Category: Snacks

Cilantro Week: Mango Salsa

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Hello;) Week three of herb month is here; Cilantro Week! The first recipe that I have for you guys was shown to me by my aunt, and is perfect for summer. This mango salsa works great with chips, on tacos, or as a side with any main course. It’s super fresh and colourful as well! As a side note, does anyone else have an obsession with mangoes? I think that I could eat them everyday. Put them together with some avocado, red onion, red pepper, tomatoes and cilantro……. delicious! But as with every week, first I’m going to give you some tips on growing this week’s herb.

Apparently cilantro does better in the cooler temperatures of spring and early fall, but my plant has been doing just fine sooooo…… Keep the dirt around your plants moist, and once they start to provide leaves, you can cut or pick them off. That’s pretty much it, cilantro is pretty low-maintenance. Here’s the Mango Salsa recipe!

Mango Salsa

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 mango, diced
  • 1 small tomato, diced
  • 1/4 of a red onion, diced
  • 1/2 a red pepper, diced
  • 1/2 an avocado, diced
  • 1/3 cup of fresh cilantro
  • Juice of 1/2 a lime

Directions:

  1. Once all of the veggies are diced, toss them in a bowl with the lime juice and cilantro.
  2. Enjoy!

Enjoy this recipe and have a great week! See you later;)

Yours Truly,

MyDayIsBooked

Parsley Week: Spiced Up Hummus

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Hello again! My parsley plant is flourishing and so I used it in another delicious recipe: Spiced Up Hummus. This Hummus is where it’s at! It has tons of fresh parsley, lemon juice, and mediterranean spices. Hummus is great as a dip, a spread, or a sauce type thingy on bowls. I like eating it with crackers and veggies. And in wraps. And in veggie bowls. So basically all of the above. Anyways, here’s the recipe for my Spiced Up Hummus!

Spiced Up Hummus

Serves: 4

Total Time: 10 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • Juice of half a lemon
  • 1 clove of garlic
  • 1/3 cup packed parsley
  • 1 tsp cumin
  • 1 tsp nutmeg
  • 1 tsp Chili Powder
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • Salt to taste
  • 1/3 cup olive oil

Directions:

  1. In a blender or food processor, blend everything but the olive oil until combined but still chunky.
  2. With the blender on medium speed pour in the olive oil. Continue to blend the hummus until smooth.
  3. Store in the fridge.

Hope you enjoy this hummus recipe! I’m still in the process of experimenting with the final parsley recipe of the week, but it should come out soon;)

Yours Truly,

MyDayIsBooked;)))

Dill Week: Dill Tzatziki

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Hello! For the first week of Herb Month I’m featuring dill:) I have a delicious tzatziki recipe that is garlicky and lemony and of course, full of dill. But first, I wanted to share some tips on how to take care of your dill plants. You can just as easily buy fresh dill at the grocery store, but there’s something special about picking fresh produce from a garden.

Dill in my herb garden;)

I didn’t start any of the herbs in my garden from seed- I bought them already sprouted from a garden centre. I then planted them in a large pot with some other herbs. Make sure that the plants aren’t too close to each other and have room to grow. Water your dill well during the summer months. You can start harvesting as soon as your plant has about five leaves (it will probably have five when you buy it from the store). Just pinch off the leaves or use scissors to cut them off. Once you rinse off your dill, you’re ready to start cooking!

Dill Tzatziki

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 cup Greek yogurt (I used non-fat but it’ll only get tastier if you up the fat content!)
  • 1/2 cup grated cucumber (juice included)
  • Juice of 1/2 a lemon
  • 1 clove of garlic, minced
  • About 1 tbs fresh dill
  • Salt and pepper to taste

Directions:

  1. Mix all ingredients together and enjoy!

Hope you liked this dill recipe/information session! I’ll post my source for dill tips below so that you guys can check that out if you have any questions. Keep your eyes open for two more dill recipes this week!

Yours Truly,

MyDayIsBooked;))🌱🌱

Source: https://www.almanac.com/plant/dill

Peanut Butter and Jam Tarts

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Hi peoples! I’ve had a great weekend so far; I ate a fantastic avocado egg salad sandwich, did some bullet journaling, baked and decorated sugar cookies, painted eggs with my family, and today I made healthy and delicious Peanut Butter and Jam Tarts.

