I am always on the hunt for multi-use kitchen tools that can make weekly meal preparation easy, quick and mess-free. Thankfully, I have found two tools that I keep in arm’s reach on my kitchen counter. Whether I am mashing potatoes, making guacamole, stir-frying vegetables or tossing together a salad, the Dreamfarm Clongs and Smood make meal prepping efficient.

The Dreamfarm Clongs, or click-lock tongs, have a button at the bottom end to single-handedly click open and close like a retractable pen. It also has a uniquely styled bend that prevents the silicone tips from touching the kitchen counter when placed down. This allows for a clean, mess-free cooking experience. Clongs can be used to toss salads and stir-fry noodles or to flip meat on a pan or grill. They act like an extension of my hands to get any food prep or cooking done easily.

Similarly, the Dreamfarm Smood potato masher is a simple and multipurpose tool. Its structure has several key components that make it very effective. The base has a coil-like structure, which allows you to easily trap food and push down to mash. Additionally, the base has an attached heat-resistant silicone scraper that can help you clean a pot or bowl without leaving scratches. Another great feature is the multi-grip handle, which allows you to adjust your hand positions for comfortable mashing. Use the Smood for various recipes from homemade guacamole and applesauce to mashing bananas for banana bread and sweet potatoes or pumpkin for the creamiest pies. If you have clumsy hands like me, the stainless-steel material makes this tool super sturdy to avoid any slips and slides that can cause a mess.

The Dreamfarm Clongs and Smood have been daily saviors for getting dinner on the table, effectively meal prepping for the week and leaving my kitchen mess-free. I would recommend these utensils to anyone who is looking for budget-friendly multipurpose kitchen tools to make food handling and cooking easier.

​Banana Bread Oats Recipe ​

Ingredients: ​

• ½ cup old-fashioned oats
• 1 cup milk of choice
• ½ tablespoon chia seeds
• ½ tablespoon peanut butter
• 1 teaspoon vanilla extract
• Drizzle of preferred sweetener
• ½ to 1 teaspoon ground cinnamon
• ½ ripened banana, sliced
• 1 tablespoon slightly crushed walnuts
• 1 teaspoon coconut oil or unsalted butter

Instructions:

Pour oats, milk, ½ teaspoon cinnamon, peanut butter and vanilla into a pot over medium-low heat. Cook the oats for 7 to 10 minutes or until the oatmeal starts to thicken a bit, stirring between time. Toss in chia seeds toward the end of cooking time.

While the oatmeal is cooking, heat a little oil in small pan.  Toss in the banana slices, drizzle over honey and dust cinnamon over each slice.  Pan fry on each side for a 1 to 2 minutes until the banana slices start to turn a bit golden brown. Gently slide the banana slices to one side of the pan and add the walnuts to toast them for 3 to 5 minutes.

Pour the warm oatmeal into a bowl, sprinkle over walnuts, and decorate the oatmeal with the banana slices.

To add some protein, I tossed in chickpeas which provides 10 grams of protein per cup as well as 9.6 grams of fiber. They also turn beautifully golden brown after being roasted.  The Asian-inspired dressing made with ingredients like honey, garlic, chili flakes and soy sauce makes this salad even more crave-worthy.

This salad can be the perfect side, appetizer or addition to your Thanksgiving spread. It can also be made in large batches and portioned into serving containers for a weekly plant-based lunch option. You can also toss in whole grains like quinoa or farro to pack on more protein, fiber and make this salad more of a filling meal.

Roasted Harvest Salad Recipe

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1 cup mini bell peppers, julienne cut
• 1 cup red onion, sliced
• 1 cup Brussels sprout, cut in half
• ½ tablespoon sesame seeds for garnish

Dressing:

• 2 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chili flakes
• 1 teaspoon dried parsley
• 2 small garlic cloves, minced
• 2 teaspoon honey
• ¼ teaspoon ground black pepper

Instructions:

Preheat oven to 350°F.

Mix all the dressing ingredients in a small bowl and set aside.

Toss Brussels sprouts, bell peppers, chickpeas, and onions onto a sheet pan. Drizzle over dressing and toss the ingredients to coat well.

Roast in the oven for 25-30 minutes, tossing in between time.

Plate the salad and sprinkle over sesame seeds. You can also make additional dressing to lightly drizzle on the serving plate for more flavor. Enjoy warm!

