An award-winning South Asian registered dietitian, mom of three and healthy living aficionado. A fervent yogi and community activist. Committed to supporting desi~licious moms stay on top of their game.
Bring back pizza nights with this zero dough veggie-packed portobello mushroom pizza. Unconventional and absolutely delicious. Cooked in 30 minutes, and gone in seconds!
Anyone for pizza?
Trust me when I say, this portobello mushroom pizza will not disappoint.
Our kids can’t get enough of it! Sometimes they ask for pizza several times in a week. Instead of sticking to the classic style of dough with tomatoes and cheese, I try and find unique ways to satisfy their pizza cravings, and pack in more veggies. This portobello mushroom pizza hits the spot.
Stir-fried garlic leeks with cheese and a sprinkle of chilli flakes are a simple and mouthwatering combination; that’s only made better with portobello mushroom as a base. It’s a lighter option than regular pizza, that’s ultra flavourful and succulent. The best part? All the ingredients can be prepped in advance to save you time. I often assemble them the night before, and melt the cheese in the morning – ready to take for lunch.
Trust me when I say, this portobello mushroom pizza will not disappoint. Click To Tweet
Leeks make such a delicious topping. They are a member of the onion family, but offer a delicate and sweeter taste, compared to onions. They can be enjoyed raw or cooked, and only the white part is usually eaten.
When shopping for leeks, choose ones that are firm, with as much white as possible. Unwashed leeks can be stored in the fridge for a couple of weeks. I chop them first, and then wash them thoroughly, by separating the rings to remove all the dirt. Leeks are a rich source of vitamin A, and a good source of vitamin C and folate.
Did you know that a portobello mushroom has more potassium than a banana? They’re also low in fat, high in fibre and a rich source of selenium and copper, along with some B-vitamins.
How to prep a portobello mushroom?
Start by removing the stem. You can use your hands to twist and remove or a use a knife. Some people choose to keep the gills, and cook the mushroom “as is”. I like to scrape off the black gills using a teaspoon because I think they taste better. Then, using a damp paper towel, I wipe the mushrooms clean – to remove any dirt. With a dash of olive oil and seasoning, the mushrooms are baked in the oven for 10-15 minutes.
Did you know that a portobello mushroom has more potassium than a banana? Click To Tweet
Assembling your portobello mushroom pizza
Once baked, the cooked leeks are spread over the mushrooms, topped with cheese and a sprinkle of chilli flakes. They’re sent in the grill, for a few minutes, to melt the cheese. Once ready, you’re going to want to dig right in, because they taste the best, when piping hot.
I don’t think it’s a big secret that I love colourful plates. I tend to serve my portobello mushroom pizza on a bed of salad. If you’re looking to accompany this with a protein packed salad recipe, check out my Kala Chana Chaat Salad recipe. I think it’s a match made in heaven!
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
Prepare the mushrooms by removing the stem and scraping the black gills off with a teaspoon
Using a damp paper towel, wipe the mushroom to remove any dirt
Place the mushrooms on a lined baking sheet. Using a brush, dip into 1 tbsp of olive oil and brush the oil over the mushrooms. Sprinkle 1 tsp salt on all the mushrooms. Bake in the oven for 10 minutes, face up and then 5 minutes face down
Meanwhile, prep and cook the leeks. On high heat, in a medium pan, add 3 tbsp olive oil. Once heated, add the garlic and fry until it releases its scent. Add the leeks and stir well to coat. Make sure you pat-dry the leeks before adding them to the pan. Otherwise, they will be soggy
Continue to stir-fry the leeks on high heat, stirring continuously to ensure they don’t burn. Add 1/2 tsp salt. Once cooked, set aside
Once the mushrooms are cooked, remove from the oven and spread the cooked leek mixture on the mushrooms. Add cheese and sprinkle the chilli flakes over the mushrooms. Send under the grill to melt the cheese for a few minutes
Weekend brunch doesn't get any better than this. Enjoy a delicious plate of hot Egg Bhurji (Indian Scrambled Eggs). Pairs perfectly with toast, roti, bread, paratha or potatoes. Easy to pull off and packed with flavour, this is a show-stopping egg recipe.
Learn how to make Strawberry Kiwi Banana Nice Cream. 3 minutes and 3 ingredients is all you need to whip up this super-simple and delicious treat - right at home. A light and refreshing dessert with zero added sugar, but tonnes of natural flavour. Can you resist?
