Vegan Spiced Pumpkin Bowl

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So I’m an avid fan of all things pumpkin spiced and ’tis the season, my friends. ‘Tis the season.

This recipe is perfect as a healthy breakfast or a healthy dessert option. It’s super simple and ridiculously quick to put together. Another of my favorite things about is that it requires frozen very ripe (almost black) bananas that would have otherwise been thrown away!

Ingredients (for one bowl:

  • 2 frozen bananas (as ripe as you can get them)
  • 1/2 cup of pumpkin puree (either canned or homemade, doesn’t matter)
  • 1/2 cup of Greek style coconut yogurt (you can use regular yogurt, just make sure it’s got some probiotics/live cultures)
  • 1 teaspoon of maple syrup
  • 1 tablespoon of cinnamon
  • 2 cloves
  • 2 teaspoons of ginger powder
  • 1 teaspoon of vanilla extract
  • A splash of soy milk (to get the food processor moving)

Method:

  1. Throw everything into your food processor and blitz till nice and creamy
  2. Top with anything you’d like. I’ve added salted coconut chips, pumpkin seeds and chia seeds.

 

I kid you not, this stuff is as good as ice cream of frozen yogurt ANYDAY! Give it a try, it’s the perfect healthy breakfast or dessert option.

Since you’re here, check out my Instagram account–purrty paleez?

 

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Easy, healthy, vegan banana and oat bread

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It’s for some settling down, I reckon. I’ve been traveling and jumping from one event to the next like a headless chicken–all the while keeping my precious startup afloat and running.

I can with all the confidence in the world say that quitting my 9-6 was the best jump into oblivion I’ve ever made. I can also say with all the confidence in the world that it is NOT easy. Some days are gloriously productive and you feel like every inch in this beautiful Universe is mustering up the absolute energy to help you shine indefinitely…other days, I don’t have time to brush my teeth, the gas on my cooker finishes right in the middle of a shoot and my clients just aren’t happy with the copy they’ve gotten.

At the moment, I’m trying my best to harvest all my energy into making those seemingly ‘crappy days’ tolerable. I try to remind myself that they’re but inevitable snags in an otherwise tight-knit sweater with all the trimmings that I’ve ever wanted.

I’m not quite sure if my verbal diarrhea makes any sense to anyone that is not inside my head, but what I’m trying to get at is that I’m trying desperately to teach myself that life isn’t only about waiting and anticipating to experience one cool thing and then desperately wait for the next, it’s about taking in that exciting new trip, harvesting it, letting it soak in, letting it change you in some profound way and then channeling that energy, that change into something that translates and permeates your life so that the days of mundanity are also glorious.

At this point, you’re probably thinking, what a bunch of bull crap, where’s the recipe for the banana bread I was promised…and to that I say, hold your horses, it’s coming right up. It’s simple, quick, vegan and healthy. It’s full of fiber, no added processed sugar. From start to finish, in an hour you’ll have gloriously spiced banana bread–but more importantly, the most pivotal ingredient in this recipe is that you need overly ripe bananas. So essentially, you need something you thought you didn’t. Something that’s shelf life you thought was over. Something you no longer found importance in.

Just like everything you’ve ever had part of your life, not everything you no longer see importance in is garbage. Let’s you and I, work together, to find out what it is in our beautiful selves that is worth keeping, worth growing, and worth discarding.

Ingredients:

  • 3 ripe bananas
  • ¼ cup of organic maple syrup
  • 2 tablespoons of cinnamon
  • 1 tablespoon of ginger
  • A pinch of sea salt
  • 1 cup of almond or coconut milk
  • 1 cup of oats
  • 1 cup of oat flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 2 tablespoons of milled flaxseeds mixed with 6 tablespoons of warm water (set aside for 5 minutes)

 

 

Cooking Instructions:

  1. Preheat the oven to 150°C (approximately 300°F).
  2. In a large bowl mix together the oats, oat flour, cinnamon, sea salt and ginger.
  3. Add the mashed ripe bananas, maple syrup, flaxseed mix, milk and mix well.
  4. Add the baking powder and baking soda and mix just until incorporated.
  5. Let the mixture set for 5 minutes so the baking soda can start reacting with the mixture.
  6. Line a loaf tin with baking paper and pour the mixture into it.
  7. Bake for about 30-40 minutes or until knife runs clear.
  8. Let cool and enjoy J

Oh and since you’re here, follow me on Instagram, por favor! ❤

Vegan veggie tortillas in 15 minutes

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Last weekend was filled with yummy food and I’m not going to lie and say I held back. At all. I so did not. First I had a food review at LeTen, Dubai Mall then I had another at Fume, Pier7 Marina and the food was exceptional at both places and I ate like an absolute pig!

