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:
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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!!

 

31 vegan dinner ideas for veganuary

January the 1st 2020. And many of you are *hopefully* comitting to veganuary… or maybe you have just decided to eat more plantbased and are looking for some meal inspiration…. well then, here are 31 lunch or dinner ideas you can try making or incoporating into your weekly diet!

When you first start eating plantbased you may find it hard to know what to eat and you end up just eating salad, or you take away the meat and dairy but don’t replace it with anything so you end up unsatisfied, hungry and get cravings.

So my best tip is to 1) Remember to substitute what you take away. I.e switch dairy products for non dairy alternatives. And if you take away the meat or fish on your plate, don’t just take it away or substitute with more potatoes. Instead substitute it with tofu, tempeh, beans, soya products or something else that gives you protein.

Another tip is to write down all your favourite meals and find a way to veganize them. Now a days the majority of dishes can be veganized in one way or another. Though of course, you do have to be prepared for the fact that the dish won’t taste exactly the same. So some prefer to note veganize and isntead just recreate new vegan dishes which don’t try to replicate a non vegan dish.

I would suggest you write down a bunch of different meal ideas or recipes you want to try or try to recreate and have that as a back up for when you don’t know what to cook or eat. A good idea is also to have the list on your phone for the days you are tired and hungry and need to quickly shop for food.

Invest in some cookbooks or follow a bunch of vegan recipe creators online (such as myself 😉 Instagram: itsahealthylifestyle)

Also, here is a post with some good staple foods to always have at home &what’s in my fridge/freezer

And for more inspiration or cooking videos, you can follow me on my Youtube channel – IzzyM

Meal ideas

*click the picture for the name of the dish*

There you have many different dishes you can try out 🙂 I have plenty more recipes you can search for on my blog. Also a whole bunch of breakfast, snacks and desserts which you can check out.

So now it is just to get cooking and try different recipes, see what you like and what you don’t like!

If you try any of these recipes, let me know in the comments down below or on my Instagram (itsahealthylifestyle)

Broccoli and tofu red lentil curry with rice

Last Friday when my mum was visiting me we were discussing what to eat or make for dinner and she suggested something warm, such as a curry. Then as usual, my mind began thinking about to throw together this meal and make something delicious…. Preferably not too spicy, too watery or too salty.But I can say, even if it was a throw together meal, it turned out really good and I will definitely be making it again! As I shared this recipe in my Instagram stories, I thought I should also share it on here 😊 I have a a habit of either only sharing on my Instagram stories/captions or only on my blog… but it can infact be useful to share on both platforms.This meal also worked great to be frozen and then reheated… the only thing to think about is being careful with rice and how you cool it and reheat it… preferably it should not be reheated more than once due to bacteria growth. And also to cool the rice rather quickly and not let it stand in room tempterature, so just a little FYI. But if you are worried about this you can of course opt for some quinoa or another form of grain to compliment the curry.

Recipe:

Makes 3-4 portions

Ingredients:

3-4 portions rice

1 red lentil

2 cloves garlic

1-2 cm ginger, in small pieces

250g tofu

1-2 tbsp olive oil

200ml red lentils c.a 160g

1 tsp paprika

1tsp curry powder

1/2tsp curry or 1 tsp sambal oelek

2 tbsp tomato paste

Pinch of salt and pepper

1-2 broccoli

400ml coconut milk

1 vegetable stock & 500ml water

1 handful crushed peanuts

1-2 tsb lime juice

How to:

Begin by rinsing the rice several times and then boiling in the right amount of water according to the portions you are going to make. Boil according to instructions.

In a large pot add 1-2tbsp oil along with the diced onion, garlic and tofu cut into cubes. Allow to fry until golden brown. Add the ginger along with the spices (paprika, curry, chilli) and the tomato pasta.

Pour in 500ml water along with the vegetable stock and 200ml red lentils. Mix and allow to simmer for 10 minutes on medium heat.

In the mean time chop the broccoli into small florets.

