Cilantro Chutney (sandwiches)

Leave a comment April 30, 2023 Sherylann

A staple of train journeys while we were growing up – chutney sandwiches.

Each summer, we journeyed from Nagpur to Margao, Gap, about 1600 kms, to visit our grandparents. At that time, the journey was over 2 days and my mom would pack huge hampers for the journey – meatloaf sandwiches, egg salad sandwiches, meat patties, chutney sandwiches, and so much more. We probably had to only say, “I’m hungry”, and there was something to eat!

Chutney sandwiches were also a regular menu item for parties and still make for easy, finger food. Here’s the recipe for the chutney. When ready, slather butter on two slices of bread, spread on the chutney and gobble it down. Or if you want the dainty, finger sandwiches for tea, trim off the brown edges, cut the sandwiches into 4 quarters, and enjoy with a cup of tea.

Ingredients

1 cup grated coconut
4 packed cups fresh cilantro leaves with stems, chopped
1 teaspoon black pepper powder
1 teaspoon cumin powder
2 teaspoons sugar
1 tablespoon tamarind pulp (alternatively lemon juice)
2 green chillies chopped
1 small red onion chopped
4 large garlic cloves chopped
1/2 teaspoon salt
2 tablespoons water

Method

Add all the ingredients into a blender
Blend well until a small paste is formed
Take out from the blender, and store in the fridge in an air-tight container
Use on sandwiches as a delicious spread

Clean Bar (Peanut Butter, Banana, Oat, Chocolate)

Leave a comment March 23, 2023 Sherylann

Thick, chewy, oozing with goodness and made with only four ingredients, these bars come together in a jiffy. They are clean and nutritious, and devoid of artificial ingredients with the ripe bananas and chocolate contributing to the sweetness.

Cut them up into bars or squares for an on-the-go snack or a pick-me-up.

Time: 20 mins including 15 minutes bake time

Ingredients:

2 cups rolled oats (optional gluten free oats)
1/2 cup peanut butter
1 cup ripe, mashed bananas
1/2 cup chocolate chips

Method:

Pre-heat the oven at 350 degrees farenheit.
In a mixing bowl, mix all the ingredients together.
In a greased square glass container, pour the mix and press it into the container.
Place the container in the heated oven, and bake for 12-15 minutes until firm in the centre.
Remove from the oven and cool completely before cutting into bars or squares.

Semolina (Cream of Wheat) porridge

Leave a comment December 11, 2022 Sherylann

Semolina, or suji as it is known in India, is made from durum wheat, and not highly refined or processed. It is a good source of healthy carbs, protein and fiber. Also popularly known by the brand name Cream of Wheat, this is a healthy and quick breakfast option. As shared by a report in Times of India, semolina not only helps in providing instant energy but also boosts your metabolism in the longer run. Due to the presence of iron, it helps in regulating and maintaining a normal blood pressure level in the body. It improves blood circulation and prevents anemia. The best part about this gritty grain is that it doesn’t contain any cholesterol, thus, it can be a good staple for people with cardiovascular diseases.

Both Nilesh and I had this as a breakfast option before school and when Nilesh’s parents would visit from India, they looked forward to Papa making it for them both before and after school. Even now, it is a nice breakfast or after-school option especially on cold days!

Time: 10 minutes. Servings: 2

Ingredients

3 tablespoons suji
1/2 tablespoon sugar (or more to taste)
Pinch of salt
2 cups milk

Method

In a heavy bottomed vessel, add the semolina and place on the stove on low heat
Roast semolina on low heat, stirring continuously to prevent the suji from burning. Should take a minute or so, and you will notice the aroma of the roasted suji. Make sure it doesn’t burn
When the semolina is roasted, add the milk to the vessel along with the sugar and salt, and stir until well combined
Raise flame to medium heat and keep stirring until the porridge thickens to desired consistency. We like it more liquid in texture so I keep stirring it for about 5 minutes
When the desired consistency is reached, remove the vessel from the flame and pour the porridge into a cup or bowl.

Enjoy!

Mango custard with fruit

Leave a comment November 12, 2022 Sherylann

Fruit salad with custard. It was a given that when you went for Goan party, dessert would include a fruit salad with custard. In my home, it’s now a nice option for when the kids want a quick snack. Use low fat milk, let the fruit sweeten the sugar, and now you have a healthy snack or even breakfast option!

