Grandma’s Sun-Dried Mango Pickle (Aam Ka Achar)

​Bring back the golden days with this authentic, sun-cooked mango pickle. Made with traditional spices and pure mustard oil, this recipe uses no artificial preservatives—just the natural magic of the sun, exactly how grandma used to make it!

​Ingredients:

• ​Raw Green Mangoes: 1 kg (washed, completely dried, and cut into bite-sized cubes)
• ​Mustard Oil: 2 cups (pure and pungent)
• ​Fennel Seeds (Saunf): 3 tablespoons
• ​Mustard Seeds (Rai): 3 tablespoons
• ​Fenugreek Seeds (Methi Dana): 1.5 tablespoons
• ​Nigella Seeds (Kalonji): 1 tablespoon
• ​Turmeric Powder: 2 tablespoons
• ​Red Chili Powder: 2 tablespoons
• ​Salt: 4 tablespoons (acts as a natural preservative)

​Step-by-Step Instructions:

1. ​The Sun Cure: Toss the mango cubes with 1 tablespoon of turmeric and 2 tablespoons of salt. Spread them on a clean cloth under direct sunlight for 4 to 5 hours to remove excess moisture.
2. ​The Spice Blend: Coarsely grind the fennel, mustard, and fenugreek seeds. Do not powder them; keep them textured. Mix in the kalonji, remaining turmeric, chili powder, and salt.
3. ​The Infusion: Warm half a cup of mustard oil gently, then let it cool. Mix this cooled oil with your spice blend to create a rich, aromatic paste.
4. ​Coat the Mangoes: Thoroughly coat the sun-dried mango pieces with the spice paste until every piece is beautifully covered.
5. ​The Jar & Sun-Ripening: Transfer everything into a clean, completely dry glass jar. Pour the remaining mustard oil over the top until the mangoes are fully submerged. Tie a breathable muslin cloth over the jar’s mouth. Place it in the sun for 5 to 7 days, stirring gently once a day with a dry wooden spoon.

Berry Protein Smoothie

Tropical Mango Pineapple Smoothie

​Ingredients:

• ​Mango: 1 cup cubes (frozen works best for a thick texture)
• ​Pineapple: \frac{1}{2} cup chunks (fresh or frozen)
• ​Orange Juice or Coconut Water: \frac{1}{2} cup (for a tropical splash)
• ​Yogurt: \frac{1}{2} cup (plain or vanilla Greek yogurt for creaminess)
• ​Fresh Mint: 2-3 leaves (optional, for a refreshing garnish)

​Instructions:

1. ​Pour Liquids First: Pour the orange juice (or coconut water) and Greek yogurt into the blender.
2. ​Add Fruits: Drop in the mango cubes and pineapple chunks on top of the liquid base.
3. ​Blend Until Smooth: Secure the lid tightly and blend on high speed for about 1 minute until the mixture is thick, frosty, and vibrant yellow.
4. ​Garnish and Serve: Pour into a tall glass. If you want to replicate the picture, garnish with a small slice of pineapple, a few diced mango cubes on top, and a fresh mint sprig. Slip in a glass straw and serve cold!

​Enjoy your refreshing tropical treat! Let me know if you need any other fruit combinations.

Classic Strawberry Banana Smoothie

​This is the ultimate simple smoothie—creamy, naturally sweet, and made with just a few basic ingredients. It makes for a perfect quick breakfast or a refreshing snack!

​Ingredients

• ​Banana: 1 ripe (peeled and sliced, frozen is best for texture)
• ​Strawberries: 1 cup (fresh or frozen, stems removed)
• ​Milk: 1 cup (you can use dairy milk, oat milk, or almond milk)
• ​Yogurt: ½ cup (plain or vanilla yogurt for creaminess)
• ​Honey or Maple Syrup: 1 tablespoon (optional, for extra sweetness)

​Instructions

1. ​Prep the Fruit: If using fresh fruit, wash the strawberries well and peel your banana. Chop them into smaller chunks to help your blender process them easily.
2. ​Liquid First: Pour the milk into your blender base first. Adding the liquid first prevents the fruit from getting stuck under the blades.
3. ​Add the Rest: Add the banana slices, strawberries, and yogurt into the blender. If you like it a bit sweeter, drizzle in the honey or maple syrup now.
4. ​Blend Until Smooth: Secure the blender lid tightly. Start on a low speed, then gradually increase to high. Blend for about 45 to 60 seconds until the mixture is completely smooth, thick, and has a beautiful pink color.
5. ​Adjust and Serve: If the smoothie is too thick, add a splash more milk and blend for another 5 seconds. Pour into a glass and enjoy immediately while perfectly cold!

Soft & Savory Steamed Meat Vouchers

​Enjoy these light, protein-packed, and flavorful steamed meat bites. Perfect as a healthy appetizer or a comforting snack!

​Ingredients

​For the Mixture:

• ​Minced Meat (Chicken or Mutton): 250 grams (finely ground)
• ​Onion: 1 medium (finely chopped)
• ​Ginger-Garlic Paste: 1 tablespoon
• ​Green Chilies: 1-2 (finely chopped, optional)
• ​Fresh Coriander: 2 tablespoons (finely chopped)
• ​Gram Flour (Besan) or Cornstarch: 2 tablespoons (for binding)
• ​Egg: 1 whole (helps keep them soft)

​Spices & Seasoning:

• ​Salt: To taste
• ​Black Pepper Powder: ½ teaspoon
• ​Cumin Powder: ½ teaspoon
• ​Garam Masala: ½ teaspoon
• ​Lemon Juice: 1 tablespoon

​Instructions

1. ​Prepare the Mix: In a large mixing bowl, combine the minced meat, chopped onions, ginger-garlic paste, green chilies, and fresh coriander. Mix well.
2. ​Add Binding & Spices: Add the salt, black pepper, cumin powder, garam masala, and lemon juice. Crack the egg into the mixture and add the gram flour. Knead the mixture thoroughly with your hands until it becomes smooth and sticky.
3. ​Shape the Vouchers: Lightly grease your palms with oil. Take small portions of the mixture and roll them into smooth, bite-sized round balls or slightly flattened oval shapes.
4. ​Setup the Steamer: Bring water to a boil in a steamer or a deep pot with a colander on top. Grease the steamer tray lightly with oil to prevent sticking.
5. ​Steam: Arrange the meat vouchers on the tray, leaving a little space between each. Cover tightly and steam on medium-high heat for 12 to 15 minutes, or until they are completely cooked through and firm.
6. ​Serve: Carefully remove them and serve hot with fresh mint-coriander chutney or a tangy sauce.

​🥗 Recipe: Healthy One-Pan Garlic & Herb Chicken and Vegetable Bake

​This recipe is a Weight Watchers staple because it’s packed with clean protein and non-starchy vegetables. It’s incredibly light, flavorful, and requires minimal cleanup.

​🛒 Ingredients

• ​1 pound (approx. 450g) boneless, skinless chicken breast, cut into 1-inch cubes
• ​2 cups broccoli florets, chopped
• ​1 large red bell pepper, diced
• ​1 medium red onion, cut into chunks
• ​1 tablespoon Olive oil
• ​1 tablespoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
• ​1 tablespoon garlic powder
• ​1/2 teaspoon fine sea salt (or adjust to taste)
• ​1/4 teaspoon fresh cracked black pepper

​Zero-Point Substitutions: To keep it strictly to the current WW zero-point food list (depending on your personal plan), focus primarily on the skinless chicken breast and all the non-starchy vegetables (broccoli, pepper, onion). The olive oil is essential for roasting but should be measured carefully.

​🥣 Instructions

1. ​Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with aluminum foil or parchment paper for easy cleanup and a non-stick surface.
2. ​Combine Ingredients: Place the cubed chicken, broccoli florets, diced bell pepper, and red onion chunks directly onto the prepared baking sheet.
3. ​Season and Toss: Drizzle the olive oil evenly over everything. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Use your clean hands or two spatulas to toss everything together until all the chicken and vegetables are lightly coated with the oil and spices. Spread them out in a single layer.
4. ​Roast: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender-crisp.
5. ​Serve: Garnish with fresh parsley if desired. Divide the mixture into 4 generous servings and serve immediately.

