Brussels Sprout, Fig and Walnut Salad

Who else thinks Brussels sprouts are the most underrated vegetable?!??! Because they are. It’s a fact. If I unwrapped a Tupperware full of roasted Brussels sprouts on Christmas morning, I don’t think that I would be mad about it. These little green bundles of joy are one of my favourite winter side dishes. Today we’re getting even more festive and mixing some roasted sprouts with figs and walnuts to make an AMAZING quinoa salad that is a perfect take on a classic accompaniment to your holiday dinner.

Like many other great recipes, we’re starting this one off by roasting a vegetable! Brussels sprouts are chopped in half, then given a nice massage with some salt, pepper, and olive oil. They go in the oven cut-side down (so they get nice and crispy) on a parchment lined baking sheet. But guess what? You get quadruple the roasty deliciousness because at various stages during the cooking time, the figs, walnuts, and some garlic get added onto the pan. The result is some crispy Brussels sprouts, caramelized figs, golden brown walnuts, and amazingly aromatic garlic.

Since we’re on the topic of garlic, let’s talk about the dressing, shall we? It starts with some tahini, lemon juice, and maple syrup, which would all make an awesome dressing on their own, but when they get combined with the roasted garlic, everything gets kicked up a notch. Actually, like, quite a few notches. This dressing is creamy, full of flavour, and is the best thing that you could possibly drizzle all over those roasted sprouts, nuts, and figs on a bed of quinoa. Because yes, there’s quinoa in here too. Talk about hearty and delicious!

This salad is a great side dish for dinner with your family, or just lunch on a weekday. Add a protein like some cooked chicken or chickpeas, and you’ve got a filling and super tasty meal! The best is when you get a bite of Brussels sprout, fig, and walnut all together…. MMMMMM!

Hope you enjoy!

Brussels Sprout, Fig, and Walnut Salad

Serves: 4-6

Total Time: 40 minutes

Ingredients:

For the Salad:

  • 1/2 tbsp olive oil
  • 12 Brussels Sprouts, halved
  • 1 cup shelled Walnuts
  • 3 figs, chopped
  • 1 1/2 cups cooked quinoa
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 3 cloves of garlic, skins on, wrapped in tinfoil
  • 2 tbsp water
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the Brussels sprouts on a parchment lined baking sheet and toss them with some olive oil and salt and pepper. Place them in the oven to roast.
  3. After 10 minutes, remove the pan from the oven and add on the packet of garlic. Place back in the oven and roast for another 10 minutes.
  4. Take the baking sheet out of the oven and sprinkle on the chopped figs and the walnuts. Place back in the oven and continue to roast for a final 10 minutes.
  5. Remove the pan from the oven, and carefully unwrap the garlic packet. Remove the cloves from their skins and use a garlic mincer to mince the roasted garlic into a small bowl. Add in the rest of the dressing ingredients and stir to combine.
  6. Spread the cooked quinoa on the bottom of a large serving dish. Scoop all of the roasted Brussels sprouts, figs and walnuts on top. Finally, pour the dressing over everything and toss the salad so that it is evenly mixed together. Serve warm and enjoy!

I’ll see you guys Friday with another festive recipe!

Yours Truly,

Olivia:))

Roasted Winter Fruits

Hello! I’m sure you’ve heard me talk about my love for roasted veggies before- honestly I think that I could eat them all day. They get so tender and caramelized in the oven, making them the perfect addition to bowls, or one of my favourite stand-alone sides. However, when we’re talking about raw, uncooked veggies, I definitely prefer fruit. So I was thinking, what would happen if I roasted fruit?!!??! And, ladies and gentlemen, I can assure you that what happens when you roast fruit is PURE MAGIC.

Seriously. Magic. You get ten times the caramelization that you get with veggies because of the higher sugar content, and everything gets all soft, bubbly, and sweet. I roasted some nice in-season winter fruits that you might not think to roast. We’re talking grapes, mandarins, and apples, all of which release some beautiful juices and get amazingly tender. It all feels so Christmas-y and heartwarming!

There is so little prep that goes into this- just washing some grapes, peeling some mandarins, and roughly chopping an apple. I tossed everything in some allspice before roasting for some extra holiday flavour. Then it all goes in the oven for about forty minutes; this is where the enchantment happens. Halfway through the baking time, I took a fork and smashed some of those mandarins and grapes, just to get the juices flowing. Other than that, you just let those fruits do their thing.

Not gonna lie, I sneaked a few of these fruits right off the pan. They would be amazing over oats, yogurt, ice cream, cake, pancakes, waffles- you name it, these would make it better!! Feel free to add some more spices if you like as well- I know that cinnamon would be a welcome addition to the flavour explosion.