Quick and Easy Blueberry Muffins | Reduced Sugar Recipe
Quick, easy and bursting with nourishing ingredients, this is the only blueberry muffins recipe you'll ever need. Loaded with antioxidant-rich blueberries, these morsels are fresh, flavourful and fluffy. Did I mention they're also reduced in sugar?
Chickpea Cucumber and Fresh Herb Salad | Plant Based, 10-minute Dish
Jump into BBQ season with re-invigorating ingredients like cucumber, cilantro and mint with this super-simple Chickpea Cucumber and Fresh Herb Salad recipe. Six ingredients and ten minutes is all you need pull this off at moment's notice. Every bite has something special to offer. Vegan and gluten free
A cold and creamy dessert, this Easy Chia Pudding with Strawberry Banana Ice Cream will make your taste buds dance. Frozen strawberries and bananas are blitzed into a delicious soft serve ice cream that's dolloped over a thick and creamy chia pudding - all without added sugar. Devour these as a breakfast, snack or dessert.
Are you frustrated trying different food strategies and diets to stabilize your blood sugars, but it’s just not working? Are you cutting carbs and feeling deprived? Or perhaps you’re feeling overwhelmed and confused about what to eat to keep your blood sugars in check. It’s time for a 180 – change the habits that don’t serve you and adopt new ones that propel you to health and vitality.
Although there isn’t a special “diabetic diet” that fits everyone’s needs, there are general principals that can help you better manage diabetes, and feel your best. Eating healthfully is key to helping stabilize your blood sugars (A1C), blood pressure (B) and cholesterol (C) levels (ABCs). This means making smart choices and being mindful, to get a handle on your ABCs.
My Diabetes 180 Starter Kit is about reversing the habits and mindset that are hurting your health and to set you on the right path to better managing your blood sugars – for life. And rest assured, there is no fluff here; everything I share in this kit is backed by science.
What’s included in your diabetes healthy eating guide to control blood sugars:
Discover my tried and tested food tips that have shown to help my diabetes clients stabilize their blood sugars and boost their energy and vitality.
Find a detailed list of diabetes-friendly foods to stock your fridge and pantry.
Learn the best nourishing foods you should eat to control your blood sugars and prevent spikes.
Explore simple self-care practices to help you pull the reins on stress and feel your best
Access to a handy plant-based guide post to help you get complete nutrition.
Get EASY mouthwatering and nourishing recipes that are quick to whip up – complete with nutritional analysis.
Frustrated trying different food strategies and diets to stabilize your blood sugars, but it's just not working? Cutting carbs & feeling deprived? It’s time for a 180 - change the habits that don’t serve you and adopt new ones… Click To Tweet
This juicy kit shows you exactly what a diabetes-friendly diet looks and includes my best nutritional tacticsthat have shown to help my diabetes clients stabilize their blood sugars and feel their best. I’ve also included some bonus strategies for your overall well-being; like simple self-care practices, to help you pull the reins on stress, and feel your best. Your Diabetes Starter kit is filled with some of the best nutritional nuggets I have to offer you. Plus, it’s delivered in bite-sized chunks so you won’t feel overwhelmed.
Slow Cooker Black Eyed Beans Curry (Lobia) | Eco-Friendly Recipe
Who doesn't love a bowl of warm curry? Going green doesn't have to mean expensive ingredients or going organic. This budget-friendly meal is a game changer if you're looking for a hassle-free recipe. Super simple, and brimming with flavor, this hearty bean curry is sure to satisfy hungry tummies. Perfect for a busy weeknight! Vegan and gluten free.
Did you know your kitchen accounts for a third of your home’s energy use? And much of that is due to cooking. As a mom and avid foodie, I spend most of my time in the kitchen; cooking meals and testing recipes, prepping snacks, clearing up and the list goes on. With so much time spent in the heart of our home, it’s a great opportunity to ponder on how we, as a family, can become more eco-friendly.
Taking care of the planet doesn’t have to mean becoming vegan or growing your own vegetable garden. There are simple steps you can take to make your meals more environmentally-friendly.
If Earth Day is inspiring you to take action to better care for the planet, discover 14 nutritious and mouthwatering recipes that are eco-friendly – to help you dine more mindfully.
This refreshing, light, yet satisfying Quinoa Mung Bean Salad will definitely help to energize you through any meatless Monday. Eating more pulses, like beans, is a powerful way to take care of the environment. Pulses are a low carbon footprint food, meaning that farmers need to add little or no nitrogen fertilizer. What’s more, pulses use ½ to ⅓ of the amount of water that it takes to produce other sources of protein.
