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!
As I raise my girls, it has become very important to me that they keep connected to their roots and one of the ways I do this is through food. Lucky for me, they both love the typical comfort food fare of “Dal Chawal” or Lentils and Rice. A twist on the traditional Moong Dal Fry, this recipe adds zucchini and is low in calorie but nutrient dense.
Ready in just 15 minutes, this has become my latest go to recipe when I’m tight on time. Because moong dal cooks very quickly, I don’t soak them for more than 20 minutes.
Nutrition is also very important when I’m serving this dish as a main meal to the girls, and this dish doesn’t disappoint.
1 cup of zucchini moong dal gives you:
8.7 gm protein
7 gm fiber
As to cooking it over the stove versus the instant pot, traditionally, the dal was boiled first then added to the spices. I love just using one pot to make the whole dish so I usually add the uncooked dal into the spices/gravy mix then cook it in the instant pot.
I hope you get a chance to try out this delicious recipe and enjoy it as much as my family does.
Once it is heated, add cumin seeds and asafoetida.
When the cumin seeds start to sizzle, add the onions, garlic, and ginger and saute for 2-3 minutes until the onions have become translucent.
Add tomatoes, turmeric, cayenne, cumin, coriander, and salt. Mix well and saute for 2 minutes.
Add the washed dal and water. Mix well.
Press Cancel and close the lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for 4 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
Once the pressure is released and you have opened the lid, in a tempering pan, heat oil. When it is heated through, add cayenne powder and dried red chili. When it starts to sizzle, add chili oil to cooked dal. Squeeze in lemon juice and give it a good stir.
Sweet, flaky, melt in your mouth delicious, and best of all, perfect to make in a pinch or for a simple dessert that looks as if you spent hours making it!
Figs are one of my favorite fruits and every year, I look forward to seeing them at the Farmer’s Market. I saw the most delicious looking figs at the market last week and knew I had to get them. I’ve been eating them with my chia pudding parfait, and just snacking on them throughout the day but wanted to jazz them up a little more.
These Fig and Pistachio Tartlets are so perfect to elevate the figs without completely losing them in a myriad of ingredients. They are extremely easy and quick to make too! I used store bought puff pastry squares (though a large sheet cut into squares works just as well), added a little butter and brown sugar to help caramelize the base, some ground pistachios to give it a nutty flavor and balance the earthiness of the figs, layered on the sliced figs and finally topped it off with some honey. Yep, I’m drooling thinking about them again!
What if Figs are not available anymore?
Yes, I dread when the Farmer’s Market doesn’t have anymore figs because they have such a short season that I try to get my figs in as much as I can during that time. But no worries! Here are a few more fruits you can use:
Stone fruits such as peaches, nectarines, plums, and apricots are in season now also. Try one of those!
Apples, pears, and even berries would work well!
Instead of pistachios, try using ground almonds or walnuts
How do I serve the Tartlets?
Warm and fresh out of the oven is the best way to eat these. I’ve found that if I let them sit for too long, the puff pastry can get a bit chewy. Also, don’t forget the vanilla ice cream to go with these babies.
From my kitchen to yours, I hope you enjoy eating this delicious Fig and Pistachio Tartlets!
Crisp, cold watermelon tossed with tangy feta and fresh mint is the perfect summertime salad to have on a hot day. This refreshing salad is a great side to have with grilled chicken, steak, and even hamburgers! Continue reading “Summertime Watermelon Salad”→
If I had to choose any other fruit besides mango, figs would definitely take second place. The soft exterior, the honey sweet flesh, and the crunch of the seeds as you eat each one is just heaven. Pair it with chia pudding topped with fresh baked granola and garnished with a sprig of mint, well, you just won’t want anything else for breakfast! Continue reading “Fig and Chia Pudding Parfait”→
Vibrant, fresh, mildly spicy, and packed with flavor, this Cilantro Chutney is a necessity in Indian cuisine. This particular chutney is made using fresh cilantro, mint, curry leaves, green chilies, cashews and spices. Continue reading “Cilantro Chutney”→
This one pan salmon is perfect for a busy weeknight meal. Ready in 15 minutes, it’s a nutritious meal the whole family will enjoy!
