NUTTER BUTTER NICE-CREAM (SUMMER DESSERT)

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Hello, lovely people.

Ramadan Kareem to everyone!

Hope everyone is doing well, even in this heat (The Summers in Dubai are on another level altogether)

With Ramadan going on, it is going to be really hard to maintain the weight (I hear ya!) Delicious and scrumptious iftar dinners and parties, inclusive of succulent biryanis and divine baklava cheesecakes and puddings and more, much more. Then there is Eid coming up- Need I say more 😀

So making a few small changes here and there could really  make a huge difference to our health and well-being and not put us in the negative spiral of food guilt.

This brings us to our RECIPE OF THE WEEK. NUTTER BUTTER NICE-CREAM. This quick and extremely easy dessert, satisfies the sweet tooth as well as the heart and you can eat it everyday without any guilt! Awesome or awesome? 🙂

So let’s  begin.

TOTAL TIME TO PREPARE: 1 1/2 hr.

Makes 1 box.

INGREDIENTS:

1/2 cup Frozen Banana

1 Frozen Pear-chopped

2 tbsp Organic Peanut Butter( You can make them at home, before hand, like the way I did in the images above, or you can also use the organic store bought variety, still tastes great)

2tbsp Organic Almond Butter

1/2 cup Chocolate Chips

Handful of Golden raisins

2 tsp Yoghurt

A medium sized rectangle box to store in.

HOW TO PREPARE:

Add in all the ingredients in a blender, except the raisins. Add only a handful of chocolate chips not all.

Blend really well, it would take some time. When you see a good creamy texture, that’s when its ready.

Pour the nice-cream in the box, add in the chocolate chips and raisins. Put it in the freezer.

Just before serving, remove it out for a few minutes for it to soften a bit. Enjoy with family and friends.

You can add in some creamy wafer biscuits or chocolate biscuit rolls for some crunch or even some nuts like walnuts or almonds.

Share this recipe with loved ones. Share your love, share your kindness.

🙂 ❤

 

 

 

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PINK SORBET (SUMMER DESSERT)

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Bonjour! Wonderful people.

How are you? Vous allez bien?

Well summer has arrived in Dubai. The super hot days are longer than the quiet peaceful nights. That time of the year has arrived when you just happen to stand out for a few minutes and the weather is trying its very best to make a  grilled hot kabab or tikka out of you. Its that kind of heat, where you just feel like your soul is melting away and you are left looking like a scarecrow. Damn, I painted some picture in your mind didn’t I ? 😀

On a more positive note, it is the time for ICE CREAM!  Repeat after me: I  scream, You scream, We all scream for…for …ICE CREAM! Yes  Bravo 🙂 No one is too old to say that!

So inspired from the colors of summer, our Recipe of the Day is PINK SORBET. A delicious fruity sorbet. The sorbet sold commercially has lots of sugar in it. The one we are making today is refined-sugar free, it has only pure, natural fruit sugar in it to sweeten it.

It’s a great treat for this boiling heat to cool down. It is great for those days when you just want to eat ice cream all day along, also a great accompaniment to your breakfasts/desserts. Yummy! So here we go.

TIME TO PREPARE: Half a day

Makes 1 box

INGREDIENTS:

Fresh Raspberries-15 Frozen for a few hours

Pear-2 small ones, chopped and frozen

Almonds-chopped

Water- 1 cup-per requirement

HOW TO PREPARE:

In a blender, blend together pear and raspberries until smooth. As shown in the images above. Keep in mind, you do have to blend well, so that would take some time. Add some water in to get a smoother texture.

But don’t add too much, you have to check continuously. Once you get a sorbet like texture, you can add in a few almonds, to give the sorbet a little crunch. Add in the sorbet in  a box, sprinkle in the almonds, cover the lid and freeze for 1 hour.

After 1 hour, remove it out and enjoy with family, friends or even just your own awesome self. Maybe you can try adding it on some hot pancakes, like below.

These are the famous and delicious 2 ingredient pancakes- just mashed bananas and eggs and some coconut oil and VOILA!

