Rainbow Bowls

I honestly don’t have any other way to describe these bowls than rainbow😂😂 Ok maybe delicious but that doesn’t work in a title. Anyways, these bowls have EVERYTHING YOU WANT IN A BOWL. 5 million veggies? Check. Sautéed peppers and mushrooms with soy sauce? Check. An avocado filled with delicious peanut sauce? Check check and cheeeeeeck! Did I mention that this bowl also has sweet potatoes? Plus, it’s great for meal prep and will definitely power you through a long school day. After all of my ranting on how good this bowl is, you’d better go make it because IT. IS. LIT.

Rainbow Bowl

Serves: 2

Total Time: 40 minutes

Ingredients:

For the salad:

  • 2 tbs olive oil
  • 1 large sweet potato
  • Salt and pepper
  • 2 carrots, shredded
  • 2 leaves of Kale, cut into strips
  • 1/2 a cucumber, diced
  • 1 red bell pepper
  • 5 white mushrooms
  • 1 tbsp soy sauce
  • 1 avocado

For the sauce:

  • 1 tbs peanut butter
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 1/2 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 clove garlic, minced
  • Chilli flakes to taste
  • Water

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Peel and cut the sweet potato into 1 centimetre cubes. Place on a parchment lined baking sheet and toss with 1 tbsp of olive oil, some salt and pepper. Bake in the oven for about 30-35 minutes, until soft and caramelized.
  3. Cut the bell pepper into thin strips, and slice the mushrooms. Heat 1 tbsp of olive oil in a pan over medium heat and sauté the veggies until soft, about 5-8 minutes. Add in 1 tbsp of soy sauce and cook for an additional 2 minutes, then remove from the heat.
  4. Mix all of the sauce ingredients together in a small bowl.
  5. Once the sweet potatoes are finished, build your bowl with kale, carrots, cucumber, peppers and mushrooms, avocado and sweet potato. Drizzle the sauce on top and enjoy!!

Hope you fall in love with this rainbow bowl!

Yours Truly,

MyDayIsBooked;)))

Sweet Potato Spread

Just to let you know, I have a sweet potato obsession. I think that I could live on sweet potatoes and peanut butter. So I made this spread so that I can incorporate sweet potato into more of my meals😂😂 It’s great with veggies, in wraps, bowls, and I’ve yet to try it in toast but I’m pretty sure that it would be awesome. So go ahead and get your sweet potato on!!

Sweet Potato Spread

Serves: 4-6

Total Time: 40 minutes

Ingredients:

  • 1 small sweet potato
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • Pinch of rosemary
  • 1 clove of garlic (raw or roasted)
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees.
  2. Chop the sweet potato into 1 centimetre cubes and place on a parchment lined baking sheet. Wrap the clove of garlic in a bit of tinfoil and place it on the baking sheet as well. Toss the potatoes with 1 tbsp of olive oil and place the pan in the oven to roast for 30 minutes.
  3. Remove the garlic from the skin and tinfoil once cooled. Add it into a blender with the roasted sweet potato, 1 tbsp olive oil, lemon juice, rosemary, salt and pepper and blend until smooth.
  4. Use as a dip, as a spread in wraps and sandwiches, or put dollop on bowls.

Hope this spread keeps your Sweet Potato obsession alive!!❤️

Yours Truly,

MyDayIsBooked

Chocolate Coconut Hearts

Happy Valentine’s Day! Today I have some delicious and festive treats for you guys:) These Chocolate Coconut Hearts are so cute and delicious! I double dipped them in chocolate so that the outsides are super smooth;) Enjoy!

Chocolate Coconut Hearts

Serves: Makes 12 hearts

Total Time: 45 minutes

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1/2 tbsp vanilla
  • 1 tbsp water
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder

Directions:

  1. Mix together the almond flour, coconut, peanut butter, 1 tbsp of maple syrup, vanilla and water in a small bowl.
  2. Scoop 1/2 a tbsp of the cookie dough mixture into your hands (make sure that you measure so that they’re all the same size) and form a small heart. Repeat this step until you have 12 cookie dough hearts.
  3. Place the hearts in the freezer for 10 minutes.
  4. While the Hearts are chilling, melt 1 tbsp of maple syrup with the coconut oil and cocoa powder in a small pot over low heat.
  5. Remove the hearts from the freezer. Using 2 forks, dip the hearts into the chocolate one at a time and roll them until covered. Use the forks to remove them from the chocolate and place them in a parchment lined Tupperware, then into the freezer for 5 minutes.
  6. Repeat step five, so that the chocolate on the hearts is smooth. You can melt the chocolate mixture again if it becomes too thick. Once they have set in the freezer after their second coat of chocolate, store in the fridge and enjoy;)

Hope you have a great day!

Yours Truly,

MyDayIsBooked;))

Lentil and Barley Stew

Hi there! I love cooking dishes that are part of my heritage, and this Lentil Barley Soup is my take on Hungarian Goulash. It’s a hearty, filling stew that uses a bunch of veggies, lentils and barley to create flavour. This stew is also great for freezing, so my freezer is stocked full of this stuff👍 Enjoy!

Lentil and Barley Stew

Serves: 6

Total Time: 45 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced (any colour works; I used half green and half red)
  • 1 large carrot, chopped
  • 1 tbs paprika
  • 1 tsp chilli powder
  • 3/4 cup green lentils
  • 1 cup pot barley
  • 8 cups of water
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Directions:

  1. Heat the oil in a large pot over medium heat. Add in the onions and peppers and cook until the onions are translucent, about 5 minutes.
  2. Remove the pot from the heat and stir in the paprika, chilli powder, carrots, barley and lentils. Place back on the heat and dump in the water.
  3. Bring the soup to a boil, then bring down to a simmer, cover, and let cook for 30 minutes, until the lentils and carrots are tender and the barley is cooked. Stir in the soy sauce.
  4. Enjoy! This soup can be frozen in resealable bags once cooled.

Hopefully this stew make your winter a little more bearable!!

Yours Truly,

MyDayIsBooked;))

Rainbow Stir-Fry

Hi guys! Stir-Fry is a quick and easy meal that tastes delicious. You can pack tons of veggies into it, and that’s what I did with this Rainbow Stir-Fry. The combo of veggies and amazing sauce makes this one of my favourite recipes! Hope you enjoy;)

Rainbow Stir-Fry

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 large carrot, chopped
  • 1/2 an onion, thinly sliced
  • 4 small mushrooms, sliced
  • Handful of snap peas
  • Handful of purple cabbage, thinly sliced
  • 1 tbs olive oil
  • 2 tbs soy sauce
  • 1 tsp maple syrup
  • 1 tbsp rice vinegar (or white vinegar)
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tbs water

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in all of the veggies and cook until tender, about 10 minutes.
  2. Mix the soy sauce, maple syrup, vinegar, sesame oil, garlic and water in a small bowl. Add to the pan and stir to coat the veggies in the sauce.
  3. Cook for an additional 5 minutes, then remove from the heat and serve over rice, quinoa or noodles.
  4. Enjoy!

Let me know what you think of this Stir-Fry! Have a great weekend and I’ll see you on Monday!

Yours Truly,

MyDayIsBooked;))