Banana Bread

Healthy Recipes

Serves: 8
Yields: 12-16 slices
Prep: 10 mins
Baking Time: 45-55 mins

Baking Equipment: Food processor(*optional), two mixing bowls, one spatula, one fork, 2lb non-stick loaf tin, measuring cups + spoons, kitchen foil, cake tin liner(*optional), toothpick or skewer.

Well, summer has officially arrived! With these hotter and humid days lurking, the thought of turning on your oven for very long can be out of the question…but so can eating perfectly ripe bananas!

If your house is like ours, your bananas will go from from green to black in a matter of days… and unless you have some super keen banana eaters in your house, or manage to freeze some before they become covered in sugar spots, you’re bound to have some super sweet (and black) bananas; banana bread just always seems like the perfect solution! #nomorefruitflies

Just freeze these black bananas for future muffins, breads or cakes… or you could start peeling them and get baking now!

Try making our delicious DF, GF and plant-based banana bread! It’s dense but still light and moist; no crumbly GF breads in sight! For a twist, try adding different spices, nuts, some dried fruits or a little cocoa or cacao powder for a healthy chocolate taste! 

Warning! The smell of baked banana bread will fill your entire house, it’s unavoidable so prepare to share   cry eek or bake two loaves instead! big grin

 

Ingredients:

+++++++++++++++++++++++30g       Walnut halves
+++++++++++++++++++++++75g        Porridge oats
+++++++++++++++++++++++225g      Plain GF flour
+++++++++++++++++++++++1tsp.       Baking powder
+++++++++++++++++++++++1/4 tsp.  Baking soda
+++++++++++++++++++++++1/4 tsp.  Xanthan gum
+++++++++++++++++++++++3g          Ground cinnamon
+++++++++++++++++++++++               Salt (a pinch!)
+++++++++++++++++++++++5             Medium ripe bananas (*500g of banana flesh!)
+++++++++++++++++++++++60ml      Rapeseed oil (+ a little extra for greasing)
+++++++++++++++++++++++30g        Dark brown sugar (*optional/ or use your favourite!)

 

Directions:

1. Heat the oven to 200°C/400°F. Grease a loaf tin with a little oil. Tip: to save on calories (and greasy dishes!), line the tin with a rectangular cake tin liner instead.

2. Place the nuts into a food processor; process until a desired consistency is achieved (we ground ours into a powder!). Tip: if you don’t own a food processor, gently chop and crush them them on a chopping board. Also, if you are using large pieces of nuts, coat them in a little flour, it will help prevent them from sinking to the bottom of the pan during baking! Transfer the nuts into a large mixing bowl.

3. Add the oats, flour, baking powder, baking soda, xanthan gum, cinnamon and salt into the bowl of nuts. Stir with a spatula to thoroughly combine. Tip: if preferred, sift these ingredients (apart from the oats) into the bowl to quickly remove any lumps.

4. Peel and place the bananas into a separate mixing bowl. Mash them with a fork. Pour in the oil. Whisk together.

5. Make a ‘well’ in the centre of the flour mixture. Tip: check out our banana berry muffin post if you need a visual aid. Pour in the wet banana mixture. Fold together with a spatula until thoroughly combined.

6. Pour the batter into the loaf tin. Shake and knock the tin (gently!) on your counter top to help evenly distribute the mixture and to expel any air bubbles. Tip: if you do not own a loaf tin, use a muffin tin (with liners) instead; reduce the baking time accordingly.

7. Place the tin into the oven. Bake it for approx. 45-55 mins or until lightly browned and cooked through. Tip: the bread is cooked when a skewer or toothpick is inserted into the centre and comes out clean. Also, try covering the bread with some kitchen foil if it’s browning too quickly (we did this for the last 20/25 mins).

Remove it from the oven. Allow it to cool in the tin for 10 mins before removing. Best served once cooled.

Enjoy!

Ours took 55mins to bake. 🙂

1/3 eaten and 2/3 frozen! 😀

 

Store any leftovers in an air tight container; best consumed within 2-3 days. Alternatively (once it has cooled!), slice, store and freeze it in an air tight container; defrost and consume within 1-3 months (but if your like us, it will be gone before that!).

Black Bean Stir-Fry

Healthy Recipes

Serves: 2
Prep & Cooking time: 35-45 minutes

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C, protein, fibre, iron, potassium, magnesium and it’s low in saturated fats. 

Here’s another quick stir-fry recipe for those of you that love healthy and quick food! Feel free to use any medley of vegetables you have (fresh, frozen and/or seasonal). In retrospect, we wished we had used more broccoli! 

Check out our other stir-fry recipes for some more great ideas and inspiration!

 

 

Ingredients:

 

 

Directions:

Cook the pasta according to the packet instructions. Drain.

NB: If you want to make your finished dish more ‘manageable’, snap the pasta into half before cooking it- the choice is yours!

