Category: Summer Recipes

Parsley Week: Corn and Bean Salad

1 Comment

Hi there! As promised, today I’m starting parsley week off with a refreshing corn and bean salad. Parsley is an great herb with lots of flavour, and can be used in a variety of different dishes. Before I get into the salad recipe, here’s some tips on how to grow some awesome parsley!

Like most other herbs, parsley should be exposed to a lot of sun during the summer months. Make sure to water your plants evenly so they don’t dry out though. You can tell when the parsley is ready to be harvested when the stem segments have three leaves on them. Then you can cut off these leaves, leaving the segments with less than three leaves to mature. If you want to store your harvested parsley for later use, cut off whole stem segments and put them in the fridge in a ziplock bag with some paper towel in it to soak up any moisture. Now that you know how to look after your parsley, here’s a delicious salad recipe to use it in!

Corn and Bean Salad

Serves: 4

Total Time: 15 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 small tomato, diced
  • 1 cup of yellow corn
  • 1/2 a cucumber, cut into half circles
  • 1/4 cup fresh parsley leaves

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions:

  1. Toss all salad ingredients together in a large bowl.
  2. In a smaller bowl, whisk together the dressing ingredients. Pour the dressing over the salad and mix until the vegetables are coated.
  3. Enjoy!

This salad is great for summer because it’s so light and refreshing. To make it more of a meal, I mix some quinoa in with it. There’s another quick and easy lunch idea!

Some more awesome parsley recipes are coming your way this week! Thanks for reading and see you then;)

Yours Truly,

MyDayIsBooked;)))

Dill Week: Hungarian Dill and Cucumber Salad

Leave a comment

Hi!! To continue on with Dill Week, I have a great recipe for a Dill and Cucumber Salad, which I adapted from a Hungarian cookbook:) It traditionally uses sour cream, but I created a lighter version with Greek yogurt. Hungarian food is very homey and fresh-tasting, and I feel like this salad embodies that. The dill really comes through, and the dressing just enhances everything.

To slice the cucumbers really thin, you can use a mandalin if you have one, or you can just use a knife. My cheese grater has one side where you can move the cucumber up and down and it slices thinly. I sliced the onion by hand, and split up the layers so that when I was done I got thin strips. Hope you enjoy this dill-ightful recipe! (Sorry for the bad puns this week😂)

Hungarian Dill and Cucumber Salad

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 1/2-3/4 of a large cucumber, sliced thinly
  • 1/4 of a medium onion, sliced thinly
  • 2 tbs of fresh dill, chopped
  • 1/2 cup non fat Greek yogurt
  • 1/4 cup white vinegar
  • 1 tsp maple syrup
  • 1/2 tsp paprika
  • Salt and pepper to taste

Directions:

  1. Toss the cucumber, onion, and dill in a medium sized bowl.
  2. Whisk together the yogurt, vinegar, maple syrup, paprika, salt and pepper together in a separate bowl. Pour over the cucumber and onion and mix together until everything is coated.
  3. Enjoy!

Have a great weekend everyone! My final dill post will come out soon;)

Yours Truly,

MyDayIsBooked❤️❤️

Berry Banana Smoothie Bowl

Leave a comment

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

1 Comment

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;))

Black Bean Quinoa Burgers

2 Comments

‘Sup everyone? School has started, and making lunches is a struggle once more. Fun times! In keeping with this theme, my next few posts will be simple lunch recipes that can easily be made and frozen so that you can defrost them during busy mornings. Today we’re making Black Bean Quinoa Burgers, which are delicious, easy, and freezable; important qualities for our purposes. You can whip up a big batch and have burgers for days while your friends glare at you enviously. Sounds great, right? Well, you have to make them first. Let’s do this.

Black Bean Quinoa Burgers

Makes 5-6 burgers

Cook Time: 35 minutes

Ingredients:

  • 1 can black beans, drained and rinsed
  • 1/2 cup cooked quinoa
  • About 3 cups fresh spinach that has been wilted (not 3 cup of wilted spinach), or 1/4 cup frozen corn, or both, or none
  • 2 tsp cumin
  • 1 1/2 tsp paprika
  • 1 tsp chile powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne powder (add more or less to taste)
  • 1/2 tsp oregano
  • 1 tsp salt
  • Couple cracks o’ pepper;))

Directions:

  1. Preheat your oven to 400 degrees F
  2. Pat the black beans dry and dump them into a medium sized bowl. Mash them with a fork (or with your hands) until you can form a bit of a ball with them, but there’s still some whole beans in there.img_9397
  3. Add all the spices, quinoa, wilted spinach or corn if using and mix with your hands until combined.img_9398
  4. Scoop 1/3 cup of the mixture at a time and form it into patties; they should look something like this:img_9400
  5. Bake for 10 minutes, then flip and bake for about another 25 minutes.
  6. Cool completely before eating or freezing. Freeze the burgers laying flat in a sealed freezer bag.

I love eating these between two pieces of sprouted grain bread with some sliced pickles, tomatoes, spinach, and a little bit of pesto, bet heck, they’d be great in a bun or a wrap with veggies and tzatziki. MMMMMMM! Hopefully these burgers help you out in a pinch, or just give you something great to munch on. Stay tuned for more freezable school lunch recipes coming soon!

Yours truly, MyDayIsBooked;))