Halloween may have come and gone, but we can still celebrate the amazing flavours of the fall season. After all, we only get to enjoy pumpkin season once a year, so might as well embrace right? To be honest, I didn’t cook with pumpkin very much growing up (it’s not really a part of Indian/East African cuisine), so this year when Ahmed (who’s a Halloween baby) asked me to bake something with pumpkin, I decided to accept the challenge. His only request was that we add chocolate chips. I figured I could make these muffins healthy enough that a few chocolate chips sprinkled on the top would be just fine ;) One of the best things about these little babies...
This is one to keep in your weekly rotation. I make this for the kids at least once a week for lunch. It's a simple recipe for Tuna Salad with a healthy twist and a great way to get in a bunch of greens! I tell the kids it's a "Hulk Sandwich" ;) What you'll need:- 1 can of Tuna packed in water- ½ an avocado- 1 tbsp mayonnaise- 1 tsp grainy mustard- 1 cup of fresh spinach chopped- 1-2 small cucumbers- ¼ cup chopped coriander- 1 tsp salt- 1 tsp pepper- 1 tbsp ground cumin- juice of half a lemon- 1 tsp lemon zest Mix all ingredients in a large bowl till well combined. The mixture taste best when eaten...
If you are looking for something hearty, healthy and filled with flavour, then this soup is for you. The coconut and spice combination will leave your house smelling absolutely delicious. What you'll need: 1 tbsp, Coconut Oil (or Olive Oil) 1 large Onion, chopped 3 cloves Garlic, minced 2 tbsp fresh Ginger, minced 2 tbsp Tomato Paste 2 tbsp Curry Powder ½ tsp Hot Red Pepper Flakes 5 cups Vegetable/Chicken Broth 400ml can Coconut Milk 1 cup Fresh Tomatoes, chopped 1.5 cups Dry Red Lentils 2-3 handfuls, Chopped Kale or Spinach Salt and Pepper, to taste juice of half a Lemon chopped Fresh Coriander and a dollop of Sour Cream or Yogurt (to top) Method:In a stockpot, heat the coconut oil...
This recipe came about when I was craving sweet potato fries with my eggs but didn't want to wait. I thought I would try shredding the sweet potatoes and that would cook them quicker. I added a few spices and cooked my eggs right on top and voila! This has quickly became one of fave breakfast recipes. You have to give this one a try! What you'll need: 1 small Sweet Potato, peeled and shredded ½ cup Kale, cut into thin strips 1 tbsp Coconut Oil 1 ½ tsp Paprika 1 tsp Red Pepper Flakes 1 tsp Salt 1 tsp Pepper 2 Eggs Coriander, chopped Method:Heat coconut oil in a large frying pan. Once melted, add shredded sweet potatoes and keep...
I make a batch of these oats once a week and have it on hand for a few days. It's great to have in the fridge for busy school mornings and the kids love topping them with different berries and maple syrup. I love mixing up my toppings and make my bowl look really pretty!What you'll need: 1 cup Rolled Oats (not the “instant oats” variety) 1 cup Water 1 cup Milk (any type of milk will do) 2 tsp Cinnamon ¼ cup Maple Syrup pinch of Saffron Toppings of your choice Method:Add oats and water to a pan, slowly bring to a simmer and let simmer for 1-2 minutes. Add milk and let oats cook through and soften...
