Category: Vegan

🍀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;))

Spicy Carrot and Sweet Potato Soup

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Hey peoples! As you may have noticed, I created an instagram account last week, and I’m loving it because it’s very picture-focused. There’s also a great community of healthy-eaters on there, which means there are tons of awesome recipes for me to discover! Anyways, you can follow me on instagram at mydayisbooked_24. I post bullet journal spreads and mini-recipes that you won’t find on my blog.

Back to the topic of today’s post: Spicy Carrot and Sweet Potato Soup! This is a creamy, Thai-inspired soup that is easy to make and full of flavour. The sweetness of the carrot and sweet potatoes pairs with all of the spices in it. The way that I made it was pretty spicy, but you can add more or less spice, according to your taste. You’ll also need a blender to make the soup smooth, but you don’t need a fancy one. I used a twenty dollar one, and it worked just fine. Plus, you can totally freeze this in a ziploc and reheat it for a quick meal. Here’s the recipe!

Spicy Carrot and Sweet Potato Soup

Total Time: 75 minutes

Ingredients:

  • 3 large carrots cut into small pieces

  • 2 sweet potatoes, diced into 1 inch pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbs olive or avocado oil
  • 1/2 tbs dried Basil
  • 1/2 tbs dried Oregano
  • 1/2 tbs Cumin
  • 1/2 tbs Curry Powder
  • 1/2 tbs Chile Powder
  • 1 tsp cayenne (or more or less to taste)
  • 4 cups organic chicken or veggie broth
  • Salt and pepper to taste
  • 1 cup light coconut milk
  • Lime wedges and roasted chickpeas (for optional garnish)

Directions:

  1. Cook the onions over medium heat with the oil in a large pot. Once they are translucent (5-7 minutes) add in the minced garlic and all of the spices and cook for about two more minutes.
  2. Next, add the broth, carrots and sweet potatoes into the pot. Bring to a boil, cover and then simmer until the carrots and sweet potatoes are soft, about 40 minutes or so.
  3. Once the vegetables are done cooking, remove the pot from the heat and let the soup cool down a little bit. Then, using a ladle, scoop the soup into a blender and blend until smooth. You probably won’t be able to blend all of the soup at once, so transferring the smooth soup into a different pot than the unblended soup might be a good idea, so that you don’t miss any chunks of veggies.
  4. When the soup is smooth, mix in the coconut milk, and season with salt and pepper.
  5. Serve with a squeeze of lime juice and roasted chickpeas;)

How simple is that? I hope you enjoy making and eating this recipe! See you next week;)

Yours Truly, MyDayIsBooked

Sweet Potato and Chickpea Curry

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Hey peoples! I hope you’re having a great weekend;) To help you prepare for the coming week, this recipe falls under the “freezable” category, and I’m so excited about it because it is absolutely delicious! I would eat this curry for lunch every day if I could, but I force myself to ration it for days when I don’t have time to make anything else. That’s another great thing about this recipe; if you mix in about a cup of grains such as quinoa or barley (my personal favourite), you can freeze it and have a full meal that heats up real easy in the microwave, no cooking required. Also, this recipe is super easy, despite the long cook time. If you’re in a rush, you can cut the sweet potato into smaller chunks so that they cook faster. Finally, when the curry is finished cooking I use a potato masher to mash it up a little bit. This creates a thicker texture. Scroll down for the recipe.

Sweet Potato and Chickpea Curry

Serves: 4-6

Total Time: 70 minutes

Ingredients:

  • 1 tbs avocado or olive oil
  • 1 medium onion, diced
  • 1 large sweet potato, cubed into 1 inch pieces
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tbs curry powder
  • 1/2 tsp chile powder
  • 1/4 tsp cayenne (or more, if you like your curry nice and spicy)
  • 1 can crushed or diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 cup water (optional)
  • juice of 1/2 a lime
  • salt and pepper to taste
  • 1 cup cooked grains, for serving/freezing

Directions:

  1. Heat the oil in a large pot over medium heat. Add in the onions and cook until translucent, 5-7 minutes.
  2. Add in the garlic, cumin, curry powder, chile powder and cayenne and cook, stirring frequently, for about 2 minutes, or until the mixture is very aromatic.
  3. Pour in the tomatoes and chickpeas and sir. If the sweet potatoes are all covered by the tomato mixture, then you do not need to add water. If they aren’t, I suggest adding the water so that they cook faster. You can also add the water if you want to thin out your curry.
  4. Let the curry simmer for about 40-60 minutes. You want the sweet potatoes to be soft, but not mushy.
  5. Once the curry is done simmering, squeeze in the lime juice and season to taste with salt and pepper. Then mash it a little with a potato masher until desired thickness is reached. This step is optional.
  6. Add in the cooked grains, then cool completely before scooping into sealable plastic bags and freezing. It should keep for about 3-5 months in the freezer.
  7. Microwave and enjoy!

 

I hope that you enjoy this recipe! It’s not going to be the last curry recipe that I post- I absolutely love curry! Have a great week;)))))

 

Yours Truly, MyDayIsBooked