I love the idea of using just one pot or a pan. Not only is cleanup easy but you don’t spend forever in the kitchen cooking after a long hard day of work. Don’t get me wrong, the kitchen is my happy place. But weeknights are crazy when the kids are hungry and don’t have the patience to wait for me to cook an elaborate dinner.
My favorite part is that the girls eat the rainbow veggies I add on the side. The colors look so pretty and the girls love their rainbows as much as I do. Chopping the veggies and seasoning them doesn’t take very long and adding that glaze on the salmon with a little honey and mustard mix is perfect to brighten up the salmon.
I kept the seasoning for the veggies pretty simple – salt, pepper, and a little dried oregano. Why? Because I want the salmon to shine too. The veggies have their color that attracts you to them so the salmon should have something too, right? The glaze is very easy to make. Just mix a little dijon mustard, honey, garlic, and of course fresh squeezed lemon juice. Brush it on to the salmon and voila! All that is left to do is bake!
From my kitchen to yours, I hope you enjoy this easy and delicious One Pan Salmon with Rainbow Veggies!
Line up all the veggies on a sheet pan as well as the salmon filets.
Drizzle the oil over all of the veggies, and then season with salt, pepper, and dried oregano. Gently mix to make sure the seasonings have evenly coated the veggies.
In a small bowl, combine all of the ingredients for the glaze and whisk well to emulsify.
Using a pastry brush, brush the glaze onto the salmon (if you are using skinless salmon, make sure to brush both sides of the salmon).
Bake for 13-15 minutes in the oven then remove.
Let cool for 1-2 minutes before serving.
Notes: *I prefer to use fresh salmon for this recipe, however, if you are using frozen salmon, make sure to thaw it at room temperature to allow for even cooking time. *If you would like a crispy crust, stop baking 1-2 minutes early, change oven setting to broil and keep in oven for another 2-3 minutes after the baking time is over. Watch carefully so as not to burn.
Sweet, crunchy, nutty, and deliciously addicting! This Crunchy Granola has it all and it is so quick and easy to make! Add it to your yogurt, cereal or eat it for a snack. It also makes a great gift!
I’ve got this friend Michelle. She is one the most amazing moms I know. She and I are workout buddies, lunch wine partners, we turn to each other when our children worry or frustrate us, and she’s who I bounce my recipes off of all the time. Between our busy schedules, toddler/kid tantrums, and crazy lives whilst dealing with Covid, somehow we always find time to talk about food.
Whether we discuss what’s for dinner, ordering out, trying to find ways to get our kids to eat breakfast in a decent amount of time that is faster than a snail’s pace, food always makes its way into our daily conversations.
Several years ago, I had hosted an Easter Egg hunt and brunch potluck. Michelle was kind enough to volunteer to make some granola. Before this, I never thought to make granola at home, we always bought it. Man it was good.
At that time, my oldest was not really fond of eating granola. At another time, we were invited over to their place for brunch and sure enough there was granola. Michelle’s daughter Eleanor called it crunch-crunch and of course, in toddler language, that was good enough for Sanaya to start eating granola.
This crunchy granola recipe is in honor of Michelle and Eleanor who introduced homemade granola to my family after which we have never turned back to store bought. It is especially a nod of thank you and love to Eleanor’s love of crunch-crunch.
WHAT MAKES THIS GRANOLA SO CRUNCHY?
I’ve recently learned a secret during my experiments in the kitchen. If I melt the maple syrup and olive oil together for a couple of minutes. Once I’ve added this to the granola mix and it starts to cool down, the maple syrup starts to coagulate. As this heats and cools during the baking process, it will help the granola harden into one large chunk which you can then break into pieces.
WHAT MAKES THIS SO SPECIAL?
The simplicity of this granola I think is what I love best. It literally takes me 3 minutes to combine all the dry ingredients, another 3 minutes to heat up the syrup and oil and add it to the granola mix. After that, basically a waiting game for the granola to cook and cool down enough so we all can eat it without burning our mouths.
