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.
Cheese knives are also important and I like this set which also tells you which is to be used for the type of cheese you are serving. A simple set like this one is also handy to have.
Think variety with texture and type of milk. I like to have about 3-4 different cheeses on my board. My favorite is goat cheese, so I will always have that on my boards. This takes care of my soft cheese but if you want a different type of soft cheese, try Camembert, Feta, or Brie.
Move on to the semi-hard cheeses and there are so many options! One of my favorites is a wine soaked cheese that my cousin Sweetu introduced me to. This is available in most grocery stores now so just check out the cheese section and look for one! Some of my other favorite semi-hard cheeses include Gruyere, Manchego, and Gouda. Pick 1 or 2 of these and add them to your cheese board.
Finally, the hard cheeses that are waiting for their turn! Asiago, Parmegiano Reggiano, Pecorino Romano and Cheddar are some of my favorites.
Once you have picked out your cheeses, try spreading them out around the board so that you have space to include other foods.
This is the perfect time to get creative. I always add the basics of crackers or bread and sometimes both. You can also add in some breadsticks if you have. Those always taste good!
Add in some fresh fruit – anything you have on hand. Grapes are a traditional choice you can always bet on. Other options include thinly sliced apples or pears, strawberries and raspberries. Think color when you are adding these to your board as you want it to pop!
A little sweet is always welcome to the board. My favorite go to includes fig marmalade or honey. Pair them with any of the cheeses and it’s sure to become an instant hit!
If you have something sweet, there has to be space for something salty too! I love having some nuts on the board and to add the salty to my crunchy, I include Roasted Chili Almonds.
There will be times when I want some extras. A really good option is roasted garlic (recipe to come soon…check back!) and/or some artisan bread. In the cheese board pictured for this post, I included an artichoke focaccia bread. A little of the roasted garlic butter spread on the focaccia is simply divine!
Don’t stress when you build your board and just have fun. I like to build the board about 20-30 minutes before serving.
Finally, sit back, enjoy your cheese board and have fun!
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!
One of my very good friends, Diana, has a plum tree that produces an abundance of plums every year. One of my favorite memories is when Sanaya was just over a year old, we had gone to her house and she let us pick plums in her backyard. We had so many plums in our hands, I had walked away to put them in a basket. When I came back, Sanaya had eaten half a plum (most of the juice was around her mouth and on her clothes) and was holding another she was getting ready to dive into. It was one the best afternoons ever!
We are a fruit loving family and we don’t discriminate (well, unless it’s mangoes – then everyone has to fend for themselves while I devour them). At any given time, there’s always fresh fruit in the house and I love that my girls share mine and hubby’s love for them. In honor of Diana’s plum tree (which I heard may not be around much longer and I almost cried), I got creative and added a little spice spin to these crumble bars.
I love this recipe because it is so easy to come together. For the filling, I stayed true to Salted Mint‘s filling. I tried out a few different variations but I love this one the best because it is simple, adds the warmth of star anise and cinnamon and tastes amazing!
For the crumble, I added hints of ginger and cardamom (I seriously felt like I could call this a Chai Spiced Plum Crumble because of the similar spices used). And the best is I can use the same mixture for the crust and crumble!
For the oats, I used old fashioned oats and mixed it by hand. You can absolutely pulse it in a food processor until you get a crumbly mixture. Here is the food processor I love and use:
I don’t think anyone can stop eating just one bar! These are so crumbly, flaky, sweet, tart, and have just a little hint of spice which just warms your insides up!
This recipe makes about 16 squares in a 8×8 baking pan. Notes:
To store, place in a sealed container and keep in fridge for up to 1 week or in freezer for up to 2 months.
Keep the skin on the plums! I wasn’t sure about this when I first started experimenting but it just becomes a part of the jam and you can’t even notice it!
From my kitchen to yours, I hope you enjoy these delicious plum crumble bars!
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!
Summertime salads are one of my favorites to eat. They’re simple, light, filling, and don’t take much time in front of the stove or oven. I love this Rainbow Fajita Bowl because it is so easy to pull together and you can eat it as a dinner meal or prep it on the weekends for weekday lunches.
It’s vegan but if you’re looking to add in some chicken, super simple to do that too. I’ll include it in the notes below! You can marinate the chicken 30 minutes ahead or overnight but still get an amazing, tasty, juicy chicken too!
