Category: Meal Prep

French Onion Soup

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Hello guys! I don’t know about you, but I absolutely love French onion soup! I used to order it at every restaurant and even got to try some in Paris;) It’s one of my favourite soups to eat in the winter since it’s so rich. Over the weekend I developed a delicious recipe for it that’s Vegan and uses healthy ingredients. It tastes AMAZING and is really easy to make. You just need to make sure that the onions get super caramelized to lend a good depth of flavour. Here’s the recipe!

French Onion Soup

Serves: 4

Total Time: 55 minutes

Ingredients:

  • 2 tbsp olive oil
  • 2 yellow onions, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tsp ground thyme
  • 1 1/2 tsp dried rosemary
  • 1 tbs soy sauce
  • 1/3 cup water
  • 4 cups vegetable broth
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add in the sliced onions and cook until soft, brown and caramelized. Keep an eye on them so they don’t burn.
  2. Once the onions are cooked, add in the water, garlic, thyme, rosemary and soy sauce. Cook together for 2 minutes.
  3. Pour the vegetable broth into the pot, and season generously with salt and pepper. Stir and bring to a boil, then lower to a simmer, cover and cook for 30 minutes.
  4. Scoop into bowls and enjoy with sprouted grain bread for dipping!

I’m going to make this soup again when it starts to snow… it’s the perfect thing to curl up by the fire with! Have a great week everyone;)

Yours Truly,

MyDayIsBooked;)))

Vegan Shepherd’s Pie

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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;)))

Chocolate Zucchini Energy Bites

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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;))

Toasty Curried Zucchini and Hummus Wraps

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Hello there! This recipe features a technique that I discovered recently and has changed my life; toasting wraps in a pan! It gives wraps such a toasty, restaurant-like quality that is absolutely amazing. Not to mention that it helps them stay folded! Also, it’s zucchini season, and my grandma gave me some monstrous zucchinis to use up! The plants in my own garden are still in the flowering stage. I used a smaller one for this recipe, but expect to see lots of zucchini posts in the near future;) Here’s the recipe for this delicious wrap!

Toasty Curried Zucchini and Hummus Wraps

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 small zucchini, cut into rounds
  • 1 small bell pepper, sliced (any colour)
  • 1 tbs olive oil
  • 1/2 cup water
  • 1/2 tbs curry powder
  • 1/2 tbs garlic powder
  • Salt and pepper to taste
  • 2 tbs hummus (I like roasted garlic)
  • 2 organic whole wheat tortillas
  • Sprouts or finely chopped lettuce (optional)

Directions:

  1. In a pan over medium heat, heat up the olive oil. Add in the zucchini and bell peppers, and cook until they are just starting to go soft, about 5 minutes.
  2. In a small bowl, mix together the water, garlic and curry powder. Dump the mixture into the pan and continue to cook until all of the liquid has evaporated and the veggies are soft.
  3. Wipe out your pan with some paper towel and set it aside to be used for toasting your wraps.
  4. Spread a tablespoon of hummus onto each of your wraps. Spoon half of the vegetable mixture onto each wrap as well. Top with sprouts or lettuce.
  5. Fold each wrap tightly, making sure that both ends are closed. Heat the pan over medium heat and place the wraps seam-side down in it. Toast the wraps for about a minute on each side, or until they’re golden brown.
  6. Enjoy!

Sprouts add a lot to these wraps, but if you don’t have any I definitely recommend adding some lettuce or tomato for a bit of freshness. But the toasting just puts them over the top! Let me know what you think in the comments:))

Yours Truly,

MyDayIsBooked;))

Roasted Beet Soup

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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;))