Persimmons Tofu Parfait

Persimmons Tofu Parfait is a no yogurt parfait. It is high in protein because it includes tofu. The dates give it a texture and taste of a chocolate cake and make it even healthier. In this dessert I used raw honey instead of regular honey because raw honey is pure and 100% honey with any unwanted ingredients. Raw honey is pure in taste and promotes good health.

This recipe includes silken tofu ad is delicious. You can satisfy your sweet tooth and yet maintain healthy weight along with including a good combination of protein, fiber and lots of flavor. Persimmons is yellow – orange to dark orange in color and can be eaten with or without the skin in a raw form. It’s a fruit with high fiber content.

persimmons tofu parafait pic post

Persimmons Tofu Parfait

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 336 calories

Fat 12 g

Carbs 60 g

Protein 7 g



  • 1 cup pitted dates
  • 3 tbsp. cocoa powder
  • 2 tsp vanilla extract
  • ½ tbsp. flax oil
  • 2 whole persimmons (skin seeds removed)
  • ½ 12 oz. pack silken tofu
  • 2 tbsp. raw honey
  • 3/8 cups crushed pecans
  • 1 tbsp. goji berries*

*goji berries


Combine the dates, cocoa powder and 1 tsp vanilla extract and flax oil and pulse until a dough forms. Keep it aside.

Combine tofu, persimmons, 1 tsp vanilla extract and honey and puree until smooth. Keep it aside.

In dessert glass start the layering with the date mix first. Take ¼ portion of the dates mix and press between palms until flat. Put the first layer and shape it according to the glass.

Add another layer of ½ of the pecans mentioned in the ingredients. Again ¼ portion of the dates mix by pressing between palms. Make sure to press the dates mix in the glass properly so that the parfait does not overflow. Add a layer with half tbsp. of the goji berries.

Lastly, pour the tofu puree on the top layer and garnish with more pecans and goji berries.

Repeat the whole process with another dessert glass.

Put it in the freezer for 15 minutes and serve chilled.

Note: I used the large size dessert glass and 2 people can eat in 1 large glass size. If using smaller size then 4 glasses would be required.
1 cup pitted dates would include approximately 12 dates pieces.
Can be made in one big bowl and serve as you wish.
Most importantly when you put the dessert in the freezer make sure to shift it to the refrigerator after 15 minutes if there is still time to serve. Otherwise it will freeze.

Oatmeal Almond Pizza Crust

Yay! Finally I discovered a healthy and protein packed pizza base. I have been trying a lot of various healthy pizza base that should be easy and quick and mom friendly :) . I have been tossing a lot of pizza in the trash in the past few weeks due to my failed experiments. But this time I made it. Yeast free, egg free and dairy free pizza base. My family loved it and I can confidently say it’s a must try recipe because my daughter ate the base which she normally avoids.

It’s a ritual in my house to order pizza on every Friday evening and I always worry about the empty calories consumption. The amount of unhealthy white carbs that goes into our tummy and coverts into stored fats. This adds up to my guilty indulgence which adds some pounds on the weighing scale. I have been trying to create a vegan pizza base with lots of nutrition and with the combination of whole grains, protein, good carbs and which should also be a complete meal. Hence, I decided to combine oatmeal and almond meal with variety of herbs and Oatmeal Almond Pizza Crust was created.

oatmeal almond pizza plated pic

Now no more ordering pizza and no more consuming unhealthy hidden ingredients. No more consumption of white carbs and unlimited fats. This Oatmeal Almond Pizza Crust can be served at short notice and it’s a 15 minutes deal. I have discovered a new form of adding oatmeal to my family’s diet and they do not even realize what they eat. All they know is that they are eating Pizza and they can’t stop doing NOM! NOM! NOM! :) .

Oatmeal Almond Pizza Crust

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 3

Per Serving 571 calories

Fat 28 g

Carbs 65 g

Protein 20 g



  • 1 cups almond meal
  • 1 cups oats flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp dried garlic
  • 1 tsp dried basil
  • 1 tsp parsley
  • ¾ tsp salt
  • 1 tbsp olive oil
  • ½ cup water


Preheat the oven at 370 degree Fahrenheit. Prepare a 10 ½ inch cast iron skillet.

