Kale, Poached Chicken, and Dried Mango Salad With a Raspberry Vinaigrette

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Now this salad is an absolute killer, you don’t even know. I tasted this salad somewhere and thought I would try to emulate it myself when I got home and that’s exactly what I did!

For this recipe you will need:

  • Kale
  • Lettuce
  • Basil leaves
  • Poached chicken breast
  • Green olives
  • Coriander
  • Cucumber
  • Walnuts
  • Dried mango

Dressing:

  • A handful of ripe raspberries
  • A tablespoon of cracked black pepper
  • Salt
  • Olive oil
  • A squidge of honey
  • Juice of half a lemon

Okay. First of all let’s make the dressing.

First place the raspberries into a bowl and squish with the back of a fork. Then, top with olive oil, lemon juice, black pepper, honey, and salt&pepper. Mix well and the dressing is done.

Now, assemble the rest of the salad. Slice the chicken, cucumber and olives, massage the kale, crack the walnuts, tear the basil, coriander, and lettuce and place all ingredients into a salad bowl.  

Drizzle with your vinaigrette, toss, and serve. You will love me after this salad, I promise!

Go straight-up bananas and let me know how your endeavors go, I’d love to hear from you!

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. 

Ingredients: 

  • 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!

Ingredients:

● 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! ♡

Frozen Yogurt and Berry Bites

Once again on my journey to salvage things that may soon be going bad in my fridge, I have came up with an easy recipe for a healthy snack.

I cleaned out and dried an ice tray that was lying in the freezer and placed blueberries and cherries in each cube and squished them just a tad (only to create that marbling affect in the pristine white yogurt).  I then filled each cube with a spoonful of yogurt and banged the entire tray on the counter top–half to get rid of all the aggression inside of me from all the turmoil on the news in my region, and half because that is the way the recipe goes. After that, I put the tray in the freezer and let the yogurt set.

Finally, whenever you’re cravin’ a lil’ somethin, somethin’ pop them out of the tray and serve with whatever goodies you have at hand. I chose some fresh blueberries I had in the fridge with some almonds and walnuts! Yum!

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

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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:

Ingredients:

– 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!