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Richa Gupta

Eating. For real. Left the big city for beach life. Email: richa@myfoodstory.com #myfoodstory

https://myfoodstory.com/healthy-food-substitutions/

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Hey guys! Do you think eating this Lychee Cherry Swirl ice cream all day counts towards my daily intake of fruit? Cos this is unputdownably delicious! Here's the recipe to this frozen awesomeness: Ingredients: 400 grams Whipping Cream (Heavy) 200 grams Condensed Milk (Sweetened) 1 cup (pitted Lychees) 1 1/2 cups Cherries (pitted and destemmed) 1/3 cup Sugar 1/4 cup Water Instructions Puree lychees in a blender till smooth. Whip together cream and condensed milk till light and fluffy, about 3-4 minutes. Whisk in the lychee mixture till combined. Pour into a freezer friendly container, cover and freeze for about 1 1/2 hours. In a saucepan, add cherries, sugar and water. Bring this to a boil and simmer for about 10 minutes till the cherries have broken down and the mixture is slightly syrupy. Let this cool while your ice cream freezes. After 1 1/2 hours, take your ice cream out of the freezer (it should be semi solid by now with the sides more frozen than the center) and add your cherry mixture by the spoonful in different parts of the surface of the ice cream. Use a fork to swirl the cherry mixture into the ice cream without mixing homogenously. Cover and freeze overnight. I didn’t need to thaw it before serving because this ice cream is really smooth and creamy, but just in case you do, leave it out on the counter for 5-7 minutes before serving. Top with more cherries or lychees and enjoy!

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Have I already told y'all about my teeny tiny obsession with mangoes? It's the sort of obsession that makes me concoct summerlicious cocktails like this Tall Mango Jalepeno Fizzy Cocktail that tastes like a glass of sunshine, people! Here's how you make this sweet and spicy summer cocktail: Ingredients: 75 ml White Rum 3 Jalapeno (slices) 150 ml Mango (Juice) 30 ml Syrup (Simple) Water (Sparkling) Method: Steep the Jalapeno slices in White Rum for at least an hour. Add flavored rum to a tall glass, stir in mango juice and simple syrup. Add ice and top it up with sparkling water. Enjoy your spicy summer kick!

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What could be better than popcorn chicken? I’d say it’s this crunchy and sticky KOREAN style popcorn chicken thats brand new on the blog! If you’re looking for a summer party starter that’s all fire and crunch then you have just gotten super lucky! Because this sticky, spicy, tangy and crunchy Korean popcorn chicken is where it’s all at! Made from boneless chicken fillet, this easy-peasy full-of-crackling fried chicken gets that Korean zing because it is tossed with tangy and spicy seasoning and @bira91beer new hot sauce to amp up the heat and make these super-crunchy balls really POP! #myfoodstory  #appetizers  #appetizerplatter #partyfood   #popcornchicken #yummydelicious  #funfood  #fromscratch #inthekitchen  #eatyourselfbeautiful #greatistyou  #foodtime  #feedfeed #thekitchn  #f52grams  #gloobyfood #beautifulcuisines #koreanfood  #theeverygirl #dailyfoodfeed  #instayum  #video #recipevideo  #videoedits  #videomaker #videoblogger  #videooftheday  #foodvideo #foodvideos #easymeals

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Taking a cue from all the healthy food recipes out there is #6 on our #MFSSummerSalads list: a #vegan, #glutenfree make-ahead tropical peanut mango quinoa salad! It has the best ever salad dressing recipe with a sweet and spicy sambal oelek flavor! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For those who are just checking in, we're running the #mfssummersalads challenge where one lucky winner can take home a @wondercheflife salad spinner. All you have to do to participate is: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Like every one of the 15 #MFSSummerSalads posts - Make any one of the 15 #MFSSummerSalads that we post and tag us @my_foodstory ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We'll choose one lucky winner at the end who will be the proud owner of this exciting gift! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: 2 cups cooked Quinoa 1/2 cup shredded Chinese Cabbage 1 cup shredded Carrots 1/2 cup shredded Red Cabbage 1/2 cup sliced Baby Corn 1 large Mango, cubed 1/2 cup diced Pineapple 1/2 cup packed Basil leaves, torn roughly 1/2 cup packed Mint leaves, torn roughly 1/2 cup roasted Peanuts For the dressing 1 teaspoon Sambal Oelek 2 tablespoons Soy Sauce 3 tablespoons Honey 1/2 teaspoon minced Ginger 2 tablespoons Rice Vinegar 1/4 cup Olive Oil Salt to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Whisk together all the ingredients for the dressing and set aside. Alternatively you can add the ingredients to a jar and shake till combined. Place all the ingredients for the salad in a large bowl, pour over the dressing and mix to combine. The salad can be stored along with the dressing for up to four hours in the fridge. Or you can add the dressing just before serving if you like your salad extra crunchy.

