Category: Fall Recipes

Cinnamon Raisin Apple Pancakes

1 Comment

Happy Pancake Day!! I wasn’t able to post yesterday, but you should be glad I made you wait because I have waaay more time today and was able to make these delicious pancakes. If I would’ve posted yesterday it probably would’ve been a nasty spinach salad or something. Pancakes are the best, man. Especially when they have apples and raisins in them like these ones do! They’re sweet and cinnamony and come together faster than it takes me to eat a whole batch, and trust me, I’m a pretty speedy eater when pancakes are involved. Now I’ll let you get to the recipe, because I don’t know about you, but I don’t like when blogs write twenty million things that you have to scroll through before you get to the pancakes. BRING ON THE PANCAKES ALREADY!

Cinnamon Raisin Apple Pancakes

Servings: 2

Total Time: 45 minutes

Ingredients:

  • 1 ripe banana
  • 1 1/3 cup oats
  • 2 tbsp coconut oil
  • 2 tsp baking powder
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • 1 1/4 cup water
  • 1 small apple, peeled and diced
  • 1/4 cup raisins

Directions:

  1. In a blender, combine the oats, banana, chia seeds, cinnamon, coconut oil, baking powder and water until smooth. Transfer the batter to a bowl and stir in the apples and raisins.
  2. Heat a pan over medium-low heat. Spoon the batter into the pan by tablespoons. Cook the pancakes on the first side until bubbles appear and stay in the pancake, about 2-3 minutes. Flip and cook for another 2-3 minutes, then transfer to a plate.
  3. Enjoy!!

Hope you like these beauties!! I’m pretty sure that they would freeze well, and you could just nuke some in the microwave in a Monday morning and be good to go. That’s the kind of pick me up I need on a Monday, anyway.

Yours Truly,

MyDayIsBooked;))

Sweet Potato Spread

2 Comments

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

Lentil and Barley Stew

Leave a comment

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;))

Apple Pie

2 Comments

Hi guys! There’s nothing better to end off the week than a nice slice of Apple Pie, and that’s just what I made today. This Pie has a super easy to make crust, a delicious, cinnamony filling, and is no bake!!! There’s no refined sugar in it either, and is healthy so you can feel good about eating it. Don’t get me wrong though; this Pie is SUPER tasty, especially when it comes to the filling. Hope you enjoy!!

Apple Pie

Serves: Makes 1 9-inch pie

Total Time: 45 minutes

Ingredients:

For the crust:

  • 2 1/2 cups oat flour
  • 1/2 cup coconut oil
  • 1 tsp vanilla
  • 2 tbs maple syrup
  • 1/3 cup water

For the filling:

  • 3 medium apples, diced
  • 1 tbs cinnamon
  • 1/2 tbs vanilla
  • 1 cup water
  • 1 tbs oat flour

Directions:

  1. In a large bowl, combine the crust ingredients until a dough forms. Press the mixture into the bottom of a 9-inch pie plate, taking a little bit out if the crust is too thick. Cover with plastic wrap and place in the freezer for 15 minutes, then place in the fridge.
  2. In a pot, add in the apples, cinnamon, vanilla and water. Bring to a boil and then reduce to a simmer. Let the filling cook for 10-15 minutes until the apples are soft and any remaining liquid is syrupy. Add in the oat flour and cook for another 2 minutes, then remove from the heat.
  3. Let the filling cool, then spread it in an even layer on the crust. Cover with plastic wrap again and place in the fridge to cool completely before eating.
  4. Enjoy!

This Pie is just what you need to snuggle up by the fire with on those cold winter nights;) Have a great weekend everyone!

Yours Truly,

MyDayIsBooked:)))

Stuffed Mushrooms

3 Comments

Hi guys! I’m back at school again, and back to making lunches. On my Instagram story you can see what I’m eating for lunch each day, which will hopefully give you some inspiration. I’d also like to do some more lunch recipes in the future;)

Today, however, I’d like to feature one of my favourite veggies: Mushrooms!! I love mushrooms so much- they have a great earthy and deep flavour that is rich and delicious. They’re great any way you prepare them; sautéed, roasted, fried, or even raw with some hummus! I have a tasty stuffed mushroom recipe for you guys that also packs in some protein because it uses soft tofu in the stuffing. If you’re new to using tofu or would like to learn more about it, I give sort of the run down on this soy protein in my previous post, Soy Marinated Tofu.

From the sautéed onion to the splash of balsamic vinegar and fresh thyme, everything about these mushrooms screams homey deliciousness! Hope you enjoy;)))

Stuffed Mushrooms

Serves: 3-4

Total Time: 50 minutes

Ingredients:

  • 1 tbs olive oil
  • 1/4 of a large onion, diced
  • 1 clove of garlic, minced
  • 12 medium sized white mushrooms
  • 1 tsp dried Thyme leaves (or 1/2 tsp ground thyme)
  • 2 tbs balsamic vinegar
  • 1 block (85g) soft tofu
  • Salt and pepper to taste

Directions:

  1. Wash the mushrooms and remove the stems by gently pulling them out. Set the mushroom caps aside and dice the stems.
  2. In a small bowl, mash the soft tofu until it resembles cottage cheese. Set aside.
  3. Heat the olive oil in a pan over medium heat. Add in the onion and cook until translucent, about 6 minutes. Add in the garlic and mushroom stems, and cook for an additional 2 minutes.
  4. Pour in the balsamic vinegar and add in the thyme. Let the mixture cook for about 4 more minutes, until most of the liquid has cooked off.
  5. Add in the soft tofu and stir, combining all of the ingredients before letting them cook for an additional 4 minutes, then remove from the heat and season with salt and pepper.
  6. Preheat your oven to 400 degrees Fahrenheit.
  7. Place the hollow mushroom caps on a parchment lined baking sheet. Scoop about a teaspoon of filling into each.
  8. Place in the oven and bake for 20 minutes.
  9. Enjoy!!

Have a great week everyone!

Yours Truly,

MyDayIsBooked;)