Tanya S Kapoor

Wish me luck😇
Drop in a ❤ & send me your wishes in comment
Reposted from

GLOBAL INSPIRATIONAL WOMEN AWARDS 2022

World Humanitarian Foundation & Trident Exclusive Lifestyle & Media Ltd proudly presents GIWA honouring inspirational success stories of women & their courage.

(Virtual Ceremony)

In association with ICMEI, Lions Club Delhi Veg., Supported by HEconnects, GGN & Vocal Music. Sponsored by GL Limited.

We welcome you as an awardee.

Saturday 29th January 2022 at 5PM (IST)

For more information please email [email protected]
WhatsApp on +44 7838 360677, +91 97111 76998

Here is another amazing recipe from my favourite that I have loved !
Special in the season when beetroot & carrots are loved by one and all.

Do try this recipe and share your feedback

Repost from
Mung Dal Idli


Idli is a soft, pillowy steamed savory cake made from rice and lentil batter. This is a no rice idli recipe with mung dal which is high in protein with beetroot and spices. The dish can be enjoyed by itself or with a chutney of your choice. Beetroot is high in nitrates and fibre, promoting the growth of good bacteria in your gut and also giving a beautiful color to this dish. Here I have made this with and without beetroot.

Ingredients:
1 cup yellow mung dal
1/4 cup yoghurt ( room temp)
1 tsp salt
1 tsp eno ( fruit salt)
1 beetroot shredded
1 carrot shredded
For Tadka:
1 tsp mustard seeds
5-6 curry leaves

Recipe:
Step 1: Soak dal for 2 hrs and grind it with yoghurt. Add little water if necessary, we are looking for smooth flowing consistency. Once done leave aside for 20 min.
Step 2: For tadka take a pan add I tsp of oil, let it heat. Add mustard seeds and when they start spluttering add curry leaves. Mix it well for 10 sec and add carrots and beetroot to it, at this stage you can add other veg of your choice like peas, shredded cabbage . Mix it well and cook on medium heat till all the water evaporates.

Once done keep aside to cool.

Step 3: Mix the batter with tadka, add salt. Mix well and check for a smooth consistency.

Step 4: Finally add eno fruit salt just before you are ready to steam idli, it will make the batter fluffy and more diluted.

Step 5: Grease the idli plates with oil, then add a little batter in each mould and steam it for 14 min.
When cooked take them out of the steamer and let them cool before taking them out of the mould.
Serve this delicious gluten free Idli with chutney of your choice.

Ladoos made with moong dal, chana dal, black urad dal, almonds, cashews, pumpkin seeds, sunflower seeds and melon seeds raisins and Jaggery

Ingredients:

Mix of moong daal, ,Chana dal, Black Urad daal in equal qty - 2 cups (Roast it & grind it to fine powder)

Almonds & cashew in equal qty - 2 cups

3/4th cup - Pumpkin seeds, sunflower seeds and melon seeds
Raisins - 1/4 cup of
Jaggery - 1/4-1/2 cup according to the sweetness you want
Ghee 1 tbs to bind

Here you go with a very simple and recipe so we took 40% dals mix, 40% nuts & 20 % seeds
Roasted all and then just simple make round balls I
used 1 tbs ghee to bind

Transformation of one of my most dear client who did not give up and was able to achieve weight loss of 9 kgs in 90 days post delivery of her little one.

Due to pandemic her journey became even more memorable as at times one was able to balance cravings of food with right options for her.

I am so glad to be a part of this journey with her to achieve healthy weight loss post her pregnancy.
All of this was possible as we hand held her with careful planning, working closely and customising diets according to her lifestyle and taste preference. Very gracefully she was able to follow the program without starving and even enjoyed family events.

If you wish to lose weight reach out to now!

Roasted Carrot Soup

All you need
2 carrots med size cut into slices
1 celery stick diced
1/2 inch ginger diced
1/2 tomato (deseeded and cut into 2 halfs
Nutritional yeast
Roasted jeera 1 tbs
Pepper and salt to taste
Pumpkin seeds - to garnish once soup is ready

Method
Roast all the above vegetables at 180 deg c for 20 min ( until it’s cooed) once it is cooled add to blender with some water or almond milk ( if you need it creamier). Adjust salt and pepper.Warm it before you enjoy ! Garnish with pumpkin seeds and corriander leaves

Due to work demands I completely missed out on sharing one of my article which was published in one of the best fashion & lifestyle celebrity magazine

The article talks about "Timeless Luxury on the Platter" do give it a read !
And don't forget to
Save, Like, Share and Comment

Transformation of one of my most dear client who is an aspiring young adult!
At the time of Joining wellness program she complained about developing sleeping disorder, in turn feeling more anxious, had thyroid and extreme acidity issues.
All these issues became a hindrance for achieving weight loss rather she felt she was only gaining weight and that too it was becoming too stubborn.
Her 90 day journey With us brought great results she lost 7kgs and rewarded her self with amazing skin glow and also her Acidity has completely disappeared and she feels less anxious.
Certain lifestyle changes helped her achieve what she desired
We managed to even settle her cravings by ensuring 1 cheat meal a weak.
Her journey was tough & with vigorous follow up, optimistic mindset we were able to make the impossible into possible, we were able to help her loose the stubborn fat.
If you are also one of those facing similar issue then Reach out to

Home made vegetable stock

Great for
bone strength &Muscle repair
Avoids osteoporosis
Healthy immune
Overall nutrition intake

So here you go!!!