 

In the meantime, place the bell peppers, mushrooms and broccoli (or any other frozen vegetables you are using) into a microwavable dish. Defrost in the microwave. Drain.           NB: You can cook your vegetables from frozen however, they will produce a lot of water that will increase your cooking time and they won’t be as ‘crunchy’ as stir-fry vegetables should be.

 

 

Meanwhile, prepare your sauce. Wash, peel and grate the ginger. Wash, remove the stem, de-seed and finely chop the chilli. Peel and dice the garlic. Wash, trim the ends and then chop the spring onion into half (tops & bottoms); finely slice the top half an save the remaining half for a garnish (if desired). Drain and wash the beans.

 

 

Place the water, soya sauce, sugar and flour into a large measuring jug. Whisk together until the sugar and flour has dissolved.

 

 

Place approximately 3/4 of the quantity of the beans into a food processor; save some to add to the stir-fry later on. Pulse until partially ‘broken down’.

 

 

Add the ginger, chilli, garlic, sliced spring onion and the contents of the measuring jug into the food processor.

 

 

Blend until blitzed; you should have a thick and ‘chunky’ sauce.

 

 

Transfer the sauce into the measuring jug. Taste and season/flavour it as necessary.

 

 

Peel and slice the white onion. Wash, peel, trim the ends and chop the dakion (if using) and the carrot into ‘chunky match-stick’ pieces. Chop the remaining spring onion into slices (if applicable).

 

 

Heat the oil in a large non-stick wok over a medium heat.

 

 

Add the onion, dakion (if applicable) and carrot. Gently stir-fry for 2-3 minutes.

 

 

Add the bell peppers, mushrooms and broccoli. Stir-fry for approx. 2-4 minutes.

Yes, we forgot to add the broccoli! We had to quickly cook it in the microwave and add it towards the end.

NB: This is why we have advised you to defrost your vegetables first… look at the puddle of water in the middle! We had to tip this out, we didn’t want soggy vegetables. :/

 

Add the remaining beans. Stir through.

Our broccoli finally makes an appearance!

 

 

Pour in the sauce. Stir through. Gently stir for approximately 1 minute or until the sauce thickens slightly. Remove form the heat.

 

 

Serve warm. Transfer the pasta into a pasta bowl or lipped plate. Top with the stir-fry mixture. Garnish with the seeds and remaining spring onion (if applicable).

 

 

 

Dig in and enjoy!

 

 

If preferred…

  • Use a GF pasta or rice noodles if gluten is of concern.
  • Use a low-fat cooking oil instead if you want to reduce the fat content further.

Orzo Salad

Healthy Recipes

Serves: 4
Prep & Cooking time: ≤20-30 minutes.

Notes:

We’ve never experimented with Orzo before, one because it costs more than typical pasta and two it’s a form of ‘white’ pasta. Generally, we prefer to have wholemeal varieties; they provide a good source of insoluble fibre, protein and a range of B-Vitamins!

Orzo (which means barley in Italian) is a small form of pasta that resembles large grains of rice. It can be used in soups, as a side dish or a main course. Typically, cooked orzo is low in fat and salt, has a suitable quantity of protein, but it is also low in dietary fibre.  With this in mind, it’s always a good idea to pair it with vegetables, beans and healthy forms of fat (as we have); this will help lower the meal’s glycaemic index (G.I.) and make it a balanced meal.

This recipe is extremely easy to prepare and of course, versatile. Make it as expensive or as frugal as you desire… by using any (or all!) of your favourite vegetables and beans to turn this recipe into a fibre-licious meal!  🙂

NB: If gluten is of concern, substitute the orzo for quinoa, millet, GF couscous or your favourite type of rice instead!

We used: frozen broad beans, parsley, courgette, garlic, red onion, chestnut mushrooms, salad tomatoes, artichoke(60g), green olives(20g) and one lemon.

 

Ingredients:

+++++++++++++++++++++++++300g     Dried Orzo
+++++++++++++++++++++++++800g     Vegetables (Fresh, frozen and/or seasonal!)
+++++++++++++++++++++++++260g     Beans (Fresh, frozen or a tinned variety!)
+++++++++++++++++++++++++1             Lemon (Juice & Zest)
+++++++++++++++++++++++++8g          Fresh Parsley
+++++++++++++++++++++++++1g           Dried Oregano
+++++++++++++++++++++++++30ml     Olive oil
+++++++++++++++++++++++++               Salt & Ground black pepper

 

 

Directions:

Cook the orzo according to the packet instructions. Drain. Allow it to cool slightly. Wash and drain (if applicable) and then cook the beans (if applicable). Drain.

NB: Our broad beans took 6 minutes to cook and the orzo took approx 7-9 minutes.

 

 

Prepare all of your wonderful veggies!

