Strawberry Custard Trifle 

It was my dad’s birthday the other night and I ended up preparing this simple sweet treat.  


1 pkg pistachio pudding

1 can crushed pineapple drained

Follow a package of strawberry custard 

1 tub cool whip 

Mixed berries & mango slices 


  1. In a large clear salad bowl or trifle bowl; add pistachio pudding and follow directions on package.  
  2. Before it settles mix 1/2 can of the crushed pineapples in it.  Refrigerate for 10-15 minutes
  3. Meanwhile prepare the custard as per direction.  
  4. Let it cool for a few minutes.  
  5. Add 1/2 can crushed pineapple in it. 
  6. Add to the pistachio pudding over on top.   
  7. Let it set for another 10-15 minutes.  
  8. Add cool whip on top. Spread it evenly.  
  9. Decorate with mixed berries, mango slices and refrigerate til serving time. 

  This is a very simple green beans with some ginger garlic, seasonings, spices and bell peppers lightly sautéed and balsamic vinegar. It’s pretty tasty and the vi bites fiesta nut compliments it well.  
The other in the picture is a potato roti and cooked spicy spinach and ground beef.   


2 tbsp olive oil

1 pkg green beans

1 onion diced

1 bell pepper each color, diced

1 tbsp ginger garlic paste

1 tsp himayalan pink salt

1 tsp black pepper

1-2 tsp coriander and cumin powder

2 tbsp balsamic vinegar

1 pkg Vi Bites Fiesta Nut 

1/4th lemon zest grated and its juices

1/2th lime zest grated and it’s juices

1/2 cup water

In a large skillet add olive oil, ginger garlic paste, diced onion, bell peppers on medium high heat stirring and cooking for 5-6 minutes. 

Add green beans and spices, & seasonings. 

Stir and add water.  

Cover and on medium heat until beans are tender 

Add balsamic vinegar, lemon zest and lime zest and juices. Stir again. 

Add vi bites fiesta nut and serve. 

The Potato roti is from an Indian shop near my home. I just lightly buttered a pan and cooked it on both sides for 3 minutes each. 
WARNING highly good and calories vary from 200-500 calories per piece because of the potatoes and spices in it. 
The ground beef and spinach has spices in it too.  
For those that are looking for how to get some Vi Bites, please visit and to get more info on our Vi Bites; such as our ingredients and nutritional facts. 
Please like, comment & share this with others.  

Tabbouli Couscous 


1/4th cup of couscous boiled & set aside 

1/2 tsp Himalayan pink salt or sea salt

1/2 tsp black pepper 

1/2 tsp red chili powder

1 tbsp lemon juice

1/2 tsp sumac powder

1/2 bunch curly parsley and cilantro and parsley chopped

1 tomato diced

1 red onion diced

1 bell pepper each colour diced 


  1.  In a large bowl add all the chopped peppers, onions, tomatoes. 
  2. Add cilantro, parsley, and add spices. 
  3. Mix through & add lemon juice. 
  4. Drizzle with olive oil and add couscous. 
  5. Taste & add more seasonings if you want to and serve.  


Chow mien Noodles with Vi Bites


1 pkg chow mien noodles

1/2 tsp sea salt or pink salt 

1/2 tsp black pepper

1 tsp seasonings 

1/2 garlic ginger paste paste

1/2 tsp curry powder

1/2 tsp turmeric 

1/2 tsp cumin & coriander powder

1 bell pepper each color chopped

1/2 bunch fresh cilantro 

1 onion diced

1-2 packages Vi Bites of Fiesta Nut and Glorious Greens 

1-2 tbsp soy sauce 

  1. In a large pot cook chow mien according to directions & drain.  Set aside. 
  2. In a large fry pan or wok or skillet add a little olive oil and chopped onions and bell peppers.  Cook for a few minutes until soft on medium heat. 
  3. Add chow mien noodles, seasonings, spices and soy sauce.  Stir. 
  4. Add vi bites fiesta nut and glorious greens.   
  5. Add cilantro on top & serve. 

The Vi Bites add an extra savoury spice kick to this delicious dish here. 

Please like, comment and feel free to share your feedback and try the recipe too.   

