Month: March 2015

Egg Salad_Featured

Egg Salad

Eggs are packed with proteins and good cholesterol and make a great addition to your breakfast. It is a powerhouse of an ingredient and goes well with many veggies. For this salad, I’ve added radishes to go with chopped eggs and a simple dressing to go with it. Again, like most of my recipes, this one is a quick fix for your busy schedule. Try it and let me know what you liked about it! Ingredients: Serves 4 8 boiled eggs, chopped 1 bunch radishes thinly sliced 1/2 cup of chopped celery 1 bunch chives sliced ½ cup Greek yogurt 2 tbsp Dijon mustard salt and black pepper 4 slices bread/pita/baguette Directions: In a bowl, combine the eggs, radishes, and chives with ½ cup Greek yogurt, Dijon mustard, and salt & pepper. Taste, then add more seasonings as desired. To assemble, spread egg salad on toasted slice of bread, drizzle with olive oil, sprinkle cracked black pepper and celery frond (if using). Serve!

Chia Pudding with Nanaicecream_featured

Chia Pudding with Nanaicecream

Chia…a new ingredient I learnt about recently and I am completely loving experimenting with different flavors to go with it. Chia by itself doesn’t have a particular taste, it is pretty much neutral in taste but it does have a very interesting nutty texture to it. What is cool about Chia is how healthy it is and how perfect it is for breakfast. Small amounts of chia pack a powerful nutritional punch, they have very less calories, they are rich in antioxidants, almost all the carbs in them are fiber, filled with high quality protein and the best part is that eating chia goes with my motto of eat healthy not less. Chia while being filling and healthy helps you with weight management. In this recipe I’ve combined the rich banana icecream to go along with the nutty chia pudding. Banana adds the much needed shot of energy for your busy day ahead. Checkout other variations of chia pudding on this website. For Chia Pudding with Nanaicecream: 2 cups of sliced frozen banana 2-3 tbsp …

Butternut squash smoothie_5

Butternut squash smoothie

Having smoothies in the mornings is a great idea for a breakfast on the go. I usually make it in the evening while cooking my meal and stick in the fridge so all I need to do in the morning is to pour it in a sipping jar and I am all set. This smoothie is generally liked by many mainly because of the rich and comforting flavor. It is naturally a little sweet so you don’t have to add any extra sweeteners. Butternut squash, I think is one of those vegetables that is hard to peel and cut but once you are past that step you will love to cook and eat it. One way to get over this initial step is to just cut the vegetable in half and roast it in the oven. While roasting, butternut squash becomes softer and makes it easy to get the pulp off the shell while absorbing all the nutrients from it. While on the topic of nutrients, it is a great winter vegetable and it is …


Mango Popsicle

Mangoessss!!! The king of fruits…Well, this is the most loved fruit in India, my hometown. Back home we all used to wait for the hot summers to enjoy this majestic fruit and it was totally worth it. Mangoes come in different varieties and each has its own distinct taste and flavor. What better combination than mangoes and ice to enjoy the warm weather. If you have access to fresh mangoes, I would recommend you use them. If you don’t have access to fresh fruits, feel free to use the canned pulp and that works just as good. Try this cold melody at home and you will love it for sure! Ingredients: makes 10 pops 1 can sweetened mango pulp 1 can of mango slices a pinch of salt 1 tablespoon lemon juice 1 tablespoon freshly grated lemon zest 1 tablespoon, or as much as you want fresh thyme Equipment: Popsicle molds and stick Directions: Slightly mash the mango slices don not puree we want some chunks in there. Add mango mash to pulp, add the salt, …

Parsnip Soup_Featured

Parsnip Soup

Parsnip is one of those vegetables you can be very creative with. It is a sweet vegetable and a great addition to winter dishes. The humble parsnip is a powerhouse of nutrients. It is rich in complex B vitamins, antioxidants, folic acid, vitamin c and plenty of dietary fiber. Adding this vegetable to your meal plan can truly bring a balance to your diet. My recipe below is for a soup you can try anytime of the year and particularly in winter. This soup is an amalgamation of different flavors – The sweetness of parsnips is nicely complemented by the aroma and zing of garlic and onions. Almonds not only bring along their nutritional value but also a smooth texture to it. This makes a great addition to both lunch and dinner meals. Adapted based on Green Kitchen Stories recipe For the Soup: 3 – 4 parsnips 8-10 garlic cloves 1 large yellow onion 1 tbsp olive oil, extra for serving 1 cup almonds, (soaked overnight in water) 4 cups boiling water 1 tbsp white …