​⚠️ A Small Note on Health

​This recipe is naturally high in fiber and protein, making it excellent for weight management. Remember that while olive oil is a “good fat,” it is still calorie-dense, so measuring it accurately as listed (1 tablespoon for 4 servings) is key. Using non-starchy vegetables like broccoli and peppers is a perfect way to add volume to your meals with minimal points.

Tropical Energy Green Smoothie

​A refreshing, creamy, and naturally sweet smoothie packed with vitamins and a vibrant tropical flavor. Perfect for a quick breakfast or a post-workout boost!

​🛒 Ingredients

• ​1 cup Fresh spinach (tightly packed)
• ​1/2 cup Frozen mango chunks
• ​1/2 cup Frozen pineapple chunks
• ​1 medium Ripe banana (sliced)
• ​1 cup Almond milk (or any milk/coconut water of your choice)
• ​1 tablespoon Chia seeds or flaxseeds (optional, for extra fiber and Omega-3)
• ​1/2 cup Plain Greek yogurt (optional, for a protein boost and extra creaminess)

​🥣 Step-by-Step Instructions

1. ​Layer the Ingredients: Add the liquid (almond milk) to your blender first. This helps the blades spin freely and prevents the frozen fruit from getting stuck.
2. ​Add the Greens: Toss in the fresh spinach. Tip: You can blend the milk and spinach first for 10 seconds to ensure a completely smooth, chunk-free texture.
3. ​Add the Fruits & Add-ins: Add the banana, frozen mango, frozen pineapple, chia seeds, and Greek yogurt (if using).
4. ​Blend until Smooth: Cover the blender with the lid and start on a low speed, then gradually increase to high. Blend for 45 to 60 seconds until the mixture is completely creamy and vibrant green.
5. ​Serve Immediately: Pour the smoothie into a tall glass. Top with a few extra chia seeds or a slice of kiwi if you like, and enjoy it fresh and chilled!

 Mexican Street Corn
Ingredients:
4–6 ears fresh corn, husks removed
1 tablespoon oil
⅓ cup mayonnaise
⅓ cup sour cream or Mexican crema
1 garlic clove, minced
Juice of 1 lime
½ teaspoon chili powder
¼ teaspoon smoked paprika (optional)
½ cup crumbled cotija cheese (or feta cheese)
2 tablespoons chopped fresh cilantro
Salt and black pepper, to taste
Lime wedges, for serving
Instructions:
Prepare the Corn
Brush the corn lightly with oil.
Heat a grill or grill pan over medium-high heat.
Grill the Corn
Grill the corn for 10–12 minutes, turning occasionally, until lightly charred and tender on all sides.
Remove from the grill and let cool slightly.
Make the Sauce
In a small bowl, combine the mayonnaise, sour cream (or crema), minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper.
Stir until smooth and well combined.
Assemble the Elote
Brush or spoon the creamy mixture generously over each ear of warm corn.
Sprinkle evenly with crumbled cotija cheese and chopped cilantro.
Serve
Garnish with extra chili powder and a squeeze of fresh lime juice.
Serve immediately with lime wedges on the side.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4–6

Creamy Olive & Herb Spread

A rich, creamy, and savory appetizer that’s perfect for parties, snack boards, or a quick afternoon treat. Tangy green olives, creamy cheese, Parmesan, and fresh herbs come together in minutes for a delicious spread that’s wonderful on toasted bread, crackers, or crisp vegetables.

