Category: Quick and Easy

Berry Banana Smoothie Bowl

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Hello! In my world, there are two types of breakfasts; breakfasts that I make on weekdays, and breakfasts that I make on weekends. Weekday breakfasts normally consist of greek yogurt with banana and peanut butter, but on weekends I like to shake it up a bit, since I have more time. This Berry Banana Smoothie Bowl is sweet and refreshing, and adding spinach gives you a boost of vitamins to start your day. The recipe says that it makes one to two servings, but I don’t think that you’ll want to share after tasting it. I love smoothie bowls because the toppings are totally customizable, so go crazy! I hope this recipe starts your weekends off right!

Berry Banana Smoothie Bowl

Makes: 1-2 servings

Total Time: 5-10 minutes

 

Ingredients:

For the Smoothie:

  • 1/2 cup fresh or frozen mixed berries
  • 1/2 cup packed spinach
  • 2 bananas, chopped and frozen

Topping Suggestions:

Directions:

  1. Blend all Smoothie ingredients in a good blender. You may need to add a splash of water or almond milk if your frozen ingredients aren’t blending.
  2. Pour into a bowl and serve with toppings of your choice!

Enjoy these delicious smoothie bowls!

Yours Truly,

MyDayIsBooked;)

Orange Kale Salad

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Hi guys;) For lunch today I made a delicious Orange Kale salad. I feel like salads really get a really bad rep, because most of them aren’t very exciting. When I first started eating healthy, all I made was salads, and they were really boring and not very tasty. This kale salad, though, is what a salad should be: fresh, light and delicious!

I know that I’ve posted a lot of recipes this month, and that’s mainly because I’m in a book drought right now and I don’t know what to read next. I’m re-reading the Divergent series. If anyone has any book recommendations for me, please let me know! Anyways, here’s the recipe for my Orange Kale Salad.

Orange Kale Salad

Serves: 2 people as a main and 4 people as a side

Total Time: 15 minutes

Ingredients:

  • 3 cups chopped kale
  • 1 Orange, cut into small chunks
  • 1 Carrot; use a vegetable peeler to create carrot ribbons
  • 1 cup cooked quinoa
  • 1 can of white beans, drained and rinsed

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • Salt and pepper to taste

 

Directions:

  1. Toss all of the salad ingredients in a bowl.
  2. In a smaller bowl, whisk the dressing ingredients together.
  3. Add the dressing to the salad and mix well.
  4. Enjoy!

Hope you like this quick and delicious salad! Keep your eyes open for my April Bullet Journal Set- Up coming later this week!

Yours Truly,

MyDayIsBooked;))

🍀Shamrock Smoothie🍀

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Happy St.Patrick’s Day! For those of you who don’t want a Shamrock Shake, I’ve come up with the recipe for a delicious Shamrock Smoothie;)It’s super simple and full of vitamins. Hope you enjoy!

 

Shamrock Smoothie

Serves: 1

Total Time: 5 minutes

Ingredients:

  • 1 ripe banana
  • 2 cups spinach
  • 1 ripe kiwi
  • 1/2 tsp matcha powder
  • 1/2 cup light coconut milk, water or almond milk (add more or less if you want your smoothie thicker or thinner)

Directions:

  1. Toss all of the ingredients into the blender, putting the softer ingredients on the bottom (banana and kiwi) and the harder ingredients at the top (spinach). Add the water or almond milk in at the end.
  2. Blend until smooth.
  3. Enjoy!

Have a great week everyone;))

Yours Truly,

MyDayIsBooked🍀🍀🍀

 

Veggie Noodle Stir-Fry

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Hello! Today’s recipe is a Veggie Noodle Stir-Fry. It’s packed with broccoli, spinach and bell peppers, and fried with a sauce that’s absolutely to die for! Plus, it takes less than 20 minutes to make from boiling the noodles to serving it up. I used whole wheat spaghetti, but feel free to use brown rice noodles or even rice or quinoa if you don’t have anything else on hand. Let’s get started!

Veggie Noodle Stir-Fry

Serves: 1

Total Cook Time: 20 minutes

Ingredients:

  • 85g whole wheat spaghetti (or other noodles)
  • 2 cups broccoli florets
  • 2 cups spinach
  • 1/2 a bell pepper (I used red), sliced thinly
  • 1 tsp olive oil

For the sauce:

  • 1 tsp soy sauce
  • 1 clove garlic, minced
  • 1 tsp pure maple syrup
  • 1 tsp white vinegar
  • 1 tbs sesame oil
  • Juice of 1/2 a lemon
  • 1 tsp ground ginger

Directions:

  1. In a large pot of boiling water, cook the spaghetti for about 7 minutes, until al dente. Drain and set aside.
  2. Heat the oil in a pan over medium heat and cook the broccoli and peppers until the broccoli is browned and the peppers are soft, about 5-7 minutes.
  3. While the veggies are cooking, make the sauce by mixing all of the ingredients together in a bowl.
  4. Once the peppers and broccoli are cooked, add the spinach and noodles into the pan and fry until the spinach is wilted. Next, add in the sauce and coat the veggies and noodles with it.
  5. Fry for a few more minutes, adding a bit of salt if needed. Remove from heat and enjoy!

This recipe is great for a quick lunch or dinner and is super easy to make. You can switch up the veggies that you use from time to time- I think that mushrooms would go great with this! Have a great week;)

Yours Truly,

MyDayIsBooked;))))

 

 

 

 

 

Lentil Turmeric Quinoa with Spinach and Mushrooms

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Hi!! Hope everyone’s having a great week so far;) In this post I’ll be sharing a recipe that is kind of big skillet of whatever I had I my fridge; it’s a great way to use up left overs. So if you want to switch out the ingredients in this recipe for ones that you have on hand and need to use up, go for it. Peppers, chickpeas, beans, and other kinds of greens would definitely work well in place of mushrooms, lentils and spinach. Anything that’s left over from a week of eating can be tossed in here. This recipe makes enough for two full servings, so if you make it for dinner one night it’s great for lunch the next day. Here’s how to make my Lentil Turmeric Quinoa with Spinach and Mushrooms!

Lentil Turmeric Quinoa with Spinach and Mushrooms

Cook Time: 30-40 minutes

Serves: 2 as a main course, 4 as a side dish

Ingredients:

  • 2 cups cooked quinoa
  • 1/2 cup dry green lentils
  • 1/2 tbs coconut oil
  • 1/2 a medium onion
  • 2 garlic cloves, finely chopped or minced
  • 1 celery stalk, chopped
  • 1 1/2 cup sliced mushrooms
  • 2 cups spinach
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp allspice
  • Salt and pepper to taste
  • Water, as needed

Directions:

  1. Rinse the lentils and pick out any shrivelled up ones. Put them in a small pot with 1 1/2 cups water and bring to a boil, then turn the heat down and let the lentils cook in the simmering water for about 30 minutes, or until tender.
  2. While the lentils are cooking, heat the coconut oil in a large skillet. Add the garlic, onions and celery and cook until the opinions are translucent, about 6-8 minutes. Feel free to add a little bit of water to the pan to prevent the veggies from sticking.
  3. Add in the mushrooms and cook until soft.
  4. Next, put the cooked quinoa and all of the spices into the pan. Mix everything together and then add the spinach, cooking until it’s just wilted.
  5. Remove from the heat and add in the cooked lentils.
  6. Enjoy!

I hope that you enjoy this dish and have fun playing around with different combinations of vegetables. This is going to be my new go-to quinoa recipe;) Bye for now!

Yours Truly,

MyDayIsBooked;))