Shining Brighter Than Ever

Posts tagged ‘cooking’

Boiled Veggies with Mint-Spinach dip

I did this last Thursday as my hubby was interested to eat something exotic(mostly restaurant food), so I decided I will do something new which tastes good as well as healthy. I had lots of veggies in my fridge and ended up with this easy and simple recipe after a lot of internet searching.

Veggies and Dip

For Veggies:
Cut the veggies of your choice into medium sized pieces. (I added cauliflower, broccoli, carrot in one batch and potato and beans in another batch as it will take little longer)

1. Bring the water to a boil in a pot.
2. Add desired amount of salt and some soy sauce.
3. Add Cauliflower, Broccoli and Carrots. Cook for 5-6 mins.
4. Use a strainer to take the veggies out.
5. With the remaining water, cook potato and beans for 10 -12 mins.
6. Place the veggies in a platter.

I stored the remaining water in the freezer to use it as stock for vegetable soup. It had a good flavor.

For Dip:


10 cashews
Handful of spinach and half a handful of mint
1 tbsp of Olive oil
1/2 cup yogurt (you can substitute with greek yogurt or avocado)
1 Garlic clove peeled
1 tsp of lime juice
salt to taste

First grind cashew, spinach, mint, garlic and salt in a blender and then add yogurt, lime juice and olive oil and grind it once more. Your Dip is ready!!!

Inspired by:


Oats Omelette

As part of eating healthy breakfast every morning, I started having oats. I tried out this recipe and it turned out to be really good and my hubby liked it too 🙂

Servings: 2 persons

The ingredients that you will need are:

1 cup (100 gms) Oats
3 eggs or 4 egg whites
salt to taste
Pepper to taste
2 tsp milk (optional)
Capsicum – finely sliced/ chopped
Onion – finely sliced/ chopped
Tomato – finely sliced/ chopped
Mushrooms – finely sliced (optional)

oats omelette

oats omelette

1. Beat eggs, Oats, salt, pepper and milk together. It will be little thicker like a pan cake batter.
2. On low heat, pour half of the egg mixture and spread it to cover the bottom of a non-stick pan.
3. Sprinkle capsicum, onion, tomato, mushrooms on top and press gently.
4. Cover the pan and cook for 1-2 minutes on low heat till vegetables get steamed. Do not leave for more than 2 mins, oats get burnt. My first omelette burned a little but the second one came out fine.
5. Turn the side and cook till light golden.
6. Serve with vegetable side up.

Make another omelette with the remaining mixture. The omelette looked more like a pizza to me 🙂