Hina’s World: Pasta Salad



2 boxes of pasta, either elbow macaroni or fusilli/colored pasta is fine too (follow directions on box, boil water, add pasta and cook until tender, drain, and run under cold water, and drain again)

1/2 cup mayonnaise
1/2 cup honey mustard
1/2 cup ranch dressing
1/4 cup lemon juice
1 tsp himalayan pink salt
1 1/2 tsp black pepper
1/4 cup of spinach and herbs dried
1 chopped, diced bell pepper, red and green
1-2 cucumbers diced
1 bunch of spring green onions, chopped
4-6 avocados, scooped out.
1 package of grape /cherry tomatoes, cut into 3-4 pieces
1 bunch of celery chopped
1-2 jars of sliced olives, black and green-seedless


1.   As the pasta is ready or being prepared.   In a casserole dish, add the mayonnaise, honey mustard, lemon juice, ranch dressing, and spices, salt, black pepper, spinach herbs seasonings.  Mix all this together.

2.   Add the chopped veggies to this, you can add chopped apple, and chopped carrots to this as well.    Mix it through well.

3. ¬†At this point, add the cooked drained pasta/macaroni into the casserole, and mix it through well. ¬† Taste, and see if more spices/herbs is needed and if it’s too dry, add more mayonnaise, and another avocado into the mixture.

4.  Refrigerate until serving time.

There is also a lot of other veggies you can add to the pasta, chopped cabbage, and lettuce, along with corn (cooked), and any other vegetables you want to add to the mix. ¬† I’ve seen and tried various ones in which I added chopped grapes to the mix, it gives it a sweet tangy flavor too.

Vi Muffins

Vi_Muffins_DeliciousThere’s this story behind this, very interesting story!¬†¬†¬†¬†¬† Last week I saw the recipe for Vi-Donuts and as I checked out the ingredients, the vi- shake mix in it specifically I was impressed and totally prepped for making this soon.¬†¬†¬†¬† I made sure we had all the ingredients even down to the mixed frozen berries that I would throw in.¬†¬†¬†¬† And as the days went by, I kept saying not today, tomorrow.¬† Well, that day came this afternoon as I decided no time wasting and started preparing.

It was until I got to all the ingredients I realized 2 things.   1) No more frozen berries, that was used up this morning for my mixed berries shake.  2) no donut pan to make these in.  So I settled for a cupcake cake pop pan, and a muffin pan which still worked out really good as you can see above.

The ingredients are as follows;

For the donuts:

1/2 cup flour (you can increase it to 1 cup for more donuts)
1/2 cup Vi Shape Meal Replacement shake mix
1/3 cup white sugar (I ended up substituting 1 Tbsp of brown sugar, 1 Tbsp of white sugar, and 2 scoops of vi shake mix.   Yes more shake mix, I felt the sugar it was asking was still too much for me.
1 tsp baking powder
1/8 tsp cinnamon powder
1/4 tsp salt (I used Himalayan pink salt)
1/3 cup buttermilk ( I ended up using almond milk with the 1/2 tsp white vinegar)
1 egg beaten
1 tsp vanilla
1 1/2 tsp oil (I used Olive)
1/2 cup of fresh berries (I didn’t use any of this)
But for all the ingredients above, I increased it to get more batter and more donuts.¬†¬† Especially for these hungry kids here all eagerly awaiting for it.¬† Which reminds me, after I finish typing this, I should let them know it’s ready as they are playing outside in this beautiful weather.¬†¬†¬† However I’ll let them continue playing while I finish this up and soak in how quiet it is.

For the frosting:
1/2 cup milk chocolate chips ( I used Velata’s milk chocolate meltables)
2 tsp low fat milk (I used 1 tbsp. veg shortening)
1. In a large bowl, whisk together the following; flour, shake mix, sugar, baking powder, cinnamon, and salt.
2.  In a small bowl, stir together the buttermilk, egg, vanilla, and oil.   Add the wet ingredients to the dry and stir with a wooden spoon until fully blended and mixed in.  I used a whisk all the way through.
3.¬† Here I was suppose to add the berries and stir, but I didn’t¬†¬†have it so I continued stirring with the whisk to make sure even the bottom didn’t have any flour remaining.
4.   I preheated the oven ahead of time to 350F- then greased the pan, and added the batter in by spoonful     I baked it for 10-15 minutes until it was a light brown color and all the way cooked.
5.  Removed from oven and cool in the pan, then transferred to a serving platter.
6.   This is where I melted the chocolate chips with the milk in a microwave for 25 seconds, mixed it again and then microwaved it for another 25 seconds.      At this point it was melted, and the donuts  were cool.   I just drizzled the chocolate over it, and served it.