I always use coconut in my granola – it’s a staple I don’t think I can live without in my granola. As for the nuts, I chose to use almond slivers and pistachios. I kept the pistachios whole for an added crunch and they taste SO good roasted. You can easily give them a rough chop if you have little ones who are not able to have whole nuts just yet.
Well… what are you waiting for? Go ahead. Try this recipe and get hooked like we have!
From my kitchen to yours, I hope you enjoy this deliciously Simple Homemade Crunchy Granola.
Roasting vegetables is one of my favorite ways to eat any vegetable. Having several different colors and cooking them together is the best in my book! You get plenty of vitamins and minerals and the different colors are just so pretty to look at! These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.
Rainbows have always been popular in our home, with me always telling my girls to eat their colors and the girls loving anything to do with rainbows, unicorns, and princesses. Roasting the veggies in a rainbow on a sheet pan is about the easiest recipe I have ever made. The vast array of vitamins and minerals that we get to eat with our dinner makes this one of my healthiest recipes.
For my colors, I chose beets, carrots, yellow squash, asparagus, and purple potato. You don’t have to stick to those same colors. Honestly, go for what you find in your fridge. Here are a few ideas to get you started for your own Roasted Rainbow Veggies:
RED: beets, tomatoes, red bell pepper
ORANGE: carrots, butternut squash, acorn squash, pumpkin
YELLOW: yellow squash, yellow bell pepper, golden beets, yellow onions
GREEN: zucchini, broccoli, asparagus, brussels sprouts
BLUE/PURPLE: purple sweet potatoes, purple carrots, eggplant, purple onions
So now that you have options, how do you make your own Roasted Rainbow Veggies? All you need is a good chopping board, a sharp knife, and a sheet pan. As to the flavors, my standard is to add a little dried oregano for taste with salt, pepper, and olive oil. Roast in the oven for 25-30 minutes (times do vary based on the type of veggies you choose), and serve it up with any dinner.
I can’t wait to see what veggies you chose to make your rainbow. Be sure to let me know in the comments or tag me on Instagram or Facebook!
From my kitchen to yours, I hope you enjoy these quick, delicious, and healthy Roasted Rainbow Veggies!
Spring is almost here. I can feel it in the air and I’m so excited! It’s one of my favorite seasons when all the flowers bloom, the grass is luscious green, and the weather is perfect! This amazing lentil salad is a nod to that feeling and to welcome spring in my life because I cannot wait a moment longer.
Perfectly cooked, tender lentils, crisp and juicy bell peppers, fresh mint, sweet pomegranates, sharp onions, the crunchy cucumbers all drizzled with a fresh basil vinaigrette. How can you say no to that? While the lentils are cooking, you can chop the veggies and make the vinaigrette so all you have to do is toss the salad together when the lentils are done. Make this on the weekend as part of your meal prep, have it for lunch, or even serve it for dinner as a side. It’s so versatile, quick, easy, and delicious.
Not only does this wonderful lentil salad taste good and is quick to make, it is packed with protein and nutrients. Check it out:
Great source of protein – 13 gm per serving
23% DRI of Fiber
30% DRI of Iron
24% DRI of Phosphorous
77% DRI of Vit. C
127% DRI of Folic Acid
60% DRI of Vit. K
In addition to how nutrient dense this salad is and delicious it is to gobble up, I love how versatile it is. Add in some goat cheese for a little decadence, change out the mint to parsley if the mint is too strong for you, add in a few more veggies for more crunch or even toss in some nuts if you please.
So… try out this delicious Springtime Lentil Salad and welcome the new season with me!
Growing up, my Mom would make these sprouted moong beans for dinner often. I remember my brother and I were not big fans and would hate eating them. Now that I’m an adult, maybe a switch has flipped? I don’t know but I definitely love this recipe and could easily eat this dish 2-3 times a week. Thanks Mom!
WHAT ARE SPROUTED MOONG BEANS?
Sprouted moong beans are basically moong beans that have been soaked in water then left in a warm place to germinate. They are very popular in Indian and Pakistani cooking though many people across the globe are starting to embrace this food more and more.
