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Cindy Yanasha Devi Angulo (Bahadur)

@yanashaskitchen

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homemade, protein-rich meals • recipes in captions
🧘🏻‍♀️💪🏼🇬🇾🕉️ working mom of two: 7yo 👧🏻 & 5yo 👦🏻

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A little “about me” here!

👋🏼 I’m Cindy but my real name is Yanasha. Born in Georgetown, Guyana 🇬🇾. Proud Hindu 🕉️. Married to a Filipino 🇵🇭. We have two kids: 7yo girl & a 5yo boy.

Cooking & recreating recipes of my favorite foods (hopefully faster & easier!) is pretty fun for me. I work full time in marketing strategy but a passion of mine is to volunteer and advocate for epilepsy & disability awareness.

Fave foods: sushi 🍣, fried chicken 🍗 , pizza 🍕 (thin crust), fries 🍟, chocolate 🍫, ice cream 🍨 (became a huge fan of banana 🍌 splits!)
Least fave food: broccoli 🥦 but I’ll eat it now 😂 so that’s progress by @yanashaskitchen

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3 years ago

Turkey Pepperoni Pizza Pinwheels 🍕
The ultimate easy, cheesy snack for game day or a quick weeknight bite! 🚌 My kids love these in their lunchboxes at school. (they’re great room-temp too!)

💪🏼macro deets (makes 6):
▫️ Calories: ~160
▫️ Protein: 8g
▫️ Carbs: 15g
▫️ Fat: 8g

🛒what to buy:
▫️ 1 can (8 oz) Organic Crescent Roll Dough
▫️ 1/4 cup crushed tomatoes
▫️ 4 oz fresh mozzarella, sliced
▫️ 10-12 slices turkey pepperoni
▫️ 1 tsp dried oregano
▫️ 1/2 tsp garlic powder
▫️ avocado oil spray
▫️ fresh basil for garnish

👩🏻‍🍳what to do:
1️⃣ Preheat your oven to 375°F (190°C).
2️⃣ Unroll crescent dough on a cutting board and pinch the seams together into one seamless rectangle.
3️⃣ Spread crushed tomatoes evenly over the dough, then layer with fresh mozzarella, turkey pepperoni, dried oregano, and garlic powder.
4️⃣ Roll the dough tightly into a log and cut into 6 equal pinwheels.
5️⃣ Place each pinwheel swirl-side up into your muffin tin. Bake uncovered for 13–15 minutes until golden and bubbly.
6️⃣ Top with fresh basil, pull apart, and enjoy warm! 🧀🌿

#pizzapinwheels #easyrecipes #easykidsmeals #backtoschoolfood #lunchboxideas by @yanashaskitchen

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5 days ago

3-Ingredient Protein Bagels 🥯
35 mins • makes 8: ~156 cals • 10.6g protein

If you haven’t tried making bagels with cottage cheese yet, this is your sign!! They have gone viral for good reason. You get 8 soft, chewy, high-protein bagels with zero waiting for dough to rise. Tell me all your topping ideas 👇🏼

Ingredients:
▫️2 cups self-rising flour
▫️2 cups Nancy’s fat-free cottage cheese
▫️1 egg + splash of water (for egg wash)
Toppings: everything bagel seasoning, sliced jalapeños

1️⃣ Blend the cottage cheese until smooth and creamy.
2️⃣ Add the blended cottage cheese to a bowl with the self-rising flour and knead until a dough forms. Divide into 8 equal pieces and shape into bagels.
3️⃣ Whisk together your egg and splash of water, then brush over the top of each bagel.
4️⃣ Top with your favorites. I used everything seasoning and jalapeño slices 🌶️
5️⃣ Bake at 375°F for 25 minutes until golden brown. Let them cool for 10 minutes before slicing into them.

Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

#proteinbagels #cottagecheeserecipes #highprotein #easyrecipes #fitfood by @yanashaskitchen

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60

a month ago

Lamb Spare Ribs
~26g protein, 400 calories in 4 ribs

Occasions for this recipe:
🔸upgrade your game day spread this football season
🔸impress yourself with the ultimate slow-roasted feast
🔸crush your to-do list with a set-it-and-forget-it dinner

It’s nearly impossible to find lamb spare ribs around here in NJ, so I reached out to Montclair Meats (@montclair_meats) and they custom ordered this rack just for me! ✨Absolute legends.

