An effortless one skillet vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, spinach, grilled lemon slices, and of course orzo! Simple, healthy ingredients that come together quickly for a perfect weeknight meal, this Lemon Chickpea Orzo Skillet is a dish that everyone can enjoy! Continue reading “Lemon Chickpea Orzo Skillet”→
Thick and creamy chia pudding layered with shredded coconut, mango chunks, and roasted pistachios. The fresh tropical flavors for a healthy breakfast will become your favorite way to start the day! Continue reading “Mango Coconut Chia Pudding”→
Crispy, sweet, and salty bites of tofu paired with sauteed bright broccoli on a bed of rice noodles. It can’t get any better than this. Filled with protein, this Teriyaki Tofu Noodle Bowl is perfect for a weeknight dinner or lunch prep. Continue reading “Teriyaki Tofu Noodle Bowl”→
This easy, one pan meal is a hearty and healthy vegetarian meal the whole family can enjoy. Ready in just 30 minutes, it’s nutrient dense, packed with protein and fiber. Made with simple ingredients, this Sweet Potato, Black Bean, and Brown Rice Skillet is colorful, tasty, and satisfying. Continue reading “Sweet Potato, Black Bean, and Brown Rice Skillet”→
These tandoori cauliflower tacos are marinated in a vibrant tandoori yogurt sauce and burst with flavor in each bite. Perfect for lunch or dinner, these meatless tacos are easy to make and filling. Continue reading “Tandoori Cauliflower Tacos”→
This Dragon fruit Smoothie Bowl is a beautiful, quick, and easy tropical breakfast recipe! Dragon fruit, also known as pitaya, is nutrient dense food packed with antioxidants, low calories making it a great option for vegan and paleo diets. Made with just 3 ingredients, dragon fruit, mango, and coconut water, add your favorite toppings and enjoy! Continue reading “Dragon Fruit Smoothie Bowl”→
Growing up in an Indian household meant turning to natural and food remedies for minor ailments. If you had a tummy ache, Mom made us eat carom seeds or even cumin seeds. If we had a cold sore in the mouth, she would make us keep a clove on the sore for a few hours. There are so many more remedies that my mom and grandmother used but the one I remember and is most popular these days is turmeric.
As soon the cold weather set in or the first cough or sneeze of the season was heard, my mother would add turmeric to everything we ate. She would also make us drink Haldi Doodh or turmeric milk before bed each night. As a child, I hated this. As an adult and a mom, it is now my go to. Over the years, I’ve changed it from the basic turmeric and milk to adding a few new ingredients. Take a look!
Turmeric – the most important ingredient as it has natural anti-inflammatory and antioxidant properties. The powder form is most commonly used though sometimes, I do use the actual root.
Black Pepper – has anti-inflammatory properties and improves brain function. It is most important in this recipe because it activates the curcumin properties in turmeric therefore making the turmeric much more effective.
Honey – is full of antioxidants, antibacterial, and antifungul properties. It’s also an age old remedy used to help sore throats.
Cardamom pods – have antioxidant and diuretic properties, and is rich in compounds that help fight against inflammation.
Ginger – also has anti-inflammatory properties, helps lower blood sugars, and improve heart disease risk factors. Ginger also helps fight against bacteria and viruses which can help reduce the risk for infections.
Cinnamon – is also loaded with antioxidants and anti-inflammatory properties. In addition, it helps lower blood sugar levels, and helps fight bacterial and fungal infections.
Basically, every spice added to this recipe has anti-inflammatory or antioxidant properties or both. I normally use cow’s milk when I make this for the kids but I have made it with almond milk and it has turned out just as good. I do recommend not to use sweetened milk if you are using a plant based milk as it changes the taste of the final product.
Here’s to wishing a healthy winter and a Happy New Year with my first recipe this year!
A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and nutrient dense! Continue reading “Beet and Butternut Squash Salad”→
This Cranberry Apple Quinoa Salad is filled with bursts of sweetness, texture, and nutrients. The quinoa soaks up a delicious Maple Dressing and the arugula gives just a hint of a peppery note. What’s best is it’s great to eat for lunch, or have as a side dish. Continue reading “Cranberry Apple Quinoa Salad”→
Creamy and nourishing, this delicious Autumn Squash Soup is just perfect for a cozy dinner at home during these cold days. This soup is a spin off of Panera’s Autumn Squash Soup without the extra calories. But don’t worry! It still tastes amazing and just like Panera’s. The best part is that whilst you make this delicious soup, your home is going to smell like fall. Can it get any better? Continue reading “Autumn Squash Soup”→
This vegan, nutritious poke bowl filled with lots of veggies and a sriracha dressing is so delicious and addicting. A one-bowl recipe with so many beautiful ingredients and easy to make is a perfect meal that is customizable for your palate. Continue reading “Vegan Poke Bowl”→
Fresh and beautiful veggies from across the rainbow to make amazing salads are my favorite. This Quinoa Fiesta Salad is one of my family’s favorites. As a mom, it makes me happy that the girls are getting so much nutrition in one bowl. The kids look at the colors and get excited to eat a rainbow and I love that they are enjoying fresh and healthy ingredients!
