Paneer, single-handedly has to be one of the best vegetarian fat source in a ketogenic meal. It’s the kind of ingredient that can help you hit your fat, protein macros for a meal while keeping things low carb. Also, it’s the softest, tastiest cheese ever! If you haven’t tasted paneer before, what are you doing?! You are most certainly missing out.
The summer has ended Down Under and I am not just ready to let go of the season yet. Looks like the summer produce is not leaving either.
My local fresh foods market had a beautiful stock of figs and strawberries. It was hard to give beautiful produce like that a miss.
Although I’ve enjoyed fresh figs in smoothies and tarts but never in salads. The idea came from a day of city hopping; a restaurant menu had poached fig and feta salad, the very idea was instantly appealing.
Instead of poaching, I kept the salad simple, fresh and with a hint of heat.
The salad is full of flavours and textures. Your palate will be treated to tart, sweet, salty and spicy flavours - a colourful celebration of all things fresh.
This seemingly sophisticated salad is just a simple one in disguise. Combining beautiful flavours, the salad is a taster’s delight.
Rocket leaves have a beautiful mustardy-peppery flavour that contrasts the fruity & mildly sour apples. Adding to the crunch in this salad is the walnuts. Shaved Parmesan brings all the flavours together with its strong cheesy bite.
I took inspiration from the salad my friend and I order at a local pizzeria. The salad they serve has pears instead of apples and is served with a heavenly tasting dressing. Upon asking the pizzeria for the ingredients of the dressing they happily obliged. Turns out, white balsamic vinegar and Dijon mustard give the dressing the superb flavour it has.
Apple & rocket salad with Parmesan is a light and easy salad that takes no time to prepare. It is a wholesome salad with good fats, vitamins and minerals from rocket leaves and apple.
This salad is great as a side for pastas, bakes, and casseroles or just on its own.
While fresh, crisp salads are undoubtedly tasty, there is something about roasted vegetables in a salad that gets me all the time.
Oven-roasting the vegetables brings out the earthiness and beautiful sweetness in the vegetables. The slightly charred corners of the sweet juicy vegetables are a thing to savour.
Roasting vegetables provides a host of meal options – soups, salads, sandwich fillers, sides for pasta/meat dishes, and so much more. The best part of roasting vegetables is anything goes. Root vegetables, squashes, peppers…it works great.
I have chosen to make a salad out of vegetables that I had in hand. These roast vegetables are dressed with freshly made herb vinaigrette to make it an absolutely refreshing salad.
Here is a simple salad that is perfect for those on the go. Light, nutritious and quick to put together, this salad looks irresistible in a glass jar. If you are the kind who is a big fan of the make-ahead-meals concept, this will be perfect to prep and store in the fridge for a few days. Just add some dressing, salt and pepper, and your quick salad is ready.
Sweet? Check. Savoury? Check. Tart? Check. Spicy? Hell, yes!
This is the salad that has a bit of everything and sure packs a punch.
Where do I begin with my love for Sriracha sauce? I drizzle this sauce on most things I eat. I was thinking of ways to incorporating this awesome sauce (Lol, I said it!) in a sweet-tart-savory dish. I had a lovely, ripe mango sitting pretty in the fridge that was begging to be used. I’ve had a broccoli and mango salad with a generous drizzle of Sriracha of course, and loved it. Based on that flavour combination, I came up with this dish that is nutritious, absolutely delish and easy to make.
Oh, and I can’t stress enough on the goodness that broccoli comes with. It is one vegetable that is fully-loaded with vitamins, fibre, folate, calcium, zinc and the works. Low in calories when steamed (like in this recipe), it is a low-glycemic veggie making it perfect for diabetics and those on a low GI diet.
Today is one of those days for me when I feel happy for no particular reason. This despite it being a cold and rainy day. Not that I am complaining; I generally feel content and pleased with my simple life.
To keep up the great mood I was in I had to eat something light, colourful and quick. So, I settled for the bright and colourful corn and bean salad. I read somewhere that beans are rich in selenium, which is known to be a major mood uplifter. How cool!
This besides being a great looking salad, is also quite nutritious. It contains a good amount of fibre, proteins, vitamins and antioxidants from the different ingredients.
This tasty and colourful salad comes with a spicy dressing, and is a perfect light lunch or side. You could make this salad ahead in glass jars and carry it with you for a lunch on-the-go.
Corn kernels – 1 cup
Kidney beans cooked or canned – 1 cup
Onion (Large) – 1
Tomato (Large) – 1
Green olives (optional) – 4 -5 tblspn slices
Salad greens – As much as you like
Salt and pepper – To taste
For the dressing:
Extra virgin olive oil – 3 tblspns.
Lemon juice – 1 tblspn.
Chilli flakes – 1 tspn.
Cumin powder – ¼ tspn.
Dried herbs – 2 tspns.
Salt and pepper – To season
In a small mixing bowl, add the ingredients under ‘For the dressing’. Give it all a good mix and keep aside.
Steam corn kernels. I steamed it in a microwave oven for 1 minute with a dash of water.
Whether you use canned or soaked and cooked kidney beans, make sure the water is completely drained.
Slice the onions and tomatoes thinly.
In a large bowl, layer the corn kernels, kidney beans, olives, onions, tomatoes and salad greens.
Pour the dressing over the salad.
Season with salt and pepper and serve.
Note: If you are taking this salad to-go, pour the dressing on the top and mix it just before you intend to eat it. Always remember to keep the leafy greens and soft ingredients on the top.
- I had kidney beans in hand. Replace it with other beans or mixed bean varieties of your choice.
- I did not use cheese, you could opt to add it. Feta and haloumi make a great addition.
- You could add cooked rice, cous cous, quinoa or millets in the salad for a complete meal.
Apart from a fair amount of cookbooks, I have a huge collection of recipes from magazines and catalogues. I collect them with the hope that someday I will try them out. I have tried a few of them.
I love to adapt these recipes to suit my preference and it adds to a great repository of recipes for future use.
In my fitness club, they provide members with a magazine once in a couple of months, featuring the club’s facilities, healthy recipes to try and trends in fitness and such. This magazine comes with a lovely collection of recipes that are well balanced in terms of flavours and nutrition.
This Lemony Quinoa with Feta is one such recipe that was featured in the latest edition, and I couldn’t help but try this one out. It is such a simple recipe yet packed with nutrition.
Quinoa is a great protein source for vegetarians and vegans. It is also loaded with fibre and iron making it a great ingredient to include for those who love eating healthy.
This superfood is perfect for diabetics and those on a gluten-free diet. It is a tummy-friendly food and makes a delish meal whatever you choose to have it with. The nutty flavour is unique and flavourful.
The joy of freshly harvested vegetables and herbs from your home garden is unmatched. I recently harvested beautiful red chillies and wanted to serve it in all its glory. What better than a salad to bring out the freshness of the ingredients?
So, I decided to make an Asian-inspired salad that is simple, nutritious and refreshing. This salad is loaded with nutrients and minerals. Carrot and zucchini salad with lime, peanut and chilli dressing is a celebration of each ingredient where the flavours complement each other.
This salad ticks a lot of boxes. It is zesty, healthy, spicy, crunchy, light and appetising. Does that not sounds like a perfect salad?
Low in calories yet incredibly delicious, this salad is a delightful addition to your main meals and is perfect to carry to work or school.