Minty Banana

A small punch of minty flavor in your brekky. Loved it.

Ingredients

  • Banana-1
  • Dates- 3 for sweetness
  • Natural peanut butter – 1 tsp
  • Spinach – 1/2 handful
  • Mint leaves-10
  • Chia seeds -1 tsp
  • Dietary fibre – 1 tsp
  • Soy milk – enough to blend into a thick smoothie
  • Almond meal- 1 tsp

Method

  • Blend them all together [except almond meal] in a high speed blender and top with almond meal

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Buckwheat Crepe – South Indian style

Being brought up with Indian food, it is hard to not to add spices even in basic salads. I was craving for Dosas, which is a lentil-rice crepe, a usual South Indian breakfast across many homes. I have cut down rice completely, so it was hard to make one without it until I laid my eyes on organic buckwheat flour. My life hasn’t been the same since 🙂 If not smoothie for brekky, it is definitely a crepe. I usually make Spinach crepe. Time for change. I tried to do something more close to home.

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Green chilli-1, ginger-a small piece, garlic-1 pod, curry leaves-5, grated coconut- 1 tbsp, fennel seeds -1 tsp -blend them together to a fine paste
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together except oil and make crepe on a hot pan. I topped with chilli and lentil powder [ask for chutney powder in Indian shops ]

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Serves: 2 people

Dahl Quinoa

Dahl/Dal is a vegetarian Indian curry made from lentils. There are numerous ways to make Dahl with different types of lentils. Lentils is one of the most important source of protein for vegans, so I make sure I eat at least dahl twice a week. With Quinoa, it is protein times 2. 🙂 Best for lunch boxes and dahl could be used like a dressing with salad.

Ingredients 

  • Split black lentils-3/4 cup
  • Yellow lentils-1/2 cup
  • Red onion-1-finely chopped
  • Tomato-1,ginger-a small piece, garlic-2 pods- blend them together
  • Turmeric-1/2 tsp
  • Chilli powder-1/2 tsp
  • Sambar powder- 2 heaped tsp
  • Coriander leaves-a hanful chopped
  • Salt-to taste
  • Lemon juice-optional-1/2 lemon
  • Rice bran oil- 2 tsp
  • Cloves-2, Cinnamon stick-1 small stick,  cardamom-1, cumin seeds-1 tsp
  • Quinoa cooked -1/2 cup

Method

  • Pressure cook split black lentils, yellow lentils without salt
  • In a pan, oil, cloves, cinnamon, cardamom, cumin seeds, once they splutter, add onion, bit salt, water to fry the onions brown.
  • Add the blended tomato paste, turmeric, chilli powder and sambar powder, fry until tomato is fully cooked. Add the cooked lentils onto this and mix them well and let it cook for 4-5 mins.
  • Add coriander leaves in. Remove off heat and add lemon juice
  • Mix with quinoa and enjoy 🙂

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Serves:2-3 people

Magic Mango Smoothie

This is another smoothie that I had 2 days back. Was divine and I didn’t feel any food binge for around 3 hours. 🙂

Ingredients

  • Mango -1
  • Dates- 3 for sweetness
  • Natural peanut butter – 2 tsp
  • Spinach – 1/2 handful
  • Chia seeds -1 tsp
  • Dietary fibre – 1 tsp
  • Soy milk – enough to blend into a thick smoothie

Method

  • Blend them all together and top with a tsp of almond meal

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Serves: 1 person

Banana Dates Almond Smoothie

I have been addicted to smoothies. It is summer here in Australia. I am craving for smoothies, milkshakes, crushes, you name anything cold, I need it.. We have Boost juice bars where I frequently have dairy-free smoothies, but one of the trainers in the gym, Chantal said it’s not great for losing weight. So decided to make my own. Would never return to Boost ever again 🙂 Much healthier option with no sugar, yet sweet. Also, read somewhere that having something green in the morning is very good. So in goes spinach almost everyday 🙂

Ingredients

  • Banana- 1 ripe
  • Dates- 3 for sweetness – great source of iron too
  • Almond meal [Powdered Almonds] – 1 tsp
  • Spinach – 1/2 handful
  • Chia seeds -1 tsp
  • Dietary fibre – 1 tsp
  • Soy milk – enough to blend into a thick smoothie

