Category: Veggies

Parsley Week: Corn and Bean Salad

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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: Dill Roasted Sweet Potatoes

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It’s the final day of Dill Week, and so I’ve decided to post about one of my favourite things to eat: sweet potatoes. I absolutely looove roasted sweet potatoes, and adding dill just pushes them over the top. These potatoes are great as a side dish, in a roasted veggie bowl, or just on their own. I’ve been guilty of eating a lot of them right off of the pan. But hey, they’re really good! As you can tell, this recipe is sort of a big dill (hahaha), so let’s get into it!

Dill Roasted Sweet Potatoes

Serves: 2

Total Time: 35-45 minutes

Ingredients:

  • 1 medium sweet potato, cut into small, 1 inch cubes
  • 1 1/2 tbs olive oil
  • 1 heaping tablespoon fresh dill, chopped
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Farenheit
  2. Toss the sweet potatoes with the olive oil, dill, salt and pepper in a bowl.
  3. Cover a baking sheet with parchment paper and spread out the sweet potatoes on it.
  4. Roast the potatoes for about 25-30 minutes, until they are soft on the inside, but are starting to brown a little bit in the outside. Crispy sweet potatoes are my favourite, so I try and leave them in for the full 30 minutes.

5. Enjoy!

Hint hint wink wink nudge nudge: These potatoes go super well with the dill tzatziki recipe I made early this week;)

Hopefully you guys enjoyed the first week of herb month! I’ve definitely developed a love for dill over the course of the week. Starting Monday I’ll be posting about parsley!

Yours Truly,

MyDayIsBooked;)

Dill Week: Hungarian Dill and Cucumber Salad

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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❤️❤️

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;))