Sneha Chopra

Foxtail millet soup

Foxtail millet mix veg soup

Healthy recipe / M. Jhansi

Millet soup is truly comforting and the soup is fresh, creamy and rich that is perfect for enjoying before lunch or for a hearty dinner. Foxtail millet is a good source of protein, fiber, vitamins and minerals, including magnesium, phosphorus and zinc. It is also gluten free, making it a great choice for people with celiac disease or gluten intolerance.

Health benefits of foxtail millet

Foxtail millet has a number of health benefits, incluing

Reduce the risk of heart disease

Foxtail millet is high in fiber, which can help to lower cholesterol levels an reduce the risk of heart disease.

Controls blood sugar levels :

Foxtail millet is a goo source of magnesium , which can help to regulate blood sugar level. this is especially beneficial for people with diabetes or prediabetes.

Promotes weight loss :

Foxtail millet is a low calorie foo that is high in fiber. this can help you to feel full an satisfied, which can lead to weight loss.

Improves digestion :

Foxtail millet is a goo source of fiber, which can help to improve digestion and prevent constipation.

Boost the immune system :

Foxtail millet is a goo source of antioxidants , which help to boost the immune system an fight off disease.


5 tsp of foxtail millet

½ mix veg [ cauliflower, carrot, beetroot and green peas]

2 medium sized onion

1 tsp minced garlic 

2 tsp veg oil

To taste salt

As needed water

1 tsp mixed herbs

1 tsp chili flakes

½ black pepper power


  • Wash the millet 2 to 3 times and soak in water for 10 minutes
  • In the meantime, chop the veggies and keep them aside.
  • Heat a pan with oil and then put the minced garlic in it.
  • Cook it till the raw smell has gone and the garlic becomes golden brown in color and the chopped onion in it and cook it. Till they became translucent.
  • Then add the veggies in it and cook them for 2 to 3 minutes.
  • Then add the millet along with water and salt in it and cover the lid.
  • Cook it for 10 minutes on medium flame.
  • Then mash them and add remaining water, chili flakes and mixed herbs in it.
  • When they start boiling then add the milk and black pepper powder and mix it well
  • Again cook it for just 30 sec to 1 minute and switch off the flame.
  • Now your foxtail millet veggies soup is ready to serve.

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Juicy Grilled Chicken Breast Recipe: Perfectly Seasoned and Flavorful!”


This grilled chicken breast recipe offers a delightful blend of flavors and tenderness, creating a succulent dish perfect for any occasion. With a harmonious mix of garlic, paprika, thyme, and olive oil, this recipe promises a burst of savory goodness in every bite. Simple yet robust, it’s a go-to option for a delicious, hassle-free meal that’s sure to satisfy.

Recipe for grilled chicken breast:


2 boneless, skinless chicken breasts

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

Optional: lemon wedges for serving


Preheat your grill to medium-high heat.

In a small bowl, mix together the olive oil, minced garlic, paprika, dried thyme, salt, and black pepper to create a marinade.

Pat the chicken breasts dry with a paper towel and place them in a shallow dish or a resealable plastic bag.

Pour the marinade over the chicken breasts, ensuring they are evenly coated. Massage the marinade into the chicken to ensure it’s well covered. Let it marinate for at least 15-20 minutes (or longer in the refrigerator for more flavor).

Once marinated, place the chicken breasts on the preheated grill. Grill each side for about 6-7 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.

Remove the chicken from the grill and let it rest for a few minutes before serving.

Optionally, squeeze some fresh lemon juice over the chicken before serving for added flavor.

Enjoy your delicious grilled chicken breasts!

Refreshing Beetroot, Apple, and Carrot Drink Recipe for Vibrant Health

Introducing our invigorating Beetroot, Apple, and Carrot Drink – a blend of nature’s finest. This vibrant concoction offers a burst of refreshing flavors, while delivering a host of health benefits. Rich in antioxidants, it supports your immune system and promotes radiant skin. The natural sweetness of apples and carrots complements the earthy beetroot, making it a delightful and nutritious drink. Prepare this energizing elixir to enhance your overall well-being, and indulge in a tasty way to boost your health.


1 medium-sized beetroot, peeled and chopped

2 medium-sized carrots, peeled and chopped

2 apples, cored and chopped

1-inch piece of ginger, peeled

1 lemon, juiced

Honey or maple syrup (optional, for sweetness)


Pass the beetroot, carrots, apples, and ginger through a juicer to extract the juice.

In a mixing bowl, combine the fresh juice with the lemon juice. You can adjust the amount of lemon juice and sweeten the mixture with honey or maple syrup, if desired.

Stir well to ensure everything is well combined.

Pour the Beetroot, Carrot, and Apple Juice into a glass and serve it immediately.

sesame broccoli chickpea salad

How to make healthy and unique sesame broccoli chickpea


Sesame broccoli chickpea recipe is a great lunch or dinner meal option in case if you want to reduce weight. Chickpea is an extremely good and healthy source of vegetarian or vegan protein. And adding broccoli as well as sesame seeds will improve its nutrients and add upto its fibre content as well other trace micronutrients.