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Cobb Salad is one of those salad ideas that gets me super excited – it’s got all those green healthy salad things like lettuce, avocados and corn and then in comes all the eggs, grilled chicken and soul-satisfying bacon, topped with a lip-smacking Avocado Blue Cheese Dressing (this salad dressing recipe is proof that rich satisfying taste is totally possible with even the healthiest ingredients). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #5 on our #mfssummersalads list, skip the chicken and bacon to make it vegetarian. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We are also running a contest through these 15 days where one lucky winner can win a @wondercheflife salad spinner. All you have to do to participate is: - Like every one of the 15 #MFSSummerSalads pictures - Make one of the 15 #MFSSummerSalads that we post and tag us @my_foodstory We'll choose one lucky winner at the end who will win this exciting gift! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: Here's the recipe: 6 cups mixed green Lettuce 3 hard boiled Eggs 6 Bacon Strips 2 grilled Chicken Breasts, cut into bite sized pieces 1 cup Cherry Tomatoes, halved 1/2 cup grilled Corn 1 Avocado, peeled and diced 1/2 cup Avocado Blue Cheese Dressing ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Prep the ingredients: Cook the bacon strips till crispy and cut them into tiny pieces or crumble them. Quarter or slice the hard boiled eggs and roughly tear the lettuce. Assemble: Place all the lettuce in a large bowl and top it with eggs, bacon, chicken, cherry tomatoes, corn and avocados. Serve the blue cheese dressing on the side. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For the blue cheese dressing: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1/4 cup Olive Oil 1/2 cup plain Greek Yogurt 1/2 Avocado, pitted and scooped 2 Garlic Cloves Juice of 2 Limes 1 Jalapeno, sliced 3 tablespoons Blue Cheese 3/4 teaspoon Salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Place all the ingredients in a food processor or blender along with 1/4 cup water and blend till smooth.

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The amaaazing Mango Cilantro dressing doubles up as the marinade for the grilled chicken in this summer salad recipe. It’s got all the other summer favorites like cucumbers, avocados and bell peppers too, keeping us low-carb and gluten-free! #4 on our #mfssummersalads list, it’s a salad idea that keeps on giving. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We are also running a contest through these 15 days where one lucky winner can win a @wondercheflife salad spinner. All you have to do to participate is: - Like every one of the 15 #MFSSummerSalads pictures - Make one of the 15 #MFSSummerSalads that we post and tag us @my_foodstory We'll choose one lucky winner at the end who will win this exciting gift! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ for the grilled chicken 1 tablespoon Olive Oil 6 Chicken Thighs, skinless and boneless 1/2 cup Mango Cilantro Dressing for the salad 5 cups Lettuce, roughly chopped 2 Cucumbers, diced 1 Bell Pepper, sliced thinly 1 ripe Avocado, sliced or cubed 1/2 cup Cilantro, roughly chopped 1/2 cup Mango Cilantro Salad Dressing ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Start by marinating the chicken in half a cup of mango cilantro salad dressing. Set aside for 15 minutes. Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. Let it rest for 5-10 minutes before slicing. To assemble the salad, add lettuce, cucumbers, bell peppers, avocado, cilantro and grilled chicken to a large bowl. Pour the dressing on top and toss to combine. Serve immediately or the salad will get soggy.

