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April 2020 Bullet Journal Set-Up

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March just kind of flew by, and some really crazy stuff went down this month. Atleast I had my bullet journal to keep my busy though. I let you guys decide what my theme would be this month, and I worked hard to try and do your pick of blue dragonflies justice. I actually really like the way that this month turned out. It feels very springy and fresh. Finding inspiration for this month was kind of hard, because I didn’t want the dragonflies to look to childish or simple. But I saw a beautiful spread by @plinthced on instagram, and used that as my reference point. My colours are very light turquoise and blue, because I wanted it to feel very light dainty. Here’s my April 2020 Bullet Journal Set-Up!

Here’s my title page;)) I used a calligraphic font (again) that really suits this theme. For the dragonflies, I used a broze metallic gel pen and blue fineliners. I’m also going back to using borders around the page because I think it looks really sharp! There are some dots to fill in empty space, and a quote opposite the title page.

I LOVE my calendar for this month. There’s tons of dragonflies and I’m liking this bronzy colour. I haven’t really ever switched up this layout, because I find that it works well for me.

Next are my trackers and logs for this month. I actually liked the sort of graph thing that I used to track my mood and productivity last month, and so I’m using that system again, along with my OG habit tracker. On the opposite page I have a gratitude log for April;))

Finally, I had an extra page since I combined my mood and habit trackers, so I used it to make a schedule/routine thing for me to follow now that I don’t have school. I think it’ll help me to be more productive and the structure will be nice. I dug up the bullet joirnal stencils that I got when I started journaling a couple of years ago to put little icons next to the items on my routine. Since the first week of april only has four days, I used this final page to do a one page spread, which turned out well.

That’s all for April! I will definitely be sharing a dragonfly doodle tutorial on instagram, along with my March Monthly Recap. Hope you liked my set-up this month, and I’ll see you on Wednesday!;))

Yours Truly,

MyDayIsBooked;)))))

Butternut Squash Hummus

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This first week of staying at home has been alright, although I’m finding it a bit harder than I thought to stay disciplined and be productive. However, I haven’t gotten very antsy yet, so that’s good. Hummus is a great “I’m trapped at home snack” because you can eat it with pretty much everything- veggies, pretzels, rice cakes, bowls, sandwiches, etc- and it’s something to make when you’re bored😂😂 This hummus uses frozen butternut squash, which I defrosted. I’m really into this frozen stuff because you can just throw it in a pot with some water and it’s done in like 5 minutes, whereas cooking it from scratch would take waaay longer. I also used two cloves of garlic because I love my garlic, but you can use one if you’d prefer. The people who you’re hanging out with at home all day will thank you for your less garlicky breath if you just use one. But I mean, if you really need to enforce social distancing, go ahead and use two. Either way, make this hummus right now because it hits the spot!!

Butternut Squash Hummus

Serves: 4

Total Time: 15 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/2 tbsp cumin
  • 3 tbsp olive oil
  • 1 1/2 cups frozen butternut squash
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Add the butternut squash with a cup of water into a pot and bring to a boil, then simmer for about 5 minutes until soft. Drain and set aside.
  2. Blend all of the ingredients in a blender or food processor until you are left with a smooth, delicious hummus. Enjoy!

Hope you like this recipe! Stay safe everyone;))

Yours Truly,

MyDayIsBooked;))

Chickpea, Quinoa and Avocado Salad

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Hi guys! I hope you’re keeping busy and satying safe;)) Spring is almost here, and so I thought I’d make a fresher recipe today. This Chickpea, Quinoa and Avocado Salad is light and makes a great lunch👍👍 I used tri colour quinoa, which I discovered a year ago and it’s awesome. It’s usually the same price as regular quinoa, but it’s three different colours and looks super cool. Also, there’s soy sauce mixed in with the avo, which is one of my new favourite combos. Here’s the recipe:

Chickpea, Quinoa and Avocado Salad

Serves: 3

Total Time: 20 minutes

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 a red bell pepper, diced
  • 1 tomato, diced
  • 1 avocado
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 clove of garlic, minced
  • Juice of 1/2 a lime
  • 1 can of chickpeas, drained and rinsed

Directions:

  1. In a small pot, combine the quinoa and water. Bring to a boil, then reduce to a simmer, cover and cook until the water has evaporated, about 10-15 minutes. Remove from the heat and let cool.
  2. In a small bowl, mash the avocado and add in the oil, lime, garlic, and salt sauce. Stir until combined.
  3. Mix together the chickpeas, tomatoes, and peppers in a large bowl. Add in the quinoa and mashed avocado and stir. Enjoy!

