Easy and Healthy Salmon Teriyaki Dinner

In a previous post I had talked about the wonderland that is the Jumeirah fish market in Dubai. If you didn’t get to read it click here http://tinyurl.com/jumeirahfishmarket 

This post is going to be about how I got those fishies to sing “under da sea” in my belly. Here’s a quick and easy salmon recipe.

I made teriyaki salmon with a simple yet healthy soba-noodle salad and it was mighty fine if I do say so myself. It’s an easy and healthy dinner/lunch recipe to have in your culinary repertoire.



–          Salmon fillet

–          Soba noodles

–          Bell peppers

–          Fresh ginger

–          A handful of cashews

–          Coriander

–          Soy sauce

–          Chili flakes

–          Spring onions

–          Garlic

–          Sesame seeds

–          Honey

–          Sesame oil

So first things first, you need to get the salmon in a marinade and let it soak up all those flavors for at least 30 minutes before cooking. The longer the better.

–          For the marinade, grab a Ziploc baggie, and pour in ¼ cup of soy sauce, a swig of honey, a pinch of chili flakes, some grated ginger and a grated clove of garlic and just let those babies dye themselves  in the soy sauce.

–          As for the soba noodle salad, I promise you it could not be easier. Soba noodles need exactly 6-7 minutes to cook so if you’re a slow chopper, I suggest you cut everything up before you put the noodles to cook.

–          Slice the garlic, spring onions, ginger, and bell peppers as finely as you possible can. (If you’ve got any other veggies on hand and would like to add them…why the heck not? You could add broccoli, zuchinni..basically any thing you want.)

–          Boil the noodles and after they are cooked drain them and wash with cold water.

–          Get started on the salmon, just braising it by searing it on a high heat on both sides and then pouring the marinade liquid to let boil gently until just flaky and cooked.

–          On a high heat (and preferably in a wok pan) pour some sesame oil and cook the bell peppers for 1 minute; then, add the ginger and garlic and noodles. Flip a few times, then add some soy sauce and toss a few more times. Then turn off the heat, and sprinkle sesame seeds, spring onions, and coriander and you are in business.

–          You could serve in a giant romaine lettuce leaf and top with toasted cashews and salmon fillet. Voila

These quick and easy salmon or seafood recipes are really good to have on you if you’re swamped and hungry–so you have a quick lunch or dinner to put together! 

Say “hello” to my new little Asian-tuna-salad friend!

A few days ago I tried a combo of Youtube Victoria’s Secret workouts that literally made me feel like I was going to die–so NOT worth the Abs of Steel. After that, as is always customary in straightupbananas world, I could not help but daydream about what I was going to put in my gob after I finished cooling down and re-hydrating myself. As my legs were literally wobbling like jelly underneath me, I decided to ensue upon the quest of cooking something quick, filling, and easy and thus the Asian Tuna Salad was born. So here’s my easy, quick, and healthy salad recipe.


  • Chopped dill
  • chopped coriander
  • chili flakes
  • dark soy sauce
  • lemon
  • can of  tuna in water/brine
  • segmented orange/orange zest
  • spring onions
  • lettuce (or any other crunchy greens you have on hand)
  • sesame oil/ olive oil
  • squidge of honey


This salad should hardly be called cooking at all. First let’s make the dressing, shall we? For the dressing, mix the 4 tablespoons of sesame oil (olive oil works just fine if you’ve got none on hand), honey, soy sauce, chili flakes, orange zest, and lemon in a bowl and taste–you want the dressing to be salty, sweet, and a bit spicy. Good. Now let’s get that bowl out of the way.

Now that you’ve got the dressing for the salad done, drain the tuna well. Rip up the lettuce into the serving plate, top with chopped dill and coriander, orange segments, and chopped spring onions. Reserving  a few tsp’s of the dressing, pour the rest on the lettuce and toss. Then, top the entire salad with the canned-tuna meat and pour the remaining dressing on top. The reason I didn’t just add the tuna and toss the whole thing was for pure aesthetic purposes–I wanted the tuna to hold its shape a bit and not turn into a pureed-tuna salad, if you can’t be bothered, then by all means…eat your ugly salad.

You are now good to go. The entire salad took me less than 5 minutes to put together and it tasted oh so good. I wasn’t kidding when I said it was a quick AND easy salad recipe, was I?

Go straight-up bananas and try this recipe. Please let me know how it went, I would love to hear from you!

Homemade Creamy Guacamole


Some of you guys have sent me messages asking why I haven’t posted a recipe in a while–I am going to be totally honest, this passed month has been THE craziest month EVER…and I do mean ever. My mother and mother-in-law came to visit and I traveled to Nepal for a week (that is a whole different post), so in all honesty, I haven’t had a moment to even think straight. Sorry?

Anyhoo, I know guacamole may be a very basic recipe whether you use it as a dip with tortilla chips or tacos, or as a creamy dressing for any green salad–but I can promise you my easy version of the Mexican classic will knock your guests’ socks off!

For this recipe you will need:

  • A ripe avocado
  • Green spring onions
  • The juice of a lemon
  • A diced tomato
  • Chopped coriander leaves
  • ¼ cup of fresh yogurt
  • Olive oil
  • Salt & pepper

I know it seems like a few more ingredients than your average guac, but I promise those extra ingredients will make ALL the difference! I like to add yogurt to give the dip more body; yogurt makes the dip creamier and almost the texture of an avocado mousse if that makes any sense? While adding the drizzle of olive oil gives a silky and glossy finish. What’s not to love, right?

