Protein Misal

Sprouts Misal : Protein Rich Recipes

Bring the spirit of Maharashtra into your homes with this protein-laden Sprouts Misal. While many think that milk and milk products are the most important source of proteins, they are unaware of the power of sprouts, which give you a superb, more easily digestible protein boost.

Let us try this recipe for this festival season than some protein punch and boost your energy level for playing garba. It is a perfect balance of nutrition and light and is easy to make.


3 cups boiled mixed sprouts (kala Chana, chawli, moong, rajma etc)
1 tsp misal masala
2 tsp oil
1 tsp cumin seeds
1/2 tsp ginger-green chilli paste
1 tsp garlic paste
1/2 cup finely chopped onions
1/4 tsp turmeric powder
1 tsp chilli powder
Salt to taste


  • 2 tbsp finely chopped tomatoes
  • 3 tbsp finely chopped onions
  • 2 tbsp chopped coriander leaves
  • 1/2 lemon


  • Heat the oil in a non-stick pan and add the cumin seeds.
  • When the seeds crackle, add ginger-green chilli paste, garlic paste and onions and sauté on a medium flame for 2 minutes.
  • Add the mixed sprouts, misal masala, turmeric powder, chilli powder, salt and ¼ cup of water.
  • Mix well and cook on a medium flame for 2 to 3 minutes, while stirring constantly.
  • Serve immediately, topped with tomatoes and onions.
  • Squeeze lemon just before eating



You can use boiled sprouts to reduce the cooking time and make it dry like sprouts bhel too.
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Frosty Chocolate Smoothie

With each creamy-rich, chocolate spoonful of this chilled bliss, you will wonder why you don’t make healthy, chocolate frosties more often. This recipe is summer-perfect too — all chilled and, you know, frosty of course.


1 cup of ice

1 cup of chopped frozen banana

1/3 cup greek yoghurt

1 cup of almond milk(milk of your choice)

1.5 spoons of cocoa powder

1 tablespoon of flax seeds

1 or more tablespoons of sweetener such as maple syrup or honey



  • Combine all your ingredients and mix until smooth and nice.
  • Start with a little less than 1 cup of almond milk and add more as needed to make it thick.
  • Garnish with cacao nibs or dark chocolate syrup or nuts.
  • Enjoy immediately!

Golden Latte


Have you ever tried an Iced Golden Milk Latte? Made with turmeric, ginger and cinnamon over iced, this golden beverage is a tasty and refreshing drink for summer!


1 and a 1/2 cup coconut milk

1 and a 1/2 cup almond milk

3 tablespoon maple syrup

1 and a 1/2 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

A pinch of ground black pepper

A pinch of ground cardamom

1/4 tsp. vanilla extract (optional)

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  1.  Combine all the ingredients in a shaker with ice and shake well.
  2.  Pour on the ice and enjoy it.
  3.  Garnish with cacao nibs or nuts.
  4.  Top with the desired non-dairy product until the cup is full.
  5.  Drink immediately.

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You can add soaked chia seeds or basil seeds.

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Stuffed Bottlegourd

Stuffed Lauki/ Bottle gourd

Lauki/ Bottle gourd is one of those green veggies which is not loved by many but with this interesting twist, you sure can become a fan. Blanched bottle gourd, marinated in lime, stuffed with cottage cheese and baked beautifully.


1 medium lauki/ bottle gourd

For the marinade:

50 ml lemon juice

1/2 tsp chilli powder

2 tsp garam masala

For the filling:

2 tbsp oil

1/2 tsp cumin seeds

1 diced onion

150 gm diced tomatoes

3 chopped green chillies

1 tsp ginger paste

2 tsp chopped garlic

1 tbsp chopped coriander

200 gm grated paneer

Salt and pepper according to taste

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How to Make Stuffed Lauki:

  1. Blanch the Lauki/ bottle gourd in boiling water.

2. Peel, de-seed and split horizontally.

3. Pour the marinade over the lauki and set aside for an hour. Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling.

4. Stir-fry for 5 minutes.

5. Set the filling inside the lauki and secure with string.

6. Wrap in a foil and bake in a very hot oven for 15-20 minutes.

7. Serve hot with mint/ coriander chutney.

Read Also: Clean Eating Challenge for Moms

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Super Mom’s Breakfast

All we mothers are always in hurry and especially working mother, we tend to miss our breakfast as we are too busy with kids and work. In all this hustle we mothers have forgotten to take care of ourselves, we miss our breakfast, our workouts, our ‘ME’, ‘WE’ time.