Ingredients:
▫️ 1 rack lamb spare ribs
▫️ coconut sugar
▫️ ground coriander
▫️ garlic powder
▫️ ground cumin
▫️ ground cinnamon
▫️ smoked paprika
▫️ silk chili flakes
▫️ sea salt (or iodized)
▫️ sea salt flakes

Recipe:
1️⃣ Rinse the ribs in a mixture of cold water and a few splashes of white vinegar. Pat dry then use a sharp knife to score a checkerboard pattern on both sides of the ribs so the spices get down in there and the fat renders nicely.
2️⃣ Mix up the spice blend and generously season both sides.
3️⃣ Wrap it tightly in parchment paper (snug as a bug in a rug!).
4️⃣ Wrap with foil - keep the ends super tight to lock in heat, but leave a pocket of space in the middle to steam (this is called “tenting”) while it cooks.
5️⃣ Bake at 350°F for 3 hours.
6️⃣ Carefully open the foil, remove the parchment paper so it doesn’t burn, drain out all that pooled fat, and pop it back in uncovered to broil for ~4-5 minutes.

Save this for when you need some serious kitchen therapy!
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#lambspareribs #montclairmeats #lambribs #slowroasted #dinnerideas by @yanashaskitchen

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22

a month ago

FRESH FRITTATA 🥚🍅🌿
235 calories, 19.5g of protein per serving (1/2 the pan!)

In my @bakingsteel pan:
generous spray of avocado oil, med / low heat
1 shallot, finely diced
3 garlic cloves, minced
1 small carrot, diced
3 turkey deli slices, chopped
let these sauté on low for 2-3 mins then add:
4 eggs, beaten
1 roma tomato, diced
1/4 cup feta cheese, crumbled on top
handful of basil, torn and sprinkled on top
freshly cracked black pepper

bake in oven on 350*F for 5-6 mins

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#bakingsteel #bakedeggs #frittata #highprotein #healthybreakfast by @yanashaskitchen

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2 months ago

3️⃣ 😁😁😁

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#3yearssober #sobrietymilestone #soberanniversary by @yanashaskitchen

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2 months ago

I swear I did it out of love! 🫣 Safe to say he didn’t see this one coming. 🤣

Don’t worry, no kids (or moms) were harmed in the making of this reel. Would you try the egg challenge with your kids? 😁

#parentingfail #justforfun #eggchallenge #momsofinstagram #humor by @yanashaskitchen

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2 months ago

Perfect Boiled Egg tutorial 🥚

Here is my foolproof routine for crack-free, easy-to-peel eggs every single time 🥳

1️⃣ While your salted water comes to a boil, soak your fridge-cold eggs in warm tap water. This prevents them from cracking from thermal shock when they hit the boiling pot!
2️⃣ Lower the eggs gently into the boiling water. Cook uncovered for:
6 Minutes: Warm, runny yolk (perfect for ramen)
6.5 Minutes: The ultimate perfect jammy custard center
7 Minutes: Soft-boiled but firm (great for salads)
3️⃣ Immediately transfer the eggs to an ice bath after their cooking timer is up. Let them sit for 5 minutes to stop the cooking process completely.
4️⃣ Tap each egg all around to loosen the shell before peeling. Give them a quick rinse to get rid of any remaining shell residue.

Gently dry the eggs with a paper towel to enjoy immediately, or place them in an airtight storage container lined with a paper towel. They stay perfectly fresh in the fridge for 3 to 5 days for the ultimate meal prep.

