Tomato Ketchup, Sugar Free.

Finally I am back after my eventful vacation at Vancouver, Canada. Still very lazy and reluctant to get back to my normal routine. Ahh..wish life was a never-ending vacation. I had taken this pic for the ketchup a month back and I am posting now. Although it is sugar-free, it tastes exactly the same as commercial ketchup, I would say in fact this is better. Fresh always tastes better!

Ingredients:

• 2 cups tomato puree. I use the whole foods brand. You could use fresh tomatoes too, in that case you have to strain the end result.
• 1-3 tablespoons white vinegar.
• Honey/ saccharin to taste.
• Salt to taste.

Process:

• Mix all ingredients except sweetener and simmer on medium heat until thick.
• Stir often to prevent sticking.
• When the desired thickness is attained, add sweetener according to taste.
• If you want you can strain the sauce to remove remaining seeds and fibers. 
• Pour into sterilized jars and seal immediately or place in small containers and freeze.

The newest addition to my Trail Mix, Roasted Pumpkin Seeds.

When I was younger(not that I am old now :)), I mean college days, things that I used to carry in my purse except wallet and cell phone would be lipstick, a compact, a small little mirror, a comb, a few extra hair pins and clips, kajal. Touch ups were required every now and then.  Now things that I carry in my purse are 1 or 2 bananas, an apple, Burt's bee lipbalm, and some trail mix . I have changed over the years, well for good. I go without makeup most of the time and concentrate on my health and well being. The way I look dosent bother me anymore. I know if I keep eating well and dont take my youth for granted, I will always look good. My Mom is my biggest inspiration. She is 58 and believe me her skin is silky smooth and she has almost no wrinkles! Yes, she has a very good eating habit. I want to look and feel beautiful too when I get to that age :). 30 years is not too far away!

Ok, coming back to the topic, I always get my trail mix from Whole Foods Trail Mix Bar. The other day I saw roasted pumpkin seeds that tasted really good. That reminded me of my dearest Grandmom who used to collect the seeds and roast them and use them as a snack or put in other vegeterian dishes. I wanted to make my own roasted Pumpkin seeds right then! So I got this pumpkin, took out the seeds, roasted them and added to my fav trail mix combo. I cooked the pumpkin in Indian style for my Hubby who loves pumpkins.

Pumpkin seeds are very healthy and full of nutrition. Here are the nutrition facts.

Ingredients:

1. 1 Whole Pumpkin.
2. Butter.
3. Salt and seasoning.

Process:

• Cut the pumpkin into 2 halves.
• Now with a spoon scoop out all the seeds.
• Wash the seeds throughly.
• Wrap them into paper towels/ let dry completely.
• Heat the oven to around 170 degrees.
• Spread the dried pumpkin seeds evenly on a cookie sheet and put in the oven.
• Let them roast for 20/25 minuites.
• Taste one of the seeds, if you want them crunchier put it back in the oevn for some more time.
• After they are done, add salt and your fav seasoning.
• Can add a little butter too(if desired).
• Add to your favourite trail mix.
• Enjoy! :)

The "Oh so simple" Butternut Squash Pancake :)

This one has been a hit in my house. I have been making these everyday since the past 7 days! But I got to admit, the idea is not originally mine, I was reading the book Breaking The Vicious Cycle and came across the recipe for Banana Pancake. I made those, but they were a little too sweet for me and Sanchayita. But we made butternut squash pancakes using the same recipe and I can't tell you how delicious they turned out. We all absolutely love them! and the best part, the recipe is the simplest ever. So for mommies like me who are always on the run but also determined to feed her little one only home cooked foods, this is like our little magic wand. After all, in today's world of processed foods, a good eating habit is the most precious gift we can give our little ones which (hopefully) they will carry on for the rest of their lives.

Ingredients:

1. Steamed Butternut Squash -1- 1 1/2 cup.
2. Eggs - 2 large
3. Honey - 1 Tsp (according to taste)
4. Salt - 1/10 Tsp (according to taste)

Process:

• In a food processor puree together the butternut squash, eggs, honey and salt.
• Grease a large frying pan and put on medium heat.
• Now comes the hard part and also the most important part. You have to keep in mind that we are putting in a very good amount of squash, hence the binding is really poor.
• I use coconut oil for frying my pancakes, also coconut oil does not heat up to a very high temperature, so the pancakes dont burn. I love coconut oil but you can use any oil you like, just keep the heat really low.
• Drop equal amounts on the pan and let cook on low heat for about 5 minutes.
• Then when one side is done flip the pancake really carefully and do the other side.
• Dont be in a hurry, If you flip them too early they will surely fall apart, also make sure that you don't burn them.
• If you are finding it too difficult to flip the pancakes consider reducing the quantity of Butternut Squash to 1 cup or you could add one more egg(plus salt and honey).
• Enjoy the pancakes as it is or with some maple syrup.

