Raw, vegan ‘Nutella’ cookie dough

I’m sure I’ve mentioned a thousand times already how much the mister LOVES Nutella. And after tirelessly scrolling and double tapping my Instagram feed @straightupbananas, I found this beautiful creation from @BestofVegan 

So here’s my rendition of this glorious recipe. I promise you, it’s so tasty, healthy, and quick to make that you’ll find yourself making 20 batches in your sleep. (Is that not a thing?)


Cookie Ingredients:

  • 1 cup of toasted hazelnuts
  • 6-7 dates
  • 1 tsp of vanilla
  • 1 tsp coconut oil
  • a pinch of sea salt

Chocolate Ingredients: 

  • 3 tbspn of organic cocoa powder
  • 3 tbspn of room temperature coconut oil

How to get it done:

First things first. Lightly toast your nuts (hehe..nuts) in a skillet for ten minutes. While the nuts are toasting place the dates in some warm water. 

Then, place the toasted nuts between two paper towels and rub while warm to remove the skins.

Drain the dates from the water well and place dates and hazelnuts along with the rest of the cookie ingredients in a good processor and blitz till it forms a coarse dough.

Roll the dough into medium-sized balls and indent the balls with your thumb. Your thumbprint will be filled with all the chocolatey goodness in the world.

Mix your chocolate ingredients together, and dollop chocolate in the holes left from your thumb–if you’ve got some leftover like I did, just drench the cookies in chocolate (Hey! It’s good for you, right?)

Place the cookies in the fridge for an hour or two and them eat them like the pig that you secretly are at home.

Again, I cannot stress enough how easy, healthy, and quick this chocolate fix is. Go straight-up bananas with me and give them a go. PLEASE!

Last night’s dinner was a rich and spicy prawn and coconut milk soup packed with turmeric, lime juice, and bean sprouts for an extra crunch.
What did you have for dinner?
For more recipes check out Www.straight-upbananas.com

Bulgar-stuffed red and yellow bell pepper, zucchini, and tomato with a thick tomato and mint sauce! Yum!

What are you having tonight?

For this recipe I grabbed whatever veggies I had on hand that could be hollowed and..well…did just that! I halved the zucchinis, grabbed a spoon and carefully made circles through the flesh and scooped out the seeds; also, I removed the seeds from the tomato and bell peppers after halving them.

I then put the bulgar wheat to boil in salted water and olive oil. Once the liquid evaporated, I spiced the bulgar by adding a pinch of cinnamon, cumin, pepper flakes, and black pepper.

After that, I drizzled a little bit of olive oil on an oven proof tray, placed the veggies and drizzled a bit more oil and lightly seasoned the veggies with salt and pepper. Then I stuffed the peppers with the bulgar wheat.

After feeling like there was something missing, I decided to make a quick tomato and mint sauce to go with it (I didn’t want it to be too dry). So I just basically fried off some garlic until golden brown and added a can of peeled and chopped tomatoes. A sprinkle of chopped mint and parsley, some salt&pepper and you’re good to go.

I baked the veggies on high heat for about 30 minutes until they were just blistering from the sides. Oh me, oh my!

You will love this recipe, it is delicious and filling. It was a win with my husband and my brother in law! Give it a go, and let me know how it goes! ❤

Today’s iftar was:

● Bulgar-stuffed red & yellow bell peppers, zucchini, and tomato with a thick tomato and mind sauce
● a hearty vegetable soup using the remaining bits and pieces left over
● and a Mediterranean spiced grilled chicken breast on a bed of steamed bulgar wheat

What did you have to break your fast?

Today’s iftar is:
– stuffed vine leaves with lemon
– a hearty vegetable and quinoa soup
– Mediterranean salad with feta cheese, rocca, and avocado

What are you having tonight to break your fast?

Quinoa and Avocado Salad with Orange Segments, Walnuts, and a Balsamic Reduction


During Ramadan, it is absolutely vital that one eats healthy. Foods rich in fiber, vitamins, and water are truly a necessity if you want to stay full and hydrated. Keeping that mantra playing in the back of my head, I decided to rustle up a good nutritious salad and hearty soup to break my 15-hour fast.

Here’s the recipe:


– A handful of crunchy leafy greens (I used different kinds of lettuce)

– An orange

– A handful of walnuts

– Cooked black quinoa 

– A beautiful ripe avocado

– Half a medium sized red onion (sliced thinly)

– Red pepper flakes

– Balsamic vinegar (reduction)

– Extra virgin olive oil

– A squeeze of lemon

– A sprig of thyme 

Awesome. Now for the assembly.

Now prepare you ingredients.

First, cook the quinoa for fifteen minutes in some salted water. While the quinoa cooks, slice your onion as thin as humanly possible and make the dressing. Combine the balsamic vinegar, lemon juice, olive oil, thyme, salt, and onions and let sit. The reason I put the onions with the vinaigrette is that I want the acidity from the vinegar and lemon to cook the onions just enough to take away the edge that raw onions tend to have.

Then,  tear up the lettuce in a bowl, cut the orange into segments, slice up the avocado, and add the cooled quinoa to the bowl with a handful of walnuts.

Toss the salad with the vinaigrette. lol

Oh happy days!

This salad is delish! You’re going to love it, I assure you. I mean, what’s not to love, right? You’ve got your crunch from the nuts and the lettuce, your buttery avocado, your sweet orange; I mean COME ON!

Give it a go, and let me know how much you loved it!