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Blueberry Banana Pecan Oats Milkshake + Oatbox Review

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oatboxMilkshakeI always look for a substantial breakfast beverage that is easy, quick, nutritious and delicious!

I totally love these Oatbox oats! I am not paid to say you this! 🙂 Oatbox – Handmade in Montreal, Free shipping & no taxes, only $20 per month and Here is a link to get some $5 off an oatbox subscription: http://oatb.co/1ZybwnB You’ll get two different mixes, every month! And also every time they ship you a box, a child will be given a full breakfast at school.

Oats is something I have 5 days a week for my breakfast. It is very quick to make oats. Oats are packed with fiber which will keep us full longer. I had this milkshake one day, and the next day I was totally looking forward to make the same. It really made me feel full 🙂 and thereby made me have normal lunch and small dinner box 🙂 purpose solved!

oatboxMilkshake

Regarding Oatbox:

Oatbox is handmade in Montreal (where I live now):), so I am just going to buy them always no matter what. I loved their product oats, oats jar, photos in the website, the packaging when they ship, the little beautiful note, and few small recipe notes.I tried mine straight up in a bowl and it was yum! You can have them with a splash of milk or as a breakfast parfait, snacks, make it to a muffin, cookies, milkshake like me.

oatboxMilkshake

If you sign up with oatbox, you’ll receive two bags of oats every month in a beautifully package. And the first order comes with a free glass jar. I guess every month they change flavors, mine were banana,pecan& walnut oats and Coconut,Kiwi &Almonds Oats. And I have something for you, you will receive $5 offer off your subscription! To sign up, just click here: http://oatb.co/1ZybwnB

And also every time they ship you a box, a child will be given a full breakfast at school. Oatbox have a monthly subscription that delivers right to your door, once a month. You’ll get an email a few days before your box is sent, in which case you can decide to go ahead with the order, or skip until the next month. You can skip months or cancel subscription at any time.
oatboxMilkshake

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Blueberry Banana Pecan Oats Milkshake + Oatbox Review
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Oats ( I used banana pecan and almond oatbox oats) – ¼ cup
  • Almond milk/ milk – 1 cup
  • Honey – 1 tsp
  • Ground cinnamon – ¼ tsp
  • Fruits like blueberry, orange, apple, berries – ¼ cup
Instructions
  1. In a blender, combine all ingredients, puree until smooth.
  2. Serve immediately with some granola oats, fruits on top.
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Disclaimer: Oatbox provided me with the oats package for sampling and review purposes.  I’m not being paid, and oatbox has not reviewed this post prior to publication. However all opinions are my own as always.  This is an affiliate program so we are compensated if you order via the link mentioned!

oatboxMilkshake

Creamy Mushrooms and greens on Toast

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MushroomToast-4-2Classic combo of creamy mushrooms, garlic and parsley piled onto toast. On the table in 10 minutes!

Mushrooms on toast are usually a classic British dish. It is usually served for breakfast or evening snack with tea or even for a light supper. I love this recipe because of its simplicity, just sautéed mushrooms with some parsley and dumped over on toasted bread.  Many skip onion/shallots to it. But I wanted to make it simple and perfect and want to feel the taste of the beautiful mushrooms with shallots. Mushrooms cooked for around 7 minutes so they release their juices and then cooked with cream and parsley, when placed over the toast it absorbs the delicious mushroom juices.

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I made this on a weekend for me and I was totally happy with a glass of juice and some fruits! It is perfect for breakfast or brunch. Simple and I was totally satisfied.  As I always mention, mushrooms with garlic and butter is so perfect! They are made for each other 😀 I am not a great mushroom lover. But when I just toss them with garlic and butter, I can have the whole bowl. 😀 that garlic and butter is a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now. I just had the whole plate 🙂 and made another toast and had one more! It was so tasty!!! I am sure kids would love this 🙂 and as a grown kid 😀 we ourselves would just drool when we see the end result! The best thing about this recipe is mushroom topping can be made several hours even overnight and refrigerated. When you’re ready to serve, reheat the mushrooms over low heat and top on the toast and serve.

Other mushroom recipes I love: Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce, Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani, Garlic Creamy mushroom spaghetti

Vegan Note: Use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!


