Riced Cauliflower and Chayote Squash Fry

Riced Cauliflower and Chayote Squash Fry

Cauliflower
Side Dish
Stovetop
Keto Friendly
Low Carb
Quick Prep
Prep Time:
10 minutes
Cook Time:
12 minutes
Serves:
4
Protein per serving:
4g

A light, flavorful vegetable dish that combines the nutty taste of riced cauliflower with tender chayote squash. This simple stir-fry makes an excellent low-carb side dish or rice substitute, seasoned with aromatic spices and cooked to perfect fluffy texture.

Main Ingredients

  • 3 cups riced cauliflower (fresh or frozen)
  • 2 medium chayote squash (chow chow), peeled and cubed
  • 2-3 green chilies, finely chopped
  • 1 tbsp avocado oil or olive oil
  • Pink Himalayan salt to taste

Spices

  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp crushed red pepper
  • 1/2 tsp freshly ground black pepper

Preparation

  1. Peel chayote squash, remove the soft inner flesh, and cut into small uniform cubes
  2. If using fresh cauliflower, rice it using a food processor or box grater
  3. Finely chop green chilies
  4. Have all spices measured and ready

Cooking Method

  1. Heat oil in a large pan over medium heat
  2. Add cumin seeds and let them sizzle for 30 seconds
  3. Add chopped green chilies and fry for 1 minute
  4. Add riced cauliflower and cubed chayote squash
  5. Sprinkle turmeric powder and mix well
  6. Cover with lid and cook for 4-5 minutes
  7. Add crushed red pepper, black pepper, and salt
  8. Mix thoroughly and cover again for 2-3 minutes
  9. Check that vegetables are tender but not mushy
  10. Remove from heat when cauliflower is fluffy and chayote is soft

Recipe Collections

Wholesome Recipe Collections

Welcome to my collection of nourishing recipes that I genuinely love making and eating. Each recipe is designed to be nutritious, satisfying, and practical for everyday cooking. From protein-packed mains to vibrant sides, these dishes prove that healthy eating can be both delicious and deeply satisfying.


Main Courses & Hearty Dishes

Dal Tadka (Traditional Yellow Lentil Curry)

North Indian
High Protein
Quick

My ultimate comfort food – simple, versatile, and incredibly satisfying. Perfect with rice or bread.

18g protein • 25 min • Instant Pot friendly

Ginjalu Kootu (South Indian Legume Stew)

South Indian
High Protein
Medium Prep

A traditional protein powerhouse combining chickpeas, lentils, and aromatic spices in tangy tamarind.

15g protein • 45 min • Oil-free option

Ragda Sabji (Spiced Yellow Pea Curry)

North Indian
High Protein
Medium Prep

Hearty street food favorite that’s perfect over bread or with potato patties for an indulgent treat.

12g protein • 45 min • Great for meal prep


Sides, Salads & Fresh Dishes

Beetroot Fry (South Indian Vegetable Side)

South Indian
Root Vegetables
Quick

Vibrant, zero-waste recipe using both beetroot and greens. Packed with heart-healthy nitrates.

3g protein • 20 min • Heart healthy

Kosambari (Traditional Karnataka Tempered Salad)

South Indian
Raw Food
Quick Prep

Refreshing raw salad with moong dal and crisp vegetables. Perfect for hot days or as a light side.

6g protein • 15 min • Fresh & crunchy

Riced Cauliflower and Chayote Squash Fry

Cauliflower
Keto Friendly
Quick

Light, flavorful low-carb side dish that makes an excellent rice substitute. Perfectly spiced and fluffy.

4g protein • 12 min • Keto friendly


Quick Meals (Under 30 minutes)

Riced Cauliflower and Chayote Squash Fry

Cauliflower
Keto Friendly
Quick

Light, flavorful low-carb side dish that makes an excellent rice substitute. Perfectly spiced and fluffy.

4g protein • 12 min • Keto friendly

Kosambari (Traditional Karnataka Tempered Salad)

South Indian
Raw Food
Quick Prep

Refreshing raw salad with moong dal and crisp vegetables. Perfect for hot days or as a light side.

6g protein • 15 min • Fresh & crunchy

Beetroot Fry (South Indian Vegetable Side)

South Indian
Root Vegetables
Quick

Vibrant, zero-waste recipe using both beetroot and greens. Packed with heart-healthy nitrates.

3g protein • 20 min • Heart healthy

Dal Tadka (Traditional Yellow Lentil Curry)

North Indian
High Protein
Quick

My ultimate comfort food – simple, versatile, and incredibly satisfying. Perfect with rice or bread.

18g protein • 25 min • Instant Pot friendly


Recipes by Cuisine

South Indian Specialties

Ginjalu Kootu (South Indian Legume Stew)

South Indian
High Protein
Medium Prep

A traditional protein powerhouse combining chickpeas, lentils, and aromatic spices in tangy tamarind.

15g protein • 45 min • Oil-free option

Beetroot Fry (South Indian Vegetable Side)

South Indian
Root Vegetables
Quick

Vibrant, zero-waste recipe using both beetroot and greens. Packed with heart-healthy nitrates.

3g protein • 20 min • Heart healthy

Kosambari (Traditional Karnataka Tempered Salad)

South Indian
Raw Food
Quick Prep

Refreshing raw salad with moong dal and crisp vegetables. Perfect for hot days or as a light side.

6g protein • 15 min • Fresh & crunchy

North Indian Favorites

Dal Tadka (Traditional Yellow Lentil Curry)

North Indian
High Protein
Quick

My ultimate comfort food – simple, versatile, and incredibly satisfying. Perfect with rice or bread.

18g protein • 25 min • Instant Pot friendly

Ragda Sabji (Spiced Yellow Pea Curry)

North Indian
High Protein
Medium Prep

Hearty street food favorite that’s perfect over bread or with potato patties for an indulgent treat.

12g protein • 45 min • Great for meal prep

Pan-Asian & International

Riced Cauliflower and Chayote Squash Fry

Cauliflower
Keto Friendly
Quick

Light, flavorful low-carb side dish that makes an excellent rice substitute. Perfectly spiced and fluffy.

4g protein • 12 min • Keto friendly


Recipes by Dietary Needs

High Protein (12g+ per serving)

Dal Tadka (Traditional Yellow Lentil Curry)

North Indian
High Protein
Quick

My ultimate comfort food – simple, versatile, and incredibly satisfying. Perfect with rice or bread.

18g protein • 25 min • Instant Pot friendly

Ginjalu Kootu (South Indian Legume Stew)

South Indian
High Protein
Medium Prep

A traditional protein powerhouse combining chickpeas, lentils, and aromatic spices in tangy tamarind.

