Category: Quick and Easy

Chocolate Shake

3 Comments

Hello! The last couple of weeks I’ve been kind of disorganised, which is why my posting schedule has been off. But I’m taking this weekend to plan things out a bit better, so I can post better content more consistently! Anyways, I’m really excited about this Chocolate Shake because it’s simple, healthy, delicious, and EVERYTHING YOU NEED RIGHT NOW! It’s also very thick and creamy. With just three ingredients (one being water), you can make yourself a delicious treat that’s kind of like a frosty;))) Because of its healthy simplicity, it can be enjoyed any time of day. It would be great in the morning with some granola! Here’s the recipe;))

Chocolate Shake

Serves: 1

Total Time: 5 minutes

Ingredients:

  • 1 ripe banana, frozen in slices
  • 1 tbsp cocoa powder
  • 1/4 cup + 3 tbsp water (or more if you’re a crazy person who likes a thin milkshake)

Directions:

  1. Blend all of the ingredients together in a blender.
  2. Enjoy!

Hope this Chocolate Shake brightens up your day a bit! Stay tuned for awesome posts coming your way this week;))

Yours Truly,

MyDayIsBooked;))

Berry Banana Smoothie Pops

Leave a comment

Hi guys! Since we all could use a little ray of sunshine right about now, I made these delicious Berry Banana Smoothie Pops that will transport you to a sunny beachšŸ˜ŽšŸ˜Ž Theyā€™re delicious, refreshing and healthy, plus you only need four ingredients to make em! If you have a lot of frozen berries on hand, this is a great way to use them up. Iā€™ve been loving frozen berries lately because you can incorporate them into so many things, and theyā€™re delicious just warmed up and served with granola. I also used spinach and avocado in these pops, which add nutrients but arenā€™t detectable! What are you waiting for? Go make yourself some!

Berry Banana Smoothie Pops

Serves: Makes 7-8 pops

Total Time: 10 minutes to fill moulds, then freeze overnight

Ingredients:

  • 1 small ripe banana
  • About 1 1/2 cups fresh or frozen mixed berries
  • 1 packed cup of spinach
  • 1/2 a ripe avocado
  • 1/2 cup water

Directions:

  1. Blend all of the ingredients together in a blender. The smoothie should be pretty thick.
  2. Spoon the smoothie into popsicle moulds, making sure not to over fill them. Stick in the popsicle sticks and place in the freezer overnight to freeze.
  3. Run some warm water over the moulds to loosen up the popsicles before removing them from the moulds.
  4. Enjoy!

Hope you enjoy this recipe!

Yours Truly,

MyDayIsBooked;))

Spiced Carrot Falafel

Leave a comment

Hey there! Iā€™m starting to feel a bit of cabin fever, but Iā€™m trying to keep busy and positive;) Cooking is a really great way to do that, and today I have a great recipe thatā€™s freezable and super versatile. These spiced carrot falafel are super flavourful and easy to make! I like eating them with hummus in their own or in bowls, and theyā€™d also be great in wraps or in pasta dishes. Maybe I could even make a sandwich with them… veggie sandwiches are amazingšŸ˜šŸ˜ Hope you like this recipe!!

Spiced Carrot Falafel

Serves: Makes 12 falafel

Total Time: 45 minutes

Ingredients:

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 clove of garlic, minced
  • 2 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp coriander
  • Salt and pepper to taste
  • 1 cup shredded carrots

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a blender or food processor, blend the chickpeas, garlic and all of the spices until smooth and combined.
  3. Transfer the mixture to a bowl and stir in the shredded carrots.
  4. Scoop out a tablespoon of the falafel mixture and form into a flat disc, and place onto a parchment lined baking sheet. Repeat until you have about 12-15 falafels.
  5. Place the falafels in the oven, and let bake for 15 minutes before removing the pan and flipping them over. Bake for another 15-20 minutes on the other side.
  6. Remove the pan from the oven and let the falafel cool completely before enjoying;)

I wrote a list in my bullet journal of ways to keep busy during this time, and so Iā€™ll try to share it in my Instagram page soon;) For now, stay safe and hang in there!

Yours Truly,

MyDayIsBooked;))

Butternut Squash Hummus

2 Comments

This first week of staying at home has been alright, although Iā€™m finding it a bit harder than I thought to stay disciplined and be productive. However, I havenā€™t gotten very antsy yet, so thatā€™s good. Hummus is a great ā€œIā€™m trapped at home snackā€ because you can eat it with pretty much everything- veggies, pretzels, rice cakes, bowls, sandwiches, etc- and itā€™s something to make when youā€™re boredšŸ˜‚šŸ˜‚ This hummus uses frozen butternut squash, which I defrosted. Iā€™m really into this frozen stuff because you can just throw it in a pot with some water and itā€™s done in like 5 minutes, whereas cooking it from scratch would take waaay longer. I also used two cloves of garlic because I love my garlic, but you can use one if youā€™d prefer. The people who youā€™re hanging out with at home all day will thank you for your less garlicky breath if you just use one. But I mean, if you really need to enforce social distancing, go ahead and use two. Either way, make this hummus right now because it hits the spot!!

Butternut Squash Hummus

Serves: 4

Total Time: 15 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/2 tbsp cumin
  • 3 tbsp olive oil
  • 1 1/2 cups frozen butternut squash
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Add the butternut squash with a cup of water into a pot and bring to a boil, then simmer for about 5 minutes until soft. Drain and set aside.
  2. Blend all of the ingredients in a blender or food processor until you are left with a smooth, delicious hummus. Enjoy!

Hope you like this recipe! Stay safe everyone;))

Yours Truly,

MyDayIsBooked;))

Chickpea, Quinoa and Avocado Salad

Leave a comment

Hi guys! I hope you’re keeping busy and satying safe;)) Spring is almost here, and so I thought I’d make a fresher recipe today. This Chickpea, Quinoa and Avocado Salad is light and makes a great lunchšŸ‘šŸ‘ I used tri colour quinoa, which I discovered a year ago and itā€™s awesome. Itā€™s usually the same price as regular quinoa, but itā€™s three different colours and looks super cool. Also, thereā€™s soy sauce mixed in with the avo, which is one of my new favourite combos. Hereā€™s the recipe:

Chickpea, Quinoa and Avocado Salad

Serves: 3

Total Time: 20 minutes

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 a red bell pepper, diced
  • 1 tomato, diced
  • 1 avocado
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 clove of garlic, minced
  • Juice of 1/2 a lime
  • 1 can of chickpeas, drained and rinsed

Directions:

  1. In a small pot, combine the quinoa and water. Bring to a boil, then reduce to a simmer, cover and cook until the water has evaporated, about 10-15 minutes. Remove from the heat and let cool.
  2. In a small bowl, mash the avocado and add in the oil, lime, garlic, and salt sauce. Stir until combined.
  3. Mix together the chickpeas, tomatoes, and peppers in a large bowl. Add in the quinoa and mashed avocado and stir. Enjoy!

Keep cooking and stay creative my friends;)

Yours Truly,

MyDayIsBooked;))