Hina’s World:  Spicy Slaw & Eggs 

Weekend my family usually wants these kinds of eggs, or some other traditional Indian meal of rice & lentils or some sort which I’ll share those recipes another day. 

This one is real simple and easy dish.  Takes less than 15 minutes. And tastes wonderful.   Enjoy.  
4-6 eggs boiled, shells removed and cut in half, set aside. 

2 tbsp veg oil 

1/2 tsp Himalayan pink salt

1/2 -1 tbsp garlic ginger paste

1/2 tsp red chili powder

1 tbsp turmeric

1 tbsp balsamic vinegar

1-2 stalks of chopped green onions

1/4th bunch fresh cilantro

1 package of broccoli, cabbage, carrot slaw. 


  1. In a large wok or fry pan add veg oil on medium high heat.  
  2. Add spices except balsamic vinegar. Mix the spices and garlic ginger paste until it forms a sauce paste. 
  3. Add the slaw and continue to stir coating and sautee it for 5 minutes. 
  4. Add eggs and balsamic vinegar and continue to stir it for another 2-3 minutes. 
  5. Add to serving dish & garnish with green onions & cilantro and serve. 

Vegetable Fried Rice

Dinner party to attend & this is what I made to contribute.      

1-2 pkg mixed vegetable oriental stir fry

Veg oil 

1 bunch green onions chopped

6 eggs 

6-8 cups rice, washed, boiled, set aside

1/4 cup soy sauce

1-2 tsp red chili powder

2-4 tbsp ginger garlic paste

2-4 tsp seasonings; I used coriander herb and bell pepper herb spices

1 tbsp turmeric

1/4th bunch fresh cilantro chopped


1.  In a large wok add some oil heat and on medium high heat add stir fry veggies, with seasonings, and garlic ginger paste.  10 minutes later add 1/2-1 tsp red chili powder.  Add some soy sauce over it. Take out of wok and set aside.  

2.  Add rice and oil and stir fry for 2-5 mins stirring occasionally. Add soy sauce.  Mix into a large casserole baking dish with veggies.  

3.  In the wok add oil, and crack eggs one at a time and add red chili powder, turmeric and garlic ginger paste stirring every few minutes and breaking it down til it’s lightly brown.  Mix into the rice and veggies.  

4.  Garnish with green onions and cilantro on top. 

5.  Serve & enjoy with hot sauce. 

Hina’s World:  Chick Pea Vegetables Noodles Soup

 The weather is getting cold, windy & chilly.  Craved on having a good bowl of homemade soup from scratch.  I usually like to add chicken but made this exclusively veggies only.

  My children asked me if this was my famous “Tiger Soup” I said no but another soup version of mine.  To know the story behind that you’ll have to check the “Tiger Soup” blog entry. 

They enjoyed it. My older son commented on how this brought them into enjoying soups and wondering if he could learn how to make it.  I said give me til tonight it’ll be up on my blog.  :)  and here it is. Voila!   

Don’t mind me while I enjoy another bowl of this delicious meal & savour the flavours. Mmmmm!   Smells as good as it tastes.      Hope you guys love it as much as I do.  

2 tbsp olive oil 

1 yellow onion, diced

1 red bell pepper or any or all coloured diced 

1 tbsp garlic ginger paste

2-4 celery stalks diced

12 baby carrots cut in half 

1/4th bag of wide egg noodles

1 can chick peas drained

2 veg broth cubes

6-8 cups water

1/2 tsp sea salt or Himalayan pink salt

1 tsp black pepper

1/2 tsp red chili powder 

1 tsp seasonings ( you choose)

1/4 th bunch fresh cilantro chopped

2 tbsp lemon juice 


  1. In a large pot; heat oil on medium-high heat, add onions, bell peppers, celery, carrots, and garlic ginger paste. Sauté for awhile till onions are soft and lightly brown. Takes about 5-15 minutes. 
  2. Add spices, seasonings & veg broth cubes.  Mix into the veggies.  Add water. Bring to a boil. 
  3. Add chick peas, noodles, and cook on medium heat until noodles & veggies are tender. About 30 -40 minutes. 
  4. Add chopped cilantro and lemon juice. 
  5. Serve & enjoy.