Custard, a creamy milk dish, was traditionally made with milk, cream and eggs. Today, the fastest (and eggless way) to make this is by using custard powder. I often buy Brown & Polson’s custard powder, as that’s what I remember my mom and grandma using. It’s easily available in Indian grocery stores and is a quick option for when the kids want something for a snack or a dessert when guests swing by. The addition of milk and a variety of chopped fruits give it a ton of nutritional benefits. For a twist, I will use unsweetened mango pulp for mango-flavored custard. I hope this becomes a regular at your home too.

Ingredients

1/4 cup custard powder ( I use Brown & Polson vanilla custard powder)
2 cups 1% milk (3 cups milk, if you don’t want to make a mango custard but prefer a vanilla custard)
1 cup unsweetened mango pulp (omit if you just want a vanilla custard and increase milk to a total 3 cups)
2 tablespoons sugar ( or reduce it to 1 tablespoon and let the fruit sweetness take centre stage)
Fruit for serving – blueberries, chopped banana, apple, grapes, strawberries, pomegranate arils

Method

In a bowl, mix 4 tablespoons of the milk with the custard powder to form a smooth plaster and set aside.
In a medium saucepan, boil the remaining fill on medium heat. When the milk reaches boiling point, stir in the sugar and the mango pulp.
Turn the heat to low, and add the custard paste and continue stirring until it thickens. The consistency should be almost like a sauce. You don’t want this to burn so continue stirring until it reaches that consistency.
Turn off the heat and cool. Store in the refrigerator until you are ready to serve.
Serve with fresh fruits like blueberries, chopped strawberries, apples, bananas, grapes and pomegranate arils.

Mediterranean Flatbread (Za’atar flatbread)

Leave a comment September 25, 2022 Sherylann

This past summer, we stopped by Abu Dhabi enroute to India. It was a few days of beautiful sights and the most delicious middle eastern food. The Za’atar on tender bread reminded Nilesh of his days growing up in the middle east. He couldn’t stop talking about those flavors even after a month so this afternoon, we stopped by a Lebanese grocery store, picked up some Za’atar spice and gyros bread and used our home grown tomatoes to make some scrumptious Middle Eastern flatbread.

What’s Za’atar? It’s a herb and spice mix that tastes a bit nutty, savory and crunchy. The herb, originally is a herb called hyssop, although in the US, oregano or thyme replace it. The spices are a combination of sumac, coriander seeds and sesame seeds.

Benefits of Za’atar: In some parts of the middle east, there is a belief that Za’atar makes the mind alert and is also used to prevent or eliminate internal parasites. It’s also known to sooth inflammation, boost skin health and build strong bones. No wonder, Lebanese kids are encouraged to have it for breakfast. You can drizzle it over vegetables, avocado on toast, or mix it up with olive oil for use on a pizza/flatbread.

Cook time: 10 mins. Prep time: 5 mins

Servings: 2

For the pizza

2 pitas or naans
1 large tomato cut into half and then sliced
1 tablespoon olive oil
1 tablespoon Za’atar spice mix

Tahini Sauce for drizzle

1/2 cup Tahini (sesame paste)
1/4 cup Greek yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1/4 tsp salt
8 tablespoons cold water

Method for Tahini sauce:

Blend all ingredients together to form sauce. Add extra water for desired consistency.

Method for pizza: (Oven/ Foodi/ Air fryer options)

Preheat Foodi or Air Fryer with air fryer option to 375 degree Farenheit or Oven to 400 degrees
Mix Za’atar and olive oil and brush the mix on the pita
Layer tomato slices
Cook in air fryer or over for 10 mins
Remove and drizzle with tahini sauce to serve

Air fryer spicy peanuts

Mango Chia Seed Pudding

Leave a comment April 23, 2022 Sherylann

If you love mango and tropical flavors, this chia pudding is for you. A combination of coconut milk, combined with chia seeds and mango pulp, makes for a delicious pudding that will energize you and fill you up. A great way to start the day or a pick-me-up during the day.

