Chocolate peanut butter banana bread

 

Sometimes all you are craving is chocolate, bread and bananas…. so why not combine all 3 into one and add some peanut butter as well?

In the past i have made banana bread before but this one is by far the best. It turned out fluffy, a little crumbly and the right balance of sweetness according to me. If you have some ripe bananas or just feel like baking… then give this recipe a go! You can see me make this bread in my instagram highlight (itsahealthylifestyle – my banana bread story highlight!)

Recipe:
▪︎
3 ripe bananas (note, leave half a banana to use on top)
180g all purpose flour
90g brown sugar
90g white sugar – or use stevia
1 tsp baking powder
1/2 tsp bakingsoda
C.a 50g cacao powder
1 tbsp vanilla sugar(or powder)
Pinch of salt
2 tbsp peanut butter… or use another nut butter
75ml coconut oil (neutral) or use melted margarine
C.a 60ml water/oatmylk/aquafaba

Top with: banana, chocolate chips and/or walnuts

How to:
Preheat oven to 175C
In a bowl mix together the dry ingredients (flour, sugars, baking powder/soda, vanilla, salt, cacao). Sifting the flour is the best… but mixing until no clumps also works.

In another bowl mash the bananas (2,5 ripe bananas). Add the oil or melted margarine as well as the peanut butter. Mix until combined.

Pour the wet ingredients into the dry ingredients. Mix. Add some water as necessary. Add in some chocolate chips and walnuts.

Grease a bread form or make mini muffins.

Pour the mix into the form… top with some extra bananas slices. Cover with some parchment paper or aluminium foil.

Bake in the oven c.a 45-60 minutes… depending on what form you use. I don’t know the exact size of my form but mine baked for about 50-55 minutes… if you use a bread form(i.e longer and not as high) it might not need as long. And if you make muffins it might only need 25-30 minutes.

After 35 minutes check with a potato stick/knife to see if the knife comes out dry … if it does, then it’s done. If not.. bake longer.

When done.. take out of the oven. Pour over some chocolate chips. Allow to cool before eating

 
If you give this recipe a go don’t forget to let me know!!

 

Mango salsa: Perfect for tacos

What i love about tacos is that the fillings can vary endlessly…. despite being called tacos it’s never really the same meal.

Soft tortilla bread or hard taco shell.

Vary vegetables. Vary the beans. Vary the “meat” i.e soy meat, tofu crumbles, lentil mix, walnut “mince” etc

Guacamole, salsa, creme fraiche, pickled onion….

How can you not love tacos hahaha…..

Sauce on tacos is a must for me… but also salted peanuts. Call me crazy, but i love adding peanuts to my tacos. I guess i am that strange person who also loves pineapple on pizza and fruit in my food 😍

A new delicious taco filling/topping is mango salsa. Typically i think this works with fish dishes… from what i understand. But is also great paired with or on some tacos.

So next time you make tacos…. give this salsa a go!

Recipe:

1 mango or arbout 250g defrosted mango

1/2 red onion

1/2 red chilli

Coriander or parsley or mint

1-2 tbsp lime juice

Pinch of salt

Optional is to add some cucumber or even diced tomto

How to:

Dice everything into small pieces. Mix together. Taste and adjust salt/lime according to preference!

You could even mix everything in a food processor to make more of a sauce… either mix it smooth or mix so that it still has some chunky pieces!!!

A very simple recipe but those are important to share as well!!!

Let me know… do you have any must haves on your tacos?

Tofu butter “ch*cken” with potatoes!

As you may have noticed by now… i am not so great at using spices in my recipes. I really wish i was better at it, but i seem to just stick to the basic salt, pepper, paprica, onion and garlic.

But i do want to get better at trying different seasonings and spices, because well…. how you season and spice a food or recipe can make SUCH a difference.

LRM_EXPORT_333708335922541_20190324_171936143.jpeg

And this time i decided to try the spice mix, “Garam Masala”, which is made of the spices such as cardamom, nutmeg, coriander, cumin, cinnamon, clove, nutmeg etc This spice mix is often found in indian food and has a sort of sweet taste – which work great with a coconut cream base!

Some other similar dishes: Sweet potato and peanut butter stew.,Creamy cauliflower and tofu curry with sundried tomatoesCauliflower, chickpea and tofu currySaffron cauliflower curry    but this one is one of my top 3 favourites now!

The sweet potato and peanut butter stew is still one of my favourite stew/curry mixes!

This turned out to be a creamy and super delicious dish which i will definitely be making again! Note…. it is of course best served with rice (i imagine!), but i didn’t have any at home and am not a huge fan of rice so paired with potatoes – and it still worked great 🙂

LRM_EXPORT_333634233668633_20190324_171822041.jpeg

Ingredients:

250g tofu

1 tbsp cornstarch

3 tbsp oil (prefarbly fcoconut, but whichever you have at home work fine!)

Spice mix: 1tsp garam masal, 1/4 tspchili powder, 1/4 tsp curry powder, pinch of salt and pepper

Sauce:

400ml coconut milk

3tbsp tomato paste

1 small onion, diced

Spice mix: 2tbsp oil, 1tbsp garam masal, 1/2 tsp grated ginger, 1/4 tsp chili powder, 1tsp curry powder, salt and pepper

Lime

Serve with: Rice/broccoli/Naan bread

How to:

Begin by chopping the tofu into medium sized squares. Place in a bowl and pour over the seasoning (garam masala, chili powder, curry powder, cornstarch, pinch of salt) as well as 2 tbsp oil. Mix until combined.

