10 minute Healthy Pizza

The words healthy and pizza never go together, especially if you’re in medical school. For the love of pizza, I’ve been experimenting a few recipes and finally found one that I enjoy and can make during a short break between studying!



  • 3/4 cup Chickpea flour
  • 1/3 cup water
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon Garlic powder
  • 1 teaspoon garam masala (optional)
  • 1 teaspoon cumin seeds (optional)
  • 200g Tomato paste
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 tablespoon chopped garlic
  • pizza toppings of your choice
    • I used peppers, onions, pineapple, and feta cheese


  1. Pizza Crust
    • Preheat the oven to 450 degrees
    • In a medium bowl, combine the chickpea flour, water, olive oil, sea salt, and garlic powder
      • you may add garam masala and cumin seeds or any other spices, I like putting an Indian twist on my pizza
    • mix the ingredients, it won’t look like dough, it will have a little more liquid consistency
    • Place the “dough” on a pan and use a spoon to create a round, even layer
    • Allow the dough to bake for 5-7 mins until it turns a light brown along the edges
  2. Pizza Sauce
    • In a pot, add the tomato paste, basil, oregano, chopped garlic and allow it to cook for 5 mins to allow the flavor to soak
      • it’s advised to do this while the dough it in the oven to save time
    1. Allow the dough to cool for a little bit while you chop your toppings of choice
    2. Add the Pizza sauce and store the remaining
    3. Add your toppings
    4. Sprinkle your cheese of choice
    5. Place back in the oven for 5 minutes
    6. After 5 mins, allow the pizza to cool
    7. Bon appetit!



Paneer Tikka Masala – Med School Friendly

Time: 10 min Prep, 15 min cooking. Total: 25 minutes



  • 1 Tablespoon oil (Olive or Vegetable)
  • 1/2 Large Red Onion
  • 1 Tablespoon chopped Garlic
  • 2 Large Tomatoes
  • Paneer/ Tofu/ Chicken (Literally whatever you please)
  • 2 cups water
  • Tikka Masala Paste/ make your own paste (recipe below)


  • If cooking with Paneer, warm a bowl of hot water and allow the paneer to soak the water
    • If cooking with Tofu or Chicken, be sure to cook in oven or pan beforehand
  • Chop Onions and Tomatoes
  • In a large pot, add the oil and allow it sizzzllleeee
  • Once the oil is warm, add the onions and garlic until the onions are starting to turn a little brown
  • Add all the tomatoes, and cover the pot with lid
  • While the tomatoes are cooking, remove the paneer from the bowl of water and slice into cubes
  • Occasionally stir and crush the tomatoes until it creates a paste
  • Add the paneer, stir until all the paneer is covered in the paste
  • Add the tikka masala paste and 2 cups of water, stir
  • Cover the pot for about 10 minutes, occasionally stirring, until everything has mixed together and the curry looks nice and creamy
  • Serve with Garlic Naan, tortilla bread, or Rice!


Tikka Masala Paste ( make only if you don’t have pre-made)

  • Tomato Paste
  • 1.5 teaspoon Garam Masala
  • 1.5 tablespoon of unsalted butter
  • 1/3 cup heavy cream
  • 1/2 tsp red chili powder
  • 1 Garlic Clove
  • ** For Vegans, use vegan butter and pureed tofu to replace the heavy cream**


Bon appetit!


Chickpea Tikka Masala


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 1 teaspoon fine sea salt
  • 2 jalapeños, chopped (or any hot pepper of choice)
  • 2 tablespoons ginger-garlic paste
  • 1.5 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon curry powder
  • 1/2 teaspoon paprika
  • A pinch of cayenne powder
  • 1.5 cup crushed tomatoes
  • 1 cup vegetable broth
  • 1 can (15 ounces) chickpeas (also known as Garbanzo beans)
  • 1/4 cup unsweetened coconut milk
  • 1/2 teaspoon lemon juice
  • Cilantro (optional)


  1. In a large pot, warm the oil over medium heat
  2. Add the onion and salt, stir until onion turns golden brown
  3. Add the jalapeños/ hot pepper and ginger-garlic paste, cook until the smell of ginger-garlic subsides (about 2 minutes)
  4. Add the garam masala, cumin seeds, curry powder, paprika, and cayenne powder. Stir for 1 minute
  5. Add the crushed tomatoes and vegetable broth, stir and cook for 5 minutes
  6. Reduce the heat, add chickpeas and  coconut milk.  Cover the pot to allow steam to cook, stir occasionally for 5-7 minutes.
  7. Add 1/2 teaspoon of lemon juice, stir
  8. Garnish with Cilantro (optional)
  9. Serve with rice, naan, or soft tortillas


Check out my Instagram page @foodiewithscrubs 


Chef Preety 🙂

Vegan Matcha Pancakes


  • Log Cabin All Natural Pancake Mix
  • Encha Organic Matcha- Culinary grade
  • Ground Cinnamon
  • Unsweetened Vanilla Almond Milk
  • Raw Coconut Nectar or Maple Syrup


  • Add 1/3 Cup of Log Cabin All Natural Pancake mix into a bowl
  • Add 2 teaspoons of Encha Organic Matcha- Culinary Grade into the same bowl
    • Mix the Matcha and Pancake Mix
  • Add 1/2 teaspoon Ground Cinnamon, mix
  • Add Almond Milk until mixture becomes a thick liquid
  • Cook on stove top pan
  • Serve with Raw Coconut Nectar or Maple Syrup

30 Day Vegan Transition

Hello Fellow Bloggers!!

