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BRUSSELS SPROUTS WITH BACON, DIJON MUSTARD AND PARMESAN

Posted July 26 by Kirthana Kumar

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QUINOA WITH ROASTED VEGETABLES + HONEY MUSTARD DRESSING

Posted June 10 by Kirthana Kumar

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TUNA AND CORN SALAD + DIJON DRESSING

Posted March 10 by Kirthana Kumar

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MAPLE MUSTARD CHICKEN

Posted March 11 by Kirthana Kumar

Recent posts

  • CHICKEN OATMEAL CONGEE
  • DATE BARK
  • CARAMELISED APPLE SALAD
  • PUMPKIN HUMMUS + SPICED BUTTER
  • AIR FRYER PANKO FISH + MANGO SALSA

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theblurrylime

Kirthana Kumar
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Chicken oatmeal congee | Eating a hot breakfast is Chicken oatmeal congee | Eating a hot breakfast is a rarity in my world. It’s usually a cup of coffee and a banana (with a protein shake in hand) before I rush out the door with my toddler in tow. We do find time to make it a family affair on the weekends though, and for that I’m grateful. Oats are versatile, we know this. But how many good savoury variations have you eaten? Not to mention one that’s easy to make, packs a good deal of flavour, and also gives you a solid amount of protein to start your day. This congee is all that and then some. And like it hasn’t got enough going for it already, this oatmeal variation is so reminiscent of its rice counterpart (with just the oats-rice swap), that it makes it completely lunch/dinner-friendly too. Recipe is linked
Date bark | The layers: first pit your dates. Lay Date bark | The layers: first pit your dates. Lay them out on a lined baking tray. Throw on another layer of parchment on top and knuckle the dates down to flatten and spread them out. It’ll look like those fancy fruit leathers that people make. (I’d assume that these people wouldn’t use my sophisticated knuckling method though.) Anyway, that’s the date layer done. Spread the peanut butter (unsweetened) evenly over the dates. Over that there’s a blueberry-chia jam. Finally, melted dark chocolate gets poured over the whole bark. Nudge it out to the corners and crevices making sure it coats everything evenly. Sprinkle over some salt, then freeze until the bark sets. Slice into thick shards. Refrigerate in the off chance that you haven’t gone through the whole lot in one sitting. Recipe is linked
Have some salad leaves wilting in the fridge? Here Have some salad leaves wilting in the fridge? Here’s a good recipe to use it for. Don’t have salad leaves wilting in the fridge? Maybe buy some to try this recipe then? My solidly convincing arguments aside, this salad is so delicious and takes 15 mins from start (washing your lettuce) to finish (forking it into your mouth).  (And speaking of, I always seem to have a bunch of salad leaves in the fridge. As much as I’ve learnt along the way how to store them properly to extend their time, this recipe was born as a consequence of them oppressing me with the speed of their wilt.) Recipe is linked
The joys of life ♥️ (+ little hands burrowing The joys of life ♥️ (+ little hands burrowing cheese deep into my scalp 😅)
These spinach chapati ‘chips’ are on solliiid These spinach chapati ‘chips’ are on solliiid rotation in our house. When we have chapatis planned for a meal I always make extra and freeze them. (They’ll also work with fresh chapatis and with just plain chapatis without spinach.) To make the chips, thaw to room temp, scissor into rough triangles, and bake until crispy.
Tried the viral ‘date bark’ and added my own l Tried the viral ‘date bark’ and added my own little spin on it with a berry-chia layer. Here’s the deal: cook your berries with chia and set aside to cool and thicken (no sweetener here). Melt some dark chocolate in short bursts in the microwave. Pit the dates and lay them out on a tray covered with parchment/foil. Press down to flatten. Layer on a big dollop of peanut butter (I prefer unsweetened), then add the berry-chia mixture on top. Finally, spread out the chocolate. Freeze until the bark sets, then slice and serve.
Pumpkin hummus + spiced butter. The first time I t Pumpkin hummus + spiced butter. The first time I tried this combo was to use up leftover pumpkin (from an overzealous meal-prep week. I have a few of those from time to time 😅). The flavour was great but it needed something to counter the sweetness. I rummaged through my pantry opening and smelling bottles until I landed on..rasam podi. I used it and we loved it. The only reason I tried this variant is so it’s easy for you to replicate and keep consistent. It has very rasam podi-reminiscent flavours, just simplified and measured out. Recipe is linked
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Fish salad with leftover everything—lettuce, sou Fish salad with leftover everything—lettuce, sourdough breadcrumbs, spring onions, and avocado.
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