Instant Food

HUNGRY! Nothing to eat in fridge? Cannot order food right now! Then you are in the right place. I am going to help you with some instant food which you can make easily in your home right now. So enjoy!!

Oatmeal: 

 Instant oatmeal is best for breakfast or maybe at night when you are hungry AF. Testy and healthy belly pleasuring meal you can easily make. 

Ingredients:

     Just add 3 cups of Oat meal. Just add toppings such as 
                              1. Dried fruits
                          2. Nuts
                          3. Fresh fruit
                          4. Brown sugar
                          5. Maple syrup
                          6. Ground cinnamon 

                           

Instructions

• Fill six small jars or containers (with lids) with 1/2 cup instant oatmeal.
• Top with desired toppings and add-ins of choice and cover tightly with lid. Keep in fridge or at room temperature for the week.
• To heat, pour 1/4 to 1/2 cup hot water and stir. Allow to sit for about 3 minutes and then enjoy.

Peanut Butter Banana Smoothies

                                      Who does not love SMOOTHIES? You can make it instantly too 

Ingredients:          

• handful of ice
• 1 small ripe banana
• 1/2 cup plain Greek Yogurt
• 1 cup chocolate almond milk
• 3 tablespoons Burt's Bees Protein + Healthy Radiance chocolate flavor protein powder
• 1 tablespoon chopped almonds
• 1 tablespoon dark chocolate chips

Instructions

                                    Combine all of the ingredients in a high speed blender and blend on high until smooth. Pour into a tall glass and garnish with fresh banana slices, almond and chocolate on top.

Paratha Love

Garlic Paratha

 

Ingredients:

• 1 1/2 cup all purpose flour

• 3 teaspoon ghee

• 6 cloves garlic

• 2 tablespoon coriander leaves

• 1 teaspoon salt

• water as required

• 1 teaspoon sugar

• 1 teaspoon red chili powder

• 2 tablespoon melted butter

How to make:

1. To prepare these delectable parathas, first peel and finely chop the garlic cloves. Also, finely chop the coriander leaves.
2. Take a large bowl and add all purpose flour in it, along with ghee, salt, and sugar. Add water and knead a dough. Keep it aside for a few minutes.
3. Knead it again into a dough like that of chapati. After the dough is made, divide it into small or medium balls. Pat them flat and roll into thin layered discs.
4. Take another bowl and mix garlic, red chilli powder, and coriander leaves in it.
5. Now, put some garlic mixture on the rolled paratha dough. Fold it from all the sides and again make a ball, so that the mixture is well stuffed in it. Roll it into a medium circle again.
6. After that, put a tava on medium flame. Heat some butter over it. Place the paratha dough over it and cook well from both sides with more butter.
7. Repeat the procedure till all the parathas are well cooked.
8. Serve them hot with curd and pickle or any dish of your choice.

Aloo Paratha:

Ingredients:

• 7 mashed,boiled,peeled potato
• 1 handful chopped coriander leaves
• 4 tablespoon melted butter
• 1 1/2 tablespoon salt
• 1 tablespoon chaat masala
• 4 finely chopped green chilli
• 1/2 teaspoon powdered black pepper
• 1 large finely chopped onion
• 1 tablespoon red chilli
• 1/2 tablespoon garam masala powder

How to make:

1. To make this paratha recipe, boil the potatoes and mash them in a large bowl. In the potatoes, add chopped onions, green chillies, coriander leaves, salt, garam masala powder, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.
2. Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.
3. Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.
4. Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.
5. Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally a light potato shorba goes best with aloo ka paratha. You can also make a quick onion-tomato-green chilli raita that tastes amazing with this paratha.

Zero Belly lunch

To keep yourself fit and healthy ZERO BELLY LUNCH is so important. So today i am gonna post some zero belly lunch recipes.
                         ENJOY!!

Easy Chicken  and Rice Soup:

Ingredients:

• ½  rotisserie chicken
•  1  Tbsp extra-virgin olive oil
•  ½  cup finely diced onion
•  ½  cup finely diced celery
•  ½  cup finely diced carrot
•  2  cups low-sodium chicken broth
•  3  cups low-sodium vegetable broth
•  1  tsp kosher salt
•  1  cup cooked Brown Rice 
•  ¼  cup chopped fresh herbs 

Instructions:

•  Remove the skin from the chicken. Pick the meat, both white and dark, from the carcass and shred. Reserve half  of the meat for a future meal. 

•  In a 4-quart pot heat the olive oil over medium heat.  Add the onion, celery, and carrot, and cook until soft,  about 5 minutes. 

