Food Archives - My Inner Shakti

What’s Always in Your Kitchen?

My favorite blog, Cup of Jo, shared a post about the five items that are always stocked in the kitchen. And that got me thinking about my own kitchen and the things you’ll find in it 99.9% of the time.

Before I share, I will say that it’s super interesting to hear other people’s responses and find new ideas. I scrolled through the CoJ’s comment section on this post for a quite a bit and got some great ideas for new foodie items.

Please excuse our unorganized fridge. I actually hate how it’s designed. I need to clean it out and reorganize. One day soon!

Ok, here are the things that come to mind from my own kitchen right now But I’m not stopping at five items. Sharing a more comprehensive list…

Bananas (smoothies, baked good, nice cream, and Mila!)
Spinach (smoothies, baked goods, salads)
Arugula (salads)
Apples (snacking)
Berries of some kind (blueberries, raspberries, or more commonly, strawberries)
Almond milk
2% milk
Eggs
Earth Balance vegan butter
Enjoy Life dairy-free mini chocolate chips
Lily’s sugar free dark chocolate chips
Crumbled Feta
Block of sharp cheddar
Sliced cheese, most likely sharp or medium cheddar
Bread of some sort (usually Dave’s)
Whole milk Greek yogurt (for Mila mainly)
Rao’s pasta sauce
Some sort of pasta
Rice (2-3 varieties)
Soy sauce
All kinds of vinegars, hot sauces, oils, etc.
Almond flour
Cocoa
Peanut butter and peanut powder
Quinoa
Bamba puffs (for Mila)
Coffee beans
Beans of all sorts
Canned tomatoes, canned tomato sauce, and tomato paste
Coconut milk
Oats

I’m probably forgetting a few things, but you get the gist!

Tell me, if I were to walk into your kitchen on two different days, what would I always find?

Thanksgiving Dinner Menu

written by Parita Leave a Comment

If you’re still finalizing your Thanksgiving menu, feel free to steal some ideas from what we’re making.

Something to know about me is that I LOVE Thanksgiving food. Like LOVE! We didn’t celebrate it in the traditional way growing up, but since getting married, Vishnu and I started our own tradition. One that includes Thanksgiving food every year!

With that being said, we’re keeping things super low key this year in terms of having people. We’re not keeping the menu low key though! My mouth waters just thinking about it.

Like I said, if you’re still planning, feel free to make some of these dishes. Most of them are tried and true (ain’t no one messing around on Thanksgiving!).

I hope y’all have a delicious day!

Apps
– Pilsbury crescent rolls stuffed with Brie cheese with a side of strawberry jalapeno jam
– Strawberry, feta cheese, and pecan spinach salad

Sides
– Cranberry sauce (I’ve been making this for YEARS. It’s soo good.)
– Roasted broccoli (preheat oven to 425 degrees, chop the broccoli up into smallish pieces, drizzle with olive oil, season with salt and garlic powder, and roast for 23 minutes).
– Mashed potatoes

Main
– Instant Pot Mac n’ Cheese (SO easy, SO creamy!)
– Air Fryer Tandoori wings

Dessert
– Dark chocolate silk pie (vegan!)
– Broiler smores!

ENJOY!

Saving and Organizing Recipes

written by Parita Leave a Comment

The idea presented in this post is not groundbreaking. Nor is it anything new. In fact, I’m probably taking us back like 20 years, especially given how technologically savvy tools rule the world now.

With that, I present to you my recipe binder!

I decided that enough was enough when it came to saving and sorting through recipes. In the past, I would find a recipe and either save it in IG, email it to myself, or Pin it (although it’s been years since I’ve pinned recipes). Then when it came time to meal plan, I would be all over the place because I couldn’t remember where I saved what.

But now when I come across a recipe I want to make, I print it out and file it away in my organized binder! Then when it’s time to meal plan and make food, all I have to do is pull out the recipes from my binder and voila it’s all there for me to see!

Another reason I was desperate for an old-school binder is because going back to look at the recipes on my phone while cooking created a hot mess. Literally my phone was disgusting. Also, picking up my phone would lead to checking apps and email. Which when you only have a set amount of time to cook is a WASTE OF TIME!

In terms of how it’s organized, I have sections for appetizers, sides, soups, Indian meals, entrees, dessert, healthy stuff (i.e. my treats made from beans), and miscellaneous. This works for me, but you can obviously organize your recipes in a way that makes most sense for you.

Like I said, this is a simple idea that started in our mom’s kitchen, but I’m all about bringing it back because I need my recipes in one place. Also, the idea of having all of our household favs in one spot makes meal planning a lot easier and less stressful.

