June 2017

Emergency Biscuits (Super Easy, No Milk, No butter)

Hey, there! Today I want to share with you an easy recipe that I just came up with last week after I went to the supermarket to buy some bread (my son’s favorite) but I didn’t find it (insert disappointment face here) so I told my son, we were going home to make some bread… He was so excited and I was so ready to make some biscuits but then I realized I didn’t have butter! Arrgggg! But I decided to continue with my plans so, I took a bowl, added a cup of flour, a little bit of salt, oil and water. Mixed and dumped into the oven at 220ºC (450ºF aprox) for 10 minutes hoping that this mix would be edible, and this is how the emergency no milk no butter biscuits were born.

For my surprise, they were edible! And moist! And soft on the inside but still with a bit of that dry texture on the outside!. For me, giving the emergency, they were actually pretty decent, but I still needed “to make sure” so, while my son was eating, I couldn’t resist the urge and made another batch. In the upcoming days I made these babies at least every other day, to make sure the results were consistent, and, well; now recipe is here it is for you to enjoy.

This recipe is extremely easy, and you can mix it up in under 2 minutes (wohoo!) and cook in exactly 10 minutes.


Yields: 8 Biscuits
Prep. Time: 2 minutes
Cooking Time: 10 minutes.


250 gr (1 Cup) Self-Rising Flour*
110 ml (1/3 Cup) Water
70 ml (3 Tbsp.) Vegetable Oil
Pinch of Salt


Start by pre-heating your oven to 220ºC (450ºF aprox).
Add flour and salt into a container and mix well.
Add water and oil. Mix with a fork until the dough come together. Don’t need to overdo it. Stop mixing when all the flour is incorporated.
Tip the dough out onto a lightly floured work surface, flatten out with your hands and cut.
To the pre-heated oven they go for 10 minutes.
Get out of the oven and enjoy.

* If you don’t have Self-Rising Flour you can make it yourself very easily. For each 125gr of flour, add 1 ½ teaspoon Baking Powder + ¼ teaspoon of salt.

Easy right?
We hope you like this recipe and put it to good use not only on an emergency situation like mine! 🙂
If you tried this easy recipe, please let us know in the comments section below or use the hashtag #kasheribbean on instagram.

Have a wonderful rest of the day!
Until next time!



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Veggies Packed Fritatta (Stop Food Waste!)

Oh, Fritatta!
Fritatta is one of those humble meals that never disappoints. And, one of those that has saved my belly and the belly of those around me many many times. You can make it with pretty much anything you have in your fridge and, yes, you know it is time for you to use those tiny trims of veggies sitting there waiting for a soup, so go into the kitchen and make the yummiest Veggies Packed Fritatta of all times!

For this fritatta I added some veggies trims I had on my fridge. Did you guess? Yup! They were waiting for a soup, but is way too hot for that and I didn’t want to wait any longer and see these veggies go to waste… But, why is it so important to not waste an “insignificant amount of vegetables” you may be thinking. Let me tell you, according to the USDA, in 2010 133 billion pounds of food ($161 billion dollars worth of food) ended up in the landfills (That was 7 years ago! Imagine how much is now O.o) Does this sound terrible to you already? To make things even worse, that amount of food (That is wasted just in The United States) could easily cover 60% of the cost to end world hunger for a whole year, considering the estimates made by The United Nations (that is $267 billion dollars)

And, what does it have to do with a fritatta?
Well, if you save your veggies cuts, you may not see it as a huge deal, but actually it is when you put it into perspective. Plus, by making another meal out of them, you are not just wasting less but helping your pocket by getting more from what you buy. Now, let’s go back to the fritatta!

You can serve it with starchy or non-starchy veggies (I ate mine with some tostones), with rice, with a piece of toast or with whatever you please. plus, you can serve this any time, from breakfast to dinner. Fritattas are so versatile 😀 and they are not complicated at all, but you do have to be careful with the heat because you don’t want a burnt nor a dry fritatta.


Yields: 4-6 servings
Prep. Time: 5 minutes
Cooking Time: 15 minutes.


1 Broccoli stalk, finely chopped
8 Grapes tomatoes, halved
3 cups Spinach, roughly chopped
6 large eggs
1 Tbsp. Paprika
1 Tsp. Turmeric
Salt to taste
4 Tbsp. Olive Oil

First of all you want to chop your veggies (if they are not already chopped).
Then, add oil to your pan and turn on your fire to medium-high.
Add the broccoli stalk (they take longer to cook) and a pinch of salt, and when they are half-way cooked add your other veggies.
Time to add the seasonings and salt and cook on medium-high for a minute of two.