Let’s not do this anymore, if we are not fit, how we will take care of our family. So, if you have not read my previous blogs, please do read them and stay tuned and updated and follows me and stay fit.

I have come with quick easy and on the grab breakfast-oats recipes for super moms. Do give it a try.

Also read :


It’s perfect for refuelling after a big workout or keeping you full for hours or just a grab on breakfast.

There are millions of recipe and way of making and serving, but I have come up with a few personal favourites from my book.

The 1st one in the SlimPossiblediet recipe book is:



  • 1/3 cup plain greek yoghurt
  • 1/2 cup rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract (optional)
  • A pinch of salt
  • 1-2 tablespoon honey or maple syrup


1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon it into a jar with a tight-fitting lid.

2. Close and refrigerate.




  • 1/3 cup plain greek yoghurt
  • 1/2 cup rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon Chia seeds
  • 1/2 teaspoon vanilla extract (optional)
  • 2 tablespoon peanut butter
  • 2 tablespoon unsweetened cocoa powder
  • A pinch of salt
  • 1 tablespoon honey


  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar.

2. Close and refrigerate.



  • 1/3 cup plain greek yoghurt
  • 1/2 cup rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon Chia seeds
  • A pinch of salt
  • 1-2 tablespoon honey
  • 1/2 ripe banana, chopped or mashed
  • 2 tablespoon chocolate chips


  1.  Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar.

2.  Close and refrigerate.



  • 1/3 cup plain greek yoghurt
  • 1/2 cup rolled oats
  • 2/3 cup full-fat coconut milk (in the can)
  • 1 tablespoon chia seeds
  • A pinch of salt
  • 1/3 cup chopped fresh or canned pineapple
  • 1/3 cup chopped ripe mango
  • 1/2 ripe banana, chopped or mashed
  • 2 tablespoon unsweetened flaked coconut


  1.  Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar.

2.  Close and refrigerate. (Try fruits of your choice)



  • 1/3 cup plain greek yoghurt
  • 1/2 cup rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1-2 tablespoon honey or maple syrup
  • 1/4 cup chopped fresh strawberries
  • 3 tablespoon softened cream cheese
  • Zest and juice of 1/2 lemon


  1.  Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar.

2.  Close and refrigerate.



  • 1/3 cup plain greek yoghurt
  • 1/2 cup rolled oats
  • 2/3 cup full-fat coconut milk
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1-2 tablespoon honey or maple syrup
  • 2 tablespoon unsweetened cocoa powder
  • 1/4 cup unsweetened flaked coconut


1.  Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar.

2.  Close and refrigerate.



  • Why use Chia seeds to your overnight oats? – Adding in chia or flax seeds helps the overnight oats thicken and get creamy. Oh, and make sure to use ground flax meal instead of whole flaxseeds. The whole ones don’t have the same thickening properties.
  • Refrigerate the oats overnight to thicken up nicely.
  • If not greek yoghurt than regular plain yoghurt, no yoghurt no problem, add only milk.

Dahhhhhh!! Too many recipes! Isn’t it! My sweet tooth loves recreating my favourite recipes in a healthy version.

I hope you like it and will try and always use  #SlimPossiblediet with the recipe picture uploads.

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FruitOats Kulfi

Dessert, sweets, chocolates, ice creams are must for the festive season. With Janmashtami round the corner, many thoughts were running in my mind about my diabetic relatives and clients. Since our festivals are incomplete without sweets, so here I present a mouth-watering yummy and healthy fruit oats kulfi.


