Wednesday, September 11, 2019

Very Berry Overnight Oats; can be vegan

Believe it or not, my regular weekday breakfast is oatmeal!! Yes, oatmeal every single day.. I am sure you must be thinking.. how boring!! Well, actually it isn't as I make my oatmeal many different ways: steel cut oatmeal, oatmeal with quinoa, oatmeal with lots of dry fruits, berries and nuts , masala oats and from time to time: overnight oats!  

I have oatmeal for breakfast everyday because it is by far the easiest healthy and nutritious breakfast one can make in minutes. The good thing about overnight oats is that there is no cooking involved. You just dump/layer all the ingredients in the container that you are going to take it in and leave it in the fridge. The best thing about overnight oats is that it can be made/packed the night before , which means that making breakfast is one less thing to worry about in the morning upon waking. You just grab your jar of oatmeal from the fridge and head out the door. 

Overnight oats has been especially good this summer helping me beat the heat! The yogurt and fruit medley are cooling to the body and highly enjoyable to the mouth!😄 I especially love piling up all the fresh fruits on the oatmeal. I am sure you will too once you try it. I use chia seeds in mine, which is entirely optional. Do give it a try. You can use any fruits of your choice. While it is gluten free when you buy gluten free oats ( oats not contaminated by wheat ), it can be vegan if you use almond/soy milk and/or yogurt. I cannot think of an easier and healthier breakfast!!

Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins 

Servings: 1


Oatmeal: 1/2 cup
Milk: 1/2 cup 
Yogurt: 1/4-1/2 cup ( depending on preferred consistency)
Mixed berries: 1/2 cup
Honey: 1 tsp 
Chia seeds: 1 tsp ( optional)


Take the jar/ container that you are going to take the oatmeal in. Add 1/2 cup oatmeal to it. 
Now add 1/2 cup milk. 
Next add in the fruits, the yogurt,chia seeds and lastly the honey. 
Keep it in the refrigerator overnight or until you are ready to eat. 


Cooking made easy: 

If you like a really creamy texture, use quick oats. If you like a little more substance, use whole oats. 

You can use any fruits that you have on hand or prefer. 

Tip for healthy living: 

A healthy diet should include whole grains, fruits, vegetables and proteins. The more colorful the meal, the more nutrients it contains. Try to include all the food groups in all your meals and make them as colorful as you can!

Food for thought: 

Commitment is an act, not a word. Jean-Paul Sartre

Monday, September 9, 2019

Gajbaje ( Mixed vegetables cooked in coconut based spicy sauce)

Gajbaje is a traditional Konkani recipe that makes use of a variety of vegetables ( usually fall vegetables such as the gourds and the root vegetables) and is cooked in a spicy coconut based sauce. The spice level can be adjusted based on individual taste. This dish is usually a part of the festive menu as onion are garlic is not used for this dish. This is a very easy to make dish and the best thing is that one can use any leftover vegetable for this dish. 
Let’s check the recipe below.

Serving size: 4-6

Prep time: 15 mins Cook time: 15-25 mins Total time: 30-40 mins


Rolo banana( cooking banana): 1
Potato: 1
Green beans: 4-6,
Carrot: 1, medium sized 
Zucchini: 1 medium 
Salt: to taste 
Water: for cooking and grinding as needed.

For grinding: 
Freshly grated coconut: 1 cup
Red chillies: 4-6
Tamarind: marble size 

For garnish:
Cooking oil: 1 tsp
Mustard seeds: 1/2 tsp 
Curry leaves: 1 sprig.


Peel and chop the veggies into 1-2 inch size pieces. Add them to a pot with 2 cups water, 1/2 tsp salt and cook until just tender. 
When the vegetables are cooking, grind together all the ingredients lists under “ for grinding” to a fine paste adding water as needed. 
Add the ground masala to the cooked vegetables and bring to a boil. Turn off the flame. 

Heat 1 tsp coconut oil in a small pan. Add 1 tsp mustard seeds. Once they splutter, turn off the flame and add curry leaves. Add this to the above pot.
Serve hot with rice or dosas( Indian pancakes) or Roti ( flat bread).

Cooking made easy: 

You can use any combination of vegetables for this dish. However, hardy vegetables such as gourds and root vegetables are preferred as they don’t get mushy due to the varied cooking times.