Category: Beans

Dark Chocolate Chunk Banana Bread

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Hi everyone! This week I had a bunch of ripe bananas lying around my house, so I decided to make some banana bread. I looked up a recipe on Pinterest, and thanks to The Happier Homemaker, I baked up a tasty treat! However, I did change some of the ingredients to make it a bit healthier. In my version, there’s no refined sugar and I used oat flour. I also added in some dark chocolate chunks. Yum! I hope that you enjoy this lightened up recipe.

Super Moist Banana Bread

Makes: 6-8 servings

Total Time: 80-90 minutes

Ingredients:

  • 3-4 ripe bananas
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 chia egg (made by soaking 1 tbs of chia seeds in 1/3 cup water for 15 minutes)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • A pinch of salt
  • 1 1/2 cups oat flour
  • 1/2 cup dark chocolate chunks

Directions :

  1. Mash the bananas in a large mixing bowl.
  2. Add in the melted coconut oil, egg, vanilla and maple syrup and mix well.
  3. Next, measure out the oat flour, baking soda, cinnamon, salt and dark chocolate and stir into the banana mixture.
  4. Pour the batter into a loaf pan greased with coconut oil. Bake for at least 45 minutes.
  5. If you notice that the outside is browning but the inside looks a bit raw still, don’t worry. Remove the loaf from the oven, let cool, wrap with tinfoil and place in the fridge. Once the loaf has been in the fridge for a bit, the inside will firm up.
  6. Enjoy!

I hope you like this healthy, incredibly moist banana bread! Thanks again to The Happier Homemaker for the inspiration for the recipe! I’m going to go have some right now…

Yours Truly,

MyDayIsBooked;))

Lentil Turmeric Quinoa with Spinach and Mushrooms

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Hi!! Hope everyone’s having a great week so far;) In this post I’ll be sharing a recipe that is kind of big skillet of whatever I had I my fridge; it’s a great way to use up left overs. So if you want to switch out the ingredients in this recipe for ones that you have on hand and need to use up, go for it. Peppers, chickpeas, beans, and other kinds of greens would definitely work well in place of mushrooms, lentils and spinach. Anything that’s left over from a week of eating can be tossed in here. This recipe makes enough for two full servings, so if you make it for dinner one night it’s great for lunch the next day. Here’s how to make my Lentil Turmeric Quinoa with Spinach and Mushrooms!

Lentil Turmeric Quinoa with Spinach and Mushrooms

Cook Time: 30-40 minutes

Serves: 2 as a main course, 4 as a side dish

Ingredients:

  • 2 cups cooked quinoa
  • 1/2 cup dry green lentils
  • 1/2 tbs coconut oil
  • 1/2 a medium onion
  • 2 garlic cloves, finely chopped or minced
  • 1 celery stalk, chopped
  • 1 1/2 cup sliced mushrooms
  • 2 cups spinach
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp allspice
  • Salt and pepper to taste
  • Water, as needed

Directions:

  1. Rinse the lentils and pick out any shrivelled up ones. Put them in a small pot with 1 1/2 cups water and bring to a boil, then turn the heat down and let the lentils cook in the simmering water for about 30 minutes, or until tender.
  2. While the lentils are cooking, heat the coconut oil in a large skillet. Add the garlic, onions and celery and cook until the opinions are translucent, about 6-8 minutes. Feel free to add a little bit of water to the pan to prevent the veggies from sticking.
  3. Add in the mushrooms and cook until soft.
  4. Next, put the cooked quinoa and all of the spices into the pan. Mix everything together and then add the spinach, cooking until it’s just wilted.
  5. Remove from the heat and add in the cooked lentils.
  6. Enjoy!

I hope that you enjoy this dish and have fun playing around with different combinations of vegetables. This is going to be my new go-to quinoa recipe;) Bye for now!

Yours Truly,

MyDayIsBooked;))

Sweet Potato and Chickpea Curry

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Hey peoples! I hope you’re having a great weekend;) To help you prepare for the coming week, this recipe falls under the “freezable” category, and I’m so excited about it because it is absolutely delicious! I would eat this curry for lunch every day if I could, but I force myself to ration it for days when I don’t have time to make anything else. That’s another great thing about this recipe; if you mix in about a cup of grains such as quinoa or barley (my personal favourite), you can freeze it and have a full meal that heats up real easy in the microwave, no cooking required. Also, this recipe is super easy, despite the long cook time. If you’re in a rush, you can cut the sweet potato into smaller chunks so that they cook faster. Finally, when the curry is finished cooking I use a potato masher to mash it up a little bit. This creates a thicker texture. Scroll down for the recipe.

