Quinoa tabbouleh 

1/2 cup quinoa (cook according to directions on the box)
2 tomatoes diced
1/2 bunch fresh cilantro, and curly parsley chopped
1 Tbsp lemon juice
1/2 tsp himalayan pink salt
1/2 tsp black pepper
1 Tbsp olive oil
1 Tbsp mrs. dash seasonings


1.  In a large bowl, add the chopped tomatoes, and cilantro, and parsley.
2.  Add the cooked quinoa
3.  Add the spices, lemon juice and olive oil.
4.  Mix it up together, refrigerate until ready to serve.


My mini assistant decided to help me out and learn how to make this and my other meals.   She was eager to learn, and help out!


She did such a great job in chopping tomatoes, that I told her she’s an expert already!
Mind you it was suppose to be couscous, but we didn’t have it, instead we had quinoa and we improvised.    It’s pretty good!


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Broccoli Slaw Curried Spicy Eggs


  • 2 Tbsp olive oil 
  • 1 onion diced
  • 1 bell peppers diced 
  • 1/2 tsp garlic ginger paste 
  • 1/2 tsp pink or sea salt 
  • 1/2 tsp red chili powder 
  • 1/2 tsp turmeric 
  • 1/2 bunch cilantro chopped 
  • 1/2 pkg broccoli slaw 
  • 4-6 eggs 


  1. In a large pan add oil and onions, bell peppers  on medium high heat. 
  2. Add turmeric, garlic ginger paste, salt, red chili powder, and form it into a paste with the onions, bell peppers and oil for a few minutes. 
  3. Add broccoli slaw and stir in mixture making sure all th spices in mixed in 
  4. Add eggs and stir often so eggs become mushy and scrambled type like 
  5. Add cilantro and keep cooking and stirring til eggs are mushed in. 
  6. Serve with bagel or toast or eat on its own. 

This is very good.  

Chinese Chicken


1 lb boneless chicken cut into strips, (washed, set aside)
2 Tbsp olive oil
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp corriander powder
1/2 tsp turmeric
1/2 tbsp garlic ginger paste
1/2 tsp black pepper
1/2 tsp sea salt or himalayan pink salt
1 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 bottle of schezwan sauce
1 onion sliced
1 red bell pepper sliced
1/2 pkg frozen veggies (carrots, beans, asparagus, broccoli)

  1. In a large wok or frying pan, add oil.
  2. Add onions, bell peppers, and chicken
  3. Add spices; salt, black pepper, red chili powder, turmeric, garlic ginger paste, cumin powder, corriander powder.    Lightly coat the chicken and onions, and bell peppers.
  4. On medium-high heat cook until chicken is cooked, add the 1/2 pkg of veggies, and keep stirring.
  5. When chicken is fully cooked, add rice vinegar, soy sauce and schewzan sauce.  Keep on medium-low heat and keep stirring, until flavors blend in.
  6. Cook noodles/chow mein according to directions- drain- and add 1 Tbsp soy sauce in it, then serve these two together.
  7. Enjoy!

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. 

Hina’s World: Grilled Rainbow Carrots & Swiss Chard & Asparagus

SwissChardRainbow_Carrots_Asparagusgrilled Yes!   I love to grill.    If I can throw them onto the grill, George Foreman grill or my Velata Grill, then I can definitely throw any veggies as I can onto the grill.     The dish above consists of asparagus, rainbow swiss chard, and rainbow carrots I should say organic too.   I found these online at an organic place and decided to check them out.   Very tasty.  I’ve never really had rainbow swiss chard or rainbow carrots before and you don’t find these in your local grocery store, let alone organic.

This is quite simple, I just drizzled some olive oil on top, sprinkle of sea salt, and black pepper.   That was it, and since swiss chard cooks fast, I put that in last as the others took awhile to cook through.        Other than that my family was in for quite a treat as they also enjoyed the grilling and could get use to this healthy lifestyle compared to their regular ones which they said they don’t mind that once a week as their cheat meal and the rest of the week to have this kind of meal each day as long as I’m the one to prepare it since I make it sound so easy, and make it so good.

No matter, this is a great way to grill any veggies as you like; I’m usually the one to also add eggplant, zucchini, bell peppers, cherry/grape tomatoes, onions, to the mix and even possibly trying anything else I can feel that would look great with it.

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