Category: Meal Prep

Moroccan Style Chickpea Stew

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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;))

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;))))

Creamy Mushroom and Hummus Pasta

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Hello! I saw the idea for using hummus as a pasta sauce on Instagram, and it legit changed my life. In this recipe, the hummus is added in with fried onions, mushrooms, and cherry tomatoes, then diluted with a little bit of water to give the sauce a creamy texture. The beauty is that you can use any kind of hummus that you want, and if you pick some up from the store, you can have a quick and easy dinner. However, I did include a hummus recipe in this post, which only takes about 10 minutes to make. You can also switch around the kind of pasta that you want to use- I used spaghetti made from lentil flour, but any kind works. I hope that you enjoy this delicious dish!

Creamy Mushroom and Hummus Pasta

Serves: 1

Total Time: 20 minutes

Ingredients:

For the Hummus (makes more than what you’ll need for the pasta):

  • 1 can chickpeas, drained and rinsed
  • 2 tbs tahini
  • 1 clove of garlic
  • Juice of half a lemon
  • 1/2 tbs balsamic vinegar
  • 1/3 cup olive oil
  • salt and pepper to taste

For the Pasta:

  • 1 tbs olive oil
  • 1/4 of an onion, sliced into thin strips
  • 5 cherry tomatoes, cut in half lengthwise
  • 1/2 cup sliced mushrooms (I used portobello)
  • 1 serving cooked pasta, about 85g
  • 1/2 cup hummus
  • 1/4 cup water
  • Salt and pepper to taste

Directions:

  1. Blend all of the hummus ingredients, except for the olive oil, in a blender. Once the chickpeas have started break down, stream in the olive oil and continue to blend until a smooth consistency is reached.
  2. Heat the olive oil in a pan over medium heat. Add in the mushrooms and onions, and cook for about 6 minutes, until the onion is translucent and the mushrooms are soft.
  3. Add the tomatoes into the pan and cook for an additional 2 minutes.
  4. Next, the hummus and water get dumped into the pan. Stir to combine the two ingredients.
  5. Add in the cooked pasta and coat it and the vegetables with the hummus and water mixture. The sauce should be creamy, so if it’s too thick add more water, and if it’s too thin add more hummus.
  6. Season with salt and pepper to taste.

Mmmmm! I’d love to try this recipe with a roasted red pepper or lemon and herb hummus. This simple garlicky one pairs wonderfully with the mushrooms though;) Have fun making and getting creative with this pasta!

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;)