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Enjoy my sugar-free sorbet. You can add your own toppings too if you like. I particularly think chocolate chips would go well too. Enjoy your summers and don’t forget to share your love. ❤ 🙂

Merci beaucoup et Salut! (thank you and bye 🙂 )

OATS POHA(SNACK/LUNCH)

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Hello everyone!

How is everyone doing. It is the end of the first month of this new year.

How has it been for you guys? Any new changes or back to old comfortable me.

Me? Im hanging in between. There are days of positivity and energy and action.There are also days of serious procrastination, laziness and crankiness. Well sue me, I’m human. I got 50 shades of every emotion! 😀

Republic Day of India just happened. One of the days to be really proud and amazed at my country and roots and what it has to offer. Different states have different varieties of food. We have all experienced Indian Moghlai and Indian Punjabi cuisines, through dishes such as Chicken Tikka , Biryani , Samosas etc.

So I bring to you today a specialty from the Maharashtrian region, it is called OATS POHA.It is very  light, completely satisfying and might I add extremely delicious. Back in India, people eat it as a savoury breakfast.

So here we go.

TIME: 30 mins.

Serves 2-3 ppl.

INGREDIENTS:

1 1/2 cup Quaker Oats

Coconut Oil for cooking

1 tsp Mustard Seeds

1 Red Onion-chopped

1/4 cup Red Onion-chopped to use as toppings(Optional)

2 Green Chilies-chopped

1/2 cup Fresh Curry Leaves

A pinch of Asafoetida

1 big tsp of Dried Mango Powder(Amchur Powder)

1/2 tsp Dried Coriander Powder

1/4 cup Unsalted Peanuts-crushed

Juice of 1 lemon-to add before serving

Salt (optional)

Fresh chopped coriander for garnish (optional)

HOW TO PREPARE:

Take a non-stick pan. Add in the oil and on medium heat add in the mustard seeds and let them crackle. Add in the asafoetida and mix.

Add in the onions and cook them until light pink in color.

Next add in the chilies and curry leaves.

Add in the oats and the mango powder and coriander powder and salt. Mix well.

Add in the crushed peanuts and give it a mix. Take the pan off the heat, let it cool.

Just before serving, add in the lemon juice and chopped coriander. Mix and Enjoy.

Tip- you can roast the oats if you like, before adding them to the pan.

Take the Oats Poha for a light lunch or even as tiffin treats for the little one. It is a great pick for travel, as it is delicious and without the mess. Add it to your quirky adult lunch boxes and you are ready to go.

Share your love 🙂 ❤

P.S.-Credit for second image-https://www.alibaba.com/showroom/quaker-oats.html

 

 

MACCOLI (LUNCH/DINNER)

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Hello wonderful people! May I say I am pleased to meet you in 2017 🙂

A new year filled with new possibilities, new chances and new outcomes. How many of you have made new year’s resolutions ? How many of you are STILL being able to follow them? If you are, kudos to you, you are very strong ! Me on the other hand, just like the others, gave up on the last day of the first week. (I am guilty but not charged -_-)

All is not lost my friends! Let us not give up, let us get stronger. The fact that we realise that maybe we are falling back to our old self,is a great start to something different. We just have to take a step back, look at our actions and distractions and make the necessary changes accordingly.

Trust me I am at that stage myself, fighting every second to make the better choice. For me it involves, eating healthier, fighting fear and anxiety , motivating myself to make choices that scream self-love and self-respect. What does it involve for you? 🙂

On that exciting note, let me present to you our first food post of 2017 YAY!! 

MACCOLI. It is a quirky name, I know. 😀 It is whole wheat delicious macaroni with spicy broccoli and garlic sauce on the side. Yummy, comfort food for the sort-of cold weather we have here in Dubai, with a little fiery kick. So here we go.

Serves 1

TIME TO PREPARE:

15 mins.

INGREDIENTS:

1 cup Whole Wheat Macaroni-cooked (You can use the brand that is easily available to you)

3/4 cup Broccoli-chopped into small florets (You can eat them raw or steamed- I used raw for a good crunch).

