Chicken 65


Chicken – 1 kg (diced Boneless chicken)
Chilli powder – 1 tsp
Ginger garlic paste – 1 tsp
Yogurt – 1 tbsp
Garam masala powder – 1/2 tsp
Tandoori powder – 1 tbsp
Lemon – 1/2
Corn flour – 1 tbsp
Himalayan pink Salt – as needed
Oil – for frying


Wash the chicken well and keep aside..
In a mixing bowl add in ginger garlic paste, chilli powder, garam masala powder, tandoori powder, salt, yogurt and at last squeeze the lemon…
Then add in corn flour, and add in chicken and mix well with your hands..
Then marinate the chicken for 1 hour…

Preheat oven on 425F.
In large casserole dish; add chicken & oil and bake in oven for 30-45 minutes.
serve hot with lemon wedges & chopped cilantro & meeti leaves on top.

Dinner chicken shawarma, baby potatoes, corn on cob

Just preheat oven to 425F.

In a large casserole baking dish drizzle olive oil.

Then wash and cut in half baby potatoes covering in the dish.

Add some chopped lemons around. Then sprinkle with Himalayan pink salt, mrs dash seasonings, sumac & Zatar mix it around and bake for 40-45 mins til potatoes are softened. 🙂.

Corn on cob is steamed with lemon slices and in the little saucer plate of red chili powder, black pepper, Himalayan pink salt to mix in however the family likes.

Salad; mixed field greens, shredded carrots, cherry tomatoes, handful of nuts, sliced olives and peppers.

Chicken: boneless chicken cut up in a bowl with olive oil, lemon slices, Himalayan pink salt, mrs dash seasonings, & shawarma seasonings.

In a instant pot add olive oil, coconut oil, add diced onions, diced jalapeños and bell peppers in it, on sauté mode and keep stirring for a few mins.

Add the chicken and keep stirring often til chicken is cooked. Add 1/2-1 cup chicken or veggies broth to it and set it to pressure cook and seal it for 10 mins.

And in the meantime while this goes you’ll work on the other dinner stuff or clean up. And then serve with garlic sauce. 🙂.

Purple Cabbage Slaw

Cabbage, with spices, seasonings, bell peppers, cilantro & parsley.


1 head red or purple cabbage, chopped up

1 red, green, yellow, orange bell peppers, chopped

1/2 bunch of fresh cilantro & parsley chopped up

1 tsp Himalayan pink salt

1 tbsp sirracha lime seasonings

1 tbsp Mrs. Dash seasonings

1 tbsp turmeric

1 tbsp garlic & ginger paste

3-4 tbsp coconut oil and olive oil

1/2 tsp black pepper

1/2 tsp red chili powder

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup of balsamic vinegar


  1. In a large fry pan add oil on medium heat add chopped cabbage.
  2. Add garlic ginger paste, pink salt, turmeric, red chili powder. Stirring often for 10 minutes
  3. Add bell peppers, lime juice, lemon juice, balsamic vinegar and sirracha seasonings, Mrs. Dash seasonings. Mix together for 5-10 minutes.
  4. Add cilantro and parsley. Some people add additional to this like hot banana peppers, jalapeño peppers, chopped tomatoes and onions too. If you do cook for another 10 minutes. If not then you can add to serving dish.
  5. I had this with some sweet mango slices it was so good with the savoury, spicy and sweet. Soooo delicious.

Hummus & Zatar Naans


1 can chick peas, drained

2 tbsp mayonnaise

2 tbsp plain Greek yogurt

1/2 tsp pesto sauce

1/2 tsp sundried tomato paste

1/2 tsp Himalayan pink salt

1/4 tsp red chili powder

1/4 tsp sirracha lime seasonings

1/2 tsp Mrs.Dash seasonings

2 tbsp olive oil

1/2 tsp sumac

1/2 tsp Zatar

2-3 tbsp lemon & lime juice.

1/4 bunch handful of chopped cilantro, curly parsley, parsley, mint leaves. Set these aside.