The same recipe can be used to make Banana pancakes. You need not use honey in the banana pancakes. Banana when cooked gets really sweet.

So simple and yet so nutritious and tasty, it is a life saver at times.  

P.S. They don't taste like omelets/eggs.They have a very moist, tender and sweet texture just like how pancakes should be.

Fruit & Veggie Chicken Cake, Gluten Free, Casein Free,Grain Free.

This recipe is dedicated to Kids! My daughter, like most kids hates veggies and fruits(not all but Avocado for sure), but loves chicken and eggs. I can not give her meat and eggs all the time. Veggies and fruits are very important in a growing child's diet, and we moms have to strike a balance. So after several failed attempts of cooking/baking veggies and fruits with chicken, I finally came up with this recipe which is a super hit with my daughter and I am so excited to share it! P.S. I love it too :)

Ingredients:

1. 1 pound ground chicken.
2. 1 whole Avocado.
3. 1 cup homemade apple sauce (you can get one from the store but it might make the cakes too sweet  because of the sugar added in commercial apple sauces.)
4. 1/2 large sized carrot peeled and steamed.
5. 1/2 cup steamed butternut squash finely mashed with a fork.
6. 1/4 Tsp Cinnamon Powder.
7. 1/2 Tsp Nutmeg.
8. 1 Tsp salt or according to taste.

Process:

• In a food processor blend together avocado, applesauce, carrot, butternut squash, cinnamon powder, nutmeg and salt.
• Do Not add water while blending, you can add a few more spoons of apple sauce if fluid is required, best thing to do is to take out the fruits/veggies that are not blending and mash them using a fork.
• Now add the above mixture to the minced chicken, making sure that the ratio is equal, i.e 50% chicken and 50% fruit and veggie mixture.
• Using a fork mix thoroughly. 
• If time permits refrigerate the mixture for 1 hour (that will help in dropping equal amounts on the baking tray later).
• Preheat oven to 350 degrees.
• Using a spoon scoop out equal amounts of the mixture and drop evenly on a stoneware baking tray.
• Bake for 45 min or until done.If the cakes are larger in size it might take over an hour to get done.
• Serve with some ketchup.

Generally the previous day's baked and refrigerated, and then reheated the next day tastes best and has good consistency, if you want to eat it right away, consider changing the ratio to 60% chicken-40% Veggie/fruit.

You can add any vegetable to the above preparation, just make sure that the veggies are steamed and pureed.
If some of the veggie-fruit mixture is not used, I make pancakes out of them.

Now no more fussing over vegetables :)

You can also use cooked chicken for the same recipe.Just blend it with other ingredients in the blender. It would be a much more drier version and tastes better.

Concord Grape Conserve, Sugar free

 I love concord grapes! Although they are not available all year round but whenever they are available,I make sure I get a few bags before they are gone.

I love home made conserves and Jams. They are so much better than the commercial ones. Preservative free and I can sweeten it with honey and use Organic fruits.

To begin with, fruits can be divided into two categories, those with high pectin contents and those with lower pectin contents. If you make a jam or conserve with low pectin content it will help the jelling process if you add some high pectin fruits or a commercial pectin, though it is not absolutely necessary.

Grape is a low pectin fruit. In the recipe below I have not used any commercial pectin although you may add some and the results will be very impressive.

Ingredients:

• 1 bag concord grapes (sorry, I dont know the exact weight)
• Honey
• Salt/lemon juice
• Pectin (optional)

Process:

• Lightly crush the grapes with a spoon and put it in the pot.
• Heat over a low flame, stirring often to prevent sticking or burning, until the grapes have become soft, then add the honey.
• Continue stirring while the honey dissolves, and then reduce the heat and continue to cook until the jam thickens to the point that a drop on a tilted plate runs slowly (keep in mind that it will thicken further as it cools, so don't let it get too thick)
• Taste as you go, if the jam is too tart add more honey, and if it is overly sweet add some lemon juice or salt.
• Once the jam is done, transfer it to sterile jars with metal lid. 
• Refrigerate when the jam has cooled down.

Tastes great as a bread spread, with pancakes, over waffles or right out of the jar.

Pumpkin Pancake, Grain Free, Sugar Free.

It is the season of pumpkins and squashes. I make pancakes for Sanchayita everyday. Even we love it! Made these pumpkin pancakes the other day. The recipe for this one is almost similar to that of my Squash pancake recipe.
To the same recipe add cooked pureed pumpkin instead of the squash, a little extra honey(pumpkin is not as sweet as butternut squash), a table spoon of almond butter. Enjoy your pancake with some hot homemade applesauce.Heavenly!