Looking for a healthy way to get protein without compromising flavor? Well, you’ve come to the right place. This Vegan Protein Bowl has hints of spicy, tangy, herby, and definitely brings a Middle Eastern vibe in each bite!
Simple to make and ready in just 30 minutes, you have got to try this delicious bowl. So let me tell you a little bit about the ingredients I chose. For my grain, I used quinoa because it packs more of a protein punch but you can definitely use any other grain. Bulgur or Farro would be excellent substitutes to keep in line with the Middle Eastern food theme.
For added protein and crunch, I used garbanzo beans. I love snacking on these so I actually made double the amount and the girls ended up eating most of them!
As to the veggies, I used a few different ones as I wanted to get the colors in. To give it some warmth, I roasted the cauliflower with the garbanzos and to keep a cool factor, I made a salad of tomatoes, avocados, cucumbers, and fresh herbs.
So it’s not just what ingredients I use but how much nutrition this delicious bowl provides. In addition to almost 20 gm of protein, you are also getting:
Half of your daily recommended intake (DRI) of Fiber
40% of DRI Iron
More than the recommended intake of Folic Acid
Meeting at least 20-50% of most of your Vitamins and Minerals DRI
The best part of making this recipe is that even though there are several different steps and techniques, you can multitask and get them all done at once without chaos in the kitchen! Roast your veggies, while your quinoa cooks and you are making the Avocado Salsa! So simple and easy!
Last but not least, I added a hummus dressing to pull it altogether. I love making my own dressings and there is no way I would leave one out of a bowl this delicious. And to be honest, I really think the hummus dressing really marries all the flavors together so perfectly. So what are you waiting for?! Try this recipe out and let me know what you think. Leave a comment below, give it a star rating, or tag me on Facebook or Instagram!
From my kitchen to yours, I really hope you enjoy this delicious Middle Eastern Vegan Protein Bowl!
1 lemon, half juiced and the other half cut in wedges
2 tsp cumin
2 tsp paprika
2 1/2 tsp salt, divided
2 tsp black pepper, divided
1/2 tsp turmeric
2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground ginger
For the Hummus dressing:
1/2 c garlic hummus
1 Tbsp dijon mustard
1/2 lemon, juiced
2 Tbsp water
Preheat oven to 400 degrees F.
Make your spice blend by combining cumin, paprika, 1 tsp salt, 1 tsp black pepper, turmeric, cayenne pepper, garlic powder, onion powder, and ginger in a bowl. Mix well to make sure all the spices are well incorporated. Set Aside.
In a bowl, add cauliflower, 1 Tbsp Olive Oil and half of the spice blend. Toss well to make sure all of the florets are coated evenly. Transfer to one side of a baking sheet lined with a silicone mate or parchment paper.
In the same bowl, add the garbanzo beans, 1 Tbsp Olive Oil, and the remaining half of the spice blend. Toss well to make sure all of the beans are coated evenly. Transfer to the other side of the same baking sheet used for the cauliflower. Bake for 30 minutes.
Meanwhile, in a medium sized saucepan, combine the water, 1/2 tsp salt, and rinsed quinoa. Bring to a boil on high heat, then lower the heat to medium high and cook for 15 minutes or until the water has evaporated. Remove from heat and cover to steam.
While the quinoa is cooking, in a bowl, combine tomatoes, cucumbers, avocado, red onions, parsley, and mint. Add to this the remaining 1 Tbsp of Olive Oil, juice of half a lemon, the remaining 1 tsp salt, and remaining 1 tsp black pepper. Toss well to combine. Set aside.
For the hummus dressing, in an air tight jar, combine the hummus, dijon mustard, lemon juice and water. Seal the lid and shake vigorously to combine. If you prefer a thinner dressing, add water 1 Tbsp at a time and shake until you have your desired consistency.
Divide the quinoa evenly into 4 bowls. Add about 1 cup of the avocado salsa, 1/4 of the cauliflower and 1/4 of the garbanzos in each bowl. Top off with the hummus dressing.
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!
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!
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.
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).
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 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
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!
