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.

 

One Pot Veg Pasta

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

🌱 Healthy Indian-Style One Pot Pasta

🍝 Ingredients (2-3 servings):

Pasta & Base:

  • 1.5 cups whole wheat pasta (penne, fusilli, or macaroni)
  • 1 tbsp olive oil or ghee
  • 1 onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1-2 green chilies, chopped (adjust to taste)

Veggies (use any combo):

  • 1 carrot, chopped
  • ½ cup bell peppers (any color)
  • 1 tomato, finely chopped or ½ cup tomato puree
  • ½ cup green peas
  • 1 cup spinach or kale
  • ¼ cup corn (optional)

Spices:

  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • ½ tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Optional: ½ tsp coriander powder

Liquids:

  • 2.5 – 3 cups water or low-sodium vegetable broth
  • Juice of ½ lemon (for freshness)

Garnish:

  • Fresh cilantro, chopped
  • Optional: sprinkle of nutritional yeast or a little grated paneer

🍳 Instructions:

  1. Heat oil in a deep pan or pot. Add cumin seeds and let them sizzle.
  2. Add chopped onion, garlic, ginger, and green chilies. Sauté until translucent.
  3. Stir in tomatoes and cook until soft. Add turmeric, chili powder, garam masala, and salt.
  4. Add all chopped veggies. Sauté for 2-3 minutes.
  5. Add the dry pasta and pour in 2.5 to 3 cups of water or broth.
  6. Stir well, cover, and cook on medium heat, stirring occasionally so pasta doesn’t stick.
  7. Cook for 10-12 minutes (or per pasta package instructions) until pasta is al dente and liquid is mostly absorbed.
  8. Stir in spinach and lemon juice in the last 2 minutes. Let wilt.
  9. Taste and adjust salt/spices. Garnish with cilantro.

🥄 Tips for Extra Nutrition:

  • Add chickpeas or tofu for protein.
  • Use millet or lentil pasta for a gluten-free option.
  • Add 1 tbsp nut butter or coconut milk for creamy texture (optional).

Egg Hakka Noodles

By / Breakfast Recipes, Eggs, Fitpiq Team, Healthy Breakfast Recipes, Healthy non vegetarian Recipes, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🍳 Indian-Style Healthy Egg Hakka Noodles

🍜 Ingredients (Serves 2)

Noodles:

  • 150g whole wheat or millet-based noodles (or regular Hakka noodles)
  • Water + salt (for boiling)

Eggs:

  • 2 large eggs
  • Pinch of turmeric
  • Salt & pepper to taste

Veggies:

  • ½ cup carrots, julienned
  • ½ cup capsicum (green bell pepper), sliced
  • ½ cup cabbage, shredded
  • ¼ cup spring onions (whites and greens separated)
  • 1 small onion, sliced
  • 2 garlic cloves, finely chopped
  • 1-inch ginger, grated
  • 1 green chili, finely chopped (optional)

Sauces & Spices:

  • 1 tbsp low-sodium soy sauce
  • 1 tsp green chili sauce (optional or homemade)
  • 1 tsp vinegar (white or apple cider)
  • ¼ tsp garam masala or chaat masala (Indian twist!)
  • ½ tsp red chili powder or Kashmiri chili powder (for color, not heat)
  • Salt to taste
  • Black pepper to taste

Oil:

  • 1.5 tbsp oil (cold-pressed mustard, sesame, or groundnut oil)

👩‍🍳 Instructions

1. Boil the Noodles

  • Cook noodles as per package instructions in salted boiling water.
  • Drain, rinse with cold water, and toss with a few drops of oil to prevent sticking.

2. Scramble the Eggs (Indian Style)

  • Beat eggs with turmeric, salt, and black pepper.
  • Heat ½ tbsp oil in a pan, scramble the eggs on medium flame. Set aside.

3. Sauté the Veggies

  • In a large wok or kadhai, heat 1 tbsp oil.
  • Add garlic, ginger, and green chili. Sauté for 30 seconds.
  • Add onion and spring onion whites. Sauté until slightly soft.
  • Toss in carrots, capsicum, and cabbage. Stir-fry on high heat for 2–3 minutes. Veggies should stay crunchy.

4. Add Sauces & Spices

  • Add soy sauce, chili sauce (if using), vinegar, garam masala, red chili powder, black pepper, and salt.
  • Mix well and cook for 1 minute.

