Blog Archives

Green Smoothie with Kale and Peaches

Kale and Peaches smoothie

A semi seasonal combination, Kale and Peach smoothie is truly my go to second breakfast combination these days.

As part of the move, we found our Magic Bullet. I love it for its one container usage – prep/make and drink from same container makes it prefect for on the go food recipes, not to mention one less container to wash. So we have begun making smoothies. They are great way to incorporate greens, veggies and fruits.

A Vitamix would make it even smoother and kid friendly (green leafy bits would be blended real fine) but this works for us for now.If we do find ourselves drinking a lot of smoothies consistently then we will consider an upgrade but so far I am a fan of the magic bullet.

Without ado, here is my ginger spiked green smoothie recipe.

Kale and Peaches smoothie

Green Smoothie with Kale and Peaches Recipe

  • 1/2 – 3/4 cup coconut milk
  • 1/2 cup frozen peach slices coarsely chopped
  • 1/4 cup frozen raspberries
  • 4-5 Kale leaves ( Washed and coarsely chopped)
  • 1 teaspoon ginger minced
  • 1 teaspoon sugar (optional)

1. Start layering the coconut milk, frozen fruits, kale and ginger in the magic bullet container. Screw on the blades and give it a whirl till its all blended and smooth.

Divide into 2 small glasses or one tall one.

Serve immediately.

A Simple Homemade Dressing

Homemade Salad Dressing

Mom and Dad will be here tomorrow. I will hand over the kitchen to my mom once she is here.It’s the best thing about mom being here ūüôā

But it creates a dilemma. My mom’s diet is primarily Indian. She will rarely venture into salad’s.

Vipul is still mainly eating salads. But he cannot will not make dressing.

Even if its a simple act of putting together olive oil and lemon/ balsamic vinegar to conjure up a dressing, it is filled with questions.

How much lemon juice? Is this much olive oil a lot? Should I add pepper? Or garlic? How about fresh herbs? It still doesn’t taste like what we had two nights ago!

I roll my eyes.

Call it a combination of late pregnancy hormones, exhaustion and general 10 years of marriage ūüėČ

Here is a simple homemade dressing , bottled up and kept in the fridge.

No more every day Q & A session on how to make a dressing.

Take it out of the fridge, warm it up in microwave a bit, pour as much or as little, toss and serve.

We have sorted out one thing out.

Now the questions have changed.

Which cheese, which mix-ins, which bowl,… ( Le sigh! I exaggerate for effect ;))

Simple Homemade Dressing Recipe

  • 3/4 cup ¬†Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1/2 – 1 tablespoon Mustard sauce
  • 1 – 1 1/2 ¬†tablespoon Garlic finely minced
  • Salt and Pepper (to taste)

1. Mix all the ingredients in a bottle. Shake it till mixed through. Taste and adjust seasonings.

Pour over salad immediately or refrigerate for later use.

Healthy Veggie Loaded Artichoke Dip

IMG_4543

Need I say more?

Dips are something I cannot eat in moderation. Salsa’s and Hummus are ok. They can be had without restraint. Possibly some seven layer dips. But what about the warm cheesy dips? They are inviting and very scrumptious.

In restaurants, I manage to finish the dip as I eat it as is.

So much cheese can’t really be good for anyone in a single serving. But sometimes heart (or rather taste buds) don’t listen to your brain and then next think we know is that the dip bowl is empty! Now satisfaction kicks in. Later regret kicks in.

I needed something that was amazing to taste with no regrets.

That’s where a healthified artichoke Spinach dip came into picture.

Its full of veggies and using less cheese compared to traditional recipes. Thick Yogurt is what gives it extra creaminess and protein without the excess fat.

We topped it with finely diced bell pepper and ate them with veggies ( as well as multi grain toast fingers) for a filling afternoon snack.

It makes about 3 cups of dip and can be made ahead, frozen and then thawed before serving. We have a stash in our freeze for days when the baby arrives and we are hungry for “something fun/interesting”. It tastes yummy even as is out of the fridge.

