Ending April with a Bang!

Saf Osmani
Apr 27, 2018
2 min read

Ending April with a Bang!

Birthday Celebrations, Marriott Pop-up Event, Indian Khichdi Recipes and our Trip to Chicago

We recently went on a trip to Chicago to visit with our friends and family. We had so many celebrations and yummy vegan food that everyone made for us I lost count. Everyone embraced our lifestyle and tried to make lots of delectable vegetable dishes and asked a lot of questions about our lifestyle. Our motto is and always will be to educate, engage and inspire people on a whole foods plant-based journey and lifestyle. Check out our new Healthy Eating and Living HEAL Tribe private Facebook group to learn more and join our tribe.

Sharing some pictures with you from all the birthday celebrations my husband Ubaid had in Chicago including a vegan cake they got for him.

They don’t call it the Windy City for nothing in the middle of April we had snow showers and freezing temperatures it’s a good thing we kept our winter coats and gloves we sure needed it.

Delicious vegan cuisine that family prepared for us and invited everyone for a cousin’s reunion!

And more celebrations, Sunday Brunch with fruits, parfaits, masala chai oh MY!

Attending a Vegan Pop-up Event at Sawgrass Marriott – Vernon’s on EarthDay. Surprised Ubaid with a cake early birthday celebrations, the chef came out with a delicious spicy molten lava cake with cherry avocado icecream with pistachio brittle and caramel drizzle.

With our friends Robert and Lilly McDermott in front of the Feast for Rabbits photo backdrop.

Beautiful venue, decor, ambience, scrumptious vegan food and amazing company.

Six course meal to Live For! What a scrumptious dinner feasting on meat-free vegan delectable delights at Vernon’s:

Sweet potato wrapped dates 🥕Heart of palms chickpeas cauliflower crab cakes aioli dip

First coast Cobb salad with feta eggs,smoked tofu, artisan lettuce, cherry tomatoes 🥕Chicken cauliflower with crispy potato waffle with coleslaw and smoky maple mustard

Mushroom Scallop with creamy herbed polenta and pepper caviar

And Finally today I made a fresh and flavorful lunch featuring my hubby’s childhood favorite indian dishes: khichdi, tomato chutney, and chickpea flour omelette using home grown veggies, fresh herbs, and a bit of spices. Khichdi is an Indian dish made from rice, and red lentils(daal). Khichdi is a very popular dish across India and is instantly spotted with the yellow turmeric color, very easy to make with readily available ingredients, and is one of the National Dishes of India.

Tomato Chutney

Chickpea Veggie Omelette

Khichdi

Sunday was a Funday when the North Florida Influencers met at Blue Bamboo in Jacksonville it was nothing short of excitement, FuN, HuGs, photoshoot and great food.

Still drooling over these panko tomatoes with balsamic pearls, oh so scrumptious & mouthwatering!

See all the yummy vegan dishes that chef Chan made for us. From fried rice with roasted brussels, papaya summer rolls to jackfruit boa buns, my FAVVV!