Sorry that I haven’t been posting much, especially to those that follow along with my posts! School has been keeping me swamped, and the time that I do have to write, my creative mind is turned off!! I’ll work on it, I promise!!

So last week, I was just casually scrolling through Facebook, something a lot of us are probably guilty of, and I came upon this video highlighting the reality of Dairy farms, and a few days later I saw several articles about the danger of honey bee extinction. The video and the articles continued to haunt me to the point where I decided I needed to make a change in lifestyle in order to become an advocate for these issues.

As many of you know, I have been a Vegetarian for about 10 years now, I also refrain from egg products but continue to consume dairy products, specifically because I love cheese, pizza, and tacos. With the increase demand of Vegetarian’s, it’s actually much easier to eat out and enjoy a meal. Yes, I still do get questioned about the why I chose to be vegetarian, oddly enough, I receive sympathy (like uhh, it was a personal choice not a punishment), and some still try to convince me to eat meat!

The main reason I chose to quit meat was because of the maltreatment of animals in the industry, followed by religious preferences. I LOVE animals, so seeing them losing their quality of life to become food for humans, no can do. Many will argue that me becoming a vegetarian won’t stop the slaughter houses, and all I reply is “atleast I’m not supporting or funding them either”.

So this brings me to dairy, as a young lady, Vitamin D is extremely important for our bone health— and dairy is a good provider of it, but MOST of our vitamin D actually comes from the Sun! THE SUUUUNNNN!!! I actually learned that fact in class, so yea it’s true! That’s why people who live more so in Northern climates (experience winter) have very low Vitamin D levels.

Also, Humans are the ONLY animals that drink milk of another animal. Like wouldn’t it be strange if you saw a dog drinking breast milk? Speaking of which, humans only produce milk after giving birth, all animals do. So that means, these cows in dairy farms are forcefully inseminated to carry a calf, which is then taken away from them after birth so the milk can be sold to who? Humans.

Oh and the calf? Males are either killed on the spot or sent to the slaughter house, females are kept to become the next milk producing machines. It’s a horrible cycle, and honestly, a man made “circle of life” for these animals.

Now if Human’s were treated as milk producing machines, we would have all sorts of ETHICAL issues, now wouldn’t we?

As a lady, I wouldn’t be okay if someone forcefully got me pregnant, carried that child for 9 months that had it taken away from me, and then has breast pumps attached to constantly drain all the milk out of me to SELL to someone else. Uhh, yea, I heard those breast pumps are painful, no way am I signing up for torture.

If you wouldn’t do it, why would you be okay forcing something that doesn’t even have a voice for itself to do it?

So yea, these thoughts have been circling in my mind for a week now, and I decided to slowly transition into a Vegan lifestyle because I will not support the maltreatment of animals.

Now I have to be VERY conscious about my food intake, especially for Protein and B12. That is why I have decided that I’ll share this journey with the WordPress community, and if anyone wants to join me can follow along!

I will place a disclaimer that I know I will slip up a few times, it’s normal and hard to completely take a food group out of my diet. That is why I am calling this the 30 day Vegan Transition and not a challenge or commitment, because I’ve done those before and failed by day 5 every time, haha. So leaving room for mistakes is the only way to actually create a change.

If you are interested in following me and joining me on this transition, I will be adding my grocery lists (with the grand total), recipes during my weekend meal prep sessions, and thoughts and feelings. I promise a once a week post, but sometimes may post more.

If you’re currently eating meat and are interested in becoming Vegan, I highly recommend you transition into Vegetarian and then slowly into Vegan.

If you are on strict medication regime, or have any health related issues, I HIGHLY recommend you talk to your physician before changing your diet.

I hope we all come out strong and achieve the goals we set forth at the end of the 30 days! Feel free to comment with any questions or concerns, the more people involved the more motivating it is to push through!


I will be posting a grocery list and my meal prep recipes for this week soon, I’ll create a new Menu tab called “Vegan Transition”

Also here are some links if you’re just curious about what I’m talking about 🙂



I’m super excited!!

Happy Living,

Preety 🙂

Coach Insignia: Vegetarian Review

Detroit, a city full of history, sports, excitement, and of course, some amazing fine dining! A few months ago, I decided to dine at Coach Insignia, the restaurant located on the 71st and 72nd floor of the Renaissance Building right on the Detroit Riverfront! Since I am vegetarian, our food choices were a tad limited, but here’s what I thought about the experience!

