Curried Cauliflower. The Best Vegetable.

I was a well fed child with well fed friends.  All thanks to my beautiful, smart, and kind mother.  That woman sure knows how to serve a meal. If you were to come to our house, the first words out of her mouth would probably be, 'Are you hungry?' or 'What can i make you?' (Since I started modeling she also asks me, IF i'm still eating, Thanks mom.)

My mother, Neeta, making Chicken Curry and Chipatis for dinner. Oh, i love her. She's going to hate me for posting this picture. 

My mother is Indian, which makes me half Indian (my father is Canadian). For some reason, I seem to have received very little of my mother's Indian-looking genes. Whatever. I have my mother’s Indian taste buds and I enjoy my garlic, spices, and curry. Nom nom nom! 

our 'GAP' inspired family pictures. Styling: Maya and I. Photos: Chelsi Clarke Photography 

Anyway, just outside my agency in Beverly Hills, CA there is a small cafe serving coffee, mouth watering baked goods, and lunch. I had a long drive ahead of me down to OC and decided to pick up some grub. Just as i walked in i saw a steaming plate of, 'something' walk through the kitchen door. I didn't care what it was, it looked good, i wanted it. The man at the counter told me it was 'Curried Cauliflower' and filled my entire to-go container with it. I walked out to my car and took a bite, it was mind numbingly good, my entire Indian childhood in a box. Shoot, i don't have enough of this; I had to make my own soon, so soon. 

Here is my own tasty rendition of 'Curried Cauliflower.' Put it on salads, serve it with fish/chicken/shrimp. This is the BEST way to eat a vegetable. 

Take out all of your ingredients + Balsamic and Red Wine Vinegar (i so forgetfully-forgot).

Chop up the Cauliflower into small pieces. 

slice an onion in half and slice into half moons. 

Combine, oil, vinegars, spices, and tomato paste in a bowl and whisk. 

Pour over the onions and cauliflower. 

Pour onto a pan and coat the veggies with the dressing and place into a 400 degree oven for 45 Minutes. 

Take out your cilantro

Cut off the stems and chop. 

Remove the Cauliflower from the oven. 

Add the chopped Cilantro and stir.

Spoon into a bowl and serve. Make sure you get all the little black bits from the pan... thats what makes this dish nom nom nom, good. 

Curried Cauliflower

1 head of cauliflower

1 yellow onion

1/3 cup olive oil

1/4 cup red wine vinegar

1/4 cup balsamic vinegar (i used pomegranate infused but it doesn't matter) 

2 tsp tomato paste

1/2 teaspoon kosher salt

2 heaping teaspoons curry powder (Garam Masala if you have it)

1/2 teaspoon crushed red pepper flakes

1/2 cup cilantro leaves (more or less depending how much you love the stuff)

Preheat oven to 400' F. 

Place Cauliflower florets and onion in a bowl. In a separate bowl, whisk together oil, vinegars, tomato paste, curry powder, red pepper flakes, and salt. Pour dressing over vegetables, toss to coat. (If your bowl isn't big enough just pour onto baking sheet and toss there). Spread veggies into a single layer on a sheet pan. 

Roast veggies until tender. Stir occasionally. About 45 minutes. 

Mix in cilantro and Serve. 

Serves 4 (heaping servings) Calories: 178 

Banana Oatmeal Yogurt Smoothie. T Swift.

I'm such a girl.  Taylor Swifts,  'Love Story' has 610 plays in my iTunes. Too much of a good thing? Not quite yet. I don't mind putting things on repeat... hence, this Banana Yogurt Smoothie.  I don't know what it is but it tells me to workout... it tells me to have a productive day... repeatedly. Oh, this smoothie is GOOD. Nom nom nom. Breakfast.

To start, cook 1/4 cup oatmeal and 1/2 cup of water in a bowl and microwave. If you don't cook the oatmeal the smoothie will have a dusty feeling (yuck). 

Place all the ingredients in a blender

 Blend!!

 Pour into a glass

 Enjoy! Nom nom nom!

BananaOatmealSmoothie

1/4 cup cooked oatmeal
1/3 cup greek yogurt
1 banana
5 ice cubes
8 almonds

Microwave the oatmeal with 1/2 cup of water for 1.5 minutes. Place all ingredients in a blender and process till smooth. For an antioxidant boost sprinkle with cinnamon. 

now go work out!

Fat Burning. Quinoa Crunch.

When i entered the bizarre world of modeling 4 years ago I had no idea what I was doing. Who really does? For me, It was all about 'pretending' you knew, doing whatever you did that originally got you there, and listening to everything you'd heard on ANTM (so so realiable). Eventually I figured out that this wasn't the best way to go about a 'career' and that my 'older' model counterparts probably knew a thing or two more about this life than television. Sometimes you've just got to ask for help. So, help me Jillian. 

(shot from my first modeling job. ever. Pregnancy Catalog, complete with a fake belly and push up bra) Thanks Paolo @elitemiami)

This is a recipe from Jillian Michaels Fat Burning Cookbook (oh fat burning, she really thought that name through). It's a protein packed take on a parfait which is delicious but sometimes loaded with sugar. This one uses raw quinoa and flax seeds and is ready in as long as it takes for you to pour your cereal. 


Start by rinsing the quinoa in a mesh strainer and rinse under cold water till it runs clear. Then in a bowl combine quinoa, flax, olive oil, and honey (or maple syrup).
Spread the quinoa mixture over a baking sheet and bake in the oven for 10-15 minutes or until golden brown. Spread the mixture as thin as you can get it to really get a crunch and to speed up cooking time.

When the mixture cools break into little bits and place in a container for future use. Add two TBSP over 1/2 cup of nonfat plain Greek yogurt and top off with 1/2 cup of your favorite berries (i used frozen and let them thaw) finish with 1/2 tsp of honey.

Greek Yogurt Cup with Quinoa Crunch and Berries

For the Quinoa Crunch

1 cup quinoa

1/4 c flaxseed

1 tbsp honey

1 tbsp olive oil

For the Greek Yogurt Cup

(1 Serving)
1/2 cup nonfat plain Greek Yogurt
(optional, pinch of cinnamon)
2 Tbsp Quinoa Crunch
1/2 cup fresh blueberries, raspberries, blackberries (or mix)
1/2 tsp honey


Preheat oven to 300'.

Place the quinoa in a mesh strainer and rinse under cold water until the water runs clear; easier if you place a bowl underneath. Drain well.

Transfer the quinor to a medium mixing bowl. Add the flaxseed, honey, and olive oil. Use a spoon to mix until well combined. Spread the mixture in a thin layer on a rimmed baking sheet. Bake until lightly browned, 10-15 min, stirring once. Transfer the crunch to a large plate to cool and store in a container for up to a week.

Place the yogurt in a small serving bowl. Top with the Quinoa Crunch and berries. Drizzle honey and serve.
Calories: 216.9 Protein: 11.8 g Carbs 33.1 g