2-4 tbsp sliced olives green & black.

1-2 jalapeño & banana peppers chopped

  1. In a bowl; add chick peas, add mayonnaise, & yogurt. Using hand blender or mixer – blend it up til it’s smooth.
  2. Add lemon & lime juice blend it up again.
  3. Add pesto, sundried tomatoes paste, & spices, & seasonings. Use a spoon now and mix it in.
  4. Drizzle olive oil on top.
  5. Add cilantro, parsley, mint leaves, peppers, & olives on top.
  6. If you have Naan bread, drizzle olive oil on top and sprinkle Zatar on top. Toast in toaster oven 5-8 minutes. Cut into wedges & serve with veggie sticks and the hummus.
  7. Serves 6-8 people or 3 hungry teenagers, 2 hungry elders & 1 hungry olé me! Enjoy!

4th July Vi popsicles ketones


Get these in the freezer TONIGHT so they’ll be ready for tomorrow! 🙂

This recipe makes 10 popsicles.


~4 Scoops Visalus Nutritional Shake Mix

~1 heaping cup raspberries ~OR~ Strawberries, your choice

~1 heaping cup blueberries

~1 cup Plain fat free/sugar free Greek yogurt

~1 cup water more or less

1-2 packets of your choice of ketones


~Using a small 4 cup food processor, or standard blender, or magic bullet, puree the raspberries, 1 scoops shake mix, 1/2 packet of ketones, and about a 1/4 cup of water until smooth. Set aside.

~Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.) don’t forget 1 scoop of shake mix, 1/2 packet of ketones, and a 1/4 cup of water. Set aside.

~Blend the yogurt with 2 scoops of shake mix, 1 packet of ketones and 1/2 cup of water, until smooth and pourable. set aside.

You may need more or less water for each component. They need to be easy to pour! Too thick is no good.

~To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. The only tricky part to these popsicles is getting the layers in without too much spillage to mar your stripes.

Use the photo as a rough guide for how much blue you want. Don’t get too fussy, it should look rustic!

Put the mold in the freezer and freeze till firm, at least an hour, or more.

~Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress.

At this point, cover the top of the mold with foil, and insert the popsicle sticks.

Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.

~Remove the foil at this stage, you won’t need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next.

Don;t worry if the stripes are uneven, but do try to clean up any dribbles as you go. I used a popsicle stick to scrape down the insides of the mold after each stripe.

~Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for 30 seconds, remove, and try to pull the pops out. If they don’t slide out, immerse again for just a few seconds.

~I recommend keeping the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. I don’t recommend making these more than a day in advance.


~Be sure to thin your purees, and your yogurt so that you can more easily layer them into the mold. If they are too thick, you will have trouble doing this neatly.

Yield: This recipe makes 10 pops! 🙂 Enjoy! Have a Happy and Fun 4th of July! 🙂

Order Vi shake & ketones:


