• I promised you more HEALTHY INDIAN FOOD and I’m delivering!! Okay not actually delivering, I truly wish I could show up at all of your doors with food but until then you may just have to make it...😏
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I haven’t named this recipe yet because it’s stored in my iPhone notes as “The Best Dal Ever” (lol) so I’ll get back to you on that one. It’s vegan, creamy, spicy, and I’m sooo excited about it...😎 Comment on this post if you want the recipe!! Xo
  • A banana bread recipe for when YOU ONLY GOT ONE RIPE BANANA! 🍌
I’ve had this one lone banana sitting on my counter all week looking at me and judging me because I wasn’t baking with it so today was the day 😉
Developed this recipe for BANANA BREAD MUFFIN TOPS (GF & DF) this AM and they’re actually perfect because it’s small batch (makes 4) so it satisfies that craving when you just want a little something you know? A quick gluten-free, grain-free & dairy-free recipe for your Sunday morning. Enjoy! xx
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Ingredients
1 ripe banana 
2 TBSP maple syrup 
1/4 cup almond flour 
1/4 cup coconut flour 
2 TBSP almond butter 
1/2 tbsp coconut oil 
1 egg 
1/4 tsp baking powder 
1/2 tsp baking soda 
1/8 tsp salt
Chocolate chips (optional but not really optional if you like joy)
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Directions 
Mash banana. Cream together mashed banana with beaten egg, almond butter, maple syrup, & melted & cooled coconut oil.  In a separate bowl whisk together flours, baking soda, baking powder, pinch salt. Combine wet and dry ingredients. Fold in chocolate chips. Form into four muffin tops and place on a lightly greased sheet. Top with extra chocolate chips if desired. Bake for about 15-20 minutes at 350 degrees, until edges are golden brown. Enjoy!! X
  • A question for you: do your weekend plans include making my Chocolate Chip Tahini Cake? I think it’s a yes or yes question... 🤭
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The recipe is now live on dadaeats.com, just search “tahini cake” (you can also head to my profile for a link)✨ okay I must confess that I am absolutely obsessed with seeing you guys make it so please keep it coming !! Thank you for the love this week and happy weekend 🙌🏼
  • I had the BEST time cooking on @todayshow this morning and truly could not be more overwhelmed, grateful & excited 😭❤️ Huge thanks for all of your support and to the best baking partner @savannahguthrie plus my star tasters @hodakotb @carsondaly @alroker @craigmelvinnbc ✨
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Head to my stories to watch the segment if you missed it and check out my new digital series #Cooking on @todayshow YouTube (link in bio)!! 📸: @photonate
  • I have some exciting NEWS! I’m going to be the cooking guest on the @todayshow tomorrow morning!! So grab your coffee, make your tea, drink your matcha and tune in at 8:40AM on NBC 👊🏼😍
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I hope you wake up early with me tomorrow 🙏🏻 ! And in the meantime, you can make my Healthy Chana Masala (Vegan/Dairy-Free) which is now live on dadaeats.com as per your requests! Hit that site up & search “chana masala” to get it. Yayyy happy Tuesday!!
  • Honestly I’ll eat any type of cake for breakfast but today pancakes were the move 👊🏼 my Grain-Free Pancake recipe is so easy to make you wont believe. I topped mine with maple syrup, berries, warm peanut butter, and cinnamon 🤤 
I woke up two hours before my alarm today (I legit feel guilty when I sleep in oyy why am I like this), got some recipe writing in, went to spin, and I’m on my 1000th play of @samsmith ‘s new song because apparently I cant just chill on the plays when I like a new song 🤦🏻‍♀️ Enjoy your day friends!! .
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Fluffy Grain-Free Pancakes (Dairy-Free & Sugar-Free)
Ingredients:
1/2 cup almond flour
2 tbsp coconut flour 
2 eggs
1/3 cup almond milk 
1/4 tsp baking soda 
1/2 tsp vanilla extract 
1/8 tsp salt 
Cinnamon .
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Directions:
Whisk together flours, baking soda, salt, and cinnamon. In a separate bowl beat eggs, then add vanilla and almond milk. Combine wet & dry ingredients - add more almond milk to thin batter if needed. Spoon 3 TBSP amounts onto a hot, greased skillet. Makes about 8 medium sized pancakes. Top with maple syrup, fruit, coconut, nuts, etc. if desired.
  • A sweet snack with no added sugar because you’re sweet enough already honey 😉
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Medjool dates stuffed with raw almond butter, covered in a smooooth layer of dark chocolate. Frozen and then topped with sea salt. These taste like little candy bars from nature no joke. An anytime snack or dessert! Full instructions on dadaeats.com and linked in my bio!! 🍫 Enjoy x
  • Can we talk about a salad you’ll actually want to eat? I call it the “Ultimate Kale Salad” because it has roasted sweet potatoes, crispy shallots, hemp seeds, and is massaged in my homemade Spicy Mustard Tahini Vinaigrette. And yes, please massage your kale for maximum flavor (no one likes minimum flavor) and to achieve a more tender texture. It’s vegan, gluten-free, and maybe...somewhere in your dinner plans tonight? 🧐😎🌱 Recipe linked in my bio and stories!! You can cop it on dadaeats.com too, just search “the ultimate kale salad” 😉
  • Well...I feel like I might have a new favorite child 😱 Welcome to the world GLUTEN-FREE SNICKERDOODLES!! You remind me of those Pepperidge Farms Soft-Baked Snickerdoodles I ate as a kid (but better 😏) and also that cinnamon and sugar is just a fire combination 🔥 I love you and plan to make you weekly. I also think it’s cool that you’re grain and dairy free. You’re going to make a lot of people happy!!!
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GF Snickerdoodles 
You will need:
3 tbsp coconut oil, melted and cooled
1 cup + 2 tbsp almond flour 
2 tbsp coconut flour 
1/4 cup creamy almond butter 
1 egg 
1/3 cup coconut sugar 
1/4 cup almond milk 
2 tsp cinnamon 
1 tsp baking soda 
1/2 tsp vanilla extract . 
For topping 
1.5 tbsp coconut sugar 
1 tsp cinnamon .
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Directions 
In a medium bowl, cream together melted and cooled coconut oil and almond butter until smooth. Add in beaten egg and stir to combine. Add coconut sugar and vanilla extract and mix until smooth. In a separate bowl, whisk together almond flour, coconut flour, baking soda, and cinnamon. Combine wet and dry ingredients. Add almond milk to help everything mix thoroughly together. Scoop out 2-3 inch size amounts onto a lightly greased baking sheet and press down slightly to flatten. Sprinkle with coconut sugar and cinnamon. Bake for 12 minutes at 350 degrees. Let cool before serving!
  • After @alisoneroman came to @todayshow last week, I knew there was one thing that had to be done and that was...to make #thestew !! Only thing I did differently than the OG Spiced Chickpea Stew was add cumin & cilantro, use vegetable broth to make it vegan and veg friendly, and tossed in some spinach 🌱 Served it up with some pita bread and enjoyed with my mom who’s in town from CA. We loved and give our compliments to the chef @nytcooking 💯

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