5. Combine Everything

  • Add cooked noodles and scrambled eggs to the wok.
  • Toss well on high heat for 2 minutes until everything is well coated and hot.

6. Finish & Serve

  • Garnish with spring onion greens.
  • Optionally, squeeze a bit of lemon juice or sprinkle some chaat masala before serving.

🌱 Tips to Keep It Healthy

  • Use millet noodles (like ragi, jowar, or quinoa-based).
  • Add more Indian veggies: beans, spinach, or even beetroot

🙏 Vrat Special Makhana Sabji (Phool Makhana Curry)

By / Festival Recipes, Fitpiq Team, Health Tips, Healthy Recipes, Weight loss for Diabetes - Recipes

⏱️ Ready in: 20–25 mins

🍽️ Serves: 2

🌿 Satvik | No onion, no garlic | Fasting-Approved

🧺 Ingredients:

  • 1 cup phool makhana (fox nuts)
  • 1 medium potato, peeled and cubed (optional)
  • 1 medium tomato, pureed (optional, use only if your fasting rules allow)
  • 1/2 cup fresh curd (yogurt) – whisked
  • 1–2 green chilies, chopped (optional)
  • 1/2 tsp grated ginger
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp black pepper powder
  • 1/2 tsp sendha namak (rock salt) – or to taste
  • 1 tbsp ghee or peanut oil – as per vrat

🍳 Instructions:

  1. Dry roast makhana
    Heat 1 tsp ghee in a pan and dry roast the makhana on low flame for 4–5 minutes until crispy. Set aside.
  2. (Optional) Cook potatoes
    In the same pan, add a little more ghee and sauté cubed potatoes with a pinch of sendha namak. Cover and cook until tender.
  3. Prepare the gravy
    • In the pan, heat 1 tsp ghee.
    • Add cumin seeds. Let them splutter.
    • Add ginger and green chili. Sauté briefly.
    • (If using tomato) Add tomato puree and cook till ghee separates.
    • Lower flame and add whisked curd slowly, stirring continuously to prevent curdling.
    • Add sendha namak and black pepper.
  4. Combine & cook
    • Add roasted makhana (and cooked potatoes if using) to the gravy.
    • Mix well and simmer for 5–7 minutes on low heat until makhana soaks up the flavor.
  5. Garnish & serve
    Garnish with fresh coriander leaves (if allowed) and serve hot with kuttu roti, rajgira puri, or samak rice.

📝 Tips:

  • For richer taste, add 1 tbsp of crushed roasted peanuts to the gravy.
  • For creamier texture, add a spoon of grated paneer or a little vrat-approved cream.
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Lemon Cucumber Ginger Water

By / Fitpiq Team, Health Tips, Weight Loss Recipes

🍋 Lemon Cucumber Ginger Mint Infused Water

✅ Ingredients (for 1 liter / 4 cups of water):

  • 1/2 lemon, thinly sliced
  • 1/4 cucumber, thinly sliced
  • 1–2 inches fresh ginger root, peeled and thinly sliced
  • 5–6 fresh mint leaves
  • 1 liter (4 cups) cold water
  • (Optional) Ice cubes

🥣 Instructions:

  1. Prep the ingredients:
    • Wash all produce well.
    • Slice the lemon and cucumber into thin rounds.
    • Peel and slice the ginger into thin coins.
    • Lightly crush the mint leaves with your fingers to release the oils.
  2. Combine:
    • Add lemon, cucumber, ginger, and mint to a large pitcher or jar.
  3. Add water:
    • Pour cold water over the ingredients.
    • Stir gently.
  4. Infuse:
    • Let it sit in the fridge for at least 1–2 hours.
    • For stronger flavor, let it infuse overnight.
  5. Serve:
    • Pour over ice, garnish with extra mint or lemon if desired.
    • Drink within 24–48 hours for best flavor.