Servings: 2

Ingredients

1 cup coconut milk (alternatively, almond or any other milk, or 1/2 cup coconut cream with 1/2 cup milk)
1 cup unsweetened mango pulp
1 tablespoon maple syrup (or sweetener of choice)
4 tablespoons chia seeds
Toppings: Mango cubes, pineapple, berries, almonds, granola

Method

In a large, lidded bowl, mix the mango pulp and almond milk. Stir
Add in the chia seeds and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
Close with lid and refrigerate for at least 2 hours or overnight
Top with mango chunks, pineapple, berries, granola, or nuts

Try these other chia seed pudding flavors:

Chocolate Chia Seed Pudding

Leave a comment April 23, 2022 Sherylann

This deliciously sinful, chocolate chia seed pudding is for when those chocolate cravings hit or if you want dessert for breakfast without feeling guilty. This calls for only 5 ingredients and you likely have them already.

Servings: 2

Ingredients

1 cup almond milk (alternatively, any other milk)
2 tablespoons cocoa powder
1 tablespoon maple syrup
1 teaspoon vanilla essence
4 tablespoons chia seeds
Toppings: Berries, almonds, granola

Method

In a large, lidded bowl, whisk in the cocoa powder into the almond milk, removing any clumps
Add in the chia seeds, vanilla essence and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
Close with lid and refrigerate for at least 2 hours or overnight
Top with berries, granola, or nuts

Try these other chia seed pudding flavors:

Matcha Chia Seed Pudding

Leave a comment April 23, 2022 Sherylann

Sophie loves her matcha boba tea and was very happy when we made a matcha Chia seed pudding. Not only did the matcha powder give it it’s beautiful green color, the matcha flavor was elevated with the use of coconut cream. If you love matcha, this pudding is for you! It will energize you while filling you up.

Why Matcha? Did you know it’s full of antioxidants, can speed up metabolism, and lower bad cholesterol? And of course, chia seeds contain protein, fiber and the good-for-you kind of fat

Servings: 2

Ingredients

1/2 cup coconut cream
1/2 cup almond milk
2 teaspoons matcha green tea powder
1 tablespoon maple syrup (or sweetener of choice)
4 tablespoons chia seeds
Toppings: Berries, almonds, granola

Method

In a large, lidded bowl, whisk the matcha powder, coconut cream and almond milk, making sure no clumps remain
Add in the chia seeds and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
Close with lid and refrigerate for at least 2 hours or overnight
Top with granola, fruit or nuts

Try these other chia seed pudding flavors:

Chia seeds pudding

3 Comments April 22, 2022 Sherylann

Something I always struggle with is what to eat as a snack or have ready for breakfast for the kids to grab quickly before school. This chia seed pudding fits the bill – it is a make-ahead, easy and yet healthy breakfast or snack option that is energizing and filling. It can be stored in the refrigerator for up to five days. And best of all, it is so good for you.

Chia seeds contain protein, fiber and the good-for-you kind of fat. Soak them in a liquid and you get this smooth, gelatinous pudding texture. Add a little sweetener, a topping of your choice like fruit or granola, and who can resist dessert, and a healthy one at that??!

I make this Chia seed pudding with simple ingredients. And then top it with granola (at time of eating) or layer it with fruit for a grab-when-you-need option. I have found that 1 tablespoon of chia seeds to 1/4 cup of milk is the ideal ratio.

Once you have this, it may soon be a go-to, so check out the links below to other chia-seed pudding options.

Servings: 2

Ingredients

2 cups light coconut milk or almond milk (or cow’s milk)
4 tablespoons chia seeds
1/2 teaspoon vanilla essence
1.5 tablespoon maple syrup (or sweetener of choice)

Toppings

Berries
Granola or chopped nuts
Chopped fresh mango or pineapple
Coconut flakes

Method

In a lidded container, pour in the milk. Stir in the chia seeds. Cover the container and shake well to combine. Wait for 2-3 minutes and then stir well with a spoon making sure to break any clumps
Add in the vanilla essence and maple syrup, and stir
Cover with a tight light and let set in fridge overnight or at least 2 hours
When serving, top with your favorite fruit, nuts or granola, and enjoy!

Other Chia Seed Pudding recipes:

Mushroom, Spinach and Black Bean Quesadillas

Leave a comment April 22, 2022 Sherylann

When you want a healthy and yet quick meal or a snack on-the-go, these quesadillas are a great option. A mix of spinach, corn, mushrooms, black beans, onions, and creamy avocado makes for a filling, delicious vegetarian meal. And if you’re craving meat, just add some shredded chicken to the mix.