Hope you enjoy these festive fruits!

Roasted Winter Fruits

Serves: 2-3

Total Time: 45 minutes

Ingredients:

  • 1 Gala apple, chopped
  • 2 mandarin oranges, peeled and split into segments
  • 1 1/4 cup red grapes
  • 1 tsp ground allspice

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add all of the ingredients to a bowl and combine. Spread out the fruits onto a parchment lined baking sheet.
  3. Place the baking sheet in the oven and roast for about 20 minutes.
  4. At this point, remove them from the oven and use a fork to lightly smash the mandarins and grapes, just bursting them so that the juices can escape. Place the pan back in the oven and roast for another 20 minutes.
  5. Take the fruits out of the oven, serve warm and enjoy!

Have a great weekend everyone! Can’t wait for more holiday recipes coming next week:))

Yours Truly,

Olivia:)))

Butternut Squash Spaghetti

Anyone craving pasta? Stupid question, I know. Pasta is just one of those comforting and delicious things that I’m down for anytime🙌 Today we’re both health-ifying and fall-ifying some spaghetti by using butternut squash, roasted garlic, and juicy tomatoes. Yes please!

The butternut squash sauce for these noodles is INSANELY easy and INSANELY good. First, you oven roast some squash (I used frozen squash chunks for extra convenience), a tomato, and garlic. Then all of that goodness is blended with herbs that remind me of fall- rosemary, thyme, and sage, and lots of salt and pepper. This makes a sauce so with an amazing flavour and an even more amazing colour😍😍 Yum!

I used some nice whole wheat pasta as a base for my sauce, because it’s a great way to get more nutrients in👌 I also love lentil or chickpea noodles, which have lots of protein! Even if you’re using regular pasta, this is still a delicious and healthy meal. We need carbs people! They give us energy so we can be our amazing selves😉 Also, they’re really tasty. So it’s a win-win!

Hope you enjoy this fall pasta dish! I know it’s going to be on repeat at my house all season long🥰

Butternut Squash Spaghetti

Serves: 2

Total Time: 35 minutes

Ingredients:

  • 2 servings of whole wheat spaghetti
  • 1 tbsp olive oil
  • 2 cups frozen butternut squash chunks, or fresh butternut squash cut into centimetre cubes.
  • 1 large tomato, cut in half
  • 5 cloves of garlic, in the skins
  • 1/4 tsp ground sage
  • 1/4 tsp ground thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add the tomato and the butternut squash onto a parchment lined baking sheet, and toss with the olive oil and some salt and pepper. Wrap the garlic cloves in tinfoil to create a little packet, and place that on the pan as well. Throw it in the oven and roast for 25-30 minutes, until the squash and the tomato are soft.
  3. Meanwhile, bring a pot of water to a boil and cook the pasta until al dente, about 8-10 minutes. Set aside.
  4. Once the veggies are done roasting, toss them into a blender or food processor with the thyme, rosemary, sage, and some salt and pepper. Remove the garlic cloves from their skins and add them as well. Blend until a smooth sauce forms.
  5. Add the sauce to the pasta and coat the noodles evenly. Serve warm and enjoy!

Have a great weekend everyone!!

Yours Truly,

MyDayIsBooked:)

Vegetable Stew with Mashed Sweet Potatoes

Hey guys! Hope you had a great weekend:) I’m still going strong with these cozy fall/winter recipes, and today I’ve got this Vegetable Stew with mashed Sweet Potatoes. It’s completely vegan but is packed with SO much richness and delicious flavour. Plus, who can say no to sweet potatoes?

I started this stew by cooking the onions until they were nice and caramelized, so that all of that browned up goodness makes its way into the stew. Lots of garlic made its way into the pot as well because garlic just makes everything better. I also used a kind of unconventional strategy to get more flavour and richness in there- I used a whole can of black beans, liquid and all. No joke! This thickens everything up and just gives it that nice savoury-ness that you want in a good stew. However, this means that you should definitely use a can of organic black beans, or make sure that the only ingredients are beans, water, and some salt. You don’t want any of those nasty preservatives if you’re not rinsing the beans off.

The next things that I through into the stew were chopped carrots, frozen corn and peas, some tomato paste, and some flavour boosters like soy sauce, maple syrup, and oregano. Super simple, no long or complicated prep involved. Frozen veggies are my jam; I could literally eat corn all day long. If you have a bag of mixed frozen veggies, feel free to throw some of those in there to avoid chopping carrots and cut down on prep time even more.

