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Layered Pudding
Awesome Cuisine

Layered Pudding

Apr 21, 2014 — Ingredients: Marie Biscuits – 5, crushed (or any digestive biscuits) Vanilla Custard – 2 cups (you can also use Vanilla Icecream) Cream – 1/4 cup (optional) Sugar – 1 tsp Chocolate – 5 tsp, grated Method: 1. Add the biscuits and sugar to a glass bowl. 2. Add vanilla custard on top and sprinkle 2 […]
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Watermelon Plum Punch
Awesome Cuisine

Watermelon Plum Punch

Apr 21, 2014 — Ingredients: Watermelon – 1 cup, chopped, seeds removed Plums – 5, seeds removed Lemon Juice – 1 tsp Black Salt – 1/2 tsp Sugar – 1 tsp Mint Leaves – few Almonds – 1 tsp, grated Black Tea – 1 cup Ice Cubes – few, crushed Method: 1. Combine the watermelons, plums, lemon juice, salt, […]
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Arugula Goat Cheese Pesto with Fava Beans and Prosciutto
A Cozy Kitchen

Arugula Goat Cheese Pesto with Fava Beans and Prosciutto

Apr 21, 2014 — I’m not sure if I’ve told you this but I’ve been on this six-week transformation thingy and it’s almost over. It has required that I workout nearly six days a week, which I actually enjoy, and eat a diet full of healthy, non-fun things, which I clearly do not enjoy. Of course I’ve cheated here […](Read more...)
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Blueberry Coconut Muffins
Wonder Thrills

Blueberry Coconut Muffins

Apr 21, 2014 — Happy Monday! How was your Easter weekend? We had a great one!I love these muffins! They're so easy, and a great grab and go for fast breakfasts! If you take out the coconut shreds, and blueberries you can substitute for another flavor, as these muffins' base makes a great one.Ingredients:1 cup Coconut flour1 cup almond flour2 eggs1/4 cup raw honey1 tbsp shredded coconut1 tbsp apple cider vinegar1 tsp vanilla extract2 tbsp coconut oil1 cup blueberriesPreheat your oven to 350 degrees. Combine all ingredients in a large mixing bowl. When it's all mixed in, fold in your blueberries. Line your muffin tin, and fill the cups 3/4 full. Bake for 30 minutes or until golden brown on the top. Makes 12 muffins.xo Jordan
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Coconut Ice Pops
Awesome Cuisine

Coconut Ice Pops

Apr 21, 2014 — Ingredients: Thick Curd – 1 cup Ripe Bananas – 2 Milk – 1/2 cup Coconut Milk – 1/2 cup Honey – 3 tblsp Coconut Powder (or Grated Coconut) – 2 tblsp Edible Food Colour as per choice – 1 or 2 drops Method: 1. Blend the curd, bananas, milk, coconut milk, food colour and honey […]
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Kali Dal and Tomato Chawtni from Nagaland
Enveetu Kitchen

Kali Dal and Tomato Chawtni from Nagaland

Apr 20, 2014 — Nagaland, the far north-eastern part of India. Coming to their cuisine, it is not for the faint-heart. yes, people of Nagaland, respect everything as food. They eat worms, insects, pigs, fowl, and very famous for dog meat. Oh yes, they don't feel bad about it, it is part of their culture, so they eat. A Naga kitchen is never put off, meaning the kitchen fire is never put off, something or the other keeps cooking, or atleast fresh meat will be hung high above the stove for drying.(source Flavors of india youtube video).While wandering on the Net, for a veg recipe from this tribal cuisine, which is almost next to impossible, i came across this travel blog  The Wanderers Blog, where the writer has traveled around the Seven sister states and spent a whopping 3 days in Nagaland alone, meeting the Naga chiefs, tasting their cuisine and culture. It gave a good insight into their culture. If you are intersted to read about their travel, here is the link.  Coming to today's recipe, i found this kali dal/Black lentils cooked with chicken here, so i made it without the chicken and Tomato Chutney,i found it here. Naga Chili chutney is so famous, called the Raja Mirchi/Bhut Jholakia – the worlds spiciest chilli . Bhut Jholakia grown in Upper Assam and Nagaland is much spicier than that found in Guwahati. The easiest way that these chillies are consumed are by drying them in the sun for an hour or so, then they are sliced and immersed in mustard oil. The jar is kept in the sun for a week and the pickle is then enjoyed year long. It is said that, it tastes fieriest as such, but when paired with rice or any of their bland meat dishes,you won't require a fire engine to douse the heat!!!Source hereKali DalIngredients, 1/4 Cup Kali Dal/Split urad dal (with skin)1/2 tsp shredded ginger2 nos green chilies,slited lengthwisea pinch of baking sodaSalt to tasteTempering1/4 tsp mustard oila small bayleaf1 red chiliMethodSoak the dal for 30 minutes,drain and keep aside. Take a pan, add twice the amount of water, bring it to a boil. Add the soaked dal, green chilies and a pinch of baking soda to this.Cover and cook until the dal is cooked completely, but not mushy. For this amount, it took almost 30 minutes, in a low flame. Remove the cover and cook until the liquid is almost absorbed. Transfer it to another bowl. Heat a tadka/tempering pan, add mustard oil, bay leaf, red chili and panch phoran.When the seeds crackle, pour the tempering on the dal and garnish with shredded ginger. Serve it along steaming hot rice.Source hereTomato Chawtni Ingredients1 Large Tomatoe, Chopped2 Green chillies slit 3 cloves of Garlic, chopped1 tsp shredded  Gingerfistful of fresh coriander Salt to tasteMethodTake all the ingredients in  a pan, add 1 cup of water to this and cook until, the tomatoes are mushy and the dish holds no shape. Mash it well with a potato masher or back of a laddle. Transfer it to a bowl and serve with Rice and Dal.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39        An InLinkz Link-up
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Braised Fennel, Tomato and Bean Zucchini Pasta
Inspiralized

Braised Fennel, Tomato and Bean Zucchini Pasta

Apr 20, 2014 — Every time I go to make a recipe for the blog, it’s hard not to default to zucchini noodles. They’re just amazing, they really are. I actually just saw that Everyday with Rachael Ray Magazine was touting zucchini for being high in folates, which helps boost metabolism. I don’t know about y’all, but a higher […]
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Pasta with Creamy Cherry Tomato Sauce and Ham {Gluten-Free, Dairy-Free}
Avocado Pesto

Pasta with Creamy Cherry Tomato Sauce and Ham {Gluten-Free, D...

Apr 20, 2014 —   I have spent the last week in Spain with D’s mom and sister. We flew into Madrid and took a bus down to Malaga, where the Semana Santa, the Holy Week, celebrations have been in full swing. Several times every single day there have been enormous religious processions going through the main streets in...  Read More » The post Pasta with Creamy Cherry Tomato Sauce and Ham {Gluten-Free, Dairy-Free} appeared first on avocadopesto.
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Chili Rubbed Steak and Roasted Pepper Salad
I Eat Therefore I Cook

Chili Rubbed Steak and Roasted Pepper Salad

Apr 19, 2014 — I am always looking for salads that don’t make you feel like you are eating a salad. This is one of them, and it really tastes like summer on a plate with […]
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Simple Roasted Asparagus 4 Different Ways
Organize Yourself Skinny

Simple Roasted Asparagus 4 Different Ways

Apr 19, 2014 — Spring is here! We can stop subsisting on potatoes, squash and other winter root vegetables, and look towards the green. If you like to eat vegetables in season, now is the time for asparagus. This veggie, like most, is packed with fiber and a host of vitamins that are just plain good for you. Instead Continue reading →
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