Quick Mexican Chopped Salad with a lime and yogurt dressing


If it’s got avocado, count me in any day, son! This super simple and very filling chicken Mexican chopped salad is perfect for lunch–at work or at home.


  • Crunchy greens of your choice (I used Boston lettuce)
  • 1 can of kidney beans
  • 1 can of sweet corn
  • 1 cup of cooked quinoa
  • 1 grilled chicken breast (seasoned with salt, pepper, paprika, and cumin)
  • 1 mashed avocado
  • 7 cherry tomatoes, sliced in half
  • Chopped coriander
  • Chopped spring onions
  • ½ an orange bell pepper, sliced thinly

Dressing ingredients:

  • The juice of 1 lime
  • 1 cup of yogurt
  • 3 tablespoons of olive oil
  • Sea salt and pepper
  • 3 tablespoons of water


First of all, season the chicken breast with salt, pepper, cumin and paprika and grill till cooked through.

Then, prepare the dressing by mixing all the ingredients together in a bowl.

Place the crunchy greens in a salad bowl and top with all the toppings listed above.

Slice grilled chicken over salad and drizzle the yogurt and lime dressing on top.

Enjoy 🙂


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Simple, chunky vegan Mexican tomato soup

Here’s my rendition of a very easy, very quick and healthy Mexican tomato soup that J.O. did in one of his episodes of ’30 Minute Meals’. This recipe is my go-to recipe when I’m craving a soup that is easy to make, yet super hearty. You throw a few ingredients in a pot, boil them for a few minutes and puree them and you’re good to go!

I know this has been said way too many times in the history of food, but without Jamie Oliver and my abuelita, I honestly do not think I would’ve ever grown to love cooking as much as I do. I’ve got distinct memories of being 11 years old and having my eyes glued to the screen of what was then called ‘The Naked Chef’. It goes without saying that till this day, 15 years later, I am still constantly inspired in the kitchen by the both of them.

The thing I love most about this recipe is that it’s super versatile. You could use it as a base for pretty much anything. Make the soup a bit chunkier and you’ve got a killer salsa for your tortilla chips, substitute cilantro for basil and voila it’s an Italian version of the soup–you really cannot go wrong with this recipe in your repertoire.

Vegan Mexican tomato soup

Here’s what you’ll need:

  1. 2 cans of organic crushed tomatoes
  2. 2 cubes of organic bouillon stock
  3. 4 roasted bell peppers
  4. 4 sprigs of diced spring onions
  5. 3 cloves of garlic
  6. 1/2 teaspoon of cumin
  7. 1 liter of hot water
  8. A handful of rice (even leftover pre-cooked rice works out fine)
  9. Chopped cilantro stalks
  10. Sea salt and pepper to taste
  11. The juice of a lime for taste
  12. Optional toppings: cilantro leaves, sliced jalapenos, cultured yogurt, cheddar cheese, crushed tortilla chips, smashed avocado, guacamole (to name a few)

Here’s how to make it:

  • First, in a pot add all the ingredients except for the salt, pepper and lime juice (and the ingredients for the topping…duh)
  • Cover in pot and allow to simmer on medium-high heat for about 10-14 minutes (until rice is fully cooked)
  • Grab your handheld blender (or pour into a regular blender) and blitz until it’s reached the consistency you like. We like ours silky smooth, but it’s up to you.
  • Taste the soup and add lime, salt and pepper to taste.
  • Serve in a bowl and top with whatever the heck you’ve got on hand.
  • Enjoy the crap out of this one, because it’s a bonafide winner!

I cannot stress how much I love this recipe! I make it almost once a week and I’m yet to hear a complaint about the frequency of the dish.

It’s delicious, easy and super quick to put on the table. Go straight-up bananas with me and give this recipe a shot.

Oh, and since you’re here…why not follow me on Instagram by clicking this little link right here?




I know this is the best looking post, but this is all that I had time to capture before we devoured the food.

Today’s lunch for 6 was a massive make-your-own-taco table with guacamole, pico de gallo, a thick Mexican tomato soup, grilled corn on the cob smothered in paprika and cheese and so much more!

What did you have for lunch this fine Saturday afternoon?

#foodgasm #foodporn #healthy #food #straightupbananas #yum #delicious #hungry #eat #food #foodie #mexican #tacos #corn #happy #love #family (at Remraam)

We’re having some homemade fajitas for lunch today!

What about you?

#mexican #lunch #food #foodporn #foodgasm #dubaifood #dubaifoodie #foodblogger #straightupbananas #yum #delicious #hungry #eat #yas #fajitas #avocado (at Remraam Al Thamam,Dubai)

Wakie, wakie to a Mexican – inspired breakie! Morning!

What did you have for breakfast?

Check out my blog Www.straight-upbananas.com

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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!

Today’s breakfast was a Mexican festival of colors! Scrambled eggs with bell peppers, jalapeños, spinach, and cumin on toasted wholegrain tortillas! So damn good if I say so myself!

For more recipes check out my blog Www.straight-upbananas.com

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