Healthy avocado and yogurt mousse

Avocado yogurt mousse

So here’s the deal, I’m a sucker for a creamy sauce on my food. Two years ago, I got rid of my mayo obsession, but I’m constantly searching for ways to make a nice creamy sauce or dressing that is clean, healthy and super quick to make and that’s how I came up with this healthy, but oh-so-creamy avocado and yogurt mousse.

So far, I’ve used this sauce as a dressing for a Mexican-style salad I made, as a hollandaise sauce over some poached eggs and as a dip for my homemade roasted sweet potato fries. (You can see that in the picture up there I used not only the leftover sauce, but also leftover sweet potato fries).

I recently gifted myself one of those Braun handheld blenders and I can’t seem to stop myself from blending everything within sight.

Here’s what you’ll need:

  • 1 ripe avocado
  • 4 tablespoons of yogurt (laban)
  • a glug of olive oil
  • the juice of a lime
  • any herb that you like (I used some spring onions and cilantro)
  • sea salt and pepper to taste

The method behind my madness:

Get ready for the easiest, tastiest and creamiest sauce you’ve ever made.

Place all the ingredients in a bowl and blend well with a handheld blender (you could also put it in a regular blender…but that’ll just result in more dishes and ain’t nobody got time for dat.)

That’s all, folks! How easy was that? I promise you this easy, quick and healthy mousse will have you coming back for me–best thing is, you don’t have to feel guilty about it!

Follow me on Instagram since you’re here, why don’t you?

Raw vegan spiced-chocolate tart

vegan spiced choco 4

The idea for this raw vegan spiced-chocolate tart came to me the other night, while I was sleeping. I kid you not, I woke my husband up and was like: “What if I made a spiced chocolate tart! 😐 ” Needless to say, he doesn’t remember this happening. lol

So the recipe itself has been brewing in my mind for few days now, until finally this morning I decided screw it, what’s the worst that come happen?

I soaked some cashews in water and like a mad scientist, started imagining what ingredients I should put into my tart. And I’ve got to say, I pretty damn pleased with the outcome.

vegan spiced chocolate 3

Cashew soaking time and tart setting time aside, the recipe took me 15 minutes flat to assemble. I’m not even kidding.

Here’s what you’ll need:

  • 1 cup of pitted dates
  • 1 cup of almond mill
  • A pinch of sea salt
  • 2 tablespoons of raw cacao powder
  • 1 tablespoon of melted organic coconut oil
  • Organic vanilla extract
  • 1 can of full fat coconut milk
  • 1/4 cup of melted coconut oil
  • 1/4 cup of date syrup
  • A pinch of sea salt
  • 3 tablespoons of cinnamon
  • 1/2 cup of raw cacao powder
  • 1 teaspoon of organic vanilla extract
  • 300 gm of soaked cashew nuts (soaked for over 4 hours)
  • Strawberries to top with

Here’s how it’s done, son:

  • First, make the crust by mixing the almond mill, dates, vanilla, seasalt and coconut oil in a food processor until it has a crumbly texture.
  • With one of those pie pans with the removable sides, press the crust mixture down until nice and firm.
  • Then, in a blender blend the rest of the ingredients together on high for 2-4 minutes until mixture is so creamy you want to bathe in it forever.
  • Pour mixture onto the crust and let set in freezer for at least two hours.
  • When you’re ready to serve, decorate with the strawberries and let it set out of the freezer for at least 20 minutes so that it has a nice chewy consistency, not still frozen.
  • Enjoy 🙂

Do you understand how ridiculously simple this recipe is? Yet, it looks, tastes and will make you feel magnificent! I see now reason why you shouldn’t go straight-up  bananas and try this raw vegan spiced chocolate tart right now! It’s friggin good and it’s got no processed crap which means it’s easy on your temple AND you get to satisfy you sweet tooth cravings! Sounds like a win-win to me! No?

vegan spiced chocolate tart 2

Go ahead, go for it. And if you’ve got any questions ask me in the comment section below.

Oh, and why don’t you follow me on Instagram?

Guilt-free healthy peanut butter pancakes

‘Twas the night before the New Year, when all through the house                     Everyone woke up with a sweet tooth, especially my spouse                               We experimented in the kitchen and desperately searched online                     Till we found THE perfect pancake recipe. Now we’re building it a shrine.

It’s that time of year again. December 31st. New year’s eve. The day where you sit contemplating the year that has passed and dreaming of ways the coming year will be better–how you will be better. 

My resolution’s have added up to the following list below. A year from now, I’m going to read this post again and see just how many of the things have been crossed out from the list. (I’m OK Googling a reminder as we speak read/write)

I’m going to:

  1. Focus on the blog a lot more
  2. Work out more
  3. Focus on my Spanish
  4. Focus on my newly found business
  5. More yoga
  6. More salsa
  7. Travel (I won’t say more, lest the travel Gods spite me for my ingratitude)

You know…all the cliches. lol

Anyhoo, back to the real star of the show. The reason you clicked on this recipe after you saw the picture above or on my Instagram account.