15g protein • 45 min • Oil-free option

Ragda Sabji (Spiced Yellow Pea Curry)

North Indian
High Protein
Medium Prep

Hearty street food favorite that’s perfect over bread or with potato patties for an indulgent treat.

12g protein • 45 min • Great for meal prep

Oil-Free Friendly

Ginjalu Kootu (South Indian Legume Stew)

South Indian
Oil-Free
Medium Prep

Complete oil-free version available – traditional protein powerhouse with aromatic spices.

15g protein • 45 min • Oil-free option

Beetroot Fry (South Indian Vegetable Side)

South Indian
Low Oil
Quick

Minimal oil option available – vibrant, zero-waste recipe using both beetroot and greens.

3g protein • 20 min • Heart healthy

Low-Carb & Keto Friendly

Riced Cauliflower and Chayote Squash Fry

Cauliflower
Keto Friendly
Quick

Light, flavorful low-carb side dish that makes an excellent rice substitute. Perfectly spiced and fluffy.

4g protein • 12 min • Keto friendly

Kosambari (Traditional Karnataka Tempered Salad)

South Indian
Raw Food
Quick Prep

Refreshing raw salad with moong dal and crisp vegetables. Perfect for hot days or as a light side.

6g protein • 15 min • Fresh & crunchy

Recipe Philosophy

Nutrition Focus: Every recipe includes protein content and key nutrients to help you build balanced, nourishing meals.
Real Kitchen Tested: These aren’t just recipes – they’re dishes I actually make and love. Each one has become part of my regular rotation because they’re satisfying, practical, and genuinely delicious.
Flexible Cooking: Most recipes offer variations for different dietary needs, cooking methods, and ingredient availability.

New recipes are added regularly as I continue exploring wholesome, satisfying meals that fit into a healthy lifestyle. Each recipe represents something I genuinely love to eat and make regularly.

Kosambari (Traditional Karnataka Tempered Salad)

Kosambari (Traditional Karnataka Tempered Salad)

South Indian
Lentils
Side Dish
No Cook
Raw Food
Plant Protein
Quick Prep
Prep Time:
15 minutes
(plus 30 min soaking)
Cook Time:
5 minutes
(tempering only)
Serves:
3-4
Protein per serving:
6g

Kosambari is a refreshing South Indian tempered salad from Karnataka, traditionally made with lentils and fresh vegetables. This nutritious dish combines split moong dal with crisp vegetables, aromatic curry leaves, and a classic mustard seed tempering. Unripe green mangoes also make a delicious addition, adding a tangy twist to this wholesome salad that’s perfect as a light meal or healthy side dish.

Main Ingredients

  • 1/2 cup moong dal, soaked in water for 30 minutes
  • OR 1/2 cup cooked green mung beans (soak overnight, cook in Instant Pot steamer for 2 minutes manual, natural release)
  • 2 medium carrots, finely diced
  • 1 cup baby radish, finely chopped
  • 1 medium cucumber, diced
  • 1 green chili, slit lengthwise
  • 1-2 tsp fresh grated coconut (optional)
  • Fresh lemon juice to taste
  • 1-2 tbsp fresh cilantro, chopped

For Tempering

  • 1/2 tsp coconut oil
  • 1 tsp mustard seeds
  • Few curry leaves (optional but traditional)
  • Pinch of hing/asafoetida (optional)

Optional Additions

  • 1/2 cup unripe green mango, finely chopped (adds wonderful tanginess)
  • 1/4 cup pomegranate seeds (for crunch and color)
  • Salt to taste

Prepare the Base

  1. If using raw moong dal: Soak in water for 30 minutes, then drain and rinse
  2. If using green mung beans: Soak overnight, cook in Instant Pot steamer for 2 minutes on manual, allow natural release
  3. Wash and finely dice all vegetables – carrots, radish, cucumber
  4. If using green mango, peel and chop finely
  5. Finely chop cilantro

Assemble the Salad

  1. In a large mixing bowl, combine the prepared moong dal and all diced vegetables
  2. Add green chili and fresh grated coconut (if using)
  3. Add chopped green mango if desired for extra tanginess
  4. Squeeze fresh lemon juice generously over the mixture
  5. Add chopped cilantro and gently toss everything together
  6. Add salt to taste and mix well

Prepare the Tempering

  1. Heat coconut oil in a small pan over medium heat
  2. Add mustard seeds and let them splutter
  3. Add curry leaves and hing if using (they will sizzle briefly)
  4. Immediately pour the hot tempering over the prepared salad
  5. Mix gently to distribute the tempering evenly
  6. Let it rest for 5 minutes to allow flavors to meld

Ginjalu Kootu (Traditional South Indian Legume and Vegetable Stew)

Ginjalu Kootu (Traditional South Indian Legume Stew)

South Indian
Legumes
Lunch/Dinner
Stovetop
Instant Pot
High Protein
Medium Prep
Prep Time:
30 minutes
(plus overnight soaking)
Cook Time:
45 minutes
Serves:
4-6
Protein per serving:
15g

A traditional South Indian legume and vegetable stew that combines protein-rich beans and lentils with aromatic spices in a tangy tamarind base. This hearty, nutritious dish is both comforting and satisfying.

Main Ingredients

  • 1 cup dried kabuli chana (chickpeas)
  • Handful of raw peanuts
  • 1/4 cup kala chana (optional)
  • 1 cup tuar dal (split pigeon peas)
  • 1 cup chopped vegetables (choose one: white pumpkin, brinjal, or bitter gourd – optional)

Spices & Seasonings

  • Lemon-sized tamarind
  • 1 tsp jaggery
  • 2 tsp mustard seeds
  • 1 tsp coconut oil (or skip for oil-free version)
  • 1/2 tsp turmeric powder
  • Salt to taste

For Spice Paste

  • 1 tsp whole black pepper
  • 3 tsp coriander seeds
  • 1.5 tsp chana dal
  • 1.5 tsp urad dal
  • 1/4 tsp methi seeds (fenugreek)
  • 1 red chili
  • 2 tbsp fresh grated coconut

Prepare the Beans (Night Before)

  1. Soak chickpeas, peanuts, and kala chana in water overnight
  2. Next day, drain and wash the soaked beans
  3. Cook in Instant Pot with double the water, 1 tsp salt, and 1/2 tsp turmeric for 10 minutes (manual mode, natural release)
  4. Drain the cooked beans and set aside

Prepare the Spice Paste

  1. In a dry skillet, roast red chili, black pepper, coriander seeds, chana dal, urad dal, and methi seeds until fragrant and lightly golden
  2. Cool completely and grind with fresh grated coconut to a fine paste (the natural coconut oil will help bind the paste)
  3. Add minimal water if needed for grinding

Final Assembly

  1. Cook tuar dal with 2 cups water, 1/2 tsp turmeric in Instant Pot for 10 minutes
  2. Soak tamarind in hot water for 15-30 minutes, then strain to get tamarind water
  3. In a large saucepan, cook tamarind water with turmeric and salt until raw smell disappears (5 minutes)
  4. Add cooked beans, peanuts, 3/4 cup cooked tuar dal, and ground spice paste
  5. Simmer for 5 minutes to integrate flavors
  6. Add prepared vegetables (if using) and cook for 5 more minutes
  7. Add jaggery and cook for 1 minute
  8. For traditional version: Heat coconut oil, add mustard seeds and urad dal, when golden, pour over the kootu

Dal Tadka (Traditional Yellow Lentil Curry)

Dal Tadka (Traditional Yellow Lentil Curry)

North Indian
Lentils
Lunch/Dinner
Stovetop
Instant Pot
High Protein
Low Prep
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4
Protein per serving: 13-14 g
My absolute comfort food! This protein-packed lentil curry became the foundation of my meal prep journey.

