2014 was a long year for me. Many things happened , some of those were blessings while others were not. But all in all, it was a great year. I am not into making new year resolutions because its just too hard to follow. So this year, I just want to live life to the fullest, eat , laugh and love. So to start the new year, here is a recipe which will definitely put a smile on your face.
3 cups butternut squash ( diced )
4 tablespoons butter
3 tablespoons concentrated chicken stock
1 onion ( chopped )
Bunch of curry leaves ( amount based on personal preference )
1 cup milk
Pinch of chilli flakes
1) Bake the diced butternut squash at 170 degrees for around 30 minutes or till the skin browns. Peel the skin off the diced pieces after it cools.
2) In a pan, heat the butter and allow it to brown slightly. Add in the chicken stock and onion. Fry till the onion softens before adding in the baked butternut squash.
3) Using a potato masher, mash the butternut squash and onions in the pan. Turn off the fire.
4) Add in the milk and stir.
5) Separate the curry leaves from the stalk and bake it in the oven for around 3 minutes till it turns crispy. Alternatively, you could pop it into the oven while it is still warm after baking the butternut squash.
6) Using a blender, blend together the mashed mixture, curry leaves , chilli flakes and black pepper.
Mix into some cooked whole wheat pasta for a wholesome meal! Bon appétit !
Made this awhile back when I was madly obsessed with my whole wheat israeli couscous. The madness has died down a little but this dish still blows my mind in so many ways. I was a glutton the whole of last week and the guilt is finally setting in. Committed to eating clean this week before the Christmas feasting begins and everything goes downhill from there. But its the end of 2014, which has been a pretty spectacular year for me . So maybe its time to let my hair down and feel the guilt down my throat and on my hips. But you only live once, so why not do it without regrets?
1 cup israeli couscous
1 cup and 2 tablespoons chicken stock
1/4 cup water
2 cups washed spinach
1 chicken breast
1/2 cup cherry tomatoes ( halved )
1 tablespoon EVOO
1 teaspoon balsamic vinegar
1) Mix the chicken stock with water and boil in a pot. Add the couscous to the boiling water and cook for about 20 minutes. ( you could light stir fry the couscous with some minced garlic to add some flavour but I prefer it light )
2) Sprinkle both sides of the chicken with black pepper and bake at 170 degrees for 20 minutes
3) In a pan, add two tablespoons of chicken stock. Stir in the spinach till withered before turning off the fire. Mix in the cherry tomatoes and cooked couscous.
4) Cut the cooked chicken breast into bite size. Add it to the couscous mixture before stirring in the EVOO and balsamic vinegar.
As a kid, I always looked forward to the occasional pizza treats. Not because pizza is really pricey but my mum was really concerned about how unhealthy it was. So as I embarked on my journey towards healthy eating , I decided that nothing shall between me and my pizza. And I am excited to share this great news with everyone ! PIZZA CAN BE HEALTHY ! This pizza crust is made entirely from cauliflower flower and with zero trace of flour. It works perfectly for those who are allergic to gluten. I modified the original recipe and made a thin crust pizza. I absolutely adore thin crust pizza and it brings back memories of my Italy travels. Those warm thin crust pizza during the cold winter nights.
Adapted from recipe by Detoxinista
INGREDIENTS ( pizza crust )
4 cups raw cauliflower rice
1 egg, beaten
1/3 cup parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1) Using a food processor, pulse the cauliflower until a rice-like texture is achieved
2) Boil a large pot of water and add the cauliflower rice to the pot. Let it boil for about 4-5 minutes before using a fine mesh-strainer to strain out the cooked “rice”.
3) Place the “rice”on a clean cheese cloth and squeeze it. Given that it will be hot , do run it under cold water for a few seconds before squeezing. Ensure that the “rice” is squeezed till dry.
4) Pour the “rice” and all other ingredients in a large mixing bowl. Mix well.
5) Press out the dough on a lined baking tray. I flattened my dough till it was thin like an omelette however the thickness depends on individual preference. Bake the crust in a pre-heated oven at 170 degrees for 30 minutes.
6) Your pizza crust is now completed ! I loaded my pizza with baby spinach, bell pepper and mushrooms. But feel free to experiment with any toppings ! Was hoping to try a sweet version with nutella and banana. Will tell you how it goes as soon as I try it.
7) After adding your toppings, pop it back into the oven for another ten minutes. Just ten more minutes and you will be with a healthy and tasty pizza!
Do make a few more and store it in the freezer. Then just pop it into the oven for a few minutes when needed. This is also a perfect way to get kids to eat their vegetables.