Project 2019 – “December: Peppermint Milk Tea with Boba”

Happy New Year’s Eve! I just want to thank everyone who has been subscribed to @rovikapaprika // rovikapaprika.com since the beginning of 2019. I originally started this project for my Lola in hopes of sharing easy and healthy recipes to promote cheap, quick, and nutritional eating. This quick winter-inspired milk tea recipe concludes this project,Continue reading “Project 2019 – “December: Peppermint Milk Tea with Boba””

Project 2019 – “November: Seasonal Cooking ft. Mini Sweet Potato Pies (Vegan!)”

HAPPY THANKSGIVING EVERYONE! For November, I wanted to create a quick recipe that is also Thanksgiving-themed (I actually made this for a “Friendsgiving” I went to last weekend, and people said it was really good so… ;~)), and so I thought, “Sweet potatoes are in season; pies are great. Let’s make mini sweet potato pies.”Continue reading “Project 2019 – “November: Seasonal Cooking ft. Mini Sweet Potato Pies (Vegan!)””

Project 2019 – “October: Seasonal Cooking ft. 7-Ingredient Overnight Pumpkin Spice Latte Oats and Basil Pumpkin Pasta”

It’s that time of the year… PUMPKIN SEASON! Pumpkins, a type of squash, are rich in vitamin A, C, and E which have been linked to be important for healthy eyesight and skin! I guess pumpkins are ACEs… eh? ;~) (Good one Rovika.) The following recipes are super quick and easy to make. I hopeContinue reading “Project 2019 – “October: Seasonal Cooking ft. 7-Ingredient Overnight Pumpkin Spice Latte Oats and Basil Pumpkin Pasta””

Project 2019 – “August/September: Back-to-School Quick Quinoa Recipes ft. Creamy Lemon Basil Quinoa Salad and Vegan Peanut Cilantro Quinoa Salad”

HELLO EVERYONE! August was a really busy month for me, so I apologize for missing a recipe post. BUT, I am releasing two recipes this month to make-up for it! ;~) They’re super quick and easy to make. They’re also quite flexible as you get to choose the protein and vegetable sources you’d want toContinue reading “Project 2019 – “August/September: Back-to-School Quick Quinoa Recipes ft. Creamy Lemon Basil Quinoa Salad and Vegan Peanut Cilantro Quinoa Salad””

Project 2019 – “JuLY-COPENE: Lycopene-rich Foods and Its Biological Importance ft. 15-minute Vegan Black Bean Pasta with Tomato Sauce from Scratch”

(Camera: iPhone 8+) Lycopene? More like WHY-copene should we consume it in our diet? Alright, I’m not the best at puns. ANYWAY, lycopene is a subclass of carotenoids, a class of phytonutrients, that contribute to the red, orange, and/or yellow pigment of fruits and vegetables. Lycopene has been studied mostly for its relation with antioxidants.Continue reading “Project 2019 – “JuLY-COPENE: Lycopene-rich Foods and Its Biological Importance ft. 15-minute Vegan Black Bean Pasta with Tomato Sauce from Scratch””

Project 2019 – “June Rejuvenation: The Importance of Zinc in Immunity and Wound Healing” ft. 5-min Bean Bowl and Pear Banana-Nut Oat Bowl

(Camera: iPhone 8+) Why do we need to consume zinc in our diet? Zinc is a mineral required for regulatory processes, such as growth and development, immune response, and wound healing, throughout our lifetime. Zinc is an essential nutrient which means it must be consumed through diet. High sources of zinc include red meat andContinue reading “Project 2019 – “June Rejuvenation: The Importance of Zinc in Immunity and Wound Healing” ft. 5-min Bean Bowl and Pear Banana-Nut Oat Bowl”

Project 2019 – “Metabolism March”: Vegan Tofu and Pinto Bean Bowl

This vegan tofu and pinto bean bowl (excluding the multigrain chips) contains: 48 g of carbohydrates, 31 g of protein, 20 g of fat, 23 g of fiber, and is a high source potassium, vitamin A and C, calcium, iron, and other vitamins and minerals. It is a great combination of carbohydrates, protein, fats, fiber, and micronutrientsContinue reading “Project 2019 – “Metabolism March”: Vegan Tofu and Pinto Bean Bowl”

7-Ingredient Dark Chocolate Peppermint Chunk Oatmeal Bars

HAPPY HOLIDAYS!!! Y’all already know how festive I am, so even though I’ve been MIA for a month, ROVIKAPAPRIKA IS BACK FOR CHRISTMAS!! I hope you guys enjoy this recipe! Ingredients 1 3/4 cup of steel-cut oats 3/8 cup of white chocolate peppermint chunks 3/8 cup of semisweet dark chocolate chips 2 tbsp vanilla extractContinue reading “7-Ingredient Dark Chocolate Peppermint Chunk Oatmeal Bars”

Fall-inspired Vegan Basil Pesto Pumpkin Pasta

Okay, tomorrow is literally the last day of November, but this festive fall gal wanted to make a last-minute fall-inspired dish! This homemade basil pesto sauce is vegan and contains lower fats and sodium than store-bought pesto. We also get to use cute pumpkin-shaped pasta to really accentuate the fall effect, heh. Benefits For this dish,Continue reading “Fall-inspired Vegan Basil Pesto Pumpkin Pasta”

Vegan Pumpkin Pie Bars

Benefits Pumpkins are packed with vitamin A and are a good source of fiber! Plus it’s a tasty way to celebrate fall heh #FALLISLIFE Ingredients Pumpkin Pie Filling 1 can of pumpkin 1/2 cup of agave syrup 1 tbsp pumpkin spice 1 tsp vanilla extract 1/2 tsp salt Oat Pecan Crust 1 cup of oatsContinue reading “Vegan Pumpkin Pie Bars”