 Ingredients

 For the Spread

• 8 oz (225g) cream cheese, softened
• ½ cup pitted green olives, finely chopped
• ¼ cup mayonnaise
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tbsp fresh parsley, finely chopped
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste

 For Garnish

• Whole green olives
• Chopped fresh parsley
• A drizzle of olive oil

 For Serving

• Toasted baguette slices
• Crackers
• Pita chips
• Fresh vegetables (carrots, cucumbers, celery, bell peppers)

 Step-by-Step Instructions

 Prepare the Ingredients

 Finely chop the green olives and fresh parsley.
 Let the cream cheese sit at room temperature for about 20–30 minutes until soft.

 Make the Creamy Base

 Add the softened cream cheese and mayonnaise to a medium mixing bowl.
 Stir until completely smooth and creamy.

 Add the Flavor

 Mix in:

• Chopped olives
• Parmesan cheese
• Olive oil
• Italian seasoning
• Fresh parsley
• Red pepper flakes (if using)

 Season with salt and freshly ground black pepper.

 Mix Well

 Stir until everything is evenly combined.
 For an extra silky texture, pulse the mixture a few times in a food processor.

 Chill

 Cover the bowl with plastic wrap or a lid.
 Refrigerate for 30 minutes so the flavors blend together.

 Serve

 Spoon the spread into a serving bowl.
 Drizzle lightly with olive oil.
 Garnish with chopped parsley and whole green olives.
 Serve with toasted baguette slices, crackers, pita chips, or fresh vegetables.

 Tips

•  Use full-fat cream cheese for the creamiest texture.
•  Chop the olives finely so every bite has balanced flavor.
•  Make it a day ahead—the flavor becomes even better after chilling overnight.
•  Store leftovers in an airtight container in the refrigerator for up to 4 days.

Q&A

Q: Can I use black olives instead?
Yes! Black olives provide a milder, slightly sweeter flavor.

Q: Can I make it ahead of time?
Absolutely. Preparing it a day in advance allows the flavors to develop even more.

Q: Can I freeze it?
Freezing isn’t recommended, as cream cheese may become grainy after thawing.

 Servings

Makes: About 2 cups (8–10 servings)

 Estimated Nutrition (Per Serving)

• Calories: ~170
• Protein: 4g
• Carbohydrates: 3g
• Fat: 16g
• Saturated Fat: 7g
• Fiber: <1g
• Sodium: ~290mg

Ingredients
300 g (10.5 oz) celery – prepared weight See Note 1
2 teaspoon sea salt See Note 2
¾ cup (180 ml) white vinegar See Note 3
½ cup (125 ml) water See Note 4
¼ cup (60 g) sugar
1 teaspoon whole yellow mustard seeds
1 teaspoon whole black peppercorns
Instructions
To Sterilise the Jars:

Sterilise the jar or jars you’ll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven.
Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.
For the Pickled Celery:
Wash the celery and trim the stalks to remove the leaves. Set them aside for another use, such as to make stock or soup.
On a diagonal, slice the celery into 1 cm (.4 inch) pieces.
Add the pieces to a bowl, and sprinkle over the salt. Stir, cover the bowl with cling wrap, and refrigerate for 2 hours.
Tip the celery into a colander and drain well.
In a small non-reactive saucepan, combine the water, vinegar, sugar and seasonings. Stir over medium heat to dissolve the sugar, bring to the boil and remove from the heat. (See Note 5).
Add the celery to the sterilised jar, top with the pickling liquid and seal with the lid immediately.
Allow the jar to cool on your bench before placing in the refrigerator.

The Pickled Celery can be consumed once cool, but it is best to leave for 12-24 hours for the flavours to develop.

Prep & Chill Time
Prep Time: 5 minutes

Chill Time: 10 minutes (in the freezer for a fast set)

Servings: 1 large single-serve bowl

🛒 Ingredients
Cheesecake Base:

1 cup low-fat cottage cheese (blended until smooth) OR 1 cup Plain 0% Greek Yogurt

1 scoop (approx. 30g) Vanilla Whey or Casein protein powder

1 tbsp powdered sweetener (like erythritol or allulose)

1/2 tsp vanilla extract

The Swirl & Fruit:

1/3 cup fresh strawberries, diced

1 tbsp sugar-free strawberry jam or syrup

The “Crust” Crumble:

1 keto-friendly graham cracker or 2 tbsp almond flour toasted with a pinch of sweetener

🥣 Step-by-Step Instructions
Blend the Base: In a small blender or food processor, combine the cottage cheese (or Greek yogurt), vanilla protein powder, sweetener, and vanilla extract. Blend until completely smooth and fluffly with no lumps.

