Lazy Healthy Gourmet (2026)

21/03/2020

T U R K I S H E G G S

Garlicky yoghurt, Poached eggs, Chilli dill butter.. Soooo good and so easy to make!

Makes 3 portions

Ingredients :

4 heaped tbsps Greek Yoghurt
6 cloves Garlic (grated or chopped finely)
Salt to taste
Eggs (2 per person)
1 tbsp vinegar (any)
1 tbsp butter
2 tbsps Ghee
1 tbsp Extra Virgin Olive oil (or regular olive oil)
3 tbsps Chilli flakes (use any, the packets that come with pizza deliveries)
2 tbsps chopped Dill + more for garnish

Procedure:

1. Boil water with vinegar to poach eggs.
2.Heat a pan with butter and ghee on very low flame. Add the chilli flakes to it and stir till the butter browns. Then add dill, turn off the heat, and mix.
3. In a small bowl, mix the yoghurt and grated/chopped garlic + salt.
4. Poach the eggs

To serve:

Bowl + 1.5 tbsp Yoghurt mix + eggs + drizzled chilli dill liquid.

11/10/2019

4 - I N G R E D I E N T P I Z Z A / P A S T A S A U C E

The easiest most authentic tasting tomato sauce to use in Italian food everrr!

To make this a pasta sauce, add stock or water in it.

Serving : Makes 3 pizzas

Ingredients :

* 7-8 large Tomatoes
* 2 + 2 tbspns Extra Virgin Olive Oil
*Pizza Oregano mix (I use mix / dominoes Oregano seasoning)
*Salt & Pepper
*Red wine / Vinegar (Optional)

Procedure :

1. Preheat your oven to 180°C.
2. Cut tomatoes in 1/4s. Place them in a baking safe dish or a pan that can go into your oven.
3. Toss the tomatoes with all the ingredients except the wine/vinegar. Reserve 2 tbspns of EVOO for later.
4. Stick it in the oven for 30-40 mins till it dehydrates and browns a little from the top but doesn't burn.
5. Pull it out of the oven. Cool. Blend. You can deglaze the pan with red wine or vinegar and add it to the blended sauce. Add more EVOO or water if required depending on consistency.

Tadaa!

It's really just that simple!

@ Mumbai, Maharashtra

02/07/2019

MANGO SABJA COCONUT PUDDING (5 MIN DESSERT, VEGAN)
The mango season is almost coming to an end, hope you're freezing them for a rainy day (quite literally if you live in India)
Here is a quick dessert / snack / breakfast idea to make under 5 mins :)
Makes 2 portions
INGREDIENTS :

2.5 tbsps Sabja
100 - 300ml Water
200 ml Coconut milk (cold)
1 tbspn Date syrup (or any sweetener)
1/2 tbspn good quality Vanilla essence (optional)
1 whole Mango diced

INSTRUCTIONS:

1. Put the sabja in a container with the water and microwave it for 20 secs. Bring it out and mix in the cold coconut milk and add more water till it looks like it's half an inch above the level. The sabja will keep absorbing it, so add more liquid of your choice.
2. Add the date syrup and vanilla essence while it is still absorbing and keep mixing it till it's fully bloomed. Add 1-2 cubes of ice to instantly chill it down while hydrating it.
3. Mix some mango along with the juice that comes out into the sabja mix and top with remaining cubes and serve or store in a fridge for Max 3 days.

26/04/2019

Moistest Fudgey Healthy
B R O W N I E S
YOU GOT TO TRY THIS OVER THE WEEKEND!
PS: Gluten Free
The only crucial element in this recipe is TIME in the oven. You really got this!
This is one of my favourite healthy dessert recipes that I have ever made, also my new cookie recipe that I'll share soooon. This also tastes waaaay better than the unhealthy normal Brownies, kid approved (my client's kid literally had a competition with me and lost lol)
Okuuur, make it!
Ingredients:
*35g Oat Flour (blitzed oats)
*35g Cacao powder
*65g Coconut Sugar
*Thick pinch Salt
+2 Eggs
+100g Greek yoghurt
+1.5 tsp Vanilla essence
+65g Dark Chocolate chips / chocolate chunks (ie any chopped chocolate bar)
+ 2 Tbspns Coconut Oil
++40gishh Some more dark chocolate chips to top it with

Method:

1. Preheat your oven to 180°C.
2.Weigh all the dry ingredients (*) in a big bowl.
3. Melt the 65g of chocolate + coconut oil in a bowl in a microwave at intervals of 15 secs. Once melted, let it sit for 5 mins. Now whisk it with the yoghurt, vanilla essence till it's a homogeneous mixture.
4. Let's go back to the dry ingredient bowl, make a well in middle, pour in the wet ingredients and start mixing it all in gradually from the wet ingredients onwards.
5. Pour into a GREASED oven proof dish. Not putting in a measurement of the dish, anything works. Pour until desired height of the brownie. Smaller dish, bigger bite.
6.Top with the remaining chocolate chips and slightly tap them down before it goes into the oven.
7. Stick it in the oven and set a timer for 16 mins. Check if the middle LOOKS like it is JUST set, that's when it is at a fudgey moist state. It'll continue cooking with the internal heat, so pull it out immediately. If you want it more set, keep it in for longer. Mine was perfect at 17 mins.
8. Let is cool down for 10 Mins at least before you can cut in. .