Ingredients

For the Dal

  • 1 cup yellow lentils (masoor dal), washed
  • 2 cups water
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For Cooking Together

  • 1 medium onion, chopped into big pieces
  • 2 medium tomatoes, chopped
  • 4-6 green chilies, slit lengthwise
  • 1 tablespoon finely cut ginger

For the Tadka (Tempering)

  • 1 teaspoon ghee
  • 1 teaspoon cumin seeds
  • Pinch of asafoetida (optional)
  • Lemon juice
  • Fresh cilantro for garnish

Instructions

Cook the Dal (Instant Pot Method)

  1. Add lentils, onions, tomatoes, ginger, green chilies, water, turmeric, and salt to Instant Pot
  2. Cook on manual mode for 7 minutes
  3. Allow natural pressure release
  4. Lightly mash the dal and set aside

Prepare the Tadka

  1. Heat ghee in a small pan
  2. Add cumin seeds and let them splutter
  3. Add asafoetida if using
  4. Pour this tempering over the cooked dal

Final Touch

  1. Add fresh lemon juice and stir well
  2. Taste and adjust salt as needed
  3. Garnish generously with fresh cilantro

Recipe Notes

  • Lentil choice: Masoor dal cooks quickly and has a lovely texture
  • Consistency: Should be slightly thick but pourable
  • Variations: Substitute onions and tomatoes with bottle gourd or zucchini, or add vegetables like carrots and green beans for extra nutrition
  • Storage: Freezes beautifully for up to 3 months
  • Serving tip: Taste before serving – dal absorbs flavors as it sits

Nutritional Benefits

  • High protein from masoor dal supports muscle health
  • Quick cooking compared to other lentils
  • Rich in folate and iron
  • High fiber promotes digestive health
  • One-pot nutrition with vegetables cooked right in

Week 3 Recipes

Week 3 Recipes

Week 3 was all about building on the success of Week 2 while introducing some of my favorite comfort foods – rajma and south indian upma!

I also had some leftover sweet potato and channa salad from Week 2 that I incorporated into this week’s meal plan.

My daily breakdown goal remained:
– Breakfast: 300-350 calories, 15-20g protein
– Lunch: 400-450 calories, 25-30g protein
– Dinner: 350-400 calories, 20-25g protein
– Snacks: 300-350 calories, 20-25g protein


Main Dishes

Rajma Masala (Kidney Bean Curry) (5 servings)

Ingredients

  • 400g cooked rajma (from 150g dry kidney beans)
  • 150g onions, chopped
  • 1 small can tomato paste (No salt added)
  • 15ml oil and ghee together
  • ginger-garlic paste
  • 2 tsps cumin seeds
  • 1.5 tsp cumin powder, 2 tsp coriander powder, 2g turmeric, 2g red chili powder
  • 300ml water
  • Dried methi leaves (crushed and added at end)
  • Salt, fresh coriander

Instructions

  1. I followed Swasthi’s Rajma Recipe using my Instant Pot
  2. Heat oil and ghee, sauté onions until golden brown (this is crucial for flavor!)
  3. Add ginger-garlic paste, cook 1 minute
  4. Add tomato paste and spices, cook until oil separates
  5. Add cooked rajma and water, simmer 15-20 minutes
  6. Mash few beans for thickness
  7. Add crushed methi leaves and garnish with coriander
Prep tip: Soak rajma overnight, pressure cook until very soft before making curry
Pairs with: Brown rice, chapati, or quinoa

Protein per serving (250g): 18 grams

Mixed Vegetable Dal (4 servings)

This one-pot wonder became my go-to when I wanted something comforting and nutritious. I love how the vegetables cook right in the dal, making it so flavorful. Fair warning – I like my food spicy, so adjust the chilies to your taste!

Ingredients

  • 120g mixed dal (moong + toor)
  • 200g mixed vegetables (bottle gourd, beans, carrots) – cooked in dal
  • 80g onions, chopped
  • 6-7 green chilies (I prefer it spicy – reduce for less heat!)
  • 1 dried red chili
  • 2 tablespoons ginger, chopped
  • 15ml oil
  • 5g cumin seeds, 2g turmeric
  • 500ml water
  • Salt, coriander
  • Lemon juice (optional, at the end)

Instructions

  1. Pressure cook dal with turmeric and vegetables until soft
  2. Heat oil, add cumin seeds
  3. Add onions, cook until translucent
  4. Add ginger, green chilies, and dried red chili
  5. Add cooked dal-vegetable mixture, simmer 10 minutes
  6. Garnish with coriander and add lemon juice if desired
Spice level: Medium-hot (reduce chilies for milder version)
Pairs with: Rice, quinoa, or chapati

Protein per serving (300g): 14 grams

Broken Wheat Upma with Vegetables (4 servings)

A lighter, healthier version of traditional upma that’s still incredibly satisfying. The vegetables cook right in, making it a complete meal. Perfect for dinner when you want something filling but not heavy.

Ingredients

  • 100g broken wheat (dalia)
  • 250g mixed vegetables (beans, carrots, peas, bell peppers) – cooked in upma
  • 60g onions, chopped
  • 10g ginger, chopped
  • 2-3 green chilies
  • 12ml oil
  • 5g mustard seeds, 5g urad dal, curry leaves
  • 500ml hot water
  • Salt, lemon juice, coriander

Instructions

  1. I used my Instant Pot and followed this recipe from Cooking with Pree
  2. Snacks & Sides

    Sprouted Bean & Makhana Chaat (2 servings)

    This became my favorite afternoon snack! The combination of textures is amazing – soft sprouts, crunchy makhana, fresh vegetables. So satisfying and refreshing.

