Mango Chia Pudding

Lately, I have been enjoying chia pudding for breakfast. My favorite combination is using mango!



1 cup lite coconut milk
1/4 cup chia seeds
1 tbsp of maple syrup
1 mango

In a bowl, mix the coconut milk and chia seeds thoroughly.

Peel and dice the mango. Place roughly half in a food processor and blend to a pulp. Transfer the pulp to the milk mixture. Add maple syrup and mix well. Top with the rest of the diced mango.

Refrigerate overnight and enjoy the next morning for breakfast!

Makes 3-4 servings.

Quick Lunch Series: Cauliflower Fried Rice

I have been meaning to make Cauliflower Fried Rice since I saw this Coconut and Lime Cauliflower Fried Rice recipe and this one.  Although, I had a cauliflower at home and could make the rice from scratch, I found a bag at Trader Joes and this is how I ended making my dish.



2 cups cauliflower rice
1/4 cup lite coconut milk
some lemon juice (optional)
1 cup mix vegetables – I used shredded carrot, corn, peas, red pepper sliced, broccoli florets and sliced red onion
1-2 tsp chili oil with crushed red pepper
1 tsp coconut oil
drizzle of soy sauce
salt to taste

Heat the coconut oil in a pan. Add the cauliflower rice and cook for 3-4 minutes. Add coconut milk, lemon juice and cook on for 8-10 minutes or unitl the liquid evaporates and the rice is cooked.

Meanwhile, in a separate pan add the red chili oil and stir fry the vegetables on medium high for 5-10 minutes until lightly browned. Season with salt, red crushed pepper, and a drizzle of soy sauce. Mix in the cauliflower rice and serve warm.

It turned out delicious! It looks very much like brown rice, but once you taste it, it was pleasantly tasteful. Especially being cooked in coconut milk gives it extra flavor.

Makes 3-4 servings.

Cherry Friands

When I saw these, Cherry Friands, I knew I desperately wanted to try them. I saved the recipe. I even saved my last batch of fresh cherries in the freezer just for this recipe!


I created a lighter version with less butter and maple syrup. Here’s how I made mine.


45 grams flour
3/4 stick butter (will use only 1/2 next time)
80 grams almond meal
1/3 cup maple syrup
3 egg whites
a pinch of salt
6 pitted cherries

Prepare a 6 muffin tin. Preheat oven to 350 degrees.

In a bowl, whisk together: melted butter and egg whites. Add in flour,  almond meal, pinch of salt and maple syrup. Add 1-2 tbsp of batter into muffin tins. Top with a pitted cherry.

Bake for 20 minutes or until cooked and toothpick test passes.


Enjoy with a nice cuppa tea!

Spinach on my mind

I know how I felt then….🙂

Fly 'n Cook

Can’t believe that it is already September! Summer is almost over. With fall  barely a week away it was time for drastic measures. My fitness goals for the year remained adamantly frozen where they had been at the start of the New Year. With just 3 1/2 months left of 2012 it was time to take action.

With that in mind, I bought a 1lb box of fresh, organic baby spinach at the start of the week and enjoyed a new salad each day (see end of post for a link to the recipes I tried).

Today’s special for lunch was Greek spinach salad, mango Greek yogurt and fresh lichi and mango for snack.

This weeks spinach salad menu:

Fresh Greens Salad
Mango Spinach Salad
Mediterranean Spinach Farro Salad
Greek Spinach Salad

View original post

Quick Lunch Series: Quinoa Bisibele Bath

I’ve been meaning to try this for a while, and finally cooked it this weekend. It is perfect for an office day meal. I do love one pot meals!


I swapped in  Quinoa, instead of rice, as has been the norm lately in my routine.


2/3 cup white Quinoa
1/3 cup Toor dal (Pigeon Pea)
1 small white or yellow onion cut into 1in pieces
1 jalapeno, sliced
1 Chayote squash, peeled and cut into 1in pieces (typically bottle guard is used, but I often substitute with Chayote Squash)
1-2 medium tomatoes, chopped into large pieces
2/3 rd cup tamarind juice
1.5 cups water
1 tsp oil
a dash of turmeric
a dash of asaphoetida
1 tsp mustard seeds
1 tsp cumin seeds
2-3 dry red chillies
2-3 tsp Bisibele powder, I typically use the MTR variety
2-3 tbsp fresh (or dry) grated coconut
a few curry leaves
cilantro to garnish
coconut slices to garnish
salt to taste
2-3 tbsp ghee (optional)

I like to use a pressure pan to cook this. Heat oil in the pressure pan, add turmeric, asaphoetida, cumin, mustard and dry red chillies and fry for a minute till lightly brown. Add onions, jalapeno,  curry leaves and squash and fry lightly. Add tomatoes and mix well.

Rinse and add Quinoa and toor dal and mix well. Add bisibele bath powder, salt and coconut powder and mix well. Add water and tamarind juice and mix well. Close pressure cooker lid and let simmer on medium low for 2-3 whistles. What makes this dish especially yummy is to add 2-3 tbsp of ghee!


Let cool, before opening the pressure pan. Garnish with cilantro and coconut slices and serve warm.

Makes 3 servings.

Celebrate end of summer with Mango

Fly 'n Cook

Anything with mango always attracts me. Coming from a tropical country where mango is a native fruit and vegetable, I crave to eat mango especially raw, green, and sour mango.

Mango season usually starts in early spring or the start of summer in  March in tropical climates. Or maybe even earlier. In tropical climates, mango trees start to flower in January-February and are in full bloom. Baby mangoes can start appearing as early as February and start to mature in early spring. It is a hectic time when people buy or harvest raw green mango and transform it to the different pickles while relishing the raw vegetable in dal, chutney and other forms.

Summer is also the time the fruit is found in abundance: juicy fruit enjoyed after a meal, best eaten by sucking the juice directly from the fruit or sturdier variety sliced into pieces and enjoyed with curd…

View original post 234 more words

Quick Lunch Series: Cherry and Avocado Salad

It’s what’s for lunch tomorrow🙂

Fly 'n Cook

Cherry is the name so far, and I am on a roll snagging cherries from the groceries and trying new recipes while I can before they run out!

Here is an easy recipe for that office day meal.



2 cups fresh baby spinach
1/2 cup pitted fresh cherries
1-2 tbsp walnuts ( or use slivered almonds)
1-2 tbsp sliced red onion
1/2 avocado, diced
a few roasted coconut slices


1-2 tbsp olive oil
1 tsp lemon juice
1 tsp while wine vinegar
fresh ground pepper

Layer a bed of spinach. Add sliced and pitted cherries, nuts, red onion and avocado. Top with some roasted coconut slices.

Drizzle dressing as desired before serving or enjoying for a refreshing office day lunch!

View original post

%d bloggers like this: