Arugula Salad

April 30, 2026
Credits

Recipe adapted from Foodie Crush.

Ingredients

Makes 1 serving

amount ingredient
5g olive oil, extra virgin
15g balsamic vinegar
small pinch salt
couple cranks black pepper, fresh cracked
50g arugula
10g Parmagiana Reggiano, shaved

Process
1. in a medium bowl, add oil, vinegar, and seasonings, use your salad fork to give it a quick whisk
2. add arugula and use your hands to toss and coat the greens evenly; you can give them a bit of a massage to help soften, but nothing too rough
3. use a vegetable peeler to shave parm on top
4. serve immediately; this salad won’t be great if it’s sitting out for hours
Nutrition

whole recipe (1 serving): 139 calories

Notes

This recipe is suuuuper basic, resulting in an acidic, lightly dressed salad. Adjust all amounts to your preferences.

I prefer my salad dressings to be tart and not overly oily, but the standard vinaigrette ratio is usually 2 parts oil to 1 parts acid. Do whatever you like better. I also prefer very lightly dressed salads. If you like more dressing, increasing those ingredients or use fewer greens.

The greens can be whatever you have on hand: spring mix, spinach, dandelion greens, celery tops, carrot greens, etc. Use what you have.

The Acid

Feel free to swap out any acidic component for the balsamic. Fresh lemon juice, apple cider vinegar, champagne vinegar, etc. Here I used a good quality Balsamic, which is a bit sweet naturally. If you’re using a low quality Balsamic (which definitely has it’s place), start with about half and build up from there.

Add-ins
- chicken breast
- fresh mozzarella
- goat cheese
- tomatoes
- thin sliced red onions
- toasted nuts
- apples
- pears
- strawberries
- chopped dates
- couscous
- quinoa
No Cook // Recipe // Salad

better than takeout ○ calories calculated ○ dump and go ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian
Mint-Infused Sweet Condensed Milk

February 27, 2024
Credits

Recipe adapted from Serious Eats.

Ingredients

makes 535g (~19oz) of condensed milk

amount ingredient
910g milk
170g heavy cream
195g sugar
~⅛ tsp salt
4-5 mint sprigs, fresh

process
1. wash mint, leaving the leaves on the stem for easy removal at the end; snap off any excess stem length
2. add all the ingredients to the shallowest pot you have or a straight-sided frying pan
3. cook on medium heat until sugar is dissolved, then reduce to a simmer and cook down the mixture for ~45 minutes, stirring regularly to avoid burning/scalding
4. remove mint in the last 15 minutes or so of cooking, or whenever you feel they’ve given up their flavor; better to do this before the mixture really thickens up in the end, so you lose minimal product
nutrition

whole recipe (535g): 1,873
per 100g: 350 calories

notes
- a wide, shallow vessel will allow for more surface area and quicker evaporation
- mixture may look like it’s hardly thickening for the first half hour or so, just keep to the instructions, and it will begin to come together in the end
Base Ingredient // Recipe // Stovetop

calories calculated ○ one pot pan or bowl ○ photo ○ vegetarian

amount	ingredient
5g	olive oil, extra virgin
15g	balsamic vinegar
small pinch	salt
couple cranks	black pepper, fresh cracked
50g	arugula
10g	Parmagiana Reggiano, shaved

amount	ingredient
910g	milk
170g	heavy cream
195g	sugar
~⅛ tsp	salt
4-5	mint sprigs, fresh

Chocolate Zucchini Cupcakes

January 26, 2024

Credits

Recipe adapted from Sally’s Baking Addiction. She has lots of incredibly helpful information so I encourage reading through her post.

Ingredients

amount	ingredient
250g	flour, all-purpose
60g	cocoa powder (not* dutch processed)*
2 tsp	baking soda
½ tsp	baking powder
1 tsp	espresso powder (optional)
½ tsp	salt
125g	oil
90g	applesauce, unsweetened
250g	sugar
15g	molasses
4	eggs
80g	sour cream
360g	zucchini, shredded
180g	chocolate chips

