Category: Summer Recipes

Chocolate Dipped Bananas

Leave a comment

You guys, I literally thought that it was Sunday today! Funny how summer does that to you🤣 So, as a kind of last minute post, I decided to whip up these chocolate dipped bananas. I’ve had dessert on the brain lately;) This frozen treat is pretty simple to whip up, although a bit messy. All you have to do is make some chocolate sauce, dip the bananas in it, then sprinkle them with nuts or other toppings and throw them in the freezer. You don’t really even have to freeze them if you don’t want, you can just eat them as is. Spoiler Alert: THEY’RE REALLY GOOD. Hope you enjoy;)

Chocolate Dipped Bananas

Serves: 4

Total Time: 60-75 minutes

Ingredients:

  • 2 bananas, slightly ripe
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 2 tbs coconut oil
  • 1 tbs water

Other:

  • 4 small skewers

Directions:

  1. In a small pot, mix together the cocoa powder, maple syrup and coconut oil. Bring to a simmer on the stove and stir until well combined.
  2. Remove the chocolate sauce from the heat once it’s reached a simmer. Add in the water and stir. The result should be a smooth sauce.
  3. Pour the sauce into a small bowl, or something that will be easy to dip the bananas into. Cut the bananas in half. Using your hands, dip the bananas into the chocolate sauce and then lay them on a baking sheet lined with parchment paper.
  4. Stick a skewer into each banana and sprinkle with desired toppings.
  5. Eat as is or put the tray in the freezer for about 45 minutes to an hour.
  6. Remove the bananas from the freezer and enjoy!

I already know that there won’t be enough hot days left this summer to enjoy as many of these bananas as I want to🤧🤧 But I guess that eating a frozen dessert in the fall never killed anyone! See you guys on Wednesday;)

Yours Truly,

MyDayIsBooked;)))

Chocolate Saskatoon Berry Pie

1 Comment

Hello! About two weeks ago I went Saskatoon berry picking with my family, and so now we have an excessive amount of berries sitting in our freezer. In order to use some of those up, I came up for the recipe with this Chocolate Saskatoon Berry Pie. And let me tell you, it might just be the most delicious thing that I’ve ever made. The crust is super chocolatey and almost melts in your mouth, plus the filling has just the right amount of sweetness while still managing to show off the Saskatoon berries. Also, did I mention that it’s a no-bake Pie? If you don’t have any saskatoons handy, you can always use blueberries. As always, this Pie is refined sugar free and made with healthy ingredients. Trust me, you need this Pie in your life.

Chocolate Saskatoon Berry Pie

Serves: Makes 1 9 inch pie

Total Time: About 70 minutes

Ingredients:

For the Crust:

  • 1 1/3 cup oats (I used steel cut)
  • 1/4 cup cocoa powder
  • 10 small pitted dates
  • 3 tbs maple syrup
  • 2 tbs coconut oil

For the filling:

  • 2 cups fresh or frozen Saskatoon berries
  • 1/4 cup maple syrup
  • 1 tsp coconut oil
  • 1 tsp vanilla
  • 1/2 cup water
  • 2 tbs oat flour

Directions:

  1. Bring a small pot of water to a boil on the stove. Once it starts boiling, remove it from the heat and put the dates in it. This is to soften them up a bit. Let the dates sit in the hot water for 10 minutes, then remove them from the pot and put them in a blender.
  1. Add the rest of the crust ingredients into the blender with the dates. Blend until the ingredients are combined, but you can still see the oats. If you’re using rolled oats, you might not be able to see them after blending, and that should be ok, but I can’t guarantee anything because I haven’t tested the recipe with rolled oats.
  1. Dump the contents of the blender onto a 9″ Pie plate and use your hands to press down the mixture, forming an even crust all along the bottom and sides of the plate. Any extra crust can be saved and eaten on its own later (it’s that good)😋
  1. Place the pie plate into the freezer and let the crust set up for about 30 minutes.
  1. While the crust is setting, start working on the filling. Add the berries, maple syrup, coconut oil and water into a pot. Bring it to a boil on the stove, then reduce to a simmer. Let filling simmer for about 10-15 minutes, until it has started to thicken up a little. Add in the oat flour and stir, then simmer for another 2-5 minutes until the mixture is the consistency of pie filling, or a little looser.
  1. Take the crust out of the freezer and spoon the filling into it. Place the whole pie in the fridge for about 30 minutes before eating to set the filling.
  1. Serve cold with Nice Cream and enjoy!

You can now say “you’re welcome” to your tastebuds because by making this pie, you’ve made them very happy! Hope you enjoy and that you have a great weekend;)

Yours Truly,

MyDayIsBooked;))))

PB and J Stuffed Pancakes

2 Comments

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;))))

Sweet Potato Gnocchi

3 Comments

Hey there! I have a really neat recipe for you guys today. This Sweet Potato Gnocchi is super simple, yet super delicious! There are only two ingredients: Sweet Potatoes and Whole Wheat Flour, so these gnocchis are healthy as well. They’re great with tomato sauce, pesto, or even just some basil and olive oil. I hope you enjoy!

Sweet Potato Gnocchi

Serves: 2-3 as a main, 4-6 as a side

Total Time: 60 minutes

Ingredients:

  • 2 small sweet potatoes
  • 2 1/2 – 3 cups whole wheat flour

Directions:

  1. Peel the sweet potatoes and cut them into small pieces, about a centimetre wide. Steam them for about 15-20 minutes, or until soft.
  2. Dump the potatoes into a bowl and mash them using a potato masher. Make sure that there aren’t any big clumps of sweet potato left.
  3. Transfer the mashed potatoes onto a clean countertop. Add a 1/2 cup of flour, and use your hands to mix it into the potatoes. Continue to add the flour in 1/2 cup increments, until a dough forms. It shouldn’t be very sticky, but you should also be able to easily knead it. Knead the dough a few times to make sure that the flour is mixed in well.
  4. Once the dough is ready, grab a handful and roll it into a long cylinder, about 1 1 /2 centimetres thick. Starting at the end, cut the “rope” of dough into pieces that are 1 1/2 centimetres wide. You can then take a fork and press down lightly on each gnocchi, leaving an imprint. Continue to do this with the rest of the dough. You should end up with dumplings that look something like this:
  5. Bring a large pot of water to a boil, and dump the gnocchis into the pot. Cook them for 10-12 minutes. Remove from the heat and drain the pasta. Serve with your favourite sauce.
  6. Enjoy!

I’ll see you guys later this week!

Yours Truly,

MyDayIsBooked;)))

Asian Kale and Quinoa Salad with Peanut Dressing

3 Comments

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;))))