Category: Gluten Free

Parsley Week: Corn and Bean Salad

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Hi there! As promised, today I’m starting parsley week off with a refreshing corn and bean salad. Parsley is an great herb with lots of flavour, and can be used in a variety of different dishes. Before I get into the salad recipe, here’s some tips on how to grow some awesome parsley!

Like most other herbs, parsley should be exposed to a lot of sun during the summer months. Make sure to water your plants evenly so they don’t dry out though. You can tell when the parsley is ready to be harvested when the stem segments have three leaves on them. Then you can cut off these leaves, leaving the segments with less than three leaves to mature. If you want to store your harvested parsley for later use, cut off whole stem segments and put them in the fridge in a ziplock bag with some paper towel in it to soak up any moisture. Now that you know how to look after your parsley, here’s a delicious salad recipe to use it in!

Corn and Bean Salad

Serves: 4

Total Time: 15 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 small tomato, diced
  • 1 cup of yellow corn
  • 1/2 a cucumber, cut into half circles
  • 1/4 cup fresh parsley leaves

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions:

  1. Toss all salad ingredients together in a large bowl.
  2. In a smaller bowl, whisk together the dressing ingredients. Pour the dressing over the salad and mix until the vegetables are coated.
  3. Enjoy!

This salad is great for summer because it’s so light and refreshing. To make it more of a meal, I mix some quinoa in with it. There’s another quick and easy lunch idea!

Some more awesome parsley recipes are coming your way this week! Thanks for reading and see you then;)

Yours Truly,

MyDayIsBooked;)))

Dill Week: Dill Roasted Sweet Potatoes

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It’s the final day of Dill Week, and so I’ve decided to post about one of my favourite things to eat: sweet potatoes. I absolutely looove roasted sweet potatoes, and adding dill just pushes them over the top. These potatoes are great as a side dish, in a roasted veggie bowl, or just on their own. I’ve been guilty of eating a lot of them right off of the pan. But hey, they’re really good! As you can tell, this recipe is sort of a big dill (hahaha), so let’s get into it!

Dill Roasted Sweet Potatoes

Serves: 2

Total Time: 35-45 minutes

Ingredients:

  • 1 medium sweet potato, cut into small, 1 inch cubes
  • 1 1/2 tbs olive oil
  • 1 heaping tablespoon fresh dill, chopped
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Farenheit
  2. Toss the sweet potatoes with the olive oil, dill, salt and pepper in a bowl.
  3. Cover a baking sheet with parchment paper and spread out the sweet potatoes on it.
  4. Roast the potatoes for about 25-30 minutes, until they are soft on the inside, but are starting to brown a little bit in the outside. Crispy sweet potatoes are my favourite, so I try and leave them in for the full 30 minutes.

5. Enjoy!

Hint hint wink wink nudge nudge: These potatoes go super well with the dill tzatziki recipe I made early this week;)

Hopefully you guys enjoyed the first week of herb month! I’ve definitely developed a love for dill over the course of the week. Starting Monday I’ll be posting about parsley!

Yours Truly,

MyDayIsBooked;)

Dill Week: Hungarian Dill and Cucumber Salad

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Hi!! To continue on with Dill Week, I have a great recipe for a Dill and Cucumber Salad, which I adapted from a Hungarian cookbook:) It traditionally uses sour cream, but I created a lighter version with Greek yogurt. Hungarian food is very homey and fresh-tasting, and I feel like this salad embodies that. The dill really comes through, and the dressing just enhances everything.

To slice the cucumbers really thin, you can use a mandalin if you have one, or you can just use a knife. My cheese grater has one side where you can move the cucumber up and down and it slices thinly. I sliced the onion by hand, and split up the layers so that when I was done I got thin strips. Hope you enjoy this dill-ightful recipe! (Sorry for the bad puns this week😂)

Hungarian Dill and Cucumber Salad

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 1/2-3/4 of a large cucumber, sliced thinly
  • 1/4 of a medium onion, sliced thinly
  • 2 tbs of fresh dill, chopped
  • 1/2 cup non fat Greek yogurt
  • 1/4 cup white vinegar
  • 1 tsp maple syrup
  • 1/2 tsp paprika
  • Salt and pepper to taste

Directions:

  1. Toss the cucumber, onion, and dill in a medium sized bowl.
  2. Whisk together the yogurt, vinegar, maple syrup, paprika, salt and pepper together in a separate bowl. Pour over the cucumber and onion and mix together until everything is coated.
  3. Enjoy!

Have a great weekend everyone! My final dill post will come out soon;)

Yours Truly,

MyDayIsBooked❤️❤️

Dill Week: Dill Tzatziki

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Hello! For the first week of Herb Month I’m featuring dill:) I have a delicious tzatziki recipe that is garlicky and lemony and of course, full of dill. But first, I wanted to share some tips on how to take care of your dill plants. You can just as easily buy fresh dill at the grocery store, but there’s something special about picking fresh produce from a garden.

Dill in my herb garden;)

I didn’t start any of the herbs in my garden from seed- I bought them already sprouted from a garden centre. I then planted them in a large pot with some other herbs. Make sure that the plants aren’t too close to each other and have room to grow. Water your dill well during the summer months. You can start harvesting as soon as your plant has about five leaves (it will probably have five when you buy it from the store). Just pinch off the leaves or use scissors to cut them off. Once you rinse off your dill, you’re ready to start cooking!

Dill Tzatziki

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 cup Greek yogurt (I used non-fat but it’ll only get tastier if you up the fat content!)
  • 1/2 cup grated cucumber (juice included)
  • Juice of 1/2 a lemon
  • 1 clove of garlic, minced
  • About 1 tbs fresh dill
  • Salt and pepper to taste

Directions:

  1. Mix all ingredients together and enjoy!

Hope you liked this dill recipe/information session! I’ll post my source for dill tips below so that you guys can check that out if you have any questions. Keep your eyes open for two more dill recipes this week!

Yours Truly,

MyDayIsBooked;))🌱🌱

Source: https://www.almanac.com/plant/dill

Berry Banana Smoothie Bowl

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Hello! In my world, there are two types of breakfasts; breakfasts that I make on weekdays, and breakfasts that I make on weekends. Weekday breakfasts normally consist of greek yogurt with banana and peanut butter, but on weekends I like to shake it up a bit, since I have more time. This Berry Banana Smoothie Bowl is sweet and refreshing, and adding spinach gives you a boost of vitamins to start your day. The recipe says that it makes one to two servings, but I don’t think that you’ll want to share after tasting it. I love smoothie bowls because the toppings are totally customizable, so go crazy! I hope this recipe starts your weekends off right!

Berry Banana Smoothie Bowl

Makes: 1-2 servings

Total Time: 5-10 minutes

 

Ingredients:

For the Smoothie:

  • 1/2 cup fresh or frozen mixed berries
  • 1/2 cup packed spinach
  • 2 bananas, chopped and frozen

Topping Suggestions:

Directions:

  1. Blend all Smoothie ingredients in a good blender. You may need to add a splash of water or almond milk if your frozen ingredients aren’t blending.
  2. Pour into a bowl and serve with toppings of your choice!

Enjoy these delicious smoothie bowls!

Yours Truly,

MyDayIsBooked;)