See notes for helpful ingredient information

Process

preheat oven: 350°

in medium bowl, combine all dry ingredients (flour through salt in the list); mix thoroughly
in a separate bowl, whisk wet ingredients (from oil through chocolate chips)
add dry ingredients to wet ingredients and mix until just combined
spray muffin tins with spray oil (or use cupcake liners), then divide the batter into the tins, almost filling each cavity

bake: ~22 minutes

let cupcakes cool for ~10 minutes on the counter, then remove from tray

nutrition

whole recipe: 1,495g = 4,517 calories
1 cupcake = 238 calories

notes

substitutions & replacement

because of the science involved, the cocoa powder can’t be replaced with dutch-processed cocoa powder; read the original recipe post for more details (see Credits section above)
if you do not have applesauce, you can just use oil; you can replace some of the oil in most baked goods with applesauce
espresso powder deepens the chocolate flavor, without giving any coffee flavor in this amount; use it if you have it, skip it if you don’t
if you don’t have molasses, use 100g of regular sugar and 150g of brown sugar

other

all ingredients should be at room temp; if you’re like me, just heat a cup of water in the microwave to generate heat and steam, then put the sour cream and eggs in the TURNED OFF microwave to warm up before you start
oil the tray really well as they will stick to dry spots easily

See the freezing guide for tips and information on freezer-safe food storage.

Oven // Recipe // Sweets

american ○ baking ○ better than takeout ○ calories calculated ○ cupcakes ○ freezer friendly ○ photo ○ vegetarian

Applesauce Muffins

June 22, 2022
Credits

Recipe modified from DrCackle on Reddit.

Ingredients

Makes 12 muffins

Amount Ingredient
240g flour, all purpose
50g sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp ground cloves
80g raisins
105g apple, peeled, finely diced
113g butter, unsalted, melted
380g applesauce, unsweetened

Process
1. preheat oven to 350° F
2. in medium, microwave-safe bowl: melt butter; add raisinsa + applesauce, heat through again if necessary (this is to hydrate the raisins)
3. add all dry ingredients to large bowl and mix
4. to the same bowl, add the rest of the ingredients, including the heated mixture from step #1
5. mix until just combined (batter will be quite thick)
6. lightly spray muffin tin with spray oil and divide batter evenly between tins
```
Bake: 30 minutes
```
Allow to cool on countertop for at least 15 minutes.

Nutrition

Whole Recipe: 867g = 2,409 calories
1 Muffin (73g) = 203 calories

Notes
- these are extremely low sugar, which is how I like them; most people may want to up the sugar and raisins
- recipe can probably handle increasing apple, cinnamon, and maybe even cloves
- these taste very healthy and could pass for breakfast muffins; try experimenting with adding additional vegetables like shredded carrots or zucchini.
See the freezing guide for tips and information on freezer-safe food storage.
Oven // Recipe // Sweets

baking ○ breakfast ○ calories calculated ○ freezer friendly ○ photo ○ quick ○ vegetarian

Amount	Ingredient
240g	flour, all purpose
50g	sugar
2 tsp	baking soda
1 tsp	salt
1 tsp	cinnamon
¼ tsp	ground cloves
80g	raisins
105g	apple, peeled, finely diced
113g	butter, unsalted, melted
380g	applesauce, unsweetened

Aloo Baingan

April 22, 2022

Credits

Recipe adapted from Tea for Turmeric

Ingredients

Amount	Ingredients
50g	oil
245g	onion, chopped
1¾ tsp	salt
300g	tomatoes
1 T	garlic, minced
1 T	ginger, minced
1	serrano pepper
1 tsp	cumin seeds
1 tsp	cumin powder
½ tsp	coriander powder
½ tsp	turmeric
½ tsp	black pepper
¼ tsp	cayenne
400g	potatoes, diced
360g	eggplant, diced
½ tsp	chaat masala
½ tsp	coriander seeds, crushed
¼ cup	cilantro, fresh, chopped
1 T	lemon juice, fresh
~2 cups	water, as needed

Process

sauté onions and salt in oil until golden brown
add tomatoes, ginger, garlic, serrano pepper; saute until fragrant and tomatoes begin to break down
add all the spices listed from cumin seeds – cayenne; cook for a few minutes
add potatoes and eggplant, cook down until the oil starts separating from the tomato gravy; at that point, add a ½ cup of water and keep cooking until potatoes and eggplant are tender
add chaat masala, crushed coriander seeds and turn off heat
add cilantro and lemon juice