Kale Peppers Chili


Leftover cooked ground beef or chicken

1/2 cup Salsa

Mrs dash seasonings to your own taste

Handful of fresh kale leaves, parsley leaves, cilantro leaves

1/2 bell peppers sliced

1-2 tbsp coconut oil or olive oil

1/2 cup water

Mini pitas or naans cut into wedges


1. In a pan; add oil, add beef or chicken, add bell peppers.

2. On medium heat; cook for a few minutes, add salsa & water.

3. Add kale, cilantro and parsley and seasonings. Add pita bread in it.

4. After 5-10 minutes turn off stove & serve in plate. Enjoy.

Shepherd’s Pie with Bell Peppers


1 lb cooked ground beef or chicken however you want; set aside

2 pk of mashed potatoes; prepare it however you want on package and set aside

1/2 pack frozen corn, lightly steamed. Set aside

1/2 packet of chopped bell peppers. Set aside

1/2 packet of shredded cheese

Mrs dash seasonings & Himalayan pink salt to your own taste


1. Preheat oven to 450F.

2. In large casserole baking dish. Drizzle with olive oil. Cover bottom with cooked ground beef or chicken layer.

3. Add corn on top across the layer & bell peppers across it.

4. Add mashed potatoes on top all thick across.

5. Cover in foil. Bake on middle rack in oven for 40 -45 minutes.

6. Remove foil, add shredded cheese on top. Set oven to broil & high. Wait. Watch. 3-5 minutes til it’s melted.

7. Remove from oven. Cool down. Serve. Add seasonings.

8. Enjoy! Goes great with a salad of your choice of mixed field greens, berries, kale & a bowl of fruits salad.

Watermelon, honeydew melon, cantaloupe, mango, berries; (strawberries, blueberries, blackberries, cherries, raspberries) and dragonfruit.

Tharid Soup

This is from a restaurant I tried it at. now I tried to perfect it as this way. I didn’t have a lot of these ingredients & even the arab thin bread. But still mine turned out good.


1/2 pkg shredded carrots or cut up 2 & dice carrots.

2 large potatoes, washed, cut up into pieces.

1/2 cup quinoa

2 tbsp chia seeds & flax seeds, & black seeds

2-3 tbsp olive oil

1/2 cup butternut squash diced or use the PC frozen brand 1/2 package.

1 cinnamon stick brown into tiny pieces

4-5 fresh cardamom & cloves.

1 large yellow & red onion diced

1 bell pepper; red, green diced

2-3 tbsp garlic ginger paste

2 green chilies slit cut pieces

1 large tomato diced

2 tbsp tomato sauce or paste

1/4 bunch fresh cilantro, washed & cut into pieces

1 tsp Himalayan pink salt or more or less depending on your own taste

1 tbsp Mrs. dash seasonings & sirracha lime seasonings

1/2 tsp black pepper

1 tbsp fresh oregano

1 tbsp fresh parsley flakes

1/2 tsp cinnamon powder

1/2 tsp green cardamom powder

1/2 tsp turmeric

1/2 tsp red chili powder

1 tbsp lemon & lime juice

1/4 cup of flour

1/2 tbsp cornstarch

1 tsp Garam masala

1 tsp pesto sauce

Instant Pot

1. Wash & drain the vegetables, prepare and set it aside.

2. In the instant Pot set the mode to Sauté. Let it heat up. Add oil, cinnamon sticks, fresh cardamom & cloves.

3. Add onions, bell peppers and sauté til light brown.

4. Add garlic ginger paste, green chilies, and coat them around. Add rest of the spices & seasonings including the lemon, lime juices, chopped tomatoes, potatoes, and veggies along with making sure it’s all coated.

5. Add chia seeds, quinoa, flax seeds, black seeds. Mix it all around. add 6-8 cups of water. Add the broth cube if you want it’s optional either 1-2 chicken or beef or veg (knorr or Maggi- up to you- extra flavours). You can make this strict vegetables only or add some diced chicken to it or ground beef or chicken.

6. Cancel the sauté, set it to stew or soup mode. Set it for 20-30 mins, seal & leave it til pressure is released.

7. Release the pressure, open lid and add fresh cilantro on top for decor.

8. In bottom of hollow plate, platter or bowl; add Naan, or pita or any bread you wish. Add the soup on top. Serve &. Enjoy.

Let me know how yours turned out! Great meal in Ramadan for Iftar or Sahur.

Even afterwards to make it a tradition to have these healthy hearty foods.

Try it out & let me know how yours turned out.

Fruit Chaat Salad

Previous times I’ve made this and it’s good. Either way you add your own version too. Many people I know will use variety of flavours in it; from apple juice, mango juice, coconut pineapple juice, to sour cream, yogurt, to custard, & to orange juice. Even in spices it’ll vary from the seasonings to Himalayan pink salt to kosher salt or sea salt. All depends on your own taste buds. We don’t measure. We just throw in drizzle, dash here, sprinkle here and zigzag there.

Most times it’s been incredible either way as family will take 2nds and I’ll have it as my snack later on or with my Sahur meal or into a protein shake too.