But on to my bowl. I just love the colors in this salad. And the fact that my girls ate it because of the rainbow foods (ok, well maybe they ate one leaf of salad but at least I got one in!). Drizzle with some chili lime dressing and you’re set! The spice, the crunch, the sweet corn… I think this salad bowl is calling my name for lunch again today!
Get your kids involved in this one. Once you have all the ingredients ready, have them help you assemble them for make ahead lunches for you and your kids!
From my kitchen to yours, enjoy this rainbow of colors and burst of flavor!
1 tsp red chili flakes (adjust to your spice level)
3/4 tsp salt
For the Fajita Seasoning:
2 Tbsp chili powder
2 tsp salt
1 Tbsp smoked paprika
2 Tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp cayenne pepper
2 tsp cumin powder
For the Fajita Bowl:
1 red bell pepper, sliced lengthwise
1 orange bell pepper, sliced lengthwise
1 zucchini, sliced into 1" strips
1 yellow squash, sliced into 1" strips
1/2 purple onion, sliced into 1" strips
1 c canned black beans, drained and rinsed
1 c sweet corn
1 avocado, cubed
1 large tomato, cubed
2 c spinach, or any leafy green of your choice
3 tsp olive or avocado oil
For the dressing:
Add all the ingredients into a mason jar. Seal it tight and shake well for 3 minutes. Set aside to use later.
For the Fajita Veggies:
Mix all the seasonings together for the fajita.
In a bowl, add the onions, zucchini, bell peppers, and yellow squash.
Mix in 2 tsp oil, and 1 Tbsp of fajita seasoning mix.
Toss veggies well so they are all coated with the seasoning and let sit for 5 minutes.
In a med sized skillet, heat the remaining 1 tsp oil on med flame.
Add in the veggies and let cook for about 5-7 minutes, stirring only a few times to ensure they don't stick to the pan but do get some char on the veggies.
Turn off heat and set aside.
Line a large bowl with 1 c of greens.
Layer in the veggies, sweet corn, black beans, avocado, and tomatoes.
Drizzle with chili lime dressing.
To add chicken, use the same fajita seasoning with 1 Tbsp oil. Mix together with chicken breast in a ziploc bag. Let marinate for 30 minutes or even overnight and grill over stove or bbq. Slice the chicken and add to the bowl.
Marinated Chicken can freeze up to 6 months to use at a later date.
Growing up in an Indian household, chutneys are a must. They are an integral part of any Indian household. Whether you are eating Dosa or Adai Waffles / Lentil Waffles with tomato or coconut chutney, or samosas with cilantro or tamarind chutney, or Kati Rolls or Bombay Masala Sandwiches with chutney used as a spread, it’s always prominent in Indian food.
There are so many different kinds of chutneys prepared so many different ways, I just love the versatility of these dips. I tried to a different approach to my Roasted Cilantro Mint Chutney by roasting the cilantro and mint with some cashews, chickpea flour, and plenty of spices.
As you roast the herbs, they develop a char which carries into the final product and gives it just a hint of smoky flavor and smell when you eat it.
When Sanaya, my eldest, was about 3 years old, we had gone to Pankaj’s cousin’s house for a play date. Sanaya and her cousin Aarya are besties. They’re only 2 months apart in age and our families have gone through the journey of parenting together since we were pregnant.
Anyways, this story is from a time when Sanaya was very picky about food, especially Indian food. Though I feel like in her short life, she’s either been picky or a proper foodie. Kids!
My sister-in-law, Aarya’s mother had made a black eyed peas curry. I remember growing up my mom making this often so I got excited but nervous also. Will Saanu eat it? Will she like it? I’m hoping she likes it because I’m really trying to get the girls to have an appreciation for Indian food.
Surprisingly, and luckily, she loved it and for once, ate most of her food without a fuss. I felt like I found a magical key. Since then, this is one recipe I make often for the girls, especially when I’m in a pinch as it takes less than 30 minutes to make.
These black eyed peas are perfect for a weeknight meal. Not only are they delicious and quick to make, they are also rich in fiber, protein and non-dairy calcium.
I soak them at the beginning of meal prep. If you don’t want to soak them, simply increase the cook time from 12 minutes to 20.
You can store any leftovers in the fridge for up to 3-4 days.
For Stovetop: Soak black eyed peas for at least 1 hour. Then boil them in 4 cups of water for 45 minutes. Drain and add to spices as indicated in step 5. Add only 1 c water and cook for an additional 15 minutes.
