Category: Gluten Free

Roasted Beet Soup

4 Comments

Hi there people👋 This is my first savoury recipe in a little while, and it’s a really good one;) It’s super easy to make and is delicious both hot and cold, plus I’m sure that it would freeze well in a resealable bag to be heated up later for a school lunch. The colour of this soup is AMAZING, because beets are great at staining pretty much everything that they come in contact with. Pro tip: wear plastic gloves while cutting your beets so that your fingers don’t get too purple😂😂. Here’s the recipe for the soup;)

Roasted Beet Soup

Serves: 2

Total Time: 45 minutes

Ingredients:

  • 2 large beets, cut into small cubes
  • 1/2 a red onion, sliced
  • 1 tbs olive oil
  • 2 cups vegetable broth
  • 1/4 cup parsley
  • 1 clove of garlic
  • Salt and Pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a medium sized bowl, mix together the cubed beets, sliced red onion, olive oil, and a pinch of salt. Place the vegetables onto a baking sheet lined with parchment paper and roast until the beets are soft, about 25-30 minutes.
  3. Spoon the roasted veggies into a blender. Add in the garlic, parsley, veggie broth, salt and pepper.
  4. Blend all of the soup ingredients until smooth.
  5. Serve the soup cold, or heat on the stove if preferred.
  6. Enjoy!

Hope you like this tasty summer soup! Keep your eyes peeled for my next post on Friday;)

Yours Truly,

MyDayIsBooked;))

Chocolate Dipped Bananas

Leave a comment

You guys, I literally thought that it was Sunday today! Funny how summer does that to you🤣 So, as a kind of last minute post, I decided to whip up these chocolate dipped bananas. I’ve had dessert on the brain lately;) This frozen treat is pretty simple to whip up, although a bit messy. All you have to do is make some chocolate sauce, dip the bananas in it, then sprinkle them with nuts or other toppings and throw them in the freezer. You don’t really even have to freeze them if you don’t want, you can just eat them as is. Spoiler Alert: THEY’RE REALLY GOOD. Hope you enjoy;)

Chocolate Dipped Bananas

Serves: 4

Total Time: 60-75 minutes

Ingredients:

  • 2 bananas, slightly ripe
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 2 tbs coconut oil
  • 1 tbs water

Other:

  • 4 small skewers

Directions:

  1. In a small pot, mix together the cocoa powder, maple syrup and coconut oil. Bring to a simmer on the stove and stir until well combined.
  2. Remove the chocolate sauce from the heat once it’s reached a simmer. Add in the water and stir. The result should be a smooth sauce.
  3. Pour the sauce into a small bowl, or something that will be easy to dip the bananas into. Cut the bananas in half. Using your hands, dip the bananas into the chocolate sauce and then lay them on a baking sheet lined with parchment paper.
  4. Stick a skewer into each banana and sprinkle with desired toppings.
  5. Eat as is or put the tray in the freezer for about 45 minutes to an hour.
  6. Remove the bananas from the freezer and enjoy!

I already know that there won’t be enough hot days left this summer to enjoy as many of these bananas as I want to🤧🤧 But I guess that eating a frozen dessert in the fall never killed anyone! See you guys on Wednesday;)

Yours Truly,

MyDayIsBooked;)))

Chocolate Saskatoon Berry Pie

1 Comment

Hello! About two weeks ago I went Saskatoon berry picking with my family, and so now we have an excessive amount of berries sitting in our freezer. In order to use some of those up, I came up for the recipe with this Chocolate Saskatoon Berry Pie. And let me tell you, it might just be the most delicious thing that I’ve ever made. The crust is super chocolatey and almost melts in your mouth, plus the filling has just the right amount of sweetness while still managing to show off the Saskatoon berries. Also, did I mention that it’s a no-bake Pie? If you don’t have any saskatoons handy, you can always use blueberries. As always, this Pie is refined sugar free and made with healthy ingredients. Trust me, you need this Pie in your life.

