Matcha Tea Chia Seed Pudding

Ingredients:

5 teaspoon Chia seeds
1 teaspoon matcha tea powder
5 packets of Stevia natural sweetener
2 cups of unsweetened almond milk or regular milk
1/2 teaspoon of vanilla extract

 Directions:

1. In the mason jar add all the ingredients.
2. Cover with the lid And shake well.
3. Pour evenly into the serving jars cover and refrigerate overnight.
4. Serve with some blueberries on top.

Makes 3 servings.

Kale and cannelloni green bowl with avocado dressing

     

                                  One bowl dinners are always great for busy weekday nights. This veggie-heavy bowl provides more than 50% of your daily fiber -key for weight loss energy and healthy digestion. A tasty way to use up your leftover Tahini which is used in the avocado dressing.

Ingredients:

1 1/2cup boiling water

 1/2 cup uncooked barley 

2 cans unsalted cannelloni beans rinsed and drained (you can use chickpeas too)

1 1/2 teaspoons olive oil 

2 cups finely chopped carrots 

4 cups chopped kale 

1/2 cup vertically sliced red onion

3/4 tablespoon of salt 

1/2 teaspoon black pepper 

1/2 avocado peeled and pitted

2 tablespoon extra virgin olive oil 

1 tablespoon fresh lemon juice 

1 tablespoon of water 

1 tablespoon Tahini 

one garlic clove 

1/4 teaspoon ground turmeric

Method:

 1. combine 1 1/2 cup boiling water and barley in a pressure cooker cook for 10 mins. Drain well.

2. Heat olive oil in the large skillet over high add beans and carrots; cook; stirring occasionally, until beans are browned about six minutes.

3. Add kale; cover and cook until Kale slightly wilted and carrots are tender about two minutes.

4. Add cannelloni bean mixture, red onion, half teaspoon salt and pepper to cooked barley and toss.

5. process avocado, olive oil, lemon juice, one tablespoon of water, Tahini, garlic, turmeric and remaining 1/4 teaspoon salt in a food processor Until smooth. Adjust water if needed.

6. Divide barley mixture among 4 bowls. Drizzle evenly with avocado dressing and then enjoy.

Makes  4 servings.

Spicy and sticky chicken wings

INGREDIENTS:

10-12 chicken wings 

2 tablespoons runny honey 

2 tablespoons tomato ketchup 

1 to 2 tablespoons of vinegar

1 tablespoon of Dijon mustard

 1/2 tablespoons of hot sauce adjust according to your taste

salt and pepper to taste

Little Cilantro leaves chopped for garnish

DIRECTIONS:

• Mix together all the ingredients except the chicken and cilantro, testing as you go. You may want to make it spicier or sweeter.
• Coat the chicken thoroughly and marinate for 30 minutes.
• Preheat the oven to 375F.
• Bake the chicken wings in a foil lined tray for about 30 minutes or until golden and sticky.
• Last few minutes put it on low broil to get the charred flavor.
• Garnish with chopped cilantro before serving.

Makes 2-3 servings.

Hummus with Hemp Seeds

         

                       Hemp with a broad range of amino acids, easier to digest, & a balanced ratio of essential fatty acids, it's easy to see why Hemp is a better source of protein. Hemp seeds help building muscles and controls cholesterol. Hemp seeds can be included into your diet by adding these to yogurt,salads,cereals,soups and smoothies. It comes in a oil form too.

                      Hemp Seeds are a gift of nature. They are the most nutritious seed in the world. Hemp Seeds are a complete protein. They have the most concentrated balance of proteins, essential fats, vitamins and enzymes combined with a relative absence of sugar, starches and saturated fats. Hemp Seeds are one of nature's perfect foods - a Super Food
 

       I have recently introduced to Hemp seeds by a good friend. so been trying to include in my diet as much as possible. Try this Hummus, you can't really taste Hemp seeds much.