After 10 minutes, add the coconut milk and broccoli and heat for another 10 minutes under a lid. Add a little lime juice along with salt and pepper, taste and adjust seasoning according to preference.

Once done, remove from the heat and serve with the rice as well as some salad or coriarnder and salted peanuts.

*Note, there is a lot of liquid in this curry, so you can limit the water to 350ml if you want less liquid and more coconut milk flavour.Also, you can substitute broccoli for cauliflower or add sweet potato instead of either of those.This recipe should work fine to half or double if you have a VERY LARGE pot, haha.

The best homemade hummus (&how to boil your own chickpeas)

A few weeks ago I was in Israel, together with VibeIsrael, where I got to try some of the amazing food that Israel has to offer. We were predominantly in Tel Aviv, which is known as one of the vegan capitals of the world, and I can say that there is a reason for that. If you want to know where we ate or are in need of some recommendations of places to eat at if you are in Tel Aviv, then i have a post coming up real soon with some tips and recommendations.

We only visited a few places, so of course I can’t say that all places are amazing for vegan food. However, we tried both gourmet food, fast food, market places, to go pizzas, brunch places and different restuarants which all made amazing food, so I can only say good things about the food.

Of course, it is worth mentioning that it is expensive in Tel Aviv, so even if it is an amazing place for plantbased food… you might want to come there ready to spend money as you will want to try all the amazing places.

While I was there I got very inspired with all the different foods. So many different spices that are used in the food, which I want to try incorporate into some of my future recipes. However, one standard food which could be found almost anywhere was hummus. And you know I love hummus….. it is a staple in my diet and meals. But now, after trying hummus in Israel, storebought hummus just isn’t the same… and I want my own homemade version to taste even better.

So I thought it was finally time to update my hummus recipe, also sharing tips on how to prepare dried chickpeas yourself so you can make a large batch of hummus for yourself.

Below, I will also share 2 other variations of hummus you can try.

The tahini I am using in the recipe comes from Al Araz, and I got the tahini while I was in Israel…. Which makes it feel a little more authenthic.

Tips when preparing your own chickpeas:

The first is to soak them for atleast 10-12 hours. This is important as raw chickpeas have lectins, so called anti nutrients, which you don’t want to consume and can be toxic for humans. So by soaking legumes you decrease the amount of anti nutrients they have and therefore make them edible. Bubbles and foam will begin to appear during the soaking time, so you can change the water after half the time If you like.

Tips, I usually soak mine before I go to bed and then boil in the morning. Or I soak them in the morning before I head to school and then in the evening when I am home again, they will have soaked for long enough.

You can add 1 tsp baking soda in the water when they are soaking, this helps them to soften up more, which is what you want when making hummus.

Before boiling the chickpeas, you need to pour away the water that they have soaked in and rinse for 2-3 minutes to make sure they are clean.

Fill a large pot with the chickpeas and pour over water that covers the chickpeas and a little more. Bring to the stove and bring to a boil. Allow the chickpeas to boil for about 5-10 minutes, before lowering the heat to medium and covering the pot with a lid and allowing to simmer for 60-90 minutes. Note, a foam may form when the chickpeas are boiling which you should remove.

Tip, after about 40-50 minutes, add half a tbsp baking soda. This will soften the chickpeas. You can also add some onion to the water to give the chickpeas an onion flavour.

Also note, if you remove the “skin” from the chickpeas once they are cooked it will give much smoother and leaner hummus. This may take some time to do. But you can place the chickpeas in a plastic bag and sort of “roll” the chickpeas on a hard surface and that can help to loosen the skins off the chickpeas… but it is a time consuming process, but it is worth it.

Key ingredients when making a good hummus:

Good quality olive oil, which of course may not be easy to find. Fresh garlic. Good quality tahini, use the runny kind. Fresh lemon juice. Salt and pepper.

