March 2016 - Purple Cinnamon

Chicken, Chinese and Thai, Healthy, Soups and Salads

Chicken and Veggies in Coconut Broth

March 29, 2016 No Comments

Anything to do with coconut comforts me. I know that doesn’t sound all that right, but still. Coconut chutney, coconut based curries, coconut oil massage – see where I’m going with this? And since I’m eating relatively healthy of late, I figured I need to find ways to make this process easier as well as delicious.

Ingredients:

Boneless chicken cut into bite size pieces – 1 cup

Ginger-garlic paste – 1 tbsp

Red chilli paste or powder – 1 tsp

[Marinate chicken with above ingredients overnight]

Coconut milk – 1 tetra pack

Chicken bouillon cube – 1/2

Thai seasoning – 1 tsp (Optional)

Capsicum, carrots, beans, mushrooms – 1 cup cut into pieces

Sesame oil or regular oil – 1 tbsp

Salt to taste, or 2 tbsp of fish sauce

Method:

Heat oil and tip the marinated chicken in.

Stir around for 2-3 mins.

Add the vegetables and herbs.

Now add the coconut milk and half a cup of water.

Crush the bouillon cube in.

Let this cook on medium flame for about 7 – 8 mins.

Add fish sauce or salt.

Have a taste and add pepper or chilli powder if you want some heat. Else, just serve hot.

Breakfast, Eggs, Healthy

Scrambled Eggs With Mushrooms

March 29, 2016 No Comments

You’ve gotta love a well made creamy and smooth plate of scrambled eggs. Although, just the eggs scramble wouldn’t be enough to fill me up for breakfast. Ideally, I’d have covered a toasted bread with it. But since I’m off bread too (yes, it’s that kind of diet), I figured I’d top the eggs with something more ‘meaty’ or filling. Hence, mushrooms.

Breakfast, Healthy, Vegetarian

Strawberry Banana Smoothie Bowl

March 29, 2016 No Comments

I’m a fan of these easy-peasy smoothie bowls now. I got my hands on some of the last strawberries of the season and made a couple of bowls with them.

Ingredients:

Strawberries – 1 box or 10 – 12

Banana – 2

Yoghurt – 2 tbsp

Toppings – I used ragi flakes, fruits and nuts. Feel free to add cornflakes, wheat flakes, granola, etc.

Method:

Blend the strawberries and bananas with yoghurt till there are no lumps. You could keep the lumps too if you prefer it that way.

Pour it onto a bowl and top with fruits, nuts, cereal flakes.

Breakfast, Healthy, Vegetarian

Mango Banana Smoothie Bowl

March 29, 2016 No Comments

I’ve cut sugar out of my life and it’s been over two weeks now. The first day of no sugar I could have killed someone. I was that irritable, annoyed and basically frustrated. By the time I got to day three, I felt good. And I’ve realized that when you go long enough without sugar, you don’t miss it anymore. The thing about sugar is that it sneaks up on you through various other foods as well – bread, rice, condiments, and the likes. However, since I do have a sweet tooth (32 of them, actually), I indulge in breakfast smoothie bowls. The fruits help.

Breakfast bowls are the easiest, quickest and the tastiest. Also, surprisingly filling. The fun part is you get to top it with whatever you want – wheat or ragi flakes, muesli, nuts, dried fruits, chia seeds, flax seeds, the list goes on.

Ingredients:

Mango – 2

Banana – 1

Yoghurt – 2 tbsp

Toppings – More fruit, chia seeds, nuts, ragi flakes

Method:

Cut up one mango and half of another one, along with one banana.

Blend it in your mixer with the plain yoghurt.

Pour it in a bowl and top it with mentioned toppings.