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Mini Baked Egg Bites

 

Tired of always rushing out of the house without eating breakfast? Slept in again?? Too tired? NO TIME TO MAKE ANYTHING IN THE MORNING??

No worries, I got you girl. Try out these mini baked egg bites and watch your morning routine go a whole lot smoother. Make them ahead, store away and pull out in the morning. A full tummy means more productivity at wherever you’re headed to in the morning.

 

INGREDIENTS:
🌙5 large eggs
🌙1/4 cup broccoli, chopped
🌙1/3 cup grated cheddar cheese
🌙1/3 cup orange bell pepper, diced
🌙1/4 cup red onion, diced
🌙seasoning: I used everything but the bagel seasoning- if you don’t have this stick to salt and pepper

METHOD:
🌙pre-heat oven to 350 degrees
🌙crack the eggs in a mixing bowl and combine all of the ingredients
🌙mix together
🌙grease mini muffin tin
🌙pour mixture into tin
🌙bake for 15 minutes or until set (may vary depending on oven)
🌙will last in fridge for 3-4 days and can be frozen up to 3 months

 

Now girl, go ahead and snooze for an extra few minutes in the morning – breakfast will be waiting for you to grab n go. Enjoy!

*the best part about these are that they are a great way to sneak veggies into a toddlers diet-my son doesn’t like broccoli but just ate two and asked for more🙌🏻*

HAPPY TO HELP!

Let me know if you try out this recipe! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie

 

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Instant Pot Boiled Eggs

In my latest quest of being healthier, I am trying to eat two eggs for breakfast every morning. Protein is key to feeling fuller and that assists me in not snacking mindlessly until lunch time. It has worked so far and I will continue to do this. I save time by using the instant pot and it creates a healthy breakfast…this is a win win situation ya’ll! So if you’re struggling with mid-morning snacking (or just want to learn how to use your IP!), try this boiled egg recipe. I hope it helps you achieve your health goals!

Recipe:
2 boiled eggs (or as many as you need to make)

Method:

1. Add in one cup water to the instant pot.
2. Place the trivet in the pot
3. Place your eggs on the trivet
4. Place the lid on the instant pot and seal the vent (place the vent in the middle)
5. Select the manual button and adjust/decrease time to to 3 minutes
6. Set it and forget it! This is the perfect time to get ready for work or make a coffee
7. Once the instant pot beeps, it’s done!
8. Using a spatula, quick release the seal (be careful, this will be hot and steamy!)
9. Open the lid and remove boiled eggs
10. Place in bowl of cold/ice water for 5 or so minutes
11. Peel and enjoy the perfectly boiled eggs!

Here I’ve made a breakfast salad of greens, topped with cucumbers, apricots, the boiled eggs and blueberries. Feel free to add in your own favourites!

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie

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Vegetable Hash for Breakfast

Lately I’ve been trying my best to introduce a lot of vegetables into my breakfast meals. I have noticed that for a while now my vegetable intake had decreased….a LOT. I am going to change that now. So I’ve decided I’ll start with adding some vegetables to my breakfast. It’s the most important meal of the day and sets the tone for the day! Here’s to new beginnings of being healthy!

WHY VEGETABLES?
They keep me feeling full for longer and I notice I don’t snack after -keeps me going until lunchtime. Here I’ve made a vegetable hash of zucchini and orange bell pepper. This pair with some eggs is a hearty breakfast that kept me going until my next meal! No more snacking!

Recipe:

Ingredients:

1 zucchini, diced
1 orange bell pepper (or any colour!), diced
1 tsp butter
4 eggs

Method:
1.Sautée the diced vegetables in a pan in a tsp of butter
2.Once grilled, make 4 divets and crack an egg into each designated spot
3.Fry for approximately one minute and cover with lid. Cook until done.
4. That’s it! Enjoy your quick, delicious and nutritionally dense breakfast!

 

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie

 

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Dairy Free Iced Coffee

Summer is here…and so is Iced Coffee!

Hey/salaams! So I took some much needed time off after Eid as I was feeling a bit burnt out (ummm hi I wrote two e-cookbooks in less than a month!) but I’m back now!

I love summer and I love coffee. I just don’t like drinking hot coffee on a hot summers day though….cuz hello I’ll be a sweat ball LOL.

SO! I’ve been experimenting with iced coffee and guys- I love it!!! So easy to make and super delicious!

Dairy Free Iced Coffee!