26/04/2019

Moistest Fudgey Healthy
B R O W N I E S
YOU GOT TO TRY THIS OVER THE WEEKEND!
PS: Gluten Free
The only crucial element in this recipe is TIME in the oven. You really got this!
This is one of my favourite healthy dessert recipes that I have ever made, also my new cookie recipe that I'll share soooon. This also tastes waaaay better than the unhealthy normal Brownies, kid approved (my client's kid literally had a competition with me and lost lol)
Okuuur, make it! .
Ingredients: *35g Oat Flour (blitzed oats)
*35g Cacao powder
*65g Coconut Sugar *Thick pinch Salt
+2 Eggs
+100g Greek yoghurt
+1.5 tsp Vanilla essence +65g Dark Chocolate chips / chocolate chunks (ie any chopped chocolate bar)
+ 2 Tbspns Coconut Oil
++40gishh Some more dark chocolate chips to top it with

Method:

1. Preheat your oven to 180°C.
2.Weigh all the dry ingredients (*) in a big bowl.
3. Melt the 65g of chocolate + coconut oil in a bowl in a microwave at intervals of 15 secs. Once melted, let it sit for 5 mins. Now whisk it with the yoghurt, vanilla essence till it's a homogeneous mixture.
4. Let's go back to the dry ingredient bowl, make a well in middle, pour in the wet ingredients and start mixing it all in gradually from the wet ingredients onwards.
5. Pour into a GREASED oven proof dish. Not putting in a measurement of the dish, anything works. Pour until desired height of the brownie. Smaller dish, bigger bite.
6.Top with the remaining chocolate chips and slightly tap them down before it goes into the oven.
7. Stick it in the oven and set a timer for 16 mins. Check if the middle LOOKS like it is JUST set, that's when it is at a fudgey moist state. It'll continue cooking with the internal heat, so pull it out immediately. If you want it more set, keep it in for longer. Mine was perfect at 17 mins.
7. Let is cool down for 10 Mins at least before you can cut in.

26/04/2019

Moistest Fudgey Healthy
B R O W N I E S
YOU GOT TO TRY THIS OVER THE WEEKEND!
PS: Gluten Free
The only crucial element in this recipe is TIME in the oven. You really got this!
Ingredients: *35g Oat Flour (blitzed oats) *35g Cacao powder
*65g Coconut Sugar *Thick pinch Salt
+2 Egg
+100g Greek yoghurt
+1.5 tsp Vanilla essence +65g Dark Chocolate chips / chocolate chunks (ie any chopped chocolate bar)
+ 2 Tbspns Coconut Oil
++40gishh Some more dark chocolate chips to top it with

Method:

1. Preheat your oven to 180°C.
2.Weigh all the dry ingredients (*) in a big bowl.
3. Melt the 65g of chocolate + coconut oil in a bowl in a microwave at intervals of 15 secs. Once melted, let it sit for 5 mins. Now whisk it with the yoghurt, vanilla essence till it's a homogeneous mixture.
4. Let's go back to the dry ingredient bowl, make a well in middle, pour in the wet ingredients and start mixing it all in gradually from the wet ingredients onwards.
5. Pour into a GREASED oven proof dish. Not putting in a measurement of the dish, anything works. Pour until desired height of the brownie. Smaller dish, bigger bite.
6.Top with the remaining chocolate chips and slightly tap them down before it goes into the oven.
7. Stick it in the oven and set a timer for 16 mins. Check if the middle LOOKS like it is JUST set, that's when it is at a fudgey moist state. It'll continue cooking with the internal heat, so pull it out immediately. If you want it more set, keep it in for longer. Mine was perfect at 17 mins.
7. Let is cool down for 10 Mins at least before you can cut in.
This is one of my favourite healthy dessert recipes that I have ever made, also my new cookie recipe that I'll share soooon. This also tastes waaaay better than the unhealthy normal Brownies, kid approved (my client's kid literally had a competition with me and lost lol)
Okuuur, make it! .

12/03/2019

R E E S E' S I N S P I R E D B R E A K F A S T C O O K I E S

Soft & Chewy Cookies. I will do crispy ones soon!