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#3 on #MFSSummerSalads is this Cucumber Prawn and Mango Salad - Spiralizers make even the best salad recipes a lot more fun, as I discovered with this refreshing Thai-food inspired salad that replaces rice noodles with spiralized cucumber for some gluten-free, low-carb, veggies-loving goodness! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We are also running a contest through these 15 days where one lucky winner can win a @wondercheflife salad spinner. All you have to do to participate is: - Like every one of the 15 #MFSSummerSalads pictures - Make one of the 15 #MFSSummerSalads that we post and tag us @my_foodstory We'll choose one lucky winner at the end who will win this exciting gift! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: 400 grams Prawns 2 Mangoes (cored, peeled and diced) 3 Cucumbers (spiralized) 1 Red Onion (spiralized) 2 teaspoons Olive Oil 2 tablespoons Thai Sweet Chilli Sauce 1 teaspoon Fish Sauce 1 tablespoon Rice Wine Vinegar Salt and Pepper Chopped Mint Leaves for topping ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat a teaspoon of oil in a pan. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves. ⠀⠀⠀

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#2 on #MFSSummerSalads is this Mexican Prawn Avocado Taco Salad - Loaded with lettuce, black beans, avocado, cherry tomatoes, corn and a delicious cilantro lime dressing, it’s perfect when you want salad for dinner. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We are also running a contest through these 15 days where one lucky winner can win a @wondercheflife salad spinner. All you have to do to participate is: - Like every one of the 15 #MFSSummerSalads pictures - Make one of the 15 #MFSSummerSalads that we post and tag us @my_foodstory We'll choose one lucky winner at the end who will win this exciting gift! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: 2 tablespoons Olive Oil 20 large frozen Prawns, thawed 4 teaspoons Taco Seasoning, divided 1 cup Corn Kernels 5 cups fresh Lettuce, roughly torn 2 cups Cherry Tomatoes, halved 1 cup Black Beans, drained 2 Avocados, scooped and diced 1/4 teaspoon Salt for the cilantro lime dressing 3/4 cup Chopped Cilantro or Coriander 1/2 cup Olive Oil 2 tablespoons Lime Juice 1 tablespoon Red Wine Vinegar 1 Jalapeno, finely chopped 1/2 teaspoon Minced Garlic 1/2 teaspoon Paprika 1 teaspoon Salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat a tablespoon of olive oil in a pan, and add thawed prawns and 3 tablespoons taco seasoning to it. Saute for 7-8 minutes till the prawns are cooked through. Remove the prawns and set aside. Add another tablespoon of oil to the pan and add corn and a tablespoon of taco seasoning. Saute for 2-3 minutes. Set aside. To make the cilantro lime dressing, add all the ingredients to a jar and shake till everything combines and the dressing emulsifies. Alternatively, you can also add everything to a blender and blend. To assemble the salad, add lettuce to a large bowl. Top with cherry tomatoes, corn, black beans, avocados, and prawns. Add the dressing and toss to combine. Serve immediately. We love topping our salad with crushed nachos, sour cream and jalapenos which add tons of flavour to this salad.

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15 days of #MFSSummerSalads is here which means that I'm going to share a salad recipe with you guys every day. And these are not bird food salads. They are hearty, healthy, fun and actually taste good. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We are also running a contest through these 15 days where one lucky winner can win a @wondercheflife salad spinner. All you have to do to participate is: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Like every one of the 15 #MFSSummerSalads pictures - Make one of the 15 #MFSSummerSalads that we post and tag us @my_foodstory ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We'll choose one lucky winner at the end who will win this exciting gift! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ So first up - This Southwest Chicken Quinoa Bean Salad. If you are vegetarian, just skip the chicken and you salad will taste just as good. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Dressing - 1/4 cup Sour Cream 1/4 cup Greek Yogurt ½ cup roughly chopped Cilantro ½ cup Olive Oil 1 tablespoon lime juice 2 Garlic Cloves, minced 1 teaspoon Honey 1 teaspoon Chipotle Powder 1 teaspoon Oregano 1 teaspoon Salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Salad- 2 cups Lettuce 2 cups cooked Quinoa 1 cup Black Beans, drained ¾ cup roasted Corn 1 cup Cherry Tomatoes, cut in half 2 Grilled Chicken Breasts 1/2 cup preferred Salad Dressing ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Salad Dressing: Blend all the ingredients in a blender till smooth. Assembling the salad: Transfer all the ingredients for the salad in a bowl and toss with the dressing. If serving later, pour the dressing just before serving to avoid the salad from getting soggy.