1 tbsp Dried Parsley

1/2 cup Jalapeno Chili-chopped

3/4 cup Black Olives-sliced

1 big tbsp Fresh Garlic Sauce-I bought it fresh from Spinneys’ supermarket. Point is it needs to be fresh, not the pre-packaged ones.

Salt(Optional)

A squeeze of Fresh Lemon Juice(Optional)

HOW TO PREPARE:

Once the macaroni is cooked. Strain it and keep aside. Let it cool for a few moments.

Take a bowl, add in all the ingredients including the macaroni.

Mix well and serve. Enjoy!

Great for lunches and dinners with family. Absolutely perfect for work.Just prepare it a night before or even in the morning and take it with you in a pretty lunch box or a grown-up bento box.Love those!  Happy 2017 once again!

Share your love.

🙂 ❤

 

P.S-Credit for second image-http://www.all-creatures.org/recipes/images/i-pasta-elbow.jpg

CHUNKY LEMONADE (Beverage)

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Hello folks.

Hope you are enjoying your holidays and the last few days of 2016. When I look back at this year, its been crazy for me. Mentally, emotionally,financially, physically challenging to say the least. It has been the end of a lot of things for me, that’s for sure i.e end of giving way too much love to people who don’t deserve it or value it.

2017 will be the start of many new things, such as directing the love towards myself, valuing myself, learning to respect myself in every form. I know it doesn’t happen in just a day, but its a promise, lifelong promise to yourself.To keep working at yourself, for yourself.

All in all, I would say it has been a sweet and sour year for everybody.

Inspired from that sweet & sour feeling, is our last post of 2016, CHUNKY LEMONADE Yay!

It is this amazing refreshing drink, it first hits you on the sweet spots of your taste buds, then Bam! hits you with its zingy sourness. It is like eating candy only healthy and doesn’t give you a sugar high 😀

So let’s get started.

TIME TO PREPARE:

10 to 15 mins.

Makes 1 Jug.

INGREDIENTS:

1 cup fresh berries (strawberries,blueberries,blackberries)

2 big tbsp Honey

2 big yellow Lemons

1/2 tsp Dried Mint

4 cups of Water

Jug

HOW TO PREPARE:

Wash and squeeze out the juice of the lemons. Be careful about the seeds.

Roughly chop/mash the berries with a fork.

In a jug, add in the lemon juice, the mint and the water. Mix well.

Add in the honey and ice cubes. Adjust taste according to preference. Add more water if needed.

Keep chilled in the fridge. Just before serving, throw in the berries.Smoothly mix and serve.

It is a great party pleaser, great for a morning routine drink or just to give you a wake-up buzz during those lethargic afternoons. Take it with you in those pretty to-go bottles with the attached straw.You can discreetly show-off your awesome new drink 😉

Enjoy.

P.S:

HAPPY NEW YEAR. HAPPY 2017 RESIDENTS OF PLANET EARTH.May this year be filled with positive thoughts and awesome experiences 🙂 😀

Share your love ❤ 🙂

 

SWEET POTATO BOWLS

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HELLO LOVELY PEOPLE!!

How art thou? Yes, I know I was missing for a few days. To be honest I was dying to come back. I am actually a mess right now, that is why I needed some time off to focus on dealing with stuff that I was procrastinating to do and just forcing myself to do it and get on with it.

I have a lot of major changes happening in my life, such as trying to remove toxic relationships out of my life(to do so is incredibly difficult and painful), extremely uncertain career changes, trying to control my ever so talkative, confused and fearful mind. Yeah, lots of fun 😀  -_- (*slowly starts to run away)

Considering I love sharing my ideas and recipes with you guys, I am back again. It is kinda soothing to do this with you lovely people. It is easy, certain and fun 🙂

So here we are for the new post of the week i.e my SWEET POTATO BOWLS. I think these are perfect as a side dish or even for mains if you have a light appetite, served along with a bowl of yogurt or organic coleslaw.

These are immensely flavourful, delicious and nutritious. I have to admit they do take some time to prepare, but a little bit of effort in advance will help you satisfy those hanger pangs later (See how I say, Hanger, I know That feeling). So here we go.

