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Healthy, creamy, and vegan papaya smoothie bowl rich in vitamin A & C. This recipe can be made within a few minutes and can be made for a quick snack or breakfast. (scroll down for the full recipe) We usually make a papaya smoothie bowl whenever we have leftover papayas at home. It is a great way to use up the leftovers; the best part is that it turns into a guilt-free frozen dessert. Papaya is a rich fruit. when I say rich, it is packed with flavor, sweetness, and nutrients. Papaya is a bombshell of antioxidants, Vitamin A, C, and E. Additionally, I have read in health magazines that papaya can prevent cancer. How amazing is that?! So definitely papaya is a must-include fruit in your diet. Never throw away the leftovers, just freeze them to make delicious smoothies and smoothie bowls. It is said that papaya doesn't go well with regular milk. Well, this is a well-known controversy that you'll find over the internet. When I tried papaya with milk, I faced some reactions and got sick. So when I make smoothies or smoothie bowls using papayas, I try to use plant-based milk, coconut water, or fruit juice. I used orange juice for this recipe and my smoothie bowl is now jam-packed with Vitamin C. Things to note for a perfect Papaya Smoothie Bowl : Freeze your fruit at least overnight. Long hours in the freezer give you that sorbet-like texture for your smoothie bowl more like a thick slushy. Use an extremely good, heavy-duty blender. No, I'm not asking you to spend a lot of money on a heavy-duty blender. At least it should have enough power to crush and blend the frozen fruits and ice. Papaya Smoothie Bowl Serves: 1 Ingredients: Frozen papaya pieces - 1 cup Frozen banana pieces - 1 cup Orange juice - 1/2 cup For garnish: Papaya chunks - a few Chia seeds - 1 tbsp. Fruits or seeds of choice - as required Method: To a blender add frozen papaya, frozen banana, and orange juice. Blend until all the ingredients are smooth in texture. Transfer immediately into a bowl and smoothen the top. Garnish with chia seeds, papaya pieces, pumpkin seeds, or any other fruit of your choice. Serve immediately. Notes: Smoothie bowls are generally packed with sugar because we are using large portions of fruits. So try to restrict the quantity to not more than 2 cups of fruits and balance it with chia seeds and healthy nuts. If you want a thicker texture, then reduce the amount of orange juice from 1/2 cup to 1/4 cup.

Chocolate-flavored, malt-based health drink "Boost" in the form of an icy popsicle. This is a great treat for children during the hot summer season. They are easy to make with just a few ingredients and they are delicious! (scroll down for the full recipe) Popsicles are a must during the summer season and a favorite amongst children. The ones that we buy from the store are mostly high in sugar, artificially flavored, and a waste of money. Let me tell you that if you have a popsicle mold and a freezer, then the sky's the limit. You can make anything and everything into a popsicle. It can be milk-based or just pure fruit based or just convert your favorite drinks into popsicles. Trust me, they are the easiest to make and they taste delicious. Boost malt drinks are packed with nutrition. This health drink brand claims that the drink is enriched with vitamin B and other minerals which helps to regulate body metabolism. It increases the strength and stamina of the body which is crucial for growing kids. So making them into popsicles is not just a treat but a healthy snack too. Things to note to make perfect boost popsicles: The popsicles must be kept in the freezer for at least 5-6 hours for them to harden. Once frozen, dunk the popsicle mold in lukewarm water for an effortless unmoulding of the popsicles. You can easily store the popsicles in the freezer. Take a small piece of baking paper and wrap the sides of the popsicles. Store the wrapped popsicles in a freezer-friendly airtight container. Boost Popsicles Serves: 4 Makes 4 popsicles Ingredients: Milk - 1 cup Fresh cream - 200ml Sugar - 3 tbsp. Boost health drink mix - 4 tbsp. Method: Pour milk into a saucepan and bring it to a boil. Turn off the heat and add 200 ml of fresh cream, sugar, and boost. Give this a good mix until well combined. Now, wait for the popsicle mix to cool down to room temperature. Pour into a popsicle mold and place popsicle sticks in each. Freeze the popsicles for at least 5 hours or overnight. For unmoulding the popsicles, dunk the popsicle molds in lukewarm water for a few seconds and you will be able to unmould effortlessly. Garnish with some Nutella or chocolate sauce and serve immediately or freeze them for later use.

