AH so many food recipes!

Leaving for college soon so today was a food adventure day with my mommy. First, we had a delicious lunch at a nearby cafe called Nuray’s Gourmet Cafe! I had a three bean salad that was magnificent – topped with a delicious blend of olive oil and vinegar – and my mom had a grilled vegetable sandwich on multi-grain toast. I loved it and wanted to share the pictures ūüôā

Doesn’t it look delicious! Ah, definitely was. If you live anywhere near Bridgewater, NJ, I would highly recommend you go to Nuray’s and try something scrumptious out! Speaking of scrumptious, my mom and I had an amazing food adventure day today. Her best friend has a vegetable garden and grew a delicious and gigantic zucchini so we decided to make two different types of zucchini bread.

look how gigantic that is!

Moreover, my mom taught me how to make one of my favorite Indian dishes: moong dal dhokla (Indian steamed cakes); and then taught me how to also make her favorite Indian dish: squash handvo (Indian spice cake). All so yummmmy, hope you enjoy like always!

Vegan Moong Dal Dhokla (Indian Steamed Bite-sized Cakes)

Vegan Pumpkin Zucchini Chia Bread (No Oil & No Added Sugar!)

Chocolate Chip Zucchini Bread

Homemade Squash Handvo (Indian Spice Cake)


Ginger Sweet Potato Edamame Soup

For dinner today, I tried making something different with an ordinary soup recipe. I knew I wanted to use edamame as my base protein so I looked around the kitchen for some other appetizing vegetables that would mix well with edamame to make a soup. I ended up choosing sweet potato, bok choy (need those daily leafy greens!), and zucchini. However, I didn’t want to just simply chop up all the vegetables because it seemed like a boring old soup to me so I decided to shred the zucchini instead so it become easier to digest and to chew (perfect for a soup!). Moreover, I wanted a different blend of spices. I used my typical garlic, cumin seeds, turmeric powder, and olive oil to cook the vegetables in the broth but in addition, I decided to throw in some freshly grated ginger to give it a different flavor than an ordinary soup. Ginger is used in cooking and in teas because it has anti-inflammatory benefits and is really good for digestion. Moreover, I love ginger in meals because it provides a spicy zing that is more than enough to make the entree tasteful so you don’t need to add chili powder or other spices. 


The Recipe

Yields 1 – 2 Servings

Serving Size: 1 bowl

1 medium sweet potato, diced

3/4 cup edamame, shelled

1 cup shredded zucchini

1 cup low-sodium broth

2 bok choy leaflets

1 tbsp olive oil

1 tsp scallions, chopped

1 tsp cumin seeds

1 tsp freshly grated ginger 

1 tsp garlic powder

1 tsp turmeric powder

1 tsp salt (optional)

1 tsp ground black pepper

1 tsp fennel seeds (optional)



1. Shred 1/2 of a medium or large zucchini (with the skin intact). Cut the sweet potatoes and wash the bok choy. Place all vegetables into a pot with the edamame. 

2. Pour in the vegetable broth and let the vegetables simmer till completely cooked.

3. Throw in the spices and the olive oil for added flavor. I freshly grated ginger into my soup at the beginning so that its flavor could be absorbed by the water while cooked.

4. Enjoy warm!

Moist Zucchini Carrot Muffins

My mom loves carrot cake so today, I decided to bake some zucchini carrot muffins with shredded coconut on top. My brother is allergic to nuts and coconut so I made a few without the added coconut topping and they tasted just as delicious. If you don’t have any allergies, you can sprinkle some pecans on top of the muffins since they taste really good with this recipe. The muffins came out so moist and the perfect texture – sweet and savory! I really liked the blend of zucchini and carrot too. We used this muffins for dessert, but my mom ate them for breakfast as well so feel free to enjoy anytime throughout the day! It’s a perfect snack to give to kids too since the whole wheat flour adds whole grains to the muffin and they’re even packed with hearty veggies! You may even noticed that I used less sugar and oil than most recipes that you find because I wanted these muffins to bring out the zucchini and carrot more. I was definitely cautious about this since you don’t want the muffins to taste like you’re eating flour and veggies only, but it turned out to be just the perfect amount, which is great because then these muffins are more guilty-free! It’s the perfect recipe for a family gathering or a simple, but delicious holiday dessert. I hope you and your family enjoy!! 


The Recipe

Yields 12 muffins

Serving Size: 1 muffin


1 cup all-purpose flour

1 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon powder

1 3/4 cups shredded zucchini, with peel (1 medium zucchini)

1/2 cup shredded carrot, with peel (1 medium or large carrot)



3/4 cup packed brown sugar, granulated or crystals

1 tsp vanilla extract

2/3 cup canola oil

2 large eggs

ADD-ONS (optional):

1/2 cup of shredded coconut flakes

1/2 cup crushed pecans



1. Preheat oven to 375 F. Line twelve muffin tins on a oven-safe pan or a muffin pan. Spray with PAM or line with a little oil (if you have tin muffin pans, they are already nonstick).

2. In a mixing bowl, mix together the wet ingredients (vanilla extract, sugar, eggs, and oil). Beat the eggs properly. Since I used brown sugar crystals, I had to make sure the sugar is completely mixed in (dissolved basically) so be sure to stir properly.

wet ingredients

shredded zucchini and carrot

dry ingredients

4. Mix together the wet and the dry ingredients. Stir thoroughly till the mix becomes a batter-like consistency.

finished batter

5. Fill the 12 muffin tins evenly with about 1 scoop full of batter (they’ll become about 3/4ths full depending on the size of your muffin tin). If you want to add some more flavor, sprinkle your muffins with either shredded coconut or crushed pecans.

6. Bake for about 20 Р25 minutes and check if your muffins are cooked using a toothpick. Enjoy! If you want to eat these muffins with your morning breakfast or afternoon snack, I recommend warming them up a little since they taste better that way.