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Are you guys calling friends over this weekend? Planning a brunch? Make this amazing white wine sangria full of strawberries, oranges and my secret star ingredient - basil. This is going to taste like sunshine and flowers and is basically perfect when it's sweltering hot outside and you want something to feel fancy and cool you down. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: 2 cups sliced Strawberries 1 Orange, sliced 1 cup loosely packed Basil 2 Lime, sliced 1 bottle @bigbanyanwines Chardonnay (White Wine) ½ cup Tequila 3 cups Sparkling Water or Soda ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Prep the fruits: Leave the peels on while slicing the oranges and lime. Add the fruits, lime and basil to a pitcher. Alcohol: Pour tequila and wine over the fruits and give it a stir. Rest: Refrigerate for at least 3-4 hours or preferably overnight. The taste will intensify and get better as it sits in the fridge. When you are ready to serve, pour in the sparkling water or soda. Serve immediately. (If you like your cocktails a little sweeter, switch up the soda with sprite). Sponsored by @bigbanyanwines

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When you suddenly crave only veggies but want them to beat your best meat tacos out of the park! Enter: Veggie Portobello Mushroom Tacos topped with all my faves --> avocado sauce, jalapenos, crumbled cheese, tomatoes and squirts of lime. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tablespoon Oil 1 teaspoon minced Garlic 1 large Onion, sliced 4 cups sliced Portobello Mushrooms 1 cup sliced Bell Peppers (Red, Green and Yellow) 1 teaspoon Paprika Powder 1 teaspoon Cumin Powder 1/2 teaspoon Chipotle Powder Salt to taste 6 to 8 Corn Tortillas ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For the avocado cilantro sauce ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1/2 cup Greek Yogurt 1 ripe Avocado, pitted and peeled 1 Jalapeno 2 Garlic Cloves 3/4 cup Cilantro, loosely packed 1/4 cup Mint 2 tablespoons Olive Oil Salt to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Taco Filling: Heat oil in a pan and add garlic. Saute for a minute and add onions and mushrooms. Stir fry on medium high heat for 3-4 minutes till the onions and mushrooms are tender but not completely wilted. Add bell peppers, paprika, cumin powder, chipotle powder and salt. Cook for another 2-3 minutes and turn off the flame. Sauce: For the avocado cilantro sauce, blend everything in a blender till smooth. Add a tablespoon or two water if you like a thinner sauce. Assembly: Heat the tacos on both sides on a pan or just toss them on an open flame or grill for a little char. Add mushroom fajita filling to each taco, top it up with black beans, tomatoes, jalapenos and goats cheese and drizzle some sauce. ⠀⠀⠀⠀⠀⠀⠀⠀

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Made this Strawberry Poke Cake again today. Its filled with jello and topped with whipped cream and has the softest, moistest crumb. I'm in love, can you tell? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: 1 1/2 cups Fine Granulated Sugar 1/2 lb (8 oz) / 227 g/ 1 cup Butter, at room temperature 4 Eggs 1 teaspoon pure Vanilla Extract 2 teaspoons Baking Powder 3 1/4 cups All-Purpose Flour (Maida) 1 cup Milk 1 package (3 ounces)/ 90 grams Strawberry Flavoured Jello 3 cups Whipped Cream 1 cup sliced Fresh Strawberries ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pre-heat and Line: Pre-heat oven to 350F/ 175C. Grease and line a 13X9″ baking pan with parchment paper. Leave extra paper hanging on the side so that it’s easy to lift up the cake later. Cream Butter and Sugar: In a bowl, patiently beat the butter and sugar together for 3-4 minutes till light and fluffy. If using a stand mixer, use the paddle attachment or else just use a hand mixer. Eggs: Add the eggs one at a time, beating well after every egg to make sure its combined well into the mixture. Also stir in the vanilla extract and baking powder. Flour and Milk: Alternate between adding the flour and milk and mix until just combined. Alternating the dry and wet ingredients means that you add 1/3 of the flour first, mix and add half the milk; mix and then add 1/3 of the flour again, mix add the remaining milk and then the flour. This helps incorporate everything well and avoids over mixing. Bake: Pour the mixture into the prepared baking tin and bake for approximate 45 minutes or till a toothpick inserted into the middle of the cake comes out clean. Once the cake is baked, let it cool for 15 minutes. Jello: In the meanwhile, prepare the jello according to package instructions. Poke: Once the cake is cooled, poke the cake with the back of wooden spoon or thick skewer and make holes in the cake at every inch. Pour the jello into the holes and refrigerate the cake for 3-4 hours. Whipped Cream: An hour before serving, spread whipped cream over the cake and decorate with strawberries

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If you’d asked me even three months ago if I would ever keep Indies, my answer would’ve been a resounding no. But I’m a changed dog momma now. These two have won our hearts and how. We can’t get through our day without them. We’ve turned into the annoying couple who have conversations about everything that our dogs do. I panic when I don’t see them for an hour. Waking up to see them come jump and say good morning is the best part of early mornings. We believe that we know exactly what they are saying. And how they are feeling today. And what they want to do next. I must stop. But I love them so so so much.