Then pour the tofu mix into a frying pan and fry on medium heat until the tofu is brown and crisp. Takes around 10-12 minutes – flipping the tofu after half the time.

Pour the tofu into a bowl and begin making the “butter/cream” sauce.

Pour a little oil in the frying pan and add the diced onion, frying until golden brown. Then aff the seasoning (garam masala, ginger, chilli powder, black pepper, curry powder and pinch of salt), as well as a little more oil.

Add in the coconut milk and tomato paste and bring to a boil. After c.a 30-60 seconds reduce the heat again to a simmer. Fold in the tofu and allow to simmer for 5-10 minutes until the sauce has thickened!

Squeeze over a little ime and serve with some rice and parsley/corianderlrm_export_332888974037243_20190324_170556782.jpeglrm_export_333590806291356_20190324_171738614-e1553672025613.jpeg

Pickled red onion – recipe

There are so many positive things about having my own apartment and living on my own, but one of them is that i feel more “free” to be in the kitchen and prepare food. I didn’t like taking up space or didn’t feel as free to prepare food (or take pictures of food!) when i lived in a shared apartment – this was just due to my own insecurities though and i know my roommate wouldn’t have cared if i had spent more time in the kitchen or been more open about me taking food pictures. But i just felt embarrassed and didn’t want to take up space.

screenshot_20180404-161026.png

So now when i have my own apartment i am trying to get more creative, try making different foods and pickled onion was one of them. I have been trying to cut down my consumption of onion and garlic for the sake of my stomach. Safe to say it hasn’t been going well, and i have been eating garlic or onion in almost all of my meals recently! But i know that fermented and pickled foods are often easier on the stomach than raw or cooked onion or garlic, so i am hoping that is the case!

Also, i know you can make pickled onion using sweetener, however as sugar gives it flavour as well as being a preservative for the pickled onion so it would/will last longer. So if you want to use sweetener, i  am sure you could switch to sweetener, though i don’t know how long it would last in the fridge then.

20180404_145809.jpg

Recipe for the pickled onion:

2 red onions (medium/small)

3-4dl (300-400ml) water

3tbs sugar

2tbs vinegar (12%)

0,5tsp salt

How to:

You can make a quick or long process of this recipe:

Begin by peeling and chopping the onion and adding to a glass jar. Then begin boiling the water in a pot. When it is boiling add the sugar, vinegar and salt and stir until combined and the sugar has dissolved.

Quick process: Pour the water over the onions in the jar (add a little more water if necessary i.e the water doesn’t cover all the onions.) and allow to sit for 30-60 minutes. (if you want more colour you can add c.a 1tbs balsamic vinegar to the mix at the end.

The long process: Allow the boiled water with sugar and vinegar to cool before you pour it over the onions and then allow it to sit for c.a 1-2 hours before placing in the fridge overnight for optimal flavour and colour!

Super simple to make and you can make it the day before you want to eat it, and it adds an amazing colour to your food and meals as well as i love that sweet flavour of pickled onions. If it wasn’t that it was so acidic and onions mess up my stomach quite a bit, i would eat pickled onion straight from the jar and like a snack!

20180403_203656.jpg

Weekly meal prep!

New week and it has definitely not started the way i had planned.

Infact this whole day has just passed by in a blur…. tired, anxious and stressed can sum up my day pretty well. However, i am not going to dwell on that.. tomorrow is a new day and i have decided to just spend the day at home working through a bunch of assignments so i can feel more at peace and not as anxious during the weekend when my family will be spending the weekend with me!

The best way to limit stress and prepare for the week is to meal prep!! And i stuck to my usual meal prep, i.e nothing new… but i thought i would share it anyway.

I am also going to make some swede fries as well as soak and boil the dried chickpeas so i can make some roast chickpeas and hummus for the week!! And then i have a bunch of frozen veggies, some fresh spinach and avocado for my meals! And then fruit, soy yoghurt, muesli and tofu for my snacks 🙂

Note, i don’t recommend keeping roasted veggies in the fridge for more than 2 or 3 days as they dry out rather quickly. So the roast veggies i make i eat first i.e for lunch and dinner within the first 48 hours and things such as quinoa and lentil soup lasts longer in the fridge or can be frozen 🙂

This weeks meal prep consisted of: 

img_20180325_173505_919.jpg

Lentil soup with potato and sweet potato and some oat cream (it doesn’t look so good as i didn’t have any crushed tomatoes so the colour doesn’t look great, but it tastes great!)

Boiled quinoa

Quinoa mix with fried tofu, red onion, edmame beans and pumpkin pieces

Roasted vegetables

Parsnip fries & sweet potato fries

Tofu mix (i.e vegan version of skagen röra)

Potato salad (got serious cravings for this so made my own and it is sooo good. Going to have to make it more often!)

Fried tofu (usually fry tofu the same day i eat it as it isn’t the best to store in the fridge – not for more than 24 hours anyway)

 

IMG_20180325_173455_135.jpg

IMG_20180325_173520_124.jpg