  1. Chickpeas/ kabuli chana – 1 cup
  2. Broccoli florets – 50g
  3. Sesame seeds – 1 tablespoon
  4. Onion finely chopped
  5. Tomatoes finely chopped
  6. Coriander
  7. Lemon Juice – 1 squeeze
  8. salt and pepper
  9. Green chilly ( to taste)

Steps to make the above recipe:

  1. Boil chickpea in a pressure cooker. Make sure to soak them overnight. Once the chickpeas are boiled, we can move ahead with preparing our vegetable mix.
  2. Lets take 1 onion, 1 medium sized tomato and 1 green chilly. Finely chop all of them and mix them in a bowl which has chickpea in it. Make sure to drain excess chickpea water from the boiled chickpeas. You can also use this water later to make chickpea soup.
  3. Add chopped coriander along with lemon juice. Now you can add salt and pepper to taste.
  4. Mix of of this in the bowl and serve immediately for a good wholesome meal.


1 Bowl of sesame broccolli chickpea salad has

511.3 Calories

76.9g Carbs

(61.5g net carbs)

15.2g Fat

20.2g Protein

Salads with Asparagus

Salad with asparagus and peas, delicious lemon thyme vinaigrette is blended with fresh, crisp spring veggies. You may add your preferred protein to turn it into a meal or serve it as the ideal side dish for a spring brunch or lunch.Salad made with asparagus is a nutritious vegetarian dish. This healthful recipe, which is created with lettuce and cherry tomatoes, is ideal for school lunches as well as for office workers.The main component in this recipe is fresh asparagus.








7.Goat cheese

8.Extra virgin olive oil

9.White wine vinegar





14.Salt and pepper 

How to make Asparagus And Pea Salad

1.Prepare your greens and chop your vegetables-If made ahead, put them in the fridge in an airtight container.

2.All the ingredients for your vinaigrette should be placed in a blender, and they should be blended on high until emulsified. Pour contents into a lidded glass bowl or Mason jar and store in the refrigerator until needed. For 3–4 days, the vinaigrette can be stored in the refrigerator. Before using it, simply shake or stir it because it could solidify a little bit in the refrigerator.

3.Several hours or even a day before serving, blanch your asparagus and peas. Keep chilled until you’re ready to use.

4.Prepare the salad and garnish with the goat cheese, nuts, and vinaigrette.


1.Bring water in a big pot to a boil. For a further two to three minutes, or until they just begin to get soft, add the asparagus and peas.

2.A big basin should be filled with cold water and plenty of ice to create an ice bath while the asparagus and peas are cooking.

3.Asparagus and peas that have been cooked should be drained and thrown into the ice bath right away. Keep them there until they have totally cooled. By shocking the veggies, the cooking process is stopped, and the vegetables’ brilliant colour and firm texture are preserved.

4.If the ice hasn’t fully melted, remove it from the bath and drain the water before using a paper towel to gently pat the vegetables dry. Until you’re ready to use, keep in the refrigerator in an airtight container.

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Banana peanut butter Oat bowl

Peanut Butter Banana Oatmeal combines naturally sweet banana and creamy peanut butter for a filling and satisfying breakfast. This peanut butter banana is excellent because peanut butter and banana are one of the best flavor combinations. This recipe is a fantastic one to try if you’re searching for a nutritious breakfast option to include in your rotation. This breakfast bowl, which is packed with the health of oats, chia seeds, and pumpkin seeds, is the ideal way to start the day. Add tonnes of peanut butter and hazelnut spread, bananas, and crispy almond flakes to it for extra flavor!People enjoy eating a rainbow of colours, which contains a range of vitamins and minerals, so this is a fantastic way to incorporate all of your fruit into one meal. Oats are a very healthy choice for a variety of reasons. The fibre in them may help in good digestion, improve your hair and skin quality, and is an excellent energy booster and keeps your bone health in check. 


1.3/4 cup oats

2.1 cup water

3.1/4 cup milk

4.1/2 Ripe banana sliced

5.1 tbsp Peanut butter (heaped)

6.1 tbsp Hazelnut spread (heaped)

7.1 tbsp pumpkin seeds

8.1/2 tbsp Chia seeds

9.1/2 tbsp Almonds flakes

10.Honey (as desired)

How to make Banana Peanut Butter Oat Meal

1.Toast oats in a pan until they turn light brown.

2.Oats are cooked by adding water and cooking them on a medium heat until they get sticky.

3.Cook for an additional few minutes after adding milk.

4.The heated oats porridge should be poured into a bowl, then topped with the banana, peanut butter, hazelnut spread, almonds, and seeds.

5.If desired, add honey to the bowl of oats to taste.

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Saumya Gupta

Nutrition Expert Saumya Gupta

Saumya is a passionate nutrition expert. She has done Master’s in Nutrition science. She has done her internship with Nutrition quest and two months internship at L.L.R. Hospital, Kanpur. She has great passion for health and fitness industry. She wants to spread awareness about a healthy diet and lifestyle. She believes “you are what you eat”. So, she says “if we want to be healthy we have to eat healthily and mindfully”.

Her Qualifications:

Bachelors in human nutrition

Masters in nutrition science

Her Specialisation:

  • Obesity and lifestyle disorders
  • Maternal health and post-natal nutrition
  • Diabetes management
  • PCOD and other hormonal issues
  • Lifestyle correction and ergonomics