POMEGRANATE CHERRY DETOX SMOOTHIE

POMEGRANATE CHERRY DETOX SMOOTHIE

by with No Comment All RecipesBreakfastDrinks

Serves: 2

INGREDIENTS:
½ cup Fresh Cherries
1 ½ cup Pomegranate seeds
½ cup orange juice
1 tbsp chia seeds
½ tsp cinnamon powder (optional)
10-15 ice cubes

METHOD:

  • Blend all the ingredients together in a high speed blender until smooth.
  • If smoothie seems to thick then add some water and blend it again to check the desired consistency.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
18439.43.93.17.7
CHAPATI SALAD WRAP

CHAPATI SALAD WRAP

by with No Comment All RecipesBreakfastMainsSnacks and Appetizers

 

Serves: 2

INGREDIENTS:
4 leftover whole wheat chapatis

For the salad

1 tomatoes, thinly sliced

2-3 spring onions, sliced

1 carrot, cut into thin strips

½ cup bean sprouts

2-3 lettuce leaves, shredded

2 tablespoons finely chopped coriander

2 tablespoons finely chopped mint

½ teaspoon roasted cumin (jeera) powder

juice of ½ lemon

1 teaspoon olive oil

Pink salt to taste

METHOD:
For the salad

  • Combine all the vegetables and bean sprouts in a bowl and refrigerate for at least 30 minutes.
  • Just before serving, add the cumin powder, lemon juice, olive oil and salt and mix well.

    How to proceed

  • Place one chapati on a clean dry surface.
  • Spread an even layer of green chutney/sauce on the chapati.
  • Top with a generous portion of salad in the centre of the chapati and roll up tightly.
  • Serve immediately.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
17029.26.43.16.4
DAL CHILLA

DAL CHILLA

by with No Comment All RecipesBreakfastMains

Serves: 1

INGREDIENTS:

3 tbsp besan or moong dal atta

Water

1 tbsp chopped onions

1 tbsp chopped tomato

1 tbsp grated carrot

1 green chilli

Pink salt

Red chilli

Coriander

METHOD:

  • Mix all the ingredients in a bowl except water.
  • Later add water to make a semi liquid consistency.
  • On a non-stick pan, pour the batter and cover it for about 2-3 minutes till it gets nice golden colour on the lower side.
  • Flip on the other side and cook till perfectly done.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
8112.94.21.22.7
NACHNI PANCAKE

NACHNI PANCAKE

by with No Comment All RecipesBreakfastSnacks and Appetizers

Serves: 1

INGREDIENTS:

½ cup ragi (nachni) flour

½ tablespoon soya flour

½ teaspoon sesame seeds (til)

½ cup onions, grated

1 green chillies, finely chopped

1 teaspoon grated ginger

½ cup coriander, chopped

Pink salt to taste

1 teaspoons oil for cooking

METHOD:

  • In a bowl, combine the ragi flour, soya flour, sesame seeds, onions, green chillies, ginger, coriander and salt and mix well with a little water to make a smooth loose dough. Divide into 3 portions and keep aside.
  • Heat a non-stick pan and grease it with a little oil.
  • Wet your fingers and spread an even layer of one portion of the dough to make a 125 mm. (5″) round.
  • Cook on both sides till golden brown, using a little oil.
  • Repeat with the rest of the batter to make 5 more pancakes.
  • Serve hot with the green chutney/ sauce. It’s ready to eat.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
25944.95.66.57.5

 

VEGGIE & SPROUTS POHA

VEGGIES AND SPROUTS POHA

by with No Comment All RecipesBreakfast

Serves: 2

INGREDIENTS:

4 tbsp brown rice poha
3 tbsp chopped onions
3 tbsp chopped French beans
1 boiled potato, chopped
3 tbsp grated carrot
3 tbsp steamed sprouts
Pink salt
Red chilli
Green chilli
Turmeric
1 tsp oil
Cumin seeds
Lemon juice
Coriander

METHOD:

  • Heat oil in a vessel, add cumin seeds, green chilli, onions, French
    beans, carrot and sauté till cooked.
  • Then add the potatoes, steamed sprouts, washed poha, salt and
  • Then add the lemon juice and garnish with coriander.
  • It’s ready to eat and to get you high on protein!

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
187343.84.03.8
TOFU VEG STIR FRY

TOFU-VEG STIR FRY

by with No Comment All RecipesBreakfastSalads

Serves: 1

INGREDIENTS:

4 spring onions, chopped

5 to 6 French beans, cut into 4 pieces

1 carrot, cut into strips

½ cup cabbage, chopped

3 to 4 mushrooms, cut into 4 halves

½ cup sprouts, steamed

30 gm tofu, pieces

½ capsicum, chopped

1 tsp low sodium soya sauce

1 tsp Sriracha sauce(optional)

2 tsp olive oil

2 tsp ginger garlic paste

Chilli flakes

Oregano

Pink salt to taste

METHOD:

  • Steam the carrots, cabbage, mushrooms, capsicum, sprouts, french beans till tender but crunchy.
  • Heat oil in a pan, add ginger garlic pase and spring onions And Sauté for few minutes
  • Add all the steamed veggies and tofu and saute for a minute.
  • Add soya sauce, sriracha & salt, chilli flakes, oregano.
  • Garnish with spring onion greens & serve hot.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
23319.611.412.67.1
OATS DOSA

