Things I Ate, Drank & Loved: Paris Edition

Things I Ate, Drank & Loved: Paris Edition

True fact: I would happily spend an entire trip to France eating just bread. No butter. Just warm, long pointy, baguette parisienne. Sure, I’d be happy to add in some stinky roquefort  or a nice spicy saucisson. But honestly, I could eat baguettes for breakfast, lunch, and dinner.  In fact, when I was a kid, I’d visit my family in Montreau and make a constant request for bread. I made the request so much, my grandfather asked my parents if I actually like the food they were cooking. After that, my parents put a swift end to the constant bread requests and I happily moved onto better things like “stinky cheese” and “patè.” Last year, G + I took a 5 day trip to France, where we basically ate our way through the Paris and the Burgundy region. I thought I’d share some of my favorite food pictures.Quick tip: if you’re planning a trip, drop the frantic trip advisors searches and just wander around. My favorite meal was an impromptu restaurant while waiting for our Airbnb to open up. I hope you enjoy.


Eat With Master Chef: Jean Yves 
Tea with a View at Carette‘s
Scones at T’Cup
Fresh Prawns
Escargot at William Fèvre in Chablis
All the Melty Cheese in France
Avocado Toast at Juice Lab
Steak Tartare at Place Unknown
Dessert at La Pharmacie
Quintessential Views with Jamon & Baguette
Obligatory Tourist Shot

Aheli Eats: Creamy Bacon Garlic Spaghetti Squash

Aheli Eats: Creamy Bacon Garlic Spaghetti Squash


For years, I’ve seen “spaghetti squash” recipes and been too intimidated by the fact you have somehow turn a hard yellow thing into “spaghetti.” I’m not a magician!  Then, I found this helpful Kitchn article and this super helpful Inspired Taste video, and all of a sudden I’m a cooking magician. At least for spaghetti squash. Fast forward to last night, and I finally made 1 of the 19 spaghetti squash recipes from my my “Eat Me” board! Listen people, run don’t walk to your grocery and get the ingredients for this recipe! It is so creamy, so yummy and perfect for those cold February nights. Don’t be turned off by the Blog Name Paleo Gluten Free Eats–  I’m not Paleo, Gluten or a Whole 30 fiend. I do, however, love any lactose-free recipes and those buzzwords guarantee that I’m not eating always eating vegan recipes (and then tossing in bacon….oops). I’m so excited to eat all of these leftovers.

Happy cooking. – A

“Creamy” Bacon, Broccoli and Spaghetti Squash Casserole” 

Total Time

Prep: 15 minutes

Inactive: 20 Minutes to 1 Hour

Difficulty: Easy


  • 3-4 cups cooked Spaghetti squash
    • Olive Oil, Salt and Pepper
  • 8 pieces cooked and chopped bacon
  • 1 1/2 steamed broccoli


  • 1 Cup Full Fat Coconut Milk
  • 1 Medium egg
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • Fresh ground pepper


  • Carbon steel or cast iron pan
  • Sauce Pan to steam broccoli and make sauce
  • Oven Mitts
  • Baking Tray
  • Parchment Paper
  • Tongs
  • Large wooden spoon
  • Plate and Paper Towel
  • Casserole dish


  1. Bake spaghetti squash in the oven. Rub some olive oil and season with salt and pepper.
  2. Place squash cut-side-down on parchment paper and bake at 375 degree F until soft. (40-60 minutes).
  3. While cooking the squash, steam broccoli in sauce pan.
  4. Once squash is done, take a fork and “scrap” all the insides into a casserole dish.
  5. Cook the bacon and cut into small chopped pieces.
  6. Whisk all the “sauce” ingredients in a saucepan. Heat sauce for about 5-8 minutes.
  7. Finally, added the steamed broccoli, bacon and spaghetti squash to casserole dish. Pour cream sauce over the casserole and head in oven at 400F until warm.

Things I Ate & Loved: Kolkata Edition

I’ve been traveling to India almost every year since I was born. My main activity- besides hanging with the fam- is eating. Actually, hanging with family means that you are eating because you show your love with how much you eat. The problem is that all the best food is hand made by my didas (grandmothers) with love. But after this last trip, I knew it was time to share some of my favorite dishes and restaurants from my home away from home.  I hope you enjoy. – A



IMG_56841. Dosa and Idyl at Ram Krishna Lunch Kitchen

IMG_8183* I ate the momos so fast that I forgot to take a photograph. But the wall art is amazing!

2. Momos at Momo I Am

IMG_80263. Mishti at Mithai

IMG_6375This is actually my mom’s biryani.

4. Biryani at Arsalan

IMG_80945. Dumplings at Tiriti Bazar

IMG_81966. Chingri Malai Curry at 6 Ballygunge Place

IMG_81307. Luchi anywhere, anytime

IMG_8209.jpg8. Shutki Mach by Dida ;)

9. Kati Rolls (Not Pictured)

IMG_611110. Chaat

#Cookie Hack- 5 Ingredient Graham Cracker Bark

#Cookie Hack- 5 Ingredient Graham Cracker Bark

Cookie RecipeOh hello, my favorite readers. The holiday season has officially descended upon us. And if you’re anything like me, you’re frantically trying to think of some thoughtful gifts for those near and dear. Enter Bark or as some rather interesting Pinterest users call it- Christmas Crack. Every year, I like to make a big batch of Bark to give with presents. Actually, if I’m being honest. Sometimes I give Bark as the main present. because thoughtful, handmade presents are the best, right? RIGHT?!?. This weekend, I made a huge batch of Bark to give to the people in our apartment building and decided to document the process.  It is such a simple but flexible recipe. One year, I added chopped pecans and another year, I added chopped candy canes. The only hard part is you have go on patrol that make sure no one sneakily steals the edge pieces (ahem, G!).  I hope you enjoy. – A Continue reading “#Cookie Hack- 5 Ingredient Graham Cracker Bark”

Happy American Turkey Day

Happy American Turkey Day

pro-church-media-441073chris-lawton-154388simon-maage-351417Happy American Turkey Day!