    Ingredients

    • 160g sprouted green moong
    • 40g roasted makhana, crushed
    • 60g cucumber, diced
    • 60g tomatoes, diced
    • 40g red onion, diced
    • 15ml lemon juice
    • 2g chaat masala, 1g black salt
    • Fresh mint and coriander
    • Optional: 50g Greek yogurt

    Instructions

    1. Steam sprouts lightly (optional for easier digestion)
    2. Mix all vegetables and sprouts
    3. Add crushed makhana for crunch
    4. Add lemon juice, spices, herbs
    5. Mix in yogurt if using
    6. Serve immediately
    Texture tip: Add makhana just before eating to keep it crunchy

    Protein per serving (200g without yogurt): 8 grams

    Protein per serving (250g with yogurt): 12 grams

Spiced Roasted Makhana (6 servings)

My healthy alternative to chips! These kept me satisfied between meals and added great crunch to salads.

Ingredients

  • 150g makhana
  • 5ml oil
  • 2g chaat masala, 1g black pepper, 1g turmeric
  • Pinch of black salt

Instructions

  1. Heat oil in pan
  2. Add makhana, roast until crispy (5-7 minutes)
  3. Sprinkle spices while hot
  4. Cool completely, store in airtight container
Storage: Keeps fresh for 1 week in airtight container

Protein per serving (25g): 3 grams

Raw Tofu Cubes (Protein Snack) (3 servings)

Simple but effective! I actually started enjoying these plain, but you can season them however you like.

Ingredients

  • 270g extra-firm tofu, cubed
  • Optional seasonings: soy sauce, lime juice, spices of choice

Instructions

  1. Cut tofu into 1-inch cubes
  2. Add your favorite seasonings if desired
  3. Let marinate 10 minutes if you added seasonings
Storage: Best eaten fresh, can be stored 2 days

Protein per serving (90g): 9 grams


Grains & Bases

Brown Rice Base

The foundation of so many great meals.

Instructions

  1. Rinse rice until water runs clear
  2. Cook in 1:2 ratio with water
  3. Bring to boil, reduce heat, simmer covered 45 minutes
  4. Let stand 10 minutes, fluff with fork

Protein per 1/3 cup cooked (85g): 2 grams

Quinoa Base

Higher protein alternative to rice.

Instructions

  1. Rinse quinoa until water runs clear
  2. Cook in 1:2 ratio with water
  3. Bring to boil, reduce heat, simmer covered 15 minutes
  4. Let stand 5 minutes, fluff with fork

Protein per 1/4 cup cooked (65g): 3 grams


Leftover Integration
Week 3 Bonus: I had some delicious leftover sweet potato and channa salad from Week 2 that was still fresh and tasty! Rather than let it go to waste, I incorporated it into this week’s meal plan. It paired beautifully with the new rajma dishes and added variety to my lunches.

Sweet Potato & Channa Salad (From Week 2)

This leftover gem from Week 2 was still perfect! The flavors had actually improved after a few days. I used it as a light lunch option and it paired wonderfully with my new rajma masala.

Storage note: This salad keeps well for 4-5 days refrigerated

Protein per serving: 8 grams

Recipe Notes & Week 3 Learnings

Spice Levels: I love spicy food, so adjust the green chilies in the dal recipe to match your heat preference!
Meal Prep Efficiency: Making large batches of rajma and dal at the beginning of the week saved so much time on busy days.
Leftover Magic:That Week 2 sweet potato salad came in handy for this week, as I have a few boxes in the freezer.
Texture Variety: Mixing crunchy makhana with soft sprouts in the chaat creates the perfect satisfying snack.
Instant Pot Win: Using the Instant Pot for brown rice made meal prep so much easier and more consistent.

Which recipe are you most excited to try? The rajma masala is definitely worth the effort – let me know how yours turns out!

Week 2 Recipes

Week 2 Recipes

Here are all the recipes I used for my second week of meal prep, with exact measurements and protein content. After learning from Week 1, I focused on creating more variety while maintaining my protein goal of about 90-100g per day and staying within my daily calorie target of about 1400-1500 calories.

My daily breakdown goal was:
– Breakfast: 300-350 calories, 15-20g protein
– Lunch: 400-450 calories, 25-30g protein
– Dinner: 350-400 calories, 20-25g protein
– Snacks: 300-350 calories, 20-25g protein

Week 2 introduced more Indian flavors and plant-based proteins, giving me the comfort foods I was craving while still hitting all my nutritional targets.


Breakfast Recipes

Morning Coffee Base (1 serving)

The perfect way to start every morning – simple and energizing.

Ingredients

  • 1 cup (240ml) unsweetened original almond milk
  • Hot coffee as desired

Instructions

  1. Heat almond milk gently (don’t boil)
  2. Pour into your coffee
  3. Enjoy while planning your successful day ahead!
Storage: Keep almond milk refrigerated, use within 7-10 days of opening

Protein per serving: 1 gram

Simple Boiled Eggs with Steamed Vegetables (1 serving)

My go-to protein-packed breakfast that keeps me satisfied for hours.

Ingredients

  • 2 large eggs, hard-boiled
  • 125g mixed steamed vegetables (broccoli, carrots, green beans)
  • Pinch of salt, pepper, lemon juice

Instructions

  1. Boil eggs for 8-10 minutes, cool and peel
  2. Steam vegetables until tender-crisp (4-5 minutes)
  3. Season vegetables with salt, pepper, lemon juice
  4. Serve eggs whole or sliced with vegetables
Meal prep tip: Boil a dozen eggs on Sunday for the week

Protein per serving: 13.5 grams

Hot Oatmeal with Flax and Berries (1 serving)

Creamy, satisfying, and packed with fiber and omega-3s. This became my weekend comfort breakfast.

Ingredients

  • 40g rolled oats (dry weight)
  • 200ml unsweetened almond milk
  • 10g ground flaxseed (1 tablespoon)
  • 60g mixed berries
  • 2g cinnamon (1/2 teaspoon)

Instructions

  1. Bring almond milk to gentle boil in small pot
  2. Add oats, stir well, cook 3-4 minutes on medium heat
  3. Stir in flaxseed and cinnamon during last minute
  4. Remove from heat, let sit 1 minute to thicken
  5. Top with berries
Pro tip: Add berries at the end to keep them from getting mushy

Protein per serving: 8.5 grams


Lunch Recipes

Zucchini Moong Dal (4 servings)

This became my absolute favorite! The zucchini adds such a nice texture and the moong dal is incredibly satisfying.

