Rukhsar's Easy Oatmeal Cookies

1. mash 1 banana
2. add either 1 packet of instant flavoured oatmeal or some steal cut or rolled oats
3. if adding plain oats, add a flavouring of your choice (cinnamon, pumpkin spice, cocoa, etc)
4. spoon onto a baking sheet in blobs and bake at 350 for 10 minutes

Sima's Absolutely Amazing Hummus Recipe!

Sima-Approved Hummus Recipe:

Ingredients:

1 19oz can Chickpeas

1/2 cup olive oil

1/4 cup water

1 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1 tsp garlic

Instructions:

1. Rinse chickpeas thoroughly under cold water.

2. Peel the skin off the chickpeas (you don't have to do this, but your Hummus will be more chunky if you don't). 

3. Place the chickpeas, the spices, and the olive oil into a food processor and blend. The Hummus will be chunky at this point - do not fret!

4. Add the 1/4 cup of water (or as much as you like) to achieve your desired consistency. 

5. Enjoy with veggies, crackers, or just by the spoonful!

Abrar's Roasted Veggie and Lentil Pasta Recipe!

Abrar's Roasted Veggie and Lentil Pasta:

I’m not a pasta girl but this is MY FAVOURITE!!

Ingredients:

• 1 medium-large Eggplant (cut into large cubes)
• 2 zucchini cut into rounds
• 1 large carrot cut into rounds
• Olive oil (about 3 tablespoons), salt and pepper to taste
• 3/4 cup of green lentils
• Zest from 2 lemons and juice from one
• 4 cloves of garlic
• Penne pasta

Method:

1. Preheat oven to 400 degrees
2. Toss veggies in oil and lay in a single layer on baking tray.
3. Put in preheated oven for 20 mins or until tender
4. Next, cook your lentils. Add lentils with 2 cups of water ( lentils will double or triple in size so make sure you have enough space in your pot) Bring to a boil, cover tightly, reduce heat and simmer until they are tender (around 15-20 minutes).
5. Meanwhile cook your pasta according to packaged instructions
6. Finally, in the pot you boiled your pasta in sautee garlic in olive oil for 30 seconds and add pasta, lentils, veggies, lemon zest, lemon juice 
7. ENJOY

Ashley's Delicious Oat Pancakes Recipe!

Ashley's delicious oat pancakes:

Ingredients:

• 1/2 cup oats
• 1 teaspoon cinnamon
• 4-6 eggwhites
• Nut butter
• Fruit
• Syrup

Instructions:

1. Mix ingredients into magic bullet
2. Blend! 
3. Fry on a frying pan until browned on each side.

Nazia’s Chicken Cashew Nut Salad Recipe!

Nazia’s Chicken Cashew Nut Salad:

Ingredients:

·       Chicken Breast- 1- cut in small chunks

·       Tomato sauce- 2tsp

·       Sweet and sour sauce- 2tbsp

·       Ginger paste- 1tsp

·       Salt- as per taste

·       Garlic powder- 1tsp

·       Soya sauce- 1tbsp

·       Black pepper: ½ tsp

·       Tomato- Diced- 2 cups

·       Onion- 1 medium sized

·       Chopped cilantro- 1/4^th cup

·       Flour – 1-1.5tbsp

·       Corn flour- 1 tbsp

·       Cashew nut- ½ cup

·       Green chillies- 1-2

Process:

·       Add ginger paste, garlic powder, salt, black pepper, soya sauce, flour and corn starch to the chicken cubes and mix. Leave it for ½ an hour.

·       Fry the chickens until they are crispy.

·       Add vegetable oil or olive oil in a pan.

·       Put cashew nuts, onions first in medium heat and wait till the color of the onions become a bit transparent and the nuts becomes roasted.

·       Add tomato and sweet and sour sauce.

·       Then add the fried chickens, tomatoes, cilantro, green chillies and salt. Cook in medium heat for 5 minutes.

Rukhsar's Tasty Taco Salad

Prepare ground beef:

1. Heat a pan and add fresh lean ground beef with a little bit of water 
2. Add some garlic, ginger, salt, and Chilli powder
3. Keep cooking beef until brown and drain excess water/ oil 
4. Add some taco seasoning to your taste 

Make pita chips:

1. Cut yo whole wheat pita into bite sized pieces 
2. Drizzle olive oil, add salt, pepper, oregano, rhyme, and rosemary and bake for 10 minutes or until crispy 

Assemble taco salad:

1. Use any leaves/ salad of your choice ( I use spring mix with some romaine)
2. Add veggies of your choice (tomatoes, black beans, avocado)
3. Add in some ground beef mixture 
4. Add any taco chips or make chips or Doritos 
5. Top with sour cream, salsa, or avocado 

Abrar's Yummy and Filling Quinoa Salad

Yummy and Filling Quinoa Salad

1.5 Cups of cooked Quinoa

1/2 cup of mung beans

½ Tomato diced

10-15 stems of Parsley, finely chopped

½ Green pepper, finely chopped

1 small cucumbers, finely chopped

¼ red onion finely chopped

Dressing: Lemon juice, olive oil, salt and pepper to taste

Start by making the quinoa. Remember quinoa amount triples when cooked so measure accordingly. The typical ratio of quinoa to liquid is 1 part quinoa to 2 parts liquid. But I prefer 1 part quinoa to 1.5 parts liquid, that gives the quinoa more of a bite which is my preferred texture. You can experiment with the two and choose your favorite. Before cooking the quinoa rinse it thoroughly, this ensures that your cooked quinoa won’t have a bitter taste. Then add your rinsed quinoa (in this case ¾ cup) into a pot and add your liquid (e.g. 1-1.5 cups, depending on your preference) the liquid in this case can be water, veggie stock or chicken stock. Finally add the salt/seasoning, I add about 1/2 teaspoon but it really varies according to your taste. Put the lid (preferably tight fitting) on the pot and bring to a boil. If you don’t have a tight fitting lid you can use aluminum foil. Once it is boiling, lower the temperature and leave it simmer for 20 minutes. After 20 minutes take off the lid and fluff it with a fork.

I soak split mung beans for about 20 mins then boil for about 7. But if its whole mung beans I soak for about 1 hour then boil for about 15mins. Cool and then add to the quinoa and add the rest of the ingredients, mix well.

Enjoy!!

Nazia's Super Delicious Peri Peri Chicken!

Nazia’s Peri-Peri Chicken Recipe:

                       

Ingredients:

1.     Red bell pepper -1

2.     Lemon juice -1

3.     Chillies- according to taste (1-5)

4.     Salt- 2tsp

5.     Paprika- 2 tsp

6.     Dark Vinegar- 1/4^th cup

7.     Black Pepper- 1 tsp

8.     Oregano- 1 tsp

9.     Olive oil- 1/2 Cup

10.  Garlic- 5- 6 cloves

11.  Chicken legs 5-6 pieces

Process:

·       Put all the ingredients in a mixer except for lemon juice

·       Grind them till the mixture has a smooth texture

·       Heat the mixture in a saucepan for 10-15 minutes at medium heat

·       Mix lemon juice after heating the mixture

·       The sauce is ready!!!

·       You can preserve the sauce in the refrigerator for up to 15 days.

·       Marinate chicken with the sauce and refrigerate overnight

·       Bake chicken in the oven at 400֯ F for 35-40 minutes. Turn over the pieces halfway. You can cover the chicken during the 1^st half of the baking process to preserve the moisture.