INGREDIENTS:

Hemp Seeds 4 Tbsp
Cooked chickpea or canned, Garbanzo Beans 2 cups
lemon juice 4 tsp
Garlic Minced 2 cloves small
Tahini paste (Sesame seed paste) 2 Tbsp
Olive oil 6 tbsp
Salt 1 Tsp
water 2 Tbsp
Paprika, Chopped coriander leaves for garnishing

METHOD:

• Grind hemp seeds in the grinder. Put them in the food processor.
• Add lemon juice, chickpeas, tahini paste, garlic water, olive oil and salt.
• Process it for a minute or so.Till smooth. If it's too thick add water little at a time.
•  To serve, Spoon it into a bowl. Drizzle some olive oil and sprinkle with paprika.
• Garnish with coriander leaves.

Makes 2 Cups of Hummus.

Black Beans And Orzo Salad

                          Pasta always comes handy for any simple n easy dish. Believe it or not there are more than 149 kinds of pasta available. Some of them are uniquely regional and not widely known. I Like using different shaped pasta in my food. Dish looks very appetising just by changing the shape of the pasta. For this recipe I used whole wheat ORZO pasta. It is shaped like a large grain of rice. you can serve it as part of soup, salad, pilaf.

                Looking for something light for the potluck party? Don't have time to cook? This salad is a guaranteed crowd pleaser. you can totally make this dish ahead of time.

INGREDIENTS:
Black beans - 1 can
Orzo pasta uncooked - 1 cup
Frozen corn thawed to room temp - 2/3 cup
red onion diced - 1 cup
jalapeno deseeded n diced -  2-3 (depends on your heat tolerence)
Orange bell pepper diced - 1 & 1/2 cup
coriander leaves chopped - 3 tbsp
Lime juice 3 tbsp
Dressing:
Olive oil - 1 Tbsp
Salt And pepper to taste
Chili flakes -1 tsp
Five spice Seasoning - 1/2 tsp
oregano 1/2 tsp

METHOD:
Cook Pasta According to the package directions. Then Drain. Keep it aside.
Take all ingredients except the dressing ingredients in a mixing bowl.
Now in a small pan, take all the ingredients for the dressing and put it on low heat.

Heat up this mix just enough so that the spices will not burn.
The reason why like to heat up is, I think a warm dressing gets absorbed nicely into pasta.
hence makes it more flavourful.
Then add the warm dressing to the salad and mix it well.
Serv it as a Main dish or side.


Makes 4-5 servings.

Biryani cutlets

          Sometime when I make chicken or shrimp biryani, next day all I'll be left with is just biryani rice with no chicken or shrimp in it. So I came up with this dish using left over biryani rice. And it tastes amazing.

INGREDIENTS:

Left over biryani rice - 2 cups
Potatoes boiled and mashed - 1 large
Green chilli chopped - 2
Coriander leaves chopped - 2 tbsp
Hot sauce - 2 tsp
Salt to taste
Oil to shallow fry

METHOD:
In a mixing bowl, take all the ingredients and blend well with your hand.
Shape the mixture into small cutlets and shallow fry both the sides till golden brown.
Serve with chutney or ketchup. (Note : there are so many spices already in biryani rice so you hardly need any more.)

Makes 6-7 cutlets.

Penne With Asparagus and leek

Leek is something we don't have it on a daily basis. Though its a vegetable, lot of times it's been related to onion and garlic. The consumable part of it is the stalk part. cooked leeks are highly perishable even when kept in the refrigerator, will only stay fresh for 2 days. Besides it's health benefits I actually like its licorice flavor.
                Here is something which is quick n easy. Do give it a try.

Ingredients:


Uncooked penne pasta 6 Oz.
Chicken breast  2 chopped into cubes
Asparagus Trimmed and cut into 1" Pieces 8 Oz.
Olive oil 3 tbsp
Leek thinly sliced  1cup
garlic Sliced 3 cloves
chicken stock/Water 3 Tbsp
Mint leaves 8-10
Salt And pepper to taste
Chili flakes according to taste

Method:

Cook Pasta According to the package directions. Then Drain. Keep it aside.
Saute chicken in 1 tbsp olive oil till it's properly cooked, then remove it from the pan.

Add 2 Tbsp of olive oil to the same pan. Saute Asparagus over medium high temperature for 3 mins.Then toss in the sliced leek; saute for another 2 mins.

Now add garlic and at this time pour in about 3 tbsp of water/chicken stock if you have, to scrap of the pan.

Let it cook for a minute. Put Salt And Pepper.And chilli flakes too. (love heat).
Add pasta and cooked chicken. Give it good toss.

