Which kid doesn’t like a cookie? As a kid, the only reason I would reach for that glass of milk was for that delicious cookie that came with it! However, things are different today, people have become a lot more aware of what they are eating by adopting healthy living, but are kids missing out on the goodies. Here’s a brookie, a combination of a cookie and brownie, that’s amazingly delicious, healthy and easy to make.
From prep to baking time, it takes all of 30 minutes. And it’s made with absolutely no added sugars and is gluten- and lactose-free.
Most people are always on a diet! And sadly, ‘diet food’ means picking up prepackaged foods with a ‘diet label’ on it! Eating right, really need not be so tough. In an attempt to simplify eat, I’ve started to post recipes of foods that are simple to make, nutritious and fun! This breakfast juice, for example, will keep you full till lunchtime! Try it.
As a kid, I would wrinkle my nose at anything that seemed ‘healthy’. Good nutritious food had to be slipped into my diet without me noticing it, which was kind of tough, cause the kitchen was my playground. I remember mom having to hide the kokum bottles, as they would be wiped out in one afternoon! I just loved that sweet, sour, salty flavour. That’s all I would want to eat, anything without it didn’t qualify as food!
Cooking for kids can be tough. And so when I was asked to design a menu for kids, I decided to post some too. The catch, when cooking for kids is to give food interesting names. 🙂
It’s been a long hiatus. Blame the 365 salads I was working on, that I hope, make it to a book. Last year, I set myself a GOAL or resolution, as I would like to call it, of making 365 NEW SALADS in the year, a new salad every day, and sure enough, I managed. Was it tough? Yes, of course, it was. But sheer determination and resolve saw me reach Day 365 with a celebration of life!
This year, I hope to post 2 things a week, yup 52 only of each!
A healthy juice or smoothie and a child-friendly healthy meal.
There’s always something exotic or should I say romantic about chocolate cookies. They bring with them smiles and happiness no matter how small they are. The first bite is bliss, the second, heaven and by the third, you’re dancing with angels.
Social media is an amazing space. And Instagram has been one of my most favourite places to meet like-minded people. What I like most about it, is that the only connect that exists there is your likes, you care a damn about where the person hails from or what he or she does, if the people share your craziness you bond and hopefully are buddies for life.
One weekday morning last week I interacted with Jenny Montanez from San Francisco, California. She’s as much in love with food, if not more, as I am. A shot of a Mayan dish got us talking and she recommended I try the Pumpkin Seed dip, since it fit into my style of cooking. Called Sikil Pak, this dip is taking the food industry by storm and is being touted as the new guacamole! And why not, it’s easy to make and super nutritious, and more importantly the ingredients are not as difficult to find as a perfectly ripe avocado! And it takes 10 minutes to make, literally! It’s perfect dip for a last-minute addition to a party menu. Serve it with toast, flaky biscuits, crackers or even bacon strips! It’s yumm! As always I have added a few ingredients to cater to my party’s taste buds, keep the bacon out and you’re sticking with almost the original…:)
This orangy-version is a take on the recipe served at Bandalero in Washington, DC, owned by Top Chef finalist Mike Isabella.
This was the showstopper at a dinner date with 7 girlfriends and my sister! Nothing could be simpler to make and look so exotic that people actually start asking you for its recipe even before they have the first bite! At home, a Brie dish is always served as an appetiser, it’s a cheese that makes you look good. It’s exotic and it pairs beautifully with wine. This time however I took the brie a notch higher, yes that is possible, by pairing it with some glorious honey coated roasted figs. Honey and figs, a pair made in heaven!
If weather reports are to be believed the next three days are going to hotter than ever before.You’re not going to want to step out of the house, eat anything that’s full of spice and temper’s are going to be flying high. Need a quick cool down recipe…here’s one.
“Baked donuts!” Exclaimed my husband! Yes, why not..If everything can be made diet friendly why not donuts! Everyone’s making them these days and I’m going to try make them not just sugar-free but also with barley and oats flour!
And so the date was set, I had often made donuts the traditional way, but anything fried had been banned since my husband had decided to put his health before everything else…It did test my cooking knowledge, but it’s been a fun, learning process!
Most of the flours in the house have been replaced, Stevia, palm sugar and date syrup take up more space than any other sweeter, the deep-frying pan hasn’t seen the light of day for close to two years now! And most weekdays are all about grilled meats and veggies! And of course an array of fresh vegetables and fruit juices.
This dish has been one of the hottest selling entrees in both my restaurants. The name has appeal, the simplistic recipe allows you to enjoy the vegetables, it’s healthy so works with the crazy gym-addicts, and me, and it’s a looker!
Aubergine or brinjal is technically a fruit…and you can’t keep me away from fruits for too long. Full of vital vitamins, minerals, fibre and with the ability to lower cholesterol and help manage weight, brinjals have always been a hot favourite in my kitchen. And what’s even more interesting is the ease with which it can be used in any cuisine. Like, tonight, I’m trying a Sweet-Sour-Spicy Aubergine with Sichuan chilli, if I get my hands on it, and am going to serve it with brown rice noodles and a quick 5 veggie stir fry. But coming back to the brinjal, you’ve got to cook it right to prevent it from becoming a soggy mess.