Look out! It's another healthy foodie in Dubai blog! Straight-up Bananas is me trying to throw my own healthy twist on well-known recipes, and making up my own not-so-well-known recipes!
May not be the best looking photo this morning, but it was just what the doctor ordered after last night’s launch party at #TheHide
I made myself some Greek-style scrambled eggs with Greek olives, tomatoes, mushrooms and plenty of dill and goat’s milk feta cheese.
Heading off to the relaunch of #TheHide in a bit, so I’m trying to get my greens before the big ol’ meat binge.
Here we’ve go a mixed greens salad topped with capers, tomatoes, chia seeds and that extra creamy avocado and spinach sauce I made for yesterday’s pasta!
So here’s the thing, I’m a bit of a pasta fanatic. If I could have it every day, I probably wouldn’t hold back. To help curb this affliction of mine, I like to make sure I never bring any of that processed white pasta crap into my home–I always have whole wheat, buckwheat, spinach or quinoa pasta at hand.Today was one of those days that I just needed me some slurpy pasta goodness. I ravaged my cupboard only to find that I was in dire need of some groceries, but in critical times, beautiful things are born. I know what you’re thinking. That’s a bit dramatic for a stupid pasta dish. And to that I say NAY! It is not. Try the recipe and you’ll understand. It’s super, super simple to make, ridiculously healthy and delicious!
So here’s what you’ll need:
A pasta of your choice (I used whole wheat here)
A can of diced tomatoes
2 cloves of garlic
A handful of torn basil leaves
A pinch of chili pepper
A pinch of sea salt
Olive oil
A handful of baby spinach
1 ripe avocado
Juice of half a lemon
Some chopped spring onions
Here’s how it’s done, son:
First, follow the instruction on your pasta box for cooking the pasta.
Second, finely chop the garlic and fry on low till nice and golden.
Third, in a blender, add all the rest of your ingredients except for the olive oil and sea salt and blitz together until smooth.
Then, blend on low and drizzle in the olive oil slowly. This will help make the mixture even creamier.
Add sea salt to taste.
In the same frying pan that you fried the garlic, add the cooked pasta and as much sauce as needed. If you feel it’s too thick, save some starchy pasta water and add it to the sauce to loosen it up.
Serve and top with some more chili pepper, fresh dill and spring onions.
And voila! There you go. Easy peasy. It’s so good and creamy it feels like you’re eating something naughty without upsetting your tummy! It’s so easy to make, in less than 15 minutes you’ll be chowing down on this baby.
Go straight-up bananas with me and give this recipe a shot.
It hurts my heart that the photo doesn’t do the colors justice. Guys, this was friggin awesome.
I just made a creamy vegan avocado, baby spinach and tomato sauce with plenty of basil, dill and fried off garlic tossed in some buckwheat pasta. Holy shish-kebabs was it good!
Recipe will be on the blog soon.
#vegan #raw #rawvegan #veganfoodlovers #bestoftheday #bestofvegan #straightupbananas #yum #delicious #hungry #eat #food #foodporn #foodgasm #dubaifood #dubai #fit #healthy #pasta #avocado #avo #lunch #workfromhome (at Dubai, United Arab Emirates)
This just happened and it was marvelous. Marvelous, I tell you!
Here we’ve got baked organic salmon topped with dill, spring onions and lemon on top a bed of baby spinach, walnuts, strawberries and avocado salad tossed in a warm balsamic vinaigrette with some rosemary and garlic roasted baby potatoes.
I know it sounds like an insane about of ingredients, but this literally took me 15 minutes to put on the table and in and around my mouth 😗👄👅 What are you eating/going to eat/have eaten? Lol
Today’s breakfast for 6 is a gigantic stack of my oats and peanut butter pancakes with a creamy peanut butter sauce and some bananas and spread of some weekend breakfast essentials in my book.
I know technically it shouldn’t be breakfast, but it’s their last day in Dubai and we do what we want.
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?
There’s nothing quite like going to the beach with the full intention on going for a run, but getting sidetracked by @humyum rgag with cheese and Omani chips. Dafuq did I eat? Haha so confusing.
Breakfast this fine Friday morning is healthy peanut butter pancakes, a sweet potato, spinach and feta omelette, banana smoothies and some steaming hot coffee.