Homemade hummus on roasted eggplant

Hummus roasted eggplant StraightupBananas

I like eggplants now, can ya tell? And my love for hummus knows no bounds. So imagine mixing the two together??

Insanely easy, and a really good variation to bread with hummus this roasted eggplant topped with garlicky hummus, pomegranate jewels, coriander, and sumac is the perfect side dish or snack for any meal!


  • 1 large eggplant cut down the middle
  • olive oil
  • 1 can of chickpeas
  • 3 tablespoons of tahini sauce
  • 1 lemon
  • 1 clove of garlic
  • 1 teaspoon of cumin
  • sea salt


How to make it:

Drizzle some olive oil on the eggplant halves along with some sea salt and stick into the oven till it’s nice and soft when pricked with a fork

In the meantime, make the hummus by sticking all the ingredients aside from the eggplants into a food processor and blitzing till it has the consistency you like.

Once the eggplants are no longer disks of molten lava, spread the hummus on the roasted eggplant and garnish with some pomegranate jewels.


Voila! You’re done! Looks beautiful, tastes amazing and it’s a good way to get some extra veggies into your diet!

Give the recipe a try and follow me on Instagram: @straightupbananas


Quinoa-stuffed baby eggplants

Quinoa stuffed baby eggplant StraightupBananas

The more I get into this whole 90% plant-based diet, the easier I’m finding it to become creative in the kitchen!

A few nights ago I made these spicy quinoa stuffed baby eggplants with pomegranate and let me tell you, the plate was almost licked clean (read: licked clean like a dog).

The beautiful thing about this recipe is, the quinoa itself–if made in bulk–could also be a quinoa salad for another meal. So it’s sort of like preparing two meals in one and both meals need no longer than 30 minutes — sounds like a win-win to me.


  • 4 small eggplants
  • 4 cloves of garlic
  • 2 cups of white quinoa
  • A handful of toasted almonds
  • Pomegrenate jewels
  • Olive oil
  • Sea salt
  • Cinnamon
  • Cumin
  • Chili flakes
  • Pomegranate molasses
  • Sumac
  • Mint leaves
  • Coriander
  • Spring onions


How to make it:

  • First, slit the eggplants down the middle, drizzle with some olive oil and cook in the oven for about 20 minutes or until the eggplants are cooked all the way through
  • While the eggplants cook, prepare the quinoa by boiling it with some water and sea salt until the quinoa cracks open and reveals its ‘tail’.
  • Once the quinoa is cooked, drain excess water and add spices, 1 teaspoon of olive oil, 2 tablespoons of the pomegranate molasses, toasted almonds, pomegranate jewels, and herbs.
  • Remove the cooked eggplants from the oven and once cool enough to handle, with two forks open up the slit and season with some sea salt.stuff with as much of the quinoa mixture as possible.
  • Then, stuff the eggplants with as much of the quinoa mixture as possible.
  • Drizzle on some more pomegranate molasses to taste and add some pomegranate jewels and herbs for garnish.
  • Refrigerate whatever it leftover


There it is, super simple, super clean and insanely delicious — in fact, I think I’m making this tonight again!

Please give it a try and why not follow me on Instagram as well: @Straightupbananas

Roasted coriander and pepper baby potatoes

Roasted baby potato side dish straightupbananas

So Spinney’s was gracious enough to invite me to their Virtual BBQ a few weeks ago, they sent me a hamper with all the essentials for a great BBQ at home. We set a time and a few hashtags, invited a few friends over and put together a beautiful feast full of fun and delicious food.

One of the jewels of this gathering was the roasted baby potatoes spiced with garlic, coriander, red chili peppers, lemon and chipotle tabasco sauce. I usually opt in for a side dish of roasted potatoes anytime I have a gathering — they’re always one of the first things to go!

Super simple, deliciously crispy and no deep frying involved — this perfect side dish to anything could be ready in less than twenty minutes as you go about cooking the rest of your meal!


  1. 1 lb of baby potatoes (the whole sack)
  2. 8 cloves of garlic (leave the skin on)
  3. Coriander (to taste)
  4. Chipotle Tobasco sauce
  5. 1 lime
  6. sea salt
  7. olive oil
  8. 1 liter of boiling water


How to make it:

1- In a large pot, bring the water to boil and drop in the potatoes and the cloves of garlic (skin on). Cover and boil for about 10 minutes or until you can pierce it with a fork.

2- In a pestle and mortar, bash together the coriander leaves and chili peppers, then add some olive oil, lime juice, sea salt and chipotle sauce.

3- Once the potatoes are cooked, drain them really well and leave in a colander till they’re completely dry.

4- Bring a large pan to hight heat, add some oil and add the completely dry baby potatoes.

5- Allow the potatoes to get nice and crispy.

6- Squeeze out the soft garlic from the skin and add to the potatoes to fry (holy smokes will this spell AMAZING)

7- Once the potatoes have gotten beautifully golden and crispy, add the coriander, chili and chipotle mixture and let the sauce coat the potatoes and fry for another minute.


These potatoes are fluffy and floury on the inside, and crispy and spicy on the outside — everything you’d ever want from a potato, man.


Give it a try and follow me on Instagram since you’re here!

