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.

 

How to make Multigrain Paratha

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

🌾🥙 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

How to make Banana Oats Pancake

By / Breakfast Recipes, Dessert, Fitpiq Team, Healthy Breakfast Recipes, Healthy Recipes

🍌🥞 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:

  1. 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.
  2. 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.
  3. 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

Singhara Chaat

By / Festival Recipes, Fitpiq Team, Health Tips, Healthy Recipes

🥗 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:

  1. 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.
  2. Mix the Chaat:
    • In a bowl, combine singhara, cucumber, tomato (if using), and boiled potato.
    • Add crushed peanuts, green chili, and pomegranate seeds.
  3. Season & Toss:
    • Sprinkle sendha namak, black pepper, and lemon juice.
    • Toss everything well.
  4. Garnish:
    • Add chopped mint or coriander leaves for freshness.
  5. 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.

Navratri Dhokla

By / Breakfast Recipes, Festival Recipes, Fitpiq Team, Health Tips, Healthy Recipes

🌼 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.

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.
https://fitpiq.com/wp-admin/post.php?post=11576&action=edit

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.