4 spoons oats
2 cup milk
1 cup fruit puree (mango/ chickoo/ apple/ custer apple)
1 tbsp jaggery
Honey (optional)
1 pinch cardamom powder
1/2 cup mixed dry fruits
A few strands of saffron
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  1. Take oats, cardamom and half the quantity of nuts(dry fruits) in a mixer and powder them.
  2. Chop nuts and soak saffron in warm milk.
  3. Pour the milk in a thick bottomed vessel. Add oats + nuts powder to it. Mix well. Keep the flame on medium heat
  4. After 2-3 minutes add jaggery and mix well.
  5. When the mixture starts to thicken, add preferred fruit pulp, chopped nuts and saffron. Mix everything well and switch Off and allow to cool.
  6. Pour it into kulfi moulds and freeze for 6 to 8 hours.
  7. Serve chilled kulfi and garnish with chopped nuts.


  1. Instead of plain oats, you can use any flavoured oats.
  2. Adding mango puree is optional. Instead, you can make plain kesar pista flavour, saffron flavour.
  3. Add jaggery as per taste but do not overdo it.
  4. If you don’t have kulfi moulds you can pour it in an airtight box and serve using a scooper.
  5. Garnish plain (non-fruit flavour) with rose petals, chia seeds and dried berries.
Do give it a try and do not forget to tag us #Slimpossiblediet, @allaboutkiids and @foramkmodi,

Avoid In Pregnancy

  • Pregnancy is one of the most vital and sensitive stage in a woman’s life. “Moms to be” have to pay close attention to what they eat and make sure to avoid harmful food and beverages. Eating healthy, fresh and homemade food is must when you are pregnant.
    Hereunder is a list of food to avoid during pregnancyRaw eggs– Raw eggs can be contaminated with salmonella, which can lead to sickness and an increased risk of premature birth or stillbirth. Pasteurized eggs can be used instead.
    Raw sprouts– Raw sprouts can be contaminated with bacteria inside the seeds. It may cause gas and discomfort. Pregnant women should only eat cooked sprouts.
    Unpasteurized milk- Pregnant women should not consume unpasteurized milk, cheese or fruit juice, as they increase the risk of bacterial infections.
    Raw meat- Raw or undercooked meat can contain harmful bacteria. As a rule, meat should be cooked all the way through.
    Alcohol- Pregnant women should not drink alcohol. Drinking alcohol can increase the risk of miscarriage, stillbirth and fetal alcohol syndrome.
    Processed food- Eating processed food during pregnancy can increase your risk of excess weight gain, gestational diabetes and complications. This can have long-term health implications for the child, and unnecessary weight gain for mother.
    Rawfish and Shellfish- Raw fish and shellfish can be contaminated with bacteria and parasites. Some of these can cause adverse health effects and harm both the mother and the unborn baby.Pregnant women should limit their caffeine intake to 200 mg per day, which is about 2–3 cups of coffee. High caffeine intake during pregnancy can limit fetal growth and cause low birth weight baby. Pregnant women should not eat fish with a high mercury level more than 1–2 times a month. Examples of fish with a high mercury level are shark, swordfish, tuna and mackerel.

    Organ meat is a great source of iron, vitamin B12, vitamin A and copper. To prevent vitamin A and copper toxicity, pregnant women are advised to limit their intake of organ meat to no more than once a week.

    Here are a few more things that our elders suggest should be avoided during pregnancy:
    Papaya (rich in latex that could lead to uterine contractions).
    Black grapes (builds heat in the body that is harmful to the baby).
    Pineapple (rich in bromelain that could soften the cervix, leading to early labor).
    Cabbage and lettuce (they carry foodborne illnesses and gas).
    Eggplant (its property of stimulating menstruation may lead to abortion).
    Remember:” You will have a suppressed immune system during pregnancy. This will, therefore, put both the mother-to-be and the baby at risk of contracting bacteria, viruses, and parasites causing foodborne illnesses.”
    As mentioned above, these maternal foodborne illnesses lead to miscarriage, stillbirth, premature labor, and several health issues in newborns.
    Therefore, be careful in choosing and preparing food to minimise the risks.
    I would recommend healthy food rather than sugar-rich, fried, unhealthy and junk food. Find a healthier option- it’s not only good for you but also for your baby.
    Do comment below .
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Brownrice Phirni

Phirni is a North-Indian rose, cardamom and saffron-scented rice pudding, made with ground rice. Though the ingredients used are quite similar to those in kheer or payasam, the texture and the taste is quite different.
A traditional phirni is velvety. It is generally made with white basmati rice and sugar and the colour is usually a pristine white with a delicate hue from the saffron.
Since I am making it healthy, I am using brown rice and jaggery, so it’s caramel in colour.


