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May 2020 Bullet Journal Set-Up

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Hello! I can’t believe that it’s almost May. The first couple of weeks of self-isolation went super slow, but now I feel like the days are just flying by. But it still felt like it took me FOREVER to figure out a theme for this month. I just couldn’t nail one down! There are so many options out there but none of them felt right, you know? Plus, this month I wanted to do something a bit outside my comfort zone and more drawing-heavy, because I have so much time to experiment. So after a zillion hours on Pinterest and another zillion hours staring at a blank page, I decided to go for this European alleyway look. I know that a lot of people are stuck in their apartments right now, and it’s a little bit representative of that. But I also just love all the little details and how much doodling is involved. I can’t remember the last time I did a cover page where the whole thing was coloured in!

I tried lots of other new layouts and pages this month too, and I’m super excited to be sharing them! I haven’t had the chance to experiment with my bullet journal for a long time, so it’s nice to get super creative with it. Hope you like my spreads and find some quarantine inspiration in them!

My title page took a loooong time to draw, but it was totally worth it! I love how bright it is and how it looks so doodle-y. The colours work really well together;) The two buildings give a really good sense of perspective, and I included some cute lanterns in there too. And yes, I’m using calligraphy again, but I’m trying to do a different style, alright? My quote for May is “Always Look On The Bright Side”, which is perfect for what’s going on right now.

I have literally nothing coming up in my calendar, so I decided to make it only one page this month. That meant that on the other page I have room to write down events, tasks, goals, and my monthly focus (which I haven’t come up with yet but will let you know what it is) I also drew another building and some window doodles. By the way, the markers I used this month were some zebra mildliners, one yellow crayola supertip, my tombow fudenoske brush pen, and my micron fineliners.

My trackers are also really different this month! I made them horizontal instead of vertical. For my mood and productivity trackers I’ll do a line graph like I’ve been doing for the past couple of months, but I think I’ll try out a bar graph for my sleep tracker. My sleep tracker is a great tool for right now, because my sleep schedule is getting a little out of whack;) I gave up on tracking my water intake because it wasn’t helping me out at all. On the side, I also put in a fitness tracker so that I can see what kind of exercise that I’ve been doing. I finished this spread with another building doodle and washi tape!

I wrote the title for my gratitude tracker in the middle of the spread just to switch things up a bit. On the opposite page I have a spread to track which Crash Course episodes I’ve watched. Crash Course is a really great YouTube channel that has awesome and engaging courses on so many subjects! During quarantine I want to watch a bunch of them, and so I kind of geeked out a bit with this page. You should totally check these videos out if you’ve got nothing to do!

Finally, my first weekly spread of the month. I drew a bunch of buildings and another quote. You can’t really tell from this picture but I messed up writing the days of the week and had to cover it with some white paper, which definitely tested my patience! Anyways, I think it turned out good.

I absolutley love my May Set-Up! It’s so different from what I’ve done before, and I’m excited to fill in all of my trackers. See you Wednesday with an awesome recipe!

Yours Truly,

MyDayIsBooked;)

My Top 10 Favourite Recipes

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Hi people! You showed up at a great time. To celebrate my 200th post, I decided to compile a list of my top ten favourite recipes. This is the stuff you really need to pay attention to right here! These are my best offerings, the cream of the crop, the A-list of blog recipes. Going through all of these recipes made me want to make so many of them:) I’m usually trying to come up with new stuff all of the time, but I’m definitely going to remake some of this food because it’s so good. The recipes I that I post have definitely changed over the course of my blogging career, and they’re getting more tasty and creative;) There are definitely some OGs that made this top ten list though! I’m proud of myself for numbering them all off, because it was super hard to rank them. I want to hear from you guys though; what’s your favourite recipe at mydayisbooked.com? Here’s my list!

10. Coconut and Lentil Curry

I love curry so much because it’s warm and comforting, and the coconut milk in this one gives it so much flavour and richness. It’s super easy, is made in one pot, and packs in a ton of protein with all those lentils! You can check out the recipe for this Coconut and Lentil Curry here.

9. Mango Salsa

This mango salsa recipe was given to me by my aunt and is SO fresh and delicious! I could literally eat it on or with anything, or just by the spoonful. Click here for the recipe!