Cafe coffee day's Tropical Iceberg can be made at home with just a few ingredients. A frozen cold coffee drink that is frothy, thick, and slushy. Give this a try, they taste the same! (scroll down for the full recipe) Anyone who has been to cafe coffee day would have tried their famous beverage 'Tropical Iceberg'. CCD was one of the first exclusive coffee outlets that we had in our town. This place was the hangout place for us youngsters. The good old school life and college life, CCD had a part to play. Even though we still have CCD outlets, the competition is tight with Starbucks, Costa Coffee, and other emerging cafes. Yet, CCD has my heart and I hope they survive in this competitive world. Tropical Iceberg is a super cold, frozen coffee and the texture of the drink appears to be slushy-like. Coffee in the form of a frozen drink is a thumbs up from me and being able to make a replica of this drink is even better. I first posted this recipe on youtube and was overjoyed with all the positive feedback. They taste the same, yum! Give this recipe a try and you'll love it. Make them in the comfort of your home, in your pajamas, and watch long hours of Netflix. 😋 Things to do for a perfect Tropical Iceberg: I made espresso using instant coffee powder. Make the espresso in hand and let it chill in the refrigerator for at least 15 -30 minutes, the aim here is to get a chilled espresso for the drink. Please use an extremely good, heavy-duty blender. At least a decent one because we are going to crush ice! And for a smooth slushy texture, your blender must be good. I used Wonderchef's Nutriblend. It is a 22,000 RPM, 400 watts mixer grinder and does a very good job for the price of it. Tropical Iceberg Serves: 1 Ingredients: Ice cubes - 1 1/2 cup Vanilla essence/ extract - 1/4 tsp. Milk Powder - 2 tbsp. Sugar - 2 tbsp, Instant Coffee powder - 2 tsp. Hot water - 1/4 cup Method: To make the espresso, mix 2 tsp. of instant coffee powder into 1/4 cup of hot water. Let it cool at room temperature and chill in the refrigerator until cold. Now to a blender, add the rest of the ingredients and chilled espresso. Blend for 40 seconds, or until we get a thick and smooth slushy-like texture. Pour into a serving glass and serve immediately.

Superfood chia seeds in the form of a delicious pudding, to be enjoyed as a ready-made breakfast, snack, or guilt-free dessert. This recipe is the best for the summer season when mangoes are readily available. (scroll down for the full recipe.) Making chia seed pudding is my go-to breakfast during the summers. I love the texture and creaminess of chia pudding and not to forget the massive health benefits from it. Chia seeds are rich in omega-3 fatty acids and full of protein and fiber which helps to keep you full for a longer time. Additionally, they help to regulate blood sugar and support weight loss. So why leave out these tiny but powerhouse seeds? That too, in the form of a pudding? Chia seeds do not have any taste as such so whatever you add to the pudding decides the flavor. Let it be chocolate, vanilla, bananas, or my favorite mangoes. So if you are on a weight loss journey but you extremely crave something sweet, then chia seed pudding is your savior. I'm sharing mango chia pudding here but if you are on a low-carb diet then replace the mangoes with lower glycemic fruits such as strawberries or apples, or reduce the quantity of the mangoes used in the recipe. Things to note for a perfect mango chia pudding: Mix the chia seeds with the desired liquid and let it rest in the refrigerator for at least 4-5 hours. The best would be overnight so the seeds have enough time to expand. Layer the pudding right before serving for a clean look. Mango Chia Pudding Serves: 1 Ingredients: Chia seeds - 2 tbsp. Milk - 1/2 cup Vanilla - 1/4 tsp. Sugar/honey or artificial sweeteners - 1/2 tsp or as required Mango - 1 cup (for purée) Mango cut into cubes - 1/2 cup For garnish: Mint leaves Pumpkin seeds/almonds Method: Into a bowl add milk, vanilla, sweetener, and chia seeds. Now, using a fork or spoon mix well until there are no clumps of chia seeds. Cover and refrigerate the mix for 4-5 hours or overnight. Just before serving, take 1 cup of chopped mangoes and purée them in a blender. Add half of the chia pudding to a dessert glass and flatten the top. Now add half of the mango purée followed by a few pieces of chopped mangoes on top. Now add the remaining chia pudding, followed by the remaining mango purée and mango pieces. Garnish the pudding with mint leaves and pumpkin seeds.