Chocolate Saskatoon Berry Pie

Serves: Makes 1 9 inch pie

Total Time: About 70 minutes

Ingredients:

For the Crust:

  • 1 1/3 cup oats (I used steel cut)
  • 1/4 cup cocoa powder
  • 10 small pitted dates
  • 3 tbs maple syrup
  • 2 tbs coconut oil

For the filling:

  • 2 cups fresh or frozen Saskatoon berries
  • 1/4 cup maple syrup
  • 1 tsp coconut oil
  • 1 tsp vanilla
  • 1/2 cup water
  • 2 tbs oat flour

Directions:

  1. Bring a small pot of water to a boil on the stove. Once it starts boiling, remove it from the heat and put the dates in it. This is to soften them up a bit. Let the dates sit in the hot water for 10 minutes, then remove them from the pot and put them in a blender.
  1. Add the rest of the crust ingredients into the blender with the dates. Blend until the ingredients are combined, but you can still see the oats. If you’re using rolled oats, you might not be able to see them after blending, and that should be ok, but I can’t guarantee anything because I haven’t tested the recipe with rolled oats.
  1. Dump the contents of the blender onto a 9″ Pie plate and use your hands to press down the mixture, forming an even crust all along the bottom and sides of the plate. Any extra crust can be saved and eaten on its own later (it’s that good)😋
  1. Place the pie plate into the freezer and let the crust set up for about 30 minutes.
  1. While the crust is setting, start working on the filling. Add the berries, maple syrup, coconut oil and water into a pot. Bring it to a boil on the stove, then reduce to a simmer. Let filling simmer for about 10-15 minutes, until it has started to thicken up a little. Add in the oat flour and stir, then simmer for another 2-5 minutes until the mixture is the consistency of pie filling, or a little looser.
  1. Take the crust out of the freezer and spoon the filling into it. Place the whole pie in the fridge for about 30 minutes before eating to set the filling.
  1. Serve cold with Nice Cream and enjoy!

You can now say “you’re welcome” to your tastebuds because by making this pie, you’ve made them very happy! Hope you enjoy and that you have a great weekend;)

Yours Truly,

MyDayIsBooked;))))

Carrot and Apple Muffins

Leave a comment

Hi guys! As much as I hate to think about it, summer is coming to an end, and that means that I need to start stocking my freezer with food for the new school year! These muffins are super moist and tasty, made with grated carrot and apple, as well as some banana for sweetness. They’re sugar free as well, making them a great healthy snack;) The batch that I made went straight into the freezer after they cooled off, so that I can just throw one in my lunch bag and it’ll thaw throughout the day. Honestly though, I’m not sure that they’ll last until September. Here’s the recipe!

Carrot and Apple Muffins

Serves: Makes 9 Muffins

Total Time: 70 minutes

Ingredients:

  • 1/2 cup grated carrot
  • 1 grated apple
  • 1 ripe banana
  • 1 tsp vanilla
  • 1 tbs olive oil (or oil of your choice)
  • 1 1/2 cup oat flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees farenheit.
  2. In a large bowl, mash the banana, then add in the grated carrot, apple, vanilla, and oil. Stir until well incorporated.
  3. In another bowl, mix together the oats, oat flour, baking powder, baking soda, and cinnamon.
  4. Add the dry ingredients to the wet and mix until a batter forms. It won’t be very runny, but this is normal.
  5. Scoop the muffin batter into a muffin tin lined with paper liners. Bake the muffins for about 40-50 minutes. I like to break one open and check the inside to see if it’s done. With these muffins, they’ll still look a bit raw in the middle after the 40 minutes are up, but if you leave them to cool completely then they’ll firm up a bit.
  6. Enjoy!

Hope you like this muffin recipe! It can easily be doubled if you want to make a larger batch;))) See you Friday.

 

Yours Truly,

MyDayIsBooked;)))

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;))