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 Raita to finish it off. I made a Mint and Pomegranate Raita that made us want to lick out plates. Recipe coming soon!
From my kitchen to yours, we hope these Tandoori Gobi Zucchini Boats rock your world!
Add in the lemon juice, ginger, garlic, cayenne pepper, garam masala, cumin powder, coriander powder, turmeric, 1 tsp salt, and 1/4 tsp black pepper.
Mix well to combine all of the spices.
Toss in the cauliflower florets and stir to make sure each floret is coated completely.
Cover and refrigerate at least 8 hours and preferably, overnight.
When you are ready to bake, preheat oven to 400 degrees.
Trim ends of zucchini and slice in half. Scoop out flesh and save to make Zucchini Bread.
Rub oil over all 4 Zucchini boats, then season with the remaining 1 tsp salt and 3/4 tsp black pepper.
Bake separately but at the same time, the cauliflower and zucchini boats for 30 minutes.
Remove from oven and stuff the Zucchini Boats with the Tandoori Gobi.
Broil on high for 5 minutes or until you get a slight char on the cauliflower.
Remove from oven and sprinkle chaat masala over the the boats.
Serve hot with your favorite raita!
**Bake the cauliflower and zucchini boats in separate baking sheets if possible. When you stuff the boats and return the baking sheet to the oven to broil, the remnants of the tandoori paste will burn on the pan if you are using the same pan.
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.
1/4 c salad topping mix or a combination of pumpkin seeds and dried cranberries
1 tsp minced ginger
1 tsp turmeric
2 tsp paprika
1/2 tsp ground coriander
1/4 tsp cinnamon
2-3 sprigs thyme
5 Tbsp oil
1 tsp dijon mustard
2 Tbsp red wine vinegar
1 shallot, finely chopped
3 tsp salt, divided
1 1/2 tsp black pepper, divided
Preheat oven to 425 degrees and line a baking sheet with parchment paper or silicone mat.
For the lentils, bring to boil 4 c water. Add in 1 tsp salt, ginger, onion, turmeric, thyme sprigs, ground coriander, and cinnamon. stir well to combine. Add in the lentils and give it a good stir. Cover and reduce heat to medium low and let simmer for 40 minutes.
When the lentils are cooked, remove branch of thyme, and drain any remaining water. Set aside.
Line the baking sheet with the squash and brussels sprouts. Drizzle 2 Tbsp oil, 1 tsp salt, 1 tsp black pepper, and paprika. Gently massage through to make sure all the veggies are coated evenly. Bake for 25-30 minutes.
Meanwhile, in a bowl, mix together dijon mustard, red wine vinegar, shallot, 1 tsp salt and 1/2 tsp black pepper. Whisk until emulsified.
To assemble, toss the brussels sprouts and butternut squash with the lentils. Add in the dijon dressing and toss gently.
Divide evenly in bowls. Top with apples, avocados, salad topping, feta, and pomegranate arils.
**Salad topping mix is available in most grocery stores. If you are not able to find any, don\'t stress. Replace it with 2 Tbsp pumpkin seeds and 2 Tbsp craisins.
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:
Red Chili Pepper Flakes
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 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!
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
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!
Heat the butternut squash in the microwave for 3 minutes to soften it up. Trim the ends and slice in half lengthwise. Scoop out the seeds.
Use 1 Tbsp oil to coat both halves of the squash. Season with 1 tsp salt and 1/2 tsp pepper.
Add 4 garlic cloves to each squash and make sure to coat them with the seasoning.
Turn the squash upside down and roast in oven for 40-45 minutes or until fork tender.
Meanwhile, in a medium sized saucepan, combine quinoa and veggie broth and bring to a boil on high heat.
Reduce to medium heat and simmer uncovered for 15-20 minutes or until all of the liquid has evaporated.
Cover and let steam for an additional 5 minutes. Uncover and fluff with a fork. Set aside to use later.
In a large skillet, heat 2 Tbsp oil over medium flame. Add in the onions, celery, and apples and saute until they have softened (5-6 minutes).