Ingredients

  • 200g yellow moong dal, soaked overnight
  • 300g zucchini, diced into 1/2-inch cubes
  • 100g onion, chopped
  • 100g tomatoes, chopped
  • 600ml water
  • 15ml oil
  • 5g cumin seeds, 2g turmeric, 2g asafoetida, salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Cook soaked dal with water and turmeric until soft (15-20 minutes)
  2. Heat oil, add cumin seeds, let splutter
  3. Add onions, cook until translucent
  4. Add tomatoes and spices, cook until soft
  5. Add diced zucchini, cook 5 minutes
  6. Mix with cooked dal, simmer 5 minutes
  7. Garnish with cilantro
Storage: Gets even better the next day! Freezes beautifully

Protein per serving (250ml): 12 grams

Paneer Bhurji (using Extra-Firm Tofu) (4 servings)

I was skeptical about using tofu instead of paneer, but this was surprisingly delicious! The key is getting the spices just right.

Ingredients

  • 300g extra-firm tofu, crumbled
  • 150g bell peppers, diced
  • 100g onions, diced
  • 80g tomatoes, diced
  • 2-3 green chilies, minced
  • 15ml oil
  • Spices: 2g garam masala, 2g turmeric, 2g cumin, 1g coriander powder
  • Fresh cilantro

Instructions

  1. Heat oil, add cumin seeds
  2. Sauté onions until golden
  3. Add bell peppers and green chilies, cook 3-4 minutes
  4. Add tomatoes and spices, cook until soft
  5. Add crumbled tofu, cook 5-7 minutes
  6. Garnish with cilantro
Tofu tip: Press tofu well before crumbling for better texture

Protein per serving (150g): 12 grams


Dinner Recipes

Spinach & Chickpea Soup (4 servings)

Light but satisfying, this soup became my go-to dinner when I wanted something comforting but not heavy.

Ingredients

  • 240g fresh spinach, chopped
  • 200g cooked chickpeas
  • 100g onion, chopped
  • 10g garlic, minced
  • 720ml water
  • 15ml olive oil
  • Spices: 2g cumin, 1g turmeric, salt, pepper to taste
  • 15ml lemon juice

Instructions

  1. Heat oil, sauté onions and garlic until soft
  2. Add water, cumin, turmeric, bring to boil
  3. Add spinach and chickpeas
  4. Simmer 15 minutes
  5. Add lemon juice and season
Storage: Perfect for batch cooking, keeps well for 4-5 days

Protein per serving (250ml): 8 grams

Sweet Potato & Kala Channa Salad (3 servings)

This cold salad was perfect for busy evenings! Sweet, savory, and incredibly filling.

Ingredients

  • 300g sweet potato, cubed and roasted
  • 150g cooked kala channa (black chickpeas)
  • 50g red onion, diced
  • 30g fresh cilantro, chopped
  • 15ml lime juice
  • 10ml olive oil
  • Spices: 2g cumin, 1g chili powder, salt to taste

Instructions

  1. Roast sweet potato cubes at 400°F for 25 minutes
  2. Cool completely
  3. Mix with cooked kala channa and vegetables
  4. Whisk lime juice, oil, and spices for dressing
  5. Toss with dressing, let sit 15 minutes
Make ahead tip: Tastes even better after marinating overnight

Protein per serving (200g): 8 grams


Side Dishes & Components

Steamed Vegetables Mix (4 servings)

Simple but essential – these added color and nutrients to every meal.

Ingredients

  • 300g broccoli florets
  • 150g carrots, sliced
  • 2g salt, 1g black pepper, 5ml lemon juice

Instructions

  1. Steam vegetables 4-5 minutes until tender-crisp
  2. Season while hot
Storage: Best eaten within 3-4 days for optimal texture

Protein per serving (125g): 1.5 grams

Rainbow Capsicum Salad (1 serving)

So pretty and crunchy! This added the perfect fresh element to heavier dishes.

Ingredients

  • 30g red bell pepper, diced
  • 30g yellow bell pepper, diced
  • 30g green bell pepper, diced
  • 60g cucumber, diced
  • 30g carrot, julienned
  • 30g pomegranate arils
  • 5ml olive oil, 5ml lemon juice, pinch salt

Instructions

  1. Dice all vegetables uniformly
  2. Mix dressing ingredients
  3. Toss just before eating
Fresh tip: Prep vegetables separately, assemble just before eating

Protein per serving: 2 grams

Quinoa Base (4 servings)

My protein-rich grain base that paired perfectly with everything.

Ingredients

  • 150g dry quinoa
  • 360ml water
  • Pinch of salt

Instructions

  1. Rinse quinoa until water runs clear
  2. Bring water to boil, add quinoa and salt
  3. Reduce heat, simmer covered 15 minutes
  4. Let stand 5 minutes, fluff with fork
Storage: Keeps well for a week, great for meal prep

Protein per serving (85g): 3 grams


Snack Recipes
Personal Note: Week 2 taught me that having protein-rich snacks ready was crucial for avoiding those afternoon energy crashes.

Seasoned Tofu Cubes (3 servings)

I actually started craving these! Perfect little protein bites that satisfied my savory cravings.

I personally prefer raw tofy.

Ingredients

  • 270g super-firm tofu, cubed

Instructions

  1. Cut tofu into 1-inch cubes
  2. Mix your favorite seasonings, toss with tofu (optional)
  3. Let marinate 10 minutes, if you added seasonings.
Storage: Best eaten fresh, but keeps 2-3 days refrigerated

Protein per serving (90g): 9 grams

Greek Yogurt with Flax and Berries (1 serving)

My reliable protein powerhouse that never got boring thanks to different berry combinations.

Ingredients

  • 150g plain Greek yogurt (0% fat)
  • 10g ground flaxseed
  • 60g mixed berries
  • 1g cinnamon

Instructions

  1. Mix yogurt with flaxseed and cinnamon
  2. Top with berries
Variety tip: Try different frozen berry combinations for variety

Protein per serving: 16 grams

Recipe Notes & Week 2 Learnings

Meal Prep Success: The 4-hour Sunday prep made weekdays completely stress-free!
Protein Strategy: Combining plant proteins (dal + quinoa) gave me complete amino acid profiles.
Flavor Discovery: Indian spices transformed simple ingredients into exciting meals.
Energy Levels: The combination of complex carbs and plant proteins kept me satisfied for hours.
Flexibility Win: Having components prepared separately meant I could mix and match based on cravings.

Week 2 was a game-changer! I discovered that plant-based proteins could be just as satisfying as animal proteins, and the Indian flavors made everything feel like comfort food rather than “diet food.”

The zucchini moong dal became my absolute favorite – which recipe are you most excited to try? Let me know how your Week 2 adventures go!

Week 1 Meal Recipes

Week 1 Meal Recipes

Here are all the recipes I used for my first week of meal prep, with exact measurements and protein content. These gave me everything I needed to eat well throughout the week while hitting my protein goal of about 90-100g per day and staying within my daily calorie target of about 1400-1500 calories.

