I Hope everyone is having a lovely week. Today’s post is all about eggplant! Since I don’t eat meat, I find that eggplant replaces that meaty texture and is a great substitute. I see a lot of recipes incorporating eggplant in dishes that would call for meat. Eggplants are a much healthier alternative! Eggplants are a very good source of fiber, vitamin b1, copper, vitamin K, and vitamin b6. I am going to be sharing with you one of the ways I love to prepare my eggplant, and all it calls for is some garlic, parsley, and olive oil. One of my all time favorite way to eat eggplant is babaghanoush ( basically eggplant blended with tahini ). Be sure to look out for my simple easy babaghanoush recipe I will be posting very soon! Lets give eggplants some love 😛
- Medium sized Eggplant ( cut into thin slices, the thinner the faster it cooks )
- Chopped garlic
- Extra virgin olive oil ( for flavor )
- Black pepper, salt for taste
- Slice your eggplant into thin slices ( The thinner the quicker it cooks )
- Gather a small bowl and mix tablespoon of extra virgin olive oil, chopped garlic, and parsley, black pepper, and salt.
- Go ahead and brush your eggplant slices with the mixture and heat up your pan.
- Place the eggplant slices and let it cook.
- You will know when the eggplant is done cooking when it gets a rich brown colored and is soft and starts smelling beautifully 😉
- Go ahead and enjoy. If you are feeling a bit naughty, sprinkle with some mozzarella cheese or parmesan!
I typically grocery shop twice a week. I like shopping for fresh produce every two days and so during the week if I have time. We have a small refrigerator and you could only pack in so much. My grocery list every week consists of bananas, garlic, onions, spinach, kale, avocados, and whatever type of vegetables/fruit that happens to be on sale. I got lucky this week and got a bunch of reasonably priced fresh zucchini ( squash ). In this post, I am going to be sharing with you one of my favorite ways that I like cooking my zucchini. It honestly took me about fifteen minutes or so to have a delicious and a healthy snack as well as a quick appetizer.
- Two medium peeled zucchini
- Olive oil, garlic powder, black pepper, salt to season
- 1/2 Avocado to top ( highly recommended )
- Slice up your zucchini into thin slices and dress them up with your preferred seasonings
- Place your zucchini slices into a heated pan.
- Once they start getting soft, add in your chopped cilantro.
- Once they start getting browned, place it in a dish and serve atop with avocado
- Bon Apetit!
Hope you all are having an amazing day! The weather here in New York is super cloudy and rainy. You know what a rainy day calls for? Yes, you guessed it right! Comfort food! When I think of comfort food, I think pasta, cheese, bread, basically anything that is carb overload! I had lots of mini potatoes thats been sitting and I thought why not roast them up. That’s exactly what I did. Here is a simple , yummy and easy roasted potato recipe you definetely should try! Let me know what are some of your favorite food you enjoy eating on rainy gloomy days!
- 15 mini potatoes ( I cut them up in halves after boiled )
- Olive oil, garlic powder, rosemary, Sea salt, Black pepper to Season
- Go ahead now and boil your potatoes ( mine took a really long time..like 45 mins )
- Once your potatoes are done cooking, cut them in halves and season them with olive oil, rosemary, garlic powder, salt, and black pepper.
- Preheat your oven to 375. Lay your potatoes on a rack or/ aluminum and let it roast for 30 mins.
- You’ll know when your potatoes are ready when they get a beautiful brown colored edges.
It’s been a busy month for me but I am officially back! It’s the summer time and I have been definitely enjoying it! My partner and I have been taking advantage of this nice sunny weather and hitting the beach as well as biking around parks. There is something about this weather that has me craving refreshing meals that don’t need a lot of meal prepping nor high heat cooking but I have an exception. Literally these past few days, I have been making ” quesadilla/wrap ” that involves just spinach and extra sharp cheddar cheese! Yes, you read that right. Only two ingredients! Well actually three ingredients because you need your flour tortilla! It’s honestly super simple to make, healthy serving of spinach and super Yummy! Comment below what are the things you like eating during summer!
- Cup of baby spinach
- Serving of extra sharp cheddar cheese
- Flour tortilla
- Heat up your pan with a little bit of oil/ or butter and place your tortilla
- Add a bit of cheese and spinach and add some more cheese 😛
- Now just take one side of the tortilla and fold it in half.
Middle eastern cuisine is actually one of my favorite. I have been a pescatarian for about 2 years now. The only exception is I have cut out all other fish except salmon! From now and then, I will have myself a helping of a salmon dish. I love that the middle eastern cuisine is very friendly in incorporating lot’s of vegetarian ( and can easily be adjusted vegan with few swaps here and there ) friendly meals. I am all about herbs and fresh produce. I love falafels, tabouleh, vegetable kebabs, bread soaked in olive oil, spanakopita..the list could go and on.
Oh, yes, I didn’t forget about HUMMUS! Hummus dressings, warm pita drenched in hummus spread, celery and carrots dipped in hummus, hummus scooped by the spoon ( Yes, I do that when I am telling myself to lay off the carbs a bit ) Living in New York city kind of got me spoiled. All around New York City, is full of amazing middle eastern and mediterranean restaurants with some nice twists of hummus dishes. I recently came across a nice big can of Garbanzo beans in my cupboard and the first thing that came to my head was to attempt to make a simple hummus dish! I totally saw, came, and conquered! All I will ever need is this hummus recipe! It was super quick to make and I am going to share my simple recipe with you all. Go and get yourself some nice fat warm doughy pita bread. You won’t regret it.