This salad does triple duty which I love. A dish which becomes a meatless entree can also serve as a side dish or a salad depending on my mood. The cherry on top of this recipe is that it takes less than 30 minutes to make and is very forgiving if you need to substitute or leave out ingredients.
HOW DO I MAKE A QUINOA FIESTA SALAD?
1. Cook the quinoa. While the quinoa is cooking, you can get the dressing and your other ingredients ready!
2. Make the Cilantro Lime Dressing. I love this dressing because it is so light. If you choose to leave it out as I do for my girls, simply replace it with a drizzle of Olive Oil, lemon juice, salt, and pepper.
3. Combine all of your ingredients in a large bowl and toss well to mix.
4. Enjoy and get addicted to this salad as much as my family and I are!
Fresh fruit, caramelized onions, bright flavors, and an abundance of crostini. That is what I call the perfect crostini board. Simple ingredients that require more assembly than cooking is a delicious way to start your party! Continue reading “Crostini 3 Ways”→
Fresh, peppery arugula topped with golden, crispy goat’s cheese medallions and paired with sweet figs all pulled together with a drizzle of olive oil. This salad seems like it is so simple but the layers of flavors combined with the comforting, warm goat cheese are the ideal salad either as an entree or a side to any dinner. Continue reading “Crispy Goat Cheese Salad with Arugula and Figs”→
**Original post published Nov. 2020. Updated Aug. 2021**
A couple of months ago, I won our local Farmer’s Market cooking competition and part of my prize was a big box of fresh goodies from the market. I don’t know if I’ve ever been so excited to get fresh veggies and fruits! I honestly felt like a contestant on Chopped from The Food Network in that I wanted to use all of my produce and come up with a delicious dish.
Well, considering there were so much produce, I’m not sure I would be able to eat more than 3 bites of any dish made from all of the veggies and fruits! One of my favorites in that box was the beet greens with their beautiful red stems. I’ve had quite a few people ask me what I use them for and what they can cook out of them. A definite go to are to cook them down like collard greens but I wanted to do something more creative and decided to add the beet greens to a hash and topping it with an egg made it the perfect breakfast for a busy day or a big, healthy lunch bowl.
The vibrant orange and red colors of the root veggies as they are being cooked, the bold green of the beets…..eeek! I’m salivating just thinking about this recipe. The best part is all the nutrition you get in this sustainable hash:
high in dietary fiber
high in folate
good source of potassium
good source of non-dairy calcium (the beet greens are)
great source of B-carotene, lutein, and zeaxanthin (these flavonoids have strong anti-cancer and antioxidant properties)
Topping this hash with a fried or hard boiled egg adds a little extra protein though to keep it vegetarian/vegan, you can always replace the egg with a grilled tofu steak.
From my kitchen to yours, enjoy this delicious and healthy Sweet Potato and Beet Hash!
Heat 2 Tbsp oil in a cast iron or heavy bottomed skillet on medium high flame.
Add in the beets, sweet potato, 1 tsp salt, 1 tsp black pepper and cook about 10-15 minutes until browned and crispy. If it is still mostly raw at the 10 minute mark, cover and let it cook in the steam for an additional 5 minutes.
Remove the veggies from the pan and set aside.
In the same skillet, add the remaining 1 Tbsp oil and let it heat up.
Add in the onions and garlic and saute for 2-3 minutes.
Add in the beet greens and stems and cook for an additional 1-2 minutes until it is just starting to wilt. Add in the veggies, and mix well.
Let the hash crisp up then remove from pan and divide between 4 plates. Top with your choice of egg and serve hot!
My oldest is going off to 1st Grade on Tuesday. I still can’t get over the fact that she is in grade school. When did she grow up? The school season starting also means sports, after school activities, homework, loads of laundry, and the list goes on. As much as I love cooking, on many of these nights, I’ll be looking for a nutritious but quick meal. And definitely meals that the kiddos are going to eat. I’ve compiled below some of our favorite family approved recipes. The best is that most of these take about 30 minutes to prepare so you can focus on homework, preparing lunch for the next day or spending time with your family.
Click on the recipe title below each image to get the recipes!