8. Hearty Vegetable Chilli

I think that this is the one blog post that I don’t have a picture for! I’ll definitely have to make this recipe and post one. I think that chilli is super underrated, but it’s do tasty and is a great staple recipe that you can make in a pinch. I love all of the veggies in this version! Take a look at the recipe here🙂

7. Scrumptious Sugar Free Muffins

Here’s an OG recipe that I clearly made before I was good at naming things! Seriously, who says “scrumptious”? Anyway, these muffins are awesome, and I haven’t really tried another muffin recipe since. (Except for my carrot and apple muffins but those aren’t as good). You FOR SURE need to try these! Click here to have your mind blown:)

6. Rainbow Bowls

When I look at this bowl I just think that it embodies what this site is about, which is making healthy food exciting. Also, it’s all of my favourite things in a bowl. Sweet Potato? Yep. Avocado? Yessir. And a delicious peanut dressing to tie it all together? YOU’D BETTER BELIEVE IT! Check it out right here.

5. PB Banana Creamsicles

These are one of the first dessert recipes that I posted, and I absolutely love them! They’re the perfect refreshing summer treat because they’re creamy and peanut-buttery and just YUM! I need to make these in the near future. The link to the recipe is right here.

4. Walnut Brownies

Coming in at number 4 we have my Walnut Brownies. These are super addictive, chocolatey and rich, and still healthy(ish). I keep repeating this, but it’s very important that they actually tricked my brother into thinking that they were the regular kind of brownies. He promptly spit them out after he figured out that they were my recipe because he’s supportive like that, but it’s fine I already had validation that these brownies are FREAKING awesome. I’m using capital letters a lot in this post;)) The recipe link is here.

3. Veggie Sandwich

I think this recipe legit changed my life. Anytime you put stuff between two pieces of bread it’s awesome, but throw some hummus, avocado, balsamic red onions, chickpeas and carrot in there and it’s next level people. I mean, just look at that. That is a bad ass sandwich right there. Click here RIGHT NOW because you’re making this for lunch.

2. Chocolate Saskatoon Berry Pie

Now it’s getting really serious. Are you ready? You sure? I’m going to take a deep breath because THIS PIE IS ON ANOTHER LEVEL THAT WILL BLOW YOUR MIND AND YOU NEED TO MAKE IT ASAP BECAUSE IT IS HEAVEN ON YOUR TASTE BUDS. Whew. That was quite the run on sentence! I just had to get that out there. In all seriousness, this pie is pure awesomeness. A chocolate crust? Get out of here! Click here to make your mouth happy;)

1. Peanut Butter Chocolate Fudge Bars

While it was really hard to choose, the number one spot goes to my Peanut Butter Chocolate Fudge Bars. They’re just so easy to make and so darn good. I don’t have many words to describe them other then delicious, chocolatey, and I want them. That didn’t really make sense but I can’t talk coherently while I’m thinking about these bars, ok? Their lengendary-ness can’t be conveyed by using all caps, but just trust me, click here and you won’t regret it.

That is one EPIC list right there! Let me know what your favourite recipes are, and I’ll see you guys soon!

Yours Truly,

Olivia

Beet and Parsley Salad

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Hi there! I wanted to start by letting you know that this is my 200th post!! Crazy how time flies! I’ve loved every minute of working on this site, and I want to thank you guys for all of your support. Your likes and comments mean so much! To celebrate, I’ll be posting my top ten favourite recipes sometime this weekend, so be sure to check that out;)

Today I have a very colourful and fresh recipe to share- Beet and Parsley Salad! Other than roasting the beets, this recipes calls for very little prep and is a perfect lunch or side dish. I even used pre -roasted beets to cut down on prep time. Fresh herbs are great to work with and bring so much flavour. Paired with the earthy beets they really get a chance to sing! This salad is even better when it sits overnight in the fridge because it allows it to marinate in the dressing (which is a delicious combo of fresh lemon juice, red wine vinegar, and olive oil), but feel free to enjoy it right after you whip it up. Honestly, I wouldn’t blame you.

Beet and Parsley Salad

Serves: 4

Total Time: 10 minutes (using pre-roasted beets), 30 minutes (roasting the beets included)

Ingredients:

  • 1 beet
  • 1 tomato, diced
  • 1/4 of a red onion, diced
  • 1/2 a red bell pepper, diced
  • 3/4 cup packed parsley leaves (I used the flat-leafed Italian variety, but the curly leafed kind would work too)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • salt and pepper to taste

Directions:

  1. If roasting the beet, peel it and dice it into small cubes. Preheat your oven to 400 degrees Fahrenheit, toss the beets in some olive oil on a parchment lined baking sheet, and roast for about 25 minutes. Remove from the oven and let cool completely before tossing with the salad.
  2. If you’re using a pre-roasted beet, make sure that it’s diced into small cubes. Toss the beet chunks in a bowl with the tomato, parsley, onion, bell pepper, lemon juice, olive oil and red wine vinegar.
  3. Season to taste with salt and pepper and enjoy!