Appetizer: Black Truffle Polenta Cake ($9)

  • The polenta cake was DELICIOUS! It’s covered with a rich cheese, which really enhances the flavor. The cake was placed on top of a pile of sliced mushrooms, now I am not a fan of mushrooms but they tasted okay with the cheese. Again, my disliking of the mushroom may be bias, but the cake and cheese, out of this world! The serving size was much smaller than I had imagined, so it’s not an appetizer to split amongst two.

Soup: Roasted Tomato ($8)

  • Now this soup left me licking the bowl, not literally. But the soup had a perfect touch of creaminess, spice, and tangy! I dipped in the bread they gave us before the appetizer, and just fell in love with the food. If anything, I would go back and just order the soup for all three courses, haha!

Main Dish: Crispy Tofu Filet ($28)

  • I love clean, raw eating and the crispy tofu filet was just that! A combination of asian slaw, ponzu vinaigrette, grilled tomato and asparagus, watercress salad, topped with steamed tofu made the dish wonderfully satisfying. Disclaimer, the main dish is not filling enough for those not used to eating raw food. So if you’re the type that needs a heavy main dish, there really aren’t much vegetarian options here.

Drinks: Virgin Pina Colada and Virgin Strawberry/berry Margarita

  • The drinks were delicious, being non-alcoholic I didn’t order off of the wine menu, but from other friends I’ve heard their wine and cocktail menu is a go-to!

Dessert: Zingerman’s Chocolate Gelato 

  • Oh my goodness, I have never had such rich chocolate ice cream in my life before! It was delicious, and I’m an ICE CREAM LOVER! I honestly can say Zingerman’s is my favorite ice cream of all time now. The ice cream was served in a cold bowl with fresh cut strawberries on top, I felt bad digging in because it looked so nice!


  • Our waiter was remarkably kind, enjoyable, and helpful. Since it was my first time there, I had asked several questions and took a long time making an order, but he remained patient with me throughout the night. Also, our table was located right by the window, so we had a beautiful view of the Detroit River, Windsor, Detroit, the Ambassador bridge, topped off with a beautiful sunset to watch. The bill came to a total of $90 including tip on our dinner, and as college students, that’s A LOT! The elevator ride was very pleasant, it was a glass elevator so you could enjoy the view while going up. Afterwards, we enjoyed a nice walk along the Detroit riverfront! Overall, I totally recommend Coach Insignia to all family and friends, the money was really worth the experience! If you’re ever in the Detroit Area, be sure to make a reservation and enjoy a night that’ll create lasting memories!

Check out Coach Insignia Here! 

Our view of Detroit from the 72nd floor
Renaissance Building, Coach Insignia located on the middle building above the pink lights!

Vegetarian Quinoa Sushi

I’m not a real fan of sushi, but I enjoy trying out new recipes and adding my own twist to them. This week, I decided to try Sushi with Quinoa instead of rice, and ate it with Hot and Spicy Maggi Sauce and a little bit of soy sauce! Recipe below!


  • Nori sheets (I got a 10 pack from a local grocery store for $4.14)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt and black pepper
  • 1 cup Quinoa
  • 1 ripe Avocado
  • 1 Carrot
  • 1 Cucumber
  • 1 clove of garlic
  • Wasabi Powder/pre-made sauce
  • Low-sodium soy sauce
  • Hot and Spicy Maggi Sauce**** Completely optional


  • Begin by making the Quinoa, place 1 cup of Quinoa in a pan and boil in 2 cups of water. It takes about 10 minutes for the Quinoa to be completely cooked.
  • During the wait, peel and slice the carrot, cucumber, and avocado.
  • When the Quinoa is ready, in another pan, pour 1 tablespoon of olive oil, 1 minced clove of garlic, and 1/2 teaspoon of salt and black pepper.
  • After about 30 seconds of cooking the garlic, or until they golden brown, mix in the cooked quinoa on low heat so the flavor settles in. Make sure the Quinoa doesn’t burn!
  • Take one Nori sheet and lay it on a flat surface, take a scoop of quinoa and spread it on the Nori sheet leaving about one inch at one end of the sheet.
  • place a few slices of Cucumber, Carrot, and Avocado in the middle of the sheet.
  • You can roll the sheet with your hands (which I had no problem doing), or you can buy a bamboo mat to aid in the rolling of the nori sheet. Video link to rolling Sushi
  • Once you have rolled the sushi, cut the roll into even slices.
  • Repeat these steps with as many sheets as you need, according to how many rolls you need to make!


  • If you bought Wasabi powder, take a tablespoon of the powder and mix 1/2 teaspoon of water and mix. Allow the mixture to sit for 5 minutes to allow the flavor to settle.
  • Serve Sushi with Soy Sauce, Wasabi, and any other sauce of your choice! ( I loved it with Maggi hot and sweet sauce).

Bon appetit,

Chef Preety