IMG_4547

Healthy Veggie Loaded Artichoke Dip Recipe

Makes ~ 3 cups of dip

  • 1 can Artichoke hearts drained and coarsely chopped
  • 1 cup frozen chopped spinach, thawed and water removed
  • 1 cup milk , divided
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon paprika
  • 1/2 cup grated parmesan
  • 1/2 Greek yogurt
  • 1/4 goat cheese
  • Salt to taste
  • 1/4 cup finely diced bell pepper and red onion ( for Garnish)

1.  In a skillet, add artichoke hearts, spinach, 1/2 cup milk, garlic, cumin seeds and paprika. Mix well and let cook for a few minutes on medium-low heat.

2. Stir in the parmesan cheese and let cook for another 2-3 minutes till the cheese melts and is incorporated in the mixture.  Lower the heat if necessary. Once cooked, let cool for a couple of minutes.

3. In the meantime, in a bowl, whip greek yogurt with goat cheese. Set aside.

4. Once the artichoke-spinach mixture is cooled, blend it till desired consistency. I like the dip to be smooth with some chunks of artichoke. Skip this step if you like the dip to be chunky.

5. Add the yogurt – goat cheese mixture to the artichoke mixture. Add salt. Mix well.

6. Top with bell pepper and red onions.

Serve immediately or freeze for later use.

Smoked Salmon and Spinach Omelette

Smoked Salmon and Spinach Omelette

Yay, we have moved into our apartment. And its a big old mess here.

Boxes, books, clothes, toiletries, toys seem to be all mingled and on top of each other.

The only one place that is sorted out is the kitchen. Last night we made a trip to Whole Foods to replenish the food supplies. We were the grumpy and hungry parents with a whiny 3-year-old in tow. With supplies back in the kitchen, now we are back in business.

Smoked Salmon and Spinach Omelette

Today, Vipul had a smoked Salmon and Spinach Omelette. Still diet food but all gussied up with Smoked Alaskan Salmon.

A combination that we normally have when we eat out or when we visit Poonam.

Simple recipe that goes well with the Olive bread from Whole Foods smeared with fresh avocados. Give it a try with fresh eggs and home-grown spinach – if possible. The flavors party in your mouth. No kidding.

I could probably have it again for dinner. Yipee for cooking in your own kitchen and for breakfasts for dinners!

Smoked Salmon and Spinach Omelette

Smoked Salmon and Spinach Omlette Recipe

Serves 2

  • 4 eggs
  • 1 cup fresh spinach leaves chopped into ribbons
  • Salt and pepper to taste
  • 1/4 – 1/2 cup Smoked Salmon peices
  • 1 teaspoon oil or bacon fat

1. Beat the eggs with salt and pepper and spinal till pale yellow and fluffy.

2. Heat oil in a skillet. Whip the eggs once while the oil heats up. When hot, pour half of the eggs mixture in the skillet. Once the eggs are set on the bottom, gentle loosen the sides and flip the omelette. Layer the smoked salmon pieces. Cook for another minute or so. Fold in half and slide on a plate.

Serve warm with  toasted bread. avocados, roasted tomatoes and coffee.

Paneer Masala Toast

Untitled

I am in the last few weeks of pregnancy. In the home stretch. So far everything has been same as first pregnancy.

Except that since I am at home ( and pregnant and writing  food blog), I am hungry. A lot. All the time.

After breakfast. After lunch. And mostly immediately after dinner. Also especially around 4:00 pm.

I feel like a cow, grazing all day long.

Fed up with constantly raiding the fridge, I decided to make something more filling and scrumptious so that I could eat it again.

Paneer masala toast was born out of that necessity.

Hot buttered toast, spicy paneer spread on it and topped with cool crunchy tomatoes.

Untitled

I ate one. And decided to save one for Varun as he loves paneer. But it was so good that I made myself another one half an hour later. Gobbled it all up. Cleared it all up so there was no trace of it left.