Cooking note:

• Store extra in an airtight container in the refrigerator for 3-5 days.

While growing up, my mom has always added bhindi masala to our weekly meal plan since it is super simple to make on busy weeknights. Now that I am a busy adult just like her, I had to learn this recipe and add it on my own weekly meal planner. This dish takes just 30 minutes to make and is a flavorful way to help you meet your daily serving of vegetables.  Okra is lower in calories but is rich nutrients like fiber, folate, vitamin C, magnesium and vitamin A.  It might not be a staple in your kitchen, but it can be a great option to pick up and use for quick and flavorful recipes like Bhindi masala!

Bhindi Masala Recipe

Ingredients:

• 1 pound okra, stems trimmed, cut into ½-inch pieces (you can also use frozen cut okra)
• 1 tablespoon ginger and garlic paste or 1 teaspoon finely chopped garlic and 1 teaspoon finely chopped ginger
• 2 large tomatoes, chopped
• 1 medium onion, chopped
• ⅓ cup fresh cilantro, chopped
• 3 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 2 tablespoon lemon juice or 1 tablespoon amchur (dried mango powder)
• Dash of salt and pepper
• Optional: 1 chopped serrano pepper for garnish

Instructions:

Rinse and dry each okra with a paper towel before chopping them into ½-inch rounds. On medium heat, sauté the chopped okra in a tablespoon of oil and the ginger and garlic paste for about 10 minutes. Add oil if okra is sticking to the pan.

In the same pan, add in onions, tomato, lemon juice and all the spices. As the tomatoes cook and soften, squish them with your cooking utensil. Cook on medium-low heat for about 10 to 15 minutes stirring in between time. Add some more oil if ingredients stick to the pan.

Lastly, sprinkle over cilantro and serrano pepper. Serve warm with rice, roti or naan.

Cooking Notes:

• If you want to make this dish a bit creamy, you can stir in a tablespoon of plain yogurt.
• If you make this recipe in bulk, you can refrigerate it in an airtight container for about 3 days or freeze it for later use.
• Adjust spices to your preference.

Watermelon is a classic summer fruit that is hard not to love. It’s filled with high water content and provides nutrients like fiber, Vitamin C as well as Vitamin A. The vibrant red hue of watermelon comes from the antioxidant, lycopene which makes this treat both pleasing to the palate and eyes.

Blending watermelon with fresh lime in this recipe gives it hint of tanginess while the coconut flakes add some texture.  The splash of coconut water adds to the hydration and gives it a tropical touch. Both kids and adults can enjoy this Watermelon Coconut Lime Ice beside the pool or while having fun in the backyard under the sun.

Watermelon Coconut Lime Ice Recipe

Ingredients:

• ¼ of a seedless medium watermelon, sliced
• ¼ cup unsweetened coconut flakes
• ½ cup coconut water
• 1 lime

Instructions:

Toss fresh or frozen watermelon slices into a blender with juice of 1/2 lime, coconut water and coconut flakes. Blend until smooth. The coconut flakes may not blend all the way and can add some texture.

Pour the watermelon blend into small serving dessert cups or bowls and freeze until solid(about 2 hours or more).

Once frozen, cut the other half of the lime into 4 slices for garnish & serve right away!

Recipe Notes:

If your watermelon is not sweet, you can add a serving of sweetener of your choice (e.g. honey, monk fruit or stevia drops). This is optional.

Mango lassi can be a nourishing drink since it is filled with carbohydrates from the mangoes. It also provides protein and gut health benefits from the probiotics in the yogurt. Plus, the dairy is a great source of nutrients like calcium, which helps support bone health.

My version of mango lassi includes a blend of sweet mangoes, ground cardamom, pistachios and Greek yogurt for a protein boost. Coming from a Pakistani and Punjabi household, we enjoy this drink with traditional meals like aloo paratha (spicy potato stuffed flatbread) or after being out in the summer heat.

Mango Lassi Recipe

Ingredients: ​

• 1 ½ cups of sweet and ripe mangoes, diced ​
• 1 cup non-fat Greek or plain yogurt
• ½ cup milk
• 1 teaspoon cardamom powder
• 2 teaspoon chopped pistachios and/or almonds
• 4 mint leaves for garnish
• 2 teaspoon honey
• ½ cup ice (optional)

Instructions:​

Add diced mangoes, yogurt and milk to a blender. Blend until the consistency is smooth. You may have to scrape the sides in between.