For Slow Cooker: Follow directions below and cook on low for 6 hours.
From my kitchen to yours, I hope you enjoy this Dal (Lentil)!
Mango is my absolute favorite in the whole world! Done. That’s it. If I were stuck on an island and there were mangoes, I would be set.
That being said, I think for my hubby, it would be salsa. Honestly, I’ve never seen a salsa that man has not devoured.
I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time! I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken. There’s no wrong way to eat mango pico!
The mango pico that I made is very easy and simple but it packs a punch of flavor. I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.
Tortilla Soup is one of my favorite soups. Especially this instant pot recipe which takes only 4 minutes to cook! It’s filled with delicious veggies and spices like ancho chile and chipotle powder to build a good depth of flavor. Perfect for a hectic weeknight or a cold day, this tortilla soup is a great way to use up pantry essentials. Continue reading “Instant Pot Tortilla Soup”→
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”→
So, traditionally, a carpaccio is an appetizer made of thinly sliced meat. I decided to take the technique and make my own summer version of that. The sharp tang of lemon, the fresh fruit, and the crunch of toasted pistachios on top are an amazing combination. This Fresco Carpaccio is great as an appetizer for any dinner or party you are hosting, or just follow what I did and make a plate for yourself, and enjoy it in the sun!
I really didn’t want to stop eating it! Hubby and I finished it within minutes and this has become another of our favorite summer recipe.
The best part, this is so healthy for you with not too many calories or fat, there’s no cooking involved, and it takes 10 minutes to make (I’m not counting how long you have to wait for it to marinate).
I highly recommend marinating this as the flavor of the dressing will be sharper and will help breakdown the raw taste of the zucchini since you are not cooking it.
I used a mandolin for this but if you don’t have one, no worries. Use a potato peeler and make thin ribbons of the zucchini and cucumbers.
What fruits and veggies will you use? Share your pictures!
From my kitchen to yours, enjoy this carpaccio as much as we did!
1 lemon, zested and juiced
¼ c Avocado Oil
2 Tbsp pistachios
Salt to taste
Pepper to taste
1. In a large bowl, mix together lemon zest and lemon juice. Whisk to mix well.
2. Add in oil and whisk 2-3 minutes until oil and lemon juice have emulsified.
3. Add in salt and pepper and whisk one last time to mix. Set aside.
4. Trim the ends of the zucchini and cucumber. Using slicer or peeler, make very thin ribbons.
5. Add zucchini and cucumber ribbons to dressing and toss to coat each ribbon equally.
6. Cover bowl and marinate in fridge for 30 minutes.
7. Meanwhile, on a med flame, heat up a small skillet. Add in the pistachios and toast 3-5 minutes until they are nice and crunchy.
8. Give the toasted pistachios a rough chop and set aside.
9. Pull zucchini and cucumber out of fridge.
10. Thinly slice avocado.
11. In a plate, line up each fruit with one slightly on top of the previous one. If you have any dressing left, drizzle a little on top. Garnish with toasted pistachios.
I’m a pasta lover and and am so proud to say so are my girls. I can get them to eat almost anything as long as I pair it with pasta. The only caveat, they keep changing what type of sauce they want. First, I couldn’t get them to eat anything but marinara sauce, then they moved on to pesto, and now they are stuck on brown butter. Continue reading “Brown Butter Toasted Tortellini Yum “→
These days, I’ve seen and heard friends and family tell me they are working harder than ever, missing meals during the day. Some are working from home trying to manage homeschool, work and life in general. Others have a profession that is an essential role to our community right now and are giving so much to us. While I hope missing meals doesn’t become daily routine, here is a breakfast omelette that will start out anyone’s day on the right foot! Continue reading “Masala Omelette Yum “→
Both the girls need their dal (lentils) at least once a week and I love it! It makes me so happy that they turn to Indian food for comfort and norm. I try to vary out the dals that I feed them so they get a variety of nutrients and flavors and I get to rotate my lentils. Continue reading “Spinach Dal Yum “→
About a month back, we finally had a weekend free to take the girls to the Farmer’s Market which we’ve desperately missed during the winter months. The girls love tasting all the fruit samples and of course stopping at the kettle corn stand, while I love to check out all the new produce and imagine different recipes I can create. Continue reading “Microgreens Salad Yum “→