Cocoa Chia Coconut Smoothie

This vegan smoothie is naturally sweetened with coconut water and banana. 100% cocoa powder helps in energizing you while almonds and chia give a protein boost. This is a perfect breakfast smoothie and as temperature increases, I love to have more of smoothie kind. The coconut water also helps in cooling the body. Soaked almonds give a smooth texture. Almonds can be used without soaking too. Make sure to blend a little more. If you want a bit of bite here and there in the smoothie, prefer to use without soaking.

The Accidental Alchemist is a great book by Gigi Pandian. It is the first book in this series. I love the story line. The cover attracted me first and then the recipes inside too! The gargoyle with a whisk in hand...so cute! A great cover and a great book. The story is set in Portland. The story is how Zoe, the alchemist (who is living for centuries) and Dorian (the gargoyle from Paris) solve a mystery.  Dorian needed help to stay alive, as he may be turning into a stone and he trusted Zoe to be the one who can help him. Dorian had with him an old alchemist book which was used to bring him to life by his famous father. He requested Zoe to decipher the codes using the book and somehow help him to stay alive, and not turn back to a stone. This story unfolds when the book got lost and they were trying to get it back desperately. I liked the story line too as the mystery of the handyman's death led to attempt on Blue's life.....Zoe and Dorian were great pairs. Both the mystery and fantasy elements were perfectly balanced in this book. I admired the character Zoe's approach to problem solving and the way she thinks quickly. Also, loved the healthy lifestyle with balanced fitness and optimal food. I am onto reading the other books in this series and would recommend this book. A great reading as I couldn't put it down.

From the food point of view, Dorian won me through and through. I loved the way he made everything so delicious and how the explained each and every food. I admire Dorian - with what in hand, he made delicious and mouth-watering food that no one can resist. In fact, I have made a list of all the food he made in this book and it runs to pages, really! My daughter even made fun of me :-). I wanted to make buckwheat galette inspired by Dorian's cooking, but didn't get a chance to make. Also, his vegan chocolate cake reminded of my cake too. I too use Silken tofu to make vegan chocolate cake. I would share my recipe pretty soon. I also loved the tea varieties and wanted to make them. I grew up vegan-vegetarian and I am trying to become vegan. Most of our traditional recipes are vegan though our diet included yogurt, milk for pudding, and ghee. So becoming vegan is not hard but being an yogurt addict...:-) trying! This book is another inspiration for me. Anyways, back to recipes.....Zoe made the chocolate chia and coconut smoothie using fresh tender coconut and its flesh before their adventure to break inside Blue's home. My usual coconut chia smoothie is made using frozen coconut and coconut water and thought to share the recipe for the same.

I am linking this to April 2021 #FoodiesRead. Every post must feature a book centered around food. And you can talk about or give your views about the book in your post. Also, add recipes to your post if you make one out of it. Check here to know more about it. This is perfect to share for Weekend Cooking, all you need to make some easy recipes fitting the theme of a book. Check here for more info. 

Ingredients

Serves 2

Cocoa powder - 2 tbsp

Chia seeds - 3 tbsp

Coconut - 1/2 cup, fresh or frozen

Coconut water - 2 cups

Banana - 1, frozen

Almonds - 12, soaked

Method

Add all the ingredients and blend till smooth. 

Pour in glasses and serve.

Quinoa Burrito Bowl

 

This is a simple and easy to prepare healthy burrito bowl satisfying every taste bud. This is scrumptious and can be a great lunch or dinner. Quinoa is very healthy and I have replaced rice with quinoa. Quinoa has a nutty flavor along with lime and cilantro makes a very tasty burrito bowl. 

Quinoa should be perfectly cooked. It shouldn't be mushy too. Most of the packages would recommend adding 1:2 water, but I and 1:1and 3/4. That gives perfect pearls of quinoa which we love. Try and you won't be disappointed. I guarantee that.

