Crispy Black Bean and Sweet Potato Meal Prep Bowls

Hey guys:) I thought I’d post another meal prep recipe, because you can never really have to many of these on hand. This one is even more simple than my Mexican Inspired Meal Prep Bowls, and it’s super easy to make multiple servings of. You only need 6 ingredients (not counting oil, salt and pepper because those are a given), and about 45 minutes to hang around and keep an eye on the oven.

I never really roast any legumes other than chickpeas, but one time I roasted some red kidney beans and they got nice and crispy on the outside, and a bit soft on the inside. Today I roasted black beans and got the same awesome results🙌 They go in a Tupperware along with roasted sweet potato, brown rice with soy sauce, avocado, and cucumbers to make a delicious portable lunch🥰🥰

Definitely give this recipe a try if your struggling with school lunches! These bowls would keep in the fridge for up to a week, without the avocado on top. Just slice up a fresh avocado in the morning or the night before to top your bowl👌 Enjoy!!

Crispy Black Bean and Sweet Potato Meal Prep Bowls

Serves: 2 (double or triple the recipe for a whole week of lunches)

Total Time: 45 minutes

Ingredients:

  • 1 cup cooked brown rice
  • 1 small sweet potato
  • 1 can of black beans, drained, rinsed, and patted dry
  • 1 tbsp olive oil
  • 1/2 a long English cucumber, sliced thinly
  • 1 ripe avocado, thinly sliced
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Peel the sweet potato and chop it into small cubes. Add them onto a parchment lined baking sheet along with the black beans, and toss everything with the olive oil and some salt and pepper. Roast for 30-35 minutes, until the sweet potatoes are soft and caramelized.
  3. Mix the rice together with the soy sauce. Split it evenly between two containers. Then add half of the sweet potatoes and black beans to each, as well half of the cucumbers and avocado. Store in the fridge until ready to eat!!

Hope you like this simple recipe! See you guys on Friday:)

Yours Truly,

Olivia:))

Mexican Inspired Meal Prep Bowls

To be honest, I’m excited to be going back to school. It’ll be good to get out of the house and see some other humans. I’m even a little excited to make lunches again! Although I know I’ll probably be sick and tired of it after the first week. That’s why there’s this awesome thing called MEAL PREP. You just make a bunch of delicious food, throw it in containers, and store it in the fridge for when you need it next. A while ago I published a Black Bean Stew that’s great for meal preppin’, and I also have a TON of freezer meals that you can make and then just reheat in the morning. Today I made some Mexican Inspired Meal Prep Bowls, which are AMAZING and full of flavour and good stuff that’ll fill you up. Because not being full is reason number 353378 that school lunches can sometimes suck. Keyword sometimes. Your lunches won’t suck after this.

In these bowls I put a lot of veggies, some quinoa, delicious refried beans, and a KILLER homemade salsa that will knock your socks off. This can all come together in about 30 minutes, and that 30 minutes will save you from a lot of pain later on in the week. You know when you’re like, oh, I’ll just throw a random granola bar in my bag because that’s all I need, and then you seriously regret it at lunch? Problem solved. Now you can throw this in your bag instead. Just maybe don’t actually throw it because then the lid might come off and your backpack will smell like salsa.

I know I said this last year and probably every year before that too, but this year I’m really going to be more organized will meal prepping. Join me in this quest to end LLS (Lazy Lunch Syndrome). I’ll definitely be posting more meal prep recipes, and some tips and tricks for making awesome lunches. Make sure you’re following me on Instagram to stay up to date!!

Mexican Inspired Meal Prep Bowls

Serves: 2 (feel free to double or triple the recipe to prepare for the entire week)

Total Time: 30 minutes

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup frozen corn, defrosted
  • 1 small carrot, grated
  • 1 can of **ORGANIC** black beans; reserve 1/2 cup of the liquid, then drain and rinse the rest. Please use organic black beans, because when using the liquid you want to make sure it’s just water and salt, and there’s no preservatives.
  • 1/2 tbsp olive oil
  • 1/2 a lemon
  • 1/4 cup loosely packed cilantro
  • A big handful of cherry tomatoes, cut in half
  • 1 tomato, diced
  • 1/4 of a white onion, diced
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add the black beans and use a fork or wooden spoon to mash them a bit. After cooking for about 2 minutes, add in the liquid from the can, then stir and continue mashing. Season with salt and pepper, and about a teaspoon of lemon juice. Cook until the beans have thickened and most of the liquid is evaporated, about another couple of minutes. Remove from the heat and set aside.
  2. Place the diced tomato, diced onion, garlic, cilantro and the rest of the juice from the lemon in the blender, and season with some salt and pepper. Give in a few pulses until it reaches your desired consistency.
  3. Evenly divide the quinoa, corn, grated carrot, refried beans, cherry tomatoes, and salsa into two tupperware containers. Store in the fridge until needed!!

