Nayna's Test Blog

Thursday, January 18, 2018

Triple Berry Yoghurt Bark ~Recipe Swap

A few years ago I used to be part of the secret recipe club and really enjoyed exploring new blogs and cooking from them, sadly I am no longer a member with them and I really missed the monthly recipe creations. Mayuri Patel a food blogger friend of mine mentioned the Food bloggers recipe swap group to me and I instantly joined the group. The idea is that you are paired with a blogger and you each pick a recipe from your partners blog and recreate it. This is my first challenge with the group.
The month of January I have been allocated Simply made Recipes.

Amber and Aaron are co writers of simply made recipes. The recipes on the blog are beautifully made and photographed. I love the fact that Amber and Aaron truly believe in simple home cooking, which is the same ethos that I have for my blog. I really enjoyed looking through their blog but since I am a vegetarian not all the recipes were suitable for me.

I short listed three recipes I really liked:
Garlic Herb smashed potatoes
Apple Granola
Triple Berry Yoghurt Bark

I did make all three recipes but today, I am sharing the lovely Triple Berry Yoghurt Bark recipe. The recipe was simple to make, it looked beautiful and it was a nice tasty treat that we all enjoyed despite freezing temperatures outside.
You can find the original Triple Berry Yoghurt Bark recipe on Amber's blog.

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Triple Berry Yoghurt Bark

by Nayna Kanabar January-19-2018

Lovely and refreshing frozen yoghurt and berries treat that is great for guilt free snacking.

Ingredients:

240 ml Low Fat strawberry yoghurt
8 Strawberries hulled and cut into small pieces
12 Blackberries
12 Raspberries
1/2 tablespoons Flaked almonds
1/2 tablespoon Pistachio nuts
1 tablespoon Granola

Method:

1. Line a baking tray with parchment paper.2. Spread the yoghurt over the paper and smooth it out with a spatula to approx 5 mm thickness.4. Sprinkle over the yoghurt the berries, nuts and granola and place the tray in the freezer over night.5. To serve remove the tray from the freezer and cut or break into pieces and enjoy.

Details

Prep time: 5 mins plus overnight freezing Cook time: None Total time: 5 mins plus overnight freezing Yield: Serves 4

Thursday, January 11, 2018

Purple Carrot, Melon and Beetroot Smoothie

I love carrots and have recently discovered that carrots come in purple, white, reddish orange and the standard orange colour. They don't really taste that different but certainly look amazing. The purple carrots that I recently got were purple on the outside but orange in the inside. The vibrant colour of my smoothie comes from the purple carrots and the beetroot. Have you ever tried purple or white carrots before?

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Purple Carrot, Melon and Beetroot Smoothie

by Nayna Kanabar January-11-2018

Rich in vitamins and high in antioxidants, this delicious smoothie tastes as good as it looks.

Ingredients:

1 cup Diced Cantaloupe Melon
1 Purple Carrot peeled and diced
1/4 cup Beetroot peeled and diced
1/2 cup Water
1/2 cup Ice cubes
1 tablespoon Honey
1 tablespoon Lemon juice
1/2 teaspoon Nutmeg

Method:

1. Add ice, melon, beetroot and carrots, lemon juice,water honey and nutmeg to the Optimum 9400 blender and blend the ingredients until smooth for 1 minute.2. Pour into serving cups and enjoy.

Details

Prep time: 5 mins Cook time: Total time: 5 mins Yield: 2 servings

Tuesday, January 9, 2018

Spicy Vegetable Soup ~ 5-2 Diet

In the winter months I love batch cooking soup so that I can take the soup to work in a flask for my lunch. Nothing beats a bowl of hot piping soup when its cold and miserable. Vegetable soup has no set recipe, you can add any vegetables that you have in your fridge and flavour it in any way you please. I love my soup to have a bit of a spicy kick so I like adding the soya sauce and the hot sauce, you can easily leave it out if you are making it for children or do not like spice. This is one of the easiest recipe to make vegetable soup.

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Spicy Vegetable Soup

by Nayna Kanabar January-9-2018

A spicy soup made with a medley of winter vegetables.