Pour the mango lassi into 2 serving glasses. Sprinkle over pistachios, cardamom powder and garnish with mint leaves. Add ice or serve chilled over ice. Enjoy!

Recipe Notes:​

• For a no added sugar recipe, eliminate honey or add in zero-calorie monk fruit sweetener.
• Extra mango lassi can be stored in the refrigerator for 1 to 2 days. Stir before drinking it.

Aside from being so delicious, dates also have nutritional benefits. They contain calories mostly from natural sugars and are a great source of fiber. They also provide several vitamins and minerals like iron, calcium and magnesium.  For this recipe, I added peanut butter powder for a protein boost along with a touch of 100% cacao and cinnamon for added flavor. The crunchy toppings add texture, healthy fats and extra fiber to make them more satisfying!

Caramelly Date Bliss Balls Recipe

Ingredients:

• 6 large soft Medjool dates, pitted
• 1 tablespoon peanut butter powder
• ½ tablespoon 100% cacao powder
• ½ teaspoon cinnamon
• ⅓ cup crushed granola
• ⅓ cup chopped almonds
• 2 tablespoon water(optional)

Instructions:

Toss the dates into a food processor and process until a creamy and sticky batter is formed (you may need to add some water to help form the texture) or toss the pitted dates into a bowl and mash them together with clean hands or a potato masher.

Combine peanut butter powder, cacao powder and cinnamon into the mashed dates.

Form about six balls with your hands. Coat three balls with granola and three with the almonds.

Place each ball onto a sheet pan lined with parchment paper. Store in the fridge or freezer for about 30 minutes before serving.

Recipe Notes:

• You can store these in an air-tight container in the refrigerator for about 10 to 14 days.
• It’s easier to mash the dates if they are at room temperature or if they are fresh and soft.
• For a gluten-free version, make sure to purchase a certified gluten-free granola.

Not only is this fruit so versatile, it is also loaded with health-promoting nutrients. Avocados are packed with fiber, heart-healthy fats and nearly 20 different vitamins and minerals. The soluble fiber in avocados feed the beneficial bacteria in our gut that help support our well-being.  The healthy fats present in avocados have been shown to have cholesterol-lowering affects and can help our bodies absorb fat-soluble vitamins like vitamin A, D, E and K from foods.

These Quinoa Salad Stuffed Avocados with Hummus Dressing have been such a fun and delicious way to enjoy avocados. I love using the avocado as a bowl itself, it makes such a beautiful and enjoyable snack, appetizer or side.  Check out the recipes below and brighten up your day with all the fresh and colorful ingredients!

Creamy Hummus Dressing

Ingredients:

• ½ cup plain non-fat yogurt
• ½ cup hummus (classic or roasted red bell pepper)
• 1 tablespoon lemon juice
• Dash of black pepper
• 1 to 2 tablespoon water (optional)

Instructions:

Toss all ingredients into a bowl and mix well. Add water if you want the dressing to be less thick and runnier.

Quinoa Salad Stuffed Avocados with Hummus Dressing Recipe

Ingredients:

• 3 avocados
• ¼ cup quinoa, uncooked
• ½ cup water
• ½ cup canned black beans, low sodium & rinsed
• ⅓ cup tomato, diced
• ⅓ cup bell pepper, diced
• ⅓ cup cucumber, diced
• ⅓ purple onion, diced
• ⅓ cup of cilantro, chopped
• ⅓ cup of corn, canned
• 6 tablespoon of hummus dressing

Instructions:

Rinse the quinoa with cold water and drain. In a saucepan, add quinoa, ½ cup water and bring to a boil. Reduce heat to a simmer and cover the pot with a lid for about 12 to 14 minutes or until the liquid has been absorbed. Fluff the quinoa with a fork, place it in a medium bowl and let it sit for 5 minutes.

Toss the corn, black beans, chopped tomato, cucumber, onion, & bell pepper into the quinoa bowl.

Cut both avocados in half, remove the seed and scoop out some of the center flesh. Spoon the quinoa salad into the center of each avocado.

Drizzle over the hummus dressing, garnish with cilantro & serve immediately!

Cooking notes:

• If you have extra quinoa salad, you can store it in an airtight container in the fridge for up to 2 days.
• Avoid cutting and stuffing the avocados until you are ready to serve.