Nutrition

Per 100g of salan: 118 calories

Notes

ground spices can burn easily, so it’s good to have them measured out and set aside so they can be added in one go in step #3
in step #4, you can cover the pan to help steam the vegetables and speed things along
keep ~2 cups of water on standby and add as necessary to deglaze pan, add steam, etc. at ANY point in this cooking process; use about a tablespoon or two at a time. you may not use all of it.
cook until potatoes and eggplant have reached your preferred consistency

Mains // Recipe // Stovetop

better than takeout ○ calories calculated ○ desi ○ pakistani ○ photo ○ vegetarian

Dahi Pallay

April 22, 2022
Ingredients

dumplings (pallay)

Amount Ingredient
~½ cup gram flour (besan)
as needed water
1 tsp cumin seeds
to taste salt
as needed oil for frying

Yogurt (dahi)

Amount Ingredient
1 container yogurt
as needed milk
2 potatoes, medium
1½ cups chickpeas, cooked
⅛ – ¼ tsp cayenne peppper
1 tsp cumin seeds
to taste salt

Process
1. score potatoes (for easy-peel) and set to boil in salted water
  - OR set on trivet in Instant Pot with a cup of water for (8-10 minutes)
    
    can also cover with water in Instant Pot (without trivet)
  - OR pierce with a knife and microwave until cooked through (5-10 minutes)
2. mix the yogurt with milk to thin out until desired consistency is reached (keep it thinner than you want the final dish to be since the pallay will soak up the liquid and thicken the overall mixture, as will refrigeration)
3. add spices, chickpeas; whisk and set aside in fridge
4. prepare the pallay batter by adding all the ingredients to a bowl and mixing until there are no lumps; you may need to scrape some lumps against the bottom and sides of the bowl to crush them. use as much water as needed to get a runny consistency, something like crepe batter.
5. heat frying oil in wok, sauce pot, or something deeper than a frying pan, preferably
6. drain potatoes, peel, and refrigerate until they’re easy to handle; cubing hot potatoes is a hassle and causes crumbling/smushing
7. when the oil is ready, dollop blobs and strings of batter in and fry in batches until light or golden brown. vary the shapes so you have some dumpling shapes and some thinner strings or dots. dump fried pallay into large mixing bowl. repeat until all batter is used up.
8. cover fried pallay in water for 1-2 minutes; check to see that even the hard pieces have softened up, then drain completely and add to yogurt mixture
9. cube chilled potatoes, add to yogurt mixture
10. mix until everything is thoroughly coated; refrigerate and serve once fully chilled
Notes
- recipe as written is a bare-bones base to build off of; but I often like it just like this
mix-ins & toppings
- tomatoes
- thin-sliced onions
- some like to sweeten this dish with a little sugar (to taste)
- a drizzle of tamarind chutney adds sour / tangy notes
- dahi palla are often served with chaat masala sprinkled on top as a garnish and to add color
Mains // Recipe // Stovetop

calories calculated ○ cold ○ desi ○ mom’s recipe ○ pakistani ○ photo ○ vegetarian
Quasi-Caprese Bagel

April 19, 2022
Ingredients

Amount Ingredient
1 bagel, toasted
25g boursin, cracked pepper
~4 tomatoes, cherry
1 tsp balsamic vinegar
3 basil leaves, fresh, ribboned

Process
1. toast bagel
2. spread each slice with boursin; layer other ingredients on top
Nutrition

470 calories

Notes
- I used and recommend an everything bagel
- you can use any flavor of boursin, but I recommend the cracked pepper one; if you don’t have it, crack some fresh black pepper on top of whatever flavor boursin you have, after spreading
- can turn it into a breakfast sandwich by adding an over easy fried egg on top
Mains // Oven // Recipe

better than takeout ○ breakfast ○ calories calculated ○ italian ○ photo ○ quick ○ sandwich ○ vegetarian

Amount	Ingredient
~½ cup	gram flour (besan)
as needed	water
1 tsp	cumin seeds
to taste	salt
as needed	oil for frying

Amount	Ingredient
1 container	yogurt
as needed	milk
2	potatoes, medium
1½ cups	chickpeas, cooked
⅛ – ¼ tsp	cayenne peppper
1 tsp	cumin seeds
to taste	salt

Amount	Ingredient
1	bagel, toasted
25g	boursin, cracked pepper
~4	tomatoes, cherry
1 tsp	balsamic vinegar
3	basil leaves, fresh, ribboned

Chicken Salan

April 12, 2022

Credits

Recipe adapted from Tea for Turmeric.