The few things I bought to create this nifty binder can be found anywhere, but in case you want to order from Amazon right now, here you go!

1.5″ binder | Dividers | Sheet protectors

Let me know if you give this a go and how it works out for you!

No portion of this post is sponsored. However, affiliate links are included. There is no extra cost to you, but I do receive a small commission on anything you buy through my links. Thank you for reading and supporting My Inner Shakti!

Cookbook Review | The Truly Healthy Vegetarian Cookbook

written by Parita Leave a Comment

As a vegetarian, Liz’s blog is a constant source of inspiration. She makes good-for-you vegetarian food that not only tastes delicious but is also easy to make. She takes the guesswork out of vegetarian dishes even carnivores will enjoy!

Before I tell you all about her new cookbook, let’s take a BIG step back. Like seven years big. That’s how long I’ve ‘known’ Liz! We met through our blogs and have stayed connected ever since. Personally, I was drawn to her truly down to earth approach to healthy living and life in general. Like her food, she makes it all look easy. I still smile every time I read about Liz’s fun adventures!

Ok, so now about her cookbook, The Truly Healthy Vegetarian Cookbook. If you classify yourself as a vegetarian or are trying to incorporate more meat-free dishes into your life, this is the cookbook for you. Liz is a certified health coach who’s created step-by-step recipes that anyone can make. No matter what kinds of foods you naturally gravitate towards, you’ll find something to devour. Between the pages of this book, you’ll find everything from a spicy peanut sauce to spicy enchilada soup to eggplant ricotta roll ups to chocolate chip chickpea cookies.

Mouth watering yet?

Hold your taste buds for 10 more seconds.

Liz graciously agreed to let me share a recipe from The Truly Healthy Vegetarian Cookbook with all of you. After considering multiple options, I decided to make her Coconut-Mango Smoothie. I know, right? Every sip took me straight to a little cabana on the beach. This smoothie is creamy, tropical, and filling. You better believe I’ll be making this weekly once Spring decides to show up!

Enough from me. Here’s the recipe so you can enjoy alongside me!

Coconut-Mango Smoothie
Serves 2
Prep time: 5 minutes

1 cup ice cubes
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 cup unsweetened coconut milk or almond milk
2 tablespoons unsweetened coconut flakes
1 tablespoon chia seeds (optional)

Blend the ice, mango, pineapple, and coconut milk or almond milk in a blender until smooth.
Divide between two glasses and sprinkle with the coconut flakes and chia seeds (if using).

Yes! It’s that easy.

If you need a little vegetarian inspiration in the kitchen and are looking for a cookbook to introduce you to new recipes that are good for you, this is the one! I mean, did you read what I wrote – CHOCOLATE CHIP CHICKPEA COOKIES. Cookies made from beans that can probably be eaten for breakfast! Wins all around!

Your turn – what’s your favorite cookbook?

P.S. Visit my Instagram page for a chance to win your very own copy of The Truly Healthy Vegetarian Cookbook!

Instant Pot Veggie Sausage Pasta

written by Parita 8 Comments

Instant Pot Veggie Sausage Pasta is simple, tasty, and as hearty as pastas come! True comfort and lots of rich flavors in a bowl.

After setting up my Instant Pot, I immediately Googled recipes and blogs catering to this new device. I also asked friends for their suggestions. The idea of creating my own dishes never even came to mind. Why? Well honestly, I was a little scared. Scared of it blowing up in my face (literally!), scared my food wouldn’t turn out tasty creating unnecessary waste, etc. You get the picture.

One day I ditched my fears and decided to try my hand at lasagna soup…in the Instant Pot. And guess what…it didn’t turn out as expected. BUT it still tasted good. While I didn’t have a soup to serve, I did have some pretty delicious pasta that my husband compared to Hamburger Helper, one of his favorite childhood meals.

Lesson learned – when it comes to the Instant Pot, just go for it!

Since then, I’ve tried recreating this pasta a few different times. I’ve tried different pastas, different amounts of liquid, and different cooking times. And FINALLY, I have a recipe to share.

Seriously, you guys. This is one of the easiest and tastiest pasta dishes I’ve ever made. In fact, as we were eating it for dinner this week, Vishnu said, “This is so good, Par.” Totally unprompted! That’s how I know this recipe is a winner!

Anyways, enough chit chat. If you own an Instant Pot, give this recipe a try and let me know what you think. If you don’t, try to recreate it on the stove top (it make require a little more time and a few more pots).

