Category: Quick and Easy

Lemon French Toast

1 Comment

Hey there! I’m kind of starting to settle into a rhythm of schoolwork and just hanging out, which usually means that I make some toast or a yogurt bowl for breakfast. But sometimes I’m in the mood for something more fun, which calls for some French Toast! French Toast is so tasty and super simple, and to make it even better I added some lemon to mine. This version is vegan, but if you don’t have any plant milk on hand feel free to just use regular milk. Anyways, what’s really special about this breakfast is the carameliaztion that happens because of the bananas in the batter. Do you call it a batter? I guess it’s more of a dredge or a dip….. I just looked it up- it’s a custard. Yeah, the bananas in the custard give it some nice sugar that’s just DYING to get all brown and crisp. And the lemon just gives it some interest and zing. Some blueberries and maple syrup would be perfect with this French Toast. Give it a try and break up your monotonous breakfast cycle!

Lemon French Toast

Serves: 2

Total Time: 30 minutes

Ingredients:

  • 4 slices of sprouted grain bread (or any kind of bread you like)
  • 1 ripe banana
  • 1/2 cup of almond milk
  • 1 tsp lemon juice
  • Zest of half a lemon
  • 1 tsp vanilla

Directions:

  1. Mash the banana in a medium sized bowl. Mix in the almond milk, vanilla, lemon juice and zest.
  2. Heat a small pan over medium-low heat. Soak both sides of a piece of bread in the almond milk mixture, making sure that it’s fully coated, but don’t soak it for so long that the middle becomes mushy.
  3. Cook the bread in the pan until golden brown, about 1-2 minutes, and then flip, doing the same on the other side. Check the French Toast every so often to make sure that it doesn’t burn.
  4. Soak and cook the remaining slices of bread, then serve warm with more lemon zest, berries, and maple syrup:)

Enjoy!

Yours Truly,

Olivia;)

Chocolate Peanut Butter Drizzle Cookies

1 Comment

Hi guys! Hope you’re all doing well;)) It’s been steady desserts for the past little while, and I’m not complaining! I have a pretty big sweet tooth. And, as always, I need to find a way to satisfy my peanut butter addiction. So, I present to you (insert drum roll here) Chocolate Peanut Butter Drizzle Cookies! They’re sweet and so chocolatey, and make the perfect snack. Then there’s that PEANUT BUTTER DRIZZLE. I mean, don’t even get me started. This is a match made in cookie heaven. Also, I tried using raw brown sugar, which isn’t as processed as white sugar, for the first time, and I actually really like it! You can probably sub normal brown sugar or coconut sugar if you want though. Excuse my rambling, I understand if you just want to get to the cookies already. Scroll down for the recipe!

Chocolate Peanut Butter Drizzle Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 1 1/2 cups oat flour
  • 1/3 cup cocoa powder
  • 1/4 cup raw brown sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 egg
  • 1 ripe banana, mashed
  • Peanut butter, for drizzling (or dipping, I won’t judge)

Directions:

  1. Mix together the dry ingredients in a large bowl.
  2. Add in the mashed banana, vanilla, and egg, and stir until combined. Cover the bowl with plastic wrap and let chill in the fridge for 30 minutes. Sometimes you can be a rebel and skip steps like this, but I would not recommend that unless you want to spend ten years trying to form nice balls.
  3. Preheat your oven to 350 degrees Fahrenheit. Scoop out heaping tablespoons of the dough and form into round balls. Place them on a baking sheet and make a criss-cross pattern with your fork to flatten them out a bit.
  4. Bake for 15 minutes, then remove from the oven and let them cool completely.
  5. To make the drizzle, spoon a little bit of natural peanut butter into a small ziploc bag, and cut a little hole in the corner. Use it as a piping bag, and drizzle away. PS. THIS STEP IS NOT OPTIONAL. THE PEANUT BUTTER DRIZZLE IS ESSENTIAL TO THE STRUCTURAL INTEGRITY OF THIS COOKIE.

So yeah, there you go! Let me know if you make these beauties and how they turned out;)

Yours Truly,

Olivia

Baked Apples

Leave a comment

I’ve been craving a lot of sweet stuff recently, probably because of Easter, but I don’t feel like eating something heavy. If you’re in the same boat, then these apples are about to change your life! They’re rubbed with spices and then baked until soft and sweet, making them the perfect light snack or dessert. Also, I love how simple they are. You won’t need to run out to the grocery store for these babies! If you have a little nice cream or yogurt on hand, then that’s a bonus because it would pair well with a steaming hot apple right from the oven…. did you hear that? It sounded like angels were singing from heaven as I described these apples. I don’t blame them. Here’s the recipe!

