Fitpiq Team
Our dedicated team at Fitpiq works with passion and zeal to help you achieve your best possible results.
As the motto of Fitpiq says, ‘choose to be fit, we are a platform that aims to promote health and well-being in an effortless manner.
Help people to make their nutrition and fitness a priority. By choosing to be fit, we are improving the quality of life, and we at Fitpiq thrive for that.
Fitpiq Team works wholeheartedly and sincerely to help you achieve your health goals in the best possible ways.
We have had a wonderful expedition reaching where we are today.
Now feel confident to provide you with professional and helpful solutions to your problems and queries in a time-effective way.
We have the vision to promote healthy and healthful eating and lifestyle practices so that everyone can attain their real-life goals.
Our team works passionately and with zeal to assist you on each and every step of the journey to reach your health objective.
Fitpiq Team believes in making health a priority for people and works endlessly towards it.
We think that achieving health goals should not feel like a burden, but it should feel like an amazing venture.
Our team thinks unique, thrives on excellence and we are go-getters. Our team will provide you with guidance and support at every step,
We make sure that our team and you work as a “WE” to help you achieve your goals.
Our objective is to understand your present health and fitness efficacy and educate what is best for you and your body.
So that we together can chalk out your health and fitness journey.
Healthy Boiled Peanut Chaat & Salad
Ingredients:
- 1 cup boiled peanuts (unsalted or lightly salted)
- 1 medium cucumber, finely chopped
- 1 medium tomato, finely chopped
- 1 small onion, finely chopped
- 1 small carrot, grated (optional)
- 1 small green chili, finely chopped (optional)
- 2 tbsp fresh coriander leaves, chopped
- Juice of 1 lemon
- 1/2 tsp chaat masala (optional)
- 1/4 tsp roasted cumin powder
- Salt to taste
- A handful of pomegranate seeds (optional, for sweetness and crunch)
Instructions:
- Prepare peanuts:
If your peanuts are not boiled yet, soak raw peanuts overnight and boil them until soft but not mushy (about 30-40 minutes). Drain and cool.
- Mix veggies:
In a large bowl, combine chopped cucumber, tomato, onion, carrot, green chili, and coriander leaves.
- Add peanuts:
Add the boiled peanuts to the veggie mix.
- Season:
Sprinkle salt, chaat masala, and roasted cumin powder.
- Add lemon juice:
Squeeze fresh lemon juice and toss everything gently to combine.
- Add pomegranate seeds (optional):
Sprinkle on top for a burst of sweetness and color.
- Serve:
Serve immediately as a refreshing, healthy snack or side salad.
Tips:
- You can add finely chopped raw mango during summer for a tangy twist.
- For more crunch, add some roasted corn kernels or sprouts.
- Adjust spices and lemon juice to your taste.
Healthy Stuffed Soya Spinach Toast Recipe
Ingredients:
- 4 slices whole wheat bread (multigrain works great too)
- 1/2 cup soya granules or minced soya chunks (rehydrated in hot water and drained)
- 1 cup spinach, finely chopped
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1/2 tsp ginger-garlic paste (optional)
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala or chaat masala
- Salt to taste
- 1 tbsp olive oil or any healthy oil
- 1-2 tbsp low-fat grated cheese or paneer crumbles (optional)
- Butter or oil for toasting
Instructions:
- Prepare the stuffing:
Heat oil in a pan, add cumin seeds and let them splutter.
Add chopped onions, green chili, and ginger-garlic paste, sauté until onions turn translucent.
Add the rehydrated soya granules or minced soya chunks and cook for 5 minutes.
Add turmeric powder, garam masala, and salt. Mix well.
Add chopped spinach and cook until the spinach wilts and the mixture dries up a bit (about 3-4 minutes).
Turn off heat and if using, mix in grated cheese or paneer crumbles for extra creaminess.
- Assemble the toast:
Take a slice of bread, spread the soya-spinach mixture evenly on it.
Top with another slice of bread to make a sandwich.
- Toast:
Heat a non-stick pan or sandwich maker.
Lightly butter or oil the outside of the sandwich.
Toast on medium heat until both sides are golden and crispy.
- Serve:
Cut into halves and serve hot with green chutney, ketchup, or yogurt dip.
Tips:
- You can add finely chopped bell peppers or grated carrots to the stuffing for extra crunch and nutrition.
- For a vegan version, skip the cheese and use vegan bread and plant-based butter.
- To boost flavor, sprinkle some chaat masala or crushed black pepper while assembling.