Servings: 4 quesadillas Cook and prep time: 20 minutes

Ingredients:

1 tbsp Olive Oil
3 cloves Garlic, minced
1 large Red Onion, diced
1/2 tsp Red Pepper flakes
8 oz Baby Bella mushrooms, thinly sliced
3 cups fresh Spinach
1/2 cup frozen Corn
1/2 cup cooked Black Beans
2 large Avocados, removed from shell and thinly sliced
2 cups shredded cheddar or mozzarella cheese
4 medium Tortillas (I use whole wheat although flour tortillas are usually tastier but less healthy)
Salt to taste
Salsa, for serving
2 cups shredded chicken, optional (for when you want a non-vegetarian option)

Method:

In a pan, heat the Olive oil
When oil is hot and shimmering, add in the garlic and red pepper flakes. Stir and add in the onions, stir occasionally while the onions turn translucent.
Add in the sliced mushrooms. Fry the mix, stirring occasionally, until the mushrooms are tender and caramelized, and the water from the mushrooms in the pan has dissipated – approximately 3-4 minutes
Add in the spinach, black beans and corn. Cook till spinach has wilted. Sprinkle salt, stir and keep aside
Lay out the four tortillas on plates
Cover a half of each tortilla by distributing the 1 cup of cheese across the tortillas
Distribute equally the spinach, corn, black beans, and mushroom mix over the cheese
Layer the mix with equal amounts of avocado slices and sprinkle the remaining cup of cheese evenly over it, as well
Fold tortilla into half by pressing the empty half of the tortilla over the toppings
Heat a medium/large size skillet. When skillet is hot, place the folded tortilla in the skillet. Cook on both sides for a total of 4 mins, flipping half-way through
Before serving, cut the quesadillas into 3 equal sizes
Serve hot with a side of salsa
Enjoy!

Mango Pineapple Salsa

Leave a comment April 21, 2022 Sherylann

Sweet, tangy, healthy, fresh mango, pineapple salsa will have you dreaming of the tropics with a single bite. This salsa is the perfect make-ahead appetizer or a topping for fish, tacos, grilled chicken or pork. Best of all, it comes together in minutes.

We often make salsa for fish tacos or as a quick snack for when the kids come home from school. This mango and pineapple salsa brings vision of glorious summer days. I sometimes add a dash of Tagin, a Mexican seasoning available in ethnic grocery stores, and just dig in with a spoon – why waste calories on chips?!!

Prep: 10 minutes Total time: 10 minutes

Ingredients:

2 cups diced Pineapple
2 cups diced Mangoes (see notes on chopping a mango easily)
1 small Red Pepper
1/2 small Red Onion, diced fine
1 Jalapeno, diced fine (deseed if you don’t like it too spicy)
1/2 cup Cilantro, chopped
1/4 cup fresh Lime juice
1 tsp salt

Method:

In a bowl, mix all ingredients well
Serve with tortilla chips or over tacos, chicken, fish…. or just grab a spoon and dig in
Refrigerate to keep fresh up to two days

How to chop a mango easily:

Wash and dry the mango
Place the mango upright on a cutting board, supporting it with your non-dominant hand
Hold a sharp knife in your other hands
Cut the thickest (widest) side of the mango, cutting from top to bottom as close to the pit as you can
Repeat on the other side
These sides are called “cheeks” – so you end up with two cheeks and a pit that still has a bit of flesh around it
Use a knife to make lengthwise and crosswise cuts in each cheek, being careful to avoid cutting through the skin. Now, press the skin side of the mango cheek to turn it inside out, to resemble a porcupine. Scoop out the cubes off the skin using a knife or skin
Peel the skin of the remaining middle piece and using a paring knife, cut as close to the pit as possible. Cut the remaining fruit flesh into cubes

Healthy Almond, Peanut-butter Chocolate Bars

Energy Protein bars

Leave a comment January 27, 2022 Sherylann

I can’t say enough good things about these bars. No syrups, artificial ingredients, or colors. Minimal, clean and good-for-you ingredients, and takes less than 10 minutes to pull together.

We have always been a physically active family and need snacks that are clean and healthy. This bar takes barely any time to make, is no-bake and is easy to take with you. They hold well in lunch-boxes, sports bags and school bags and easy for breakfast on the go.

