Tag: Gluten Free

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Roasted Fennel and Potato Soup

A delicious and creamy soup that is hearty and pure comfort food during the cold winter months.
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Sweet Potato, Black Bean, and Brown Rice Skillet

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.
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Dragon Fruit Smoothie Bowl

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!
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Haldi Doodh (Golden Milk)

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!

Haldi Doodh (Golden Milk)

Haldi Doodh (Golden Milk)
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Sapna
January 12, 2022
by Sapna
Category Beverages Indian
Persons
2
Serving Size
1 cup
Cook Time
15 minutes
Total Time
15 minutes

Ingredients

  • 2 1/2 c milk (cow's or plant based - make sure it's unsweetened)
  • 3/4 tsp turmeric powder or 1" turmeric root, grated
  • 4 cardamom pods, slightly crushed
  • 1/2" ginger, grated
  • 5-6 whole peppercorns
  • 1" cinnamon stick
  • 1 Tbsp Honey (can substitute maple syrup to make vegan)

Instructions

  1. Add milk to a small saucepan and heat on medium flame for 1-2 minutes.
  2. Add in the turmeric and whisk well to incorporate.
  3. Add in the remaining spices and mix well.
  4. Simmer for 5-7 minutes. Remove from flame and let it steep for another 5 minutes.
  5. Strain into mugs.
  6. Drink warm.

Tags

15 minute meals,
Ayurvedic,
Clean Eating,
Eat your colors,
Gluten Free,
Haldi Doodh,
Healthy,
heart healthy,
Kid Friendly,
Quick and Easy,
turmeric,
Vegan,
vegetarian
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Bloody Mary Deviled Eggs

These Bloody Mary Deviled Eggs might just be the best deviled eggs you’ve ever eaten.  This recipe adds a fun Bloody Mary twist to this popular appetizer, garnished with gherkins and olives.  Bloody Mary Deviled Eggs are perfect for any holiday party, brunch, New Year’s Eve, or even brunch.
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Beet and Butternut Squash Salad

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!
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Cranberry Apple Quinoa 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.
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Autumn Squash Soup

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?
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Sarson da Saag, Makki di Roti

**Note: Original post created Jul 2017.  Updated October 2021**

The first time I was introduced to this traditional Punjabi meal was during my wedding planning. My husband and in-laws requested that this be on the menu somewhere. I didn’t understand what it was or the goodness of it until quite a bit later (much later than my wedding). Of course, during my wedding, I didn’t remember eating or tasting anything with so much going on. After I got married, I remember my mother-in-law making it a few times for my husband and seeing the pure joy on his face as he ate the Saag and Roti. I felt, wow, such a simple meal (for Indian food) and yet it brings him so much happiness. Of course I decided to try it out on my own.

I am always told, even to this day, how this is supposed to be a really hard recipe to master. I’m definitely not making it the way my mother-in-law does, but my shortcut recipe has managed to impress her, my husband and my daughter! As they say, a way to a man’s heart is through his stomach. I’m already in my hubby’s heart, but this is one recipe that guarantees a spot for any of you out there looking to impress your significant other.

Sarson da Saag is basically a vegetable dish made of Mustard Greens. It is very earthy in taste and rich not only in flavor but nutrients also. Mustard Greens provide an abundance of potassium and Vitamins K, A, C, and E. Traditionally, it is cooked in water and hand churned until you get the creamy, buttery consistency. If I had the time, I might try it. But since I don’t, I obviously created a shortcut (my handy dandy blender). Try it out and tell me what you think:

20170630_131629

The saag tastes great on its own, but man does it just go a whole other level with Makki di Roti. Makki di Roti is basically corn bread. It’s not your traditional Roti that is usually soft and pliable. This is a bit thicker and can hold all that saag without getting the roti soggy. One more thing – Makki di Roti is typically made by flattening the dough between the palms. I am using a different technique by placing the dough in between a ziploc bag and rolling it out with a rolling pin. This just works better for me.

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Looking for more Indian recipes?  Check out some of these:
Sprouted Moong Beans Sabzi Gujarati Style
Instant Pot Rajma (Kidney Beans)
Methi Thepla
Instant Pot Kali Dal
Avocado Roti

Sarson da Saag, Makki di Roti

Sarson da Saag, Makki di Roti
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Sapna
October 20, 2021
by Sapna
Cuisine Punjabi
Category Indian Vegetarian
Persons
4
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes

Ingredients

For the Sarson da Saag:

  • 2 bunches of Mustard Greens, stems removed, coarsely chopped
  • 1 bunch spinach
  • 1 med red onion, chopped
  • 4 garlic cloves, minced
  • 1inch knob of ginger, grated
  • 1 Tbsp salt
  • 2 Tbsp EVOO
  • 2 Tbsp Corn meal

For the Makki di Roti:

Instructions

For the Saag:

  1. In a deep non-stick pot, heat 1 Tbsp EVOO. Add in onions and sauté til they are translucent. Add in the ginger and garlic and sauté for 1 minute.
  2. Add in the mustard leaves and sprinkle with ½ Tbsp salt. Mix in well and when they start to shrink, add in the spinach. Sprinkle the spinach with the remaining salt. Mix in well until all the greens have shrunk and started to cook. Add in the corn meal.
  3. When the corn meal has mixed in well and the greens are cooked, turn off stove and place the mixture into a blender. Pulse until you have a smooth and creamy texture.
  4. In the same pot, add 1 Tbsp EVOO and the blended mixture. Cook on low heat for 2-3 minutes.