Baked Apples

Serves: 4 (but lets be honest here; you’re going to want at least 2 halves so the legit number of servings is 2)

Total Time: 40 minutes

Ingredients:

  • 2 apples (I used gala but I think any kind would work)
  • 1 tsp coconut oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cut the apples in half, remove the stems, and use a spoon to remove the cores. Put aside.
  3. Mix together the spices and coconut oil in a small bowl. Rub the 4 apple halves with the mixture until they’re evenly coated.
  4. Place the apples skin down in a glass baking dish, and bake for 15 minutes.
  5. Once 15 minutes have passed, raise the oven’ s temperature to 375 degrees Fahrenheit, and continue baking for another 15 minutes.
  6. Remove the apples from the oven and serve with hot with nice cream or greek yogurt;))

Enjoy these apples!

Yours Truly,

MyDayIsBooked;)))

Seedy Energy Squares

1 Comment

Sure, you’re probably doing school from home right now and haven’t been out of the house in awhile, but who says staying inside is easy? It takes a lot of fuel to be productive at home, and so that’s why I made these delicious Seedy Energy Squares. They’re full of healthy fats, with some protein in there, too, to keep you going all day long! These squares are also super flexible, so as long as you have oats and bananas, which are two of my staples, you can customize this recipe to your heart’s content. Dried fruit and nuts would be great in these. I used hemp hearts and pumpkin seeds;)) If you want something dense, subtly sweet and seriously addictive, this is the recipe for you!

Seedy Energy Squares

Serves: Makes 20-25 squares

Total Time: 35 minutes

Ingredients:

  • 2 ripe bananas
  • 2 1/2 cups rolled oats
  • 1/3 cup roasted pumpkin seeds
  • 1/3 cup hemp hearts
  • 1 tsp cinnamon
  • 1 tbsp vanilla
  • 1/4 cup coconut oil

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mash the bananas in a large bowl, then mix in the oil, vanilla and cinnamon until well combined.
  3. Add in the oats, pumpkin seeds and hemp hearts into the bowl and stir until well mixed.
  4. Dump the mixture into a parchment lined 8×8 baking pan, and spread it evenly around the bottom. Bake in the oven for about 20 minutes, until the sides are golden brown.
  5. Remove from the oven and cool completely before cutting into 20-25 squares.
  6. Enjoy!

Hopefully these help you to power through your day and show that school work who’s boss!! Happy snacking;))

Yours Truly,

MyDayIsBooked;))

Mediterranean Sweet Potato Toasts

1 Comment

Hey guys! Hope you had a good weekend. The days are all starting to blur together, and everyday feels like a Saturday, but hopefully you at least had a break from online classes to give you some weekend vibes;)) Personally, I’m loving that I don’t have to pack lunches anymore and can eat on my own schedule, which gives me time to make awesome stuff like these Mediterranean Sweet Potato Toasts. You only need a sheet pan and a little prep time, and you just throw them in the oven and let the veggies get delicious and caramelized while you go back to watching Netflix or reading or whatever your favourite quarantine activity is. Also, they’re REALLY GOOD. The sweet potatoes get to that place where they’re like, a tiny bit burnt on the edges but perfectly soft in the centre, and then you’ve got your delicious Mediterranean spiced veggies, plus a dollop of tzatziki on top. I mean, come on man. Pretty dang good for a meal that basically makes itself. Here’s the recipe;))

Mediterranean Sweet Potato Toasts

Serves: 2

Total Time: 45 minutes

Ingredients:

  • 1/2 a large sweet potato
  • 1 can of chickpeas, drained and rinsed
  • 1 red bell pepper, cut into strips
  • 1/2 a red onion, thickly sliced
  • 2 tbsp olive oil, plus a little bit more for rubbing the sweet potatoes with
  • 2 tsp cumin
  • 1/2 tsp allspice
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Tzatziki (see Dill Tzatziki) prepared in advance (or sub hummus)

Directions:

  1. Preheat your oven to 400 degrees farenheit.
  2. Cut the sweet potato lengthwise into slabs about 1/4 of an inch thick (you should make about 4 toasts). Place them on a parchment lined baking sheet and rub them on both sides with a bit of olive oil.
  3. Mix together the chickpeas, sliced onions and peppers, spices and olive oil in a large bowl. Spread them evenly onto the same parchment lined pan as the sweet potatoes, trying not to overlap anything. Roast for about 30 minutes. Halfway through the baking time, remove the pan from the oven and flip the sweet potatoes before continuing to roast.
  4. Take the pan out of the oven, and serve the toasts with the roasted veggies, tzatziki, and maybe some Greek salad;))

Hope you enjoy this quick and easy lunch or dinner! Stay safe guys;)

Yours Truly,

MyDayIsBooked;))