Jaipuri chicken curry

Ingredients

• 1 Kg- Chicken
• 12 - Dry whole Red chilly
• 1 Tsp - Cloves
• 1 1/4 C - Yogurt
• 2 Tsp - Cumin Seeds(Roasted)
• 1 1/2 Tbsp - Coriander powder
• 3/4 Tsp - Red Chilly Powder
• 3 Bay leaves
• 6 - Green Cardamom pods
• 5 - Black Cardamom pods
• 15 - Chopped Garlic cloves
• 1 3/4 C - Chopped Red Onions
• 3 C - Chicken Stock or water
• Cilantro / Coriander leaves for garnish
• Salt to taste
• Oil

For Tadka/ Seasoning

• 3 - Red chilly
• 3- Cloves

Instructions

1. Take 12 red chillies and soak it in 1/2 C water.
2. Dry roast the cumin seeds until it starts giving out an aroma
3. Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
4. Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
5. Add meat and cook until the sides turn slightly brown
6. Drain the red chillies and add it to the pan.
7. Continue to cook until the water has evaporated and the meat turns brown.
8. Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
9. Add the stock or water and cook until the gravy is thick. Remove from heat.
10. To prepare the tadka, heat up some oil and add the cloves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
11. Garnish with cilantro. Serve with warm Rice or Chappati.

Tropical sunshine smoothie

Ingredients

• 2 cups frozen mango cubes
• 1 cup frozen pineapple chunks
• 1 ripe banana
• 1/4 cup orange juice
• 1 cup water
• 1/4 cup plain Greek yogurt
• 1/4 teaspoon coconut extract

Instructions

1. Add all the ingredients to your blender and blend until smooth. 
2. Add more orange juice and/or water if too thick to blend. 
3. Different blenders may require more or less liquid.

Raspberry Bircher Overnight Oats

Ingredients

• 80g porridge oats
• 120g raspberries, plus a few extra for topping
• 180ml pressed apple juice
• 1 green apple, grated
• 20g walnuts or pistachio nuts, chopped
• Greek, no fat yogurt for topping

Instructions

1. Place the porridge and raspberries in a bowl. Pour over the apple juice and combine thoroughly.
2. Cover the bowl and place in the fridge overnight to soak.
3. In the morning remove the bowl from the fridge, add the grated apple and chopped nuts and combine thoroughly.
4. Divide the combined oats mixture between two bowls, top with a few remaining raspberries and a dollop of Greek yogurt.

Raspberry Melon Breakfast Bowls

Ingredients

• 1 ripe cantaloupe, about 2 pounds
• ½ cup Greek yogurt, or coconut yogurt for dairy free and Vegan
• 1½ cups fresh raspberries, 6 ounces
• ½-2/3 cup of granola
• Maple syrup or honey for drizzling

Instructions

1. Start by slicing the cantaloupe in half, lengthwise is best if it's oblong in shape because it creates a wider bowl. Scoop out the seeds and place each cantaloupe half in a bowl plate.
2. Mash half of the raspberries with the Greek yogurt, and spoon the mixture into the hollowed out cantaloupe halves.
3. Top each cantaloupe half with the remaining raspberries and drizzle with maple syrup or honey to taste.
4. Sprinkle the granola over the top and serve immediately.

Hot Bacon Cheesy Dip

Ingredients

• 8-ounce cream cheese, soft
• 2 cups cheddar cheese, shredded
• 8-ounce Greek yogurt
• ¼ cup mayonnaise
• 6 slices bacon, cooked crisp and chopped
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon red pepper
• ¼ teaspoon onion powder

Instructions

1. Combine all ingredients except ¼ cup cheddar cheese and ¼ cup bacon.
2. Spread mixture in a 2 cup oven safe container.
3. Top with remaining cheese and bacon.
4. Bake at 350 degrees 18 to 20 minutes or until hot and bubbly
5. Seve with chips, crackers or vegetables.

Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

Ingredients

Moroccan Chicken

• 1 1/2 pounds boneless skinless chicken, cut into bite size cubes
• 2 cloves garlic
• 1 inch piece fresh ginger, peeled + roughly chopped
• 2 dried chile de arbol, seeds removed
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh parsley
• 1 tablespoon smoked paprika
• 1/2 tablespoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup olive oil
• 1 small to medium lemons, grated + juiced
• 1 jar marinated artichoke quarters
• 1 bunch asparagus, cut into fourths

Lemon Herb vinaigrette

• 1 lemon, juiced + zest
• 1/2 cup olive oil
• 1 tablespoons fresh parsley, chopped
• 1 tablespoon salt
• 1 teaspoon honey
• 1/2 a lime, juiced

Minted Goat Cheese Yogurt

• 1/2 cup plain greek yogurt
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lemon, juiced
• salt and pepper, to taste
• 2-3 ounces goat cheese, crumbled

Instructions

Place the chicken in a gallon size ziplock bag or medium size bowl.To the bowl of a food processor add the garlic, ginger, dried chile de arbol, cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. You do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.

dukkah spiced yogurt dip

Ingredients

dukkah

• ¼ cup hazelnuts
• ¼ cup pistachios
• 1 tablespoon whole dried coriander
• 1 tablespoon sesame seeds
• 1 teaspoon dried peppercorns
• ½ teaspoon dried orange peel
• ½ teaspoon dried cilantro
• ½ teaspoon salt

yogurt dip

• greek yogurt
• olive oil
• squeeze of lemon
• pinches of salt

Instructions

1. Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander and toast for a few minutes more. Next add the sesame seeds, peppercorns, and orange peel. Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
2. Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Instead of letting the mixture turn into a paste, stop mixing when it’s still a dry crumble.
3. Mix greek yogurt with salt and a bit of lemon juice. Sprinkle dukkah on top along with a drizzle of olive oil. Serve with toasted pita or pita chips.