Saffron Tandoori Chicken Curry 


2 lbs boneless chicken 🍗 cubed pieces 

2 tbsp olive oil 

1 tbsp desi ghee (clarified butter)

2 tbsp tandoori powder 

1/4 tsp Himalayan pink salt or sea salt 

1/4 tsp turmeric 

1/4 tsp red chili powder 

1/2 tsp garlic ginger paste 

1/4 tsp cumin powder 

1/4 tsp coriander powder 

2 tbsp plain yogurt 

2 tomatoes 🍅 chopped 

1/4 tsp saffron threads 

1 can coconut 🌴 milk 


  1. In a large pan, add chicken, add oil, and tandoori powder, salt, turmeric, red chili powder, garlic ginger paste, cumin powder, coriander powder, and yogurt.  Mixing it all through
  2. On medium high heat; cook until chicken starts to get tender. 
  3. Add tomatoes (you can add any other veggies you wish, some people like to add steamed cubes potatoes) 
  4. Add coconut milk, ghee, and saffron threads. 
  5. Cook until flavours blend – you can tell as ghee will rise to the top. 
  6. Serve with rice, or pita, or naan, or paratas.  Up to you.  I actually had mine with spinach tortillas.   Enjoy!  

Some people add chopped cilantro and parsley too.  I was planning to; but then as I placed it on the table, my kids couldn’t wait.   

Lentils Quinoa Veggies Winter Soup


1/4 th pkg mix veggies with asparagus, bell peppers, carrots 

1/4 th pkg mix veggies broccoli, cauliflower, water chestnuts, corn on cob, onions

1/4 th cup green beans 

6 cups water 

2-3 chicken broth cubes 

1/2 tsp Himalayan pink salt or sea salt 

1/4 tsp red chili powder 

1/4 tsp coriander powder 

1/4 tsp cumin powder 

1/4 tsp garlic ginger paste

1/4 tsp turmeric 

1/4 tsp black pepper 

1/4 cup red Quinoa and white reg Quinoa 

1/4 cup red lentils, & green (washed and drained) 

2 tbsp olive oil 

Lemon juice optional 

Hot sauce optional 

Chopped cilantro and parsley optional 


  1. In a slow cooker add veggies
  2. Add water and chicken broth cubes 
  3. Add spices 
  4. Add Quinoa & lentils 
  5. Add olive oil 
  6. Cook for 4-6 hours on high 
  7. Serve 
  8. Use lemon juice, cilantro, parsley, hot sauce – 

This was a huge hit in the home.  🙂  serves 8-10 people.  

Tandoori Chicken and veggies 

Dinner: tandoori Chicken with baby spinach, bell peppers, and tomatoes.  What’s on your plate tonight? 

Funny thing is I asked someone to do the Vi family challenge- they commented that they like to eat food. I said hey I eat real meals and snacks plus I have my meal replacement shakes too. 
But with this way, I’m actually losing weight and with exercise I’m building muscles.    
Now, you can get results too, it’s just your commitment to bettering your lifestyle. 🙂 

Masterpiece dinner 

Dinner is served; Bon appetite!  Ok 👌🏻 here is; (clockwise) – 1 o’clock is grilled broccoli. 2-5 o’clock is grillled veggies of zucchini, and bell peppers with Fiesta Nut ViBites, 6 o clock is honey mustard and shiracha sauce for dipping. 7 o’clock is artichoke dip, 8 o’clock is spinach and herb dip, 9 o’clock is garlic hummus, 10-11 o clock red pepper hummus- in around are garlic pita chips and at 12 o’clock. 

 With shawarma and Zatar seasonings. :). Ohhhh Delicious 😋! 👅. 

Quinoa Veggies Soup

6-8 cups water with chicken broth cubes

1 tbsp garlic ginger paste

1/2 tsp Himalayan pink salt or sea salt or just salt of your choice to your own taste 

1 tsp black pepper 

1/2 tsp red chili powder

1/4 tsp turmeric 

1/2 tsp coriander powder

1/2 tsp cumin powder 

2 tbsp lemon juice 

2 tbsp hot sauce or shiracha sauce 

2 tbsp olive oil 

1 red and green bell peppers diced 

1 onion diced 

1/2 cup red quinoa 

1/2 cup corn niblets 

4 eggs beaten 

1/4 th bunch fresh cilantro chopped 

Soy sauce to your taste optional 

1) in a large pot; add water with chicken broth 

2) add garlic ginger paste, salt, black pepper, red chili powder, turmeric, coriander and cumin powder

3) add corn, diced bell peppers, quinoa and boil on high heat for 15-20 minutes. 

4) add eggs whisking to separate it and keep on medium high heat for 5-10 minutes. 

5) add olive oil, lemon juice, chopped cilantro. 

6) add hot sauce on top and soy sauce 

7) serve. & enjoy! 


Winter Soup 


4 cups water 

1/2 bell peppers of red, yellow, orange, & green diced

2tbsp fried onions

1/4 cup baby corn 

1/4 cup digati pasta 

1/4 cup quinoa 

1/2 cup baby spinach, kale, chard 

1 tbsp olive oil 

1/4 tsp turmeric 

1/2 tsp coriander herbs

1/2 tsp black pepper 

1/4 tsp Himalayan pink salt 

Pinch Red chili powder 

1/4 cup carrots, cauliflower and broccoli 

1 pkg ViBites glorious greens 

1 chicken broth cube 

1/4 cooked chicken strip pieces 

1/4 bunch cilantro, curly parsley 


  1. In a large pot, add water, chicken broth cube and spices, & seasonings 
  2. Add bell peppers, onions, veggies
  3. Add pasta and quinoa 
  4. Add cooked chicken strips and as it cooks stirring often, make sure chicken is shredded looking. 
  5. Cook on medium high heat until Flavors blend for 15-20 minutes. 
  6. Add ViBites Glorious Greens pkg 
  7. Add baby spinach, kale, cilantro and parsley. 
  8. Drizzle with olive oil.  
  9. Enjoy!    

Tiger soup

1) in large stock pot- some olive oil, chopped onions, bell peppers, and garlic ginger paste, add seasonings & sea salt, black pepper, red chilli powder and turmeric. Cook until veggies are soft.  Add shredded chicken (either already cooked or diced raw) 

Add 4-6 cups water. 

Let it blend in Flavors 

Add lemon juice, lime juice, Soy sauce and 2 eggs. Stir it around. 

Add chopped cilantro and serve.