Category: Freezer Friendly

Moroccan Style Chickpea Stew

Leave a comment

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

2 Comments

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;)))

Neapolitan Nice Cream

Leave a comment

Hello everyone! Summer is here and I’m craving some sweet treats! So I brought out my blender and made some delicious Neapolitan Nice Cream😋. Nice Cream has a texture and taste similar to ice cream, but it’s generally made with frozen bananas. It’s light and refreshing, perfect for a hot summer day! This Nice Cream is super easy to make, and only requires 4 ingredients (not including water) to make all three flavours; vanilla, strawberry and chocolate. Make sure you give yourself time before serving to freeze your ingredients, as well as the final product. Here’s the recipe!

Neapolitan Nice Cream

Serves: 3-4

Total Time: 4 hours

Ingredients:

  • 6 medium bananas
  • 6 strawberries, washed
  • 1 tbs vanilla extract
  • 2 tbs unsweetened cocoa powder
  • Water

Directions:

  1. Chop up the bananas into round slices, keeping each banana separate. Split them evenly into three ziploc bags; two chopped bananas per bag. This is so that you can make each flavour of Nice Cream separately.
  2. Remove the stems from the strawberries and cut them into small slices. Put them in with one of the bags of bananas. This bag will be for the strawberry Nice Cream.
  3. Place all of the bags in the freezer, and freeze for at least 3 hours, or until all of the fruit is completely frozen.
  4. Once the strawberries and bananas are frozen, remove the bags from the freezer.
  5. Empty one bag of just bananas into your blender, along with the 1 tbs of vanilla and one tbs of water. This is for the vanilla Nice Cream. Blend until a smooth texture forms. It should look something like this:
  6. Scoop out the Nice Cream from the blender and use it to fill up one third of a lined loaf pan. Put the loaf pan in the freezer while blending up the other flavours.
  7. For the strawberry flavour, empty the bag with the bananas and strawberries into the blender and blend until you reach the same consistency as the vanilla. Scoop it into the loaf pan to fill another third of it, then put it back into the freezer.
  8. Now it’s time for chocolate! Put the last bag full of bananas into the blender with the 2 tbs of cocoa powder and 1 tbs of water, and again blend until you reach that perfect consistency. Fill up the last third of the loaf pan with the chocolate Nice Cream.
  9. Place the loaf pan in the freezer for about 30-45 minutes before serving, to get the perfect texture. If your Nice Cream gets to hard, let it thaw on the counter for a bit before digging in. Enjoy!
  • I hope you like this healthy summer treat! To be honest, I think chocolate was my favourite flavour, but the other ones were great too:) I gave my dog a little scoop of the strawberry and he loved it! Have an awesome week😊😊🍦🍦

Yours Truly,

MyDayIsBooked;)

 

Parsley Week: Vegetable Soup

Leave a comment

Hi! I’m a bit late in posting this, but I’m going to post Cilantro recipes tomorrow and Wednesday to make up for it. So, Vegetable Soup; a classic, simple dish that is easy to make and totally customizable. I used carrots, cauliflower and kale in my soup, but you can use broccoli, peas, corn, beans, the list goes on and on. When the zucchini in my garden is ready I’m for sure using it in this recipe! Parsley works really well in this soup as a flavour enhancer. I also used some chives just to brighten things up;) Here’s the recipe for my vegetable soup!

Vegetable Soup

Serves: 3-4

Total Time: 1 hour

Ingredients:

  • 1 clove of garlic, minced
  • 1/2 a white onion, diced
  • Water
  • 1/2 tsp ground thyme
  • 2 cups chopped kale (I used Dino)
  • 2 cups cauliflower florets
  • 1/2 cup chopped carrots
  • 1 L vegetable broth (or 938ml to be exact)
  • 1/2 tsp salt
  • 1/2 cup chopped parsley
  • A few chives, chopped
  • Pepper to taste

Directions:

  1. Grab a large pot and put enough water in it so that it just covers the bottom. Place over medium heat.
  2. Once the water is hot, put the garlic and onion in the pot and cook until translucent, about 6-8 minutes. If the water evaporates, add a little bit more.
  3. Add the thyme and stir, cooking for a couple more minutes.
  4. Dump the kale, cauliflower, carrots, broth and salt into the pot and bring to a boil, then reduce to a simmer, cover and cook for about 25-30 minutes, until the kale is wilted and carrots and cauliflower are soft.
  5. At this point, you can add in the parsley and chives, then simmer for another 5 minutes.
  6. Season with salt and pepper to taste.
  7. Enjoy!

So yeah, tomorrow is that start of cilantro week! Hope you liked using parsley;)

Yours Truly,

MuDayIsBooked;)

Spicy Carrot and Sweet Potato Soup

1 Comment

Hey peoples! As you may have noticed, I created an instagram account last week, and I’m loving it because it’s very picture-focused. There’s also a great community of healthy-eaters on there, which means there are tons of awesome recipes for me to discover! Anyways, you can follow me on instagram at mydayisbooked_24. I post bullet journal spreads and mini-recipes that you won’t find on my blog.

Back to the topic of today’s post: Spicy Carrot and Sweet Potato Soup! This is a creamy, Thai-inspired soup that is easy to make and full of flavour. The sweetness of the carrot and sweet potatoes pairs with all of the spices in it. The way that I made it was pretty spicy, but you can add more or less spice, according to your taste. You’ll also need a blender to make the soup smooth, but you don’t need a fancy one. I used a twenty dollar one, and it worked just fine. Plus, you can totally freeze this in a ziploc and reheat it for a quick meal. Here’s the recipe!

Spicy Carrot and Sweet Potato Soup

Total Time: 75 minutes

Ingredients:

  • 3 large carrots cut into small pieces

  • 2 sweet potatoes, diced into 1 inch pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbs olive or avocado oil
  • 1/2 tbs dried Basil
  • 1/2 tbs dried Oregano
  • 1/2 tbs Cumin
  • 1/2 tbs Curry Powder
  • 1/2 tbs Chile Powder
  • 1 tsp cayenne (or more or less to taste)
  • 4 cups organic chicken or veggie broth
  • Salt and pepper to taste
  • 1 cup light coconut milk
  • Lime wedges and roasted chickpeas (for optional garnish)

Directions:

  1. Cook the onions over medium heat with the oil in a large pot. Once they are translucent (5-7 minutes) add in the minced garlic and all of the spices and cook for about two more minutes.
  2. Next, add the broth, carrots and sweet potatoes into the pot. Bring to a boil, cover and then simmer until the carrots and sweet potatoes are soft, about 40 minutes or so.
  3. Once the vegetables are done cooking, remove the pot from the heat and let the soup cool down a little bit. Then, using a ladle, scoop the soup into a blender and blend until smooth. You probably won’t be able to blend all of the soup at once, so transferring the smooth soup into a different pot than the unblended soup might be a good idea, so that you don’t miss any chunks of veggies.
  4. When the soup is smooth, mix in the coconut milk, and season with salt and pepper.
  5. Serve with a squeeze of lime juice and roasted chickpeas;)

How simple is that? I hope you enjoy making and eating this recipe! See you next week;)

Yours Truly, MyDayIsBooked