Category: Cozy Recipes

Mini Strawberry Rhubarb Crumbles

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Hey there! These crumbles are super delicious and only take about 20 minutes to whip up- the perfect late night snack! They’re super healthy and have no refined sugar or butter. Enjoy!

Mini Strawberry Rhubarb Crumbles

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 cup chopped rhubarb
  • 1 cup sliced strawberries
  • 2 tbs + 1 tbs maple syrup
  • 1/2 cup oats
  • 1 tbs coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a bowl, mix together the rhubarb, strawberries and 2 tbs maple syrup. Split evenly between two small glass ramekins.
  3. In another bowl, stir together the remaining ingredients. Sprinkle the crumble evenly over the two dishes of fruit and place in the oven for about 15 minutes.
  4. Enjoy!

Hope you like these delicious crumbles! See you Friday;)

Yours Truly,

MyDayIsBooked

Moroccan Style Chickpea Stew

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Hello there! For lunch today I made this delicious Moroccan Style Chickpea Stew. It’s packed with veggies and flavour and is the perfect way to start your week off right. I used a bunch of middle eastern spices to give it a kick, as well as some tahini and balsamic vinegar for extra deliciousness. To make sure that the carrots, peppers and sweet potatoes are cooked through I let this stew cook for about 50 minutes, but if you cut your veggies into smaller pieces then you can cut the cook time down a little bit. I sooooo wanted to freeze my leftovers in preparation for the start of school, but we’re out of freezer bags so I guess I’ll just have to eat it all in the next week. Not complaining too much about that! Quinoa makes a great vessel for this stew, but you can eat it with any other grain or even on its own. Hope you enjoy!

Moroccan Style Chickpea Stew

Serves: 4

Total Time: 75 minutes

Ingredients:

  • 1 tbs olive oil
  • 1/2 a white onion, diced
  • 2 cloves of garlic, minced
  • 1 tbs cumin
  • 1 tbs paprika
  • 1/2 tsp cayenne powder
  • 1/2 tbs oregano
  • 1/2 tbs chilli powder
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 cup tahini
  • 1 tbs balsamic vinegar
  • 1 can of diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 large carrot, chopped
  • 1 medium-sized sweet potato, chopped into small pieces
  • 1/2 a bell pepper, chopped
  • 1/2 cup water, optional
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the onions and garlic and cook until the onions are translucent, about 6 minutes.
  2. Add in the spices and tahini and cook for another two minutes.
  3. Dump the chickpeas, carrots, peppers, sweet potato, tomatoes and balsamic vinegar into the pot. Stir the mixture well and make sure that all the vegetables are covered by liquid. If they aren’t, I recommend adding the 1/2 cup of water so that everything cooks faster.
  4. Bring the stew to a boil and then let simmer for about 40-50 minutes, or until all of the vegetables are soft. Season to taste with salt and pepper.
  5. Serve with cooked grains and enjoy!

Have a great week everyone!

Yours Truly,

MyDayIsBooked;))

Coconut and Lentil Curry

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When I posted my first curry recipe a while back, I said that I’d post more of them in the future, but I don’t know what took me so long because curry is freaking delicious. Coconut milk makes all the difference, giving this lentil curry a creamy texture and great flavour. It does take about 30 minutes to cook, but once you’ve prepped everything you kind of just throw it in the pot and let it do its thing, so it’s really easy. I like to serve this curry with quinoa, avocado and cilantro, but white rice or any other grain would work just as well. And you bet that I’m freezing the leftovers for later!

Coconut and Lentil Curry

Serves: 2-3

Total Time: 50 minutes

Ingredients:

  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp dried basil
  • 2 ripe tomatoes, diced
  • 1 can light coconut milk
  • 1 1/2 cups green lentils, rinsed
  • Salt and pepper to taste
  • Cooked grains for serving

Directions:

  1. In a large pot over medium heat, heat the olive oil. Dump in the onions and cook until translucent, about 6-8 minutes.
  2. Add in the garlic and all of the spices, cooking for an additional 2 minutes, until the mixture is aromatic.
  3. Next, put the tomatoes, coconut milk, and lentils in the pot. Stir, bring to a boil then reduce to a simmer.
  4. Let the curry simmer for 30-40 minutes, until the lentils are soft. At this point, you can taste the curry and season to taste with salt and pepper.
  5. Serve with avocado and grains of your choice.
  6. Enjoy!

Hope you like this curry recipe! Have a great weekend;)

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