Mango Popsicle

My very first popsicle making adventure. I pretty much winged this recipe based on what I had on hand. Mangoes are one of the few fruits I do eat willingly. Otherwise, I dislike most fruits. Growing up in India, mangoes were the one thing I looked forward to all summer long. It’s a shame that the mangoes you get in the US don’t even come close to the taste and variety you get in India. While I miss the mango season back home I had to make do with what is available here. My choice – Champagne Mangoes – they are the only variety that I like here. These are my favorite and my kids love them too. I decided to experiment with making popsicles this time for the kids…Here’s what you’ll need


  • Ripe Mangoes – 337 g (about 4)
  • Fage Full Fat Plain Greek Yogurt – 140 g or 5 oz
  • Milk Full Fat – 3 oz
  • Honey – 2 TB (Optional or to taste)
  • Vanilla Extract – 1/2 tsp
  • Cinnamon – 1 pinch (optional)
  • Indian Saffron – 1 strand (optional)


  • Blend everything together.
  • Adjust the sweetness, if needed.
  • Pour it into popsicle molds (Next time I’ll use a funnel as this was messy for me)
  • Freeze!

I got enough for little over 6 molds. My kids don’t care for coconut anything. You can substitute any milk based on preference.

Both my kids loved it!



Make your own Hot Chutney

I love, absolutely love anything spicy. I have toned down things since I had kids but, I still keep green chili peppers on the side for my own plate of spiciness ;). I also prefer pure heat when it comes to hot sauces over flavored hot sauces. This is cuz I feel the flavored ones totally mask the true flavor of the food you’re eating whereas, the pure heat ones just add “heat” to the food without completely taking away from the flavor of your food. Anywho, it is a personal preference. I go by whatever floats my boat on a given day. So, I have been experimenting with different kinds of hot sauces. This is my 2nd attempt at making my own…first time using ghost peppers! I found them at my local grocery store.

You’ll need…

  1. Blender (I used a 32 oz jar)
  2. Chili peppers of choice
    • Ghost peppers (4 small ones)
    • Jalapeno (a LOT)
    • Serrano (a bunch)
    • Habanero (2)
  3. 1/2 cup White vinegar
  4. Salt (to taste)
  5. 1/2 Tsp Garlic powder (optional)
  6. 1 TB EVOO (optional)
  7. Disposable gloves (if deseeding)


  1. Wash all peppers thoroughly. Let it dry completely and then cut off the tails.
  2. Wear gloves and deseed the peppers (if you want less spicy). I did not deseed.
  3. In a blender,  add vinegar (you can adjust the amount per taste), pile up all the peppers…I just cut them in half and dumped it in the blender.
  4. Add the salt, EVOO and any other spices you wish to add….
  5. BLEND…till it is smooth 🙂

There you have it. Store it in a mason jar in your fridge or freeze!! It came out more a chutney consistency than sauce. If you prefer a little more liquid consistency then add more vinegar or water. I only used 4 ghost peppers as I haven’t used them before so, wasn’t sure how much heat it would generate. Like I said, it is all in the name of experimentation 😉


Baked Beef Meatballs


  • Ground Beef 93/7 lean – 1.08 lb (that’s what I had)
  • Red Onions very finely chopped – 53 g
  • Chopped Frozen Spinach – 5 oz
  • Coconut Oil – 7g (1/2 TB)
  • Garlic – 2 cloves
  • Cheddar Cheese Shredded – 2 TB
  • Egg Large – 1
  • Taco seasoning – to taste
  • Salt – to taste (I used a pinch)


  • Preheat oven to 400 degree F
  • In a pan, heat oil and sauté together – garlic, onion and spinach – till mixed well and water is evaporated.
  • Make sure before mixing everything that the ingredients are in room temperature.
  • In a bowl, mix all the ingredients together till they are well amalgamated. Try not to mash too much.
  • I made 21 – 1 oz meatballs.
  • Spray a baking sheet, place meatballs equidistant and bake them covered with aluminium foil (I like to cook covered as it prevents drying out) for 15-20 minutes. Meatballs should reach a temperature of 160 degrees.


Meatballs came out juicy but, next time I’ll have to use little more seasoning and little more cheese. Let’s hope my kids eat it.


Update: Kids didn’t seem to relish the meatballs. Couple of things to fix next time.

  • Use slightly less spinach
  • Definitely Add more seasoning
  • Bake less than 20 mins. Maybe, 15 mins will be enough.


Sloppy Jose

Original Recipe from Dana Carpenter’s 1001 Low Carb Recipes

This is a good book!


  • 1 lb Ground Beef or any meat
  • 12 oz Hot Salsa or mild Jar
  • 4 oz Shredded Sharp Cheddar Cheese


  • Brown the meat
  • Add salsa to the meat, mix and cook on low heat for 10-15 mins everything is mixed well. I like to cook it covered.
  • Add cheese, mix and cook till all is melted and mixed well
  • Serve with sour cream, scallions etc.


Note: I have also added everything to the crockpot (after browning meat) and let it cook on low for 6-8 hours and added cheese 1/2 hour before done.


Riced Cauliflower

This is too good in texture and taste. You can use it instead of rice and it freezes well


  • 1 Cauliflower – 837 g (1 lb 13.5 oz) (grated uncooked weight)


  • Cut the cauliflower in florets. I didn’t use the green parts but feel free to use it. I used as much of the white stems I could get.
  • Wash and let the florets air dry completely.
  • Microwave the shredded cauliflower in a covered dish till it is cooked but NOT mush. I cooked it covered for about 7 minutes on default power level. Taste to see the texture is still slightly crunchy but, cooked. (Adjust the cooking time accordingly based on the amount of cauliflower).
  • Riced cauliflower is ready to be used for any variation.