Some of the more popular ways to eat sprouted moong beans is to add them in to salads and sandwiches, however, some of the more traditional ways to make them is to make a curry, a sabzi, and even dosas out of these delicious babies.
WHY SHOULD I EAT SPROUTED MOONG BEANS?
Because they are a powerhouse of nutrients. These legumes are one of the best sources of plant based protein providing ~14gm in 1 cup cooked. Take a look at some of these other benefits:
Fiber: 15.4 grams
Folate (B9): 80% of the Reference Daily Intake (RDI)
Manganese: 30% of the RDI
Magnesium: 24% of the RDI
Vitamin B1: 22% of the RDI
Phosphorus: 20% of the RDI
Iron: 16% of the RDI
Copper: 16% of the RDI
Potassium: 15% of the RDI
Zinc: 11% of the RDI
WHERE CAN I GET SPROUTED MOONG BEANS?
Moong Beans are easy to sprout at home (I love this method provided by Piping Pot Curry) or you can find them at your local Indian or Asian grocery store.
So now that you know what I know about these delicious and nutritious legumes, let me tell you how to make them. This particular recipe is my mom’s (I’ve not made a single change to it because it’s so perfect the way it is!) and I love the simplicity of it as it carries a depth of flavor too.
There are two methods of making this dish. One is in the instant pot and the other over the stove. I’ve given both versions in the recipe card below so feel free to try both to see which you prefer!
From my kitchen to yours, I hope you enjoy these Sprouted Moong Beans as much as we do!
If I gave my youngest Fish and Couscous everyday for the rest of her life, I wouldn’t hear a single complaint. She loves it that much and we usually have it on the menu biweekly. The Garlic Lemon Sauce is absolutely finger licking delicious! Paired with a flaky and tender Mahi Mahi, well, you will also be adding this fish to your rotation.
Everyone says eating fish is healthy and to incorporate it more in your diet. But why? Here are few good reasons why:
Fish are high in Omega-3 fatty acids which help lower cholesterol and heart disease
Rich in Iron
Rich in Vit. B which promotes healthy brain function
Rich in Potassium which promotes a healthy heart
Fish can be tricky to cook sometimes because it is very easy to overcook leading to a tough meat (trust me, I’ve done this on many occasions). A few tricks I rely on to serve the best flaky fish are:
Be sure your filtes are about 6-7oz each, with at least 1-inch thickness. If your portions are thin or too small, they’ll tend to overcook.
Always pat dry excess moisture from the fish; this step is super important, as it affects how well your fish will brown. A paper towel works wonders
Buy fresh or quick-frozen, high quality fish… wild is best, and will provide best flavor.
These skewers are by far one of my favorite snacks! Often times, if I am hosting a party, they usually make an appearance. The best part, my girls love to eat them too (minus the basil and glaze)! Super easy to assemble, healthy, and 5 simple ingredients. You really can’t beat that!
For the skewers, I kept the Basil in the caprese, but the addition of rosemary gives it a little boost. Rosemary can be strong which is why just the hint from the skewers is perfect here. Bite sized, creamy mozzarella, tangy grape tomatoes, sharp basil, the sweet balsamic glaze finished off by fresh rosemary is definitely going to be one of the best foods I eat today!
Making the balsamic glaze is pretty simple too! I used to be nervous about making the glaze because it seemed too daunting. Then one day, I figured, I’ll try it and see what happens. I can’t believe I was ever so nervous! Literally I’m boiling balsamic vinegar with a little brown sugar and that’s pretty much it! Oh.My.God. It tastes so good, I could drizzle this glaze on pretty much anything!
So what are you waiting for? Try out these delicious skewers and impress your guests with a fancy-ish appetizer!
From my kitchen to yours, I hope you enjoy these Rosemary Caprese Skewers with a Balsamic Glaze.
⁄Crunchy on the outside, creamy and buttery on the inside, these avocado wedges are the perfect snack. They are remarkably tasty, easy to make, and impressed my 5 and 4 year olds. Honestly though, anything that is breaded and fried is an automatic win in my book. I’ve had these in tacos too and seriously, they are delicious.
