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!

Ingredients:

  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.

 

Ingredients:

  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

mexican-chopped-salad-straightupbananas

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.

Ingredients:

  • 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

Method:

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

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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!

Ingredients:

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!

 

Roasted Chickpea and Turmeric Couscous Buddha Bowl

roasted-chickpea-and-turmeric-couscous-buddha-bowl-straightupbananas

So if you’ve got any leftover roasted veggies or grains, then a Buddha bowl is the best way to make use of them.

Super simple, super good for you and really delicious. This bowl of goodness makes the perfect lunch any day.

Ingredients:

  • 1 can of chickpeas
  • 2 cloves of garlic
  • 1 cup of fine couscous (could be substituted with quinoa or bulgar wheat)
  • 2 cups of hot water
  • 1 Carrot sliced into ribbons
  • 2 radishes, finely sliced
  • 1 cup of baby spinach
  • Turmeric
  • Chili flakes
  • Sea salt
  • Olive oil
  • ½ an avocado
  • Nigella seeds (cumin seeds for topping) (optional)

Ingredients for dressing:

  • 2 tablespoons of tahini sauce
  • 2 tablespoons of olive oil
  • The juice of 1 lime
  • Sea salt
  • 3 tablespoons of water
  • 1 clove of garlic

 

Method:

First, make the turmeric couscous. Mix the couscous, 2 teaspoons of turmeric, sea salt, olive oil and hot water in a bowl. Cover the bowl and let the couscous set.

Then, fluff the couscous with a fork once all the water has disappeared.

Then, it’s time to roast the chickpeas. Drain the can of chickpeas really well and let the chickpeas dry on a paper towel.

Then, in a hot pan add the chickpeas and some olive oil and let roast until it gets nice and golden brown.

When the chickpeas begin to color, add the chopped garlic, chili flakes and sea salt.

With a handheld blender, mix all the dressing ingredients together.

Assemble the ingredients together and top with dressing.

 

Healthy Vegan Chocolate Pudding

 

 

Healthy Avocado Chocolate Pudding - Straightupbananas.jpeg
I topped my pudding with fresh strawberries, almonds and toasted coconut chips

I’ve featured this recipe on the blog quite a few times, but it never gets old.

It’s vegan, healthy and super simple to put together. All you’ve got to do it stick the 5 ingredients in a bowl and process together and voila you’ve got yourself healthy chocolate pudding instantly!

 

What you’ll need:

1- 1 avocado

2- 1 banana

3- 4 tablespoons of cocoa powder

4- 3 tablespoons of maple syrup or honey

5- 3 tablespoon of coconut oil

6- A pinch of sea salt

 

How to get it done:

You can either throw all the ingredients into your food processor or you can blend it in a bowl with a handblender–either way works fine.

This recipe could be a perfect breakfast or dessert. You can top it with whatever the heck you feel like and you’re good to go!

Please give it a shot and let me know what you think!

Oh, and since you’re here, follow me on Instagram maybe?