Recipe adapted from: http://cookieandkate.com/2015/healthy-banana-bread-recipe/​ 
INGREDIENTS

• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup maple syrup
• 2 eggs (2 Tablespoons flaxseed + 4 Tablespoons water)
• 1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
• ¼ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1¾ cups regular whole wheat flour
• ½ cup desiccated coconut 
  
• Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices...

INSTRUCTIONS

1. Preheat oven to 165 degrees Celsius and grease a 9×5-inch loaf pan.
2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour and coconut, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing

Ingredients:

• 3 cloves garlic
• 1 large onion
• 2 tbsp dried mint
• 1 cup red lentils
• 2 potatoes
• 3 carrots
• 1 can (diced) tomatoes
• vegetable stock
• paprika
• chilli flakes
• olive oil
• lemon
• parsley

Instructions (prep):
- Wash your lentils!
- Mince garlic
- Dice onion
- Boil some water in the kettle

Instructions (cooking):
1. Heat some oil, add in garlic, onions, then dried mint
2. When onions start to soften, add carrots and potatoes (or partially pre-cook carrots/potatoes in microwave if rushed)
3. When carrots soften a bit, add lentils, canned tomatoes, boiling water and vegetable stock
Seasoning
When the soup content is ready in terms of texture (i.e. carrots/potatoes/lentils cooked), grab a stick blender and add spices to your taste: olive oil + salt/pepper/chilli flakes/paprika (whatever other spices you fancy).
Serve with bread, chopped parsley and a slice of lemon (forgot about these on Saturday. Like I bought them, but they sat on the kitchen bench).
Needless fanciness (impress your date): mix paprika powder with oil, and mix this in just before serving (photo below). Sprinkle other garnish like chilli flakes or diced parsley
Q&A
Why haven't you told me how much water or stock to put in? You can judge the consistency for yourself, for your own version of the recipe.
I assume wars both internet and real life have been fought over how watery/thick lentil soup should be.

Recipe from Nay