I have 2 flavors of these and have included both. Less than 20 minutes for both and store them in the fridge for up to a week (that’s if they are not all eaten up before that!)

Ingredients for ChocoNut Bar

1.5 cups Medjool pitted dates
0.5 cup walnuts
0.5 cup almonds
3 tbsp chocolate chips (use vegan chips, if needed)
1 tbsp.chocolate powder (use vegan, if needed)

Ingredients for Cashew Bars

1.5 cups Medjool pitted dates
1 cup cashews

Method for both bars

If the dates are dry, soak in warm water for 5 minutes and then drain the water
Make sure dates are pitted i.e. no seeds, prior to use
Add the nuts to a chopper or food processor. Chop fine.
Add dates and if making the ChocoNut bar, add the chocolate chips and chocolate powder
Grind all the ingredients together
It blends together within a minute or two.
Take out the mixture and lay it on a sheet of wax paper
Form into a rectangle shape using your hands or a knife to straighten the edges
Slice into squares
Store in the fridge or can also be eaten at room temperature

Pigs-in-a-blanket (Ninja Foodi / Air-fryer)

Leave a comment January 22, 2022 Sherylann

What to do when the kids come home starving? This is an easy, quick snack especially when made in the air-fryer. Be ready for it to be devoured within minutes

Prep time: 5 minutes Total time: 15 minutes

Ingredients:

1 package Smoked sausages (can use beef or pork and also use hot dogs cut into smaller pieces)
I package puff pastry or pie crust dough (I prefer puff pastry but have also used pie crust depending on what I had on hand)
2 tbsp all purpose flour

Method:

Set the pastry sheet to thaw
Pre-heat Ninja Foodi (on Air Crisp setting) to 375F
Sprinkle flour on work surface. Unfold 1 pastry sheet on work surgace
Roll pastry sheet into 12x14inch rectangle. Cut the pastry into 3×3 inch long sections
Place 1 (3×3 inch) piece of pastry on the work surface and place 1 sausage crosswise across the center of the pastry. Roll the pastry around the sausage and press to seal
Repeat with remaining sausages and pastry
Place the wrapped sausages onto a tray in the Ninja Foodi
Let it air crisp for 5 minutes. Open the cover of the air fryer, and flip over the wrapped sausages with a pair of tongs (it will be hot) and air crisp for another 5 minutes
Serve with a side of mustard sauce

Wonton pork tacos

Leave a comment December 19, 2021 Sherylann

I made these Wonton Pork Taco recipes for a party and the guests loved it! Great appetizer for a party or even an option for dinner Give it a shot and tell me what you think. The steps are quick and will be worth it!

Prep time: 20 minutes. Cook time: 20 minutes

Servings :4

Ingredients

For the pork

1 lb ground pork
2 tbsp Hoisin sauce
1 tbsp Sesame oil
1 tbsp Sriracha sauce (or to taste)
1 tbsp Soya sauce
4 cloves garlic, finely minced
1 tsp minced fresh ginger
1 scallion finely chopped

For the pickled vegetables

1/2 cup red cabbage
1/2 cup green cabbage
1/2 cup fine cut carrot sticks
1/4 cup radishes cut fine (optional)
4 green onions, thinly sliced
1 tbsp sesame oil
1/2 cup rice vinegar
1 jalapeno diced, deserved if you don’t like it spicy
1/4 cup granulated sugar
1/4 tsp salt

Remaining ingredients:

12 Wonton wrappers or taco shells
Sweet chili sauce, to serve
3 tbsp Chopped cilantro, to serve
Sesame seeds, to serve

Method

Make the pickled vegetables:
- In a medium glass bowl, mix well the 1 tbsp of sesame oil, as well as the rice vinegar, granulated sugar and salt. Stir well until the sugar is dissolved completely
- Place the red and green cabbage, carrot sticks, radishes, and jalapeno in the above mixture and stir well. While you can eat this right away, it tastes best if you let it chill for atleast an hour
Make the pork:
1. Place a shallow pan on the stove and heat the 1 tbsp of sesame oil over medium-high heat
2. Add the green onion and the ginger, garlic. Cook, stirring for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 8-10 minutes.
3. Stir in the Hoisin sauce, soya sauce, and Sriracha sauce. Fry another 2 minutes
4. Remove from heat and let cool for 5 minutes
For the taco shells:
1. Pre- heat oven to 375F
2. Spray wonton wrappers with cooking spray, then drape over two of the metal slats of a steamer rack trivet. This creates a flat bottom and they stay open better to fill
  - Alternatively, use a cupcake tine and make wonton cups
3. Bake for 8-10 minutes. Watch closely so they don’t burn