A famous Italian coffee-based dessert using vanilla ice cream and espresso. It can be easily made at home by substituting espresso with instant coffee. This is a must-try recipe for anyone who loves coffee. (scroll down for the recipe) Well, the affogato recipe calls for vanilla ice cream and espresso. Since we don't have an espresso machine at home, I replaced it with instant coffee, and oh my gosh! It is heaven, a mix of creamy sweet vanilla ice cream with a kick of coffee. Add your favorite topping such as chocolate chip and this tastes even better. The trick to enjoying Affogato is to eat the dessert before it fully melts and drink up the remaining delicious coffee. Topping affogato with crushed biscuits and chocolate chips gives the dessert a crunchy texture. I used digestive biscuits in this recipe which provide a nice salty flavor. You can replace the digestive biscuits with any other kinds such as crushed chocolate chip cookies or Oreos. I like it when there is a little bit of saltiness in desserts so I went with digestive biscuits. Things to note for a perfect Affogato: Vanilla ice cream used in the recipe must be frozen, it means frozen as rock, Do not leave the ice cream out from the cold and then use it in affogato. Trust me the result would be a soup of ice cream and coffee than a beautiful dessert. So always scoop out the required amount of ice cream and leave it in the freezer for another 1 hour. The prepared coffee must be hot but not piping hot. Using piping hot coffee over the ice cream will not give you enough time to enjoy the dessert. and you ll be in a hurry to finish it off before it turns into soup. Affogato Serves: 1 Ingredients: Instant coffee powder: 3 tsp. Hot water - 1/4 cup Vanilla Ice cream - 2 large scoops. For granish Chocolate chips - 1 tbsp. Crushed digestive biscuits: 1 tbsp. Chocolate sauce - 2 tsp. Method: Add 3 tsp. of instant coffee powder into hot water. Mix well to combine. To a serving glass, preferably a dessert glass, add 2 large scoops of vanilla ice cream. Now pour over the hot coffee and top it with crushed biscuits, chocolate chips, and chocolate sauce. Serve immediately.

Delicious, creamy, and frothy strawberry-flavored drink that can be made in no time. This frappe is a paradise for all the strawberry lovers out there and the best part is, that you only need three ingredients for this recipe. (scroll down for the recipe) I made this frappe especially to celebrate valentines day. Why? Well, it is strawberry season, this fruit and color depict romance, and you can easily whip it up with just a teeny tiny effort. Now, how great is that?! This is the best-budgeted way to celebrate valentines day with your valentine in the comfort of your home. As I have mentioned in my earlier post, frappe means milkshake. There is no need to get confused on this matter. Both frappe and milkshake mean the same thing. The term frappe is one of the synonyms for the term milkshake. Things to note for a perfect strawberry frappe: This recipe calls for vanilla ice cream, scoop out the required amount of vanilla ice cream from the tub and let it freeze in the freezer for another 15-20 minutes. This will result in a perfect thick frappe. You can use either fresh or frozen strawberries for this recipe. I used fresh strawberries but using frozen ones will give you a thicker frappe. This recipe only requires three ingredients, but to jazz up the presentation do not hesitate to use whipped cream and heart-shaped candies on top. Strawberry Frappe Serves: 1 Ingredients: Vanilla Ice cream - 3 scoop Strawberries - 1/2 cup Chilled Milk - 3/4 cup For Garnish: Strawberry purée- 1 tbsp. Whipped cream - as required Heart-shaped candies - as required Method: To a blender add ice cream, strawberries, and chilled milk. Blend for a few seconds until well combined and frothy. Now to a serving glass, add 1 tbsp. of strawberry purée and using the back of the spoon, smear the inner sides of the glass with strawberry purée. Pour in the frappe and top it with whipped cream, strawberry, and heart-shaped candies. Serve immediately and enjoy with your valentine. 😊 Notes: This recipe was made using regular milk and regular vanilla ice cream. For a vegan version, replace it with vegan milk and ice cream. I made strawberry puree using 2-3 large strawberries and quickly puréed in a blender. Use strawberry purée for a cool marbled effect.

