Recognized as one of the top 100 pediatricians in the Bay Area during 2014-17, Anika chooses no other alternative (such as eating out regularly or pre-prepared processed food) to home-cooked meals for her family. Despite being a busy physician and mom, she readily invests time and energy in cooking “meals from scratch” for the family.
How many hours do you work (on average) on weekdays/weekends?
Are your food choices & preparation influenced by any food philosophy, person, or book?
How do you fit cooking into your daily schedule?
How much time do you spend on average on preparing meals including cleaning?
Do you pre-plan your menu before going grocery shopping?
I don’t pre-plan menus as I have pretty much the fixed menu every week. I usually have a list of items before going main grocery shopping. When I try a new dish on a weekend, I would make a trip just then if I don’t have something in my pantry.
What are your favorite places to eat?
What is a favorite dish you like to make?
TLC Observation: What makes Anika’s meal preparation sustainable
- 1 cup garbanzo beans (dried, can sub with 16 oz. can of garbanzo beans)
- 1 onion large, finely chopped
- 2 cloves garlic finely chopped
- 1 tsp ground coriander seeds
- 1 tsp ground cumin
- 2 tbsp flour (can be either all-purpose flour or garbanzo bean flour for gluten-free option)
- 1 tsp salt or to taste
- 1 tsp ground black pepper
- 2 cups fresh parsley finely chopped, can sub with fresh cilantro
- 2 cups avocado oil (or any other)
- Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
- Drain chickpeas and process in a food processor with enough water to make the batter soft and not crumbly. It should be a thick paste. Put aside in a bowl.
- Next food process the garlic, onion, parsley until fine. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper in medium bowl. Add flour. Mix well. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
- Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot with pita bread and salad. Enjoy!