Ingredients

Amount	Ingredients
1½ lb	chicken breast, raw, cubed
50g	oil
160g	onion, chopped
1½ tsp	salt
150g	tomatoes, chopped
1	serrano pepper, slit
1 T	garlic, minced
1½ tsp	ginger, minced
6	black peppercorns, whole
3	cloves
1 tsp	cumin seeds
½ tsp	cayenne pepper
½ tsp	turmeric
¼ tsp	coriander powder
¼ tsp	cumin powder
1½ cup	water
½ tsp	coriander seeds
½ cup	cilantro, chopped

Process

Sauté onions, salt in oil until lightly golden; deglaze with a tablespoon or two of water, if necessary
Add tomatoes, serrano, ginger, garlic; sauté for a few minutes
Add chicken; sauté until color changes and chicken is no longer pink on the outside, about 5 minutes
Add all the spices except coriander seeds; sauté for 2 minutes
Add water

Pressure: High
Time: 7 minutes
Release: natural for 5 minutes

Taste for salt, add coriander seeds, chopped fresh cilantro; serve

Nutrition

Total Recipe: 1,330 calories
Per 100g: 119 calories

Notes

After making the masala base (just before adding the chicken), you can stick blend the mixture to make a smooth consistency.
In lieu of the above, you can also chop up the onions and tomatoes in a food processor before they go in the pot. I don’t bother with either of these.

Instant Pot // Mains // Recipe

calories calculated ○ chicken ○ desi ○ meat ○ one pot pan or bowl ○ pakistani ○ photo

Charred Asparagus with Beets, Dates, & Goat Cheese

April 10, 2022

Credits

Recipe adapted from Bon Appétit

Ingredients

Amount	Ingredients
2	beets, sliced thin
1	lemon, juice + zest of
¼ tsp	salt
15g	extra virgin olive oil
450g // 1 lb	asparagus
1 tsp	black pepper, fresh cracked
½ tsp	red chili flakes
55g	dates, pitted, sliced
85g	goat cheese, crumbled
2 T	mint, fresh, ribboned

Process

Toss beets in lemon juice, lemon zest, salt; set aside
Char asparagus in olive oil over medium-high heat
Sprinkle fresh cracked black pepper, chili flakes
Add chopped dates, cook til softened (about 3 minutes)
Add beets along with juices in bowl
Turn off heat; top with goat cheese, mint

Nutrition

Total recipe: 650 calories
Per 100g: 102 calories

Notes

85g goat cheese makes it quite decadent; this can easily be reduced

Charred Asparagus with Beets, Dates, & Goat Cheese

Mains // Recipe // Stovetop

better than takeout ○ calories calculated ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Falafel Salad

March 3, 2022
Ingredients

Makes 1 serving

Amount Ingredients
28g hummus
100g falafel
92g cucumber, peeled, diced
44g tomatoes, diced
50g sweet kale salad (salad only)

Process
1. Spread hummus around bottom of low bowl or plate; thin with water to desired consistency (use about a teaspoon at a time)
2. Crumble falafel on top; layer cucumber and tomatoes
3. Chop up salad kit and add on top
4. Mix everything together, scraping the hummus from the bottom in the process
Nutrition

311 calories

Notes
- I used restaurant falafel, but you could use any that you prefer.
Variations
- add hot sauce; I’d particularly recommend something with a smoky cumin flavor like a red shug/zhug
- can also add tahini to help increase the moisture and keep it from being too dry; this will significantly increase the calories
- can add seasonings like sumac, za’atar, or herbs like mint and cilantro
- can bulk it up with chickpeas, beans, or chicken
Meal Ideas // No Cook // Salad

arab ○ calories calculated ○ cold ○ low effort ○ middle eastern ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Amount	Ingredients
28g	hummus
100g	falafel
92g	cucumber, peeled, diced
44g	tomatoes, diced
50g	sweet kale salad (salad only)

Credits

Ingredients

Process

Nutrition

Notes

The Acid

Add-ins

Credits

Ingredients

process

nutrition

notes

Credits

Ingredients

Process

nutrition

notes

substitutions & replacement

other

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

dumplings (pallay)

Yogurt (dahi)

Process

Notes

mix-ins & toppings

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

Process

Nutrition

Notes

Variations