Sautéed Figs and Apples

It’s just an apple extravaganza over here right now😂 I love making fall desserts and I don’t have any pumpkin right now so apple is my go-to. Today I’m cooking them up with dried figs to make a delicious topping for nice cream, oats, and yogurt!

Figs are one of my new found loves- fresh ones are so good when they’re ripe, but I got a big bag of dried ones from Costco and OH MY GOD. They’re so sweet and sticky and delicious. Even though figs are a summer fruit, dried figs definitely give me fall vibes. They pair really well with cinnamon, and with apples🙌

This simple desserty topping takes like 5 minutes to cook up, and is soooo tasty. The apples and figs are sautéed in a bit of coconut oil; then some cinnamon and water are added to help everything come together. It adds such a nice fall touch to your breakfasts or snacks:) Hope you enjoy!!

Sautéed Figs and Apples

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 2 large apples, sliced
  • 5 dried Smyrna figs, sliced
  • 1/2 tbsp coconut oil
  • 1/4 cup water
  • 1/2 tsp ground cinnamon

Directions:

  1. Heat the coconut oil in a pan over medium heat. Add in the apples and figs, and cook until soft, about 3 minutes.
  2. Add the water and cinnamon to the pan and stir to combine. Let the water cook off and the apples and figs cook down a bit more together, about 2 more minutes.
  3. Remove the apples and figs from the heat and serve warm over oats, nice cream or yogurt!

This is a simple recipe but it’s one I’ll keep coming back to!! See you guys tomorrow;)

Yours Truly,

Olivia:))

Creamy Tahini and Sweet Potato Soup

I’ve been on a roll with the fall recipes lately! I’ve been loving all of the warm spices and fall flavours. Today I made a delicious Creamy Tahini and Sweet Potato Soup that is PERFECT for fall and super easy to make.

I’ve started experimenting with Tahini a bit more, and I love its nutty sesameness😂 I added it into my Carrot and Date Breakfast Cookies, and they were great!! In this soup, tahini adds such a depth of flavour and a nice richness. It pairs really nicely with the sweetness of the sweet potato.

To make this liquid gold, start by caramelized some onions😍😍 The smell of frying onions is the best! Then add your potatoes, some black beans, garlic, tahini, apple cider vinegar, paprika, cinnamon, and chicken broth. If you want to go vegan you can definitely use veggie broth. After all of your ingredients are in the pot (I think there’s only like 7 or 8) then season well with salt and pepper and let the soup simmer till the sweet potatoes are nice and soft❤️ Everything gets tossed in the blender and you’ve got a nice, luscious, creamy soup!

I love blender soups because they’re so simple and not particular at all. Chop your onions too big? Who cares it’s going in a blender. Basically, you cannot go wrong with this awesome fall soup. The flavour from the tahini and the cinnamon and paprika is insannnneeee. I know you may not like the sound of cinnamon in soup, but trust me it works. Make sure you try out this recipe because it’s definitely a winner!!

Creamy Tahini and Sweet Potato Soup

Serves: 4-6

Total Time: 60 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 medium sized sweet potato, chopped into 1 centimetre cubes
  • 1 large white onion, diced
  • 1 clove of garlic, minced
  • 1 cup cooked black beans
  • 4 cups chicken or veggie broth
  • 1/4 cup tahini
  • 2 tbsp apple cider vinegar
  • 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the onions and cook until caramelized, about 10 minutes, stirring occasionally and adding water if necessary so that they don’t burn.
  2. Add the sweet potatoes, black beans, tahini, garlic and apple cider vinegar to the pot and cook for another 2 minutes.
  3. Dump the broth, cinnamon, and paprika into the pot and season liberally with salt and pepper. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to a simmer, cover, and let cook until the sweet potatoes are soft, about 30-40 minutes.
  5. Use a ladle to scoop all of the soup into a large blender, and blend until smooth. If you need to you can blend the soup in a few batches.
  6. Return the soup to the pot and season to taste with salt and pepper. Enjoy!

Hope you love this soup recipe!! Have a great weekend:)

Your Truly,

MyDayIsBooked:)

Apple Cinnamon Muffins

Hey guys! You know it’s fall when it gets too dark to take good food pics after dinner… yesterday I made these AWESOME muffins but taking pictures of them in the semi-darkness would not have done them justice. But don’t worry, today you get the recipe.