Sharing all what I used to make this carrot peel, coriander & amaranth stalk, celery sticks (thick ends) potato peel, one garlic whole unpeeled, onion, 1 bay leaf, Cabbage outer peel and cauliflower greens
(You may use ingredients as per what is available with you)

Boil until all vegetables wilt and then add pepper powder and salt

You can use this stock for soups / dals/ knead atta/ make batter for cheelas - infact anything !

This weekend try making this healthy sustainable vegetable stock this and share with me how did you use it!!
Like Share and save

Eat well and wait for your body to reward you 🏆🏆🏆
Power packed nourished diet is the outcome of an amazing transformation we experienced for our Dear client Bhawna who lost 7 kgs in 90 days which was a real struggle!

Little tweaking in lifestyle , constant handholding is what brings you such rewards.

She used to be Ecstatic beyond words When she used to see numbers on the weighing scale which she wanted to see from years!

Reward yourself too with great health just like
what are you waiting for is a call away

This is a super amazing vegan & vegetarian protien option!

Try and share your views with me!

NoMeat balls

Cooked Rajma / cooked chickpeas / cooked soya nuggets crushed ( replacement for meat)

1 tsp fennel coarsest crushed
1 tsp thyme
1 tbsp paprika powder
1 tbsp onion powder
1 tbsp garlic powder
1 tsp red chili powder
Salt to taste

METHOD
Crush the beans / soya in to coarse so that it can bind easily
Add all dry ingredients and mix well.
Taste and adjust as per your taste

Make small balls
Roll them in a little oil
Either bake at 200 degree Until golden brown or sauté in pan until brown

It's ready!
you can add them to a tomato sauce or choice of sauce and cook for about 5 minutes. They can be served with choice of side or consumed as it is.
Enjoy :)
Like Share and save

Thanks to Trident Communications London for giving me the honour on Success Stories Awards edition 2.
Special thanks to Shiv Kakran & Mayank Dahiya and congratulations to all the team.
It indeed was a great blessing to be a part this event and thanks once again Trident Communication

This is purely a gratitude post for each and everyone of you who put trust and belief in
Thank you

Oats is one of the most healthiest option one can opt for.
It indeed is a great option for any of your meal during the day as it helps keeping blood sugar and cholesterol levels low.

Here you go with a recipe for Oats Upma

Ingredients
1 cup Oats
1 tsp Coconut oil
1 tsp Black mustard seeds
1 tsp of cumin seeds
1 tsp of chana dal (Washed and soaked for 5 mins)
1 tsp of urad dal (Washed and soaked for 5 mins)
½ Cup chopped onions
½ teaspoon ginger (Grated / finely chopped)
1 or 2 green chilies - finely chopped
7 to 8 curry leaves
¼ cup finely chopped carrots
¼ cup finely chopped French beans
½ cup red and yellow bell peppers
3 cups water
Salt to taste
Pepper (Optional) or add any herb of choice

Method: In a shallow pan on Low flame dry roast until they become crisp. Keep stirring so that it does not get brown, roast for about 3-4 Mins until you find them crispy. Now keep them aside.
In a pan, heat 1tsp coconut oil, add 1 teaspoon of mustard seeds let them crackle, then add cumin seeds, chana dal, urad dal, stir and cook until the dal gets brown colour. Now add onions and cook until translucent. Next add ginger, green chilies, and curry leaves. Continue to Stir and cook for a minute. Now add all the vegetables, I added as per availability you can add whatever you like. Cook for another 2 minutes. Now add water and cover using a lid. Cook on low flame and check after 7-8 minutes if the vegies are cooked. Now add the roasted oats. Slowly toss and mix. Add salt to taste, pepper (Optional) and cover the lid, cook on low flame for about 7 to 8 minutes. Your oats upma is ready. Garnish with chopped coriander leaves. Squeeze a little lemon and serve hot.

Sharing with a heart of gratitude Repost from
Trident Exclusive Lifestyle & Media Ltd proudly presents

SUCCESS STORIES AWARDS 2021

Edition-2 (Virtual Ceremony)

In association with ICMEI, Lions Club Delhi Veg. And World Humanitarian Foundation.