I found this recipe on Minimalist Baker and added my own twists to it. It is most definitely a recipe worth keeping in you repertoire. Especially if you, or any of your loved ones, is afflicted with the want for the fluffy discs of yum. Just look at these babies!

Would you believe me if I told you these fluffy beauties doused in organic peanut butter and maple syrup were sugar free, gluten free, butter free, transfat free…basically free of anything that would hurt your Temple! Healthy, quick and easy this recipe is an absolute keeper!

Here’s what you’ll need:

  1. ½ cup of milk (coconut, cow’s, almond, soy)
  2. 1 flax egg (1 tablespoon of milled flaxseeds mixed with 2 tablespoons of water) (If you don’t have flax, just use a regular egg)
  3. 1 tablespoon of melted coconut oil
  4. 1 tablespoon of maple syrup or honey
  5. 1 teaspoon of baking powder
  6. ½ teaspoon of baking soda
  7. 1 tablespoon of peanut butter
  8. a pinch of sea salt
  9. ¾ a cup of organic oat flour 

Here’s how you get it done, son:

  1. Mix the coconut oil, maple syrup, baking powder, baking soda, peanut butter and salt together. Incorporate well with a whisk.
  2. Add milk to the mixture and mix really really well.
  3. Add flaxseed egg and oat flour and mix until just combined.
  4. Let the mixture rest on your stove for a good 5-7 minutes (this is what will make it fluffy!)
  5. While the mixture is resting, mix 2 tablespoons of peanut butter with maple syrup and warm water.  Mix until it forms a loose mixture that you can drizzle on top of the warm pancakes when ready. Keep adding water little by little till you get the consistency you want.
  6. Heat a griddle pan on medium heat.
  7. Drizzle with coconut oil so the pancakes don’t stick.
  8. Throw a dollop (¼ cup) of the batter and let fry on one side until golden, then flip and let cook another minute.
  9. Stack the pancakes and cover with your gooey warm peanut butter mixture.

At this point, you’re going to want to gather every single ingredient in your mind that goes well with peanut butter. Sliced bananas, jam, organic chocolate sauce–the possibilities are endless!

I cannot stress enough how much of a killer this recipe is! They’re so quick and easy to make (the whole shabang needs no more than 15 minutes). They’re so healthy and good for you and they taste like HEAVEN!

Go straight-up bananas with me and give this easy, quick and healthy recipe a shot. All ingredients could easily be found in any supermarket in Dubai. It’s not rocket science, I swear. They sound a lot fancier and complicated than they are. I promise!

Oh, and since you’re here…why not follow me on Instagram

Okay. Bye.

Chewy coffee and cinnamon cashew bars

I think I can safely say that my favorite part of Italy was just
roaming the cobble-stoned alleyways, using my sense of smell as a compass. What’s
that? The smell of freshly baked gelato cones?…
Yes, I shall venture forth
and motorboat me some 13 flavors of homemade gelato from the 70-year old Italian
grandmama scooping up gelato and having a drag simultaneously!

I’m not going to lie, we did have gelato 3 times a day on
some not so rare occasions. And why shouldn’t we, God damn it! My favorite
combo was a scoop of cinnamon, a scoop of espresso and a scoop of dark
chocolate. Oh goodness, yes.

Now that I’m back in Dubai, I’ve been trying to think of
ways to stuff those heavenly tastes back in my mouth. And then it hit me! I’ll
make my chewy cashew bars, but I’ll change the flavors! YES!

Ladiessssss and gentlemen, introducing from the right,
weighing 0.025 kilos, from the Straight-up Bananas kitchen, with a chewy
chocolate, date and almond crust, and a chewy cashew cinnamon center, topped
with a coffee and cashew layerrrrrrrr, please welcome…..Straight-up Bananas
healthy, quick and delicious chew cashew cinnamon and coffee bars!

Here’s what you’ll need:


½ cup of almond meal

½ cup of pitted dates

1 tablespoon of cocoa powder

1 pinch of sea salt

2 tablespoons of melted coconut oil

First Filling:

1 and a ½ cups of raw cashews that have been soaked

½ cup of honey

½ cup and 2 tablespoons of full fat coconut milk

½ cup of melted coconut oil

2 tablespoons of vanilla extract

1 tablespoon of cinnamon

 Second Filling:

Add 3 tablespoon of dried coffee to half of the above

The method behind my madness:


First of all, line a baking tray with cling film.

Then, blitz all the crust ingredients together in a food

After that, pour the crumbly mixture into the baking tray
and press down really tightly.

Once you’ve done that, take all the filling ingredients
except for the coffee and put in blender.

Blend the mixture ridiculously well, until it forms a smooth

Then, take HALF of the filling mixture and pour over crust.

Finally, take the other half of filling mixture and add the
coffee and pour over the first layer.

Place in freezer for about 4 hours or overnight.

Cut into equal shaped slices and take slices out of freezer
at least 15 minutes before serving so they can be nice and chewy.

 I cannot tell you how much you’re going to love this recipe.
It’s so easy to make. Once, you’re done you’ve only got 3 dishes to wash (YAS!)
and it’s super healthy, quick and delicious!