Assembly:

Add pork mixture to the wonton shells, top with pickled vegetables, drizzle with sweet chili sauce, sprinkle with cilantro and sesame seeds. Enjoy!

Char Siu (Chinese Barbequed Pork)

1 Comment November 8, 2021 Sherylann

Nail Chinese BBQ pork with this recipe! My kids love going to a local Chinese dive because of the barbeque pork fried rice. They could eat that for lunch and then again for dinner! The restaurant isn’t close by and during Covid, we missed it much too much and had to try and replicate the recipe at home. The fried rice was easy, the bbq pork, not as much. A couple of recipe improvisations later, and we no longer need to step out for this bbq pork. Best of all, I know the cut and quality of the meat used and I don’t need to add red color.

Prep time: 10 minutes (not including overnight marinating time) Cook time: 50 minutes

Ingredients:

2 lbs boneless pork shoulder (the more fat, the tastier it will be)
2 tbsp finely minced garlic
1 tbsp salt
4 tbsp brown sugar
2 tbsp soya sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp Shaoxing wine
2 tbsp red wine
1 cube red fermented bean curd
2 tsp five spice powder
2 tbsp honey
1/2 tsp sesame oil
5 tsp water

Method:

Cut the pork into long strips or chunks about 2 inches thick. Aim for uniform slices so they cook uniformly. Don’t trim any excess fat, as it will add flavor
Sprinkle the salt over the slices. Then poke each side of the long strips with a fork to help it absorb the marinade, when applied
In a bowl, make the marinade – combine the garlic, oyster sauce, soya sauce, hoisin sauce, red wine, Shaoxing wine, garlic, five spice powder and the bean curd. Mix well till smooth
Reserve about 2 tablespoons of the marinade. Cover and set aside in fridge
In a large ziploc bag, pour in the remaining marinade. Add the pork to the bag and massage the pork allowing the marinade to cover the pork well. Close the bag and refrigerate overnight, or 8-10 hours
When ready to cook, remove the pork from the fridge and let it rest on countertop while pre-heating the oven to the bake setting at 425F, with a rack positioned in the upper third of the oven.
Line an oven-proof bowl with an aluminum foil. Place 3 tablespoons of water between the foil and the bottom of the bowl to create some steam. Place the pork slices in a single row on the foil.
Place the bowl in the oven and set timer for 15 minutes
While pork is in oven, combine the honey with 2 tbsp of water
Cook for 15 minutes and then lather both sides with the pork marinade
Cook for another 15 minutes and lather both sides with pork marinade again
Cook for 10 minutes and lather both sides with the honey-water mix
Now turn up the over to 450F, and cook for another 5 minutes
Remove from oven and baste with the 2 tablespoons of marinade that had been set aside
Let it rest for 5 minutes – then cut and enjoy
Note: By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, an option is to turn on the broiler for a couple minutes to crisp the outside and add some color. Please don’t walk away during this as it can sear quickly. You can also use a meat thermometer to check if the internal temperature of the pork has ready 160F

Serving suggestions:

This big batch of pork can be used right away or frozen. Use it for barbeque pork fried rice, as an appetizer by itself, or in Vietnamese Banh Mi sandwiches which my high-schooler LOVED enough to take to school two days in a row!

Chocolate Oatmeal energy balls

Leave a comment October 14, 2021 Sherylann

Clean, healthy and simple! Set aside a bag of chips and keep this handy in your fridge for a snack. I usually struggle to stock healthy snacks because the kids are always hungry. This is a quick to prepare, grab & go snack with ingredients that are good for you.