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Vegetable Rice Pulao - because rice is awesome. I can eat it for all three meals, especially overcooked gluggy rice which this Pulao is so not. Its fluffy, fragrant and just right when you want fancy rice but also wholesome and comforting. The kind of food you need after you've battled traffic all evening. Faster and easier than takeout because its ready in under 30 minutes - even pizza doesn't come that fast! #myfoodstory #foodtalkindia #recipeoftheday #thekitchn #lunch #desikhana #indianfood #indiancuisine #desifood #indiandinner #f52grams #food52 #feedfeed #foodblogger #huffposttaste #buzzfeast #video #recipevideo #videoedits #videomaker #videogram #videoblogger #videooftheday #foodvideo #foodvideos #indiandinner #indiancooking #indianfoodblogger #biryani #pulao

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Because it poured yesterday and its suddenly soup weather again! Chicken Enchilada Soup - one of my favourites from the blog and so easy to make. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here's the recipe: 1 tablespoon Vegetable Oil 1 tablespoon chopped Garlic 1 cup chopped Onions 1 large Green Bell Pepper, diced 1 Jalapeno, chopped and deseeded 1 1/2 cups chopped Tomatoes 1 cup Tomato Purée 1 cup Chicken Stock 4 boneless Chicken Thighs, cut into bite sized pieces 1 cup Kidney Beans, soaked overnight 1 cup frozen Corn 1/2 teaspoon Chipotle Powder 1 tablespoon Paprika 1 tablespoon Cumin Salt to taste 2 tablespoons Cornflour ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INSTRUCTIONS Instant Pot Method: Turn on the saute function on the Instant Pot and heat oil. Add garlic and onions and saute till the onions are soft and translucent. Turn the vent to sealing, and add all the remaining ingredients except cornflour. Pressure cook on manual for 12 minutes and release pressure manually once cooked. Switch to saute again and mix cornflour in 1/4 cup water till dissolved. Add it to the soup and mix well. Let the soup simmer for 4-5 minutes till it thickens. Serve hot with your favourite toppings. Slow Cooker Method: Heat oil in a pan and add garlic and onions. Saute till the onions are translucent and then transfer them to the slow cooker along with all the other ingredients except cornflour. Cook on high for three hours or low for 5-6 hours. Mix cornflour in 1/4 cup water till dissolved and add it back to the soup. Mix well, and cook on high for 15 minutes or so till the soup is bubbling. Serve hot with your favourite toppings. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ BTW, if you make these recipes, please tag @my_foodstory and I'll repost all of them on my stories ever Sunday!

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I know how tough it is to stay on track after January is over when it comes to eating healthy. But it's possible if we don't overcomplicate our food and make simple substitutions. This doesn't mean that you cut out all the sugar or chocolate in your diet. It just means that you cut out some of the sugar for honey or dates, and well chocolate - thats a difficult one. But maybe skip the slice of chocolate cake, and reach out for a few pieces of real chocolate instead. I have put together a list of over 10 ideas like these that can help you make easy swaps to help you eat better + recipe ideas for each of them on the blog - the link to the post is in the profile. I hope you'll check out the post! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Is there anything else that I should include in my list? Anything that you've tried and has worked for you? Just leave a comment here and let me know - I would love to add it to the post with your name so that other readers can benefit from it. . . . #myfoodstory #f52grams #feedfeed #foodblogfeed #huffposttaste #eattheworld #theeverygirl #yougottaeatthis #beautifulcuisines #goodeats #eeeeeats #forkyeah #forkfeed #onthetable #tastingtable #bonappetit #foodtalkindia #recipeoftheday #thekitchn #breakfastlover #vegetariansofig #oatmealforbreakfast #oatmeallove #breakfastidea #breakfastbowl #glutenfreeeats #glutenfreeliving #foodblogfeed #healthyish #eatwellbewell

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For once I’m not the one cooking and I love it 😂

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