I hope you guys try these out! Have a great rest of your Monday, and an awesome first day at school, however that will look like for you!!

Yours Truly,

Olivia:))

September 2020 Bullet Journal Set-Up

Summer is coming to a close and it’s already SEPTEMBER. This year is going by so fast. I’m excited for fall though because I get to do a bunch of warm, cinnamony apple and pumpkin recipes, and also curl up with a good book, and do some cool bullet journal themes:) I was racking my brain for some awesome doodles I could do for September, and then I was like, how is it possible that I HAVEN’T DONE AN OWL THEME YET?!!?? Owls are my absolute favourite animal, and make for the perfect September theme. I didn’t want to draw any cutesy, adorable owls though. I found some great inspiration on Pinterest (I’ll show a pic below) for a geometric owl design that’s stunning. I coloured it in with olive green, navy, and gold, and I know I’ve used green and gold a lot this year already but I felt that these colours worked really well together and were sort of autumn-ish. It’s funny to see how far I’ve come because I was looking through my first ever journal from 2018 and literally all my weekly spreads were the same each month lol. Even last year I feel like I would’ve freaked the heck out if I used the same colour twice. Now I kind of just go with the flow and do whatever I want and it turns out way prettier:))

Back to my September spreads. They’re pretty simple, and I’m doing a lot of quotes and deep, meaningful stuff this month because I feel like I need a boost with going back to school and activities and all that. I really like the way it turned out and I think I can do some pretty cool weeklies in the future. This is random but I’m typing this on my computer and I really want to use emojis and I can’t:) But if I had to come up with an emoji to summarize this spread I think it would be the fire one. Scroll down and check it out!

Here was my inspo BTW:

I mostly used the kind of neon-y owl on the bottom left, as you can see in my cover page:) It took me a little while to draw, and then I realized it was perfectly centred on the page and I should’ve drawn it slightly up more so that I could write September underneath and it wouldn’t look so cramped at the bottom. But I didn’t feel like re-drawing it so I just left it and it was fine. I did more of a bouncy cursive font this month, with some of the letters a bit smaller than others, which creates more interest. On the opposite page I have a nice, inspiring quote, surrounded by some geometric triangles in the corners. I love this title page because it’s simple and sophisticated and so pretty!!:))

I was debating whether I should do a full calendar layout this month since I’ll be busier, or stick with the half page ones I’ve been doing, and I went with the half page. I’ll have more room to write down events and school stuff this way, so we’ll see how it works out. I might end up putting little dots in the calendar boxes, with the colour corresponding to the bigger boxes on the right page, because I won’t have a lot of room to write in the actual calendar. Like if I have an event I’ll do a green dot, and school stuff will be navy dots. That’s confusing but hopefully it kind of makes sense:) These pages are nice and simple as well; I drew a smaller owl over the calendar, and another quote on the right page. Oh I also ended up using my white gel pen to write over the navy, because it shows up better than black and just looks nicer.

My trackers are on point this month! I still love the chart/graph layout; it’s just so easy to use and look at. I find when I use different colours to define my mood I pick ones that are too similar and they all just blend together, but here I can just see everything without to many legends and stuff. This month I’m tracking my habits (I track 12 habits which may seems like a lot but idk I just like to see what I’m doing), mood, productivity and workouts. Then on the side I drew another owl and wrote words that are often associated with them. Love how this spread turned out:)

I decided to include a spot to write down my thoughts each day next to my gratitude log; sort of like a “line a day” thing. I wrote another quote at the bottom of that page, and then did a blog planner, because I think I’ll need it this month. I just have to get better at sitting down each week and filling it out. I made use of those mosaic-y triangles when doing these pages.

