Category: Gluten Free

PB and J Stuffed Pancakes

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Hello! For me, pancakes are the ultimate breakfast treat, and these ones are soooooo good! They’re super light and fluffy, but the real amazingness comes from the filling of peanut butter and jam. When you cut into the pancakes you can see the PB and J oozing out, and…… need I say more?

I made my own strawberry jam to fill these pancakes, as store bought jams often have a lot of added sugar. But if you have another kind of berry on hand, you can substitute them for the strawberries if you’d like. The pancakes themselves are really easy to make and fill, even though they look kind of fancy. Enjoy!

PB and J Stuffed Pancakes

Serves: 1-2 (makes 5-6 pancakes)

Total Time: 40 minutes

Ingredients:

For the Jam:

  • 1 cup fresh strawberries, diced (or substitute blueberries or raspberries)
  • 1/2 cup water
  • Splash of vanilla

For the Pancakes:

  • 1 ripe banana
  • 1 cup oats (I used rolled)
  • 1 cup almond milk, or milk of your choice
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3 tsp natural peanut butter
  • 3 tsp Jam

Directions:

  1. To make the Jam, put the diced strawberries, water and vanilla into a small pot. If you’re using blueberries or raspberries, mash them a little bit. Bring the mixture to a boil, then reduce to a simmer and cook until the Jam has thickened up, about 6-8 minutes, stirring often so that it doesn’t burn or stick to the pot.
  2. To make the pancake batter, blend together the banana, oats, almond milk, vanilla and cinnamon in a blender until smooth.
  3. Heat a nonstick pan over medium heat. Spoon a heaping tablespoon of batter into the pan. Quickly place a half teaspoon each of peanut butter and jam into the centre of the pancake. Cover the PB and J with about a teaspoon of batter, and flip the pancake. It should be golden brown on the side that was touching the pan. Cook the second side for about two minutes, or until it is also golden brown.
  4. Continue to do this with the rest of the batter. I cooked my pancakes one at a time, so that I could focus on filling each one well.
  5. Serve warm with more peanut butter and jam and enjoy!

This is totally one of my favourite recipes so far, I just love peanut butter and jam so much. Thanks for checking out my post and I’ll see you later!

Yours Truly,

MyDayIsBooked;))))

Coconut and Lentil Curry

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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;)))

Asian Kale and Quinoa Salad with Peanut Dressing

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Hi! The recipe that I have for you guys today is a delicious Asian Kale and Quinoa Salad with Peanut Dressing. About a year ago, I tried making a salad with spinach, chicken, and a so called “peanut dressing” that I’m pretty sure was just peanut butter and soy sauce mixed together. Then last month I wanted to improve upon that Salad, and so I created a dressing that is about 1000 times better than my original attempt, and it doesn’t even have any soy sauce in it because we didn’t have any! I call it a dressing, but really it’s a super versatile sauce. This could go in stir-frys, on roasted veggie bowls, and would be killer in wraps. But for me, it really shines in this Salad full of kale, quinoa, cucumbers, carrots, chickpeas and cabbage. Hope you enjoy!

Asian Kale and Quinoa Salad with Peanut Dressing

Serves: 3 as a main, 6 as a side

Total Time: 10 minutes

Ingredients:

For the Salad:

  • 3 cups kale, chopped and with the stems removed
  • 3 cups purple cabbage, chopped
  • 1 grated carrot
  • 1/2 a cucumber, diced
  • 1/2 cup roasted chickpeas (optional)
  • 1 cup cooked quinoa

For the Peanut Dressing:

  • 1/4 cup natural peanut butter (salted or unsalted)
  • 1 tbsp sesame oil
  • 2 tbsp white vinegar
  • 1 tsp maple syrup
  • 1 clove of garlic, minced
  • 1 tsp ground ginger
  • 1 tsp Chile flakes
  • Salt and pepper to taste
  • 1/4 cup water

Directions:

  1. Whisk together the dressing ingredients in a small bowl. If it’s still too thick, add more water until you reach the consistency of ranch dressing.
  2. In a larger bowl, toss together the Salad ingredients. Add in the dressing and mix until everything is coated.
  3. Enjoy!

Now that I think about it, adding some peanuts on top of this salad would definitely take it to the next level, as well as add some crunch. I’ll have to try that next time! So you Friday;)

Yours Truly,

MyDayIsBooked;))))

Apple and Peanut Butter Granola

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Hi guys! I haven’t done a breakfast recipe in a while, and so I’d thought I’d share this Apple and Peanut Butter Granola. One of the first food posts on my blog is a homemade granola, and it’s pretty good, but when it comes to this recipe, I have one word for you; CLUSTERS! The mixture of mashed banana, peanut butter and vanilla creates more of a sticky “batter” when mixed with oats, and allows for big, delicious clusters to form. I also added in some apples and sunflower seeds, which give sweetness and earthiness. This granola would be great on top of smoothie bowls, yogurt, or simply with some almond milk.

Apple and Peanut Butter Granola

Serves: 4-6

Total Time: 40 minutes

Ingredients:

  • 2 ripe bananas
  • 1/2 cup creamy natural peanut butter
  • 1 tbsp vanilla
  • 2 1/2 cups oats
  • 1/2 cup sunflower seeds (or chopped nuts of your choice)
  • 1 apple, diced

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a large bowl, mash the bananas and mix them with the peanut butter and vanilla.
  3. Add in the oats, sunflower seeds, and diced apple.
  4. Mix until the dry ingredients are coated in the peanut butter and banana mixture.
  5. Spread out the granola on a parchment lined baking sheet.
  6. Bake for about 15 minutes, then take out of the oven and stir around the granola, staring to separate the clusters.
  7. Place back into the oven until the granola is golden brown.
  8. Enjoy!

Hope you like this easy breakfast recipe! It should keep in the fridge for about a week and a half, so it’s great for meal prepping;) I’ll see you next week with more great summer posts!

Yours Truly,

MyDayIsBooked;)

Veggie Tacos

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Let me start off by saying that these Veggie Tacos are the thebomb.com. I for one am a huge taco lover, so this delicious combination of peppers, zucchini, and lentils is right up my alley. Theses tacos take about a half hour to whip up, assuming you’re using pre-cooked lentils. For this recipe, I used canned lentils, because they’re ready to use and have a texture that lends itself well to tacos. Add in some zucchini, peppers and Mexican spices, and top it off with some guacamole and Mango Salsa, and you’ve got yourself a killer meal.

Veggie Tacos

Serves: l4-6

Total Time: 30 minutes

Ingredients:

  • 1/2 a red onion, diced
  • 1 tbs olive oil
  • 1 clove of garlic, minced
  • 1 bell pepper (any colour) diced
  • 1 medium sized zucchini, chopped into half inch cubes
  • 1 can of lentils, drained and rinsed, or about 2 cups cooked green lentils
  • 1/2 tbs cumin
  • 1/2 tbs paprika
  • 1/2 tbs Chilli powder
  • 1/2 tsp cayenne powder
  • 1/2 tbs oregano
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the onion and garlic and cook until the onion is translucent, about 3-4 minutes.
  2. Add in the zucchini, bell peppers, and lentils and stir. Next, measure out the spices and put them in the pan as well. Mix together all of the ingredients and let cook for about 15-20 minutes, or until the veggies are soft, and any liquid has evaporated.
  3. Place the veggie mixture in a tortilla with guacamole and mango salsa. Enjoy!

Hope you enjoy this delicious taco recipe! It’s great for hot summer days;)

Yours Truly,

MyDayIsBooked;))