•  Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil. Reduce the heat and simmer for  10 minutes more. 

•  Add the chicken, rice, and fresh herbs, and simmer  5 minutes more. Serve hot.

English Muffin Pizzas:

Ingredients:

• 2  gluten-free English muffins, split in half
•  ½  cup Marinara 
•  12  Turkey Meatballs , coarsely chopped
•  1  small yellow onion, thinly sliced
•  8  oz white button mushrooms, thinly sliced
•  1  tsp dried oregano  
•  ¼  cup fresh basil, coarsely chopped
•  2  cups packed mixed greens
•  1  Tbsp Zero Belly Vinaigrette 

Instructions:

•  Preheat the oven to 350°F . 

•  Toast the English muffin halves until golden brown. •  Spoon 2 tablespoons marinara on top of each toasted English muffin half for four individual pizzas. Divide the meatballs among the four muffin halves, along with the onion and mushrooms. Sprinkle with oregano, if desired. 

•  Place the English muffin halves on a rimmed  baking sheet. Bake 5 to 10 minutes. Garnish with the basil. 

•  Toss the mixed greens and vinaigrette in a large bowl. 

•  Divide the mixed greens among four plates and serve with one pizza on each plate. 

Seared Tuna (with Shaved Fennel, Grapefruit, and Arugula):

                                                       SALAD

•  1  fennel bulb, thinly sliced into half-moons
•  3  cups packed arugula
•  1  large ruby red grapefruit, segmented
•  ¼  cup coarsely chopped fresh parsley
•  3  Tbsp Zero Belly Vinaigrette 
•  1 lb Seared Tuna

Instructions:

•  Combine the salad ingredients in a large bowl. Mix well and divide among four plates. 

•  Sear the tuna. 

•  Top each salad with 4 ounces of sliced seared tuna.

Small Dishes/ snacks

Off-beat snacks!!

Chickpea-cauliflower 

Ingredients:

1. 1 cup of mustard seeds 
2. 1½ cups of water
3. 1½ cups of rice vinegar
4. 2 tbsp of olive oil
5. ½ cup of sugar
6. 1 tbsp of salt
7. A pinch of salt
8. Freshly ground pepper
9. 2 cups of canned or boiled chickpeas
10. A spoonful or two of Sriracha sauce (depending on your heat preference) 
11. Cauliflower (half of a small head, cut into florets

Method:

• For pickled mustard seeds, combine the mustard seeds, water, vinegar, sugar, and salt in a heavy saucepan. Bring to a simmer over low heat. Cook the mixture stirring often, for around 45 minutes, until the mustard seeds are plump and tender. Remove from heat and let cool, then transfer to a container and refrigerate. (They can be used right away, but they get even better after they have had a chance to sit in the fridge overnight). They keep for several months.

• For the chickpeas, preheat the oven at 450°. Toss chickpeas with oil, Sriracha, and salt until evenly coated. Spread on a baking sheet and bake for 15 minutes, stirring once or twice while baking. Remove from oven and let cool.

• For the roasted cauliflower, preheat oven to 450°. Toss cauliflower with oil, salt, pepper, and roast for around 30 minutes, or until cauliflower begins to brown and some of the thinner edges start to crisp. Remove from the oven and let cool for a few minutes.

• Combine cauliflower and chickpeas in a bowl or on a platter. Add a few spoonfuls of pickled mustard seeds, a squeeze of lemon, and a dollop or two of Greek yoghurt to each bowl, then gently toss to distribute.
  Crispy baked Beguni

Ingredients:

1. 2 pounds small to medium-size eggplant (about 6 depending on exact size)
2. 2 large eggs
3. 3/4 cup finely grated Parmesan cheese
4. 3/4 cup plain breadcrumbs (use Rice Chex crumbs for a gluten-free option)
5. 1 tsp dried Italian seasoning
6. ½ tsp each salt and freshly ground pepper
7. Olive oil, for baking sheets

Method:

• Preheat oven to 375°F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets). In a shallow bowl, whisk together the eggs and 1 tablespoon of water. In another bowl (a pie plate works well), combine the crumbs, Parmesan, Italian seasoning, salt and pepper.

• Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before softening). Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.

• Bake until golden brown on the bottom, about 17-20 minutes. (Peek underneath using a spatula; if they are not yet golden, give them a few more minutes and check again). Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. 

• All ovens vary, so do not hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I simply give the tops a quick broil rather than flipping and cooking for the additional 10 minutes).
• Remove from the oven, and serve as is or with a side of marinara sauce for dipping.