This is a dessert dream. With no added sugar, this Blueberry Slush is cooling, refreshing and 4-year old approved! It’s served in papaya boats and topped with your favourite toppings. I buy frozen fruits (as much as possible) to prevent food wastage, which can help save landfill space and the energy required to grow, transport and sell food.
Done and dusted in under 30 minutes, this simple Asparagus Tomato Quinoa Salad is rich in taste; infused with flavours from peppers, garlic and cumin. Not only is this recipe perfect as a meatless Monday meal, it’s all done in one pan for easy prep and cleanup – using less water! According to Friends of the Earth, the average household uses 150 litres of water everyday – to wash, cook and clean. You’ll certainly be saving heaps of water cooking this recipe!
Perfect for times when your pantry is low in ingredients and you just need something quick and simple. This vegetarian kebab recipe is packed with protein and rich in flavour! By eating less meat, you’re helping to slash water usage drastically because taking care of animals for meat and dairy isincredibly water-intensive.
Enticing Stuffed Zucchini Boats, that are super- yummy and packed with nutrition. These adorable boats are the perfect way to have fun with kids in the kitchen! Discover how to turn a simple vegetable into a delicious, and satisfying dish with an easy filling of sautéed onion, garlic, tomatoes, quinoa, and brown lentils. Like beans, lentils are pulses, that support soil health by feeding microorganisms in the earth. This benefits other crops that grow in rotation with pulses.
Nothing shouts weekend than homemade pancakes. These Easy Fluffy Pancakes are incredibly tasty and satisfying. Made with ripened bananas and wholewheat flour, this reduced-sugar recipe is one you need in your repertoire. Cut food wastage and save money by using over-ripened food, such as bananas in baking.
These Eggplant Chickpea Wraps with goji berries take their cue from the Middle East. Fresh, filling and fabulous; they’re perfect to keep you ticking along on busy days. The addition of sumac and goji berries transforms this recipe into one that’s exotic, tangy and flavourful. Can you believe it’s made from leftovers? According to the Environmental Protection Agency, food wastage is the number one material sent to landfills and incinerators, which is more than plastic and metal combined. The EPA encourage us to use leftovers and compost because “Decomposing food in landfills emits methane, a potent greenhouse gas that causes climate change.”
This 5-minute Superfood Green Smoothie is a nourishing bowl of green goodness. Delightfully refreshing and perfectly sweet – with no added sweeteners and dairy-free. What a quick, simple and delicious way to get your greens! Did you know the water footprint of cow’s milk is more than three times that of soy milk -1,050 liters compared to 297 liters according to a dutch study, published in 2012? Replacing cow’s milk with soy milk would not only be a wise choice for water preservation, it’s also a positive way to reduce greenhouse gas emissions.
Cozy up with a warm bowl of this hearty Superfood Vegetarian Chilli recipe. Chock full of vegetables and spices, you’ll surely enrich your health with a flood of healing nutrients. Perfect as a make-ahead one pot wonder that’s also freezer-friendly. Cooking in bulk is a great way to be more eco-friendly. I double (even treble) this recipe and freeze it to reduce water and energy usage in my kitchen.
To boost your gut health and reduce the need for stovetop or oven energy, incorporate some raw foods into your diet. For something a little different, try my DIY Lacto-Fermented Mixed Vegetables recipe, to give your body some much-needed probiotics.
Inspired by the traditional rice pilau, this enticing and super-nourishing Quinoa Vegetable Pilau or “Qui-lau” is bursting with flavour and so simple to pull off. Infused with the aroma of cumin, coriander and garam masala, this recipe is a keeper! Traditionally pilau is made with Basmati rice, which requires a lot of fossil fuels in getting to your plate. It’s a type of long grain rice, the husk of which is removed, and then it goes through a second stage of processing to polish it. This Quilau is certainly a eco-friendly option.
This Pumpkin-Bean Burger is vegan, hearty, wholesome, and 100% yummy! It’s also freezer friendly and a perfect lunchbox option. We make the effort to buy seasonal local produce, such as pumpkins. Food that’s travelled across the world to get to your plate has a much higher impact on the environment; more energy needed to transport, refrigerate and store, as well as more packaging to ensure its freshness.
Here’s one loaded salad coming at ya! Kala Chana, aka dark chickpeas are tossed in a delicious blend of Indian spices, lemon juice, and fresh herbs to create a simple, yet irresistible dish – perfect meatless dish for breakfast, lunch or anytime really! Cutting your food in smaller pieces – as a strategy to reduce cooking time, is a good way to minimize energy usage in your kitchen. What’s more, you’ll save on time and bills and manage to feed your hungry family a lot faster.