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.
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.
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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
Yesterday I wasn’t so nice to my body. So today I woke up at the cracks of dawn, meditated, got some work done, went for a run, made breakfast for everyone and I’m heading off to the beach for some vitamin sea and a good book. #ICouldGetUsedToThis
Breakfast this fine Friday morning is healthy peanut butter pancakes, a sweet potato, spinach and feta omelette, banana smoothies and some steaming hot coffee.
This mornings breakfast on the balcony is sautéed baby spinach topped with scrambled eggs and a bit of goats cheese on top of fibre crackers. A little boost of protein to get us through the day. ☺
My garden is in full bloom, and I couldn’t be happier! 🌻🌼🌹🌸
So I’ve got this thing for key lime cakes and lemon curd tarts. I just can’t get enough of them. The sweetness of the crust with the tartness of the filling–oh dear lawdy!
So, in the true spirit of working on my new year’s resolution of being kind to my Temple, taking good care of it and nourishing it well, I give to you this healthy rendition of a key lime tart. It’s quick, easy and healthy. Most importantly, it’s ridiculously easy to make and only needs 6 ingredients. Are you ready to have this tarty beauty in and around your mouth?
Here’s what you’ll need:
½ cup of almond powder (or crush the almonds yourself)
½ of pitted dates
A pinch of sea salt
2 very ripe bananas
The juice of 1 lime
6 tablespoons of melted coconut oil
1 sliced lime
Here’s how it’s done, son:
First, you’ll need to make the crust.
Combine the almond powder, dates, sea salt and 3 tablespoons of coconut oil and blitz them in a food processor.
Line a tin with cling film and place the crumbly crust and press the crust into the tin nice and tight.
Combine the bananas, lime juice and another 3 tablespoons of coconut oil in a blender and blend till nice and creamy.
Top the crust off with the creamy mixture.
Place sliced lime on top.
Place in freezer for about 3 hours.
Slice and serve.
Yes, it is that easy.
Please go straight-up bananas with me and give this recipe a shot.
It’s easy, quick and healthy. Oh…and did I mention that it tastes like tarty heaven?
Since you’re here, why don’t you follow me on Instagram?
After last night I’m sure everyone can use a little detox water. Let’s jump start the resolutions this fine morning! Hydrate yourself, go for a walk, get some vitamin sun. 🌞👍😊