Healthy Protein Poha with Soya Chunks or Paneer Crumbles
Ingredients:
- 1.5 cups poha (flattened rice), rinsed and drained
- 1/2 cup soya chunks (or paneer crumbles)
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1/2 cup mixed veggies (carrot, peas, bell pepper), finely chopped
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tbsp oil (olive, sunflower, or any healthy oil)
- A handful of coriander leaves, chopped
- Juice of 1/2 lemon
- 1 tbsp roasted peanuts or cashews (optional)
Instructions:
If using soya chunks:
- Boil water and cook soya chunks for 5-7 minutes until soft. Drain and squeeze out excess water. Chop roughly.
Cooking:
- Heat oil in a pan. Add mustard seeds and cumin seeds, let them splutter.
- Add chopped onions and green chili. Sauté till onions turn translucent.
- Add mixed veggies and sauté for 4-5 minutes until tender-crisp.
- Add turmeric powder and salt, mix well.
- Add cooked soya chunks or paneer crumbles. Stir and cook for 2-3 minutes.
- Add rinsed poha and mix gently so everything combines well. Cook for another 2 minutes on low heat.
- Turn off heat, squeeze lemon juice, and garnish with coriander leaves and roasted nuts for crunch.
Tips:
- You can add grated ginger or garlic for extra flavor.
- For extra protein, sprinkle some chia seeds or flaxseeds on top.
- Use paneer for a milder, creamier taste; soya chunks for a more textured, higher-protein version.
Want a quick chutney or raita recipe to go with this?
Healthy Idli Upma with Veggies
Ingredients:
- 6-8 leftover idlis, crumbled into small pieces
- 1 tbsp oil (olive, sunflower, or any healthy oil)
- 1 tsp mustard seeds
- 1 tsp urad dal (optional)
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1/2 cup mixed veggies (carrot, peas, beans, capsicum), finely chopped
- 1/4 tsp turmeric powder
- Salt to taste
- A handful of fresh coriander leaves, chopped
- Juice of 1/2 lemon
- 1 tbsp roasted peanuts or cashews (optional, for crunch)
Instructions:
- Prepare veggies:
Heat oil in a pan. Add mustard seeds and let them splutter. Then add urad dal and sauté until golden (optional).
- Sauté aromatics:
Add chopped onions and green chili, sauté till translucent.
- Cook veggies:
Add mixed veggies and a pinch of salt. Cook on medium heat for 4-5 minutes till veggies are tender but still crisp.
- Add spices:
Add turmeric powder and mix well.
- Add crumbled idli:
Toss the crumbled idli pieces into the pan, mix gently with the veggies. Cook for 3-4 minutes, stirring occasionally, so the idli pieces heat through and absorb the flavors.
- Finish:
Turn off the heat, squeeze lemon juice, and sprinkle chopped coriander leaves. Add roasted peanuts or cashews if using.
- Serve:
Serve hot with coconut chutney or plain yogurt.
Tips:
- You can add mustard seeds and curry leaves for an authentic South Indian flavor.
- Adding a pinch of black pepper or chaat masala can give a nice spicy tang.
- If you want a little more texture, sprinkle some grated coconut on top.
Healthy Sattu Pancake Recipe
Ingredients:
- 1 cup sattu (roasted gram flour)
- 1/2 cup whole wheat flour (optional for binding and texture)
- 1/2 tsp baking powder
- 1/2 tsp cumin powder (optional)
- 1/4 tsp salt (adjust to taste)
- 1 small onion, finely chopped (optional)
- 1-2 green chilies, finely chopped (optional)
- 2 tbsp chopped coriander leaves
- 1 cup water (adjust for batter consistency)
- 1 tbsp olive oil or any healthy oil (plus extra for cooking)
- Optional veggies: grated carrot, finely chopped spinach, or bell pepper
Instructions:
- Make the batter:
In a mixing bowl, combine sattu, whole wheat flour, baking powder, cumin powder, and salt.
Add chopped onion, green chilies, coriander, and any optional veggies you like.
- Add water and oil:
Gradually add water while stirring to form a smooth, pourable batter—like regular pancake batter (not too thick or runny).
Stir in the oil.
- Cook pancakes:
Heat a non-stick pan or griddle on medium heat. Lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread gently into a circle.
Cook for 2-3 minutes until bubbles form on the surface, then flip carefully and cook the other side until golden brown.
- Serve:
Serve warm with green chutney, yogurt, or a drizzle of honey if you prefer a sweet touch.
Tips:
- For extra protein, you can add a spoon of chia seeds or flaxseeds to the batter.
- These pancakes are great savory, but you can also add a pinch of jaggery or a mashed ripe banana for a sweet version.
