Zaiqa

It is of utmost importance to eat healthy, especially in Ramadan, when our bodies need the best foods to get the best of the nutrients.

I have been trying to eat healthy as much as possible since the last two Ramadan and alhamdulillah I am able to see results. I am feeling much better and able to to do a lot and not feel lazy and lethargic like I used to before.

Full of fresh flavors, these semi homemade wraps that I made for my family were a hit. They make a fun change from regular dinner fare. The parathas were store brought, and the chicken tikka were prepared and frozen the week before Ramadan. So I only just had to assemble the wraps and serve them for dinner. The chicken tikka was baked using a little bit of olive oil. These wraps are healthy and provide your body with good nutrients.

Chicken Tikka Wraps

Ingredients:

Parathas – 8
Chicken Tikka – 6 cups
Olives – 1 cup
Avocado – 2, diced
Tomatoes – 2, diced
Romaine or leaf lettuce, shredded – 2 cups
Sriracha Hot Sauce or any other hot sauce – to taste
Whipped Yogurt – 8-10 tbsp
Lemon/lime juice

Method:

Divide the chicken, and everything else between each wrap, squeeze over the lime juice, then fold over one end to tuck in, and roll up to serve.

A few Ramadan Tips:
~ Chew your food well before you swallow
~ Eat a Multi-vitamin with your meals

Luv,
Mona

Avocado, with more than 500 varieties and chock full of healthy nutrients, is one of my favorite power fruits. The first time I had tasted it in Toronto, I was a little apprehensive if I would fancy its taste or not. But as it is so good for health, I kept getting one every time I visited the market and began having chunks of this fruit every once in a while at breakfast instead of mayo in my sandwich. And oh boy, I eventually fell in love with it.

If unripe when bought, keep them wrapped in a newspaper at room temperature for a few days until they are ripe and yield slightly to pressure. Once ripe, cut around the pit using a sharp knife, twist the halves to open the fruit. Carefully whack a knife on the pit, twist to remove and discard the pit. Cup the avocado halve, score and scoop out flesh. Cut avocado reacts with air and browns just like an apple, so it is better to use it immediately.

I was eyeing this recipe from one of my most favorite and inspiring chefs from Food network~Micheal Smith, since long. I tried it and whipped up this yummy quick salad/sandwich filling for a yummy evening snack along with chai and a banana on the side.

Tuna Avocado Salad
(Inspired from Chef Micheal Smith’s recipe)

Ingredients:

Canned tuna, packed in water – 1 can
Avocado – 1, pitted and peeled, chopped
Lemon juice – 2 tbsp
Dill leaves – 1/4 cup, finely chopped
Cilantro – 1/4 cup finely chopped
Green chillies – 2, finely chopped
Salt and Black pepper powder – to taste

Method:

Combine all in a mixing bowl, toss together to mix. Serve as a sandwich or in a wrap.

Luv,
Mona