My daily breakdown goal was roughly:
– Breakfast: 300-350 calories, 20-25g protein
– Lunch: 400-450 calories, 25-30g protein
– Dinner: 350-400 calories, 20-25g protein
– Snacks: 300-350 calories, 20-25g protein

This gave me the structure I needed while still having flexibility to mix and match recipes based on what I was craving each day.


Breakfast Recipes

Masala Egg Muffins (Makes 12 muffins, 6 servings)

I was very skeptical when I tried this recipe for the first time, as I never liked eggs any other way – either hot omelette or boiled eggs. But these tasted like masala omelettes when reheated and they freeze very well too. I used a silicone muffin tin which made it easier to cleanly pull out the egg muffins.

Ingredients

  • 8 whole eggs + 4 egg whites
  • 1 cup fresh spinach, finely chopped
  • 1 red bell pepper, finely diced
  • 1/2 medium onion, finely diced
  • 4-6 green chilies, finely chopped (I like it spicy. Please reduce to 1-2 based on your spice levels)
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2-1 tsp black pepper
  • Salt to taste
  • Cooking spray for muffin tin

Instructions

  1. Preheat oven to 350°F (175°C)
  2. Spray silicone muffin tin with cooking spray
  3. In a large bowl, whisk together eggs and egg whites
  4. Add all chopped vegetables and spices, mix well
  5. Divide mixture evenly among 12 muffin cups
  6. Bake for 20-25 minutes until eggs are set and lightly golden
  7. Cool completely before storing

Storage: Refrigerate 6 muffins for Days 1-2, freeze remaining 6 muffins

Protein per serving (2 muffins): 14 grams

Oatmeal Base Mix (5 servings)

Perfect for quick hot breakfasts throughout the week.

To serve: Add 3/4 cup unsweetened original almond milk, microwave 1.5-2 minutes, stir and enjoy.

Protein per serving: 6 grams


Lunch Recipes

Dal Tadka (4 servings)

My comfort food! This protein-packed lentil curry is soul-warming.

Ingredients

  • 1 cup yellow lentils (masoor dal), washed
  • 2 cups water
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 medium onion, chopped into big pieces
  • 2 medium tomatoes, chopped
  • 4-6 green chilies, slit lengthwise
  • 1 tbsp finely cut ginger
  • 1 tsp cumin seeds
  • 1 tsp ghee
  • a pinch of asafoetida (optional)
  • Lemon juice
  • Fresh cilantro for garnish

Instructions

  1. Cook lentils with onions, tomatoes, ginger, green chilies, water, turmeric, salt until soft in Instant Pot (manual mode – 7 minutes – release naturally)
  2. Mash lightly and set aside
  3. Heat ghee in a pan, add cumin and let it splutter
  4. When they splutter, add asafoetida
  5. Add to cooked dal
  6. Add juice of a lemon and stir
  7. Garnish with cilantro

Note: For variety, you can substitute the onions and tomatoes with bottle gourd or zucchini, or add a mix of vegetables like carrots and green beans for extra nutrition and flavor.

Storage: Freezes beautifully

Protein per serving (3/4 cup): 18 grams

Brown Rice Base (5 servings)

The perfect foundation for any meal.

Ingredients

  • 1.5 cups brown rice
  • 3 cups water
  • 1/2 tsp salt

Instructions

  1. Rinse rice until water runs clear
  2. Combine rice, water, and salt in pot
  3. Bring to boil, then reduce heat to low
  4. Cover and simmer 45 minutes
  5. Let stand 10 minutes, then fluff with fork
  6. Cool completely before storing

Storage: Refrigerate in individual portions

Protein per serving (2/3 cup cooked): 3 grams

Mixed Vegetable Curry (4 servings)

Colorful, nutritious, and pairs perfectly with dal and rice.

Ingredients

  • 2 medium sweet potatoes, cubed
  • 1 cup green beans, cut into pieces
  • 1 large carrot, sliced
  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • 2 tomatoes, chopped
  • 1 tbsp ginger, finely chopped
  • 1 tbsp garlic, finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2-3 green chilies, slit
  • 1 tsp oil
  • 1/2 tsp – chilli powder (optional)
  • Salt to taste
  • Lemon juice (optional)
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in large pan or pot
  2. Add cumin seeds, let splutter
  3. Add onions, cook until translucent
  4. Add ginger, garlic and cook 1 minute
  5. Add tomatoes and all spices
  6. Add harder vegetables first (sweet potatoes, carrots)
  7. Cook 5 minutes, then add remaining vegetables
  8. Cover and cook 15-20 minutes until tender
  9. Squeeze lemon for taste
  10. Garnish with cilantro

Storage: Great for meal prep

Protein per serving (1 cup): 4 grams


Dinner Recipes

Paneer Bhurji (3 servings)

Rich in protein and so satisfying!

Ingredients

  • 200g paneer, crumbled
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1 green bell pepper, diced
  • 2 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (optional)
  • 1 tsp oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a large pan over medium heat
  2. Add cumin seeds, let them splutter
  3. Add onions, cook until golden
  4. Add ginger-garlic paste, cook 1 minute
  5. Add tomatoes and all spices, cook until tomatoes break down
  6. Add bell pepper, cook 2-3 minutes
  7. Add crumbled paneer, mix gently
  8. Cook 3-4 minutes until heated through
  9. Garnish with cilantro

Storage: Freezes beautifully, portions well

Protein per serving (3/4 cup): 14 grams

Vegetable Soup Base (3 servings)

Comforting and light, perfect for dinner.

Ingredients

  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 2 medium tomatoes, diced
  • 1 cup green beans, cut into pieces
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried Italian herbs
  • 1 bay leaf
  • Salt and pepper to taste

Quinoa addition (cooked separately):

  • 1/2 cup dry quinoa (makes about 1.5 cups cooked)

Instructions

  1. In a large pot, sauté onions until translucent
  2. Add carrots and celery, cook 5 minutes
  3. Add tomatoes, herbs, and bay leaf
  4. Add broth, bring to boil
  5. Reduce heat, simmer 20 minutes until vegetables are tender
  6. Season with salt and pepper
  7. Remove bay leaf before serving

To serve: Add 1/2 cup cooked quinoa to each bowl

Storage: Soup freezes well in individual portions, store quinoa separately

Protein per serving: 3g (soup only), 5.5g (with quinoa)


Snack Recipes

Personal Note: I personally like to eat tofu as is to avoid oil plus I like the taste of raw tofu, but you can spice it up however you would like without much oil.

Protein Energy Balls (Makes 10 balls)

These actually taste better after being frozen!

