Category: School

Rainbow Stir-Fry

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Hi guys! Stir-Fry is a quick and easy meal that tastes delicious. You can pack tons of veggies into it, and that’s what I did with this Rainbow Stir-Fry. The combo of veggies and amazing sauce makes this one of my favourite recipes! Hope you enjoy;)

Rainbow Stir-Fry

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 large carrot, chopped
  • 1/2 an onion, thinly sliced
  • 4 small mushrooms, sliced
  • Handful of snap peas
  • Handful of purple cabbage, thinly sliced
  • 1 tbs olive oil
  • 2 tbs soy sauce
  • 1 tsp maple syrup
  • 1 tbsp rice vinegar (or white vinegar)
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tbs water

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in all of the veggies and cook until tender, about 10 minutes.
  2. Mix the soy sauce, maple syrup, vinegar, sesame oil, garlic and water in a small bowl. Add to the pan and stir to coat the veggies in the sauce.
  3. Cook for an additional 5 minutes, then remove from the heat and serve over rice, quinoa or noodles.
  4. Enjoy!

Let me know what you think of this Stir-Fry! Have a great weekend and I’ll see you on Monday!

Yours Truly,

MyDayIsBooked;))

Cauliflower Soup

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Hello there! Cauliflower is one of my favourite vegetables, and this super easy to make soup highlights it perfectly. It’s a medley of onion, celery, roasted garlic and of course, cauliflower, that is blended until smooth and delicious. This soup is freezable and makes a great lunch or light dinner. Enjoy;)

Cauliflower Soup

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 1/2 a head of cauliflower, chopped
  • 3 cloves of garlic, left in the skins
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 celery stalks, chopped
  • 1/4 cup fresh parsley
  • 4 cups water
  • 1/2 tsp chilli flakes
  • Pinch of rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the chopped cauliflower on a sheet pan lined with parchment. Toss it with 1 tbsp of the olive oil.
  3. Wrap the garlic cloves in some tinfoil and place the little packet on the sheet pan with the cauliflower. Place the pan in the oven and roast for 30 minutes.
  4. While the veggies are roasting, heat the other tbsp of olive oil over medium heat in a large pot. Add in the onion and celery, and cook until translucent, about 5 minutes. Add in the water, Rosemary, parsley, and chilli flakes, then bring to a boil.
  5. Lower the heat so that the mixture comes down to a simmer, then cook for 20 minutes.
  6. Once the veggies are done roasting and the broth is done simmering, add the cauliflower into a blender along with the contents of the pot. When the garlic packet has cooled, remove the cloves from their skins and add them to the blender as well. Season the soup generously with salt and pepper, then blend until smooth.
  7. Enjoy!!

Hope you like this soup! It’s definitely one of my new favourites;)

Yours Truly,

MyDayIsBooked;))

Falafel

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Hello! I’ve been trying to perfect a falafel recipe for a while now, and I think I’ve got it. These discs of baked chickpea deliciousness are full of flavour and are great in bowls and wraps. You probably already have all of the ingredients at home, so they’re great for when you have no idea what to make. Enjoy!

Falafel

Serves: Makes 15 falafel

Total Time: 45 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1/2 a small onion, diced
  • 1 clove of garlic, minced
  • 1/3 cup fresh cilantro
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 2 tbs oats
  • Salt and pepper to taste

Directions:

  1. Toss all of the ingredients into a blender or food processor and combine until smooth.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Scoop out tablespoons of the falafel mixture and roll between your hands to create 15 evenly sized balls. Place them onto a parchment lined baking sheet.
  4. Bake the falafel for 5 minutes, then remove from the oven and use a spatula to flatten out the balls, creating discs.
  5. Place the sheet back into the oven and bake for 15 minutes, then flip the discs and bake the other side for an additional 15 minutes.
  6. Remove the falafel from the oven and enjoy!!

I hope you love this recipe as much as I do! Falafel is the best;)

Yours Truly,

MyDayIsBooked;))

Fig Bites

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Hi!! Hope your Monday wasn’t too bad;) I have something that’ll make it 1000% better- fig bites! Dried figs are where it’s at people, they’re the perfect sweet and healthy treat. This recipe uses dried figs, oats and cinnamon to make the PERFECT snack or dessert in like 30 minutes. These bites taste like a cinnamon raisin cookie and I. LOVE. THEM. 👌👌👌

Fig Bites

Serves: Makes 12 bites

Total Time: 30 minutes

Ingredients:

  • 15 dried figs
  • 1/2 cup rolled oats
  • 1 tsp cinnamon

Directions:

  1. Fill a small pot with water and bring it to a boil. Remove from the heat and add in the figs, letting them soak for about 15 minutes.
  2. Transfer the figs to a blender, along with two tablespoons of the soaking liquid. Blend until a smooth paste forms.
  3. Scoop the fig paste into a bowl and mix in the oats and cinnamon. Roll out 12 tablespoon sized balls, and place in a container in the fridge.
  4. Enjoy!

Hope these fuel you during any exams you might have coming up!

Yours Truly,

MyDayIsBooked;))

Red Bean Burritos

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Hey guys! I’m back from a bit of a lull in my posting schedule with these Red Bean Burritos. They’re full to bursting with delicious ingredients (and a lot of cilantro) to bring a ray of sunshine to your drab winter lunches! I made the filling with red kidney beans, but black beans work just as well. Top these suckers with tons of guacamole and salsa and you’ve got a fiesta in your mouth! Here’s the recipe;)

Red Bean Burritos

Serves: 2-3

Total Time: 20 minutes

Ingredients:

  • 1 can red kidney beans
  • 1/4 cup water
  • 1/2 tbs cumin
  • 1 tsp paprika
  • 1 tsp Chili powder
  • 1 tsp oregano
  • 2/3 cup cooked quinoa
  • 1/4 a tomato, diced
  • 1/2 a small onion, diced
  • Juice of half a lemon
  • A handful of fresh cilantro leaves
  • Salt and pepper to taste
  • Pita and salsa and guacamole for serving

Directions:

  1. In a pan over the medium heat, stir together the beans, water, and spices. Let simmer for about 2-5 minutes, until most of the liquid is gone and the mixture has thickened. Season with salt and pepper.
  2. Mix together the quinoa, tomato, onion, cilantro and lemon juice.
  3. Warm up a wrap or pita and scoop some of the quinoa mixture, beans, salsa and guacamole into it. Wrap it up and enjoy!

*this recipe can also be enjoyed as a bowl- just omit the wrap and use more quinoa!

Hope you guys have a great weekend!

Yours Truly,

MyDayIsBooked;))