Servings: 20 balls

Prep time: 10 minutes

Ingredients

1 cup oatmeal (old fashioned)
1/2 cup nut butter
20 soft dates (pitted) – see note below, if hard (alternatively, 1/2 cup honey)
1/2 cup dark chocolate chips

Instructions:

In a food processor fitted with an s-blade, process half the oatmeal and half of the chocolate chips into a powder
Add the dates and grind until a paste starts to form (If using honey instead of dates, add the honey here)
Add in the nut butter to continue to form a thick paste
Remove the paste from processor into a bowl and mix with remaining oats and chocolate chips
Roll into 1-2 inch balls
Serve cold or at room temperature
The balls can be stored covered in the fridge for up to a week, or in the freezer for much longer

Notes

Place dates into a small heat-safe bowl. Pour hot water over the dates and allow to soak for 10-15 minutes to soften the dates. Once dates have softened, drain the liquid off the dates. The dates are now ready to be added to the food processor
Once the dates have soaked, drain the liquid off the dates, reserving the liquid to use if needed.
If your oatmeal balls are not sticking together well, add something sticky. If they are too dry, add more nut butter , one teaspoon at a time
If the mixture is too sticky, add in a little more oatmeal, one tablespoon at a time
If the mixture is sticking too much too much to your hands, wet your hands lightly with water! The water helps to be able to work the dough into a ball without sticking

Mango Pineapple chia seed pudding

Leave a comment October 5, 2021 Sherylann

This easy make-ahead recipe is a clean, dairy-free, filling breakfast. Chia seeds are considered a superfood because they pack a nutritional punch with very few calories. So, go-ahead and make this for breakfast, or a mid-morning snack, or even a dessert for after dinner!

Ingredients

14 oz coconut milk one can
½ cup Oat milk (or almond milk)
3 tsp maple syrup (or sweetener of your choice. If your fruit is sweet, the sweetener is optional)
2 tbsp vanilla protein (optional)
½ cup chia seeds
1.5 cups cubed mango fresh or frozen
1 cup pineapple chunks fresh or frozen

Method:

Using a mixer, blend all ingredients except the fresh fruit (Alternatively, whisk with fork or hand mixer gently to blend ingredients and avoid chia seeds from clumping)
Pour the mixture into two large serving bowls or 3-4 smaller bowls
Top with mango, pineapple dividing equally across the bowls
Keep in refrigerator to thicken for atleast 2-3 hours
Can be served straight out of the fridge

Cinnamon Cake Bites

Leave a comment September 26, 2021 Sherylann

A quick and easy dessert for a weekday or a nice breakfast option with coffee!

While nothing beats baking a cake from scratch, unfortunately, lack of time on a week day calls for improvisation. It’s always nice to have the aroma of cinnamon wafting from the kitchen when the kids get home. This quick dessert, or after-school snack, is easy to put together while on a lunch break from work!

Ingredients:

1 yellow cake mix box – 15.25oz (I typically use Duncan Hines)
4 eggs
3/4 cup vegetable oil
1 tsp vanilla essence
1 cup Greek Yogurt (or sour cream)
2 cups powdered sugar (also known as icing sugar)
1.5 tbsp cinnamon powder
1 cup brown sugar
3 tbsp milk
1 tbsp butter
1/2 cup walnuts (optional)

Method:

Preheat oven to 325 degrees farenheit
Coat a 9×13 pan with butter and then set aside.
In a bowl combine cake mix, eggs, oil, vanilla and sour cream. Using an electric mixer, beat on low for 30 seconds then raise speed to medium and and mix for 2 minutes
Pour the cake batter into the prepared pan
In a separate bowl, mix together the brown sugar and cinnamon
Sprinkle the brown sugar and cinnamon mix and the walnuts evenly onto the cake batter
Taking a butter knife, gently swirl the sugar cinnamon mix and walnuts into the cake batter. DO NOT over swirl
Bake for 30-40 minutes. Put a tooth-pick into the center of the cake and if it comes out clean, the cake is ready
Cool for 20 minutes
While cake is backing, gently whisk together the powdered sugar and milk. Pour this over the slightly cooled cake
Allow icing to set – 5-10 mins
Cut cake into mini squares and it’s ready to eat
Cake can stay refrigerated for a couple of days – mine doesn’t last more than 2 days!

Almond Date Bars

Leave a comment August 24, 2021 Sherylann

Healthy, nutritious, simple, clean ingredients! With the kids always on the run with school and sports, it’s good to have healthy snack options on hand. I love Larabars and this make-at-home, no-cook option tastes just as good!