HOW DO I CHOOSE THE RIGHT AVOCADO FOR THIS RECIPE?
Personally, I like to use avocados that have just turned ripe. They’re still a little firm but ripe enough to be creamy when eaten. A good scale to use is if they are good enough to use for Guacamole then they are too soft to use for these wedges. You don’t want the wedges to melt and loose structure because they are too ripe.
AIR FRYER vs BAKING
I used an air fryer for this recipe because it gives the crispy exterior that you would see when deep frying. If you don’t have an air fryer, baking is just as good but beware that it will take a little longer to cook them. I have given instructions for both in the recipe card.
ARE THESE HEALTHY IF THEY’RE FRIED?
Yes they are because they’re air fried! And avocados are definitely healthier than traditional potato wedges. Don’t get me wrong, I love potatoes in all its many glorious forms but I do love a healthy alternative any day. Here are some of the many nutritional benefits to these Avocado Fries:
Provides about 5 gm protein per serving
Almost ¼ of your DRI Fiber
About a third of your Folic Acid DRI
Almost ¼ Vit. K requirements
Great source of potassium, phosphorous, Vit. A, and Vit. B6
So what are you waiting for?! Try these incredibly delicious Avocado Fries and fall in love with a new way of eating fries!
It’s going on week 2 of my New Year’s Resolution of trying to eat healthier and so far, the first half of the first week did not go well. Part of the problem is a new school schedule with the girls but the other part is me not taking accountability of the changing timetable and doing something right away. A couple of days passed before I realized I needed to up my game quick and couldn’t wait for the weekend so came along the decision to make these delicious Almond Butter Breakfast Bars.
I love these bars because they are filling, healthy, and quick to make. You can absolutely substitute peanut butter for the almond butter or even sun butter if you have a family member allergic to nuts. I did use almond flour in this recipe which you can substitute for any flour of your choice. And to make them vegan – simple, substitute the honey for agave. That’s the best part of this recipe – it’s versatility.
Here are some great nutrition benefits of these delicious bars:
Great source of protein at 7.25gm in each serving
Provides 20% of your DRI Iron
Great source of Fiber and Vit. E
Healthy option for a grab and go breakfast that is nutrient dense rather than carb dense
So, what are you waiting for? You have got to try these delicious bars. Let me know what you think! From my kitchen to yours, I hope you enjoy these delicious Almond Butter Breakfast Bars!
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
Pizza is one food my girls are very picky about. I know… I was surprised too! Usually, kids love pizza but my oldest decided she didn’t like pizza after having it at 7 different birthday parties in a span of 1 month. I get it, I totally do. I would be tired of it too!
For me, pizza is the ultimate go to with unlimited toppings and variations. I didn’t want Sanaya to feel an aversion for one of the most loved foods on this planet so I stepped in. After trying so many different pizzerias, I finally decided to make it at home.
This Garlic Herb Pizza Dough is so delicious and light. When the dough is rolled out, it’s not too thick and makes for a nice flatbread. Some days, I will roll it out into 1 large pizza and others, I’ll get the girls involved and have them decorate their own personal pizzas. Either way, you can’t go wrong with this delicious garlic-y, herb-y pizza dough!
Try it out! It is so delicious!
From my kitchen to yours, enjoy your pizza party!
Ok so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is! But….. that’s what makes this salad work so well!
Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now. I’ve been wanting to use watermelon radish for a while now because of it’s flavor and just how pretty it looks!
Here are a few fun facts about watermelon radishes:
They are nutrient dense with Vitamins K, A, E, C, and B6.
High in antioxidants
High in fiber, calcium, potassium, and iron among many other minerals
One serving of watermelon radishes has over 1/3 of your daily Vit. C requirements!
They’re just so darned pretty
The fennel was added in to balance out the peppery flavor of the radish (though, to be honest, I wasn’t sure how the hubby was going to like it as he is not a big licorice flavored guy. The best part about eating fennels to me is the licorice!). Luckily, the fennel taste was mild when combined with the flavors of the salad.
