Category: Quick and Easy

Carrot and Apple Muffins

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Hi guys! As much as I hate to think about it, summer is coming to an end, and that means that I need to start stocking my freezer with food for the new school year! These muffins are super moist and tasty, made with grated carrot and apple, as well as some banana for sweetness. They’re sugar free as well, making them a great healthy snack;) The batch that I made went straight into the freezer after they cooled off, so that I can just throw one in my lunch bag and it’ll thaw throughout the day. Honestly though, I’m not sure that they’ll last until September. Here’s the recipe!

Carrot and Apple Muffins

Serves: Makes 9 Muffins

Total Time: 70 minutes

Ingredients:

  • 1/2 cup grated carrot
  • 1 grated apple
  • 1 ripe banana
  • 1 tsp vanilla
  • 1 tbs olive oil (or oil of your choice)
  • 1 1/2 cup oat flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees farenheit.
  2. In a large bowl, mash the banana, then add in the grated carrot, apple, vanilla, and oil. Stir until well incorporated.
  3. In another bowl, mix together the oats, oat flour, baking powder, baking soda, and cinnamon.
  4. Add the dry ingredients to the wet and mix until a batter forms. It won’t be very runny, but this is normal.
  5. Scoop the muffin batter into a muffin tin lined with paper liners. Bake the muffins for about 40-50 minutes. I like to break one open and check the inside to see if it’s done. With these muffins, they’ll still look a bit raw in the middle after the 40 minutes are up, but if you leave them to cool completely then they’ll firm up a bit.
  6. Enjoy!

Hope you like this muffin recipe! It can easily be doubled if you want to make a larger batch;))) See you Friday.

 

Yours Truly,

MyDayIsBooked;)))

PB and J Stuffed Pancakes

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Hello! For me, pancakes are the ultimate breakfast treat, and these ones are soooooo good! They’re super light and fluffy, but the real amazingness comes from the filling of peanut butter and jam. When you cut into the pancakes you can see the PB and J oozing out, and…… need I say more?

I made my own strawberry jam to fill these pancakes, as store bought jams often have a lot of added sugar. But if you have another kind of berry on hand, you can substitute them for the strawberries if you’d like. The pancakes themselves are really easy to make and fill, even though they look kind of fancy. Enjoy!

PB and J Stuffed Pancakes

Serves: 1-2 (makes 5-6 pancakes)

Total Time: 40 minutes

Ingredients:

For the Jam:

  • 1 cup fresh strawberries, diced (or substitute blueberries or raspberries)
  • 1/2 cup water
  • Splash of vanilla

For the Pancakes:

  • 1 ripe banana
  • 1 cup oats (I used rolled)
  • 1 cup almond milk, or milk of your choice
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3 tsp natural peanut butter
  • 3 tsp Jam

Directions:

  1. To make the Jam, put the diced strawberries, water and vanilla into a small pot. If you’re using blueberries or raspberries, mash them a little bit. Bring the mixture to a boil, then reduce to a simmer and cook until the Jam has thickened up, about 6-8 minutes, stirring often so that it doesn’t burn or stick to the pot.
  2. To make the pancake batter, blend together the banana, oats, almond milk, vanilla and cinnamon in a blender until smooth.
  3. Heat a nonstick pan over medium heat. Spoon a heaping tablespoon of batter into the pan. Quickly place a half teaspoon each of peanut butter and jam into the centre of the pancake. Cover the PB and J with about a teaspoon of batter, and flip the pancake. It should be golden brown on the side that was touching the pan. Cook the second side for about two minutes, or until it is also golden brown.
  4. Continue to do this with the rest of the batter. I cooked my pancakes one at a time, so that I could focus on filling each one well.
  5. Serve warm with more peanut butter and jam and enjoy!

This is totally one of my favourite recipes so far, I just love peanut butter and jam so much. Thanks for checking out my post and I’ll see you later!

Yours Truly,

MyDayIsBooked;))))

Asian Kale and Quinoa Salad with Peanut Dressing

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Hi! The recipe that I have for you guys today is a delicious Asian Kale and Quinoa Salad with Peanut Dressing. About a year ago, I tried making a salad with spinach, chicken, and a so called “peanut dressing” that I’m pretty sure was just peanut butter and soy sauce mixed together. Then last month I wanted to improve upon that Salad, and so I created a dressing that is about 1000 times better than my original attempt, and it doesn’t even have any soy sauce in it because we didn’t have any! I call it a dressing, but really it’s a super versatile sauce. This could go in stir-frys, on roasted veggie bowls, and would be killer in wraps. But for me, it really shines in this Salad full of kale, quinoa, cucumbers, carrots, chickpeas and cabbage. Hope you enjoy!