Easy homemade frappe that you can indulge in anytime. A cafe-styled delicious and frothy cold coffee that you can easily make in the comfort of your home. Trust me! This tastes so similar to the ones that we get at cafés. (scroll down for the recipe) A frappe is a cold, blended coffee and consists of milk, coffee powder, sugar, and ice cubes which are blended in an electric blender to form a frothy cold drink. But, nowadays frappes are not just regular cold coffee, nowadays milkshakes are also known as frappes. When I researched the differences between the two, I was surprised to learn that both terms mean the same! In fact, one of the synonyms for a milkshake is frappe. We usually make frappes on a hot summer day and they are so good! My ingredients include vanilla ice cream, instant coffee powder, and warm water. I mix instant coffee in warm water and set them aside to cool and later on into the refrigerator to be chilled. Chilled black coffee and vanilla ice cream are all you need to make this frothy frappe. Top the frappe with whipped cream and dust with instant coffee powder for a cafe look. Things to note for a perfect frappe: This recipe calls for vanilla ice cream, scoop out the required amount of vanilla ice cream from the tub and let it freeze in the freezer for another 15-20 minutes. This will result in a perfect thick frappe. Make sure to use chilled black coffee for blending. Two Ingredient Frappe Serves: 1 Ingredients: Vanilla Ice cream - 3 large scoops Black coffee (Chilled) - 3/4 cup ( 1 tbsp. instant coffee and 3/4 cup warm water) Method: Make the black coffee in hand and chill the coffee in the refrigerator. In a blender, add the vanilla ice cream and chilled coffee. Now blend till smooth and frothy. Immediately pour into a glass and top the frappe with some whipped cream and instant coffee.

Easy to make, baked Nutella snack using store-bought puff pastry. This snack is crispy on the outside with soft and gooey Nutella goodness on the inside. Children will adore this snack and you can bake these puffs in no time. (scroll down for the recipe) I love to bake, but on the other side, I do not want to spend my entire day in Kitchen. Now, who wants to do that? So I usually go out for shortcuts when I want to bake some goodies. This store-bought puff pastry is a lifesaver when you want to bake something in a jiffy and luckily ready-made puff pastry sheets are always on sale at my grocery store. This pinwheel recipe is just a base recipe. You basically can work on it and try out other sweet or savory fillings such as pinwheel jam puffs, pinwheel samosas, and so on. Things to note for perfect Nutella pinwheel puffs: Buy a good quality ready-made puff pastry. Ready-made puff pastries are usually stored in the freezer section, so make sure you thaw the puff pastry for about 40-50 minutes before using it. Spread the Nutella evenly onto the pastry. When you spread Nutella onto the puff pastry, make sure you spread them evenly onto the pastry and leave about a quarter of an inch space on all sides of the puff pastry. This will give you enough space to stick the pastry and prevent the Nutella from oozing out. Now, this step is very important! Roll the pastry nice and tight and chill the pastry in the freezer for at least 20 minutes to be firm. This step helps to cut clean and even pieces of pinwheels ready to bake. (If you find the pastry roll too firm to slice, let the pastry rest for a few minutes at room temperature before slicing) Nutella Pinwheel Puffs: Serves: 4-5 Makes (8-9 pieces) Ingredients: Nutella - 6 tbsp. Puff pastry sheet - 1 no. Egg - 1 no. Water - 1 tbsp. Flour - (about a tbsp. to sprinkle the surface) Method: Take a ready-made puff pastry from the freezer and let it thaw at room temperature for 40-50 minutes. To make egg wash, add egg and water to a small bowl, mix well and keep aside. Sprinkle some flour onto a clean surface and spread open the thawed puff pastry. Pour in the Nutella and using a spatula spread the Nutella nice and even onto the puff pastry. Leave about 1/4 inch on the sides of the pastry. Now tightly roll the pastry from one end. Apply a thin layer of egg wash on the edge of the pastry to stick. Let the pastry roll rest in the freezer for about 20 minutes or until firm enough to slice the pastry. (If you find the pastry too hard to slice, then let the roll rest at room temperature for a few minutes and then slice the pastry) Using a sharp knife, slice the pastry roll about an inch thick. Preheat the oven to 190° celsius and line a baking tray with baking paper or a silicone baking sheet. Place the sliced Nutella puff onto the baking sheet, and leave about 1 1/2 inch of space between each Nutella puff. Brush a thin layer of egg wash and bake at 190° C for about 25-30 minutes or until the puffs turn golden brown. Cool the puffs on a wire rack and serve it with a nice cup of tea or coffee. :) Notes: You can store the pinwheel puffs for 2-3 days in an airtight container. If you do not want to bake the puffs right away, store the sliced pieces in the freezer and bake them later. Place a piece of baking paper between each puff to prevent them from sticking to each other.