Grab it before getting on the bus for school, enjoy it as a before-sport snack or just when those hunger pangs strike.

Servings: 6 bars or smaller, 18 bite-sized squares

Ingredients

I cup almonds
1.5 cups pitted dates
Dash of salt

Utensils

Food processor
7×7 baking tray/pan
Parchment paper to line the baking tray/pan

Instructions:

If dates are very dry: Place dates into a heat-safe bowl. Pour a cup of hot water, allowing the dates to soak for 10-15 minutes to soften. Drain the liquid and reserve dates
Use a food processor with an s-blade
Add the nuts and pulse until the nuts break into very small pieces
Add the dates and the salt
Pulse until a thick paste forms, scraping the sides, if required
Remove the mixture from the processor
To shape the bars, press mixture into the baking tray
Place the tray in the refrigerator for 30 minutes
Remove from refrigerator, cut into 6 bars, cover and store for when those hunger pangs hit!

Hummus

1 Comment August 7, 2021 Sherylann

When Nilesh thinks of Hummus, it takes him back to his childhood in Dahran where his dad whipped up bowls of hummus that were wiped clean at parties. Even when his parents visit, we leave it to his dad to make the tastiest, most garlicky, finger-licking hummus around.

Ingredients:

1 cup roasted red bell pepper (Use only if you want red pepper hummus)
2.5 cups soaked and cooked chick peas / garbanzo beans
0.25 cup tahini paste
2 tbsp extra virgin olive oil
0.25 cup lemon juice (usually 1 lemon)
6 cloves fresh garlic (chopped)
1/2 tsp salt (or to taste)
1/2 tsp red chilli powder
1/2 tsp cumin powder

Instructions:

For Roasted Red Peppers:
1. Move the over rack closer to the broiler, about 6 inches away. Turn broiler over
2. Remove core of the red peppers and cut into large, flat pieces
3. Lay flat on an oven tray with skin side up. Broil 5-10 mins until charred
4. Remove from oven, when cool enough to handle, gently peel away the charred skin and discard
For Hummus:
1. Combine all the ingredients in the bowl of a food processor
2. Process of 2-3 minutes
3. If the hummus is too thick, add a tablespoon of water at a time, until you reach the desired consistency
4. To serve, put hummus into a bowl, make a little well and add a 1/2 tsp of olive oil, with a sprinkle of red chili power. Serve with pita chips, or vegetables like carrots and cucumbers.

Serving Suggestions

Pita pockets – layer hummus, cooked and diced chicken, tahini, and greens in a pita for healthy pita pocket for school lunches
Serve with cucumbers and carrots
Wraps – layer hummus, long, thin carrot and cucumber slices, greens and deli meat for a school lunch or an on-the-go wrap

Beetroot cutlets (Tikkis)

Notes

Do check the salt in the mixture before coating and frying the tikkis or cutlets.
If the beetroot culet does not hold it’s shape or is too soft, add another slice of bread (mashed up) to the mashed beetroot mix

Memories of Home

Recipes passed down through generations

Snacks

Cilantro Chutney (sandwiches)

Clean Bar (Peanut Butter, Banana, Oat, Chocolate)

Semolina (Cream of Wheat) porridge

Mango custard with fruit

Mediterranean Flatbread (Za’atar flatbread)

Air fryer spicy peanuts

Mango Chia Seed Pudding

Chocolate Chia Seed Pudding

Matcha Chia Seed Pudding

Chia seeds pudding

Mushroom, Spinach and Black Bean Quesadillas

Mango Pineapple Salsa

Healthy Almond, Peanut-butter Chocolate Bars

Energy Protein bars

Pigs-in-a-blanket (Ninja Foodi / Air-fryer)

Wonton pork tacos

Char Siu (Chinese Barbequed Pork)

Chocolate Oatmeal energy balls

Mango Pineapple chia seed pudding

This easy make-ahead recipe is a clean, dairy-free, filling breakfast. Chia seeds are considered a superfood because they pack a nutritional punch with very few calories. So, go-ahead and make this for breakfast, or a mid-morning snack, or even a dessert for after dinner!

Ingredients

Method:

Cinnamon Cake Bites

Almond Date Bars

Hummus

Beetroot cutlets (Tikkis)

Notes