Ingredients

  • 1 cup pitted Medjool dates
  • 1/2 cup mixed raw nuts (almonds and walnuts)
  • 2 tbsp vanilla protein powder
  • 1 tbsp ground flaxseed
  • 1 tbsp unsweetened cocoa powder
  • Pinch of salt

Instructions

  1. In a food processor, pulse dates until they form a paste
  2. Add nuts, pulse until roughly chopped
  3. Add protein powder, flaxseed, cocoa, and salt
  4. Process until mixture holds together when pressed
  5. Roll into 10 equal balls
  6. Refrigerate 30 minutes to firm up

Storage: Keep 3-4 balls in fridge, freeze the rest

Protein per ball: 3 grams

Greek Yogurt Portions (5 servings)

Simple but essential for hitting protein goals.

Ingredients

  • 750g container plain Greek yogurt (0% fat)
  • Toppings (add fresh): berries, cinnamon, honey, chopped nuts

Instructions

  1. Divide yogurt into 5 small containers (150g each)
  2. Add toppings just before eating to maintain texture

Storage: Keep refrigerated, use within 5-7 days

Protein per serving (150g): 15 grams

Veggie Sticks (5 servings)

Perfect for mindless snacking!

Ingredients

  • 2 large cucumbers
  • 3 bell peppers (mixed colors)
  • 5 large carrots

Instructions

  1. Wash all vegetables thoroughly
  2. Cut into uniform sticks
  3. Divide equally into 5 containers
  4. Place a damp paper towel in each container to maintain crispness

Storage: Keep refrigerated, stays fresh for 5-6 days

Protein per serving: Less than 1 gram

Super-Firm Tofu Snack Prep (3 servings)

Great plant-based protein option. I like to have mine plain without any seasonings.

Ingredients

  • 1 block (12oz) super-firm tofu
  • Seasoning options: lemon pepper, chili lime seasoning, or herb mix

Instructions

  1. Drain tofu and pat dry
  2. Cut into 3 equal portions (4oz each)
  3. Store each portion with different seasonings
  4. Eat cold or lightly pan-fry before eating

Storage: Keep refrigerated, use within 5 days

Protein per serving (4oz): 9 grams

Recipe Notes & Tips

Spice Adjustments: All spice levels can be adjusted to your preference. I love heat, so I use 6 green chilies in my dal!

Meal Prep Success: Cook components to 80% doneness — they’ll finish cooking when reheated.

Protein Tracking: Each recipe includes protein content to help you build balanced meals throughout the week.

Storage Labels: Always label containers with contents and protein amounts — you’ll thank yourself later!

Flexibility: These are building blocks — mix and match based on what you’re craving each day.

Next week, I’ll share exactly how I combined these components into daily meals and my honest review of how Week 1 actually went. Spoiler alert: I lost 4 pounds and never felt deprived!

Which recipe are you most excited to try? Let me know in the comments — I’d love to hear about your meal prep experiments!

Naana’s Journey – A Life of Passionate Service and Courage

My father

My body knew before my mind did. A well-known heaviness crept into my chest early this January, planting an unexplained discomfort in my thoughts, a sadness overwhelming me. It wasn’t until much later I realized – my father’s birthday was close. Even now, without memory, grief has its own calendar, its own way of marking time.

For months, I have sidestepped and evaded this difficult writing process. Our subconsciousness has its own way of masking emotions that are too hard to face, too raw to feel. Yet somehow, in the safety of my therapy room, words began to find their way out. Talking about my father’s loss and our dynamic in my therapy sessions was the closest I came towards addressing this grief.

Some memories of my father remain difficult to be put into words – feelings that sit deep. How does one begin to unravel the layers of a relationship shaped by time, growth and unspoken understanding? How do we make sense of the cruelty of a pandemic that stole the chance to say goodbye, leaving so many of us with words and presence denied? I know I may never fully express the depth of what I feel, but I try.

Now, as my mind starts to clear, I realize this heaviness isn’t just grief – it’s my body’s way of remembering, of honoring what was lost.

Naana – that’s what I call my father in my language – often kept his emotions guarded, like there were invisible walls around his heart. Growing up, I often wondered what he was thinking, what worries he carried in silence. Life hadn’t been easy for him. I believe behind the tough exterior he showed others, was a vulnerable man who craved for love, who deeply cared, and who worked tirelessly with perseverance.

Being the eldest son in a joint family, he bore traditional responsibilities, yet transformed what could have been a burden into an act of passionate service. My mother quietly stood by him supporting him through everything.

In his younger years, my parents carefully counted every penny to make ends meet. My father often took on extra shifts to cover unexpected expenses. Yet, as I grew older, I witnessed the result of his hard work – transforming his small clinic into a hospital with multiple patient rooms, an operating theatre, and a diagnostic unit. Even when money was tight, his focus was never on wealth but on how it could be used to provide for his family and serve others.

My father shielded us from the financial hardships he quietly bore. Despite working long hours to support not just our family but also those who depended on him, his relationship with money was guided by compassion.

Naana spent most of his days at the hospital, rarely sleeping at home. From my teenage years, I remember seeing him come home in the early mornings, have a quick breakfast, and leave again for the day. He often slept in a small room at the hospital, feeling deeply responsible as the chief doctor to be close to his in-patients. For many, he wasn’t just their doctor – he was a trusted guide, a man who followed the quiet voice of kindness in his heart.

My father’s medical decisions were driven by integrity, never by profit. He was quick to diagnose and gave patients honest advice, ensuring they didn’t spend unnecessarily. He often sent patients home with whatever medicines he had on hand, knowing it would spare them the immediate burden of buying them. For him, relief couldn’t wait for a prescription to be filled – if he could ease someone’s pain in that moment, he did. My father never turned away patients who couldn’t afford treatment, and over time, he became part of their families – attending their celebrations, sharing their joys, and standing by them in difficult times. For many of his patients, they saw God’s work in his hands.

But beyond his work and financial responsibilities, it was his connection with people that defined him most. His generosity wasn’t impulsive; it was thoughtful and precise. My father had the presence of mind to think ten steps ahead, understanding exactly what kind of help someone needed in a crisis. Whether it was arranging financial aid, offering medical guidance, or leveraging his connections to solve problems, he provided help that was both meaningful and lasting. He managed everything meticulously, carrying a small notebook in his bag where he noted every detail – money transactions, promises made, and help to be given. His memory was remarkable, and he never let anyone down.

This attentiveness extended beyond his profession. In a society often divided by caste and social status, my father broke those barriers with ease. He would sit and share meals with people from all walks of life, savoring food lovingly prepared by them. During important moments in our lives, he encouraged us to seek blessings from those who worked for us – our watchman, our maid – teaching us that respect and love mattered more than status. Watching him live this truth shaped who I am today. I learned to value people not for their wealth or position but for their humanity. This empathy runs deep in all my siblings as well.