For the Roti:

  1. In a bowl, add the corn flour and mix in the carom seeds. Add cold water a little at a time while kneading the dough. You want the dough to be a little soft and sticky but not wet. It should form in your hands without falling apart.
  2. Divide the dough equally into balls. Place one inside a plastic ziploc and roll with a rolling pin into a flat tortilla shape.
  3. On high heat, place a little EVOO on a tava/frying pan. Add the roti and cook for a few minutes. Add a little oil on the top and flip to cook on the other side.
  4. Serve hot!
  5. Enjoy your Sarson da Saag and Makki di Roti.

Tags

Corn Flour,
Gluten Free,
Makki di Roti,
Mustard Greens,
Onions,
Punjabi,
Sarson da Saag,
Spinach,
Sustainable,
Vegan,
vegetarian,
Winter Greens
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Quinoa Fiesta Salad

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!


Quinoa Fiesta Salad

Quinoa Fiesta Salad
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Sapna
September 13, 2021
by Sapna
Category Appetizers Entree Vegetarian
Persons
6
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
5 minutes
Total Time
25 minutes

Ingredients

  • 1 c quinoa, rinsed thoroughly
  • 2 c water
  • 1/2 tsp salt
  • 1 15oz can black beans, rinsed and drained
  • 1 c fresh sweet corn
  • 1 c English cucumber, diced
  • 1 medium red onion, diced
  • 1 red Bell Pepper, diced
  • 1 mango, peeled and cubed
  • 1 avocado, diced

For the Cilantro Lime Dressing:

  • 2 bunches fresh cilantro
  • 2-3 garlic cloves
  • ¼ cup fresh lime juice
  • 2 tsp agave
  • ½ tsp ground coriander
  • 1/2 tsp ground cumin
  • ½ tsp sea salt
  • ½ c extra-virgin olive oil

Instructions

For the quinoa:

  1. Combine the rinsed quinoa, water, and salt in a medium saucepan.
  2. Bring to a boil then reduce heat and simmer to cook for 15 minutes.
  3. Remove from heat, cover and let steam for 5 minutes.
  4. Meanwhile, combine all of the ingredients for the dressing in a blender. Blend until you have a smooth consistency.
  5. In a large bowl, combine the quinoa, veggies, and beans. Toss well.
  6. Add in the cilantro lime dressing and mix well.
  7. Divide into bowls and serve at room temperature or cold.

Tags

30 minute meals,
Appetizers,
Avocado,
Clean Eating,
dairy free,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
Kid Friendly,
make ahead,
Protein,
Vegan,
vegetarian
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Sweet Potato and Beet Hash with Fried Eggs

**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!

Sweet Potato and Beet Hash with Fried Eggs

Sweet Potato and Beet Hash with Fried Eggs
Your rating: 5
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1 ratings
Sapna
August 26, 2021
by Sapna
Category Breakfast Vegetarian
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes

Ingredients

  • 2 beet, peeled and diced small
  • 2 sweet potatoes, peeled and diced small
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bunch beet greens with stems, chopped
  • 4 eggs, fried or hard boiled
  • 2 1/2 tsp salt, divided
  • 2 1/2 tsp ground black pepper, divided
  • 1 tsp cayenne pepper
  • 3 tbsp Avocado or Olive Oil, divided

Instructions

  1. Heat 2 Tbsp oil in a cast iron or heavy bottomed skillet on medium high flame.
  2. 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.
  3. Remove the veggies from the pan and set aside.
  4. In the same skillet, add the remaining 1 Tbsp oil and let it heat up.
  5. Add in the onions and garlic and saute for 2-3 minutes.
  6. 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.
  7. Let the hash crisp up then remove from pan and divide between 4 plates. Top with your choice of egg and serve hot!

Tags

Breakfast,
Eat a Rainbow,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
Keto,
Protein,
Sustainable,
vegetarian
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Secret Ingredient Brownie Bites

Back to school is all I can think of at the moment.  We’ve made it through the first week successfully so this week, we are adding a challenge – soccer practice.  I’ve got two schools in opposite directions of each other, different timings for both kids, and now practice days.  I’m definitely going to need as many snacks with me as possible.  Easy to eat snacks and as healthy-ish as I can make them for my picky eaters are what I’m looking for.

These secret ingredient brownies are the perfect solution because the girls can’t taste or guess the secret ingredient!  But the girls did approve of them and that is all I need to keep making deceptively delicious foods.  Well, what is the secret ingredient you ask?  BLACK BEANS!  So when I first told the husband about my idea, he was very skeptical.  He loved the black beans idea just wasn’t sure about adding it to a dessert.