Spices: Ground cumin, coriander, sumac

And of course… what mixer you use is important. If you don’t use a high quality mixer it won’t be as smooth. My mixer isn’t as high quality as i may like, hence why my hummus isn’t 100% smooth. But nonetheless it is tasty.

Note: No, I am not saying hummus is an Israeli food, it is a middle eastern food. Certain food may originiate in certain countries, however it does not necessarily belong to a certain country either. And I am aware that the food in Israel is a mixture from different cultures, so hummus may originate in another country, but you still find a lot of it in Israel.

How to make the best hummus:

(250 grams) cooked chickpeas (c.a 2 cans). Prefarbly with no “skin”

1/4 cup (60 ml) fresh lemon juice

1/4 cup (60 ml) runny tahini (recipe to make your own tahini)

2 garlic cloves, minced

2-3 tablespoons (30-45 ml) olive oil (more for serving)

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water or aquafaba(should be cold)

Optional: Add sumac or coriander to the mix or on top for serving

Serve with some fresh corianer or parsley, pita bread or why not some fried tofu

How to:

Add the chickpeas and tahini to your food processor. Begin mixing for 1 minute before adding the rest of the ingredients.

Note, start off with only half the liquid (oil and water/aquafaba) and add more as necessary. Keep mixing as it will take a few minutes to get it fully creamy…. don’t be scared to add more olive oil as that adds flavour.

The best is to eat it fresh, but it does store in the fridge up to 5 days if stored in an airtight jar!

Adpations to this recipe:

Roast 2-3 red peppers in the oven for 20 minutes at 200c. Note, drizzle some olive oil and salt over the peppers before hand. Add to the hummus mix. Roasted red pepper hummus | Recipe

You can aslo make beetroot hummus by adding 2-3 precooked beetroots. Note, y ou will have to add more liquid. Beetroot hummus & different types of hummus recipe

Or make some roasted carrot hummus. Similar to the roasted red pepper recipe. I.e chop carrots, drizzle over some oil and salt. Bake in the oven for c.a 30 minutes and then add to the originial hummus mix. Note, the liquid amount will have to be increased. (Roasted carrot hummus | Recipe

Other hummus adaptions:

Sweet potato hummus | Vegan recipe

Apple pie baked oatmeal recipe

To think that i have only really known and eaen baked oats for 6 months….. feels like it’s been part of my life so much longer than that!!

I am so thankful that oats are cheap – and local – because i sure consume alot of oats each week! But what can i say…. i love this amazing food.

A new baked oatmeal combo to add to all the other baked oatmeals i have made in the past. You can see them here!

Infact i am thinking it’s time i make a masterpost with all the baked oatmeaal recipes i already have on my blog so that i can just refer to that masterpost and continualy update it! Sounds like a good idea.

This meal is definitely what i would classify as cheap, nutritious, vegan eats. Basically everything i love and hopefully you love as well!

No need to overcomplicate food or make it more expensive than it has to be!!!

This recipe works great as a snack, breakfast or dessert! And if you are making it for dessert you can always choose to serve it with ice cream or custard instead of vanilla yoghurt!!!

I made mine in 2 individual glass jars but you can make it in a baking form instead.

Recipe

2-3 portions
200g oats
3 apples
C. 250ml warm liquid (water or mylk)
100-150ml vanilla yoghurt
Cinnamon
1 tbsp peanut butter
Optional: 2tbsp chia seeds
2-3tbsp stevia or syrup (or dates)
Margarine or oil to fry the apples in.

How to:

Preheat oven to 180C
Chop the apples into pieces and fry in some margarine with cinnamon and vanilla powder.

In a baking bowl mix together the oats, chia seeds, cinnamon, cardamum, pinch of salt, stevia, PB and yoghurt. Add 3/4 of the fried apples.

Mix until combined.

Place in a baking tray or individual jars.

Bake in the oven for 20-25 minutes at 180C. Once baked all the way through, top with extra apples and vanilla yoghurt (or ice cream 🙄🤔😋)

Hopefully you give this a try and enjoy it just a much as i did!!