Category: Nut-Free

Red Bean Burritos

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Hey guys! I’m back from a bit of a lull in my posting schedule with these Red Bean Burritos. They’re full to bursting with delicious ingredients (and a lot of cilantro) to bring a ray of sunshine to your drab winter lunches! I made the filling with red kidney beans, but black beans work just as well. Top these suckers with tons of guacamole and salsa and you’ve got a fiesta in your mouth! Here’s the recipe;)

Red Bean Burritos

Serves: 2-3

Total Time: 20 minutes

Ingredients:

  • 1 can red kidney beans
  • 1/4 cup water
  • 1/2 tbs cumin
  • 1 tsp paprika
  • 1 tsp Chili powder
  • 1 tsp oregano
  • 2/3 cup cooked quinoa
  • 1/4 a tomato, diced
  • 1/2 a small onion, diced
  • Juice of half a lemon
  • A handful of fresh cilantro leaves
  • Salt and pepper to taste
  • Pita and salsa and guacamole for serving

Directions:

  1. In a pan over the medium heat, stir together the beans, water, and spices. Let simmer for about 2-5 minutes, until most of the liquid is gone and the mixture has thickened. Season with salt and pepper.
  2. Mix together the quinoa, tomato, onion, cilantro and lemon juice.
  3. Warm up a wrap or pita and scoop some of the quinoa mixture, beans, salsa and guacamole into it. Wrap it up and enjoy!

*this recipe can also be enjoyed as a bowl- just omit the wrap and use more quinoa!

Hope you guys have a great weekend!

Yours Truly,

MyDayIsBooked;))

Apple Pie

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Hi guys! There’s nothing better to end off the week than a nice slice of Apple Pie, and that’s just what I made today. This Pie has a super easy to make crust, a delicious, cinnamony filling, and is no bake!!! There’s no refined sugar in it either, and is healthy so you can feel good about eating it. Don’t get me wrong though; this Pie is SUPER tasty, especially when it comes to the filling. Hope you enjoy!!

Apple Pie

Serves: Makes 1 9-inch pie

Total Time: 45 minutes

Ingredients:

For the crust:

  • 2 1/2 cups oat flour
  • 1/2 cup coconut oil
  • 1 tsp vanilla
  • 2 tbs maple syrup
  • 1/3 cup water

For the filling:

  • 3 medium apples, diced
  • 1 tbs cinnamon
  • 1/2 tbs vanilla
  • 1 cup water
  • 1 tbs oat flour

Directions:

  1. In a large bowl, combine the crust ingredients until a dough forms. Press the mixture into the bottom of a 9-inch pie plate, taking a little bit out if the crust is too thick. Cover with plastic wrap and place in the freezer for 15 minutes, then place in the fridge.
  2. In a pot, add in the apples, cinnamon, vanilla and water. Bring to a boil and then reduce to a simmer. Let the filling cook for 10-15 minutes until the apples are soft and any remaining liquid is syrupy. Add in the oat flour and cook for another 2 minutes, then remove from the heat.
  3. Let the filling cool, then spread it in an even layer on the crust. Cover with plastic wrap again and place in the fridge to cool completely before eating.
  4. Enjoy!

This Pie is just what you need to snuggle up by the fire with on those cold winter nights;) Have a great weekend everyone!

Yours Truly,

MyDayIsBooked:)))

Stuffed Mushrooms

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Hi guys! I’m back at school again, and back to making lunches. On my Instagram story you can see what I’m eating for lunch each day, which will hopefully give you some inspiration. I’d also like to do some more lunch recipes in the future;)

Today, however, I’d like to feature one of my favourite veggies: Mushrooms!! I love mushrooms so much- they have a great earthy and deep flavour that is rich and delicious. They’re great any way you prepare them; sautéed, roasted, fried, or even raw with some hummus! I have a tasty stuffed mushroom recipe for you guys that also packs in some protein because it uses soft tofu in the stuffing. If you’re new to using tofu or would like to learn more about it, I give sort of the run down on this soy protein in my previous post, Soy Marinated Tofu.

From the sautéed onion to the splash of balsamic vinegar and fresh thyme, everything about these mushrooms screams homey deliciousness! Hope you enjoy;)))

Stuffed Mushrooms

Serves: 3-4

Total Time: 50 minutes

Ingredients:

  • 1 tbs olive oil
  • 1/4 of a large onion, diced
  • 1 clove of garlic, minced
  • 12 medium sized white mushrooms
  • 1 tsp dried Thyme leaves (or 1/2 tsp ground thyme)
  • 2 tbs balsamic vinegar
  • 1 block (85g) soft tofu
  • Salt and pepper to taste

Directions:

  1. Wash the mushrooms and remove the stems by gently pulling them out. Set the mushroom caps aside and dice the stems.
  2. In a small bowl, mash the soft tofu until it resembles cottage cheese. Set aside.
  3. Heat the olive oil in a pan over medium heat. Add in the onion and cook until translucent, about 6 minutes. Add in the garlic and mushroom stems, and cook for an additional 2 minutes.
  4. Pour in the balsamic vinegar and add in the thyme. Let the mixture cook for about 4 more minutes, until most of the liquid has cooked off.
  5. Add in the soft tofu and stir, combining all of the ingredients before letting them cook for an additional 4 minutes, then remove from the heat and season with salt and pepper.
  6. Preheat your oven to 400 degrees Fahrenheit.
  7. Place the hollow mushroom caps on a parchment lined baking sheet. Scoop about a teaspoon of filling into each.
  8. Place in the oven and bake for 20 minutes.
  9. Enjoy!!