Add in the garlic, oregano, thyme, cinnamon, and remaining 1 tsp salt and 1/2 tsp pepper. Saute for another minute to combine the flavors.
Add in the spinach, walnuts and pomegranates and mix well.
Remove from heat and add in cooked quinoa. Mix well.
For the dressing, combine all of the ingredients into an airtight jar and shake vigorously to emulsify.
When squash is ready, remove from oven and flip over gently. Scoop in the filling evenly into both craters. Drizzle remaining 1 Tbsp oil over both fillings and bake for an additional 10 minutes to give the stuffing a crispy, golden crust.
Transfer squash to a serving platter, drizzle with vinaigrette and garnish with additional pomegranate seeds.
*To prep in advance, you can make the stuffing 1-2 days prior and reheat it once the squash is done cooking.
*Also garnish with feta to give a creamier taste.
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!
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:
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:
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!
I love the Autumn season. The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect!
Making this nourish bowl with a hint of Fall flavors was fun. I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.
For a pop of spice, I added charred Shishito peppers which made this dish so perfect!
Instead of dressing, I used hummus which becomes smooth and creamy as a dressing when combined with the hot roasted veggies.
This nourish bowl is so filling, try it out for your next lunch or dinner. You’ll be so satisfied and comforted.
From my kitchen to yours, I hope you enjoy this bowl!
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!
Set Instant Pot to saute mode and add oil. When it's heated, add in cumin seeds, hing, and cinnamon stick. Let them roast and sizzle for 30-60 seconds.
Add in the onions and saute for 2-3 minutes until tender. Add in the ginger and garlic and cook for an additional 2-3 minutes.
When the onions are golden brown, add in tomatoes, turmeric, cayenne pepper, coriander powder, cumin powder, garam masala and salt. Mix well and cook for another 3 minutes.
Drain the soaked rajma and add to the pot. Mix well to coat all of the beans in the gravy.
Add in the water and mix.
Turn off the saute mode and cover the instant pot with the vent in sealing position.
Set to Bean/Chili mode which will automatically set the time to 30 minutes.
When the timer beeps, release the pressure from the instant pot and open lid. Stir in the lemon juice and garnish with cilantro.
Serve hot with rice or naan.
For Stovetop instructions:
Follow the same recipe above and cook in pressure cooker for 3 whistles.
For Slow Cooker instructions:
Kidney Beans have a natural toxin called phytohaemagglutinin which is hard to digest and may cause nausea/vomiting. If you don't presoak the beans, then I recommend not using the slow cooker method to cook rajma. If you do presoak the beans, then:
Boil the presoaked kidney beans for 20 minutes, then follow the same recipe above. Set heat to high and cook for 5-6 hours.
** If you don't have time to soak the beans overnight, increase instant pot cook time to 45 minutes ** the amount of water I used gives this rajma a thicker gravy. If you are looking to have a more soupy rajma, add an additional 1/2 c of water.
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.
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!
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!
1 9 oz package of Taste Republic gluten free linguini
2 rotisserie chicken breasts, sliced
4 c spinach
2 tsp sesame oil
4 Tbsp spring onions, sliced
sesame seeds to garnish
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.
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.
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.
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.
Add in the broth, chicken, spinach, mushrooms and eggs. Top with spring onions, chili flakes and sesame seeds.
*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.
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!
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!
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.
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.
From our kitchen to yours, I hope you enjoy this 15 Minute Masala Pasta!
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.
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!
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.
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
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.
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.
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!
Paneer is a staple in any Indian household. It is so versatile, the possibilities are endless. I’ve marinated it in Roasted Cilantro Mint Chutney and grilled it over the BBQ, you can also grill it and use it as an addition to a salad, make Paneer Cabbage Cups, Matar Paneer, and most famously known Palak Paneer.
It may sound daunting but making paneer at home is actually very easy. There’s literally 2 ingredients involved – milk, and an acidic agent to separate the curd. I like homemade better than store bought because you can choose which type of milk you want (low-fat or full-fat) and there are no preservatives like in the store bought ones.