Thanksgiving is, hands down, my favorite holiday. What more could you want than food, family and leftovers? Most years, we host Thanksgiving at my parent’s and invite my mom’s graduate students and colleagues over. It’s usually potluck style so we end up with an eclectic assortment of food (my mom’s Biriyani is the most requested dish) and very few leftovers.

This year, however, we threw an early Friendsgiving since my parents and I are traveling (in two different locations!*). And honestly, it was one of my favorite celebrations to date! Since we were able to invite 25 of our closest friends, neighbors, and colleagues without encroaching on actual thanksgiving day plans. Continue reading “Happy American Turkey Day”

Pork Stuffed Cucumber Soup

Pork Stuffed Cucumber Soup
We all know that Chrissy Teigen is the undisputed queen of the Internet, but did you also know that she’s a super talented Chef. Normally, I’m not a huge fan of cookbooks- hey, I started cooking in the age of Pinterest— but when Chrissy announced- Cravings: Recipes for All the Food You Want to Eat— I knew I needed to read it.
And… drumroll please…it’s wonderful. From her chili-garlic oil (TO DIE FOR!), John’s Chicken & Waffles recipes to all her mother’s Thai-inspired recipes, You’ll find something for you. A couple months ago (!), G and I tried her mother’s Pork Stuffed Cucumber Soup, and I thought I’d share our results. It’s a perfect soup for when you need something light and filling. The best part is that you can re-use the mix as a topping for zoodles or a simple stir-fry. I hope you enjoy.
– A
Pork Stuffed Cucumber Soup
Adapted from Chrissy Teigen’s Cravings 
Serves 4


  • 1 lb ground pork
  • 1/4 cup light soy sauce
  • 10 cloves of garlic, mashed or minced
  • 1/4 teaspoon of freshly ground black pepper
  • 1/4 teaspoon grand black pepper
  • 5 large cucumbers
  • 3 chicken bouillon cubes or 3 cups of chicken  stock
  • 1/4 cup of thinly sliced scallions
  • 1 bunch of mushrooms (honshimeji mushrooms, shiitakes, sliced white mushrooms)
  • Chili flakes/ chili garlic sauce
  • Mixing bowl
  • Veggie Peeler
  • Knife
  • Measuring spoon, melon ball peeler or pineapple corer
  • Large Pot
1. Mix pork, soy sauce, garlic, chili flakes and pepper. Use your hands for optimal mixing (and fun).
2. Peel and halve cucumbers. Use the spoon to hollow cylinder and remove seeds. Pack each tube with the pork mixture, spooning it in a little at a time to avoid air pockets*
3. In a large Dutch oven or wide soup pot combine 12 cups of water and bouillon cubes. If you are using chicken stock, boil 9 cups of water. Add stuffed cucumbers to pot and reduce heat to a low simmer. Let cucumbers cook for 30 mins. Then add, mushrooms and cook for another 15 minutes.
4. Serve in bowls with a garnish of scallions and some chili garlic sauce.
* There will be leftover pork mixture. I recommend pan frying and serving the next day onto of zoodles.

Summer Salads: Cilantro Lime Jalapeño Vinaigrette Edition

Summer Salads: Cilantro Lime Jalapeño Vinaigrette Edition
Cilantro Lime Jalapeño Vinaigrette
Inspired by sweetgreen‘s Guacamole Greens salad 
For those of you unlucky enough not to live within a 30 minute  radius* of a sweetgreen, I’m here to tell you that you are missing out. They make some of the best salads, that I consistently pay between $10-$15 for (aka WAY to much), but I’m addicted. Back in the day, G used to live a block from a sweetgreen. Every weekend, without fail, I’d dream about picking up one of their Guacamole Greens. Usually, we’d end up at the nearest ramen place…but that’s a whole different story. The Guacamole Green has the absolute best dressing I’ve ever tasted. It’s so good, I actually don’t care what salad ingredients are underneath. One day, while eating another lackluster, homemade salad, I thought to myself “I wish I could just bottle up that sweetgreen salad dressing” which of course led to a much too long Pinterest and google hole.  I tried five different variations of this salad dressing, and I finally found it. TRY IMMEDIATELY and than thank me. Or better yet, just get over to your nearest sweetgreen.
*Yes, I think driving/walking 30 minutes to get this salad is worth it.


  • 2 tablespoons freshly squeeze lime juice (1 1/2 lime worths)
  • 1/4 packed fresh cilantro leaves
  • 1/2 medium sized jalapeño pepper, finely chopped (keep some seeds for some extra spice)
  • 1/4 cup avocado, grapeseed or other neutral oil (no olive oil!)
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
Salad Ingredients:
  • Green leaves (Mesclun, Spinach etc)
  • Roasted Corn
  • Finely diced onion
  • Grape Tomatoes
  • Roasted Red Peppers
  • Avocado
  • Mixing Bowl
  • Blender or Food Processor
  • Mason Jar
  • Sharp Knife
  • Lime Squeezer (optional, but so fun)
  1. Prepare Vinaigrette: Combine all ingredients in a blender, or small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.
  2. In a large bowl, place all the salad ingredients. the cooked chicken, halved tomatoes, diced red onion, crushed tortilla chips, avocado, and mixed spring greens. Squeeze the wedge of lime over the salad, then toss the salad lightly with lime cilantro jalapeño vinaigrette. Serve immediately.