- If you want gluten-free, skip whole wheat flour and adjust water to get the right consistency.
Healthy Corn Mung Dal Tikki Recipe
Ingredients:
- 1/2 cup yellow mung dal (moong dal), soaked for 2-3 hours
- 1/2 cup boiled corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1/4 cup coriander leaves, finely chopped
- 1/2 tsp cumin seeds or cumin powder
- 1/2 tsp grated ginger
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala (optional)
- Salt to taste
- 1 tbsp whole wheat flour or besan (gram flour) — for binding
- A little oil for shallow frying (or use a non-stick pan with minimal oil)
Instructions:
- Cook mung dal: Drain the soaked mung dal and pressure cook or boil it until soft but not mushy (about 2-3 whistles in a pressure cooker or 15-20 mins boiling).
- Mash dal: Once cooked, lightly mash the dal, leaving some texture.
- Mix ingredients: In a large bowl, combine the mashed mung dal, boiled corn kernels, chopped onion, green chili, coriander, cumin, ginger, turmeric, garam masala, and salt.
- Add binding agent: Add whole wheat flour or besan gradually, mixing well to form a dough-like mixture that can hold shape. If too wet, add a little more flour.
- Shape tikkis: Divide the mixture into small portions and shape into flat round tikkis (patties).
- Cook tikkis: Heat a non-stick pan with a little oil on medium heat. Shallow fry the tikkis until golden brown and crispy on both sides (about 3-4 minutes each side).
- Serve: Serve hot with green chutney or yogurt dip.
Tips:
- You can add grated carrot or finely chopped spinach for extra nutrition.
- Baking is also an option: Place tikkis on a baking tray, brush lightly with oil, and bake at 200°C (400°F) for 20-25 mins, flipping halfway.
🌾🥙 Healthy Multigrain Paratha
✅ Why it’s healthy:
- Made with a mix of whole grains (fiber-rich)
- Uses minimal oil
- Great for digestion and long-lasting energy
- Can be customized with veggies or greens
📝 Ingredients (Makes 6–8 parathas):
For the dough:
- ½ cup whole wheat flour (atta)
- ¼ cup ragi (finger millet) flour
- ¼ cup besan (gram flour)
- ¼ cup jowar (sorghum) flour (or bajra/pearl millet flour)
- 1 tbsp flaxseed powder (optional – for omega-3 boost)
- ½ tsp ajwain (carom seeds) or jeera (cumin seeds)
- Salt to taste
- 1–2 green chilies, finely chopped (optional)
- 1 tsp grated ginger (optional)
- 2 tbsp finely chopped onion, spinach, or methi (optional – adds taste & nutrition)
- Water as needed
- Ghee or oil for roasting (use sparingly)
👩🍳 Instructions:
1. Prepare the dough
- In a large bowl, mix all flours, spices, salt, and optional veggies/herbs.
- Gradually add water and knead into a soft, pliable dough.
- Cover and let it rest for 15–20 minutes.
2. Roll the parathas
- Divide the dough into equal-sized balls.
- Roll each ball gently using a rolling pin, dusting with dry flour as needed.
- Try to keep them medium-thin and even.
3. Cook on the tawa
- Heat a non-stick or cast iron tawa on medium heat.
- Place the rolled paratha and cook until light brown spots appear.
- Flip and apply a few drops of oil/ghee. Cook both sides until golden and crisp.
4. Serve hot
Serve with:
- Low-fat curd or plain yogurt
- Pickle or chutney
- Raita or dal for a complete meal
🧠 Tips for extra nutrition:
- Add grated carrot, beetroot, or zucchini to the dough
- Mix in chia seeds, sunflower seeds, or sesame seeds for crunch
- Use hung curd or a hummus-style dip instead of high-fat sides
🍌🥞 Healthy Banana Oats Pancakes
✅ Why it’s healthy:
- No refined sugar
- No white flour (uses oats)
- High in fiber and potassium
- Can be made gluten-free and dairy-free
📝 Ingredients (Serves 2):
- 1 ripe banana
- ½ cup rolled oats (use certified gluten-free if needed)
- 1 egg (or flax egg for vegan)
- ¼ cup milk (dairy or plant-based like almond or oat milk)
- ½ tsp baking powder
- ¼ tsp cinnamon (optional)
- Pinch of salt
- ½ tsp vanilla extract (optional)
Optional Boosts:
- 1 tbsp chia seeds or ground flaxseed (for extra fiber & omega-3)
- A few blueberries or dark chocolate chips
👩🍳 Instructions:
- Blend the ingredients
Add banana, oats, egg, milk, baking powder, cinnamon, salt, and vanilla to a blender. Blend until smooth (about 20-30 seconds). Let it sit 5 minutes to thicken slightly.
