YOGURT PARFAIT WITH FRESH FRUIT & CHIA SEEDS

YOGURT PARFAIT WITH FRESH FRUIT & CHIA SEEDS 

I love to start off my mornings with a creamy yogurt parfait topped with superfoods. It's nutritious, light, & energizing with fresh fruit, chia & flax seeds, dark chocolate chips, & goji berries.

A great tip for yogurt parfaits is to soak your nuts for 5 mins so the nuts remain a crunchy texture, but aren't so difficult to eat. You can use any fruits & nuts you have on hand; the possibilities are endless.

INGREDIENTS

1 cup strawberry yogurt (or greek yogurt)

1 chopped banana

1 peach

4 strawberries

2 tbsp blueberries

2 tbsp raspberries

2 tbsp granola

2 tbsp pecans

2 tbsp goji berries (optional)

2 tbsp chia seeds

2 tbsp flax seeds

2 tbsp dark chocolate chips

METHOD

Keep yogurt in the freezer to cool for 10-15 mins. While then, chop your fruit into smaller pieces.

Soak the pecans into lukewarm water.

Place yogurt in bowl, top with chopped fruit, granola, chia & flax seeds, & dark chocolate chips.

XO

Kiran & THE BLANK PLATE

FRESH TOMATO-BASIL SALAD

I was walking though the fruit & vegetable aisle and found the most plump tomatoes in these dramatic, bold colors. I immediately thought of a caprese salad. The pairing with the fresh basil  leaves also gave me a slight taste of summer.

Finding in-season fresh ingredients during the cold winter months is considered lucky so I had to do these tomatoes justice and enjoy them raw.

This fresh salad is light yet rich, the drizzle of olive oil & balsamic vinegar counter acts the sweet tomatoes and the basil gives the dish a spicy herby bite.

INGREDIENTS

5-6 colored tomatoes

2 mini vine tomatoes

2-3 buffalo mozzarella balls (mozzarella can be replaced with fat-free cottage cheese for a dairy restricted diet)

arugula

basil

olive oil

balsamic vinegar (optional)

black pepper

sea salt

METHOD

Slice the tomatoes into slices. Arrange in a plate. Top with fresh mozzarella, basil leaves, arugula, black pepper, & sea salt. Drizzle with olive oil & balsamic vinegar & enjoy.

XO

Kiran & THE BLANK PLATE

TANDOORI CHICKEN PIZZA WITH FRESH CILANTRO CHUTNEY & HALLOUMI CHEESE

TANDOORI CHICKEN PIZZA WITH FRESH CILANTRO CHUTNEY & HALLOUMI CHEESE

I love pizza & have been seeing different cultural variations of the Italian classic. This is my twist on an Indian favourite of mine. 

I decided to use fresh cilantro & mint from my garden for a spicy chutney as the sauce, tandoori chicken & Halloumi cheese on a base of the traditional Indian naan. 

INGREDIENTS

TANDOORI CHICKEN PASTE 

1 chicken breast cubed

1 tbsp fat free mayonnaise

1 tbsp tandoori masala powder

CILANTRO CHUTNEY

1 bunch cilantro

1 medium sized purple onion

1 tomato

1 green chill

1/2 lemon

3 tbsp fresh mint leaves

1/2 tbsp salt

PIZZAS

2 whole wheat or white flour naan bread

cilantro chutney

tandoori chicken

Halloumi cheese

thinly sliced onion

fresh cilantro

tomato

sea salt

METHOD

Chop chicken into bite size pieces. Create tandoori paste & marinate chicken for 15 minutes.

Bake at 350 degrees for 20 minutes. 

In a blender, combine chutney ingredients & blend until smooth. Cilantro stems can be added, remove larger pieces of stems.

Spread cilantro chutney on naan bread. Bake at 350 degrees for 10 minutes. Add onion, chicken & Halloumi cheese. Broil until desired crispness. 

Top with fresh cilantro, tomato, cilantro chutney, lemon & sea salt. 

Tip: Chutney can be stored in a sealed jar in the refrigerator for up to one week.

XO 

Kiran & THE BLANK PLATE 

THE BLACK BEAN STALK : MEXICAN SHRIMP TOWER RECIPE

THE BLACK BEAN STALK : MEXICAN SHRIMP TOWER RECIPE

Salad stacks are the new trend to add a touch of elegance to your every day meals. Use some Mexican flare with this no-cook, quick salad that only needs a squeeze of lemon to bring out the flavours.

This salad is fresh & healthy. Combining a mix of hearty black beans, sweet corn & a fresh tomato salsa on top.

INGREDIENTS

1 avocado

1 lemon

1 scallion

1/2 chopped tomato

1/2 finely chopped onion

1/2 cup baby spinach

1/2 cup drained corn

1/2 cup drained black beans

1/2 cup peeled-cooked shrimp

1 tbsp chili powder

1 tbsp chopped cilantro

METHOD

Chop tomatoes, onions, scallions & cilantro for fresh salsa.

Saute shrimp with chili powder for 1 minute. 

Using a springfoam pan, set it in the middle of the plate.

Add drained corn at the bottom. Top with chopped avocado & press down. The avo acts like a glue for the tower. (Squeeze some lemon to keep the avo looking green.)

Add drained black beans on top of avocado layer. Press down. Then add baby spinach. 

Layer shrimps & top with salsa. 

Remove the springform pan, squeeze with lemon & enjoy.

XO 

Kiran