Category: Nut-Free

Epic Veggie Sandwich

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Hey there;) Sometimes you just need a good sandwich in your life, you know? This Epic Veggie Sandwich includes chickpea mash, carrots, balsamic mushrooms and onions, red pepper and avo. Oh, and it’s all packed between two slices of sprouted grain bread. SIGN ME UP!! Step aside Subway, ‘cause there’s a new sandwich shop in town and it’s your kitchen😋😋😋😋 I will definitely be making and sharing more veggie sandwiches in the future, because they are amazing. 🤩🤩🤩

Epic Veggie Sandwich

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado
  • 1/4 of a red onion, diced
  • 1/4 of a red onion, thinly sliced
  • 4 white mushrooms, sliced
  • 1/2 a red bell pepper, thinly sliced
  • 1 small carrot, shredded
  • 2 pickles, diced
  • 1/2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 4 slices of sprouted grain bread
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the mushrooms and thinly sliced red onion and cook until the mushrooms are soft and the onion is translucent, about 6-8 minutes. Add the balsamic vinegar into the pan and cook for another minute, then remove the pan from the heat and set aside.
  2. Mash 1/2 of the avocado in a medium sized bowl. Add the chickpeas and mash them slightly as well, then mix to combine. Stir in the diced red onion, and pickles, and season with salt and pepper.
  3. Spoon some of the chickpea mash onto a slice of bread. Add half of the mushrooms and onions, some carrot, red peppers, and half of the remaining avocado (thinly slice the avocado first). Press another slice of bread on top and enjoy!

Hope you love this sandwich as much as I do!!

Yours Truly,

MyDayIsBooked;))

Sweet Potato Spread

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Just to let you know, I have a sweet potato obsession. I think that I could live on sweet potatoes and peanut butter. So I made this spread so that I can incorporate sweet potato into more of my meals😂😂 It’s great with veggies, in wraps, bowls, and I’ve yet to try it in toast but I’m pretty sure that it would be awesome. So go ahead and get your sweet potato on!!

Sweet Potato Spread

Serves: 4-6

Total Time: 40 minutes

Ingredients:

  • 1 small sweet potato
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • Pinch of rosemary
  • 1 clove of garlic (raw or roasted)
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees.
  2. Chop the sweet potato into 1 centimetre cubes and place on a parchment lined baking sheet. Wrap the clove of garlic in a bit of tinfoil and place it on the baking sheet as well. Toss the potatoes with 1 tbsp of olive oil and place the pan in the oven to roast for 30 minutes.
  3. Remove the garlic from the skin and tinfoil once cooled. Add it into a blender with the roasted sweet potato, 1 tbsp olive oil, lemon juice, rosemary, salt and pepper and blend until smooth.
  4. Use as a dip, as a spread in wraps and sandwiches, or put dollop on bowls.

Hope this spread keeps your Sweet Potato obsession alive!!❤️

Yours Truly,

MyDayIsBooked

Lentil and Barley Stew

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Hi there! I love cooking dishes that are part of my heritage, and this Lentil Barley Soup is my take on Hungarian Goulash. It’s a hearty, filling stew that uses a bunch of veggies, lentils and barley to create flavour. This stew is also great for freezing, so my freezer is stocked full of this stuff👍 Enjoy!

Lentil and Barley Stew

Serves: 6

Total Time: 45 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced (any colour works; I used half green and half red)
  • 1 large carrot, chopped
  • 1 tbs paprika
  • 1 tsp chilli powder
  • 3/4 cup green lentils
  • 1 cup pot barley
  • 8 cups of water
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Directions:

  1. Heat the oil in a large pot over medium heat. Add in the onions and peppers and cook until the onions are translucent, about 5 minutes.
  2. Remove the pot from the heat and stir in the paprika, chilli powder, carrots, barley and lentils. Place back on the heat and dump in the water.
  3. Bring the soup to a boil, then bring down to a simmer, cover, and let cook for 30 minutes, until the lentils and carrots are tender and the barley is cooked. Stir in the soy sauce.
  4. Enjoy! This soup can be frozen in resealable bags once cooled.

Hopefully this stew make your winter a little more bearable!!

Yours Truly,

MyDayIsBooked;))

Rainbow Stir-Fry

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Hi guys! Stir-Fry is a quick and easy meal that tastes delicious. You can pack tons of veggies into it, and that’s what I did with this Rainbow Stir-Fry. The combo of veggies and amazing sauce makes this one of my favourite recipes! Hope you enjoy;)

Rainbow Stir-Fry

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 large carrot, chopped
  • 1/2 an onion, thinly sliced
  • 4 small mushrooms, sliced
  • Handful of snap peas
  • Handful of purple cabbage, thinly sliced
  • 1 tbs olive oil
  • 2 tbs soy sauce
  • 1 tsp maple syrup
  • 1 tbsp rice vinegar (or white vinegar)
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tbs water

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in all of the veggies and cook until tender, about 10 minutes.
  2. Mix the soy sauce, maple syrup, vinegar, sesame oil, garlic and water in a small bowl. Add to the pan and stir to coat the veggies in the sauce.
  3. Cook for an additional 5 minutes, then remove from the heat and serve over rice, quinoa or noodles.
  4. Enjoy!

Let me know what you think of this Stir-Fry! Have a great weekend and I’ll see you on Monday!

Yours Truly,

MyDayIsBooked;))

Chocolate and Coconut Granola

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Granola has my heart, it’s true. And because it’s getting close to Valentine’s day, I made this delicious Chocolate and Coconut Granola. It’s made with simple ingredients and tastes AMAZING. The smell when it’s baking in the oven is absolutely heavenly. So know you’ll know where to find me on Valentine’s day; I’ll be curled up on the couch with a big bowl of this stuff. Here’s the recipe!

Chocolate and Coconut Granola

Serves: 6-8

Total Time: 30 minutes

Ingredients:

  • 1/4 cup coconut oil
  • 1 small ripe banana, mashed
  • 2 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 3 cups rolled oats
  • 1 cup shredded coconut, unsweetened
  • 2 tbsp chia seeds

Directions:

  1. Preheat your oven to 400 degrees Farenheit.
  2. In a small pot over low heat, melt together the coconut oil, mashed banana, maple syrup and cocoa powder, then set the mixture aside.
  3. Mix the oats, coconut and chia seeds in a large bowl. Add in the coconut oil mixture and stir until combined.
  4. Spread out the granola on a parchment lined baking sheet and bake for 10 minutes. At this point, remove it from the oven and give it a stir to ensure even browning. Place it bake in the oven for an additional 10 minutes, then remove and enjoy!

This granola is great with yogurt or milk, or on top of oatmeal. I really want to try it on a smoothie bowl! See you later;))

Yours Truly,

MyDayIsBooked;))