I was looking around Pinterest and Instagram for some Easter treat ideas, but pretty much all of the ones I found called for either coconut oil, dates, cocoa butter or maple syrup, all of which I don’t have at the moment. So I decided to get creative and come up with my own version of a healthy dessert: Peanut Butter and Jam Tarts.

These tarts are ridiculously easy to make and call for super simple ingredients. The shells are made up of the same formula as my Chocolate PB Banana Energy Balls; just bananas, oats, oat flour and a dash of vanilla. A berry filling is then poured over top of a teaspoon of peanut butter at the bottom of the shells, and voila, you have some beautiful tarts! They’re perfect as a snack, dessert, or quick breakfast. I hope you like them as as much as I do!

Peanut Butter and Jam Tarts

Makes: About 6 tarts

Total Time: 45 minutes

Ingredients:

For the tart shells:

  • 2 ripe bananas, mashed
  • 1 cup oat flour (ground up oats)
  • 1/2 cup rolled oats
  • 1/2 tsp vanilla
  • any kind of oil, for greasing the muffin tin

For the filling:

  • 2 cups frozen berries
  • 1 tsp vanilla
  • 1/4 cup water
  • 1 tbsp plus 6 tsp peanut butter
  • 2 tsp oat flour

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit
  2. Grease 6 holes in a normal sized muffin tin with the oil. I used olive, but coconut or avocado would work too.
  3. Mix together the oats, oat flour, mashed bananas and vanilla in a bowl. Then use a tablespoon to scoop the mixture into six muffin holes. Use your fingers to spread it around and create a cup shape. Make sure that the mixture is evenly distributed and not too thick or thin in some parts.
  4. Bake for 10-15 minutes, until golden brown. Remove them from the muffin tin using a butter knife to pry them out and let cool.
  5. Stir together the frozen berries, vanilla, water, oat flour and 1 tbsp peanut butter in a small pot. Place over high heat, bring to a boil, and then let simmer for 5-10 minutes, until thickened. Make sure to stir the berries every once in a while so that they don’t burn. Place in the refrigerator to cool and set up a bit more.
  6. Spoon a teaspoon of peanut putter into the bottom of each tart. Then fill the rest of every tart with the berry filling.
  7. Enjoy!

Thanks for checking out my recipe! Have a great weekend and a Happy Easter!

Yours truly,

MyDayIsBooked:))))

Dark Chocolate Chunk Banana Bread

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Hi everyone! This week I had a bunch of ripe bananas lying around my house, so I decided to make some banana bread. I looked up a recipe on Pinterest, and thanks to The Happier Homemaker, I baked up a tasty treat! However, I did change some of the ingredients to make it a bit healthier. In my version, there’s no refined sugar and I used oat flour. I also added in some dark chocolate chunks. Yum! I hope that you enjoy this lightened up recipe.

Super Moist Banana Bread

Makes: 6-8 servings

Total Time: 80-90 minutes

Ingredients:

  • 3-4 ripe bananas
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 chia egg (made by soaking 1 tbs of chia seeds in 1/3 cup water for 15 minutes)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • A pinch of salt
  • 1 1/2 cups oat flour
  • 1/2 cup dark chocolate chunks

Directions :

  1. Mash the bananas in a large mixing bowl.
  2. Add in the melted coconut oil, egg, vanilla and maple syrup and mix well.
  3. Next, measure out the oat flour, baking soda, cinnamon, salt and dark chocolate and stir into the banana mixture.
  4. Pour the batter into a loaf pan greased with coconut oil. Bake for at least 45 minutes.
  5. If you notice that the outside is browning but the inside looks a bit raw still, don’t worry. Remove the loaf from the oven, let cool, wrap with tinfoil and place in the fridge. Once the loaf has been in the fridge for a bit, the inside will firm up.
  6. Enjoy!

I hope you like this healthy, incredibly moist banana bread! Thanks again to The Happier Homemaker for the inspiration for the recipe! I’m going to go have some right now…

Yours Truly,

MyDayIsBooked;))