Saturday 21st August 2021 at 5PM (IST)

Welcome as an Awardee

Tanya S Kapoor
Wellness Expert

For more information please email [email protected]
WhatsApp on +44 7838 360677, +91 97111 76998

Grilled Bottlegourd (commonly known as Lauki/Ghiya)

We often don't like Lauki/ Ghiya/ Bottlegourd and choose to never opt it for any of our meals.

Lauki is full of benefits just that we must try giving a little twist to our cooking and make a meal out of it that we all look forward to!

So once again I tried making Lauki with a twist - do try and share with me if you liked it.

Let's get started with these simple ingredients and a very easy method~

Wash, deskin and Cut chop lauki in cubes (500 gms)
Add 1 tsp garlic powder
1 tsp onion powder
1 tsp mix herbs
Salt to taste
1/2 tsp red chilli powder
1/2 tap pepper powder

Toss it all together
On a pan, drizzle / spray very little oil to coat the surface and then grill it on the pan for 10 mins both sides.
Tadaa grilled lauki is ready!!!!

Last month we had initiated Trailblazer Series
Where we address various concerns of each and everyone along with Respective Doctors

I still get to hear and recieve DMs saying how helpful these sessions were. Shall come up with many more new insta live series which will be informative and help address need of the hour concerns and I take this opportunity to thank Dr Charu Dutt Arora GynecEdge Women's Clinic and Dr Rashi Psychiatrist for being a part of the trailblazer series.

Incase you wish - do drop a msg and recommend what next would you like us to bring on for your wellbeing.

With Deep respect to you all
Tanya S Kapoor

Its so much Joy to Repost recipes which we plan in diets sharing this one straight from

Beetroot & Quinoa Cutlets
High in protein & nutrition this is very easy to make with the most healthy ingredients like quinoa, beetroot and spinach which is gluten free.The beetroot gives these cutlets an amazing flavour, texture & color.

A big Thank you to for suggesting this recipe and introducing us to a healthy lifestyle and here is my take on it.

Ingredients: (for 20 cutlets)
1 cup uncooked quinoa
75 grms grated paneer
2 carrots grated
2 beetroots grated
Handful of corriander leaves
Handful of mint leaves
1 cup spinach leaves cut thinly
1 medium onion chopped
5 tblsp rice flour
5 tblsp millet flakes
Seasoning:
Salt as per taste
2 tsp Kashmiri red chilli powder
2 tsp cumin seeds
1.5 tblsp cumin powder
2 tsp Chaat masala
2 Tblsp Oil ( I have used spray oil)

Method:
First cook the quinoa with some salt, pepper and chilli flakes. Once cooked keep aside to cool down. While
quinoa is cooling down you can prepare all the veggies. Feel free to add more or less as per your taste. Once done mix all the ingredients and seasoning with quinoa. You can also add chilli flakes for extra spice ( optional ).
Add rice flour and millet flakes for binding. Mix well . The mixture is ready to make cutlets. Make sure to adjust seasoning as per your taste .

Take 2 drops oil in your hands just to grease them, take some mixture and shape them like cutlets. Prepare all of them and keep aside. Now heat the non stick pan, spray a little oil in it and put the cutlets in them. Flaten them slightly with your hands for quicker and even cooking. Cook them on slow to medium flame for around 3 to 4 min on one side and then flip them over. Cook on the other side for 3 to 4 min. Once done you can enjoy these with corriander chutney or mint chutney.

Enjoy with corriander chutney and hot cup of tea, but feel free to pair this up with salad. Hope you enjoy these as much as I do 🙂

Notes:
Have used millet flakes and rice flour in equal quantities for binding to keep the recipe healthy.
Can be made dairy free by using tofu instead of paneer(Cottage cheese)

Major Breakthrough
One of our clients significant journey
Of weight loss and how she fits into best of her dresses now!
She gained a lot of weight during phase of pregnancy .

She was 88 Kgs and now at 79 kg. Though her journey continues with us as we move ahead to a target that will gift her umpteen amount of good health.
She has also gained back her stamina 💪And feels completely charged⚡ with her lifestyle change.
Wirh super determination and joy we are determined to march ahead to her goal 🧚🧚 together with

How is it going for you 🌈🌀 enroll with us to experience great transformations and inspire your friends and family just like

Vegan Oats Muffin

All you need for 2 big sized muffins
1 banana
1/2 cup oat milk
1/2 cup rolled oats
3/4 tsp baking powder
2 tbsp date paste
1 tsp vanilla extract
1 tbs flax seed

Method:
Mix all the above in a blender. Divide into 2 portions and put them in a greased ramekin. Bake at 180 for 15~20 min
Garnish with date syrup

Note: you can add cocoa powder or choclate chips if you like.