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Creamy Mushrooms and greens on Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bread (any kind) – 2 slices
  • Mushroom – 1.5 cup
  • Shallots – 2, chopped finely
  • Garlic – 2, minced
  • Butter/ oil – 2 tbsp
  • Cream – 2 tbsp, cooking cream
  • Pepper – 2 tsp, freshly ground
  • Parsley – 3 tbsp
  • Cheese slices – any kind you fancy.
  • Salt – as needed
Instructions
  1. Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
  2. Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it translucent now add the mushrooms and generous pinch of salt and cook until liquid has evaporated and mushrooms are nicely browned. It takes around 5-6 minutes. Then add the cream, parsley and pepper to it.
  3. Mix well and switch off in 2 minutes when it in a consistency that it is not watery nor dry. It should be creamy. Transfer this to a plate.
  4. In the same pan, drizzle oil or butter, toast the bread.
  5. Now serve by placing the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture.
  6. Vegan Note: Use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!
Notes
Notes:
Mushroom topping can be made several hours even overnight and refrigerated. When you’re ready to serve, reheat the mushrooms over low heat and top on the toast and serve.
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Perfect for breakfast, evening snack or light supper!

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Mumbai Style Egg Bhurji

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EggBhurji_nameIndian scrambled eggs, spicy and loaded with veggies. Perfect for a healthy breakfast or pairs well with rotis or a sandwich filling.

I would say it is one of the Mumbai’s famous and fast selling foods when it comes to street corners and food stalls. It is also called as Anda bhurji, scrambled eggs, Bhurji pav. This will stand out of all the dishes on your dining table. I used colorful peppers to make it look more beautiful.

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It has onions, ginger, tomato, green chillis and green red peppers. You can even use peas in these. I have used pav bhaji masala in this recipe. Pav bhaji is a popular Indian chat food in India and this masala is used in this recipe. You can get this masala at any Indian grocery stores. You can replace 2 tsp of pav bhaji masala with 1:1 Red chilli powder and garam masala powder.

It is so easy to make these. And as I always say, eggs are saviors if you don’t have anything or lazy to make a time consuming dinner. They serve best when had in the breakfast. Very healthy! You can also have them with rice and some curry. Or just have it as a snack in the evening with some tea. You can also place them in pita or taco or have it in a sandwich filling.

4.0 from 1 reviews
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Mumbai Style Egg Bhurji
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Eggs – 3 large.
  • Onion – 1 small, finely chopped
  • Green chillies – 2, finely chopped
  • Green capsicum – 1, finely chopped ( I added green and red half and half)
  • Grated ginger – 1 tsp
  • Tomato – 1 small, finely chopped
  • Pav bhaji masala – 2 tsp ( or 1 tsp chilli powder and 1 tsp garam masala)
  • Pepper powder – ½ tsp
  • Turmeric powder – 1 tsp
  • Butter – 1 dollop
  • Coriander leaves – 3 tbsp, finely chopped
  • Milk – 2 tsp
  • Salt – 1 tbsp
  • Oil – 2 tsp
Instructions
  1. In a large bowl, break one egg at a time and whisk the egg yolks and whites together until light and fluffy.
  2. To the egg mixture, add the salt, turmeric powder, pav bhaji masala and pepper powder. Whisk well till they all combine well.
  3. Take a wok/ pan on medium heat and add 2 tsp of oil, add the grated ginger, the chopped onions, the finely chopped bell peppers and the green chillies. Sauté those until the onions and peppers are soft and tender.
  4. Now add the chopped tomatoes to it, and then sauté those until the tomatoes are lightly softened but not very mushy.
  5. Now add the egg mixture to it, keep stirring the mixture continuously until you begin the eggs coming together. And also they should have the crumbly texture. Keep stirring or else it may stick to the pan.
  6. When they have cooked completely, add the butter and milk and stir well.
  7. Switch off and Garnish with coriander leaves and serve.
Notes
1. Adding milk makes it not dry.
2. reduce the green chilli if you like it not spicy.
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Serve these delicious egg bhurji with bread for breakfast or make it as side dish for any curry and rice or make this dish for tea time snack.

