Preparation time: 15 minutes         
Servings: 24 balls

Ingredients:

• ½ cup unsalted butter (room temperature)
• 2/3 cup confectioners’ sugar
• 1 ¾ cups milk powder
• 1 teaspoon cream
• A few drops of flavoring essence
• 2 tablespoons crushed almonds

Directions:

1. Cream the butter and sugar in a mixing bowl until light and fluffy.
2. Add the milk powder and cream and mix.
3. Add the flavoring essence and the crushed almonds and mix well.  
4. Wash and dry your hands. Roll the mixture into 24 even balls.
5. Refrigerate for 1 hour.

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Rainbow Spaghetti

Preparation time: 20 minutes. 

Servings: 4 plates

Ingredients:

• 6 Ziploc bags
• 1 lb. cooked spaghetti
• Food coloring (6 colors)
• 1 cup water
• 3 tablespoons melted butter
• 1/3 cup grated Parmesan
• Salt to taste
• Ground black pepper

Directions:

1. Place 2 tablespoons of water into each Ziploc bag.
2. Add 10 drops gel food coloring to each bag.
3. Divide the cooked spaghetti into the 6 different bags. Shake well until they are coated in their colors.
4. Remove the pasta from the bags and rinse with cold water.
5. Combine all the pasta into a large bowl and add the butter, salt, pepper and Parmesan cheese.

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Carrots Hotbread

Preparation time: 30 minutes
Servings: 8

Ingredients:

• 8 peeled medium carrots
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• ½ teaspoon Asafoetida
• 1 teaspoon maple syrup
• 1/2 teaspoon smoked paprika
• 8 buns
• Ketchup for serving
• Mustard for serving

Directions:

1. Add the carrots to a small roasting pan and toss with olive oil.
2. In a small bowl, whisk together the soy sauce and maple syrup, Asafoetida and paprika.
3. Pour the mixture over the carrots and cover the pan with foil. Let it sit for 30 minutes.
4. Preheat oven to 425°.Place the foil-covered baking dish in the oven and roast it for 30 minutes.
5. Remove the foil and roast for another 20 minutes until the carrots are just tender enough to stab with a fork.
6. Place carrots in the buns and squirt ketchup and mustard over the carrots.

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Mixed Vegetables Cheese Shish Kebabs

Preparation time: 55 minutes
Servings: 2-3

Ingredients:

• 250g paneer
• 1 red bell pepper
• 1/2 finely sliced zucchini
• 1 cucumber
• 10 green olives
• Peppercorns
• 1/2 teaspoon chili flakes
• 1 squeezed lemon
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• Handful of basil leaves
• Shish Kebab sticks  
• 3 tablespoons olive oil

Directions:

1. Blend the olives, cumin, black pepper, chili flakes, and a few basil leaves in a mixer.
2. Add olive oil, and lemon juice to this paste to make the marinade. Mix well and keep aside.
3. Thread the zucchini, red bell pepper, and paneer on the Shish Kebab sticks.
4. Brush the marinade on the veggies.
5. Preheat the grill, drizzle with olive oil, and lower the Shish Kebabs into the pan and grill them.

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Note – You can also include any vegetables or cheese of your choice.

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Strawberry Banana Granola Bars

Preparation time: 30 

Servings: 10 bars

Ingredients:

• 1 teaspoon melted coconut oil
• ½ cup mashed banana
• 1/3 cup milk
• 1 tablespoon honey
• 2 ½ cup oats
• 1 cup frozen strawberries (thawed slightly and diced)

Directions:

1. Preheat the oven to 300°F, and lightly coat an 8” square baking pan with nonstick cooking spray.
2. In a large bowl, mix together the coconut oil, mashed bananas, milk, and honey.
3. Stir in the oats until thoroughly coated and gently fold in the diced strawberries.
4. Press the mixture into the prepared pan and bake at 300°F for 15-19 minutes.
5. Remove from oven and cool completely to room temperature in the pan before slicing into bars.
6. Refrigerate for 1 hour.

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