Making Maki at Meisei (Sushi 101)

4 Jul

To constantly learn is to constantly evolve into something higher, stronger and better.  In my own quest of learning new, wondrous things about food, I have resorted to the online world most of the times. But sometimes, you need that hand holding especially when it comes to learning a new cuisine. Japanese has been and will be my most favourite cuisine outside of Indian cuisine ( ofcourse!).  Few weeks back, I was invited to a ‘Maki ‘ assembling demo at Meisei which I gladly accepted because I wasn’t going to pass up such a wonderful opportunity to learn how to make Maki from an experienced Chef such as Chef Micheal Sang -Kyu Lee.

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Source: Google image

Meisei in Adliya, opened in early 2013 and offers its diners a combination of gourmet  Asian flavours and an elegant surrounding to enjoy them. The diverse Japanese-Korean-Chinese fusion menu is prepared by top chefs to create an exceptional dining experience, with dishes that offer an interpretation of modern Asian cuisine that can be enjoyed across cultures. When I reached Meisei on a boiling Wednesday afternoon, I was too exhausted from the heat. But the cool interiors and the smiling staff put me in a good mood instantly. They were just about to begin the demo and I realized I had the company of  5 other ladies who looked very eager to learn.

Chef Micheal has a sense of humour that put us all in great mood. I wasn’t overly intimidated to learn how to roll the Maki but his easy -going manner definitely helped enjoy the task more. I observed that we had a table with prepared ingredients in front of us and all we had to do is to assemble the Maki. That was so simple!

I underestimated.

Japanese is a cuisine of refined, subtle and balanced flavours. Other than the Wasabi’s pungent, powerful attack on the senses, nothing else really screams for attention. It is almost like sitting in meditation and enjoying  ‘being in the moment‘.

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  The demo began with Chef Micheal explaining to us about the important elements of Maki – making:

1. The balance of flavours is key

2. Prepare in advance – chop the vegetables/ fruits/ fish/ into  julienne and ready to use

3. It is the rice that lends all the real flavour to the Maki ( The cooking of the rice wasn’t included in the demo. It was provided to us, ready to use)

4. Finally, the most important element is to be gentle and subtle with your fingers. (Chef Micheal had an funny trivia to share about his own Maki making experience where he said it makes his wife very jealous when she watches her Chef husband handling the Maki  with such tender care and love). So that is how nimble -fingered one has to be while attempting to learning this art of great finesse.

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Uramaki – rice on the outside and the seaweed paper and filling on the inside

We tried creating two types of Maki -

1. The hand roll – which is the regular Maki has the Nori( seaweed paper) on the outside and the rice and the filling vegetables/fish inside

2. Uramaki – (the inside out roll) – This is the type of Maki with the rice on the outside and Nori ( seaweed paper) and the filling of avocados/cucumber/ cooked white fish on the inside

I followed Chef Micheal’s instructions very carefully and tried to emulate his actions but obviously as a first timer, my Maki was not the best. But I enjoyed working with my hands.

Making Maki is like craft. 

But like all craft, Maki demands its share of practice and intuition.

Chef Micheal has collected in his culinary repertoire, a world of experience ( literally). His Maki flavours are reminiscent of the different cultures and of different nations that he has worked in. All the flavours play together so well that, not only does the Maki look like ‘work of art’ but also indulges the tastes buds, making it quite addictive. My own amateurish attempt tasted wonderful with all the flavour notes in place to enjoy after an hour of rolling and assembling.

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From the picture above it is quite evident that even while you roll your Maki well, cutting on it into pieces is actually quite tough. However careful you are, the knife slips and the Maki roll gets squeezed. That is when I take home a lesson; it is the simple looking things in life that demand so much attention and care. And if we give that love and tenderness, it cannot help but blossom.

All in all, it was great experience learning how to assemble the Maki under the tutelage of Chef Micheal and also interacting with the other ladies at the demo. Since I am the only Maki lover in the family, I doubt I am going to practice this at home. If you are interested in learning how to make beautiful Maki, you ought to immediately enroll after Ramadan at Meisei. 

Meisei Address: Building 951, Road 3830, Block 338, Adliya

Phone number: 1700 7770

Website: http://www.meiseirestaurants.com

Social Media: @MeiseiBahrain

Care for an oats and nuts bread slice?