Have a great week everyone!

Yours Truly,

MyDayIsBooked;)

Soy Marinated Tofu

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Hey there! This year I’d like to start eating more plant-based, and exploring different kinds of plant protein. Although everything that I post on MyDayIsBooked is usually vegan, I’m not a vegan or vegetarian myself.

I feel like tofu is a little intimidating to a lot of people, because it’s not something that they cook very often. I cooked it for the first time a few weeks ago, and it’s actually super easy and delicious! In this post I’ll give you the run down on how to cook tofu, plus an awesome marinade to get you started.

Tofu

Tofu is a plant-based protein source made from soy beans. The varieties of firmness range from silken to extra firm. Silken and soft tofu are usually blended up in desserts, and medium to extra firm are used fried, sautéed, baked or steamed. This is because the firmer types stand up better to marinades and being cut into cubes and cooked. Pressing tofu is a common technique that gets rid of extra water in the tofu, letting you achieve a crispier texture. If you’d like to press your tofu, place a block of it on a folded dish towel on a sheet pan, and place another folded dish towel on top. On top of that dish towel, put something heavy such as a book or pan weighted with cans. Leave the tofu to be pressed for about a half an hour. The recipe in this post does not call for you to press your tofu, and it is by no means necessary.

Soy-Marinated Tofu

Serves: 2

Total Time: 40 minutes +

Ingredients:

  • 1 175g block of extra firm tofu
  • 1 tbs olive oil
  • 1/4 cup soy sauce
  • Juice of 1/2 a lime
  • 1 clove of garlic, smashed

Directions:

  1. Cut a slit in the package of tofu and drain all of the water out. Remove the block from the package and cuto it into one centimetre cubes. Place them in a large ziplock bag.
  2. Add the soy sauce, lime juice, and garlic into the bag. Squeeze all of the air out and then seal, giving it a shake to combine the soy and lime juice, then placing it in the fridge for at least thirty minutes, and up 4 hours.
  3. When the tofu is finished marinating, heat the olive oil in a pan over medium heat. Pour the marinade form the bag into a bowl, and dump the cubes of tofu into the pan. Cook until slightly browned on each side; about 1-2 minutes per side.
  4. Eat in a bowl with quinoa, in wraps, or in a stir fry, and use the leftover marinade as a sauce. I ate mine in a bowl with sprouts, avocado, roasted sweet potato, quinoa and kimchi;)

I hope that was helpful and that you’ll try tofu sometime!

Yours Truly,

MyDayIsBooked;))

Roasted Tomato Soup

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Hi there! Nothing hits the spot quite like a big bowl of soup. Ok I guess a scoop of peanut butter hits the spot too, but in the winter I could eat soup all day, and tomato soup is one of my favourites. This recipe uses roasted tomatoes, garlic and onions to pack in the flavour, and blending everything at the end creates a smooth texture that is to die for! There’s no broth in this soup either- just tomato upon tomato upon tomato, which is the way it should be. Hope you enjoy this delicious classic!😊😊

Roasted Tomato Soup

Serves: 4-6

Total Time: 50 minutes

Ingredients:

  • 3 medium sized tomatoes, cut in half
  • 1/2 a white or yellow onion, cut into wedges
  • 4 cloves of garlic, left in the skins
  • 2 tbs + 1 tsp olive oil
  • 1 can crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 tbsp dried basil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Place the halved tomatoes and wedges of onions on a parchment lined baking sheet and toss in 2 tbsp of olive oil. Place the garlic cloves on a small section of tin foil, toss in the tsp of olive oil and wrap up tightly, placing the package on the pan. Season the veggies with salt and pepper and bake for 30-35 minutes, until the tomatoes are soft and the onions are slightly charred.
  3. In a large pot, combine the roasted tomatoes, onions, crushed tomatoes, tomato paste, basil, and more salt and pepper. Wait until the tinfoil has cooled off before removing the garlic cloves from the packet and their skins to add them to the pot. Stir and bring to a boil, then cover and simmer for ten minutes.
  4. Remove from the heat and scoop the contents of the pot into a blender. Blend until smooth and enjoy!

Hope that the last week leading up to Christmas is a great one! See you Friday;)

Yours Truly,

MyDayIsBooked;)))