 Go Straight-up Bananas with me and give this recipe a shot!
I’d love to hear from you!

Oh, and add me on Instagram, please!

Vibrant and decadent mango Chia seed pudding

What do you do when your husband’s got a massive sweet tooth and yet insists on only eating clean and healthy?

Why you make healthy desserts, of course!

Hence, the conception of this mango pudding. It’s so healthy and energizing that you can have it for breakfast–and so decadent, sweet, and satisfying that it doubles as dessert too!

Here’s what you need:

1- ½ cup of Chia seeds

2- 2 ½ cups of almond milk

3- Honey

4- 2 ripe mid-sized mangoes

5- Pumpkin seeds

6- Cinnamon

7- Vanilla

How to get it done, son:

1- Find yourself an airtight container, and measure out the Chia seeds and milk and place in container.

2- Then, add 3 teaspoons of honey, a pinch of cinnamon and some vanilla.

3- Mix well and close container.

4- Place in fridge, preferably overnight.

5- Separately, dice your mangoes and place in blender and blitz.

6- The next day, layer the Chia seed pudding and mango puree in a cup.

7- Top with pumpkin seeds.

8- Enjoy!

The whole thing is so simple and quick–it shouldn’t take you mare than 15 minutes to get done and your family will love you for it!

This is a healthy, quick, and easy dessert. Go straight-up bananas, try it out and let me know how it goes!

Oh, oh and follow me on Instagram please!

Easy and Quick Homemade Granola

So between getting ready in the morning, making smoothies, preparing lunch, and brewing coffee who the heck has time to think about what to make for breakfast, right? 

After extensive online research I found the easiest, fool proofest (let’s pretend that’s a word), and quickest version out there and, well, simplified it some more. The beauty of this recipe for granola is that it’s just a base–you could add or subtract whatever ingredients you have or like, if you’ve got the toasted oats, you’re good to go.

In the ingredients section below, you’ll find the mandatory ingredients in bold, and the ingredients that depend on what you feel like putting in your mouth in italics, okay?


  • 2 cups of jumbo, uncooked oats (NOT QUICK OATS)
  • 1 tablespoon of honey (preferably organic honey)
  • 1 tablespoon of coconut oil (preferably organic)
  • A handful of seeds (either pumpkin or sunflower, or both)
  • A handful of almonds
  • A handful of dried fruit (apple, mango, coconut…)
  • A teaspoon of ginger powder
  • A teaspoon of cinnamon powder
  • 2 tablespoons of milled flax seeds


1-  Preheat oven to medium heat (about 200 c)

2- Grab yourself a wide oven tray and toss in all the ingredients. Yes, all of them. Yes, it is that easy. 

3- Flatten out mixture on the tray evenly.

4- Now toss the mixture with your hands rubbing the ingredients together and then tossing some more. The reason you’re doing this with your hands is so the coconut oil and honey dissolve with the warmth of your hands and mix into the oats well.

5- Bake in the middle of the oven for 7 minutes altogether. 4 minutes through the cooking time, take it out of the oven and toss mixture (not with your hands this time) to ensure that every single element gets toasted. Then, place back in oven for another 3 minutes. This is the most crucial step. I cannot tell you how many times I’ve decided to be a smart one and mutli task while making granola, only to forget it. 2 extra minutes of baking time could seriously bake them babies black. No good.

6- Remove from oven and let cool.

7- When cooled (I mean completely cooled) place in an airtight container. It will last in the fridge for a good week although I highly doubt it will last that long.

I have a cup of granola every day during weekdays. I have it with milk or yogurt topped with fresh berries and a drizzle of honey for extra sweetness. It’ll keep you full until lunch, it’s a quick and healthy breakfast fix–what more could you possibly ask for?

Go straight-up bananas with me and give this recipe a try! I’d love to hear from you!

Also, follow me on Instagram: @straightupbananas

A Healthy and Easy Dessert or Breakfast Recipe

Okay. I will be honest. I eat like it’s no body’s business all the time. My poor husband. So I’m always looking for cheats and tricks that’ll make me believe I am indulging in the good stuff (and by “good” I mean bad for you), while I’m actually nourishing my body. Here’s a colorful little snack that will trick your mind into thinking you’re having dessert that is bad for you when it’s actually good for you.

Mix 1 cup of Greek yogurt, with a handful of frozen berries, sunflower seeds, slithered almonds, yogurt, and mint leaves.

I first tried this glorious combination in Greece on my honeymoon and have been hooked to it every since.  I’ve actually almost had it every day since (1 year, 4 months and counting…) You can add this mixture to your granola in the morning for breakfast and you’ve got an easy breakfast that will have you good to go all day long, I promise.

Go straight-up bananas. Give it a go and let me know! x

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!

I’ve got to tell you, slurping seems to be my favorite eating 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.

Yet another parfait! I am becoming addicted to these little buggers, I tell you.

This parfait consists of the following layers:
● organic chocolate syrup
● crushed almonds
● granola
● mashed bananas
● yogurt and honey
● macerated strawberries and mint

My husband is a bit of a chocolate fanatic and I can tell you right now this recipe was a massive winner!

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