Chia Meal Pudding


chia 1

1 tbs – almond butter, 2 tsps – chia seeds, 1 tsp – ground flaxmeal, 1tsp hemp seeds, 2 tbs – slivered almonds, 1 tbs – unsweetened coconut flakes and a cup of unsweetened almond milk. I liked it savory so i add black pepper, salt but you can make it sweet by adding your healthy sugar substitute 🙂 Shake the mason jar ensuring all the ingredients are mixed well and keep it overnight in the refrigerator or 4 hours soaked and voila yummy delicious meal ready 🙂

chia pudding

Veggie-Tofu Soup

Veggie Soup

  • Servings: 2
  • Difficulty: easy
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1/4 cup chopped cucumber
1/4 cup chopped celery
2 – round radish
1 – chopped carrot
1/2 cup chopped cauliflower, cooked and pureed
3 strands of scallions or green onions/scallions, seperate the onion and the greens
4 – green chilis
1 – Organic/non-gmo tofu cubed into pieces
1 pack of trader joe’s organic veggie broth
5- cloves
1/4 tsp ground pepper
1 tsp salt
1/2 tsp cumin powder
1/2 tsp garlic powder
5 chopped garlic cloves
1 inch of ginger jullined
3 tbs Olive Oil
1/2 lemon juice

1. In a pan add some oil and cloves, chopped garlic and ginger, let it saute for a min. Add the chopped veggies along with the onions from the green onions, ensure that all the veggies are well sauteed and let them cook for a few minutes (5 minutes)



2. Add veggie broth pack into these veggies and let it cook for about 10-12 minutes. Add the greens of the scallions at this point.

3. Add garlic powder, cumin powder, salt and cook for another 5 minutes and at this point all the veggies should be well cooked, if not make sure to cook for another few minutes or as required




4. Add the pureed cauliflower and the chopped tofu and let it boil well for another 2 – 4 minutes



5. Add black pepper and bring it to a good boil and turn off the stove. Add the lemon juice garnish it with fresh coriander and yummy pour into a bowl/cup and sip in 😉



Vegan Keto

Vegan Keto

Ketogenic vegan lifestyle – dead end?.. and the answer is  “No”…i am a vegetarian(vegan + dairy), however i try be a vegan from time to time and eliminate dairy for at least 2-3 weeks. I do get asked often, is it even possible being a vegan to go on a ketogenic diet many a times…and here’s my answer to all of them…


I am not a medical professional and tried this one me and i was a happy camper. Please make sure to calculate your macros and adjust accordingly.

Ensure to have your fats/proteins/carbs from avocados, olives, coconut, MCT oil, flaxseeds, brazil nuts, macadamia nuts, almonds, walnuts, pumpkin seeds, hemp seeds, chia seeds, thick coconut milk, tofu, broccoli, greens, green beans and all low carb GI vegetables.

Salad in a Jar/Container 2


Salad in a Jar/Container

  • Servings: 8
  • Difficulty: easy
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Start with a clean mason jar or any container but mason jar will keep them fresh as they are air tight. …It’s really important that you add the dressing as the base of the jar or put it in a separate container. This allows the veggies to be crunchy and do not lose the texture and also prevents them from getting soggy. You want to layer your ingredients. Next, add moisture-resistant veggies, like carrots, cauliflower, broccoli, radish on top of that. Last of all, top with the protein of your choice and any “dry ingredients” such as greens, cheese, nuts, tofu and any crunchies. I like to keep my dressing separate at times and at times at the bottom of the jar.


For Salad
1 Bunch of finely chopped celery
1.5 finely chopped cucumber
1 small pack of finely chopped radish
1/4 th finely chopped red onion (optional)
6 finely chopped peppercinis
2 cups of mixed greens
For dressing
1/2 cup  olive oil or MCT or avocado oil (I used olive oil)
1/2 cup apple cider vinegar
1/4th tsp of chili pepper
1/4th tsp black pepper
1 tsp salt
2 lemons juiced
1 tsp – dried Italian seasoning (optional)
Directions for salad:

1. Add 1/2 cup of celery in the container.

2. Add 1/2 cup of cucumber on top of the celery.

3. Add 1/4th cup of radish

4. Add 1 tbs of onion

5. Add tbs of peppercinis

6. Add 1/2 cup of mixed greens



Seal them tight and put them in the fridge.

Directions for dressing:
1. Add olive oil, apple cider vinegar, chili pepper, black pepper, salt, lemon juice and mix it well either using a frother or blender. Store in a container and refrigerate it. Add 2 tbs of dress or as required when you eat your salad.

I add chopped nuts and seeds like almonds, walnuts, flaxmeal, hempseeds and pumpkin seeds before eating the salad. Also add some olives or avocados if it pleases your palette.