In a bowl, combine all the dry ingredients and mix with a spoon. Add oil to it and massage the flours with hands.

oatmeal almond pizza dough pic

Gradually add water and knead it gently to form a dough. Too much kneading not required. As soon as the dough starts forming and all the ingredients starts sticking that’s the point to stop.

On a flat surface roll it with a rolling pin. Make sure to give very light pressure on the dough. Too much rolling also not required. Flatten the dough to the size of the skillet.
oatmeal almond pizza dough crust pic

Place the flattened dough in the skillet, put it in the middle rack of the oven and bake for 7-10 minutes or until done. The base would be soft at this point.

Spread your favorite toppings and put it again in the oven to bake for another 10 minutes or until the cheese melts properly.

Take it out from the oven and let it cool for few minutes and cut into desired slices and serve. ( Make sure to cool a little before slicing the pizza or else it will break).
oatmeal almond pizza crust skillet pic

Note: If using any other metallic pan, then after rolling when you put the flattened dough on the pan you can spread it a little by pressing with your fingers gently. Don’t over do it. The dough may start to break.

This pizza recipe yields 6 slices and is quite filling and is as good as medium size pizza.

In this pizza I used the toppings that my family likes: marinara sauce, onions, tomatoes, green peppers, black olives and lots of mozzarella cheese. Feel free to top your pizza with any of your favorite toppings.

You can also make your own oatmeal flour by grinding the dry rolled oats in the food processor until a flour texture is formed.

Why I prefer No Equipment Exercises

Before I talk about why I prefer no equipment exercises I would first like to share what are no equipment exercises? No equipment Exercises are the ones that can be done at home or outside in nature. No extra expenses, no gym membership, and lots of privacy. That means if I want to stay healthy and fit I can do so without any excuses :) .

My No Equipment Workout routine:

I work out at home for 60 minutes every day which first includes 30 minutes of cardio, and another 30 minutes of workout focused on every body part.
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Black Beans & Brown Rice with Garlicky Kale

During those days when I was overweight and I was working to achieve a healthy weight, Often I used to wonder what to eat for lunch which should include balanced nutrition with good carbs, proteins, good fats and green veggies and yet flavorful. As everyone else I always ended up eating the tasteless green salad with the regular dressing. Then one day when I was fed up with the same lunch I decided to cook brown rice without any oil. It looked quite good and was tasty as well. But my next question was what should I eat with brown rice?

After a serious thought of one week I decided to include black beans and by then I had developed a taste for Kale. So instead of using kale for smoothies or salad I thought I would sauté it with garlic. My house was full of the mouthwatering aroma of garlic and the kale looked beautiful.

Since I believe in quick cooking and I try to establish an easy way of cooking most of the time I added black beans to the garlicky kale. This is how Black Beans & Brown Rice with Garlicky Kale was created. This has become one of my favorite lunch whenever I need change of taste or have leftover brown rice and yet I can maintain my healthy weight.

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Pan Roasted Raspberries Bread

I don’t know whether it was my 1st day in school or my daughter’s 1stday in school but we were both excited and slightly apprehensive about this day. I wanted this day to be special and memorable for my family. This was the first time in 2 ½ years that she would be away from home without me. Well I must confess I was a little nervous about the situation. Surprisingly my anxieties brought some more creativity out of me :) .

Since it was my first experience of packing a lunch box for my toddler I was wondering what I should give her in school that would be easy to eat, yet mouthwatering, kid friendly and would create minimum mess for everybody. Something that I could cook a day ahead and I could just put in her lunch box next morning and quickly drive her to school.

I had a big box of Raspberries and with all the thoughts flowing in my mind I kept staring at them. After few minutes I just turned on the flame and starting warming the pan. I just dumped the raspberries into the pan with some sweetener and covered it for 5 minutes. It turned out to be beautiful antioxidant syrup. Then it struck me why not I bake bread and hence I came up with Pan Roasted Raspberries Bread. But my real test was still due. When my daughter came back from school the first thing I did was to check her lunch box and it was all gone. Yippee! I made it. Another creation of mine was a success :)

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