I have recently started reducing the amount of dairy that I consume and I am just loving coconut milk and/or sweetened condensed coconut milk.  So yum.

Here’s the recipe:
1 cup freshly brewed coffee (I used my Nespresso machine to brew my usual coffee but you can use any coffee- even instant!)
2 tbsp sweetened condensed coconut milk
Handful of iceMethod:
1. Brew your coffee and place in fridge to chill. I brew mine and chill overnight.
2. Add in the condensed coconut milk
3. Mix together and add in ice.
4. Enjoy your iced coffee on a hot summers day :)Notes:
-any dairy can be used but you may need to add sugar
– sweetened condensed coconut milk is sweet so no need to add additional sugar
-the coconut milk gives this coffee a hint of coconut flavor which I love!
-I have also tried this with leftover condensed milk and it was incredible…however the calories in it increase with the additional sugar. Definitely worth trying !

Happy to help.

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

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Turkey Puff Pastry Patties

Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.

As you know, I made a whole turkey this past weekend. My first ever…so exciting! Well, from that one turkey, I was able to create many other meals using the meat! I love making one large protein source and turning it into a bunch of different dishes! Versatility at it’s best. My whole turkey recipe can be found here.

The first dish I created with the breast meat was turkey puff pastry patties! This is the first time I have ever created puff pastry patties….thought this was as good as a time as any since I had all this meat to use up!

Here are some visual guides to creating the pastries:

The turkey mixture consists of: shredded turkey, diced red onion, shredded carrots. peas and corn (I used frozen!)

 

Portion the puff pastry into nine equal parts. Place the cooled filling on the puff pastry. I originally placed warm filling on the puff pastry and ran into the puff pastry getting too sticky! With the advice of my pastry chef friends, I made sure to cool the filling for my next batch and success!

 

Went with the triangle shape-it was easiest! Brushed an egg wash over these and popped them into the oven!

Here is the full recipe:

Turkey Puff Pastry Patties

Course Appetizer, Breakfast, Dinner, Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 box Puff Pastry 2 sheets
  • 2 cups Turkey Breast shredded
  • 1 1/2 cups Frozen Peas
  • 1 1/2 cups Frozen Corn
  • 2 tbsp Butter unsalted
  • 1 Carrot shredded
  • 1 Egg whisked
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chilli flakes

Instructions

  1. Shred the carrot and the cooked turkey breast. Set aside (in separate bowls).

  2. On medium heat, melt the butter in a pan and add the: peas, corn and carrots. Stir fry for 3 minutes.

  3. Add in the shredded turkey.

  4. Season with salt, pepper and chilli flakes.

  5. Cook until vegetables are soft.

  6. Allow the filling to cool before bringing out the puff pastry. Approximately 20 minutes.

  7. Pre-heat oven to 350 degrees

  8. Once the filling is cool, take one package of puff pastry out of the fridge (my box came with two packages). Unroll the pastry gently out of the packaging.

  9. With a rolling pin, lightly roll over the puff pastry. Be gentle, you don't want to flatten completely. Just a simple roll or two!

  10. With a pizza cutter or knife, section the puff pastry into nine pieces.

  11. Take a teaspoon of the cooled filling and put in centre of one of the sectioned puff pastry pieces.

  12. Go over the outline of that puff pastry section with the egg wash and fold the  pastry over the filling, to create the triangle shape.

  13. Take a fork and crimp the two outer edges. If it gets sticky, dip your fork into a little flour. (Thanks for the tip Amanda!)

  14. Place on baking sheet and repeat until all patties are complete. Work fast to avoid the puff pastry getting sticky!

  15. Once all patties are on the baking sheet, brush them all with the egg wash.

  16. Bake in oven for approximately 25 minutes, or until golden brown.

  17. Serve warm with a chutney or spicy ketchup...mmm! Enjoy!

This recipe is very easy to make! My biggest challenge was getting the hang of using the puff pastry to be honest! But once I got it, the procedure was quick! I actually made these patties while holding my 20 pound daughter in one arm! What?! Yep, they’re that easy!

Using turkey in this recipe definitely added another depth of flavour and I really enjoyed them. And I’m pretty sure my husband did too because we ate the batch of these in two days….whoops!

Don’t forget to tag me if you try out this recipe!

-Tabassum 🙂

#makesitsuper

HELPFUL LINKS

Nutritional factshttp://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/ 

How to storehttp://makesitsuper.ca/all-about-ontario-turkey/storing/  

All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/