Hey guys, long time no chat. To be honest, I’ve been completely overwhelmed with life. I’ve been transitioning my kids to preschool and it’s been a lot of running around getting everything they need to succeed. I think I’m finally ready. Kudos to all the moms who successfully got their kids back to school a few weeks back, it’s no easy feat!

One thing that always calms my nerves is baking. And there is nothing like a crumble on a cool crisp day. In fact, crumble is the perfect breakfast, snack or dessert in the cooler months, perfect for the upcoming season. True story…stated by me 🙂


So why did I choose blueberries? To be honest, I had a pint in my fridge and if I didn’t use it, it would’ve spoiled. But no food wastage here folks, take your leftover fruit and make a crumble dessert out of it! Yay!

This blueberry crisp was incredibly easy to put together:


2-3 cups fresh blueberries
1/4 cup tbsp Brown sugar
1 cup Large flake oats
1/3 cup Flour
1/4 cup Walnuts chopped
1/3 cup Unsalted butter cubed, cold
1/2 tsp Cinnamon

Preheat oven to 425 degrees
Place blueberries in baking pan.
In a separate bowl, combine the oats, flour, cold cubed butter and brown sugar. Mix together with hands, forming crumb topping.
Place this crumb mixture overtop of the blueberries.
Bake for 35 minutes (until golden brown)
Serve warm and top with vanilla ice cream or as is!

I hope you’ll try this recipe out and let me know how it turns out! My kids absolutely loved this crumble for breakfast which was a total mom win for me! As always, let me know if you try out this recipe by tagging me @kashmirifoodie #kashmirifoodie, I would love to see your beautifully delicious creations!



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 🙂



Low Carb & Reduced Sugar Cheesecake Bites

During both of my pregnancies, I had gestational diabetes, which is a type of diabetes present in some women only during pregnancy. And like any diabetes, gestational diabetes affects how your cells use sugar (glucose). Anyways you can read more about that on my Postpartum Weight Loss Journey blog posts here.

I was diet controlled which meant I didn’t have to take insulin. I really craved and missed high sugar fatty desserts but could not have them due to this issue. So I got creative !!! I made the following:


The crust:

  • 2 cups blended unsalted mixed nuts
  • mixed with 2 tablespoons melted butter and a dash of cinnamon.

The cheesecake portion:

  • 1 block of cream cheese,
  • 2 eggs,
  • 1 Tspn vanilla extract
  • 1 teaspoon brown sugar. 
  1. In a food processor, blend the nuts together and add in the butter and mix until combined.
  2. In a muffin tin, evenly spoon out the nut base and press down with the back of your spoon.
  3. Pour in the cheesecake mixture evenly throughout muffin pan.
  4. Bake at 425 degrees for about 20-25 minutes.
  5. Cool on counter for at least an hour then refrigerate.
  6. Top with a mango and blueberry puree.
  7. Enjoy!

*Makes approximately 12 bite sized portions.

*Loved these so much AND they didn’t spike my blood sugar…score !




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