Makhana Salad

By / Fitpiq Team, Health Tips, Healthy Recipes, Weight Loss Recipes

🥗 Vrat-Friendly Makhana Salad (Roasted Foxnut Salad)

⏱️ Ready in: 10 mins

🍽️ Serves: 2

🌿 Satvik | No onion, no garlic | Fasting-approved

🧺 Ingredients:

  • 1 cup phool makhana (fox nuts)
  • 1 medium cucumber, peeled and chopped
  • 1 medium tomato, chopped (optional – use only if allowed in your fast)
  • 1 small boiled potato, cubed (optional)
  • 1 green chili, chopped (optional)
  • 1 tbsp roasted peanuts or soaked almonds, chopped
  • 1 tbsp fresh coriander leaves, chopped (if allowed)
  • 1/2 tsp cumin powder (roasted jeera powder)
  • 1/2 tsp black pepper powder
  • Sendha namak (rock salt) – to taste
  • 1 tsp lemon juice
  • 1 tsp ghee or peanut oil – for roasting

🍳 Quick Steps:

  1. Roast the makhana
    • Heat 1 tsp ghee in a pan.
    • Add makhana and roast on low flame for 5–6 mins until crisp. Let them cool.
  2. Chop and prep
    • Meanwhile, chop cucumber, tomato, boiled potato, chili, and coriander.
  3. Assemble the salad
    • In a bowl, mix all chopped ingredients.
    • Add roasted makhana.
    • Add roasted jeera powder, black pepper, sendha namak, and lemon juice.
  4. Mix & serve
    • Toss everything gently and serve immediately to keep the makhana crispy!

✅ Tips:

  • Want it spicy? Add a pinch of red chili powder (if allowed in your fast).
  • Add pomegranate seeds for a sweet-tangy twist.
  • Only mix makhana right before serving to retain crunch.

Would you like a yogurt-based makhana raita or a sweet version (like makhana chivda or trail mix)?

Makhana Sabji

By / Festival Recipes, Fitpiq Team, Health Tips, Weight Loss Recipes

🙏 Vrat Special Makhana Sabji (Phool Makhana Curry)

⏱️ Ready in: 20–25 mins

🍽️ Serves: 2

🌿 Satvik | No onion, no garlic | Fasting-Approved

🧺 Ingredients:

  • 1 cup phool makhana (fox nuts)
  • 1 medium potato, peeled and cubed (optional)
  • 1 medium tomato, pureed (optional, use only if your fasting rules allow)
  • 1/2 cup fresh curd (yogurt) – whisked
  • 1–2 green chilies, chopped (optional)
  • 1/2 tsp grated ginger
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp black pepper powder
  • 1/2 tsp sendha namak (rock salt) – or to taste
  • 1 tbsp ghee or peanut oil – as per vrat

🍳 Instructions:

  1. Dry roast makhana
    Heat 1 tsp ghee in a pan and dry roast the makhana on low flame for 4–5 minutes until crispy. Set aside.
  2. (Optional) Cook potatoes
    In the same pan, add a little more ghee and sauté cubed potatoes with a pinch of sendha namak. Cover and cook until tender.
  3. Prepare the gravy
    • In the pan, heat 1 tsp ghee.
    • Add cumin seeds. Let them splutter.
    • Add ginger and green chili. Sauté briefly.
    • (If using tomato) Add tomato puree and cook till ghee separates.
    • Lower flame and add whisked curd slowly, stirring continuously to prevent curdling.
    • Add sendha namak and black pepper.
  4. Combine & cook
    • Add roasted makhana (and cooked potatoes if using) to the gravy.
    • Mix well and simmer for 5–7 minutes on low heat until makhana soaks up the flavor.
  5. Garnish & serve
    Garnish with fresh coriander leaves (if allowed) and serve hot with kuttu roti, rajgira puri, or samak rice.

📝 Tips:

  • For richer taste, add 1 tbsp of crushed roasted peanuts to the gravy.
  • For creamier texture, add a spoon of grated paneer or a little vrat-approved cream.

Maa Ki Dal

By / Fitpiq Team, Health Tips, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🌿 Ma Ki Dal Recipe (Slow-Cooked Black Gram Lentils)

🫘 Ingredients:

For Cooking the Dal:

  • 1 cup whole urad dal (black gram / sabut urad dal)
  • 4 cups water (for pressure cooking)
  • Salt to taste
  • 1–2 green cardamoms (optional)
  • 1 small piece cinnamon (optional)

For the Tempering (Tadka):

  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1–2 green chilies, slit
  • 1 tbsp ginger-garlic paste
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped or pureed
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala

Optional (for richness):

  • 2 tbsp fresh cream or a spoon of butter
  • Fresh coriander leaves, chopped

🍳 Instructions:

1. Soak & Cook the Dal

  • Rinse and soak whole urad dal overnight (or at least 8 hours).
  • Drain and pressure cook with 4 cups water, salt, and whole spices (cardamom, cinnamon) for about 8–10 whistles or until the dal is soft and creamy. Mash a few lentils with the back of a spoon to check softness.