Asian Kale and Quinoa Salad with Peanut Dressing

Serves: 3 as a main, 6 as a side

Total Time: 10 minutes

Ingredients:

For the Salad:

  • 3 cups kale, chopped and with the stems removed
  • 3 cups purple cabbage, chopped
  • 1 grated carrot
  • 1/2 a cucumber, diced
  • 1/2 cup roasted chickpeas (optional)
  • 1 cup cooked quinoa

For the Peanut Dressing:

  • 1/4 cup natural peanut butter (salted or unsalted)
  • 1 tbsp sesame oil
  • 2 tbsp white vinegar
  • 1 tsp maple syrup
  • 1 clove of garlic, minced
  • 1 tsp ground ginger
  • 1 tsp Chile flakes
  • Salt and pepper to taste
  • 1/4 cup water

Directions:

  1. Whisk together the dressing ingredients in a small bowl. If it’s still too thick, add more water until you reach the consistency of ranch dressing.
  2. In a larger bowl, toss together the Salad ingredients. Add in the dressing and mix until everything is coated.
  3. Enjoy!

Now that I think about it, adding some peanuts on top of this salad would definitely take it to the next level, as well as add some crunch. I’ll have to try that next time! So you Friday;)

Yours Truly,

MyDayIsBooked;))))

Creamy Mushroom and Hummus Pasta

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Hello! I saw the idea for using hummus as a pasta sauce on Instagram, and it legit changed my life. In this recipe, the hummus is added in with fried onions, mushrooms, and cherry tomatoes, then diluted with a little bit of water to give the sauce a creamy texture. The beauty is that you can use any kind of hummus that you want, and if you pick some up from the store, you can have a quick and easy dinner. However, I did include a hummus recipe in this post, which only takes about 10 minutes to make. You can also switch around the kind of pasta that you want to use- I used spaghetti made from lentil flour, but any kind works. I hope that you enjoy this delicious dish!

Creamy Mushroom and Hummus Pasta

Serves: 1

Total Time: 20 minutes

Ingredients:

For the Hummus (makes more than what you’ll need for the pasta):

  • 1 can chickpeas, drained and rinsed
  • 2 tbs tahini
  • 1 clove of garlic
  • Juice of half a lemon
  • 1/2 tbs balsamic vinegar
  • 1/3 cup olive oil
  • salt and pepper to taste

For the Pasta:

  • 1 tbs olive oil
  • 1/4 of an onion, sliced into thin strips
  • 5 cherry tomatoes, cut in half lengthwise
  • 1/2 cup sliced mushrooms (I used portobello)
  • 1 serving cooked pasta, about 85g
  • 1/2 cup hummus
  • 1/4 cup water
  • Salt and pepper to taste

Directions:

  1. Blend all of the hummus ingredients, except for the olive oil, in a blender. Once the chickpeas have started break down, stream in the olive oil and continue to blend until a smooth consistency is reached.
  2. Heat the olive oil in a pan over medium heat. Add in the mushrooms and onions, and cook for about 6 minutes, until the onion is translucent and the mushrooms are soft.
  3. Add the tomatoes into the pan and cook for an additional 2 minutes.
  4. Next, the hummus and water get dumped into the pan. Stir to combine the two ingredients.
  5. Add in the cooked pasta and coat it and the vegetables with the hummus and water mixture. The sauce should be creamy, so if it’s too thick add more water, and if it’s too thin add more hummus.
  6. Season with salt and pepper to taste.

Mmmmm! I’d love to try this recipe with a roasted red pepper or lemon and herb hummus. This simple garlicky one pairs wonderfully with the mushrooms though;) Have fun making and getting creative with this pasta!

Yours Truly,

MyDayIsBooked

Apple and Peanut Butter Granola

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Hi guys! I haven’t done a breakfast recipe in a while, and so I’d thought I’d share this Apple and Peanut Butter Granola. One of the first food posts on my blog is a homemade granola, and it’s pretty good, but when it comes to this recipe, I have one word for you; CLUSTERS! The mixture of mashed banana, peanut butter and vanilla creates more of a sticky “batter” when mixed with oats, and allows for big, delicious clusters to form. I also added in some apples and sunflower seeds, which give sweetness and earthiness. This granola would be great on top of smoothie bowls, yogurt, or simply with some almond milk.

Apple and Peanut Butter Granola

Serves: 4-6

Total Time: 40 minutes

Ingredients:

  • 2 ripe bananas
  • 1/2 cup creamy natural peanut butter
  • 1 tbsp vanilla
  • 2 1/2 cups oats
  • 1/2 cup sunflower seeds (or chopped nuts of your choice)
  • 1 apple, diced

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a large bowl, mash the bananas and mix them with the peanut butter and vanilla.
  3. Add in the oats, sunflower seeds, and diced apple.
  4. Mix until the dry ingredients are coated in the peanut butter and banana mixture.
  5. Spread out the granola on a parchment lined baking sheet.
  6. Bake for about 15 minutes, then take out of the oven and stir around the granola, staring to separate the clusters.
  7. Place back into the oven until the granola is golden brown.
  8. Enjoy!

Hope you like this easy breakfast recipe! It should keep in the fridge for about a week and a half, so it’s great for meal prepping;) I’ll see you next week with more great summer posts!

Yours Truly,

MyDayIsBooked;)