Why is it called breakfast cookies? Cause if you break them into a bowl with some milk, it turns into a oatmeal bowl

Ingredients:

Makes 8 large cookies

*60g Oat flour / ground up oatmeal
*40g Almond flour
*1 tspn Baking soda
*1 tspn Baking powder
* Pinch of Salt
1 Flax egg (recipe saved on highlights) / 1 egg
3 tbspns coconut oil
1 tspn Vanilla essence (good quality or else skip it)
4 tbspns Peanut Butter (smooth / chunky)
1 Over ripe Banana
2 tbspns Date syrup / 6 seedless dates blitzed after soaking in warm water with liquid
**Dark chocolate chips to your heart's content

Directions:

1. Preheat your oven to 180°C / 160°C if it's fan forced.
2. In a bowl, combine all dry ingredients (ie * the first 5 ingredients). Make a well in the middle of the dry ingredients with your finger.. Just a hollow space.
3. In another bowl, combine all the wet ingredients and mix well.
4. Add the wet ingredients into the dry bowl in the well. Combine by slowly and gradually stirring in the dry ingredients from the middle to outwards. If the mix isn't holding like a cookie dough, add more almond flour. Check the taste at this point.
5. Add the chocolate chips in last.
6. Line your baking tray with butter paper and scoop out even amount on the tray. Shape them because these cookies won't spread on their own.
7. Let it sit in the oven for 20 Mins or until brown. You can drop the temperature and keep them in for longer if you want them crisper.
8. Let them cool on a wire rack so the bottom doesn't get soft, while you take pictures to Instagram and send to me ❤️

04/03/2019

O V E R N I G H T O A T S

Probably my favourite form of breakfast oats

Soo easy to make cause you don't need a stove or a microwave. Just a fridge or mini bar

Ingredients :

40g rolled oats
1 tbspn peanut butter
1 tbspn Honey / 1 mushed over-ripe banana
2 chopped dates / date syrup
100 ml Almond milk / any milk
1/2 tbspn Basil seeds (sabja) / Chia seeds
Seasonal fruits (I had frozen blueberries and pomergrante)
4-5 Nuts of your choice

Directions :

1. In a container (with a lid), mix all the liquids well together then add everything else in. Add oats in the end and top of with more milk if it looks too goopy. The oats with absorb them so make sure it's a runny mix.
2. Refrigerate for min. 6 hours.

Eat it cold! It's soooo good!
@ Mumbai, Maharashtra

19/02/2019

Matcha Latte Oatmeal bowl with All-spice covered Oranges, Coconut, Golden berries and Rose.

Just feeling a extra today cause I'm down with not having a voice today for the second day. So this is my way of expressing myself lol

Ingredients:

1 tsp Matcha Powder
1/2 cup nut milk
1/2 tsp Vanilla essence
1 tbspn Cacao butter (for that chocolatey vibes)
1/2 tbspn Honey
Pinch of cinnamon powder
40g Oats
Dusting of all-spice powder

Recipe:

1. Make matcha Latte with HOT nut milk (not boiling) and all the ingredients except the oats. Mix them all in a high speed blender.

2. Meanwhile, in a saucepan, mix oats and 1 cup water and let it cook on low to medium heat for 3 mins or till cooked. Now add the matcha mixture and let it thicken on low flame.

3. Serve in a bowl with fruits or nuts of your choice and dust all-spice powder or more cinnamon powder.

09/02/2019

Snack alert!

Yoghurt parfait with stewed fruit, nut butter and roasted nuts.

Quite nuts (gettit?) how good this tastes and it takes 5mins to make!

Recipe :

-Low fat yoghurt (coconut / regular)
-Pears / Apples / Stone fruits like apricots or peaches
-Cinnamon powder
-Honey
-Peanut butter
-Roasted nuts (used almonds here)
-Granola (optional)

Directions:

1. Roast nuts on a pan, ovens take forever.
2. Dice fruits into a saucepan and add a pinch of cinnamon + honey depending on how sweet your fruits are already. Place on stove on medium heat till fruits release juices and get goooey. Leave a little crunch to it.

To serve :

In a cup, spoon in 3-4 tbsps yoghurt + slightly cooled stewed fruits + crushed roasted nuts + drizzle peanut butter.

Enjoy this guilt free snackage! :)

@ Mumbai, Maharashtra

04/02/2019

Instant vegan oatmeal bowl WITHOUT NUT MILK!

Well actually, with cashews and h**p, all you need to do is blend it with filtered water!

Recipe :

25g Cashews + 250 ml filtered water.. Blitz in a blender!

In a pot, boil
1 cup Nut milk (store bought or cashew milk we just made)
+ 60g rolled oats
+ 1 tsp Vanilla essence (good quality)
+ 1 tbsp honey / maple syrup
Boil till thick and the oats look cooked. Add water if it's too thick.

Sprinkle with cinnamon powder and frozen berries or any fruits of your choice.

I store pomegranate seeds in a container in the freezer to use whenever it's unavailable at the stores.

Lazy Healthy Gourmet

21/03/2020

11/10/2019

02/07/2019

26/04/2019

26/04/2019

26/04/2019

12/03/2019

04/03/2019

19/02/2019

09/02/2019

04/02/2019

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