But it works!  You can’t taste the black beans at all, courtesy of my blender.  And the addition of the beans gives the brownies a truffle-like consistency.  They also remove the necessity of using flour so these become gluten free!  My favorite part is that I can make these brownie bites in less than 15 minutes!  Yep, ever heard of a baked dessert ready to eat within 15 minutes?  It’s right here and it tastes delicious.

I wouldn’t count this as a healthy food but it is a good option to straight sweets.  I won’t be making them all the time but often enough to get the girls moving.  Make sure to pack one of these delicious brownie bites in your child’s lunch bag!

Secret Ingredient Brownie Bites

Secret Ingredient Brownie Bites
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Sapna
August 15, 2021
by Sapna
Category Dessert
Persons
24
Prep Time
1 minute
Cook Time
4 minutes
Total Time
5 minutes

Ingredients

  • 1 15 ounce can black beans, drained and rinsed
  • 3 eggs
  • ½ c sugar
  • ⅓ c unsweetened cocoa powder
  • ¼ c unsalted butter, melted
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ c milk

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a mini muffin pan and set aside.
  3. Combine all of the ingredients in a blender and blend until you have a smooth, creamy texture (about 45 seconds).
  4. Pour batter into mini muffin pan.
  5. Bake for 10-12 minutes.
  6. Remove from oven and cool for 5 minutes.

Notes

To store:  Place in airtight container and keep at room temperature for 2-3 days or in refrigerator for up to 5 days.  


Tags

15 minute desserts,
Black Beans,
brownie bites,
Gluten Free,
Kid Friendly,
make ahead,
Protein,
Quick and Easy,
secret ingredient,
snacks
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Here are the tools I used to make this recipe:

For more snack ideas, check out these recipes:
Popeye Muffins
Almond Cacao Energy Bites
Simple Homemade Crunchy Granola
Lemon Blueberry Mini Loaves

 

Sapna6 Comments

Farmer’s Market Crudites Platter with Hummus Two Ways

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!)
  • Radishes
  • Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
  • Snap Peas
  • Cucumbers (I sliced these on the diagonal for aesthetics.  Feel free to slice into rounds or sticks to make them easier to serve)
  • Cherry Tomatoes

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!

Spring Crudites Platter with Hummus Two Ways

Spring Crudites Platter with Hummus Two Ways
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Sapna
June 3, 2021
by Sapna
Category Appetizers Vegetarian
Prep Time
15 minutes
Cook Time
40 minutes
Wait Time
5 minutes
Total Time
55 minutes

Ingredients

For the Crudites:

  • 1 lb rainbow baby carrots, stems trimmed, scrubbed and peeled
  • 1 watermelon radish, peeled and sliced into thick rounds
  • 1 lb snap peas
  • 1 head purple cauliflower, cut into large florets
  • 1 bunch radishes, washed and stems trimmed
  • 3-4 baby cucumbers, sliced into sticks or thick rounds
  • 12 oz cherry tomatoes

For the Purple Sweet Potato Hummus:

  • 2 large purple sweet potatoes, scrubbed, keep peel on
  • 1/2 c canned chickpeas
  • 1/4 c tahini
  • 1/3 c aquafaba
  • 6 cloves garlic**
  • 2 Tbsp fresh squeezed lemon juice
  • 2 Tbsp Olive Oil
  • 1/2 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper

For the Roasted Beet and Garlic Hummus:

  • 2 large beets, peeled
  • 1 14.5 oz can chickpeas, drained and rinsed, reserve liquid
  • 1/4 c tahini
  • 3 Tbsp fresh squeezed lemon juice
  • 6 cloves garlic**
  • 1/3 c Olive Oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Remove and let cool before opening the foil wraps.

For the Sweet Potato Hummus:

  1. 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).
  2. Transfer to a bowl and garnish with parsley, a drizzle of oil, and/or roasted chickpeas.

For the Roasted Beet and Garlic Hummus:

  1. Remove beets from foil and chop into rought chunks.
  2. Add into food processor with roasted garlic and the remaining ingredients.
  3. Blend until smooth (about 2-3 minutes)
  4. Transfer to a bowl and garnish with roasted chickpeas, toasted sesame seeds, and/or a drizzle of olive oil.

To Assemble the Crudites platter:

  1. Place the bowls of the hummus in the center of the platter. Add the larger veggies first, i.e. cauliflower and carrots.
  2. Fill in with medium sized veggies, i.e. cucumbers and snap peas.
  3. Add the smaller veggies, i.e. radishes and cherry tomatoes.
  4. Finally garnish with watermelon radish slices and edible flowers if you have any.
  5. Enjoy!

Notes

**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.  


Tags

Appetizers,
Clean Eating,
dairy free,
Eat a Rainbow,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
heart healthy,
Kid Friendly,
make ahead,
Protein,
Raw Foods,
Sustainable,
Vegan,
vegetarian,
Veggies
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Here are the tools I used for this recipe:

If you are looking for more delicious recipes, check these out:
Roasted Masala Chickpeas
Roasted Red Pepper Hummus
Spicy Garlic Hummus
Crispy Chickpeas and Sweet Potato Tacos