- Cook the pancakes
Heat a non-stick skillet over medium heat and lightly grease with coconut oil or olive oil. Pour about ¼ cup of batter for each pancake. Cook 2–3 minutes until bubbles appear and edges firm up. Flip and cook another 1–2 minutes.
- Serve with healthy toppings
Try:
- Sliced bananas & berries
- Greek yogurt or coconut yogurt
- Natural peanut/almond butter
- A drizzle of pure maple syrup or honey (optional)
🌿 Vegan Option:
Replace the egg with a flax egg:
- Mix 1 tbsp ground flaxseed with 2.5 tbsp water
- Let sit for 5 minutes before adding to the blender
🥗 Healthy Singhara Chaat (Falahari/Vrat Special)
✅ Ingredients:
- 1 cup fresh Singhara (water chestnuts) – peeled and chopped
(or you can use boiled singhara if raw is not available)
- 1 boiled potato – cubed (optional)
- ½ cucumber – peeled and finely chopped
- 1 small tomato – deseeded and chopped (optional if allowed during vrat)
- 1 small green chili – finely chopped (optional)
- 1 tsp lemon juice
- 1 tbsp roasted peanuts – crushed (optional crunch)
- 1 tsp sendha namak (rock salt)
- ¼ tsp black pepper powder
- 1 tbsp pomegranate seeds (optional but adds color and sweetness)
- Few mint or coriander leaves – chopped (if allowed)
🥣 Instructions:
- Prep the Singhara:
- If using raw singhara, peel and chop into small cubes.
- If using boiled ones, boil for 5–7 minutes, then cool and chop.
- Mix the Chaat:
- In a bowl, combine singhara, cucumber, tomato (if using), and boiled potato.
- Add crushed peanuts, green chili, and pomegranate seeds.
- Season & Toss:
- Sprinkle sendha namak, black pepper, and lemon juice.
- Toss everything well.
- Garnish:
- Add chopped mint or coriander leaves for freshness.
- Serve Immediately:
- Best enjoyed fresh as a light meal or evening snack during Navratri.
🌟 Why It’s Healthy:
- Singhara is low in calories and high in fiber.
- Hydrating and cooling for the body.
- Great balance of carbs (potato), protein (peanuts), and micronutrients.
🌼 Healthy Navratri Dhokla Recipe (Fasting/Vrat-Friendly)
✅ Ingredients:
For the Batter:
- 1 cup Samak Rice (Barnyard Millet) – washed and soaked for 2–3 hours
- 2 tbsp Sabudana (Tapioca pearls) – soaked for 2–3 hours
- ½ cup Curd (Dahi) – preferably fresh, not sour
- 1 tsp Sendha Namak (rock salt)
- 1 green chili (optional, for those who eat during fasting)
- ½ inch ginger – grated
- 1 tsp lemon juice or ½ tsp fruit salt (Eno)
For Tempering:
- 1 tbsp Ghee or peanut oil (vrat-safe)
- 1 tsp Cumin seeds (jeera)
- 2 green chilies – slit (optional)
- A few curry leaves (optional if allowed in your fasting tradition)
Garnish:
- Fresh coriander leaves (if allowed)
- Grated coconut (optional)
🥣 How to Make It:
1. Prepare the Batter:
- Drain soaked samak rice and sabudana.
- Grind them into a smooth paste using curd and a little water.
- Transfer to a bowl, add ginger, green chili paste (optional), sendha namak, and lemon juice.
- Let the batter rest for 15–20 mins for slight fermentation.
- Just before steaming, add fruit salt (Eno). Mix gently in one direction until the batter turns light and frothy.
2. Steam the Dhokla:
- Grease a dhokla plate or any shallow steaming dish.
- Pour the batter immediately into the greased plate.
- Steam for 15–20 minutes on medium heat or until a toothpick inserted comes out clean.
- Let it cool slightly before cutting into pieces.
3. Tempering (Tadka):
- Heat ghee or oil in a small pan.
- Add cumin seeds, green chilies, and curry leaves.
- Pour the tempering over the cut dhokla pieces.
4. Garnish & Serve:
- Sprinkle fresh coriander or coconut if desired.
- Serve warm with vrat-friendly chutney (like coconut or peanut chutney).
💡 Tips:
- You can replace samak rice with rajgira flour or kuttu flour for variation.
- Avoid hing, mustard seeds, or turmeric during fasting if not allowed.
- Great for breakfast, snacks, or even light dinner during Navratri.