He firmly believed that education was the greatest gift one could give. His belief was simple: education could lift entire generations. He quietly sponsored the education of many children – from the children of his employees to others in need – supporting them from school through college. He even helped with marriage expenses and other milestones.

That same attentiveness to people extended to the smallest joys in life, especially food. For Naana, food wasn’t just nourishment – it was another way to connect, comfort, and care. He understood that healing wasn’t just about medicine – it was about comfort. For patients who stayed longer at his hospital and missed home-cooked meals, he would sometimes bring them food from home, knowing how much comfort familiar flavors could bring. It wasn’t just about feeding the body; it was about nourishing their spirit. If a patient offered him homemade food, he graciously accepted it, asking about the recipe and trying to recreate it at home.

Naana loved good food, and he could be exacting when it came to taste. I often joked that he would have made an excellent taste tester. He had an incredible ability to detect even the slightest flaw in a dish, and when something didn’t meet his standards, his disappointment was hard to miss. But he didn’t just critique – he took charge. He loved experimenting in the kitchen, often making a mess that we were left to clean up. Cooking was more than a hobby; it was his escape, a way to heal from the stresses of his demanding job.

I remember childhood evenings when he gathered us on the terrace under the moonlight. Sitting on the floor with all of us around him, he would passionately mix the food with his hands and feed us large, flavorful portions. We had to finish eating quickly before he circled back to us with another handful. It was impossible to refuse him, and he made sure we ate well. This ritual, often sparked by my mother’s complaints about our picky eating, was his way of teaching us how to savor food – how to mix the right flavors to create the perfect taste. He delighted in feeding us, insisting that good food was its own kind of medicine. “Eat with passion,” he would say, believing that enjoying food with joy and gratitude was more important than any strict diet. Moderation, not restriction, was his way.

Just as he found comfort in the flavors of a well-cooked meal, he found equal joy in music. His love for singing was another expression of how he embraced life.

Though he never had the chance to formally learn music, Naana’s passion for it was undeniable. He could listen to Carnatic music and watch old movies and classic film songs for hours. I remember him calling me to sit with him as he watched old black-and-white Tamil or Telugu films, singing along and quizzing me about the raagas. I often tried to escape to help my mother in the kitchen, but he never stopped trying to share his joy for music.

He began to train in Carnatic music in the last years of his life, often singing the songs he had learned during our calls. I would practice my music lessons as he listened intently, offering feedback with a mix of enthusiasm and encouragement. Those were some of the most meaningful moments with him.

Though his physical presence was commanding – tall, stout, with his ever-present leather pouch – it was in his softer, more playful moments that I felt closest to him. Just as he expressed joy through music, he shared lightheartedness in the simplest, silliest ways. He would make playful cat sounds just to tease me, a habit that seemed trivial at the time but now feels deeply endearing. I catch myself doing the same with my own children – acting silly, laughing freely.

He loved having me close, insisting I sit on his lap to watch movies, even when I was well into my teens. Now, as a mother to teenage boys, I recognize this same quality in myself – the way I instinctively draw my children close, inviting them to sit on my lap, even when they think they’re too old for it. It’s a connection I cherish, one that has subconsciously stayed with me.

Naana’s way of expressing affection wasn’t always through words – it was in the unspoken gestures and quiet understanding we shared. I had a way with him – a particular smile and with just that smile, he’d slip me a little extra pocket money, understanding exactly what I wanted without me having to ask.

Perhaps it was this deep connection to people – expressed in small but meaningful gestures that shaped how he lived his life – that made his final battle with COVID so heartbreakingly ironic. A man who had dedicated his life to being present for others, who found joy in shared meals and conversations, spent his last days in isolation.

The world changed in 2020. By March, we were all working remotely, isolated behind masks, afraid even to pass familiar faces on the street. The pandemic spread rapidly in India, and strict lockdowns were imposed. While most people stayed home, my father chose otherwise. He continued serving on the front lines, treating COVID patients without hesitation. We urged him to stay home, but he firmly refused. His conviction was unshakable – if he were to fall ill while caring for his patients, so be it. His duty came first.

In late May 2021, after caring for family members who had contracted COVID, he fell ill himself. At first, it was just a fever and fatigue, but soon his condition worsened. He messaged me once, admitting he was afraid he might not see me again. That message still haunts me.

Despite our pleas, he stayed in the hospital where he worked, quarantining alone. My sister managed to send him home-cooked meals every day, knowing how much comfort food brought him. Cooking had always been his solace, his way of connecting with others. But within a week, his condition deteriorated. A severe lung infection forced him to be moved to a larger hospital and into the ICU. He was alone.

I often think about how Naana would bring home-cooked meals for patients who had to stay in the hospital for long periods. He knew how much they missed their own families and took it upon himself to ease their longing. To him, food wasn’t just nourishment – it was comfort, connection, and a small reminder of home.

During his own isolation in the hospital, when his condition worsened, he asked for the familiar foods he loved. I wonder if, in those moments, he was reaching for the comfort he had so often given to others. As a doctor, he must have understood the gravity of his condition. When the time came, he bravely obliged to being placed on the ventilator, knowing full well what it meant. It breaks my heart to think of how alone he must have felt, facing those final moments without the comfort of family or the warmth of a human touch. I wish I had been there – to hold his hand, to offer him even a fraction of the solace he had given to so many others.

This helplessness – knowing I couldn’t be there, couldn’t hold his hand, couldn’t say goodbye – was a pain that words can’t capture. Being thousands of miles away in the U.S., unable to travel home because of lockdowns, felt deeply unnatural. The heartbreak of those moments lingers, a wound that time can soften but never truly heal.

Yet, even in his final moments, my father was true to himself – a man who lived with compassion, loved deeply, and stood by his principles. His absence left a silence in our lives, but his values, his generosity, and his unwavering acts of service for people continue to guide me.

Knowing that my father spent his final days in the isolation of an ICU, far from the comfort of home and family, is a pain I still carry. A man who found joy in sharing meals, conversations, and connections was left without those very things that defined him.

I hold on to the hope that, in those quiet moments, he found comfort in reflecting on his life – a life rich with purpose and love. I hope he made peace with what he couldn’t control, finding closure with God, forgiving and seeking forgiveness, and knowing that our love reached him, even from afar.

Though his physical presence is gone, Naana’s spirit lives on – in every quiet act of kindness, in every shared meal. This is how I carry him forward – not just in memory, but in the way I choose to live my life.

The irony of life is that it continues even after we lose our loved ones. We remember our special moments, in the mutual love and respect that binds us, and in the lessons, they left behind. Losing Naana brought me a profound spiritual understanding: to take life as it comes, to celebrate people while they are still here, and to not be overly entangled in their flaws. It taught me to live fully, as though there’s no tomorrow, and to honor my own truth. Through this, I honor him.