- Cup of Garbanzo/chick peas ( I used can version )
- 1 whole slice lemon
- Cumin/Black pepper/Paprika/Sea salt
- 2 fresh garlic cloves ( not pictured )
- Extra virgin cold pressed olive oil
- Cup tahini ( sesame seed paste )
- So, first thing you do is put the tahini inside the food processor ( or blender ) and squeeze your lemon and mix ( 30 seconds ) until you see the mixture has gotten creamy
- Add in some olive oil and mix again for 30 seconds
- Now, Add your garbanzo beans, your spices, and fresh garlic, some more olive oil and mix for about 1 minute or until the mixture becomes creamy.
- Now, I just transfer the hummus goodness to a bowl and finish garnishing it with lots of olive oil for my pita bread that’s getting toasted.
I try to personally not eat eggs all the time. At the moment, I am cutting down my intake of animal/ dairy products. I will have eggs when I have a craving for them which is usually once every other week. I try to not eat them often due to ethical reasons and when I do eat them, I always get cage free eggs. I don’t have access to a local farm as I live in the city but I do try my best to purchase humane ones as possible.
This morning I woke up and was conflicted on what I should eat for breakfast. I didn’t particularly have a taste for anything. I looked inside my fridge and I saw that my mushrooms had to be eaten as soon as possible or else they’d go bad. I had spinach. I also had eggs. So I whipped up a really quick and simple yet nutritious breakfast.
- Baby spinach
- Cherry tomatoes
- Cumin/Salt/Pepper/Yellow mustard/Avocado ( to top )
- Heat some olive oil in a pan, place the mushrooms and let it cook until all the water content from the mushrooms have disappeared.
- Add the chopped garlic, black pepper, cumin, salt, cherry tomatoes and the baby spinach and let it sautee for about 6 minutes.
- Now go ahead and boil the eggs and once done, set it on a plate. I love eating hard boiled eggs with yellow mustard and top it off with an avocado ( I had about half an avocado that was about to go bad so I used the rest of it )
It’s such a warm sunny day here in New York City. I love all the yearly seasons. My favorite would have to be warm weather. I just love the sunshine, smelling beautiful flowers, and drinking and eating refreshing food. I find myself wanting to eat salads more, juicy fruits, and eating raw meals instead of cooked.
Today I have a refreshing delicious salad that is super simple to make and simply easy to accompany any main dish you have. It seriously is good topped on anything! Sandwiches, eggs, rice,..the list can go on and on. This is a middle eastern revised tabbouleh salad without any bulgur.
- Tomatoes ( I personally used cherry tomatoes because thats what I have at the moment )
- Fresh Lemon or lemon juice
- Apple cider vinegar/ Vinegar
- Salt/Black pepper
- Once you have gathered all your ingredients, go ahead and chop them up..you can chop it fine or as you can see, I don’t mind them chunky.
- Place all the ingredients in a nice big bowl, add the squeezed lemon, salt/pepper for taste and add your choice of vinegar. I’d suggest to place it in the fridge for 30 minutes just so the flavors can marinate!
It’s a lovely day and I am here to present you with a delicious guilt free indulgent snack! They are super delicious, includes only 4 simple natural ingredients, and is very quick to make! No baking required! These are the perfect sized snack to eat whenever you want instant energy and all the ingredients are sure to keep you satisfied for hours!
Cup Cocoa Powder
Huge spoonful of Almond butter
Huge spoonful of hemp hearts
Now that you have gathered all your ingredients, put everything into the food processor (if you don’t have one, you can use the blender )
Now turn that food processor, and MIX MIX MIX
Doesn’t that just look simply beautiful?! So now you’ll have a thick smooth sticky mixture, and all you need to do now is assemble them into little balls or however size you want them. Once you have put all the mixture into portion sized balls, you can then also dust the balls with some more cocoa powder and put them into the fridge for about 30 minutes to get more a solid shape but it’s not a necessity! Now pop one into your mouth and enjoy!
It literally only takes about less than 5 minutes and you have yourself a delicious healthy snack!
I don’t know about you but if I don’t eat breakfast in the morning shortly after waking up, I start feeling a headache coming and sort of nauseous. I try to always have a huge cup of water before I start eating anything. Remember, your body was fasting while you were asleep. It’s good you first hydrate yourself, wait a little, and then make yourself a hearty breakfast. Choosing a healthy breakfast will really help you stay on track and really motivate you to choose the right foods during the day. I know personally if I start my day with a not so healthy choice like a chocolate chip cookie, I will probably not eat healthier later on. I love looking forward to breakfast! I try to always change up what I eat for breakfast so that I am likely to not get bored.
Lately, I have been obsessed with bagels! I am trying to consume less dairy so I don’t use cream cheese, instead I have been using avocado to replace that fatty creamy goodness spread. I like getting bagels from Whole Foods, and scooping out the innards, toasting it just till the edges get a little crispy and the inside soft. I then scoop out avocado slices, spread it on the bagel and add some garlic powder and black pepper. I try to make it more heartier and filling by sautéing baby kale/spinach and 1 egg on a separate pan and add it to my bagel. I discovered that a squeeze of lime added on my bagel brings out so much flavor! If I am feeling a bit fancy, I will add sliced tomatoes as well. I hope this inspires you to have a delicious nutritious filled breakfast! What is your favorite go to breakfast food?
I’m always trying to incorporate as much vegetables as I can into my daily meals. I love to mix broccoli florets and baby spinach together with some olive oil, mixed garlic, black pepper in a pan and sauté them for 10 minutes. Pair it with a wrap with mixed vegetables and drizzled spicy mayo and a healthy meal is served! A great way to start eating vegetables is to dress them up. Also Be mindful what you dress your vegetables in. Little bit of herbs and seasoning really goes a long way.