I don’t mash sweet potatoes often, but I really should! It’s faster than roasting and they’re pretty darn good:) I just boiled em, mashed em, and seasoned em with some salt and pepper. They make the perfect carby accompaniment to this amazing stew!

What are you waiting for? Throw on some fuzzy socks, get a fire going, and whip up a plate of this homey deliciousness!

Vegetable Stew with Mashed Sweet Potatoes

Serves: 3-4

Total Time: 40 minutes

Ingredients:

For the Stew:

  • 1 1/2 tbsp olive oil
  • 1/2 a large white or yellow onion, thinly sliced
  • 3 cloves of garlic, minced
  • 2 large carrots, chopped
  • 1 can of organic black beans, liquid (aqua faba) included **make sure it only contains beans, water and salt**
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 can of tomato paste
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 1 tsp dried oregano
  • Salt and pepper to taste

For the Mashed Sweet Potatoes:

  • 1 medium or large sized sweet potato, cut into 1 inch cubes
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add in the sliced onions, and cook until browned and caramelized, about 8-10 minutes. Make sure that you stir them often to prevent burning.
  2. Add in the minced garlic and cook for another two minutes, stirring frequently.
  3. Add the can of beans, carrots, frozen veggies, tomato paste, soy sauce, maple syrup and dried oregano to the pot and mix until combined. Turn the heat down to low, cover, and let simmer for 25-30 minutes, until the carrots are soft.
  4. While the stew is cooking, bring a smaller pot of water to a boil. Add in the chopped sweet potatoes and cook for 8-10 minutes, until tender and mashable. Drain them, add them to a bowl, and then mash until smooth. Season to taste with salt and pepper.
  5. When the stew is ready, season it to taste with salt and pepper, then remove from the heat. Serve with the mashed sweet potatoes.

Hope you enjoy this comforting cold-weather recipe! Make sure you come back for more because there’s lots more where this came from:)

Yours Truly,

Olivia:)))

Quick Cauliflower Curry

Nothing is more comforting than a big ol’ bowl of curry. Am I right, or am I right? I love the delicious blend of spices and tomato and coconut milk. It’s just so warm and so tasty! Today I have a super quick and easy version for you that packs in some veg as well.

Super flavourful, healthy and awesome food doesn’t have to be really complex or take forever! From start to finish, I estimate that this recipe should take you around 35-40 minutes tops. Not many people are busy right now, but if you are, this is a quick recipe that you can hit up any day of the week. Even if you’re just at home, you won’t have to labour over the stove to get a great meal:)

Curries like this are great for freezing as well! After you have a couple bowls of this cozied up by the fire, you can throw the rest into a few plastic bags or containers and freeze for later enjoyment. I love serving this with brown rice or quinoa, and you can mix these grains right in there before freezing for convenience. That’s a big brain move right there.

When I’m about to heat up my oil and get ready to cook, I make sure that I have all of my ingredients ready to go so that I can just add everything in when I need it. This helps speed up the production time, and makes sure that I don’t burn anything while I’m chopping up veg or getting the spices ready! After sauteeing your onions, garlic and cauliflower in coconut oil, you add in your spices, and then some tomatoes and coconut milk. Then you’re pretty much done; just stir, season, and let simmer until the cauliflower is soft. Super fast. Super healthy. SUPER GOOD!

Enjoy this delicious curry recipe!

Quick Cauliflower Curry

Serves: 4-6 (served with grains)

Total Time: 40 minutes

Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 5 cloves of garlic, minced
  • 4 cups of cauliflower florets
  • 1 can of red kidney beans, drained and rinsed
  • 1 1/2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cayenne
  • 1 can of diced tomatoes
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. Heat the coconut oil over medium heat in a large pot.
  2. Add in the onions, garlic, and cauliflower. Sautee for about 3-5 minutes, until the onion is translucent.
  3. Add in all of the spices, and stir to coat the veggies in them. Cook for an additional 2 minutes, to brown up the spices.
  4. Dump the beans, tomatoes, and coconut milk into the pot, and stir to combine, making sure you get all of the brown bits off of the bottom of the pan. Season generously with salt and pepper, then bring to a low simmer, cover, and let cook for about 25-30 minutes, until the cauliflower is soft, but not mushy.
  5. Remove the pot from the heat, and serve the curry warm over brown or white rice, or with quinoa.
  6. Enjoy!

Happy Friday! Have a great weekend cozying up with this recipe, and I’ll see you on Monday with another great one:)

Yours Truly,

Olivia:)))