**optional: let the salad sit in the fridge overnight in the fridge to marinate in the dressing**

Thank you so much for reading! Stay safe and I’ll see you again this weekend with my top ten favourite recipes;))

Yours Truly,

Olivia;))

Curried Sweet Potato Pita Pockets

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Hi guys! Today I have an AWESOME recipe for you guys; these Curried Potato Pita Pockets are one of my favourite recipes ever! They’re super quick and easy to make, plus they pack in SO much flavour and freshness. Sweet potatoes are life my friends, so they had to be included in this recipe too. I was inspired by a veggie samosa wrap by VeganRicha, but I changed and simplified the recipe and it turned out great! The sweet potatoes are roasted with some red bell peppers in cumin and curry powder, then mashed a bit and paired with a fresh cilantro-y bean salad in a warm pita. Basically, my dreams in a pocket of bread. These pitas make great leftovers to, and will definitely be one of my go-to lunch recipes when I’m back at school. Enjoy the recipe;)

Curried Sweet Potato Pita Pockets

Serves: 3

Total Time: 50 minutes

Ingredients:

  • 1 large sweet potato or yam
  • 1/2 a red bell pepper
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp +1/2 tsp ground cumin
  • 1 can of red kidney beans, drained and rinsed (chickpeas or black beans can be used in a pinch)
  • 1/4 cup packed cilantro leaves
  • 1/4 of a red onion, diced
  • 1 tomato, diced
  • Juice of 1/2 a lemon
  • 3 whole wheat pitas
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit (after 200 posts I finally managed to spell Fahrenheit right the first time!)
  2. Peel the sweet potato and cut it into very small cubes, a little less than a centimetre in size. Chop the bell pepper into the same sized cubes and place the veggies on a parchment lined baking sheet.
  3. Toss the veggies in the olive oil, curry powder, 1 tsp of cumin and some salt and pepper. Place the pan into the oven and roast for about 20-25 minutes, until the sweet potatoes and peppers are soft.
  4. Meanwhile, toss the red kidney beans, tomato, red onion, cilantro, 1/2 tsp of cumin and lemon juice together in a bowl and set aside.
  5. Once the veggies are roasted, remove them from the oven and transfer to a large bowl. Use a fork to mash the mixture, leaving some sweet potato chunks whole.
  6. Warm up the pitas in the microwave and cut or rip them in half. Open up each half so that it forms a pocket, and scoop equal amounts of the roasted veggies and bean salad into them.
  7. Enjoy!

Hope you guys love this recipe as much as I do! Thank you for reading and I’ll see you on Friday;))

Yours Truly,

Olivia;)

Lemon French Toast

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Hey there! I’m kind of starting to settle into a rhythm of schoolwork and just hanging out, which usually means that I make some toast or a yogurt bowl for breakfast. But sometimes I’m in the mood for something more fun, which calls for some French Toast! French Toast is so tasty and super simple, and to make it even better I added some lemon to mine. This version is vegan, but if you don’t have any plant milk on hand feel free to just use regular milk. Anyways, what’s really special about this breakfast is the carameliaztion that happens because of the bananas in the batter. Do you call it a batter? I guess it’s more of a dredge or a dip….. I just looked it up- it’s a custard. Yeah, the bananas in the custard give it some nice sugar that’s just DYING to get all brown and crisp. And the lemon just gives it some interest and zing. Some blueberries and maple syrup would be perfect with this French Toast. Give it a try and break up your monotonous breakfast cycle!

Lemon French Toast

Serves: 2

Total Time: 30 minutes

Ingredients:

  • 4 slices of sprouted grain bread (or any kind of bread you like)
  • 1 ripe banana
  • 1/2 cup of almond milk
  • 1 tsp lemon juice
  • Zest of half a lemon
  • 1 tsp vanilla

Directions:

  1. Mash the banana in a medium sized bowl. Mix in the almond milk, vanilla, lemon juice and zest.
  2. Heat a small pan over medium-low heat. Soak both sides of a piece of bread in the almond milk mixture, making sure that it’s fully coated, but don’t soak it for so long that the middle becomes mushy.
  3. Cook the bread in the pan until golden brown, about 1-2 minutes, and then flip, doing the same on the other side. Check the French Toast every so often to make sure that it doesn’t burn.
  4. Soak and cook the remaining slices of bread, then serve warm with more lemon zest, berries, and maple syrup:)

Enjoy!

Yours Truly,

Olivia;)