Quinoa and Lentil Vegetable Kichiri

Kichiri is a staple in all Indian households. Every family has their own special recipe and it’s the epitome of Indian comfort food. In fact, when I’m sick it’s what I crave most. Kichiri is classically rice and lentil dish. Often, this is usually the first solid food that is introduced to most babies in…

Black Eye Pea and Black Bean Hummus Lettuce Wraps

This protein rich hummus is different from your usual chick pea hummus. Black eye peas are truly my favorite! They are so flavorful and different from the usual black beans or chick peas that we usually eat. I generally have a bag of dry black eye peas in my pantry and break it out whenever…

Sesame Broccoli and Tofu

Toasted sesame oil is the secret to all good take-out Chinese food. It adds a nutty umami and if you don’t have it in your pantry yet, I highly recommend you purchase it on your next trip to the grocery store. The recipe doesn’t require much outside of the usual Asian pantry essentials. That’s my…

Ginger & Garlic Sauce Asian Zucchini Noodles

Zucchini noodles are a fantastic substitute for real noodles without the extra processed carbohydrates. This simple noodle recipe is easy to make and packs lots of flavor. The magic is in the delicious and fragrant ginger & garlic sauce.  We hope you enjoy this recipe, it’s perfect to make after a long day at work…

Mushroom and Spinach Cauliflower Rice

This Asian inspired cauliflower rice is quick and easy to make after a long day at work. The red miso paste adds a delicious umami flavor and the protein rich mushrooms also pack a lot of flavor. We substitute rice with riced cauliflower to make it healthy and low in processed carbohydrates. Print Recipe Mushroom…

Tomato Cauliflower Rice

When it comes to Indian cooking, rice is often at the base of the recipe. As you know, we try to avoid rice and other processed carbohydrates in our recipes because we find that there are healthier substitutes. This quick and simple cauliflower rice is a take on the classic Indian tomato rice which is made with stewed tomatoes, onion, and garlic mixed with rice. Its tangy, spicy, and flavorful and it’s a favorite of mine growing up. This was the first time we made it using riced cauliflower and now I am definitely obsessed! We hope you like it as much as we did.

Avocado Egg Salad Lettuce Wraps

This is a perfect weekend brunch dish. It’s rich and decadent and super quick to make. Generally, you think avocado toast. But as always, to keep it healthier and avoid the processed carbohydrates, we used lettuce wraps instead.  Avocados are high fat foods, but they are the healthy kind of fats. Avocados are also rich…

Riced Vegetable Mediterranean Salad with Tzatziki Cucumber Dressing

I’ve mentioned it before, but we cook with some sort of riced vegetable at least once a week. Usually it’s cauliflower, last week it was broccoli, but this week we did something a little different. When we were at Trader Joes, we found this Riced Vegetable Medley, pictured below. It included cauliflower, broccoli, carrots, green…

Tandoori Vegetable and Tofu Curry

A very popular Indian dish is the classic tandoori chicken. It is made by marinating chicken in a blend of yogurt and spices and then cooking it in a clay oven called “tandoor”, hence the name tandoori chicken. We wanted to make our own version of this very popular dish but make it vegetarian friendly…

Korean Style Broccoli Rice with Crispy Tofu

We often cook with cauliflower rice, but we decided to try out the broccoli rice out this week. We love using riced vegetables because it provides a great low carbohydrate substitute for actual rice. Also vegetables like broccoli, generally have more fiber than rice and are more filling and satisfying than eating a large plate…