Carrot Sweet Potato Red Lentil Soup_featured

Carrot, Sweet potato & Red Lentil Soup

This one is my favorite 🙂 I have always enjoyed trying new food, new restaurants and getting inspired to develop my own little recipes. Soups definitely rank high on my list of things to do. They are healthy, very filling and fun to make. I tasted a lentil soup a while ago at Zeytins in Grand Rapids and so began my tryst with developing and making soups. This soup is an amalgamation of my own ideas and some inspiration from tasting and viewing a few really cool soups. Talking about this soup… Sweet potatoes and carrots go very well together. The sweetness of the tubers go very well with the texture and taste of carrots. They are both are very nutritious vegetables, rich in Vitamin A. Since they both are orange colored vegetables they are rich in beta-carotene which is a very nutrient in fighting many health ailments. Chickpeas and red lentils bring a new dimension to the taste and i think its a healthy way of adding some protein to the mix. This soup …

Flatbread with lamb and garlic scape chutney_featured

Flatbread with lamb and garlic scape chutney

Flatbreads are always a popular snack for after work evenings but they also make for a filling meal for one. I love experimenting with different sauces and chutneys and this one tastes amazing. It is a quick to do recipe that takes 5 minutes to put together so its a perfect one for people who are strapped for time. The ingredients are simple and you will most often find them at home so you don’t have to make a special trip to the groceries to make this. This flatbread tastes great with a generous helping of the chutney and garnish as you like with favorite meats or grilled veggies (like onions, bell peppers, zucchini, mushrooms and eggplant) and herbs. My favorite combo for the garnish is lamb with cherry tomatoes and microgreens. Garlic Scape Chutney: (makes approximately 1.5 cups) 3/4 cup chopped garlic scapes, tops removed 1/2 cup fresh mint packed 1/2 cup roasted almonds 1/2 tsp. kosher salt 1/2 tsp black pepper 1/2 Serrano pepper (optional) 1 T lime juice 1/3 C olive oil Instructions: Place …

Delightful Leftovers_Featured

Delightful Leftovers

Have some leftover gyro or meat or falafel and wondering how to spice that up? You are at the right place. My husband and I went out for dinner last night and we came back home with some gyro and falafel. So I decided to spruce these up for our meal today and so, I put together a veggie bowl just with falafel for the vegetarians and a meat based bowl for my fellow carnivores 🙂 Both the bowls are garnished with sliced heirloom tomatoes, boiled asparagus and a generous side of spiced quinoa. You could add different garnishes and carbs of your choice. You could experiment with adding white/brown rice or millets instead of quinoa. Checkout our recipe below and hope you love your leftover mashup too! For the leftover bowls: Leftover gyro, falafel, grilled veggies or meats 2-3 Sliced heirloom tomatoes 15-20 halved and boiled Asparagus 1/2 cup of microgreens and sprouts of your choice 4-5 sliced radishes 2 cups of quinoa salad (recipe below) Instructions: Divide the ingredients under leftover bowls between two …

Thai Red Curry_featured

Thai Red Curry in 20 minutes

Welcome folks! You are at the right place if you are looking for a quick Thai curry recipe. Thai curries make great meals for both lunch and dinner. This recipe is one that can be made in just 20 minutes with the vegetables or meats you have at home. The best part about thai food is that you can customize it to your palette and dietary needs. My recipe below is for chicken red curry but you can easily substitute the meat for vegetables and make it vegetarian. Thai ingredients have great flavor. Their cuisines bring a perfect mix of sweet, sour, spice and everything nice. The flavors dance on your palette and give you a great sense of enjoyment. I personally love thai ingredients as they remind me of flavors from my home, India. Try this dish and let me know how you like it 🙂 For the Curry: 1 lb boneless, skinless chicken, diced ( 14oz drained and cubed tofu) 2 bell peppers (1 red and 1 yellow), 2 cups quartered button mushrooms …

Peruvian Chile Sauce with Roasted chicken_featured

Peruvian Chile Sauce with Roasted Chicken

This is one of those recipes I almost fell in love with on Food Network. I made this at home and like expected, my husband and I completely enjoyed the rich flavors of this dish. The best part about this dish is that you can make this sauce and use it for multiple dishes. Check out for our upcoming post on Peruvian Chile Sauce with Spaghetti to know what to do with the leftover sauce. Here’s a dish you can experiment with for your fancy lunch or dinner parties. It is a gorgeous dish to look at and a delicious one to savor. Recipe courtesy food network: For the Sauce: (Makes 4 to 6 servings) 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces 3/4 cup half-and-half 2 tablespoons vegetable oil 1 large or 2 small shallots, sliced 2 cloves garlic, crushed 1 cup low-sodium chicken/vegetable broth 2 cups (6 ounces) crumbled queso fresco or mild feta cheese 1/2 cup finely grated Parmesan 1/2 cup chopped walnuts 2 tablespoons toasted …