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Eggplant Pizza

 

I love pizza! But I don’t love the crazy amount of calories in it (approx 300 calories per slice) and I don’t find it super filling either. Solution: Eggplant pizza to the rescue!😍

INGREDIENTS:
1 eggplant, cut into 1 inch rounds
Pizza Sauce
Any toppings of your choice

METHOD:
Assemble pizza using the eggplants as the “crust”
Top with your favourite toppings
Bake at 350 for 25 mins (or until soft but not super mushy 😅)

And there you have it! Approximately 60 calories per slice…not bad! This is a nutrient rich alternative to pizza that will leave you feeling full and satisfied. Plus you can have multiple slices and not worry about it taking up half of your daily total calorie intake…woohoo!

Enjoy!

 

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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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 Curry with a side of Furlani Garlic Toast!

I’ve been keeping a little secret….we LOVE garlic bread in this house, specifically Furlani Garlic Toast! The versatility and subtle garlic flavour of this toast is what I love most about it. Furlani products are vegetarian, so I can feed my family in confidence 🙂

A little backstory for you all: One day I was at home with the kids and I hadn’t gotten a chance to pick up the traditional roti we usually pair with our homemade curries (Hi, my name is Tabassum and I cannot for the life of me make a round soft roti so I gave up for now lol) and my kids were HUNGRY. So I was picking my brain on what vehicle to use with the curry to feed the kids. Then the lightbulb moment happened: I had Furlani Garlic Toast! I quickly popped a few pieces into my oven and within 5 minutes dinner was ready! The kids gobbled up the curry and garlic toast and were really happy doing so may I add!

That night I put the kids to bed and taste tested this out myself…and guys, we have a winner!! The thickness of the bread is perfect to sop up delectable curries and the subtle garlic bread added another element of flavor to overall dish!

And so, ladies and gentleman, I present to you: Fusion Vegetable Curry with a side of Furlani Garlic Toast!

Vegetable Curry Recipe:

 

Ingredients:

2 tbsp vegetable oil
4 cups mixed vegetables (I used frozen)
1 medium potato
1 medium onion, diced
1 tomato, chopped
3 garlic cloves, mined
1 tbsp freshly grated ginger 2 tsp garam masala
1⁄2 tsp turmeric
1 tsp ground coriander
1⁄2 tsp black pepper
1⁄2 tsp red chilli powder
1⁄2 tsp salt (or to taste)
2 cups vegetable broth
1⁄4 cup cilantro (garnish)

 

 

 

 

Method:

●  Add the the vegetable oil to a large pot and place over medium heat

●  Sautee the onions for 5 minutes or until golden brown

●  Add in the tomatoes, garlic and ginger and cook down until soft or the onion and tomato mixture gets to a paste consistency, stirring periodically

●  Add in the spices: salt, garam masala, turmeric, ground coriander, black pepper and chili powder

●  Saute for one minute

●  Add in the vegetable broth along with the mixed vegetables and the potato

●  Stir to incorporate and cook covered or 10 minutes, stirring periodically

●  Uncover and mix gently, 5 minutes

●  If there is a lot of liquid left, continue to boil on medium head until reduced (curry should

be thick but if you like it one the thinner side, reduce boil time)

●  Once the potatoes have softened completely, the curry is complete!

●  Enjoy!

 

I hope you will try out this vegetable curry recipe with a side of Furlani Garlic Toast! You won’t be disappointed.

Website: ​https://furlanis.com/garlic-texas-toast/

Available at the following retailers: Metro, Costco, Sobeys, No Frills, Loblaws, Giant Tiger, Walmart

#MyFurlani #FurlaniRecipes #Garlictoast #garlicbread

 

Until next time,

Tabassum

 

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Ground Chicken Pot Pie

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Assalamu alaikum and hello!

It’s been awhile since I completed a blog post… so much has been going on and keeping me busy, I’ll reveal a BIG surprise soon (stay tuned!)!! The weather is getting chilly- so today I decided to make some comfort food-ground chicken pot pie. First time making this and my stomach is rumbling from the delicious aroma that has taken over my home!

RECIPE

Ingredients

1 package of butter puff pastry

1/2 onion, diced

3 tablespoons vegetable oil

1 lb ground beef or ground chicken

1 cup frozen vegetables [I used carrots, peas and green beans medley]

Salt and pepper to taste

Mozzarella cheese

1 egg, whipped

Directions

**Take the butter puff pastry out of the freezer and allow it to thaw on the counter for 2 hours prior to beginning this recipe**

*Pre-heat oven to 450 degrees*

Add the oil to a pot set to medium heat.

Dice up the onions and add to the pot. Sauté until golden in colour.

Then add the frozen vegetables to the pot. I prefer small cuts of vegetables so I used diced carrots, green beans and peas.

Add salt and pepper to taste-I used about half a teaspoon salt and 1 teaspoon of black pepper.

Sauté the onions and vegetables together for 3 minutes.

Turn up the stove to a medium/high setting. Now add your ground beef or ground chicken. I clearly used ground chicken 🙂

Mix well and cook for 10 minutes, stirring every so often.  Once the meat is cooked, turn the stove to a lower setting allowing the excess liquid to evaporate. [I let mine simmer for another 10 minutes].

While the cooked meat was simmering-I prepared my ramekins:

Spray or brush each ramekin with oil.

There were two rolls of puff pastry in the package I used. Gently take out one of the puff pastries out of its packaging and roll it out in order to get the quantity of pieces you need. I rolled out the dough so that I could get 6 circles using a cookie cutter I had. In total, I cut out 12 circles (6 for the bottom of the ramekins, and 6 for the top of the pot pie)

In each ramekin-place a circle of the dough and press it along the sides of the dish.

When the meat is done, proceed to assembling the pot pie:

  1. Add a couple of tablespoons of the meat mixture to each ramekin, covering the puff pastry at the bottom.
  2. Take a handful of cheese and place on top of meat.
  3. Add some more of the meat mixture on top of the meat
  4. Place the second puff pastry circle on top and using your hands or a fork, press the dough into the sides of the dish.
  5. Poke a few holes with a fork in the puff pastry to allow steam to escape.
  6. Brush each top of puff pastry with the egg mixture to get a beautiful shine.
  7. Continue step 1-6 until all ramekins are done.

Place the ramekins on a large baking sheet and then on the lowest cooking rack, place in the oven.

Cook for about 15 minutes. Take a fork and test the top of the puff pastry, if it comes out clean, the pot pie is done. A golden crispy top is another way of knowing they are ready.

Allow the pot pies to sit for 5 minutes before serving.

Enjoy!!!!!!!!