Instant Pot Veggie Sausage Pasta

1 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, minced
4 vegetarian sausage links*, chopped (I love Tofurkey Italian sausage)
3 tablespoons tomato paste
2 tablespoons basil paste
1 15 ounce can diced tomatoes
1 teaspoon dried oregano
¾ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon red chili flakes
12 ounce box of whole wheat or whole grain/multi-grain pasta**
3 cups veggie broth
Cheese of choice***

Press the sauté button and wait until the indicator says ‘hot.’
Add olive oil and after 2-3 minutes add onions and garlic. Stir occasionally until onions are slightly translucent (4-5 minutes).
Add sausage and stir to combine. After 2-3 minutes, add tomato and basil pastes and mix well.
Add diced tomatoes, oregano, salt, pepper, and red chili flakes. Stir to combine.
Add pasta and mix lightly before adding veggie broth.
Ensure pasta is submerged in liquid.
Pressure cook on manual at high pressure for 7 minutes. Turn off heat and wait for a 10 minute natural pressure release (wait 10 minutes after turning IP off and then manually release pressure before opening lid). If you prefer your pasta more al dente, pressure cook for 4-5 minutes instead.
Stir pasta to combine, serve, top with cheese, and enjoy!

*If you want to make this a meaty dish, use your favorite ‘real’ Italian sausage.
**I highly recommend using whole wheat or whole grain/multi-grain pasta versus regular or alternative (brown rice/quinoa, chickpea, etc.), as it holds up to the pressure cooker and keeps its texture/shape nicely.
***I recommend a ricotta/mozzarella/parm combo, but anything goes! I also love feta, and Vishnu’s tried and true fav is sharp cheddar.

I LOVE LOVE LOVE the Instant Pot. It’s made meal prep and cooking so much easier, and I can honestly say it’s made me a more adventurous cook too (thanks to all of the awesome blogs out there). If you’re on the fence about this seemingly intimidating device, just go for it! My prediction – 2018 will be the year of the Instant Pot!

With that being said, look out for more Instant Pot recipes this year! #cantstopwontstop

Your turn – do you own an Instant Pot? Any favorite recipes/blogs? PLEASE share in the comments!

My Latest Kitchen Gadget Obsession – The Instant Pot

written by Parita 6 Comments

If you follow me on Instagram or Facebook, you know I’m OBSESSED with the Instant Pot (IP). Like sometimes it’s all I want to talk about. The tool itself, great blogs to follow for recipes, recipes I’ve tried, etc. It’s all about the IP here in the MIS household. Even Vishnu’s on board and excited!

If you already own an IP, you’re likely obsessed too and totally get why I can’t stop talking about/using this gadget. If you don’t or have never heard of the IP, I’m hoping you’re like, “TELL ME MORE, PAR!”

Because that’s exactly what I’m about to do…

First and foremost, you can’t beat the price. Now that I own one, I’m surprised it isn’t more expensive. The normal price is ~$99, but I’ve found the IP discounted on Amazon a couple of times in the past few months.

Growing up, my mom’s traditional pressure cooker was a staple in our house. I still remember counting ‘whistles!’ I also remember not feeling safe around that thing. Almost as if was going to burst open in any minute. The IP is different. It’s easier and safe to use. No more counting whistles or running to turn off the stove and running away as quickly as possible.

So here’s the thing. The name is a little deceiving. I really thought my meals would be as close to ‘instant’ as possible. What I didn’t think about was the ‘come to pressure’ time and the ‘release’ time. So yes, while the actual cooking time for most foods is short (chicken thighs cook in 8 minutes!), when you add in everything else, it’s not really that instant. BUT, I do love the fact that I can turn it on and walk away. No more babysitting a meal while it simmers away on the stovetop.

A couple of other features I love include the saute and slower cooker options. With the saute function, I can saute my veggies, brown my meats, etc. before pressure cooking…all with the same tool! There’s no need to use multiple pots and pans. And with the slow cooker function, you can literally give away/donate your standalone tool and just use the IP.

The thing that Vishnu loves most about the IP is that it locks in flavor, especially when it comes to meat dishes. For example, he always marvels at how flavorful the chicken thighs are in the chicken curry. “How can it taste like this when it only cooks for eight minutes.”

One of my favorite things about the IP is that it’s a breeze to clean. The internal pot is like any other steel pot, and you clean it (along with the other parts) like you would anything else.

Something else I love is that it’s the perfect tool for meal prep Sunday. I can easily make two dishes for the week along with rice if needed and be good to go! Most IP meals don’t require much prep, and some are even chop/pour and dump…makes a time consuming task less so!