Method

  • Blend them all together and top with a tsp of almond meal

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Serves: 1 person

Almond chia buckwheat crispbreads

With portion control diets, you have to snack at least twice a day. With high energy, it has to bridge gap between two meals.  This is one  awesome snack. Keeps your tummy full for at least 2.5 hours 🙂

Ingredients 

  • Natural Almond chia spread -1/2 tbsp
  • Buckwheat crispbreads -2 nos

Method

  • Spread 1/2 tbsp spread on one crispbread. Keep one on top ( Like a sandwich)

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Serves:1 person

Protein quinoa pilaf cooked Indian style

Found this recipe in one of my diaries and I knew immediately what was going into my lunch box tomorrow. The actual version of it had rice instead of quinoa and had the title “Chickpea Groundnut High protein pulao”. Very much Indian 😉 Pulao/Pulav is how any rice that is flavored in termed as. I thought of making this recipe in brown rice but decided to go with organic red quinoa. Heavenly. Ended up having a small portion of it for dinner.

Ingredients 

  • Quinoa-1 cup cooked with 3 cups water (My quinoa consumed water like a sponge.. Try with 2 cups of water and add as required)
  • Dried Chickpeas,dried Peanuts,dry peas-a handful each-soaked overnight-pressure cooked without salt
  • Onion-1 small finely chopped
  • Tomato-1, Ginger-a small piece, Garlic-1 pod-blend them together
  • Dry chilli powder-1/2 tsp ( is way too low compared to normal Indian spicy limit)
  • Channa masala (Spice from Indian grocery) – 2 tsp
  • Garam masala-1/2 tsp
  • Dry fenugrek leaves (ask for dry methi in an Indian grocery)-1/2 tsp
  • Coriander leaves – a handful
  • Clove-2, Cinnamon-a small stick, Cardamom-1 pod, Bay leaf-1,cumin seeds-1 tsp,curry leaves-1 strand(optional)

Method

  • In a pan, add 1 and 1/2 tsp oil, add cloves, cinnamon,cardamom,bay leaf,cumin seeds,curry leaves and wait for them to roast, add onions, salt, fry, when ever you feel oil is necessary, add water and fry the onions.
  • Once onion turns brown, add the blended tomato paste, fry for a minute, toss in turmeric, dry chilli powder, channa masala, garam masala, salt and fry until tomato loses it’s raw smell. Add 1/2 to 3/4 cup water and add all the cooked lentils, add dry fenugrek leaves and let it boil for a 3-4 minutes. Add coriander leaves and let it become semi-dry curry and add cooked quinoa, add more salt and mix them well 🙂

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Serves: 2 people

Vegan buckwheat crispbreads with tomato salsa

Vegan buckwheat crispbreads with tomato salsa

Losing weight is very depressing if you are with broccoli and greens all the time.  Especially, if you love food, it could be really hard to diet. Over a long run, diets are not going to work. How long can we count calories? Portion control, is a better choice. 5-6 meals a day, you never go hungry and you start to appreciate food much more. So I try to pick different things I have never had before. This is what I found in the supermarket, buckwheat crispbreads 🙂

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Topped these crispbreads with tomato salsa and this turned out to be the best snack I have had in a while.

Ingredients for Salsa

  • Onion-1/4 chopped fine
  • Tomato-1 chopped fine
  • Cucumber- 2″ piece-chopped fine
  • Macadamia nuts-3 nos-chopped fine
  • Chickpea, peas, groundnuts (boiled) / any kind of boiled lentils
  • Coriander leaves- 2 strands-chopped fine
  • Chilli powder- a pinch
  • Chat masala (got this from Indian grocery shop-usually used in Indian street food)
  • Salt-to taste, Lemon-optional

Method

  • Mix all the ingredients together and salsa is ready to be topped up on buckwheat crispbreads. Yum 🙂

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Serves:2 people

Tofu sprouts and lentils salad

I made Vietnamese rice paper rolls, and had leftovers from the filling. Mixed them all together and had it for dinner as a salad

Ingredients for Salsa

  • Cucumber-julienne- 1 handful
  • Snowpea sprout leaves, Sprouts-a handfull together
  • Boiled lentils-a handful 
  • Tofu-1 handful (Julienne them and fry with Mexican taco seasoning in 1tsp oil)
  • Onion-1/4 chopped length-wise
  • Lemon juice- few drops as a dressing
  • Salt-to taste

Method

  • Mix all the ingredients together and salad is ready to be tucked in 🙂

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Serves:2 people