2. Prepare the Tempering

  • Heat ghee in a kadhai or pan.
  • Add cumin seeds, let them crackle.
  • Add slit green chilies, then ginger-garlic paste, sauté for a minute.
  • Add chopped onions, cook until golden brown.
  • Add tomatoes, turmeric, chili powder, coriander powder.
  • Cook until the masala is well-cooked and oil starts to separate.

3. Combine & Simmer

  • Add cooked dal to the masala. Mix well.
  • Add water as needed to adjust consistency.
  • Simmer on low heat for 20–30 minutes, stirring occasionally. The longer you simmer, the better the flavor. Mash some dal to make it creamier.

4. Finish with Cream & Garnish

  • Stir in cream or butter (optional).
  • Add garam masala, and mix.
  • Garnish with fresh coriander.

🍽️ Serving Suggestions:

  • Serve hot with:
    • Steamed rice
    • Jeera rice
    • Roti or paratha
    • A dollop of butter or cream on top for richness

How to make Maa Rajma

By / Fitpiq Team, Health Tips, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🌱 Ingredients:

For the Rajma (Kidney Beans):

  • 1 cup rajma (kidney beans) – soaked overnight (8-10 hrs)
  • 3 cups water – for pressure cooking
  • Salt – to taste
  • 1 bay leaf
  • 1 black cardamom (optional)

For the Masala:

  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 onion – finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes – pureed or finely chopped
  • 2 green chilies – slit (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp kasuri methi (dried fenugreek leaves) – crushed
  • Fresh coriander leaves – chopped (for garnish)

🥣 Method:

Step 1: Cook the Rajma

  1. Drain soaked rajma.
  2. Add to a pressure cooker with 3 cups of water, salt, bay leaf, and black cardamom.
  3. Pressure cook on medium heat for 5–6 whistles (or until soft).
    • The rajma should mash easily when pressed between fingers.

Step 2: Prepare the Masala

  1. Heat oil/ghee in a deep pan or kadhai.
  2. Add cumin seeds and let them splutter.
  3. Add onions and sauté till golden brown.
  4. Add ginger-garlic paste and green chilies. Cook for 1–2 mins till raw smell disappears.
  5. Add tomatoes and cook till the oil separates (bhuno this well!).
  6. Add turmeric, red chili powder, coriander powder, and salt (if needed). Cook the masala till aromatic.

Step 3: Combine & Simmer

  1. Add boiled rajma (along with the water it was cooked in) to the masala.
  2. Mix well. Simmer on low flame for at least 20–30 minutes. The more it simmers, the better it tastes.
    • You can mash a few rajma beans with the back of a spoon for a thicker gravy.
  3. Add garam masala and kasuri methi. Mix well and cook for 2 more minutes.

Step 4: Serve

  • Garnish with fresh coriander.
  • Serve hot with steamed rice, jeera rice, or roti.

💡 Tips:

  • Soaking is key – it helps cook the rajma faster and makes it more digestible.
  • Slow cooking or long simmering deepens the flavor.
  • You can add a little butter or cream at the end for extra richness.

HOW TO MAKE HEALTHY ONE-POT PASTA SOUP

By / Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Potassium Rich food and recipes, Protein Rich Recipes, Science behind weight loss, Soups, Weight loss for Diabetes - Recipes, Weight Loss Recipes, Winter Recipes

To make healthy one-pot pasta soup brings together creamy peanut-sesame flavors, spicy undertones, and tender paneer chunks in a rich, hearty broth. It’s a quick, comforting meal perfect for a cozy evening. Packed with protein, healthy fats, and a medley of textures, this soup is a delightful fusion of flavors.