OATS DOSA

by with No Comment All RecipesBreakfastMains

Serves: 1

INGREDIENTS:

¼ cup rolled oats

¼ cup brown rice flour

1 green chilli chopped

¼ tsp cumin

2 tbsp onions

1-2 curry leaves

1-1.5 cups water

1 tsp oil

Pink Salt

METHOD:

  • Blend the rolled oats in a blender into a flour, then add all the other dry ingredient.
  • Add water to make a free flowing batter consistency.
  • On a tawa, rub a bit of oil and spread the batter and cook on both sides till golden brown.
  • Serve with coconut or green chutney.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
22644.65.82.64.4
BANANA OATS PANCAKE

BANANA OATS PANCAKE

by with No Comment All RecipesBreakfastDesserts

Serves: 2

INGREDIENTS:

1 cup certified gluten-free rolled oats

1/2 cup almond milk

2 tablespoons jaggery syrup

1 ripe banana

1 teaspoon vanilla extract

1 teaspoon aluminium free baking powder, optional

1/4 teaspoon sea salt

Coconut oil for greasing

Favorite toppings:  jaggery syrup, fresh fruits

METHOD:

  • Place all the ingredients in a blender, roll oats, almond milk, maple syrup, banana, vanilla extract ,aluminium free baking powder, sea salt. Process until completely smooth.
  • Brush oil in a large non-stick skillet or griddle over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone.
  • Serve topped with jaggery syrup and fruits.

NUTRITION CONTENT: 

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
28152.56.84.75.5

 

 

STRAWBERRY BANANA SMOOTHIE

STRAWBERRY BANANA SMOOTHIE

by with No Comment All RecipesBreakfastDrinks

Serves: 2

INGREDIENTS:

1 cup fresh Strawberries

2 fresh Banana

½ cup unsweetened Almond milk

METHOD:

  • In a blender add unsweetened Almond Milk.
  • Add fresh strawberries & bananas.
  • Now blend all the ingredients together.
  • This is an amazing healthy recipe highly suitable for breakfast, to start your day with a power pack of health & taste. As it’s berries season as well so what can be a different way to consume this delicious fruit.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
16735.22.21.93.8
APPLE CINNAMON BARS

APPLE CINNAMON BARS

by with No Comment All RecipesBreakfastDessertsSnacks and Appetizers

Serves: 16

INGREDIENTS:

2 cups walnuts

2 cups oats

1 ½ cups pitted dates

2 tsp cinnamon powder

¼ tsp rock salt

2 cups chopped apples

METHOD:

  • Preheat oven to 350 F.
  • Line a baking sheet, spread walnuts & oats in a thin layer & toast them until fragrant.
  • Put the walnuts, oats, dates, cinnamon & rock salt in a blender or food processor and pulse until the mixture is coarse or crumbly.
  • Add apples and process until well mixed and the mixture comes together.
  • Now gently place the mixture onto a baking tray lined up with butter paper. Spread the mixture evenly & flatten uniformly. Bake it into the preheated oven for 20 minutes.
  • Once baked, allow it to cool for half n hour. Then slice it into bars till completely cold, store it in a airtight container.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
17717.33.910.33.5
CHIPOTALE ROASTED CORN AVOCADO TOAST

CHIPOTALE CORN AVOCADO TOAST

by with No Comment All RecipesBreakfastSnacks and Appetizers

Serves: 6 

INGREDIENTS:

Roasted Corn:
1 cup corn
1/2 tsp chipotle pepper powder
1/2 tsp or more smoked chilly flakes
1/4 tsp or more black pepper
1/4 tsp or more salt

Toast:
Glutten Free Bread
2 ripe avocados mashed
1/4 cup finely chopped onion
1/4 cup chopped coriander
lime juice or lemon juice to taste

METHOD:

Roast the corn:

  • Cut the kernels off the cob. Add to a heavy bottom skillet over high heat. Cook until most of the kernels have browned. Stir occasionally. 6 to 8 minutes. (You can also Grill the ears of corn over a grill or gas flame until grilled to preference. Shuck the grilled corn and toss with the spices.)
  • Add the spices to the roasting corn pan and mix well to coat. Cook for a minute or until the spices start to smell roasted.

Prep the toast:

  • Toast bread of choice lightly. Add a layer of mashed avocado on the bread. Layer with the smoky roasted corn. Sprinkle chopped onion, coriander and lime juice and a pinch of salt. Serve!

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
25823.63.617.26.0
KUTTU KA DOSA

KUTTU KA DOSA

by with No Comment All RecipesBreakfast

Serves: 1

INGREDIENTS:

5 tbsp buckwheat flour (kuttu)

1 small steamed colocasia (arbi)

1 tsp Green chillies, chopped

pink salt to taste

Oil – To grease

METHOD: 

  • In a bowl, mash the arbi and mix it with the flour and salt.
  • Add water and mix it well to a batter consistency. Add in all the spices and mix again.
  • Heat the cast iron pan, grease it with little oil and pour a ladle of the batter and spread it.
  • Cook for a few minutes until the base starts turning golden brown and leaves the pan.
  • Flip it over and cook on other side as well.
  • Serve hot with mint chutney.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
17826.84.45.92.4