TIME: 1 hr

Serves 1

INGREDIENTS:

1 Sweet Potato- washed

7 Paneer/Cottage Cheese cubes-crumbled (keep the extra crumbled paneer for garnish)

1 tsp Dried Parsley

1 small Tomato

2 cloves of Garlic

a small piece of Ginger

2 Green chili’s

a pinch of Hing/Asafoetida

1/4 tsp Garam Masala

1/4 Coriander/Dhania powder

Salt (optional)

1 tbsp Olive Oil

a pinch of Dry Mango powder/Amchur powder-for garnish

Lemon juice-for drizzle on top

HOW TO PREPARE:

Step 1

Cut the sweet potato in half and cut a little piece of the ends/points of the potato, to make it bowl-shaped.See photo for reference. You dont want it to be a wobbly bowl, it should stand tall.

Cook the sweet potato on a pan, till it is cooked and soft. I check it with a knife, if it comes out smooth, its good to go. Remove it from the pan and let it cool.

With a small spoon or if you prefer a knife, scoop out excess sweet potato. A nice thick layer of the sweet potato pulp should be good. See photo for reference.

Step 2

In a food processor add in tomato, chili, garlic and ginger.Process all the ingredients for 2-4 mins. till the pieces are small enough but not completely minced.

In a separate pan add in the olive oil, add hing and the tomato mixture and cook on medium heat for 5 mins. till they cook. Add in the crumbled paneer.

Add in the coriander, garam masala powder.Add 1/2 dried parsley. Add salt. Mix well on slow heat. Remove from the pan.

Step 3

Add the paneer mixture to the sweet potato bowls. Press the stuffing at the back of the spoon, to fill as much as possible. Bake in oven for 5 mins on 180 degrees. Remove from the oven, let it cool.

Sprinkle crumbled paneer, dried parsley , dry mango powder and lemon juice. Serve with a bowl of fruit yogurt. Enjoy.

Share with family and friends for lunches/brunches/light dinners/breakfasts too! They can be great tiffin treats for you and your little ones.

Share your love.

🙂 ❤

BABY LETTUCE WRAPS

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Hey everybody! Happy Halloween!

I have never celebrated it, though I would love to someday. Till then cheers to some trick or treating happening around the world 😀

Hope everyone is doing great.

So todays’ food post is our BABY LETTUCE WRAPS. It is this incredibly healthy and extremely delicious finger food or party food as they call it 😉 . Considering it is still summer, here in Dubai, it is  a light and refreshing appetizer. Did I mention that it is also really easy to make ? Well.. Yeah it is! 🙂 So let us begin.

Serves 1( 5 pieces)

TIME: 10 mins.

INGREDIENTS:

Green Lettuce: washed and cut to 1 1/2 inch pieces

1/4 cup Red Kidney Beans: (you can use the ones available in tins, you just need to wash them thoroughly)

1/4 cup Broccoli: cut into tiny florets

1/2 cup Tandoori sauce

Salt (optional)

Ingredients for Tandoori sauce:

1 big tsp Ginger:finely chopped

1 big tsp Garlic: finely crushed and chopped

1 tbsp Lemon Juice

1 tsp Red Chili Powder

1 cup Fresh Yoghurt: well beaten to remove any lumps

3 tsp Tandoori Masala Powder: (you should have this as a staple in your kitchen as you can make many dishes with this, i.e fish, vegetables, meat etc.)

Salt (optional)

HOW TO PREPARE:

Take a big bowl, mix in all the ingredients of the tandoori sauce. Adjust flavors according to taste buds. Add in the red kidney beans and mix.

Take a serving plate, place the crisp lettuce leaves on it.

At the time of serving, take a spoon of the tandoori mix with beans and add to the lettuce. Do it for the rest of the lettuce leaves.

Garnish the broccoli florets on the baby lettuce wraps.

Serve.Enjoy.

Share with your family and friends. Great for snacking on something refreshing and crunchy!

Share your love.

🙂