Garnish with some fresh mint leaves.

Makes 4 servings

Zoodle And Chickpea Salad

             This thanksgiving I bought this Veggitti. Since then I'm going totally crazy with it. This is like my new toy. just can't stop playing with it. This can make both thick n thin vegetable noodles with it. It's also great to make stir-fries, veggie salads and decorative garnishes! This is quick and easy way to turn veggies to healthy spaghetti pasta. I use zucchini, carrot,cucumber, potato.

  Today I made this really quick and easy salad. This is my go-to lunch. Don't want to cook, don't have time to cook, want to eat something really light, This recipe is for all those reasons. I believe with this tool the possibilities are endless. So go crazy with it. People who wants to stay in healthy gluten free diet but still wants enjoy those noodle dishes, this is just perfect.

INGREDIENTS:

3 medium Zucchini

3 Roma tomatoes Chopped

½ White onion Chopped

2 16 oz. cans garbanzo beans drained

1 ½ Tbsp. chopped fresh cilantro

1 ½ Tbsp Extra virgin Olive oil

1 Tbsp. Lemon juice

¾ tsp Ground Cumin

¼ Tsp. Salt

¾ Tsp Ground black pepper

1 ripe avocado,peeled, diced

 

METHOD:

• Make zucchini- noodle or zoodles using veggetti.

• In a large bowl,toss tomatoes,onion,beans,cilantro,oil,lemon juice, cumin,salt and pepper.

• Fold in the avocado-es.

Serves 4

If not serving immediately, cover and refrigerate up to 2 hours. Fold in the avocado-es just before serving.

Add minced jalapeno Pepper or crushed pepper for extra kick.

ORANGE BANANA SMOOTHIE

                    My breakfast is always on the go. Don't get time to sit down and have a nice breakfast. Mornings are always crazy. Those morning hours I  feel like I'm a superwoman or something. Doing five different things in the same time. And I'm pretty sure a lot of moms out there feel the same way. But I can't compromise on my breakfast. Need something really energizing that will keep me going till lunchtime. So here is a smoothie that is delicious as well as nutritious too. Give it a try.

 INGREDIENTS:

Freshly squeezed orange juice roughly 4 oranges - 1 1/2 cups ( Store bought also can be used)
Lime juice freshly squeezed - 1tbsp
Strawberries cut in half - 1 cup
Ripe banana - 1

METHOD:

• Combine the orange juice, lime juice, strawberries in a blender and process until smooth.
• Add the banana Blend it till smooth. Pour it in your glass. Enjoy.
• For Slushy smoothie,Combine the orange juice, lime juice, strawberries in a blender and process until smooth. Freeze it for until partially freezes. Then add the banana and again blend it, this will give it a nice slush like texture.
• Serve chilled.

Makes 3 servings.

Besan Methi Paratha

              Now that school has started me and other moms like me keep worrying about our kid's food. we as mothers try to provide healthy and nutritious food as much as possible. I Strongly believe that the eating habits children pick up when they are young will help them maintain a healthy lifestyle when they grow up. My son, his food choices aren't that bad. he has his own favorite veggies and fruits. He loves bread of any sort. Roti, stuffed paratha, Kulcha, Naan, Pita, french bread everything.

               So I try to make different variety of breads. Here is something which is healthy, nutritious and very easy to make as well. You can serve these with plain yogurt.

 INGREDIENTS:

Gram flour (besan) - 1 cup
Wheat flour (atta) - 1/2 cup
Baking soda - 1/4 tsp
Salt to taste
Red chilli powder - 1/2 tsp
Ajwain  seeds - 1/2 tsp
Asafetida a pinch
Yogurt - 2 tbsp
Fenugreek leaves chopped - 1 cup
Butter for applying

 METHOD:

• Take besan, atta and baking soda in a mixing bowl. Add in red chilli powder , ajwain seed, asafetida, yogurt, fenugreek leaves and salt. Combine all and make a soft dough with water. Keep it covered for 20-30 mins.
  
  
  
  
• Divide the dough into 12 balls and roll each one dusting atta into 3" roti.

• Cook each roti on a heated tawa or griddle both sides, then apply butter on both sides.
  
• Repeat this step with rest of the roti. And serve hot.

Makes 12 roti.