods lately and I wanted to get the girls into Indian spices without going over the top.  Plus, I don’t think I can go without Indian food and spices for that long anyways.

For the sweet potatoes, I did a simple roast with an addition of paprika for color and flavor.  I’m using paprika to gradually build up the girls to trying cayenne and other types of peppers and spices so this is especially great for those of you who prefer milder spices.
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I also roasted some chickpeas as those are so easy and delicious to make.  It made me proud that both my girls were eating them as soon as they cooled down from the oven.  These turned out so good and honestly, I had to go back and make more because between the three of us, we snacked on most of the beans! I’m definitely adding it to my snack rotation list!
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The dressing on here was probably the hardest to figure out as I wanted Indian flavors but nothing too intimidating.  I used almond butter to give it a little bulk and the addition of a little protein is always appreciated.  Because I had already used a lot of spices for the chickpeas, I fell back a little with the dressing and opted for curry powder, turmeric (for the color and my youngest happened to have a cold which needed some help) and some fresh garlic and ginger (which appears on 90% of Indian cooking!).
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I left the quinoa simple by cooking it only in salt water as there are so many flavors going around, I felt if I added more, everything would get lost in a chaotic world of spice.
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For the rest of the ingredients, it was nice to have the crunch from the vibrant red cabbage, the creaminess of the avocado, and oh! those toasted cashews were just the icing on top of a great salad!
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Try it out!  From my kitchen to yours, I hope you enjoy this one.

Ingredients:
1 Sweet Potato, diced into 1″ cubes
1 avocado, sliced
1 cup red cabbage, shredded
1 cup baby spinach
½ c quinoa, rinsed
¼ c raw cashews
2 Tbsp & 1 tsp olive oil
1 tsp paprika
Salt and pepper to taste

For the chickpeas:
1 15oz can chickpeas, rinsed, drained & dried with a paper towel
1 Tbsp olive oil
2 tsp cayenne pepper
2 tsp cumin powder
2 tsp coriander powder
1 tsp garlic powder
1 tsp garam masala
¼ tsp salt

For the dressing:
¼ c almond butter
½ lemon, juiced
1 tsp lemon zest
1/3 c water
2 cloves garlic, minced
1 tsp honey
1 tsp curry powder
½ ginger, grated
1 tsp turmeric
½ tsp salt

Directions:
Preheat oven to 400ºF.  In a baking sheet, toss sweet potatoes, 1 Tbsp olive oil, salt, pepper and paprika.  Mix well and roast for 20 minutes.
In a bowl, combine all the ingredients for the chickpeas.  Transfer to baking sheet and bake for 35 minutes.
In a medium pot, heat water and ½ tsp salt.  When it comes to a boil, add the rinsed quinoa and reduce heat to medium low.  Cover and cook quinoa for 15-20 minutes.  Remove from heat and use a fork to fluff it.
In a small pan, mix ½ tsp olive oil and cashews.  Toast on medium heat until they are a light golden red color.  Turn off heat and remove pan.  Set aside to use as topping.
For the dressing, combine all of the ingredients in a mason jar and shake well.

To assemble:
Line a bowl with spinach and add the quinoa, sweet potatoes, avocado slices, shredded cabbage, toasted cashews, and drizzle with almond curry dressing.  Enjoy!