6 Delicious Recipes To Try In 2019
Guest Blog Post By: Deepa Makwana, Edited By: Nehal Tenany
Remember when 2019 began and we promised ourselves to take better care of our skin, drink more water and eat healthier? Well, we’re almost half way into our first month of this new year and we don’t know about you, but we definitely need a little more motivation. But hey, fear not, we’re all in this together! While we can’t help you with all of the above, we can help you achieve the resolution of eating healthier.
There’s this negative connotation that eating healthier means eating things that aren’t as tasty, but we’re debunking this myth right now. What if we told you that you could eat healthy meals that are also indescribably delicious and easy to make! Have we got your attention now?
To give you kickstart on this resolution (better late than never?), here are 6 crowd pleasing, healthy-ish recipes for you to try in 2019.
Remember to hashtag #deepsmakcookingchallenge and mention @deepsmak each time you make one of the items below! We will be sharing all of your creations!
Now let's get cooking:
Vegetarian Mexican Lasagna
Squash and Egg Skillet
Paneer Tikka Tofu Tacos
English Jacket Potato
Strawberry & Chocolate Chip Cookie Dough Dessert
1. Vegetarian Mexican Lasagna
This quick and easy vegetable lasagna is a light and fresh way to take advantage of seasonal produce in a comforting, one dish meal with a Mexican twist. Loaded with fresh veggies, full of corn tortillas and topped with home-made sauce just exploding with flavor, this nourishing dinner is a simple and delicious weekday dinner.
Whole red onion
Pinch of salt
Pinch of sugar
Spoon of fresh ground garlic
Taco seasoning (optional)
Squeeze of chili sauce (optional)
Spoon of Ground cumin seeds
Little drizzle of olive oil
Hot Filing Ingredients:
Peppers (I used orange, yellow and green)
1-2 red Onions
A little fresh garlic
Chili flakes (optional)
Lasagna Assembling ingredients:
Canned Black beans
Pack of corn tortilla wraps (you can use regular ones also)
Pre heat the oven at 350 C.
Put lasagna sauce ingredients into a mixer and blend. Once sauce is made, place to one side.
Heat oil in a large non stick skillet or pan. Add garlic and onion and sauté for a minute before adding the peppers. Add taco seasoning, salt and chili flakes per taste. To ensure the vegetables stay crunchy remove skillet from heat after a couple of minutes .
Smear the lasagna sauce on the bottom of a casserole dish. Place 1 tortilla in the middle, then tear on in half and place on either side. (Remember to add enough sauce at each layer as the oven will dry out the sauce very quickly).
Top with half the Hot Filling. Scatter over half the black beans, half the corn. Drizzle over 1 cup lasagna sauce and 3/4 cup grated cheese.
Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortillas then cover 2 cups of lasagna sauce and scatter over remaining cheese.
Bake for 25 minutes or until cheese is bubbling and golden. Stand for 5 minutes, then garnish with fresh coriander.
Let it sit for 5 minutes before serving.
2. Skillet Eggs with Squash
Let’s pack on the protein in 2019! This hearty breakfast has it all – squash, eggs, onions, all in one skillet.
Medium yellow squash
1 table spoon olive oil
Salt & Pepper
1-2 Scallions (Spring onions)
1-2 Jalapeno peppers
Pre- heat the oven to 350c
Grate squash and cut all vegetables into small square cubes. Leave some scallion on side for garnish.
Put olive oil in a skillet pan and sauté your finely chopped vegetables and grated squash.
Season with salt, pepper, garlic powder, chili flakes (optional) and a dash of cinnamon powder.
Once vegetables are cooked, spread them out and make three little pockets for the eggs. Crack 3 eggs over the vegetables and sprinkle cheese.
Place the skillet pan in the oven for around 10 minutes or less until cheese is melted.
Take the skillet out the oven and sprinkle fresh scallion on top for garnish. Enjoy!
3. Paneer Tikka Tofu Tacos
Two of my favorite dishes include tacos and paneer tikka, so what would happen if I combined the two? While some may think it’s an odd combination, I beg to differ. A healthy and Indian spin on an ordinary taco – think Paneer Tikka with a crunch. This is a really quick and easy weekday meal, one that won't disappoint.
Paneer tikka masala powder (or some form of curry powder)
Salt, pepper, chili flakes (optional), garlic powder
Milk (almond & cashew milk for vegan choice)
1 red onion
Deepsmak red chutney (can use salsa sauce as subsitute)
Couple spoonfuls of sour cream or Tzatziki sauce
Cut small squares tofu (I used Nasyo tofu) and marinate them in paneer tikka sauce/ powder - add milk (almond if vegan) if using powder to make the paste.
Cut the onions and peppers into thin strips.
Heat pan and roast pine nuts until golden brown. Then remove and place one side.