INGREDIENTS FOR HEALTHY ONE-POT PASTA SOUP:-

  • Pasta (penne, spaghetti, or fusilli)*: 100g
  • Paneer (cubed): 150g
  • Peanut butter (unsweetened): 2 tablespoons (30 g)
  • Sesame paste (tahini): 1 tablespoon (15 g)
  • Vegetable broth: 4 cups (960 ml)
  • Coconut milk (optional, for creaminess): 1/2 cup (120 ml)
  • Soy sauce (or tamari for gluten-free): 1 tablespoon (15 ml)
  • Garlic (minced): 4 cloves (12 g)
  • Ginger (minced): 1 tablespoon (15 g)
  • Carrot (julienned): 1 medium (50 g)
  • Bell pepper (sliced): 1 medium (100 g)
  • Green onions (chopped): 2 stalks (10g)
  • Red chili flakes: 1 teaspoon (2g)
  • Sesame oil: 1 tablespoon (15 ml)
  • Salt and pepper: To taste – Lime juice: 1 tablespoon (15 ml)
  • Fresh cilantro (for garnish): 1 tablespoon (5 g)

PREPARATION METHOD FOR HEALTHY ONE-POT PASTA SOUP:-

1. Cube the paneer and soak it in warm water for 10 minutes to make it soft.

2. Julienne the carrots and slice the bell peppers for even cooking.

3. Mince the ginger and garlic to enhance flavor.

4. Prepare the vegetable broth in advance (homemade or store-bought).

5. Heat Oil: In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.

6. Add Vegetables: Toss in the julienned carrot and sliced bell peppers. Cook for 2-3 minutes until slightly tender.

7. Prepare the Broth: Add the peanut butter, sesame paste, soy sauce, and vegetable broth to the pot. Whisk until the peanut butter and sesame paste dissolve completely.

8. Cook the Pasta: Bring the mixture to a boil, then add the pasta. Cook according to the package instructions, stirring occasionally to prevent sticking.

9. Add Paneer: Once the pasta is almost done, gently add the paneer cubes and simmer for another 2-3 minutes.

10. Finish with Coconut Milk (Optional): Stir in the coconut milk for extra creaminess. Add red chili flakes, salt, and pepper to taste.

11. Add Lime Juice: Once cooked, remove from heat and stir in fresh lime juice.

12. Garnish & Serve: Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro.

NUTRITIONAL VALUE PER 100 g: –

Calories: 128 kcal

Protein: 4.8g

Fat: 6g

Carbohydrates: 12g

Fiber: 1.2g

If you are struggling shedding weight. You can talk to us by taking this assessment: Click here

For more information –https://fitpiq.com/how-to-prepare-keto-coconut-smoothie/

HOW TO MAKE HEALTHY SPINACH CREPE

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Weight loss for Diabetes - Recipes, Weight Loss Recipes

Spinach crepes are light and packed with the goodness of spinach, making them an excellent choice for a nutritious breakfast, snack, or even a light lunch. These crepes are rich in vitamins, minerals, and fiber, making them a healthy and delicious option.

INGREDIENTS FOR SPINACH CREPE :-

  • 1 cup besan
  • Salt to taste
  • Pinch of black pepper
  • Water as required
  • 100 gms paneer
  • Salt to taste
  • 4 tsp pepper powder
  • 1/4 cup milk
  • 1 tbsp oil
  • 1 tbsp garlic, finely chopped
  • 1 onion, thinly sliced
  • Handful of spring onion, finely chopped
  • Handful of spinach, roughly chopped
  • Salt to taste
  • Pinch of pepper
  • 1 tbsp oregano
  • 1 tbsp chilli flakes
  • 2 tbsp processed cheese, grated
  • 2 tbsp processed cheese, grated
  • 1 tsp oregano
  • 1 tsp chilli flakes

PREPARATION METHOD FOR SPINACH CREPE:-

  • Mix the besan, salt, pepper, and water in a bowl to a smooth liquid consistency and keep it aside.
  • Blitz the paneer, salt, pepper, and milk to a smooth puree.
  • Now Heat oil in a pan. Add garlic, onion, spring onion, spinach, salt, pepper, oregano, and chili flakes and mix well. Let the spinach wilt a little.
  • Add in half the paneer puree and cheese and mix well.
  • On a non-stick tawa, add in some of the besan batter and flatten it out like a dosa/chilla. Cook for 2-3 minutes until golden brown. Flip and cook for 20-30 seconds.
  • Heat the remaining paneer puree with some cheese, oregano, and chili flakes till it thickens slightly for dipping purposes. Stuff the onion filling in the crepe. Fold and serve with some paneer sauce and dig in!

NUTRITIONAL VALUE PER 100 g: –

Calories: 80 kcal

Protein: 4g

Fat: 2.5g

Carbohydrates: 9g

Fiber: 1.5g

If you are struggling shedding weight. You can talk to us by taking this assessment: Click here

For more information –https://fitpiq.com/how-to-prepare-keto-coconut-smoothie/