So now, I shall try to atone for my piggie sins and make amends with my Temple by nourishing it back to health.

For breakfast I made these wholewheat tacos that are filled with quite literally whatever I had in my fridge.

Ingredients:

  • Brown beans
  • Chickpeas
  • Kidney beans
  • 1 tablespoon of tahini
  • Olive oil
  • Lime
  • Zucchini ribbons
  • Grilled beef tomatoes
  • 2 wholewheat tortillas
  • Spinach
  • Avocado
  • Baby asparagus
  • Cherry tomatoes
  • Sea salt and pepper

 

Here’s how to make them:

– Toast the tortillas
– Mix the brown beans, chickpeas, tahini and olive oil together and mash together
– Layer the bean mixture on the bottom of the tortillas so the rest of the ingredients stick
– Place the rest of the veggies whatever way you want
– Top with some sea salt and pepper and a squirt of lime
Crazy simple and very filling, these tortillas were just the thing I needed to help myself get back on track!
Go Straight-up Bananas with me and give this recipe a shot! And since you’re here, I think you should follow me on Instagram by clicking here 🙂

 

10-minute coconut healthy ice cream

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So I’m sure you’ve seen ‘nice cream’ photos plastered all around Instagram and were wondering what the heck it is. Well, it’s basically a healthy alternative to ice cream using frozen fruit and a plant-based milk. You can add whatever your heart desires, top with some fresh fruit, nuts or any super seed and you’re on your way to healthy body and a satisfied sweet tooth!

It couldn’t be simpler to make, the only prerequisite is ripe frozen bananas. And I know for a fact, you’ve thrown out black bananas because you thought they’re time was over. If you’ve got black and bruised mushy bananas lying around…ever…just stick them in ziploc bag and put them in the freezer and you’re one step closer to ice cream for breakfast.

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Here’s what you’ll need:

  • 2 frozen bananas
  • 1 can (or a cup and a half) of organic coconut milk (almond or soy milk work as well)
  • 2 tablespoons of maple syrup ( date syrup or honey work just as well)
  • 1/2 cup of oats (to give it body, this is optional)
  • 1 teaspoon of milled flax seeds (also optional,  but a good boost of omega for your body in the morning)
  • 1 tablespoon of grated fresh ginger
  • 1 teaspoon of cinnamon powder
  • 1 papaya (also optional)

So the concept for this tropical nice cream served in a fresh papaya boat is an ode to my Puerto Rican grandmother, Heidi–who always used to prepare papaya, cinnamon and coconut milk smoothies for us.

Here’s how it’s done:

  • Grab all the ingredients (except the papaya) and place in a food processor or blender and blend together till creamy.
  • Scoop out the seeds of the papaya with a spoon and place the nice cream inside the papaya.
  • Top with whatever you feel works that day. I added toasted coconut, goji berries, chia seeds.

I think it’s worth mentioning that the good base to ANY nice cream is frozen bananas, milk and a sweetener–the rest is alllllll you. Add whatever you want, the possibilities are endless: peanut butter, chocolate, strawberries, blueberries…

Go straight-up bananas with me and give this dead simple recipe a shot! I’d love to hear from you! Oh, and since you’re here…why don’t you follow me on Instagram by clicking this link.

Easy & healthy spiced chocolate chia seed pudding

There’s just something about going to bed knowing that when you wake up a delicious, healthy and easy breakfast will be sitting there just waiting to greet you. It puts a little spring in my step in the morning when my alarm goes off (and by my alarm, I mean my husband’s).

Last night I whipped out one of my trusty mason jars and a few ingredients I had in my pantry and put together this oh-so-delicious and good for you spiced-chocolate chia seed pudding. It’s so ridiculously simple and good I see no reason why I can’t have it every morning!

