Can’t think of a quick, easy, and healthy recipe for lunch time?  I’m having a spinach, water cress, beetroot, carrot, and tuna salad for lunch! What about you?

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Today’s lunch is courtesy of my brother and sister in law! @rayanhasan @sarham88

They selflessy shared some fresh spinach they picked up from the farmer’s market and I just couldn’t resist cooking it right away!

This was an easy pasta recipe that was quick and healthy to make! It’s quinoa spaghetti with a healthy twist on pasta primavera! 

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Packed lunches! One for the beach and one for work tomorrow!

You’ve got a grilled beetroot and zucchini salad with greens, carrot ribbons, and plenty of herbs from my balcony garden!

What do you like to pack for lunch?

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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.

Ingredients:

  • 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

Method:

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!

We also had a nice “creamy” lentil soup packed with vitamins and antioxidants! How’s that for clean eating?

I had some of the best food I’ve had in a while last night, but today I need to to easy on my poor stomach. I had lots of fruits and smoothies for breakfast and this soup and a salad for lunch.

How do you like to restore balance in your stomach?

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A little bit of egg/avocado mania for breakfast today!

I’ve got some whole wheat toast topped with avocado waves, poached egg, and kidney beans. And on the other side, I’ve got an egg baked inside an avocado half in the oven—oh lawdy!

What did you have for breakfast?

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Our meal today for Meatless Monday is a vegan and super-food version of a Palestinian favorite: bamyah! You’ve got a super saucy bowl of thick okra stew with loads of thyme, parsley, and ginger and a fluffy pile of organic quinoa topped with some balsamic vinegar! Oh yes!

I’ll upload the recipe on my blog later on tonight at Www.straight-upbananas.com

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Getting some balcony gardening done today and just took a breakfast break. You’ve got a banana, ginger, and strawberry smoothie, oven baked beans, eggs, and thyme, and granola!

What are you having for breakfast?

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Morning!
I’d like to call this one whatever-is -in-the-fridge-on-a-tortilla breakfast!

You’ve got artichokes, kidney beans, bell peppers, coriander, jalapeños, and cumin, oregano, and salt.
Now to see how it tastes..

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Morning! Breakfast was oat, sunflower seeds, flax seeds, rye flakes, and mixed nuts muesli with red currents, blackberries, and blue berries along with some leftover roasted butternut squash and a boiled egg! Treating myself well today!

What are you having for breakfast?

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