20 Jun

Snacking is and has been my biggest vice. More than my principal meals, snacking is what I look forward to more. Hostel and life as a working professional enforced some really bad snacking habits. Fried foods and chocolates became my go to whenever hunger struck in between meals. It took a lot of conscious effort on my part to change those terrible dietary habits. I still crave for snacks but the choice I exercise now is to reach out for healthier options like nuts, fruits and whole foods. In the pursuit of fulfilling my snacking desires and being guilt – free all the same, I am always on the look – out for healthy recipes. Recently, while scavenging the internet for such recipes, I stumbled across this very interesting recipe on David Lebovitz’s blog. It is a gluten-free loaf with the goodness of nuts and seeds. 

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The bread has a dense texture and is slightly gelatinous when you chew on it because of the addition of pysllium seed husks / isabgull which is necessary as a binding agent. Also it is full of fibre which is a great!

The nuts and the oats render each slice extremely nutrient -dense. I feel a big surge of energy while working out in the gym even when I have only one slice of this oats and nut bread.

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I love to slather mine with a generous amounts of nut butter and if I am feeling indulgent, I try it with a little dash of honey or agave nectar.

I used maple syrup in the recipe but I am sure addition of any syrup would be just as good. Rolled oats give the loaf a wonderful texture and roasted nuts a very deep flavour.  I feel you can play around with the types of nuts and seeds to give it different flavour.

The recipe is as follows

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Hope you have a great weekend ahead!

{Lifestyle Post} HOSS Intropia Brand Launch with preview of ’14 Autumn / Winter collections

13 Jun

Fashion is always exciting. Though am not an ardent follower of trends that come and go every season, I do try to educate myself every now and then. My fashion philosophy is very simple. Keep it elegant and keep it stylish because personal style never goes out of vogue. Also, I believe, fashion should be pocket sensitive as well. I do not believe in blowing up my month’s pay on a dress or a bag. That is just not me. However much I enjoy shopping, I do very select buying which includes pieces that I can mix and match and use more optimally. I automatically veer towards high street brands which are stylish and pocket friendly.

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So when I was invited by The Portsmouth Group, Bahrain to attend the HOSS Intropia Brand Launch with a preview of 2014 Autumn/ Winter collections, I jumped at the chance for several reasons.

- It was to my first fashion showcase ever

- HOSS is a brand was new to me and I wanted to know what they had to offer

- Price point ( conveniently placed between the high-end designer brands and the high street brands, it sounded promising)

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On a sunny Wednesday morning, I headed to the Kempinksi Grand & Ixir Hotel where the brand’s presentation was being delivered by Ms. Christine Zanon, the Brand Manager. Soon after the models began their walk on the ramp showcasing the Autumn – Winter collection.

A bit more about the collection -

Collection had four different themes for the season:

1Blue Passion or the elegant flower that bears this name. The colours and shading of this flower have inspired the clothes, ranging from ink, navy, blackberry, bougainvillea and poppy to ivory and black. Gorgeous with androgynous prints were the highlight of this collection.

2. Kokoro  – This Japanese word, which means heart, soul, mind and feelings and is also the name of one of the most important novels in Japanese literature, written by Natsume Soeki, Kokoro, Sensei’s Testament, reflects “the heart of Hoss Intropia” ( in their own words).  Delicate and feminine fabrics and cuts with vibrant colours such as reds turquoise and yellow portrayed a cheery picture among the otherwise black, greys and whites collection for the season.

3. North Sea.  Greys, navy blue and bottle green depicting the cold and grey winter days and nights dominated this theme. Clean cuts and neat lines created a picture of understated elegance.

4. Midnight Shadows ; My personal favourite, this collection was replete with modern and savvy silhouettes. Meant to be worn on special occasions it was a sight to be savoured. Velvet and luxurious without being overly dramatic it still lingers in my memory. 

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What I personally loved about the collection was that it was simple, sophisticated yet affordable. Ranging from BHD 80 to BHD 160 +, HOSS Intropia was definitely my kind of brand. With fabrics, styles and cuts meant for every occasion, I look forward to their opening sometime towards the end of June at the Bahrain City Center Mall which will house the Spring,  Summer and pre – Autumn collection. HOSS Intropia has matching trendy accessories and purses in their collection which were just as interesting.

Thank you Rawia and Kimberly of the Portsmouth Group for having me. It was truly a unique experience!