Keep cooking and stay creative my friends;)

Yours Truly,

MyDayIsBooked;))

St. Patrick’s Day Oats

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Hi there! I hope you’re all doing well and staying positive through this crazy time. I think it’s important to keep celebrating holidays, even smaller ones like St. Patrick’s Day, to bring back a sense of normality into our lives. So tomorrow, wear green, be festive and enjoy some special dishes! These St. Patrick’s Day oats are a great breakfast option:)) They’re given an awesome green colour by matcha powder, which tastes great as well. Greek yogurt makes them super creamy, and you can add any extra toppings that your heart desires!! Chia seeds, maple syrup and more yogurt are what I went with. Here’s the recipe for these green oats:

St. Patrick’s Day Oats

Serves: 1

Total Time: 15 minutes

Ingredients:

  • 1/3 cup large flake oats (or rolled oats)
  • 1 tsp matcha green tea powder
  • 1 tbsp maple syrup
  • 3/4 cup water
  • 1/2 tbsp plain greek yogurt

Directions:

  1. Mix together the oats, matcha, maple syrup, and water in a small pot. Bring to a boil over high heat, then turn the burner temperature down to low and let simmer until your desired thickness is reached, about 7 minutes.
  2. Remove the oats from the heat and stir in the greek yogurt. Transfer into a bowl, top with nuts, fruit, or seeds, and enjoy!

I hope you all have a Happy St. Patrick’s Day! Stay safe and be kind;)))

Yours Truly,

MyDayIsBooked;)

Pantry Staples

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Hey there guys:)) I’ve been posting a lot of recipes lately, but I thought that I’d post about some of the pantry ingredients that I always like to have on hand in order to make them. Having a few things that are always in your pantry is handy for meal prep and just cooking in general. Here are the pantry ingredients that I use most often;))

Oils

I usually like to have 3 kinds of oil on hand; olive, coconut and sesame. Olive is really great for sauteing things and starting curries and stews, whereas coconut oil is usually used to replace butter in baking. I mainly use sesame oil for flavouring Asian dishes, and unless I am making a stir fry I don’t really cook in it. Having oils in your pantry is essential to making pretty much every dish. If I would pick one to have on hand, it would be olive.

Vinegar

Vinegar is also something that is important to have. I love balsamic because you can use it in dressings and sauces, and I even cook veggies in it. Red wine vinegar is also great for salads, but I personally like the flavour of balsamic better.

Oats

I pretty much eat either yogurt or oats for breakfast everyday. Other than being a delicious start to your morning, oats are used a ton in baking and can be ground into a flour and used in a variety of different recipes. They’re super versatile and that makes them something that is awesome to have at all times in your pantry.

Whole Wheat Pasta

I like having whole wheat pasta because it cooks quickly and you can just throw a quick sauce on top for a delicious meal. Choosing whole wheat over regular gives you more whole grains, but still actually tastes really good. There are also chickpea and lentil pastas out there, which have lots of protein and are great as well.

Canned Goods

There are lots of canned goods that I like to have on hand at all times. Mainly legumes, like chickpeas, lentils, black beans, and red kidney beans, but having canned diced tomatoes and canned organic soup is awesome. Tomatoes allow you to make a whole range of curries, stews and sauces, while canned soup is great for quick lunches. Just make sure you buy a kind with no preservatives; organic is the way to go.

Quinoa

I’m actually out of quinoa right now, which makes it more evident how much I depend on it. Quinoa is amazing in bowls, underneath stews or in soup. It’s so versatile, good for you and easy to cook.

Those are all of my pantry staples! If you have any questions about these or any other feel free to ask me either here or on my Instagram account. Have a great weekend and I’ll see you Monday

Yours Truly,

MyDayIsBooked;)))