Oct 30, 2013

Apple-orange muffins

Hi folks I am back again after a long, well real long time with a quick muffin recipe. :) Before I start writing this recipe, I would like to apologise to you all, I haven't been very active lately on my blog because I have been keeping really busy with my school preparations, some travel and well overall just routine life.. ;) 

So anyways recently I went to North of Japan which is my absolute favorite area in whole Japan, it's so beautiful, full of mountains, onsens and rivers. And around this time of the year it is more beautiful because of the fall colors! Ahh such pretty mountains covered with fall colors and there was a pleasant surprise this time as I saw a lot of apple tress in this area. I have been to this area 3 times but never visited the apple farms and the town I was staying in, it had apple trees everywhere, literally almost on every corner. I visited the apple farm near by and got some really delicious, sweet apples from there. I have only 1 week before I leave for New York so I have to finish them before that. So in this week I am thinking of baking a lot sweets with apples. ;) And this is how I came up with this recipe too. 

So let's get to the recipe and do give it a try!
This recipe makes 12 muffins.

Oct 17, 2013

Kale and lentils creamy pasta salad

In last week I cooked almost 2 cups of lentils and I tried using it in all possible dishes.. ;) :P and let me tell you, it was quite a success. I made Quinoa and lentil salad, lentils, spinach patties and then I had still some leftover so I made this warm pasta salad. I totally loved it, I used gluten free pasta so it was bonus for me because yet again I am on those gluten free sprees.. :D

I used brown lentils for this salad and I would suggest you use those, because they go really well with kale and they have a slight bite to it, that makes it really unique. The creaminess of this salad comes from cream cheese and sour cream. Now you must be thinking cream cheese and sour cream doesn't sound healthy. Well, I know that but the quantities I used are really less and being mostly vegetarian I like to eat cheeses some times because it gives a lot of protein and I feel it is necessary to balance your diet.

So enough discussion and quickly let's get to the recipe.
This recipe serves 2 people.

Oct 10, 2013

Banana oats muffin with almond streusel topping!

Suddenly I am craving for sweet things these days..! The problem with me is I like to eat sweets but I am quite fussy about it. I don't eat CHOCOLATES.. :P :( relax and hold your horses, I am allergic to them and I get bad headaches. Also if I eat some thing too sweet in a lot of quantity then again I get headaches.. Argh life could be so stupidly complex some times.. ;) :P

So anyhow I have been thinking of making oat flour muffins from a really long time now and yesterday I finally came up with this recipe. It is not gluten free but it is quite healthy as it has oat flour and bananas. Oh and I would like to add, the almond streusel topping I came up for these muffins is just amazingly delicious! I am working on a gluten free muffin recipe and I might post that in coming week, so it's good news for people who eat gluten free food. :))

Before I get to the recipe, I would like to mention a few things, I have kept the sugar on a lower side but if you are a sweet tooth then by all means add according to your taste. I used sour cream for these muffins and some times I get emails asking questions that I can't find sour cream, what should I replace it with. It's very simple just add normal thick yogurt or greek yogurt or even vanilla yogurt would be nice. :) Also whenever I bake some thing with apples, bananas, I like to add some spices like ginger and cinnamon but if you think it's overpowering then you can choose not to add them. :)

So let's get to the recipe and do try it out and let me know how it turns out.
This recipe makes 12 muffins.

Oct 8, 2013

Quinoa and lentil salad with soy sauce, ginger dressing!

So I had a crazy week with a hell lot of work, medical procedures and what not! Since past 5 days I haven't been to the gym because I was told not to, well I did go one day anyway.. :P ;) Not going to gym and sitting at home doing nothing drives me MENTAL and makes me really dull. I can not live without my 90 minutes exercise and since I wasn't doing any workout guess what, I gained 1/2 kg again.. ;) :P 

So enough of my rants here, let's talk about this recipe. Well I think the name says it all, it's healthy, protein packed and bonus it's gluten free too! Since I was on break from my workout, I wanted to eat something really light and healthy tonight, but I wanted it to be fresh, different as usual! The best thing about this recipe is, you can prep up everything in the morning or even a night before and make this salad in minutes. 

It has such different and fresh flavors that I'm sure you all are going to love it. There is a small story behind the Soy sauce, ginger dressing. I have been staying in Japan from past almost 6 years now and I was a vegetarian until recently. So every time I went to some village in Japan or even on a airport or onsens, the only thing I could eat as a vegetarian is Tofu with soy sauce and ginger. And in these past 6 years I am totally adapted to that taste and I absolutely love Japanese soy sauce and ginger combination. So tonight when I was thinking of something different, my mind immediately wandered towards this combination and it was indeed a success. Also as I am leaving Japan soon, I wanted to create a recipe with some Japanese ingredients in it because lately I have been feeling a bit nostalgic.. ;) 

So enough of the background, let's get to the recipe. Oh and did I say that this salad goes fantastic with some grilled fish or chicken? Trust me it does..! :)

This recipe serves 2 people.

Oct 3, 2013

Pink cabbage and shallot salad

The other day I made this salad with Penne with parsnip and bell peppers as a side because I wasn't going to have too much pasta, as yet again I am on my old gluten free kicks.. ;) :P So far it's going well, let's see how many days it lasts.. :P

I wanted to have some thing filling, creamy and different in salad, I was too tired of the same old lemon vinaigrette dressing. Don't get me wrong, I love the lemon vinaigrette dressing but don't you feel like trying some thing new once in a while? And of course also I wanted to come up with a new recipe, so I decided to make a creamy dressing for this salad.

I used pink cabbage for this salad but you can certainly use normal cabbage or even radicchio would be nice too if you don't mind a slightly bitter taste of it.

So let's get to the recipe and do give it a try! :)

This recipe serves 2-3 people.