Finally, add your eggs (beaten or not, doesn’t matter if your pan is non-stick).
Mix well, then lower the heat and let it cook for about 5 minutes.
After 5 minutes, take off the lid and pass a spatula around the border just to make sure is not sticking to the pan. Put the lid on again and finish cooking for 5-8 more minutes (cooking time may vary depending on the size of your pan)
Finally, turn off the heat (you may see it is still a little jiggly on the center. Don’t panic. It is ok if you don’t want to finish off with a dry fritatta), put the lid on an let rest for 3 to 5 minutes.
Serve and enjoy!

Hope you got some motivation to use up every inch of your veggies, and that you like this easy and humble meal. What else do you add to the fritatta? Let us know in the comments section. And, if you make it, use the hashtag #kasheribbean on instagram to let us know 🙂

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15 Easy Meals Ideas for When You Are in a Rush {15 minutes Meals}



Chia Pudding

Chia Pudding is the perfect breakfast for when you are running late. Just mix all the ingredients and let it rest for about 5 minutes and enjoy! (Tip: You can add more chia if you want it to be set in even less time!)

Egg in a Hole

Toast the bread and cooking the egg at the same time? Win-Win!

Quinoa Breakfast Porridge with Strawberries

Quinoa porridge is another delicious and healthy way to start your day and because quinoa is full of goodness, so you are going to be full for longer and  won’t have the usual mid-morning-brain-crash.

Chickpea-Avocado Salad Sandwich

This is a vegan version of the traditional egg salad sandwich reinvented by adding avocados. Delicious and full of protein.

Oatmeal with Peanut Butter and Grapes


Traditional breakfast for many, this oatmeal recipe is dressed up a bit with peanut butter and grapes instead of the strawberries. Do you prefer a savory version? Try this Oatmeal with Fried Egg and Avocado


Salmon with Arugula and Avocado Salad

This is for sure a classic. Quick and easy pan-seared salmon with a fresh salad will make you feel like you are eating in a restaurant but without paying much

Zuchinni Noodles with Vegan Pesto

Did I told you I am obsessed with Zoodles? They are a gift from heaving for all of us who love pasto but don’t need the extra carbs and calories. Yay!

Almond Butter Chicken Satay


Another quick and easy lunch. If you want the chicken breasts to cook even quicker you can slice the chicken breasts cut lengthwise cutlets (here it is a quick tutorial on how to do that)

Tuna Quinoa Toss

A total protein bomb for those of you who prefer fish

Lentil Soup

Fast, hearthy and delicious soup for dinner. If you want to make vegetarian just use vegetable broth.


Curried Tofu Scramble

A great quick dish that non-tofu fans will love.
Salmon and Couscous

Prefer a GF version? Try this one

Easy Pan-Fried Lemon Chicken

This Lemon Chicken recipe is paleo and Whole30-friendly and extremely easy to make!
Simple Chicken Noodles Soup

If you are like me (Sometimes I just need a bowl of soup, not matter how hot the weather is) you can try this for a quick fix. Or, if you are a veggie lovers, you can try the next one (delicious and creamy)

Broccoli-Spinach Soup

This recipe is dairy but you can always omit the dairy and blend your veggies until smooth and creamy.

Bonus Vegan Recipes for lunch or dinner

Avocado Toasts: 5 Ways

Avocado Toasts are very popular because they are creamy and extremely easy to make (obviously! you basically just have to mash an avocado and that’s it!) It would take you probably less than a minute to prepare, unless you want to post some pictures on instagram lol 😉

High Protein White Bean Salad

What I love about this recipe is that is full of protein (that help you to stay fuller for longer). The bell peppers not just give color but also crunch and the cilantro gives it a special and fresh flavor. I love it.

Black Pepper Tofu Stir Fry

Another tofu recipe for the tofu lovers.

Turkish Lentil Salad

I don’t know about other veggie lovers but I love love love lentils. They are so versatile (you can make rice, soups, stews, meatless balls and salads! :D) and they are usually lighter than other legumes like red beans and chickpeas.

Pesto-Avocado Pasta

O.M.G! This Pesto-Avocado is a dream come true for all of us who love pasta and cheese but are trying to eat less calories and dairy but don’t want to sacrifice the creaminess of a good pesto. If you haven’t try this pesto-avocado pasta what are you waiting for?
Well guys, this is it for today. We hope you enjoy these under 15 minutes meals ideas. Which one are you preparing first? Let us know in the comment section below! 🙂

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