First, dice the avocado inside the skin and scoop out with a spoon into a bowl. Using the back of a fork, squish and smash the avocado flesh until creamy.

Last, add the rest of the ingredients and drizzle a small amount of olive oil and salt & pepper to taste. Voila! You’ve got yourself a kick-ass dip that’ll have everyone coming back for seconds…guaranteed

Go straight-up bananas and try out the recipe. Let me know how it goes!

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

I’ve got to tell you, slurping seems to be my favorite eating method..like..ever. And because pasta isn’t something I should be slurping every single waking minute, soba noodles seems to be an adequate alternative. My husband and I were lounging around on a quiet Friday night when I had an epiphany! What if I made us a soba noodle salad RIGHT NOW! (yes, food could be an epiphany). So I rummaged through the fridge looking for whatever ingredients felt Asian enough for me and used the following:

  • Soba noodles
  • Garlic
  • Orange juice
  • carrots
  • frozen green beans
  • frozen broccoli
  • poached chicken breast
  • green onions (scallions)
  • bell pepper
  • ginger
  • store bought  ready-made Thai lemongrass and sweet basil dressing (I know, I cheated…leave me alone)
  • sesame oil
  • soy sauce

First, I cheat-made the dressing for the salad as I put the noodles to boil. I added a good glug of the ready made lemongrass dressing and added sesame seed oil, soy sauce, garlic, orange juice, and grated ginger. Then, I shaved the carrots into ribbons and added them to the dressing to pickle them.

After that, I shock boiled the chopped veg. by blanching them in hot water for a minute and running them through ice-cold water, I also washed the noodles through with ice-cold water once they cooked.

Now for the assembly.

I add the cubed poached chicken breast and the remaining ingredients, toss, and serve. 

This recipe was absolutely scrumptious if I may say so myself–I was pleasantly surprised with myself, and you will be too. Give it a shot!

Go straight-up bananas and try out this recipe.

I am in dire need of groceries. All I’ve got are a couple of sprigs of parsley, 2 cloves of garlic, leftover cans of white beans and crushed tomatoes, and some parmesan cheese…what to do?…is it okay to have pasta for the third time this week?…hmm… Well screw that, pasta it is! This quick lunch took me less than ten minutes to put together, and it was so worth the wait lol. 


  • Garlic
  • Organic flaxseed fettuccine
  • Parmesan cheese
  • Red chili flakes
  • olive oil
  • half a can of white beans
  • half a can of crushed tomatoes
  • parsley
  • balsamic vinegar

This recipe is more like an assembly than a recipe really, but who cares..as long as it’s yummy, filling, good for me, and in my belly I don’t care how long it takes to make.

Put the pasta to boil in boiling salted water. As the pasta cooks, fry the chopped garlic until golden brown, then add the tomato, parsley, and an incy wincy bit of the pasta water (to loosen up the sauce a bit because it can get quite thick). Once the sauce has cooked for about 5 minutes, turn off the heat, add a splash of balsamic, red chili flakes, and whatever herbs you’ve got on hand, then add the beans–I kept the beans till the end because you want to heat them through, not cook them or else they’ll get super mushy and you’ll end up with a watery mushy pasta, yuck.

Add the pasta to the sauce, toss a bit, and top with a bit of olive oil and parmesan cheese and you’re good to go!

Go straight-up bananas and give it a try and let me know how you like it.

For more recipes that are healthy, fun, and fast check out my blog www.straight-upbananas.com 

My favorite part of Italian cooking is that with such simple ingredients one could construct a masterpiece.

I am currently in the middle of a cleaning frenzy as I’ve been on vacation for 21 days and now need to give my house chores my undivided attention. Understandably, cleaning your butt off could really work up an appetite and so I needed to rustle up something fast, yummy, and good for me and this is what I came up with: flaxseed fettuccine with olive oil, garlic, and anchovies—delish!


● organic fettuccine with milled flaxseed
● 1 clove or garlic
● a generous drizzle of extra virgin olive oil
● parmesan cheese
● chili pepper flakes
● 4-5 anchovie fillets
● juice of half a lemon
● generous handful of chopped parsley

Since the sauce takes literally less time than the pasta I would advise putting the pasta to cook first. Don’t forget to season the boiling water with a good pinch of sea salt for flavor!

As the pasta cooks, drizzle olive oil into a pan and cook finely chopped garlic for 2 minutes on medium heat. After 2 minutes, add the anchovy fillets and cook for another minute until anchovie melts. Then, turn heat to very low and add chopped parsley, lemon juice, pepper flakes and turn off heat. Once pasta is al dente, transfer pasta for boiling water straight into the sauce and toss. Then add the grated parmesan cheese.

Serve on a warm plate with an extra drizzle of parsley, pepper, parmesan, and balsamic vinegar. Enjoy!

P.s. I purposely left out salt in this recipe (aside from the pasta) because the anchovies, parmesan cheese, and lemon juice provide enough seasoning; adding salt may make the dish too salty.

Go straight-up bananas! Give this recipe a go and let me know how it goes! ♡

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!