Straight-up Bananas

Healthy, quick and vegan creamy 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!

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So here’s what you’ll need:

1. A pasta of your choice (I used whole wheat here)
2. A can of diced tomatoes
3. 2 cloves of garlic
4. A handful of torn basil leaves
5. A pinch of chili pepper
6. A pinch of sea salt
7. Olive oil
8. A handful of baby spinach
9. 1 ripe avocado
10. Juice of half a lemon
11. Some chopped spring onions

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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.
  

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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. 

Oh, and follow me on Instagram.

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Healthy key lime cake

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:

1. ½ cup of almond powder (or crush the almonds yourself)
   
2. ½ of pitted dates
   
3. A pinch of sea salt
4. 2 very ripe bananas
   
5. The juice of 1 lime
   
6. 6 tablespoons of melted coconut oil
   
7. 1 sliced lime
   

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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.

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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?

Alrighty. Bye.

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Healthy peanut butter fudge brownies

I’ve got a winner up my sleeves! I’ve got chocolate. I’ve got peanut butter. I’ve got fudgey goodness that sticks to the top of your mouth. I’ve got healthy. I’ve got sugar free. I’ve got raw and vegan. I’ve got quick. I’ve got just a few ingredients.

Seriously, I am not overreacting here. This recipe really does have it all. If brownies are your thang and flopping bellies are not, it’s time you gave this a try. You will never taste the difference.

So here’s what you’ll need:

1. 1 cup of melted coconut oil
2. 1 cup of dates (pit the dates and place them in warm water for 20 minutes to soften up. Drain them well)
3. 2 cups of raw cocoa 
4. 1 cup of crunchy peanut butter
5. ¼ cup of stevia, maple syrup or honey
6. 2 pinches of sea salt

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Now here’s how it’s done, son:

First, throw everything except for the peanut butter into your food processor. 

Blitz until ingredients are combined.

Add the peanut butter and mix through with a spoon.

Pour mixture into a tin or whatever and put in the fridge for an hour at least.

Cut up. 

Stuff in mouth.

Be happy and healthy for eternity.

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ARE YOU LISTENING TO ME! I’m giving you the secret to killer peanut butter brownies that are healthy, quick and easy to make!!!!!!!

Please go straight-up bananas with me and give them a try. You will not regret it.

Oh, and follow me on Instagram since you’re here.

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Guilt-free healthy peanut butter pancakes

‘Twas the night before the New Year, when all through the house                     Everyone woke up with a sweet tooth, especially my spouse                               We experimented in the kitchen and desperately searched online                     Till we found THE perfect pancake recipe. Now we’re building it a shrine.

It’s that time of year again. December 31st. New year’s eve. The day where you sit contemplating the year that has passed and dreaming of ways the coming year will be better–how you will be better. 

My resolution’s have added up to the following list below. A year from now, I’m going to read this post again and see just how many of the things have been crossed out from the list. (I’m OK Googling a reminder as we speak read/write)

I’m going to:

1. Focus on the blog a lot more
   
2. Work out more
3. Focus on my Spanish
4. Focus on my newly found business
5. More yoga
6. More salsa
7. Travel (I won’t say more, lest the travel Gods spite me for my ingratitude)

You know…all the cliches. lol

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Anyhoo, back to the real star of the show. The reason you clicked on this recipe after you saw the picture above or on my Instagram account.

I found this recipe on Minimalist Baker and added my own twists to it. It is most definitely a recipe worth keeping in you repertoire. Especially if you, or any of your loved ones, is afflicted with the want for the fluffy discs of yum. Just look at these babies!

Would you believe me if I told you these fluffy beauties doused in organic peanut butter and maple syrup were sugar free, gluten free, butter free, transfat free…basically free of anything that would hurt your Temple! Healthy, quick and easy this recipe is an absolute keeper!

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Here’s what you’ll need:

1. ½ cup of milk (coconut, cow’s, almond, soy)
   
2. 1 flax egg (1 tablespoon of milled flaxseeds mixed with 2 tablespoons of water) (If you don’t have flax, just use a regular egg)
3. 1 tablespoon of melted coconut oil
4. 1 tablespoon of maple syrup or honey
5. 1 teaspoon of baking powder
6. ½ teaspoon of baking soda
7. 1 tablespoon of peanut butter
8. a pinch of sea salt
9. ¾ a cup of organic oat flour 

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Here’s how you get it done, son:

1. Mix the coconut oil, maple syrup, baking powder, baking soda, peanut butter and salt together. Incorporate well with a whisk.
   
2. Add milk to the mixture and mix really really well.
3. Add flaxseed egg and oat flour and mix until just combined.
4. Let the mixture rest on your stove for a good 5-7 minutes (this is what will make it fluffy!)
5. While the mixture is resting, mix 2 tablespoons of peanut butter with maple syrup and warm water.  Mix until it forms a loose mixture that you can drizzle on top of the warm pancakes when ready. Keep adding water little by little till you get the consistency you want.
6. Heat a griddle pan on medium heat.
7. Drizzle with coconut oil so the pancakes don’t stick.
8. Throw a dollop (¼ cup) of the batter and let fry on one side until golden, then flip and let cook another minute.
9. Stack the pancakes and cover with your gooey warm peanut butter mixture.

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At this point, you’re going to want to gather every single ingredient in your mind that goes well with peanut butter. Sliced bananas, jam, organic chocolate sauce–the possibilities are endless!

I cannot stress enough how much of a killer this recipe is! They’re so quick and easy to make (the whole shabang needs no more than 15 minutes). They’re so healthy and good for you and they taste like HEAVEN!

Go straight-up bananas with me and give this easy, quick and healthy recipe a shot. All ingredients could easily be found in any supermarket in Dubai. It’s not rocket science, I swear. They sound a lot fancier and complicated than they are. I promise!

Oh, and since you’re here…why not follow me on Instagram? 

Okay. Bye.

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