Being on a ketogenic lifestyle doesn't mean you can't enjoy the sweet things. What if I told you you could enjoy a dessert-like dish for breakfast? That's right, a breakfast that can easily pass for dessert, the Berries & Cream Chia Pudding is the bee's knees!
You can't really go wrong with the berries and cream combination, add the mix chia pudding and you get the dreamiest and creamiest brekkies of them all!
Incredibly easy to put together and with just 6 ingredients, it doesn't get much simpler than this! This is a go-to breakfast in my home and I prepare it overnight for a grab-and-go breakfast.
Chocolate for breakfast? Yes, please! This chocolate-flavoured chia pudding is filling, nutritious and 100% delicious.
The good fats for the pudding comes from chia, and rendering its chocolatey flavour is the cacao, rich in anti-oxidants and micronutrients! Chia seeds are filling, tasty and in combination with the cacao makes one of the easiest and tastiest keto breakfasts ever.
Come at me, chocolate goodness!
I am the traditional toast-for-brekkie or Indian food kinda girl. Have been for several years. You wouldn't have caught me having a smoothie for breakfast; anyone who'd try to sell me the concept of smoothies for breakfast would have a mocking remark about what a joke of a meal that was.
I couldn't be more further from the truth! I am going to blame it on my untrained palate that was treated to only spicy & savoury meal first thing in the morning.
Thankfully, that has changed and now smoothies have become a frequent part of my meal plans. I enjoy the convenience of them but most of all I love how I can pack in more raw fruits and vegetables in my day in smoothies.
Here is one of them I love and include often each week. Don't be put off by the thought of a green smoothie; it is delicious, nutritious and family friendly. If you're trying to convince your kids, tell them it's Hulk juice or something like that! ;)
Congee simply means rice porridge. The origins of the word congee could be traced back to ‘kanji’ in Tamil, which also means rice porridge. It is served in several parts of Asia and the monikers include Jook, Lugaw, Burbur and so on. It is typically served for breakfast accompanied by condiments such as fried shallots, garlic, soy sauce, etc.
This humble rice porridge is one of the easiest and tastiest comfort foods there is. With the carbs from the rice and nutrition from the vegetables, this is a great breakfast or lunchtime meal.
I was craving something warm and tasty to beat the cold weather. I had some leftover rice and some veggies that I could make into a congee. The result was simply amazing. It ticks a lot of boxes for me in terms of wholesomeness, nutrition, and taste.
Play around with the ingredients, substitute/add vegetables, meat or seafood to suit your taste; you will have a superb meal ready to serve. This low-fat and healthy porridge will sure warm your heart and keep the tummy happy.
Left over rice – 1 cup
Stock/water – 4 cups
Mushrooms – ¼ cup, cleaned and sliced
Spring onion/scallions/green onions – 2 stalks, cleaned, trimmed and chopped
Ginger – ½ inch piece, peeled and finely chopped
Garlic – 5 cloves, finely chopped
Black pepper – to taste
Salt – To taste
Oil - 1 tblspns.
Heat oil in a saucepan. To it, add the finely chopped garlic and ginger. Sauté them till fragrant.
Toss in the onions. Sweat the onions out a bit. Do not overcook them.
Finally, add the mushrooms and sauté for another 4 to 5 minutes.
At this stage, season with pepper.
Pour the stock and bring it to boil. This will ensure the stock absorbs the flavours of the sautéd vegetables.
Add the cooked rice and stir it with the stock.
At this stage, add more water if you like your congee dilute.
Simmer the congee for about 15 minutes or till it thickens.
Once done, remove from the flame.
Scoop out the congee and pour into serving bowls. Serve warm.
Note: I reserved some chopped garlic, and shallow fried them to serve on top.
- You could add other vegetables of your choice.
- Add or omit ingredients based on your preference.
- I used leftover basmati rice. Use jasmine, sticky or any other rice varieties for this congee.
- If you are using stock, watch the amount of salt you add to the congee.
- I used stock for extra flavouring. You could simply use water, as it would absorb the flavours of the sautéed vegetables.
- You could add fresh herbs for seasoning.
- Additional seasoning options include fried tofu, soy sauce, sweet chilli sauce.
- I used leftover rice, you could use raw rice and allow it to boil until it’s cooked and thickens the congee.
Lassi is a yoghurt-based drink that can be consumed sweet or savoury. In the Indian sub-continent, this drink enjoys great popularity, and comes in so many variations that you’ll be spoilt for choice.