#tutorial #egg #highprotein #breakfast by @yanashaskitchen

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3 months ago

🇬🇾 Sardines -> 22g protein, 200 calories 💪🏼

Here’s how👇🏼

▪️1 tin of sardines (@seasonbrandofficial has 22g protein / 200 calories) 🐟
▪️1-2 slices of shallots or onion 🧅
▪️Juice of half a lemon 🍋
▪️1 wiri wiri pepper (frozen from @tropicalislerotishop)
▪️handful of fresh basil leaves, torn smaller

1️⃣ Open the tin of sardines, drain the liquid out & scoop the sardines into a bowl
2️⃣ Finely chop the shallots & pepper, add it to the bowl with the fresh lemon juice & torn fresh basil
3️⃣ Use a fork to mix the ingredients together in the bowl until well combined

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#sardines #highprotein #guyanesefood #foodblogger #recipe by @yanashaskitchen

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3 months ago

🇬🇾 Nani’s Tamarind Achar 🇬🇾

Homemade Guyanese tamarind achar in just 20 minutes 🥳

This is my Nani’s recipe, with just two tiny tweaks: less oil and a little less heat so the kids can enjoy it too.

You’ll need:
▫️1lb seedless tamarind fruit
▫️7 cloves of garlic
▫️3 wiri wiri peppers
▫️2 tablespoons garam masala or achar masala if you have it
▫️1 tablespoon salt
▫️1 tablespoon vegetable oil

1️⃣ Submerge tamarind in boiling water. Soak for 5–10 mins.
2️⃣ Mince garlic and wiri wiri peppers in a food processor.
3️⃣ Once cool enough, use your hands to break down the tamarind. Remove any seeds you might find (they’re never completely seedless!)
4️⃣ Strain excess water, keeping about 1 cup of pulp/liquid to mix back in.
5️⃣ Heat oil on medium-low, sauté the garlic and pepper mix until fragrant.
6️⃣ Stir in the tamarind, garam masala, and salt.
7️⃣ Cook on low for 5 mins.

Let it cool, jar it up, and store it in the fridge.

What’s your go-to pairing for achar? Let me know below! 👇🏼

#tamarindachar #guyanesefood #caribbeanrecipes #guyaneserecipies #acharrecipe by @yanashaskitchen

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4 months ago

Tell me it’s the end of the school year without telling me it’s the end of the school year. 🫠

They’re lucky they even got a lunchbox today.

#kidlunches #lunchbox #momlife #motherhood #unhinged by @yanashaskitchen

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4 months ago

Perfect Restaurant Style Pizza 🍕

325 Cal • 11g Protein (per 1/6 batch)

Andris is crushing the pizza game with his baking steel pans but he recently started selling pizza dough ingredients pre-mixed and measured out for us. Which means it’s even easier to make perfect homemade pies for pizza night! Don’t want to buy the mix? His recipe is below 👇🏼 @bakingsteel 🙌🏼

Ingredients:
▫️574g organic bread flour
▫️18g sea salt
▫️2g active dry yeast
▫️400ml water

1️⃣ Whisk flour + sea salt together separately. Keep dry ingredients away from wet for now.
2️⃣ Add water to your dry ingredients and knead for 2-3 minutes until a shaggy dough forms.
3️⃣ Cover and leave at room temperature for 24 hours.
4️⃣ After 24 hours, refrigerate for 2 days.
5️⃣ Take the dough out of the fridge, knead it a little with dry flour to form an elongated piece of dough then cut into 4 pieces. 3 if you want larger pies.
6️⃣ Form the dough balls as shown in the video. Fold in half, rotate, fold again. About 15 times.
7️⃣ Then you’re going to let the dough balls rest on a cooking sheet lined with parchment paper, room temperature, covered with plastic wrap, for 3-4 hours.
8️⃣ Use your fingers to stretch the dough.
9️⃣ I used a pizza peel lined with parchment paper & sprinkled semolina flour on top before adding the toppings, this helped me transfer the pizza to the baking steel easier without a globby mess.
🔟 For toppings: spread on a thin layer of crushed tomatoes and thinly sliced low moisture mozzarella,l. I used some turkey pepperoni & fresno chili peppers for some pies.

Bake on 500-550 for ~6-8 mins depending on how thin you made your pies. Sprinkle with fresh basil & sea salt immediately out of the oven, then cut.

#PizzaDough #recipe #HomemadePizza #foodblogger by @yanashaskitchen

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5 months ago