As it sits there, I tried a couple and it was sure good, very delicious.¬†¬†¬†¬†¬†¬† I see my kids playing outside with their friends and think should I call them inside?¬† Or should I let them remain out there until it’s time for them to come inside?¬†¬†¬† Hmmmmm.¬†¬† I’ll stay here and type this, and let them stay outside until it’s time for them to come inside.¬†¬†¬†¬†¬†¬†¬† Enjoy!

Hina’s World: Recipe: BBQ Tandoori Chicken


BBQ Tandoori Chicken


1lb boneless chicken
1 Tbsp olive oil
1/2 tsp Himalayan pink salt
1/2 red chili powder
1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tbsp garlic ginger paste
1 Tbsp tandoori powder
1/2 cup chicken bbq sauce
1/2 bunch of fresh chopped spring onions


1.   In a large bow, marinate the chicken with the spices, poking holes in the chicken for 30 minutes to an hour.

2.  In a large frying pan, add oil, and chicken and cook until chicken is ready on medium-high heat.

3.  Breaking the chicken up with a wooden spoon, add the bbq chicken sauce over it, keep cooking it until the sauce blends in.

4.  Serve it in a serving dish, and add the spring onions as garnishing on top.

You can add chopped bell peppers, onions, and cilantro on top too.  Serve with bread and rice.

Hina’s World: Recipe: Spicy Chick Peas (Cholay)


Chick-Peas Curry


1-2 cans of chick peas, drained

1 tsp salt

1 tsp red chili powder

1/2 tsp garlic ginger paste

1/4 tsp tumeric

1/4 tsp cumin powder

1/4 tsp coriander powder

1/8 tsp cinnamon powder.

1 onion, diced

1 tomato chopped

1-2 green chilies, cut

some fresh cilantro.

2 Tbsp oil

3 Tbsp tomato sauce

1 Tbsp tamarind


1.  In a large pot, add oil, on medium heat, add onions, and green chilies, and tomatoes, and stir until onions are starting to brown.

2.  Add rest of spices, and tomato sauce, add the chick peas and cook on medium-low heat.

3.  Add cilantro on top, and if you want you can cook some cubed potatoes ahead of time and add this to it.  You can add tamarind to this at this point, and even lemon juice…just 1 Tbsp of it.

Hina’s World: Recipe: Shepherd’s Pie &; Apple Fruit Salad


Shepherd’s Pie


1lb of ground beef -cooked (to your own taste) mixed with 1 cup of tomato sauce and 1 cup of water.
1 package of mixed vegetables (steamed ahead of time or microwaved for 5 minutes just to thaw it)
1 box of garlic mashed potatoes (follow directions on box, and prepare in a bowl set aside)
1/2 package of shredded cheese
Himalayan salt/pepper/red chili powder, 2 Tbsp olive oil


1.  In a large fry pan, add the vegetables (already steamed) to the pan with the oil, and cook on medium-high heat until soft.   Then add Himalayan pink salt, red chili powder to your own taste.
2. ¬†Preheat oven to 450’F, in a large casserole dish, add the cooked ground beef -tomato sauce-with water. ¬†spread it across.
3.  Add the cooked veggies on top.
4.  Add the mashed potatoes on top, spreading it across evenly
5.  Add the shredded cheese on top.
6. Cover in foil, and cook for 30 minutes. ¬† ¬†Remove foil, and set temperature to Broil, and watch carefully, as now you’re just waiting for the cheese to melt, and turn a golden light brown color. ¬†I repeat, watch carefully. ¬†DO NOT let it burn.
7.   Remove from oven, and serve and enjoy!

This is AMAZING, goes really well with the Fruit Salad I made along side with it to accompany it.