Mexican recipes are equally loved in our home. Burrito and burrito bowls are the choices that are frequently made at home and at restaurants too. During the pandemic, we never went out, but enjoyed every favorites made at home. Burrito bowl is loved all of us and we make it often. I replace other grains in place of rice for healthier options. 

If premade salsa, beans, and guacamole are used, this can be prepared in under 30-minutes which s great for a weeknight dinner. When the quinoa cooks, roast a couple of ears of corn, chop up some lettuce, and stir-fry the beans with added seasoning. All done! If everything is made from scratch plan on spending extra time. And also remember to soak beans for easier cooking. 

Cinco De Mayo is just around the corner. Liz Hazel of Book n Cooks is hosting an event for celebrating Cinco de Mayo in our Festive Foodies group. Festive Foodies Event Planning Group, we celebrate important food days or food holidays. We share recipes centered on the particular food. I am sharing this healthy quinoa burrito bowl for the event. 

I am also linking this to Wonderful Wednesday, Happiness is Homemade, and Full Plate Thursday

Ingredients

Serves 4

For quinoa

Quinoa - 1 cup

Salt - 3/4 tsp

Oil - 1 tsp

Water - 1 and 3/4 cup

Lime juice - 3 tbsp

Cilantro - 3 tbsp, chopped

For the beans

Pinto beans - 1 cup, dried

Water -4 cups

Salt - 3/4 tsp

Cumin - 1/2 tsp

Onion - 1/4. finely chopped

Garlic - 1 tbsp, finely chopped

Serrano peppers - 1 tbsp, chopped

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cayenne - 1/2 tsp

Cilantro - 1 tbsp

Oil - 1 tbsp

For the assembly

Guacamole - 1 cup

Sour cream - 1/2 cup

Shredded cheese - 1/2 cup

Jalapenos - 2 tbsp

Salsa - 1 cup

Roasted corn - 1.5 cups

Lettuce - 2 cups, torn

Method

Pressure cook the beans for 3 whistles. Add salt and boil for a couple of minutes. Drain and set aside. In a cast-iron pan, add oil followed by garlic, cumin, onion, serrano peppers. Sauté for 3 minutes. Add the beans, cumin powder, coriander powder, and cayenne. Stir-fry for 2-3 minutes. Add cilantro and set aside. 

Rinse the quinoa. Add the quino, water, oil, and salt in a bowl. Cook on a medium flame. When more than half the liquid is absorbed, lower the flame, cover and cook for 5 -7 minutes. Switch off the flame and let it rest. After 5 minutes, gently fluff it. Add the lime juice and cilantro. Mix gently, cover, and set aside.

To assemble: Keep everything ready in bowls to aid mixing as per requirements.

Add the quinoa to the serving bowl and then add the rest of the ingredients as per preference. Garnish with extra cilantro and/or cheese. 

Serve with some pickled jalapenos, sour cream, and cheese, if preferred.

Here are the links for the recipes we shared for the event: Cinco de Mayo Recipes. Thanks, Liz!

Beef Tamales in the Pressure Cooker by That Recipe

Copycat Taco Bell Mexican Pizza by Making Miracles

Instant Pot Black Beans by Devour Dinner

Key Lime Margaritas by Hezzi-D's Books and Cooks

Mexican Chopped Salad by A Day in the Life on the Farm

Queso with Chorizo by Books n' Cooks

Quinoa Burrito Bowl by Magical Ingredients

Tacos Dorados by Palatable Pastime

The Best Beef Enchiladas with Homemade Enchilada Sauce by Blogghetti

Quick Veggie Salad

Simple is best. This is a simple, healthy, and quick salad which can be made in minutes with the veggies that you will always have in hand. This is my go to salad always. I don't make very specific dressings for salad every time. I like this kind which doesn't have any oil but at the same time gives a wonderful flavor with crunchy veggies. The lime juice brings out the flavors of the individual components.  

The movie of the month is "Peter Rabbit" in our #FoodnFlix group. Perfect choice for this month. As soon as we watched this, I decided to post this salad. Though I make this often, this was never posted in my blog. This simple no oil dressing salad is so easy and helps in weight management and staying healthy. When Peter rabbit recommends the salad with just a squirt of lemon juice and no oil dressing, I was determined to post this finally - apt for the movie of the month.

"Peter Rabbit", released in 2018, is a great movie to watch with the family. Peter Rabbit and his siblings trouble Mr. McGregor by stealing fresh veggies from the garden. They think the fresh produce is for them and when Mr. McGregor dies, they consider that the garden and house are their property and make a huge mess. The story takes a turn when they come to know that Mr. Mcgregor's great nephew (who also happens to hate rabbits just like his uncle) is inheriting the house. And ends with a happy ending. This is must watch with family and kids will enjoy watching with roars of laughter. 

Food'nFlix is a fun little group that gets together each month and watches the same movie at their leisure.  Once we watch, we create a dish that was inspired by the chosen film. Elizabeth of  Literature and Limes is hosting this month. If you want to participate in Food 'n Flix, Check out this month's announcement post at Literature and Limes, and drop by the Food 'n Flix site to learn more! Thanks, Elizabeth!

Coming to the food inspirations from the movie, there are lots of veggies, rabbit pie, sandwiches in the movie. The sight of  fresh veggies is always irresistible to me. And with these veggies, varieties of food can be made. I love fresh veggies and love salad. Like I said, with Peter Rabbit's recipe for a salad to healthy and fit, which happens to be my way salad making, this is my post for the food inspiration from the movie.

 

This delicious salad is best served immediately. This serves two as main and four as a side. Instead if lime juice, lemon can also be used. They both give wonderful citrus burst to the salad. Though this is my definitive quantity for the recipe, feel free to add veggies of your choice and make a wonderful salad.

I am also linking this to Souper Sundays by Deb of Kahakai Kitchen. Check her page if you would like to participate by sharing your soups, salads, and sandwiches.

Ingredients

Serves 2 to 4

Iceberg lettuce - 3 cups, torn

Carrots - 3/4 cup, shredded

Radish - 1/2 cup, sliced

Sweet peppers -2 or 3, sliced

Onions - 1/4 cup, sliced

Bell pepper - 1/2 cup, sliced

Cucumber - 1 cup, sliced

Tomatoes - 1 cup, wedges

Salt - 1/2 tsp

Pepper - 1/4 tsp

Lime juice - 2 tsp

Cilantro - 3 tbsp

Method

Add the veggies into the bowl. Add salt, pepper, and lime juice. Toss gently. 

Serve immediately.

Watermelon Refresher

Water melon refresher is the best thirst quencher. The mild flavor from lime and mint refresh you providing vital nutrients. This is a perfect summer cooler to beat the heat.

Water melon is the king of summer fruits. Juicy, with a lot of water content provides excellent hydration. Throw in a little lime juice rich in vitamin C and add mint. This can be made in a few minutes. Blend with ice and enjoy a perfect cool drink perfect for the heat. This provides excellent nourishment that you need not cook or bake when it is too hot. Drink this smoothie a couple of times and this helps in effectively managing weight. 

I am linking this to Srivalli's Blogging marathon - Summer coolers. Here are a few summer coolers that would help in planning breakfast and snack smoothies during summer.

Jamun/Black Plum Coconut Water Cooler

Guava Pineapple Passion Fruit Smoothie

Chocolate Banana Smoothie Bowl

Cheerios and Cinnamon Smoothie

Springtime Green Smoothie Bowl

Strawberry Smoothie Bowl

Avocado Smoothie

Tropical Smoothie Bowl

Cherry Almond Smoothie Bowl

Mango Lassi Bowl

Very Berry Lassi

I am also linking this to Full Plate Thursday and Happiness is Homemade.

Ingredients

Serves 2-4

Watermelon - 4 cups, cubed and chilled

Lime juice - 3 tbsp

Mint - 3-4 leaves

Ice cubes - 1/2 cup

Sugar - 2 tsp

Method

Add everything to the blender. Blend toll smooth.

Serve.

Sourdough Discard Whole Wheat Sun-dried Tomato Basil Muffins

These muffins are very fluffy, savory, flavorful in each bite. They are made with 100% whole wheat flour and flavored with sun-dried tomatoes, basil, and a little parmesan. Kids would love this pizza flavored muffins..

I don't like to waste any food. When you try to experiment with sourdough breads, or when you make sourdough starters, there is always a portion of sourdough which stays as discard. Though it is a discard, it can be used in different ways and I don't like to waste them. Even when you start with small quantities, a half of it is usually left in each step. I use them for dosa, pancakes, waffles, muffins, parathas... I used the sixth day discard to make these muffins.

The muffins are made with 100% whole wheat and whole wheat starter. It is a healthy choice breakfast or a quick snack for kids. I like most of my breakfasts savory than sweet version. I try to make different versions using sourdough discard and this is one of the version which is always asked for again and again. It reminds the kids of having a pizza flavor muffin for breakfast or snack. Satisfying the cravings is important when you make healthy choices. This is perfect choice. My kids love this muffin as equally as the similar flavored pasta which I make often. I have used the pasta for a salad.

I am sharing this for this month's #MuffinMonday. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I am also linking this to Inspire Me Monday, Sundays on Silverado, and Create, Bake, Grow and Gather.

Ingredients

Makes 12 regular muffins

Sourdough discard - 1/2 cup

Whole wheat flour - 1.5 cups

Granulated onions - 1 tbsp

Granulated garlic- 1/2 tsp

Salt - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Olive oil - 1/3 cup

Sun-dried tomatoes - 3-4 (1/4 cup, pulsed)

Basil - 1 tbsp, dried

Chili flakes - 1 tsp

Black pepper powder - 1/4 tsp

Flax seed powder - 2 tbsp in 1/2 cup water

Water - 1 cup

Parmesan cheese - 1/3 cup (optional, or vegetarian alternative can be used)

Method

Run the Add the dry ingredients in a bowl. Mix and set aside. Preheat the oven to 350 degrees F. 

Add the sourdough starter, water, oil, flaxed egg and mix well. 

Add the dried ingredients and mix everything quick till combined thoroughly. Add the finely grated parmesan cheese and mix well. Fill three-fourths of each cavity in the muffin pan. Bake for 16 min at 350 degrees F. 

Cool completely for 15-20 minutes.

Serve with butter.

Here are the quick links for the muffins we shared today. Thanks, Stacy and members of #MuffinMonday!

• Glazed Gingerbread Mini Muffins by Making Miracles
• Honey Bunches of Oaty Muffins by Palatable Pastime
• Maple Muffins by A Day in the Life on the Farm
• Sour Cherry Muffins with Coconut Streusel by Karen's Kitchen Stories
• Sourdough Discard Whole Wheat Sun-dried Tomato Basil Muffins by Margical Ingredients
• Sourdough Orange Muffins by Zesty South Indian Kitchen

Guava Pineapple Passion Fruit Smoothie

This is one of the best smoothie with tropical flavors. Nourishing and satisfying, this is perfect for a hot summer day. 

Flavors of guava, pineapple, passion fruit, coconut milk with a hint of ginger - the flavors all balance perfectly.

Summer is the time that we take a break from school work. It is also the time for ice cold thirsting quenching drinks. Sometimes you might want to cook and smoothie or smoothie bowls are great options for keeping us nourished and hydrated. 

We love this smoothie with all the tropical flavors. This is satisfying and thirst quenching at the same time. This is very simple and can be made in 5 minutes. 

Ingredients

Serves 6

Guava juice - 3.5 cups

Pineapple - 1 cup, diced

Passion fruit juice - 1 cup

Coconut milk - 1/2 cup

Ginger - 1-in piece

Ice - 1 cup

Method

Add all the ingredients to the blender and blend till smooth. 

Serve.