Hina’s World:  Recipe: Pasta with sauce


1 pkg colorful gnocchi or cheese pasta 

1 jar of tomato sauce 

1 cup of water 

1 tsp sea salt

1 tsp black pepper

1 tsp seasonings 

2 tbsp olive oil 

1 tbsp butter 

1 lb cooked ground beef 

1/2 pkg mozzarella cheese 


  1. In a large wok add water & pasta and on medium high heat. Cook until pasta is tender. 
  2. Drain pasta, add back to wok 
  3. Add olive oil, sea salt, black pepper, seasonings and tomato sauce with water. 
  4. Add butter, and cooked ground beef and stirring every few minutes. 
  5. Add cheese and stir in pasta. 
  6. Serve & enjoy with a mixed field greens, kale, romaine lettuce, baby spinach salad. 

Curry winter Vegetables Soup

Add 2 tbsp olive  oil   & 2 onions diced with spices; 1/2 tsp black pepper, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1/2 tsp kosher salt or pink salt you choose, 1/2 tsp cumin powder, 1/2 tsp cinnamon powder, 1/2 tsp coriander powder & 1 tbsp garlic ginger paste. 

Add 1-2 cups vegetable medley winter veggies such as cauliflower, broccoli, carrots and beans.  Along with 6 cups of water and on medium high heat bring to a boil. 

Stir evey often and place a wooden spoon on top to prevent it from over boiling.  And until veggies are soft and tender.   

Using hand blender – blend until veggies are blended in.  Add 1 can of coconut milk and 2 tbsp apple cider vinegar.  

Serve with black pepper & red pepper & mint, cilantro and parsley on top for decoration.     

Healthy dinner

Zucchini & Kale Sautéed 

4 zucchini thinly sliced like shoestrings 

1/4 bunch of kale leaves

2 tbsp olive oil 

1 tsp mrs. Dash seasonings garlic and herbs 

1/2 tsp sea salt 

1 tsp black pepper 

1/2 chopped bell peppers 


In a large pan, add zucchini and olive oil with seasonings. 

Add bell peppers, mix together and on medium heat. 

Take kale leaves on a cookie sheet or aluminum foil, drizzle olive oil, sea salt, and black pepper. Toast in toaster oven on 450F for 10 minutes. 

Zucchini will become soft then transfer to serving dish & add baked kale chips over it & you can add 2 Tbsp chopped green & black olives to it. 


Mixed field greens kale salad


1/2 bunch romaine lettuce chopped

1/2 bunch kale leaves chopped

1 cucumber diced

8 grape cherry tomatoes cut in half 

1 bell pepper diced each color 

2 tbsp green and black olives 

1 pkg Vi Bites of Glorious Greens & Fiesta Nut. 


Add the above to a large salad bowl. 

Serve with the other food: and add your own dressing. 


 Peri Dijon Chicken 

1 lb boneless cubed chicken 

2 tbsp olive oil ( if you save the oil from the zucchini sautéed this works too) 

4 tbsp Dijon mustard

4 tbsp Peri Peri garlic sauce 

1/2 tsp red chili pepper powder 
1/2 tsp black pepper 

1/2 tsp sea salt 

1/4 th bunch chopped cilantro 

1 cup water 

1 diced onion 

1 chopped bell pepper 

1 tomato chopped 


In a large pan add oil, onions, bell peppers cook until it’s soft on medium heat. 

Add chicken, and spices, seasonings along with the Dijon mustard and Peri garlic sauce. Mix well and cook for a good 10 mins or until chicken is cooked. 

Add water, and chopped tomatoes and on medium low heat cook for another 10 minutes. Sauce will form. 

Serve onto bowl and add cilantro on top. 



Saffron Chicken Curry 


1 lb boneless chicken

2 tbsp olive oil

1 tsp turmeric powder

1 tsp red chili powder

1 tbsp garlic ginger paste

1/2 tsp cinnamon powder

1/2 tsp cumin powder

1/2 tsp black pepper

1 tbsp saffron threads

Chopped onions, bell peppers, chopped tomatoes

1-2 cans coconut Milk

Chopped cilantro & parsley

1 tsp tandoori powder

1/2 tsp himayalan pink salt


  1. In a large pot or fry pan add oil, bell peppers, onions on medium heat.
  2. Add salt, red chili powder, turmeric powder, garlic ginger paste, & chicken. Also add tandoori powder.
  3. Cook on medium heat until chicken is cooked through.
  4. Add coconut milk, and stirring to make sure it’s all coated.
  5. On medium low heat add cinnamon powder, cumin powder, black pepper, tomatoes.   Stir it in.
  6. As colour forms and flavours blends. The sauce will thicken add saffron, chopped cilantro and parsley and serve.

Chicken Manchurian 



1-2 lbs of boneless chicken washed, cubed

2 tbsp olive oil

1 tsp himalayan pink salt

2 tbsp garlic ginger paste

1 tsp red chili powder

1/2 tsp turmeric powder

1/2 tsp black pepper

1 jar avocado salsa 

1 tbsp tandoori powder

1 tbsp balsamic vinegar

1 tbsp ketchup 

1-2 tbsp soy sauce 

1-2 cups water

1/2 bunch chopped green spring onions

1/2 bunch chopped cilantro & parsley 

4-6 mint leaves 

1-2 tbsp Peri peri garlic sauce 

1 green, yellow, red, orange bell pepper diced 


  1. In a large pan add chicken add oil on medium heat.
  2. Add salt, red chili powder, black pepper, garlic ginger paste, turmeric, balsamic vinegar, tandoori powder, and bell peppers & 1/2 cup of water. Cook on medium heat until chicken is cooked and tender.


  1. Add avocado salsa, soy sauce and 1 cup of water, Peri peri garlic sauce, ketchup.  Sauce will blend in and chicken is cooked through.
  2. Serve into a platter garnish with green onions, cilantro, parsley and mint leaves.

Grilled Chicken Veggies & Kale Salad 

I threw another Kale mixed greens salad together with some berries, cherry tomatoes, carrots & cucumbers & quinoa. This time I added some black sliced olives to it. And grilled chicken with seasonings & shawarma seasonings. Drizzled with honey mustard.   There’s some grilled bell peppers, green beans and asparagus too.