( Note: It is a sponsored post but all the opinions expressed are solely mine. The pictures are with my iPhone 5 S and a very shaky hand)

Millet, Rice and lentil Khichdi and what comfort means to me

6 Jun

Simple things in life are the ones that give us comfort. Its the simple stuff that really makes life extraordinary.

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To me comfort means several things: ( in no particular order)

1. My favourite Rosemunde Pilcher book  – The Shell seekers that I can read over and over again;

2. Snuggling into my little  one, early in the morning after I put my alarm on snooze;

3. Sleeping in my tattered t shirt that I refuse to throw out even though it is beyond repair;

4. A breakfast of  fried egg and toast

5. My parents’ presence around me that calms me down and gives me strength to focus

6. Flipping through my latest issue of the BBC GoodFood Magazine

7. My husband relating his day’s events to me in the evening over his cup of tea

8. Spotting my friend’s “good morning” message on my phone the first thing in the morning

9. Nibbling on a piece of dark chocolate after lunch

10. Digging into some hot and steaming vegetable khichdi

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Every day there is a  time that I take to zone out and do stuff that puts me in my comfort zone. I cherish that space. I value the reassurance it gives me.

The recipe I share today is of this humble vegetable Khichdi ( savory porridge) in this rushed post. It is more for me to record this recipe for future use.  For long I had been thinking of ways to use some organic millet and Khichdi seemed to be the only plausible way to use it.  I made this one-pot meal which can double up as lunch and dinner. The next day the leftovers can be combined with whole wheat flour to roll out parathas for breakfast. That’s versatile Khichdi for you.

Ingredients

3/4 cup basmati rice

3/4 cup yellow lentils ( yellow moong split)

1 cup millet

Salt as per taste

1 tsp tumeric

1/2 tsp red chilli powder (optional)

2 onions, chopped

1 carrot, medium-sized, chopped

6-7 string beans, chopped

few florets of broccoli

1/4 cup corn

Tempering

2 table spoons of clarified butter

1 tsp cumin seeds

1 inch cinnamon stick, broken into pieces,

3 pieces of cardamom

2 bay leaves

Preparation

1. Soak rice, lentil and millet in water for an hour

2. Heat the ghee in a pressure cooker or a large pan. Splutter the cumin seeds and fry all the tempering ingredients.

3. Add the chopped onions and fry until translucent. To this add all the vegetables and give it a quick stir.

4. To this add the soaked rice, lentil and millet and mix well.

5. Add enough water to cover this rice-vegetable mixture to submerge it completely and a bit more ( 3 cms or so)

6. Pressure cook this until 3 whistles and let it be on the low heat for 7 -8 minutes. If you are cooking this in a pan, let the mixture come to a boil and then let it cook slow and nice for as long as it takes to cook the grains and lentils.

7. Once the pressure is fizzled,  give the khichi a good mix and add water to make it more runny, if you like. Serve it hot with a dollop of ghee on top with pickles and raita.

These days, I desperately seek my comfort pockets. I sit there and try to be thoughtless. With my parents visiting us these days, these comfort pockets are easy to come by. These deeply nourish me like the Khichdi recipe I shared today. Do try it and savour the comfort it will give you.

What does comfort mean to you?

Do you know of other ways to use millet?

{Restaurant Review} Vapiano – fresh and delicious

31 May

What do they say about never saying never?

Insalata di arance e noci

Insalata di arance e noci

Well, I experienced it myself very recently. Vapiano in Bahrain City Center always looked promising but the previous two dining experiences at Vapiano were sub-par and less than delightful that I was quite sure I wouldn’t want to try them again. But with a little coaxing from Obai & Hill’s Zainab, I thought about giving Vapiano’s summer, fresh menu a try with a disclaimer that if I didn’t like it (again), I would refrain from doing a review on my blog.

On the scheduled day, my family and I stepped into Vapiano to sample their new menu. We were ushered in by a very friendly server who then educated us about all the new dishes and desserts. On her recommendations we settled for 1 starter, 2 main courses, 1 salad and a dessert. All this was to be accompanied by freshly squeezed orange.  For the starters we ordered the Caprese  that had cherry tomatoes with buffalo mozzerella on the bed of basil and rocket leaves. The cherry tomatoes were sweet and juicy and the rocket peppery as its supposed to be – all fresh and crunchy.

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Caprese

This was just the right antipasti to whet our appetite for the remaining courses to come. The hubby had ordered Estiva – a tender chicken breast pasta drenched in semi- dried tomato sauce, with a mild kick of ginger, mint and rocket . We specially asked our server to request the chef to cook the pasta a bit more than the “Vapiano” al dente. As per our request, the pasta was just perfectly done with succulent chicken pieces and  flavoursome tomato sauce and herbs.

Estiva with conchiglie

Estiva with conchiglie

My daughter who is notorious for shunning restaurant food was content with her bread and butter. She particularly enjoyed the fresh orange juice with her simple grub. As for me, I had ordered a barbecued chicken pizza which was sumptuous to say the least. It was quite a large portion unexpectedly and so we had the rest of it in a take away bag.

barbecued chicken pizza

barbecued chicken pizza

All the wonderful food was balanced by a very citrus-y , sunshine salad adorned by pistachio called the insalata di arance e noci. To my mind, it feels like summer on my plate with juicy orange fillets, pistachios, lamb’s lettuce and chicory. The flavours were heightened by a very light walnut and orange dressing. This was the highlight of my meal at Vapiano and it would be something that I would keep going back to Vapiano for many times over.

Insalata di Arance e noci

Insalata di Arance e noci

The close of the meal was marked by the unavoidable chocolate dessert called the Cioccolata e espresso which is Vapiano’s own homestyle chocolate espresso mousse, cantuccini (literally translates as coffee bread or popularly known as biscotti)  refined with grape juice and sweet amarena cherries.

Cioccolata e espresso

Cioccolata e espresso

Feeling happily sedated after such a wholesome meal, we thanked our hostess for the day and returned home with the lingering memories of the summer food at Vapiano. Thank you Vapiano for a wonderful experience that was so fresh and delicious that I don’t think I can have enough of it this summer!!.

 *This is a sponsored post but the opinions expressed all solely mine.

On how important it is to be selfish and a healthy grilled chicken, quinoa, mango and wilted kale salad

23 May

Just yesterday I was invited to a colleague’s birthday lunch. It was great to catch up with my colleagues ( 8 women and 1 guy) and to say that the lunch was hearty, would be an understatement. In between the talk turned towards what the birthday girl was going to do in the evening. I was told that she had her celebratory birthday breakfast with her fiance, lunch with her favourite acquaintances and friends from work (that would be us) and evening would be devoted to another grand meal with her family of sisters and parents. To me that sounded absolutely perfect. A day planned around food!! What a perfect birthday indeed!

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The topic from there on turned towards how important it is to make sure that one enjoy’s her/his birthday to the  fullest. Birthday is one day where everybody is entitled to having  their wishes granted and being the center of attention. I nodded my head to all of it except to the one about being the center of attention. My modest and fiercely grounded upbringing and related conditioning refused to accept any claim that suggested being the center of attention was a good thing. It’s because being the center of attention was akin to being selfish and being selfish meant being a bad person. No way was I going to be a ‘bad person’. And if that meant, shunning attention and allowing the limelight to fall on someone else, so be it.

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One of colleagues, a young Bahraini girl – 20 something old, known for her love of celebrating her birthdays spoke up. I listened to her in rapt attention. She talked about how she put a countdown on her iPhone counting down days, hours, minutes and seconds to her birthday. Everyday she took pains to remind her family and friends about her up coming birthday, giving everybody enough time to plan something special for her. After all, family and friends were supposed to do something memorable on her birthday as they were in her life for a purpose which was to see her happy. She described with stars in her eyes about how excited she felt every year when it is her birthday month. Each year she saved up enough money to buy herself the gift of her choice. This year too, she had already bought herself, her own ‘surprise gift’!!!!!

GCQ5To me, all of it sounded preposterous. Attaching so much value to one day is equal to setting yourself up for disappointment. Yet I listened to her in fascination. She rambled on about her love for gadgets and precious stones, clothes and branded shoes and her father’s credit card. In my head, I was judging her against my will as someone who was so self – absorbed. I couldn’t ever be like her and  concluded  how different individuals we were. Suddenly the shine in her eyes, the unbridled happiness on her face drove me to think beyond the obvious. While I was this 30 -something, unexcited professional; she was this 2o – something, full of hope professional at the other of the table. What was so different that our worlds couldn’t meet? Why was I so resentful of her happiness which was self-generated and did not depend on anything external? Materialistic it might be, yet it was genuine.Truth be told, I envied her sitting on the other end of the table. I wanted to be enthusiastic like her about my own birthday, about my life and everything around me. I wanted to make each day count until it was my big day. I wanted  to celebrate. Growing up has cost me. It has taken away from me my enthusiasm for self – created small joys.