Sweet and juicy peaches combined with warm spices in this moist and tender cake is the perfect end to your summer dinner parties. Peach Season is upon us and these delicious upside down peach cakes are the perfect bite sized desserts for your party!
Whenever it is peach season during the summer, I tend to over buy fruits that are limited and that I’m addicted to. Mangoes, figs, peaches are just a few on that list. I love my fruit; raw and in its many infinite forms that I give them. Last year, I was campaigning Grilled Peach Salsa because grilled peaches are just a summertime necessity during a BBQ. Upcycling grilled peaches into a salsa was one of the best decisions I’ve ever made!
This year, I decided to move away from grilling and try something different. I took the original idea of upside down pineapple cake and changed it around (mostly because our pineapple ended up as fried rice!). But I also changed up the traditional upside down cake just a little. At the bottom of the cupcake tin, I placed butter cubes and some brown sugar to give it a caramelized flavor then I lined the peach slices on the sides to keep their integrity of a peach and still be part of this upside down cake.
Every single bite has a juicy peach flavor because there are chunks of peaches hidden in the cake! And for the best peaches, head to your local farmer’s market. I bet you will be able to find fresh, organic, and juicy peaches. I’ll use the ones from the store if I miss the market but they tend to be underripe and I have to wait a few days to make sure they are perfectly ripe for me to eat or even use in recipes.
Many people are unsure of the skin – should you keep it on or peel it off? I prefer to keep the skin on. It doesn’t change the flavor or the integrity of the peaches but you do get to keep all of the fiber that the skin gives.
I hope you enjoy these delicious Mini Upside Down Spiced Peach Cakes as much as we did!
It’s BBQ season and though I love grilling the traditional burgers and hot dogs, I wanted to get away from the usual and do something different. These Blackened Fish Tacos are perfect with a Garlic Sriracha Aioli. A flavorful rub, crunchy carrot and cabbage slaw, the aioli to cool things down a bit and the jalapeños to add just a kick at the end of each bite is the perfect summer combination for me.
These fish tacos are a great example of a healthy-ish meal. I’ve made them so many times before and they are such a hit that by the time the fish is grilled and chopped, the tacos are made and I don’t have anything left to take pictures because it’s all eaten! I finally made some for a BBQ with my friend Michelle and her family but told them they had to wait after I made them so I could take pictures – seriously she is such an awesome friend to put up with me making her stare at her food while I’m clicking away!
WHAT FISH DO I USE?
I like to use white fish, usually tilapia or cod. When you are at your grocery store, just ask your fishmonger for their best wild caught (and sustainable is available) white fish. I’ve used both tilapia and cod for this recipe and both turn out delicious for the end result.
WHAT ELSE DO I NEED?
I keep the slaw simple to let the flavors of the rub on the fish and the aioli shine. All I did for the slaw is shred some carrots and mix it in with finely chopped purple cabbage, a little salt, pepper, some honey, and a squeeze or two of lime juice. So simple right?!
For the Aioli, I spent a little more time developing the flavors. I roasted garlic, used yogurt instead of sour cream to make it healthy-ish, mix in some lite mayo (this is the “ish” addition to the healthy part), add in a bit of sriracha, and again a squeeze of lime juice to pull it together.
For toppings, again, keep it simple with a garnish of chopped cilantro and sliced jalapeños.
So, don’t wait! For your next BBQ night, dinner party, or Taco Tuesday, try out these delicious Blackened Fish Tacos with a Garlic Sriracha Aioli.
Artichokes are abundant everywhere you go these days. My favorite are the ones from our local Farmer’s Market. You can taste the fresh quality and they are so much easier to cook than the store bought ones.
When I first starting eating these, my roommate in college introduced me to dipping them in butter. While they tasted good dipped in butter, I can only imagine all of the calories and cholesterol my body was ingesting. So I started using yogurt as a dipping base instead and I love it. The yogurt dip is so easy to change the flavor profile and I can keep it as simple or complex as I am in the mood for. This particular recipe, I kept it on the simple side with a little roasted garlic, cayenne, and salt mixed into the yogurt.
The traditional way of eating artichokes is by steaming them. I could (and actually have) eaten many whole artichokes all by myself. The husband used to eat them but eventually tired of steamed artichokes and stopped. I really wanted to him to share my love for artichokes so I’ve been trying many other ways to cook them. I’ve roasted (and burnt) them in the oven, stuffed them with various fillings that just didn’t hit the spot before I created this recipe.
All I can say is, you have got to try it! Oh man am I excited to share this stuffed artichoke recipe. Here are a couple of tips though when you are making these artichokes:
Get fresh artichokes from your local Farmer’s Market. Trust me it makes a difference. The time spent cooking, the quality in taste, and the ease of prepping the artichokes are worth it!
