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Gluten-free amaranth and quinoa porridge infused with rose water, cardamom, and vanilla bean.
Aloo palak is a curry dish popular in North India and made up of tomatoes and potatoes smothered in a spinach based sauce. It’s best served with rice, naan, or chapati. There are many other aloo dishes. Some with cheese (palak paneer), lentils (palak daal), or mixed vegetables (palak bahar). Generally it’s loaded with dairy, but I’ve made a dairy-free aloo palak that everyone can enjoy!
Sweet coconut pudding with fresh young coconut meat, coconut water, cashews, vanilla, and ghee.
Payasam; also known as kheer in Northern India, specifically in the Punjabi community, is a rice pudding, traditional in South Asia. It’s made by boiling rice, noodles, or broken wheat with milk and sugar, and flavored with cardamom, raisins, saffron, cashews, pistachios or almonds. Out of all the payasam I enjoyed, coconut, cashew and cinnamon were the most popular. It is typically served during a meal alongside your curries or rice, or consumed alone as a dessert.
A gluten-free breakfast cake that’s 300 calories, made in under 5 minutes, and has over 8g fiber and just about as much protein. You make it in a cup, wait 3 minutes, and you’re chowing down on a healthy breakfast!
A mini gluten-free banana bread for one! It’s higher in protein and fiber than your average cake making it a perfect light snack, treat, or breakfast.
The word kofta is derived from Persian k?fta which means “to beat” or “to grind” or meatball. The kofta in India is generally made vegetarian by replacing the ground meat with a variety of vegetables and cheeses. In my homemade rendition I chose to use lentils (aka dhal) and potato (aloo).
Slather this simple applesauce based dip on any fruit. Enjoy for breakfast, snack, or whip up for your first barbecue of the season!
Baked oatmeal in serving size cups that can be customized depending on the preferences of everyone in the house. Can be prepared ahead of time and eaten on the road if need be.