Sweet Potato and Chickpea Curry

Serves: 4-6

Total Time: 70 minutes

Ingredients:

  • 1 tbs avocado or olive oil
  • 1 medium onion, diced
  • 1 large sweet potato, cubed into 1 inch pieces
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tbs curry powder
  • 1/2 tsp chile powder
  • 1/4 tsp cayenne (or more, if you like your curry nice and spicy)
  • 1 can crushed or diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 cup water (optional)
  • juice of 1/2 a lime
  • salt and pepper to taste
  • 1 cup cooked grains, for serving/freezing

Directions:

  1. Heat the oil in a large pot over medium heat. Add in the onions and cook until translucent, 5-7 minutes.
  2. Add in the garlic, cumin, curry powder, chile powder and cayenne and cook, stirring frequently, for about 2 minutes, or until the mixture is very aromatic.
  3. Pour in the tomatoes and chickpeas and sir. If the sweet potatoes are all covered by the tomato mixture, then you do not need to add water. If they aren’t, I suggest adding the water so that they cook faster. You can also add the water if you want to thin out your curry.
  4. Let the curry simmer for about 40-60 minutes. You want the sweet potatoes to be soft, but not mushy.
  5. Once the curry is done simmering, squeeze in the lime juice and season to taste with salt and pepper. Then mash it a little with a potato masher until desired thickness is reached. This step is optional.
  6. Add in the cooked grains, then cool completely before scooping into sealable plastic bags and freezing. It should keep for about 3-5 months in the freezer.
  7. Microwave and enjoy!

 

I hope that you enjoy this recipe! It’s not going to be the last curry recipe that I post- I absolutely love curry! Have a great week;)))))

 

Yours Truly, MyDayIsBooked

Black Bean Quinoa Burgers

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‘Sup everyone? School has started, and making lunches is a struggle once more. Fun times! In keeping with this theme, my next few posts will be simple lunch recipes that can easily be made and frozen so that you can defrost them during busy mornings. Today we’re making Black Bean Quinoa Burgers, which are delicious, easy, and freezable; important qualities for our purposes. You can whip up a big batch and have burgers for days while your friends glare at you enviously. Sounds great, right? Well, you have to make them first. Let’s do this.

Black Bean Quinoa Burgers

Makes 5-6 burgers

Cook Time: 35 minutes

Ingredients:

  • 1 can black beans, drained and rinsed
  • 1/2 cup cooked quinoa
  • About 3 cups fresh spinach that has been wilted (not 3 cup of wilted spinach), or 1/4 cup frozen corn, or both, or none
  • 2 tsp cumin
  • 1 1/2 tsp paprika
  • 1 tsp chile powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne powder (add more or less to taste)
  • 1/2 tsp oregano
  • 1 tsp salt
  • Couple cracks o’ pepper;))

Directions:

  1. Preheat your oven to 400 degrees F
  2. Pat the black beans dry and dump them into a medium sized bowl. Mash them with a fork (or with your hands) until you can form a bit of a ball with them, but there’s still some whole beans in there.img_9397
  3. Add all the spices, quinoa, wilted spinach or corn if using and mix with your hands until combined.img_9398
  4. Scoop 1/3 cup of the mixture at a time and form it into patties; they should look something like this:img_9400
  5. Bake for 10 minutes, then flip and bake for about another 25 minutes.
  6. Cool completely before eating or freezing. Freeze the burgers laying flat in a sealed freezer bag.

I love eating these between two pieces of sprouted grain bread with some sliced pickles, tomatoes, spinach, and a little bit of pesto, bet heck, they’d be great in a bun or a wrap with veggies and tzatziki. MMMMMMM! Hopefully these burgers help you out in a pinch, or just give you something great to munch on. Stay tuned for more freezable school lunch recipes coming soon!

Yours truly, MyDayIsBooked;))

Balsamic Roasted Veggie and Quinoa Salad

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‘Sup people! One of my favourite things to do is come up with new recipes; I just love being creative and experimenting with different ingredients. Today my experiments paid off, because this salad turned out great! Chickpeas, sweet potato and cauliflower are the main components, with a few fresh cucumbers in there as well. I’m usually not a huge fan of balsamic vinegar, but together with rosemary, quinoa and roasted veggies, it’s waaaay better. Plus, there’s no greens in this salad, which is a nice change! I kept my salad vegetarian, but you could totally add some grilled chicken on top to make it a heartier meal. Here’s the recipe for my Balsamic Roasted Veggie and Quinoa Salad:

Ingredients:

Makes 4 servings

For the Roasted Veggies:

  • 1 sweet potato, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup cauliflower florets, washed
  • 1 tbsp avocado or olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • A bit of pepper
  • 1/2 tbsp rosemary leaves

For the Quinoa:

  • 1 cup quinoa, cooked
  • 1 cup cucumber, diced
  • 2 sprigs of green onion, chopped

For the Vinaigrette:

  • 1/4 cup avocado or olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp Salt

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Mix all of the roasted veggie ingredients in a large bowl, until the veggies are covered in oil and vinegar.
  3. Spread out the veggies on a sheet pan covered with parchment and bake for about 25-30 minutes, until the sweet potatoes are soft.
  4. While the veggies are baking, cook the quinoa and cut up the onion and cucumber. Mix it all in the bowl the you want to serve the salad in.
  5. Prepare the vinaigrette, mixing the oil and vinegar until combined.
  6. Once the veggies are ready, mix them in with the quinoa mixture. Pour in the vinaigrette and toss the salad.
  7. Enjoy!!

 

I hope that you like this quick recipe. the sweet potato and balsamic work really well together, and the fresh cucumber sort of brightens everything up. Thanks for checking out this post, and stay tuned for a crafty tutorial coming soon!!

Yours Truly, MyDayIsBooked;))