How to make paneer at home:
Step 1: Boil the milk
Step 2: Add in your acidic agent and keep stirring to help the solids separate from the whey
Step 3: Drain the whey so you have just the solids left over
Step 4: Rinse the solids to remove smell and taste of acidic agent
Step 5: Squeeze out excess water and hang the paneer to remove moisture
Step 6: Mold the paneer into desired shape
Step 7: Remove the block of paneer from the cheesecloth and use as desired
1. I suggest double lining the cheesecloth so that it is more sturdy and holds the paneer well when draining. This is the cheesecloth that I use and love!
2. Acidic agents that can be used are lemon juice or vinegar. I’ve found vinegar works better with curdling the solids without leaving behind a tart taste in the paneer
3. Keep the acidic agent close by so you can use it as soon as the milk is ready so it doesn’t boil over.
4. If you need to add more acid, add a teaspoon at a time. Adding too much can make the paneer rubbery
From my kitchen to yours, I hope you have fun and enjoy making your own paneer!
1. On high flame, in a deep pot, bring milk to a boil, then reduce heat to med-low. Keep stirring constantly for about 3 minutes.
2. Reduce heat to low and add in vinegar or lemon juice. Continue stirring so it doesn't stick to the bottom of the pot. You should see the solids separate from the whey within a minute.
3. Turn off heat and remove pot from heat.
4. Line a colander with the cheesecloth and pour the contents into the cheesecloth.
5. Rinse with cold water to remove odor and taste of acid.
6. Squeeze the cheesecloth to remove as much excess water as possible.
7. Tie the cheesecloth to your kitchen faucet and let it stay there for 30 minutes to remove excess whey.
8. Remove cheesecloth from the faucet and twist into a round or square shape. Place it on a plate and put about 5lbs weight on top. I usually use a few canned foods cans. This will further help remove any excess moisture and whey. Leave for 30 minutes.
9. Unwrap your paneer and slice into cubes and use in any of your favorite paneer recipes!
Growing up, I was never a fan of eggplant. I’m not sure if it was the seeds, the flavor, or the way it was cooked but I just didn’t take to it. So imagine my surprise when I went out to a Mediterranean restaurant with some friends and ended up loving my first bite of Baba Ghanouj!
Yep. It was love at first taste!
The smoky flavor, the silky texture, and a guilt free snack all rolled into one. What’s not to love?
Roasted or Grilled?
I personally love it grilled either over the stove or especially on a bbq, The flavor of the char stays in every bite which totally makes this recipe so amazing.
How do you eat it?
Baba Ghanouj is usually served as an appetizer with pita bread and crudités. I have on occasion been known to add it to a Falafel bowl if I’m in the mood. It tastes really delish!
This particular recipe is made without tahini, which is a sesame seed paste traditionally used to make baba ghanouj and hummus. I did add a lot of garlic and some cayenne and smoked paprika to enhance the smoky flavor.
food processor or by hand?
Honestly, both work but I prefer my food processor as it gets the job done quicker and I prefer a smoother texture.
Go ahead and try it out! This recipe will not disappoint!
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.
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
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
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).
From my kitchen to yours, enjoy this fun and easy meal!
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.
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
What toppings will you play around with?
From my breakfast table to yours, I hope you enjoy this!
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.
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.
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.
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!
From my kitchen to yours, I hope this dish brings you the joy it brings me.
I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too. I initially started them with a basic salt, pepper, olive oil and paprika seasoning. We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to. Continue reading “Roasted Masala Chickpeas”→
Chili almonds are the perfect snack. You can make these ahead and have them after a workout, an afternoon snack, or even on a cheeseboard. Quick to make, these chili almonds are a delicious combination of spicy and crunchy. Continue reading “Roasted Chili Almonds”→
This is the most perfect afternoon drink on a hot summer day. We’ve had temps in the high 90’s and low 100’s lately so we’ve been making ice cold drinks to stay cool. One of our favorite is this Tropical Fruit Smoothie. Though we can’t be in the tropics, the girls and I decided to bring the flavors of the tropics home. Continue reading “Tropical Fruit Smoothie”→