Prep the Crust: Crush your keto graham cracker or almond flour crumble into the bottom of your serving bowl or container (similar to the prep style in image_6d4edf.jpg).

Layer it Up: Pour the smooth cheesecake mixture over the crust. Fold in half of the diced strawberries.

Swirl & Top: Drizzle the sugar-free strawberry jam over the top and use a toothpick or spoon to swirl it into the cream. Top with the remaining fresh strawberries and a final sprinkle of the crust crumbs.

Flash Chill: Place the bowl in the freezer for 10 minutes to get it perfectly chilled and set.

No-Bake No-Sugar Lemon Dazzling Blueberry Cream Cake

Description

This refreshing, no-bake dessert is light, creamy, and naturally sweetened without refined sugar. It combines a zesty lemon cream filling with a vibrant blueberry layer over a wholesome crust. Perfect for hot days, special occasions, or anyone looking for a healthier indulgence.

Ingredients

Crust (Base)

• 1 cup almonds (or walnuts)
• 1 cup pitted dates (natural sweetness)
• 1 tbsp coconut oil
• Pinch of salt

Lemon Cream Layer

• 1 cup cashews (soaked 4–6 hours)
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup coconut cream
• 2–3 tbsp honey or maple syrup (optional, still natural sugar-free alternative: stevia/erythritol)
• 1 tsp vanilla extract

Blueberry Layer

• 1 cup fresh or frozen blueberries
• 2 tbsp chia seeds
• 1–2 tbsp water
• Sweetener to taste (optional)

Instructions

1. Prepare the Crust

• Blend almonds, dates, coconut oil, and salt until sticky.
• Press firmly into the bottom of a springform pan.
• Refrigerate while preparing filling.

2. Make Lemon Cream

• Blend soaked cashews, lemon juice, zest, coconut cream, and sweetener until smooth.
• Pour over crust and spread evenly.
• Freeze for 1–2 hours until slightly firm.

3. Blueberry Layer

• Heat blueberries gently until soft.
• Mash slightly and stir in chia seeds.
• Let it thicken (10–15 minutes).
• Spread over lemon layer.

4. Chill & Set

• Refrigerate for 3–4 hours or until fully set.
• Slice and serve chilled.

Notes

• Use silicone molds or lined pans for easy removal.
• Adjust lemon juice depending on how tangy you prefer it.
• Cashews must be fully softened for a creamy texture.

Tips for Best Results

• Soak cashews overnight for ultra-smooth consistency.
• Add a pinch of turmeric for a brighter yellow color (optional).
• Freeze slightly before slicing for cleaner cuts.
• Garnish with lemon slices, mint leaves, or fresh blueberries.

Servings

• Serves: 8 slices

Nutritional Information (Per Serving – Approx.)

• Calories: 220–260 kcal
• Protein: 5g
• Healthy Fats: 15g
• Carbohydrates: 18g
• Fiber: 4g
• Sugar: 8–10g (natural, no refined sugar)

Health Benefits

• No refined sugar – supports stable blood sugar levels
• Rich in antioxidants (blueberries)
• Healthy fats from nuts support heart health
• Vitamin C boost from lemon for immunity
• Gut-friendly fiber from dates and chia seeds

Q & A

Q1: Can I make it completely sugar-free?
Yes! Replace dates and honey with erythritol, monk fruit, or stevia.

Q2: Can I use other fruits?
Absolutely—strawberries, raspberries, or mango work well.

Q3: How long does it last?
Up to 4–5 days in the fridge or 2 weeks frozen.

Creamy Blueberry Chia Smoothie

This refreshing smoothie combines the antioxidant benefits of fresh blueberries with the rich texture of nut butter and the nutritional power of chia seeds.