Here’s what you’ll need:

  1. 2/3 a cup of organic chia seeds
  2. 2 cups of almond, soy or coconut milk
  3. 1 vanilla pod or organic vanilla bean paste
  4. date syrup or honey to taste
  5. 1 teaspoon of cinnamon powder
  6. 2 cloves
  7. 2 tablespoons of cocoa powder

How to get it done, son:

  • Grab yourself a mason jar or an air-tight container.
  • Dump all aforementioned ingredients in said container.
  • Mix well.
  • Shut container and throw into the fridge.
  • Leave in fridge overnight.
  • In the morning, take out of fridge, plop into bowl and add whatever the heck you feel like adding.
  • Voila! You’re good to go!

You’re going to love this recipe. I promise.

I mean:

  • Chocolate. Check.
  • Cinnamon. Check.
  • Easy recipe. Check.
  • Healthy. Check.
  • Quick. Check.

What more could you possibly want?

Go straight-up bananas with me and give this easy raw, vegan breakfast bowl of goodness a try and let me know how it goes.

Oh, and add me on Instagram!

 

 

Tortilla Baskets Filled with a Mango and Avocado Salad

Ever had one of those lazy Sunday mornings where all you want to do is lounge around in your PJs in your soft bed with the most extravagantly beautiful, but also ridiculously-simple-to-put-together breakfast ever? Around here in the Straight-up Bananas HQ that happens a little more than I’d care to admit. Last Sunday I decided to have these super clean, super easy and super quick baked tortilla baskets with a mango and avocado salad topped with some smoked tuna for breakfast and I couldn’t care less that I was having some pimped up leftovers from last night’s dinner.

Oh, and remember that day when it rained gatos y perros in Dubai? Ooooof course you do, because it’s 1 week later and we’re still constantly hearing about it, non?

Anyhoo, that was the day I decided to make a Caribbean feast so grand that the gloominess outside could never get to me! And boy, did it go well! I made a Caribbean dinner fit for a king with the husband and had the leftovers for breakfast the next day and I ain’t even made.  I made my own rendition of Lorraine Pascal’s Caribbean 3 course meal with baked tortilla baskets as the starters, the sweet potato and fish coconut curry with homemade rye roti as the main and a killer spiced chocolate cake for dessert. Oh. Dear. Lawd.

Take a look at these hot mamas! Breakfast in bed never looked this sexy!

Tortilla Baskets

Here’s what you’ll need:

  1. 4 corn tortillas
  2. 1 can of kidney beans
  3. 1 diced ripe mango
  4. 1 diced ripe avocado
  5. The juice of 1 lime
  6. A handful of chopped cilantro
  7. 1 diced crunchy bell pepper (I used an orange one)
  8. A pinch of sea salt and pepper to taste
  9. A glug of extra virgin olive oil
  10. Chopped spring onions

 

Here’s how it’s done, son:

  • First, preheat your oven on medium heat.
  • Then, cut your tortillas into quarters.
  • Then, lightly coat the tortillas with some oil so that they get nice and crispy in the oven.
  • In a muffin tray, stuff two of the tortilla quarters in and put to bake for 10 minutes or until tortillas are golden and crunchy.
  • While the tortillas are baking, you can make the salad by combining all the ingredients above.
  • Once the tortillas are nice and golden brown remove them carefully from the muffin and let cool.
  • Once the tortilla baskets are cooled down and you’re ready to serve, scoop in some of your salad.

If you’re not thinking of eating the baskets immediately, do not put the salad in or else it’ll get super soggy. For this breakfast in bed, the tortilla baskets were already made the night before and the mango and avocado salad was already in a mason jar so I just assembled them and tried to make them a bit more breakfasty by serving them with some smoked tuna and a soft-boiled egg on the side.

You will knock your guest’s socks off with this one. They look so damn pretty that one would think they’d take hours of slaving over a hot stove and a rediculous amount of culinary prowess to get done, but they couldn’t be more wrong. You’ll have these easy, quick and clean babies in and around your mouth within 15 minutes!

Go straight-up bananas with me and give this recipe a shot.

Oh, and since you’re here…why not follow me on Instagram by clicking this little link right here?

 

 

 

 

Sometimes, I just don’t like the lighting inside my house and dangle out the window to get some good natural lighting. And sometimes, my neighbors see me and think I’m cray-cray.

On a different note, had these wholewheat tortillas with labneh, avocado and smoked salmon for a late breakfast!

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