Then my first weekly spread:) On the left I have a big quote page. I’ve been into these really long quotes lately, and I like the look of all that writing on a page. Again I was kind of mad about the placement of the owl, because I thought I’d write the quote underneath it but it turned out to be too long. So I wrote it all around the owl, which I feel should’ve been centred but no way was I drawing it again lol. But it turned out nice in the end. Then I have a super simple weekly with lots of space to write down events and stuff that are coming up.

There you go my friends! After this there’s only 3 months left to go in this journal:( I’m so sad because I love this colour, and my very very slight OCD isn’t quite ready to allow me to get the same coloured bujo 2 years in a row. But I’m going to make these last 3 themes awesome so don’t worry:)) Have a great weekend and I’ll see you next week!!

Yours Truly,

Olivia:))

Quick Pickled Carrots

I love pickles! Don’t you? They’re vinegary and crunchy and are the perfect addition to any bowl, salad or sandwich. Today we’re going to expand our pickle horizons with these Quick Pickled Carrots! This was a great way for me to use up some of the carrots in my fridge, because for some reason we have a LOT right now.

I brought out my old friend the veggie peeler to get nice, thin, and even carrot slices for these pickles. Doing it with a peeler is also super fast and easy. After I had a nice pile of carrot ribbons, I placed them in a mason jar, added vinegar, some garlic, and red chilli flakes, then put some plastic wrap on top and threw them in the fridge. Want to know the minimum pickling time? 30 MINUTES! That’s right, in just 30 minutes you can have a nice jar of pickled carrots that go well with just about anything. Add them to a veggie bowl, a sandwich, or as a side with some meat. They’re so versatile and taste amazing:))

Cucumbers have definitely stolen the show for too long! Be sure to whip up some of these pickled carrots ASAP because you’re missing out.

Quick Pickled Carrots

Serves: 4

Total Time: 45 Minutes

Ingredients:

  • 2 small to medium sized carrots, peeled and washed
  • 3/4 cup white vinegar
  • 1 clove of garlic, minced
  • 1 tsp of red chilli flakes

Directions:

  1. Use a veggie peeler to create thin carrot “ribbons”, dragging it from the top of the carrot down. You’ll be left with a flat piece of carrot at the centre that you can snack on later:)

2. Place the carrots in a mason jar. Add garlic, chilli flakes, and vinegar. Make sure that vinegar completely covers the carrots; if not add some more.

3. Cover the top of the jar with a lid or some plastic wrap, and place in the fridge for at least 30 minutes.

4. Remove from the fridge and enjoy!

**Just a note: These are quick pickles, and will not last as long as pickles that have been sealed. Use within a week:))**

Enjoy these pickles! See you Friday with my September Bullet Journal Set-Up:)

Yours Truly,

Olivia:)))

BBLT Sandwich

I was just thinking the other day how I need more sandwiches in my life. They’re awesome! They’re fast, versatile, delicious, and contain BREAD:) Definitely great for school, or whenever you need something tasty. Today I’m serving up the recipe for this BBLT sandwich- that’s black bean, lettuce, and tomato people. It may not sound like much, but trust me, it’s pretty darn good.

I’ve made some sandwiches in the past, like my EPIC Veggie Sandwich, that require a little more time and effort. This BBLT is as simple as it gets though; it’s specially designed for busy people (aka me). That doesn’t mean we’re compromising on taste. The base of the sandwich is black beans mixed with some avo, soy sauce, garlic powder and chilli powder for some added savoury deliciousness. I would eat that in a sandwich by itself, but the fresh tomato and crisp lettuce really bring it home. Stuff it all between my favourite sprouted grain bread, and it’s a no brainer.

All the ingredients in this sandwich are super common and nutritious, making for an easy, protein-filled lunch. I know you’ve got a can of black beans in your pantry with your name on it, so grab it and get in the kitchen! Enjoy:))

BBLT Sandwich

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/2 a ripe avocado
  • 3/4 cup cooked black beans
  • 1/2 tsp soy sauce
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder
  • 1/2 a tomato, sliced
  • a leaf of lettuce
  • 2 slices of sprouted grain bread, toasted

Directions:

  1. In a small bowl, mash the avocado and mix in the soy sauce, chilli powder, and garlic powder. Add in the black beans and stir to combine, mashing them slightly.
  2. Scoop the black bean avocado mixture onto a piece of toasted sprouted grain bread. Top with the sliced tomato and lettuce, then press on the other piece of bread. Cut in half and enjoy!!

So quick! I’ll be making this a lot during the school year:))

Yours Truly,

Olivia:))