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No wonder I felt trapped between my contempt for her selfishness and my readiness to trade places with her and her attitude towards life.  What was that exact point in life where I lost my uncontainable curiosity and enthusiasm for life? Sitting there among all the chatter and immensely enjoying my chocolate lava cake, I tried to trace back the path in vain. The change had happened so slowly and in many ways, irreversibly. To watch this girl revel in her selfishness, was the takeaway for me that afternoon over good food and other interesting conversation. As women, after we get married and have children and  how soon we forget that we need to be selfish. The word feels abusive because as wives, mothers and hence caretakers, it has no business being around in our dictionary. But with that don’t we also forget to find joy from within us. Our children, our families become our sources of joy. Ofcourse they are. It is not debatable. But isn’t it important to find our own joy. Our self-generated joys such as gifting ourselves what we think we deserve or spending time doing things we love. For most of us, what we deserve is decided by what our family or children think we deserve.

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Just sit back and think hard. What do you really enjoy? Let that not include (for once) your child’s smile, his/her achievements, your spouse’s appreciation or your boss’s dependency on you for work. What do you as a person enjoy doing/thinking/creating? Make a list and take a positive step towards achieving it. I did my list which I define as my sources of self- generated joys. One of them is developing healthy and tasty recipes. The Salad pictures that you see interspersed along with all this ‘selfish’ monologue is my own creation.  I enjoyed creating it and executing it. Well to tell you the truth, I didn’t bother sharing this salad with any one else. I enjoyed it for lunch and felt good about it. May be I am being necessarily rebellious but this concept of finding my own joy for my own selfish reasons has taken root in my mind. The recipe is so simple that it shouldn’t take more than half hour to bring it all together.

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I would recommend that you use a sweet dressing for this salad as it complements the flavours of the tart mango, the delicious dullness of the wilted kale and the hearty goodness of the pepper crusted grilled chicken. The quinoa provides the much need foundation to hold all the flavours and gives it roundness of a complete meal.

Hope you enjoy this and spend some time contemplating selfishly about what makes you smile and your heart jump with joy.

In other news, my blog has been rated as one of the TOP 10 Blogs cooking blogs in India. Woohoo!! I am thrilled to bits. Check out the post here

Also, this is my 250th post on this blog. It is such a huge milestone for me personally because I cannot begin to explain how difficult it was at times to keep going – developing, creating content, taking pictures of food and presenting it in an interesting format each week. I am relentless about my blogs because perhaps because this is MY space and I am stubborn about not allowing it to wither away!

With this note, wish you all a happy weekend! Be creative.

A detox diet tale and a very healthy oats uttapam recipe

17 May

I have had many weddings to attend in the past four months. Indian wedding food and the late night extravaganza can wreck the metabolism for a long, long time. By the time, I came back home reeling from the heady glitz of my best friend’s wedding, I could feel my body protesting. A detox was in order. On a separate note, I have been on a good gym schedule with a trainer for more than 6-8 months now and needless to say, I have been feeling fit end very strong. But even such a robust exercise schedule’s effects are nullified by the sullied food and sleep cycle on vacations. To start afresh, I jumped into a 5 -day juice detox plan with the help of my Bahraini friend and colleague. Eva is an expert when it comes to diet, detox, fitness and holistic health. She prepared a stringent 5 -day juice diet with her own ingenious juice recipes.

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Her plan consisted of Green, Red, Purple, Orange juices for five days with varied ingredient combinations under each colour group. On the fourth and the fifth day, she added a meal each rich in proteins and complex carbohydrates for lunch. Since I wasn’t used to anything this intense, I was very apprehensive. But with Eva’s gentle encouragement, I embarked on the diet. Each day I made a mental note of how I was feeling and this post is about these observations and a very healthy oats egg white uttapam that finds it way on my breakfast plate more often than not.

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The funny thing about starting a diet is that, the first thing you do is  to mentally prepare for the ‘deprivation’ from your favourite foods. The previous night, I filled myself with a dinner and ate till I felt my stomach could take no more. Post that I felt extremely guilty which was immediately replaced by a sense of ‘compensation” that for the next five days, I will have little or no solid food.