The recipe for the fruit salad is simple;

1 chopped tomato, handful of chopped celery and carrots, with 1 chopped apple.
that’s it. ¬† very simple and easy. ¬†You can add whatever you want to the salad, black pepper, balsamic vinegar, lemon juice, sumac, olive oil or just on its own.

Let me share with you the story behind this, or how this came to be for tonight’s dinner;

The ground beef was made earlier yesterday, and usually i’ll throw it together in an enchiladas or tortillas wrapped up with this and cheese, quesadillas or some style like that in parathas. ¬† ¬† However, my kids wanted dinner, and I had to go to my workout class. ¬†With about 45 minutes to spare, I quickly did a scan of what we had ingredients, and what I could whip up really quickly that something that they would love to eat, and would come back for seconds.

I’m not sure what inspired me, or pushed me but the shepherd’s pie recipe just spoke to me, DO THIS ONE! ¬†And I looked to see if we had the ingredients, we did. ¬†I got excited as I took out the casserole dish, and took the frozen veggies out, and threw it into a large microwavable bowl, then added some water and zapped it for about 5 minutes, yes just 5 minutes.
Then I added it to the pan, with the ingredients above and as that was cooking.

Then, I looked and saw the ground beef and heated that up for about 3 minutes to loosen it up from the refrigerator, and then mixed it with tomato sauce, and the water til it was saucy.
I spread it across the bottom of the casserole dish., then added the veggies and other layers on top.

As the meal was cooking, I kept looking at the time and hoping that I would make it to the class on time.    And as time as it would, I just had a few mins to spare as the meal was broiling and cheese was melting and I kept zipping back and forth to quickly set the table, and letting the kids know I was heading out to my workout class, and checking to see where my daughter was, in the front riding bikes with her friends.

It was funny, as I pulled it out of the oven, set it down, and yes I tried a bite to see how it was, before I called the kids down to say it was ready.
It was amazing!  but I saw I only had 2 minutes to spare before the class would actually start and grabbed my cup as I filled it with water and ice and then grabbed my shoes on and headed out the door.   :)

I came home after my workout and saw that the kids had already ate, as their plates were scraped clean and laid near the dishwasher/sink.   and saw a quarter of the casserole dish was already gone.   My daughter and I grabbed our plates and gave it a quick re-heat and started eating.

Let’s just say it was a HUGE Hit, as she loved it and happily took 2nd’s as so did I. ¬†I know! ¬†I know! ¬†But OMG! ¬†It was just fantastic! ¬†You just had to be there and see how good it smelled. ¬† ¬† and the salad was amazing too, great compliment to go along with this. ¬† My dad had came home and also loved it.

I told the kids this would be their lunch tomorrow for school, and they happily agreed with me.     I know if you guys try making this for yourself you too will have amazing results, and a great hit with your kids.

Let me know, if you tried making a version of this, and if it is similar to how I made mine?

Feel free to share below in the comments.


Hina’s World: Recipe Grilled Peppers with Glorious Greens ViBites



1 red, yellow, green, orange bell pepper, sliced, and diced
1 package of Glorious Green Vi-Bites
2 Tbsp olive oil
1/2 tsp Himalayan pink salt
1/2 tsp black pepper


1.  In a large grill, add the bell peppers, along with the olive oil and grill for a few minutes.
2. As it starts to lightly brown and become soft, sprinkle the salt and pepper on it.
3.  Serve it into a serving plate, along with 1 package of the Glorious Green ViBites.    Mix it together. The steam of the grilled veggies will coat the Glorious Greens into the mix.
4.  Enjoy!

Hina’s World: Recipe: Mixed Field Greens Salad


In a large salad bowl; add the mixed field greens salad mix, chop up some tomatoes, bell peppers, cucumbers, and other fruits/veggies you want to throw into the salad.
Add some pink salt, black pepper, mix well.
In a separate cookie sheet, take some pita bread, cut them into strips, and drizzle olive oil, and sharwarma seasonings and zatar seasonings on top.   Toast for 5 minutes until toasted, remove and take some pieces and crumble it into the salad.
Drizzle some balsamic vinegar, olive oil, lemon juice and sumac on top. and enjoy!   I also added some yogurt on top.   just a tiny spoon.