When you are prepping your artichoke, slice off the top quarter of the vegetable and make sure you trim off the ends of each leaf. Using your hands, gently push apart the leaves to create a wider space in the center for the heart to hold more of the stuffing.
Put some muscle into removing the choke. Having stretched the artichoke to be able to hold the filling, it will be easier to remove the choke and the hair-like filaments.
Well….. what is the stuffing? Oh man, the most delicious and easiest to make. I used:
red onion (the color comes out so pretty)
bread crumbs (a combination of Italian seasoned and panko)
garlic (of course!)
vegetable broth (though you could replace it with white wine – the taste would still be excellent)
a hint of pepper
Because I am stuffing the artichoke, I also did a 2 step cook. First, I par-steamed the artichoke while I made the stuffing, then I baked it all in the oven to finish cooking the artichoke and get that glorious color on the Parmesan cheese.
I really hope you get a chance to try this recipe out as it has become one of my favorites already!
From my kitchen to yours, I hope you enjoy this Italian Stuffed Artichoke with a Garlic Cayenne Dip.
Italian Stuffed Artichoke with a Garlic Cayenne Dip
Fill a steamer pot with a 4 inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
Drizzle 1 Tbsp of the lemon juice in the steamer pot.
Place the artichoke, stem-end up, in the steamer basket, cover, and steam until it is tender, about 15 minutes.
Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.
While the artichokes are steaming, preheat the oven to 375°F.
Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes.
Add the onions and garlic and cook until soft, about 3 minutes. Pour in the remaining lemon juice and the vegetable broth. Stir and let this simmer on low heat for about 4 minutes.
Add the bread crumbs, panko and parsley, mix well.
Remove from heat and season to taste with pepper and set aside to cool.
Place the artichoke, sitting on its base, in a baking dish.
Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
Meanwhile, placet the garlic cloves in a double lined foil. Drizzle with 1 tsp olive oil. Wrap into a ball.
Place the garlic and stuffed artichoke in the oven and bake until the breadcrumbs are golden and the cheese has melted, approximately 12-15 minutes.
Remove from oven and let artichoke cool for a few minutes.
In a bowl, whip yogurt to a smooth, creamy consistency.
Add in the roasted garlic and mash into the yogurt. Add in the salt and cayenne pepper and mix well.
Serve the whole artichoke with the garlic cayenne dip for presentation. Slice in half to make 2 servings.
One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies. I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping. Sometimes, I will even tailor some of my dishes to include produce I find at the Market.
Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market. Having fresh, organic produce and supporting the local farms is a win-win.
This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in. No one wanted to mess it up. Ah well, our stomachs won that round. The beauty of this platter is that you are not restricted to the same produce I picked up. Pick up what your farmer’s market has, just make it colorful.
Here is what I used:
Purple Cauliflower (chop these into big chunks)
Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
Cucumbers (I sliced these on the diagonal for aesthetics. Feel free to slice into rounds or sticks to make them easier to serve)
As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus. For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients. This is by far one of my favorite variations on hummus. Paired with all that beautiful produce, it’s perfect!
For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well. Though the idea behind both hummus’ are the same, the flavor profile differ vastly. Yet both are addicting.
I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering. I promise you will love it.
Try it out and let me know what you think!
Place sweet potatoes, beets, and garlic in individual foil sheets. Drizzle beets and garlic with olive oil. Wrap each food tightly into a ball and place on a baking sheet. Bake for 40 minutes.
Remove and let cool before opening the foil wraps.
For the Sweet Potato Hummus:
Remove foil wrap and peel skin. Chop into rough chunks and add to food processor. Add roasted garlic cloves and the rest of the ingredients. Blend until smooth (about 2-3 minutes).
Transfer to a bowl and garnish with parsley, a drizzle of oil, and/or roasted chickpeas.
For the Roasted Beet and Garlic Hummus:
Remove beets from foil and chop into rought chunks.
Add into food processor with roasted garlic and the remaining ingredients.
Blend until smooth (about 2-3 minutes)
Transfer to a bowl and garnish with roasted chickpeas, toasted sesame seeds, and/or a drizzle of olive oil.
To Assemble the Crudites platter:
Place the bowls of the hummus in the center of the platter. Add the larger veggies first, i.e. cauliflower and carrots.
Fill in with medium sized veggies, i.e. cucumbers and snap peas.
Add the smaller veggies, i.e. radishes and cherry tomatoes.
Finally garnish with watermelon radish slices and edible flowers if you have any.
**Note: I used a whole bulb of garlic and divided between the two hummus dips as I knew I was making them at the same time (and a little extra garlic is always appreciated). If you are making only one hummus dip, follow the instructions of roasting cloves instead of the whole bulb.