Let's live it up!

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Nourishing Sunday Brunch

Toasted whole grain bread layered with sauteed vegetables like onions and spinach, then topped with a bright, sunny egg.

[ialicetea]

「DIY」Room Decor : Floral Letter

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How pretty this looks!

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Bright and delicous meal for a gloomy, raining night. 

 Ingredients: 

 3 cloves of garlic 

6-8 white mushrooms 

3-4 clerey sticks 

1 cup of mixed vegetables (carrots, beans, peas, corn) 

Classico pasta sause (roasted mushrooms) 

2 cups of pasta (mixed penne and fusilli) 

Grated or shredded Parmesan cheese 

Olive oil, salt, pepper, chilli flakes, oregano as per taste

[funkyrobo]

Try new looks this summer and shine those eyes.

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Healthy snack or dessert, however you like to call it! 

In a glass vessel, put about 3 spoons full of granula as the bottom most crunchy layer. Top it with flavored or plain yogurt. I used 2% strawberry yogurt. To that, add a layer of sliced banana and top it with few blue berries.

Perfect and healthy way to end a working weekday.

[funkyrobo]

Paneer fusion burrito

Simple, quick, healthy and yummy dinner recipe.

Chop onions, red and green peppers into thin medium length slices.

Add other vegetables that are easily available to you. I added some celery. Chopped it into small pieces. 

Next up, heat a non-stick pan, drizzle some cooking oil (vegetable, olive, canola, etc.) and let it heat. Add the chopped onions and cook until they are translucent and lightly browned. Then, add the chopped mixed peppers. 

At this point you can sprinkle a pinch of salt (as per taste).

After about 3-4 mins, the peppers should be lightly cooked. Then, add the chopped celery. Cook all the vegetables on medium to high flame for another 5 mins. If the vegetables stick to the pan, sprinkle some water to deglaze the bottom. 

While the cooking is in process, slice some panner into thin rectangles, similar to the onions and peppers. 

By this time, the vegetables should be half cooked. If needed, continue to sprinkle some water. 

Now, add some spices: ground black pepper, oregano and chilly flakes are the one’s I choose. Mix them well and add the sliced paneer. 

Lightly mix the panner in the pan to avoid breaking the pieces. Cook this on a low to medium flame for 3-5 mins.

On the side, cut open an avocado and scope it out. Sprinkle some Tajin in it to make the simplest guacamole spread. 

You may simultaneously choose to heat some water in a pan, to lightly blanch a few romaine lettuce leaves for about 30 seconds each. 

Drain the water and use the same pan to lightly heat the soft tortillas. Heat each side for about 10 secs. Make sure the pan is hot.

Once, the tortilla is ready, spread some sour cream on it or like in may case, I used light cheese spread, as there was no sour cream at home. Then, spread a spoon full of guacamole. Then place the iceberg lettuce leaf on it and evenly add about three spoons of the cooked vegetables in the middle of the tortilla. 

I added two spoons of cooked rice and some left over Peshawari chole, instead of the traditional black beans. Finally, sprinkle a bit of salt, pepper and Parmesan cheese on top of it all. Roll the tortilla wrap and the burrito is ready to be served.