This quick & refreshing drink is easy to blend, and is very tasty. The sweetness of the yoghurt, the mild sourness from the apples, and the spicy hit from ginger is a burst of flavours.
This is also a great way to include healthy ingredients in a drink form. Apples are known for its high fibre and vitamin content. It is an excellent source of minerals and vitamins. Yoghurt is known for its calcium and probiotic goodness. Ginger is one of nature’s best immunity-boosting foods. It is also known for its anti-inflammatory properties. Several studies suggest that ginger plays a vital role in reducing high blood pressure and in reducing the effects of migraine.
When all this goodness comes in a tasty drink form, it is just so hard to resist.
Granny Smith apples (or any variety) – 2, peeled and core removed
Ginger – ½ inch piece, peeled and grated.
Low fat plain yoghurt (you could use full cream or no fat versions too) – 2 cups
Honey – 1 tblspn.
In a blender add all the ingredients.
Optionally, you could add a few ice cubes. Blend them all together till a thick and smooth consistency is achieved.
- You could use Greek yoghurt in place of plain yoghurt.
- I peeled the apples because I dislike the skin fragments in the drink. You could however choose to keep them depending on your preference.
- You could skip the honey and add caster sugar/molasses/ sugar/ other sweeteners of your choice. Or you could skip the sweet ingredients and make the drink with the remaining ingredients.
- Add water if you do not like your lassi too thick.
Yes, you read that right! This indulgent dessert goes on to prove that sinfully tasty goodies don’t necessarily come with a guilt factor attached to it.
This no-cook/no-bake dessert is rich in calcium, probiotics, antioxidants and vitamins.
Whether you’re packing this with your lunch, feeding a crowd or craving for a dessert indulgence, this quick-fix parfait is just perfect.
This yummy dessert keeps well in the fridge for 2-3 days, which means you can make small portions of the parfait, refrigerate it and dig in when the sweet craving kicks in.
PS: With just 2 ingredients, it doesn’t get any better than this, does it?
No-fat Greek Yoghurt – ½ cup
Mixed berries (Fresh/frozen) – 1
Whisk the yoghurt smooth. Keep aside.
Blend a tablespoon of berries into a smooth, pourable mixture.
Take a medium-sized water glass or small Mason jars. Make sure it is clean and dry.
Add the yoghurt in the bottom.
Add a tablespoon of the mixed berries. Pour some of the pureed berries over the assembled ingredients.
Layer with some more yoghurt.
Top it with berries and the puree.
- I have used no-fat Greek yoghurt. You can use any other yoghurt of your liking. Flavoured yoghurts work well too.
- Include other fruits of your liking in the parfait.
- To add some crunch, add chopped nuts or toasted oats.
- For added sweetness, include some honey or sugar.
Bread Upma (A bread-based savoury dish)
This is one of the easiest dishes to make for a lazy weekend breakfast or for a quick-fix weeknight dinner.
This super easy upma is my go-to dish when a pack of bread is nearing the end of its shelf life. It is also a good way to use up things when you're clearing your pantry and fridge.
Bread upma can be made with any veggies of your choice; I've kept it pretty basic as I did not restock my fridge.
Bread slices – 7
Onion- 1, finely chopped
Tomato - 1, deseeded, finely chopped
Capsicum - 1/4, deseeded and chopped
Garlic - 2 cloves, minced
Ginger - a small piece, peeled and finely chopped
Green chillies - 2, deseeded and chopped
Chopped coriander leaves - 1 tblspn.
Chaat masala - 1/2 tspn.
Turmeric powder - 1/4 tspn.
Chilli powder - 1 tspn.
Garam masala - 1 tspn.
Mustard seeds - 1/2 tspn.
Oil - 2 tspns.
Asafoetida - 1 pinch
Water - To soften the vegetables
Lemon juice - 1 tblspn.
Salt - To taste
Cut bread into small cubes, and keep aside.
Heat oil in a skillet, and add mustard seeds. Let it splutter. Add asafoetida.
Toss in the ginger and garlic pieces. Sauté till the raw smell of ginger and garlic is gone.
Add the green chillies & chopped onion, and cook till onions turns soft.
Once cooked, add the chopped tomatoes. Mix well and cook for a minute.
To the mixture, add the dry spices except salt.
Mix to combine the ingredients. Sprinkle a little water to let the tomatoes turn slightly mushy.
Once the tomatoes have turned soft and mushy, add the capsicum pieces.
Mix everything well. Sprinkle a little more water, cover and cook for 3 to 5 minutes.
After the said time, add the bread pieces.