Finally, with this gadget being relatively new, I was surprised to find so many blogs/cookbooks dedicated to IP meals. There’s a high likely hood that if you Google “Instant Pot + [insert your favorite meal],” you’ll find something.

With that being said, here are some of my go to blogs for IP recipes along with a few recipes we absolutely love…

Indian meals
My Heart Beets
Piping Pot Curry
Ministry of Curry

Other cuisines
Dad Cooks Dinner
Peas and Crayons

Recipe love
Pressure cooker mac n’ cheese
Vegetarian lentil tortilla soup
Instant Pot creamy tomato soup
Instant Pot Saag
Instant Pot Dal Makhani
Instant Pot Butter Chicken (MofC)
Instant Pot Butter Chicken (MHB)

P.S. When it comes to the Instant Pot, you have a lot of choices with regard to size. We own the 6 quart one and find that it’s perfect for the meals we make (the 8 would be too large for us!).

No portion of this post is sponsored. However, there are affiliate links included. There is no extra cost to you, but I do receive a small commission on anything you buy through my links. Thank you for reading and supporting My Inner Shakti!

Brunch with a Side of Incredible Service at Farmhouse | Chicago

written by Parita Leave a Comment

Given the choice of breakfast, lunch, or dinner, I will always rebel and choose brunch. There’s something about brunch food that gets me excited to eat. For one, who doesn’t love eggs covered in cheese with a side of crispy breakfast potatoes. Or if you’re in the mood for something sweet, a stack of fluffy pancakes with a side of sweet syrup. Ummm…yum!

A weird fun (?) fact about me – I love looking at restaurant menus, even those in different cities I have yet to visit. And brunch menus are a personal favorite!

If you live in Chicago or have ever visited, you know this city takes the brunch game to the next level. There are so many amazing options to choose from. I don’t think we’ll be able to cover them all by the time our next move comes around. Insane!

Farmhouse definitely takes brunch (and food in general) seriously! The menu is filled with fresh, local, and carefully selected ingredients. While not healthy by any means, it’s the kind of food you feel good eating. It feeds your belly and your soul!

I’ve had the pleasure of eating at Farmhouse several times and have yet to be disappointed. However, our most recent dining experience topped them all.

Let’s start with the food…

Vishnu, my friend Jigna, and I started by sharing an order of the cheese curds. OH MY! Little bites of gooey, perfectly battered heaven. These bad boys are fried but still very light. Literally melt in your mouth perfection. This dish is also served with two dipping sauce – homemade ketchup and spicy ‘curd’ sauce. The ‘curd’ sauce, as strange and unappetizing as it sounds, is the perfect condiment for cheese curds and anything else you want to dip in it!

For my main meal, I ordered the Vegetable Hash. Trust me when I say, the name of this dish doesn’t do it justice. My bowl was filled with Fall vegetables like Brussel Sprouts, squash, tomatoes, and green beans and topped with perfectly cooked scrambled eggs (the way I like my eggs!) and a spicy horseradish cheese. On the side, I enjoyed spicy breakfast potatoes that were crispy on the outside and creamy on the inside.

Vishnu ordered the Midwestern Autumn Salad with chicken. He let me sneak a bite of the veggies before he dug in. I loved the flavors and textures, especially the cabbage, apples, goat cheese and pecans. Definitely recreating this at home!

Jigna ordered the Salmon Benedict and judging from the beautiful presentation and the fact that Jigs finished her meal, I think it was a pretty delicious dish.

So that’s the food…as you can see, you really can’t go wrong!

Now let me tell you about our service experience. In one word, it was surprising and heartwarming!

The last time I ate at Farmhouse was back when I was probably eight months pregnant. A college friend of mine was in town and suggested we meet for brunch. I remember our waiter being really funny and kind, but that’s about it. Well, guess what?! We ended up with the same person this time around, and the only way I know is because he actually remembered me! He asked about the baby, so I proceeded to show him a few pictures of Kaiden! And then, to top it off, he didn’t charge us for the cheese curds as a way to say congratulations. Ummm…who does that kind of stuff anymore?! The staff at Farmhouse that’s who! Vishnu and I (and Jigna) were blown away by this small act.

So not only did we have a great meal, but we also left touched by the thoughtfulness (and memory) of our great waiter!

What’s Always in Your Kitchen?

Thanksgiving Dinner Menu

Saving and Organizing Recipes

Cookbook Review | The Truly Healthy Vegetarian Cookbook

Instant Pot Veggie Sausage Pasta

My Latest Kitchen Gadget Obsession – The Instant Pot

Brunch with a Side of Incredible Service at Farmhouse | Chicago

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