Category: Gluten Free

Vegan Shepherd’s Pie

1 Comment

Hi guys! Now that fall has started I find myself craving warm, hearty dishes and hot tea, both to be enjoyed while reading of course! The recipe that I’m posting today is the epitome of comfort food; Shepherd’s Pie. I lightened it up a bit by not using any meat, and I also used sweet potatoes because I’m just obsessed with them! This dish definitely isn’t one that comes together in 20 minutes, but it doesn’t take hours to cook either, so it’s good for rainy days when all you feel like doing is staying home and eating good food. Hope you like it!

Vegan Shepherd’s Pie

Serves: 2-3

Total Time: 75 minutes

Ingredients:

  • 2 tbs + 1 tsp olive oil
  • 1/2 a white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup diced zucchini
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup frozen peas
  • 1 cup from corn
  • 1 tsp chilli flakes
  • 2 tsp ground thyme
  • 1 tsp dried basil
  • 1 tbs paprika
  • 2 tbs tomato paste
  • 1 cup water
  • 2 small sweet potatoes, peeled and chopped into small pieces
  • 1 tsp dried rosemary
  • Salt and Pepper to taste

Directions:

  1. In a large pot, heat 2 tbs of olive oil over medium heat. Add in the onion, garlic, zucchini, carrot, and celery and cook until the onion is translucent, about 8 minutes.
  2. Add in the chilli flakes, 1 tsp of ground thyme, basil and paprika and cook for 2 more minutes.
  3. Put the peas, corn, tomato paste, and water into the pot and stir. Let the mixture cook until the veggies are soft and most of the water has boiled off, creating a stew like texture. This will take about 5-10 minutes.
  4. Dump the vegetable mixture into a small loaf pan. Steam the cut up sweet potatoes for about 10-15 minutes, or until soft. Mash them in a bowl with the 1 tsp of olive oil, 1 tsp of ground thyme and 1 tsp of rosemary.
  5. Preheat your oven to 400 degrees Farenheit.
  6. Spread the mashed potatoes in an even layer on top of the veggie mixture. Place in the oven for about 15 minutes, until the potatoes are slightly browned. Remove and enjoy!

This pie also makes great leftovers. Guess what I’m eating for lunch tomorrow? I can’t wait!

Yours Truly,

MyDayIsBooked;)))

3 Ingredient Peanut Butter Bars

Leave a comment

Hi there! Today’s recipe is for 3 Ingredient Peanut Butter Bars. They’re a simple, healthy and delicious snack that are great for after school. Easy recipes like these are really handy, because with school and sports I’m super busy and usually in a rush to grab a good snack. Hope you enjoy!

3 Ingredient Peanut Butter Bars

Serves: Makes 6-9 Bars

Total Time: 30 minutes

Ingredients:

  • 2 ripe bananas
  • 1/2 cup natural peanut butter
  • 2 cups oats

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a medium-sized bowl, mash the bananas. Mix in the peanut butter and oats.
  3. Put the mixture into an 8×8 baking pan and spread it out evenly. Bake for about 25 minutes.
  4. Put the bars into a sealed container in the fridge and let cool before eating.
  5. Enjoy!

Hope you’re having a great week so far, and I’ll see you on Friday!

Yours Truly,

MyDayIsBooked;))

Mini Strawberry Rhubarb Crumbles

Leave a comment

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

Chocolate Zucchini Energy Bites

1 Comment

Hi guys! As you know, school is coming up and it’s time to stock up on snacks to keep you going through the school day. These energy bites taste amazing, and the addition of oats, dates, hemp hearts makes them a hearty snack. Plus, you can sneak an extra serving of veggies into your day by adding zucchini! The cocoa totally masks it and you won’t even know it’s there. Enjoy!

Chocolate Zucchini Energy Bites

Serves: Makes 9 Bites

Total Time: 30 minutes

Ingredients:

  • 16 small dates
  • 1 cup oats
  • 1/3 cup grated zucchini
  • 1/4 cup cocoa powder
  • 1/4 cup hemp hearts

Directions:

  1. Fill a bowl with hot water from the tap. Add in the dates and let them sit in the water for about 10 minutes, then drain.
  2. In a blender, pulse the oats until they resemble a fine flour. Add in the zucchini, dates, cocoa powder, and hemp hearts. Process until everything is combined.
  3. Scoop heaping tablespoons of the mixture into your hands and roll into balls. Place into a Tupperware and let sit in the fridge for 10 minutes before serving. Store in the fridge.

Making these in big batches so that you can always have a snack handy would be a great idea! See you Friday;)

Yours Truly,

MyDayIsBooked;))

Mango and Banana Nice Cream Sandwiches

Leave a comment

Hi! I promise that next week I’ll go back to savoury recipes, but I’m trying to cram all of these summer desserts in before fall;) I don’t think that you guys will be complaining too much anyways, because these ice cream sandwiches are pretty darn good. Mango and Banana Nice Cream is sandwiched between two date and cinnamon cookies, making the perfect treat👌. Hope you enjoy!

Mango and Banana Nice Cream Sandwiches

Serves: 3

Total Time: 60 minutes

Ingredients:

For the Cookies:

  • 8 small dates, pitted
  • 3/4 cup oat flour
  • 1/2 cup oats
  • 1 tsp vanilla
  • 1 tbs cinnamon
  • 1 tbs chia seeds
  • 1/3 cup water

For the Nice Cream:

  • 1 small banana, frozen
  • 1 1/2 cups frozen mango
  • 1 tsp vanilla
  • 6 tbs water

Directions:

  1. Start by making the cookies. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small bowl, combine the chia seeds and water. Let sit for about 15 minutes to form a chia “egg”.
  3. Meanwhile, in a blender, pulse the dates, oats, oat flour, vanilla, and cinnamon until combined.
  4. Dump the mixture into a bowl and add in the chia “egg”. Stir together until a dough forms.
  5. Spoon out a heaping tablespoon of dough and roll it in between your hands to form a ball. Place it on a parchment lined baking sheet and flatten so that it forms a small disc. Continue to do this with the rest of the dough, you should end up with 6 cookies (three sandwiches).
  6. Place the tray in the oven and bake for about 10-15 minutes, until the bottom of the cookies are golden brown. Remove from the oven, transfer to a small plate and place in the freezer to cool completely.
  7. While the cookies are baking, make the Nice Cream. Blend all of the ingredients in a blender until smooth. Place in a parchment lined bowl and put in the freezer while you wait for the cookies to bake and cool.
  8. When the cookies are completely cool, remove them and the Nice Cream from the freezer. Have a small parchment lined baking sheet ready. Scoop about a tablespoon of nice cream onto the flat side of three cookies. Place another cookie on top of each one to form a sandwich. Put the sandwiches on the baking sheet and move them to the freezer right away, before the Nice Cream melts.
  9. Let the sandwiches set in the freezer for about 30-45 minutes before serving.
  10. Enjoy!

Have a great weekend enjoying these sweet treats!

Yours Truly,

MyDayIsBooked;))