Give it a good mix and ensure the bread is coated in the cooked veggies.
Allow this to cook for another minute.
Turn the stove off.
Pour the lemon juice over the upma and sprinkle the chopped coriander leaves.
Serve hot, topped with some sev.
- Use any type of bread. I have used multigrain bread slices.
- I have used red capsicum, use green, yellow or a mix of 3 capsicums.
- Use veggies of your choice to make the upma more nutritious.
- The same goes with spices; add or omit spices depending on your preference.
The humble ragi also known as finger millet is a nutritional superstar. It is a rich source of iron, calcium, dietary fibres and essential amino acids.
This millet is popularly consumed in its flour form. It is used to make porridge, gruel, pancakes and savoury cakes.
The porridge is one of the most common forms in which ragi is consumed. It is a simple yet filling meal. It is especially popular in Southern parts of India where the porridge is consumed in plenty during the hot months. Ragi is known for cooling the body; when paired with buttermilk, it is a perfect summer cooler.
This porridge is prepared in many different ways. Some ferment it, some don't; some use rice, rice flour or rice grits. In any which way you choose to have it, this porridge is incredibly tasty!
It is typically consumed with fresh green chillies, onions and optionally with pickle.
This is my father's recipe, and I love his version.
Serves: 4 to 6
Ragi flour - 1 cup
Yoghurt - 1 cup
Cooked rice - 1/4 cup
Water - 4 1/2 cups + 3 cups for diluting the yoghurt
Asafoetida - 1/4 tspn.
Salt - To taste
Pickle (of your choice)
Chopped onions or shallots
- Beat the yoghurt to make a smooth mixture. Add 3 cups of water to dilute it.
- In a large pot, add the ragi flour; pour 1/2 cup of water.
- Use a whisk or your hand to make a thick paste of the ragi flour. This is to prevent lumps from forming during the cooking process. Add more water, if required. Keep aside.
Place the pot with the ragi flour paste on the stove. Add the remaining 4 cups of water. Turn the stove on and keep stirring the mixture continuously.
While stirring, add asafoetida and salt. Keep mixing well till it thickens. While stirring ensure no lumps are formed.
Once done. Allow it to cool, and place the porridge in the fridge.
When it is cooled, mix cooked rice and buttermilk that you had prepared earlier. Serve with onions, green chillies and pickle.
- I have used plain buttermilk. You could also use spiced and/or tempered buttermilk.
- Instead of green chillies you could use mor molagai.
Juicy berries blended with almond milk makes a refreshing breakfast or post-workout drink.
The anti oxidants-rich berries provide natural sweetness making it easy to skip the sugar or sweetener. Almond milk is low in sodium & bad cholesterol; and it is a rich source of B vitamins and vitamin E thereby making it a great source of nutrition.
I added a little oats to give the drink some thickness, which also makes it a tasty addition.
Mixed berries (frozen) - 1 cup
Unsweetened almond milk - 1
Oats (optional) - 1 tblspn.
In a pan, dry roast oats. Don't brown them. Once done, keep aside and allow it to cool.
Add the berries, almond milk and roasted oats in a blender jar. Blend it smooth and serve chilled. Optionally, you could also blend the smoothie with a few ice cubes.
- Replace almond milk with full-fat, 2% fat, soy milk, rice milk or other milk substitute of your choice.
- I have used frozen mixed berries, you could add fresh mixed berries in place of the frozen ones.
- Instead of mixed berries you could use only strawberries, blueberries or other berries I your choice.
The yummy apple pie comes in a liquid avatar. This guilt-free indulgence combines the classic flavours of the apple pie to make a perfect breakfast, mid-meal or post-workout drink.
Note: The recipe contains milk. If you have dietary restrictions, replace it with rice/soy/ almond milk.
Apple (Any variety of your choice) – 1, cored and roughly cut
Oats – 2 heaped tblspns.
Seedless dates – 4
Milk – 2 cups
Water – To soak dates
Cinnamon powder – ½ tspn.
Nutmeg powder – ¼ tspn.
Fill a small bowl with water and soak the dates. Keep aside.
Heat a pan and dry roast the oats till it slightly changes colour and is roasted enough to be powdered.
Once done, remove pan from the stove and allow the roasted oats to cool.
Grind the oats to a coarse powder once cool. Keep aside.
In the jar of a blender, add the apple pieces, roasted and powdered oats, nutmeg and cinnamon powder.
To it, add the soaked dates. Discard the water. Add milk to the ingredients and blend it till the desired consistency is achieved.