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Broccoli Cheese Fritters Eggless with yogurt dip

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BroccoliFritters_Relishthebite-3-2Broccoli is a lovely vegetable loaded with full of vitamins, minerals and antioxidants. I love to have them tossed with just salt and pepper. But who does not love fritters? 😉 This recipe is so simple. One of the great way to nosh these broccoli is by tossing them with a bit of flour, garlic, good cheese, spices and sizzle them in oil. You can serve them with sour cream/yogurt dip with chopped scallions and squeeze of lemon. Or just squeeze some lemon, it still delightful. This are perfect for sneaking veggies into an easy appetizer. That cheese provides creaminess to the dish. And always broccoli compliments cheese in a great way. I used to have baked broccoli with just little bit of cheese. They just taste great. I made them eggless for my vegetarian friends 🙂 you can always add egg if you like to. The broccoli is not grated or pureed here, leave it in small recognizable chunks. Shhhh..that’s the trick here! 😉





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I added chilly flakes, green chillies, chilli powder and pepper for spice. If you are not fond of spicy dishes, reduce the spice by not adding green chillies and chilli powder.



You can make this dish gluten free by using gluten free all-purpose flour. Kids would love this dish. It can be stored for 2-3 days at least. Reheat it in microwave when you want to have it. They don’t lose their crispiness much.

This dish can be made quickly. Their cooking process is similar to pancakes they cook really fast. You can even bake this dish, but it’s much quicker in a big pan. You can also serve them as a Pattie in a veggie burger topped with a  fried egg. 🙂 Great. right?

My other favorite appetizers:

SPICY SWEET KIWI LAMB WALNUT PUFFS, chickpeas con capsicum puffs, jalapeno cheese muffins

5.0 from 1 reviews
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BROCCOLI CHEESE FRITTERS – EGGLESS WITH YOGURT DIP
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • Broccoli – 3 cups chopped
  • All-purpose flour – ½ cup
  • Garlic -1 clove, minced
  • Salt – 1 tsp
  • Red pepper flakes / Red chilli – 1 tsp/ 1 broken.
  • Chilli powder – 2 tsp (optional)
  • Bread crumbs – 1 tbsp (optional)
  • Parmesan Cheese -2 tbsp
  • Nacho cheese/ cheddar cheese / blend of cheeses – 2 tbsp
  • Green chillies- 1 chopped finely (optional)
  • Spring onions/scallions – 2 tbsp chopped
  • Pepper powder – 1 tsp
    For Yogurt-Lemon dip:
  • Yogurt – ½ cup
  • Lemon juice – Fresh 1 tbsp
  • Salt – to taste
  • Garlic – 1 clove (minced)
  • Green onion (green part) – ½ tbsp (to garnish)
Instructions
  1. Broccoli Preparation: Chop broccoli. I use even the stems; as the skin is thick, it doesn't cook quickly, slice them into ½-inch lengths. Bring a small saucepan of hot water to boil, add the broccoli, and steam them for 5 minutes. Do not over boil them. And also add water just to cover them, may be ½ inch of water in a small saucepan. After boiling, drain the water and keep it aside to cool.
  2. Batter Preparation: Place the parmesan, flour, garlic, salt, pepper, chilli flakes, green chillies, spring onions, cheese and chilli powder in a medium bowl. Add broccoli and mix them till they are all combined. With a large fork/potato masher, mash the broccoli until soft but recognizable chunks. Stir everything again.
  3. Pan fry: Heat a large nonstick frying pan on medium high with some olive oil. I used my non-stick griller for this recipe. Once the oil is hot, scoop two tablespoons of batter and drop it into the pan, then flatten it with a spatula or spoon. Don’t leave it thick; the inside will then remain uncooked. Cook until golden brown on both sides. It took 2-3 minutes for me per side. Remove and drain on paper towels. Repeat same steps with the additional batter.
  4. Yogurt Lemon Dip: Mix all the ingredients under “for yogurt lemon dip”. Top it with green onions/coriander to garnish.
Notes
1. You can make this dish gluten free by using gluten free all-purpose flour.
2. Add egg if you need. It does give nice bonding. But I wanted it to make it vegetarian friendly.
3. You can also serve them as a Patty in a veggie burger topped with a fried egg.
4. The broccoli is not grated or pureed here, leave it in small recognizable chunks.
5. Make sure to flatten the fritters when you add them in pan, or else it hard to cook inside.
6. You can substitute sour cream for yogurt in the yogurt lemon dip.
7. You can just use one cheese, not necessary to use all cheese.
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