Ingredients

• 1 cup frozen or fresh blueberries (plus a few extra for garnish)

• 1 cup almond milk (or any milk of your choice)

• 1 scoop vanilla protein powder or Greek yogurt (for creaminess)

• 1 tablespoon almond butter or peanut butter (plus a drizzle for topping)

• 1 tablespoon chia seeds (plus a sprinkle for topping)

• ½ tablespoon honey or maple syrup (optional, for sweetness)

• ½ cup ice cubes (optional, if using fresh berries)

Instructions

1. Layer the Ingredients: Add the milk to your high-speed blender first. This helps the blades turn smoothly without getting stuck. Follow with the blueberries, protein powder or yogurt, nut butter, chia seeds, and sweetener.

2. Blend Until Smooth: Secure the blender lid and blend on high for about 45 to 60 seconds. Keep blending until the texture is completely smooth, velvety, and a beautiful vibrant purple color.

3. Assemble and Serve: Pour the smoothie into a glass.

4. Garnish beautifully: Gently drizzle a spoonful of nut butter over the top surface. Swirl it slightly with a toothpick, then scatter a pinch of chia seeds and top with three fresh blueberries. Enjoy immediately!

Fresh Mediterranean Cucumber & Tomato Salad
Ingredients
For the Salad:
English Cucumbers: 2 large (or 4 Persian cucumbers), diced into bite-sized chunks
Roma or Cherry Tomatoes: 4 medium Roma tomatoes (chopped) or 1 pint of cherry tomatoes (halved)
Red Onion: 1/2 small red onion, thinly sliced or diced
Fresh Mint: 1/4 cup, finely chopped (plus a sprig for garnish as seen in 1000306781.jpg)
Fresh Parsley: 1/4 cup, finely chopped (optional, but adds great depth)
For the Mediterranean Vinaigrette:
Olive Oil: 3 tablespoons extra-virgin olive oil
Lemon Juice: 2 tablespoons fresh lemon juice (or red wine vinegar)
Garlic: 1 clove, minced
Dried Oregano: 1/2 teaspoon
Salt & Black Pepper: To taste
Red Pepper Flakes: A pinch (optional, for a subtle kick like the flecks visible in the image)
Instructions
Prep the Vegetables: In a large mixing bowl, combine the diced cucumbers, chopped tomatoes, and sliced red onion.
Add Herbs: Toss in the finely chopped fresh mint and parsley.
Whisk the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, pepper, and red pepper flakes until well combined.
Dress and Toss: Pour the vinaigrette over the salad. Toss gently to ensure all the vegetables are beautifully coated and glistening, just like in 1000306781.jpg.
Chill and Serve: You can serve it immediately, but letting it sit in the fridge for about 15–20 minutes allows the flavors to meld together perfectly. Garnish with a fresh sprig of mint right before serving.

Homemade Garlic Flatbread
Servings: 8 flatbreads
Prep Time: 20 minutes (plus 1 hour rising)
Cook Time: 15 minutes
Ingredients
For the Dough
3 cups (375 g) all-purpose flour
2¼ teaspoons (1 packet) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup (240 ml) warm water (105–110°F / 40–43°C)
2 tablespoons olive oil
Garlic Butter
¼ cup (60 g) unsalted butter, melted
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder (optional)
Pinch of salt
Instructions
1. Make the Dough
In a small bowl, combine warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
In a large bowl, mix the flour and salt.
Add the yeast mixture and olive oil.
Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
2. Shape the Flatbreads
Punch down the dough and divide it into 8 equal pieces.
Roll each piece into a circle or oval about ¼ inch (6 mm) thick.
3. Cook
Skillet Method (Best)
Heat a cast-iron or nonstick skillet over medium-high heat.
Cook each flatbread for 2–3 minutes per side, until golden with bubbly, charred spots.
Repeat with the remaining dough.
4. Garlic Butter
Mix the melted butter, garlic, parsley, garlic powder (if using), and salt.
Brush generously over each warm flatbread.