As to the Ginger Lime dressing, adding the hint of ginger balanced with a little honey in the dressing and the lime to brighten up the salad, it was the perfect choice to use this for the salad.
When I think about this salad, it really has a great balance of sweet, spicy and tangy! So perfect for a lunch meal, side dish, or a Covid free Thanksgiving dinner!
From my kitchen to yours, enjoy this salad!
Watermelon Radish and Fennel Salad with a Ginger Lime Dressing
I’ve recently learned that my girls like chickpeas in any form. I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have! Watching both of them gobble down this stew was amazing. They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!
I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together! I got the couscous started on the side and takes only 15 minutes to make!
Can you tell I’m ready for the autumn season to begin? I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year. Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!
Try it out and let me know what you think. Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag. I would love to see your versions of my recipes!
From my kitchen to yours, enjoy this delicious stew!
Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.
Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal. A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.
With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad. Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.
Here’s what you need for the salad:
Colored Bell Peppers
I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.
Try it out! From my kitchen to yours, enjoy!
I’ve been really getting into making my own dressings lately. I like it because it’s easy to control the ingredients, eat healthy, and so fun to get creative with out of the box dressings!
When I was thinking about this dressing, I knew I had to do something different so that I can keep a hint of the sweet coconut while incorporating other flavors. As they say, sweet and spice makes everything nice (or something like that anyway). Of course I had to add jalapeño peppers to this to give it a kick and the best part is you get a hint of each of the flavors without one overwhelming the other.
I paired this with a Rainbow Crunch Salad (coming soon!) and it was absolutely amazing.
Try out this coconut jalapeño dressing with these other recipes:
Add all of the ingredients in a blender and blend until you have a smooth consistency.
Store in an airtight jar in the refrigerator for up to 1 week.
If you don't have coconut cream, you can use coconut milk. The clot at the top of the can when you open it that has separated from water is cream. Scoop it out and save the water to use in another recipe.
Summer salads are my favorite. Simple ones that take less than 10 minutes to make are even better. Ok let’s be honest, pretty much any salad is my favorite. They’re just so delicious and fun and contrary to popular belief, don’t have to be filled with just greens!
When I started making this tomato avocado cucumber salad, it was originally for the girls so I can get them used to eating fresh uncooked veggies too and in salad form. For them of course I did a simple dressing of oil, salt and pepper, and for the adults, I added a couple more ingredients to bring it to the next level.
Just like the salad, the dressing is simple and I didn’t worry about making it separately. I just added the dressing ingredients directly to the salad and gave it a good toss. Saves me on an extra dish and also, worrying about the ratios of oil to acid.
What do I need for the DRESSING?
Fresh Squeezed Lemon Juice
Red Chili Flakes
What do I need for the SALAD?
Oregano – lots of it
Basil – definitely tons of it
Ok I know what you’re probably thinking. Lots of Basil and Oregano in the salad? Have I lost it? Actually, surprisingly no! The peppery basil and the earthy oregano completely transform this dish!
When I made this salad, it was supposed to be for a side and I actually ended up eating a little more than a side’s worth which left no room for dinner………
So it’s safe to say this salad can be a side or an entree!
From my kitchen to yours, enjoy this delicious salad!
Cheese boards are so delicious, easy to pull together and fun to share with friends, on a date night, or sometimes, even for a simple dinner with some wine! Yes, I have eaten cheese boards for dinner, though it hasn’t happened much lately and I just found out of one my closest friends does the same with her husband! A cheese board for dinner is actually fun!
Building one takes less than 10 minutes and you can make it as fancy or simple as you want.
TYPES OF BOARDS:
There are many different types. One of my favorites that I use is my slate board, but I also have a wooden and a marble one. To build a cheese board for the hubby and me, I use the slate one or the marble one for just myself. When we are hosting a dinner I like to pull out my large wooden one so that there is plenty to go around for everyone. If I have a party, I’ll pull out all three and save the smallest one to create a kid’s cheese board (more to come on that one). There are some cute individual slate boards also if you want to do a social distance cheese board so each person has their own.