I felt so bad ( for being a bad parent and not sharing it with Varun) and yet so good.

I have to make it again. In a bigger batch. And share with family. Because thats what home cooking and parenting is all about. Right? Right?

Untitled

Paneer Masala Toast Recipe

  • 1/4 – 1/2 cup fresh paneer crumbled ( use tofu instead of paneer)
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 serrano chili finely diced
  • 1/4 cup finely diced red onion
  • Pinch of Cumin powder, Corriander powder
  • Handful of cilantro leaves finely chopped
  • Salt to taste
  • 2 slices of whole grain bread
  • 1 tablespoon butter
  • 1 tablespoon pesto sauce
  • 2-4 slices of tomato

1. Heat oil in a skillet. Add cumin seeds once heated. As the seeds sizzle, add the chillies and red onion. Let the onion cook for a minute or so taking care not to burn it.

2. Add the spice powder and paneer. Add salt. Mix well.

3. Add cilantro leaves and let cook for another minute or so till the paneer is cooked. Taste and adjust seasonings.

Remove and keep aside in a bowl.

4. In the same skillet, heat tablespoon of butter. Grill bread slices in the buttered skillet. Flipping over once browned taking care not to char it.

5. Once the bread is grilled, spoon pesto sauce on one of the bread slices. Layer the paneer masala filling. Lay the tomato slices on top.

Cover with the other grilled bread. Press down with a spatula.

6. Remove from the skillet and cut in half.

Serve warm with ketchup and hot tea!

Overnight Oats With Blood Orange and Almonds

Overnight Oats with Blood Orange and Almonds

Thanks everyone for reading the rather long post on Real Food Matters. I know it was long but I wanted to write it up so when we fall off the wagon or are tempted by unprocessed foods, I could go back to it and remember why we are doing this in the first place.

Appreciate all your likes and comments on Facebook!

One of the first things to get your day’s diet on track is to have a healthy filling breakfast. But for most of us to prepare breakfast in the morning rush is hard. Plus if you have to balance all food groups including vegetables then it gets trickier. ¬†Also, some of us don’t have time to wait for porridges, omelets etc to cool down before we can sit down and eat.

It becomes easy to resort to coffee and a bagel routine. And while at that coffee shop, donuts and other pastries always tempt me. I see past the whole grain wraps and pick myself a sweet treat.

Overnight Oats with Blood Orange and Almonds

But a little effort previous evening pays off. Not just in saved $$ but in a healthier meal. And you let the refrigerator do all the work while you sleep. By the time you wake up and have your coffee, you have a creamy porridge ready.

Boiled eggs, overnight oats and low sodium V8 is a colorful, healthy start to the day.

It can be made in individual servings making things even easier or stored in a to go container to eat on the go. I read online about folks who make it for the entire week with different toppings (peaches, berries, stewed apples, nuts, granola etc) and you are set.

Give it a try next week for an easy – breezy healthy wholesome breakfast!

Overnight Oats with Blood Orange and Almonds

Note:

1. Don’t use the instant oats for this, they will turn into a mush which I am not a fan off. While nutritionally the same, instant oats have higher glycemic index as they break down and are digested faster compared to the thicker rolled or steel-cut oats.

2. Adjust the sweetener based on fruits that you are using. Go light if the fruit is sweet or stewed – like apples.

Overnight Oats Recipe

  • 1 cup whole rolled or steel-cut oats ( not the instant kind)
  • 1 1/2 ¬†cups water
  • 1/4 cup milk
  • 1/2 banana mashed or 1 tablespoon dark Grade A maple syrup (optional sweetener)
  • 1 tablespoon chopped nuts ( walnuts, almonds , pecans based on what you have on hand)
  • 1/4 cup chopped fruit ( based on what you have on hand)
  • Nuts and Fruit – For Garnish

1. Wash the oats in water and then mix all the ingredients listed above other than garnish.

2. Put them in individual bowls. Keep it in the refrigerator overnight.

3. Top with nuts and fruits.

Serve as is.

%d bloggers like this: