Posts Tagged ‘foodstagram’

Yogurt Parfait




1/3 cup greek yogurt [I used coconut flavour]

1 kiwi, sliced

4-5 strawberries, sliced

1/2 banana, sliced

1/3 cup blueberries

1 tablespoon granola


In a serving dish of your choice [I used a round glass but mason jars are great too!], place a tablespoon of the yogurt at the bottom of the glass

Next, add a layer of the kiwi followed by another layer of yogurt.

Continue alternating your fruit and yogurt layers until you reach the top of your serving dish.

Sprinkle with granola and serve right away 🙂




Ahh crepes! How I love thee. I was first introduced to crepes many many years ago when my younger sister had to make them for her high school french immersion food project (try saying that three times quickly-tongue twister!!) So naturally, my mom made them for her LOL. All I know is, my sister speaks french fluently (mashAllah) and I am thankful she had this project and my mom learnt to make these amazing crepes and passed the recipe down to me! It’s pretty easy once you get the hang of it. You have to work fast in rotating that pan to evenly coat the pan with the batter. And the best thing is, you can eat these any time of the day and change the filling/toppings up to fit the meal (but that’s another blog post 😉  )  Here ya’ll go:



1 cup all-purpose flour [or whole wheat/multigrain flour like I used!]

2 eggs

1/2 cup milk

1/2 cup water

1/4 cup sugar

1/4 teaspoon salt

2 tablespoons butter, melted

OPTIONAL TOPPINGS (can substitute with other goodies):


Caramel sauce

Chocolate sauce

Cream cheese frosting

Vanilla Ice cream


In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, whisking to combine. Add the salt and melted butter; beat until smooth.

Heat a lightly oiled/buttered frying pan (non-stick preferably!) over medium high heat.

Pour or scoop the batter onto the centre of the pan/griddle, using approximately 1/4 cup for each crepe and tilt the pan in a circular motion so that the batter coats the pan surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Loosen with a spatula, flip and cook the other side.

Your crepe is now ready! I have spread my crepe (pictured above) with a Betty Crocker cream cheese frosting (mmm!), with mashed up Oreo’s topped with a single scoop of vanilla ice cream which was drizzled with caramel and chocolate sauce!! All sorts of topping combinations can be had on crepes: fresh fruit, different flavours of ice cream, brownies, etc-the possibilities are limitless (my mouth is watering as I type this out!!!!!)

**Note: remember to re-butter the pan lightly after each crepe is made to prevent sticking to the pan **


Nat Nat Breakfast Cookies


I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up. I learnt about this cookie from my good friend Nat. She’s the healthiest eater I know along with being one of the nicest people ever! I miss our daily tea chats Nat!!! This post is dedicated to Nat :):)<3<3

Okay here is the recipe for you all:



2 ripe bananas

1/4 cup dark chocolate chips

1/4 cup dried cranberries

2/4 cup sultana raisins

2/4 cup whole natural almonds

2/4 cup whole natural peanuts

1/4 cup unsweetened coconut flakes

1 tablespoon all natural peanut butter


Preheat oven to 350

In a mixing bowl, add the two bananas and mash them up good

Add in the peanut butter and mix into the bananas thoroughly

Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout

Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each

Bake for 25 minutes, until golden brown



 *The dry ingredients added-aren’t they a beauty?*



Asalamu alaikum and Hello lovely foodies! I realized that I RARELY post anything about lunch, mostly because I usually focus on breakfast and dinner with small snacks throughout the day, as that usually works with my schedule. BUT this week, I am spending 12+ hour days in the library studying for finals (aaccckkkk!!) so I decided to plan ahead and prep my lunch to take with me! It’s all about the prep the night before lovelies!!!!

The items in my lunch bag today:

  • A toasted multigrain bagel spread with a layer of camembert cheese (YUMMMM!!!) on the inside, layered with baby spinach, tomatoes anddddd  spicy kabobs made by mama kashmiri foodie {my mom!} #blessed
  • Steamed edamame sprinkled with a tiny bit of salt
  • Olives {did you know olives are sunnah?? Read the healthy eating blog post I did under the Reviews section!}
  • Cucumbers
  • Green peppers
  • Multigrain crackers
  • Hummus
  • Water (a MUST to keep hydrated in this horrendous weather we’ve been having in Canada!)
  • annnnnnnd I know everything else is super healthy here BUT I must have something sweet after my meals: a Carrot cupcake topped with a bittttt of cream cheese frosting #perfection

So my advice, plan your meals ahead of time to give yourself…more time to get ready in the morning *what what!* You will also eat healthier this way {say NO to eating fast food!} and become more efficient in your daily life, be it working full time or studying! Enjoy!



1. Take a photo of your lunch bag contents and post it on your Instagram

2. Hashtag #lunchbagfood and tag me @kashmirifoodie

3. Tag 3 friends on MY instagram photo and post DONE so that I know you’ve completed the challenge

4. Giveaway open to Canadian and American residents only

5. Contest closes on March 10, 2015