Category: Freezer Friendly

Chocolate Coconut Hearts

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Happy Valentine’s Day! Today I have some delicious and festive treats for you guys:) These Chocolate Coconut Hearts are so cute and delicious! I double dipped them in chocolate so that the outsides are super smooth;) Enjoy!

Chocolate Coconut Hearts

Serves: Makes 12 hearts

Total Time: 45 minutes

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1/2 tbsp vanilla
  • 1 tbsp water
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder

Directions:

  1. Mix together the almond flour, coconut, peanut butter, 1 tbsp of maple syrup, vanilla and water in a small bowl.
  2. Scoop 1/2 a tbsp of the cookie dough mixture into your hands (make sure that you measure so that they’re all the same size) and form a small heart. Repeat this step until you have 12 cookie dough hearts.
  3. Place the hearts in the freezer for 10 minutes.
  4. While the Hearts are chilling, melt 1 tbsp of maple syrup with the coconut oil and cocoa powder in a small pot over low heat.
  5. Remove the hearts from the freezer. Using 2 forks, dip the hearts into the chocolate one at a time and roll them until covered. Use the forks to remove them from the chocolate and place them in a parchment lined Tupperware, then into the freezer for 5 minutes.
  6. Repeat step five, so that the chocolate on the hearts is smooth. You can melt the chocolate mixture again if it becomes too thick. Once they have set in the freezer after their second coat of chocolate, store in the fridge and enjoy;)

Hope you have a great day!

Yours Truly,

MyDayIsBooked;))

Lentil and Barley Stew

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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;))

Cauliflower Soup

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Hello there! Cauliflower is one of my favourite vegetables, and this super easy to make soup highlights it perfectly. It’s a medley of onion, celery, roasted garlic and of course, cauliflower, that is blended until smooth and delicious. This soup is freezable and makes a great lunch or light dinner. Enjoy;)

Cauliflower Soup

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 1/2 a head of cauliflower, chopped
  • 3 cloves of garlic, left in the skins
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 celery stalks, chopped
  • 1/4 cup fresh parsley
  • 4 cups water
  • 1/2 tsp chilli flakes
  • Pinch of rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the chopped cauliflower on a sheet pan lined with parchment. Toss it with 1 tbsp of the olive oil.
  3. Wrap the garlic cloves in some tinfoil and place the little packet on the sheet pan with the cauliflower. Place the pan in the oven and roast for 30 minutes.
  4. While the veggies are roasting, heat the other tbsp of olive oil over medium heat in a large pot. Add in the onion and celery, and cook until translucent, about 5 minutes. Add in the water, Rosemary, parsley, and chilli flakes, then bring to a boil.
  5. Lower the heat so that the mixture comes down to a simmer, then cook for 20 minutes.
  6. Once the veggies are done roasting and the broth is done simmering, add the cauliflower into a blender along with the contents of the pot. When the garlic packet has cooled, remove the cloves from their skins and add them to the blender as well. Season the soup generously with salt and pepper, then blend until smooth.
  7. Enjoy!!

Hope you like this soup! It’s definitely one of my new favourites;)

Yours Truly,

MyDayIsBooked;))

Vegetable and Coconut Curry

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Hey!! While winter is still here, I want to make all of the warm and comforting dishes that I can. So today I made this delicious Vegetable and Coconut Curry! It’s a big batch recipe and so it’s great for freezing and saving for busy days. This curry is LOADED with vegetables and has chickpeas in it to for some extra protein. Coconut milk gives it extra flavour, and I used lots of spices to make the curry sing;)) You can serve it over quinoa, rice, or pasta for an amazing meal. Here’s the recipe!

Vegetable and Coconut Curry

Serves: 6-8

Total Time: 75 minutes

Ingredients:

  • 2 tbs olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 tbsp cumin
  • 1/2 tbsp ground ginger
  • 1/2 tbsp curry powder
  • 1 tsp ground coriander
  • 1/2 tsp dried cilantro
  • 2 cups cauliflower florets
  • 1 cup broccoli florets
  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled and chopped
  • 1 can of crushed tomatoes
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the onion and cook until translucent, about 6 minutes.
  2. Add in the garlic and cook for an additional two minutes. Measure out the spices and dump them into the pot, adding water if the mixture becomes too dry. Cook the garlic and onions with the spices for 2 more minutes.
  3. Add the vegetables, chickpeas, tomatoes and coconut milk into the pot. Season with salt and pepper and stir to combine. Bring the mixture to a boil, then lower to a simmer and cover. Let the curry cook for about 30-45 minutes, until the vegetables are tender.
  4. Serve the curry over pasta, rice, or quinoa. You can also let it cool and freeze it in resealable bags.
  5. Enjoy!

Hope this curry warms you up!

Yours Truly,

MyDayIsBooked;))

Falafel

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Hello! I’ve been trying to perfect a falafel recipe for a while now, and I think I’ve got it. These discs of baked chickpea deliciousness are full of flavour and are great in bowls and wraps. You probably already have all of the ingredients at home, so they’re great for when you have no idea what to make. Enjoy!

Falafel

Serves: Makes 15 falafel

Total Time: 45 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1/2 a small onion, diced
  • 1 clove of garlic, minced
  • 1/3 cup fresh cilantro
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 2 tbs oats
  • Salt and pepper to taste

Directions:

  1. Toss all of the ingredients into a blender or food processor and combine until smooth.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Scoop out tablespoons of the falafel mixture and roll between your hands to create 15 evenly sized balls. Place them onto a parchment lined baking sheet.
  4. Bake the falafel for 5 minutes, then remove from the oven and use a spatula to flatten out the balls, creating discs.
  5. Place the sheet back into the oven and bake for 15 minutes, then flip the discs and bake the other side for an additional 15 minutes.
  6. Remove the falafel from the oven and enjoy!!

I hope you love this recipe as much as I do! Falafel is the best;)

Yours Truly,

MyDayIsBooked;))