Heat pan with olive oil and stir fry your peppers and onions and roasted pine nuts. Add your marinated paneer tikka tofu pieces. Season with salt, pepper, chili flakes (optional) and garlic powder.
Once cooked add mixture to the middle of your tacos.
Next add dollops of deepsmak red and green chutney and a scoop of sour cream or Tzatziki yogurt.
4. English Jack Potato
Next we have a traditional UK recipe – a hearty jacket potato. A perfect recipe for the winter! Think baked potato but British-style (super crispy skin and a fluffy melty inside). Feel free to substitute a sweet potato for a regular potato for a sweeter taste.
Bake potatoes (or sweet potato)
Sweetcorn (optional if you decide to have cheese and sweetcorn option)
Baked beans tin (if you decide to have cheese and beans option)
Salt, pepper and chili powder (to taste)
First start with thoroughly washing your potato and using your fork, poke it with lots of holes.
Next you can either bake your potato in the oven for 30 mins (at 275c) or if you haven’t got time like me, stick it in the microwave (for around 8-10 minutes). I cook my potatoes in a microwave a potato bag.
Once your potato is cooked through, place the hot potatoes onto a plate and make a slit through the middle.
Add butter (lots And lots if you like butter like me), salt, pepper, chili powder (optional) whilst flaking the potato with a fork.
Now I am a sweetcorn girl through and through and my husband likes baked beans (you can buy vegetarian baked beans from your local grocery store) however, you can use other toppings such as vegetables, tuna or cottage cheese.
Once both potatoes are buttered, I add sweetcorn to one potato and baked beans to the other. Following this, sprinkle grated cheese on top of each one (you can add salt pepper and chili along the way if you wish). To finish, (if you love chili) add green chili peppers on top.
Pop the potatoes back in the microwave for 60 seconds to get slightly oozing melted cheese! Enjoy this fav UK meal!
5. Spaghetti Squash
If you are a pasta lover and in need of a healthy substitute - Spaghetti Squash is your answer. Once it's baked in the oven, it allows you to fork a stringy thin noodle style pasta which is really healthy and filing. Think alternative to zoodles. P.S. you can use the half cut squash as your bowl - so less dishes, it’s a win win!
Spaghetti Squash takes 45 minutes to cook in the oven and there is little prep work involved before you put it in the oven. Total cook time 50-55 mins.
Yellow Spaghetti Squash
Salt & Pepper
Garlic powder (optional)
Pre-heat oven at 350c to bake
Cut Spaghetti Squash in half (sometimes it’s really hard to cut through, I actually stick it straight in the oven so it softens a little before I cut in half).
Scoop out all seeds – this takes a little while as there are a lot of seeds imbedded into the squash itself
Sprinkle salt, pepper and garlic powder (optional) with a drizzle of olive oil on top
Place the half cut Spaghetti Squash pieces onto a baking tray and bake for 45 mins
Once squash is cooked, using a fork and begin to string away! Glide your fork inside and strings of spaghetti should begin to form.
Add butter (olive oil if it’s a vegan option) more salt and pepper, chili flakes, chili powder and grated cheese (minus cheese if you are vegan) and mix in well. (Other times I have also added a spoonful of green pesto – just as yummy!)
The butter and cheese will mix in the ingredients well.
Enjoy your Spaghetti boat!
6. Strawberry & Chocolate Chip Cookie Dough
Strawberries and cookie dough are a match made in heaven. You can use any type of berries or fruit as your base, however, being a strawberry lover myself, I felt like this combination really hit the spot. Here is a quick 20 minute crowd pleasing dessert recipe for you – must try for your next potluck!
Strawberries (or berries of your choice)
Refrigerated Chocolate Chip Cookie Dough
Ice Cream (plain vanilla is the best)
Turn your oven on at 350 C.
Wash your strawberries and cut them into small pieces. Once cut, place the strawberries into the casserole. Make sure you layer them across the casserole leaving no spaces.
Once the strawberries are layered, place small pieces of your cookie dough all around the strawberries leaving spaces in between. It is important to leave spaces between the cookie dough because when you bake it, it will expand and spread out.
Now you are set! Place your casserole of goodness into the oven at and let it bake for around 12-15 minutes. You want the strawberries to start bubbling and the cookie dough to bake and spread.
Once the cookie dough has spread it will start to look like one giant cookie (browning and becoming a little crispy).
Once your dessert is baked, take it out of the oven and let it cool.
The cookie dough will harden slightly. Take your ice cream out of the fridge and place one scoop (or two or three… who cares! You’re not driving!) into your bowl.
Then add a slice of the baked cookie dough and strawberry goo and ENJOY!
Did you enjoy these recipes? Let @deepsmak know! Remember to hashtag #deepsmakcookingchallenge and we’ll share your creations!