I had fallen off the “eat clean and mindfully” bandwagon for most of last year. Since I became pregnant to be honest -I’ve been eating everything that came my way. My sweet baby turned 9 months old last week and I realized the excuse of eating for two isn’t valid anymore. You think I … More Green smoothie bowl for breakfast, because #Health
Shakshouka (or Shakshuka or Chachouka) is a Tunisian staple of eggs in spiced tomato gravy. It is easy to see why its so popular for a quick dinner or brunch at home- 1) it can be made in a single dish (always a plus!) like a cast iron skillet or tajine. 2) It has hearty complex … More Shakshouka it up
Okay. Before we dive into the great recipe that this turned out to be I have to acknowledge my 3 month hiatus. I have been cooking, but my motivation to innovate and record stopped. This particular recipe was perfected in September…and I made around 4 batches before I got it right.
Last month, we took a little vacation in Canada. R was in Toronto for work so I joined him there and on the weekend we drove up to Gananoque. We stayed in a darling little b&b that turned out to be a great find. Our host was a wonderful lady who has put so much … More Getting away / All Natural Home-made Granola
“Chai” simply means “tea” in most Indian languages. We are big chai people. Not only must we start our day with it but we also don’t miss a chance to savor a cup in the evening (dubbing this time of day as “chai – time”). It is also a must-have over lazy weekend breakfasts with friends or family that turn into catch up sessions over multiple rounds of chai, and of course on rainy days where all you want to do is curl up with your book and a hot cup of, you guessed it – chai! … More Indian Masala Chai Tea
It has been a productive week! We did the Brooklyn half marathon last weekend. I say “did” because while R ran, I barely managed to finish. I enjoyed the first 10k and was sort of managing my pace till then, but the second half killed me. I was asking myself why I signed up for … More Toasted Coconut and Banana Bread / Musings of a newbie runner
My husband is a HUGE grapefruit lover. He loves the fruit so much, that he usually eats one a day. He has a special way of cutting it too – neatly peeling all the skin out so all that is left is wonderful pearls of the fruit that are both crunchy and juicy at the same time. I can’t complain really, since cutting a grapefruit is generally a lot of work =p I was curious to bake a cake using grapefruit. Grapefruit itself has a lot of flavor, but unlike its other cousins, it leaves a slightly bitter aftertaste. I wasn’t sure how that would turn out in a cake, but this recipe from Smitten Kitchen’s Cookbook did a good job of bringing out the fresh and citrusy notes without the aftertaste . Using olive oil instead of butter is definitely one trick to keeping your cake moist! Also, it’s such a lovely light cake, that it goes wonderfully with your afternoon tea! I skipped the glaze, to cut down the sweetness. Though slightly less pretty – it tasted fantastic!
Also – I think this recipe can be used Oranges just as well, simply replace wherever Grapefruit is used!