This was my first fall baking project, and I’m really happy with the way that it turned out. When you need an easy, healthy fall treat, hit up these muffins. They’re mixed in a blender, so it’s actually a zero bowl recipe, and they have SO much cinnamon-y apple flavour. I used the rest of my Homemade Applesauce that I had frozen, as well as all of the fall spices, and maple syrup to top it off. There is zero refined sugar in these, and they’re also gluten free if you use gluten free oats. I haven’t tested this recipe with a flax or chia egg, but you can definitely try it out if you’d like to make these muffins vegan.

These kind of remind me of an apple cake, and are GREAT for breakfast or a quick snack. They might be some of my favourite muffins- I love my original Sugar-Free Muffins recipe, and my Mini Protein Muffins, but I’m a sucker for these fall flavours. Hope you enjoy!!

Apple Cinnamon Muffins

Serves: Makes 9 Muffins

Total Time: 45 minutes

Ingredients:

  • 2 cups oats (I used quick-cooking steel cut, but rolled work too)
  • 1 small egg
  • 1/4 cup pure maple syrup
  • 1 cup unsweetened apple sauce
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2 tbsp coconut oil
  • 1 tsp baking powder
  • 1 cup apples, peeled and diced
  • 1 tsp vanilla

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Add all of the muffin ingredients, except for the diced apples, into a blender or food processor. Blend until mostly smooth; if you can see some oats still that’s all good.
  3. Using a spoon, mix the diced apples evenly into the batter.
  4. Grease 9 holes in a muffin tin with some more coconut oil. Scoop out the batter and fill the holes about 3/4 of the way using a tablespoon.
  5. Bake the muffins for 30-40 minutes, or until golden brown on the outside, and cooked through on the inside; you shouldn’t see any raw batter.
  6. Let the muffins cool completely and enjoy!

These muffins are so tasty! You can make a big batch and freeze them for a handy snack anytime:) Enjoy!

Yours Truly,

Olivia:))

Vegetarian Stuffed Cabbage Rolls

I’m SUPER excited about this recipe it turned out really great:) I’m part Polish, so I grew up eating cabbage rolls a lot, and they’re pretty delicious. I had a couple of heads of cabbage in my fridge and thought I’d try and make a lighter, vegetarian version, and they’re AWESOME. In the filling I used mushrooms for some meatiness, as well as lots of onion, parsley, black beans, and oregano. All of this amazingness is wrapped up in some softened cabbage leaves, then baked in the simplest sauce you will ever make. These rolls are a win for meal prep, a vegetarian side dish, or main course.

Making these rolls is also really fun, because you get to stuff and roll them up. To soften the cabbage leaves, I boiled the whole head for around 5 minutes, then removed the outer leaves and continued the process until all of the usable cabbage was soft. Then you simply scoop some filling in the middle, fold in the sides, and then roll like you would a burrito. Once you get into your cabbage roll groove, you’ll be pumping out rolls like nobody’s business.

After carefully placing the rolls in a glass baking dish, you’ll cover them in sauce (which has only THREE ingredients), and bake them up until they’re a leetle bit crispy. You gotta love those slightly burned edges. And voila. You’re set with delicious food for the next while! These rolls are so healthy and hearty; they’ll keep you going all day long. I hope you get around to making these, because this is definitely one of my new favourite recipes. Happy rolling!:)

Vegetarian Stuffed Cabbage Rolls

Serves: 4-5 (Makes 20-24 rolls)

Total Time: 105 minutes

Ingredients:

For the Rolls:

  • 2 heads of green cabbage, about 1-2 pounds each
  • 2 tbsp of olive oil
  • 1 large white onion, diced
  • 2 cups of diced mushrooms
  • 2 cloves of garlic, minced
  • 1 cup of brown rice
  • 2 cups of water
  • 1/2 cup of packed parsley
  • 1 egg
  • 1 can of black beans, drained and rinsed
  • 1 tbsp of soy sauce
  • 2 tsp of dried oregano
  • Salt and pepper to taste

For the Sauce:

  • 1 6 oz can of tomato paste
  • 1 cup of unsweetened almond milk
  • 1 tsp of dried oregano
  • Salt and pepper to taste

Directions:

  1. Bring the water and brown rice to boil in a pot, then lower to a simmer, cover, and cook for 15-20 minutes. You want to rice to be slightly under cooked, as it will cook more in the oven later. Set aside.
  2. Heat the olive oil over medium heat in a large pan. Add in the onions, garlic, and mushrooms and cook, stirring frequently, until the onions begin to caramelize; about 10-15 minutes. At this point, stir in the soy sauce and season with salt and pepper, continuing to cook for another 2 minutes. Remove from the heat and dump into a big bowl.
  3. Add the brown rice, parsley, oregano, black beans, egg, and some more salt and pepper to the onion and mushroom mixture. Stir until combined and set aside.
  4. Bring a large pot of salted water to a boil. Use tongs to transfer a head of cabbage into it, and boil for five minutes. Remove the cabbage with the tongs and carefully remove the outer layer of leaves, placing them on a cutting board or wherever you plan to roll your rolls. Continue this process until all of the usable cabbage leaves are soft and ready to go.
  5. Take a leaf of cabbage and cut out any outstanding stem pieces at the base of the leaf that will make it harder to roll. Place a tablespoon of filling inside, and form it into a sort of log shape with your hands. Fold the two sides into the centre and then roll the cabbage away from you, forming a tight, burrito like roll. Place in a glass baking dish.
  6. Continue to fill and roll the cabbage until all of the leaves have been used up. If you have some extra filling and stem pieces, fry them up for a quick snack later:)
  7. Preheat your oven to 375 degrees Fahrenheit.
  8. Mix together all of the sauce ingredients in a bowl, and spoon the sauce evenly on top of the cabbage rolls.
  9. Bake the rolls uncovered for 40-45 minutes in the oven. Remove and enjoy!!

I can’t wait to make these delicious rolls again! Let me know if you try them out. See you Friday!!

Yours Truly,

Olivia:)))

Carrot and Date Breakfast Cookies

Hey guys! Fall just sort of snuck up on my and now WHAM! It’s here. The other day I made this tea and berry drink thing and I realized that the time for berries has passed. We need some warm spices and things that are orange😂 So, I present to you, Carrot and Date Breakfast Cookies! These babes are simple, sweet, and hearty, and contain a very special secret ingredient.

Do you want to know what it is? The secret ingredient? It’s tahini!! I’ve only ever used tahini in hummus before, but in these breakfast cookies it gives such a nice nutty flavour! The other not-so-secret ingredients are carrots, dates, oats, and a bunch of fall spices. Let me just list all of the things that these are: REFINED SUGAR FREE. VEGAN. GLUTEN FREE. DAIRY FREE. DELICIOUS. Delicious is now a legit food category. These cookies just made it one.

If you don’t have tahini (you should get some) you can use a nut butter of choice👌 Also, play around with some add ins because raisins, chocolate chips, or dried fruit and nuts would be great in these. In this recipe, you have a perfect autumn-ish foundation for all of your fall baking dreams. Not to mention a great breakfast✌️ Enjoy my friends!!

Carrot and Date Breakfast Cookies

Serves: Makes 9 cookies

Total Time: 45 minutes

Ingredients:

  • 10 large Medjool Dates, pitted
  • 2/3 cup grated carrot
  • 2/3 cup rolled oats
  • 2 tbsp tahini
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice

Directions:

  1. Bring a small pot to a simmer, then remove it from the heat. Add in the dates and let them sit in the warm water for 7-10 minutes to soften up.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Add the softened dates into a blender or food processor and blend until a smooth paste forms. Scoop it into a bowl.
  4. Add the oats, carrot, tahini, and spices to the date paste. Stir until combined.
  5. Line a pan with parchment paper, and scoop out tablespoon sized balls of cookie dough. Place them on the pan and press down with your fingers to form cookies. Bake the cookies for 10-15 minutes, until the bottoms are golden brown.
  6. Remove from the oven and let cool completely before enjoying.

Hope you like this first taste of fall! Stay tuned for some apple and pumpkin recipes coming soon 🙌🙌

Yours Truly,

Olivia:))