60 grams of brown rice

400 ml milk

6 to 7 tablespoons grated or powdered jaggery (add per taste)

5 green cardamom pods, seeds powdered

A pinch of saffron, soaked in a tablespoon of warm milk

1 teaspoon rosewater (optional)

Caramelized/ honey roasted/ plain nuts (to garnish)

Dried rose petals (to garnish)


  1. Rinse the rice and soak it in a litre of water for about 5 hours.
  2. Then drain the water from the rice and grind the rice into a coarse paste in a blender or food processor, add water if needed. Keep aside.
  3. Heat the milk in a saucepan.
  4. When it starts boiling, reduce the heat to low and add the ground rice.
  5. Cook with constant stirring till the mixture thickens and the rice is cooked.
  6. Add jaggery and mix well till it dissolves.
  7. Add cardamom and saffron (and rosewater, if using). Mix well.
  8. Pour the phirni into earthenware bowls or other serving bowls.
  9. Garnish with nuts and rose petals and refrigerate it for at least a couple of hours.
  10. Serve cold.

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Do give this exotic, beautiful and healthy dessert a try, don’t forget to tag #slimpossiblediet and @allaboutkiids and @foramkmodi.

Pineapple Rounders

We Indians love your food and hardly give up on a chance to indulge and if it’s something as special as Raksha Bandhan- the mithais flow. While it might not be a very good idea to go overboard with it, we think having small portions won’t do you much harm.

Basic idea credits @google
Innovation credit @foramkmodi


Ingredients :

1 big cup paneer (prefer homemade)

10 slices of pineapples

A handful of pistachios, divided into half

Few berries (cranberry, blueberry)

2 tbsp mix dry fruit powder

Few strands of soaked kesar

1 small spoon elaichi ( cardamom) powder

Few rose petals

Method :

1. Put crumbled paneer in a bowl with a wide mouth, add 1 tbsp of cardamom powder.
2. Put soaked kesar in the bowl. (the rest half can be used for garnishing)
3. Add sugar for taste, if desired.
4. Mix well, keep aside.
5. Place the slices of pineapples round and top it with crumbled paneer evenly, making a thick layer.
6. Garnish with pista, mix dry fruit powder, leftover soaked kesar, rose petals and berries.
7. Refrigerate it for 20 mins and enjoy.

Serving Tips : 

  • Garnish using one ingredient at a time.
  • FOR KIDS: Garnish with chocolate flakes, chips or sauce.


You can simply enjoy this dessert guiltfree and even gift it to your relatives this rakhi season.
Do try and let me know how it turned out. Do not forget to tag #Slimpossiblediet and @allaboutkiids.

Nutritious Porridge

Best for new mummies , a healthy nutritious porridge .
Rajgira flour (amaranth flour) – 1 tbsp
Kuttu flour (buckwheat flour) – 1 tbsp
Ragi flour (finger millet flour) – 1 tbsp
Jaggery, grated – 1/4 cup 
Ghee (clarified butter) – 2 tsp 
Ajwain (bishop’s weed) – 1/2 tsp 
Dry ginger powder – 1/4 tsp 
Black pepper powder – 1/8 tsp
 Water – 2 cups
 Milk – 1 cup
 Salt – 1 pinch
1. In a saucepan mix together all the flours. 
2. Add water, grated jaggery, salt and mix well without any lumps using a balloon whisk or with your finger tips. 
3. Place the saucepan on the stove and cook over medium flame till comes to a boil. 
4. Simmer the flame completely and cook for 5 to 7 mins stirring continuously till the porridge thickens considerably.
5. Heat a pan, add ghee and let it melt over low flame. 
6. Switch off the stove.
7. Immediately add ajwain, black pepper powder, ginger powder and roast for few seconds in the heat of the ghee itself.
8. Pour this tempering over the simmering porridge and mix well.
9. Take the pan off stove.
10. Add milk and mix well.  
11. Porridge is ready
12. Serve hot or warm.

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