Day 1 : The morning wasn’t eventful as I was used to only juices and negligible breakfast certain days of the week. But then the realization struck that there would be no lunch – not the one where I would chew and spend time over. It would only be a glass of banana- strawberry smoothie with lemon! I had my smoothie lunch and  it was satisfying to say the least. But the mind is a tricky being and I can go ahead  and say at the risk of sounding silly that- the mind has a mind of its own! By mid – afternoon, I was feeling low – not on energy – but on feelings. Like all my restlessness was put to rest. All my nervous twitching settled down on my face and I felt peaceful. I wanted to be left alone and didn’t feel like talking to anyone. It was one of the best feelings ever. The day passed without any incidents and at night I slept peacefully.

Day 2: The next day, I woke up feeling refreshed and lighter.  I followed the juice diet strictly for the day and I was full of energy. I struggled in a very minor way with not feeling full enough but quickly learnt the tricks of the trade. I felt full when I sipped on my juice slowly and in a relaxed way, rather than gulping it all down in a single shot. Constantly talking to myself that this is not going to my last meal and that I will be providing  my body more nourishing juices the entire day helped a lot. I continued with my regular gym sessions with my trainer during the diet as well to rev-up my metabolism. I found it easier to run as I was breathing better.

Day 3; If you think that all the bodily functions would shut down because you haven’t been eating solid food, then you are in for a surprise! Well I won’t go too much into the details here but definitely say that I hadn’t felt this bloating-free in ages. The third day was a clean sweep and I did not even realize how it passed. Mentally, I was feeling lighter and happier and my cravings had diminished and I was breathing more easily. My trainer noticed I had more energy during my intense circuit training sessions.

Day 4: I had never thought I would look forward to a day so much. I was sleeping so well after a long time. Couple of times I did weigh myself but my weight hadn’t budged. It was a bit demoralizing for a second or two but the happiness of the lightness I was feeling clouded any feelings of sadness or depression. Also, I reminded myself why I was doing this. I was doing this diet to get a boost, free my body of the toxins it had collected over time and extract maximum from my work-out. Once you have certain fundamentals set straight, it becomes quite easy to stay focused. The fourth day had a lunch- meal in it which was a small bowl of mushroom -quinoa and grilled sweet potato. Post my lunch, I felt extremely uncomfortable. The solid food felt like an intruder in my system but soon by evening and after my work out the solid meal intrusion was vanquished.

Day 5: I woke up with a feeling of sadness inside me for I had grown attached to this way of having juices as meals. I wasn’t ready to give up this feeling of being so happy and light. It does drive  home a point that we are what we eat. What we eat /drink creates a deep impact not only on our physical being but also on our mental health. It is a science in itself but at a basic level, it taught  me to be extra careful about how I nourish my body. Like they say, each meal time is an opportunity to nourish your body and post this detox, I have been quite careful about it. The fifth day also included one meal which was lunch. The solid meal felt much at home and I enjoyed every bite of it.

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Notes: This was a detox diet for 5 days which included very specific juice recipes meant for the purpose. 

It was NOT a weight loss diet plan at all.

It is safe to do this diet plan atleast once in six months to boost your sluggish metabolism

My initial thoughts about the diet being very difficult were  unfounded. It is moderately easy to follow this juice plan. 

The difficult part of this diet is the juicing bit. Chopping of vegetables and fruits and then juicing them fresh is advisable. Juicing is tedious and on a work day it seems a bit of a task. 

There are only advantages in exercising while doing this diet. In my personal opinion, I did not feel there was any calorie deficit at all and that is perhaps why I didn’t find it difficult to stick to gym schedule.

I did lose in inches after the diet but nothing on the weighing scale (which wasn’t my concern anyways)

Post the diet, I still juice atleast 3 times in a week.

I have only Eva to thank because she inducted me into this juicing habit which has really altered my way of thinking. I also have to thank my husband who took over the task of juicing every morning.

To end this post, I have a wonderful oats egg-white uttapam recipe to share that I found on Bulbul’s blog. The original recipe does not have egg whites but I added it for a protein boost. Bulbul has some very yummy, tried and tasted healthy recipes to try. Do hop over to her blog to find out more.

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It is very simple to whip up and makes for a very satisfying meal  and guilt -free too. I had this with the green cilantro and mint chutney. But I bet it will taste good with coconut chutney too.

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The recipe is as follows;

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Hope everybody is having a great weekend! Thanks for stopping by.

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