Ingredients

1 Courgette diced
1 Small Red onion diced
1 Carrot diced
60 g Shredded Cabbage
6 Tomatoes diced
1 Red Pepper diced
200 g Tinned chopped tomatoes
200 ml Water
1/2 tablespoon Olive oil
1/2 teaspoon Salt
1/2 tablespoon Soya Sauce
1/2 tablespoon Chilli garlic sauce
1 pinch Back Pepper
30 g Stelline (baby)pasta shapes

Method:

1. Add olive oil in a pan and when it is hot add the onions and saute until translucent. 2. Add the chopped tomatoes and all the vegetables and the water and bring the soup to a boil, once boiling lower the heat to a simmer and add the pasta. 3. Add the soya sauce, chilli garlic sauce, salt and pepper 4.Simmer the soup for 10 minutes until all the vegetables are cooked. 5. Using a spoon mash down some of the vegetables to thicken the soup. 6. Serve in soup bowls with slices of warm toast.

Details:

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: Serves 3-4 persons

This soup can be part of the 5- 2 diet, its is approximately 166 calories per serving ( 1 bowl of soup)
NB-Bread not included in calorie count.

Calories per Serving	Carbs	Fat	Protein	Sodium	Sugar
166	30	3	5	2125	18

You may like other soup recipes:
Parsnip and Leek Soup
Swede Soup
Spicy Carrot Soup
Cauliflower Soup

Thursday, January 4, 2018

Vegan Chocolate Smoothie #healthyjanuary

This totally delicious chocolate smoothie is guilt free and is vegan too. It is made from bananas, avocado, dates, prunes and cocoa powder making it free from refined sugars too. I made this with my pre prepared smoothie pack that I keep in my freezer. To learn how to make my smoothie packs check my healthy january post.

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Vegan Chocolate Smoothie.

by January-4-2018

Creamy and rich dairy free smoothie that is delicious in taste but totally healthy.

Ingredients:

1 Ripe banana
1/2 Avocado
4 Ripe dates (Stoned)
4 Prunes
1/2 tablespoon Cocoa Powder
240 ml Cold Water
8 raspberries or black berries for garnish
1/2 teaspoon for dusting Cocoa powder

Method:

1. Place all the ingredients into the Optimum 9400 blender jug. 2. Add the water and blend for 1 minute until smooth and creamy 3. Pour into serving jars dust with a pinch of cocoa and garnish with frozen berries.

Details

Prep time: 3 mins Cook time:0 Total time: 3 mins Yield: 2 servings

To transport the smoothie so that you have a #smoothieonthego pour it into a smoothie cup or jar with lid, take a straw with you and its ready to go.

Monday, January 1, 2018

Mango, Avocado, Spinach and Dates Smoothie #smoothieaday #smoothieonthego

My last post was all about how I have started my #healthyjanuary journey, I am encouraging my family and my self to eat healthy. You can read all about it in my post here. I also explained in the post how to make smoothie packs for the freezer so that its easy to make your #onthegosmoothie in the morning. I created this delicious smoothie using my mango, avocado, spinach and dates pack that I premade and have frozen into single servings.

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Mango, Avocado, Spinach and Dates Smoothie

by Nayna Kanabar January-1-2018

Tropical flavour smoothie, high in antioxidants and vitamins

Ingredients:

1 Medium Mango diced
1/2 Ripe Avocado
4 Ripe dates
Small handful Spinach
240 ml Water
1/2 teaspoon Chia seeds

Method:

1. Add all the ingredients to the Optimum 9400 blender together with the water and bend for 1 minute.2. Transfer to serving cups and sprinkle with a pinch of chia seeds. Alternatively pour the smoothie into a travel beaker or cup, attach a straw with an elastic band to the cup and its ready to go.

Details

Prep time: 3 mins Blending time: 1 mins Total time: 4 mins Yield: 2 servings

I used my tried and trusted Optimum 9400. The blenders is capable of blending frozen fruit and gives you the correct texture. It is easy to clean and maintain too.