Fresh Citrus Salad

Citrus Salad StraightupBananas

Here it is, ladies and gents — summer in a single salad.

Fresh, insanely easy to put together and nice and light — you can’t go wrong with serving this nice citrusy salad with any meal.



  1. 1 grapefruit
  2. 1 navel orange
  3. pumpkin seeds
  4. fennel
  5. chili flakes
  6. watercress (arugula, baby spinach or chard works fine)
  7. olive oil
  8. sea salt
  9. mint leaves


How to make it:

  • First, slice the grapefruit and orange as thin as you can without chopping off your fingers.
  • Then, place on the plate you’re going to serve it in.
  • Slice the white part of the fennel onto the citrus
  • sprinkle on the watercress leaves, chili flakes, mint leaves and sea salt
  • drizzle on some olive oil and you’re good to go!


That’s it, you’re done! It’s gorgeous, amazingly fresh and the kick of the chili adds just the right flavor to bring this fresh salad all together!


Give it a try and follow me on instagram, folks: @straightupbananas

Quick Mexican Chopped Salad with a lime and yogurt dressing


If it’s got avocado, count me in any day, son! This super simple and very filling chicken Mexican chopped salad is perfect for lunch–at work or at home.


  • Crunchy greens of your choice (I used Boston lettuce)
  • 1 can of kidney beans
  • 1 can of sweet corn
  • 1 cup of cooked quinoa
  • 1 grilled chicken breast (seasoned with salt, pepper, paprika, and cumin)
  • 1 mashed avocado
  • 7 cherry tomatoes, sliced in half
  • Chopped coriander
  • Chopped spring onions
  • ½ an orange bell pepper, sliced thinly

Dressing ingredients:

  • The juice of 1 lime
  • 1 cup of yogurt
  • 3 tablespoons of olive oil
  • Sea salt and pepper
  • 3 tablespoons of water


First of all, season the chicken breast with salt, pepper, cumin and paprika and grill till cooked through.

Then, prepare the dressing by mixing all the ingredients together in a bowl.

Place the crunchy greens in a salad bowl and top with all the toppings listed above.

Slice grilled chicken over salad and drizzle the yogurt and lime dressing on top.

Enjoy 🙂


Oh, and since you’re here…check me out on Instagram paleezzzz



Easy Coconut and Vanilla Chia Seed Pudding


I know I’ve feature chia seed puddings quite a bit, but I just can’t seem to get enough of them! They’re so damn versatile, tasty and incredibly good for you. And the best part is, there’s absolutely no cooking whatsoever!

Check out this vegan chia seed pudding. Prep only takes 10 minutes. Leave it overnight and in the morning you’re good to go in the breakfast department, man!


1 cup of chia seeds (I like the Organic Larder brand from Spinneys)

2 1/2 cups of coconut milk (I prefer AlPro)

2 tablespoons of maple syrup

1 teaspoon of vanilla extract

Strawberries (for topping)


How to make it:

First, you’ll need a container with a tight lid (mason jars work perfectly)

Just put all the ingredients except for the strawberries, mix well and close jar then put in the fridge to set overnight.

Next morning, mix the chia seeds and top with whatever you’d like.

I mashed some whole strawberries with a fork and topped the chia seeds with almonds, coconut and mashed and whole strawberries.


Please give it a try, I just know you’re going to love it.

Also, follow me on Instagram, por favor!

Rainbow Couscous Bowl

rainbow-couscous-bowl-straightupbananasThis here is a recipe that’s been featured on WKND Magazine and Khaleej Times. It’s a little something I came up with when I had absolutely no clue what to make for dinner.

I just started laying on the flavors and it all kind of worked out.

You can eat this rainbow couscous bowl fresh or as leftovers the next day and it’s absolutely perfect. This recipe is not set in stone, so do play with it.

rainbow couscous salad

Here’s what you’ll need:

For the couscous:

  • 1 cup of fine couscous
  • 2 teaspoons of turmeric
  • 1 sliced spring onion
  • Coriander
  • A pinch of seasalt
  • Extra virgin olive oil
  • A pinch of cinnamon
  • A pinch of red chili flakes

For the toppings:

  • Toasted almonds
  • Pomegranate seeds
  • More coriander
  • Mint leaves
  • Roasted chickpeas
  • Grilled chicken breasts (seasoned with sea salt, cinnamon, chili flakes, sumac and zaatar)
  • Grilled halloumi cheese

For the sauce:

  • Yogurt
  • Olive oil
  • Sea salt
  • 1/4 teaspoon of crushed garlic
  • Coriander
  • The juice of a lime
  • 1 tablespoon of tahini


How to prepare:

  1. In a glass bowl, place the couscous along with all the couscous ingredients and fill with 2 cups of boiling hot water. Cover the bowl with a plate or plastic wrap and let set for 10-15 minutes.
  2. After the couscous has set, remove the plate or plastic wrap and with a fork lightly fluff the couscous.
  3. In a large flat plate, place the warm couscous and layer on the toppings. To ensure that each bite is tasty, mix half of the topping ingredients together with the couscous and leave the rest for the top.
  4. Pour yourself a few spoonfuls and layer on the yogurt sauce.
  5. ENJOY!