We lightly fried the mushrooms, courgette, garlic and onion (using low-fat cooking oil). The tomato, artichoke, olives and oregano where all placed into a small bowl and mixed together (*before being added to the salad).

 

 

Wash, finely grate the zest and then juice the lemon.

 

 

Wash, dry and roughly chop the parsley.

 

 

Place the orzo into a large mixing bowl. Add the lemon zest and juice and oil. Season it to taste with some salt and black pepper. Stir though. Add the vegetables, beans, parsley and oregano. Stir through.

 

 

Spoon into a serving bowl and serve. NB: Serve on more veggies (if desired!); try a bed of steamed kale or spring greens (collard greens) or some fresh rocket or spinach.

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Enjoy!

 

 

NB: Refrigerate any leftovers in a resealable container; consume within 3 days.

Vegan ‘Korma-Style’ Curry

Healthy Recipes

Serves:6
Prep & Cooking time: 65-70 minutes

Notes: This recipe contains: Vitamin A, B-vitamins, Vitamins C & K, protein, fibre, calcium, iron, potassium, zinc, no added sugar and is low in saturated fats! 

This is a delicious, creamy and mildly spiced (South Indian-type) curry that is really easy to prepare! It’s great for those that do not enjoy curries with with a spice factor over 1 or 2; very low on the Scoville scale, but were not sure of the exact number! Typically this type of curry is high in fat from the use of: coconut milk, double cream or even crème fraiche; along with the addition of either poultry, beef, lamb or game. It’s not great news if you are trying to live a healthier lifestyle or a WFPB diet!

Our curry recipe only contains (approximately) 4 grams of fat and 117% of your RDA for 
Vitamin C/serving- so dig in everyone! 

 

 

Ingredients:

 

 

Nutritional info (*curry only):

NB: Reduce the salt by using more water and less stock!  Also, use slightly less chickpeas and milk to reduce the fat contain.

 

 

Directions:

Place the spinach, peas and cauliflower into a microwavable dish; defrost in the microwave. Drain off any excess water.

 

 

In the meantime, peel and dice the onion and the garlic. Wash, peel and chop(or grate) the ginger. Wash, remove the stem, de-seed and chop the bell pepper. Wash the chilli (remove the stem and finely chop if desired).

 

 

Wash, peel and chop the potato into small cubes. Wash, peel, trim the ends and chop the carrot into quarters.

 

 

Remove the cardamom seeds from their pods and crush (if applicable).

 

 

Open, drain and rinse the chickpeas.

 

 

Place a large, non-stick saucepan over a medium-low heat. Spray it with low-fat cooking oil.

 

 

Add the onion, garlic and ginger. Gently fry for 1-2 minutes or until softened.

 

 

Add the bell pepper. Fry for a further 2-3 minutes, or until softened.

 

 

Add the chilli, cardamom and cumin seeds (if using) and 1/2 the quantity of the curry powder. Stir together. Gently fry for 30 seconds or until fragrant.

 

 

Add the stock, water and bay leaf. Bring to the boil.

 

 

Add the potatoes and carrots. Stir together. Cover with a lid. Once boiling, reduce to a simmer. Cook for approximately 10-15 minutes or until tender.

 

 

Add the spinach, peas, cauliflower and chickpeas approximately 5 minutes before the end of cooking. Stir through. Cover with a lid. Cook for a further 7-8 minutes, or until tender.

 

 

In the meantime, prepare your slurry. Add the flour into a small dish. Add equal parts water. Stir until dissolved.

 

 

Pour the milk into a measuring jug. Whilst stirring, pour the slurry into the milk until combined.

 

 

When the vegetables have finished cooking, stir and pour the milk into the curry. Continue stirring until slightly thickened; approximately 2-5 minutes.

We removed ours of the heat momentarily as there was too much stream once the lid was removed!

 

 

Add the remaining curry powder. Stir through.

…Opps! Also add the turmeric (and stir through)!

 

 

Once the curry has thickened, remove it from the heat. Add the yoghurt. Stir through.

 

 

Taste and season it with some salt and pepper if necessary.

 

 

Don’t forget to remove the bay leaf before serving (and if preferred…maybe the chilli )!

 

 

Serve with rice, millet, quinoa, flat bread or maybe even home-made sweet potato wedges! Garnish with chopped tomatoes, fresh coriander, chopped nuts or whatever else you desire.

We garnished our curry with some chopped tomato, a few cashews and fresh coriander. 🙂

 

 

Enjoy!

 

 

Refrigerate any leftovers in a resealable container; reheat and consume within 3-5 days. NB: When reheating, make it hot but do not allow it to boil. Alternatively freeze it; defrost and consume within 1-2 months.

 

 

If preferred…

  • Change the medley of vegetables; make it seasonal, keep it fresh or use frozen varieties!
  • Adapt the spices to your own personal preferences.
  • For non-vegans use a low-fat (plain) cow’s yoghurt and/or milk.